window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"stephanie": {
"type": "authors",
"id": "5010",
"meta": {
"index": "authors_1716337520",
"id": "5010",
"found": true
},
"name": "Stephanie Lucianovic",
"firstName": "Stephanie",
"lastName": "Lucianovic",
"slug": "stephanie",
"email": "svwl22@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "A former picky eater, Stephanie V.W. Lucianovic is a writer, editor, and lapsed cheesemonger in the San Francisco Bay Area. A culinary school grad with an English lit degree, she has written for CNN.com, MSNBC.com, Popular Science, The New York Times, The Washington Post, and The Boston Globe. Additionally, she has been writing for KQED's Bay Area Bites since its inception and is the website editor for KQED's Emmy-award winning show \"Check, Please! Bay Area.\"\r\n\r\nStephanie was an original recapper at Television Without Pity and worked on a line of cookbooks for William-Sonoma as well as in the back kitchen of a Jacques Pépin cooking show. Her first book, \u003cem>\u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1336686296&sr=8-1\">SUFFERING SUCCOTASH: A Picky Eater's Quest To Understand Why We Hate the Foods We Hate\u003c/a>\u003c/em> (Perigee Books, 2012) is a non-fiction narrative and a heartfelt and humorous exposé on the inner lives of picky eaters that Scientific American called \"hilarious\" and \"the perfect popular science book for a reader that doesn't think he or she wants to read a popular science book.\"\r\n\r\nStephanie lives in Menlo Park with her husband, three-year-old son, assorted cats, and has been blogging at \u003ca href=\"http://www.grubreport.com\">The Grub Report\u003c/a> for over a decade. \r\n\r\nFollow her on Twitter at \u003ca href=\"https://twitter.com/grubreport\">@grubreport\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g",
"twitter": "grubreport",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Lucianovic | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie"
},
"michael-procopio": {
"type": "authors",
"id": "5017",
"meta": {
"index": "authors_1716337520",
"id": "5017",
"found": true
},
"name": "Michael Procopio",
"firstName": "Michael",
"lastName": "Procopio",
"slug": "michael-procopio",
"email": "m_procopio@mac.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "I am terribly fond of martinis, Edward Gorey, and sleeping with many pillows. \r\nYou are more than welcome to follow me on Twitter: \u003ca href=\"http://twitter.com/#!/procopster\">@procopster\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g",
"twitter": "procopster",
"facebook": "foodforthethoughtless",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Michael Procopio | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/michael-procopio"
},
"thy-tran": {
"type": "authors",
"id": "5018",
"meta": {
"index": "authors_1716337520",
"id": "5018",
"found": true
},
"name": "Thy Tran",
"firstName": "Thy",
"lastName": "Tran",
"slug": "thy-tran",
"email": "thy@wanderingspoon.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Thy Tran writes literary nonfiction about food, the rituals of the kitchen, and the many ways eating and cooking both connect and separate communities around the world. She co-authored the award-winning guide, Kitchen Companion, and her work has appeared in numerous other books, including Asia in the San Francisco Bay Area: A Cultural Travel Guide and Cooking at Home with the Culinary Institute of America. Her writing has been featured in The Washington Post, Los Angeles Times, San Francisco Chronicle, Fine Cooking and Saveur. A recipient of a literary grant from the San Francisco Arts Commission, Thy is currently working on a collection of essays about how food changes in families across time and place.\r\n\r\nThough trained as a professional chef, she works on cookbooks by day, then creates literary chapbooks by night. An old letterpress and two cabinets of wood and lead type occupy a corner of her writing studio, for she is as committed to the art and craft of bookmaking as she is to the power of words themselves. In addition to writing, editing, teaching and printing, Thy remains active in local food justice and global food sovereignty movements. Visit her website, wanderingspoon.com, to learn more about her culinary adventures.",
"avatar": "https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Thy Tran | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/thy-tran"
},
"jennifer-maiser": {
"type": "authors",
"id": "5019",
"meta": {
"index": "authors_1716337520",
"id": "5019",
"found": true
},
"name": "Jennifer Maiser",
"firstName": "Jennifer",
"lastName": "Maiser",
"slug": "jennifer-maiser",
"email": "jen@lifebeginsat30.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003cstrong>\"My passion for food began young.\"\u003c/strong>\r\n\r\nI am the editor of the influential website \u003ca href=\"http://www.eatlocalchallenge.com\">www.EatLocalChallenge.com\u003c/a> which encourages readers to support local farmers and producers. \r\n\r\nI began my personal website, \u003ca href=\"http://www.lifebeginsat30.com\">Life Begins at 30\u003c/a>, in 2003.\r\n\r\nI have been published in \u003cem>Edible San Francisco\u003c/em> and \u003cem>Fine Cooking\u003c/em>, write regularly for Bay Area Bites, \u003ca href=\"http://www.seriouseats.com/user/profile/jen_maiser\">Serious Eats\u003c/a>, and have been quoted in many nationwide publications. Photography is a passion, and I have had photos printed in \u003cem>National Geographic Traveler\u003c/em> and \u003cem>Travel + Leisure\u003c/em>.\r\n\r\nI contributed to a Williams-Sonoma cookbook: \u003ca href=\"http://www.williams-sonoma.com/products/cooking-from-the-farmers-market-cookbook/\">Cooking from the Farmers' Market\u003c/a>, which was released in February 2010.\r\n\r\nI live in San Francisco, California and can often be found at local farmers markets seeking out the best of what's in season and chatting with farmers.",
"avatar": "https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Jennifer Maiser | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/jennifer-maiser"
},
"laura-pauli": {
"type": "authors",
"id": "5024",
"meta": {
"index": "authors_1716337520",
"id": "5024",
"found": true
},
"name": "Cucina Testa Rossa",
"firstName": "Laura",
"lastName": "Pauli",
"slug": "laura-pauli",
"email": "laura@cucinatestarossa.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "After a decade in Silicon Valley, Laura traded her keyboard for a cutting board and moved to New York City to immerse herself in food and wine studies and restaurant operations. She graduated from the French Culinary Institute where she studied under Master Chefs Jacques Pépin, André Soltner, Alain Sailhac, and Master Sommelier Andrea Immer. While in New York, Laura cooked with some of the world's most highly acclaimed chefs including Mario Lohninger (Danube), Morimoto, Mark Franz & Emily Luchetti (Farallon), Michael Romano (Union Square Café), Mario Batali, Marcella Hazan, Jonathan Cartwright (White Barn Inn), Martin Heierling (Bellagio), Dave Pasternack (Esca), Richard Reddington (Redd, Auberge du Soleil), and the legendary Alice Waters (Chez Panisse). \r\n\r\nAfter working as the Back Kitchen Chef of Jacques Pépin's PBS cooking show, \"Fast Food, My Way\", Laura moved to France to cook her way around the country. She cooked at the Cannes Film Festival, then to the northwest corner of France, to Britanny, to cook on a lobster boat, then east to Paris to the world famous Pierre Hermé Patisserie where she made thousands of his macarons every day! Laura cooked for the fabulous Olivia de Havilland and interned at 3 Michelin Star Le Cinq under Chef Philippe Legendre and Pastry Chef Fabrice Lecleir. Laura was the executive chef and cooking instructor at the DaVinci Code chateau outside of Paris where she was on set during the filming of the movie. \r\n\r\nIn Fall 2007, Laura worked on Jacques Pepin’s most recent PBS television series as prop and food stylist. \"More Fast Food, My Way\" should air in the Spring of 2008. “My Keyboard for a Cutting Board ~ Adventures in a French kitchen v1.0”, Laura’s first book highlights her first three months cooking in France, was published in Summer 2006. Convivialité is her second book and will hopefully be published in the fall.\r\n\r\nLaura now splits her time between Paris and the San Francisco Bay Area doing private chefing, teaching cooking classes and leading market tours when in Paris. Bon Appetit!",
"avatar": "https://secure.gravatar.com/avatar/4ed37c5a0d061ee7a787db403b2480c6?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Cucina Testa Rossa | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/4ed37c5a0d061ee7a787db403b2480c6?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/4ed37c5a0d061ee7a787db403b2480c6?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/laura-pauli"
}
},
"pagesReducer": {
"bayareabites_category_food-and-drink": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"score": 11.302578
},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"title": "Bay Area Bites Food + Drink",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 124
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=food-and-drink",
"seeMore": false,
"paginated": true,
"page": 124
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_598": {
"type": "posts",
"id": "bayareabites_598",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "598",
"score": null,
"sort": [
1178030280000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1178030280,
"format": "aside",
"disqusTitle": "Links around the Bay",
"title": "Links around the Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It's been a busy couple of weeks for me. Between the \u003cstrong>\u003ca href=\"http://www.eatlocalchallenge.com/pennywise_challenge_may_2007/index.html\">Penny-Wise Eat Local Challenge\u003c/a>\u003c/strong> and staying glued to my computer to watch the \u003cstrong>\u003ca href=\"http://sanjose.granicus.com/MediaPlayer.php?publish_id=91/nest\">amazing peregrine falcon cam\u003c/a>\u003c/strong> (mama and babies are local eaters, people!), I have been constantly playing catch-up with my favorite blogs.\u003c/p>\n\u003cp>Sean at Hedonia has been entertaining me every time I click through to his blog. This week he reported on the results of \u003cstrong>\u003ca href=\"http://hedonia.seantimberlake.com/hedonia/2007/04/housecured_oliv.html\">of home-curing olives\u003c/a>\u003c/strong>.\u003c/p>\n\u003cblockquote>\u003cp>The olives were delicious, with an almost nutty flavor and good, firm texture. Sadly, we only got to enjoy them a short time, as the persistent scourge of mold reared its ugly head once again. One morning I cracked open my container to find the orange rind covered in a fine white fur. I hadn't stirred the olives the day before. Damn.\u003c/p>\u003c/blockquote>\n\u003cp>Sean also has a new feature called \u003cstrong>\u003ca href=\"http://hedonia.seantimberlake.com/hedonia/eatsdropper/index.html\">Eatsdropper\u003c/a>\u003c/strong> which is keeping us all entertained. Anyone can write in food-related comments that they hear out and around town. The results are very funny, and I look forward to new installments.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://foodmusings.typepad.com/food_musings/2007/04/go_to_cafe_maje.html\">Catherine, our newest Bay Area Bites author, loved Cafe Majestic\u003c/a>\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>Cafe Majestic won't be for everyone, I guess. Some people only want to eat frozen bubbles filled with molten seaweed, others are allergic to settings where salt is served in a glass sleigh bed and suits aren't out of place, but the rest of you, the next time you'd like a really nice meal? You go.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003ca href=\"http://teaandcookies.blogspot.com/2007/04/sometimes-its-good-to-leave-home.html\">Tea is abandoning us for Seattle. Sniff.\u003c/a>\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I'm going to Seattle for myself. I am stepping back from a life and a city I love, taking a break. Things have been interesting lately--illness, fatigue, and yet good changes as well. This blog has crept into my life unexpectedly, bringing with it new friends, a focus on food and writing in a different way, new political issues I want to support. My life is changing in ways that make me happy, but transition is unsettling. I don't know what the new structure looks like yet, it's not fully formed, but I know that old things are slowly drifting away. In times like this, it's good to get some perspective.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.blogsoop.com/SF/\">BlogSoop\u003c/a>\u003c/strong> is a fun new San Francisco site. The founder of Blog Soop has been working to take our local food blog reviews and organize them within one searchable database. The result is a useful site that makes it easy to find combined restaurant reviews.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/sfgate/detail?blogid=26&entry_id=15907\">Michael Bauer breaks big news on his blog\u003c/a>\u003c/strong>: Chez Nous on Fillmore at Bush is about to be sold to the A16 clan. I live in the area and have loved Chez Nous for years and have a lot of memories associated with Chez Nous, but could not be more excited about an A16-type restaurant taking over that space. \u003cstrong>\u003ca href=\"http://www.sfgate.com/food/\">The Wednesday Food Section\u003c/a>\u003c/strong> should have more information on this changeover tomorrow.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This post is a couple weeks old, but worth visiting if you missed it: \u003cstrong>\u003ca href=\"http://www.worldonaplate.org/world_on_a_plate/2007/04/brownie_points_.html\">Jeanne at World on a Plate conducted a brownie test\u003c/a>\u003c/strong>: Do people tend to prefer boxed brownies, brownies from scratch or a basic boxed brownie? Find out the results at World on a Plate. I'll give you a hint: the winner was chosen by 75% of the group!\u003c/p>\n\n",
"disqusIdentifier": "598 http://blogs.kqed.org/bayareabites/2007/05/01/links-around-the-bay-14/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/05/01/links-around-the-bay-14/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 552,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1178030280,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "It's been a busy couple of weeks for me. Between the Penny-Wise Eat Local Challenge and staying glued to my computer to watch the amazing peregrine falcon cam (mama and babies are local eaters, people!), I have been constantly playing catch-up with my favorite blogs. Sean at Hedonia has been entertaining me every time I",
"title": "Links around the Bay | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Links around the Bay",
"datePublished": "2007-05-01T07:38:00-07:00",
"dateModified": "2007-05-01T07:38:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "links-around-the-bay-14",
"status": "publish",
"path": "/bayareabites/598/links-around-the-bay-14",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's been a busy couple of weeks for me. Between the \u003cstrong>\u003ca href=\"http://www.eatlocalchallenge.com/pennywise_challenge_may_2007/index.html\">Penny-Wise Eat Local Challenge\u003c/a>\u003c/strong> and staying glued to my computer to watch the \u003cstrong>\u003ca href=\"http://sanjose.granicus.com/MediaPlayer.php?publish_id=91/nest\">amazing peregrine falcon cam\u003c/a>\u003c/strong> (mama and babies are local eaters, people!), I have been constantly playing catch-up with my favorite blogs.\u003c/p>\n\u003cp>Sean at Hedonia has been entertaining me every time I click through to his blog. This week he reported on the results of \u003cstrong>\u003ca href=\"http://hedonia.seantimberlake.com/hedonia/2007/04/housecured_oliv.html\">of home-curing olives\u003c/a>\u003c/strong>.\u003c/p>\n\u003cblockquote>\u003cp>The olives were delicious, with an almost nutty flavor and good, firm texture. Sadly, we only got to enjoy them a short time, as the persistent scourge of mold reared its ugly head once again. One morning I cracked open my container to find the orange rind covered in a fine white fur. I hadn't stirred the olives the day before. Damn.\u003c/p>\u003c/blockquote>\n\u003cp>Sean also has a new feature called \u003cstrong>\u003ca href=\"http://hedonia.seantimberlake.com/hedonia/eatsdropper/index.html\">Eatsdropper\u003c/a>\u003c/strong> which is keeping us all entertained. Anyone can write in food-related comments that they hear out and around town. The results are very funny, and I look forward to new installments.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://foodmusings.typepad.com/food_musings/2007/04/go_to_cafe_maje.html\">Catherine, our newest Bay Area Bites author, loved Cafe Majestic\u003c/a>\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>Cafe Majestic won't be for everyone, I guess. Some people only want to eat frozen bubbles filled with molten seaweed, others are allergic to settings where salt is served in a glass sleigh bed and suits aren't out of place, but the rest of you, the next time you'd like a really nice meal? You go.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003ca href=\"http://teaandcookies.blogspot.com/2007/04/sometimes-its-good-to-leave-home.html\">Tea is abandoning us for Seattle. Sniff.\u003c/a>\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>I'm going to Seattle for myself. I am stepping back from a life and a city I love, taking a break. Things have been interesting lately--illness, fatigue, and yet good changes as well. This blog has crept into my life unexpectedly, bringing with it new friends, a focus on food and writing in a different way, new political issues I want to support. My life is changing in ways that make me happy, but transition is unsettling. I don't know what the new structure looks like yet, it's not fully formed, but I know that old things are slowly drifting away. In times like this, it's good to get some perspective.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.blogsoop.com/SF/\">BlogSoop\u003c/a>\u003c/strong> is a fun new San Francisco site. The founder of Blog Soop has been working to take our local food blog reviews and organize them within one searchable database. The result is a useful site that makes it easy to find combined restaurant reviews.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/sfgate/detail?blogid=26&entry_id=15907\">Michael Bauer breaks big news on his blog\u003c/a>\u003c/strong>: Chez Nous on Fillmore at Bush is about to be sold to the A16 clan. I live in the area and have loved Chez Nous for years and have a lot of memories associated with Chez Nous, but could not be more excited about an A16-type restaurant taking over that space. \u003cstrong>\u003ca href=\"http://www.sfgate.com/food/\">The Wednesday Food Section\u003c/a>\u003c/strong> should have more information on this changeover tomorrow.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This post is a couple weeks old, but worth visiting if you missed it: \u003cstrong>\u003ca href=\"http://www.worldonaplate.org/world_on_a_plate/2007/04/brownie_points_.html\">Jeanne at World on a Plate conducted a brownie test\u003c/a>\u003c/strong>: Do people tend to prefer boxed brownies, brownies from scratch or a basic boxed brownie? Find out the results at World on a Plate. I'll give you a hint: the winner was chosen by 75% of the group!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/598/links-around-the-bay-14",
"authors": [
"5019"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_554": {
"type": "posts",
"id": "bayareabites_554",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "554",
"score": null,
"sort": [
1174404720000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1174404720,
"format": "aside",
"disqusTitle": "Philippe, The Original. Los Angeles",
"title": "Philippe, The Original. Los Angeles",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2007/03/phillipemontage500.jpg\" alt=\"phillipe montage\" title=\"phillipe montage\" width=\"500\" height=\"163\" class=\"alignnone size-full wp-image-4210\">\u003c/p>\n\u003cp>When I was a child growing up in Southern California, we went to a lot of LA Dodgers games. While the game was fun, my sister and I focused on the food. In addition to ballpark food, one of our favorite things about going to the games was the stop at the nearby \u003cstrong>\u003ca href=\"http://www.philippes.com/\">Philippe, The Original\u003c/a>\u003c/strong>. It is a restaurant in Downtown Los Angeles which has been open since 1908 and is famous for its French Dipped Sandwiches. \u003c/p>\n\u003cp>When you enter Philippe's, cross the sawdust floor and choose one of ten lines to stand in, each in front of one of the \"carvers\". The carvers are mostly women, and mostly fairly gruff. \"Find one who's smiling,\" I heard the guy behind me say to a friend. I usually stand back and look for the most efficient one and then stake my claim in that line.\u003c/p>\n\u003cp>The main reason to go to Philippe's is the French Dipped Sandwich. The restaurant owners claim to have invented the sandwich in 1918 when the owner accidentally dropped a french roll into a roasting pan with juices in it. Though the roll was soggy and ostensibly ruined, the patron said he'd eat it anyway. Then he returned again the next day and ordered it again. Thus the French Dip was born.\u003c/p>\n\u003cp>In the interest of full disclosure, a restaurant across town -- \u003cstrong>\u003ca href=\"http://www.colespebuffet.com/home.html\">Cole's Pacific Electric Buffet\u003c/a>\u003c/strong> -- also claims to be the birthplace of the French Dip. I'm not sure who's right, but I'll leave that up to the food historians.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At Philippe's, you can choose between French Dips made of beef, pork, lamb, ham or turkey. I always order mine the same out of a long-held habit: \"Beef French Dip, double-dipped, with swiss cheese please. And a pickled egg.\"\u003c/p>\n\u003cp>I take from the counter a tray with small paper plates containing a delicious French Dip and a bright, neon purple, pickled egg. \u003c/p>\n\u003cp>Sitting down at a long, communal table in the large restaurant, I reach for the amazing Philippe's mustard and dress my sandwich. \"All around the restaurant you can see nostrils flare when people hit little depth charges of Philippe's hot mustard in their sandwiches,\" describes Jonathan Gold in his book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0312267231/kqedorg-20\">Counter Intelligence\u003c/a>. I always have a pot of Philippe's mustard in my refrigerator, ready to put on anything and everything.\u003c/p>\n\u003cp>Philippe's is a Los Angeles institution that is worth trying when you are in town. It's a great place to get a feel for the real Los Angeles, as you will see a very large cross-section of the community here dining together. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Philippe, The Original\u003cbr>1001 N. Alameda Street\u003cbr>Los Angeles\u003cbr>(213) 628-3781\u003cbr>Open 6 am - 10 pm daily\u003cbr>Closed Thanksgiving and Christmas\u003c/p>\n\n",
"disqusIdentifier": "554 http://blogs.kqed.org/bayareabites/2007/03/20/philippe-the-original-los-angeles/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/03/20/philippe-the-original-los-angeles/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 465,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1243965053,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "When I was a child growing up in Southern California, we went to a lot of LA Dodgers games. While the game was fun, my sister and I focused on the food. In addition to ballpark food, one of our favorite things about going to the games was the stop at the nearby Philippe, The",
"title": "Philippe, The Original. Los Angeles | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Philippe, The Original. Los Angeles",
"datePublished": "2007-03-20T08:32:00-07:00",
"dateModified": "2009-06-02T10:50:53-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "philippe-the-original-los-angeles",
"status": "publish",
"path": "/bayareabites/554/philippe-the-original-los-angeles",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2007/03/phillipemontage500.jpg\" alt=\"phillipe montage\" title=\"phillipe montage\" width=\"500\" height=\"163\" class=\"alignnone size-full wp-image-4210\">\u003c/p>\n\u003cp>When I was a child growing up in Southern California, we went to a lot of LA Dodgers games. While the game was fun, my sister and I focused on the food. In addition to ballpark food, one of our favorite things about going to the games was the stop at the nearby \u003cstrong>\u003ca href=\"http://www.philippes.com/\">Philippe, The Original\u003c/a>\u003c/strong>. It is a restaurant in Downtown Los Angeles which has been open since 1908 and is famous for its French Dipped Sandwiches. \u003c/p>\n\u003cp>When you enter Philippe's, cross the sawdust floor and choose one of ten lines to stand in, each in front of one of the \"carvers\". The carvers are mostly women, and mostly fairly gruff. \"Find one who's smiling,\" I heard the guy behind me say to a friend. I usually stand back and look for the most efficient one and then stake my claim in that line.\u003c/p>\n\u003cp>The main reason to go to Philippe's is the French Dipped Sandwich. The restaurant owners claim to have invented the sandwich in 1918 when the owner accidentally dropped a french roll into a roasting pan with juices in it. Though the roll was soggy and ostensibly ruined, the patron said he'd eat it anyway. Then he returned again the next day and ordered it again. Thus the French Dip was born.\u003c/p>\n\u003cp>In the interest of full disclosure, a restaurant across town -- \u003cstrong>\u003ca href=\"http://www.colespebuffet.com/home.html\">Cole's Pacific Electric Buffet\u003c/a>\u003c/strong> -- also claims to be the birthplace of the French Dip. I'm not sure who's right, but I'll leave that up to the food historians.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At Philippe's, you can choose between French Dips made of beef, pork, lamb, ham or turkey. I always order mine the same out of a long-held habit: \"Beef French Dip, double-dipped, with swiss cheese please. And a pickled egg.\"\u003c/p>\n\u003cp>I take from the counter a tray with small paper plates containing a delicious French Dip and a bright, neon purple, pickled egg. \u003c/p>\n\u003cp>Sitting down at a long, communal table in the large restaurant, I reach for the amazing Philippe's mustard and dress my sandwich. \"All around the restaurant you can see nostrils flare when people hit little depth charges of Philippe's hot mustard in their sandwiches,\" describes Jonathan Gold in his book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0312267231/kqedorg-20\">Counter Intelligence\u003c/a>. I always have a pot of Philippe's mustard in my refrigerator, ready to put on anything and everything.\u003c/p>\n\u003cp>Philippe's is a Los Angeles institution that is worth trying when you are in town. It's a great place to get a feel for the real Los Angeles, as you will see a very large cross-section of the community here dining together. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Philippe, The Original\u003cbr>1001 N. Alameda Street\u003cbr>Los Angeles\u003cbr>(213) 628-3781\u003cbr>Open 6 am - 10 pm daily\u003cbr>Closed Thanksgiving and Christmas\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/554/philippe-the-original-los-angeles",
"authors": [
"5019"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_551": {
"type": "posts",
"id": "bayareabites_551",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "551",
"score": null,
"sort": [
1174163400000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1174163400,
"format": "aside",
"disqusTitle": "Opa! for Nopa!",
"title": "Opa! for Nopa!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_flatbread-796041.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_flatbread-796031.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>Spicy Lamb Flatbread, Red Onions, Sumac and Pinenuts \u003c/p>\n\u003cp>One of my all-time-favorite movies is My Big Fat Greek Wedding. I loved when the crazy aunt with the absorbed twin would hoist her shot glass, shout \"OPA!\" and slam back the ouzo. I want to be doing that at her age! I wanted to do it last week after my first visit to Nopa. I wanted to stand up and cheer, clap and shout \"OPA!\" I'd heard the buzz all the way across the ocean and when I realized that the Jeff from Nopa was my friend Jeff from *years* ago in our previous lives as accountants, well that was all I needed to hear. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_gang-726528.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_gang-726519.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I gathered up a gang of American expat pals that had lived in Paris and were now back in the US to catch up and see how they were assimilating back to Bay Area life. It's a challenge for me just when I come back for short visits and when I allow such thoughts as moving back to enter my conscious, I immediately start missing my farmers market and my baker and my fishmonger and my butcher and the cobblestone streets and the oh-so-convenient and clean metro and, and, and... So to infuse a little bit of France to this Mediterannean dinner we stuck with French wines. I must say it helped. \u003c/p>\n\u003cp>Dining at Nopa (which stand for NOrth of the PAnhandle) evokes images of dining alfresco in the Italian countryside with their rustic dishes. Nopa serves what I would call elegant delicious comfort food. Gorgeous creamy polenta, succulet roast chicken with herbs slid inder the skin, a spectacular steelhead that made me want to swim upstream and the vegetables were cooked to a crisp, bright green perfection. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_jeff-726503.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_jeff-726490.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>Jeff Hanak, owner and restaurateur extraordinaire\u003c/p>\n\u003cp>If you didn't pick upon it earlier, and in full fairness and complete disclosure, I know the owner and he took very good care of us as did our server. My only comment that isn't off the scale gushing is the noise level which was pretty high when we arrived at 7pm but by 9pm we could talk without shouting 🙂 There is a big communal table when you walk in which I love. In France, and most of southern Europe, the tables are so close you are practically in your neighbor's lap which at first horrified me but I've come to enjoy it and appreciate the interaction it creates. I give it \"four snaps in Z formation\". I know, huge nerd...\u003c/p>\n\u003cp>Voila nos menu...\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_menu-787936.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_menu-787911.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>I love this menu. Simple, elegant, delicious.\u003c/p>\n\u003cp>JP Dirler \"Saering\" Grand Cru Muscat 2003, Alsace\u003cbr>\u003ca href=\"http://www.carotte-et-caviar.com/en/\">Chef EJ Keller\u003c/a> picked this perfect start to the evening. A light, crisp, floral Alsatian white wine.\u003c/p>\n\u003cp>Entrees (Appetizers in French)\u003c/p>\n\u003cp>Dancer \"La Romanee\" 1er Cru 2004 Chassagne Montrachet, Burgundy\u003cbr>I'm a sucker for white Burgundy. I have a huge sign on my back whenever I walk into a wine store and an interal radar that shoots the needle to the right when I'm within a hundred feet of this Chardonnay. Light, crisp, earthy, yummy. Can't describe it very well, it just makes me swoon!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_chassagne-762127.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_chassagne-762121.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Warm Marinated Olives \u003cbr>Great starter, not too salty and served with lemon confit. Had they brought twice or three times as much, we would have eaten them all.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_olives-737058.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_olives-737050.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Warm Goat Cheese, Crostini and Pickled Beets \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_goat_cheese2-796010.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_goat_cheese2-796003.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Hearts of Romaine, Grated Serena and Creamy Herb Vinaigrette \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_salad-704037.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_salad-704029.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Crispy Duck Confit, Baby Greens, Honey-Balsamic and Toasted Walnuts\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_duck_confit-734334.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_duck_confit-734325.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Wood Baked Giant White Beans, Feta and Oregano \u003cbr>Apologies but I couldn't snap fast enough. Delicious and cooked to perfection!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_beans-762152.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_beans-762140.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Spicy Lamb Flatbread, Red Onions, Sumac and Pinenuts \u003cbr>Delicious! Perfectly thin crust, not overloaded with ingredients, beautiful melding of flavors.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_flatbread-796041.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_flatbread-796031.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Plats\u003c/p>\n\u003cp>Mas Julien \"Les Etats d'Ame\" Grenache-Syrah-Cinsault 2003, Languedoc\u003c/p>\n\u003cp>Braised Lamb Shank, Creamy Polenta, Rapini and Pinenut Gremolata \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_lamb-787963.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_lamb-787955.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Rotisserie Herb Chicken, Wilted Escarole and Rosemary Croutons \u003cbr>Apologies again but I tucked into this as soon as the plate landed with a rousing \"Bon Appetit!\" and I didn't want to post a picture of a mangled, half eaten chicken. Image a succulant, juicy rotisserie chicken with herbs lovingly placed under the skin that has since crisped to perfection on top of wilted, but vibrant green, with a bit of a crunch Escarole and big rosemary croutons that soaked up the jus. Watch out Zuni!\u003c/p>\n\u003cp>Pan Roasted Steelhead, Farro, Asparagus and Tarragon Butter \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_trout-703998.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_trout-703964.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Creamy Polenta and Parmesan \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_polenta-737042.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_polenta-737023.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Desserts\u003c/p>\n\u003cp>Grenache \"Cuvee Parce Freres\" Banyuls 2005 La Rectorie \u003c/p>\n\u003cp>Shaft Blue Cheese, Dates, Walnuts and Honey\u003cbr>Another one I couldn't snap fast enough. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_cheese-736349.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_cheese-736341.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Espresso Creme Brulee and Cocoa Nib Cookies \u003cbr>I'm not a creme brulee fan but everyone else gave it two thumbs up.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_dessert_brulee-778434.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_dessert_brulee-778421.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Warm Doughnut Holes and Rum Caramel \u003cbr>My hands down favorite. I had a hard time sharing. Light, airy, sugary dipped in the caramel sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_dessert_donutholes-778412.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_dessert_donutholes-778403.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Sticky Toffee Pudding Cake and Whipped Cream \u003cbr>Absolutely delicious, a toss up between this and the donut holes as my favorite. Moist, beautiful spice that wan't overpowering, just delicious.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_dessert_breadpudding-736335.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_dessert_breadpudding-736317.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Chocolate Cake and Vanilla-Stout Swirl Ice Cream \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_dessert_chocolatecake-760053.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_dessert_chocolatecake-760045.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Trio of Citrus Sorbets and Vanilla Cookies\u003cbr>Mango, lemon and I can't remember the third, sorry, but all were smooth, tangy and refreshing, a perfect way to end the meal.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_dessert_sorbet-734354.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_dessert_sorbet-734344.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "551 http://blogs.kqed.org/bayareabites/2007/03/17/opa-for-nopa/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/03/17/opa-for-nopa/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 887,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 50
},
"modified": 1174163400,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Spicy Lamb Flatbread, Red Onions, Sumac and Pinenuts One of my all-time-favorite movies is My Big Fat Greek Wedding. I loved when the crazy aunt with the absorbed twin would hoist her shot glass, shout "OPA!" and slam back the ouzo. I want to be doing that at her age! I wanted to do it",
"title": "Opa! for Nopa! | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Opa! for Nopa!",
"datePublished": "2007-03-17T13:30:00-07:00",
"dateModified": "2007-03-17T13:30:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "opa-for-nopa",
"status": "publish",
"path": "/bayareabites/551/opa-for-nopa",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_flatbread-796041.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_flatbread-796031.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>Spicy Lamb Flatbread, Red Onions, Sumac and Pinenuts \u003c/p>\n\u003cp>One of my all-time-favorite movies is My Big Fat Greek Wedding. I loved when the crazy aunt with the absorbed twin would hoist her shot glass, shout \"OPA!\" and slam back the ouzo. I want to be doing that at her age! I wanted to do it last week after my first visit to Nopa. I wanted to stand up and cheer, clap and shout \"OPA!\" I'd heard the buzz all the way across the ocean and when I realized that the Jeff from Nopa was my friend Jeff from *years* ago in our previous lives as accountants, well that was all I needed to hear. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_gang-726528.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_gang-726519.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I gathered up a gang of American expat pals that had lived in Paris and were now back in the US to catch up and see how they were assimilating back to Bay Area life. It's a challenge for me just when I come back for short visits and when I allow such thoughts as moving back to enter my conscious, I immediately start missing my farmers market and my baker and my fishmonger and my butcher and the cobblestone streets and the oh-so-convenient and clean metro and, and, and... So to infuse a little bit of France to this Mediterannean dinner we stuck with French wines. I must say it helped. \u003c/p>\n\u003cp>Dining at Nopa (which stand for NOrth of the PAnhandle) evokes images of dining alfresco in the Italian countryside with their rustic dishes. Nopa serves what I would call elegant delicious comfort food. Gorgeous creamy polenta, succulet roast chicken with herbs slid inder the skin, a spectacular steelhead that made me want to swim upstream and the vegetables were cooked to a crisp, bright green perfection. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_jeff-726503.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_jeff-726490.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>Jeff Hanak, owner and restaurateur extraordinaire\u003c/p>\n\u003cp>If you didn't pick upon it earlier, and in full fairness and complete disclosure, I know the owner and he took very good care of us as did our server. My only comment that isn't off the scale gushing is the noise level which was pretty high when we arrived at 7pm but by 9pm we could talk without shouting 🙂 There is a big communal table when you walk in which I love. In France, and most of southern Europe, the tables are so close you are practically in your neighbor's lap which at first horrified me but I've come to enjoy it and appreciate the interaction it creates. I give it \"four snaps in Z formation\". I know, huge nerd...\u003c/p>\n\u003cp>Voila nos menu...\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_menu-787936.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_menu-787911.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>I love this menu. Simple, elegant, delicious.\u003c/p>\n\u003cp>JP Dirler \"Saering\" Grand Cru Muscat 2003, Alsace\u003cbr>\u003ca href=\"http://www.carotte-et-caviar.com/en/\">Chef EJ Keller\u003c/a> picked this perfect start to the evening. A light, crisp, floral Alsatian white wine.\u003c/p>\n\u003cp>Entrees (Appetizers in French)\u003c/p>\n\u003cp>Dancer \"La Romanee\" 1er Cru 2004 Chassagne Montrachet, Burgundy\u003cbr>I'm a sucker for white Burgundy. I have a huge sign on my back whenever I walk into a wine store and an interal radar that shoots the needle to the right when I'm within a hundred feet of this Chardonnay. Light, crisp, earthy, yummy. Can't describe it very well, it just makes me swoon!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_chassagne-762127.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_chassagne-762121.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Warm Marinated Olives \u003cbr>Great starter, not too salty and served with lemon confit. Had they brought twice or three times as much, we would have eaten them all.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_olives-737058.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_olives-737050.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Warm Goat Cheese, Crostini and Pickled Beets \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_goat_cheese2-796010.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_goat_cheese2-796003.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Hearts of Romaine, Grated Serena and Creamy Herb Vinaigrette \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_salad-704037.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_salad-704029.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Crispy Duck Confit, Baby Greens, Honey-Balsamic and Toasted Walnuts\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_duck_confit-734334.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_duck_confit-734325.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Wood Baked Giant White Beans, Feta and Oregano \u003cbr>Apologies but I couldn't snap fast enough. Delicious and cooked to perfection!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_beans-762152.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_beans-762140.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Spicy Lamb Flatbread, Red Onions, Sumac and Pinenuts \u003cbr>Delicious! Perfectly thin crust, not overloaded with ingredients, beautiful melding of flavors.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_flatbread-796041.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_flatbread-796031.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Plats\u003c/p>\n\u003cp>Mas Julien \"Les Etats d'Ame\" Grenache-Syrah-Cinsault 2003, Languedoc\u003c/p>\n\u003cp>Braised Lamb Shank, Creamy Polenta, Rapini and Pinenut Gremolata \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_lamb-787963.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_lamb-787955.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Rotisserie Herb Chicken, Wilted Escarole and Rosemary Croutons \u003cbr>Apologies again but I tucked into this as soon as the plate landed with a rousing \"Bon Appetit!\" and I didn't want to post a picture of a mangled, half eaten chicken. Image a succulant, juicy rotisserie chicken with herbs lovingly placed under the skin that has since crisped to perfection on top of wilted, but vibrant green, with a bit of a crunch Escarole and big rosemary croutons that soaked up the jus. Watch out Zuni!\u003c/p>\n\u003cp>Pan Roasted Steelhead, Farro, Asparagus and Tarragon Butter \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_trout-703998.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_trout-703964.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Creamy Polenta and Parmesan \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_polenta-737042.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_polenta-737023.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Desserts\u003c/p>\n\u003cp>Grenache \"Cuvee Parce Freres\" Banyuls 2005 La Rectorie \u003c/p>\n\u003cp>Shaft Blue Cheese, Dates, Walnuts and Honey\u003cbr>Another one I couldn't snap fast enough. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_cheese-736349.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_cheese-736341.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Espresso Creme Brulee and Cocoa Nib Cookies \u003cbr>I'm not a creme brulee fan but everyone else gave it two thumbs up.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_dessert_brulee-778434.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_dessert_brulee-778421.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Warm Doughnut Holes and Rum Caramel \u003cbr>My hands down favorite. I had a hard time sharing. Light, airy, sugary dipped in the caramel sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_dessert_donutholes-778412.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_dessert_donutholes-778403.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Sticky Toffee Pudding Cake and Whipped Cream \u003cbr>Absolutely delicious, a toss up between this and the donut holes as my favorite. Moist, beautiful spice that wan't overpowering, just delicious.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_dessert_breadpudding-736335.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_dessert_breadpudding-736317.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Chocolate Cake and Vanilla-Stout Swirl Ice Cream \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_dessert_chocolatecake-760053.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_dessert_chocolatecake-760045.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Trio of Citrus Sorbets and Vanilla Cookies\u003cbr>Mango, lemon and I can't remember the third, sorry, but all were smooth, tangy and refreshing, a perfect way to end the meal.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_dessert_sorbet-734354.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nopa_dessert_sorbet-734344.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/551/opa-for-nopa",
"authors": [
"5024"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_523": {
"type": "posts",
"id": "bayareabites_523",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "523",
"score": null,
"sort": [
1171644000000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1171644000,
"format": "aside",
"disqusTitle": "A Cure for the Mean Reds",
"title": "A Cure for the Mean Reds",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Happy St. Juliana's Day. Her life, or at least, her martyrdom, sounds much more interesting than St. Valentine's. She got to wrestle with the devil. She got molten metals poured over her naked flesh while tied between two pillars. She even got to act in a high drama courtroom scene in which the devil himself played witness for the prosecution. And she died a virgin. Perhaps that last bit that doesn't market itself well. She is not the patron saint of anything as far as I can tell, but at least she got her own name day. Today. When depicted in art, she is shown leading the devil, or a dragon, around by a chain. Our local bondage mavens, at least the Catholic ones, should stand up and take notice. If they can get up off their Catherine Wheels to do so.\u003c/p>\n\u003cp>Okay. Enough of St. Juliana. I was just trying to avoid talking about St. Valentine.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/VDHammer-795723.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/VDHammer-792291.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I am tired, tired, tired of his Feast Day. I'm not against romance. Not in the least. I am just against the idea of a special day reserved for lovers. I'm not thrilled about the existence of a day where unrealistic expectations of love perfection are foisted upon couples, especially newly formed ones for whom boundaries have not yet been drawn, for whom the depth of feeling towards each other has not been thoroughly examined. Then, of course, there are all those single people out there.\u003c/p>\n\u003cp>Oh, you single people might tell yourself, \"It's just a silly Hallmark holiday. It means nothing to me.\"and That may be well and true, but I won't believe you.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I used to say the same thing, even on those Valentine's days that coincided with my being in a relationship. That is, until one signal year when I found my boyfriend giggling in the kitchen with a young ballet dancer. At 7:30 in the morning. In the house we had bought together seven days earlier. On Valentine's Day.\u003c/p>\n\u003cp>Bitter, party of one? Oh, that's me.\u003c/p>\n\u003cp>Well, not so much any more. Today, it's just a funny/sad story. But it certainly didn't help to cure me of my VD depression.\u003c/p>\n\u003cp>In an effort to alleviate the above-mentioned funk. I did a bit of research on antidepressant foods. How to self-medicate without, um, medication? Here's what I came up with. A Valentine's Day cure, if you will.\u003c/p>\n\u003cp>The ingredients are basic and all shown to be very helpful in combating depression. Thank you, Forbes Magazine, for your \u003ca href=\"http://www.forbes.com/health/2005/02/10/cx_mh_0210health_ls.html\">article on antidepressant foods\u003c/a>...\u003c/p>\n\u003cp>Salmon is very high in omega-3 fatty acids which not only help the body fight against heart disease and some forms of cancer, but are now showing great promise in fighting depression and stress.\u003c/p>\n\u003cp>Beets contain uridine, which can increase one's levels of cytidine in the brain. Cytidine, in turn, affects the level of dopamine. Dopamine, as you runners might already know, affects mood. In a good way.\u003c/p>\n\u003cp>Walnuts are a good source of alpha linolenic acid (one of the omegas). You don't need to eat a whole bowlful, either-- an ounce will do nicely. These dear little nuggest also help fight heart disease and, on Valentine's Day, one's heart needs all the protection it can get.\u003c/p>\n\u003cp>Molasses also containes uridine. Remember my \u003ca href=\"http://www.kqed.org/weblog/food/2007/01/molasses-in-january.jsp\">posting last month about molasses\u003c/a>? No? Well, I wrote one. I just didn't know why I enjoyed writing it so much. Now I know.\u003c/p>\n\u003cp>Here's the recipe-- a combination of all four ingredients. It's very easy to make. We'll call it:\u003c/p>\n\u003ch3>Michael's Valentine's Day Plate of Armor\u003c/h3>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>1 1/3 to 1/2 pound salmon filet. You are eating this alone, aren't you? Chose a really fatty salmon like King. You need all the fatty acids you can get.\u003cbr>4 beets- red, golden, chioggia-- take your pick. Save the green tops, too\u003cbr>1 ounce walnuts-- toasted. I like mine tossed with sugar and salt fresh from the oven.\u003cbr>1 ounce feta cheese, crumbled\u003cbr>1 tablespoon molasses\u003cbr>1 teaspoon mustard (I used a sweet and hot style)\u003cbr>2 tablespoons apple cider vinegar (champagne or white wine vinegar will work, too.)\u003cbr>1 teaspoon shallot, finely minced\u003cbr>4 tablespoons olive oil for vinaigrette, plus one tablespoon for pan roasting the salmon, one tablespoon for roasting beets.\u003cbr>Salt and pepper to taste.\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003cp>Roasted Beets:\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 425 degrees.\u003c/li>\n\u003cli>Line a baking sheet or Pyrex baking dish with aluminum foil.\u003c/li>\n\u003cli>Wash beets thoroughly and trim both ends\u003c/li>\n\u003cli>Pat beets dry with paper towels, then lightly coat with olive oil and a little salt.\u003c/li>\n\u003cli>Place beets on baking sheet and roast in oven for 45 minutes or until done. Obviously, smaller beets will take less time than larger ones, so please exercise judgement.\u003c/li>\n\u003cli>Remove beets from oven when done (to test, poke one with a paring knife. If the knife slips in easily, the beets are done).\u003c/li>\n\u003cli>Let cool.\u003c/li>\n\u003cli>To remove skin, gently rub beets (one at a time, of course) between paper towels. If you've roasted them properly, this should be easy. If you haven't, I just don't know what to tell you.\u003c/li>\n\u003cli>Dice beets into your favotie, easy-to-carve shapes and set aside.\u003c/li>\n\u003c/ol>\n\u003cp>For Molasses Vinaigrette:\u003c/p>\n\u003col>\n\u003cli>in a small bowl, add molasses, vinegar, mustard, shallots and salt (as much as you like, to help balance the sweetness of the molasses). Whisk bravely.\u003c/li>\n\u003cli>Slowly drizzle in olive oil, whisking as you do so.\u003c/li>\n\u003cli>Adjust flavors to suit your own tastes.\u003c/li>\n\u003cli>Set aside\u003c/li>\n\u003c/ol>\n\u003cp>Salmon:\u003c/p>\n\u003col>\n\u003cli>Rub salmon with salt on both sides-- skin and flesh.\u003c/li>\n\u003cli>In a size-appropriate saute pan, heat one tablespoon of olive oil over medium-high heat until very hot, just not quite smoking.\u003c/li>\n\u003cli>Add salmon filet to the pan, skin side down. Cook for about two minutes over the heat. Do not try to move the salmon. Let it stick. It will give in. It will release its grip on the pan.\u003c/li>\n\u003cli> Throw (or place gently, whatever your mood) salmon into the still-425 degree oven for approximately five minutes or as long as you want, depending upon how well done you like your salmon. I like mine a medium rare. Actually, I like my salmon raw, but this recipe calls for a more thorough cooking.\u003c/li>\n\u003c/ol>\n\u003cp>Beet Greens:\u003c/p>\n\u003col>\n\u003cli> Throw well-cleaned beet greens into saute pan that has one tablespoon of olive oil already heating in it. Throw in a pinch of salt, too.\u003c/li>\n\u003cli>Cover and steam, moving the greens about now and then, for about 5 to 7 minutes. Many people might argue that greens need to cook for longer, but I don't think that is necessary in this case. We're going for nutrients here, not slow-cooked-with-bacon goodness. They're still good this way. Just try it.\u003c/li>\n\u003c/ol>\n\u003cp>To assemble:\u003c/p>\n\u003col>\n\u003cli>While salmon is roasting, warm the already-cooked beets and toss with vinaigrette (Better whisk the dressing again, because it will have separated by now).\u003c/li>\n\u003cli>Shake excess liquid from beet greens and place on a platter. Add vinaigrette-tossed beets, walnuts and feta (I like it with a bit of Feta, but you may leave this out if the whole fish-and-cheese combination makes you squeamish, which it shouldn't, by the way. Think tuna melt.) Grind a little pepper, sprinkle a little salt.\u003c/li>\n\u003cli>Slide salmon on top and drizzle the dish with the vinaigrette. Eat while hot. Actually, the dish is fine (minus the greens) to eat cold, too.\u003c/li>\n\u003cli>Think happy thoughts.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/Salmon-711931.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/Salmon-708218.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Just think how healthy you'll be after eating this dish. Whether you're now ready for a healthy relationship is another matter entirely. If that thought has suddenly depressed you (again), eat some chocolate. A lot of chocolate-- that's an antidepressant, too.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>P.S. Apropos of nothing, there has been a meme flying about the food blogosphere called \u003ca href=\"http://word-eater.blogspot.com/2007/02/tag.html\">Five Things About Me\u003c/a>. Call it fun. Call it annoying. Whatever you decide to label it, it's ended up a great way for me to find out about other food bloggers out there. Click or don't click, it's up to you.\u003c/p>\n\n",
"disqusIdentifier": "523 http://blogs.kqed.org/bayareabites/2007/02/16/a-cure-for-the-mean-reds/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/02/16/a-cure-for-the-mean-reds/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1373,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 28
},
"modified": 1391570429,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Happy St. Juliana's Day. Her life, or at least, her martyrdom, sounds much more interesting than St. Valentine's. She got to wrestle with the devil. She got molten metals poured over her naked flesh while tied between two pillars. She even got to act in a high drama courtroom scene in which the devil himself",
"title": "A Cure for the Mean Reds | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Cure for the Mean Reds",
"datePublished": "2007-02-16T08:40:00-08:00",
"dateModified": "2014-02-04T19:20:29-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-cure-for-the-mean-reds",
"status": "publish",
"path": "/bayareabites/523/a-cure-for-the-mean-reds",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Happy St. Juliana's Day. Her life, or at least, her martyrdom, sounds much more interesting than St. Valentine's. She got to wrestle with the devil. She got molten metals poured over her naked flesh while tied between two pillars. She even got to act in a high drama courtroom scene in which the devil himself played witness for the prosecution. And she died a virgin. Perhaps that last bit that doesn't market itself well. She is not the patron saint of anything as far as I can tell, but at least she got her own name day. Today. When depicted in art, she is shown leading the devil, or a dragon, around by a chain. Our local bondage mavens, at least the Catholic ones, should stand up and take notice. If they can get up off their Catherine Wheels to do so.\u003c/p>\n\u003cp>Okay. Enough of St. Juliana. I was just trying to avoid talking about St. Valentine.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/VDHammer-795723.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/VDHammer-792291.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I am tired, tired, tired of his Feast Day. I'm not against romance. Not in the least. I am just against the idea of a special day reserved for lovers. I'm not thrilled about the existence of a day where unrealistic expectations of love perfection are foisted upon couples, especially newly formed ones for whom boundaries have not yet been drawn, for whom the depth of feeling towards each other has not been thoroughly examined. Then, of course, there are all those single people out there.\u003c/p>\n\u003cp>Oh, you single people might tell yourself, \"It's just a silly Hallmark holiday. It means nothing to me.\"and That may be well and true, but I won't believe you.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I used to say the same thing, even on those Valentine's days that coincided with my being in a relationship. That is, until one signal year when I found my boyfriend giggling in the kitchen with a young ballet dancer. At 7:30 in the morning. In the house we had bought together seven days earlier. On Valentine's Day.\u003c/p>\n\u003cp>Bitter, party of one? Oh, that's me.\u003c/p>\n\u003cp>Well, not so much any more. Today, it's just a funny/sad story. But it certainly didn't help to cure me of my VD depression.\u003c/p>\n\u003cp>In an effort to alleviate the above-mentioned funk. I did a bit of research on antidepressant foods. How to self-medicate without, um, medication? Here's what I came up with. A Valentine's Day cure, if you will.\u003c/p>\n\u003cp>The ingredients are basic and all shown to be very helpful in combating depression. Thank you, Forbes Magazine, for your \u003ca href=\"http://www.forbes.com/health/2005/02/10/cx_mh_0210health_ls.html\">article on antidepressant foods\u003c/a>...\u003c/p>\n\u003cp>Salmon is very high in omega-3 fatty acids which not only help the body fight against heart disease and some forms of cancer, but are now showing great promise in fighting depression and stress.\u003c/p>\n\u003cp>Beets contain uridine, which can increase one's levels of cytidine in the brain. Cytidine, in turn, affects the level of dopamine. Dopamine, as you runners might already know, affects mood. In a good way.\u003c/p>\n\u003cp>Walnuts are a good source of alpha linolenic acid (one of the omegas). You don't need to eat a whole bowlful, either-- an ounce will do nicely. These dear little nuggest also help fight heart disease and, on Valentine's Day, one's heart needs all the protection it can get.\u003c/p>\n\u003cp>Molasses also containes uridine. Remember my \u003ca href=\"http://www.kqed.org/weblog/food/2007/01/molasses-in-january.jsp\">posting last month about molasses\u003c/a>? No? Well, I wrote one. I just didn't know why I enjoyed writing it so much. Now I know.\u003c/p>\n\u003cp>Here's the recipe-- a combination of all four ingredients. It's very easy to make. We'll call it:\u003c/p>\n\u003ch3>Michael's Valentine's Day Plate of Armor\u003c/h3>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>1 1/3 to 1/2 pound salmon filet. You are eating this alone, aren't you? Chose a really fatty salmon like King. You need all the fatty acids you can get.\u003cbr>4 beets- red, golden, chioggia-- take your pick. Save the green tops, too\u003cbr>1 ounce walnuts-- toasted. I like mine tossed with sugar and salt fresh from the oven.\u003cbr>1 ounce feta cheese, crumbled\u003cbr>1 tablespoon molasses\u003cbr>1 teaspoon mustard (I used a sweet and hot style)\u003cbr>2 tablespoons apple cider vinegar (champagne or white wine vinegar will work, too.)\u003cbr>1 teaspoon shallot, finely minced\u003cbr>4 tablespoons olive oil for vinaigrette, plus one tablespoon for pan roasting the salmon, one tablespoon for roasting beets.\u003cbr>Salt and pepper to taste.\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003cp>Roasted Beets:\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 425 degrees.\u003c/li>\n\u003cli>Line a baking sheet or Pyrex baking dish with aluminum foil.\u003c/li>\n\u003cli>Wash beets thoroughly and trim both ends\u003c/li>\n\u003cli>Pat beets dry with paper towels, then lightly coat with olive oil and a little salt.\u003c/li>\n\u003cli>Place beets on baking sheet and roast in oven for 45 minutes or until done. Obviously, smaller beets will take less time than larger ones, so please exercise judgement.\u003c/li>\n\u003cli>Remove beets from oven when done (to test, poke one with a paring knife. If the knife slips in easily, the beets are done).\u003c/li>\n\u003cli>Let cool.\u003c/li>\n\u003cli>To remove skin, gently rub beets (one at a time, of course) between paper towels. If you've roasted them properly, this should be easy. If you haven't, I just don't know what to tell you.\u003c/li>\n\u003cli>Dice beets into your favotie, easy-to-carve shapes and set aside.\u003c/li>\n\u003c/ol>\n\u003cp>For Molasses Vinaigrette:\u003c/p>\n\u003col>\n\u003cli>in a small bowl, add molasses, vinegar, mustard, shallots and salt (as much as you like, to help balance the sweetness of the molasses). Whisk bravely.\u003c/li>\n\u003cli>Slowly drizzle in olive oil, whisking as you do so.\u003c/li>\n\u003cli>Adjust flavors to suit your own tastes.\u003c/li>\n\u003cli>Set aside\u003c/li>\n\u003c/ol>\n\u003cp>Salmon:\u003c/p>\n\u003col>\n\u003cli>Rub salmon with salt on both sides-- skin and flesh.\u003c/li>\n\u003cli>In a size-appropriate saute pan, heat one tablespoon of olive oil over medium-high heat until very hot, just not quite smoking.\u003c/li>\n\u003cli>Add salmon filet to the pan, skin side down. Cook for about two minutes over the heat. Do not try to move the salmon. Let it stick. It will give in. It will release its grip on the pan.\u003c/li>\n\u003cli> Throw (or place gently, whatever your mood) salmon into the still-425 degree oven for approximately five minutes or as long as you want, depending upon how well done you like your salmon. I like mine a medium rare. Actually, I like my salmon raw, but this recipe calls for a more thorough cooking.\u003c/li>\n\u003c/ol>\n\u003cp>Beet Greens:\u003c/p>\n\u003col>\n\u003cli> Throw well-cleaned beet greens into saute pan that has one tablespoon of olive oil already heating in it. Throw in a pinch of salt, too.\u003c/li>\n\u003cli>Cover and steam, moving the greens about now and then, for about 5 to 7 minutes. Many people might argue that greens need to cook for longer, but I don't think that is necessary in this case. We're going for nutrients here, not slow-cooked-with-bacon goodness. They're still good this way. Just try it.\u003c/li>\n\u003c/ol>\n\u003cp>To assemble:\u003c/p>\n\u003col>\n\u003cli>While salmon is roasting, warm the already-cooked beets and toss with vinaigrette (Better whisk the dressing again, because it will have separated by now).\u003c/li>\n\u003cli>Shake excess liquid from beet greens and place on a platter. Add vinaigrette-tossed beets, walnuts and feta (I like it with a bit of Feta, but you may leave this out if the whole fish-and-cheese combination makes you squeamish, which it shouldn't, by the way. Think tuna melt.) Grind a little pepper, sprinkle a little salt.\u003c/li>\n\u003cli>Slide salmon on top and drizzle the dish with the vinaigrette. Eat while hot. Actually, the dish is fine (minus the greens) to eat cold, too.\u003c/li>\n\u003cli>Think happy thoughts.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/Salmon-711931.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/Salmon-708218.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Just think how healthy you'll be after eating this dish. Whether you're now ready for a healthy relationship is another matter entirely. If that thought has suddenly depressed you (again), eat some chocolate. A lot of chocolate-- that's an antidepressant, too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>P.S. Apropos of nothing, there has been a meme flying about the food blogosphere called \u003ca href=\"http://word-eater.blogspot.com/2007/02/tag.html\">Five Things About Me\u003c/a>. Call it fun. Call it annoying. Whatever you decide to label it, it's ended up a great way for me to find out about other food bloggers out there. Click or don't click, it's up to you.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/523/a-cure-for-the-mean-reds",
"authors": [
"5017"
],
"categories": [
"bayareabites_752"
],
"tags": [
"bayareabites_79",
"bayareabites_69",
"bayareabites_52",
"bayareabites_80",
"bayareabites_81"
],
"label": "bayareabites"
},
"bayareabites_515": {
"type": "posts",
"id": "bayareabites_515",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "515",
"score": null,
"sort": [
1170608280000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1170608280,
"format": "aside",
"disqusTitle": "Japanese Yuzu",
"title": "Japanese Yuzu",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/yuzu-755563.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/yuzu-755563.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\"Have car will travel for ramen\" was the title of the email. Stanley's parents were in Hong Kong, and he was ready to share his ride. With a carload of lucky friends, he braved rush-hour traffic to make it down to San Mateo by 5 pm, but we were silly enough to stop first at Ichiban Kan. By the time we arrived at Santa Ramen, the line stretched down the block. After counting the chairs inside and then the heads outside, to make sure we would at least get in during the second seating, we joined the other hungry pilgrims. \u003c/p>\n\u003cp>An hour later, to celebrate the season, I ordered shoyu broth with citron peel and seaweed. Santa Ramen makes a very rich bowl of soup, so the lemony bits were perfect counterbalance. \u003c/p>\n\u003cp>On the way back the City, we stopped at my favorite Japanese market, family-owned \u003ca href=\"http://www.yelp.com/biz/2iReNWd6ctQFmh6cRjwjMQ\">\u003cstrong>Suruki Supermarket\u003c/strong>\u003c/a>, where the entire staff goes out of its way to answer even the most basic questions. A couple of yuzu a.k.a. citron made their way into my basket. I couldn't wait to release their lovely flowery fragrance. The fruit's sharply sour juice is balanced by deep notes of tangerine in its peel. A high ratio of seed to pip and a thick, bumpy rind reveals it strength: zest, zest, and more zest.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/yuzu_juice-747488.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/yuzu_juice-747488.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you aren't able to track down the fresh fruit or if you prefer convenience, ask for yuzu juice. Look for ingredient labels that list nothing except the fruit itself and a slightly clouded liquid (Rule #138: The more clarified an infused or pressed liquid, the less flavor it carries.) Expect to splurge a bit; this small bottle was almost $10 but as soon as I twisted off the lid, I could smell the yuzu's distinctive fragrance.\u003c/p>\n\u003cp>You'll also find it highlighted in different condiments, such as dipping sauces or pickling salts, or in other base ingredients like miso and vinegar. Even if you can't read Japanese, you'll recognize the bumpy, round, yellow fruit on the labels.\u003c/p>\n\u003cp>\u003cstrong>My favorite ways to enjoy yuzu:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Vinaigrette\u003c/strong> -- Whisk the juice with a lightly flavored oil, delicate vinegar (champagne vinegar is really nice for this), salt and white pepper. Variations include adding a hint of ginger (grate half an inch of a very fresh root and then squeeze out a few drops), a tiny dab of Dijon mustard (not enough to actually taste!) or a quick stir of honey. Dress a simple salad, such as escarole leaves and paper-thin radish slices, watercress and toasted almonds, roasted golden beets, or blanched leeks. Drizzle over quickly seared seafood or use as a dipping sauce for steamed crab.\u003c/p>\n\u003cp>\u003cstrong>Pickles\u003c/strong> -- When making kimchee or \u003ca href=\"http://japanesefood.about.com/od/pickle/Pickle.htm\">\u003cstrong>tsukemono\u003c/strong>\u003c/a> I toss in some julienned peel (for quick pickles) or wide strips (for longer fermenting ones).\u003c/p>\n\u003cp>\u003cstrong>Clear Soup\u003c/strong> -- Prepare a clear broth from scratch, such as dashi or consomme. In a pinch, use a good-quality chicken or vegetable broth (preferably made with sweeter vegetables). Gently simmer small cubes of silken tofu, very thinly sliced carrots (this is your chance to use those flower-shaped cutters!) or a few leaves of baby spinach. Garnish with thin slivers of yuzu peel.\u003c/p>\n\u003cp>\u003cstrong>Broiled Salmon\u003c/strong> -- Stir the juice and grated peel into white miso, mirin, sake, and white pepper. Spread over center-cut strips of wild salmon and broil, skin-side down, until almost opaque at the center.\u003c/p>\n\u003cp>\u003cstrong>Noodle soups\u003c/strong> -- Sprinkle slivers of yuzu peel over hot soba or fresh ramen soup. Garnish with strips of roasted nori.\u003c/p>\n\u003cp>\u003cstrong>Creamy desserts\u003c/strong> -- Substitute for regular lemons in custard tarts, mousses, curds, or cake fillings.\u003c/p>\n\u003cp>\u003cstrong>Hot Tea\u003c/strong> -- Steep the peel in just boiling water, squeeze in some of the fresh juice, stir in a spoonful of lavender honey, and snuggle down with a good book.\u003c/p>\n\u003cp>\u003cstrong>Japanese markets in the Bay Area:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Suruki Supermarket\u003c/strong>\u003cbr>71 E. 4th Ave.\u003cbr>San Mateo\u003cbr>(650) 347-5288\u003c/p>\n\u003cp>\u003cstrong>Nijiya Market\u003c/strong>\u003cbr>1737 Post St.\u003cbr>San Francisco\u003cbr>(415) 563-1901\u003c/p>\n\u003cp>\u003cstrong>Tokyo Fish Market\u003c/strong>\u003cbr>1220 San Pablo Ave.\u003cbr>Albany\u003cbr>(510) 524-7243\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Yaoya-San\u003c/strong>\u003cbr>10566 San Pablo Ave.\u003cbr>El Cerrito\u003cbr>(510) 526-7444\u003c/p>\n\n",
"disqusIdentifier": "515 http://blogs.kqed.org/bayareabites/2007/02/04/japanese-yuzu/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/02/04/japanese-yuzu/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 686,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1170608280,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": ""Have car will travel for ramen" was the title of the email. Stanley's parents were in Hong Kong, and he was ready to share his ride. With a carload of lucky friends, he braved rush-hour traffic to make it down to San Mateo by 5 pm, but we were silly enough to stop first at",
"title": "Japanese Yuzu | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Japanese Yuzu",
"datePublished": "2007-02-04T08:58:00-08:00",
"dateModified": "2007-02-04T08:58:00-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "japanese-yuzu",
"status": "publish",
"path": "/bayareabites/515/japanese-yuzu",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/yuzu-755563.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/yuzu-755563.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\"Have car will travel for ramen\" was the title of the email. Stanley's parents were in Hong Kong, and he was ready to share his ride. With a carload of lucky friends, he braved rush-hour traffic to make it down to San Mateo by 5 pm, but we were silly enough to stop first at Ichiban Kan. By the time we arrived at Santa Ramen, the line stretched down the block. After counting the chairs inside and then the heads outside, to make sure we would at least get in during the second seating, we joined the other hungry pilgrims. \u003c/p>\n\u003cp>An hour later, to celebrate the season, I ordered shoyu broth with citron peel and seaweed. Santa Ramen makes a very rich bowl of soup, so the lemony bits were perfect counterbalance. \u003c/p>\n\u003cp>On the way back the City, we stopped at my favorite Japanese market, family-owned \u003ca href=\"http://www.yelp.com/biz/2iReNWd6ctQFmh6cRjwjMQ\">\u003cstrong>Suruki Supermarket\u003c/strong>\u003c/a>, where the entire staff goes out of its way to answer even the most basic questions. A couple of yuzu a.k.a. citron made their way into my basket. I couldn't wait to release their lovely flowery fragrance. The fruit's sharply sour juice is balanced by deep notes of tangerine in its peel. A high ratio of seed to pip and a thick, bumpy rind reveals it strength: zest, zest, and more zest.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/yuzu_juice-747488.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/yuzu_juice-747488.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you aren't able to track down the fresh fruit or if you prefer convenience, ask for yuzu juice. Look for ingredient labels that list nothing except the fruit itself and a slightly clouded liquid (Rule #138: The more clarified an infused or pressed liquid, the less flavor it carries.) Expect to splurge a bit; this small bottle was almost $10 but as soon as I twisted off the lid, I could smell the yuzu's distinctive fragrance.\u003c/p>\n\u003cp>You'll also find it highlighted in different condiments, such as dipping sauces or pickling salts, or in other base ingredients like miso and vinegar. Even if you can't read Japanese, you'll recognize the bumpy, round, yellow fruit on the labels.\u003c/p>\n\u003cp>\u003cstrong>My favorite ways to enjoy yuzu:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Vinaigrette\u003c/strong> -- Whisk the juice with a lightly flavored oil, delicate vinegar (champagne vinegar is really nice for this), salt and white pepper. Variations include adding a hint of ginger (grate half an inch of a very fresh root and then squeeze out a few drops), a tiny dab of Dijon mustard (not enough to actually taste!) or a quick stir of honey. Dress a simple salad, such as escarole leaves and paper-thin radish slices, watercress and toasted almonds, roasted golden beets, or blanched leeks. Drizzle over quickly seared seafood or use as a dipping sauce for steamed crab.\u003c/p>\n\u003cp>\u003cstrong>Pickles\u003c/strong> -- When making kimchee or \u003ca href=\"http://japanesefood.about.com/od/pickle/Pickle.htm\">\u003cstrong>tsukemono\u003c/strong>\u003c/a> I toss in some julienned peel (for quick pickles) or wide strips (for longer fermenting ones).\u003c/p>\n\u003cp>\u003cstrong>Clear Soup\u003c/strong> -- Prepare a clear broth from scratch, such as dashi or consomme. In a pinch, use a good-quality chicken or vegetable broth (preferably made with sweeter vegetables). Gently simmer small cubes of silken tofu, very thinly sliced carrots (this is your chance to use those flower-shaped cutters!) or a few leaves of baby spinach. Garnish with thin slivers of yuzu peel.\u003c/p>\n\u003cp>\u003cstrong>Broiled Salmon\u003c/strong> -- Stir the juice and grated peel into white miso, mirin, sake, and white pepper. Spread over center-cut strips of wild salmon and broil, skin-side down, until almost opaque at the center.\u003c/p>\n\u003cp>\u003cstrong>Noodle soups\u003c/strong> -- Sprinkle slivers of yuzu peel over hot soba or fresh ramen soup. Garnish with strips of roasted nori.\u003c/p>\n\u003cp>\u003cstrong>Creamy desserts\u003c/strong> -- Substitute for regular lemons in custard tarts, mousses, curds, or cake fillings.\u003c/p>\n\u003cp>\u003cstrong>Hot Tea\u003c/strong> -- Steep the peel in just boiling water, squeeze in some of the fresh juice, stir in a spoonful of lavender honey, and snuggle down with a good book.\u003c/p>\n\u003cp>\u003cstrong>Japanese markets in the Bay Area:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Suruki Supermarket\u003c/strong>\u003cbr>71 E. 4th Ave.\u003cbr>San Mateo\u003cbr>(650) 347-5288\u003c/p>\n\u003cp>\u003cstrong>Nijiya Market\u003c/strong>\u003cbr>1737 Post St.\u003cbr>San Francisco\u003cbr>(415) 563-1901\u003c/p>\n\u003cp>\u003cstrong>Tokyo Fish Market\u003c/strong>\u003cbr>1220 San Pablo Ave.\u003cbr>Albany\u003cbr>(510) 524-7243\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Yaoya-San\u003c/strong>\u003cbr>10566 San Pablo Ave.\u003cbr>El Cerrito\u003cbr>(510) 526-7444\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/515/japanese-yuzu",
"authors": [
"5018"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_509": {
"type": "posts",
"id": "bayareabites_509",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "509",
"score": null,
"sort": [
1169713800000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1169713800,
"format": "aside",
"disqusTitle": "Speakeasy and Carry a Swizzle Stick: Bourbon & Branch",
"title": "Speakeasy and Carry a Swizzle Stick: Bourbon & Branch",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\"Hey, how about a quick drink after work tonight?\"\u003c/p>\n\u003cp>\"Sure, I'll make the reservation.\"\u003c/p>\n\u003cp>Seriously, reservations? For a DRINK? SERIOUSLY? This was my reaction when I first heard about Bourbon & Branch's...unique policy for allowing you to pass through their hallowed doors. However, since I adore what the name imparts -- \"branch\" refers to branch water, an old-timey term for pure water that spilled from a tiny stream called a \"branch,\" thus the drink \"bourbon and branch\" means bourbon and water -- I am willing to jump through a few hoops. A few.\u003c/p>\n\u003cp>I go to make a reservation via their \u003cb>\u003ca href=\"http://www.bourbonandbranch.com/\">slick website\u003c/a>\u003c/b> and I'm faced with the normal requests: date, time, number of people, length of time...wait. LENGTH of TIME? I have a drop-down choice of one hour, one and a half hours, and two hours, with a caveat that states if we intend to stay longer than two hours, I should please contact their \"private events request.\"\u003c/p>\n\u003cp>Not really that accustomed to or thrilled by the idea of being held to a specific time when keeping track of said time renders the enjoyment of lingering over a good cocktail and good company pointless, I bristled a bit. Then I put me and my date down for a full two hours. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This kind of snobbish stuff really gets to me. For months I avoided this \u003cb>\u003ca href=\"http://www.nihon-sf.com/dajani-b.swf\">bar on Divisadero\u003c/a>\u003c/b> because they had a list of rules on the door, which included things like \"If you have found us, do not tell others.\" On the other hand, I appreciated the \"We only serve nice people\" rule. But it bugged me that they didn't seem to have a name, like they were just amping up the exclusivity. One night my husband and I broke down and went to Bar 821 -- which we refer to this day as \"The No Name Bar\" -- and had a great time sipping Champagne cocktails and Belgian beers with an extremely friendly, down-to-earth, and not at all snooty bartender. \u003c/p>\n\u003cp>So, having taken you through that down that shady sidetrack, you can well imagine my reaction when I sent my reservation, waited breathlessly while the \u003cb>\u003ca href=\"http://www.nbc.com/My_Name_Is_Earl/\">Wide, Wide World of Web\u003c/a>\u003c/b> churned and decided whether or not to accept me as a person, and then got this notice: \"We have a set of house rules.\" Oh, lord -- SERIOUSLY? \u003c/p>\n\u003cblockquote>\u003cp>We are located at the corner of Jones and Ofarrell Streets, under the Anti-Prohibition League Sign. Ring the door buzzer for our host or hostess, we look forward to serving you.\u003c/p>\n\u003cp>The password for the door : [hey, get your own reservation!]\u003c/p>\n\u003cp>You will be asked for this after ringing the doorbell.\u003c/p>\n\u003cp>You can modify or delete your reservation here\u003cbr>If you have any questions contact us by email or call 415.346.1735\u003c/p>\n\u003cp> * 1. Please Speak-Easy.\u003cbr> * 2. No name-dropping.\u003cbr> * 3. Patience is appreciated.\u003cbr> * 4. No cell phone use.\u003cbr> * 5. Don't even think of asking for a \"Cosmo.\"\u003cbr> * 6. Smokers, use back door.\u003cbr> * 7. Please exit Bourbon & Branch briskly and silently.\u003c/p>\u003c/blockquote>\n\u003cp>Okay, I admit it. They had me at \"password.\" It's just like a real \u003cb>\u003ca href=\"http://en.wikipedia.org/wiki/Speakeasy\">Speakeasy\u003c/a>\u003c/b> of old! I can only hope that when I ring the buzzer, a panel in the door will slide back, and a head full of \u003cb>\u003ca href=\"http://www.birminghamuk.com/wikipedia/brylcreem.htm\">Brylcreem\u003c/a>\u003c/b> will demand the password from me.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I will report back on what I ordered, how we were treated, if the drinks came in coffee pots, and whether there was an impromptu raid on the place. If any of the above confuses you, go rent \u003ci>Some Like it Hot\u003c/i> instantly.\u003c/p>\n\n",
"disqusIdentifier": "509 http://blogs.kqed.org/bayareabites/2007/01/25/speakeasy-and-carry-a-swizzle-stick-bourbon-branch/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/01/25/speakeasy-and-carry-a-swizzle-stick-bourbon-branch/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 603,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1169713800,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": ""Hey, how about a quick drink after work tonight?" "Sure, I'll make the reservation." Seriously, reservations? For a DRINK? SERIOUSLY? This was my reaction when I first heard about Bourbon & Branch's...unique policy for allowing you to pass through their hallowed doors. However, since I adore what the name imparts -- "branch" refers to branch",
"title": "Speakeasy and Carry a Swizzle Stick: Bourbon & Branch | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Speakeasy and Carry a Swizzle Stick: Bourbon & Branch",
"datePublished": "2007-01-25T00:30:00-08:00",
"dateModified": "2007-01-25T00:30:00-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "speakeasy-and-carry-a-swizzle-stick-bourbon-branch",
"status": "publish",
"path": "/bayareabites/509/speakeasy-and-carry-a-swizzle-stick-bourbon-branch",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"Hey, how about a quick drink after work tonight?\"\u003c/p>\n\u003cp>\"Sure, I'll make the reservation.\"\u003c/p>\n\u003cp>Seriously, reservations? For a DRINK? SERIOUSLY? This was my reaction when I first heard about Bourbon & Branch's...unique policy for allowing you to pass through their hallowed doors. However, since I adore what the name imparts -- \"branch\" refers to branch water, an old-timey term for pure water that spilled from a tiny stream called a \"branch,\" thus the drink \"bourbon and branch\" means bourbon and water -- I am willing to jump through a few hoops. A few.\u003c/p>\n\u003cp>I go to make a reservation via their \u003cb>\u003ca href=\"http://www.bourbonandbranch.com/\">slick website\u003c/a>\u003c/b> and I'm faced with the normal requests: date, time, number of people, length of time...wait. LENGTH of TIME? I have a drop-down choice of one hour, one and a half hours, and two hours, with a caveat that states if we intend to stay longer than two hours, I should please contact their \"private events request.\"\u003c/p>\n\u003cp>Not really that accustomed to or thrilled by the idea of being held to a specific time when keeping track of said time renders the enjoyment of lingering over a good cocktail and good company pointless, I bristled a bit. Then I put me and my date down for a full two hours. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This kind of snobbish stuff really gets to me. For months I avoided this \u003cb>\u003ca href=\"http://www.nihon-sf.com/dajani-b.swf\">bar on Divisadero\u003c/a>\u003c/b> because they had a list of rules on the door, which included things like \"If you have found us, do not tell others.\" On the other hand, I appreciated the \"We only serve nice people\" rule. But it bugged me that they didn't seem to have a name, like they were just amping up the exclusivity. One night my husband and I broke down and went to Bar 821 -- which we refer to this day as \"The No Name Bar\" -- and had a great time sipping Champagne cocktails and Belgian beers with an extremely friendly, down-to-earth, and not at all snooty bartender. \u003c/p>\n\u003cp>So, having taken you through that down that shady sidetrack, you can well imagine my reaction when I sent my reservation, waited breathlessly while the \u003cb>\u003ca href=\"http://www.nbc.com/My_Name_Is_Earl/\">Wide, Wide World of Web\u003c/a>\u003c/b> churned and decided whether or not to accept me as a person, and then got this notice: \"We have a set of house rules.\" Oh, lord -- SERIOUSLY? \u003c/p>\n\u003cblockquote>\u003cp>We are located at the corner of Jones and Ofarrell Streets, under the Anti-Prohibition League Sign. Ring the door buzzer for our host or hostess, we look forward to serving you.\u003c/p>\n\u003cp>The password for the door : [hey, get your own reservation!]\u003c/p>\n\u003cp>You will be asked for this after ringing the doorbell.\u003c/p>\n\u003cp>You can modify or delete your reservation here\u003cbr>If you have any questions contact us by email or call 415.346.1735\u003c/p>\n\u003cp> * 1. Please Speak-Easy.\u003cbr> * 2. No name-dropping.\u003cbr> * 3. Patience is appreciated.\u003cbr> * 4. No cell phone use.\u003cbr> * 5. Don't even think of asking for a \"Cosmo.\"\u003cbr> * 6. Smokers, use back door.\u003cbr> * 7. Please exit Bourbon & Branch briskly and silently.\u003c/p>\u003c/blockquote>\n\u003cp>Okay, I admit it. They had me at \"password.\" It's just like a real \u003cb>\u003ca href=\"http://en.wikipedia.org/wiki/Speakeasy\">Speakeasy\u003c/a>\u003c/b> of old! I can only hope that when I ring the buzzer, a panel in the door will slide back, and a head full of \u003cb>\u003ca href=\"http://www.birminghamuk.com/wikipedia/brylcreem.htm\">Brylcreem\u003c/a>\u003c/b> will demand the password from me.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I will report back on what I ordered, how we were treated, if the drinks came in coffee pots, and whether there was an impromptu raid on the place. If any of the above confuses you, go rent \u003ci>Some Like it Hot\u003c/i> instantly.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/509/speakeasy-and-carry-a-swizzle-stick-bourbon-branch",
"authors": [
"5010"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_506": {
"type": "posts",
"id": "bayareabites_506",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "506",
"score": null,
"sort": [
1169493000000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1169493000,
"format": "aside",
"disqusTitle": "Fancy Food Show Update",
"title": "Fancy Food Show Update",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I arrived at the Moscone Center yesterday morning at 7:30. I was, it seemed, the only person in the North Hall who wasn't either sitting quietly in a registration booth or scurrying about with boxes of food, portable gas burners or Chinese musical instruments. Cursing myself for unnecessarily missing an extra half hour of sleep, I approached the Press Registration Booth slowly, not wanting to look over-eager. I found this attitude a difficult one to strike since, being the only non-employee in the building, my mere presence there at that hour betrayed me. The woman at the press station smiled and, as if not to wake me or herself said gently, \"Good morning. Why are you here so early?\"\u003c/p>\n\u003cp>\"Oh, I thought I'd just beat the crowd.\" Having said that I then realized that, unless one is a baker of bread or breakfast pastries, food professionals are not typically known for rising early and shining. I thought it best to say nothing more before my already-tenuous claim to a press badge was revoked. I left the building, got some coffee and returned, casually, at 8.01.\u003c/p>\n\u003cp>Crossing over into the South Hall, I managed to snag a second row seat to hear Eric Schlosser's Keynote speech: Fast Food Nation: The Dark Side of the American Meal. Before his arrival, an ex-nurse warmed up the audience-- at least, those of us lucky to have been within earshot of her-- by condemning those still practicing her former profession. I did my best to not get sucked into conversation with her, looking forward instead to being profoundly depressed by Mr. Schlosser's speech.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/schlosser-773180.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/schlosser-767134.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Upon arrival, Mr. Schlosser's first action was, in fact, to offer an advance apology for delivering such a depressing talk so early in the morning. In reference to his \u003ca href=\"http://books.google.com/books?id=yNFN1OpnkBkC&dq=fast+food+nation&pg=PP1&ots=l_jlsE6p86&sig=YOM-FHMMlDCqPo__-XgQtQPALmE&prev=http://www.google.com/search%3Fq%3Dfast%2520food%2520nation%26sourceid%3Dmozilla2%26ie%3Dutf-8%26oe%3Dutf-8&sa=X&oi=print&ct=result&cd=1\">best-selling book\u003c/a>, he said it was not so much fast food that interested him as it was the nation itself.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Food is the bedrock of society. It defines us as a nation.\"\u003c/p>\n\u003cp>\"The selling, sourcing, marketing and production of food all have a great impact on the nation,\" he continued. McDonald's, his primary example, has not only dramatically changed the way America eats, but the way it farms and sources labor. The fast food industrial system is not reliant on the individual-- it seeks uniformity, conformity. \"One taste worldwide\" is the alarmingly appropriate slogan for McDonald's.\u003c/p>\n\u003cp>Schlosser continued by explaining the ways in which McDonald's markets itself. One example I found very grim. Noting that brand loyalty can be developed in human beings at as young as two years of age, McDonald's has targeted children in its advertising, assuring itself future generations of loyal customers. Schlosser claims that one in every three toys recieved by a child in this country comes from McDonalds. This information alone was not terribly disturbing, but the studies he cited linking the habitual eating of fast food to childhood obesity (one in three American children is considered at-risk), diabetes and heart disease killed my caffeine buzz.\u003c/p>\n\u003cp>\"Can we market healthy brands to children?\" He asked.\u003c/p>\n\u003cp>From here, Schlosser's talk took a more positive turn. He noted that the fast food culture that had its beginnings in mid-20th-Century southern California is gradually giving way to a more thoughtful way of eating that has its roots in the Bay Area. \"People are starting to read labels.\" People are beginning to care again about what they put into their bodies.\u003c/p>\n\u003cp>In closing, he commended the Food Show attendees for their efforts at getting healthier, more natural foods out into the marketplace and hoped that, someday, \"fancy food won't be considered fancy anymore.\"\u003c/p>\n\u003cp>My general sense of culinary doom for this country temporarily soothed, I made my way to the convention floor.\u003c/p>\n\u003cp>I thought I had prepared myself. Previous attendees offered advice like \"Get a game plan\" and \"Just pace yourself.\" I now know that one can never be too prepared.\u003c/p>\n\u003cp>The show lasts three days for a reason- it's huge. Trying to take it all in over the course of one morning and afternoon like I did is like trying to take in all the sights of Western Europe over one holiday weekend. By 3 o'clock, both my belly and my brain were full. How much chocolate, cheese and hot sauce can a one take? I cannot recount everything I saw there, we'd all be in tears, though yours would most likely be shed due to boredom. Instead, I will limit myself to sharing a few highlights-- and low.\u003c/p>\n\u003cp>I thought a bit of hot chocolate might be a good way to start the day, though the initial sight of what I thought was a booth caught on fire made me want to start for the exit before I'd barely gotten underway.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/schokinag-779553.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/schokinag-774064.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Over in the Australian foods section, I sampled hot sauces with a man from \u003ca href=\"http://www.redbackchilli.com.au/redbackmain.htm\">Redback Chili Products\u003c/a>, whose Horrible Haggis's collection of chilli (their spelling) sauces caught my eye. The following label depicts dominatrix nuns whipping a bare Bill Clinton while a cigar smoking Monica Lewinsky looks on. Another sauce label in their collection suggests using their product for testicular massage. I admired their ballsy marketing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chillisauce-733443.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/chillisauce-726869.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>One of the things I enjoyed most about the show was encountering food items I'd never heard of before. My hands-down favorite was the \u003ca href=\"http://www.tamayagourmet.cl/carica.htm\">Carica\u003c/a> from Chile. The fruit tastes similar to a mango, but with softer, almost pear-like notes. The syrup from the jar would be great for mixing cocktails (attn: Stephanie).\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/Carica-759876.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/Carica-754316.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The Yumberry is, as I was told three times in the two minutes I visited the booth, not a lychee nut. The flavor of the juice was good, almost cranberry-like. I was just skeptical of its name. I suspected a Chinese-to-English \"sounds-like-a-good-idea\" marketing ploy. Being a techno-and- marketing-savvy fruit, it has its own website. You can read the \u003ca href=\"http://www.yumberryjuice.com/en/wh.asp\">\"The Legendary of Yumberry\"\u003c/a> there at your leisure.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/yumberry-795235.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/yumberry-786745.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>After spending enough time sampling detoxifying fruits and their juices, I came upon a stand that was offering precisely the opposite. I thought a cocktail might take some of the edge off the convention. It (they) didn't. I was disappointed to see mostly Cosmopolitans, the I-lack-any-sort-of-imagination-so-I'll-just order-what-everybody-else-is-ordering cocktail of yesteryear and it's new replacement for America's hopelessly sheep-like drinkers, the mojito. I sampled a bloody mary mix that was so unbelievably salty (and I love salt) that it sent me running back for more Yumberry juice. Remind me never to trust a company that doesn't care about spelling.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/mixerz-750970.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/mixerz-744209.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>One of the last booths I visited was also one one my favorites. Fish-in-a-tube by \u003ca href=\"http://www.mills.no/?module=Articles;action=ArticleFolder.publicOpenFolder;ID=194\">Mills\u003c/a> from Norway. The smoked salmon and mackerel were very tasty and, I would imagine, very good to have on hand. I took some samples and plan on putting one in my medicine cabinet.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/mackerel-734135.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/mackerel-726875.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My energy sapped, my brain and belly full, I resolved to leave. On my way to the exit, I ran into Pauline, a regular bar patron at my place of employment. In a lovely and much needed-by-me reversal of roles, she offered me a glass of New Zealand Sauvignon Blanc. I thought this was most likely the best way to end my day at the 32nd Annual Fancy Food Show. We chatted for a few minutes until I had finished my wine, I thanked her and then left.\u003c/p>\n\u003cp>I praise my own ignorance for much of the enjoyment I experienced at the show. Apparently, photography is frowned upon. Surprisingly, only two people asked me not to take photos. I thought it was because their products were so horrible that they were possibly ashamed. Now I know better.\u003c/p>\n\u003cp>If taking photos is frowned upon, taking product samples is definitely taboo, which is why the FFS only offered conventioneers clear plastic bags. Though completely ignorant of that fact at the time, I am glad I put the bottle of ouzo that a lovely woman from Chios gave me in my messenger bag. Efkharisto for that.\u003c/p>\n\u003cp>Though, at the moment, I never want to see another bottle of olive oil or new, exciting tea beverage in my life, I understand what a great resource the Fancy Food Show is for everyone involved. The opportunity to sell one's product and make money is there to be certain. So is the chance to spot trends (like the exploding interest in teas), get inspired (though the pina colada flavored cheese straws need some work) and generally connect with the rest of the food world-- and I do mean world. I would happily go again, knowing now what to focus on (trends, ideas) and what to avoid (stop eating so much cheese).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The convention lasts until tomorrow, January 23. Perhaps by then the more seasoned veterans of the show will have exhausted themselves with all the eating and schmoozing and selling and buying. They will go back to their hotel rooms (or, if they are particularly good at schmoozing and selling, someone else's hotel room) sated, finished with the convention and San Francisco for another year. Or should I say two years? The 33rd Annual Winter Fancy Food Show will be hosted in San Diego.\u003c/p>\n\n",
"disqusIdentifier": "506 http://blogs.kqed.org/bayareabites/2007/01/22/fancy-food-show-update/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/01/22/fancy-food-show-update/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1579,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 33
},
"modified": 1295344233,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "I arrived at the Moscone Center yesterday morning at 7:30. I was, it seemed, the only person in the North Hall who wasn't either sitting quietly in a registration booth or scurrying about with boxes of food, portable gas burners or Chinese musical instruments. Cursing myself for unnecessarily missing an extra half hour of sleep,",
"title": "Fancy Food Show Update | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Fancy Food Show Update",
"datePublished": "2007-01-22T11:10:00-08:00",
"dateModified": "2011-01-18T01:50:33-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "fancy-food-show-update",
"status": "publish",
"path": "/bayareabites/506/fancy-food-show-update",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I arrived at the Moscone Center yesterday morning at 7:30. I was, it seemed, the only person in the North Hall who wasn't either sitting quietly in a registration booth or scurrying about with boxes of food, portable gas burners or Chinese musical instruments. Cursing myself for unnecessarily missing an extra half hour of sleep, I approached the Press Registration Booth slowly, not wanting to look over-eager. I found this attitude a difficult one to strike since, being the only non-employee in the building, my mere presence there at that hour betrayed me. The woman at the press station smiled and, as if not to wake me or herself said gently, \"Good morning. Why are you here so early?\"\u003c/p>\n\u003cp>\"Oh, I thought I'd just beat the crowd.\" Having said that I then realized that, unless one is a baker of bread or breakfast pastries, food professionals are not typically known for rising early and shining. I thought it best to say nothing more before my already-tenuous claim to a press badge was revoked. I left the building, got some coffee and returned, casually, at 8.01.\u003c/p>\n\u003cp>Crossing over into the South Hall, I managed to snag a second row seat to hear Eric Schlosser's Keynote speech: Fast Food Nation: The Dark Side of the American Meal. Before his arrival, an ex-nurse warmed up the audience-- at least, those of us lucky to have been within earshot of her-- by condemning those still practicing her former profession. I did my best to not get sucked into conversation with her, looking forward instead to being profoundly depressed by Mr. Schlosser's speech.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/schlosser-773180.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/schlosser-767134.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Upon arrival, Mr. Schlosser's first action was, in fact, to offer an advance apology for delivering such a depressing talk so early in the morning. In reference to his \u003ca href=\"http://books.google.com/books?id=yNFN1OpnkBkC&dq=fast+food+nation&pg=PP1&ots=l_jlsE6p86&sig=YOM-FHMMlDCqPo__-XgQtQPALmE&prev=http://www.google.com/search%3Fq%3Dfast%2520food%2520nation%26sourceid%3Dmozilla2%26ie%3Dutf-8%26oe%3Dutf-8&sa=X&oi=print&ct=result&cd=1\">best-selling book\u003c/a>, he said it was not so much fast food that interested him as it was the nation itself.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Food is the bedrock of society. It defines us as a nation.\"\u003c/p>\n\u003cp>\"The selling, sourcing, marketing and production of food all have a great impact on the nation,\" he continued. McDonald's, his primary example, has not only dramatically changed the way America eats, but the way it farms and sources labor. The fast food industrial system is not reliant on the individual-- it seeks uniformity, conformity. \"One taste worldwide\" is the alarmingly appropriate slogan for McDonald's.\u003c/p>\n\u003cp>Schlosser continued by explaining the ways in which McDonald's markets itself. One example I found very grim. Noting that brand loyalty can be developed in human beings at as young as two years of age, McDonald's has targeted children in its advertising, assuring itself future generations of loyal customers. Schlosser claims that one in every three toys recieved by a child in this country comes from McDonalds. This information alone was not terribly disturbing, but the studies he cited linking the habitual eating of fast food to childhood obesity (one in three American children is considered at-risk), diabetes and heart disease killed my caffeine buzz.\u003c/p>\n\u003cp>\"Can we market healthy brands to children?\" He asked.\u003c/p>\n\u003cp>From here, Schlosser's talk took a more positive turn. He noted that the fast food culture that had its beginnings in mid-20th-Century southern California is gradually giving way to a more thoughtful way of eating that has its roots in the Bay Area. \"People are starting to read labels.\" People are beginning to care again about what they put into their bodies.\u003c/p>\n\u003cp>In closing, he commended the Food Show attendees for their efforts at getting healthier, more natural foods out into the marketplace and hoped that, someday, \"fancy food won't be considered fancy anymore.\"\u003c/p>\n\u003cp>My general sense of culinary doom for this country temporarily soothed, I made my way to the convention floor.\u003c/p>\n\u003cp>I thought I had prepared myself. Previous attendees offered advice like \"Get a game plan\" and \"Just pace yourself.\" I now know that one can never be too prepared.\u003c/p>\n\u003cp>The show lasts three days for a reason- it's huge. Trying to take it all in over the course of one morning and afternoon like I did is like trying to take in all the sights of Western Europe over one holiday weekend. By 3 o'clock, both my belly and my brain were full. How much chocolate, cheese and hot sauce can a one take? I cannot recount everything I saw there, we'd all be in tears, though yours would most likely be shed due to boredom. Instead, I will limit myself to sharing a few highlights-- and low.\u003c/p>\n\u003cp>I thought a bit of hot chocolate might be a good way to start the day, though the initial sight of what I thought was a booth caught on fire made me want to start for the exit before I'd barely gotten underway.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/schokinag-779553.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/schokinag-774064.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Over in the Australian foods section, I sampled hot sauces with a man from \u003ca href=\"http://www.redbackchilli.com.au/redbackmain.htm\">Redback Chili Products\u003c/a>, whose Horrible Haggis's collection of chilli (their spelling) sauces caught my eye. The following label depicts dominatrix nuns whipping a bare Bill Clinton while a cigar smoking Monica Lewinsky looks on. Another sauce label in their collection suggests using their product for testicular massage. I admired their ballsy marketing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chillisauce-733443.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/chillisauce-726869.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>One of the things I enjoyed most about the show was encountering food items I'd never heard of before. My hands-down favorite was the \u003ca href=\"http://www.tamayagourmet.cl/carica.htm\">Carica\u003c/a> from Chile. The fruit tastes similar to a mango, but with softer, almost pear-like notes. The syrup from the jar would be great for mixing cocktails (attn: Stephanie).\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/Carica-759876.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/Carica-754316.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The Yumberry is, as I was told three times in the two minutes I visited the booth, not a lychee nut. The flavor of the juice was good, almost cranberry-like. I was just skeptical of its name. I suspected a Chinese-to-English \"sounds-like-a-good-idea\" marketing ploy. Being a techno-and- marketing-savvy fruit, it has its own website. You can read the \u003ca href=\"http://www.yumberryjuice.com/en/wh.asp\">\"The Legendary of Yumberry\"\u003c/a> there at your leisure.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/yumberry-795235.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/yumberry-786745.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>After spending enough time sampling detoxifying fruits and their juices, I came upon a stand that was offering precisely the opposite. I thought a cocktail might take some of the edge off the convention. It (they) didn't. I was disappointed to see mostly Cosmopolitans, the I-lack-any-sort-of-imagination-so-I'll-just order-what-everybody-else-is-ordering cocktail of yesteryear and it's new replacement for America's hopelessly sheep-like drinkers, the mojito. I sampled a bloody mary mix that was so unbelievably salty (and I love salt) that it sent me running back for more Yumberry juice. Remind me never to trust a company that doesn't care about spelling.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/mixerz-750970.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/mixerz-744209.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>One of the last booths I visited was also one one my favorites. Fish-in-a-tube by \u003ca href=\"http://www.mills.no/?module=Articles;action=ArticleFolder.publicOpenFolder;ID=194\">Mills\u003c/a> from Norway. The smoked salmon and mackerel were very tasty and, I would imagine, very good to have on hand. I took some samples and plan on putting one in my medicine cabinet.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/mackerel-734135.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/mackerel-726875.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My energy sapped, my brain and belly full, I resolved to leave. On my way to the exit, I ran into Pauline, a regular bar patron at my place of employment. In a lovely and much needed-by-me reversal of roles, she offered me a glass of New Zealand Sauvignon Blanc. I thought this was most likely the best way to end my day at the 32nd Annual Fancy Food Show. We chatted for a few minutes until I had finished my wine, I thanked her and then left.\u003c/p>\n\u003cp>I praise my own ignorance for much of the enjoyment I experienced at the show. Apparently, photography is frowned upon. Surprisingly, only two people asked me not to take photos. I thought it was because their products were so horrible that they were possibly ashamed. Now I know better.\u003c/p>\n\u003cp>If taking photos is frowned upon, taking product samples is definitely taboo, which is why the FFS only offered conventioneers clear plastic bags. Though completely ignorant of that fact at the time, I am glad I put the bottle of ouzo that a lovely woman from Chios gave me in my messenger bag. Efkharisto for that.\u003c/p>\n\u003cp>Though, at the moment, I never want to see another bottle of olive oil or new, exciting tea beverage in my life, I understand what a great resource the Fancy Food Show is for everyone involved. The opportunity to sell one's product and make money is there to be certain. So is the chance to spot trends (like the exploding interest in teas), get inspired (though the pina colada flavored cheese straws need some work) and generally connect with the rest of the food world-- and I do mean world. I would happily go again, knowing now what to focus on (trends, ideas) and what to avoid (stop eating so much cheese).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The convention lasts until tomorrow, January 23. Perhaps by then the more seasoned veterans of the show will have exhausted themselves with all the eating and schmoozing and selling and buying. They will go back to their hotel rooms (or, if they are particularly good at schmoozing and selling, someone else's hotel room) sated, finished with the convention and San Francisco for another year. Or should I say two years? The 33rd Annual Winter Fancy Food Show will be hosted in San Diego.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/506/fancy-food-show-update",
"authors": [
"5017"
],
"categories": [
"bayareabites_752"
],
"tags": [
"bayareabites_51",
"bayareabites_14741",
"bayareabites_53",
"bayareabites_52"
],
"label": "bayareabites"
},
"bayareabites_500": {
"type": "posts",
"id": "bayareabites_500",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "500",
"score": null,
"sort": [
1168665300000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1168665300,
"format": "aside",
"disqusTitle": "The British Grocery",
"title": "The British Grocery",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sign-760381.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sign-756104.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Last Friday my friend Lyle and I were driving around town, the French cheeses we had recently scored from work stinking up the car, wondering what the hell we were supposed to be doing with ourselves and generally unclear about where life was taking us. We were on our way to Rainbow Grocery when we took a wrong turn onto 15th Street from Potrero-- a dead end, if you are familiar with that particular part of town. We were looking for fresh fruit and organic liver drops, but what we found instead were McVitie's Hobnobs and clotted cream at The British Grocery. I decided it was God's Will that we should pay a visit, bad dead end metaphors be damned. It was one of the pleasanter wrong turns of my recent memory.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/cream-769475.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cream-762885.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The British Grocery has served ex-pat Brits and Anglophiles alike in procuring some of their favourite (yes, I added a \"u\") foods from Great Britian since 1973. Marmalade, lemon squash, black pudding-- things I have seen the English ingest from spending entirely too much time watching \u003ca href=\"http://www.bbc.co.uk/eastenders/\">Eastenders\u003c/a> and other BBC programmes are available for the (paying for and) taking. Tea services, marmite, British candies, fruity HP sauce, Devon cream, crumpets, Curly Wurly bars, the occasional reminder of royal weddings gone awry. Some of you may already be familiar with the store. If so, you might understand my delight in finding it-- they have spotted dick, for God's sake. How can you not love a store that sells such things?\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/spotted_dick-755544.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spotted_dick-747709.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The business may have existed since just before \u003ca href=\"http://www.screenonline.org.uk/people/id/453072/index.html\">Glenda Jackson\u003c/a> won her second Oscar, but the actual store has only been open to the public since \"around 2000\", says owner Patrick Alexander. The bulk of their business is done through internet orders. Though many items appear to be available through their website, I would recommend visiting the store itself, because there are some things that just have to be seen. I'm still kicking myself for not purchasing a teapot which, to me, looked either to be Danny Bonaduce in a perambulator or, more likely, a baby with a severe case of rosacea. Whichever the artist's intention, the teapot is a steal at $14.99.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/teapot-766193.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/teapot-760317.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When paying a visit, make sure to ring the clearly labeled, correct doorbell for assistance. For more information, call them at (415) 552-4399.\u003c/p>\n\n",
"disqusIdentifier": "500 http://blogs.kqed.org/bayareabites/2007/01/12/the-british-grocery/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/01/12/the-british-grocery/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 398,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1664296929,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Last Friday my friend Lyle and I were driving around town, the French cheeses we had recently scored from work stinking up the car, wondering what the hell we were supposed to be doing with ourselves and generally unclear about where life was taking us. We were on our way to Rainbow Grocery when we",
"title": "The British Grocery | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The British Grocery",
"datePublished": "2007-01-12T21:15:00-08:00",
"dateModified": "2022-09-27T09:42:09-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-british-grocery",
"status": "publish",
"excludeFromSiteSearch": "Include",
"path": "/bayareabites/500/the-british-grocery",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/sign-760381.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/sign-756104.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Last Friday my friend Lyle and I were driving around town, the French cheeses we had recently scored from work stinking up the car, wondering what the hell we were supposed to be doing with ourselves and generally unclear about where life was taking us. We were on our way to Rainbow Grocery when we took a wrong turn onto 15th Street from Potrero-- a dead end, if you are familiar with that particular part of town. We were looking for fresh fruit and organic liver drops, but what we found instead were McVitie's Hobnobs and clotted cream at The British Grocery. I decided it was God's Will that we should pay a visit, bad dead end metaphors be damned. It was one of the pleasanter wrong turns of my recent memory.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/cream-769475.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cream-762885.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The British Grocery has served ex-pat Brits and Anglophiles alike in procuring some of their favourite (yes, I added a \"u\") foods from Great Britian since 1973. Marmalade, lemon squash, black pudding-- things I have seen the English ingest from spending entirely too much time watching \u003ca href=\"http://www.bbc.co.uk/eastenders/\">Eastenders\u003c/a> and other BBC programmes are available for the (paying for and) taking. Tea services, marmite, British candies, fruity HP sauce, Devon cream, crumpets, Curly Wurly bars, the occasional reminder of royal weddings gone awry. Some of you may already be familiar with the store. If so, you might understand my delight in finding it-- they have spotted dick, for God's sake. How can you not love a store that sells such things?\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/spotted_dick-755544.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/spotted_dick-747709.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The business may have existed since just before \u003ca href=\"http://www.screenonline.org.uk/people/id/453072/index.html\">Glenda Jackson\u003c/a> won her second Oscar, but the actual store has only been open to the public since \"around 2000\", says owner Patrick Alexander. The bulk of their business is done through internet orders. Though many items appear to be available through their website, I would recommend visiting the store itself, because there are some things that just have to be seen. I'm still kicking myself for not purchasing a teapot which, to me, looked either to be Danny Bonaduce in a perambulator or, more likely, a baby with a severe case of rosacea. Whichever the artist's intention, the teapot is a steal at $14.99.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/teapot-766193.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/teapot-760317.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When paying a visit, make sure to ring the clearly labeled, correct doorbell for assistance. For more information, call them at (415) 552-4399.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/500/the-british-grocery",
"authors": [
"5017"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_499": {
"type": "posts",
"id": "bayareabites_499",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "499",
"score": null,
"sort": [
1168503600000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1168503600,
"format": "aside",
"disqusTitle": "Going Nuts: Hui Mac",
"title": "Going Nuts: Hui Mac",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Before Hawaii, macadamia nuts always came out of little cylindrical cans from \u003cb>\u003ca href=\"http://www.maunaloa.com/\">Mauna Loa\u003c/a>\u003c/b>. The cans were aqua, the nuts were big, and they were soft on the crunch as mac nuts should be. Also? They were fabulously greasy. \u003c/p>\n\u003cp>I never thought about how the addicting nut came from a dark and leafy sweep of mac nut trees, I didn't consider the harder-than-hard shells, and I certainly didn't wonder how the nut got from those shells into my happy mouth. However, as soon as we stumbled upon a Cryovac bag of very special mac nuts at a tiny Whole Foods-ish natural foods store on Hilo's boardwalk, that all changed.\u003c/p>\n\u003cp>Unlike the familiar Mauna Loa's, the Hui Mac macadamia nuts weren't so covered in salt that you found yourself empathizing with \u003cb>\u003ca href=\"http://www.cargillsalt.com/dc_salt_about_hist_salt.htm\">Lot's wife\u003c/a>\u003c/b>. However, even without all that salt, the Hui Macs still had that same distinctive mac nut flavor that you know and love. They still give that very slight resistance before falling away into velvety halves when your molars apply pressure. Additionally, unlike the Mauna Loa brand, Hui Macs aren't covered in a mysterious and somewhat worrying powder that brings to mind \u003cb>\u003ca href=\"http://archives.cnn.com/2001/HEALTH/conditions/10/15/anthrax/\">Tom Daschle's Capitol building office in 2001\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>What makes them so different is that Hui Mac macadamia nuts go through a unique and patented process when their are cracked.\u003c/p>\n\u003cblockquote>\u003cp>Conventional crackers crush the nut between rollers or blades. This typically requires drying the nuts down to 1.5% moisture content before cracking to reduce cracker damage to the kernel. The drying process can take several weeks in large forced hot air dryers.\u003c/p>\n\u003cp>Insights patented technology exploits the resonant frequency of the shell. We can crack at moisture contents of 10% to 20% which preserves the natural flavor and does not require expensive pre-crack\u003cbr>drying.\u003c/p>\u003c/blockquote>\n\u003cp>Did you read that? Hui Mac nuts are cracked with SONIC WAVES! How awesome is that? Now, you might well ask, \"Why in the world would I care about that?\" Well, aside from the coolness factor, there's this:\u003c/p>\n\u003cblockquote>\u003cp>Less damage to kernel: High moisture content kernel is much less susceptible to mechanical damage from shell separation and material handling equipment than dry kernel. This leads to fewer chips and increased recovery. \u003c/p>\n\u003cp>Significantly reduced drying costs: Drying kernel takes much less equipment and energy than drying wet-in-shell. For example, it typically takes 14 days to dry WIS prior to cracking. Drying high moisture content kernel only takes about 4 days.\u003c/p>\n\u003cp>Improved product quality: Cracking at high moisture content removes the kernel from the shell while still fresh. Coupling this with low temperature kernel drying preserves the nutrients and great natural flavor of the macadamia. Drying in shell drives the tannins from the shell into the kernel resulting in a \"woody\" flavor. \u003c/p>\u003c/blockquote>\n\u003cp>Hui Mac calls this patented process \"Starcracker.\" It's an interesting name isn't it? All sorts of connotations can be conjured up, like that \u003cb>\u003ca href=\"http://froogle.google.com/froogle_cluster?q=vanity+fair+cameron+diaz+cover&hl=en&lr=&client=firefox-a&rls=org.mozilla:en-US:official&hs=10C&lmode=online&oid=4070608735092480063\">January 2000 Cameron Diaz cover\u003c/a>\u003c/b> of \u003ci>Vanity Fair\u003c/i>, for instance. She's sitting on a beach and clearly showing her starcracker. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And now -- if I haven't put you completely off the nut -- you, too can enjoy the deliciousness of a sonic wave-cracked macadamia nut. \u003cb>\u003ca href=\"http://www.hi-hobbit.com/omega/mac.html\">Check 'em out!\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Hui Mac \u003cbr>P.O. Box 11421\u003cbr>Hilo, Hawaii\u003cbr>1-808-929-9755\u003cbr>1-808-756-3844\u003c/i>\u003c/p>\n\n",
"disqusIdentifier": "499 http://blogs.kqed.org/bayareabites/2007/01/11/going-nuts-hui-mac/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/01/11/going-nuts-hui-mac/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 560,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1168503600,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Before Hawaii, macadamia nuts always came out of little cylindrical cans from Mauna Loa. The cans were aqua, the nuts were big, and they were soft on the crunch as mac nuts should be. Also? They were fabulously greasy. I never thought about how the addicting nut came from a dark and leafy sweep of",
"title": "Going Nuts: Hui Mac | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Going Nuts: Hui Mac",
"datePublished": "2007-01-11T00:20:00-08:00",
"dateModified": "2007-01-11T00:20:00-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "going-nuts-hui-mac",
"status": "publish",
"path": "/bayareabites/499/going-nuts-hui-mac",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Before Hawaii, macadamia nuts always came out of little cylindrical cans from \u003cb>\u003ca href=\"http://www.maunaloa.com/\">Mauna Loa\u003c/a>\u003c/b>. The cans were aqua, the nuts were big, and they were soft on the crunch as mac nuts should be. Also? They were fabulously greasy. \u003c/p>\n\u003cp>I never thought about how the addicting nut came from a dark and leafy sweep of mac nut trees, I didn't consider the harder-than-hard shells, and I certainly didn't wonder how the nut got from those shells into my happy mouth. However, as soon as we stumbled upon a Cryovac bag of very special mac nuts at a tiny Whole Foods-ish natural foods store on Hilo's boardwalk, that all changed.\u003c/p>\n\u003cp>Unlike the familiar Mauna Loa's, the Hui Mac macadamia nuts weren't so covered in salt that you found yourself empathizing with \u003cb>\u003ca href=\"http://www.cargillsalt.com/dc_salt_about_hist_salt.htm\">Lot's wife\u003c/a>\u003c/b>. However, even without all that salt, the Hui Macs still had that same distinctive mac nut flavor that you know and love. They still give that very slight resistance before falling away into velvety halves when your molars apply pressure. Additionally, unlike the Mauna Loa brand, Hui Macs aren't covered in a mysterious and somewhat worrying powder that brings to mind \u003cb>\u003ca href=\"http://archives.cnn.com/2001/HEALTH/conditions/10/15/anthrax/\">Tom Daschle's Capitol building office in 2001\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>What makes them so different is that Hui Mac macadamia nuts go through a unique and patented process when their are cracked.\u003c/p>\n\u003cblockquote>\u003cp>Conventional crackers crush the nut between rollers or blades. This typically requires drying the nuts down to 1.5% moisture content before cracking to reduce cracker damage to the kernel. The drying process can take several weeks in large forced hot air dryers.\u003c/p>\n\u003cp>Insights patented technology exploits the resonant frequency of the shell. We can crack at moisture contents of 10% to 20% which preserves the natural flavor and does not require expensive pre-crack\u003cbr>drying.\u003c/p>\u003c/blockquote>\n\u003cp>Did you read that? Hui Mac nuts are cracked with SONIC WAVES! How awesome is that? Now, you might well ask, \"Why in the world would I care about that?\" Well, aside from the coolness factor, there's this:\u003c/p>\n\u003cblockquote>\u003cp>Less damage to kernel: High moisture content kernel is much less susceptible to mechanical damage from shell separation and material handling equipment than dry kernel. This leads to fewer chips and increased recovery. \u003c/p>\n\u003cp>Significantly reduced drying costs: Drying kernel takes much less equipment and energy than drying wet-in-shell. For example, it typically takes 14 days to dry WIS prior to cracking. Drying high moisture content kernel only takes about 4 days.\u003c/p>\n\u003cp>Improved product quality: Cracking at high moisture content removes the kernel from the shell while still fresh. Coupling this with low temperature kernel drying preserves the nutrients and great natural flavor of the macadamia. Drying in shell drives the tannins from the shell into the kernel resulting in a \"woody\" flavor. \u003c/p>\u003c/blockquote>\n\u003cp>Hui Mac calls this patented process \"Starcracker.\" It's an interesting name isn't it? All sorts of connotations can be conjured up, like that \u003cb>\u003ca href=\"http://froogle.google.com/froogle_cluster?q=vanity+fair+cameron+diaz+cover&hl=en&lr=&client=firefox-a&rls=org.mozilla:en-US:official&hs=10C&lmode=online&oid=4070608735092480063\">January 2000 Cameron Diaz cover\u003c/a>\u003c/b> of \u003ci>Vanity Fair\u003c/i>, for instance. She's sitting on a beach and clearly showing her starcracker. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And now -- if I haven't put you completely off the nut -- you, too can enjoy the deliciousness of a sonic wave-cracked macadamia nut. \u003cb>\u003ca href=\"http://www.hi-hobbit.com/omega/mac.html\">Check 'em out!\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Hui Mac \u003cbr>P.O. Box 11421\u003cbr>Hilo, Hawaii\u003cbr>1-808-929-9755\u003cbr>1-808-756-3844\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/499/going-nuts-hui-mac",
"authors": [
"5010"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_497": {
"type": "posts",
"id": "bayareabites_497",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "497",
"score": null,
"sort": [
1168323060000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1168323060,
"format": "aside",
"disqusTitle": "Vietnamese Food in San Francisco",
"title": "Vietnamese Food in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vietnamese-rolls.jpg\">\u003c/p>\n\u003cp>With a rapidly approaching trip to Vietnam, most of my spare time lately has been focused on anything and everything Vietnamese. San Francisco has some wonderful Vietnamese restuarants, and I am excited to compare what I've eaten here with foods in Vietnam to see how the Bay Area stacks up.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2005/04/in-through-out-door.jsp\">Out the Door\u003c/a>\u003c/strong> is the casual little sister to Charles Phan's renowned restaurant \u003cstrong>\u003ca href=\"http://slanteddoor.com/\">Slanted Door\u003c/a>\u003c/strong>. While the Ferry Plaza's Out the Door is just a small stand with four or five seats, the new \u003cstrong>\u003ca href=\"http://westfield.com/sanfrancisco/ourstores/details/29155/\">OTD at the Westfield Centre\u003c/a>\u003c/strong> seats nearly 100 and features a takeout counter as well as full-service dining. The dining room is comfortable and efficient, and I enjoyed a great meal there recently. Just beware of the shedding napkins -- I was the friend wearing black mentioned \u003cstrong>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/12/26/DDGOULJBC11.DTL&hw=leah+garchik+rob+morse&sn=001&sc=1000\">here in Leah Garchik's column recently\u003c/a>\u003c/strong>. \u003c/p>\n\u003cp>Cookiecrumb at \u003cstrong>\u003ca href=\"http://www.madeater.blogspot.com\">I'm Mad and I Eat\u003c/a>\u003c/strong> wrote about the \u003cstrong>\u003ca href=\"http://madeater.blogspot.com/2006/12/are-you-talkin-to-bnh-m.html\">Bahn Mi at Them Ky\u003c/a>\u003c/strong> in the Tenderloin declaring them to be \"Best Sandwich Ever\". \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/B%C3%A1nh_m%C3%AC\">Bahn Mi\u003c/a>\u003c/strong> are Vietnamese submarine sandwiches, made with baguettes and typically with barbecued pork or pate, and a mixture of pickled carrots, daikon, onions and cilantro.\u003c/p>\n\u003cp>Bodega Bistro is a well-loved Vietnamese restaurant on Larkin in the Tenderloin. \u003cstrong>\u003ca href=\"http://www.bunrab.com\">The Bunrabs\u003c/a>\u003c/strong> give the restaurant three carrots out of four, \u003cstrong>\u003ca href=\"http://www.bunrab.com/yummychow/Reviews/SFReviewsFrameset.html?BodegaBistroReview.html\">saying that \"the prices are great for such fun and delicious chow.\"\u003c/a>\u003c/strong> Robert Lauriston at SF Weekly \u003cstrong>\u003ca href=\"http://www.sfweekly.com/Issues/2006-09-27/dining/eat_full.html\">says that the papaya salad is a standout and the deep-fried crab and black mushroom rolls (nem cua) are as good as those at Slanted Door\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Yummy Yummy on Irving is the place where I learned to truly love \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Pho\">pho\u003c/a>\u003c/strong>, the Vietnamese traditional noodle soup. While I have eaten pho at many other restaurants, Yummy Yummy's is a standout because of the broth which is bright, clean, and full of flavor. \u003c/p>\n\u003cp>Mai's Vietnamese Restaurant on Clement is a quiet, casual restaurant where you can eat lunch for around seven dollars. The pho here is very good, and \u003cstrong>\u003ca href=\"http://www.chowhound.com/topics/show/29113\">they are known for their delicious imperial rolls\u003c/a>\u003c/strong>. If you don't feel like crossing the part to go to Yummy Yummy, Mai's is a decent alternative. \u003c/p>\n\u003cp>What are your Vietnamese favorites? \u003c/p>\n\u003cp>To find more recommendations you can \u003cstrong>\u003ca href=\"http://www.chowhound.com/search/std?q=vietnamese&x=17&y=8&board_id=1\">check out Chowhound\u003c/a>\u003c/strong> or \u003cstrong>\u003ca href=\"http://www.yelp.com/search?find_loc=94109&radius=10.0&sortby=rating&cflt=vietnamese\">browse on Yelp\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>Bodega Bistro\u003cbr>607 Larkin Street\u003cbr>(415) 921-1218\u003c/p>\n\u003cp>Mai's Vietnamese Restaurant\u003cbr>316 Clement Street\u003cbr>(415) 221-3046\u003c/p>\n\u003cp>Out the Door\u003cbr>1 Ferry Plaza OR The Westfield Centre\u003cbr>(415) 861-8032\u003c/p>\n\u003cp>Them Ky\u003cbr>717 Ellis Street\u003cbr>(415) 441-8525\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Yummy Yummy\u003cbr>1015 Irving Street\u003cbr>(415) 566-4722\u003c/p>\n\n",
"disqusIdentifier": "497 http://blogs.kqed.org/bayareabites/2007/01/08/vietnamese-food-in-san-francisco/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/01/08/vietnamese-food-in-san-francisco/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 423,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1168323060,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "With a rapidly approaching trip to Vietnam, most of my spare time lately has been focused on anything and everything Vietnamese. San Francisco has some wonderful Vietnamese restuarants, and I am excited to compare what I've eaten here with foods in Vietnam to see how the Bay Area stacks up. Out the Door is the",
"title": "Vietnamese Food in San Francisco | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Vietnamese Food in San Francisco",
"datePublished": "2007-01-08T22:11:00-08:00",
"dateModified": "2007-01-08T22:11:00-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "vietnamese-food-in-san-francisco",
"status": "publish",
"path": "/bayareabites/497/vietnamese-food-in-san-francisco",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vietnamese-rolls.jpg\">\u003c/p>\n\u003cp>With a rapidly approaching trip to Vietnam, most of my spare time lately has been focused on anything and everything Vietnamese. San Francisco has some wonderful Vietnamese restuarants, and I am excited to compare what I've eaten here with foods in Vietnam to see how the Bay Area stacks up.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2005/04/in-through-out-door.jsp\">Out the Door\u003c/a>\u003c/strong> is the casual little sister to Charles Phan's renowned restaurant \u003cstrong>\u003ca href=\"http://slanteddoor.com/\">Slanted Door\u003c/a>\u003c/strong>. While the Ferry Plaza's Out the Door is just a small stand with four or five seats, the new \u003cstrong>\u003ca href=\"http://westfield.com/sanfrancisco/ourstores/details/29155/\">OTD at the Westfield Centre\u003c/a>\u003c/strong> seats nearly 100 and features a takeout counter as well as full-service dining. The dining room is comfortable and efficient, and I enjoyed a great meal there recently. Just beware of the shedding napkins -- I was the friend wearing black mentioned \u003cstrong>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/12/26/DDGOULJBC11.DTL&hw=leah+garchik+rob+morse&sn=001&sc=1000\">here in Leah Garchik's column recently\u003c/a>\u003c/strong>. \u003c/p>\n\u003cp>Cookiecrumb at \u003cstrong>\u003ca href=\"http://www.madeater.blogspot.com\">I'm Mad and I Eat\u003c/a>\u003c/strong> wrote about the \u003cstrong>\u003ca href=\"http://madeater.blogspot.com/2006/12/are-you-talkin-to-bnh-m.html\">Bahn Mi at Them Ky\u003c/a>\u003c/strong> in the Tenderloin declaring them to be \"Best Sandwich Ever\". \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/B%C3%A1nh_m%C3%AC\">Bahn Mi\u003c/a>\u003c/strong> are Vietnamese submarine sandwiches, made with baguettes and typically with barbecued pork or pate, and a mixture of pickled carrots, daikon, onions and cilantro.\u003c/p>\n\u003cp>Bodega Bistro is a well-loved Vietnamese restaurant on Larkin in the Tenderloin. \u003cstrong>\u003ca href=\"http://www.bunrab.com\">The Bunrabs\u003c/a>\u003c/strong> give the restaurant three carrots out of four, \u003cstrong>\u003ca href=\"http://www.bunrab.com/yummychow/Reviews/SFReviewsFrameset.html?BodegaBistroReview.html\">saying that \"the prices are great for such fun and delicious chow.\"\u003c/a>\u003c/strong> Robert Lauriston at SF Weekly \u003cstrong>\u003ca href=\"http://www.sfweekly.com/Issues/2006-09-27/dining/eat_full.html\">says that the papaya salad is a standout and the deep-fried crab and black mushroom rolls (nem cua) are as good as those at Slanted Door\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yummy Yummy on Irving is the place where I learned to truly love \u003cstrong>\u003ca href=\"http://en.wikipedia.org/wiki/Pho\">pho\u003c/a>\u003c/strong>, the Vietnamese traditional noodle soup. While I have eaten pho at many other restaurants, Yummy Yummy's is a standout because of the broth which is bright, clean, and full of flavor. \u003c/p>\n\u003cp>Mai's Vietnamese Restaurant on Clement is a quiet, casual restaurant where you can eat lunch for around seven dollars. The pho here is very good, and \u003cstrong>\u003ca href=\"http://www.chowhound.com/topics/show/29113\">they are known for their delicious imperial rolls\u003c/a>\u003c/strong>. If you don't feel like crossing the part to go to Yummy Yummy, Mai's is a decent alternative. \u003c/p>\n\u003cp>What are your Vietnamese favorites? \u003c/p>\n\u003cp>To find more recommendations you can \u003cstrong>\u003ca href=\"http://www.chowhound.com/search/std?q=vietnamese&x=17&y=8&board_id=1\">check out Chowhound\u003c/a>\u003c/strong> or \u003cstrong>\u003ca href=\"http://www.yelp.com/search?find_loc=94109&radius=10.0&sortby=rating&cflt=vietnamese\">browse on Yelp\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>Bodega Bistro\u003cbr>607 Larkin Street\u003cbr>(415) 921-1218\u003c/p>\n\u003cp>Mai's Vietnamese Restaurant\u003cbr>316 Clement Street\u003cbr>(415) 221-3046\u003c/p>\n\u003cp>Out the Door\u003cbr>1 Ferry Plaza OR The Westfield Centre\u003cbr>(415) 861-8032\u003c/p>\n\u003cp>Them Ky\u003cbr>717 Ellis Street\u003cbr>(415) 441-8525\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Yummy Yummy\u003cbr>1015 Irving Street\u003cbr>(415) 566-4722\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/497/vietnamese-food-in-san-francisco",
"authors": [
"5019"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_495": {
"type": "posts",
"id": "bayareabites_495",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "495",
"score": null,
"sort": [
1168081200000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1168081200,
"format": "aside",
"disqusTitle": "Bonne Année 2007 de Paris!",
"title": "Bonne Année 2007 de Paris!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_pork_fruit1.gif\">\u003cbr>\u003ci>pork loin stuffed with dried apricots and cranberries in Sauterne and tied with dental floss...\u003c/i>\u003c/p>\n\u003cp>No culinary disasters to speak of occurred this holiday however it was not without its hair-raising, stress-inducing, blood-vessel-bursting, screaming-for-wine moments. Bare with me here.... \u003c/p>\n\u003cp>Freak-out #1: 4:30pm Start cooking for 11 people who are arriving at 8:00pm. Yes, start. Luckily, we had already shopped...well sort of. Two more people joined the festivities at the last minute so that morning I ran to the market for more veggies, to Pascal the baker for the baguettes and brioche, and to my blue-eyed butcher Serge for another pork loin. We were all tres jetlagged so an afternoon nap was a must to get through the night. I re-woke up around 4:15pm, and began chopping and blanching and peeling and melting and whisking and grating like a mad woman. \u003c/p>\n\u003cp>Pierre arrived back around 6pm and I immediately started barking orders. \"Toast the brioche, juice and zest the lemon, mix the blue cheese, assemble the endive, help me tie up the pork, turn off the carrots, make the potatoes, oh and by the way we are out of olive oil, butter and Roquefort and it's Sunday night and no stores are open. AAAAAK!\" John made two market runs before the first guests arrived. I don't know why I stress over these things. Two years ago, we didn't \u003ci>shop\u003c/i> for food until 6pm that night(!!!) and everything turned out great. Pierre and John are so low-key in the kitchen I should just follow their lead but I guess it is the perfectionist or more likely the control freak in me coming screaming out...\u003c/p>\n\u003cp>Freak-out #2: 8:15pm First guests arrive and I am still in the kitchen in my \u003ca href=\"http://www.whatshebuys.com/bar-509.html\">\u003cb>big, brown, fuzzy robe\u003c/b>\u003c/a> (one of Oprah's \"favorite things\" and God love her for it) and matching \u003ca href=\"http://www.whatshebuys.com/bar-522.html\">\u003cb>big, brown, fuzzy slippers\u003c/b>\u003c/a>, resembling a bear more than a human according to Pierre, with wet hair and no make up. Not a sight I would wish on anyone. I heard one of the guests in the hallway ask \"Should I bring the wine in the kitchen?\" to which I promptly replied (read: screamed) \"NOOOO!\" Needless to say, no one dared approach the kitchen until after I had slinked (slunk? slunked?) off to my room to get ready. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_salmon_brioche.gif\">\u003cbr>\u003ci>toasted brioche cooling on the dish rack\u003c/i> 🙂\u003c/p>\n\u003cp>A few minutes into drying my hair, I realized that I needed to relax if I was going to enjoy the evening so I opened my door and called (read: screamed) to John for a glass of wine, emphasizing the \"now\" part of the request, as in \"Can you please bring me a glass of wine... NOOOOW?!\" Five minutes later no wine and still cranky, I stomped down the hall, still bedecked in Oprah's favorite things with half a head of wet hair, to secure my glass of happy juice. I went back to my room, cranked iTunes, sipped my wine, finished drying the other half of my hair, and attempted to make myself look presentable...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_dental-floss.gif\">\u003c/p>\n\u003cp>Now in spite of what you have just read above, John, Pierre and I actually have a great time cooking together and it's always a collaborative effort of some sort usually involving much laughter and many cocktails. We had three pork loins (\u003ci>filet mignon de porc\u003c/i>) so we decided to make it two different ways. John makes an ethereal herb-mustard pork tenderloin while I thought I'd try something new (new for me anyways) and stuff it with dried apricots and cranberries cooked in Sauterne. It was \u003ca href=\"http://cucinatestarossa.blogs.com/weblog/2005/01/dental_floss_to.html\">\u003cb>dental floss to the rescue\u003c/b>\u003c/a>, again, as I discovered I had used all my twine to secure my suitcases over the past few months of travel. Pierre held the meat together as I tried to keep the fruit from gushing out while tying knots with the slippery floss. It wasn't pretty but it got the job done. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nye06_john_eric_300-706986.gif\" border=\"0\" alt=\"\">\u003cbr>\u003ci>John browning the pork and Eric the Actor mugging for the camera as usual...occupational hazard I guess 🙂\u003c/i>\u003c/p>\n\u003cp>John made a sauce of the mustard-herb \"sucs\" (\u003ci>from my cooking school workbook, sucs are the caramelized proteins that form on the bottom of a roasting or saute pan as items are browned\u003c/i>) from the roasting pan and cooked it with a healthy heaping or two of creme fraiche. Sublime. I cooked my pork loins in 2 cups of sauterne surrounded with the rest of the dried fruit. I made a sauce of the cooked fruit with a little more, ok a lot more Sauterne, some water and a few tablespoons of flour to thicken. Both were spectacular, mine much to my amazement! \u003c/p>\n\u003cp>New Year's Eve dinner kicked off with a delicious pepper foie gras made by a small farmer who sells his treats at a fromagerie off \u003ca href=\"http://www.insecula.com/salle/MS01151.html%20\">\u003cb>rue Montorgueil\u003c/b>\u003c/a>. The label reads: foie gras, sel (salt), poivre (pepper). C'est tout! That's all. No nitrates, coloring, etc. Pure, silky, meltingly fabulous foie gras speckled through with black pepper. We served it with grilled baguette slices and sides of oignon confit and fig confit along with a smooth Sauterne to lasso all the flavors and textures into a surreal 'degustation'. We were so hungry we forgot to take photos.\u003c/p>\n\u003cp>For the baby carrots, I simply blanched them first then a quick saute with butter to glaze them and warm them through. The haricots-verts I also blanched then finished sauteing with toasted sliced almonds and tossed with a snow flurry of Roquefort. I froze the Roquefort that easily grated on my microplane, resulting in a bunny slope of blue and white fluff. For the Gratin Dauphinois, I peeled and cut while Pierre assembled the layers of potatoes interspersed with blobs of creme fraiche (we later added cream to thin it out and make it more spreadable) and shredded Comte cheese. Baked for an hour, we gave it a final shot under the broiler to brown the top layer of ooey gooey cheese. I ate it for the next two days! Dessert was my standard flourless chocolate decadence hearts with raspberries, once again too frenzied to take a picture but you've seen it many times \u003ca href=\"http://www.kqed.org/weblog/food/2006/12/diner-des-femmes-phnales.jsp\">\u003cb>here\u003c/b>\u003c/a> before. Bonne Appetit et Bonne Annee 2007!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_bottles2_300.gif\">\u003c/p>\n\u003cp>\u003cb>Bonne Annee! Happy New Year!\u003c/b>\u003cbr>31 decembre 2006 - 1 janvier 2007\u003cbr>chez Laura, John et Pierre\u003c/p>\n\u003cp>\u003ci>Veuve Cliquot Champagne\u003c/i>\u003c/p>\n\u003cp>Tomates Cerises, Noix de Cajou et Amandes - Cherry Tomatoes, Cashews, Almonds\u003c/p>\n\u003cp>Saumon Fume sur Brioche Grillee avec Citron Creme Fraiche - Smoked Salmon on Toasted Brioche with Lemon-Creme Fraiche\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_salmon.gif\">\u003c/p>\n\u003cp>Endive au Roquefort Creme Fraiche et Framboises - Endive with Roquefort Creme Fraiche and Raspberries\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_endive.gif\">\u003c/p>\n\u003cp>\u003ci>Sauterne\u003c/i>\u003c/p>\n\u003cp>Foie Gras au Poivre\u003cbr>Baguette Grille, Oignons Confit, Figues Confit\u003c/p>\n\u003cp>\u003ci>Vins de Bordeaux\u003c/i>\u003c/p>\n\u003cp>Filet Mignon de Porc aux Fruits Secs avec Sauce aux Fruits Secs et Sauterne\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_pork_fruit1.gif\">\u003c/p>\n\u003cp>Filet Mignon de Porc aux Herbes de Provence et Moutarde avec Sauce a la Moutarde et Creme Fraiche\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_pork_mustard.gif\">\u003c/p>\n\u003cp>Gratin Dauphinois\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_gratin1.gif\">\u003c/p>\n\u003cp>Carottes Sautees avec Beurre - Sauteed Carrots with Butter\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_carrots.gif\">\u003c/p>\n\u003cp>Haricots-Verts avec Amandes et Roquefort - Green Beans with Sliced Almonds and Roquefort\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_beans.gif\">\u003c/p>\n\u003cp>Gateau Chocolat avec Framboises - Chocolate Decadence with Raspberries\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_choc_cake4.gif\">\u003c/p>\n\u003cp>et plus de Champagne......\u003c/p>\n\u003cp>Cheers! Happy New Year! Bonne Annee 2007!\u003c/p>\n\u003cp>(\u003ci>FYI, this menu above was proof-read by a real French person so please refrain from any snarky comments about my French spelling or grammar. Accents I can't help, tell blogger.com\u003c/i>)\u003c/p>\n\u003cp>\u003cb>Filet Mignon de Porc aux Fruits Secs\u003c/b>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_pork_fruit1.gif\">\u003c/p>\n\u003cp>I made this up on the fly so take my instructions with a big grain of salt, pun intended. \u003c/p>\n\u003cp>1. Cut pork loin in half but not all the way through and leave about 1-2 inches on each end. \u003c/p>\n\u003cp>2. Fill with chopped apricots and cranberries. Tie with kitchen twine or dental floss in a pinch. sprinkle with salt and pepper.\u003c/p>\n\u003cp>3. Place in roasting pan and spread the rest of the dried fruit around it and add 2 cups of sauterne to the pan.\u003c/p>\n\u003cp>4. Roast in a 400F oven for 20-30 minutes. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_pork_fruit2.gif\">\u003c/p>\n\u003cp>5. Take out and set roast aside to rest. Scoop fruit into a small sauce pan.\u003c/p>\n\u003cp>6. Add a cup of Sauterne and water each and reduce. Add 1-2 tablespoons of flour slowly to thicken. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_pork_fruit4.gif\">\u003c/p>\n\u003cp>7. Remove string (or dental floss) from pork. Slice pork on the bias and spoon fruit sauce over each piece.\u003c/p>\n\u003cp>\u003cb>Gratin Dauphinos\u003c/b>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_gratin2.gif\">\u003c/p>\n\u003cp>1. Peel and slice potatoes about 1/4\" thick\u003c/p>\n\u003cp>2. Grate cheese (we used Comte) and thin out creme fraiche with a little bit of cream.\u003c/p>\n\u003cp>3. Layer potatoes then cheese then creme fraiche. Repeat until about an inch from the top of the dish. Stop with the cheese on top.\u003c/p>\n\u003cp>4. Cook in a 400F oven for an hour. If the top isn't brown and bubbly, put it under the broiler for a few minutes to brown the cheese. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Bonne Cuisinez!\u003c/p>\n\n",
"disqusIdentifier": "495 http://blogs.kqed.org/bayareabites/2007/01/06/bonne-annee-2007-de-paris/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/01/06/bonne-annee-2007-de-paris/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1488,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 60
},
"modified": 1168081200,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "pork loin stuffed with dried apricots and cranberries in Sauterne and tied with dental floss... No culinary disasters to speak of occurred this holiday however it was not without its hair-raising, stress-inducing, blood-vessel-bursting, screaming-for-wine moments. Bare with me here.... Freak-out #1: 4:30pm Start cooking for 11 people who are arriving at 8:00pm. Yes, start. Luckily,",
"title": "Bonne Année 2007 de Paris! | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bonne Année 2007 de Paris!",
"datePublished": "2007-01-06T03:00:00-08:00",
"dateModified": "2007-01-06T03:00:00-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bonne-annee-2007-de-paris",
"status": "publish",
"path": "/bayareabites/495/bonne-annee-2007-de-paris",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_pork_fruit1.gif\">\u003cbr>\u003ci>pork loin stuffed with dried apricots and cranberries in Sauterne and tied with dental floss...\u003c/i>\u003c/p>\n\u003cp>No culinary disasters to speak of occurred this holiday however it was not without its hair-raising, stress-inducing, blood-vessel-bursting, screaming-for-wine moments. Bare with me here.... \u003c/p>\n\u003cp>Freak-out #1: 4:30pm Start cooking for 11 people who are arriving at 8:00pm. Yes, start. Luckily, we had already shopped...well sort of. Two more people joined the festivities at the last minute so that morning I ran to the market for more veggies, to Pascal the baker for the baguettes and brioche, and to my blue-eyed butcher Serge for another pork loin. We were all tres jetlagged so an afternoon nap was a must to get through the night. I re-woke up around 4:15pm, and began chopping and blanching and peeling and melting and whisking and grating like a mad woman. \u003c/p>\n\u003cp>Pierre arrived back around 6pm and I immediately started barking orders. \"Toast the brioche, juice and zest the lemon, mix the blue cheese, assemble the endive, help me tie up the pork, turn off the carrots, make the potatoes, oh and by the way we are out of olive oil, butter and Roquefort and it's Sunday night and no stores are open. AAAAAK!\" John made two market runs before the first guests arrived. I don't know why I stress over these things. Two years ago, we didn't \u003ci>shop\u003c/i> for food until 6pm that night(!!!) and everything turned out great. Pierre and John are so low-key in the kitchen I should just follow their lead but I guess it is the perfectionist or more likely the control freak in me coming screaming out...\u003c/p>\n\u003cp>Freak-out #2: 8:15pm First guests arrive and I am still in the kitchen in my \u003ca href=\"http://www.whatshebuys.com/bar-509.html\">\u003cb>big, brown, fuzzy robe\u003c/b>\u003c/a> (one of Oprah's \"favorite things\" and God love her for it) and matching \u003ca href=\"http://www.whatshebuys.com/bar-522.html\">\u003cb>big, brown, fuzzy slippers\u003c/b>\u003c/a>, resembling a bear more than a human according to Pierre, with wet hair and no make up. Not a sight I would wish on anyone. I heard one of the guests in the hallway ask \"Should I bring the wine in the kitchen?\" to which I promptly replied (read: screamed) \"NOOOO!\" Needless to say, no one dared approach the kitchen until after I had slinked (slunk? slunked?) off to my room to get ready. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_salmon_brioche.gif\">\u003cbr>\u003ci>toasted brioche cooling on the dish rack\u003c/i> 🙂\u003c/p>\n\u003cp>A few minutes into drying my hair, I realized that I needed to relax if I was going to enjoy the evening so I opened my door and called (read: screamed) to John for a glass of wine, emphasizing the \"now\" part of the request, as in \"Can you please bring me a glass of wine... NOOOOW?!\" Five minutes later no wine and still cranky, I stomped down the hall, still bedecked in Oprah's favorite things with half a head of wet hair, to secure my glass of happy juice. I went back to my room, cranked iTunes, sipped my wine, finished drying the other half of my hair, and attempted to make myself look presentable...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_dental-floss.gif\">\u003c/p>\n\u003cp>Now in spite of what you have just read above, John, Pierre and I actually have a great time cooking together and it's always a collaborative effort of some sort usually involving much laughter and many cocktails. We had three pork loins (\u003ci>filet mignon de porc\u003c/i>) so we decided to make it two different ways. John makes an ethereal herb-mustard pork tenderloin while I thought I'd try something new (new for me anyways) and stuff it with dried apricots and cranberries cooked in Sauterne. It was \u003ca href=\"http://cucinatestarossa.blogs.com/weblog/2005/01/dental_floss_to.html\">\u003cb>dental floss to the rescue\u003c/b>\u003c/a>, again, as I discovered I had used all my twine to secure my suitcases over the past few months of travel. Pierre held the meat together as I tried to keep the fruit from gushing out while tying knots with the slippery floss. It wasn't pretty but it got the job done. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/nye06_john_eric_300-706986.gif\" border=\"0\" alt=\"\">\u003cbr>\u003ci>John browning the pork and Eric the Actor mugging for the camera as usual...occupational hazard I guess 🙂\u003c/i>\u003c/p>\n\u003cp>John made a sauce of the mustard-herb \"sucs\" (\u003ci>from my cooking school workbook, sucs are the caramelized proteins that form on the bottom of a roasting or saute pan as items are browned\u003c/i>) from the roasting pan and cooked it with a healthy heaping or two of creme fraiche. Sublime. I cooked my pork loins in 2 cups of sauterne surrounded with the rest of the dried fruit. I made a sauce of the cooked fruit with a little more, ok a lot more Sauterne, some water and a few tablespoons of flour to thicken. Both were spectacular, mine much to my amazement! \u003c/p>\n\u003cp>New Year's Eve dinner kicked off with a delicious pepper foie gras made by a small farmer who sells his treats at a fromagerie off \u003ca href=\"http://www.insecula.com/salle/MS01151.html%20\">\u003cb>rue Montorgueil\u003c/b>\u003c/a>. The label reads: foie gras, sel (salt), poivre (pepper). C'est tout! That's all. No nitrates, coloring, etc. Pure, silky, meltingly fabulous foie gras speckled through with black pepper. We served it with grilled baguette slices and sides of oignon confit and fig confit along with a smooth Sauterne to lasso all the flavors and textures into a surreal 'degustation'. We were so hungry we forgot to take photos.\u003c/p>\n\u003cp>For the baby carrots, I simply blanched them first then a quick saute with butter to glaze them and warm them through. The haricots-verts I also blanched then finished sauteing with toasted sliced almonds and tossed with a snow flurry of Roquefort. I froze the Roquefort that easily grated on my microplane, resulting in a bunny slope of blue and white fluff. For the Gratin Dauphinois, I peeled and cut while Pierre assembled the layers of potatoes interspersed with blobs of creme fraiche (we later added cream to thin it out and make it more spreadable) and shredded Comte cheese. Baked for an hour, we gave it a final shot under the broiler to brown the top layer of ooey gooey cheese. I ate it for the next two days! Dessert was my standard flourless chocolate decadence hearts with raspberries, once again too frenzied to take a picture but you've seen it many times \u003ca href=\"http://www.kqed.org/weblog/food/2006/12/diner-des-femmes-phnales.jsp\">\u003cb>here\u003c/b>\u003c/a> before. Bonne Appetit et Bonne Annee 2007!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_bottles2_300.gif\">\u003c/p>\n\u003cp>\u003cb>Bonne Annee! Happy New Year!\u003c/b>\u003cbr>31 decembre 2006 - 1 janvier 2007\u003cbr>chez Laura, John et Pierre\u003c/p>\n\u003cp>\u003ci>Veuve Cliquot Champagne\u003c/i>\u003c/p>\n\u003cp>Tomates Cerises, Noix de Cajou et Amandes - Cherry Tomatoes, Cashews, Almonds\u003c/p>\n\u003cp>Saumon Fume sur Brioche Grillee avec Citron Creme Fraiche - Smoked Salmon on Toasted Brioche with Lemon-Creme Fraiche\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_salmon.gif\">\u003c/p>\n\u003cp>Endive au Roquefort Creme Fraiche et Framboises - Endive with Roquefort Creme Fraiche and Raspberries\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_endive.gif\">\u003c/p>\n\u003cp>\u003ci>Sauterne\u003c/i>\u003c/p>\n\u003cp>Foie Gras au Poivre\u003cbr>Baguette Grille, Oignons Confit, Figues Confit\u003c/p>\n\u003cp>\u003ci>Vins de Bordeaux\u003c/i>\u003c/p>\n\u003cp>Filet Mignon de Porc aux Fruits Secs avec Sauce aux Fruits Secs et Sauterne\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_pork_fruit1.gif\">\u003c/p>\n\u003cp>Filet Mignon de Porc aux Herbes de Provence et Moutarde avec Sauce a la Moutarde et Creme Fraiche\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_pork_mustard.gif\">\u003c/p>\n\u003cp>Gratin Dauphinois\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_gratin1.gif\">\u003c/p>\n\u003cp>Carottes Sautees avec Beurre - Sauteed Carrots with Butter\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_carrots.gif\">\u003c/p>\n\u003cp>Haricots-Verts avec Amandes et Roquefort - Green Beans with Sliced Almonds and Roquefort\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_beans.gif\">\u003c/p>\n\u003cp>Gateau Chocolat avec Framboises - Chocolate Decadence with Raspberries\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_choc_cake4.gif\">\u003c/p>\n\u003cp>et plus de Champagne......\u003c/p>\n\u003cp>Cheers! Happy New Year! Bonne Annee 2007!\u003c/p>\n\u003cp>(\u003ci>FYI, this menu above was proof-read by a real French person so please refrain from any snarky comments about my French spelling or grammar. Accents I can't help, tell blogger.com\u003c/i>)\u003c/p>\n\u003cp>\u003cb>Filet Mignon de Porc aux Fruits Secs\u003c/b>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_pork_fruit1.gif\">\u003c/p>\n\u003cp>I made this up on the fly so take my instructions with a big grain of salt, pun intended. \u003c/p>\n\u003cp>1. Cut pork loin in half but not all the way through and leave about 1-2 inches on each end. \u003c/p>\n\u003cp>2. Fill with chopped apricots and cranberries. Tie with kitchen twine or dental floss in a pinch. sprinkle with salt and pepper.\u003c/p>\n\u003cp>3. Place in roasting pan and spread the rest of the dried fruit around it and add 2 cups of sauterne to the pan.\u003c/p>\n\u003cp>4. Roast in a 400F oven for 20-30 minutes. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_pork_fruit2.gif\">\u003c/p>\n\u003cp>5. Take out and set roast aside to rest. Scoop fruit into a small sauce pan.\u003c/p>\n\u003cp>6. Add a cup of Sauterne and water each and reduce. Add 1-2 tablespoons of flour slowly to thicken. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_pork_fruit4.gif\">\u003c/p>\n\u003cp>7. Remove string (or dental floss) from pork. Slice pork on the bias and spoon fruit sauce over each piece.\u003c/p>\n\u003cp>\u003cb>Gratin Dauphinos\u003c/b>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/nye06_gratin2.gif\">\u003c/p>\n\u003cp>1. Peel and slice potatoes about 1/4\" thick\u003c/p>\n\u003cp>2. Grate cheese (we used Comte) and thin out creme fraiche with a little bit of cream.\u003c/p>\n\u003cp>3. Layer potatoes then cheese then creme fraiche. Repeat until about an inch from the top of the dish. Stop with the cheese on top.\u003c/p>\n\u003cp>4. Cook in a 400F oven for an hour. If the top isn't brown and bubbly, put it under the broiler for a few minutes to brown the cheese. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bonne Cuisinez!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/495/bonne-annee-2007-de-paris",
"authors": [
"5024"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_494": {
"type": "posts",
"id": "bayareabites_494",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "494",
"score": null,
"sort": [
1168017480000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1168017480,
"format": "aside",
"disqusTitle": "Molasses in January",
"title": "Molasses in January",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/molasses-761938.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/molasses-755862.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Molasses isn't necessarily slower in January than it is in December. Just ask any \u003ca href=\"http://www.snopes.com/horrors/freakish/molasses.htm\">\u003cstrong>Bostonian\u003c/strong>\u003c/a> over the age of 85.\u003c/p>\n\u003cp>Apart from a possible spike in interest after \u003ca href=\"http://www.snopes.com/horrors/freakish/molasses.htm\">\u003cstrong>bizarre, molten tragedies\u003c/strong>\u003c/a>, I doubt many people have taken the time to note the subtle variations in velocity of room temperature molasses from one month to the other.\u003c/p>\n\u003cp>I attribute the phrase \"as slow as molasses in January\" to the fact that the only activity in which it might passively engage after Christmas is its sad return to the back of the pantry cupboard. There it will remain, stuck in its own ooze next to the rosewater and gifted holiday chutneys until the need to make gingerbread men grabs hold of us once again. Or, gingerbread woman. I don't have a lady-shaped cutter, so I opt instead to make the occasional gingerbread \u003ca href=\"http://www.kdlang.com/\">\u003cstrong>k. d. lang\u003c/strong>\u003c/a>, which I never have the heart to eat.\u003c/p>\n\u003cp>One of my easy-to-achieve New Year's resolutions this year is to utilize my most seldom-used pantry items. This week, it's molasses. Here's a way to rid yourself of another three tablespoons:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chicken-702084.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chicken-796491.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Molasses-glazed chicken:\u003c/p>\n\u003cp>There are several molasses-based glazes for pork products, but precious few for chicken. I like this recipe. I even added bacon to it to play be on the safe side. Of course, I add bacon to pretty much everything.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>4 whole chicken legs (use whatever pieces you like, I just think that the legs are better-suited--and cheaper-- than breasts)\u003cbr>1 large yellow onion, roughly sliced\u003cbr>3 strips thick-cut bacon, diced\u003cbr>3 tablespoons unsulphured molasses\u003cbr>2 tablespoons maple syrup\u003cbr>1 tablespoon dijon mustard\u003cbr>1 teaspoon allspice\u003cbr>2 scallions, green parts sliced for garnish\u003cbr>1 tablespoon cooking oil (I use olive oil)\u003cbr>salt\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>1. Coat chicken with salt, cover and refrigerate for one hour (This step can certainly be omitted, if you are sodium-conscious. Of course, you can brine the chicken, too. Your choice). Rinse chicken under cold water. Pat dry with paper towels.\u003c/p>\n\u003cp>2. In a small bowl, combine molasses, maple syrup, allspice and mustard until a smooth consistency appears.\u003c/p>\n\u003cp>3. In a cast iron skillet, cook bacon on a medium flame, rendering as much fat as possible. When crispy, remove bacon pieces to a paper towel-lined plate to drain. Ignore them for a while. \u003c/p>\n\u003cp>4. Add oil to the skillet. When the fats are hot enough, add chicken and brown on both sides. When sufficiently browned, turn the pieces skin side towards heaven and brush the molasses glaze over them.\u003c/p>\n\u003cp>5. Add in the onion. Put skillet and its contents into a 350 degree oven. Go do something else if you have to, but come back to the oven every few minutes to reglaze. Keep this up for about 45 minutes, or until you see what I am assuming to be the ankle socket of the chicken exposed. That, to me, says it's done.\u003c/p>\n\u003cp>Serve the chicken with caramelized apples. Or don't.\u003c/p>\n\u003cp>Spiced caramelized Apples:\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>2 large apples (your choice, but I would chose a variety that stands up to cooking--Red Delicious work well. I used Braeburn, which worked nicely, too.)\u003cbr>1/2 cup sugar\u003cbr>1/2 teaspoon allspice\u003cbr>1/2 teaspoon cinnamon\u003cbr>2 tablespoons vegetable oil\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>1. Line a baking sheet or large platter with waxed paper. Mix sugar and spices in a medium-sized bowl. Toss half of the apple slices with the sugar mixture.\u003c/p>\n\u003cp>2. Heat 1 tablespoon of oil in a heavy skillet over medium-high heat. Add sugar-coated apples. Cook until the sugar caramelizes and the apples are cooked through, turning often. About 4 minutes. Transfer to waxed paper. Clean surface of skillet with paper towels. Add clean oil and repeat steps with the remainder of the apples.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Place apples and onions from the chicken pan on a large platter. Add the chicken. Sprinkle with chopped scallion and bacon bits. Do try to eat it hot.\u003c/p>\n\n",
"disqusIdentifier": "494 http://blogs.kqed.org/bayareabites/2007/01/05/molasses-in-january/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/01/05/molasses-in-january/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 658,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1168017480,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Molasses isn't necessarily slower in January than it is in December. Just ask any Bostonian over the age of 85. Apart from a possible spike in interest after bizarre, molten tragedies, I doubt many people have taken the time to note the subtle variations in velocity of room temperature molasses from one month to the",
"title": "Molasses in January | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Molasses in January",
"datePublished": "2007-01-05T09:18:00-08:00",
"dateModified": "2007-01-05T09:18:00-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "molasses-in-january",
"status": "publish",
"path": "/bayareabites/494/molasses-in-january",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/molasses-761938.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/molasses-755862.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Molasses isn't necessarily slower in January than it is in December. Just ask any \u003ca href=\"http://www.snopes.com/horrors/freakish/molasses.htm\">\u003cstrong>Bostonian\u003c/strong>\u003c/a> over the age of 85.\u003c/p>\n\u003cp>Apart from a possible spike in interest after \u003ca href=\"http://www.snopes.com/horrors/freakish/molasses.htm\">\u003cstrong>bizarre, molten tragedies\u003c/strong>\u003c/a>, I doubt many people have taken the time to note the subtle variations in velocity of room temperature molasses from one month to the other.\u003c/p>\n\u003cp>I attribute the phrase \"as slow as molasses in January\" to the fact that the only activity in which it might passively engage after Christmas is its sad return to the back of the pantry cupboard. There it will remain, stuck in its own ooze next to the rosewater and gifted holiday chutneys until the need to make gingerbread men grabs hold of us once again. Or, gingerbread woman. I don't have a lady-shaped cutter, so I opt instead to make the occasional gingerbread \u003ca href=\"http://www.kdlang.com/\">\u003cstrong>k. d. lang\u003c/strong>\u003c/a>, which I never have the heart to eat.\u003c/p>\n\u003cp>One of my easy-to-achieve New Year's resolutions this year is to utilize my most seldom-used pantry items. This week, it's molasses. Here's a way to rid yourself of another three tablespoons:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/chicken-702084.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chicken-796491.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Molasses-glazed chicken:\u003c/p>\n\u003cp>There are several molasses-based glazes for pork products, but precious few for chicken. I like this recipe. I even added bacon to it to play be on the safe side. Of course, I add bacon to pretty much everything.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>4 whole chicken legs (use whatever pieces you like, I just think that the legs are better-suited--and cheaper-- than breasts)\u003cbr>1 large yellow onion, roughly sliced\u003cbr>3 strips thick-cut bacon, diced\u003cbr>3 tablespoons unsulphured molasses\u003cbr>2 tablespoons maple syrup\u003cbr>1 tablespoon dijon mustard\u003cbr>1 teaspoon allspice\u003cbr>2 scallions, green parts sliced for garnish\u003cbr>1 tablespoon cooking oil (I use olive oil)\u003cbr>salt\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>1. Coat chicken with salt, cover and refrigerate for one hour (This step can certainly be omitted, if you are sodium-conscious. Of course, you can brine the chicken, too. Your choice). Rinse chicken under cold water. Pat dry with paper towels.\u003c/p>\n\u003cp>2. In a small bowl, combine molasses, maple syrup, allspice and mustard until a smooth consistency appears.\u003c/p>\n\u003cp>3. In a cast iron skillet, cook bacon on a medium flame, rendering as much fat as possible. When crispy, remove bacon pieces to a paper towel-lined plate to drain. Ignore them for a while. \u003c/p>\n\u003cp>4. Add oil to the skillet. When the fats are hot enough, add chicken and brown on both sides. When sufficiently browned, turn the pieces skin side towards heaven and brush the molasses glaze over them.\u003c/p>\n\u003cp>5. Add in the onion. Put skillet and its contents into a 350 degree oven. Go do something else if you have to, but come back to the oven every few minutes to reglaze. Keep this up for about 45 minutes, or until you see what I am assuming to be the ankle socket of the chicken exposed. That, to me, says it's done.\u003c/p>\n\u003cp>Serve the chicken with caramelized apples. Or don't.\u003c/p>\n\u003cp>Spiced caramelized Apples:\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>2 large apples (your choice, but I would chose a variety that stands up to cooking--Red Delicious work well. I used Braeburn, which worked nicely, too.)\u003cbr>1/2 cup sugar\u003cbr>1/2 teaspoon allspice\u003cbr>1/2 teaspoon cinnamon\u003cbr>2 tablespoons vegetable oil\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>1. Line a baking sheet or large platter with waxed paper. Mix sugar and spices in a medium-sized bowl. Toss half of the apple slices with the sugar mixture.\u003c/p>\n\u003cp>2. Heat 1 tablespoon of oil in a heavy skillet over medium-high heat. Add sugar-coated apples. Cook until the sugar caramelizes and the apples are cooked through, turning often. About 4 minutes. Transfer to waxed paper. Clean surface of skillet with paper towels. Add clean oil and repeat steps with the remainder of the apples.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Place apples and onions from the chicken pan on a large platter. Add the chicken. Sprinkle with chopped scallion and bacon bits. Do try to eat it hot.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/494/molasses-in-january",
"authors": [
"5017"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=food-and-drink": {
"isFetching": false,
"latestQuery": {
"from": 1476,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1958,
"relation": "eq"
},
"items": [
"bayareabites_598",
"bayareabites_554",
"bayareabites_551",
"bayareabites_523",
"bayareabites_515",
"bayareabites_509",
"bayareabites_506",
"bayareabites_500",
"bayareabites_499",
"bayareabites_497",
"bayareabites_495",
"bayareabites_494"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_food-and-drink": {
"isLoading": true
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_79": {
"type": "terms",
"id": "bayareabites_79",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "79",
"found": true
},
"relationships": {},
"featImg": null,
"name": "antidepressants",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "antidepressants Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 43,
"slug": "antidepressants",
"isLoading": false,
"link": "/bayareabites/tag/antidepressants"
},
"bayareabites_69": {
"type": "terms",
"id": "bayareabites_69",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "69",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 33,
"slug": "holiday",
"isLoading": false,
"link": "/bayareabites/tag/holiday"
},
"bayareabites_52": {
"type": "terms",
"id": "bayareabites_52",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "52",
"found": true
},
"relationships": {},
"featImg": null,
"name": "michael procopio",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "michael procopio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 15,
"slug": "michael-procopio",
"isLoading": false,
"link": "/bayareabites/tag/michael-procopio"
},
"bayareabites_80": {
"type": "terms",
"id": "bayareabites_80",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "80",
"found": true
},
"relationships": {},
"featImg": null,
"name": "salmon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "salmon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 44,
"slug": "salmon",
"isLoading": false,
"link": "/bayareabites/tag/salmon"
},
"bayareabites_81": {
"type": "terms",
"id": "bayareabites_81",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "81",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Valentine's Day",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Valentine's Day Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 45,
"slug": "valentines-day",
"isLoading": false,
"link": "/bayareabites/tag/valentines-day"
},
"bayareabites_51": {
"type": "terms",
"id": "bayareabites_51",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "51",
"found": true
},
"relationships": {},
"featImg": null,
"name": "eric schlosser",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "eric schlosser Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 14,
"slug": "eric-schlosser",
"isLoading": false,
"link": "/bayareabites/tag/eric-schlosser"
},
"bayareabites_14741": {
"type": "terms",
"id": "bayareabites_14741",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14741",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 13,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/tag/events"
},
"bayareabites_53": {
"type": "terms",
"id": "bayareabites_53",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "53",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fancy food show",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fancy food show Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 16,
"slug": "fancy-food-show",
"isLoading": false,
"link": "/bayareabites/tag/fancy-food-show"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}