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"
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"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"
},
"amy-sherman": {
"type": "authors",
"id": "5020",
"meta": {
"index": "authors_1716337520",
"id": "5020",
"found": true
},
"name": "Amy Sherman",
"firstName": "Amy",
"lastName": "Sherman",
"slug": "amy-sherman",
"email": "cookingwithamyblog@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Amy Sherman began blogging in 2003, because all her\r\nfriends and family were constantly asking her where\r\nand what to eat. Three months after it launched,\r\nForbes chose her blog, \u003cstrong>Cooking with Amy\u003c/strong>, as one of the\r\ntop five best food blogs, praising her writing as\r\n“smart, cozy and witty”. Since then her blog has been\r\nfeatured and recipes reprinted in many newspapers and\r\nmagazines in the U.S. and the world.\r\n\r\nIn addition to regularly updating her blog, Amy is a\r\nguest contributor to the Epicurious.com blog, and\r\nContributing Editor of Glam Dish. She also writes\r\nrestaurant reviews for SF Station.\r\n\r\nHer focus on \u003cstrong>Bay Area Bites\u003c/strong> is primarily cookbook\r\nreviews along with some interviews and current events.\r\n\r\nAmy is a recipe developer and freelance food writer.\r\nShe is author of \u003cstrong>WinePassport: Portugal\u003c/strong> and wrote the new introduction to the classic cookbook, \u003cstrong>Jane Grigson’s Vegetable Book\u003c/strong>, published by the University of Nebraska Press. She recently completed 45 recipes for a Williams-Sonoma cookbook and wrote her first piece for VIA magazine.\r\n\r\nShe is currently serving on the board of the San Francisco Professional Food Society and is a member of the International Association of Culinary Professionals. Amy lives in San Francisco with her husband, tech journalist Lee Sherman.",
"avatar": "https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Amy Sherman | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/amy-sherman"
},
"shuna-lydon": {
"type": "authors",
"id": "5021",
"meta": {
"index": "authors_1716337520",
"id": "5021",
"found": true
},
"name": "Shuna Fish Lydon",
"firstName": "Shuna",
"lastName": "Lydon",
"slug": "shuna-lydon",
"email": "shunafish.l@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Shuna fish Lydon was whisked and baked in San Francisco but served and eaten in New York City. She's had a 16 year tumultuous love affair with professional cooking and has BFA in photography from CCAC. \r\n\r\nWorking with and for some of the best chefs in NYC and California, \u003ca href=\"http://www.chefdb.com/nm/6272/\">Shuna's resume reads like the who's who of cooking today.\u003c/a> She identifies as a fruit-inspired pastry chef and calls the many local farmers' markets her muse.\r\n\r\nCurrently \"at large,\" Shuna spends her time teaching baking and knife skills classes, consulting at local restaurants and writing for a number of outlets about deliciousness.",
"avatar": "https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Shuna Fish Lydon | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/1cd64875ccb5cbe84c2d67d266113439?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/shuna-lydon"
},
"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": 11.302495
},
"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": 130
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=food-and-drink",
"seeMore": false,
"paginated": true,
"page": 130
}
},
{
"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_429": {
"type": "posts",
"id": "bayareabites_429",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "429",
"score": null,
"sort": [
1161179160000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1161179160,
"format": "aside",
"disqusTitle": "Take 5 with Rachel Thieme",
"title": "Take 5 with Rachel Thieme",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/KQEDrachelthieme-797592.png\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/KQEDrachelthieme-792335.png\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Title: Program Manager, \u003cb>\u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a>\u003c/b>\u003cbr>Hometown: Seattle\u003c/p>\n\u003cp>\u003cb>1. How did the food pantry program come about?\u003c/b>\u003cbr>When the food bank moved into a large warehouse we realized we didn't have enough agency partners to distribute all the food. After reviewing census information, we saw there was a real lack of services available to people who weren't homeless. We decided to take a neighborhood approach that would better serve the people of areas like the Sunset and Richmond, Chinatown, not just Civic Center, the Tenderloin, etc. We partnered with sites that weren't necessarily used to doing social service programs like churches and community centers. Initially people had no idea what we were talking about! \u003c/p>\n\u003cp>But once some sites were up and running then the programs really took off. We call it \"farmers market style\". It's a choice model where people can take what they want and can use, just like shopping at a farmers market. \u003c/p>\n\u003cp>\u003cb>2. What do you do as program manager?\u003c/b>\u003cbr>I'm responsible for making sure the food gets out, and into the hands of the people who need it. For example I go out and meet with tenants associations and take people on tours of other pantries. I look for ways to do what we do better like setting up a pilot shopping grant program to help organizations get set up. We try to figure out which schools and housing developments we can partner with,. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>3. What's been the most satisfying thing about the job?\u003c/b>\u003cbr>Seeing how effective and quickly we can distribute food. I can meet with a school group and three weeks later go to the opening of their food pantry and see families getting excited about fresh produce that wasn't there before. It's inspiring.\u003c/p>\n\u003cp>\u003cb>4. What are the goals of the food pantry network?\u003c/b>\u003cbr>The mission of the food bank is to end hunger in San Francisco. We distribute food in a dignified and respectful way to people who need it. Each food pantry operates individually and sets their own guidelines.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>5. Who does the food pantry program serve?\u003c/b>\u003cbr>About 13,000 households a week. We serve seniors, immigrants, veterans, a huge variety of people. We also have programs that target low income families with kids. The pantry program represents about 60% of what the food bank distribute and half of what we distribute in the program is fresh produce.\u003c/p>\n\n",
"disqusIdentifier": "429 http://blogs.kqed.org/bayareabites/2006/10/18/take-5-with-rachel-thieme/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/10/18/take-5-with-rachel-thieme/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 406,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1161179160,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Title: Program Manager, San Francisco Food BankHometown: Seattle 1. How did the food pantry program come about?When the food bank moved into a large warehouse we realized we didn't have enough agency partners to distribute all the food. After reviewing census information, we saw there was a real lack of services available to people who",
"title": "Take 5 with Rachel Thieme | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Take 5 with Rachel Thieme",
"datePublished": "2006-10-18T06:46:00-07:00",
"dateModified": "2006-10-18T06:46:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "take-5-with-rachel-thieme",
"status": "publish",
"path": "/bayareabites/429/take-5-with-rachel-thieme",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/KQEDrachelthieme-797592.png\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/KQEDrachelthieme-792335.png\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Title: Program Manager, \u003cb>\u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a>\u003c/b>\u003cbr>Hometown: Seattle\u003c/p>\n\u003cp>\u003cb>1. How did the food pantry program come about?\u003c/b>\u003cbr>When the food bank moved into a large warehouse we realized we didn't have enough agency partners to distribute all the food. After reviewing census information, we saw there was a real lack of services available to people who weren't homeless. We decided to take a neighborhood approach that would better serve the people of areas like the Sunset and Richmond, Chinatown, not just Civic Center, the Tenderloin, etc. We partnered with sites that weren't necessarily used to doing social service programs like churches and community centers. Initially people had no idea what we were talking about! \u003c/p>\n\u003cp>But once some sites were up and running then the programs really took off. We call it \"farmers market style\". It's a choice model where people can take what they want and can use, just like shopping at a farmers market. \u003c/p>\n\u003cp>\u003cb>2. What do you do as program manager?\u003c/b>\u003cbr>I'm responsible for making sure the food gets out, and into the hands of the people who need it. For example I go out and meet with tenants associations and take people on tours of other pantries. I look for ways to do what we do better like setting up a pilot shopping grant program to help organizations get set up. We try to figure out which schools and housing developments we can partner with,. \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>\u003cb>3. What's been the most satisfying thing about the job?\u003c/b>\u003cbr>Seeing how effective and quickly we can distribute food. I can meet with a school group and three weeks later go to the opening of their food pantry and see families getting excited about fresh produce that wasn't there before. It's inspiring.\u003c/p>\n\u003cp>\u003cb>4. What are the goals of the food pantry network?\u003c/b>\u003cbr>The mission of the food bank is to end hunger in San Francisco. We distribute food in a dignified and respectful way to people who need it. Each food pantry operates individually and sets their own guidelines.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>5. Who does the food pantry program serve?\u003c/b>\u003cbr>About 13,000 households a week. We serve seniors, immigrants, veterans, a huge variety of people. We also have programs that target low income families with kids. The pantry program represents about 60% of what the food bank distribute and half of what we distribute in the program is fresh produce.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/429/take-5-with-rachel-thieme",
"authors": [
"5020"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_428": {
"type": "posts",
"id": "bayareabites_428",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "428",
"score": null,
"sort": [
1161102360000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1161102360,
"format": "aside",
"disqusTitle": "Pt. Reyes Station Farmers' Market",
"title": "Pt. Reyes Station Farmers' Market",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ptreyesmarketlarge-715398.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ptreyesmarketsmall-746816.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>In an area where we have one of the \u003cstrong>\u003ca href=\"http://www.cuesa.org\">world's renowned farmers' markets\u003c/a>\u003c/strong>, it is easy to overlook neighborhood markets. But the truth is that often we don't have the time or the will to elbow through the crowds at the Ferry Building. On the weeks when you'd like to avoid the weekend farmers' market crush, or you'd simply like some drama-free shopping at markets that will provide you with many of your necessities, consider one of the Bay Area's neighborhood markets.\u003c/p>\n\u003cp>The \u003cstrong>\u003ca href=\"http://www.marinorganic.com/p_reyes.html\">Point Reyes Station Farmers' Market\u003c/a>\u003c/strong> is the smallest market that I have ever travelled over twenty miles for. I have been to this market many times, and each time I am left happy and fulfilled. The market has such a sense of community, and is a fantastic representation of the best that West Marin county has to offer. This assertion was backed up last year, when \u003cstrong>\u003ca href=\"http://www1.pressdemocrat.com/apps/pbcs.dll/article?AID=/20051106/NEWS/511060302/1033/NEWS01\">Prince Charles and Camilla\u003c/a>\u003c/strong> made this market one of their stops in a tour of local farms and the organic community. I can see why -- for such a small market one can buy everything needed for a week's worth of food: veggies and fruit, eggs, cheese, meat, honey, bread, oysters and preserves.\u003c/p>\n\u003cp>The most amazing part of this farmers' market is that every vendor raises their product within \u003cstrong>thirty miles\u003c/strong> of the market. Talk about eating local!\u003c/p>\n\u003cp>The next time you have a chance to explore West Marin County, I highly suggest making this market one of your stops. Have time to go this month? My suggested ideal day would include a trip to the \u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com/jen/2005/10/halloween_and_c.html\">Nicasio Valley Farms Pumpkin Patch\u003c/a>\u003c/strong>, this market, and lunch at the \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/03/drakes-beach-cafe-pt-reyes.jsp\">Drake's Beach Cafe\u003c/a>\u003c/strong> followed by a hike at Abbott's Lagoon. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I attended the market on October 14, the following vendors were in attendance:\u003c/p>\n\u003cp>\u003cstrong>Brickmaiden Bakery\u003c/strong> (Pt. Reyes Station). Baked goods.\u003cbr>\u003cstrong>\u003cstrong>\u003ca href=\"http://www.chilenobeef.com/\">Chileno Valley Ranch\u003c/a>\u003c/strong>\u003c/strong> (Marin County). Apples.\u003cbr>\u003cstrong>\u003cstrong>\u003ca href=\"http://www.drakesbayoyster.com/\">Drakes Bay Oysters\u003c/a>\u003c/strong>\u003c/strong> (Pt. Reyes). Oysters.\u003cbr>\u003cstrong>\u003cstrong>\u003ca href=\"http://www.marinorganic.com/mofarmers.html#fresh\">Fresh Run Farm\u003c/a>\u003c/strong>\u003c/strong> (Bolinas). Vegetables, fresh flowers, berries.\u003cbr>\u003cstrong>\u003cstrong>\u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>\u003c/strong>\u003c/strong> (Pt. Reyes). Grass-fed beef.\u003cbr>\u003cstrong>\u003cstrong>\u003ca href=\"http://www.localharvest.org/farms/M40\">Paradise Valley Produce\u003c/a>\u003c/strong>\u003c/strong> (Bolinas). Vegetables, lettuces.\u003cbr>\u003cstrong>Point Reyes Preserves\u003c/strong> (Pt. Reyes). Jams, pickles, preserves..\u003cbr>\u003cstrong>\u003cstrong>\u003ca href=\"http://www.berkeley.edu/news/berkeleyan/2005/03/10_food.shtml\">Sartori Ranch\u003c/a>\u003c/strong>\u003c/strong> (Tomales). Strawberries.\u003cbr>\u003cstrong>Tomales Bakery\u003c/strong> (Tomales). Baked goods.\u003cbr>\u003cstrong>\u003cstrong>\u003ca href=\"http://www.marinorganic.com/mofarmers.html#wild\">Wild Blue Farm\u003c/a>\u003c/strong>\u003c/strong> (Tomales). Vegetables, pumpkins, winter squash, tomatillos.\u003cbr>\u003cstrong>\u003cstrong>\u003ca href=\"http://www.marinorganic.com/mofarmers.html#worsley\">Worsley Farms\u003c/a>\u003c/strong>\u003c/strong> (Inverness). Potatoes, garlic, tomatoes.\u003c/p>\n\u003cp>The \u003cstrong>\u003ca href=\"http://www.marinorganic.com/p_reyes.html\">Point Reyes Station Farmers' Market\u003c/a>\u003c/strong> runs through November 4 this year. The market is held from 9 am to 1 pm on Saturdays, and is located at \u003cstrong>\u003ca href=\"http://marinfo.marin.org/bizmo/biz_org.cfm?OrgID=3612\">Toby's Feed Barn\u003c/a>\u003c/strong> in Downtown Point Reyes Station.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This post is one in a series covering Bay Area neighborhood farmers' markets.\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/08/temescal-farmers-market-oakland.jsp\">Temescal Farmers' Market (Sunday)\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/08/berkeley-thursday-farmers-market.jsp\">Berkeley Farmers' Market (Thursday)\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/08/marina-farmers-market.jsp\">Marina Farmers' Market (Saturday)\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/09/fairfax-farmers-market.jsp\">Fairfax Farmers' Market (Wednesday)\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/10/fillmore-farmers-market-sf-cheese.jsp\">Fillmore Farmers' Market (Saturday)\u003c/a>\u003c/strong>\u003c/p>\n\n",
"disqusIdentifier": "428 http://blogs.kqed.org/bayareabites/2006/10/17/pt-reyes-station-farmers-market/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/10/17/pt-reyes-station-farmers-market/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 453,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1161102360,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In an area where we have one of the world's renowned farmers' markets, it is easy to overlook neighborhood markets. But the truth is that often we don't have the time or the will to elbow through the crowds at the Ferry Building. On the weeks when you'd like to avoid the weekend farmers' market",
"title": "Pt. Reyes Station Farmers' Market | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Pt. Reyes Station Farmers' Market",
"datePublished": "2006-10-17T09:26:00-07:00",
"dateModified": "2006-10-17T09:26:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "pt-reyes-station-farmers-market",
"status": "publish",
"path": "/bayareabites/428/pt-reyes-station-farmers-market",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/ptreyesmarketlarge-715398.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ptreyesmarketsmall-746816.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>In an area where we have one of the \u003cstrong>\u003ca href=\"http://www.cuesa.org\">world's renowned farmers' markets\u003c/a>\u003c/strong>, it is easy to overlook neighborhood markets. But the truth is that often we don't have the time or the will to elbow through the crowds at the Ferry Building. On the weeks when you'd like to avoid the weekend farmers' market crush, or you'd simply like some drama-free shopping at markets that will provide you with many of your necessities, consider one of the Bay Area's neighborhood markets.\u003c/p>\n\u003cp>The \u003cstrong>\u003ca href=\"http://www.marinorganic.com/p_reyes.html\">Point Reyes Station Farmers' Market\u003c/a>\u003c/strong> is the smallest market that I have ever travelled over twenty miles for. I have been to this market many times, and each time I am left happy and fulfilled. The market has such a sense of community, and is a fantastic representation of the best that West Marin county has to offer. This assertion was backed up last year, when \u003cstrong>\u003ca href=\"http://www1.pressdemocrat.com/apps/pbcs.dll/article?AID=/20051106/NEWS/511060302/1033/NEWS01\">Prince Charles and Camilla\u003c/a>\u003c/strong> made this market one of their stops in a tour of local farms and the organic community. I can see why -- for such a small market one can buy everything needed for a week's worth of food: veggies and fruit, eggs, cheese, meat, honey, bread, oysters and preserves.\u003c/p>\n\u003cp>The most amazing part of this farmers' market is that every vendor raises their product within \u003cstrong>thirty miles\u003c/strong> of the market. Talk about eating local!\u003c/p>\n\u003cp>The next time you have a chance to explore West Marin County, I highly suggest making this market one of your stops. Have time to go this month? My suggested ideal day would include a trip to the \u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com/jen/2005/10/halloween_and_c.html\">Nicasio Valley Farms Pumpkin Patch\u003c/a>\u003c/strong>, this market, and lunch at the \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/03/drakes-beach-cafe-pt-reyes.jsp\">Drake's Beach Cafe\u003c/a>\u003c/strong> followed by a hike at Abbott's Lagoon. \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>When I attended the market on October 14, the following vendors were in attendance:\u003c/p>\n\u003cp>\u003cstrong>Brickmaiden Bakery\u003c/strong> (Pt. Reyes Station). Baked goods.\u003cbr>\u003cstrong>\u003cstrong>\u003ca href=\"http://www.chilenobeef.com/\">Chileno Valley Ranch\u003c/a>\u003c/strong>\u003c/strong> (Marin County). Apples.\u003cbr>\u003cstrong>\u003cstrong>\u003ca href=\"http://www.drakesbayoyster.com/\">Drakes Bay Oysters\u003c/a>\u003c/strong>\u003c/strong> (Pt. Reyes). Oysters.\u003cbr>\u003cstrong>\u003cstrong>\u003ca href=\"http://www.marinorganic.com/mofarmers.html#fresh\">Fresh Run Farm\u003c/a>\u003c/strong>\u003c/strong> (Bolinas). Vegetables, fresh flowers, berries.\u003cbr>\u003cstrong>\u003cstrong>\u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>\u003c/strong>\u003c/strong> (Pt. Reyes). Grass-fed beef.\u003cbr>\u003cstrong>\u003cstrong>\u003ca href=\"http://www.localharvest.org/farms/M40\">Paradise Valley Produce\u003c/a>\u003c/strong>\u003c/strong> (Bolinas). Vegetables, lettuces.\u003cbr>\u003cstrong>Point Reyes Preserves\u003c/strong> (Pt. Reyes). Jams, pickles, preserves..\u003cbr>\u003cstrong>\u003cstrong>\u003ca href=\"http://www.berkeley.edu/news/berkeleyan/2005/03/10_food.shtml\">Sartori Ranch\u003c/a>\u003c/strong>\u003c/strong> (Tomales). Strawberries.\u003cbr>\u003cstrong>Tomales Bakery\u003c/strong> (Tomales). Baked goods.\u003cbr>\u003cstrong>\u003cstrong>\u003ca href=\"http://www.marinorganic.com/mofarmers.html#wild\">Wild Blue Farm\u003c/a>\u003c/strong>\u003c/strong> (Tomales). Vegetables, pumpkins, winter squash, tomatillos.\u003cbr>\u003cstrong>\u003cstrong>\u003ca href=\"http://www.marinorganic.com/mofarmers.html#worsley\">Worsley Farms\u003c/a>\u003c/strong>\u003c/strong> (Inverness). Potatoes, garlic, tomatoes.\u003c/p>\n\u003cp>The \u003cstrong>\u003ca href=\"http://www.marinorganic.com/p_reyes.html\">Point Reyes Station Farmers' Market\u003c/a>\u003c/strong> runs through November 4 this year. The market is held from 9 am to 1 pm on Saturdays, and is located at \u003cstrong>\u003ca href=\"http://marinfo.marin.org/bizmo/biz_org.cfm?OrgID=3612\">Toby's Feed Barn\u003c/a>\u003c/strong> in Downtown Point Reyes Station.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This post is one in a series covering Bay Area neighborhood farmers' markets.\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/08/temescal-farmers-market-oakland.jsp\">Temescal Farmers' Market (Sunday)\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/08/berkeley-thursday-farmers-market.jsp\">Berkeley Farmers' Market (Thursday)\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/08/marina-farmers-market.jsp\">Marina Farmers' Market (Saturday)\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/09/fairfax-farmers-market.jsp\">Fairfax Farmers' Market (Wednesday)\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/10/fillmore-farmers-market-sf-cheese.jsp\">Fillmore Farmers' Market (Saturday)\u003c/a>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/428/pt-reyes-station-farmers-market",
"authors": [
"5019"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_427": {
"type": "posts",
"id": "bayareabites_427",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "427",
"score": null,
"sort": [
1160987220000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1160987220,
"format": "aside",
"disqusTitle": "In Remembrance of Laura Trent, Tip Top Farm",
"title": "In Remembrance of Laura Trent, Tip Top Farm",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tiptop-09-718044.jpg\" border=\"0\">\u003c/p>\n\u003cp>On Thursday August 31 I visited \u003ca href=\"http://www.localharvest.org/farms/M1628\">Tip Top Farm\u003c/a> in Vacaville. I went with \u003ca href=\"http://www.russianhillestate.com/russianhill/recipe/index.jsp\">Michael Dotson\u003c/a>, then the chef of \u003ca href=\"http://www.evvia.net/\">Evvia \u003c/a>and Jim, a sous chef at \u003ca href=\"http://kokkari.com/\">Kokkari\u003c/a>. We left the East Bay early in the morning so as to catch \u003ca href=\"http://www.geocities.com/splashpad/tiptop.html\">Laura Trent \u003c/a>still in the field and before she would have to journey back to \u003ca href=\"http://www.kqed.org/weblog/food/2006/08/berkeley-thursday-farmers-market.jsp\">Berkeley for the late afternoon Organic farmer's market\u003c/a>. A few weeks earlier I had approached her, asking if I could have an interview and write about Tip Top. An extraordinary, but humble farmer, Laura looked at me quizzically, and said, \"Sure,\" handing me her phone number.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tiptop-01.jpg\">\u003c/p>\n\u003cp>The first time I met Laura was at the Tuesday Berkeley farmer's market near five years ago. I was surprised to see someone with mulberries, both the purple and white, and began talking to her about them. Struck by her handsome face, serious nature and tiny booth, I made it a point to always buy something from her. One day I noticed a small sign encouraging women to become farmers. It was then that I realized this two-table booth was her farm. Perhaps it should have been obvious, but in the farmer's market scheme of things, many workers selling the produce are locals and not necessarily working on the farm itself, let alone are the actual owners.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tiptop-15.jpg\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On what felt like the last day of summer, a few weeks ago, I became further enamored and inspired by Laura, what she was accomplishing, and passing on to her two interns, Gabrielle Myers and Krystin Rubin. Both women, having come from professional kitchen work, as line cook and baker, respectively, expressed eloquently and earnestly the honor they felt working alongside Laura, day to day, in the fields and orchards. Living in yurts, working long, challenging hours in brutally hot weather, all three expressed, without apology, the hard facts of farming. But none would trade it in for anything.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tiptop-08-786771.jpg\">\u003c/p>\n\u003cp>My interview with Laura, especially now in retrospect, was a strong one. Armed only with the basic questions I approach small farmers with: how many acres, what produce and why, how long have you been at it, why did you choose this path, I let Laura lead the tone of the exchange. Shy in demeanor, but not one to mince words and ideas for the sake of soft ears or delusional reporters, Laura and I lobbied sharp and powerful, politicized questions and answers about the state of Organic farming today. I was invigorated by the challenge. And moved by our conversation.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tiptop-03.jpg\">\u003c/p>\n\u003cp>In the hours and days following I walked on clouds with a drunk-like feeling which only comes from a pure shot of delicious palpable inspiration. Not without a bit of a fight; a pushing and tugging of questions and answers heavy with the weight of the subject we were attacking, unearthing, I walked away from Tip Top with the feeling that I had been struck by gorgeous lighting.\u003c/p>\n\u003cp>And I had no idea how to write about it.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tiptop-07.jpg\">\u003c/p>\n\u003cp>I wanted to respect her strong opinions. Her thorough knowledge borne out of the backbreaking practice of her craft. Her passion and her produce. Her outdoor teachings. And also her privacy.\u003c/p>\n\u003cp>Unsure of why I was there at all to interview her, she curtly reminded me she only said no when people called ask if they could write about her and Tip Top. \"I don't want to sell newspapers,\" she stated sharply.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tiptop-14.jpg\">\u003c/p>\n\u003cp>I asked Laura if she could see herself farming for the rest of her life. \"No,\" she answered without hesitation. \"Farming is extremely hard on the body. I want to be able to walk when I'm forty. At some point you ask yourself, why am I doing this?\" Piggy-backing on what Gabrielle eluded to earlier, Laura said she saw Tip Top heading in a more educational, inclusive direction. There was talk of farm dinners and a permanent kitchen for such events, cabins for guests and community farming. But she also knew there was a lot of red tape involved in morphing a farm into something else.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tiptop-02.jpg\">\u003c/p>\n\u003cp>Laura's restaurant-client list was an all-star one. Chez Panisse chefs took their hand-trucks up to the Thursday market and I often saw Tip Top produce featured on the menus displayed in front of the prestigious restaurant. The day we visited, Laura and her crew proudly showed off a \u003ca href=\"http://www.oliveto.com/tomatodinner2006.html\">tomato menu\u003c/a> Oliveto had prepared in honor of Tip Top and other farms whose fruits were top notch.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tiptop-16.jpg\">\u003c/p>\n\u003cp>But when I asked about taking on more clients or larger orders, Laura made her points firm and clear.\u003c/p>\n\u003cp>\"I don't want to take on any more restaurant accounts because then I'll have to hire more people and I didn't get into farming to sit in some air-conditioned office, leaving only to tell people what to do. I'm out here to do the work. I don't want to be a foreman. The ugly truth about farming in California is that we chew up and spit out the bodies of Mexican laborers. The more clients you have, the more workers you exploit. If you're out there doing the work yourself, you treat the people better.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tiptop-12.jpg\">\u003c/p>\n\u003cp>Although as a rule Laura took on only \u003ca href=\"http://www.organicvolunteers.com/farmfinder_frame.asp?FID=604&opp_type=2&page=33\">one intern a year\u003c/a>, I took note of the fact that she had two this year. She said she picked people who she thought she'd work with best. Smiling, she quoted \u003ca href=\"http://www.oliveto.com/chef.html\">Paul Canales\u003c/a> (the chef at Oliveto in Oakland), repeating, \"Cooks are easier to train. They have built in motivation.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tiptop-05-707137.jpg\" border=\"0\">\u003c/p>\n\u003cp>All three women affectionately spoke about the meals they sometimes shared together. Laura visibly brightened when referring to Myers' meals, \"Gabrielle's a great cook. It's a highlight of the meal to eat her food.\" A small but deliberate, tempting mention was made of Krystin's delicious mint ice cream made in a hand-crank machine with the farm's wild mint and eggs from their few chickens. In the enveloping heat of Vacaville's late summer morning, all agreed we could eat some of that right now, for breakfast.\u003c/p>\n\u003cp>Krystin talked about how she cooked more simply on the farm, noticing the subtle \"nuances of an ingredient, like a torpedo onion I'm slicing and tasting while it's still warm from the ground. I don't need to do very much to it. It tastes more alive, more vibrant.\" She elaborated, noting the overall experience. \"I'm seeing the self-contained quality of the enterprise; watching the farm and produce from the beginning of the season, going to the market and trading for the things we can't grow.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tiptop-17-781964.jpg\" border=\"0\">\u003c/p>\n\u003cp>In a discussion about the French prune plums Tip Top was recently beginning to bring to market, I asked how Laura decided when pick them. Emphatically she replied, referring to all of the fruits and vegetables, \"Everything we decide by taste.\" Growing small amounts of slightly rare produce, Tip Top was able to create a definitive niche and a large fan base.\u003c/p>\n\u003cp>There wasn't a customer who didn't come back for more of her sweet tiny tomatoes. A wonderful sign lured me in that read, \"Taste these! Proof that the tomato is a fruit.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tiptop-04-762004.jpg\" border=\"0\">\u003c/p>\n\u003cp>I wasn't the only avid okra eater who thought Laura's was the best. Walking into the field to take photos of the alien-esque plants, related to cotton and popularized by Southern Soul food cookery, Laura warned me flatly that I best not go much further, \"Those plants bite back. We have to pick in long sleeves and pants, and even then they tend to get through and make your legs itch.\" Sure enough, about 20 minutes later, my free and easy exposed calves below my impractical shorts blotched red and began to tingle like mosquito bites. But it was worth it just to taste raw okra for the first time. Crunchy and green, the raw experience might be one of the best ways to be introduced to this infamous pod.\u003c/p>\n\u003cp>We ended our day at Tip Top buying peaches picked before us as we chatted between the young trees. As ripe as they could have possibly been, the furry stone fruits perfumed the car and later made their way only into my mouth as I was loathe to do anything else but savor them out of hand. They encompassed the waning summer.\u003c/p>\n\u003cp>Returning the box a few days later at the market on a Thursday afternoon I chatted with Laura about our morning at Tip Top. I gushed about how wonderful I'd felt for days afterwards. Thanking her for her generosity, she smiled back at me warmly, her shyness having melted away easily. Happily setting out her freshly picked produce, Laura's tan and beautiful face shone. This is how I will remember her.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tiptop-10.jpg\">\u003c/p>\n\u003cp>Laura Jane Trent took her own life on Thursday September 28th. I speak for many when I say her death has come as a great shock and an even greater loss.\u003c/p>\n\u003cp>Seeing the memorial table dedicated to her at the Saturday morning Berkeley farmer's market last weekend confused and saddened me. I shook my head. I said no. I said can't be. Quietly I whispered but.\u003c/p>\n\u003cp>But you inspired me so. But I just saw you. How could this be true? Didn't you know?\u003c/p>\n\u003cp>Life is tenuous. It shines bright, should not be taken for granted, can disappear without warning.\u003c/p>\n\u003cp>It is no small honor to be present in someone's life in their last days. I will not soon forget that early morning painted with buttery light, standing in the presence of a person whose life work filled me with wonder and awe.\u003c/p>\n\u003cp>And amidst my tears, her inspirational life will never be diminished, just missed.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tiptop-11.jpg\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/10/04/MNTRENTLAU20.DTL\">The SF Chronicle obit.\u003c/a>\u003cbr>\u003ca href=\"http://www.newspress.com/Top/Article/article.jsp?Section=LOCAL&Subsection=Obituaries&ID=564817053819731976\">The Santa Barbara News-Press obit.\u003c/a>\u003cbr>\u003ca href=\"http://www.flickr.com/photos/dgans/256618197/\">The Grand Lake memorial.\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "427 http://blogs.kqed.org/bayareabites/2006/10/16/in-remembrance-of-laura-trent-tip-top-farm/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/10/16/in-remembrance-of-laura-trent-tip-top-farm/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1657,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 44
},
"modified": 1160987220,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "On Thursday August 31 I visited Tip Top Farm in Vacaville. I went with Michael Dotson, then the chef of Evvia and Jim, a sous chef at Kokkari. We left the East Bay early in the morning so as to catch Laura Trent still in the field and before she would have to journey back",
"title": "In Remembrance of Laura Trent, Tip Top Farm | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "In Remembrance of Laura Trent, Tip Top Farm",
"datePublished": "2006-10-16T01:27:00-07:00",
"dateModified": "2006-10-16T01:27:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "in-remembrance-of-laura-trent-tip-top-farm",
"status": "publish",
"path": "/bayareabites/427/in-remembrance-of-laura-trent-tip-top-farm",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tiptop-09-718044.jpg\" border=\"0\">\u003c/p>\n\u003cp>On Thursday August 31 I visited \u003ca href=\"http://www.localharvest.org/farms/M1628\">Tip Top Farm\u003c/a> in Vacaville. I went with \u003ca href=\"http://www.russianhillestate.com/russianhill/recipe/index.jsp\">Michael Dotson\u003c/a>, then the chef of \u003ca href=\"http://www.evvia.net/\">Evvia \u003c/a>and Jim, a sous chef at \u003ca href=\"http://kokkari.com/\">Kokkari\u003c/a>. We left the East Bay early in the morning so as to catch \u003ca href=\"http://www.geocities.com/splashpad/tiptop.html\">Laura Trent \u003c/a>still in the field and before she would have to journey back to \u003ca href=\"http://www.kqed.org/weblog/food/2006/08/berkeley-thursday-farmers-market.jsp\">Berkeley for the late afternoon Organic farmer's market\u003c/a>. A few weeks earlier I had approached her, asking if I could have an interview and write about Tip Top. An extraordinary, but humble farmer, Laura looked at me quizzically, and said, \"Sure,\" handing me her phone number.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tiptop-01.jpg\">\u003c/p>\n\u003cp>The first time I met Laura was at the Tuesday Berkeley farmer's market near five years ago. I was surprised to see someone with mulberries, both the purple and white, and began talking to her about them. Struck by her handsome face, serious nature and tiny booth, I made it a point to always buy something from her. One day I noticed a small sign encouraging women to become farmers. It was then that I realized this two-table booth was her farm. Perhaps it should have been obvious, but in the farmer's market scheme of things, many workers selling the produce are locals and not necessarily working on the farm itself, let alone are the actual owners.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tiptop-15.jpg\">\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>On what felt like the last day of summer, a few weeks ago, I became further enamored and inspired by Laura, what she was accomplishing, and passing on to her two interns, Gabrielle Myers and Krystin Rubin. Both women, having come from professional kitchen work, as line cook and baker, respectively, expressed eloquently and earnestly the honor they felt working alongside Laura, day to day, in the fields and orchards. Living in yurts, working long, challenging hours in brutally hot weather, all three expressed, without apology, the hard facts of farming. But none would trade it in for anything.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tiptop-08-786771.jpg\">\u003c/p>\n\u003cp>My interview with Laura, especially now in retrospect, was a strong one. Armed only with the basic questions I approach small farmers with: how many acres, what produce and why, how long have you been at it, why did you choose this path, I let Laura lead the tone of the exchange. Shy in demeanor, but not one to mince words and ideas for the sake of soft ears or delusional reporters, Laura and I lobbied sharp and powerful, politicized questions and answers about the state of Organic farming today. I was invigorated by the challenge. And moved by our conversation.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tiptop-03.jpg\">\u003c/p>\n\u003cp>In the hours and days following I walked on clouds with a drunk-like feeling which only comes from a pure shot of delicious palpable inspiration. Not without a bit of a fight; a pushing and tugging of questions and answers heavy with the weight of the subject we were attacking, unearthing, I walked away from Tip Top with the feeling that I had been struck by gorgeous lighting.\u003c/p>\n\u003cp>And I had no idea how to write about it.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tiptop-07.jpg\">\u003c/p>\n\u003cp>I wanted to respect her strong opinions. Her thorough knowledge borne out of the backbreaking practice of her craft. Her passion and her produce. Her outdoor teachings. And also her privacy.\u003c/p>\n\u003cp>Unsure of why I was there at all to interview her, she curtly reminded me she only said no when people called ask if they could write about her and Tip Top. \"I don't want to sell newspapers,\" she stated sharply.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tiptop-14.jpg\">\u003c/p>\n\u003cp>I asked Laura if she could see herself farming for the rest of her life. \"No,\" she answered without hesitation. \"Farming is extremely hard on the body. I want to be able to walk when I'm forty. At some point you ask yourself, why am I doing this?\" Piggy-backing on what Gabrielle eluded to earlier, Laura said she saw Tip Top heading in a more educational, inclusive direction. There was talk of farm dinners and a permanent kitchen for such events, cabins for guests and community farming. But she also knew there was a lot of red tape involved in morphing a farm into something else.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tiptop-02.jpg\">\u003c/p>\n\u003cp>Laura's restaurant-client list was an all-star one. Chez Panisse chefs took their hand-trucks up to the Thursday market and I often saw Tip Top produce featured on the menus displayed in front of the prestigious restaurant. The day we visited, Laura and her crew proudly showed off a \u003ca href=\"http://www.oliveto.com/tomatodinner2006.html\">tomato menu\u003c/a> Oliveto had prepared in honor of Tip Top and other farms whose fruits were top notch.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tiptop-16.jpg\">\u003c/p>\n\u003cp>But when I asked about taking on more clients or larger orders, Laura made her points firm and clear.\u003c/p>\n\u003cp>\"I don't want to take on any more restaurant accounts because then I'll have to hire more people and I didn't get into farming to sit in some air-conditioned office, leaving only to tell people what to do. I'm out here to do the work. I don't want to be a foreman. The ugly truth about farming in California is that we chew up and spit out the bodies of Mexican laborers. The more clients you have, the more workers you exploit. If you're out there doing the work yourself, you treat the people better.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tiptop-12.jpg\">\u003c/p>\n\u003cp>Although as a rule Laura took on only \u003ca href=\"http://www.organicvolunteers.com/farmfinder_frame.asp?FID=604&opp_type=2&page=33\">one intern a year\u003c/a>, I took note of the fact that she had two this year. She said she picked people who she thought she'd work with best. Smiling, she quoted \u003ca href=\"http://www.oliveto.com/chef.html\">Paul Canales\u003c/a> (the chef at Oliveto in Oakland), repeating, \"Cooks are easier to train. They have built in motivation.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tiptop-05-707137.jpg\" border=\"0\">\u003c/p>\n\u003cp>All three women affectionately spoke about the meals they sometimes shared together. Laura visibly brightened when referring to Myers' meals, \"Gabrielle's a great cook. It's a highlight of the meal to eat her food.\" A small but deliberate, tempting mention was made of Krystin's delicious mint ice cream made in a hand-crank machine with the farm's wild mint and eggs from their few chickens. In the enveloping heat of Vacaville's late summer morning, all agreed we could eat some of that right now, for breakfast.\u003c/p>\n\u003cp>Krystin talked about how she cooked more simply on the farm, noticing the subtle \"nuances of an ingredient, like a torpedo onion I'm slicing and tasting while it's still warm from the ground. I don't need to do very much to it. It tastes more alive, more vibrant.\" She elaborated, noting the overall experience. \"I'm seeing the self-contained quality of the enterprise; watching the farm and produce from the beginning of the season, going to the market and trading for the things we can't grow.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tiptop-17-781964.jpg\" border=\"0\">\u003c/p>\n\u003cp>In a discussion about the French prune plums Tip Top was recently beginning to bring to market, I asked how Laura decided when pick them. Emphatically she replied, referring to all of the fruits and vegetables, \"Everything we decide by taste.\" Growing small amounts of slightly rare produce, Tip Top was able to create a definitive niche and a large fan base.\u003c/p>\n\u003cp>There wasn't a customer who didn't come back for more of her sweet tiny tomatoes. A wonderful sign lured me in that read, \"Taste these! Proof that the tomato is a fruit.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tiptop-04-762004.jpg\" border=\"0\">\u003c/p>\n\u003cp>I wasn't the only avid okra eater who thought Laura's was the best. Walking into the field to take photos of the alien-esque plants, related to cotton and popularized by Southern Soul food cookery, Laura warned me flatly that I best not go much further, \"Those plants bite back. We have to pick in long sleeves and pants, and even then they tend to get through and make your legs itch.\" Sure enough, about 20 minutes later, my free and easy exposed calves below my impractical shorts blotched red and began to tingle like mosquito bites. But it was worth it just to taste raw okra for the first time. Crunchy and green, the raw experience might be one of the best ways to be introduced to this infamous pod.\u003c/p>\n\u003cp>We ended our day at Tip Top buying peaches picked before us as we chatted between the young trees. As ripe as they could have possibly been, the furry stone fruits perfumed the car and later made their way only into my mouth as I was loathe to do anything else but savor them out of hand. They encompassed the waning summer.\u003c/p>\n\u003cp>Returning the box a few days later at the market on a Thursday afternoon I chatted with Laura about our morning at Tip Top. I gushed about how wonderful I'd felt for days afterwards. Thanking her for her generosity, she smiled back at me warmly, her shyness having melted away easily. Happily setting out her freshly picked produce, Laura's tan and beautiful face shone. This is how I will remember her.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tiptop-10.jpg\">\u003c/p>\n\u003cp>Laura Jane Trent took her own life on Thursday September 28th. I speak for many when I say her death has come as a great shock and an even greater loss.\u003c/p>\n\u003cp>Seeing the memorial table dedicated to her at the Saturday morning Berkeley farmer's market last weekend confused and saddened me. I shook my head. I said no. I said can't be. Quietly I whispered but.\u003c/p>\n\u003cp>But you inspired me so. But I just saw you. How could this be true? Didn't you know?\u003c/p>\n\u003cp>Life is tenuous. It shines bright, should not be taken for granted, can disappear without warning.\u003c/p>\n\u003cp>It is no small honor to be present in someone's life in their last days. I will not soon forget that early morning painted with buttery light, standing in the presence of a person whose life work filled me with wonder and awe.\u003c/p>\n\u003cp>And amidst my tears, her inspirational life will never be diminished, just missed.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/tiptop-11.jpg\">\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>\u003ca href=\"http://sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/10/04/MNTRENTLAU20.DTL\">The SF Chronicle obit.\u003c/a>\u003cbr>\u003ca href=\"http://www.newspress.com/Top/Article/article.jsp?Section=LOCAL&Subsection=Obituaries&ID=564817053819731976\">The Santa Barbara News-Press obit.\u003c/a>\u003cbr>\u003ca href=\"http://www.flickr.com/photos/dgans/256618197/\">The Grand Lake memorial.\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/427/in-remembrance-of-laura-trent-tip-top-farm",
"authors": [
"5021"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_426": {
"type": "posts",
"id": "bayareabites_426",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "426",
"score": null,
"sort": [
1160685840000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1160685840,
"format": "aside",
"disqusTitle": "A Mother Obsessed",
"title": "A Mother Obsessed",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://blogs.kqed.org/food/?p=138\">\u003cimg src=\"http://www.kqed.org/weblog/food/absinthe.jpg\">\u003c/a>\u003cbr>\u003ca href=\"http://blogs.kqed.org/food/?p=138\">Absinthe Brasserie & Bar\u003c/a>\u003c/p>\n\u003cp>Just like desk surfers the world over, my mother uses her work Internet access to troll the web. However, she now uses it to watch \u003ca href=\"http://blogs.kqed.org/food/\">\u003cb>\u003ci>Check, Please! Bay Area\u003c/i>\u003c/b>\u003c/a>. In a matter of a week, my Minnesotan mother had watched all of season one and got caught up with season two. I got an email from her announcing, \"I am addicted to \u003ci>Check, Please\u003c/i>!\" which is a pretty powerful sentiment, considering she won't be able to visit any of the featured restaurants on a regular basis.\u003c/p>\n\u003cp>However, she and my dad are coming out here next week, and I have a feeling I'm going to need to fast a full three weeks after they leave our fair city. Ironically, when we started planning their trip, they had two main desires, \u003cb>\u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>\u003c/b>. Once I secured those choice reservations and reported back, my mother said the immortal words that she says before every trip, \"We don't need to eat out every night.\" \u003c/p>\n\u003cp>As long as I can remember, my mother has said every time they came out to visit me in Ann Arbor, Boston, and San Francisco. She said it when our mini-van hit the road for the annual five-day, five-night trek across most of the western United States. (We had a mammoth red Coleman cooler stuffed with bricks of cheese, summer sausage, crackers, and other such tidbits to fend off the need to eat out every night.) She said it when the entire family descended on Friday Harbor and learned about a whole host of new restaurants that had sprung up during our year's absence -- \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/ducksoup.html\">Duck Soup Inn\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/notes.html\">The Driftwood\u003c/a>\u003c/b>, and the sadly-closed Gollywobbler always, always topping the list.\u003c/p>\n\u003cp>\"\u003cb>\u003ci>We don't need to eat out every night\u003c/i>\u003c/b>.\" Those words were still ringing in my ears when we talked to my parents last weekend. Funny thing: it would now seem that after watching the \u003ca href=\"http://www.nrn.com/story.cfm?ID=2623506284&SEC=Off%20the%20Wirel&Msg=Email%20sent%21&CFID=10731534&CFTOKEN=76604342\">\u003cb>highly influential \u003ci>Check, Please! Bay Area\u003c/i>\u003c/b>\u003c/a>, my mother has developed an appetite for quite a few more nights. \"Where's \u003cb>\u003ca href=\"http://blogs.kqed.org/food/?p=149\">that deli?\u003c/a>\u003c/b> It sounds so good -- is it easy to get to?\" \"How about that \u003cb>\u003ca href=\"http://blogs.kqed.org/food/?p=147\">Mexican restaurant in Berkeley?\u003c/a>\u003c/b> It's been a long time since I've had good Mexican food.\" \"Ooh, I really liked the sound of \u003cb>\u003ca href=\"http://blogs.kqed.org/food/?p=138\">that Absinthe\u003c/a>\u003c/b> -- maybe we can go there for a light meal.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You know what? I have this odd feeling we will actually be eating out every night.\u003c/p>\n\n",
"disqusIdentifier": "426 http://blogs.kqed.org/bayareabites/2006/10/12/a-mother-obsessed/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/10/12/a-mother-obsessed/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 417,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1160685840,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Absinthe Brasserie & Bar Just like desk surfers the world over, my mother uses her work Internet access to troll the web. However, she now uses it to watch Check, Please! Bay Area. In a matter of a week, my Minnesotan mother had watched all of season one and got caught up with season two.",
"title": "A Mother Obsessed | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Mother Obsessed",
"datePublished": "2006-10-12T13:44:00-07:00",
"dateModified": "2006-10-12T13:44:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-mother-obsessed",
"status": "publish",
"path": "/bayareabites/426/a-mother-obsessed",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://blogs.kqed.org/food/?p=138\">\u003cimg src=\"http://www.kqed.org/weblog/food/absinthe.jpg\">\u003c/a>\u003cbr>\u003ca href=\"http://blogs.kqed.org/food/?p=138\">Absinthe Brasserie & Bar\u003c/a>\u003c/p>\n\u003cp>Just like desk surfers the world over, my mother uses her work Internet access to troll the web. However, she now uses it to watch \u003ca href=\"http://blogs.kqed.org/food/\">\u003cb>\u003ci>Check, Please! Bay Area\u003c/i>\u003c/b>\u003c/a>. In a matter of a week, my Minnesotan mother had watched all of season one and got caught up with season two. I got an email from her announcing, \"I am addicted to \u003ci>Check, Please\u003c/i>!\" which is a pretty powerful sentiment, considering she won't be able to visit any of the featured restaurants on a regular basis.\u003c/p>\n\u003cp>However, she and my dad are coming out here next week, and I have a feeling I'm going to need to fast a full three weeks after they leave our fair city. Ironically, when we started planning their trip, they had two main desires, \u003cb>\u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>\u003c/b>. Once I secured those choice reservations and reported back, my mother said the immortal words that she says before every trip, \"We don't need to eat out every night.\" \u003c/p>\n\u003cp>As long as I can remember, my mother has said every time they came out to visit me in Ann Arbor, Boston, and San Francisco. She said it when our mini-van hit the road for the annual five-day, five-night trek across most of the western United States. (We had a mammoth red Coleman cooler stuffed with bricks of cheese, summer sausage, crackers, and other such tidbits to fend off the need to eat out every night.) She said it when the entire family descended on Friday Harbor and learned about a whole host of new restaurants that had sprung up during our year's absence -- \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/ducksoup.html\">Duck Soup Inn\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/notes.html\">The Driftwood\u003c/a>\u003c/b>, and the sadly-closed Gollywobbler always, always topping the list.\u003c/p>\n\u003cp>\"\u003cb>\u003ci>We don't need to eat out every night\u003c/i>\u003c/b>.\" Those words were still ringing in my ears when we talked to my parents last weekend. Funny thing: it would now seem that after watching the \u003ca href=\"http://www.nrn.com/story.cfm?ID=2623506284&SEC=Off%20the%20Wirel&Msg=Email%20sent%21&CFID=10731534&CFTOKEN=76604342\">\u003cb>highly influential \u003ci>Check, Please! Bay Area\u003c/i>\u003c/b>\u003c/a>, my mother has developed an appetite for quite a few more nights. \"Where's \u003cb>\u003ca href=\"http://blogs.kqed.org/food/?p=149\">that deli?\u003c/a>\u003c/b> It sounds so good -- is it easy to get to?\" \"How about that \u003cb>\u003ca href=\"http://blogs.kqed.org/food/?p=147\">Mexican restaurant in Berkeley?\u003c/a>\u003c/b> It's been a long time since I've had good Mexican food.\" \"Ooh, I really liked the sound of \u003cb>\u003ca href=\"http://blogs.kqed.org/food/?p=138\">that Absinthe\u003c/a>\u003c/b> -- maybe we can go there for a light meal.\"\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>\u003c/p>\n\u003cp>You know what? I have this odd feeling we will actually be eating out every night.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/426/a-mother-obsessed",
"authors": [
"5010"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_425": {
"type": "posts",
"id": "bayareabites_425",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "425",
"score": null,
"sort": [
1160583120000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1160583120,
"format": "aside",
"disqusTitle": "Southern Comfort Food",
"title": "Southern Comfort Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/southerncookbooks.png\">\u003c/p>\n\u003cp>Judging from the number of places in San Francisco that are serving fried chicken these days, I'd say Southern food is due for a revival. We may not experience the full range that Southern food has to offer, but certain items, such as biscuits, can create a \u003cb>\u003ca href=\"http://eggbeater.typepad.com/shuna/2005/09/popeyes_a_biscu.html%20\">frenzy\u003c/a>\u003c/b> around these parts.\u003c/p>\n\u003cp>Somehow the food of the South feels like our nation's comfort food. In addition to fried chicken and biscuits, consider macaroni and cheese, cheesy grits, red beans and rice, cobbler, cornbread, Hopping John, sweet potato pie. All of these dishes have a soothing effect, even for those of us who didn't grow up eating them. But Southern food also has many specialties that don't often make it out of the South, and so it makes sense to explore the cuisine in one of two recent Southern cookbooks, the products of down home culinary institutions . \u003c/p>\n\u003cp>The \u003cb>\u003ca href=\"http://www.boiledpeanuts.com/index.html\">Lee Bothers\u003c/a>\u003c/b> who are now located in New York, share a taste of their South Carolina home with the rest of us. Famous for their boiled peanuts, they also sell preserves, pickles, relishes, canned greens, hominy, black walnuts and a variety of other specialties. Send them two dollars, and you will be permanently placed on their \u003cb>\u003ca href=\"http://www.boiledpeanuts.com/index2.html\">mailing list\u003c/a>\u003c/b> and receive their stitched catalogues. \u003c/p>\n\u003cp>Now the Lee Brothers have come out with a cookbook, \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/039305781X/kqedorg-20\">The Lee Bros. Southern Cookbook\u003c/a>\u003c/b> appropriately subtitled, Stories and Recipes for Southerners and Would-Be-Southerners. This book has lots of recipes that you probably never heard of before. Some are very traditional like Benne Wafers, others like Saigon Hoppin' John with the addition of coconut milk, cilantro, ginger and lemongrass, are a bit newfangled. This is a modern book, with a homegrown sensibility. The Lee Brothers share their secrets and tips and make you feel like family. Here is their recipe for pralines.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Owen's Pralines\u003c/b>\u003cbr>Makes 12 2-inch pralines, enough for 6 people\u003c/p>\n\u003cp>1 cup granulated sugar\u003cbr>1/2 cup tightly packed light brown sugar\u003cbr>2 pinches salt\u003cbr>1/2 cup half and half\u003cbr>1 cup chopped pecans\u003cbr>1 tablespoon unsalted butter\u003cbr>1 teaspoon natural vanilla extract\u003c/p>\n\u003cp>In a 3 - 4 quart saucepan with a heavy bottom, combine the granulated sugar, brown sugar, sale, and half-and-half. Cook over medium-high heat, stirring with a wooden spoon or heatproof rubber spatula, until the sugars have dissolved and the liquid just begins to simmer, about 01 minutes.\u003c/p>\n\u003cp>2. Add the pecans and butter and simmer, stirring, until the temperature reads 230 degrees on a candy thermometer. add the vanilla, turn off the heat, and continue stirring with a wooden spoon until the mixture thickens perceptibly, to about the viscosity of beaten egg yolks, 4 to 8 minutes.\u003c/p>\n\u003cp>3. Ladle or spoon a little less than 1 tablespoon of the syrup onto greased was paper, creating a puddle that is approximately 2 inches in diameter. Repeat until all the syrup has been used. Cool the pralines for 10 minutes, until they harden and are cool enough to handle.\u003c/p>\n\u003cp>4. Transfer to a container with a tight-fitting lid, separating each layer with a sheet of waxed paper. The pralines will keep at room temperature for 3 or 4 days.\u003c/p>\n\u003cp>The other Southern cookbook on shelves now is \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580087345/kqedorg-20\">Mrs. Rowe's Restaurant Cookbook\u003c/a>\u003c/b>, A Lifetime of Recipes from the Shenandoah Valley. This is a book that brings to light the recipes of a single mother who in 1952 opened a restaurant in the Appalachians. While the Lee Brothers share their family stories, here recipes are set in the context of the extended Rowe restaurant family, including employees and customers. From Scalloped Tomatoes, to Buttermilk Pie this book has the classics that have withstood the test of time. Filled with stories and photographs, the cookbook reads like a memoir and makes you hungry for more. This spoon bread is described as \"a cross between a cornmeal souffle and polenta\". Sounds like more comfort food to me!\u003c/p>\n\u003cp>\u003cb>Spoon Bread\u003c/b>\u003cbr>Serves 10\u003c/p>\n\u003cp>4 cups milk\u003cbr>1/2 cup unsalted butter\u003cbr>1 cup cornmeal\u003cbr>4 eggs, lightly beaten\u003cbr>6 teaspoon sugar\u003cbr>1 tablespoon baking powder\u003cbr>3/4 teaspoon salt\u003c/p>\n\u003cp>Preheat the oven to 350 degrees. Butte a 9 x 13 inch baking dish. \u003c/p>\n\u003cp>Heat the milk and butter in a large saucepan over medium-high heat. When the milk begins to steam, add the cornmeal and cook, whisking constantly , for two minutes, until smooth. Remove from the hat and let cool and thicken slightly. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Whisk the eggs, sugar, baking powder , and the salt together in a bowl. Add the egg mixture to the cooled cornmeal mixture and mix well. Scrape the batter in the prepared baking dish and bakes for 30-40 minutes, until golden brown. Serve hot with butter.\u003c/p>\n\n",
"disqusIdentifier": "425 http://blogs.kqed.org/bayareabites/2006/10/11/southern-comfort-food/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/10/11/southern-comfort-food/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 778,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1160583120,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Judging from the number of places in San Francisco that are serving fried chicken these days, I'd say Southern food is due for a revival. We may not experience the full range that Southern food has to offer, but certain items, such as biscuits, can create a frenzy around these parts. Somehow the food of",
"title": "Southern Comfort Food | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Southern Comfort Food",
"datePublished": "2006-10-11T09:12:00-07:00",
"dateModified": "2006-10-11T09:12:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "southern-comfort-food",
"status": "publish",
"path": "/bayareabites/425/southern-comfort-food",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/southerncookbooks.png\">\u003c/p>\n\u003cp>Judging from the number of places in San Francisco that are serving fried chicken these days, I'd say Southern food is due for a revival. We may not experience the full range that Southern food has to offer, but certain items, such as biscuits, can create a \u003cb>\u003ca href=\"http://eggbeater.typepad.com/shuna/2005/09/popeyes_a_biscu.html%20\">frenzy\u003c/a>\u003c/b> around these parts.\u003c/p>\n\u003cp>Somehow the food of the South feels like our nation's comfort food. In addition to fried chicken and biscuits, consider macaroni and cheese, cheesy grits, red beans and rice, cobbler, cornbread, Hopping John, sweet potato pie. All of these dishes have a soothing effect, even for those of us who didn't grow up eating them. But Southern food also has many specialties that don't often make it out of the South, and so it makes sense to explore the cuisine in one of two recent Southern cookbooks, the products of down home culinary institutions . \u003c/p>\n\u003cp>The \u003cb>\u003ca href=\"http://www.boiledpeanuts.com/index.html\">Lee Bothers\u003c/a>\u003c/b> who are now located in New York, share a taste of their South Carolina home with the rest of us. Famous for their boiled peanuts, they also sell preserves, pickles, relishes, canned greens, hominy, black walnuts and a variety of other specialties. Send them two dollars, and you will be permanently placed on their \u003cb>\u003ca href=\"http://www.boiledpeanuts.com/index2.html\">mailing list\u003c/a>\u003c/b> and receive their stitched catalogues. \u003c/p>\n\u003cp>Now the Lee Brothers have come out with a cookbook, \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/039305781X/kqedorg-20\">The Lee Bros. Southern Cookbook\u003c/a>\u003c/b> appropriately subtitled, Stories and Recipes for Southerners and Would-Be-Southerners. This book has lots of recipes that you probably never heard of before. Some are very traditional like Benne Wafers, others like Saigon Hoppin' John with the addition of coconut milk, cilantro, ginger and lemongrass, are a bit newfangled. This is a modern book, with a homegrown sensibility. The Lee Brothers share their secrets and tips and make you feel like family. Here is their recipe for pralines.\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>\u003cb>Owen's Pralines\u003c/b>\u003cbr>Makes 12 2-inch pralines, enough for 6 people\u003c/p>\n\u003cp>1 cup granulated sugar\u003cbr>1/2 cup tightly packed light brown sugar\u003cbr>2 pinches salt\u003cbr>1/2 cup half and half\u003cbr>1 cup chopped pecans\u003cbr>1 tablespoon unsalted butter\u003cbr>1 teaspoon natural vanilla extract\u003c/p>\n\u003cp>In a 3 - 4 quart saucepan with a heavy bottom, combine the granulated sugar, brown sugar, sale, and half-and-half. Cook over medium-high heat, stirring with a wooden spoon or heatproof rubber spatula, until the sugars have dissolved and the liquid just begins to simmer, about 01 minutes.\u003c/p>\n\u003cp>2. Add the pecans and butter and simmer, stirring, until the temperature reads 230 degrees on a candy thermometer. add the vanilla, turn off the heat, and continue stirring with a wooden spoon until the mixture thickens perceptibly, to about the viscosity of beaten egg yolks, 4 to 8 minutes.\u003c/p>\n\u003cp>3. Ladle or spoon a little less than 1 tablespoon of the syrup onto greased was paper, creating a puddle that is approximately 2 inches in diameter. Repeat until all the syrup has been used. Cool the pralines for 10 minutes, until they harden and are cool enough to handle.\u003c/p>\n\u003cp>4. Transfer to a container with a tight-fitting lid, separating each layer with a sheet of waxed paper. The pralines will keep at room temperature for 3 or 4 days.\u003c/p>\n\u003cp>The other Southern cookbook on shelves now is \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580087345/kqedorg-20\">Mrs. Rowe's Restaurant Cookbook\u003c/a>\u003c/b>, A Lifetime of Recipes from the Shenandoah Valley. This is a book that brings to light the recipes of a single mother who in 1952 opened a restaurant in the Appalachians. While the Lee Brothers share their family stories, here recipes are set in the context of the extended Rowe restaurant family, including employees and customers. From Scalloped Tomatoes, to Buttermilk Pie this book has the classics that have withstood the test of time. Filled with stories and photographs, the cookbook reads like a memoir and makes you hungry for more. This spoon bread is described as \"a cross between a cornmeal souffle and polenta\". Sounds like more comfort food to me!\u003c/p>\n\u003cp>\u003cb>Spoon Bread\u003c/b>\u003cbr>Serves 10\u003c/p>\n\u003cp>4 cups milk\u003cbr>1/2 cup unsalted butter\u003cbr>1 cup cornmeal\u003cbr>4 eggs, lightly beaten\u003cbr>6 teaspoon sugar\u003cbr>1 tablespoon baking powder\u003cbr>3/4 teaspoon salt\u003c/p>\n\u003cp>Preheat the oven to 350 degrees. Butte a 9 x 13 inch baking dish. \u003c/p>\n\u003cp>Heat the milk and butter in a large saucepan over medium-high heat. When the milk begins to steam, add the cornmeal and cook, whisking constantly , for two minutes, until smooth. Remove from the hat and let cool and thicken slightly. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Whisk the eggs, sugar, baking powder , and the salt together in a bowl. Add the egg mixture to the cooled cornmeal mixture and mix well. Scrape the batter in the prepared baking dish and bakes for 30-40 minutes, until golden brown. Serve hot with butter.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/425/southern-comfort-food",
"authors": [
"5020"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_424": {
"type": "posts",
"id": "bayareabites_424",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "424",
"score": null,
"sort": [
1160457180000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1160457180,
"format": "aside",
"disqusTitle": "Dining at the Bar, San Francisco",
"title": "Dining at the Bar, San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pescebar-780753.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>There's an episode of \u003cstrong>\u003ca href=\"http://www.hbo.com/city/episode/season5/episode67.shtml\">Sex and the City\u003c/a>\u003c/strong> where Carrie Bradshaw is \"dating New York\" -- she is between boyfriends, and decides to use the time alone to go out to eat, go to museums, and enjoy her city. At one point, she walks into a diner.\u003c/p>\n\u003cp>\"Singles at the counter. SINGLES, COUNTER!\" shouts the waiter, embarrassing Carrie, banishing her to the singles area along with other social rejects and announcing to the entire restaurant that this woman is alone and single.\u003c/p>\n\u003cp>In general, I don't mind eating alone. I have done it all my life, and quite enjoy it. And \u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com/jen/2006/09/september_chang.html\">due to a change in my current circumstances\u003c/a>\u003c/strong>, I have been eating alone quite a bit. But every so often, I worry that I am going to have a waiter yell at me like we saw on Sex and the City. Luckily for us, San Francisco is a great place to dine alone. \u003c/p>\n\u003cp>Personally, I like eating at bars when I am by myself. And often when I am with one other person or on a date, I find the bar to be comfortable and more intimate than a table as well. Bars often provide great service, you can chat with the bartender or others if you feel like it, and I like the bird's eye view of things that I get that's different from table dining. Most importantly, very often, you can walk into the busiest restaurants in town and sit at the bar without reservations and be seated much more quickly than if you were waiting for a table.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Excellent bar dining in the City, to me, is defined by several factors:\u003c/p>\n\u003cp>* It must have bar service that is on par with, or better than, the table service.\u003cbr>* I must feel comfortable going alone.\u003cbr>* The food must be consistently excellent and delicious.\u003c/p>\n\u003cp>Some of my favorite places in San Francisco to eat at the bar are as follows.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>\u003c/strong>\u003cbr>2355 Chestnut Street\u003cbr>San Francisco\u003cbr>(415) 771-2216\u003cbr>Open for dinner nightly and lunch Wednesday - Friday\u003c/p>\n\u003cp>At A16, you can sometimes walk into the restaurant and be seating immediately at the bar -- especially if it's early in the dinner service. You can also request bar seating when making your reservation, and I have had that request accommodated nine times out of ten.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>\u003c/strong>\u003cbr>398 Hayes Street\u003cbr>San Francisco\u003cbr>(415) 551-1590\u003cbr>Open Tuesday through Sunday for lunch and dinner.\u003c/p>\n\u003cp>Absinthe and Hayes Street Grill (see below) are two places where I feel that the bar environment is much different from the dining room environment. Absinthe has a lively bar, delicious hamburgers, and you can usually find a seat -- especially if dining at off-hours (think Saturday afternoon at three, for a martini and a burger - perfect).\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.floriosf.com/\">Florio\u003c/a>\u003c/strong>\u003cbr>1915 Fillmore Street\u003cbr>San Francisco\u003cbr>(415) 775-4300\u003cbr>Open for dinner nightly.\u003c/p>\n\u003cp>Florio is a neighborhood favorite. Bar service at this tiny bar is complete with cloth napkins and a friendly bartender. The bar seats about six people, so seating is limited, but this restaurant is highly recommended.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hayesstreetgrill.com/\">Hayes Street Grill\u003c/a>\u003c/strong>\u003cbr>320 Hayes Street\u003cbr>San Francisco\u003cbr>(415) 863-5545\u003cbr>Open for dinner nightly and for lunch during the week.\u003c/p>\n\u003cp>When I am craving Hayes Street Grill, I usually call and ask them if it's a performance night. If it is, then I come later in the evening after everything has started. If not, I know that bar seating will most likely be available. This restaurant is so close to the SF performing arts district that the traffic here is HIGHLY dependent on what's going on that evening. \u003c/p>\n\u003cp>The bartenders here are great, and the food is delicious -- if, like me, you're into plain, fresh fish and crispy fries. Pair that with a drink using Hangar One vodka, which they stock, and you're set.\u003c/p>\n\u003cp>Pesce\u003cbr>2227 Polk Street\u003cbr>San Francisco\u003cbr>(415) 928-8025\u003cbr>Open for dinner nightly and for lunch on weekends.\u003c/p>\n\u003cp>The picture at the top of this post is from the bar at Pesce. This wildly popular restaurant on Polk in the Russian Hill area holds back all of their ample bar seating for walk-ins. Service is always pleasant, and the Venetian cichetti they serve here are the best in the city.\u003c/p>\n\u003cp>Star dishes for me at this restaurant are the braised octopus with potatoes and celery, and the smoked fish platter.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In addition to the places above where I have personally eaten at the bar, I have heard great things about bar dining at \u003cstrong>\u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.nopasf.com/\">NOPA\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>\u003c/strong>.\u003c/p>\n\n",
"disqusIdentifier": "424 http://blogs.kqed.org/bayareabites/2006/10/09/dining-at-the-bar-san-francisco/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/10/09/dining-at-the-bar-san-francisco/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 750,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1160457180,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "There's an episode of Sex and the City where Carrie Bradshaw is "dating New York" -- she is between boyfriends, and decides to use the time alone to go out to eat, go to museums, and enjoy her city. At one point, she walks into a diner. "Singles at the counter. SINGLES, COUNTER!" shouts the",
"title": "Dining at the Bar, San Francisco | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Dining at the Bar, San Francisco",
"datePublished": "2006-10-09T22:13:00-07:00",
"dateModified": "2006-10-09T22:13:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "dining-at-the-bar-san-francisco",
"status": "publish",
"path": "/bayareabites/424/dining-at-the-bar-san-francisco",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/pescebar-780753.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>There's an episode of \u003cstrong>\u003ca href=\"http://www.hbo.com/city/episode/season5/episode67.shtml\">Sex and the City\u003c/a>\u003c/strong> where Carrie Bradshaw is \"dating New York\" -- she is between boyfriends, and decides to use the time alone to go out to eat, go to museums, and enjoy her city. At one point, she walks into a diner.\u003c/p>\n\u003cp>\"Singles at the counter. SINGLES, COUNTER!\" shouts the waiter, embarrassing Carrie, banishing her to the singles area along with other social rejects and announcing to the entire restaurant that this woman is alone and single.\u003c/p>\n\u003cp>In general, I don't mind eating alone. I have done it all my life, and quite enjoy it. And \u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com/jen/2006/09/september_chang.html\">due to a change in my current circumstances\u003c/a>\u003c/strong>, I have been eating alone quite a bit. But every so often, I worry that I am going to have a waiter yell at me like we saw on Sex and the City. Luckily for us, San Francisco is a great place to dine alone. \u003c/p>\n\u003cp>Personally, I like eating at bars when I am by myself. And often when I am with one other person or on a date, I find the bar to be comfortable and more intimate than a table as well. Bars often provide great service, you can chat with the bartender or others if you feel like it, and I like the bird's eye view of things that I get that's different from table dining. Most importantly, very often, you can walk into the busiest restaurants in town and sit at the bar without reservations and be seated much more quickly than if you were waiting for a table.\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>Excellent bar dining in the City, to me, is defined by several factors:\u003c/p>\n\u003cp>* It must have bar service that is on par with, or better than, the table service.\u003cbr>* I must feel comfortable going alone.\u003cbr>* The food must be consistently excellent and delicious.\u003c/p>\n\u003cp>Some of my favorite places in San Francisco to eat at the bar are as follows.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>\u003c/strong>\u003cbr>2355 Chestnut Street\u003cbr>San Francisco\u003cbr>(415) 771-2216\u003cbr>Open for dinner nightly and lunch Wednesday - Friday\u003c/p>\n\u003cp>At A16, you can sometimes walk into the restaurant and be seating immediately at the bar -- especially if it's early in the dinner service. You can also request bar seating when making your reservation, and I have had that request accommodated nine times out of ten.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>\u003c/strong>\u003cbr>398 Hayes Street\u003cbr>San Francisco\u003cbr>(415) 551-1590\u003cbr>Open Tuesday through Sunday for lunch and dinner.\u003c/p>\n\u003cp>Absinthe and Hayes Street Grill (see below) are two places where I feel that the bar environment is much different from the dining room environment. Absinthe has a lively bar, delicious hamburgers, and you can usually find a seat -- especially if dining at off-hours (think Saturday afternoon at three, for a martini and a burger - perfect).\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.floriosf.com/\">Florio\u003c/a>\u003c/strong>\u003cbr>1915 Fillmore Street\u003cbr>San Francisco\u003cbr>(415) 775-4300\u003cbr>Open for dinner nightly.\u003c/p>\n\u003cp>Florio is a neighborhood favorite. Bar service at this tiny bar is complete with cloth napkins and a friendly bartender. The bar seats about six people, so seating is limited, but this restaurant is highly recommended.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hayesstreetgrill.com/\">Hayes Street Grill\u003c/a>\u003c/strong>\u003cbr>320 Hayes Street\u003cbr>San Francisco\u003cbr>(415) 863-5545\u003cbr>Open for dinner nightly and for lunch during the week.\u003c/p>\n\u003cp>When I am craving Hayes Street Grill, I usually call and ask them if it's a performance night. If it is, then I come later in the evening after everything has started. If not, I know that bar seating will most likely be available. This restaurant is so close to the SF performing arts district that the traffic here is HIGHLY dependent on what's going on that evening. \u003c/p>\n\u003cp>The bartenders here are great, and the food is delicious -- if, like me, you're into plain, fresh fish and crispy fries. Pair that with a drink using Hangar One vodka, which they stock, and you're set.\u003c/p>\n\u003cp>Pesce\u003cbr>2227 Polk Street\u003cbr>San Francisco\u003cbr>(415) 928-8025\u003cbr>Open for dinner nightly and for lunch on weekends.\u003c/p>\n\u003cp>The picture at the top of this post is from the bar at Pesce. This wildly popular restaurant on Polk in the Russian Hill area holds back all of their ample bar seating for walk-ins. Service is always pleasant, and the Venetian cichetti they serve here are the best in the city.\u003c/p>\n\u003cp>Star dishes for me at this restaurant are the braised octopus with potatoes and celery, and the smoked fish platter.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In addition to the places above where I have personally eaten at the bar, I have heard great things about bar dining at \u003cstrong>\u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.nopasf.com/\">NOPA\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a>\u003c/strong> and \u003cstrong>\u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>\u003c/strong>.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/424/dining-at-the-bar-san-francisco",
"authors": [
"5019"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_423": {
"type": "posts",
"id": "bayareabites_423",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "423",
"score": null,
"sort": [
1160298000000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1160298000,
"format": "aside",
"disqusTitle": "Magret de Canard aux Figues de Vendée",
"title": "Magret de Canard aux Figues de Vendée",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/duck_figs_300.jpg\">\u003c/p>\n\u003cp>On a small farm on the west coast of France in a little town called \u003ca href=\"http://cucinatestarossa.blogs.com/photos/uncategorized/tarte_quiche1.jpg\">\u003cb>Vendée\u003c/b>\u003c/a> a stone's throw from the beach, a regal fig tree hung heavy with fruit. My flatmate Pierre spied these little purple ornaments and quickly filled up a bag just before hopping on a train headed for Paris. Pierre called me from the train to tell me about his fugitive figs and we quickly set out to come up with the perfect meal to honor these little purple treats.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vendee_beach.jpg\">\u003c/p>\n\u003cp>Pierre grew up on this farm where he and his parents grew onions, shallots, garlic and these glorious figs. This sunny corner of France dates back to the 1100s when Eleanor of Aquitaine married the Duke of Normandy and subsequently King Henry II of England. The primary economy was agriculture but with the discovery of their pristine beaches, tourism prevailed and now every summer many French families migrate to this sea side for their summer vacation. \u003c/p>\n\u003cp>The fig has been traced back to Western Asia and is believed to have spread west throughout the Mediterranean area. It was cultivated for thousands of years as remnants of figs were found in excavations of Neolithic sites traced to at least 5,000 B.C. Greek Goddess Demeter heralded the fig as the Fruit of Autumn and the Romans regarded Bacchus as the god who introduced the fig to mankind. The fig tree was sacred and many images of the gods show them crowned, or clothed, with fig leaves. And we can't forget to pay homage to that favorite childhood treat dating back to 1892, the fabulous \u003ca href=\"http://www.nabiscoworld.com/newtons/\">\u003cb>Fig Newton\u003c/b>\u003c/a>, the first commercial product to contain figs. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Spanish missionaries are credited with bringing figs to California. They first planted them at the San Diego Mission, hence the name Mission Fig, and at each subsequent mission as they headed north past San Francisco. However these figs have a much more regal history that dates back to the Old Testament. Figs are mentioned extensively throughout the Bible and certain theories support that it was actually a fig that Eve ate that fateful day in the Garden. \u003c/p>\n\u003cp>Giddy doesn't begin to describe it. After the first bite, I wanted to do cartwheels down the hall. Pierre and I high-fived and broke open a bottle of Rhone. This was the first time I'd made duck outside of a restaurant or cooking school or without a recipe so it was a little of this and a dash of that, crossing all fingers and toes and sending up a few prayers to the culinary gods. The duck was cooked to perfection - pink on the inside, moist, juicy, flavorful - and the sauce made with Pierre's figs from Vendee was unctuous and delicious and melded perfectly with the duck. I love it when this happens 🙂 \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/duck_plated2-709990.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>2 magrets de canard (duck breasts)\u003cbr>2 medium oranges, zested and juiced\u003cbr>cinnamon\u003cbr>quatre epices (all spice or four spice)\u003cbr>ground cardamom\u003cbr>1 tbsp honey\u003cbr>10 figs\u003cbr>oven-safe saute pan\u003c/p>\n\u003cp>1. Turn oven to 400F / 200C / No. 7\u003c/p>\n\u003cp>2. Zest and juice oranges.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/duck_oranges_300-762298.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>3. Cut figs into one-eighths.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/duck_chopping-777735.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>4. Score fat on duck breast in criss-cross pattern, making sure not to cut into the flesh (like Serge my blue-eyed butcher did above).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/duck_magrets-764991.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>5. Heat up the pan over medium-high heat.\u003c/p>\n\u003cp>6. Put the duck breasts in fat side down and let the fat render, pouring it off as it accumulates in the pan. Don't let it burn, turn the heat down to medium if necessary.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/duck_sauteed.jpg\">\u003c/p>\n\u003cp>7. Once most of the fat is rendered, pour off all the fat, flip the duck over to flesh side down and add the chopped figs.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/duck_figs_300_wide-716139.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>8. Put the pan in the oven on a middle shelf and roast for about 20-30 minutes, depending on the oven and size of magrets. \u003c/p>\n\u003cp>9. Take out duck and set aside on a plate to rest.\u003c/p>\n\u003cp>10. Place pan with the figs on medium to med-high heat, add half the orange juice, all the orange zest, a few shakes of cinnamon and all spice, one shake of cardamom, and honey. Combine and reduce. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/duck_sauce3-707785.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>11. Add orange juice to adjust consistency as you'd like. Taste and add spices to your taste. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/duck_sauce2-763046.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>12. Slice duck breast on the bias and spoon sauce over it. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/duck_plated1-716720.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>I served this with simple haricot-verts (thin green beans) sauteed in olive oil, sea salt and ground pepper. Along with the duck breasts, we bought some Pommes Dauphines from our favorite butcher Serge Perraud with the big blue eyes. He and his wife weren't sniping at each other that day so it was an uneventful visit but Serge was ready with advice and a wink. The last time Pierre and I were there, Serge and Madame Perraud were arguing because she came back late from her hair appointment. It was like watching a sitcom, but I digress... Pommes Dauphines are made from mashed potatoes and pate a choux formed into balls and deep fried. Hard to go wrong there! For dessert, we popped in to see Pascal and his brother Jean-Marc Pinaud and their eponymous pastry shop for a petit Bananier, a banana and chocolate delight. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/duck_table.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/dessert_bananier-794424.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bon Appetit!\u003c/p>\n\n",
"disqusIdentifier": "423 http://blogs.kqed.org/bayareabites/2006/10/08/magret-de-canard-aux-figues-de-vendee/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/10/08/magret-de-canard-aux-figues-de-vendee/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 877,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 35
},
"modified": 1160298000,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "On a small farm on the west coast of France in a little town called Vendée a stone's throw from the beach, a regal fig tree hung heavy with fruit. My flatmate Pierre spied these little purple ornaments and quickly filled up a bag just before hopping on a train headed for Paris. Pierre called",
"title": "Magret de Canard aux Figues de Vendée | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Magret de Canard aux Figues de Vendée",
"datePublished": "2006-10-08T02:00:00-07:00",
"dateModified": "2006-10-08T02:00:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "magret-de-canard-aux-figues-de-vendee",
"status": "publish",
"path": "/bayareabites/423/magret-de-canard-aux-figues-de-vendee",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/duck_figs_300.jpg\">\u003c/p>\n\u003cp>On a small farm on the west coast of France in a little town called \u003ca href=\"http://cucinatestarossa.blogs.com/photos/uncategorized/tarte_quiche1.jpg\">\u003cb>Vendée\u003c/b>\u003c/a> a stone's throw from the beach, a regal fig tree hung heavy with fruit. My flatmate Pierre spied these little purple ornaments and quickly filled up a bag just before hopping on a train headed for Paris. Pierre called me from the train to tell me about his fugitive figs and we quickly set out to come up with the perfect meal to honor these little purple treats.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vendee_beach.jpg\">\u003c/p>\n\u003cp>Pierre grew up on this farm where he and his parents grew onions, shallots, garlic and these glorious figs. This sunny corner of France dates back to the 1100s when Eleanor of Aquitaine married the Duke of Normandy and subsequently King Henry II of England. The primary economy was agriculture but with the discovery of their pristine beaches, tourism prevailed and now every summer many French families migrate to this sea side for their summer vacation. \u003c/p>\n\u003cp>The fig has been traced back to Western Asia and is believed to have spread west throughout the Mediterranean area. It was cultivated for thousands of years as remnants of figs were found in excavations of Neolithic sites traced to at least 5,000 B.C. Greek Goddess Demeter heralded the fig as the Fruit of Autumn and the Romans regarded Bacchus as the god who introduced the fig to mankind. The fig tree was sacred and many images of the gods show them crowned, or clothed, with fig leaves. And we can't forget to pay homage to that favorite childhood treat dating back to 1892, the fabulous \u003ca href=\"http://www.nabiscoworld.com/newtons/\">\u003cb>Fig Newton\u003c/b>\u003c/a>, the first commercial product to contain figs. \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>Spanish missionaries are credited with bringing figs to California. They first planted them at the San Diego Mission, hence the name Mission Fig, and at each subsequent mission as they headed north past San Francisco. However these figs have a much more regal history that dates back to the Old Testament. Figs are mentioned extensively throughout the Bible and certain theories support that it was actually a fig that Eve ate that fateful day in the Garden. \u003c/p>\n\u003cp>Giddy doesn't begin to describe it. After the first bite, I wanted to do cartwheels down the hall. Pierre and I high-fived and broke open a bottle of Rhone. This was the first time I'd made duck outside of a restaurant or cooking school or without a recipe so it was a little of this and a dash of that, crossing all fingers and toes and sending up a few prayers to the culinary gods. The duck was cooked to perfection - pink on the inside, moist, juicy, flavorful - and the sauce made with Pierre's figs from Vendee was unctuous and delicious and melded perfectly with the duck. I love it when this happens 🙂 \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/duck_plated2-709990.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>2 magrets de canard (duck breasts)\u003cbr>2 medium oranges, zested and juiced\u003cbr>cinnamon\u003cbr>quatre epices (all spice or four spice)\u003cbr>ground cardamom\u003cbr>1 tbsp honey\u003cbr>10 figs\u003cbr>oven-safe saute pan\u003c/p>\n\u003cp>1. Turn oven to 400F / 200C / No. 7\u003c/p>\n\u003cp>2. Zest and juice oranges.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/duck_oranges_300-762298.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>3. Cut figs into one-eighths.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/duck_chopping-777735.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>4. Score fat on duck breast in criss-cross pattern, making sure not to cut into the flesh (like Serge my blue-eyed butcher did above).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/duck_magrets-764991.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>5. Heat up the pan over medium-high heat.\u003c/p>\n\u003cp>6. Put the duck breasts in fat side down and let the fat render, pouring it off as it accumulates in the pan. Don't let it burn, turn the heat down to medium if necessary.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/duck_sauteed.jpg\">\u003c/p>\n\u003cp>7. Once most of the fat is rendered, pour off all the fat, flip the duck over to flesh side down and add the chopped figs.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/duck_figs_300_wide-716139.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>8. Put the pan in the oven on a middle shelf and roast for about 20-30 minutes, depending on the oven and size of magrets. \u003c/p>\n\u003cp>9. Take out duck and set aside on a plate to rest.\u003c/p>\n\u003cp>10. Place pan with the figs on medium to med-high heat, add half the orange juice, all the orange zest, a few shakes of cinnamon and all spice, one shake of cardamom, and honey. Combine and reduce. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/duck_sauce3-707785.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>11. Add orange juice to adjust consistency as you'd like. Taste and add spices to your taste. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/duck_sauce2-763046.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>12. Slice duck breast on the bias and spoon sauce over it. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/duck_plated1-716720.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>I served this with simple haricot-verts (thin green beans) sauteed in olive oil, sea salt and ground pepper. Along with the duck breasts, we bought some Pommes Dauphines from our favorite butcher Serge Perraud with the big blue eyes. He and his wife weren't sniping at each other that day so it was an uneventful visit but Serge was ready with advice and a wink. The last time Pierre and I were there, Serge and Madame Perraud were arguing because she came back late from her hair appointment. It was like watching a sitcom, but I digress... Pommes Dauphines are made from mashed potatoes and pate a choux formed into balls and deep fried. Hard to go wrong there! For dessert, we popped in to see Pascal and his brother Jean-Marc Pinaud and their eponymous pastry shop for a petit Bananier, a banana and chocolate delight. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/duck_table.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/dessert_bananier-794424.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bon Appetit!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/423/magret-de-canard-aux-figues-de-vendee",
"authors": [
"5024"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_422": {
"type": "posts",
"id": "bayareabites_422",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "422",
"score": null,
"sort": [
1160111220000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1160111220,
"format": "aside",
"disqusTitle": "Check, Please! Bay Area: Season 2: Episode 3",
"title": "Check, Please! Bay Area: Season 2: Episode 3",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease203-721286.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease203-714053.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/a> is KQED's new local series featuring regular people reviewing Bay Area restaurants. \u003c/p>\n\u003cp>Visit the \u003ca href=\"http://blogs.kqed.org/food/?p=150\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Season 2 Episode 3:\u003c/p>\n\u003cp>1) \u003cstrong>Miller's East Coast West Deli\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=149\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=148\">reviews\u003c/a> \u003c/p>\n\u003cp>2) \u003cstrong>Picante\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=147\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=146\">reviews\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3) \u003cstrong>Da Flora\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=144\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=143\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=145\">recipe\u003c/a> \u003c/p>\n\u003cp>Please feel free to join the discussion by posting comments about the show and your reviews of the featured restaurants!\u003c/p>\n\u003cp>You can \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>watch all episodes online\u003c/strong>\u003c/a> as well as \u003ca href=\"http://blogs.kqed.org/food/?page_id=122\">\u003cstrong>subscribe to the Check, Please! video podcast\u003c/strong>\u003c/a> in iTunes.\u003c/p>\n\u003cp> This season, \u003ca href=\"http://www.blogger.com/profile/6341495\">\u003cstrong>Stephanie V.W. Lucianovic\u003c/strong>\u003c/a> will be blogging about what happens behind-the-scenes during the making of Check, Please! Bay Area.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can also view the Check, Please! Bay Area \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>photo gallery\u003c/strong>\u003c/a> to view behind-the-scenes shots at many of the featured restaurants.\u003c/p>\n\n",
"disqusIdentifier": "422 http://blogs.kqed.org/bayareabites/2006/10/05/check-please-bay-area-season-2-episode-3/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/10/05/check-please-bay-area-season-2-episode-3/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 141,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1160111220,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Check, Please! Bay Area is KQED's new local series featuring regular people reviewing Bay Area restaurants. Visit the Check, Please! Bay Area blog to experience the restaurants from Season 2 Episode 3: 1) Miller's East Coast West Deli: | restaurant information | reviews 2) Picante: | restaurant information | reviews 3) Da Flora: | restaurant",
"title": "Check, Please! Bay Area: Season 2: Episode 3 | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area: Season 2: Episode 3",
"datePublished": "2006-10-05T22:07:00-07:00",
"dateModified": "2006-10-05T22:07:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "check-please-bay-area-season-2-episode-3",
"status": "publish",
"path": "/bayareabites/422/check-please-bay-area-season-2-episode-3",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease203-721286.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease203-714053.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/a> is KQED's new local series featuring regular people reviewing Bay Area restaurants. \u003c/p>\n\u003cp>Visit the \u003ca href=\"http://blogs.kqed.org/food/?p=150\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Season 2 Episode 3:\u003c/p>\n\u003cp>1) \u003cstrong>Miller's East Coast West Deli\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=149\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=148\">reviews\u003c/a> \u003c/p>\n\u003cp>2) \u003cstrong>Picante\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=147\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=146\">reviews\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>3) \u003cstrong>Da Flora\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=144\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=143\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=145\">recipe\u003c/a> \u003c/p>\n\u003cp>Please feel free to join the discussion by posting comments about the show and your reviews of the featured restaurants!\u003c/p>\n\u003cp>You can \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>watch all episodes online\u003c/strong>\u003c/a> as well as \u003ca href=\"http://blogs.kqed.org/food/?page_id=122\">\u003cstrong>subscribe to the Check, Please! video podcast\u003c/strong>\u003c/a> in iTunes.\u003c/p>\n\u003cp> This season, \u003ca href=\"http://www.blogger.com/profile/6341495\">\u003cstrong>Stephanie V.W. Lucianovic\u003c/strong>\u003c/a> will be blogging about what happens behind-the-scenes during the making of Check, Please! Bay Area.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can also view the Check, Please! Bay Area \u003ca href=\"http://www.flickr.com/photos/bayareabites/\">\u003cstrong>photo gallery\u003c/strong>\u003c/a> to view behind-the-scenes shots at many of the featured restaurants.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/422/check-please-bay-area-season-2-episode-3",
"authors": [
"5014"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_421": {
"type": "posts",
"id": "bayareabites_421",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "421",
"score": null,
"sort": [
1160071560000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1160071560,
"format": "aside",
"disqusTitle": "CUESA: Sunday Supper",
"title": "CUESA: Sunday Supper",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.ferryplazafarmersmarket.com/events/sunday_supper_2006.php\">\u003cimg src=\"http://www.kqed.org/weblog/food/sundaysupper-cuesa.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>This weekend the Ferry Building Marketplace will host over 40 chefs for its annual \u003ca href=\"http://www.ferryplazafarmersmarket.com/events/sunday_supper_2006.php%20\">\u003cstrong>Sunday Supper\u003c/strong>\u003c/a>, a fundraiser for the Center for Urban Education about Sustainable Organization (or \u003ca href=\"http://www.ferryplazafarmersmarket.com/index.php\">\u003cstrong>CUESA\u003c/strong>\u003c/a>, as it is known to Ferry Plaza Farmers Market goers).\u003c/p>\n\u003cp>Tables of 50 will be set with a gorgeous autumn theme by \u003ca href=\"http://www.paulaleduc.com/about_us.html\">\u003cstrong>Paula Le Duc Fine Catering\u003c/strong>\u003c/a>, the Ferry Building's official catering company. Each table will be served a different menu, making for an exciting, unique dining experience. \u003c/p>\n\u003cp>The Sunday Supper, now in its fourth year, is as much a celebration of the farmers' market CUESA has produced for over 15 years as it is of the farmers, the food they grow, and the chefs who turn it all into dishes we go back to their restaurants for year after year. Not convinced you can attend? Take a look see at a few of the courses that might await you: \u003c/p>\n\u003cblockquote>\u003cp>\u003ca href=\"http://www.a16sf.com/BioPageNate.html\">\u003cstrong>Nate Appleman of A16\u003c/strong>\u003c/a>\u003cbr>Sausage Stuffed Pork Trotter Braised in Mosto with Polenta\u003c/p>\n\u003cp>\u003ca href=\"http://www.fifthfloorrestaurant.com/ffintro/mperello.html\">\u003cstrong>Melissa Perello of Fifth Floor\u003c/strong>\u003c/a> \u003cbr>Herb Roasted Beef, Antebellum Grits and Wild Mushroom Ragoût\u003c/p>\n\u003cp>\u003ca href=\"http://www.delfinasf.com/bios.html\">\u003cstrong>Craig Stoll of Delfina Restaurant\u003c/strong>\u003c/a> \u003cbr>Roasted Guinea Hen with Moscatto Grapes, Vin Santo and Freshly-Milled Polenta\u003c/p>\n\u003cp>and for dessert...\u003c/p>\n\u003cp>\u003ca href=\"http://www.ritzcarlton.com/hotels/san_francisco/dining/venues/dining_room/default.asp\">\u003cstrong>Alexander Espiritu of The Dining Room at the Ritz-Carlton\u003c/strong>\u003c/a>\u003cbr>Kabocha Squash Tart with Concord Grape Gelée\u003c/p>\n\u003cp>\u003ca href=\"http://www.bouletteslarder.com/\">\u003cstrong>Alison Sullivan of Boulettes Larder\u003c/strong>\u003c/a> \u003cbr>Fall Apple Pave\u003c/p>\n\u003cp>and Bay Area Bites' very own:\u003cbr>\u003ca href=\"http://eggbeater.typepad.com/shuna/2006/10/the_sunday_supp.html\">\u003cstrong>Shuna Fish Lydon, Pastry Chef, Writer and Instructor\u003c/strong>\u003c/a> \u003cbr>Anson Mills Buckwheat French Butter Cake with October Fruit Compote\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.ferryplazafarmersmarket.com/events/sunday_supper_2006.php\">\u003cstrong>CUESA Sunday Supper Information\u003c/strong>\u003c/a>\u003cbr>\u003ca href=\"http://www.acteva.com/booking.cfm?bevaid=112426\">\u003cstrong>Purchase Tickets\u003c/strong>\u003c/a>\u003cbr>\u003ca href=\"http://eggbeater.typepad.com/shuna/2006/10/the_sunday_supp.html\">\u003cstrong>Eggbeater: Sunday Supper\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "421 http://blogs.kqed.org/bayareabites/2006/10/05/cuesa-sunday-supper/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/10/05/cuesa-sunday-supper/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 257,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1160071560,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This weekend the Ferry Building Marketplace will host over 40 chefs for its annual Sunday Supper, a fundraiser for the Center for Urban Education about Sustainable Organization (or CUESA, as it is known to Ferry Plaza Farmers Market goers). Tables of 50 will be set with a gorgeous autumn theme by Paula Le Duc Fine",
"title": "CUESA: Sunday Supper | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "CUESA: Sunday Supper",
"datePublished": "2006-10-05T11:06:00-07:00",
"dateModified": "2006-10-05T11:06:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cuesa-sunday-supper",
"status": "publish",
"path": "/bayareabites/421/cuesa-sunday-supper",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.ferryplazafarmersmarket.com/events/sunday_supper_2006.php\">\u003cimg src=\"http://www.kqed.org/weblog/food/sundaysupper-cuesa.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>This weekend the Ferry Building Marketplace will host over 40 chefs for its annual \u003ca href=\"http://www.ferryplazafarmersmarket.com/events/sunday_supper_2006.php%20\">\u003cstrong>Sunday Supper\u003c/strong>\u003c/a>, a fundraiser for the Center for Urban Education about Sustainable Organization (or \u003ca href=\"http://www.ferryplazafarmersmarket.com/index.php\">\u003cstrong>CUESA\u003c/strong>\u003c/a>, as it is known to Ferry Plaza Farmers Market goers).\u003c/p>\n\u003cp>Tables of 50 will be set with a gorgeous autumn theme by \u003ca href=\"http://www.paulaleduc.com/about_us.html\">\u003cstrong>Paula Le Duc Fine Catering\u003c/strong>\u003c/a>, the Ferry Building's official catering company. Each table will be served a different menu, making for an exciting, unique dining experience. \u003c/p>\n\u003cp>The Sunday Supper, now in its fourth year, is as much a celebration of the farmers' market CUESA has produced for over 15 years as it is of the farmers, the food they grow, and the chefs who turn it all into dishes we go back to their restaurants for year after year. Not convinced you can attend? Take a look see at a few of the courses that might await you: \u003c/p>\n\u003cblockquote>\u003cp>\u003ca href=\"http://www.a16sf.com/BioPageNate.html\">\u003cstrong>Nate Appleman of A16\u003c/strong>\u003c/a>\u003cbr>Sausage Stuffed Pork Trotter Braised in Mosto with Polenta\u003c/p>\n\u003cp>\u003ca href=\"http://www.fifthfloorrestaurant.com/ffintro/mperello.html\">\u003cstrong>Melissa Perello of Fifth Floor\u003c/strong>\u003c/a> \u003cbr>Herb Roasted Beef, Antebellum Grits and Wild Mushroom Ragoût\u003c/p>\n\u003cp>\u003ca href=\"http://www.delfinasf.com/bios.html\">\u003cstrong>Craig Stoll of Delfina Restaurant\u003c/strong>\u003c/a> \u003cbr>Roasted Guinea Hen with Moscatto Grapes, Vin Santo and Freshly-Milled Polenta\u003c/p>\n\u003cp>and for dessert...\u003c/p>\n\u003cp>\u003ca href=\"http://www.ritzcarlton.com/hotels/san_francisco/dining/venues/dining_room/default.asp\">\u003cstrong>Alexander Espiritu of The Dining Room at the Ritz-Carlton\u003c/strong>\u003c/a>\u003cbr>Kabocha Squash Tart with Concord Grape Gelée\u003c/p>\n\u003cp>\u003ca href=\"http://www.bouletteslarder.com/\">\u003cstrong>Alison Sullivan of Boulettes Larder\u003c/strong>\u003c/a> \u003cbr>Fall Apple Pave\u003c/p>\n\u003cp>and Bay Area Bites' very own:\u003cbr>\u003ca href=\"http://eggbeater.typepad.com/shuna/2006/10/the_sunday_supp.html\">\u003cstrong>Shuna Fish Lydon, Pastry Chef, Writer and Instructor\u003c/strong>\u003c/a> \u003cbr>Anson Mills Buckwheat French Butter Cake with October Fruit Compote\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.ferryplazafarmersmarket.com/events/sunday_supper_2006.php\">\u003cstrong>CUESA Sunday Supper Information\u003c/strong>\u003c/a>\u003cbr>\u003ca href=\"http://www.acteva.com/booking.cfm?bevaid=112426\">\u003cstrong>Purchase Tickets\u003c/strong>\u003c/a>\u003cbr>\u003ca href=\"http://eggbeater.typepad.com/shuna/2006/10/the_sunday_supp.html\">\u003cstrong>Eggbeater: Sunday Supper\u003c/strong>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/421/cuesa-sunday-supper",
"authors": [
"5014"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_420": {
"type": "posts",
"id": "bayareabites_420",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "420",
"score": null,
"sort": [
1159984800000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1159984800,
"format": "aside",
"disqusTitle": "Interview with Tanya Steel Part Two",
"title": "Interview with Tanya Steel Part Two",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/tanyasteel-709139.png\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tanyasteel-705362.png\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>Bay Area Bites recently got a chance to sit down with Tanya Steel, Editor-in-Chief of one of our favorite food sites, \u003cb>\u003ca href=\"http://www.epicurious.com/\">Epicurious.com\u003c/a>\u003c/b>. In Interview with Tanya Steel Part Two we learn about the \u003cb>\u003ca href=\"http://www.epicurious.com/features/winedinedonate\">Wine. Dine. Donate.\u003c/a>\u003c/b> program and about hunger in America. If you missed last week's interview and would like to learn more about what happens behind the scenes at Epicurious, check out Part One \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/09/interview-with-tanya-steel-part-one.jsp\">here\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003cb>1. What brought hunger and specifically children at risk to your attention?\u003c/b>\u003cbr>I was watching the news on New Years Eve, listening to a program about how the hunger level has risen dramatically in the past few years and that kids and the elderly are most at risk. That's when I learned about the \u003cb>\u003ca href=\"http://www.secondharvest.org/how_we_work/programs_we_support/back_pack_program.html\">BackPack program\u003c/a>\u003c/b> at \u003cb>\u003ca href=\"http://www.secondharvest.org/\">America's Second Harvest\u003c/a>\u003c/b>. The next day I was walking around the track and I just began crying and feeling so lucky that my kids are not at risk.\u003c/p>\n\u003cp>\u003cb>2. How did you come up with the Wine. Dine. Donate program?\u003c/b>\u003cbr>While I've always participated in charity events wherever I've worked, I've always wanted to do something big. I was trying to figure out how could this be a bigger thing with our community of Epicurious users. \u003c/p>\n\u003cp>Food people are very giving and generous. I asked myself, how could I create something on the site that would foster as sense of community and also have a cause? I knew I wanted to align with America's Second Harvest. \u003c/p>\n\u003cp>Wine.Dine.Donate is two pronged with events and also people can come online every month to find recipes designed by chefs for the home cook and they can throw a fundraising party at home that benefits their local food bank.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>3. What can be done to raise awareness of hunger in America?\u003c/b>\u003cbr>We spend a lot of time worrying about eating the wrong kind of food and too much food and both of those concerns are very important and crucial but it's also important to remember 14 million kids are at risk of going hungry, if not more. Maybe it will be a coalition of chefs and people in the media that bring attention to this issue.\u003c/p>\n\u003cp>\u003cb>4. Why does childhood obesity get so much attention and yet childhood hunger doesn't?\u003c/b>\u003cbr>Obesity is so visible and poverty and hunger are swept under the carpet even by the people experiencing it, sometimes because they are so ashamed. The BackPack program is subtle so kids can participate and feel good about it. \u003c/p>\n\u003cp>\u003cb>5. If you could propose one thing to change the way Americans think about food what would it be?\u003c/b>\u003cbr>In America 2/3 of us are overweight or obese, that's a national health crisis and it needs to be addressed in tandem with the hunger issue. The people that are eating the worst food have the least amount of money to spend on food. \u003c/p>\n\u003cp>\u003ci>This year, the \u003cb>\u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a>\u003c/b>, part of \u003cb>\u003ca href=\"http://www.secondharvest.org/\">America's Second Harvest\u003c/a>\u003c/b> network of food banks, will distribute more than 25 million pounds of food including over 9 million pounds of fresh fruit and vegetables. \u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>To learn how they distribute fresh produce through a program that is similar to a farmers market, head over to \u003cb>\u003ca href=\"http://cookingwithamy.blogspot.com/2006/10/shopping-at-food-pantry.html\">Cooking with Amy\u003c/a>\u003c/b>.\u003c/p>\n\n",
"disqusIdentifier": "420 http://blogs.kqed.org/bayareabites/2006/10/04/interview-with-tanya-steel-part-two/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/10/04/interview-with-tanya-steel-part-two/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 549,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1159984800,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Bay Area Bites recently got a chance to sit down with Tanya Steel, Editor-in-Chief of one of our favorite food sites, Epicurious.com. In Interview with Tanya Steel Part Two we learn about the Wine. Dine. Donate. program and about hunger in America. If you missed last week's interview and would like to learn more about",
"title": "Interview with Tanya Steel Part Two | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Interview with Tanya Steel Part Two",
"datePublished": "2006-10-04T11:00:00-07:00",
"dateModified": "2006-10-04T11:00:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "interview-with-tanya-steel-part-two",
"status": "publish",
"path": "/bayareabites/420/interview-with-tanya-steel-part-two",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/tanyasteel-709139.png\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/tanyasteel-705362.png\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>Bay Area Bites recently got a chance to sit down with Tanya Steel, Editor-in-Chief of one of our favorite food sites, \u003cb>\u003ca href=\"http://www.epicurious.com/\">Epicurious.com\u003c/a>\u003c/b>. In Interview with Tanya Steel Part Two we learn about the \u003cb>\u003ca href=\"http://www.epicurious.com/features/winedinedonate\">Wine. Dine. Donate.\u003c/a>\u003c/b> program and about hunger in America. If you missed last week's interview and would like to learn more about what happens behind the scenes at Epicurious, check out Part One \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2006/09/interview-with-tanya-steel-part-one.jsp\">here\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003cb>1. What brought hunger and specifically children at risk to your attention?\u003c/b>\u003cbr>I was watching the news on New Years Eve, listening to a program about how the hunger level has risen dramatically in the past few years and that kids and the elderly are most at risk. That's when I learned about the \u003cb>\u003ca href=\"http://www.secondharvest.org/how_we_work/programs_we_support/back_pack_program.html\">BackPack program\u003c/a>\u003c/b> at \u003cb>\u003ca href=\"http://www.secondharvest.org/\">America's Second Harvest\u003c/a>\u003c/b>. The next day I was walking around the track and I just began crying and feeling so lucky that my kids are not at risk.\u003c/p>\n\u003cp>\u003cb>2. How did you come up with the Wine. Dine. Donate program?\u003c/b>\u003cbr>While I've always participated in charity events wherever I've worked, I've always wanted to do something big. I was trying to figure out how could this be a bigger thing with our community of Epicurious users. \u003c/p>\n\u003cp>Food people are very giving and generous. I asked myself, how could I create something on the site that would foster as sense of community and also have a cause? I knew I wanted to align with America's Second Harvest. \u003c/p>\n\u003cp>Wine.Dine.Donate is two pronged with events and also people can come online every month to find recipes designed by chefs for the home cook and they can throw a fundraising party at home that benefits their local food bank.\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>\u003cb>3. What can be done to raise awareness of hunger in America?\u003c/b>\u003cbr>We spend a lot of time worrying about eating the wrong kind of food and too much food and both of those concerns are very important and crucial but it's also important to remember 14 million kids are at risk of going hungry, if not more. Maybe it will be a coalition of chefs and people in the media that bring attention to this issue.\u003c/p>\n\u003cp>\u003cb>4. Why does childhood obesity get so much attention and yet childhood hunger doesn't?\u003c/b>\u003cbr>Obesity is so visible and poverty and hunger are swept under the carpet even by the people experiencing it, sometimes because they are so ashamed. The BackPack program is subtle so kids can participate and feel good about it. \u003c/p>\n\u003cp>\u003cb>5. If you could propose one thing to change the way Americans think about food what would it be?\u003c/b>\u003cbr>In America 2/3 of us are overweight or obese, that's a national health crisis and it needs to be addressed in tandem with the hunger issue. The people that are eating the worst food have the least amount of money to spend on food. \u003c/p>\n\u003cp>\u003ci>This year, the \u003cb>\u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a>\u003c/b>, part of \u003cb>\u003ca href=\"http://www.secondharvest.org/\">America's Second Harvest\u003c/a>\u003c/b> network of food banks, will distribute more than 25 million pounds of food including over 9 million pounds of fresh fruit and vegetables. \u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>To learn how they distribute fresh produce through a program that is similar to a farmers market, head over to \u003cb>\u003ca href=\"http://cookingwithamy.blogspot.com/2006/10/shopping-at-food-pantry.html\">Cooking with Amy\u003c/a>\u003c/b>.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/420/interview-with-tanya-steel-part-two",
"authors": [
"5020"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_419": {
"type": "posts",
"id": "bayareabites_419",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "419",
"score": null,
"sort": [
1159921500000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1159921500,
"format": "aside",
"disqusTitle": "Restaurant Reviews: Forum with Michael Krasny",
"title": "Restaurant Reviews: Forum with Michael Krasny",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.michelintravel.com/media/releases/2006_apr_5_sf_guide.html\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/michelinguidesf-735300.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ca href=\"http://www.michelinguide.com/stars_sf.html\">\u003cstrong>SF 2007 Starred Restaurants\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>On KQED's Forum: Wednesday Oct. 4 -- 10am\u003cbr>\u003ca href=\"http://www.kqed.org\">\u003cstrong>LISTEN LIVE\u003c/strong>\u003c/a> from KQED.org\u003cbr>\u003ca href=\"http://www.kqed.org/programs/program-landing.jsp?progID=RD19\">\u003cstrong>Stream the radio program online\u003c/strong>\u003c/a> | \u003ca href=\"http://www.kqed.org/rss/about/#audio\">\u003cstrong>Subscribe to Forum's Podcast\u003c/strong>\u003c/a> | \u003ca href=\"http://www.kqed.org/pgmArchive/RD19\">\u003cstrong>Forum Audio Archives\u003c/strong>\u003c/a>\u003cbr>Following this week's release of the \u003ca href=\"http://www.michelinguide.com/guide.html\">\u003cstrong>Michelin San Francisco Bay Area guide\u003c/strong>\u003c/a>, Forum discusses the purpose of restaurant reviews, and the impact they have on business. \u003cbr>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003cbr>\u003cstrong>Guests:\u003c/strong>\u003cbr>\u003cstrong>Dan Schroeder\u003c/strong>, chef and owner of Palio D'asti and vice president of the Golden Gate Restaurant Association \u003cbr>\u003cstrong>Jan Newberry\u003c/strong>, food and wine editor at San Francisco Magazine \u003cbr>\u003cstrong>Mark Kornblau\u003c/strong>, director of corporate communications for the Zagat Survey\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "419 http://blogs.kqed.org/bayareabites/2006/10/03/restaurant-reviews-forum-with-michael-krasny/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/10/03/restaurant-reviews-forum-with-michael-krasny/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 97,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 4
},
"modified": 1159921500,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "SF 2007 Starred Restaurants On KQED's Forum: Wednesday Oct. 4 -- 10amLISTEN LIVE from KQED.orgStream the radio program online | Subscribe to Forum's Podcast | Forum Audio ArchivesFollowing this week's release of the Michelin San Francisco Bay Area guide, Forum discusses the purpose of restaurant reviews, and the impact they have on business. Host: Michael",
"title": "Restaurant Reviews: Forum with Michael Krasny | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Restaurant Reviews: Forum with Michael Krasny",
"datePublished": "2006-10-03T17:25:00-07:00",
"dateModified": "2006-10-03T17:25:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "restaurant-reviews-forum-with-michael-krasny",
"status": "publish",
"path": "/bayareabites/419/restaurant-reviews-forum-with-michael-krasny",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.michelintravel.com/media/releases/2006_apr_5_sf_guide.html\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/michelinguidesf-735300.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>\u003ca href=\"http://www.michelinguide.com/stars_sf.html\">\u003cstrong>SF 2007 Starred Restaurants\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>On KQED's Forum: Wednesday Oct. 4 -- 10am\u003cbr>\u003ca href=\"http://www.kqed.org\">\u003cstrong>LISTEN LIVE\u003c/strong>\u003c/a> from KQED.org\u003cbr>\u003ca href=\"http://www.kqed.org/programs/program-landing.jsp?progID=RD19\">\u003cstrong>Stream the radio program online\u003c/strong>\u003c/a> | \u003ca href=\"http://www.kqed.org/rss/about/#audio\">\u003cstrong>Subscribe to Forum's Podcast\u003c/strong>\u003c/a> | \u003ca href=\"http://www.kqed.org/pgmArchive/RD19\">\u003cstrong>Forum Audio Archives\u003c/strong>\u003c/a>\u003cbr>Following this week's release of the \u003ca href=\"http://www.michelinguide.com/guide.html\">\u003cstrong>Michelin San Francisco Bay Area guide\u003c/strong>\u003c/a>, Forum discusses the purpose of restaurant reviews, and the impact they have on business. \u003cbr>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003cbr>\u003cstrong>Guests:\u003c/strong>\u003cbr>\u003cstrong>Dan Schroeder\u003c/strong>, chef and owner of Palio D'asti and vice president of the Golden Gate Restaurant Association \u003cbr>\u003cstrong>Jan Newberry\u003c/strong>, food and wine editor at San Francisco Magazine \u003cbr>\u003cstrong>Mark Kornblau\u003c/strong>, director of corporate communications for the Zagat Survey\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/419/restaurant-reviews-forum-with-michael-krasny",
"authors": [
"5014"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_418": {
"type": "posts",
"id": "bayareabites_418",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "418",
"score": null,
"sort": [
1159893900000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1159893900,
"format": "aside",
"disqusTitle": "Fillmore Farmers' Market & SF Cheese School",
"title": "Fillmore Farmers' Market & SF Cheese School",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/FillmoreMontageLarge-789489.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/FillmoreMontageSmall-781914.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>In an area where we have one of the \u003cstrong>\u003ca href=\"http://www.cuesa.org\">world's renowned farmers' markets\u003c/a>\u003c/strong>, it is easy to overlook neighborhood markets. But the truth is that often we don't have the time or the will to elbow through the crowds at the Ferry Building. On the weeks when you'd like to avoid the weekend farmers' market crush, or you'd simply like some drama-free shopping at markets that will provide you with many of your necessities, consider one of the Bay Area's neighborhood markets.\u003c/p>\n\u003cp>The Fillmore Farmers' Market is located on Fillmore a couple blocks south of Geary, in the area that is being revitalized and rebranded as the \u003cstrong>\u003ca href=\"http://www.examiner.com/a-218283~Lower_Fillmore_could_become_city_community_benefit_district.html\">Fillmore Jazz District\u003c/a>\u003c/strong>. The market is small and mellow, with a jazz band playing that adds a festive background while you are shopping. The market has a small number of booths, but the variety represented would guarantee that you could come home with a basketful of produce to last you a few days. \u003c/p>\n\u003cp>When I attended the market on September 30, the following vendors were in attendance:\u003c/p>\n\u003cp>\u003cstrong>Bennett Valley Bakery\u003c/strong> (Santa Rosa). Breads and Pastries.\u003cbr>\u003cstrong>Calderon Organic Farm\u003c/strong> (Hollister). Various vegetables.\u003cbr>\u003cstrong>\u003ca href=\"http://www.happyboyfarms.org/\">Happy Boy Farms\u003c/a>\u003c/strong> (Freedom). Various vegetables, lettuces.\u003cbr>\u003cstrong>J & J Farms\u003c/strong> (Hughson). Stone fruit.\u003cbr>\u003cstrong>\u003ca href=\"http://www.pcfma.com/FarmBio/MellowFarm.html\">Mellow's Nursery & Farms\u003c/a>\u003c/strong> (Silicon Valley). Peppers, fruits, flowers.\u003cbr>\u003cstrong>Rainbow Orchards\u003c/strong> (Camino). Apples.\u003cbr>\u003cstrong>\u003ca href=\"http://retail.sukhis.com/\">Sukhi's\u003c/a>\u003c/strong>. Prepared Indian foods.\u003cbr>\u003cstrong>Terry Farms\u003c/strong> (Denair). Okra, apples, cucumbers, figs. Various fruits and vegetables..\u003cbr>\u003cstrong>\u003ca href=\"http://www.sunshineorganic.com/\">VB Farms\u003c/a>\u003c/strong> (Watsonville). Berries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The \u003cstrong>\u003ca href=\"http://www.pcfma.com/marketdetail.php?market_id=13\">Fillmore Farmers' Market\u003c/a>\u003c/strong> runs through November 18 this year. The market runs from 9 am to 1 pm on Saturdays, and is located at O'Farrell at Fillmore at the Fillmore Center Plaza. Metered parking on the street, or you can park in the Japantown parking lots.\u003c/p>\n\u003cp>This post is one in a series covering Bay Area neighborhood farmers' markets.\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/08/temescal-farmers-market-oakland.jsp\">Temescal Farmers' Market (Sunday)\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/08/berkeley-thursday-farmers-market.jsp\">Berkeley Farmers' Market (Thursday)\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/08/marina-farmers-market.jsp\">Marina Farmers' Market (Saturday)\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/09/fairfax-farmers-market.jsp\">Fairfax Farmers' Market (Wednesday)\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>***\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/CheeseSchoolSFClass-792502.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In other news, this past week I attended a Farmstead Goat Cheesemaking class at the brand new \u003cstrong>\u003ca href=\"http://cheeseschoolsf.com/\">San Francisco Cheese School\u003c/a>\u003c/strong>. The school has a fun list of courses, and the class was informative and well-organized. For more information on the class that I attended, \u003cstrong>\u003ca href=\"http://www.worldonaplate.org/world_on_a_plate/2006/10/little_miss_muf.html\">read Jeanne's informative post at World on a Plate\u003c/a>\u003c/strong>.\u003c/p>\n\n",
"disqusIdentifier": "418 http://blogs.kqed.org/bayareabites/2006/10/03/fillmore-farmers-market-sf-cheese-school/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/10/03/fillmore-farmers-market-sf-cheese-school/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 377,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1159893900,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In an area where we have one of the world's renowned farmers' markets, it is easy to overlook neighborhood markets. But the truth is that often we don't have the time or the will to elbow through the crowds at the Ferry Building. On the weeks when you'd like to avoid the weekend farmers' market",
"title": "Fillmore Farmers' Market & SF Cheese School | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Fillmore Farmers' Market & SF Cheese School",
"datePublished": "2006-10-03T09:45:00-07:00",
"dateModified": "2006-10-03T09:45:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "fillmore-farmers-market-sf-cheese-school",
"status": "publish",
"path": "/bayareabites/418/fillmore-farmers-market-sf-cheese-school",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/FillmoreMontageLarge-789489.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/FillmoreMontageSmall-781914.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>In an area where we have one of the \u003cstrong>\u003ca href=\"http://www.cuesa.org\">world's renowned farmers' markets\u003c/a>\u003c/strong>, it is easy to overlook neighborhood markets. But the truth is that often we don't have the time or the will to elbow through the crowds at the Ferry Building. On the weeks when you'd like to avoid the weekend farmers' market crush, or you'd simply like some drama-free shopping at markets that will provide you with many of your necessities, consider one of the Bay Area's neighborhood markets.\u003c/p>\n\u003cp>The Fillmore Farmers' Market is located on Fillmore a couple blocks south of Geary, in the area that is being revitalized and rebranded as the \u003cstrong>\u003ca href=\"http://www.examiner.com/a-218283~Lower_Fillmore_could_become_city_community_benefit_district.html\">Fillmore Jazz District\u003c/a>\u003c/strong>. The market is small and mellow, with a jazz band playing that adds a festive background while you are shopping. The market has a small number of booths, but the variety represented would guarantee that you could come home with a basketful of produce to last you a few days. \u003c/p>\n\u003cp>When I attended the market on September 30, the following vendors were in attendance:\u003c/p>\n\u003cp>\u003cstrong>Bennett Valley Bakery\u003c/strong> (Santa Rosa). Breads and Pastries.\u003cbr>\u003cstrong>Calderon Organic Farm\u003c/strong> (Hollister). Various vegetables.\u003cbr>\u003cstrong>\u003ca href=\"http://www.happyboyfarms.org/\">Happy Boy Farms\u003c/a>\u003c/strong> (Freedom). Various vegetables, lettuces.\u003cbr>\u003cstrong>J & J Farms\u003c/strong> (Hughson). Stone fruit.\u003cbr>\u003cstrong>\u003ca href=\"http://www.pcfma.com/FarmBio/MellowFarm.html\">Mellow's Nursery & Farms\u003c/a>\u003c/strong> (Silicon Valley). Peppers, fruits, flowers.\u003cbr>\u003cstrong>Rainbow Orchards\u003c/strong> (Camino). Apples.\u003cbr>\u003cstrong>\u003ca href=\"http://retail.sukhis.com/\">Sukhi's\u003c/a>\u003c/strong>. Prepared Indian foods.\u003cbr>\u003cstrong>Terry Farms\u003c/strong> (Denair). Okra, apples, cucumbers, figs. Various fruits and vegetables..\u003cbr>\u003cstrong>\u003ca href=\"http://www.sunshineorganic.com/\">VB Farms\u003c/a>\u003c/strong> (Watsonville). Berries.\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 \u003cstrong>\u003ca href=\"http://www.pcfma.com/marketdetail.php?market_id=13\">Fillmore Farmers' Market\u003c/a>\u003c/strong> runs through November 18 this year. The market runs from 9 am to 1 pm on Saturdays, and is located at O'Farrell at Fillmore at the Fillmore Center Plaza. Metered parking on the street, or you can park in the Japantown parking lots.\u003c/p>\n\u003cp>This post is one in a series covering Bay Area neighborhood farmers' markets.\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/08/temescal-farmers-market-oakland.jsp\">Temescal Farmers' Market (Sunday)\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/08/berkeley-thursday-farmers-market.jsp\">Berkeley Farmers' Market (Thursday)\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/08/marina-farmers-market.jsp\">Marina Farmers' Market (Saturday)\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/09/fairfax-farmers-market.jsp\">Fairfax Farmers' Market (Wednesday)\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>***\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/CheeseSchoolSFClass-792502.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In other news, this past week I attended a Farmstead Goat Cheesemaking class at the brand new \u003cstrong>\u003ca href=\"http://cheeseschoolsf.com/\">San Francisco Cheese School\u003c/a>\u003c/strong>. The school has a fun list of courses, and the class was informative and well-organized. For more information on the class that I attended, \u003cstrong>\u003ca href=\"http://www.worldonaplate.org/world_on_a_plate/2006/10/little_miss_muf.html\">read Jeanne's informative post at World on a Plate\u003c/a>\u003c/strong>.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/418/fillmore-farmers-market-sf-cheese-school",
"authors": [
"5019"
],
"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": 1548,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1958,
"relation": "eq"
},
"items": [
"bayareabites_429",
"bayareabites_428",
"bayareabites_427",
"bayareabites_426",
"bayareabites_425",
"bayareabites_424",
"bayareabites_423",
"bayareabites_422",
"bayareabites_421",
"bayareabites_420",
"bayareabites_419",
"bayareabites_418"
],
"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"
}
},
"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": {}
}
}
}