window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"stephanie": {
"type": "authors",
"id": "5010",
"meta": {
"index": "authors_1716337520",
"id": "5010",
"found": true
},
"name": "Stephanie Lucianovic",
"firstName": "Stephanie",
"lastName": "Lucianovic",
"slug": "stephanie",
"email": "svwl22@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "A former picky eater, Stephanie V.W. Lucianovic is a writer, editor, and lapsed cheesemonger in the San Francisco Bay Area. A culinary school grad with an English lit degree, she has written for CNN.com, MSNBC.com, Popular Science, The New York Times, The Washington Post, and The Boston Globe. Additionally, she has been writing for KQED's Bay Area Bites since its inception and is the website editor for KQED's Emmy-award winning show \"Check, Please! Bay Area.\"\r\n\r\nStephanie was an original recapper at Television Without Pity and worked on a line of cookbooks for William-Sonoma as well as in the back kitchen of a Jacques Pépin cooking show. Her first book, \u003cem>\u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1336686296&sr=8-1\">SUFFERING SUCCOTASH: A Picky Eater's Quest To Understand Why We Hate the Foods We Hate\u003c/a>\u003c/em> (Perigee Books, 2012) is a non-fiction narrative and a heartfelt and humorous exposé on the inner lives of picky eaters that Scientific American called \"hilarious\" and \"the perfect popular science book for a reader that doesn't think he or she wants to read a popular science book.\"\r\n\r\nStephanie lives in Menlo Park with her husband, three-year-old son, assorted cats, and has been blogging at \u003ca href=\"http://www.grubreport.com\">The Grub Report\u003c/a> for over a decade. \r\n\r\nFollow her on Twitter at \u003ca href=\"https://twitter.com/grubreport\">@grubreport\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g",
"twitter": "grubreport",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Lucianovic | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie"
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"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"
},
"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": 11.297501
},
"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": 155
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=food-and-drink",
"seeMore": false,
"paginated": true,
"page": 155
}
},
{
"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_118": {
"type": "posts",
"id": "bayareabites_118",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "118",
"score": null,
"sort": [
1121702520000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1121702520,
"format": "aside",
"disqusTitle": "A Feast of Salmon",
"title": "A Feast of Salmon",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Many years ago I attended a dinner party at the home of fellow culinary adventurers. For the main course they served a whole roasted salmon--stuffed with dill, lemon slices, garlic, and butter. I was awestruck. I had never prepared an entire fish, skin, bones, head, eyes, tail and all. Not only was it beautiful after the foil was removed and the steam cleared, but it melted in your mouth. I mean MELTED. I had never had salmon like that.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/fish1.jpg\">\u003c/p>\n\u003cp>Since that time I have prepared many versions of this whole roasted salmon, both in my oven and on my grill, nearly always stuffing it with herbs--typically dill--and rubbing it with butter or olive oil and salt and pepper. It's a great way to impress a large party of dinner guests, and because you purchase such a large quantity of fish, the price is generally quite low. I typically (okay, always) get my whole wild salmon at \u003cstrong>\u003ca href=\"http://www.rockridgeshop.com/pages/ver_brugge.html\">Ver Brugge's\u003c/a>\u003c/strong> in Rockridge. The fish is gutted, but everything else is intact and I highly recommend leaving it as is, the result is worth it.\u003c/p>\n\u003cp>Recently I decided put a new spin on my whole salmon. I cured the salmon with a salt-pepper-sugar mixture about 3 hours, then smoked it on the grill over indirect heat, and served it with a spicy yogurt sauce. Everyone, even Banti (my little helper seen above), ate it up. We did have quite a bit of leftover salmon though, so the next day I mixed the tender morsels with some fresh herbs, minced onion, egg yolk, and fresh bread crumbs and made salmon patties, served with the yogurt sauce of course.\u003c/p>\n\u003cp>\u003cstrong>Whole Smoked Salmon with Spicy Yogurt Sauce\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For the salmon:\u003cbr>1 tablespoon sugar\u003cbr>2 teaspoons kosher salt\u003cbr>1 teaspoon freshly ground black pepper\u003c/p>\n\u003cp>Olive oil\u003c/p>\n\u003cp>2 cups wood chips for smoking\u003cbr>Small aluminum roasting pan (that can fit on one side of your grill)\u003c/p>\n\u003cp>For the sauce:\u003cbr>Finely grated zest of 1 lime\u003cbr>1 tablespoon lime juice\u003cbr>1 teaspoon ground cumin\u003cbr>1 teaspoon ground coriander\u003cbr>1 tablespoon minced jalapeno pepper, seeded\u003cbr>1 teaspoon sugar\u003cbr>2 cups whole plain yogurt (I used Brown Cow)\u003cbr>Salt and pepper to taste\u003c/p>\n\u003cp>Mix together the sugar, salt, and pepper. Rub the salmon inside and out with the cure. Place on a platter, cover with plastic wrap and refrigerate for 1 to 2 1/2 hours. Remove from the refrigerator about 30 minutes before grilling.\u003c/p>\n\u003cp>To make the sauce, in a non-reactive bowl, stir together all ingredients. Cover and chill for 1 hour before serving. The sauce will keep for up to 2 days.\u003c/p>\n\u003cp>Soak the wood chips in a bowl with water to cover, for about 1/2 hour. Drain and wrap in foil packet, use a small sharp knife to make holes in both sides of the foil packet. \u003c/p>\n\u003cp>Prepare a charcoal fire on one side of your grill. Place the roasting pan on the other side, and fill with 1 inch of water. Place the wood chips packet on top of the hot coals. Cover with the grill. \u003c/p>\n\u003cp>Rub the outside of the salmon with olive oil, then lay the salmon above the roasting pan on the grill. The bottom vents should be open all the way, and the top vents closed halfway. Place the cover over the grill so that the vents are above the salmon. Smoke the salmon for about 30 minutes (depending upon the size of the salmon), turning once. Turning the salmon can be tricky, I used two large spatulas and the help of a friend! The salmon is done when just barely cooked through, but be careful not to overcook it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serve the salmon on a platter and pass the yogurt sauce on the side. I typically peel away the skin and then remove the backbone (just cut down the center of one side of the fish, gently flip the fillets away and the backbone will be in the center; once you find it you can literally just pull it away).\u003c/p>\n\n",
"disqusIdentifier": "118 http://blogs.kqed.org/bayareabites/2005/07/18/a-feast-of-salmon/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/07/18/a-feast-of-salmon/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 669,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1121702520,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Many years ago I attended a dinner party at the home of fellow culinary adventurers. For the main course they served a whole roasted salmon--stuffed with dill, lemon slices, garlic, and butter. I was awestruck. I had never prepared an entire fish, skin, bones, head, eyes, tail and all. Not only was it beautiful after",
"title": "A Feast of Salmon | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Feast of Salmon",
"datePublished": "2005-07-18T09:02:00-07:00",
"dateModified": "2005-07-18T09:02:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-feast-of-salmon",
"status": "publish",
"path": "/bayareabites/118/a-feast-of-salmon",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Many years ago I attended a dinner party at the home of fellow culinary adventurers. For the main course they served a whole roasted salmon--stuffed with dill, lemon slices, garlic, and butter. I was awestruck. I had never prepared an entire fish, skin, bones, head, eyes, tail and all. Not only was it beautiful after the foil was removed and the steam cleared, but it melted in your mouth. I mean MELTED. I had never had salmon like that.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/fish1.jpg\">\u003c/p>\n\u003cp>Since that time I have prepared many versions of this whole roasted salmon, both in my oven and on my grill, nearly always stuffing it with herbs--typically dill--and rubbing it with butter or olive oil and salt and pepper. It's a great way to impress a large party of dinner guests, and because you purchase such a large quantity of fish, the price is generally quite low. I typically (okay, always) get my whole wild salmon at \u003cstrong>\u003ca href=\"http://www.rockridgeshop.com/pages/ver_brugge.html\">Ver Brugge's\u003c/a>\u003c/strong> in Rockridge. The fish is gutted, but everything else is intact and I highly recommend leaving it as is, the result is worth it.\u003c/p>\n\u003cp>Recently I decided put a new spin on my whole salmon. I cured the salmon with a salt-pepper-sugar mixture about 3 hours, then smoked it on the grill over indirect heat, and served it with a spicy yogurt sauce. Everyone, even Banti (my little helper seen above), ate it up. We did have quite a bit of leftover salmon though, so the next day I mixed the tender morsels with some fresh herbs, minced onion, egg yolk, and fresh bread crumbs and made salmon patties, served with the yogurt sauce of course.\u003c/p>\n\u003cp>\u003cstrong>Whole Smoked Salmon with Spicy Yogurt Sauce\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>For the salmon:\u003cbr>1 tablespoon sugar\u003cbr>2 teaspoons kosher salt\u003cbr>1 teaspoon freshly ground black pepper\u003c/p>\n\u003cp>Olive oil\u003c/p>\n\u003cp>2 cups wood chips for smoking\u003cbr>Small aluminum roasting pan (that can fit on one side of your grill)\u003c/p>\n\u003cp>For the sauce:\u003cbr>Finely grated zest of 1 lime\u003cbr>1 tablespoon lime juice\u003cbr>1 teaspoon ground cumin\u003cbr>1 teaspoon ground coriander\u003cbr>1 tablespoon minced jalapeno pepper, seeded\u003cbr>1 teaspoon sugar\u003cbr>2 cups whole plain yogurt (I used Brown Cow)\u003cbr>Salt and pepper to taste\u003c/p>\n\u003cp>Mix together the sugar, salt, and pepper. Rub the salmon inside and out with the cure. Place on a platter, cover with plastic wrap and refrigerate for 1 to 2 1/2 hours. Remove from the refrigerator about 30 minutes before grilling.\u003c/p>\n\u003cp>To make the sauce, in a non-reactive bowl, stir together all ingredients. Cover and chill for 1 hour before serving. The sauce will keep for up to 2 days.\u003c/p>\n\u003cp>Soak the wood chips in a bowl with water to cover, for about 1/2 hour. Drain and wrap in foil packet, use a small sharp knife to make holes in both sides of the foil packet. \u003c/p>\n\u003cp>Prepare a charcoal fire on one side of your grill. Place the roasting pan on the other side, and fill with 1 inch of water. Place the wood chips packet on top of the hot coals. Cover with the grill. \u003c/p>\n\u003cp>Rub the outside of the salmon with olive oil, then lay the salmon above the roasting pan on the grill. The bottom vents should be open all the way, and the top vents closed halfway. Place the cover over the grill so that the vents are above the salmon. Smoke the salmon for about 30 minutes (depending upon the size of the salmon), turning once. Turning the salmon can be tricky, I used two large spatulas and the help of a friend! The salmon is done when just barely cooked through, but be careful not to overcook it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serve the salmon on a platter and pass the yogurt sauce on the side. I typically peel away the skin and then remove the backbone (just cut down the center of one side of the fish, gently flip the fillets away and the backbone will be in the center; once you find it you can literally just pull it away).\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/118/a-feast-of-salmon",
"authors": [
"5015"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_117": {
"type": "posts",
"id": "bayareabites_117",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "117",
"score": null,
"sort": [
1121523420000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1121523420,
"format": "aside",
"disqusTitle": "Check, Please! Bay Area: Reviewers Wanted",
"title": "Check, Please! Bay Area: Reviewers Wanted",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/checkplease-logo-bab.gif\">\u003c/p>\n\u003cp>KQED is hungry for guests to appear on the new reality TV series, \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/a>. Based on a show out of Chicago, it's a weekly restaurant review series in which Bay Area residents discuss their dining experiences in a TV roundtable.\u003c/p>\n\u003cp>Do you want to be a TV star? Do you have a discerning palate? Can you dish about food in front of a camera? Can you write appetizing restaurant reviews? Are you at least 18 years of age? If so, you may eligible to be a guest on \"Check, Please! Bay Area.\"\u003c/p>\n\u003cp>To apply, fill out the online application form at \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>http://www.kqed.org/checkplease\u003c/strong>\u003c/a> \u003c/p>\n\u003cp>Bon appetit!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "117 http://blogs.kqed.org/bayareabites/2005/07/16/check-please-bay-area-reviewers-wanted/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/07/16/check-please-bay-area-reviewers-wanted/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 114,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 7
},
"modified": 1121523420,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "KQED is hungry for guests to appear on the new reality TV series, Check, Please! Bay Area. Based on a show out of Chicago, it's a weekly restaurant review series in which Bay Area residents discuss their dining experiences in a TV roundtable. Do you want to be a TV star? Do you have a",
"title": "Check, Please! Bay Area: Reviewers Wanted | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area: Reviewers Wanted",
"datePublished": "2005-07-16T07:17:00-07:00",
"dateModified": "2005-07-16T07:17:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "check-please-bay-area-reviewers-wanted",
"status": "publish",
"path": "/bayareabites/117/check-please-bay-area-reviewers-wanted",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/checkplease-logo-bab.gif\">\u003c/p>\n\u003cp>KQED is hungry for guests to appear on the new reality TV series, \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area\u003c/strong>\u003c/a>. Based on a show out of Chicago, it's a weekly restaurant review series in which Bay Area residents discuss their dining experiences in a TV roundtable.\u003c/p>\n\u003cp>Do you want to be a TV star? Do you have a discerning palate? Can you dish about food in front of a camera? Can you write appetizing restaurant reviews? Are you at least 18 years of age? If so, you may eligible to be a guest on \"Check, Please! Bay Area.\"\u003c/p>\n\u003cp>To apply, fill out the online application form at \u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>http://www.kqed.org/checkplease\u003c/strong>\u003c/a> \u003c/p>\n\u003cp>Bon appetit!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/117/check-please-bay-area-reviewers-wanted",
"authors": [
"5014"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_116": {
"type": "posts",
"id": "bayareabites_116",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "116",
"score": null,
"sort": [
1121433540000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1121433540,
"format": "aside",
"disqusTitle": "Gateau de Chocolat avec Puree des Fraises",
"title": "Gateau de Chocolat avec Puree des Fraises",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/chocstrawberry.jpg\">\u003c/p>\n\u003cp>When I was interning at \u003cstrong>Pierre Herme Patisserie \u003c/strong>here in Paris, I did everything wrong. I cut the butter wrong. I put the cookie dough on the cookie sheet wrong. I squeezed the lemons wrong. I scraped the dried cookie crumbs off the parchment paper wrong. Basically I breathed wrong there so when the subject of dessert comes up, I naturally start twitching like Pavlov's dog. When I find a few good dessert recipes that I can actually make without incinerating the kitchen, I stick with them. Over and over and over. No one has complained yet so I just keep baking... This is one tried and true recipe that I adapted from \u003cem>\u003ca href=\"http://www.kqed.org/w/jpfastfood/book.html\">\u003cstrong>Fast Food My Way\u003c/strong>\u003c/a>\u003c/em>, the \u003cstrong>PBS Jacques Pepin\u003c/strong> cook book. He serves it with an apricot-cognac sauce but a few weeks ago my clients requested no cognac. Plain apricot sauce sounded too sweet so instead I used a strawberry puree. The strawberries at the market that morning were some of the best I've tasted since I arrived in France, so I bought a crate and went crazy. \u003c/p>\n\u003cp>\u003cstrong>Gateau de Chocolat avec Puree des Fraises\u003c/strong>\u003cbr>a very fancy way to say chocolate cake with strawberry puree!\u003c/p>\n\u003cp>8 oz (225 grams) bittersweet chocolate, broken into small squares\u003cbr>8 tbsp butter (1 stick or approx 100 grams), cut into cubes \u003cbr>2 tbsp sugar\u003cbr>2 tsp cornstarch\u003cbr>2 tsp vanilla extract\u003cbr>2 large eggs\u003cbr>2 large egg yolks\u003c/p>\n\u003cp>2 baskets strawberries\u003cbr>sugar as needed\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>1. Heat oven to 350 degrees.\u003cbr>2. Fill a small sauce pot about 1/3 with water and bring to a simmer. Put a stainless-steel bowl on top of the pot of simmering water. This is called a bain marie. \u003cbr>3. In the stainless steel bowl, put the chocolate, butter, sugar, cornstarch and vanilla.\u003cbr>4. Gently melt chocolate, butter, sugar, cornstarch, vanilla stirring with a spatula. \u003cbr>5. Once it has melted, whisk until smooth.\u003cbr>6. In a separate bowl, whisk eggs and yolks and add to the chocolate mixture. Whisk again until smooth. It will be a bit grainy at first but if you keep whisking, it with smooth out. \u003cbr>7. pour batter into ramekins or muffin tin liner. I use the magical silicone molds pictured below that require no butter or non-stick spray and are a dream to clean. \u003cbr>8. Bake for 8 minutes.\u003cbr>9. While the cake is baking, remove the stems from the strawberries and puree in a blender. Add sugar as needed to suit your taste.\u003cbr>10. Let set for a minute so you can flip them out. (Jacques' recipes calls for cooling them to room temp but the inside isn't as gooey then, so I prefer to serve them warm.)\u003cbr>11. Flip them back to right-side-up and top with sauce or fruit. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bon Appetit! \u003cbr>\u003cimg src=\"http://www.kqed.org/weblog/food/siliconemolds.jpg\">\u003c/p>\n\n",
"disqusIdentifier": "116 http://blogs.kqed.org/bayareabites/2005/07/15/gateau-de-chocolat-avec-puree-des-fraises/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/07/15/gateau-de-chocolat-avec-puree-des-fraises/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 465,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1121433540,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "When I was interning at Pierre Herme Patisserie here in Paris, I did everything wrong. I cut the butter wrong. I put the cookie dough on the cookie sheet wrong. I squeezed the lemons wrong. I scraped the dried cookie crumbs off the parchment paper wrong. Basically I breathed wrong there so when the subject",
"title": "Gateau de Chocolat avec Puree des Fraises | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Gateau de Chocolat avec Puree des Fraises",
"datePublished": "2005-07-15T06:19:00-07:00",
"dateModified": "2005-07-15T06:19:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "gateau-de-chocolat-avec-puree-des-fraises",
"status": "publish",
"path": "/bayareabites/116/gateau-de-chocolat-avec-puree-des-fraises",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/chocstrawberry.jpg\">\u003c/p>\n\u003cp>When I was interning at \u003cstrong>Pierre Herme Patisserie \u003c/strong>here in Paris, I did everything wrong. I cut the butter wrong. I put the cookie dough on the cookie sheet wrong. I squeezed the lemons wrong. I scraped the dried cookie crumbs off the parchment paper wrong. Basically I breathed wrong there so when the subject of dessert comes up, I naturally start twitching like Pavlov's dog. When I find a few good dessert recipes that I can actually make without incinerating the kitchen, I stick with them. Over and over and over. No one has complained yet so I just keep baking... This is one tried and true recipe that I adapted from \u003cem>\u003ca href=\"http://www.kqed.org/w/jpfastfood/book.html\">\u003cstrong>Fast Food My Way\u003c/strong>\u003c/a>\u003c/em>, the \u003cstrong>PBS Jacques Pepin\u003c/strong> cook book. He serves it with an apricot-cognac sauce but a few weeks ago my clients requested no cognac. Plain apricot sauce sounded too sweet so instead I used a strawberry puree. The strawberries at the market that morning were some of the best I've tasted since I arrived in France, so I bought a crate and went crazy. \u003c/p>\n\u003cp>\u003cstrong>Gateau de Chocolat avec Puree des Fraises\u003c/strong>\u003cbr>a very fancy way to say chocolate cake with strawberry puree!\u003c/p>\n\u003cp>8 oz (225 grams) bittersweet chocolate, broken into small squares\u003cbr>8 tbsp butter (1 stick or approx 100 grams), cut into cubes \u003cbr>2 tbsp sugar\u003cbr>2 tsp cornstarch\u003cbr>2 tsp vanilla extract\u003cbr>2 large eggs\u003cbr>2 large egg yolks\u003c/p>\n\u003cp>2 baskets strawberries\u003cbr>sugar as needed\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>1. Heat oven to 350 degrees.\u003cbr>2. Fill a small sauce pot about 1/3 with water and bring to a simmer. Put a stainless-steel bowl on top of the pot of simmering water. This is called a bain marie. \u003cbr>3. In the stainless steel bowl, put the chocolate, butter, sugar, cornstarch and vanilla.\u003cbr>4. Gently melt chocolate, butter, sugar, cornstarch, vanilla stirring with a spatula. \u003cbr>5. Once it has melted, whisk until smooth.\u003cbr>6. In a separate bowl, whisk eggs and yolks and add to the chocolate mixture. Whisk again until smooth. It will be a bit grainy at first but if you keep whisking, it with smooth out. \u003cbr>7. pour batter into ramekins or muffin tin liner. I use the magical silicone molds pictured below that require no butter or non-stick spray and are a dream to clean. \u003cbr>8. Bake for 8 minutes.\u003cbr>9. While the cake is baking, remove the stems from the strawberries and puree in a blender. Add sugar as needed to suit your taste.\u003cbr>10. Let set for a minute so you can flip them out. (Jacques' recipes calls for cooling them to room temp but the inside isn't as gooey then, so I prefer to serve them warm.)\u003cbr>11. Flip them back to right-side-up and top with sauce or fruit. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Bon Appetit! \u003cbr>\u003cimg src=\"http://www.kqed.org/weblog/food/siliconemolds.jpg\">\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/116/gateau-de-chocolat-avec-puree-des-fraises",
"authors": [
"5024"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_115": {
"type": "posts",
"id": "bayareabites_115",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "115",
"score": null,
"sort": [
1121324400000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1121324400,
"format": "aside",
"disqusTitle": "One Potato, Two Potato...SALAD!",
"title": "One Potato, Two Potato...SALAD!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/potatosalad.jpg\">\u003c/p>\n\u003cp>I've got particular tastes. I wouldn't call myself \"picky\" because that's clearly what I was when \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/03/the-picky-years-part-the-second/\">\u003cstrong>a small fry\u003c/strong>\u003c/a> but I will say that I'm particular. Take potato salad, for instance. Not too long ago, I posted my angst over \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/31/less-than-zero/\">\u003cstrong>a particular restaurant's desire to repulse my stomach while clogging my arteries with their gloppy mayonnaise version\u003c/strong>\u003c/a> of this summer potluck favorite. I prefer the tang of vinegar to the smudge of mayonnaise. I prefer the crispness of roasted potatoes to the mushiness of boiled. When it all comes down to it, I prefer my potato salad to anyone else's. I suppose it's only fair to let people in on a secret that isn't even mine. Point of fact, it's a recipe passed down to me from my mother-in-law who actually gleaned it from the Entertaining section of \u003ci>The New York Times\u003c/i> in 1989. \u003c/p>\n\u003cp>I bring this potato salad to picnics and parties where people never believe that I'm actually giving them all the ingredients when they ask. I say, \"It's just a mustard-based vinaigrette with rosemary, garlic, and chives.\" \"No,\" they say, \"There's something else in there. You put something else in there to make it really good -- there's a taste...something.\" \"That's the rosemary,\" I insist, \"Or the chives. Or the fact that the potatoes are tossed with the dressing while they are still warm.\" \"No,\" they state, \"It's something else.\" Well, people, I don't know what it is, but I'm giving you the recipe just so you can get the same reaction at your summer potlucks, picnics, and parties.\u003c/p>\n\u003cp>\u003cstrong>Roasted Potato Salad\u003c/strong>\u003c/p>\n\u003cp>From \u003ci>The New York Times\u003c/i>, May 21, 1989, Entertaining Section, via my mother-in-law\u003cbr>Servings: 6\u003cbr>Approximate preparation time: 45 minutes\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2 1/2 lbs. small Red Bliss, Bintje or Yukon Gold potatoes\u003cbr>1 garlic clove, chopped\u003cbr>5 tbs. olive oil\u003cbr>Salt and freshly ground pepper to taste\u003cbr>1 1/2 tbs. red-wine vinegar\u003cbr>1 tbs. grainy mustard\u003cbr>2 tsp. minced chives\u003cbr>1 tsp. fresh rosemary\u003c/p>\n\u003cp>1. Preheat the oven to 425 degrees. Scrub the potatoes and cut them in quarters or, if they are more than two inches in diameter, in eighths. Place them in a single layer in the baking dish.\u003c/p>\n\u003cp>2. Scatter the garlic, three tablespoons of the olive oil, and the salt and pepper over the potatoes, and toss. Roast for 30 - 40 minutes, tossing gently every 10 minutes.\u003c/p>\n\u003cp>3. Beat the vinegar and mustard in a large bowl. Whisk in the remaining olive oil until smooth. Add the roasted potatoes and mix gently. Season, if desired, with additional salt and pepper, and cool to room temperature. Just before serving, fold in the chives and rosemary.\u003c/p>\n\u003cp>My mother-in-law's notes:\u003c/p>\n\u003cp>Add garlic more than halfway through roasting process to avoid burning and resulting bitterness.\u003c/p>\n\u003cp>My notes:\u003c/p>\n\u003cp>If you actually manage to have leftovers from this recipe -- which is rare in my household -- after storing in refrigerator, let potatoes come fully to room temp before serving.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Instead of chives, I like to use scallions.\u003c/p>\n\n",
"disqusIdentifier": "115 http://blogs.kqed.org/bayareabites/2005/07/14/one-potato-two-potatosalad/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/07/14/one-potato-two-potatosalad/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 519,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1345678406,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "I've got particular tastes. I wouldn't call myself "picky" because that's clearly what I was when a small fry but I will say that I'm particular. Take potato salad, for instance. Not too long ago, I posted my angst over a particular restaurant's desire to repulse my stomach while clogging my arteries with their gloppy",
"title": "One Potato, Two Potato...SALAD! | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "One Potato, Two Potato...SALAD!",
"datePublished": "2005-07-14T00:00:00-07:00",
"dateModified": "2012-08-22T16:33:26-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "one-potato-two-potatosalad",
"status": "publish",
"path": "/bayareabites/115/one-potato-two-potatosalad",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/potatosalad.jpg\">\u003c/p>\n\u003cp>I've got particular tastes. I wouldn't call myself \"picky\" because that's clearly what I was when \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/03/the-picky-years-part-the-second/\">\u003cstrong>a small fry\u003c/strong>\u003c/a> but I will say that I'm particular. Take potato salad, for instance. Not too long ago, I posted my angst over \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/31/less-than-zero/\">\u003cstrong>a particular restaurant's desire to repulse my stomach while clogging my arteries with their gloppy mayonnaise version\u003c/strong>\u003c/a> of this summer potluck favorite. I prefer the tang of vinegar to the smudge of mayonnaise. I prefer the crispness of roasted potatoes to the mushiness of boiled. When it all comes down to it, I prefer my potato salad to anyone else's. I suppose it's only fair to let people in on a secret that isn't even mine. Point of fact, it's a recipe passed down to me from my mother-in-law who actually gleaned it from the Entertaining section of \u003ci>The New York Times\u003c/i> in 1989. \u003c/p>\n\u003cp>I bring this potato salad to picnics and parties where people never believe that I'm actually giving them all the ingredients when they ask. I say, \"It's just a mustard-based vinaigrette with rosemary, garlic, and chives.\" \"No,\" they say, \"There's something else in there. You put something else in there to make it really good -- there's a taste...something.\" \"That's the rosemary,\" I insist, \"Or the chives. Or the fact that the potatoes are tossed with the dressing while they are still warm.\" \"No,\" they state, \"It's something else.\" Well, people, I don't know what it is, but I'm giving you the recipe just so you can get the same reaction at your summer potlucks, picnics, and parties.\u003c/p>\n\u003cp>\u003cstrong>Roasted Potato Salad\u003c/strong>\u003c/p>\n\u003cp>From \u003ci>The New York Times\u003c/i>, May 21, 1989, Entertaining Section, via my mother-in-law\u003cbr>Servings: 6\u003cbr>Approximate preparation time: 45 minutes\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>2 1/2 lbs. small Red Bliss, Bintje or Yukon Gold potatoes\u003cbr>1 garlic clove, chopped\u003cbr>5 tbs. olive oil\u003cbr>Salt and freshly ground pepper to taste\u003cbr>1 1/2 tbs. red-wine vinegar\u003cbr>1 tbs. grainy mustard\u003cbr>2 tsp. minced chives\u003cbr>1 tsp. fresh rosemary\u003c/p>\n\u003cp>1. Preheat the oven to 425 degrees. Scrub the potatoes and cut them in quarters or, if they are more than two inches in diameter, in eighths. Place them in a single layer in the baking dish.\u003c/p>\n\u003cp>2. Scatter the garlic, three tablespoons of the olive oil, and the salt and pepper over the potatoes, and toss. Roast for 30 - 40 minutes, tossing gently every 10 minutes.\u003c/p>\n\u003cp>3. Beat the vinegar and mustard in a large bowl. Whisk in the remaining olive oil until smooth. Add the roasted potatoes and mix gently. Season, if desired, with additional salt and pepper, and cool to room temperature. Just before serving, fold in the chives and rosemary.\u003c/p>\n\u003cp>My mother-in-law's notes:\u003c/p>\n\u003cp>Add garlic more than halfway through roasting process to avoid burning and resulting bitterness.\u003c/p>\n\u003cp>My notes:\u003c/p>\n\u003cp>If you actually manage to have leftovers from this recipe -- which is rare in my household -- after storing in refrigerator, let potatoes come fully to room temp before serving.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Instead of chives, I like to use scallions.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/115/one-potato-two-potatosalad",
"authors": [
"5010"
],
"categories": [
"bayareabites_752"
],
"tags": [
"bayareabites_9329"
],
"label": "bayareabites"
},
"bayareabites_114": {
"type": "posts",
"id": "bayareabites_114",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "114",
"score": null,
"sort": [
1121270700000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1121270700,
"format": "aside",
"disqusTitle": "Summery Kebabs",
"title": "Summery Kebabs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/kebabs.jpg\">\u003c/p>\n\u003cp>As more and more Summer vegetables come into season it's time for kebabs. While I sometimes make shrimp, fish or chicken kebabs, I really love veggie ones the best. \u003c/p>\n\u003cp>My favorite vegetables to skewer are:\u003cbr>zucchini\u003cbr>Japanese eggplant\u003cbr>bell peppers\u003cbr>mushrooms\u003cbr>onions\u003c/p>\n\u003cp>Living in an apartment there are only two ways I make kebabs--either in the broiler or on my George Foreman grill. Either way works great but doesn't automatically give that smoky flavor. If you want your kebabs to slightly char on the outside the best solution is a sweet sauce or marinade that will darken with heat. \u003c/p>\n\u003cp>Here are a few easy and very good marinades for vegetable kebabs:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Ginger Soy\u003c/b>\u003cbr>3 T soy sauce\u003cbr>2 cloves crushed garlic\u003cbr>2 t grated fresh ginger\u003cbr>3 T water or dry sherry\u003cbr>3 T honey\u003c/p>\n\u003cp>\u003cb>Honey Mustard\u003c/b>\u003cbr>1/4 c olive oil\u003cbr>2 T balsamic vinegar\u003cbr>2 T Dijon mustard\u003cbr>1 T honey\u003c/p>\n\u003cp>\u003cb>Pomegranate\u003c/b>\u003cbr>1/3 c pomegranate molasses\u003cbr>1/4 c olive oil\u003cbr>Tabasco to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Cut all vegetables into roughly the same size chunks or rounds. Mix ingredients and marinate your vegetables for 10 minutes before stringing onto a skewer. Leave a little space between the vegetables on each skewer to allow them to cook more evenly. Grill or broil as desired.\u003c/p>\n\n",
"disqusIdentifier": "114 http://blogs.kqed.org/bayareabites/2005/07/13/summery-kebabs/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/07/13/summery-kebabs/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 203,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1121270700,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "As more and more Summer vegetables come into season it's time for kebabs. While I sometimes make shrimp, fish or chicken kebabs, I really love veggie ones the best. My favorite vegetables to skewer are:zucchiniJapanese eggplantbell peppersmushroomsonions Living in an apartment there are only two ways I make kebabs--either in the broiler or on my",
"title": "Summery Kebabs | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Summery Kebabs",
"datePublished": "2005-07-13T09:05:00-07:00",
"dateModified": "2005-07-13T09:05:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "summery-kebabs",
"status": "publish",
"path": "/bayareabites/114/summery-kebabs",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/kebabs.jpg\">\u003c/p>\n\u003cp>As more and more Summer vegetables come into season it's time for kebabs. While I sometimes make shrimp, fish or chicken kebabs, I really love veggie ones the best. \u003c/p>\n\u003cp>My favorite vegetables to skewer are:\u003cbr>zucchini\u003cbr>Japanese eggplant\u003cbr>bell peppers\u003cbr>mushrooms\u003cbr>onions\u003c/p>\n\u003cp>Living in an apartment there are only two ways I make kebabs--either in the broiler or on my George Foreman grill. Either way works great but doesn't automatically give that smoky flavor. If you want your kebabs to slightly char on the outside the best solution is a sweet sauce or marinade that will darken with heat. \u003c/p>\n\u003cp>Here are a few easy and very good marinades for vegetable kebabs:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Ginger Soy\u003c/b>\u003cbr>3 T soy sauce\u003cbr>2 cloves crushed garlic\u003cbr>2 t grated fresh ginger\u003cbr>3 T water or dry sherry\u003cbr>3 T honey\u003c/p>\n\u003cp>\u003cb>Honey Mustard\u003c/b>\u003cbr>1/4 c olive oil\u003cbr>2 T balsamic vinegar\u003cbr>2 T Dijon mustard\u003cbr>1 T honey\u003c/p>\n\u003cp>\u003cb>Pomegranate\u003c/b>\u003cbr>1/3 c pomegranate molasses\u003cbr>1/4 c olive oil\u003cbr>Tabasco to taste\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Cut all vegetables into roughly the same size chunks or rounds. Mix ingredients and marinate your vegetables for 10 minutes before stringing onto a skewer. Leave a little space between the vegetables on each skewer to allow them to cook more evenly. Grill or broil as desired.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/114/summery-kebabs",
"authors": [
"5020"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_113": {
"type": "posts",
"id": "bayareabites_113",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "113",
"score": null,
"sort": [
1121195220000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1121195220,
"format": "aside",
"disqusTitle": "Hosting the Tasting",
"title": "Hosting the Tasting",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/wine-pix.jpg\">\u003c/p>\n\u003cp>I belong to an informal wine tasting group that meets around every six weeks. It's a lot of fun as well as educational, and offers the chance to taste wines that one might not ordinarily come across. At the end of each meeting, we decide who will host the following one, and last time -- you guessed it -- my number came up.\u003cbr>So, what to taste? Wines from anywhere in the world, old or young, red, white, or sparkling... all fair game. In the end I decided on a wine that I am not at all familiar with: Chenin blanc from France's Loire Valley.\u003cbr>My experience with Chenin blanc from this area is sadly limited to tasting on only a handful of occasions, so I figured I needed some help with my selections. Off I went to\u003ca href=\"http://www.klwines.com\">\u003cstrong> K&L Wine Merchants\u003c/strong>\u003c/a>, where I explained the dire nature of my predicament and asked the capable staff for their help. Within minutes I was guided through a selection of wines covering the range of styles produced in this region (dry, off-dry, and sweet), and offered suggestions on which might give an interesting comparison if poured together.\u003cbr>Six bottles in tow, I trundled home. I've still got some background research to do on the producers and the bottles themselves, as my tasting partners are always hungry for every last detail which can be unearthed regarding the wines we taste, but with the wine-buying over, I'm practically home free.\u003cbr>If the idea of organizing a wine tasting seems too complicated, remember that they can be as formal or informal as you'd like. They can range from opening a few bottles at the same time for some friends to try together before you all go out or have dinner to sit-down, note-taking affairs with the bottles wrapped in paper bags to hide their identity until after they've been tasted and discussed. Make it as easy or as complex as you like. And the wine? If you don't have any ideas as to what you should try, or are looking for something you've never had before, or just don't want to make the decision yourself, let the folks in the wine shop help you. They certainly helped me!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "113 http://blogs.kqed.org/bayareabites/2005/07/12/hosting-the-tasting/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/07/12/hosting-the-tasting/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 387,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 4
},
"modified": 1121195220,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "I belong to an informal wine tasting group that meets around every six weeks. It's a lot of fun as well as educational, and offers the chance to taste wines that one might not ordinarily come across. At the end of each meeting, we decide who will host the following one, and last time --",
"title": "Hosting the Tasting | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Hosting the Tasting",
"datePublished": "2005-07-12T12:07:00-07:00",
"dateModified": "2005-07-12T12:07:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "hosting-the-tasting",
"status": "publish",
"path": "/bayareabites/113/hosting-the-tasting",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/wine-pix.jpg\">\u003c/p>\n\u003cp>I belong to an informal wine tasting group that meets around every six weeks. It's a lot of fun as well as educational, and offers the chance to taste wines that one might not ordinarily come across. At the end of each meeting, we decide who will host the following one, and last time -- you guessed it -- my number came up.\u003cbr>So, what to taste? Wines from anywhere in the world, old or young, red, white, or sparkling... all fair game. In the end I decided on a wine that I am not at all familiar with: Chenin blanc from France's Loire Valley.\u003cbr>My experience with Chenin blanc from this area is sadly limited to tasting on only a handful of occasions, so I figured I needed some help with my selections. Off I went to\u003ca href=\"http://www.klwines.com\">\u003cstrong> K&L Wine Merchants\u003c/strong>\u003c/a>, where I explained the dire nature of my predicament and asked the capable staff for their help. Within minutes I was guided through a selection of wines covering the range of styles produced in this region (dry, off-dry, and sweet), and offered suggestions on which might give an interesting comparison if poured together.\u003cbr>Six bottles in tow, I trundled home. I've still got some background research to do on the producers and the bottles themselves, as my tasting partners are always hungry for every last detail which can be unearthed regarding the wines we taste, but with the wine-buying over, I'm practically home free.\u003cbr>If the idea of organizing a wine tasting seems too complicated, remember that they can be as formal or informal as you'd like. They can range from opening a few bottles at the same time for some friends to try together before you all go out or have dinner to sit-down, note-taking affairs with the bottles wrapped in paper bags to hide their identity until after they've been tasted and discussed. Make it as easy or as complex as you like. And the wine? If you don't have any ideas as to what you should try, or are looking for something you've never had before, or just don't want to make the decision yourself, let the folks in the wine shop help you. They certainly helped me!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/113/hosting-the-tasting",
"authors": [
"5083"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_112": {
"type": "posts",
"id": "bayareabites_112",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "112",
"score": null,
"sort": [
1121016060000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1121016060,
"format": "aside",
"disqusTitle": "Hangar One Spirits - a Jewel of the Bay",
"title": "Hangar One Spirits - a Jewel of the Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.gastronomie-sf.com\">\u003cimg src=\"http://www.gastronomie-sf.com/images/crw_3346.jpg\">\u003c/a>\u003c/p>\n\u003cp>No doubt, you've seen Hangar One vodkas on the top shelf of your favorite bar. Perhaps you've even tasted some of their heady elixirs -- \u003cem>Buddha's Hand Citron\u003c/em>, \u003cem>Mandarin Blossom\u003c/em> or \u003cem>Kefir Lime\u003c/em>. Maybe you've experienced the simple perfection of their \u003cem>Straight \u003c/em>vodka. Or, if you're very lucky (or just in the know), you've may have discovered their \u003cem>Fraser River Raspberry\u003c/em> vodka -- a concoction so sublime, so unbelievably redolent of the essence of fresh raspberry that it's only produced once a year and in limited quantities.\u003c/p>\n\u003cp>Well, once again, being a Bay Area resident has its privileges. In this case, it's the fact that you can visit the Hangar One (and St. George Spirits) distillery and tasting room at your leisure. No need to drive to Wine Country for an interesting tasting room experience. No, this one's located (where else?) in an airplane hangar on the old Alameda Naval Air Station.\u003c/p>\n\u003cp>Driving across the NAS, you get an eerie sense of history. Military barracks, officer's clubs, gymnasiums line the winding streets. As you get closer to the water, you see the looming airplane hangars -- enormous, cavernous structures, really. The St. George Spirits hangar is plainly marked, and parking is behind the building.\u003c/p>\n\u003cp>The tasting room staff are all charming and engaging; they love working there, and they want to you to find the product that \"speaks\" to you. A $10 tasting fee includes a special cordials glass, plus extremely generous pours of over 10 different distilled spirits. (You can share a tasting, which we chose to do, as one of us had to drive).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You'll start with \u003cem>Eaux de Vie\u003c/em>, labelled under the \u003cem>Aqua Perfecta\u003c/em> brand. Four hundred pounds of fruit (pear, raspberry or cherry), makes a mere five gallons of these potent, crystalline brandies. The purity of flavor is amazing but, watch out, these are strong spirits!\u003c/p>\n\u003cp>If you're a fan of Grappa, you'll really enjoy the Aqua Perfecta \u003cem>Zinfandel Grappa\u003c/em>, with hints of zinfandel's characteristic spiciness.\u003c/p>\n\u003cp>Next you'll sample one of my favorites -- St. George \u003cem>Single Malt Whiskey\u003c/em>. Did you know that, basically, whiskey starts as beer? And as Jorg Rupf, the distiller says, if you start with a more interesting beer, you'll get a more interesting whiskey. Rupf starts with a smoky brown ale, brewed from roasted and smoked barley. The brew gets distilled into something sweet and malty, then spends several years in port, bourbon and new french oak casks. The result is a sexy, silky, sweet and smoky whiskey with amazing depth of flavor. We're bourbon drinkers at home, but we have recently been keeping one of our decanters filled with St. George Single Malt Whiskey.\u003c/p>\n\u003cp>Now you're on to the Hangar One vodkas. You'll get to sample each of the five mentioned above, all neat and all at room temperature. Surprised? Don't be. You get a much cleaner sense of the flavor profiles of the vodkas when they are a bit warm. Of course, the alcohol heat comes on a bit more intensely, so bear that in mind before dismissing them as \"too hot\".\u003c/p>\n\u003cp>Finally, you'll finish off your tasting with \u003cem>Aqua Perfecta Liqueurs\u003c/em> in Pear and Raspberry. The liqueurs are the result of fermenting the same fruit used for the Eaux de Vie, then stopping fermentation by fortifying it with the Eax de Vie of the same flavor. With 10-12% residual sugar, these liqueurs are velvety, rich and like drinking the juicy essence of the fruit in each sip. The Raspberry works wonders drizzled on perfect vanilla ice cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.stgeorgespirits.com/\">\u003cstrong>Hangar One & St. George Spirits\u003c/strong>\u003c/a>\u003cbr>2601 Monarch Street, Alameda\u003cbr>510-769-1601\u003c/p>\n\n",
"disqusIdentifier": "112 http://blogs.kqed.org/bayareabites/2005/07/10/hangar-one-spirits-a-jewel-of-the-bay/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/07/10/hangar-one-spirits-a-jewel-of-the-bay/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 620,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1121016060,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "No doubt, you've seen Hangar One vodkas on the top shelf of your favorite bar. Perhaps you've even tasted some of their heady elixirs -- Buddha's Hand Citron, Mandarin Blossom or Kefir Lime. Maybe you've experienced the simple perfection of their Straight vodka. Or, if you're very lucky (or just in the know), you've may",
"title": "Hangar One Spirits - a Jewel of the Bay | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Hangar One Spirits - a Jewel of the Bay",
"datePublished": "2005-07-10T10:21:00-07:00",
"dateModified": "2005-07-10T10:21:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "hangar-one-spirits-a-jewel-of-the-bay",
"status": "publish",
"path": "/bayareabites/112/hangar-one-spirits-a-jewel-of-the-bay",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.gastronomie-sf.com\">\u003cimg src=\"http://www.gastronomie-sf.com/images/crw_3346.jpg\">\u003c/a>\u003c/p>\n\u003cp>No doubt, you've seen Hangar One vodkas on the top shelf of your favorite bar. Perhaps you've even tasted some of their heady elixirs -- \u003cem>Buddha's Hand Citron\u003c/em>, \u003cem>Mandarin Blossom\u003c/em> or \u003cem>Kefir Lime\u003c/em>. Maybe you've experienced the simple perfection of their \u003cem>Straight \u003c/em>vodka. Or, if you're very lucky (or just in the know), you've may have discovered their \u003cem>Fraser River Raspberry\u003c/em> vodka -- a concoction so sublime, so unbelievably redolent of the essence of fresh raspberry that it's only produced once a year and in limited quantities.\u003c/p>\n\u003cp>Well, once again, being a Bay Area resident has its privileges. In this case, it's the fact that you can visit the Hangar One (and St. George Spirits) distillery and tasting room at your leisure. No need to drive to Wine Country for an interesting tasting room experience. No, this one's located (where else?) in an airplane hangar on the old Alameda Naval Air Station.\u003c/p>\n\u003cp>Driving across the NAS, you get an eerie sense of history. Military barracks, officer's clubs, gymnasiums line the winding streets. As you get closer to the water, you see the looming airplane hangars -- enormous, cavernous structures, really. The St. George Spirits hangar is plainly marked, and parking is behind the building.\u003c/p>\n\u003cp>The tasting room staff are all charming and engaging; they love working there, and they want to you to find the product that \"speaks\" to you. A $10 tasting fee includes a special cordials glass, plus extremely generous pours of over 10 different distilled spirits. (You can share a tasting, which we chose to do, as one of us had to drive).\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>You'll start with \u003cem>Eaux de Vie\u003c/em>, labelled under the \u003cem>Aqua Perfecta\u003c/em> brand. Four hundred pounds of fruit (pear, raspberry or cherry), makes a mere five gallons of these potent, crystalline brandies. The purity of flavor is amazing but, watch out, these are strong spirits!\u003c/p>\n\u003cp>If you're a fan of Grappa, you'll really enjoy the Aqua Perfecta \u003cem>Zinfandel Grappa\u003c/em>, with hints of zinfandel's characteristic spiciness.\u003c/p>\n\u003cp>Next you'll sample one of my favorites -- St. George \u003cem>Single Malt Whiskey\u003c/em>. Did you know that, basically, whiskey starts as beer? And as Jorg Rupf, the distiller says, if you start with a more interesting beer, you'll get a more interesting whiskey. Rupf starts with a smoky brown ale, brewed from roasted and smoked barley. The brew gets distilled into something sweet and malty, then spends several years in port, bourbon and new french oak casks. The result is a sexy, silky, sweet and smoky whiskey with amazing depth of flavor. We're bourbon drinkers at home, but we have recently been keeping one of our decanters filled with St. George Single Malt Whiskey.\u003c/p>\n\u003cp>Now you're on to the Hangar One vodkas. You'll get to sample each of the five mentioned above, all neat and all at room temperature. Surprised? Don't be. You get a much cleaner sense of the flavor profiles of the vodkas when they are a bit warm. Of course, the alcohol heat comes on a bit more intensely, so bear that in mind before dismissing them as \"too hot\".\u003c/p>\n\u003cp>Finally, you'll finish off your tasting with \u003cem>Aqua Perfecta Liqueurs\u003c/em> in Pear and Raspberry. The liqueurs are the result of fermenting the same fruit used for the Eaux de Vie, then stopping fermentation by fortifying it with the Eax de Vie of the same flavor. With 10-12% residual sugar, these liqueurs are velvety, rich and like drinking the juicy essence of the fruit in each sip. The Raspberry works wonders drizzled on perfect vanilla ice cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.stgeorgespirits.com/\">\u003cstrong>Hangar One & St. George Spirits\u003c/strong>\u003c/a>\u003cbr>2601 Monarch Street, Alameda\u003cbr>510-769-1601\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/112/hangar-one-spirits-a-jewel-of-the-bay",
"authors": [
"5083"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_111": {
"type": "posts",
"id": "bayareabites_111",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "111",
"score": null,
"sort": [
1120971180000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1120971180,
"format": "aside",
"disqusTitle": "Eye Candy: Food Photo Gallery",
"title": "Eye Candy: Food Photo Gallery",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/inandout.jpg\">\u003c/p>\n\u003cp>Bay Area Bites recently launched \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/524133/\">\u003cstrong>Eye Candy\u003c/strong>\u003c/a> a Food Photo gallery. The gallery is easily accessible from the flashy Flickr badge in the blog's right column. Currently featured is Wordly Bites -- glimpses of strange and unusual food imagery from various worldly locations. We invite all foodie photographers to participate in contributing to our gallery! We are looking for interesting, unique and ironic local and international food-related imagery. \u003ca href=\"http://www.kqed.org/submissions/local-life-gallery-form.jsp\">\u003cstrong>Contribute a photo\u003c/strong>\u003c/a> now through our online submission form!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "111 http://blogs.kqed.org/bayareabites/2005/07/09/eye-candy-food-photo-gallery/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/07/09/eye-candy-food-photo-gallery/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 80,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 4
},
"modified": 1120971180,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Bay Area Bites recently launched Eye Candy a Food Photo gallery. The gallery is easily accessible from the flashy Flickr badge in the blog's right column. Currently featured is Wordly Bites -- glimpses of strange and unusual food imagery from various worldly locations. We invite all foodie photographers to participate in contributing to our gallery!",
"title": "Eye Candy: Food Photo Gallery | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Eye Candy: Food Photo Gallery",
"datePublished": "2005-07-09T21:53:00-07:00",
"dateModified": "2005-07-09T21:53:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "eye-candy-food-photo-gallery",
"status": "publish",
"path": "/bayareabites/111/eye-candy-food-photo-gallery",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/inandout.jpg\">\u003c/p>\n\u003cp>Bay Area Bites recently launched \u003ca href=\"http://www.flickr.com/photos/bayareabites/sets/524133/\">\u003cstrong>Eye Candy\u003c/strong>\u003c/a> a Food Photo gallery. The gallery is easily accessible from the flashy Flickr badge in the blog's right column. Currently featured is Wordly Bites -- glimpses of strange and unusual food imagery from various worldly locations. We invite all foodie photographers to participate in contributing to our gallery! We are looking for interesting, unique and ironic local and international food-related imagery. \u003ca href=\"http://www.kqed.org/submissions/local-life-gallery-form.jsp\">\u003cstrong>Contribute a photo\u003c/strong>\u003c/a> now through our online submission form!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/111/eye-candy-food-photo-gallery",
"authors": [
"5014"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_110": {
"type": "posts",
"id": "bayareabites_110",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "110",
"score": null,
"sort": [
1120879920000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1120879920,
"format": "aside",
"disqusTitle": "Deconstructed Lemon Tart",
"title": "Deconstructed Lemon Tart",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lemontart.jpg\">\u003c/p>\n\u003cp>Mother is the necessity of invention as that oft-said saying goes and this dessert is no exception. I had already made the lemon curd, it was chilling in the fridge, so I set about to blind-bake the tart crust. As luck would have it, the edges burned to a crisp and the middle was soggy and rubbery so 2 points, in the garbage. Now what?!?! The guests had just finished dinner and were waiting for dessert! AAAK! I had some cookies left over from the parfait I made the night before so I grabbed some martini glasses, crumbled a pecan cookie in the bottom of each one, and filled the glass about 3/4 of the way up with lemon curd. I had intended to ring the tart with beautiful slices of strawberry but they were a little worse for wear from the drive home from the market so I hulled and quartered them, tossed them in a tablespoons of sugar and a splash of Grand Marnier and slid a spoonful on top of the lemon curd. I had a basket of blackberries and blueberries so I added to a few to each glass for a garnish and a perfect little mint leaf from my garden. Et voila! Deconstructed Lemon Tart...or Reconstructed as the case may be...either way, bon appetit! \u003c/p>\n\u003cp>1/2 cup sugar\u003cbr>1/2 tsp sea salt\u003cbr>zest of 3 lemons, finely grated\u003cbr>1/2 cup lemon juice\u003cbr>4 large egg yolks\u003cbr>2 large whole eggs\u003cbr>7-8 tbsp butter, cut into cubes, set out til room temperature\u003c/p>\n\u003cp>1. In a medium-size nonstick or non-reactive saucepan, add the sugar, salt, and lemon zest and juice, and whisk until smooth. \u003c/p>\n\u003cp>2. Then add the egg yolks and whole eggs and quickly whisk well. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3. Set over medium-low heat and cook, stirring constantly until the mixture starts to bubble around the edges (about 6-8 minutes). \u003c/p>\n\u003cp>4. Add the butter in chunks, stirring after each addition, and simmer gently. Don't let it boil as the mixture can cause terrible burns -- trust me on this one!\u003c/p>\n\u003cp>5. Continue stirring for about 5 more minutes, until the mixture thickens. \u003c/p>\n\u003cp>6. Transfer it to a small shallow non-reactive bowl and cover with plastic wrap pressed onto the surface while the mixture is still hot; set aside or in the fridge to cool. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Once it's cool, serve it immediately or transfer to a plastic container, cover the surface with plastic wrap. It will keep in the fridge for a week or in the freezer for a month.\u003c/p>\n\n",
"disqusIdentifier": "110 http://blogs.kqed.org/bayareabites/2005/07/08/deconstructed-lemon-tart/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/07/08/deconstructed-lemon-tart/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 430,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1120879920,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Mother is the necessity of invention as that oft-said saying goes and this dessert is no exception. I had already made the lemon curd, it was chilling in the fridge, so I set about to blind-bake the tart crust. As luck would have it, the edges burned to a crisp and the middle was soggy",
"title": "Deconstructed Lemon Tart | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Deconstructed Lemon Tart",
"datePublished": "2005-07-08T20:32:00-07:00",
"dateModified": "2005-07-08T20:32:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "deconstructed-lemon-tart",
"status": "publish",
"path": "/bayareabites/110/deconstructed-lemon-tart",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lemontart.jpg\">\u003c/p>\n\u003cp>Mother is the necessity of invention as that oft-said saying goes and this dessert is no exception. I had already made the lemon curd, it was chilling in the fridge, so I set about to blind-bake the tart crust. As luck would have it, the edges burned to a crisp and the middle was soggy and rubbery so 2 points, in the garbage. Now what?!?! The guests had just finished dinner and were waiting for dessert! AAAK! I had some cookies left over from the parfait I made the night before so I grabbed some martini glasses, crumbled a pecan cookie in the bottom of each one, and filled the glass about 3/4 of the way up with lemon curd. I had intended to ring the tart with beautiful slices of strawberry but they were a little worse for wear from the drive home from the market so I hulled and quartered them, tossed them in a tablespoons of sugar and a splash of Grand Marnier and slid a spoonful on top of the lemon curd. I had a basket of blackberries and blueberries so I added to a few to each glass for a garnish and a perfect little mint leaf from my garden. Et voila! Deconstructed Lemon Tart...or Reconstructed as the case may be...either way, bon appetit! \u003c/p>\n\u003cp>1/2 cup sugar\u003cbr>1/2 tsp sea salt\u003cbr>zest of 3 lemons, finely grated\u003cbr>1/2 cup lemon juice\u003cbr>4 large egg yolks\u003cbr>2 large whole eggs\u003cbr>7-8 tbsp butter, cut into cubes, set out til room temperature\u003c/p>\n\u003cp>1. In a medium-size nonstick or non-reactive saucepan, add the sugar, salt, and lemon zest and juice, and whisk until smooth. \u003c/p>\n\u003cp>2. Then add the egg yolks and whole eggs and quickly whisk 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>3. Set over medium-low heat and cook, stirring constantly until the mixture starts to bubble around the edges (about 6-8 minutes). \u003c/p>\n\u003cp>4. Add the butter in chunks, stirring after each addition, and simmer gently. Don't let it boil as the mixture can cause terrible burns -- trust me on this one!\u003c/p>\n\u003cp>5. Continue stirring for about 5 more minutes, until the mixture thickens. \u003c/p>\n\u003cp>6. Transfer it to a small shallow non-reactive bowl and cover with plastic wrap pressed onto the surface while the mixture is still hot; set aside or in the fridge to cool. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Once it's cool, serve it immediately or transfer to a plastic container, cover the surface with plastic wrap. It will keep in the fridge for a week or in the freezer for a month.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/110/deconstructed-lemon-tart",
"authors": [
"5024"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_109": {
"type": "posts",
"id": "bayareabites_109",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "109",
"score": null,
"sort": [
1120719600000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1120719600,
"format": "aside",
"disqusTitle": "Fear the Pie! (And I do)",
"title": "Fear the Pie! (And I do)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/fearthepie.jpg\">\u003c/p>\n\u003cp>A scant four days ago, I collected all my essential cooking gear, uprooted the cats, and trekked down to San Diego for the summer. My husband has a summer consulting job down here and we're all learning what it means to live in SoCal. Primarily malls and highways, it would seem. However, I admit that we have yet to really explore the place, and I was happily surprised to discover that we're surrounded by a juicy green freshness that was sorely missing when we drove through dirty, smoggy L.A. Where we are, it's all rolling green hills and highways a-flutter with riotous flowers. I'm planning hiking trips to Torrey Pines and Rancho Sante Fe every. Single. Weekend. We've heard there's a beach of lolling seals somewhere and I can't wait to pack a leftover lunch and find it.\u003c/p>\n\u003cp>We're squatting in a large rental place -- one of about four locations available to summer workers at my husband's work -- and for the first time, I have a comfortably sized kitchen with plenty of counter space to finally overcome \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/molten.html\">my crippling fear of baking\u003c/a>\u003c/b>. Or, at the very least, if I can't turn myself into an acceptable baker, I won't be able to use kitchen size as an excuse any more. My first foray into that sphere -- making a pie crust for a luscious fresh strawberry tart -- hasn't been all that successful yet. My pastry cream is perfect and currently chilling in the fridge, waiting to be smoothed into that elusive pie crust that gives me nightmares and delirium tremens. What am I doing wrong? All my ingredients are chilled (even my food processor) and I work fast, yet I still have a problem getting the dough to come together. It's always crumbly and dry when I start to roll it out. And this is even AFTER I let it chill and come to room temperature again. I'm even using up to 4 tablespoons of water in conjunction with 8 oz. of butter and 3 cups flour. In fact, no matter what recipe and what proportions of flour to fat to sugar to liquid I try, I'm always seeming to go OVER the recommended amount of water because I just can't get the dough to come together.\u003c/p>\n\u003cp>People, I beg you: what is \u003ci>your\u003c/i> no-fail pie crust recipe? Be it pâte sucrée or pâte brisée, I need your assistance. Please. I'm desperate. Come hell or high earthquake, I will conquer my pastry fear this summer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "109 http://blogs.kqed.org/bayareabites/2005/07/07/fear-the-pie-and-i-do/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/07/07/fear-the-pie-and-i-do/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 443,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 6
},
"modified": 1120719600,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A scant four days ago, I collected all my essential cooking gear, uprooted the cats, and trekked down to San Diego for the summer. My husband has a summer consulting job down here and we're all learning what it means to live in SoCal. Primarily malls and highways, it would seem. However, I admit that",
"title": "Fear the Pie! (And I do) | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Fear the Pie! (And I do)",
"datePublished": "2005-07-07T00:00:00-07:00",
"dateModified": "2005-07-07T00:00:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "fear-the-pie-and-i-do",
"status": "publish",
"path": "/bayareabites/109/fear-the-pie-and-i-do",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/fearthepie.jpg\">\u003c/p>\n\u003cp>A scant four days ago, I collected all my essential cooking gear, uprooted the cats, and trekked down to San Diego for the summer. My husband has a summer consulting job down here and we're all learning what it means to live in SoCal. Primarily malls and highways, it would seem. However, I admit that we have yet to really explore the place, and I was happily surprised to discover that we're surrounded by a juicy green freshness that was sorely missing when we drove through dirty, smoggy L.A. Where we are, it's all rolling green hills and highways a-flutter with riotous flowers. I'm planning hiking trips to Torrey Pines and Rancho Sante Fe every. Single. Weekend. We've heard there's a beach of lolling seals somewhere and I can't wait to pack a leftover lunch and find it.\u003c/p>\n\u003cp>We're squatting in a large rental place -- one of about four locations available to summer workers at my husband's work -- and for the first time, I have a comfortably sized kitchen with plenty of counter space to finally overcome \u003cb>\u003ca href=\"http://www.grubreport.com/blueplatespecial/molten.html\">my crippling fear of baking\u003c/a>\u003c/b>. Or, at the very least, if I can't turn myself into an acceptable baker, I won't be able to use kitchen size as an excuse any more. My first foray into that sphere -- making a pie crust for a luscious fresh strawberry tart -- hasn't been all that successful yet. My pastry cream is perfect and currently chilling in the fridge, waiting to be smoothed into that elusive pie crust that gives me nightmares and delirium tremens. What am I doing wrong? All my ingredients are chilled (even my food processor) and I work fast, yet I still have a problem getting the dough to come together. It's always crumbly and dry when I start to roll it out. And this is even AFTER I let it chill and come to room temperature again. I'm even using up to 4 tablespoons of water in conjunction with 8 oz. of butter and 3 cups flour. In fact, no matter what recipe and what proportions of flour to fat to sugar to liquid I try, I'm always seeming to go OVER the recommended amount of water because I just can't get the dough to come together.\u003c/p>\n\u003cp>People, I beg you: what is \u003ci>your\u003c/i> no-fail pie crust recipe? Be it pâte sucrée or pâte brisée, I need your assistance. Please. I'm desperate. Come hell or high earthquake, I will conquer my pastry fear this summer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/109/fear-the-pie-and-i-do",
"authors": [
"5010"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_108": {
"type": "posts",
"id": "bayareabites_108",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "108",
"score": null,
"sort": [
1120670040000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1120670040,
"format": "aside",
"disqusTitle": "Russian Shopping Trip",
"title": "Russian Shopping Trip",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg>\u003cbr>Where in San Francisco can you find homemade sour cream, a pint for $1.51? Wild smoked salmon for $9.99 a pound, and fresh based pound loaves of raisin bread and Bavarian sour rye bread for $2.19 each? If you guessed somewhere on Geary Street you'd be right. Perhaps the onion dome of the Russian Orthodox church tipped you off, this is a Russian neighborhood. And there are quite a few Russian stores along Geary Street right around 20th Avenue.\u003c/p>\n\u003cp>If you are looking for unusual ingredients like Russian pastrami, frozen pelmenyi dumplings, kefir, caviar, farmers cheese and lovely honey with pine nuts look no further than New World Market. Because many of the packages lack English labels you can be as adventurous as you like. Some of my top discoveries have been a sour plum barbecue sauce, marinated mushrooms, Russian bacon, and frozen packages of puff pastry squares. \u003c/p>\n\u003cp>But even if you just want to stock up on \"basics\" you'll find lots of great stuff here. With a deli counter running the length of the store you can try one thing after another whatever your tastes may be. There are prepared Russian salads and entrees and tons of packaged goods that are priced very reasonably almost without exception. \u003c/p>\n\u003cp>\u003cb>New World Market\u003c/b>\u003cbr>5641 Geary Blvd. @ 21st \u003cbr>415.751.8810\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "108 http://blogs.kqed.org/bayareabites/2005/07/06/russian-shopping-trip/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/07/06/russian-shopping-trip/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 224,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 6
},
"modified": 1120670040,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Where in San Francisco can you find homemade sour cream, a pint for $1.51? Wild smoked salmon for $9.99 a pound, and fresh based pound loaves of raisin bread and Bavarian sour rye bread for $2.19 each? If you guessed somewhere on Geary Street you'd be right. Perhaps the onion dome of the Russian Orthodox",
"title": "Russian Shopping Trip | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Russian Shopping Trip",
"datePublished": "2005-07-06T10:14:00-07:00",
"dateModified": "2005-07-06T10:14:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "russian-shopping-trip",
"status": "publish",
"path": "/bayareabites/108/russian-shopping-trip",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg>\u003cbr>Where in San Francisco can you find homemade sour cream, a pint for $1.51? Wild smoked salmon for $9.99 a pound, and fresh based pound loaves of raisin bread and Bavarian sour rye bread for $2.19 each? If you guessed somewhere on Geary Street you'd be right. Perhaps the onion dome of the Russian Orthodox church tipped you off, this is a Russian neighborhood. And there are quite a few Russian stores along Geary Street right around 20th Avenue.\u003c/p>\n\u003cp>If you are looking for unusual ingredients like Russian pastrami, frozen pelmenyi dumplings, kefir, caviar, farmers cheese and lovely honey with pine nuts look no further than New World Market. Because many of the packages lack English labels you can be as adventurous as you like. Some of my top discoveries have been a sour plum barbecue sauce, marinated mushrooms, Russian bacon, and frozen packages of puff pastry squares. \u003c/p>\n\u003cp>But even if you just want to stock up on \"basics\" you'll find lots of great stuff here. With a deli counter running the length of the store you can try one thing after another whatever your tastes may be. There are prepared Russian salads and entrees and tons of packaged goods that are priced very reasonably almost without exception. \u003c/p>\n\u003cp>\u003cb>New World Market\u003c/b>\u003cbr>5641 Geary Blvd. @ 21st \u003cbr>415.751.8810\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/108/russian-shopping-trip",
"authors": [
"5020"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_107": {
"type": "posts",
"id": "bayareabites_107",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "107",
"score": null,
"sort": [
1120573200000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1120573200,
"format": "aside",
"disqusTitle": "The end of a bubbly era",
"title": "The end of a bubbly era",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bouchon.jpg\">\u003c/p>\n\u003cp>Over the holiday weekend I had the pleasure of taking lunch at \u003ca href=\"http://www.frenchlaundry.com/bouchon/booverview.htm\">\u003cstrong>Bouchon\u003c/strong>\u003c/a> in Yountville. If you've never dined there I wholeheartedly recommend it - from the oyster bar to the brandade fritters, from the steak frites to the moules frites -- it's just plain delicious.\u003cbr>Their wine list is quite good as well, and on Sunday we chose a bottle of 1999 S. Anderson Blanc de Noir to start our meal. I was especially pleased to see the S. Anderson sparkling on the list, as this is something of an endangered species nowadays. For a variety of reasons, not the least of which were a change in ownership -- the winery is now called \u003ca href=\"http://www.cliffledevineyards.com/404.html\">\u003cstrong>Cliff Lede Vineyards\u003c/strong>\u003c/a>-- S. Anderson bubbly will no longer be produced. \u003cbr>Always one of my favorite California sparkling wines by dint of its depth, complexity, and value for money, I will be sad to no longer find it on the shelves. That time is, at least, a little ways off. I have it on good authority that there is still a fair amount of sparkling wine resting in the caves in Yountville waiting for degorgement (for a nice overview on sparkling wine production, click \u003ca href=\"http://en.wikipedia.org/wiki/Champagne_(beverage)\">\u003cstrong>here\u003c/strong>\u003c/a>). Given that the 1999 vintage bubblies are currently being released, we've got a bare handful of vintages left before they go the way of the Dodo. \u003cbr>While it is disappointing to see an old favorite falling by the wayside, I am happy to at least know of it far enough in advance to be able to lay some down in the cellar for future enjoyment.\u003cbr>The non-vintage Brut and Blanc de Noir can be found, I believe, at Trader Joe's for around 25 dollars. The vintage sparklers I usually purchase through the winery at \u003ca href=\"http://www.cliffledevineyards.com/404.html\">\u003cstrong>www.cliffledevineyards.com\u003c/strong>\u003c/a>. Enjoy them while they last -- on the beach with friends this summer, or back at Bouchon over a boudin noir. Cheers!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "107 http://blogs.kqed.org/bayareabites/2005/07/05/the-end-of-a-bubbly-era/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/07/05/the-end-of-a-bubbly-era/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 322,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 4
},
"modified": 1120573200,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Over the holiday weekend I had the pleasure of taking lunch at Bouchon in Yountville. If you've never dined there I wholeheartedly recommend it - from the oyster bar to the brandade fritters, from the steak frites to the moules frites -- it's just plain delicious.Their wine list is quite good as well, and on",
"title": "The end of a bubbly era | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The end of a bubbly era",
"datePublished": "2005-07-05T07:20:00-07:00",
"dateModified": "2005-07-05T07:20:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-end-of-a-bubbly-era",
"status": "publish",
"path": "/bayareabites/107/the-end-of-a-bubbly-era",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bouchon.jpg\">\u003c/p>\n\u003cp>Over the holiday weekend I had the pleasure of taking lunch at \u003ca href=\"http://www.frenchlaundry.com/bouchon/booverview.htm\">\u003cstrong>Bouchon\u003c/strong>\u003c/a> in Yountville. If you've never dined there I wholeheartedly recommend it - from the oyster bar to the brandade fritters, from the steak frites to the moules frites -- it's just plain delicious.\u003cbr>Their wine list is quite good as well, and on Sunday we chose a bottle of 1999 S. Anderson Blanc de Noir to start our meal. I was especially pleased to see the S. Anderson sparkling on the list, as this is something of an endangered species nowadays. For a variety of reasons, not the least of which were a change in ownership -- the winery is now called \u003ca href=\"http://www.cliffledevineyards.com/404.html\">\u003cstrong>Cliff Lede Vineyards\u003c/strong>\u003c/a>-- S. Anderson bubbly will no longer be produced. \u003cbr>Always one of my favorite California sparkling wines by dint of its depth, complexity, and value for money, I will be sad to no longer find it on the shelves. That time is, at least, a little ways off. I have it on good authority that there is still a fair amount of sparkling wine resting in the caves in Yountville waiting for degorgement (for a nice overview on sparkling wine production, click \u003ca href=\"http://en.wikipedia.org/wiki/Champagne_(beverage)\">\u003cstrong>here\u003c/strong>\u003c/a>). Given that the 1999 vintage bubblies are currently being released, we've got a bare handful of vintages left before they go the way of the Dodo. \u003cbr>While it is disappointing to see an old favorite falling by the wayside, I am happy to at least know of it far enough in advance to be able to lay some down in the cellar for future enjoyment.\u003cbr>The non-vintage Brut and Blanc de Noir can be found, I believe, at Trader Joe's for around 25 dollars. The vintage sparklers I usually purchase through the winery at \u003ca href=\"http://www.cliffledevineyards.com/404.html\">\u003cstrong>www.cliffledevineyards.com\u003c/strong>\u003c/a>. Enjoy them while they last -- on the beach with friends this summer, or back at Bouchon over a boudin noir. Cheers!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/107/the-end-of-a-bubbly-era",
"authors": [
"5083"
],
"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": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=food-and-drink": {
"isFetching": false,
"latestQuery": {
"from": 1848,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1958,
"relation": "eq"
},
"items": [
"bayareabites_118",
"bayareabites_117",
"bayareabites_116",
"bayareabites_115",
"bayareabites_114",
"bayareabites_113",
"bayareabites_112",
"bayareabites_111",
"bayareabites_110",
"bayareabites_109",
"bayareabites_108",
"bayareabites_107"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_food-and-drink": {
"isLoading": true
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_9329": {
"type": "terms",
"id": "bayareabites_9329",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9329",
"found": true
},
"relationships": {},
"featImg": null,
"name": "potato salad",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "potato salad Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3783,
"slug": "potato-salad",
"isLoading": false,
"link": "/bayareabites/tag/potato-salad"
}
},
"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
}
}
