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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/monge_bernard_300-716658.jpg\" border=\"0\" alt=\"\">\u003cbr>\u003cem>Bernard and his family runs the organic produce stand - he is always ready with a big smile for everyone.\u003c/em>\u003c/p>\n\u003cp>I've posted many times about my little Place Monge farmers market and the beautiful produce, artisanal cheeses and saucisson, farm fresh eggs straight from the nest and luscious foie gras but I've never introduced the farmers and cast of characters behind the tables who bring us all these delicacies every Wednesday, Friday and Sunday. \u003c/p>\n\u003cp>Today I toured Place Monge with a camera crew who is making a video of the various arrondisements of Paris and introduced some of the more gregarious personalities that make life around Place Monge so fun.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/monge_camera.jpg\">\u003cbr>Usually I'm the one behind the camera....\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/monge_pinaud.jpg\">\u003cbr>Jean-Marc runs the bakery while his brother pastry chef Pascal Pinaud is in the back creating the the most delicious chocolates, pastries and breads. Pascal was the pastry sous-chef for twelve years at The Ritz Hotel, and a pastry instructor at the Cordon Blue before opening his own patisserie three years ago. He makes everything by hand with the best ingredients he can find. Anthony Bourdain made a stop here the last time he was with the Discovery Channel in Paris.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/monge_philippe2.jpg\">\u003cbr>Philippe, a former hi-tech exec, traded \u003cem>his\u003c/em> cutting board to travel through the Jura region of the Alps in search of artisanal cheeses and saucission. He also ironically attended San Francisco State for his masters in business.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/monge_olives.jpg\">\u003cbr>This mosaic of olives is courtesy of Mohammed and his company \"Dried M\" . \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/monge_olive_momo_300-792664.jpg\" border=\"0\" alt=\"\">\u003cbr>Momo, as he is affectionately known, is from Algeria, North Africa, and sells these delicious olives, dried fruits and nuts. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/monge_leitao1.jpg\">\u003cbr>Madame Leitao and her family came from Portugal over twenty-five years ago and now run a stand of cheese wheels of every size, deep cannisters of fresh milk and cream, eggs just hatched, and huge one foot by one foot blocks of real butter. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/monge_foie-gras2.jpg\">\u003cbr>Some of you might have seen Jean-Marie Gremillet on the Food Network. If not, you can find him at www.bestfoiegras.com. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/monge_foie-gras_300-764032.jpg\" border=\"0\" alt=\"\">\u003cbr>Jean-Marie and his wife sell the highest quality foie gras and pate from ducks and geese that have been raised exclusively in the Southwest of France. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/monge_butcher.jpg\">\u003cbr>One of the more colorful characters at the market - the butcher along with his wild boar head, pheasants, ducks and chicken complete with heads, feet and feathers. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/monge_bernard3.jpg\">\u003cbr>Bernard giving me one of his \"Not another picture?!\" looks.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/monge_salt_man_300-727422.jpg\" border=\"0\" alt=\"\">\u003cbr>Pierre Rauss purchases all his salts from a small independent \"geurandeur\" or salt harvester in the Geurande region of Bretagne, source of the best fleur de sel in the country - or according to the French, the world :*)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So if you ever get to Paris on a Wednesday, Friday or Sunday morning, make sure you take the 7 metro line to Place Monge and say \"Bonjour\" to all these people that make life so delicious.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/monge_philippe2.jpg\">\u003cbr>Philippe, a former hi-tech exec, traded \u003cem>his\u003c/em> cutting board to travel through the Jura region of the Alps in search of artisanal cheeses and saucission. He also ironically attended San Francisco State for his masters in business.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/monge_olives.jpg\">\u003cbr>This mosaic of olives is courtesy of Mohammed and his company \"Dried M\" . \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/monge_olive_momo_300-792664.jpg\" border=\"0\" alt=\"\">\u003cbr>Momo, as he is affectionately known, is from Algeria, North Africa, and sells these delicious olives, dried fruits and nuts. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/monge_leitao1.jpg\">\u003cbr>Madame Leitao and her family came from Portugal over twenty-five years ago and now run a stand of cheese wheels of every size, deep cannisters of fresh milk and cream, eggs just hatched, and huge one foot by one foot blocks of real butter. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/monge_foie-gras2.jpg\">\u003cbr>Some of you might have seen Jean-Marie Gremillet on the Food Network. If not, you can find him at www.bestfoiegras.com. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/monge_foie-gras_300-764032.jpg\" border=\"0\" alt=\"\">\u003cbr>Jean-Marie and his wife sell the highest quality foie gras and pate from ducks and geese that have been raised exclusively in the Southwest of France. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/monge_butcher.jpg\">\u003cbr>One of the more colorful characters at the market - the butcher along with his wild boar head, pheasants, ducks and chicken complete with heads, feet and feathers. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/monge_bernard3.jpg\">\u003cbr>Bernard giving me one of his \"Not another picture?!\" looks.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/monge_salt_man_300-727422.jpg\" border=\"0\" alt=\"\">\u003cbr>Pierre Rauss purchases all his salts from a small independent \"geurandeur\" or salt harvester in the Geurande region of Bretagne, source of the best fleur de sel in the country - or according to the French, the world :*)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So if you ever get to Paris on a Wednesday, Friday or Sunday morning, make sure you take the 7 metro line to Place Monge and say \"Bonjour\" to all these people that make life so delicious.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease202a-726771.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease202a-724486.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. Season 2 kicks off tonight with three local haunts with very different styles.\u003c/p>\n\u003cp>Visit the \u003ca href=\"http://blogs.kqed.org/food/?p=141\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Season 2 Episode 2:\u003c/p>\n\u003cp>1) \u003cstrong>Hing Lung\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=140\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=139\">reviews\u003c/a> \u003c/p>\n\u003cp>2) \u003cstrong>Absinthe Brasserie & Bar\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=138\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=137\">reviews\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3) \u003cstrong>Saylor's Landing\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=134\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=135\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=136\">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",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3) \u003cstrong>Saylor's Landing\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=134\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=135\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=136\">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>",
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"disqusTitle": "Interview with Tanya Steel Part One",
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"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 One we learn all about Epicurious. Next week check back for Part Two to read about bringing attention to hunger in America and the \u003cb>\u003ca href=\"http://www.epicurious.com/features/winedinedonate\">Wine. Dine. Donate.\u003c/a>\u003c/b> program. \u003c/p>\n\u003cp>\u003cb>1. You've been the editor of Epicurious for a little over a year now. Is there much difference working online as opposed to at a magazine?\u003c/b>\u003cbr>There's a huge difference, I love the instant gratification. I see something, read something, experience something and blog about it. I love that we can turn on a dime--whatever the topic is, whether it's news, celebrities, holidays. I love the immediacy of it. But technically it's much more complicated than I imagined. But the biggest revelation has been the passion of the community and being able to communicate with them and have them respond instantly. I feel like my family has grown. \u003c/p>\n\u003cp>\u003cb>2. How have you put your mark on the site?\u003c/b>\u003cbr>I recognized that we had tremendous depth but very little breadth. I expanded a number of things like entertaining for people who want to plan parties. We've increased wine coverage, cocktail coverage. I increased the \"healthy\" area of the site. People really do want to learn how to cook healthy. We have a couple thousand recipes that are tagged \"healthy\"-- some are low-fat, high fiber, wheat and gluten free. We added a blog, Epi TO GO and the Daily Dish. \u003c/p>\n\u003cp>The \u003cb>\u003ca href=\"http://www.epicurious.com/features/news/dailydish/\">Daily Dish\u003c/a>\u003c/b> allows us to cover everything from where to dine in Yugoslavia to the newest organic labeling standards. \u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.epicurious.com/services/wireless/info\">Epi TO GO\u003c/a>\u003c/b> lets you download recipes on your cell phone and shopping lists. In a supermarket you can find recipes and then find what you need while standing in the middle of the store. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next year I want to make it even more user-friendly and make it easier to find what's there. \u003c/p>\n\u003cp>\u003cb>3. What are some of the secrets to attracting visitors to Epicurious?\u003c/b>\u003cbr>If you know how to put a cover together for a print publication you can do it online. Certain iconic things always entice people. People like desserts and using numbers like 502 pie recipes. Using big beautiful photography. Certain images like desserts get more traffic. There's no such thing as doing too many features on burgers, it's like doing stories on Provence! You can't do enough. We change images constantly whereas at a magazine the cover has to last all month. \u003c/p>\n\u003cp>\u003cb>4. How do you like \u003cb>\u003ca href=\"http://www.epicurious.com/features/blogs/editor\">blogging\u003c/a>\u003c/b> everyday?\u003c/b>\u003cbr>I love it 90% of the time. I'm a writer and reporter so I love having the audience and the framework within which to expound. It's another way to see what strikes a chord with people. \u003c/p>\n\u003cp>\u003cb>5. What are some of the more popular features on the site these days?\u003c/b>\u003cbr>Healthy cooking, entertaining, all the news. Ethnic cuisine stories. We just did a story on Egyptian cuisine. We have novices but also a hard-core foodie audience that wants to read and learn. Some people come to entertain, some come to learn and some come to make soba noodles. We have to try to answer all of those needs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Head over to \u003cb>\u003ca href=\"http://cookingwithamy.blogspot.com/2006/09/meet-tanya-steel.html\">Cooking with Amy \u003c/a>\u003c/b> to learn what Steel thinks is keeping people from cooking and her take on food trends on the East Coast.\u003c/i>\u003c/p>\n\n",
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"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 One we learn all about Epicurious. Next week check back for Part Two to read about bringing attention to hunger in America and the \u003cb>\u003ca href=\"http://www.epicurious.com/features/winedinedonate\">Wine. Dine. Donate.\u003c/a>\u003c/b> program. \u003c/p>\n\u003cp>\u003cb>1. You've been the editor of Epicurious for a little over a year now. Is there much difference working online as opposed to at a magazine?\u003c/b>\u003cbr>There's a huge difference, I love the instant gratification. I see something, read something, experience something and blog about it. I love that we can turn on a dime--whatever the topic is, whether it's news, celebrities, holidays. I love the immediacy of it. But technically it's much more complicated than I imagined. But the biggest revelation has been the passion of the community and being able to communicate with them and have them respond instantly. I feel like my family has grown. \u003c/p>\n\u003cp>\u003cb>2. How have you put your mark on the site?\u003c/b>\u003cbr>I recognized that we had tremendous depth but very little breadth. I expanded a number of things like entertaining for people who want to plan parties. We've increased wine coverage, cocktail coverage. I increased the \"healthy\" area of the site. People really do want to learn how to cook healthy. We have a couple thousand recipes that are tagged \"healthy\"-- some are low-fat, high fiber, wheat and gluten free. We added a blog, Epi TO GO and the Daily Dish. \u003c/p>\n\u003cp>The \u003cb>\u003ca href=\"http://www.epicurious.com/features/news/dailydish/\">Daily Dish\u003c/a>\u003c/b> allows us to cover everything from where to dine in Yugoslavia to the newest organic labeling standards. \u003c/p>\n\u003cp>\u003cb>\u003ca href=\"http://www.epicurious.com/services/wireless/info\">Epi TO GO\u003c/a>\u003c/b> lets you download recipes on your cell phone and shopping lists. In a supermarket you can find recipes and then find what you need while standing in the middle of the store. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next year I want to make it even more user-friendly and make it easier to find what's there. \u003c/p>\n\u003cp>\u003cb>3. What are some of the secrets to attracting visitors to Epicurious?\u003c/b>\u003cbr>If you know how to put a cover together for a print publication you can do it online. Certain iconic things always entice people. People like desserts and using numbers like 502 pie recipes. Using big beautiful photography. Certain images like desserts get more traffic. There's no such thing as doing too many features on burgers, it's like doing stories on Provence! You can't do enough. We change images constantly whereas at a magazine the cover has to last all month. \u003c/p>\n\u003cp>\u003cb>4. How do you like \u003cb>\u003ca href=\"http://www.epicurious.com/features/blogs/editor\">blogging\u003c/a>\u003c/b> everyday?\u003c/b>\u003cbr>I love it 90% of the time. I'm a writer and reporter so I love having the audience and the framework within which to expound. It's another way to see what strikes a chord with people. \u003c/p>\n\u003cp>\u003cb>5. What are some of the more popular features on the site these days?\u003c/b>\u003cbr>Healthy cooking, entertaining, all the news. Ethnic cuisine stories. We just did a story on Egyptian cuisine. We have novices but also a hard-core foodie audience that wants to read and learn. Some people come to entertain, some come to learn and some come to make soba noodles. We have to try to answer all of those needs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Head over to \u003cb>\u003ca href=\"http://cookingwithamy.blogspot.com/2006/09/meet-tanya-steel.html\">Cooking with Amy \u003c/a>\u003c/b> to learn what Steel thinks is keeping people from cooking and her take on food trends on the East Coast.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/FairfaxFMBig.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/FairfaxFMSmall.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 \u003ca href=\"http://www.marincountyfarmersmarkets.org/fairfax.htm\">\u003cstrong>Fairfax Farmers' Market\u003c/strong>\u003c/a> in Marin county is a small-town market that is fun, full of great food, and a gathering place for the community around Fairfax. The market is situated in a circle in Bolinas Park with some of the booths underneath a grove of redwood trees for added ambiance. The small number of vendors made up enough variety that I could shop for bread, veggies, and fruit here without any trouble. I did not see any eggs or cheese, however meat-eaters could buy sausages from Fabrique Delices.\u003c/p>\n\u003cp>When I attended the market on September 20, the following vendors were in attendance:\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://blossombluff.com/\">Blossom Bluff Orchard\u003c/a>\u003c/strong> (Parlier). Stone Fruit.\u003cbr>\u003cstrong>Brickmaiden Bakery\u003c/strong> (Pt. Reyes Station). Baked goods.\u003cbr>\u003cstrong>Cafe Zambala\u003c/strong> Himalayan prepared food.\u003cbr>\u003cstrong>Creekside Garden\u003c/strong> (Bolinas). Runner beans, tomatoes, apples.\u003cbr>\u003cstrong>Fabrique Delices\u003c/strong> Sausages.\u003cbr>\u003cstrong>J & J Farms\u003c/strong> (Hughson). Tomatoes, peaches.\u003cbr>\u003cstrong>\u003ca href=\"http://www.lagunafarm.com/\">Laguna Farm\u003c/a>\u003c/strong> (Sebastopol). Runner beans, tomatoes, flowers, veggies.\u003cbr>\u003cstrong>Ledesma Family Farm\u003c/strong> (Gustine). Tomatoes, berries, various veggies.\u003cbr>\u003cstrong>\u003ca href=\"http://www.localharvest.org/farms/M40\">Paradise Valley Produce\u003c/a>\u003c/strong> (Bolinas). Vegetables, lettuces.\u003cbr>\u003cstrong>\u003ca href=\"http://www.berkeley.edu/news/berkeleyan/2005/03/10_food.shtml\">Sartori Ranch\u003c/a>\u003c/strong> (Tomales). Strawberries.\u003cbr>\u003cstrong>\u003ca href=\"http://www.sylverleaf.com/\">Sylverleaf Olive Oil\u003c/a>\u003c/strong> (Loma Rica). Olive oil.\u003cbr>Various crafts vendors.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can visit the \u003ca href=\"http://www.marincountyfarmersmarkets.org/fairfax.htm\">\u003cstrong>Fairfax Farmers' Market\u003c/strong>\u003c/a> on Wednesdays until October 25 this year. The market time is 4 - 8pm, and will change to 4 - 7pm on October 4. It is located in Bolinas Park, 124 Bolinas Road in downtown Fairfax. Downtown Fairfax is approximately 20 miles from San Francisco.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/FairfaxFMBig.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/FairfaxFMSmall.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 \u003ca href=\"http://www.marincountyfarmersmarkets.org/fairfax.htm\">\u003cstrong>Fairfax Farmers' Market\u003c/strong>\u003c/a> in Marin county is a small-town market that is fun, full of great food, and a gathering place for the community around Fairfax. The market is situated in a circle in Bolinas Park with some of the booths underneath a grove of redwood trees for added ambiance. The small number of vendors made up enough variety that I could shop for bread, veggies, and fruit here without any trouble. I did not see any eggs or cheese, however meat-eaters could buy sausages from Fabrique Delices.\u003c/p>\n\u003cp>When I attended the market on September 20, the following vendors were in attendance:\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://blossombluff.com/\">Blossom Bluff Orchard\u003c/a>\u003c/strong> (Parlier). Stone Fruit.\u003cbr>\u003cstrong>Brickmaiden Bakery\u003c/strong> (Pt. Reyes Station). Baked goods.\u003cbr>\u003cstrong>Cafe Zambala\u003c/strong> Himalayan prepared food.\u003cbr>\u003cstrong>Creekside Garden\u003c/strong> (Bolinas). Runner beans, tomatoes, apples.\u003cbr>\u003cstrong>Fabrique Delices\u003c/strong> Sausages.\u003cbr>\u003cstrong>J & J Farms\u003c/strong> (Hughson). Tomatoes, peaches.\u003cbr>\u003cstrong>\u003ca href=\"http://www.lagunafarm.com/\">Laguna Farm\u003c/a>\u003c/strong> (Sebastopol). Runner beans, tomatoes, flowers, veggies.\u003cbr>\u003cstrong>Ledesma Family Farm\u003c/strong> (Gustine). Tomatoes, berries, various veggies.\u003cbr>\u003cstrong>\u003ca href=\"http://www.localharvest.org/farms/M40\">Paradise Valley Produce\u003c/a>\u003c/strong> (Bolinas). Vegetables, lettuces.\u003cbr>\u003cstrong>\u003ca href=\"http://www.berkeley.edu/news/berkeleyan/2005/03/10_food.shtml\">Sartori Ranch\u003c/a>\u003c/strong> (Tomales). Strawberries.\u003cbr>\u003cstrong>\u003ca href=\"http://www.sylverleaf.com/\">Sylverleaf Olive Oil\u003c/a>\u003c/strong> (Loma Rica). Olive oil.\u003cbr>Various crafts vendors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can visit the \u003ca href=\"http://www.marincountyfarmersmarkets.org/fairfax.htm\">\u003cstrong>Fairfax Farmers' Market\u003c/strong>\u003c/a> on Wednesdays until October 25 this year. The market time is 4 - 8pm, and will change to 4 - 7pm on October 4. It is located in Bolinas Park, 124 Bolinas Road in downtown Fairfax. Downtown Fairfax is approximately 20 miles from San Francisco.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pierre Herme's Fall Fashion Line",
"title": "Pierre Herme's Fall Fashion Line",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/herme_macarons-776716.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/herme_macarons-769675.jpg\" border=\"0\">\u003c/a>\u003cbr>Pierre Herme's moanable macarons - my favorite is the passion fruit, the three in the right column.\u003c/p>\n\u003cp>Twice a year the magnificent patisserie Pierre Herme introduces his new line of pastries, a la the House of Dior or Michael Kors. Just when you think he has done it all, Pierre Herme creates semething even more spectacular that his last seasons' jewels. The Fall 06 - Winter 07 line just came out so off I dashed to the 6th arrondisement, 72 rue Bonaparte across from St. Sulpice Church and was greeted by a line out the door - a common site since opening day.\u003c/p>\n\u003cp>The flavors of the macarons above are chocolate, raspberry, green tea, vanilla, chestnut-green tea, rose, olive oil-vanilla, chocolate-caramel, coffee, and three passion fruit-milk chocolate.\u003c/p>\n\u003cp>Here is a sampling of a few of the old and the new that sent me into a veritable sugar coma...\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/herme_layers1-780349.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/herme_layers1-778682.jpg\" border=\"0\">\u003c/a>\u003cbr>Emotion Garance - fig compote, caramelized cinnamon mascarpone, raspberry compote, bisuit in between layers, topped with a granola tuile. Paired with un coup de champagne!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/herme_layers5-727594.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/herme_layers5-726351.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>These layered treats just came out when I was there a few years ago but they were in much shorter glasses. It always amazes me the way Pierre Herme combines, colors, flavors, textures, shapes, amd there is always a surprise inside all of these they you can't see whether it's a piece of cookie or nougat or berry.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/herme3-705793.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/herme3-704367.jpg\" border=\"0\">\u003c/a>\u003cbr>in the box... described below...\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/herme2-781056.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/herme2-779192.jpg\" border=\"0\">\u003c/a>\u003cbr>out of the box... and ready to eat around the corner at Cafe de la Mairie.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/herme_fig-770310.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/herme_fig-768927.jpg\" border=\"0\">\u003c/a>\u003cbr>fig compote-caramelized cinnamon mousse tart - my favorite of the day!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/herme_pistachio-720966.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/herme_pistachio-718773.jpg\" border=\"0\">\u003c/a>\u003cbr>hazelnut biscuit (bis-kwee) filled with pistachio butter cream, raspberries and pistachios (I always got in trouble for putting too many pistachios on these...)\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/herme_citrus-774238.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/herme_citrus-771933.jpg\" border=\"0\">\u003c/a>\u003cbr>pate sable breton, lemon cream, strawberry and banana compote, soft lemon buscuit, country strawberries\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/herme_sampling1-746747.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/herme_sampling1-745196.jpg\" border=\"0\">\u003c/a>\u003cbr>yum!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/herme_raspberry-717441.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/herme_raspberry-711567.jpg\" border=\"0\">\u003c/a>\u003cbr>this one was a bit of a disappointment. it's true we eat with our eyes first - I was so excited to dive into this alluring delight. True, the raspberry compote and glaze and berries were delicious but I couldn't determine the flavors in the top white pudding-ish layer and overall it was pretty flat. I also didn't like the sesame tart crust. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/herme_sampling2-769976.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/herme_sampling2-768073.jpg\" border=\"0\">\u003c/a>\u003cbr>all hat, no cattle as they say in Texas...\u003c/p>\n\u003cp>I had many an \"I Love Lucy\" moment working in their chocolate room trying to shake powdered chocolate or the sparkly magenta or gold powder onto the little chocolates as they come out of the chocolate enrobing machine on the conveyor belt. The room was about 40F degrees and the vent was right above my head. The chef kept yelling \"doucement, doucement\" (softer) or \"vite, vite!\" (faster) at me. I was shivering, my neck and shoulders ached from the freezing air blowing down on me, exhausted from having to get up at 4:30am, and all I wanted to do was hurl myself off the top of the Eiffel Tower. It takes no less than six people to work the chocolate assembly line and every chocolate bar is hand numbered so next time you wonder why they are so darn expensive....think of the six people shivering on the chocolate line and the six to seven person afternoon shift dedicated solely to making macarons.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/herme_chocolates-734846.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/herme_chocolates-728025.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Left column (from top to bottom):\u003cbr>\u003cstrong>Ispahan\u003c/strong> - chocolate raspberry ganache, letchi rose pate de fruit enrobed in dark chocolate\u003cbr>\u003cstrong>Chloe\u003c/strong> - chocolate raspberry ganache enrobed in dark chocolate\u003cbr>\u003cstrong>Lou\u003c/strong> - milk chocolate and ginger ganache, ginger confit, enrobed in dark chocolate\u003cbr>\u003cstrong>Aztec\u003c/strong> - it's cut off in the picture but it's one of my favorites - bittersweet chocolate ganache, orange and balsamic vinegar pate de fruit, enrobed in dark chocolate\u003c/p>\n\u003cp>Center column:\u003cbr>\u003cstrong>Mathilda\u003c/strong> - almond praline and lemon zest and craqueline (those tiny little rice krispy things), enrobed in milk chocolate and roasted almonds\u003cbr>\u003cstrong>Azur\u003c/strong> - yuzu (lemon) and lime chocolate ganache, enrobed in chocolate noir sprinkled with magenta sparkly powder.\u003c/p>\n\u003cp>Right column:\u003cbr>\u003cstrong>Mogador\u003c/strong> - my all time favorite chocolate - passion fruit chocolate ganache enrobed in milk chocolate with dark chocolate powder sprinkled on top\u003c/p>\n\u003cp>OK, now I am officially in a sugar coma.\u003c/p>\n\u003cp>The rest of the Pierre Herme chocolate collection includes:\u003c/p>\n\u003cp>\u003cstrong>Intense \u003c/strong>- bittersweet chocolate ganache enrobed in dark chocolate\u003cbr>\u003cstrong>Almera \u003c/strong>- almond past, orange confit, Grand Marnier, enrobed in dark chocolate\u003cbr>\u003cstrong>Ouvre-toi \u003c/strong>- sesame praline, sesame nougat, enrobed in milk chocolate\u003cbr>\u003cstrong>Sensations \u003c/strong>- praline flakes, enrobed in dark chocolate\u003cbr>\u003cstrong>Makassar \u003c/strong>- salted butter caramel, chocolate mousse, enrobed in dark chocolate\u003cbr>\u003cstrong>Balthazar \u003c/strong>- caramelized cinnamon milk chocolate ganache enrobed in milk chocolate\u003cbr>\u003cstrong>Garance \u003c/strong>- fig pate de fruit, chocolate raspberry ganache with cinnamon, enrobed in dark chocolate\u003cbr>\u003cstrong>Choc Chocolat \u003c/strong>- bittersweet chocolate, chopped cocoa bean nougat, enrobed in dark chocolate\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I don't know about you, but this alone is worth the trip to Paris!\u003cbr>Bon appetit et bon voyage!\u003c/p>\n\n",
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"description": "Pierre Herme's moanable macarons - my favorite is the passion fruit, the three in the right column. Twice a year the magnificent patisserie Pierre Herme introduces his new line of pastries, a la the House of Dior or Michael Kors. Just when you think he has done it all, Pierre Herme creates semething even more",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/herme_macarons-776716.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/herme_macarons-769675.jpg\" border=\"0\">\u003c/a>\u003cbr>Pierre Herme's moanable macarons - my favorite is the passion fruit, the three in the right column.\u003c/p>\n\u003cp>Twice a year the magnificent patisserie Pierre Herme introduces his new line of pastries, a la the House of Dior or Michael Kors. Just when you think he has done it all, Pierre Herme creates semething even more spectacular that his last seasons' jewels. The Fall 06 - Winter 07 line just came out so off I dashed to the 6th arrondisement, 72 rue Bonaparte across from St. Sulpice Church and was greeted by a line out the door - a common site since opening day.\u003c/p>\n\u003cp>The flavors of the macarons above are chocolate, raspberry, green tea, vanilla, chestnut-green tea, rose, olive oil-vanilla, chocolate-caramel, coffee, and three passion fruit-milk chocolate.\u003c/p>\n\u003cp>Here is a sampling of a few of the old and the new that sent me into a veritable sugar coma...\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/herme_layers1-780349.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/herme_layers1-778682.jpg\" border=\"0\">\u003c/a>\u003cbr>Emotion Garance - fig compote, caramelized cinnamon mascarpone, raspberry compote, bisuit in between layers, topped with a granola tuile. Paired with un coup de champagne!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/herme_layers5-727594.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/herme_layers5-726351.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>These layered treats just came out when I was there a few years ago but they were in much shorter glasses. It always amazes me the way Pierre Herme combines, colors, flavors, textures, shapes, amd there is always a surprise inside all of these they you can't see whether it's a piece of cookie or nougat or berry.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/herme3-705793.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/herme3-704367.jpg\" border=\"0\">\u003c/a>\u003cbr>in the box... described below...\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/herme2-781056.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/herme2-779192.jpg\" border=\"0\">\u003c/a>\u003cbr>out of the box... and ready to eat around the corner at Cafe de la Mairie.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/herme_fig-770310.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/herme_fig-768927.jpg\" border=\"0\">\u003c/a>\u003cbr>fig compote-caramelized cinnamon mousse tart - my favorite of the day!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/herme_pistachio-720966.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/herme_pistachio-718773.jpg\" border=\"0\">\u003c/a>\u003cbr>hazelnut biscuit (bis-kwee) filled with pistachio butter cream, raspberries and pistachios (I always got in trouble for putting too many pistachios on these...)\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/herme_citrus-774238.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/herme_citrus-771933.jpg\" border=\"0\">\u003c/a>\u003cbr>pate sable breton, lemon cream, strawberry and banana compote, soft lemon buscuit, country strawberries\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/herme_sampling1-746747.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/herme_sampling1-745196.jpg\" border=\"0\">\u003c/a>\u003cbr>yum!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/herme_raspberry-717441.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/herme_raspberry-711567.jpg\" border=\"0\">\u003c/a>\u003cbr>this one was a bit of a disappointment. it's true we eat with our eyes first - I was so excited to dive into this alluring delight. True, the raspberry compote and glaze and berries were delicious but I couldn't determine the flavors in the top white pudding-ish layer and overall it was pretty flat. I also didn't like the sesame tart crust. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/herme_sampling2-769976.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/herme_sampling2-768073.jpg\" border=\"0\">\u003c/a>\u003cbr>all hat, no cattle as they say in Texas...\u003c/p>\n\u003cp>I had many an \"I Love Lucy\" moment working in their chocolate room trying to shake powdered chocolate or the sparkly magenta or gold powder onto the little chocolates as they come out of the chocolate enrobing machine on the conveyor belt. The room was about 40F degrees and the vent was right above my head. The chef kept yelling \"doucement, doucement\" (softer) or \"vite, vite!\" (faster) at me. I was shivering, my neck and shoulders ached from the freezing air blowing down on me, exhausted from having to get up at 4:30am, and all I wanted to do was hurl myself off the top of the Eiffel Tower. It takes no less than six people to work the chocolate assembly line and every chocolate bar is hand numbered so next time you wonder why they are so darn expensive....think of the six people shivering on the chocolate line and the six to seven person afternoon shift dedicated solely to making macarons.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/herme_chocolates-734846.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/herme_chocolates-728025.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Left column (from top to bottom):\u003cbr>\u003cstrong>Ispahan\u003c/strong> - chocolate raspberry ganache, letchi rose pate de fruit enrobed in dark chocolate\u003cbr>\u003cstrong>Chloe\u003c/strong> - chocolate raspberry ganache enrobed in dark chocolate\u003cbr>\u003cstrong>Lou\u003c/strong> - milk chocolate and ginger ganache, ginger confit, enrobed in dark chocolate\u003cbr>\u003cstrong>Aztec\u003c/strong> - it's cut off in the picture but it's one of my favorites - bittersweet chocolate ganache, orange and balsamic vinegar pate de fruit, enrobed in dark chocolate\u003c/p>\n\u003cp>Center column:\u003cbr>\u003cstrong>Mathilda\u003c/strong> - almond praline and lemon zest and craqueline (those tiny little rice krispy things), enrobed in milk chocolate and roasted almonds\u003cbr>\u003cstrong>Azur\u003c/strong> - yuzu (lemon) and lime chocolate ganache, enrobed in chocolate noir sprinkled with magenta sparkly powder.\u003c/p>\n\u003cp>Right column:\u003cbr>\u003cstrong>Mogador\u003c/strong> - my all time favorite chocolate - passion fruit chocolate ganache enrobed in milk chocolate with dark chocolate powder sprinkled on top\u003c/p>\n\u003cp>OK, now I am officially in a sugar coma.\u003c/p>\n\u003cp>The rest of the Pierre Herme chocolate collection includes:\u003c/p>\n\u003cp>\u003cstrong>Intense \u003c/strong>- bittersweet chocolate ganache enrobed in dark chocolate\u003cbr>\u003cstrong>Almera \u003c/strong>- almond past, orange confit, Grand Marnier, enrobed in dark chocolate\u003cbr>\u003cstrong>Ouvre-toi \u003c/strong>- sesame praline, sesame nougat, enrobed in milk chocolate\u003cbr>\u003cstrong>Sensations \u003c/strong>- praline flakes, enrobed in dark chocolate\u003cbr>\u003cstrong>Makassar \u003c/strong>- salted butter caramel, chocolate mousse, enrobed in dark chocolate\u003cbr>\u003cstrong>Balthazar \u003c/strong>- caramelized cinnamon milk chocolate ganache enrobed in milk chocolate\u003cbr>\u003cstrong>Garance \u003c/strong>- fig pate de fruit, chocolate raspberry ganache with cinnamon, enrobed in dark chocolate\u003cbr>\u003cstrong>Choc Chocolat \u003c/strong>- bittersweet chocolate, chopped cocoa bean nougat, enrobed in dark chocolate\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I don't know about you, but this alone is worth the trip to Paris!\u003cbr>Bon appetit et bon voyage!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area: Season 2: Episode 1",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease201b-776116.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/checkplease201b-772784.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. Season 2 kicks off tonight with three local haunts with very different styles.\u003c/p>\n\u003cp>Visit the \u003ca href=\"http://blogs.kqed.org/food/?p=132\">\u003cstrong>Check, Please! Bay Area blog\u003c/strong>\u003c/a> to experience the restaurants from Season 2 Episode 1:\u003c/p>\n\u003cp>1) \u003cstrong>Memphis Minnie's Barbeque Joint and Smokehouse\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=128\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=129\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=130\">recipe\u003c/a> \u003c/p>\n\u003cp>2) \u003cstrong>Ovation at the Opera\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=126\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=127\">reviews\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3) \u003cstrong>Cafe Gratitude\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=123\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=124\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=125\">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",
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"description": "Check, Please! Bay Area is KQED's new local series featuring regular people reviewing Bay Area restaurants. Season 2 kicks off tonight with three local haunts with very different styles. Visit the Check, Please! Bay Area blog to experience the restaurants from Season 2 Episode 1: 1) Memphis Minnie's Barbeque Joint and Smokehouse: | restaurant information",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3) \u003cstrong>Cafe Gratitude\u003c/strong>: | \u003ca href=\"http://blogs.kqed.org/food/?p=123\">restaurant information\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=124\">reviews\u003c/a> | \u003ca href=\"http://blogs.kqed.org/food/?p=125\">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>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/woman_reading-727862.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.gastronomie-sf.com/2006/09/how_to_eat_well.html\">Fatemeh tells us how to eat well on a cruise.\u003c/a>\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>Seems like an oxymoron, doesn't it? People always tell you that you don't cruise for the \"quality\" of the food, but the \"quantity\". And truth be told, food was our greatest concern when we booked our vacation -- would we find ourselves eating room service BLTs every night instead of abysmal beef Wellington and fake-ice-cream baked Alaska?\u003c/p>\u003c/blockquote>\n\u003cp>I have to admit that I am not a very big cupcake fan. I think it's because their flavor is often disappointing and they look much prettier than they taste. However, the \u003cstrong>\u003ca href=\"http://dessertfirst.typepad.com/dessert_first/2006/09/post.html\">Cupcakes of Love\u003c/a>\u003c/strong> made by pastrygirl seem to have both flavor and beauty. Check them out!\u003c/p>\n\u003cblockquote>\u003cp>These cupcakes were born of serendipity in my pastry school days, when I would go through my refrigerator and find containers full of leftover pastry cream, tart dough, and other things from class that I was sure I could find a use for. I had some hazelnut mousseline left over from a cake, some coffee buttercream from an opera cake, and decided on the spur of the moment to combine the two into a decadent cupcake. The result has become a favorite of my boyfriend, which is why they are called Cupcakes of Love, and a reminder of the unexpected happiness you can find when you appreciate the good things you've already got.\u003c/p>\u003c/blockquote>\n\u003cp>With ethical eating becoming more mainstream, there has been a plethora of books on the subject. After \u003cstrong>\u003ca href=\"http://www.obsessionwithfood.com/2006_09_01_blog-archive.html#115863941158196005\">Derrick's excellent review\u003c/a>\u003c/strong> of The Ethical Gourmet, I think this is one book that I won't feel compelled to read.\u003c/p>\n\u003cblockquote>\u003cp>The book invites comparison with The Omnivore's Dilemma and Pollan's book makes Weinstein's look like the earnest essay of a college freshman. Pollan's book fills in every detail of our food chain, taking no knowledge for granted. Weinstein's book skates around large topics with hands behind his back—\"This is not meant to be an exposé about the technique of veal manufacture, foie gras creation, or chicken farming. These stories are frequently reported in the news.\" But they're not reported. Or they're poorly reported. And he does nothing to change that.\u003c/p>\u003c/blockquote>\n\u003cp>After declaring \"this is not a food blog,\" Molly from Spicetart brings us a fun picture of baby Ivy and \u003cstrong>\u003ca href=\"http://www.spicetart.com/2006/09/what_ivy_eats.html\">an entertaining post about her 6-month old's eating habits\u003c/a>\u003c/strong>.\u003c/p>\n\u003cblockquote>\u003cp>I was sure a food lover like myself would pop out a foodie, I mean, how could my daughter not appreciate a beautifully roasted, then pureed, then food-milled acorn squash? I confess that I didn't really truly appreciate food until I was well into my 20s. I mean, I ate food and enjoyed a good burrito like anyone else, but I didn't start obsessing over summer tomatoes and the perfect meatball sandwich until I was in college. Even then, I truly didn't enjoy cooking until I moved to LA and discovered Whole Foods and Gelsons, yet I did expect that my baby would have a refined palate at the age of 6 months. A sure sign her palate is not yet that sophisticated: she actually eats the rice cereal and she also loves chewing on paper. Sigh. I guess we have a ways to go.\u003c/p>\u003c/blockquote>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/chow-screenshot.jpg\">\u003cbr>I wanted to share with everyone the project I've been working on for the last few months: the online food magazine \u003ca href=\"http://www.chow.com\">\u003cstrong>CHOW\u003c/strong>\u003c/a>, which officially launched on Friday. (By \"officially,\" I mean publicly; it's been open in beta for about three weeks.)\u003c/p>\n\u003cp>Some of you may remember CHOW as a print magazine. Oddly enough, in today's New York Times CHOW's demise \u003ca href=\"http://www.nytimes.com/2006/09/17/fashion/17good.html\">\u003cstrong>was revisited\u003c/strong>\u003c/a> -- alongside that of Teen People. CHOW ceased publication last year, went online, and was bought by CNET Networks this spring. CNET was smart: they brought over pretty much the entire editorial team, led by Jane Goldman. It's a great group of people, and I'm so happy to be part of it. \u003c/p>\n\u003cp>I could say a lot more, but I won't -- because you should really just go and visit the site. We have great stuff planned -- not all our big features have been rolled out yet. Being online allows for so much creativity and flexibility, and we've got a sharp group of engineers building it all. And for content, we've got a pretty strong lineup (if I do say so myself). We'll be posting new stories and recipes daily, and our blog, the Grinder, is updated often. You may even notice a few familiar names among our contributors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_peppers4_300.jpg\">\u003cbr>Peppers from Happy Quail Farms \u003c/p>\n\u003cp>Much is written about the San Francisco Farmer's Market but nary a word about the humble little \u003cstrong>Menlo Park Farmer's Market\u003c/strong>. Held every Sunday in the parking lots between Santa Cruz Avenue and Menlo Avenue, this little market has grown in the past fifteen years from just a few stands with kettle corn, pomegranate juice and a smattering of produce to a vibrant, active organic market complete with political campaigning, 20 foot high buffaloes and protesting grannies.\u003c/p>\n\u003cp>The first booth I stopped at was \u003cstrong>Happy Quail Farms \u003c/strong>located just over 101 in East Palo Alto. All their produce is organic, naturally grown right there. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_peppers3_kate.jpg\">\u003cbr>Kate from Happy Quail Farms\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_peppers1.jpg\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_peppers2.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_gems.jpg\">\u003cbr>Little Gems - squash from South Africa\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_zapallitos.jpg\">\u003cbr>Zapallitos - Argentinian summer squash\u003c/p>\n\u003cp>The next stand was \u003cstrong>Heirloom Organics \u003c/strong>with a stand so gorgeous, I thought for a moment that I was back in Provence. Grant Brians leads this Hollister farm with 90 percent heirloom variety vegetables. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_heirloom-organics-sign.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_artichokes.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_beets.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_carrots-beets.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_french-carrots.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_mlemon-cucumbers.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_onions.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_peas1.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_radish.jpg\">\u003c/p>\n\u003cp>Not to be forgotten is \u003cstrong>Ella Bella Farms\u003c/strong> and their gorgeous heirloom tomatoes. Ella bella is a small organic family farm in Corralitos (south of Santa Cruz) run by Brandon and Michelle Ross specializing in a variety of organic berries and specialty tomatoes.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_ella-bella-farms.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_tomatoes2.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_tomatoes4.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_tomatoes3.jpg\">\u003c/p>\n\u003cp>I'm not sure if having sharp knives next to the political tables is such a good idea but so far no incidents. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_sharpener2.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_sharpener.jpg\">\u003c/p>\n\u003cp>Other prolific produce...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_apples1.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_apples2.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_apples3.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_concord-grapes1.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_dried-fruit.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_eggplant.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_peppers5.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_peppers6.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_plums3.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_pumpkins.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_radish2.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_squash.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_strawberries.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_thompson-grapes.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_tomatoes7.jpg\">\u003c/p>\n\u003cp>Everything you ever wanted to know about buffaloes... \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_buffalo.jpg\">\u003c/p>\n\u003cp>And the most heartwarming sight of the day - Grannies for Peace! \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_grannies-for-peace_300.jpg\">\u003c/p>\n\u003cp>-------------\u003c/p>\n\u003cp>\u003cstrong>Happy Quail Farms\u003c/strong>\u003cbr>804 Greenn St, East Palo Alto 94303\u003cbr>650-325-0823\u003cbr>\u003ca href=\"mailto:info@happyquailfarms.com\">info@happyquailfarms.com\u003c/a>\u003cbr>\u003ca href=\"http://www.happyquailfarms.com/\">http://www.happyquailfarms.com/\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Heirloom Organics\u003c/strong>\u003cbr>Grant Brians, Hollister \u003cbr>831-637-8497\u003cbr>\u003ca href=\"http://www.ferryplazafarmersmarket.com/markets/farmers/farm_43.php\">web site\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ella Bella Farms\u003c/strong>\u003cbr>Brandon and Michelle Ross \u003cbr>Corralitos, California \u003cbr>\u003ca href=\"http://ellabellafarm.com/\">http://ellabellafarm.com/\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_peppers4_300.jpg\">\u003cbr>Peppers from Happy Quail Farms \u003c/p>\n\u003cp>Much is written about the San Francisco Farmer's Market but nary a word about the humble little \u003cstrong>Menlo Park Farmer's Market\u003c/strong>. Held every Sunday in the parking lots between Santa Cruz Avenue and Menlo Avenue, this little market has grown in the past fifteen years from just a few stands with kettle corn, pomegranate juice and a smattering of produce to a vibrant, active organic market complete with political campaigning, 20 foot high buffaloes and protesting grannies.\u003c/p>\n\u003cp>The first booth I stopped at was \u003cstrong>Happy Quail Farms \u003c/strong>located just over 101 in East Palo Alto. All their produce is organic, naturally grown right there. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_peppers3_kate.jpg\">\u003cbr>Kate from Happy Quail Farms\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_peppers1.jpg\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_peppers2.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_gems.jpg\">\u003cbr>Little Gems - squash from South Africa\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_zapallitos.jpg\">\u003cbr>Zapallitos - Argentinian summer squash\u003c/p>\n\u003cp>The next stand was \u003cstrong>Heirloom Organics \u003c/strong>with a stand so gorgeous, I thought for a moment that I was back in Provence. Grant Brians leads this Hollister farm with 90 percent heirloom variety vegetables. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_heirloom-organics-sign.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_artichokes.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_beets.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_carrots-beets.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_french-carrots.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_mlemon-cucumbers.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_onions.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_peas1.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_radish.jpg\">\u003c/p>\n\u003cp>Not to be forgotten is \u003cstrong>Ella Bella Farms\u003c/strong> and their gorgeous heirloom tomatoes. Ella bella is a small organic family farm in Corralitos (south of Santa Cruz) run by Brandon and Michelle Ross specializing in a variety of organic berries and specialty tomatoes.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_ella-bella-farms.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_tomatoes2.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_tomatoes4.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_tomatoes3.jpg\">\u003c/p>\n\u003cp>I'm not sure if having sharp knives next to the political tables is such a good idea but so far no incidents. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_sharpener2.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_sharpener.jpg\">\u003c/p>\n\u003cp>Other prolific produce...\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_apples1.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_apples2.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_apples3.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_concord-grapes1.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_dried-fruit.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_eggplant.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_peppers5.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_peppers6.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_plums3.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_pumpkins.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_radish2.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_squash.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_strawberries.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_thompson-grapes.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_tomatoes7.jpg\">\u003c/p>\n\u003cp>Everything you ever wanted to know about buffaloes... \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_buffalo.jpg\">\u003c/p>\n\u003cp>And the most heartwarming sight of the day - Grannies for Peace! \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mp_grannies-for-peace_300.jpg\">\u003c/p>\n\u003cp>-------------\u003c/p>\n\u003cp>\u003cstrong>Happy Quail Farms\u003c/strong>\u003cbr>804 Greenn St, East Palo Alto 94303\u003cbr>650-325-0823\u003cbr>\u003ca href=\"mailto:info@happyquailfarms.com\">info@happyquailfarms.com\u003c/a>\u003cbr>\u003ca href=\"http://www.happyquailfarms.com/\">http://www.happyquailfarms.com/\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Heirloom Organics\u003c/strong>\u003cbr>Grant Brians, Hollister \u003cbr>831-637-8497\u003cbr>\u003ca href=\"http://www.ferryplazafarmersmarket.com/markets/farmers/farm_43.php\">web site\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ella Bella Farms\u003c/strong>\u003cbr>Brandon and Michelle Ross \u003cbr>Corralitos, California \u003cbr>\u003ca href=\"http://ellabellafarm.com/\">http://ellabellafarm.com/\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Shiksa Matzo Ball Soup",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/stock-789025.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/stock-787132.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>It's that time of the month. The freezer is overflowing, and I've had it. Given that there are two post-roast chicken carcasses under the frozen mango and buffalo burgers, and to the left of the kaffir lime leaves, I've got what I need to deploy my famous three-step method for making space in the freezer:\u003cbr>1. Cook and eat half box of perogies. (I boiled them and then slathered them with onions sauteed in butter, then added parmesan, then sat down to watch Dr. Phil. Yum. I mean about the perogies, not Dr. Phil.).\u003cbr>2. Remove and drink half bottle of vodka. (No, Kim had nothing to do with this.)\u003cbr>3. Make my famous Shiksa Matzo Ball Soup.\u003c/p>\n\u003cp>And here are the steps to making Shiksa Matzo Ball Soup, aka Matzo Ball Soup a la Laslocky:\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/stock2-775452.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/stock2-773810.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Step 1: Stock \u003cbr>Two chicken carcasses, carrots, a parsnip or two that had been hiding in the bottom of the vegetable drawer, an onion, some peppercorns, celery with leaves, bay leaf. Cover with water and simmer the hell out of it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, before I get to the next part, let me tell you about my matzo ball soup history. For years, my dad has made it, and it was only when I was well into my twenties and decided to make it myself AND FOLLOW THE DIRECTIONS that I discovered that matzo balls are supposed to be soft. And fluffy. And really like a little slice of heaven. My dad is an impatient cook: the steak is always bloody, the eggs are always runny, and now, I know, the matzoh balls are always hard. Anyway, it was quite a revelation when I discovered (and later confirmed at a Jewish deli) that matzo balls are supposed to be like Barbie-sized down pillows, only round, not roughly the consistency of a chunk of parmesan cheese.\u003c/p>\n\u003cp>Anyway.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bacon-770283.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bacon-768749.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Step 2: Fry the bacon\u003c/p>\n\u003cp>Yep, you heard that right. Now usually I would dispense with that step because I would already have bacon fat on hand, in a tin next to the stove. I'm Hungarian, and that's what we do, because bacon fat is love. But lately I've been a bad Hungarian and I don't have a tin of bacon fat next to the stove. Needless to say, I've not had much love, either.\u003c/p>\n\u003cp>Once the bacon is fried, reserve the bacon for another occasion. Like Passover.\u003c/p>\n\u003cp>Or just eat it because it's only four pieces.\u003c/p>\n\u003cp>Now you have a beautiful puddle of bacon fat -- just about two tablespoons. But before you continue and give cardiac arrest to the nearest Jewish grandmother, let it cool.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/matzo-790948.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/matzo-789302.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Step 3: Make the matzo balls\u003cbr>The package directions are great, just replace the vegetable oil called for with bacon fat. Blend 2 T bacon fat, two lightly beaten eggs, half cup matzo meal, a little salt, and 2 T chicken stock.\u003c/p>\n\u003cp>Cover and place in the refrigerator for 15 minutes, and meanwhile bring a pot of water to a boil.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/balls-788992.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/balls-787712.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Make the matzo balls by rolling them in your palm -- each one should be about one inch in diameter, so you should have a total of 8.\u003c/p>\n\u003cp>Cook them in the boiling water, covered, for 30-40 minutes. (Until they're soft, Daddy, SOFT.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/soup-747138.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/soup-742666.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Step 4: Combine balls and soup\u003c/p>\n\u003cp>Et voila. Matzo ball soup that increases your cholesterol and makes Jewish grandmas the world over roll over twice in their graves.\u003c/p>\n\u003cp>It's that good!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>P.S. In all fairness, I do have to give Papa Laslocky credit this recipe, even though he isn't a shiksa. He still doesn't cook the balls for long enough, but he did introduce the bacon fat idea, good Hungarian that he is.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/stock-789025.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/stock-787132.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>It's that time of the month. The freezer is overflowing, and I've had it. Given that there are two post-roast chicken carcasses under the frozen mango and buffalo burgers, and to the left of the kaffir lime leaves, I've got what I need to deploy my famous three-step method for making space in the freezer:\u003cbr>1. Cook and eat half box of perogies. (I boiled them and then slathered them with onions sauteed in butter, then added parmesan, then sat down to watch Dr. Phil. Yum. I mean about the perogies, not Dr. Phil.).\u003cbr>2. Remove and drink half bottle of vodka. (No, Kim had nothing to do with this.)\u003cbr>3. Make my famous Shiksa Matzo Ball Soup.\u003c/p>\n\u003cp>And here are the steps to making Shiksa Matzo Ball Soup, aka Matzo Ball Soup a la Laslocky:\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/stock2-775452.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/stock2-773810.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Step 1: Stock \u003cbr>Two chicken carcasses, carrots, a parsnip or two that had been hiding in the bottom of the vegetable drawer, an onion, some peppercorns, celery with leaves, bay leaf. Cover with water and simmer the hell out of it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, before I get to the next part, let me tell you about my matzo ball soup history. For years, my dad has made it, and it was only when I was well into my twenties and decided to make it myself AND FOLLOW THE DIRECTIONS that I discovered that matzo balls are supposed to be soft. And fluffy. And really like a little slice of heaven. My dad is an impatient cook: the steak is always bloody, the eggs are always runny, and now, I know, the matzoh balls are always hard. Anyway, it was quite a revelation when I discovered (and later confirmed at a Jewish deli) that matzo balls are supposed to be like Barbie-sized down pillows, only round, not roughly the consistency of a chunk of parmesan cheese.\u003c/p>\n\u003cp>Anyway.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/bacon-770283.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/bacon-768749.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Step 2: Fry the bacon\u003c/p>\n\u003cp>Yep, you heard that right. Now usually I would dispense with that step because I would already have bacon fat on hand, in a tin next to the stove. I'm Hungarian, and that's what we do, because bacon fat is love. But lately I've been a bad Hungarian and I don't have a tin of bacon fat next to the stove. Needless to say, I've not had much love, either.\u003c/p>\n\u003cp>Once the bacon is fried, reserve the bacon for another occasion. Like Passover.\u003c/p>\n\u003cp>Or just eat it because it's only four pieces.\u003c/p>\n\u003cp>Now you have a beautiful puddle of bacon fat -- just about two tablespoons. But before you continue and give cardiac arrest to the nearest Jewish grandmother, let it cool.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/matzo-790948.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/matzo-789302.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Step 3: Make the matzo balls\u003cbr>The package directions are great, just replace the vegetable oil called for with bacon fat. Blend 2 T bacon fat, two lightly beaten eggs, half cup matzo meal, a little salt, and 2 T chicken stock.\u003c/p>\n\u003cp>Cover and place in the refrigerator for 15 minutes, and meanwhile bring a pot of water to a boil.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/balls-788992.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/balls-787712.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Make the matzo balls by rolling them in your palm -- each one should be about one inch in diameter, so you should have a total of 8.\u003c/p>\n\u003cp>Cook them in the boiling water, covered, for 30-40 minutes. (Until they're soft, Daddy, SOFT.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/soup-747138.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/soup-742666.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Step 4: Combine balls and soup\u003c/p>\n\u003cp>Et voila. Matzo ball soup that increases your cholesterol and makes Jewish grandmas the world over roll over twice in their graves.\u003c/p>\n\u003cp>It's that good!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>P.S. In all fairness, I do have to give Papa Laslocky credit this recipe, even though he isn't a shiksa. He still doesn't cook the balls for long enough, but he did introduce the bacon fat idea, good Hungarian that he is.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/winedinedonate-790916.png\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/winedinedonate-789212.png\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>Years ago I worked in a homeless shelter. To say it was a frustrating job would be an understatement. On a daily basis I saw people who could not manage to take care of themselves and their families, no matter how hard I and my coworkers tried to help them. Successes were few and far between.\u003c/p>\n\u003cp>One day I got a flat tire and when the tow truck driver arrived we immediately recognized one another from our time together at the shelter. It was such a great moment to hear him tell me how well things were going. I could tell that the only thing more gratifying than my feeling that somehow I had succeeded, was his feeling that the tables were now turned, and he finally got a chance--not to thank me, but to help me. \u003c/p>\n\u003cp>The biggest thing I miss about my job in the shelter is dinner. Oh it was mostly lousy food donated by well-meaning church groups. \"Hot dish\" my colleague used to say when people would ask \"What's for dinner?\" But the feeling of doing good in such a direct way, by serving hungry people food was powerful. If you've ever served a meal to the homeless you know what I mean. Just being around people who don't eat three square meals a day is humbling. \u003c/p>\n\u003cp>The fact that hunger is still an issue in America is shameful. But you can do something about it. Epicurious has put together a great program to help feed our nations neediest kids through America's Second Harvest. \u003c/p>\n\u003cp>1. Go to the \u003cb>\u003ca href=\"https://www.wolff-smg.net/winedine/\">Epicurious party at Michael Mina\u003c/a>\u003c/b> on September 18th to enjoy a great meal and great company. Michael Mina was chosen as Chef of the Year in 2005 by \u003ci>both\u003c/i> Bon Appetit and San Francisco magazine. See what all the fuss is about! This is a great chance to dine at Michael Mina and make a charitable contribution at the same time. The menu looks terrific!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Ahi Tuna Carpaccio\u003c/b>\u003cbr>Heirloom Tomatoes, Basil Pesto\u003c/p>\n\u003cp>\u003cb>Tapioca Crusted Tai Snapper\u003c/b>\u003cbr>Dried Fruit Basmati Rice, Chili Lime Vinaigrette\u003c/p>\n\u003cp>\u003cb>Duet of Beef\u003c/b>\u003cbr>Roasted Fillet, Worcestershire Braised Short rib\u003cbr>Horseradish Whipped Potatoes\u003c/p>\n\u003cp>\u003cb>Local Strawberry Shortcake\u003c/b>\u003cbr>Buttermilk Biscuit, Chantilly \u003c/p>\n\u003cp>2. Throw a dinner party using menus (and wine suggestions) from renowned chefs, and collect contributions from your grateful and lucky guests. Find all the details \u003cb>\u003ca href=\"http://www.epicurious.com/features/winedinedonate/september06/tools\">here\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>3. While not nearly as much fun as the first two ideas, you can simply donate directly to the nation's largest \u003cb>\u003ca href=\"https://secure2.convio.net/a2h/site/Donation?ACTION=SHOW_DONATION_OPTIONS&CAMPAIGN_ID=1282\">food bank\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Whichever you choose, enjoy the feeling of making a difference and helping out, because that is truly fulfilling.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/winedinedonate-790916.png\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/winedinedonate-789212.png\" border=\"0\" alt=\"\">\u003c/a>\u003cbr>Years ago I worked in a homeless shelter. To say it was a frustrating job would be an understatement. On a daily basis I saw people who could not manage to take care of themselves and their families, no matter how hard I and my coworkers tried to help them. Successes were few and far between.\u003c/p>\n\u003cp>One day I got a flat tire and when the tow truck driver arrived we immediately recognized one another from our time together at the shelter. It was such a great moment to hear him tell me how well things were going. I could tell that the only thing more gratifying than my feeling that somehow I had succeeded, was his feeling that the tables were now turned, and he finally got a chance--not to thank me, but to help me. \u003c/p>\n\u003cp>The biggest thing I miss about my job in the shelter is dinner. Oh it was mostly lousy food donated by well-meaning church groups. \"Hot dish\" my colleague used to say when people would ask \"What's for dinner?\" But the feeling of doing good in such a direct way, by serving hungry people food was powerful. If you've ever served a meal to the homeless you know what I mean. Just being around people who don't eat three square meals a day is humbling. \u003c/p>\n\u003cp>The fact that hunger is still an issue in America is shameful. But you can do something about it. Epicurious has put together a great program to help feed our nations neediest kids through America's Second Harvest. \u003c/p>\n\u003cp>1. Go to the \u003cb>\u003ca href=\"https://www.wolff-smg.net/winedine/\">Epicurious party at Michael Mina\u003c/a>\u003c/b> on September 18th to enjoy a great meal and great company. Michael Mina was chosen as Chef of the Year in 2005 by \u003ci>both\u003c/i> Bon Appetit and San Francisco magazine. See what all the fuss is about! This is a great chance to dine at Michael Mina and make a charitable contribution at the same time. The menu looks terrific!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Ahi Tuna Carpaccio\u003c/b>\u003cbr>Heirloom Tomatoes, Basil Pesto\u003c/p>\n\u003cp>\u003cb>Tapioca Crusted Tai Snapper\u003c/b>\u003cbr>Dried Fruit Basmati Rice, Chili Lime Vinaigrette\u003c/p>\n\u003cp>\u003cb>Duet of Beef\u003c/b>\u003cbr>Roasted Fillet, Worcestershire Braised Short rib\u003cbr>Horseradish Whipped Potatoes\u003c/p>\n\u003cp>\u003cb>Local Strawberry Shortcake\u003c/b>\u003cbr>Buttermilk Biscuit, Chantilly \u003c/p>\n\u003cp>2. Throw a dinner party using menus (and wine suggestions) from renowned chefs, and collect contributions from your grateful and lucky guests. Find all the details \u003cb>\u003ca href=\"http://www.epicurious.com/features/winedinedonate/september06/tools\">here\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>3. While not nearly as much fun as the first two ideas, you can simply donate directly to the nation's largest \u003cb>\u003ca href=\"https://secure2.convio.net/a2h/site/Donation?ACTION=SHOW_DONATION_OPTIONS&CAMPAIGN_ID=1282\">food bank\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Whichever you choose, enjoy the feeling of making a difference and helping out, because that is truly fulfilling.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
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},
"californiareport": {
"id": "californiareport",
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"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
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},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
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"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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"id": "fresh-air",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"meta": {
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"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. ",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
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