window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"stephanie": {
"type": "authors",
"id": "5010",
"meta": {
"index": "authors_1716337520",
"id": "5010",
"found": true
},
"name": "Stephanie Lucianovic",
"firstName": "Stephanie",
"lastName": "Lucianovic",
"slug": "stephanie",
"email": "svwl22@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "A former picky eater, Stephanie V.W. Lucianovic is a writer, editor, and lapsed cheesemonger in the San Francisco Bay Area. A culinary school grad with an English lit degree, she has written for CNN.com, MSNBC.com, Popular Science, The New York Times, The Washington Post, and The Boston Globe. Additionally, she has been writing for KQED's Bay Area Bites since its inception and is the website editor for KQED's Emmy-award winning show \"Check, Please! Bay Area.\"\r\n\r\nStephanie was an original recapper at Television Without Pity and worked on a line of cookbooks for William-Sonoma as well as in the back kitchen of a Jacques Pépin cooking show. Her first book, \u003cem>\u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1336686296&sr=8-1\">SUFFERING SUCCOTASH: A Picky Eater's Quest To Understand Why We Hate the Foods We Hate\u003c/a>\u003c/em> (Perigee Books, 2012) is a non-fiction narrative and a heartfelt and humorous exposé on the inner lives of picky eaters that Scientific American called \"hilarious\" and \"the perfect popular science book for a reader that doesn't think he or she wants to read a popular science book.\"\r\n\r\nStephanie lives in Menlo Park with her husband, three-year-old son, assorted cats, and has been blogging at \u003ca href=\"http://www.grubreport.com\">The Grub Report\u003c/a> for over a decade. \r\n\r\nFollow her on Twitter at \u003ca href=\"https://twitter.com/grubreport\">@grubreport\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g",
"twitter": "grubreport",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Lucianovic | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie"
},
"kim-laidlaw": {
"type": "authors",
"id": "5015",
"meta": {
"index": "authors_1716337520",
"id": "5015",
"found": true
},
"name": "Kim Laidlaw",
"firstName": "Kim",
"lastName": "Laidlaw",
"slug": "kim-laidlaw",
"email": "kim_laidlaw@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twitter": null,
"facebook": "kimilaw",
"instagram": null,
"linkedin": "kimlaidlaw",
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kim Laidlaw | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kim-laidlaw"
},
"jennifer-maiser": {
"type": "authors",
"id": "5019",
"meta": {
"index": "authors_1716337520",
"id": "5019",
"found": true
},
"name": "Jennifer Maiser",
"firstName": "Jennifer",
"lastName": "Maiser",
"slug": "jennifer-maiser",
"email": "jen@lifebeginsat30.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003cstrong>\"My passion for food began young.\"\u003c/strong>\r\n\r\nI am the editor of the influential website \u003ca href=\"http://www.eatlocalchallenge.com\">www.EatLocalChallenge.com\u003c/a> which encourages readers to support local farmers and producers. \r\n\r\nI began my personal website, \u003ca href=\"http://www.lifebeginsat30.com\">Life Begins at 30\u003c/a>, in 2003.\r\n\r\nI have been published in \u003cem>Edible San Francisco\u003c/em> and \u003cem>Fine Cooking\u003c/em>, write regularly for Bay Area Bites, \u003ca href=\"http://www.seriouseats.com/user/profile/jen_maiser\">Serious Eats\u003c/a>, and have been quoted in many nationwide publications. Photography is a passion, and I have had photos printed in \u003cem>National Geographic Traveler\u003c/em> and \u003cem>Travel + Leisure\u003c/em>.\r\n\r\nI contributed to a Williams-Sonoma cookbook: \u003ca href=\"http://www.williams-sonoma.com/products/cooking-from-the-farmers-market-cookbook/\">Cooking from the Farmers' Market\u003c/a>, which was released in February 2010.\r\n\r\nI live in San Francisco, California and can often be found at local farmers markets seeking out the best of what's in season and chatting with farmers.",
"avatar": "https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Jennifer Maiser | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7a725b78e1c0fabf53d7d24653474df8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/jennifer-maiser"
},
"amy-sherman": {
"type": "authors",
"id": "5020",
"meta": {
"index": "authors_1716337520",
"id": "5020",
"found": true
},
"name": "Amy Sherman",
"firstName": "Amy",
"lastName": "Sherman",
"slug": "amy-sherman",
"email": "cookingwithamyblog@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Amy Sherman began blogging in 2003, because all her\r\nfriends and family were constantly asking her where\r\nand what to eat. Three months after it launched,\r\nForbes chose her blog, \u003cstrong>Cooking with Amy\u003c/strong>, as one of the\r\ntop five best food blogs, praising her writing as\r\n“smart, cozy and witty”. Since then her blog has been\r\nfeatured and recipes reprinted in many newspapers and\r\nmagazines in the U.S. and the world.\r\n\r\nIn addition to regularly updating her blog, Amy is a\r\nguest contributor to the Epicurious.com blog, and\r\nContributing Editor of Glam Dish. She also writes\r\nrestaurant reviews for SF Station.\r\n\r\nHer focus on \u003cstrong>Bay Area Bites\u003c/strong> is primarily cookbook\r\nreviews along with some interviews and current events.\r\n\r\nAmy is a recipe developer and freelance food writer.\r\nShe is author of \u003cstrong>WinePassport: Portugal\u003c/strong> and wrote the new introduction to the classic cookbook, \u003cstrong>Jane Grigson’s Vegetable Book\u003c/strong>, published by the University of Nebraska Press. She recently completed 45 recipes for a Williams-Sonoma cookbook and wrote her first piece for VIA magazine.\r\n\r\nShe is currently serving on the board of the San Francisco Professional Food Society and is a member of the International Association of Culinary Professionals. Amy lives in San Francisco with her husband, tech journalist Lee Sherman.",
"avatar": "https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Amy Sherman | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/amy-sherman"
},
"laura-pauli": {
"type": "authors",
"id": "5024",
"meta": {
"index": "authors_1716337520",
"id": "5024",
"found": true
},
"name": "Cucina Testa Rossa",
"firstName": "Laura",
"lastName": "Pauli",
"slug": "laura-pauli",
"email": "laura@cucinatestarossa.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "After a decade in Silicon Valley, Laura traded her keyboard for a cutting board and moved to New York City to immerse herself in food and wine studies and restaurant operations. She graduated from the French Culinary Institute where she studied under Master Chefs Jacques Pépin, André Soltner, Alain Sailhac, and Master Sommelier Andrea Immer. While in New York, Laura cooked with some of the world's most highly acclaimed chefs including Mario Lohninger (Danube), Morimoto, Mark Franz & Emily Luchetti (Farallon), Michael Romano (Union Square Café), Mario Batali, Marcella Hazan, Jonathan Cartwright (White Barn Inn), Martin Heierling (Bellagio), Dave Pasternack (Esca), Richard Reddington (Redd, Auberge du Soleil), and the legendary Alice Waters (Chez Panisse). \r\n\r\nAfter working as the Back Kitchen Chef of Jacques Pépin's PBS cooking show, \"Fast Food, My Way\", Laura moved to France to cook her way around the country. She cooked at the Cannes Film Festival, then to the northwest corner of France, to Britanny, to cook on a lobster boat, then east to Paris to the world famous Pierre Hermé Patisserie where she made thousands of his macarons every day! Laura cooked for the fabulous Olivia de Havilland and interned at 3 Michelin Star Le Cinq under Chef Philippe Legendre and Pastry Chef Fabrice Lecleir. Laura was the executive chef and cooking instructor at the DaVinci Code chateau outside of Paris where she was on set during the filming of the movie. \r\n\r\nIn Fall 2007, Laura worked on Jacques Pepin’s most recent PBS television series as prop and food stylist. \"More Fast Food, My Way\" should air in the Spring of 2008. “My Keyboard for a Cutting Board ~ Adventures in a French kitchen v1.0”, Laura’s first book highlights her first three months cooking in France, was published in Summer 2006. Convivialité is her second book and will hopefully be published in the fall.\r\n\r\nLaura now splits her time between Paris and the San Francisco Bay Area doing private chefing, teaching cooking classes and leading market tours when in Paris. Bon Appetit!",
"avatar": "https://secure.gravatar.com/avatar/4ed37c5a0d061ee7a787db403b2480c6?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Cucina Testa Rossa | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/4ed37c5a0d061ee7a787db403b2480c6?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/4ed37c5a0d061ee7a787db403b2480c6?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/laura-pauli"
},
"bayareabites": {
"type": "authors",
"id": "5083",
"meta": {
"index": "authors_1716337520",
"id": "5083",
"found": true
},
"name": "KQED Food Staff",
"firstName": "Bay Area",
"lastName": "Bites",
"slug": "bayareabites",
"email": "bayareabites@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Bay Area Bites (BAB), KQED's public media food blog, feeds you visually compelling food-related stories, news, recipes and reviews from the San Francisco Bay Area and beyond.",
"avatar": "https://secure.gravatar.com/avatar/1e91f8b8c3d54b061392cbdc4323f3cda789b96488fbcac74b3616d27f92a95f?s=600&d=blank&r=g",
"twitter": "bayareabites",
"bluesky": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"contributor"
]
},
{
"site": "bayareabites",
"roles": [
"administrator"
]
},
{
"site": "food",
"roles": [
"author"
]
}
],
"headData": {
"title": "KQED Food Staff | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/1e91f8b8c3d54b061392cbdc4323f3cda789b96488fbcac74b3616d27f92a95f?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/1e91f8b8c3d54b061392cbdc4323f3cda789b96488fbcac74b3616d27f92a95f?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/bayareabites"
}
},
"pagesReducer": {
"bayareabites_category_food-and-drink": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"score": 11.302495
},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"title": "Bay Area Bites Food + Drink",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 136
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=food-and-drink",
"seeMore": false,
"paginated": true,
"page": 136
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_355": {
"type": "posts",
"id": "bayareabites_355",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "355",
"score": null,
"sort": [
1151862300000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1151862300,
"format": "aside",
"disqusTitle": "An Embarrassment of Squashes",
"title": "An Embarrassment of Squashes",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>For a dinner party last night, squash was on the menu. Also: pork tenderloin. But squash was the main guest, in many forms. \u003c/p>\n\u003cp>This is because at the farmer's market yesterday, I was frantically looking for squash blossoms -- and all I could find were these tiny, beautiful unopened buds (and I'm sorry, I can't remember the name of the farm -- the stand is next to Mariquita). \u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/squashblossoms-777729.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/squashblossoms-774499.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I asked what they could be used for -- I was in a stuff-with-ricotta-and-fry mindset and these were obviously way too tiny for that -- and the guy told me that \u003ca href=\"http://www.a16sf.com/\">\u003cb>A16\u003c/b>\u003c/a> had requested them from the farm -- to be larded generously into risotto or sprinkled over pizza. So I bought a basketful and went on my way. Of course, I did find the bigger squash blossoms over at \u003ca href=\"http://www.mariquita.com/\">\u003cb>Mariquita\u003c/b>\u003c/a> soon after.\u003c/p>\n\u003cp>It's a lovely aspect of the relationship between our local farms and local restaurants -- working together and willing to experiment with different produce, then passing the benefits along to home chefs as well as the restaurant patrons. \u003c/p>\n\u003cp>Since I'm ailing -- a cold has robbed me of all sense of taste -- I can't describe what they tasted like. But they were delicate and light and quite beautiful in risotto. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The bigger blossoms were also delicious (to those who have the capacity to taste). Stuffed with ricotta and dusted with seasoned flour, then lightly fried in olive oil. We ate them almost right out of the pan.\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/squashstuffing-754958.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/squashstuffing-750101.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/squashfried-770648.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/squashfried-769382.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Plus grilled baby squash -- these were like candy.\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/squashgrilled-768222.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/squashgrilled-766890.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Yes, much squashy delight.\u003c/p>\n\n",
"disqusIdentifier": "355 http://blogs.kqed.org/bayareabites/2006/07/02/an-embarrassment-of-squashes/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/07/02/an-embarrassment-of-squashes/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 265,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1151862300,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "For a dinner party last night, squash was on the menu. Also: pork tenderloin. But squash was the main guest, in many forms. This is because at the farmer's market yesterday, I was frantically looking for squash blossoms -- and all I could find were these tiny, beautiful unopened buds (and I'm sorry, I can't",
"title": "An Embarrassment of Squashes | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "An Embarrassment of Squashes",
"datePublished": "2006-07-02T10:45:00-07:00",
"dateModified": "2006-07-02T10:45:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "an-embarrassment-of-squashes",
"status": "publish",
"path": "/bayareabites/355/an-embarrassment-of-squashes",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For a dinner party last night, squash was on the menu. Also: pork tenderloin. But squash was the main guest, in many forms. \u003c/p>\n\u003cp>This is because at the farmer's market yesterday, I was frantically looking for squash blossoms -- and all I could find were these tiny, beautiful unopened buds (and I'm sorry, I can't remember the name of the farm -- the stand is next to Mariquita). \u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/squashblossoms-777729.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/squashblossoms-774499.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>I asked what they could be used for -- I was in a stuff-with-ricotta-and-fry mindset and these were obviously way too tiny for that -- and the guy told me that \u003ca href=\"http://www.a16sf.com/\">\u003cb>A16\u003c/b>\u003c/a> had requested them from the farm -- to be larded generously into risotto or sprinkled over pizza. So I bought a basketful and went on my way. Of course, I did find the bigger squash blossoms over at \u003ca href=\"http://www.mariquita.com/\">\u003cb>Mariquita\u003c/b>\u003c/a> soon after.\u003c/p>\n\u003cp>It's a lovely aspect of the relationship between our local farms and local restaurants -- working together and willing to experiment with different produce, then passing the benefits along to home chefs as well as the restaurant patrons. \u003c/p>\n\u003cp>Since I'm ailing -- a cold has robbed me of all sense of taste -- I can't describe what they tasted like. But they were delicate and light and quite beautiful in risotto. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The bigger blossoms were also delicious (to those who have the capacity to taste). Stuffed with ricotta and dusted with seasoned flour, then lightly fried in olive oil. We ate them almost right out of the pan.\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/squashstuffing-754958.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/squashstuffing-750101.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/squashfried-770648.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/squashfried-769382.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Plus grilled baby squash -- these were like candy.\u003cbr>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/squashgrilled-768222.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/squashgrilled-766890.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Yes, much squashy delight.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/355/an-embarrassment-of-squashes",
"authors": [
"5083"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_354": {
"type": "posts",
"id": "bayareabites_354",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "354",
"score": null,
"sort": [
1151751360000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1151751360,
"format": "aside",
"disqusTitle": "Mojo in Montchanin",
"title": "Mojo in Montchanin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/300_wine-cherries.gif\">\u003cbr>\u003cem>Chilled white wine and cherries on the bank of the Canal du Midi in Montchanin, Burgundy. The barge, Libertijn of Alphen, in the background.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://cucinatestarossa.blogs.com/weblog/2006/06/fte_de_la_musiq.html\">\u003cstrong>Fete de la Musique\u003c/strong>\u003c/a> was celebrated across France last Thursday but some celebrations continued into the weekend. Fortunately for me, one such celebration was just across the road from where my friends D & E moored their barge in a tiny town called Montchanin on the Canal du Centre in the heart of Burgundy wine country.\u003c/p>\n\u003cp>And we can't forget \u003ca href=\"http://fifaworldcup.yahoo.com/06/en/\">\u003cstrong>World Cup fever\u003c/strong>\u003c/a> that has embroiled this entire planet with the exception of one major world power, so much so that when I called a colleague in Germany yesterday, I was admonished for disturbing him one hour before the Germany-Argentina match. So last Friday it was World Cup, Saturday it was local Fete de la Musique and Sunday it was back to World Cup. All on a barge. In Burgundy. Surrounded by vineyards. And beautiful wine. And oozy unctuous cheese. And great, fun friends. This I could do.\u003c/p>\n\u003cp>Saturday's festivities included a huge buffet dinner for the entire town (of a few hundred), local traditional dance, fireworks and a huge bonfire. We showed up completely prepared, and rather conspicuously as it turns out, with a table, 6 chairs, 6 wine glasses, and a cooler of wine and snacks. It seems the only thing we didn't bring was an umbrella... the one thing we really needed. Well that and the wine! However it takes more than a few drops of water to dampen any French festivity so the bonfire roared, the dancers danced, the accordions squeezed and the music poured out into the night.\u003c/p>\n\u003cp>For dinner Sunday evening, \u003cem>after \u003c/em>the England-somebody soccer match of course, we thought it'd be fun to fire up the barbeque and do some serious grilling. E and I had bought a pork loin the day before and changed our mind a few hundred times as to just how this was going to end up in our tummies. After listening to our back and forth, D, the grill-meister, whipped out his Steve Raichlen's grill bible and tossed it our way. Mojo-marinated pork was the winning recipe so we set out with great gusto juicing limes and oranges, slicing garlic and measuring spices. D grilled it to perfection and we dined by candlelight al fresco (\"en plein air\" doesn't have the same panache) on the banks of the canal next to the barge....\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/300_dinner-candle-764978.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/300_dinner-candle-763909.gif\" border=\"0\">\u003c/a>\u003cbr>\u003cem>dining alfresco....\u003c/em>\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/140_bonfire2-704529.gif\" border=\"0\">....\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/140_bonfire1-757595.gif\" border=\"0\">\u003cbr>\u003cem>the bonfire before..... and after\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/300_festival_dinner2-751411.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/300_festival_dinner2-749992.gif\" border=\"0\">\u003c/a>\u003cbr>\u003cem>the whole town turned out for dinner including the young...\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/300_festival_dinner1-732939.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/300_festival_dinner1-731402.gif\" border=\"0\">\u003c/a>\u003cbr>\u003cem>and young at heart...\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/300_festival_band-719759.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/300_festival_band-717927.gif\" border=\"0\">\u003c/a>\u003cbr>\u003cem>the band complete with *three* accordians!\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/300_festival_dancing4-772908.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/300_festival_dancing4-771323.gif\" border=\"0\">\u003c/a>\u003cbr>\u003cem>the dance of the red ballons...\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/300_festival_dancing1-742585.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/300_festival_dancing1-739653.gif\" border=\"0\">\u003c/a>\u003cbr>\u003cem>more traditional dance...\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/300_fireworks1-749702.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/300_fireworks1-747350.gif\" border=\"0\">\u003c/a>\u003cbr>\u003cem>and the grand finale fireworks!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Mojo-Marinated Pork\u003c/strong>\u003cbr>\u003cem>adapted from Steve Raichlen\u003c/em>\u003c/p>\n\u003cp>2 or 3 - 1.5 lb pork tenderloins\u003cbr>1/2 cup olive oil\u003cbr>1/2 head (8 large) garlic cloves\u003cbr>1 tbsp cumin, more or less as you prefer\u003cbr>1/3 cup lime juice\u003cbr>1/2 cup orange juice\u003cbr>1/3 cup water\u003cbr>a few shakes (2 tsp) coarse sea salt\u003cbr>quite a few grinds (1/2 tsp) fresh ground black pepper\u003c/p>\n\u003cp>now here is where we were a bit distracted by the soccer game (ok, it was the wine!) and forgot to add these two ingredients, but it was still delicious!\u003c/p>\n\u003cp>1/2 tsp ground oregano\u003cbr>1/4 cup chopped cilantro or mint\u003c/p>\n\u003cp>1. Heat the olive oil on medium heat and add the garlic and cumin. Cook until the garlic is golden brown. Don't let it get too brown or it will turn bitter.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/300_pork_garlic-756831.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/300_pork_garlic-755306.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>2. Stir in the lime and orange juice, salt, pepper, water - and oregano if you remember it!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/300_pork_garlic2-783631.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/300_pork_garlic2-781490.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>3. Bring it to a boil, then turn off heat and let cool. Once cooled, stir on cilantro.\u003c/p>\n\u003cp>4. Marinate pork loins in half the marinade for 3 hours up to overnight. We marinated it for about 3 hours.\u003c/p>\n\u003cp>5. Preheat the grill to high. Oil the grill.\u003c/p>\n\u003cp>6. Cook the pork for 3-4 minutes on each side for a total of 12-16 minutes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/300_pork_grilled2-704778.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/300_pork_grilled2-702939.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>7. Take it off the grill and let it rest for 10-15 minutes covered loosely with foil.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/300_pork_sliced2-746222.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/300_pork_sliced2-744722.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>8. Slice the loin crosswise on an angle and pour over the remaining marinade.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/300_pork_sliced-729000.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/300_pork_sliced-722450.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bon Appetit from Burgundy!\u003c/p>\n\n",
"disqusIdentifier": "354 http://blogs.kqed.org/bayareabites/2006/07/01/mojo-in-montchanin/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/07/01/mojo-in-montchanin/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 715,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 33
},
"modified": 1151751360,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Chilled white wine and cherries on the bank of the Canal du Midi in Montchanin, Burgundy. The barge, Libertijn of Alphen, in the background. Fete de la Musique was celebrated across France last Thursday but some celebrations continued into the weekend. Fortunately for me, one such celebration was just across the road from where my",
"title": "Mojo in Montchanin | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Mojo in Montchanin",
"datePublished": "2006-07-01T03:56:00-07:00",
"dateModified": "2006-07-01T03:56:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "mojo-in-montchanin",
"status": "publish",
"path": "/bayareabites/354/mojo-in-montchanin",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/300_wine-cherries.gif\">\u003cbr>\u003cem>Chilled white wine and cherries on the bank of the Canal du Midi in Montchanin, Burgundy. The barge, Libertijn of Alphen, in the background.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://cucinatestarossa.blogs.com/weblog/2006/06/fte_de_la_musiq.html\">\u003cstrong>Fete de la Musique\u003c/strong>\u003c/a> was celebrated across France last Thursday but some celebrations continued into the weekend. Fortunately for me, one such celebration was just across the road from where my friends D & E moored their barge in a tiny town called Montchanin on the Canal du Centre in the heart of Burgundy wine country.\u003c/p>\n\u003cp>And we can't forget \u003ca href=\"http://fifaworldcup.yahoo.com/06/en/\">\u003cstrong>World Cup fever\u003c/strong>\u003c/a> that has embroiled this entire planet with the exception of one major world power, so much so that when I called a colleague in Germany yesterday, I was admonished for disturbing him one hour before the Germany-Argentina match. So last Friday it was World Cup, Saturday it was local Fete de la Musique and Sunday it was back to World Cup. All on a barge. In Burgundy. Surrounded by vineyards. And beautiful wine. And oozy unctuous cheese. And great, fun friends. This I could do.\u003c/p>\n\u003cp>Saturday's festivities included a huge buffet dinner for the entire town (of a few hundred), local traditional dance, fireworks and a huge bonfire. We showed up completely prepared, and rather conspicuously as it turns out, with a table, 6 chairs, 6 wine glasses, and a cooler of wine and snacks. It seems the only thing we didn't bring was an umbrella... the one thing we really needed. Well that and the wine! However it takes more than a few drops of water to dampen any French festivity so the bonfire roared, the dancers danced, the accordions squeezed and the music poured out into the night.\u003c/p>\n\u003cp>For dinner Sunday evening, \u003cem>after \u003c/em>the England-somebody soccer match of course, we thought it'd be fun to fire up the barbeque and do some serious grilling. E and I had bought a pork loin the day before and changed our mind a few hundred times as to just how this was going to end up in our tummies. After listening to our back and forth, D, the grill-meister, whipped out his Steve Raichlen's grill bible and tossed it our way. Mojo-marinated pork was the winning recipe so we set out with great gusto juicing limes and oranges, slicing garlic and measuring spices. D grilled it to perfection and we dined by candlelight al fresco (\"en plein air\" doesn't have the same panache) on the banks of the canal next to the barge....\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/300_dinner-candle-764978.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/300_dinner-candle-763909.gif\" border=\"0\">\u003c/a>\u003cbr>\u003cem>dining alfresco....\u003c/em>\u003c/p>\n\u003cp>\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/140_bonfire2-704529.gif\" border=\"0\">....\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/140_bonfire1-757595.gif\" border=\"0\">\u003cbr>\u003cem>the bonfire before..... and after\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/300_festival_dinner2-751411.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/300_festival_dinner2-749992.gif\" border=\"0\">\u003c/a>\u003cbr>\u003cem>the whole town turned out for dinner including the young...\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/300_festival_dinner1-732939.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/300_festival_dinner1-731402.gif\" border=\"0\">\u003c/a>\u003cbr>\u003cem>and young at heart...\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/300_festival_band-719759.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/300_festival_band-717927.gif\" border=\"0\">\u003c/a>\u003cbr>\u003cem>the band complete with *three* accordians!\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/300_festival_dancing4-772908.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/300_festival_dancing4-771323.gif\" border=\"0\">\u003c/a>\u003cbr>\u003cem>the dance of the red ballons...\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/300_festival_dancing1-742585.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/300_festival_dancing1-739653.gif\" border=\"0\">\u003c/a>\u003cbr>\u003cem>more traditional dance...\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/300_fireworks1-749702.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/300_fireworks1-747350.gif\" border=\"0\">\u003c/a>\u003cbr>\u003cem>and the grand finale fireworks!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Mojo-Marinated Pork\u003c/strong>\u003cbr>\u003cem>adapted from Steve Raichlen\u003c/em>\u003c/p>\n\u003cp>2 or 3 - 1.5 lb pork tenderloins\u003cbr>1/2 cup olive oil\u003cbr>1/2 head (8 large) garlic cloves\u003cbr>1 tbsp cumin, more or less as you prefer\u003cbr>1/3 cup lime juice\u003cbr>1/2 cup orange juice\u003cbr>1/3 cup water\u003cbr>a few shakes (2 tsp) coarse sea salt\u003cbr>quite a few grinds (1/2 tsp) fresh ground black pepper\u003c/p>\n\u003cp>now here is where we were a bit distracted by the soccer game (ok, it was the wine!) and forgot to add these two ingredients, but it was still delicious!\u003c/p>\n\u003cp>1/2 tsp ground oregano\u003cbr>1/4 cup chopped cilantro or mint\u003c/p>\n\u003cp>1. Heat the olive oil on medium heat and add the garlic and cumin. Cook until the garlic is golden brown. Don't let it get too brown or it will turn bitter.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/300_pork_garlic-756831.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/300_pork_garlic-755306.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>2. Stir in the lime and orange juice, salt, pepper, water - and oregano if you remember it!\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/300_pork_garlic2-783631.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/300_pork_garlic2-781490.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>3. Bring it to a boil, then turn off heat and let cool. Once cooled, stir on cilantro.\u003c/p>\n\u003cp>4. Marinate pork loins in half the marinade for 3 hours up to overnight. We marinated it for about 3 hours.\u003c/p>\n\u003cp>5. Preheat the grill to high. Oil the grill.\u003c/p>\n\u003cp>6. Cook the pork for 3-4 minutes on each side for a total of 12-16 minutes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/300_pork_grilled2-704778.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/300_pork_grilled2-702939.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>7. Take it off the grill and let it rest for 10-15 minutes covered loosely with foil.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/300_pork_sliced2-746222.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/300_pork_sliced2-744722.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>8. Slice the loin crosswise on an angle and pour over the remaining marinade.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/300_pork_sliced-729000.gif\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/300_pork_sliced-722450.gif\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bon Appetit from Burgundy!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/354/mojo-in-montchanin",
"authors": [
"5024"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_353": {
"type": "posts",
"id": "bayareabites_353",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "353",
"score": null,
"sort": [
1151676420000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1151676420,
"format": "aside",
"disqusTitle": "The New Farmer Joe's Market",
"title": "The New Farmer Joe's Market",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fj-11-788604.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fj-11-786226.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I just ate the most delicious steak. Tender, marbled with fat, and with an intoxicatingly deep beefy flavor. And I feel good about it: grass-fed, organic beef from a local rancher. I sampled it (and became obsessed with eating it again) at the opening of the new Farmer Joe's Market on Fruitvale in Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fj-12-721742.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fj-12-720432.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I first started going to Farmer Joe's when I moved to the Laurel District nearly 10 years ago. Then it was a tiny mom-and-pop market, a gem in an undiscovered neighborhood. Since they opened in 1994, Joe and Diane Tam have grown their business, though hours and hours of loving labor, into a cornerstone of the neighborhood, active in the development and blossoming of the increasingly desirable Laurel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fj-9-707584.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fj-9-706262.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The new store, located on Fruitvale Avenue in what was previously an Albertson's, was originally a movie theatre back in the 1950s. You can almost envision the black and white movies being played in the cavernous space with the offices, formerly film rooms, overlooking the busy floor.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fj-8-784437.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fj-8-783095.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Walking into the new store on the day it opened, I could feel the excitement of a community. Not only does the new Farmer Joe's promise new jobs and offer a wealth of delicious local and international foods with a conscious, but it is a symbol of an independent, family-owned business that is excelling in our community; a rare thing in our increasingly corporate-ruled society.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fj-13-785354.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fj-13-784059.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>This thriving, diverse area now has access to foods we previously had to travel to other well-stocked, high-end markets for, like Berkeley Bowl or even Whole Foods.\u003c/p>\n\u003cp>Some of the highlights of the new store include:\u003c/p>\n\u003cp>A blissful array of fresh, organic produce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fj-14-752426.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fj-14-751436.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>A huge, expanded bulk foods section, complete with bulk Delizia olive oils, vinegars, and other specialty oils.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fj-7-700976.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fj-7-797273.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>A well-stocked tofu and veggie section complete with fresh Chinese noodles, marinated meals, and more tofu options than you could think possible.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fj-3-772292.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fj-3-770275.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>An amazing variety of condiments, including imported olive oils, vinegars, mustards, honey, and more.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fj-2-788380.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fj-2-786296.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>An entire end-cap devoted to PG Tips (along with an incredible array of teas and coffee options).\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fj-4-755211.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fj-4-753761.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>An expanded meat department that includes Rosie chickens, Niman Ranch beef and pork, an impressive array of sausages, and Panorama grass-fed beef.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fj-6-715684.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fj-6-714480.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>A well-stocked international selection of Asian, Indian, Latino, English and other international wares that are hard to find in most stores.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fj-5-739848.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fj-5-737825.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Wine. Beer. And Spirits! A big new boon to the store.\u003c/p>\n\u003cp>A sushi bar that includes not only daily-made sushi rolls and nigiri, but fresh pickled ginger, goma ae (spinach salad), tofu salad that looks really yummy, and fresh edamame.\u003c/p>\n\u003cp>A hot burrito bar from La Cascada with all-organic meats. Their products, including amazing fresh salsas, tortas, and to-go pre-packaged dinners are actually available in the refrigerated section of the store as well.\u003c/p>\n\u003cp>A deli stocked with Molinari salamis.\u003c/p>\n\u003cp>There are a few kinks to work out. It would be nice to have a better selection of fresh-made deli salads, cheeses, and fresh baked goods. But overall, I have nothing to complain about. The nice thing is that Joe and Diane and the employees of the store have always listened to the wishes of their customers, so all you have to do is go in and ask, and they will do whatever it takes to find what their customers want.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fj-10-770003.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fj-10-768176.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I've already been there 3 times in the first week they've been open. Of course, I will continue to go to the \"old\" store, just down the street. I feel a natural affinity to frequent it, but the new \"big Farmer Joe's\" is certainly a draw.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fj-1-702952.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fj-1-700809.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>So I thank you, Joe and Diane, and all the workers of Farmer Joe's, for your dedication and belief in our community and helping to make it such a delicious beautiful place to live.\u003c/p>\n\u003cp>\u003cem>Farmer Joe's Marketplace (new)\u003cbr>3426 Fruitvale Ave.\u003cbr>Oakland CA 94602 \u003c/em>\u003c/p>\n\u003cp>\u003cem>Farmer Joe's Marketplace (original)\u003cbr>3501 MacArthur Blvd\u003cbr>Oakland, CA 94619\u003cbr>(510) 482-8178\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Photos by Wendy Goodfriend\u003c/p>\n\n",
"disqusIdentifier": "353 http://blogs.kqed.org/bayareabites/2006/06/30/the-new-farmer-joes-market/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/06/30/the-new-farmer-joes-market/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 684,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 39
},
"modified": 1151676420,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "I just ate the most delicious steak. Tender, marbled with fat, and with an intoxicatingly deep beefy flavor. And I feel good about it: grass-fed, organic beef from a local rancher. I sampled it (and became obsessed with eating it again) at the opening of the new Farmer Joe's Market on Fruitvale in Oakland. I",
"title": "The New Farmer Joe's Market | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The New Farmer Joe's Market",
"datePublished": "2006-06-30T07:07:00-07:00",
"dateModified": "2006-06-30T07:07:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-new-farmer-joes-market",
"status": "publish",
"path": "/bayareabites/353/the-new-farmer-joes-market",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fj-11-788604.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fj-11-786226.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I just ate the most delicious steak. Tender, marbled with fat, and with an intoxicatingly deep beefy flavor. And I feel good about it: grass-fed, organic beef from a local rancher. I sampled it (and became obsessed with eating it again) at the opening of the new Farmer Joe's Market on Fruitvale in Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fj-12-721742.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fj-12-720432.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I first started going to Farmer Joe's when I moved to the Laurel District nearly 10 years ago. Then it was a tiny mom-and-pop market, a gem in an undiscovered neighborhood. Since they opened in 1994, Joe and Diane Tam have grown their business, though hours and hours of loving labor, into a cornerstone of the neighborhood, active in the development and blossoming of the increasingly desirable Laurel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fj-9-707584.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fj-9-706262.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The new store, located on Fruitvale Avenue in what was previously an Albertson's, was originally a movie theatre back in the 1950s. You can almost envision the black and white movies being played in the cavernous space with the offices, formerly film rooms, overlooking the busy floor.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fj-8-784437.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fj-8-783095.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Walking into the new store on the day it opened, I could feel the excitement of a community. Not only does the new Farmer Joe's promise new jobs and offer a wealth of delicious local and international foods with a conscious, but it is a symbol of an independent, family-owned business that is excelling in our community; a rare thing in our increasingly corporate-ruled society.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fj-13-785354.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fj-13-784059.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>This thriving, diverse area now has access to foods we previously had to travel to other well-stocked, high-end markets for, like Berkeley Bowl or even Whole Foods.\u003c/p>\n\u003cp>Some of the highlights of the new store include:\u003c/p>\n\u003cp>A blissful array of fresh, organic produce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fj-14-752426.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fj-14-751436.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>A huge, expanded bulk foods section, complete with bulk Delizia olive oils, vinegars, and other specialty oils.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fj-7-700976.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fj-7-797273.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>A well-stocked tofu and veggie section complete with fresh Chinese noodles, marinated meals, and more tofu options than you could think possible.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fj-3-772292.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fj-3-770275.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>An amazing variety of condiments, including imported olive oils, vinegars, mustards, honey, and more.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fj-2-788380.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fj-2-786296.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>An entire end-cap devoted to PG Tips (along with an incredible array of teas and coffee options).\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fj-4-755211.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fj-4-753761.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>An expanded meat department that includes Rosie chickens, Niman Ranch beef and pork, an impressive array of sausages, and Panorama grass-fed beef.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fj-6-715684.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fj-6-714480.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>A well-stocked international selection of Asian, Indian, Latino, English and other international wares that are hard to find in most stores.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fj-5-739848.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fj-5-737825.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Wine. Beer. And Spirits! A big new boon to the store.\u003c/p>\n\u003cp>A sushi bar that includes not only daily-made sushi rolls and nigiri, but fresh pickled ginger, goma ae (spinach salad), tofu salad that looks really yummy, and fresh edamame.\u003c/p>\n\u003cp>A hot burrito bar from La Cascada with all-organic meats. Their products, including amazing fresh salsas, tortas, and to-go pre-packaged dinners are actually available in the refrigerated section of the store as well.\u003c/p>\n\u003cp>A deli stocked with Molinari salamis.\u003c/p>\n\u003cp>There are a few kinks to work out. It would be nice to have a better selection of fresh-made deli salads, cheeses, and fresh baked goods. But overall, I have nothing to complain about. The nice thing is that Joe and Diane and the employees of the store have always listened to the wishes of their customers, so all you have to do is go in and ask, and they will do whatever it takes to find what their customers want.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fj-10-770003.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fj-10-768176.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I've already been there 3 times in the first week they've been open. Of course, I will continue to go to the \"old\" store, just down the street. I feel a natural affinity to frequent it, but the new \"big Farmer Joe's\" is certainly a draw.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/fj-1-702952.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/fj-1-700809.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>So I thank you, Joe and Diane, and all the workers of Farmer Joe's, for your dedication and belief in our community and helping to make it such a delicious beautiful place to live.\u003c/p>\n\u003cp>\u003cem>Farmer Joe's Marketplace (new)\u003cbr>3426 Fruitvale Ave.\u003cbr>Oakland CA 94602 \u003c/em>\u003c/p>\n\u003cp>\u003cem>Farmer Joe's Marketplace (original)\u003cbr>3501 MacArthur Blvd\u003cbr>Oakland, CA 94619\u003cbr>(510) 482-8178\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Photos by Wendy Goodfriend\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/353/the-new-farmer-joes-market",
"authors": [
"5015"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_352": {
"type": "posts",
"id": "bayareabites_352",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "352",
"score": null,
"sort": [
1151564760000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1151564760,
"format": "aside",
"disqusTitle": "Government Cheese",
"title": "Government Cheese",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/cowgirl-790086.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cowgirl-788330.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Big news in the mousehouse: the eagerly anticipated Washington D.C. Cowgirl Creamery branch flung wide their smelly doors to the politico-public on June 12th.\u003c/p>\n\u003cp>The press from the \u003ci>Washington Post\u003c/i> has been fairly constant and complimentary -- perhaps to make up for the fact that they were scooped by the \u003ci>New York Times\u003c/i> last year? -- with such choice tidbits as: \"Cowgirl Creamery looks like something airlifted from San Francisco, all buffed wood floors, clean white walls and fresh-faced staff eager to help you select from among dozens of mostly domestic cheeses\" from Post food critic, \u003cb>\u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/discussion/2006/06/07/DI2006060701254.html\">Tom Seitsema.\u003c/a>\u003c/b> Additionally, Erin Hartigan in the \u003cb>\u003ca href=\"http://blog.washingtonpost.com/goingoutgurus/2006/06/git_along_cowgirl.html#more\">Post's \"Going Out Gurus\" blog\u003c/a>\u003c/b> raved, \"[w]ith all of the delectable goodness in one spot, the Cowgirls should have locals leaping onto the Creamery bandwagon in no time.\"\u003c/p>\n\u003cp>Of course, such praise is old hat to us blasé San Franciscans, but it's nice that the word of our eventual world dominance is spreading. Of course the dispiriting thing about the new store is that it will no longer be impressive when I fly eight hours with a bag full of cold-packed Coolea, Pleasant Ridge Reserve, or Panache d'Aramitz to present to my mother-in-law in Northern Virginia.\u003c/p>\n\u003cp>I'm currently praying to Cheesus that the Cowgirls will start to make cheeses just like Mt. Tam, Red Hawk, St. Pat, and SF Drake, but use local milk from Maryland, Virginia, and Pennsylvania. That way, they can give them names like Government Cheese, Filibuster Fromage, Hanging Chad Cheddar (yeah, I'm still not over it, so?!), or, dare we hope, \u003cb>\u003ca href=\"http://obama.senate.gov/\">Barat Obama?\u003c/a>\u003c/b> I'd so vote for that cheese.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>How did this post suddenly become all political? Must be the District influence. Anyway, Cowgirl! D.C.! Yay!\u003c/p>\n\u003cp>\u003ci>Cowgirl Creamery\u003cbr>919 F Street NW, between 9th and 10th Streets\u003cbr>Washington, D.C.\u003c/i>\u003c/p>\n\u003cp>202.393.6880\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tuesay-Friday 10 am-8 pm\u003cbr>Saturday 9 am-6 pm\u003cbr>\u003c/p>\n\n",
"disqusIdentifier": "352 http://blogs.kqed.org/bayareabites/2006/06/29/government-cheese/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/06/29/government-cheese/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 323,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1151564760,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Big news in the mousehouse: the eagerly anticipated Washington D.C. Cowgirl Creamery branch flung wide their smelly doors to the politico-public on June 12th. The press from the Washington Post has been fairly constant and complimentary -- perhaps to make up for the fact that they were scooped by the New York Times last year?",
"title": "Government Cheese | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Government Cheese",
"datePublished": "2006-06-29T00:06:00-07:00",
"dateModified": "2006-06-29T00:06:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "government-cheese",
"status": "publish",
"path": "/bayareabites/352/government-cheese",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/cowgirl-790086.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/cowgirl-788330.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Big news in the mousehouse: the eagerly anticipated Washington D.C. Cowgirl Creamery branch flung wide their smelly doors to the politico-public on June 12th.\u003c/p>\n\u003cp>The press from the \u003ci>Washington Post\u003c/i> has been fairly constant and complimentary -- perhaps to make up for the fact that they were scooped by the \u003ci>New York Times\u003c/i> last year? -- with such choice tidbits as: \"Cowgirl Creamery looks like something airlifted from San Francisco, all buffed wood floors, clean white walls and fresh-faced staff eager to help you select from among dozens of mostly domestic cheeses\" from Post food critic, \u003cb>\u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/discussion/2006/06/07/DI2006060701254.html\">Tom Seitsema.\u003c/a>\u003c/b> Additionally, Erin Hartigan in the \u003cb>\u003ca href=\"http://blog.washingtonpost.com/goingoutgurus/2006/06/git_along_cowgirl.html#more\">Post's \"Going Out Gurus\" blog\u003c/a>\u003c/b> raved, \"[w]ith all of the delectable goodness in one spot, the Cowgirls should have locals leaping onto the Creamery bandwagon in no time.\"\u003c/p>\n\u003cp>Of course, such praise is old hat to us blasé San Franciscans, but it's nice that the word of our eventual world dominance is spreading. Of course the dispiriting thing about the new store is that it will no longer be impressive when I fly eight hours with a bag full of cold-packed Coolea, Pleasant Ridge Reserve, or Panache d'Aramitz to present to my mother-in-law in Northern Virginia.\u003c/p>\n\u003cp>I'm currently praying to Cheesus that the Cowgirls will start to make cheeses just like Mt. Tam, Red Hawk, St. Pat, and SF Drake, but use local milk from Maryland, Virginia, and Pennsylvania. That way, they can give them names like Government Cheese, Filibuster Fromage, Hanging Chad Cheddar (yeah, I'm still not over it, so?!), or, dare we hope, \u003cb>\u003ca href=\"http://obama.senate.gov/\">Barat Obama?\u003c/a>\u003c/b> I'd so vote for that cheese.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>How did this post suddenly become all political? Must be the District influence. Anyway, Cowgirl! D.C.! Yay!\u003c/p>\n\u003cp>\u003ci>Cowgirl Creamery\u003cbr>919 F Street NW, between 9th and 10th Streets\u003cbr>Washington, D.C.\u003c/i>\u003c/p>\n\u003cp>202.393.6880\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tuesay-Friday 10 am-8 pm\u003cbr>Saturday 9 am-6 pm\u003cbr>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/352/government-cheese",
"authors": [
"5010"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_351": {
"type": "posts",
"id": "bayareabites_351",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "351",
"score": null,
"sort": [
1151508720000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1151508720,
"format": "aside",
"disqusTitle": "Cook by the Book: The Lever House Cookbook",
"title": "Cook by the Book: The Lever House Cookbook",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDLeverHousecover.png\">\u003cbr>What do Fergus Henderson and Charles Phan have in common? Both were trained as architects before turning to the culinary arts. I'm sure if you look, you'll find more cooks and chefs with a background in or even just a love for architecture. There are some definite commonalities between the fields. But \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400097800/kqedorg-20\">The Lever House Cookbook\u003c/a>\u003c/b> published by Clarkson Potter is the first cookbook I have come across that focuses on both. \u003c/p>\n\u003cp>A spectacular all-glass skyscraper, the Lever House is a sleek and sophisticated building. The cookbook does not give it short shrift. The building is documented in photos and in an essay. Nor does the book ignore the philosophy of the chef, Dan Silverman. Despite the fact that this is a \"restaurant cookbook\" it is clearly meant for the home cook. The food philosophy section serves as a pep talk, giving you the confidence to take on the recipes. The use of seasonings and vinaigrettes is covered in detail, both of which are crucial to becoming a great home cook or chef. \u003c/p>\n\u003cp>Many restaurant cookbooks, while beautiful are not particularly suited to the home cook. Not so with The Lever House Cookbook. Many of the recipes have 10 - 12 ingredients, and quite a few have even less. The recipes are not for beginners, but they are not complicated nor do they require a sous chef or preparation that begins ten hours before serving a meal. The recipes are mostly confined to one page, with gorgeous photos to help you with plating. The meticulous instructions are aided by seasoned co-author Joann Cianciulli. \u003c/p>\n\u003cp>There are some luxury ingredients used, such as foie gras, lobster and truffles but there are also many straight-forward recipes inspired by seasonal ingredients. I can't wait to try the Cranberry-Pecan Tart in the fall and also the latest object of my affection, pork belly, the Lever version is braised with soubise, a rich white sauce enriched with butter. This book would make a fabulous gift for fans of Dan Silverman's cooking, New York or just great food.\u003c/p>\n\u003cp>\u003cb>Roasted Asparagus Salad with Shaved Manchego and Marcona Almonds\u003c/b>\u003cbr>serves 4\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>20 large asparagus spears (about 11/2 bunches)\u003cbr>2 tablespoons extra-virgin olive oil\u003cbr>Kosher salt and freshly ground black pepper\u003cbr>1/4 pound baby arugula, rinsed and dried\u003cbr>1/2 cup marcona almonds, lightly toasted\u003cbr>1/4 cup Sherry-Dijon Vinaigrette\u003cbr>(recipe follows)\u003cbr>4 ounces Manchego cheese, shaved\u003c/p>\n\u003cp>Preheat the oven to 400 degrees.\u003cbr>Cut or snap off about 1 inch of the tough bottom stem of the asparagus and discard. Set aside 4 of the asparagus spears. With the remaining 16 spears, use a vegetable peeler and shave off the outer skin of the lower half of the remaining stalk, keeping the tops intact. Put these spears in a mixing bowl and coat with the oil; season with salt and pepper. Spread out the asparagus in a single layer on a sheet pan. Roast the asparagus for 10 minutes, until tender but not brown. Reserve the roasted asparagus at room temperature.\u003c/p>\n\u003cp>Shave the remaining raw asparagus spears into long ribbons using a vegetable peeler or mandolin. Fill a mixing bowl with ice water and soak the asparagus ribbons in it for about 5 minutes to crisp them up Put the shaved asparagus in a salad spinner or pat with paper towels to dry well.\u003c/p>\n\u003cp>In a large bowl, combine the arugula, shave asparagus ribbons, and almonds; season with salt and pepper. Dress the salad with about 1/4 cup of the sherry-Dijon vinaigrette (salads are best well dressed, where each leaf is filmed with vinaigrette, not drenched) Toss the ingredients gently using your hands to combine. \u003c/p>\n\u003cp>To serve, arrange 4 spears of the roasted asparagus on each of 4 plates. Put a large handful of the salad on top, trying to equally distribute the arugula and the goodies for each portion. \u003c/p>\n\u003cp>Sprinkle the shaved Manchego on top of the salads and finish off with final grind of black pepper.\u003c/p>\n\u003cp>\u003cb>Sherry-Dijon Vinaigrette\u003c/b>\u003cbr>makes 3/4 cup\u003c/p>\n\u003cp>2 large shallots, finely diced\u003cbr>Generous pinch of kosher salt\u003cbr>1 tablespoon Dijon mustard\u003cbr>2 tablespoons sherry vinegar\u003cbr>1/2 cup extra-virgin olive oil\u003cbr>Generous pinch of freshly ground black pepper\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>To prepare a quick vinaigrette for the asparagus, put the diced shallots in a medium mixing bowl and sprinkle with a healthy pinch of salt. Let them sit for 5 minutes to allow the salt to draw out the water from the shallots; this will ultimately help hold together the vinaigrette. Add the mustard and vinegar and whisk with the shallots to combine. Slowly add the oil in a stream while whisking to emulsify the vinaigrette. Add a pinch of ground black pepper to balance it out. Keep any leftover vinaigrette covered in the refrigerator for up to 3 days.\u003c/p>\n\n",
"disqusIdentifier": "351 http://blogs.kqed.org/bayareabites/2006/06/28/cook-by-the-book-the-lever-house-cookbook/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/06/28/cook-by-the-book-the-lever-house-cookbook/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 801,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1151508720,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "What do Fergus Henderson and Charles Phan have in common? Both were trained as architects before turning to the culinary arts. I'm sure if you look, you'll find more cooks and chefs with a background in or even just a love for architecture. There are some definite commonalities between the fields. But The Lever House",
"title": "Cook by the Book: The Lever House Cookbook | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Cook by the Book: The Lever House Cookbook",
"datePublished": "2006-06-28T08:32:00-07:00",
"dateModified": "2006-06-28T08:32:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cook-by-the-book-the-lever-house-cookbook",
"status": "publish",
"path": "/bayareabites/351/cook-by-the-book-the-lever-house-cookbook",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDLeverHousecover.png\">\u003cbr>What do Fergus Henderson and Charles Phan have in common? Both were trained as architects before turning to the culinary arts. I'm sure if you look, you'll find more cooks and chefs with a background in or even just a love for architecture. There are some definite commonalities between the fields. But \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400097800/kqedorg-20\">The Lever House Cookbook\u003c/a>\u003c/b> published by Clarkson Potter is the first cookbook I have come across that focuses on both. \u003c/p>\n\u003cp>A spectacular all-glass skyscraper, the Lever House is a sleek and sophisticated building. The cookbook does not give it short shrift. The building is documented in photos and in an essay. Nor does the book ignore the philosophy of the chef, Dan Silverman. Despite the fact that this is a \"restaurant cookbook\" it is clearly meant for the home cook. The food philosophy section serves as a pep talk, giving you the confidence to take on the recipes. The use of seasonings and vinaigrettes is covered in detail, both of which are crucial to becoming a great home cook or chef. \u003c/p>\n\u003cp>Many restaurant cookbooks, while beautiful are not particularly suited to the home cook. Not so with The Lever House Cookbook. Many of the recipes have 10 - 12 ingredients, and quite a few have even less. The recipes are not for beginners, but they are not complicated nor do they require a sous chef or preparation that begins ten hours before serving a meal. The recipes are mostly confined to one page, with gorgeous photos to help you with plating. The meticulous instructions are aided by seasoned co-author Joann Cianciulli. \u003c/p>\n\u003cp>There are some luxury ingredients used, such as foie gras, lobster and truffles but there are also many straight-forward recipes inspired by seasonal ingredients. I can't wait to try the Cranberry-Pecan Tart in the fall and also the latest object of my affection, pork belly, the Lever version is braised with soubise, a rich white sauce enriched with butter. This book would make a fabulous gift for fans of Dan Silverman's cooking, New York or just great food.\u003c/p>\n\u003cp>\u003cb>Roasted Asparagus Salad with Shaved Manchego and Marcona Almonds\u003c/b>\u003cbr>serves 4\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>20 large asparagus spears (about 11/2 bunches)\u003cbr>2 tablespoons extra-virgin olive oil\u003cbr>Kosher salt and freshly ground black pepper\u003cbr>1/4 pound baby arugula, rinsed and dried\u003cbr>1/2 cup marcona almonds, lightly toasted\u003cbr>1/4 cup Sherry-Dijon Vinaigrette\u003cbr>(recipe follows)\u003cbr>4 ounces Manchego cheese, shaved\u003c/p>\n\u003cp>Preheat the oven to 400 degrees.\u003cbr>Cut or snap off about 1 inch of the tough bottom stem of the asparagus and discard. Set aside 4 of the asparagus spears. With the remaining 16 spears, use a vegetable peeler and shave off the outer skin of the lower half of the remaining stalk, keeping the tops intact. Put these spears in a mixing bowl and coat with the oil; season with salt and pepper. Spread out the asparagus in a single layer on a sheet pan. Roast the asparagus for 10 minutes, until tender but not brown. Reserve the roasted asparagus at room temperature.\u003c/p>\n\u003cp>Shave the remaining raw asparagus spears into long ribbons using a vegetable peeler or mandolin. Fill a mixing bowl with ice water and soak the asparagus ribbons in it for about 5 minutes to crisp them up Put the shaved asparagus in a salad spinner or pat with paper towels to dry well.\u003c/p>\n\u003cp>In a large bowl, combine the arugula, shave asparagus ribbons, and almonds; season with salt and pepper. Dress the salad with about 1/4 cup of the sherry-Dijon vinaigrette (salads are best well dressed, where each leaf is filmed with vinaigrette, not drenched) Toss the ingredients gently using your hands to combine. \u003c/p>\n\u003cp>To serve, arrange 4 spears of the roasted asparagus on each of 4 plates. Put a large handful of the salad on top, trying to equally distribute the arugula and the goodies for each portion. \u003c/p>\n\u003cp>Sprinkle the shaved Manchego on top of the salads and finish off with final grind of black pepper.\u003c/p>\n\u003cp>\u003cb>Sherry-Dijon Vinaigrette\u003c/b>\u003cbr>makes 3/4 cup\u003c/p>\n\u003cp>2 large shallots, finely diced\u003cbr>Generous pinch of kosher salt\u003cbr>1 tablespoon Dijon mustard\u003cbr>2 tablespoons sherry vinegar\u003cbr>1/2 cup extra-virgin olive oil\u003cbr>Generous pinch of freshly ground black pepper\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>To prepare a quick vinaigrette for the asparagus, put the diced shallots in a medium mixing bowl and sprinkle with a healthy pinch of salt. Let them sit for 5 minutes to allow the salt to draw out the water from the shallots; this will ultimately help hold together the vinaigrette. Add the mustard and vinegar and whisk with the shallots to combine. Slowly add the oil in a stream while whisking to emulsify the vinaigrette. Add a pinch of ground black pepper to balance it out. Keep any leftover vinaigrette covered in the refrigerator for up to 3 days.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/351/cook-by-the-book-the-lever-house-cookbook",
"authors": [
"5020"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_350": {
"type": "posts",
"id": "bayareabites_350",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "350",
"score": null,
"sort": [
1151423580000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1151423580,
"format": "aside",
"disqusTitle": "New Discoveries",
"title": "New Discoveries",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/titlepics-720043.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>This month has been one of discovery. We have some fun new food items in our household, and there are a lot of new things going on out there in the food world. I thought I'd share a few of my highlights with you today.\u003c/p>\n\u003cp>\u003ca href=\"http://www.seltzersisters.com/index.html\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/seltzersisters-717179.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.seltzersisters.com/index.html\">SELTZER SISTERS WATER\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Seltzer Sisters is a Bay Area company that has been around since 1984. The company carbonates Hetch Hetchy water, puts it into reusable spritzer bottles and delivers it to your door. We are new customers, and are loving having seltzer water in our house. Bottles that we receive from Seltzer Sisters keep the water carbonated, so the water doesn't go flat once a bottle is started.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Seltzer Sisters offers you a choice of a 26 ounce glass bottle, shown above, or a 50 ounce plastic bottle. Both plastic and glass are priced at $2.50 each, so the plastic bottle is a more economical -- if not as pretty -- choice.\u003c/p>\n\u003cp>Though I have known about Seltzer Sisters for years, I finally was pushed to try their delivery service after lugging home another case of one-time use bottles of sparkling water from the store. The choice to have seltzer delivered instead is a more environmentally friendly one, and the water is just delicious. Many of their customers are New Yorkers who are nostalgic for the taste of egg creams or other seltzer drinks from home. \u003c/p>\n\u003cp>You may have tried Seltzer Sisters water in restaurants around the Bay -- their water is being offered at \u003cstrong>\u003ca href=\"http://www.theelitecafe.com/\">Elite Cafe\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://slanteddoor.com/\">Slanted Door\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.cooleatz.com/\">Flea Street Cafe\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"http://www.cyrusrestaurant.com/\">Cyrus\u003c/a>\u003c/strong> where the seltzer is offered as a palate cleanser between two courses.\u003c/p>\n\u003cp>Their \u003cstrong>\u003ca href=\"http://www.seltzersisters.com/delivery.html\">deliveries\u003c/a>\u003c/strong> cover the entire Bay Area, including deliveries to Santa Cruz, Walnut Creek and Healdsburg once a month. \u003c/p>\n\u003cp>\u003ca href=\"http://www.framani.com/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/framani1-711284.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.framani.com/\">FRA' MANI SALAMI\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>After what seemed like an interminable wait, Paul Bertolli's new line of salumi started showing up in local markets a few months ago. The line includes sausages, salumi, and salumetti so far, and everything that I have tried has been delicious. Bertolli was formerly the chef at \u003cstrong>\u003ca href=\"http://www.oliveto.com/\">Oliveto Restaurant\u003c/a>\u003c/strong> in Oakland, where he was known for his \"Whole Hog\" dinners and his deft treatment of all things pig.\u003c/p>\n\u003cp>The salami shown above is a hefty 1.5 pound salami that measured over a foot long. When I called \u003cstrong>\u003ca href=\"http://www.cowgirlcreamery.com\">Cowgirl Creamery\u003c/a>\u003c/strong> last week, I stupidly asked if they had the \"large Fra' Mani\" salami in stock. What I meant was a smaller salami that I had bought there a few weeks ago that was larger than a salametto, but only about 6-8 inches and under a pound in weight. I laughed when the woman brought out this giant salami, and decided to take it home anyway, as I have people in town this week who can help me eat it. The salami was about $29 -- a price that is not too outrageous when you consider the size.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/framani2-705928.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/framani2-703489.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The salami Gentile is marbled with fat and is seasoned with only salt, pepper, and white wine. Every taste in the salami is deliberate and clean. Eating this salami makes me realize what salami should taste like, and how many fillers I taste in other salumi that I have eaten in my life. \u003c/p>\n\u003cp>Anytime you see one of Paul Bertolli's offerings, I highly suggest you taste it as everything I have tasted from the new Fra' Mani line has been fantastic.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chowhound.com\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chowhound-797325.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.chowhound.com\">THE NEW CHOWHOUND\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>In January, as \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/01/restaurant-review-sites-in_113812920500483429.jsp\">part of a post about restaurant review sites\u003c/a>\u003c/strong>, I implied that while Chowhound has some of the best content around, their software and site management made the site almost impossible to use. Much of that has changed, as Chowhound was recently acquired by \u003cstrong>\u003ca href=\"http://www.cnet.com\">CNET\u003c/a>\u003c/strong> and has completely changed their software platform. \u003c/p>\n\u003cp>The transformation occurred over the past few days, so I have only had a chance to briefly look at the software. My current evaluation of the site is one of cautious optimism. The differences between this site and the old are vast, and the new platform is very user friendly. There is a search that works, and the content going back to at least 1999 seems to have all been migrated successfully. \u003c/p>\n\u003cp>The new chowhound site is well worth a few minutes of your time. After almost a year of not paying much attention to Chowhound at all, I believe it may once again become a part of my browsing ritual.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>photos by: \u003cstrong>\u003ca href=\"http://www.flourphoto.com/\">flourphoto\u003c/a>\u003c/strong>\u003c/p>\n\n",
"disqusIdentifier": "350 http://blogs.kqed.org/bayareabites/2006/06/27/new-discoveries/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/06/27/new-discoveries/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 738,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1151423580,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This month has been one of discovery. We have some fun new food items in our household, and there are a lot of new things going on out there in the food world. I thought I'd share a few of my highlights with you today. SELTZER SISTERS WATER Seltzer Sisters is a Bay Area company",
"title": "New Discoveries | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "New Discoveries",
"datePublished": "2006-06-27T08:53:00-07:00",
"dateModified": "2006-06-27T08:53:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "new-discoveries",
"status": "publish",
"path": "/bayareabites/350/new-discoveries",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/titlepics-720043.jpg\" border=\"0\" alt=\"\">\u003c/p>\n\u003cp>This month has been one of discovery. We have some fun new food items in our household, and there are a lot of new things going on out there in the food world. I thought I'd share a few of my highlights with you today.\u003c/p>\n\u003cp>\u003ca href=\"http://www.seltzersisters.com/index.html\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/seltzersisters-717179.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.seltzersisters.com/index.html\">SELTZER SISTERS WATER\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Seltzer Sisters is a Bay Area company that has been around since 1984. The company carbonates Hetch Hetchy water, puts it into reusable spritzer bottles and delivers it to your door. We are new customers, and are loving having seltzer water in our house. Bottles that we receive from Seltzer Sisters keep the water carbonated, so the water doesn't go flat once a bottle is started.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Seltzer Sisters offers you a choice of a 26 ounce glass bottle, shown above, or a 50 ounce plastic bottle. Both plastic and glass are priced at $2.50 each, so the plastic bottle is a more economical -- if not as pretty -- choice.\u003c/p>\n\u003cp>Though I have known about Seltzer Sisters for years, I finally was pushed to try their delivery service after lugging home another case of one-time use bottles of sparkling water from the store. The choice to have seltzer delivered instead is a more environmentally friendly one, and the water is just delicious. Many of their customers are New Yorkers who are nostalgic for the taste of egg creams or other seltzer drinks from home. \u003c/p>\n\u003cp>You may have tried Seltzer Sisters water in restaurants around the Bay -- their water is being offered at \u003cstrong>\u003ca href=\"http://www.theelitecafe.com/\">Elite Cafe\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://slanteddoor.com/\">Slanted Door\u003c/a>\u003c/strong>, \u003cstrong>\u003ca href=\"http://www.cooleatz.com/\">Flea Street Cafe\u003c/a>\u003c/strong>, and \u003cstrong>\u003ca href=\"http://www.cyrusrestaurant.com/\">Cyrus\u003c/a>\u003c/strong> where the seltzer is offered as a palate cleanser between two courses.\u003c/p>\n\u003cp>Their \u003cstrong>\u003ca href=\"http://www.seltzersisters.com/delivery.html\">deliveries\u003c/a>\u003c/strong> cover the entire Bay Area, including deliveries to Santa Cruz, Walnut Creek and Healdsburg once a month. \u003c/p>\n\u003cp>\u003ca href=\"http://www.framani.com/\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/framani1-711284.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.framani.com/\">FRA' MANI SALAMI\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>After what seemed like an interminable wait, Paul Bertolli's new line of salumi started showing up in local markets a few months ago. The line includes sausages, salumi, and salumetti so far, and everything that I have tried has been delicious. Bertolli was formerly the chef at \u003cstrong>\u003ca href=\"http://www.oliveto.com/\">Oliveto Restaurant\u003c/a>\u003c/strong> in Oakland, where he was known for his \"Whole Hog\" dinners and his deft treatment of all things pig.\u003c/p>\n\u003cp>The salami shown above is a hefty 1.5 pound salami that measured over a foot long. When I called \u003cstrong>\u003ca href=\"http://www.cowgirlcreamery.com\">Cowgirl Creamery\u003c/a>\u003c/strong> last week, I stupidly asked if they had the \"large Fra' Mani\" salami in stock. What I meant was a smaller salami that I had bought there a few weeks ago that was larger than a salametto, but only about 6-8 inches and under a pound in weight. I laughed when the woman brought out this giant salami, and decided to take it home anyway, as I have people in town this week who can help me eat it. The salami was about $29 -- a price that is not too outrageous when you consider the size.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/framani2-705928.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/framani2-703489.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The salami Gentile is marbled with fat and is seasoned with only salt, pepper, and white wine. Every taste in the salami is deliberate and clean. Eating this salami makes me realize what salami should taste like, and how many fillers I taste in other salumi that I have eaten in my life. \u003c/p>\n\u003cp>Anytime you see one of Paul Bertolli's offerings, I highly suggest you taste it as everything I have tasted from the new Fra' Mani line has been fantastic.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chowhound.com\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/chowhound-797325.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.chowhound.com\">THE NEW CHOWHOUND\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>In January, as \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/01/restaurant-review-sites-in_113812920500483429.jsp\">part of a post about restaurant review sites\u003c/a>\u003c/strong>, I implied that while Chowhound has some of the best content around, their software and site management made the site almost impossible to use. Much of that has changed, as Chowhound was recently acquired by \u003cstrong>\u003ca href=\"http://www.cnet.com\">CNET\u003c/a>\u003c/strong> and has completely changed their software platform. \u003c/p>\n\u003cp>The transformation occurred over the past few days, so I have only had a chance to briefly look at the software. My current evaluation of the site is one of cautious optimism. The differences between this site and the old are vast, and the new platform is very user friendly. There is a search that works, and the content going back to at least 1999 seems to have all been migrated successfully. \u003c/p>\n\u003cp>The new chowhound site is well worth a few minutes of your time. After almost a year of not paying much attention to Chowhound at all, I believe it may once again become a part of my browsing ritual.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>photos by: \u003cstrong>\u003ca href=\"http://www.flourphoto.com/\">flourphoto\u003c/a>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/350/new-discoveries",
"authors": [
"5019"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_349": {
"type": "posts",
"id": "bayareabites_349",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "349",
"score": null,
"sort": [
1151264820000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1151264820,
"format": "aside",
"disqusTitle": "Consider the Lobster",
"title": "Consider the Lobster",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The New York Times devotes quite a few column inches to the situation of the poor lobster today -- does this hail a return to Howell Raines' directive to \"flood the zone\"? Both the Week in Review and the Business section carefully consider the plight of the lobster.\u003c/p>\n\u003cp>All this, of course, is predicated on the events of the week: \u003ca href=\"http://wholefoods.com/\">\u003cb>Whole Foods\u003c/b>\u003c/a> proclaimed that they would \u003ca href=\"http://www.wholefoodsmarket.com/company/pr_06-16-06.html\">\u003cb>stop selling live lobsters\u003c/b>\u003c/a>, because the conditions they were kept in -- crammed in tanks with little room to flail their lobstery limbs -- were inhumane. \u003c/p>\n\u003cp>As Frank Bruni notes in his \u003ca href=\"http://www.nytimes.com/2006/06/25/weekinreview/25bruni.html\">\u003cb>Week in Review piece\u003c/b>\u003c/a>, the lobster situation dovetails with the question of foie gras -- recently banned in Chicago and legislated into obsolescence in California as of 2012. But, he notes, are lobster and foie gras really the issues we should be focusing on?\u003c/p>\n\u003cp>Bruni, naturally, turns to Michael Pollan for guidance -- as we all seem to do these days. \"Foie gras and lobster are not at the heart of the real tough issues of animal welfare, which are feed lots and pigs and cattle and chickens and how billions of animals are treated,\" says Pollan. The issue of \"free range\" chicken is touched upon -- Bruni correctly calls it \"a less sturdy assurance than many people believe.\"\u003c/p>\n\u003cp>The question of how, exactly, one would kill a lobster \"humanely\" is addressed by Eric Ripert, chef at Le Bernadin. He slices off their heads. \"I feel good about doing that\" is the amusing quote Bruni teases from him. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If slicing off lobster heads doesn't make you feel good, consider the \u003ca href=\"http://www.nytimes.com/2006/06/25/business/yourmoney/25goods.html?_r=1&oref=slogin\">\u003cb>CrustaStun\u003c/b>\u003c/a>, detailed in Sunday's NYT Business section. It's an electric chair for lobsters created by a British barrister named Simon Buckhaven. The story details the trial-and-error process that Buckhaven navigates to get to ultimate lobster domination; the final product \"resembles a high-tech waffle iron.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Some have accused Whole Foods of using the lobster as a \u003ca href=\"http://www.boston.com/business/articles/2006/06/17/sellers_shrug_at_lobster_ban/\">\u003cb>PR move\u003c/b>\u003c/a>. It does seem like there are more pressing issues at hand -- like the free-range chicken standards that Bruni only touches upon. Meanwhile, the idea of a live lobster ban has the \u003ca href=\"http://www.thespoof.com/news/spoof.cfm?headline=s5i10913\">\u003cb>live yogurt culture lobby in an uproar\u003c/b>\u003c/a>.\u003c/p>\n\n",
"disqusIdentifier": "349 http://blogs.kqed.org/bayareabites/2006/06/25/consider-the-lobster/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/06/25/consider-the-lobster/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 366,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1151264820,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The New York Times devotes quite a few column inches to the situation of the poor lobster today -- does this hail a return to Howell Raines' directive to "flood the zone"? Both the Week in Review and the Business section carefully consider the plight of the lobster. All this, of course, is predicated on",
"title": "Consider the Lobster | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Consider the Lobster",
"datePublished": "2006-06-25T12:47:00-07:00",
"dateModified": "2006-06-25T12:47:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "consider-the-lobster",
"status": "publish",
"path": "/bayareabites/349/consider-the-lobster",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The New York Times devotes quite a few column inches to the situation of the poor lobster today -- does this hail a return to Howell Raines' directive to \"flood the zone\"? Both the Week in Review and the Business section carefully consider the plight of the lobster.\u003c/p>\n\u003cp>All this, of course, is predicated on the events of the week: \u003ca href=\"http://wholefoods.com/\">\u003cb>Whole Foods\u003c/b>\u003c/a> proclaimed that they would \u003ca href=\"http://www.wholefoodsmarket.com/company/pr_06-16-06.html\">\u003cb>stop selling live lobsters\u003c/b>\u003c/a>, because the conditions they were kept in -- crammed in tanks with little room to flail their lobstery limbs -- were inhumane. \u003c/p>\n\u003cp>As Frank Bruni notes in his \u003ca href=\"http://www.nytimes.com/2006/06/25/weekinreview/25bruni.html\">\u003cb>Week in Review piece\u003c/b>\u003c/a>, the lobster situation dovetails with the question of foie gras -- recently banned in Chicago and legislated into obsolescence in California as of 2012. But, he notes, are lobster and foie gras really the issues we should be focusing on?\u003c/p>\n\u003cp>Bruni, naturally, turns to Michael Pollan for guidance -- as we all seem to do these days. \"Foie gras and lobster are not at the heart of the real tough issues of animal welfare, which are feed lots and pigs and cattle and chickens and how billions of animals are treated,\" says Pollan. The issue of \"free range\" chicken is touched upon -- Bruni correctly calls it \"a less sturdy assurance than many people believe.\"\u003c/p>\n\u003cp>The question of how, exactly, one would kill a lobster \"humanely\" is addressed by Eric Ripert, chef at Le Bernadin. He slices off their heads. \"I feel good about doing that\" is the amusing quote Bruni teases from him. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If slicing off lobster heads doesn't make you feel good, consider the \u003ca href=\"http://www.nytimes.com/2006/06/25/business/yourmoney/25goods.html?_r=1&oref=slogin\">\u003cb>CrustaStun\u003c/b>\u003c/a>, detailed in Sunday's NYT Business section. It's an electric chair for lobsters created by a British barrister named Simon Buckhaven. The story details the trial-and-error process that Buckhaven navigates to get to ultimate lobster domination; the final product \"resembles a high-tech waffle iron.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Some have accused Whole Foods of using the lobster as a \u003ca href=\"http://www.boston.com/business/articles/2006/06/17/sellers_shrug_at_lobster_ban/\">\u003cb>PR move\u003c/b>\u003c/a>. It does seem like there are more pressing issues at hand -- like the free-range chicken standards that Bruni only touches upon. Meanwhile, the idea of a live lobster ban has the \u003ca href=\"http://www.thespoof.com/news/spoof.cfm?headline=s5i10913\">\u003cb>live yogurt culture lobby in an uproar\u003c/b>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/349/consider-the-lobster",
"authors": [
"5083"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_348": {
"type": "posts",
"id": "bayareabites_348",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "348",
"score": null,
"sort": [
1150959780000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1150959780,
"format": "aside",
"disqusTitle": "Our Town Talk Diner",
"title": "Our Town Talk Diner",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/towntalknapkin-738753.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/towntalknapkin-737420.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>With brushed steel tables and napkins cinched with metal fittings thingies (Hey, I'm a foodie not a welder!), \u003cstrong>\u003ca href=\"http://www.towntalkdiner.com/\">Town Talk Diner\u003c/a>\u003c/strong> on E. Lake Street is steaming as much with industrial chic as it is with the scent of good food. \u003c/p>\n\u003cp>Although the menu features such tempting State Fair items as \"frickles\" (deep-fried pickles. Wait, let me say that again, DEEP-FRIED PICKLES!) and Carr Valley Cheddar Curds (CHEESE CURDS!) slathered with a caper-scallion batter and served with house ketchup, the three of us opted to share the Forest Mushroom Tart and a special smoked salmon roll. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/towntalktart-703495.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/towntalktart-799707.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The Forest Mushroom Tart is built on a thin flat of semi-puff pastry coated with melted leeks and has velvety cubes of summer squash orangeing up the pile of juicy mushrooms. Not that I've ever had the option, but I could eat a boatload of those tarts. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/towntalksalmon-774178.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/towntalksalmon-772148.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>A hip and homey Scandinavian influence is felt up and down the entire menu. For instance, the smoked salmon roll, served with a dill yogurt dipping sauce and sliced-within-an-inch-of-transparency pickled cucumbers, is rolled in \u003cstrong>\u003ca href=\"http://www.mrsolsonslefse.com/\">lefse\u003c/a>\u003c/strong>. More of that famed Scandinavian potato bread could be tasted on my main course of \"Grains and Greens\" salad. The salad itself was composed of tea-smoked wild rice (studded with cherries and roasted mushrooms), and there on the side of the bed of dressed greens were mini rolls of lefse. Inside? Spread with butter and cinnamon-sugar. God, the hyper days of my sonic youth just came sugar rushing back.\u003c/p>\n\u003cp>But aside from the entrancing menu was the poundable wine list. People, people, people! When was the last time you could get a glass of wine for $3.65? Okay, when was the last time you could get a glass of \u003ci>good\u003c/i> wine for $3.65? Am I right? You know I'm right. Speaking of libations, Town Talk also has these awesome \"Adult Malts/Floats\" like the Dreamsicle (vanilla ice cream, orange juice, Triple Sec, and Grey Goose Vodka) and totally retro cocktails such as the Diamond Fizz (sparkling wine, lemon, and whipped egg white) and the Stinger. \u003c/p>\n\u003cp>Yeah, I think Thornton Wilder would be inspired to write a few acts about this place.\u003c/p>\n\u003cp>\u003ci>Town Talk Diner\u003cbr>2707 E. Lake Street\u003cbr>Minneapolis, MN 55406\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>612.722.1312\u003c/p>\n\n",
"disqusIdentifier": "348 http://blogs.kqed.org/bayareabites/2006/06/22/our-town-talk-diner/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/06/22/our-town-talk-diner/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 388,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1150959780,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "With brushed steel tables and napkins cinched with metal fittings thingies (Hey, I'm a foodie not a welder!), Town Talk Diner on E. Lake Street is steaming as much with industrial chic as it is with the scent of good food. Although the menu features such tempting State Fair items as "frickles" (deep-fried pickles. Wait,",
"title": "Our Town Talk Diner | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Our Town Talk Diner",
"datePublished": "2006-06-22T00:03:00-07:00",
"dateModified": "2006-06-22T00:03:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "our-town-talk-diner",
"status": "publish",
"path": "/bayareabites/348/our-town-talk-diner",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/towntalknapkin-738753.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/towntalknapkin-737420.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>With brushed steel tables and napkins cinched with metal fittings thingies (Hey, I'm a foodie not a welder!), \u003cstrong>\u003ca href=\"http://www.towntalkdiner.com/\">Town Talk Diner\u003c/a>\u003c/strong> on E. Lake Street is steaming as much with industrial chic as it is with the scent of good food. \u003c/p>\n\u003cp>Although the menu features such tempting State Fair items as \"frickles\" (deep-fried pickles. Wait, let me say that again, DEEP-FRIED PICKLES!) and Carr Valley Cheddar Curds (CHEESE CURDS!) slathered with a caper-scallion batter and served with house ketchup, the three of us opted to share the Forest Mushroom Tart and a special smoked salmon roll. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/towntalktart-703495.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/towntalktart-799707.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The Forest Mushroom Tart is built on a thin flat of semi-puff pastry coated with melted leeks and has velvety cubes of summer squash orangeing up the pile of juicy mushrooms. Not that I've ever had the option, but I could eat a boatload of those tarts. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/towntalksalmon-774178.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/towntalksalmon-772148.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>A hip and homey Scandinavian influence is felt up and down the entire menu. For instance, the smoked salmon roll, served with a dill yogurt dipping sauce and sliced-within-an-inch-of-transparency pickled cucumbers, is rolled in \u003cstrong>\u003ca href=\"http://www.mrsolsonslefse.com/\">lefse\u003c/a>\u003c/strong>. More of that famed Scandinavian potato bread could be tasted on my main course of \"Grains and Greens\" salad. The salad itself was composed of tea-smoked wild rice (studded with cherries and roasted mushrooms), and there on the side of the bed of dressed greens were mini rolls of lefse. Inside? Spread with butter and cinnamon-sugar. God, the hyper days of my sonic youth just came sugar rushing back.\u003c/p>\n\u003cp>But aside from the entrancing menu was the poundable wine list. People, people, people! When was the last time you could get a glass of wine for $3.65? Okay, when was the last time you could get a glass of \u003ci>good\u003c/i> wine for $3.65? Am I right? You know I'm right. Speaking of libations, Town Talk also has these awesome \"Adult Malts/Floats\" like the Dreamsicle (vanilla ice cream, orange juice, Triple Sec, and Grey Goose Vodka) and totally retro cocktails such as the Diamond Fizz (sparkling wine, lemon, and whipped egg white) and the Stinger. \u003c/p>\n\u003cp>Yeah, I think Thornton Wilder would be inspired to write a few acts about this place.\u003c/p>\n\u003cp>\u003ci>Town Talk Diner\u003cbr>2707 E. Lake Street\u003cbr>Minneapolis, MN 55406\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>612.722.1312\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/348/our-town-talk-diner",
"authors": [
"5010"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_347": {
"type": "posts",
"id": "bayareabites_347",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "347",
"score": null,
"sort": [
1150825020000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1150825020,
"format": "aside",
"disqusTitle": "Links around the Bay",
"title": "Links around the Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/woman_reading-727862.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>I have a lot of great links for you today. The food blog world is a happy, happening place these days.\u003c/p>\n\u003cp>Pim at \u003cstrong>\u003ca href=\"http://chezpim.typepad.com/blogs/\">Chez Pim\u003c/a>\u003c/strong> was invited to be a guest blogger in Aspen at the \u003cstrong>\u003ca href=\"http://www.foodandwine.com/\">Food & Wine Magazine\u003c/a>\u003c/strong> Classic. Her adventures so far have been outlined in three posts, and include stalking Tom Colicchio (she says it's not stalking, but I suspect differently), tasting wonderful Bordeaux wines, and taking harrowing plane flights. \u003c/p>\n\u003cblockquote>\u003cp>The Food & Wine staff was mostly there, and everyone went out of their way to make me feel well looked after. I was tickled for being introduced so many times as 'This is Chez Pim' as though it was my first name. Even more tickled -- if not downright discomfited -- was when Dana Cowin, the stylish editor herself, pulled a 'OMG you are Chez Pim' when she saw me. How does one respond to that, with a bashful 'hi' and and little wave?\u003c/p>\u003c/blockquote>\n\u003cp>You can read the posts in Pim's words by clicking the links below:\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chezpim.typepad.com/blogs/2006/06/life_from_aspen.html\">Live from Aspen: 24th Annual Food & Wine Magazine's Classics in Aspen\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://chezpim.typepad.com/blogs/2006/06/food_wine_class.html\">Food & Wine Magazine Classic in Aspen: Day One\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://chezpim.typepad.com/blogs/2006/06/publishers_part.html\">Food & Wine Magazine Classic: Publisher's Party\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Joy from \u003cstrong>\u003ca href=\"http://www.meshsf.com/blogs/restaurantwhore.html\">Confessions of a Restaurant Whore\u003c/a>\u003c/strong> has a review of \u003cstrong>\u003ca href=\"http://www.dajanigroup.net/\">Nihon\u003c/a>\u003c/strong>, a newish Japanese restaurant near \u003cstrong>\u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Foods.\u003c/a>\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>The Goma Ae is fast becoming our favorite Japanese salad. It's like your traditional spinach with sesame dressing salad but this one adds asparagus. Add to that the freaking GENIUS idea of having three different kinds of sesame paste (regular, with ponzu and spicy) and you've got yourself a deal. Jon and I went nuts for the spicy dressing, but to be honest I don't know how they can get away with serving it without a warning. \u003c/p>\u003c/blockquote>\n\u003cp>A special thanks to both Biggles at \u003cstrong>\u003ca href=\"http://www.cyberbilly.com/meathenge/archives/001065.html\">Meathenge\u003c/a>\u003c/strong> and Sam at \u003cstrong>\u003ca href=\"http://becksposhnosh.blogspot.com/2006/06/breakfast-for-dinner-with-lots-of.html\">Becks and Posh\u003c/a>\u003c/strong> this week. Because of their posts, I knew I had to get my hands on some Fatted Calf bacon this week and it is fantastic. Taylor, of \u003cstrong>\u003ca href=\"http://www.fattedcalf.com\">Fatted Calf\u003c/a>\u003c/strong>, has a new smoker and he has been working on changing the bacon. Additionally, he has changed his bacon source and is now buying \u003cstrong>\u003ca href=\"http://www.heritagefoodsusa.com/what_we_sell/meat.html#6\">Red Wattle pig\u003c/a>\u003c/strong> from \u003cstrong>\u003ca href=\"http://www.heritagefoodsusa.com\">Heritage Foods\u003c/a>\u003c/strong> In Biggles' words: \u003c/p>\n\u003cblockquote>\u003cp>I would suggest you make a point of picking up some bacon, no really. It looks as though Taylor has hit a sweet spot with the cure & smoking process. It's some damned amazing stuff. Plus it's cut nice and thick so you can get a handle on it and not worry about over cooking it too damed fast. You get bacon, ya hear?\u003c/p>\u003c/blockquote>\n\u003cp>Meanwhile, Bay Area Bites contributor Shuna has been busy over at her blog \u003cstrong>\u003ca href=\"http://eggbeater.typepad.com/shuna/\">Eggbeater\u003c/a>\u003c/strong>. She recently had the opportunity to \u003ci>stage\u003c/i> at \u003cstrong>\u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>\u003c/strong> (to stage is to got to a restaurant kitchen and either observe or help out on a volunteer basis).\u003c/p>\n\u003cblockquote>\u003cp>I met a few of David's cooks and he said I should stop in and say hi sometime. I didn't tell him that driving through Los Gatos wasn't part of my commute to anywhere I ever went. I was polite, I said, \"Sure.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003ca href=\"http://eggbeater.typepad.com/shuna/2006/06/stagiere_manres.html\">Read the rest of the post here.\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfbg.com/vote/\">It's voting time over at the SF Bay Guardian\u003c/a>\u003c/strong>. Go vote between now and June 27 so that your voice can be heard on 33 important food categories such as best cheese shop, best bloody mary, best Turkish restaurant, and best independent coffeehouse.\u003c/p>\n\n",
"disqusIdentifier": "347 http://blogs.kqed.org/bayareabites/2006/06/20/links-around-the-bay-5/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/06/20/links-around-the-bay-5/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 582,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1150825020,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "I have a lot of great links for you today. The food blog world is a happy, happening place these days. Pim at Chez Pim was invited to be a guest blogger in Aspen at the Food & Wine Magazine Classic. Her adventures so far have been outlined in three posts, and include stalking Tom",
"title": "Links around the Bay | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Links around the Bay",
"datePublished": "2006-06-20T10:37:00-07:00",
"dateModified": "2006-06-20T10:37:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "links-around-the-bay-5",
"status": "publish",
"path": "/bayareabites/347/links-around-the-bay-5",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/woman_reading-727862.jpg\" alt=\"\" border=\"0\">\u003c/p>\n\u003cp>I have a lot of great links for you today. The food blog world is a happy, happening place these days.\u003c/p>\n\u003cp>Pim at \u003cstrong>\u003ca href=\"http://chezpim.typepad.com/blogs/\">Chez Pim\u003c/a>\u003c/strong> was invited to be a guest blogger in Aspen at the \u003cstrong>\u003ca href=\"http://www.foodandwine.com/\">Food & Wine Magazine\u003c/a>\u003c/strong> Classic. Her adventures so far have been outlined in three posts, and include stalking Tom Colicchio (she says it's not stalking, but I suspect differently), tasting wonderful Bordeaux wines, and taking harrowing plane flights. \u003c/p>\n\u003cblockquote>\u003cp>The Food & Wine staff was mostly there, and everyone went out of their way to make me feel well looked after. I was tickled for being introduced so many times as 'This is Chez Pim' as though it was my first name. Even more tickled -- if not downright discomfited -- was when Dana Cowin, the stylish editor herself, pulled a 'OMG you are Chez Pim' when she saw me. How does one respond to that, with a bashful 'hi' and and little wave?\u003c/p>\u003c/blockquote>\n\u003cp>You can read the posts in Pim's words by clicking the links below:\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://chezpim.typepad.com/blogs/2006/06/life_from_aspen.html\">Live from Aspen: 24th Annual Food & Wine Magazine's Classics in Aspen\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://chezpim.typepad.com/blogs/2006/06/food_wine_class.html\">Food & Wine Magazine Classic in Aspen: Day One\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://chezpim.typepad.com/blogs/2006/06/publishers_part.html\">Food & Wine Magazine Classic: Publisher's Party\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Joy from \u003cstrong>\u003ca href=\"http://www.meshsf.com/blogs/restaurantwhore.html\">Confessions of a Restaurant Whore\u003c/a>\u003c/strong> has a review of \u003cstrong>\u003ca href=\"http://www.dajanigroup.net/\">Nihon\u003c/a>\u003c/strong>, a newish Japanese restaurant near \u003cstrong>\u003ca href=\"http://www.rainbowgrocery.org/\">Rainbow Foods.\u003c/a>\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>The Goma Ae is fast becoming our favorite Japanese salad. It's like your traditional spinach with sesame dressing salad but this one adds asparagus. Add to that the freaking GENIUS idea of having three different kinds of sesame paste (regular, with ponzu and spicy) and you've got yourself a deal. Jon and I went nuts for the spicy dressing, but to be honest I don't know how they can get away with serving it without a warning. \u003c/p>\u003c/blockquote>\n\u003cp>A special thanks to both Biggles at \u003cstrong>\u003ca href=\"http://www.cyberbilly.com/meathenge/archives/001065.html\">Meathenge\u003c/a>\u003c/strong> and Sam at \u003cstrong>\u003ca href=\"http://becksposhnosh.blogspot.com/2006/06/breakfast-for-dinner-with-lots-of.html\">Becks and Posh\u003c/a>\u003c/strong> this week. Because of their posts, I knew I had to get my hands on some Fatted Calf bacon this week and it is fantastic. Taylor, of \u003cstrong>\u003ca href=\"http://www.fattedcalf.com\">Fatted Calf\u003c/a>\u003c/strong>, has a new smoker and he has been working on changing the bacon. Additionally, he has changed his bacon source and is now buying \u003cstrong>\u003ca href=\"http://www.heritagefoodsusa.com/what_we_sell/meat.html#6\">Red Wattle pig\u003c/a>\u003c/strong> from \u003cstrong>\u003ca href=\"http://www.heritagefoodsusa.com\">Heritage Foods\u003c/a>\u003c/strong> In Biggles' words: \u003c/p>\n\u003cblockquote>\u003cp>I would suggest you make a point of picking up some bacon, no really. It looks as though Taylor has hit a sweet spot with the cure & smoking process. It's some damned amazing stuff. Plus it's cut nice and thick so you can get a handle on it and not worry about over cooking it too damed fast. You get bacon, ya hear?\u003c/p>\u003c/blockquote>\n\u003cp>Meanwhile, Bay Area Bites contributor Shuna has been busy over at her blog \u003cstrong>\u003ca href=\"http://eggbeater.typepad.com/shuna/\">Eggbeater\u003c/a>\u003c/strong>. She recently had the opportunity to \u003ci>stage\u003c/i> at \u003cstrong>\u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>\u003c/strong> (to stage is to got to a restaurant kitchen and either observe or help out on a volunteer basis).\u003c/p>\n\u003cblockquote>\u003cp>I met a few of David's cooks and he said I should stop in and say hi sometime. I didn't tell him that driving through Los Gatos wasn't part of my commute to anywhere I ever went. I was polite, I said, \"Sure.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003ca href=\"http://eggbeater.typepad.com/shuna/2006/06/stagiere_manres.html\">Read the rest of the post here.\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfbg.com/vote/\">It's voting time over at the SF Bay Guardian\u003c/a>\u003c/strong>. Go vote between now and June 27 so that your voice can be heard on 33 important food categories such as best cheese shop, best bloody mary, best Turkish restaurant, and best independent coffeehouse.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/347/links-around-the-bay-5",
"authors": [
"5019"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_345": {
"type": "posts",
"id": "bayareabites_345",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "345",
"score": null,
"sort": [
1150565820000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1150565820,
"format": "aside",
"disqusTitle": "Hangin' Out in Paris",
"title": "Hangin' Out in Paris",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/eiffel_tower1_300.gif\">\u003cbr>\u003cem>Hangin' out on the Champ de Mars at the Eiffel Tower\u003c/em>\u003c/p>\n\u003cp>Hangin' out. Like tying a scarf, the French have elevated hangin' out to an art form. I think it's in their genes. People here just hang out. Everywhere. All the time. Parks. Cafes. Squares. After two years here I still struggle with this concept since in Silicon Valley it is considered the eighth deadly sin and I am sadly engrained with that insane need to work constantly. The thought of simply taking a book to a park to read for a few hours is the last thing that comes to mind on a sunny Saturday afternoon. Luckily I have friends that have never come within 1000 miles of San Francisco nor a hi-tech company and they are much better at this hanging out thing than I am. Today it was a picnic at Champs de Mars, the park in front of the Eiffel Tower, and last week it was just hanging out in the Jardin de Luxembourg. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lux_signs_300.gif\">\u003c/p>\n\u003cp>One reason that people spend so much time outdoors is that the cafes and parks are an extension of one's living room. Most apartments are very small and kitchens even smaller so people socialize outside. How a French person can make a 2 oz espresso last three hours is nothing short of remarkable. Once again, I am convinced it is in their genes. \u003c/p>\n\u003cp>Also, picnics are not the normal picnincs that I grew up with. I was too busy eating and too in awe of the fact that I was eating under the Eiffel Tower to take pictures of the food, but most picnics here consist of a chilled rose wine, great cheeses, chorizo sausage, bright red cherry tomatoes, a huge bowl of the most delicious deep burgundy cherries and the sandwiches are not just your regular ham and cheese on rye, it is white ham with camambert on a just-baked whole wheat baguette. For me it was too hot to do much of anything so I hopped across the street to Patisserie Pinaud and crazy Jean-Marc, \u003ca href=\"http://www.kqed.org/weblog/food/2006/05/poulet-du-printemps-et-tajine-dagneau_13.jsp\">\u003cstrong>zee spreeeng cheee-ken\u003c/strong>\u003c/a>, and bought an assortment of mini pastries which weathered the subway ride relatively well. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/eiffel_pastry_300.gif\">\u003c/p>\n\u003cp>Here are some shots of Parisians just hanging out. If you are reading this from the Bay Area, give it a try. It will feel strange at first but you'll get used to it pretty quickly. You might even catch yourself uttering a French phrase or two or craving a baguette. Trust me on this one. 🙂 \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mouff_cafe_delmas_300.gif\">\u003cbr>\u003cem>Hanging out at Cafe Delmas on rue Mouffetard, one of Hemingway's hang outs...\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mouff_cafe_contrescarpe_300.gif\">\u003cbr>\u003cem>Hanging out at Cafe Contrescarpe across from Cafe Delmas at Place de la Contrescarpe...\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/eiffel_grass2_300.gif\">\u003cbr>\u003cem>Hanging out at the Champ de Mars under at the Eiffel Tower...\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lux_artist_300.gif\">\u003cbr>\u003cem>An artist at the Jardin de Luxembourg painting the fountain...\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lux_fountain2_300.gif\">\u003cbr>\u003cem>Hanging out at the fountain at the Jardin de Luxembourg in from of the Senate. They show movies here during the summer on a huge screen. You can see the bleachers set up in the background...\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lux_grass1_300.gif\">\u003cbr>\u003cem>Hanging out at the Jardin de Luxembourg on one of the few grass areas that allows people on it...\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lux_people1_300.gif\">\u003cbr>\u003cem>Hanging out at the Jardin de Luxembourg under the palm tree facing the fountain...\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lux_people2_300.gif\">\u003cbr>\u003cem>More people hanging out around the main fountain at the Jardin de Luxembourg...\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lux_people3_300.gif\">\u003cbr>\u003cem>Catching up on the day's news at the Jardin de Luxembourg...\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lux_music_300.gif\">\u003cbr>\u003cem>An impromptu concert at the entrance to the Jardin de Luxembourg...\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "345 http://blogs.kqed.org/bayareabites/2006/06/17/hangin-out-in-paris/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/06/17/hangin-out-in-paris/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 583,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1150565820,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Hangin' out on the Champ de Mars at the Eiffel Tower Hangin' out. Like tying a scarf, the French have elevated hangin' out to an art form. I think it's in their genes. People here just hang out. Everywhere. All the time. Parks. Cafes. Squares. After two years here I still struggle with this concept",
"title": "Hangin' Out in Paris | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Hangin' Out in Paris",
"datePublished": "2006-06-17T10:37:00-07:00",
"dateModified": "2006-06-17T10:37:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "hangin-out-in-paris",
"status": "publish",
"path": "/bayareabites/345/hangin-out-in-paris",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/eiffel_tower1_300.gif\">\u003cbr>\u003cem>Hangin' out on the Champ de Mars at the Eiffel Tower\u003c/em>\u003c/p>\n\u003cp>Hangin' out. Like tying a scarf, the French have elevated hangin' out to an art form. I think it's in their genes. People here just hang out. Everywhere. All the time. Parks. Cafes. Squares. After two years here I still struggle with this concept since in Silicon Valley it is considered the eighth deadly sin and I am sadly engrained with that insane need to work constantly. The thought of simply taking a book to a park to read for a few hours is the last thing that comes to mind on a sunny Saturday afternoon. Luckily I have friends that have never come within 1000 miles of San Francisco nor a hi-tech company and they are much better at this hanging out thing than I am. Today it was a picnic at Champs de Mars, the park in front of the Eiffel Tower, and last week it was just hanging out in the Jardin de Luxembourg. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lux_signs_300.gif\">\u003c/p>\n\u003cp>One reason that people spend so much time outdoors is that the cafes and parks are an extension of one's living room. Most apartments are very small and kitchens even smaller so people socialize outside. How a French person can make a 2 oz espresso last three hours is nothing short of remarkable. Once again, I am convinced it is in their genes. \u003c/p>\n\u003cp>Also, picnics are not the normal picnincs that I grew up with. I was too busy eating and too in awe of the fact that I was eating under the Eiffel Tower to take pictures of the food, but most picnics here consist of a chilled rose wine, great cheeses, chorizo sausage, bright red cherry tomatoes, a huge bowl of the most delicious deep burgundy cherries and the sandwiches are not just your regular ham and cheese on rye, it is white ham with camambert on a just-baked whole wheat baguette. For me it was too hot to do much of anything so I hopped across the street to Patisserie Pinaud and crazy Jean-Marc, \u003ca href=\"http://www.kqed.org/weblog/food/2006/05/poulet-du-printemps-et-tajine-dagneau_13.jsp\">\u003cstrong>zee spreeeng cheee-ken\u003c/strong>\u003c/a>, and bought an assortment of mini pastries which weathered the subway ride relatively well. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/eiffel_pastry_300.gif\">\u003c/p>\n\u003cp>Here are some shots of Parisians just hanging out. If you are reading this from the Bay Area, give it a try. It will feel strange at first but you'll get used to it pretty quickly. You might even catch yourself uttering a French phrase or two or craving a baguette. Trust me on this one. 🙂 \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mouff_cafe_delmas_300.gif\">\u003cbr>\u003cem>Hanging out at Cafe Delmas on rue Mouffetard, one of Hemingway's hang outs...\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/mouff_cafe_contrescarpe_300.gif\">\u003cbr>\u003cem>Hanging out at Cafe Contrescarpe across from Cafe Delmas at Place de la Contrescarpe...\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/eiffel_grass2_300.gif\">\u003cbr>\u003cem>Hanging out at the Champ de Mars under at the Eiffel Tower...\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lux_artist_300.gif\">\u003cbr>\u003cem>An artist at the Jardin de Luxembourg painting the fountain...\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lux_fountain2_300.gif\">\u003cbr>\u003cem>Hanging out at the fountain at the Jardin de Luxembourg in from of the Senate. They show movies here during the summer on a huge screen. You can see the bleachers set up in the background...\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lux_grass1_300.gif\">\u003cbr>\u003cem>Hanging out at the Jardin de Luxembourg on one of the few grass areas that allows people on it...\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lux_people1_300.gif\">\u003cbr>\u003cem>Hanging out at the Jardin de Luxembourg under the palm tree facing the fountain...\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lux_people2_300.gif\">\u003cbr>\u003cem>More people hanging out around the main fountain at the Jardin de Luxembourg...\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lux_people3_300.gif\">\u003cbr>\u003cem>Catching up on the day's news at the Jardin de Luxembourg...\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lux_music_300.gif\">\u003cbr>\u003cem>An impromptu concert at the entrance to the Jardin de Luxembourg...\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/345/hangin-out-in-paris",
"authors": [
"5024"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_344": {
"type": "posts",
"id": "bayareabites_344",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "344",
"score": null,
"sort": [
1150354800000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1150354800,
"format": "aside",
"disqusTitle": "Minnesota Wild",
"title": "Minnesota Wild",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/rv-793211.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/rv-791533.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>On this trip home to Minnesota, I overcame three more more of my childhood phobias -- wild rice, lake fish, and road trips in an RV.\u003c/p>\n\u003cp>After a four-hour drive, during which I made my parents listen to Stephen Fry's rendition of \u003ci>Harry Potter and the Prisoner of Azkaban\u003c/i> to pass the time in the cavernous RV, we arrived at the lapping shores of one of the Great Lakes.\u003c/p>\n\u003cp>My first few days back in the Midwest were spent on the edge of Lake Superior in Bayfield, Wisconsin -- a tiny lake-swept town filled with sailboats, farmhouse architecture embellished with Victorian delicacies, and superb food. Our first stop was to take my parents' lumbering -- and travel-stenched -- RV to the \u003cstrong>Gourmet Garage\u003c/strong> where we picked up apple and blueberry turnovers for breakfasts and apple pie for dinner. Judy Faragher, the baker, literally runs a bakery out of the garage connected to her house. She offers hearty fruit pies, various cookies, sugar-crusted doughnuts, flakey turnovers, and authentic pasties made from her Cornish mother-in-law's own recipe.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/grmtgar-715290.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/grmtgar-712686.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On the way out, I sampled her applesauce cinnamon doughnuts and took a snap of this hysterical (because it's true) cartoon. The doughnuts were crisped on the outside and fluffy on the inside, and made me, sitting there getting my nose and shoulders burnished in a buttery Midwest summer sun, long for autumn and crunchy leaves.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/stressed-763171.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/stressed-761677.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>A day of sailing around the Apostle Islands at 5 knots brings out some pretty hale and hearty appetites, so it was lucky I had convinced my parents to take me to Mary Rice's newest culinary offering. Mary Rice, a woman so larger-than-life that she deserves a column entirely devoted to her, has recently opened \u003cstrong>\u003ca href=\"http://www.wildricerestaurant.com/html/main/html/main.htm\">Wild Rice\u003c/a>\u003c/strong> (get it? Midwest? Wild Rice? Her last name is Rice?) in Bayfield. Wild Rice -- along with the flamingo-stuffed Maggie's and the minimalist New England-y Egg Toss -- is Mary Rice's third restaurant in the area. It's also the most expensive. Not that price should deter you from this beautiful woodsy location, architecturally sensuous building, and distressingly tempting local dishes.\u003c/p>\n\u003cp>Once I stopped goggling at the the Chihuly in the lobby, the glassed-in \"wine tower\" with hanging library ladders, and the high blond wood ceilings crisscrossed with red metal struts, I tackled my amuse bouche of roasted red and gold beets with cubed gorgonzola, basil oil, and truffled vinaigrette.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/wrbeet-748316.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/wrbeet-744941.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>My mother doesn't normally like beets, but I do believe this dish converted her from the \"beets are always too sweet\" school of thought.\u003c/p>\n\u003cp>After the beet salad went down way too quickly, I selected an appetizer of prosciutto-wrapped roasted white asparagus and steamed green asparagus with a balsamic glaze. The long, fat vegetables were accented by a tiny crispy fish cake sitting on the bank of a pond of capered hollandaise.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/wrasp-757407.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/wrasp-751178.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My parents shared sautéed truffled morel mushrooms (very local) served \u003ci>en casserole\u003c/i> with Parmigiano-Reggiano flan and toast. The whole dish was a poem, but the Parmigiano-Reggiano flan was an entire sonnet.\u003c/p>\n\u003cp>Determined to overcome my distaste of overly fishy freshwater catch, I chose a main course of Superior lake trout. The firm blushing fish was crusted over with toasted nuts and dry-popped wild rice and nestled happily in a bed of saffron risotto and juicy fiddleheads (again, very local). Although I could have contentedly eaten myself into next week on such a generous portion, I did finally have to stop and leave some behind. And I'm still sad.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/wildricecake-738740.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/wildricecake-737420.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Clearly, I was not too full for dessert as I sunk my fork into a warm pecan-wild rice cake with homemade cinnamon ice cream. I felt cozier with each swallow. The cake had this entrancing chewiness resulting from the genius addition of wild rice. I think I'm going to have to find that recipe before I die.\u003c/p>\n\u003cp>All in all it was a great success with me and my parents. Even my dad, who has been known to throw out blood oranges, thinking the they were rotten because \"they didn't look like normal oranges,\" was content, and, more importantly, adequately full. Except there was a slight contretemps over the wine. Dad, with his white wine glass filled with Pinot Grigio, was concerned that my red wine glass filled with Pinot Noir actually netted me more wine than him. Although we managed to keep his issues from the wait staff, we never managed to convince him that he was imagining things, crazy, or just greedy.\u003c/p>\n\u003cp>\u003ci>Gourmet Garage\u003cbr>85130 Hwy 13\u003cbr>Bayfield, WI 54814\u003c/i>\u003c/p>\n\u003cp>715.779.5365\u003c/p>\n\u003cp>Wild Rice\u003cbr>84860 Old San Road\u003cbr>Bayfield, WI 54814\u003c/p>\n\u003cp>715.779.9882\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*The cheesemonger in me has to note that while I didn't order from it, Wild Rice has a superb cheese plate, and I was thrilled to see them include \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/04/cheese-cheese-me.jsp\">St. Pat\u003c/a>\u003c/strong> from Cowgirl Creamery.\u003c/p>\n\n",
"disqusIdentifier": "344 http://blogs.kqed.org/bayareabites/2006/06/15/minnesota-wild/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/06/15/minnesota-wild/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 820,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1150354800,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "On this trip home to Minnesota, I overcame three more more of my childhood phobias -- wild rice, lake fish, and road trips in an RV. After a four-hour drive, during which I made my parents listen to Stephen Fry's rendition of Harry Potter and the Prisoner of Azkaban to pass the time in the",
"title": "Minnesota Wild | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Minnesota Wild",
"datePublished": "2006-06-15T00:00:00-07:00",
"dateModified": "2006-06-15T00:00:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "minnesota-wild",
"status": "publish",
"path": "/bayareabites/344/minnesota-wild",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/rv-793211.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/rv-791533.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>On this trip home to Minnesota, I overcame three more more of my childhood phobias -- wild rice, lake fish, and road trips in an RV.\u003c/p>\n\u003cp>After a four-hour drive, during which I made my parents listen to Stephen Fry's rendition of \u003ci>Harry Potter and the Prisoner of Azkaban\u003c/i> to pass the time in the cavernous RV, we arrived at the lapping shores of one of the Great Lakes.\u003c/p>\n\u003cp>My first few days back in the Midwest were spent on the edge of Lake Superior in Bayfield, Wisconsin -- a tiny lake-swept town filled with sailboats, farmhouse architecture embellished with Victorian delicacies, and superb food. Our first stop was to take my parents' lumbering -- and travel-stenched -- RV to the \u003cstrong>Gourmet Garage\u003c/strong> where we picked up apple and blueberry turnovers for breakfasts and apple pie for dinner. Judy Faragher, the baker, literally runs a bakery out of the garage connected to her house. She offers hearty fruit pies, various cookies, sugar-crusted doughnuts, flakey turnovers, and authentic pasties made from her Cornish mother-in-law's own recipe.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/grmtgar-715290.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/grmtgar-712686.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the way out, I sampled her applesauce cinnamon doughnuts and took a snap of this hysterical (because it's true) cartoon. The doughnuts were crisped on the outside and fluffy on the inside, and made me, sitting there getting my nose and shoulders burnished in a buttery Midwest summer sun, long for autumn and crunchy leaves.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/stressed-763171.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/stressed-761677.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>A day of sailing around the Apostle Islands at 5 knots brings out some pretty hale and hearty appetites, so it was lucky I had convinced my parents to take me to Mary Rice's newest culinary offering. Mary Rice, a woman so larger-than-life that she deserves a column entirely devoted to her, has recently opened \u003cstrong>\u003ca href=\"http://www.wildricerestaurant.com/html/main/html/main.htm\">Wild Rice\u003c/a>\u003c/strong> (get it? Midwest? Wild Rice? Her last name is Rice?) in Bayfield. Wild Rice -- along with the flamingo-stuffed Maggie's and the minimalist New England-y Egg Toss -- is Mary Rice's third restaurant in the area. It's also the most expensive. Not that price should deter you from this beautiful woodsy location, architecturally sensuous building, and distressingly tempting local dishes.\u003c/p>\n\u003cp>Once I stopped goggling at the the Chihuly in the lobby, the glassed-in \"wine tower\" with hanging library ladders, and the high blond wood ceilings crisscrossed with red metal struts, I tackled my amuse bouche of roasted red and gold beets with cubed gorgonzola, basil oil, and truffled vinaigrette.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/wrbeet-748316.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/wrbeet-744941.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>My mother doesn't normally like beets, but I do believe this dish converted her from the \"beets are always too sweet\" school of thought.\u003c/p>\n\u003cp>After the beet salad went down way too quickly, I selected an appetizer of prosciutto-wrapped roasted white asparagus and steamed green asparagus with a balsamic glaze. The long, fat vegetables were accented by a tiny crispy fish cake sitting on the bank of a pond of capered hollandaise.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/wrasp-757407.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/wrasp-751178.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>My parents shared sautéed truffled morel mushrooms (very local) served \u003ci>en casserole\u003c/i> with Parmigiano-Reggiano flan and toast. The whole dish was a poem, but the Parmigiano-Reggiano flan was an entire sonnet.\u003c/p>\n\u003cp>Determined to overcome my distaste of overly fishy freshwater catch, I chose a main course of Superior lake trout. The firm blushing fish was crusted over with toasted nuts and dry-popped wild rice and nestled happily in a bed of saffron risotto and juicy fiddleheads (again, very local). Although I could have contentedly eaten myself into next week on such a generous portion, I did finally have to stop and leave some behind. And I'm still sad.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/wildricecake-738740.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/wildricecake-737420.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Clearly, I was not too full for dessert as I sunk my fork into a warm pecan-wild rice cake with homemade cinnamon ice cream. I felt cozier with each swallow. The cake had this entrancing chewiness resulting from the genius addition of wild rice. I think I'm going to have to find that recipe before I die.\u003c/p>\n\u003cp>All in all it was a great success with me and my parents. Even my dad, who has been known to throw out blood oranges, thinking the they were rotten because \"they didn't look like normal oranges,\" was content, and, more importantly, adequately full. Except there was a slight contretemps over the wine. Dad, with his white wine glass filled with Pinot Grigio, was concerned that my red wine glass filled with Pinot Noir actually netted me more wine than him. Although we managed to keep his issues from the wait staff, we never managed to convince him that he was imagining things, crazy, or just greedy.\u003c/p>\n\u003cp>\u003ci>Gourmet Garage\u003cbr>85130 Hwy 13\u003cbr>Bayfield, WI 54814\u003c/i>\u003c/p>\n\u003cp>715.779.5365\u003c/p>\n\u003cp>Wild Rice\u003cbr>84860 Old San Road\u003cbr>Bayfield, WI 54814\u003c/p>\n\u003cp>715.779.9882\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*The cheesemonger in me has to note that while I didn't order from it, Wild Rice has a superb cheese plate, and I was thrilled to see them include \u003cstrong>\u003ca href=\"http://www.kqed.org/weblog/food/2006/04/cheese-cheese-me.jsp\">St. Pat\u003c/a>\u003c/strong> from Cowgirl Creamery.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/344/minnesota-wild",
"authors": [
"5010"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_343": {
"type": "posts",
"id": "bayareabites_343",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "343",
"score": null,
"sort": [
1150217100000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1150217100,
"format": "aside",
"disqusTitle": "Books for the Seasonal Cook",
"title": "Books for the Seasonal Cook",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When I first started cooking with the seasons, I had to make some transitions in the way that I cooked. Before this time, I would find a recipe that I wanted to make, and then would go to the supermarket to find each ingredient. Nevermind that it was the dead of winter and I was looking for zucchini, the market provided exactly what I needed.\u003c/p>\n\u003cp>Once I started going to the farmers' market on a regular basis, I found I wasn't always finding what I needed. \"Do you have cilantro?\" I'd ask. \"Not in season,\" the farmer would tell me. Nevermind that I had to have cilantro for the dish I was creating. I was faced with a problem: I could either ditch the idea of eating seasonally and run to Albertson's for cilantro from a far away place or I could adapt the way that I cooked to match what was available at the farmers' market.\u003c/p>\n\u003cp>These days, cooking is a much different proposition. I often have less control over what vegetables are in my household, and I rarely walk out of the house with a recipe that is hard and fast. Most vegetables come to me through \u003cstrong>\u003ca href=\"http://www.eatwell.com\">the CSA\u003c/a>\u003c/strong> we belong to, and with that, we have no control over what comes to us. Any other items I supplement come from the farmers' market but I often go with nothing in mind and return with whatever looked best that day.\u003c/p>\n\u003cp>At home, I have collected a bookshelf of reference books to guide me whenever I have a foreign fruit or vegetable. Before this year, for instance, I had never cooked with a rutabaga. It showed up in my CSA box with a few suggestions, but I wanted to know more.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0688152600/kqedorg-20\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/vegetables-728849.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My first reference for what to do with vegetables is usually \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0688152600/kqedorg-20\">Vegetables from Amaranth to Zucchini\u003c/a>\u003c/strong> by Elizabeth Schneider. Schneider shows a photo of the vegetable, and then a lengthy description. From her book we find out the rutabagas came to the United States in the 19th century, and that you can have success cooking rutabagas in any way aside from the way that most people cook them: boiled for a very long time. Schneider then outlines basic uses for the rutabaga in a general manner: you can julienne it and serve it raw, marinate it in salads, or steam it until al dente among many other suggestions. From the \"selection\" section we learn that we want our rutabagas to be relatively heavy as that implies juiciness. \u003c/p>\n\u003cp>The last section of each entry is the one that I often read first. In an area called \"Pros Purpose,\" Schneider asks lots of industry professionals what they do with rutabagas in their kitchen. This section does not have specific recipes, but usually has short blurbs from many chefs generally describing dishes in their kitchens featuring the vegetable.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/039470780X/kqedorg-20\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/victorygarden-734929.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>When I \u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com/jen/2005/09/book_sale.html\">first mentioned\u003c/a>\u003c/strong> buying \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/039470780X/kqedorg-20\">The Victory Garden Cookbook\u003c/a>\u003c/strong> last summer, fellow BAB writer \u003cstrong>\u003ca href=\"http://www.cookingwithamy.com\">Amy Sherman\u003c/a>\u003c/strong> commented \"You will LOVE the Victory Garden Cookbook, mine is falling to shreds...\". Marian Morash first published the Victory Garden Cookbook in 1982, and I remember it well from growing up. To this day, my mom uses Morash's scalloped potatoes recipe from this book. The Victory Garden Cookbook combines growing information about specific vegetables with preparation methods and general information for those of us who don't grow our own food. \u003c/p>\n\u003cp>In Morash's section about rutabagas, we learn some additional tidbits about rutabagas. They can be stored for a couple months if unwashed and stored in a container of dry sand, sawdust or peat. Another option for storage is to freeze mashed or pureed rutabagas. In her many recipes, there is a delicious-sounding Shinbone Soup with Turnip and Rutabaga made with beef shinbones, and even a sweet rutabaga pie, as she says that root vegetables make \"wholesome yet delicate pies.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0471445789/kqedorg-20\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ocooksbiblesmall-758235.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>When \u003cstrong>\u003ca href=\"http://www.101cookbooks.com/archives/001402.html\">Heidi\u003c/a>\u003c/strong> talked about \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0471445789/kqedorg-20\">The Organic Cook's Bible\u003c/a>\u003c/strong> on her site about a month ago, my first response was suspicion. I am generally wary of books that are targeted at \"organic\" cooks, as I feel that someone using organic ingredients can use any recipe available, and that it is a marketing ploy to make people buying organic foods think that they need to find books aimed at them. One look at this book, however, and I knew that I had to have it.\u003c/p>\n\u003cp>Jeff Cox's 500-page tome is organized into sections describing \"Vegetables\", \"Fruits\", \"Nuts, Seeds, Beans & Grains\", \"Herbs and Spices\", and \"Meats, Dairy & Eggs\". The layout for each entry is well-organized and easily understandable. After spending just three weeks with this book, I am already finding it to be an invaluable reference. The entries are succinct, but give the reader a lot of information about each fruit and vegetable. \u003c/p>\n\u003cp>From the rutabaga entry, we discover that some rutabagas are grown for their seeds and commercially become canola oil. Cox explains the season that rutabagas are available (fall and winter) and has a lengthy description about uses. His approach seems to be very much that of a consumer who has used most of these fruits and vegetables in his home kitchen, though he is well qualified by having been and editor of Organic Gardening for many years, as well as hosting Your Organic Garden for public television.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you are a seasonal cook like me, any of these books would be an invaluable addition to your library.\u003c/p>\n\n",
"disqusIdentifier": "343 http://blogs.kqed.org/bayareabites/2006/06/13/books-for-the-seasonal-cook/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2006/06/13/books-for-the-seasonal-cook/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 914,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1150217100,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "When I first started cooking with the seasons, I had to make some transitions in the way that I cooked. Before this time, I would find a recipe that I wanted to make, and then would go to the supermarket to find each ingredient. Nevermind that it was the dead of winter and I was",
"title": "Books for the Seasonal Cook | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Books for the Seasonal Cook",
"datePublished": "2006-06-13T09:45:00-07:00",
"dateModified": "2006-06-13T09:45:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "books-for-the-seasonal-cook",
"status": "publish",
"path": "/bayareabites/343/books-for-the-seasonal-cook",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I first started cooking with the seasons, I had to make some transitions in the way that I cooked. Before this time, I would find a recipe that I wanted to make, and then would go to the supermarket to find each ingredient. Nevermind that it was the dead of winter and I was looking for zucchini, the market provided exactly what I needed.\u003c/p>\n\u003cp>Once I started going to the farmers' market on a regular basis, I found I wasn't always finding what I needed. \"Do you have cilantro?\" I'd ask. \"Not in season,\" the farmer would tell me. Nevermind that I had to have cilantro for the dish I was creating. I was faced with a problem: I could either ditch the idea of eating seasonally and run to Albertson's for cilantro from a far away place or I could adapt the way that I cooked to match what was available at the farmers' market.\u003c/p>\n\u003cp>These days, cooking is a much different proposition. I often have less control over what vegetables are in my household, and I rarely walk out of the house with a recipe that is hard and fast. Most vegetables come to me through \u003cstrong>\u003ca href=\"http://www.eatwell.com\">the CSA\u003c/a>\u003c/strong> we belong to, and with that, we have no control over what comes to us. Any other items I supplement come from the farmers' market but I often go with nothing in mind and return with whatever looked best that day.\u003c/p>\n\u003cp>At home, I have collected a bookshelf of reference books to guide me whenever I have a foreign fruit or vegetable. Before this year, for instance, I had never cooked with a rutabaga. It showed up in my CSA box with a few suggestions, but I wanted to know more.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0688152600/kqedorg-20\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/vegetables-728849.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My first reference for what to do with vegetables is usually \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0688152600/kqedorg-20\">Vegetables from Amaranth to Zucchini\u003c/a>\u003c/strong> by Elizabeth Schneider. Schneider shows a photo of the vegetable, and then a lengthy description. From her book we find out the rutabagas came to the United States in the 19th century, and that you can have success cooking rutabagas in any way aside from the way that most people cook them: boiled for a very long time. Schneider then outlines basic uses for the rutabaga in a general manner: you can julienne it and serve it raw, marinate it in salads, or steam it until al dente among many other suggestions. From the \"selection\" section we learn that we want our rutabagas to be relatively heavy as that implies juiciness. \u003c/p>\n\u003cp>The last section of each entry is the one that I often read first. In an area called \"Pros Purpose,\" Schneider asks lots of industry professionals what they do with rutabagas in their kitchen. This section does not have specific recipes, but usually has short blurbs from many chefs generally describing dishes in their kitchens featuring the vegetable.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/039470780X/kqedorg-20\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/victorygarden-734929.gif\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>When I \u003cstrong>\u003ca href=\"http://www.lifebeginsat30.com/jen/2005/09/book_sale.html\">first mentioned\u003c/a>\u003c/strong> buying \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/039470780X/kqedorg-20\">The Victory Garden Cookbook\u003c/a>\u003c/strong> last summer, fellow BAB writer \u003cstrong>\u003ca href=\"http://www.cookingwithamy.com\">Amy Sherman\u003c/a>\u003c/strong> commented \"You will LOVE the Victory Garden Cookbook, mine is falling to shreds...\". Marian Morash first published the Victory Garden Cookbook in 1982, and I remember it well from growing up. To this day, my mom uses Morash's scalloped potatoes recipe from this book. The Victory Garden Cookbook combines growing information about specific vegetables with preparation methods and general information for those of us who don't grow our own food. \u003c/p>\n\u003cp>In Morash's section about rutabagas, we learn some additional tidbits about rutabagas. They can be stored for a couple months if unwashed and stored in a container of dry sand, sawdust or peat. Another option for storage is to freeze mashed or pureed rutabagas. In her many recipes, there is a delicious-sounding Shinbone Soup with Turnip and Rutabaga made with beef shinbones, and even a sweet rutabaga pie, as she says that root vegetables make \"wholesome yet delicate pies.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0471445789/kqedorg-20\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ocooksbiblesmall-758235.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>When \u003cstrong>\u003ca href=\"http://www.101cookbooks.com/archives/001402.html\">Heidi\u003c/a>\u003c/strong> talked about \u003cstrong>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0471445789/kqedorg-20\">The Organic Cook's Bible\u003c/a>\u003c/strong> on her site about a month ago, my first response was suspicion. I am generally wary of books that are targeted at \"organic\" cooks, as I feel that someone using organic ingredients can use any recipe available, and that it is a marketing ploy to make people buying organic foods think that they need to find books aimed at them. One look at this book, however, and I knew that I had to have it.\u003c/p>\n\u003cp>Jeff Cox's 500-page tome is organized into sections describing \"Vegetables\", \"Fruits\", \"Nuts, Seeds, Beans & Grains\", \"Herbs and Spices\", and \"Meats, Dairy & Eggs\". The layout for each entry is well-organized and easily understandable. After spending just three weeks with this book, I am already finding it to be an invaluable reference. The entries are succinct, but give the reader a lot of information about each fruit and vegetable. \u003c/p>\n\u003cp>From the rutabaga entry, we discover that some rutabagas are grown for their seeds and commercially become canola oil. Cox explains the season that rutabagas are available (fall and winter) and has a lengthy description about uses. His approach seems to be very much that of a consumer who has used most of these fruits and vegetables in his home kitchen, though he is well qualified by having been and editor of Organic Gardening for many years, as well as hosting Your Organic Garden for public television.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you are a seasonal cook like me, any of these books would be an invaluable addition to your library.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/343/books-for-the-seasonal-cook",
"authors": [
"5019"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=food-and-drink": {
"isFetching": false,
"latestQuery": {
"from": 1620,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1958,
"relation": "eq"
},
"items": [
"bayareabites_355",
"bayareabites_354",
"bayareabites_353",
"bayareabites_352",
"bayareabites_351",
"bayareabites_350",
"bayareabites_349",
"bayareabites_348",
"bayareabites_347",
"bayareabites_345",
"bayareabites_344",
"bayareabites_343"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_food-and-drink": {
"isLoading": true
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}