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"
},
"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": 11.297331
},
"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": 156
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=food-and-drink",
"seeMore": false,
"paginated": true,
"page": 156
}
},
{
"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_105": {
"type": "posts",
"id": "bayareabites_105",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "105",
"score": null,
"sort": [
1120267260000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1120267260,
"format": "aside",
"disqusTitle": "Forever Farro",
"title": "Forever Farro",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Late Thursday afternoon, with guests coming over and chunks of \u003ca href=\"http://www.pratherranch.com/\">\u003cstrong>Prather Ranch\u003c/strong>\u003c/a> lamb marinating in the refrigerator (which eventually became succulent grilled lamb kebabs) I zipped over to the \u003ca href=\"http://www.ferrybuildingmarketplace.com/html/farmer_s_market.html\">\u003cstrong>SF Ferry Building\u003c/strong>\u003c/a> to grab a couple of bottles of wine and to find some inspiration for side dishes. I had forgotten about the Thursday Night Farmers' Market, already bustling inside the building. Lucky me!\u003c/p>\n\u003cp>After securing our drinks, I decided to head over to \u003ca href=\"http://www.bouletteslarder.com/\">\u003cstrong>Boulette's Larder\u003c/strong>\u003c/a>, my new favorite shop for hard-to-find spices and prepared ingredients. I had visited them the previous day when searching for \u003ca href=\"http://www.thespicehouse.com/product/product_286.php\">\u003cstrong>sumac\u003c/strong>\u003c/a>, an ingredient in my Middle Eastern lamb marinade (a lemon-herb-onion mixture that they had been been nestled in overnight). When I noticed that they had ready-to-eat steamed \u003ca href=\"http://www.farro.com/\">\u003cstrong>farro\u003c/strong>\u003c/a> (a nutty, chewy grain) and beautifully roasted \u003ca href=\"http://www.deliciousorganics.com/recipes/beet.htm\">\u003cstrong>chioggia beets\u003c/strong>\u003c/a> I knew what I would make. Drawing on the gorgeous farro salad served at \u003ca href=\"http://www.kqed.org/weblog/food/2005/06/pizzaiolo-fires-up-oven.jsp\">\u003cstrong>Pizzaiolo\u003c/strong>\u003c/a> (and previously reminisced about), I headed over to an organic produce stand and found tender baby arugula, crunchy radishes, and a fresh juicy cucumber.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/farro-salad-728849.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/farro-salad-726662.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The summer menu, perfect for the warm East Bay evening, turned out to be a raving success: lamb kebabs, creamy Greek yogurt, grilled pita breads, and my new favorite summer salad. The mixture of nutty farro, sweet roasted beets, peppery arugula, crunchy radishes, juicy cucumber, a sprinkle of mint, and lemon was perfection. Creamy crumbled feta would be an excellent addition.\u003c/p>\n\u003cp>\u003cstrong>Farro Salad\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Juice of 1 lemon\u003cbr>About 1/4 cup good-quality olive oil (I use \u003ca href=\"http://www.stonehouseoliveoil.com/\">\u003cstrong>Stonehouse\u003c/strong>\u003c/a>)\u003cbr>Kosher salt and freshly ground black pepper\u003cbr>2 cups steamed farro\u003cbr>About 8 very small (baby) beets, preferably chioggia or yellow, roasted and peeled, halved and sliced\u003cbr>1 medium cucumber, peeled, halved, seeded, and cut into chunks\u003cbr>4-5 radishes, trimmed and thinly sliced\u003cbr>2 tablespoons fresh mint, cut into thin ribbons\u003cbr>About 2 cups baby arugula\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In a large nonreactive bowl, whisk together the lemon juice and olive oil. Add a pinch of salt and pepper to taste. Toss the farro and sliced beets in the lemon mixture. This can sit for up to an hour until you are ready to serve. Just before serving, add the cucumber, radishes, mint, and arugula, and toss. Season to taste with salt and pepper.\u003c/p>\n\n",
"disqusIdentifier": "105 http://blogs.kqed.org/bayareabites/2005/07/01/forever-farro/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/07/01/forever-farro/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 375,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1120267260,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Late Thursday afternoon, with guests coming over and chunks of Prather Ranch lamb marinating in the refrigerator (which eventually became succulent grilled lamb kebabs) I zipped over to the SF Ferry Building to grab a couple of bottles of wine and to find some inspiration for side dishes. I had forgotten about the Thursday Night",
"title": "Forever Farro | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Forever Farro",
"datePublished": "2005-07-01T18:21:00-07:00",
"dateModified": "2005-07-01T18:21:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "forever-farro",
"status": "publish",
"path": "/bayareabites/105/forever-farro",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Late Thursday afternoon, with guests coming over and chunks of \u003ca href=\"http://www.pratherranch.com/\">\u003cstrong>Prather Ranch\u003c/strong>\u003c/a> lamb marinating in the refrigerator (which eventually became succulent grilled lamb kebabs) I zipped over to the \u003ca href=\"http://www.ferrybuildingmarketplace.com/html/farmer_s_market.html\">\u003cstrong>SF Ferry Building\u003c/strong>\u003c/a> to grab a couple of bottles of wine and to find some inspiration for side dishes. I had forgotten about the Thursday Night Farmers' Market, already bustling inside the building. Lucky me!\u003c/p>\n\u003cp>After securing our drinks, I decided to head over to \u003ca href=\"http://www.bouletteslarder.com/\">\u003cstrong>Boulette's Larder\u003c/strong>\u003c/a>, my new favorite shop for hard-to-find spices and prepared ingredients. I had visited them the previous day when searching for \u003ca href=\"http://www.thespicehouse.com/product/product_286.php\">\u003cstrong>sumac\u003c/strong>\u003c/a>, an ingredient in my Middle Eastern lamb marinade (a lemon-herb-onion mixture that they had been been nestled in overnight). When I noticed that they had ready-to-eat steamed \u003ca href=\"http://www.farro.com/\">\u003cstrong>farro\u003c/strong>\u003c/a> (a nutty, chewy grain) and beautifully roasted \u003ca href=\"http://www.deliciousorganics.com/recipes/beet.htm\">\u003cstrong>chioggia beets\u003c/strong>\u003c/a> I knew what I would make. Drawing on the gorgeous farro salad served at \u003ca href=\"http://www.kqed.org/weblog/food/2005/06/pizzaiolo-fires-up-oven.jsp\">\u003cstrong>Pizzaiolo\u003c/strong>\u003c/a> (and previously reminisced about), I headed over to an organic produce stand and found tender baby arugula, crunchy radishes, and a fresh juicy cucumber.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/farro-salad-728849.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/farro-salad-726662.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>The summer menu, perfect for the warm East Bay evening, turned out to be a raving success: lamb kebabs, creamy Greek yogurt, grilled pita breads, and my new favorite summer salad. The mixture of nutty farro, sweet roasted beets, peppery arugula, crunchy radishes, juicy cucumber, a sprinkle of mint, and lemon was perfection. Creamy crumbled feta would be an excellent addition.\u003c/p>\n\u003cp>\u003cstrong>Farro Salad\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>Juice of 1 lemon\u003cbr>About 1/4 cup good-quality olive oil (I use \u003ca href=\"http://www.stonehouseoliveoil.com/\">\u003cstrong>Stonehouse\u003c/strong>\u003c/a>)\u003cbr>Kosher salt and freshly ground black pepper\u003cbr>2 cups steamed farro\u003cbr>About 8 very small (baby) beets, preferably chioggia or yellow, roasted and peeled, halved and sliced\u003cbr>1 medium cucumber, peeled, halved, seeded, and cut into chunks\u003cbr>4-5 radishes, trimmed and thinly sliced\u003cbr>2 tablespoons fresh mint, cut into thin ribbons\u003cbr>About 2 cups baby arugula\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In a large nonreactive bowl, whisk together the lemon juice and olive oil. Add a pinch of salt and pepper to taste. Toss the farro and sliced beets in the lemon mixture. This can sit for up to an hour until you are ready to serve. Just before serving, add the cucumber, radishes, mint, and arugula, and toss. Season to taste with salt and pepper.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/105/forever-farro",
"authors": [
"5015"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_104": {
"type": "posts",
"id": "bayareabites_104",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "104",
"score": null,
"sort": [
1120149000000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1120149000,
"format": "aside",
"disqusTitle": "Flock of Doug",
"title": "Flock of Doug",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/dougutter-742095-754688.jpg\" alt=\"Flock of Doug\">\u003c/p>\n\u003cp>All evidence to the contrary, I didn't just eat while home in Minneapolis. No, no, that was only 90% of my trip. I did other things, like visit the new Walker, go to the art fair, and take in some rocking local music. My music maven friend took me to a CD release party down on the Left Bank. The band was \u003ca href=\"http://www.flockofdoug.com/\">\u003cb>Flock of Doug\u003c/b>\u003c/a> and the CD was \u003ci>Wish I Were Here\u003c/i> (which, heh) and as I sipped and listened, I started to scribble notes to myself after which I rushed over to buy the CD and I came home inspired.\u003c/p>\n\u003cp>Now, I won't try to make with the music metaphors here because Music Maven is really the genius in that department, but I will say that I loved what I heard. Pinches of old Paul Westerberg with a bit of Screaming Trees folded into a base of totally unique sound, made for a great gig and a fantastic album. Although I think I know enough about music to recognize what I like, it was really the lyrics that got me excited. I started picking up on all these food references in the songs and it wasn't until I studied the liner notes that I realized just how stuffed with victuals \u003ci>Wish I Were Here\u003c/i> actually is. For instance, from \"You Smell Nice\":\u003c/p>\n\u003cp>\u003ci>You must come from planet wonderful\u003cbr>Or I suppose you might come from planet really nice\u003cbr>Yes, you're like basmati rice.\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/images/homepage/whatson-audioicon.gif\" align=\"middle\">\u003ca href=\"http://www.kqed.org/.stream/anon/blogs/bayareabites/yousmellnice.mp3\">\u003cstrong>listen to Flock of Doug's song \"You Smell Nice\"\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The unexpectedness of the comparison cracked me up because it's also so true. I mean, basmati rice has a very distinct fragrance and it's really quite flattering to be told one smells like that. But I'm a food freak, so being told I smell like \u003ca href=\"http://www.grubreport.com/soupdujour/cheesestinks.html\">\u003cb>cheese\u003c/b>\u003c/a> is also a compliment in my book. In another song, Flock of Doug is saying \"I wanna be your food bank...You explode like popcorn\" and \"I wanna check your body temperature/I've got a meat thermometer.\" Two of my absolute favorite Flock of Doug food references are \"You melt away like softening butter/I feel like the egg left in the pan un-fried\" and \"You must taste like icing on a finger.\" That last one in particular got to me because he's not talking about whipped cream, chocolate, cherries or the other rather clichéd foodstuffs one might lick off a lover -- icing on a finger is a totally different idea, but at the same time, it's comfortable, accessible, and gets my mental tastebuds flowing.\u003c/p>\n\u003cp>There's another song, \"Osama Bin Enron,\" which, in this political climate, is cathartic to listen to in a hysterically depressing sort of way. It got my normally tepid blood boiling when I heard the sample of Bush's voice saying, \"If it feels good, jes' go ahead and do it\" break into the middle of the song, but I still whoop it up and sing along, \"Osama Bin Laden, you made a village idiot look presidential.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Keep an eye on this space because Flock of Doug is rumored to be perching at the Elbow Room sometime soon.\u003c/p>\n\n",
"disqusIdentifier": "104 http://blogs.kqed.org/bayareabites/2005/06/30/flock-of-doug/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/06/30/flock-of-doug/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 537,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1120149000,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "All evidence to the contrary, I didn't just eat while home in Minneapolis. No, no, that was only 90% of my trip. I did other things, like visit the new Walker, go to the art fair, and take in some rocking local music. My music maven friend took me to a CD release party down",
"title": "Flock of Doug | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Flock of Doug",
"datePublished": "2005-06-30T09:30:00-07:00",
"dateModified": "2005-06-30T09:30:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "flock-of-doug",
"status": "publish",
"path": "/bayareabites/104/flock-of-doug",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/dougutter-742095-754688.jpg\" alt=\"Flock of Doug\">\u003c/p>\n\u003cp>All evidence to the contrary, I didn't just eat while home in Minneapolis. No, no, that was only 90% of my trip. I did other things, like visit the new Walker, go to the art fair, and take in some rocking local music. My music maven friend took me to a CD release party down on the Left Bank. The band was \u003ca href=\"http://www.flockofdoug.com/\">\u003cb>Flock of Doug\u003c/b>\u003c/a> and the CD was \u003ci>Wish I Were Here\u003c/i> (which, heh) and as I sipped and listened, I started to scribble notes to myself after which I rushed over to buy the CD and I came home inspired.\u003c/p>\n\u003cp>Now, I won't try to make with the music metaphors here because Music Maven is really the genius in that department, but I will say that I loved what I heard. Pinches of old Paul Westerberg with a bit of Screaming Trees folded into a base of totally unique sound, made for a great gig and a fantastic album. Although I think I know enough about music to recognize what I like, it was really the lyrics that got me excited. I started picking up on all these food references in the songs and it wasn't until I studied the liner notes that I realized just how stuffed with victuals \u003ci>Wish I Were Here\u003c/i> actually is. For instance, from \"You Smell Nice\":\u003c/p>\n\u003cp>\u003ci>You must come from planet wonderful\u003cbr>Or I suppose you might come from planet really nice\u003cbr>Yes, you're like basmati rice.\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/images/homepage/whatson-audioicon.gif\" align=\"middle\">\u003ca href=\"http://www.kqed.org/.stream/anon/blogs/bayareabites/yousmellnice.mp3\">\u003cstrong>listen to Flock of Doug's song \"You Smell Nice\"\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The unexpectedness of the comparison cracked me up because it's also so true. I mean, basmati rice has a very distinct fragrance and it's really quite flattering to be told one smells like that. But I'm a food freak, so being told I smell like \u003ca href=\"http://www.grubreport.com/soupdujour/cheesestinks.html\">\u003cb>cheese\u003c/b>\u003c/a> is also a compliment in my book. In another song, Flock of Doug is saying \"I wanna be your food bank...You explode like popcorn\" and \"I wanna check your body temperature/I've got a meat thermometer.\" Two of my absolute favorite Flock of Doug food references are \"You melt away like softening butter/I feel like the egg left in the pan un-fried\" and \"You must taste like icing on a finger.\" That last one in particular got to me because he's not talking about whipped cream, chocolate, cherries or the other rather clichéd foodstuffs one might lick off a lover -- icing on a finger is a totally different idea, but at the same time, it's comfortable, accessible, and gets my mental tastebuds flowing.\u003c/p>\n\u003cp>There's another song, \"Osama Bin Enron,\" which, in this political climate, is cathartic to listen to in a hysterically depressing sort of way. It got my normally tepid blood boiling when I heard the sample of Bush's voice saying, \"If it feels good, jes' go ahead and do it\" break into the middle of the song, but I still whoop it up and sing along, \"Osama Bin Laden, you made a village idiot look presidential.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Keep an eye on this space because Flock of Doug is rumored to be perching at the Elbow Room sometime soon.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/104/flock-of-doug",
"authors": [
"5010"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_103": {
"type": "posts",
"id": "bayareabites_103",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "103",
"score": null,
"sort": [
1120067640000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1120067640,
"format": "aside",
"disqusTitle": "Bale Grist Mill",
"title": "Bale Grist Mill",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg>\u003cbr>Imagine meandering down a pretty forest trail next to a babbling brook that leads you to an old mill. With no sight of cars or the highway you may feel like you've stepped back in time. This past weekend up in Napa I had a chance to visit the Bale Grist Mill which is a State Historic Park between St. Helena and Calistoga on Highway 29.\u003c/p>\n\u003cp>The Bale Grist Mill is the only working mill left in all of California. At one time there were 30 mills in the Bay Area alone. Mills used to be gathering points for local farmers. They would have their grain milled into cornmeal or flour and they would come to gossip and even have meetings.\u003c/p>\n\u003cp>In addition to seeing how it works, I bought some bags of freshly milled corn and wheat and heard the stories associated with the mill--about the owner, his wife and the history of the time. While Edward Turner Bale built the mill, it was his wife Maria who made it a success. Bale abandoned his family after only a few years to head to the gold country, returned ill and died soon after. Maria installed a conveyor system and built a bolting and threshing machine.\u003c/p>\n\u003cp>Visiting the mill you also learn about the origin of mill expressions. \u003c/p>\n\u003cp>Here is a list of all the mill expressions I could find, let me know if I've missed any!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>have a millstone around one's neck\u003cbr>put through the mill\u003cbr>hung on tenterhooks\u003cbr>grist for the mill\u003cbr>rule of thumb\u003cbr>manhandle\u003cbr>run of the mill\u003cbr>keep your nose to the grindstone\u003cbr>show me your mettle\u003c/p>\n\n",
"disqusIdentifier": "103 http://blogs.kqed.org/bayareabites/2005/06/29/bale-grist-mill/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/06/29/bale-grist-mill/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 270,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1120067640,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Imagine meandering down a pretty forest trail next to a babbling brook that leads you to an old mill. With no sight of cars or the highway you may feel like you've stepped back in time. This past weekend up in Napa I had a chance to visit the Bale Grist Mill which is a",
"title": "Bale Grist Mill | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bale Grist Mill",
"datePublished": "2005-06-29T10:54:00-07:00",
"dateModified": "2005-06-29T10:54:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bale-grist-mill",
"status": "publish",
"path": "/bayareabites/103/bale-grist-mill",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg>\u003cbr>Imagine meandering down a pretty forest trail next to a babbling brook that leads you to an old mill. With no sight of cars or the highway you may feel like you've stepped back in time. This past weekend up in Napa I had a chance to visit the Bale Grist Mill which is a State Historic Park between St. Helena and Calistoga on Highway 29.\u003c/p>\n\u003cp>The Bale Grist Mill is the only working mill left in all of California. At one time there were 30 mills in the Bay Area alone. Mills used to be gathering points for local farmers. They would have their grain milled into cornmeal or flour and they would come to gossip and even have meetings.\u003c/p>\n\u003cp>In addition to seeing how it works, I bought some bags of freshly milled corn and wheat and heard the stories associated with the mill--about the owner, his wife and the history of the time. While Edward Turner Bale built the mill, it was his wife Maria who made it a success. Bale abandoned his family after only a few years to head to the gold country, returned ill and died soon after. Maria installed a conveyor system and built a bolting and threshing machine.\u003c/p>\n\u003cp>Visiting the mill you also learn about the origin of mill expressions. \u003c/p>\n\u003cp>Here is a list of all the mill expressions I could find, let me know if I've missed any!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>have a millstone around one's neck\u003cbr>put through the mill\u003cbr>hung on tenterhooks\u003cbr>grist for the mill\u003cbr>rule of thumb\u003cbr>manhandle\u003cbr>run of the mill\u003cbr>keep your nose to the grindstone\u003cbr>show me your mettle\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/103/bale-grist-mill",
"authors": [
"5020"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_102": {
"type": "posts",
"id": "bayareabites_102",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "102",
"score": null,
"sort": [
1119977340000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1119977340,
"format": "aside",
"disqusTitle": "Red-hot reds for your Fourth",
"title": "Red-hot reds for your Fourth",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>What's cooking this Fourth of July weekend? Something good on the grill, I hope! The barbecue season is in full swing, and if you've got an all-American cookout planned, bring an all-American bottle of wine to the table: California Zinfandel.\u003cbr>Zin's robust and spicy character make it a good partner for all sorts of grilled food, from hot dogs and hamburgers to Cajun spiced chicken and tri-tip. And with no shortage of producers offering a broad range of styles and prices, there's sure to be a good match for every palate and pocketbook. Here are a handful of my favorites.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nallewinery.com\">\u003cstrong>Nalle Winery\u003c/strong>\u003c/a> is a small producer in Healdsburg who makes what I'll call an old school Zin. By not bowing to the current trend of hyperripeness, the wines showcase some of the subtler and compelling nuances of the variety which can at times be dominated by jamminess and high alcohol. Check their website or give them a call to find out where the wines are currently sold - I've found them at the Sonoma Market. Cheers to Nalle for not letting this breed of Zinfandel fall by the wayside!\u003c/p>\n\u003cp>\u003ca href=\"http://www.rosenblumcellars.com\">\u003cstrong>Rosenblum Cellars\u003c/strong>\u003c/a>, right across the bay in Alameda, is a great place to go to taste a broad range of Zinfandels. These folks produce a staggering array of them, giving you the opportunity to try wines from many different growing regions in the state under one roof. With prices from around 12 dollars for the well-received Non-Vintage Vintner's Blend on up, there's something for everyone. And the winery is easily accessible from the Alameda ferry station, so if you're coming from San Francisco, you don't even have to drive.\u003c/p>\n\u003cp>\u003ca href=\"http://www.renwood.com\">\u003cstrong>Renwood Winery\u003c/strong>\u003c/a>, located in Amador County in the Sierra Foothills, makes an intriguing Fiddletown Zinfandel. Wines from the Foothills tend to have distinct flavors and aromas which set them apart from other California bottles. Differences in soil types and growing conditions play a big part, and the result can be quite good. Compare a bottle of the Renwood Fiddletown Zin to one grown in Napa or Sonoma, and let me know if you get the same impression.\u003c/p>\n\u003cp>\u003ca href=\"http://www.turleywinecellars.com\">\u003cstrong>Turley Wine Cellars\u003c/strong>\u003c/a> is immensely popular for their Zinfandel bottlings, so much so that at times it can be difficult to find a bottle, and they can be pricey. If you're looking for a bottle of Zin to splurge on, consider any of their offerings. I recently had the opportunity to taste through their range of Zinfandels and was quite impressed. They are big wines, to be sure, but possessed a complexity and a degree of refinement which I hadn't expected. \u003ca href=\"http://www.premiercru.net\">\u003cstrong>Premier Cru\u003c/strong>\u003c/a> wine shop in Emeryville has a good selection of current and previous vintages. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.ridgewines.com\">\u003cstrong>Ridge Vineyards\u003c/strong>\u003c/a> rounds out my list of favorite producers. The first bottle of their Lytton Springs Zinfandel I tried, many years ago, made me stop and take notice of this variety. I'm partial to their York Creek bottling as well. Look for them online or in the city at \u003ca href=\"http://www.klwines.com\">\u003cstrong>K&L Wines\u003c/strong>\u003c/a> or \u003ca href=\"http://www.jugshop.com\">\u003cstrong>the Jug Shop\u003c/strong>\u003c/a> (and say hello to Chuck).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Have fun with the Zins this weekend, and have a great 4th!\u003c/p>\n\n",
"disqusIdentifier": "102 http://blogs.kqed.org/bayareabites/2005/06/28/red-hot-reds-for-your-fourth/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/06/28/red-hot-reds-for-your-fourth/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 544,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1119977340,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "What's cooking this Fourth of July weekend? Something good on the grill, I hope! The barbecue season is in full swing, and if you've got an all-American cookout planned, bring an all-American bottle of wine to the table: California Zinfandel.Zin's robust and spicy character make it a good partner for all sorts of grilled food,",
"title": "Red-hot reds for your Fourth | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Red-hot reds for your Fourth",
"datePublished": "2005-06-28T09:49:00-07:00",
"dateModified": "2005-06-28T09:49:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "red-hot-reds-for-your-fourth",
"status": "publish",
"path": "/bayareabites/102/red-hot-reds-for-your-fourth",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What's cooking this Fourth of July weekend? Something good on the grill, I hope! The barbecue season is in full swing, and if you've got an all-American cookout planned, bring an all-American bottle of wine to the table: California Zinfandel.\u003cbr>Zin's robust and spicy character make it a good partner for all sorts of grilled food, from hot dogs and hamburgers to Cajun spiced chicken and tri-tip. And with no shortage of producers offering a broad range of styles and prices, there's sure to be a good match for every palate and pocketbook. Here are a handful of my favorites.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nallewinery.com\">\u003cstrong>Nalle Winery\u003c/strong>\u003c/a> is a small producer in Healdsburg who makes what I'll call an old school Zin. By not bowing to the current trend of hyperripeness, the wines showcase some of the subtler and compelling nuances of the variety which can at times be dominated by jamminess and high alcohol. Check their website or give them a call to find out where the wines are currently sold - I've found them at the Sonoma Market. Cheers to Nalle for not letting this breed of Zinfandel fall by the wayside!\u003c/p>\n\u003cp>\u003ca href=\"http://www.rosenblumcellars.com\">\u003cstrong>Rosenblum Cellars\u003c/strong>\u003c/a>, right across the bay in Alameda, is a great place to go to taste a broad range of Zinfandels. These folks produce a staggering array of them, giving you the opportunity to try wines from many different growing regions in the state under one roof. With prices from around 12 dollars for the well-received Non-Vintage Vintner's Blend on up, there's something for everyone. And the winery is easily accessible from the Alameda ferry station, so if you're coming from San Francisco, you don't even have to drive.\u003c/p>\n\u003cp>\u003ca href=\"http://www.renwood.com\">\u003cstrong>Renwood Winery\u003c/strong>\u003c/a>, located in Amador County in the Sierra Foothills, makes an intriguing Fiddletown Zinfandel. Wines from the Foothills tend to have distinct flavors and aromas which set them apart from other California bottles. Differences in soil types and growing conditions play a big part, and the result can be quite good. Compare a bottle of the Renwood Fiddletown Zin to one grown in Napa or Sonoma, and let me know if you get the same impression.\u003c/p>\n\u003cp>\u003ca href=\"http://www.turleywinecellars.com\">\u003cstrong>Turley Wine Cellars\u003c/strong>\u003c/a> is immensely popular for their Zinfandel bottlings, so much so that at times it can be difficult to find a bottle, and they can be pricey. If you're looking for a bottle of Zin to splurge on, consider any of their offerings. I recently had the opportunity to taste through their range of Zinfandels and was quite impressed. They are big wines, to be sure, but possessed a complexity and a degree of refinement which I hadn't expected. \u003ca href=\"http://www.premiercru.net\">\u003cstrong>Premier Cru\u003c/strong>\u003c/a> wine shop in Emeryville has a good selection of current and previous vintages. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ridgewines.com\">\u003cstrong>Ridge Vineyards\u003c/strong>\u003c/a> rounds out my list of favorite producers. The first bottle of their Lytton Springs Zinfandel I tried, many years ago, made me stop and take notice of this variety. I'm partial to their York Creek bottling as well. Look for them online or in the city at \u003ca href=\"http://www.klwines.com\">\u003cstrong>K&L Wines\u003c/strong>\u003c/a> or \u003ca href=\"http://www.jugshop.com\">\u003cstrong>the Jug Shop\u003c/strong>\u003c/a> (and say hello to Chuck).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Have fun with the Zins this weekend, and have a great 4th!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/102/red-hot-reds-for-your-fourth",
"authors": [
"5083"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_101": {
"type": "posts",
"id": "bayareabites_101",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "101",
"score": null,
"sort": [
1119804000000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1119804000,
"format": "aside",
"disqusTitle": "Feeling Minnesota: Trygonometry",
"title": "Feeling Minnesota: Trygonometry",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I haven't lived in Minneapolis for thirteen years and I hadn't even been back for a real visit since 2003, but in that time a ton of new restaurants have sprung up. Some, like Marcus Samuelsson's Aquavit, sadly went the way of the spit-roasted dodo bird before I got a taste. Others, like Jean-Georges' newest, are yet to arrive and also yet to be christened. Luckily, in between the closings and the openings, I still have a host of new restaurants to sample every time I'm back in town.\u003c/p>\n\u003cp>One of the newest is Tryg's on Lake Street -- a scant few blocks from the house I grew up in. Minneapolosians will remember Nora's on Lake Street, a supper club that was popular with the senior crowd. AARP aside, it was cozy and sweet and some residents still miss it very much. Then, along comes Tryg, Nora's son. Somewhere in there, Nora's closed, was torn down, and Tryg's rose from the ashes. Now, everyone's talking about this new place with the designer martinis and better-than-beer-nuts Brussels sprouts. A walk inside the glass, stone, and steel edifice reveals an airy space with a vaulted ceiling and a huge wood-burning fireplace. It's big and beautiful and it smells like a campfire. But in a good way.\u003c/p>\n\u003cp>On my first night home my parents seemed to be having some plumbing issues, so my little sister and I decided to go to a place where toilets could flush. We agreed on Tryg's for drinks. Looking over the menu, I was immediately entranced by the S'Mores martini, described as being made with \"house-infused toasted marshmallow vodka.\" Who could refuse? The golden drink came with a graham cracker rim and snow white mini marshmallows bobbing gently on top. A few sips later revealed that they might need to work on this one. All I could really taste was the Frangelico -- I didn't sense anything in the way of a toasted marshmallow flavor. Additionally, the slightly salty graham crackers seemed to exacerbate another very strong taste of vodka in the cocktail. I love the idea of a S'Mores martini, it's just that the execution needs some more refining.\u003c/p>\n\u003cp>The next night two of my high school friends and I tried out Tryg's for food. It's the wrong season for Brussels sprouts, so we decided to share the cod and octopus ceviche and, because I have to test it everywhere I go, the calamari.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/trygceviche.jpg\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The ceviche was pretty tasty. It was fresh, well-seasoned, and beautifully presented. I was surprised by the inclusion of green olives but they worked the saltiness in nice way. The octopus was slightly more chewy than it should have been, but otherwise really quite tasty.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/trygcalamari.jpg\">\u003c/p>\n\u003cp>The calamari that came spilling out of a paper cone were tender, not overly battered, and yummy. The peppery aioli was also lovely, and I appreciated having the option of squeezing either lemon or lime over the little fried squiddies.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/trygsalad.jpg\">\u003c/p>\n\u003cp>For the mains, my two friends ordered the vegetarian special, which were three beautifully composed salads on a long, narrow, glass plate. The white bean salad was the blandest of the three. However, the watermelon with shards of tangy mountain cheese was curiously good, and the gently sauteed heirloom carrots were to die for.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/trygtuna.jpg\">\u003c/p>\n\u003cp>My main was a little more disappointing. It was seared ahi tuna with spring baby artichokes, sunchokes, and a light, fresh broth. The tuna was perfectly done, easy to cut with a fork, but under seasoned and slightly fishy tasting. Good tuna shouldn't taste fishy. I was very excited to have the baby artichokes, but they were way too tough and nearly impossible to chew. On closer inspection I could see that they hadn't been fully stripped down to the mostly yellow leaves. Doing that definitely would have helped with the chewing issue. They were also undercooked. As were the thinly sliced sunchokes, which still had some hairy, rough external skin left on the edges. What really bothered me was the price -- $24 for that unsatisfying dish! I don't think a restaurant serving fishy tuna and unchewable and undercooked artichokes has any business charging that kind of money in Minneapolis. I only plunk down that kind of dosh when eating at The Slanted Door or Chez Panisse's Cafe because their food actually deserves that kind of price point. This food didn't.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/flowerpotcake.jpg\">\u003c/p>\n\u003cp>For dessert, we split a chocolate cake stuffed into a sweet little flowerpot and topped with chocolate \"dirt.\" It was a decadent, upscale rendition of a dessert I once ordered at Perkins when I was a kid. Because we were told it would have a slice of \u003ca href=\"http://grubreport.com/soupdujour/mimolette.html\">\u003cb>Humboldt Fog\u003c/b>\u003c/a> on it, I also insisted on ordering the cheese plate. \u003c/p>\n\u003cp>While we waited for our dessert orders to arrive, I waxed rhapsodic about Humboldt Fog to my two friends and explained every little (probably not very interesting) detail. From the rind to the ash line to the reason for the name -- they got it all. The cheese plate arrived. And that was NOT Humboldt Fog. First of all, it was not the slightly crumbly consistency of Humboldt Fog. Secondly, it did not have an ash line, it had a blue line. Yep, definitely a blue line. It was a deliciously buttery -- probably double-creme -- cow's milk cheese, but it was NOT the deliciously tangy goat's milk Humboldt Fog. I should have said something, but I didn't want to embarrass my friends so we just ate it and enjoyed it. Still, telling people the wrong cheese is pretty serious in my book.\u003c/p>\n\u003cp>In conclusion, Tryg's is all cash and no substance and I know I get much more value for my cash at \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/06/feeling-minnesota-lucias.jsp\"> Lucia's\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Tryg's\u003cbr>3118 W. Lake Street\u003cbr>Minneapolis, MN\u003cbr>612.920.7777\u003c/i>\u003c/p>\n\n",
"disqusIdentifier": "101 http://blogs.kqed.org/bayareabites/2005/06/26/feeling-minnesota-trygonometry/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/06/26/feeling-minnesota-trygonometry/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 993,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1119804000,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "I haven't lived in Minneapolis for thirteen years and I hadn't even been back for a real visit since 2003, but in that time a ton of new restaurants have sprung up. Some, like Marcus Samuelsson's Aquavit, sadly went the way of the spit-roasted dodo bird before I got a taste. Others, like Jean-Georges' newest,",
"title": "Feeling Minnesota: Trygonometry | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Feeling Minnesota: Trygonometry",
"datePublished": "2005-06-26T09:40:00-07:00",
"dateModified": "2005-06-26T09:40:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "feeling-minnesota-trygonometry",
"status": "publish",
"path": "/bayareabites/101/feeling-minnesota-trygonometry",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I haven't lived in Minneapolis for thirteen years and I hadn't even been back for a real visit since 2003, but in that time a ton of new restaurants have sprung up. Some, like Marcus Samuelsson's Aquavit, sadly went the way of the spit-roasted dodo bird before I got a taste. Others, like Jean-Georges' newest, are yet to arrive and also yet to be christened. Luckily, in between the closings and the openings, I still have a host of new restaurants to sample every time I'm back in town.\u003c/p>\n\u003cp>One of the newest is Tryg's on Lake Street -- a scant few blocks from the house I grew up in. Minneapolosians will remember Nora's on Lake Street, a supper club that was popular with the senior crowd. AARP aside, it was cozy and sweet and some residents still miss it very much. Then, along comes Tryg, Nora's son. Somewhere in there, Nora's closed, was torn down, and Tryg's rose from the ashes. Now, everyone's talking about this new place with the designer martinis and better-than-beer-nuts Brussels sprouts. A walk inside the glass, stone, and steel edifice reveals an airy space with a vaulted ceiling and a huge wood-burning fireplace. It's big and beautiful and it smells like a campfire. But in a good way.\u003c/p>\n\u003cp>On my first night home my parents seemed to be having some plumbing issues, so my little sister and I decided to go to a place where toilets could flush. We agreed on Tryg's for drinks. Looking over the menu, I was immediately entranced by the S'Mores martini, described as being made with \"house-infused toasted marshmallow vodka.\" Who could refuse? The golden drink came with a graham cracker rim and snow white mini marshmallows bobbing gently on top. A few sips later revealed that they might need to work on this one. All I could really taste was the Frangelico -- I didn't sense anything in the way of a toasted marshmallow flavor. Additionally, the slightly salty graham crackers seemed to exacerbate another very strong taste of vodka in the cocktail. I love the idea of a S'Mores martini, it's just that the execution needs some more refining.\u003c/p>\n\u003cp>The next night two of my high school friends and I tried out Tryg's for food. It's the wrong season for Brussels sprouts, so we decided to share the cod and octopus ceviche and, because I have to test it everywhere I go, the calamari.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/trygceviche.jpg\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The ceviche was pretty tasty. It was fresh, well-seasoned, and beautifully presented. I was surprised by the inclusion of green olives but they worked the saltiness in nice way. The octopus was slightly more chewy than it should have been, but otherwise really quite tasty.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/trygcalamari.jpg\">\u003c/p>\n\u003cp>The calamari that came spilling out of a paper cone were tender, not overly battered, and yummy. The peppery aioli was also lovely, and I appreciated having the option of squeezing either lemon or lime over the little fried squiddies.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/trygsalad.jpg\">\u003c/p>\n\u003cp>For the mains, my two friends ordered the vegetarian special, which were three beautifully composed salads on a long, narrow, glass plate. The white bean salad was the blandest of the three. However, the watermelon with shards of tangy mountain cheese was curiously good, and the gently sauteed heirloom carrots were to die for.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/trygtuna.jpg\">\u003c/p>\n\u003cp>My main was a little more disappointing. It was seared ahi tuna with spring baby artichokes, sunchokes, and a light, fresh broth. The tuna was perfectly done, easy to cut with a fork, but under seasoned and slightly fishy tasting. Good tuna shouldn't taste fishy. I was very excited to have the baby artichokes, but they were way too tough and nearly impossible to chew. On closer inspection I could see that they hadn't been fully stripped down to the mostly yellow leaves. Doing that definitely would have helped with the chewing issue. They were also undercooked. As were the thinly sliced sunchokes, which still had some hairy, rough external skin left on the edges. What really bothered me was the price -- $24 for that unsatisfying dish! I don't think a restaurant serving fishy tuna and unchewable and undercooked artichokes has any business charging that kind of money in Minneapolis. I only plunk down that kind of dosh when eating at The Slanted Door or Chez Panisse's Cafe because their food actually deserves that kind of price point. This food didn't.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/flowerpotcake.jpg\">\u003c/p>\n\u003cp>For dessert, we split a chocolate cake stuffed into a sweet little flowerpot and topped with chocolate \"dirt.\" It was a decadent, upscale rendition of a dessert I once ordered at Perkins when I was a kid. Because we were told it would have a slice of \u003ca href=\"http://grubreport.com/soupdujour/mimolette.html\">\u003cb>Humboldt Fog\u003c/b>\u003c/a> on it, I also insisted on ordering the cheese plate. \u003c/p>\n\u003cp>While we waited for our dessert orders to arrive, I waxed rhapsodic about Humboldt Fog to my two friends and explained every little (probably not very interesting) detail. From the rind to the ash line to the reason for the name -- they got it all. The cheese plate arrived. And that was NOT Humboldt Fog. First of all, it was not the slightly crumbly consistency of Humboldt Fog. Secondly, it did not have an ash line, it had a blue line. Yep, definitely a blue line. It was a deliciously buttery -- probably double-creme -- cow's milk cheese, but it was NOT the deliciously tangy goat's milk Humboldt Fog. I should have said something, but I didn't want to embarrass my friends so we just ate it and enjoyed it. Still, telling people the wrong cheese is pretty serious in my book.\u003c/p>\n\u003cp>In conclusion, Tryg's is all cash and no substance and I know I get much more value for my cash at \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/06/feeling-minnesota-lucias.jsp\"> Lucia's\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Tryg's\u003cbr>3118 W. Lake Street\u003cbr>Minneapolis, MN\u003cbr>612.920.7777\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/101/feeling-minnesota-trygonometry",
"authors": [
"5010"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_99": {
"type": "posts",
"id": "bayareabites_99",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "99",
"score": null,
"sort": [
1119710760000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1119710760,
"format": "aside",
"disqusTitle": "Bakesale Betty",
"title": "Bakesale Betty",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>With a flippy blue wig and a campy persona, \u003ca href=\"http://www.bakesalebetty.com\">\u003cstrong>Bakesale Betty\u003c/strong>\u003c/a> (known in her off-hours as Alison Barakat) has carved out her own niche of homey, out-of-this-world baked items that you wish your mom used to make. After moving to the Bay Area five years ago from Sydney, Australia, Betty landed a job as a line cook at Chez Panisse. In her off-hours she peddled her baked goods at the Walnut Creek, Alameda, and Danville farmers markets. Finally, in 2002, she decided to pursue the bakery biz full-time, and just a few weeks ago, opened her own bakery.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bakesalebetty1.jpg\">\u003c/p>\n\u003cp>Located on the corner of Telegraph Avenue and 51st Street in Oakland's up-and-coming (or has it already arrived) Temescal District, Betty's new bakeshop is awash in bright hues of red and green, with retro ironing boards displaying her wares. Lined up along the countertop were rows and rows of her famous chewy ginger cookies and her succulent, dense, moist banana bread (which by the way is probably the best banana bread I've ever tasted).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bakesalebetty2.jpg\">\u003c/p>\n\u003cp>In the back, as Betty and fellow bakers sampled what looked to be a heavenly strawberry shortcake, we tasted delicious nut-free brownies. Chewy, cakey, with the perfect crunchy outer crust, these are what brownies should taste like. Betty also sells lemon bars, rhubarb scones, sticky date pudding (another one of my all-time faves!), and oatmeal-raisin cookies (with walnuts). Soon to come are cakes and pies; she even plans to use special pie warmers so that customers can leave the bakery with a nice warm pie. Just like mom used to make and wouldn't let you have.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bakesalebetty3.jpg\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There are a lot of fantastic bakeries in the Bay Area, but Bakesale Betty is unique, taking the comforts of home and making those special, take-you-back-to-childhood treats better than anyone else. Isn't it nice to just swing by the local bakery and grab a thick slice of chewy honey-sweet banana bread to go with your coffee in the morning? I'm on my way now...\u003c/p>\n\n",
"disqusIdentifier": "99 http://blogs.kqed.org/bayareabites/2005/06/25/bakesale-betty/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/06/25/bakesale-betty/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 356,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1293924696,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "With a flippy blue wig and a campy persona, Bakesale Betty (known in her off-hours as Alison Barakat) has carved out her own niche of homey, out-of-this-world baked items that you wish your mom used to make. After moving to the Bay Area five years ago from Sydney, Australia, Betty landed a job as a",
"title": "Bakesale Betty | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bakesale Betty",
"datePublished": "2005-06-25T07:46:00-07:00",
"dateModified": "2011-01-01T15:31:36-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bakesale-betty",
"status": "publish",
"path": "/bayareabites/99/bakesale-betty",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With a flippy blue wig and a campy persona, \u003ca href=\"http://www.bakesalebetty.com\">\u003cstrong>Bakesale Betty\u003c/strong>\u003c/a> (known in her off-hours as Alison Barakat) has carved out her own niche of homey, out-of-this-world baked items that you wish your mom used to make. After moving to the Bay Area five years ago from Sydney, Australia, Betty landed a job as a line cook at Chez Panisse. In her off-hours she peddled her baked goods at the Walnut Creek, Alameda, and Danville farmers markets. Finally, in 2002, she decided to pursue the bakery biz full-time, and just a few weeks ago, opened her own bakery.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bakesalebetty1.jpg\">\u003c/p>\n\u003cp>Located on the corner of Telegraph Avenue and 51st Street in Oakland's up-and-coming (or has it already arrived) Temescal District, Betty's new bakeshop is awash in bright hues of red and green, with retro ironing boards displaying her wares. Lined up along the countertop were rows and rows of her famous chewy ginger cookies and her succulent, dense, moist banana bread (which by the way is probably the best banana bread I've ever tasted).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bakesalebetty2.jpg\">\u003c/p>\n\u003cp>In the back, as Betty and fellow bakers sampled what looked to be a heavenly strawberry shortcake, we tasted delicious nut-free brownies. Chewy, cakey, with the perfect crunchy outer crust, these are what brownies should taste like. Betty also sells lemon bars, rhubarb scones, sticky date pudding (another one of my all-time faves!), and oatmeal-raisin cookies (with walnuts). Soon to come are cakes and pies; she even plans to use special pie warmers so that customers can leave the bakery with a nice warm pie. Just like mom used to make and wouldn't let you have.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bakesalebetty3.jpg\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There are a lot of fantastic bakeries in the Bay Area, but Bakesale Betty is unique, taking the comforts of home and making those special, take-you-back-to-childhood treats better than anyone else. Isn't it nice to just swing by the local bakery and grab a thick slice of chewy honey-sweet banana bread to go with your coffee in the morning? I'm on my way now...\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/99/bakesale-betty",
"authors": [
"5015"
],
"categories": [
"bayareabites_1516",
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_1875"
],
"tags": [
"bayareabites_8764",
"bayareabites_8765",
"bayareabites_14757"
],
"label": "bayareabites"
},
"bayareabites_98": {
"type": "posts",
"id": "bayareabites_98",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "98",
"score": null,
"sort": [
1119583020000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1119583020,
"format": "aside",
"disqusTitle": "Check, Please! Bay Area",
"title": "Check, Please! Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A heads up for all you local foodies out there...KQED is about to begin production on a new reality TV program called \u003cstrong>\"Check, Please! Bay Area.\"\u003c/strong> 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. The application process to be on the show will commence online mid-July. Bay Area Bites will provide all the details on how to apply and will follow the program series to share all the reviews of the restaurants featured.\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 \u003cstrong>\"Check, Please! Bay Area.\"\u003c/strong>\u003c/p>\n\u003cp>The application process is exclusively online so stay tuned for details on how to apply...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "98 http://blogs.kqed.org/bayareabites/2005/06/23/check-please-bay-area/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/06/23/check-please-bay-area/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 163,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 5
},
"modified": 1119583020,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A heads up for all you local foodies out there...KQED is about to begin production on a new reality TV program called "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. The application process",
"title": "Check, Please! Bay Area | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area",
"datePublished": "2005-06-23T20:17:00-07:00",
"dateModified": "2005-06-23T20:17:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "check-please-bay-area",
"status": "publish",
"path": "/bayareabites/98/check-please-bay-area",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A heads up for all you local foodies out there...KQED is about to begin production on a new reality TV program called \u003cstrong>\"Check, Please! Bay Area.\"\u003c/strong> 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. The application process to be on the show will commence online mid-July. Bay Area Bites will provide all the details on how to apply and will follow the program series to share all the reviews of the restaurants featured.\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 \u003cstrong>\"Check, Please! Bay Area.\"\u003c/strong>\u003c/p>\n\u003cp>The application process is exclusively online so stay tuned for details on how to apply...\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/98/check-please-bay-area",
"authors": [
"5014"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_97": {
"type": "posts",
"id": "bayareabites_97",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "97",
"score": null,
"sort": [
1119473760000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1119473760,
"format": "aside",
"disqusTitle": "Take 5 with Karin Campion",
"title": "Take 5 with Karin Campion",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/karincampion.jpg\">\u003cbr>\u003cb>Title:\u003c/b> Founder, \u003cb>\u003ca href=\"http://www.sonomasyrup.com/\">Sonoma Syrup Company\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003cb>Home town:\u003c/b>\u003cbr>Southern California, living in Sonoma for the past 12 years\u003c/p>\n\u003cp>\u003cb>1. How did you come up with the idea for making syrups?\u003c/b>\u003cbr>I've always messed around with sugar in the kitchen from preserving fruit to candying citrus peel. I wanted to use the bounty of my kitchen garden. I had lavender, mint and Meyer lemon and I was always looking for ways to preserve it so I created infused simple syrup for iced tea partly because I'm an iced tea drinker and I hate the way sugar always settles to the bottom of the glass.\u003c/p>\n\u003cp>Infused simple syrups are a classic ingredient. I looked into the history and found them in the earliest American cookbook, dating back to 1796. I used to use traditional Italian syrups to make sodas at home, but I wanted a high quality natural syrup. So I use real California natural fruits and flavors and pure cane sugar--no corn syrup or anything artificial.\u003c/p>\n\u003cp>\u003cb>2. What's your favorite season?\u003c/b>\u003cbr>Baseball season, summertime. With three boys in little league, there's lots of fun all summer long, then there's Memorial day, Fourth of July...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Also our production is seasonal, especially Meyer lemon, which is harvested November through May. June is the harvest time for lavender and this year I got to see it being harvested.\u003c/p>\n\u003cp>\u003cb>3. What's your favorite flavor of syrup right now?\u003c/b>\u003cbr>The vanilla bean has fine seeds of Madagascar vanilla. This is the only syrup in the world with vanilla seeds in it. It's the most versatile syrup--you can use it with fruit, coffee, brandy, whipped cream, marinades, for caramelizing or in tea. Peet's Coffee & Tea is using it in coffee. It was just chosen as a finalist for the NASFT (The National Association for the Specialty Food Trade) 2005 Product Awards this summer.\u003c/p>\n\u003cp>I also love the Meyer lemon in ice tea and pomegranate for a pink drinks, tangerine for cosmopolitans and lavender in martinis, like they make at the Sonoma Mission Inn. \u003c/p>\n\u003cp>\u003cb>4. What's the best thing about living in Sonoma?\u003c/b>\u003cbr>The food! Sonoma itself, the Sonoma farmers market, there are such natural beauty and flavors here. The Bay Area supports natural and scrumptious food, even the bartenders want to use natural local flavors!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>5. What book are you reading this summer?\u003c/b>\u003cbr>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1585423637/kqedorg-20\">Vanilla : The Cultural History of the World's Favorite Flavor and Fragrance\u003c/a>\u003c/b> by Patricia Rain. I'm really enjoying it, it's great.\u003c/p>\n\n",
"disqusIdentifier": "97 http://blogs.kqed.org/bayareabites/2005/06/22/take-5-with-karin-campion/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/06/22/take-5-with-karin-campion/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 422,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1119473760,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Title: Founder, Sonoma Syrup Company Home town:Southern California, living in Sonoma for the past 12 years 1. How did you come up with the idea for making syrups?I've always messed around with sugar in the kitchen from preserving fruit to candying citrus peel. I wanted to use the bounty of my kitchen garden. I had",
"title": "Take 5 with Karin Campion | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Take 5 with Karin Campion",
"datePublished": "2005-06-22T13:56:00-07:00",
"dateModified": "2005-06-22T13:56:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "take-5-with-karin-campion",
"status": "publish",
"path": "/bayareabites/97/take-5-with-karin-campion",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/karincampion.jpg\">\u003cbr>\u003cb>Title:\u003c/b> Founder, \u003cb>\u003ca href=\"http://www.sonomasyrup.com/\">Sonoma Syrup Company\u003c/a>\u003c/b>\u003c/p>\n\u003cp>\u003cb>Home town:\u003c/b>\u003cbr>Southern California, living in Sonoma for the past 12 years\u003c/p>\n\u003cp>\u003cb>1. How did you come up with the idea for making syrups?\u003c/b>\u003cbr>I've always messed around with sugar in the kitchen from preserving fruit to candying citrus peel. I wanted to use the bounty of my kitchen garden. I had lavender, mint and Meyer lemon and I was always looking for ways to preserve it so I created infused simple syrup for iced tea partly because I'm an iced tea drinker and I hate the way sugar always settles to the bottom of the glass.\u003c/p>\n\u003cp>Infused simple syrups are a classic ingredient. I looked into the history and found them in the earliest American cookbook, dating back to 1796. I used to use traditional Italian syrups to make sodas at home, but I wanted a high quality natural syrup. So I use real California natural fruits and flavors and pure cane sugar--no corn syrup or anything artificial.\u003c/p>\n\u003cp>\u003cb>2. What's your favorite season?\u003c/b>\u003cbr>Baseball season, summertime. With three boys in little league, there's lots of fun all summer long, then there's Memorial day, Fourth of July...\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>Also our production is seasonal, especially Meyer lemon, which is harvested November through May. June is the harvest time for lavender and this year I got to see it being harvested.\u003c/p>\n\u003cp>\u003cb>3. What's your favorite flavor of syrup right now?\u003c/b>\u003cbr>The vanilla bean has fine seeds of Madagascar vanilla. This is the only syrup in the world with vanilla seeds in it. It's the most versatile syrup--you can use it with fruit, coffee, brandy, whipped cream, marinades, for caramelizing or in tea. Peet's Coffee & Tea is using it in coffee. It was just chosen as a finalist for the NASFT (The National Association for the Specialty Food Trade) 2005 Product Awards this summer.\u003c/p>\n\u003cp>I also love the Meyer lemon in ice tea and pomegranate for a pink drinks, tangerine for cosmopolitans and lavender in martinis, like they make at the Sonoma Mission Inn. \u003c/p>\n\u003cp>\u003cb>4. What's the best thing about living in Sonoma?\u003c/b>\u003cbr>The food! Sonoma itself, the Sonoma farmers market, there are such natural beauty and flavors here. The Bay Area supports natural and scrumptious food, even the bartenders want to use natural local flavors!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>5. What book are you reading this summer?\u003c/b>\u003cbr>\u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1585423637/kqedorg-20\">Vanilla : The Cultural History of the World's Favorite Flavor and Fragrance\u003c/a>\u003c/b> by Patricia Rain. I'm really enjoying it, it's great.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/97/take-5-with-karin-campion",
"authors": [
"5020"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_96": {
"type": "posts",
"id": "bayareabites_96",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "96",
"score": null,
"sort": [
1119283680000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1119283680,
"format": "aside",
"disqusTitle": "Heaven in a Half-Bottle",
"title": "Heaven in a Half-Bottle",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Leaving aside the 750 mL standard, what's your favorite size wine bottle? The 3, 4.5, 6, 9, 12, and 16 liter bottles are always up there for me, not only because their giant proportions give an 'Alice in Wonderland' feel but for their crazy names as well: Jeroboam, Rehoboam, Methusalah, Salmanazar, Balthazar, and Nebuchadnezzar. I don't know who decided that the large-format sizes of wine bottle should bear the names of Biblical kings, but it strikes me as deliciously absurd.\u003c/p>\n\u003cp>Fancy nomenclature and daunting size of the giants aside, I think my favorite would have to be the 375 mL half bottle. It doesn't have a funny name and it's a little bit stubby, but at a table set for two, it lends itself perfectly to pairing with meal courses. Sometimes it can be a real pain to match different plates with one kind of wine, and two full-sized bottles can be a bit much to drink for two diners who plan on leaving the table under their own power. Enter the half bottle. Start with a 375 of a nice Sauvignon Blanc to enjoy with the oysters, then on to a half bottle of Cabernet or something from the Rhone to go with your lamb... you see the possibilities. Even for a single course meal a half bottle can at times make more sense than a full sized one, if you've got to drive or just don't feel like two or three glasses each. Of course, at most restaurants there are usually wines available by the glass, and while this is a perfectly reasonable solution to the question of divergent tastes or desires at the table that obviate the possibility of sharing even a half bottle, there exists the possibility that the bottle your glass is poured from was opened quite some time ago and the wine inside has suffered because of it. A half bottle is opened at your table, fresh for you to enjoy.\u003c/p>\n\u003cp>Unfortunately, not every restaurant that stocks wine carries small bottles, so when I find one that does I make sure to thank them for doing so and encourage them to continue. It is something I would love to see more of.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "96 http://blogs.kqed.org/bayareabites/2005/06/20/heaven-in-a-half-bottle/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/06/20/heaven-in-a-half-bottle/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 379,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 5
},
"modified": 1119283680,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Leaving aside the 750 mL standard, what's your favorite size wine bottle? The 3, 4.5, 6, 9, 12, and 16 liter bottles are always up there for me, not only because their giant proportions give an 'Alice in Wonderland' feel but for their crazy names as well: Jeroboam, Rehoboam, Methusalah, Salmanazar, Balthazar, and Nebuchadnezzar. I",
"title": "Heaven in a Half-Bottle | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Heaven in a Half-Bottle",
"datePublished": "2005-06-20T09:08:00-07:00",
"dateModified": "2005-06-20T09:08:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "heaven-in-a-half-bottle",
"status": "publish",
"path": "/bayareabites/96/heaven-in-a-half-bottle",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Leaving aside the 750 mL standard, what's your favorite size wine bottle? The 3, 4.5, 6, 9, 12, and 16 liter bottles are always up there for me, not only because their giant proportions give an 'Alice in Wonderland' feel but for their crazy names as well: Jeroboam, Rehoboam, Methusalah, Salmanazar, Balthazar, and Nebuchadnezzar. I don't know who decided that the large-format sizes of wine bottle should bear the names of Biblical kings, but it strikes me as deliciously absurd.\u003c/p>\n\u003cp>Fancy nomenclature and daunting size of the giants aside, I think my favorite would have to be the 375 mL half bottle. It doesn't have a funny name and it's a little bit stubby, but at a table set for two, it lends itself perfectly to pairing with meal courses. Sometimes it can be a real pain to match different plates with one kind of wine, and two full-sized bottles can be a bit much to drink for two diners who plan on leaving the table under their own power. Enter the half bottle. Start with a 375 of a nice Sauvignon Blanc to enjoy with the oysters, then on to a half bottle of Cabernet or something from the Rhone to go with your lamb... you see the possibilities. Even for a single course meal a half bottle can at times make more sense than a full sized one, if you've got to drive or just don't feel like two or three glasses each. Of course, at most restaurants there are usually wines available by the glass, and while this is a perfectly reasonable solution to the question of divergent tastes or desires at the table that obviate the possibility of sharing even a half bottle, there exists the possibility that the bottle your glass is poured from was opened quite some time ago and the wine inside has suffered because of it. A half bottle is opened at your table, fresh for you to enjoy.\u003c/p>\n\u003cp>Unfortunately, not every restaurant that stocks wine carries small bottles, so when I find one that does I make sure to thank them for doing so and encourage them to continue. It is something I would love to see more of.\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/96/heaven-in-a-half-bottle",
"authors": [
"5083"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_95": {
"type": "posts",
"id": "bayareabites_95",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "95",
"score": null,
"sort": [
1119160800000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1119160800,
"format": "aside",
"disqusTitle": "Home Delivery from Besos Foods",
"title": "Home Delivery from Besos Foods",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/besos_complete.jpg\">\u003c/p>\n\u003cp>Personal chefs are one of those luxuries that are most often reserved for busy families with healthy disposable incomes. Truthfully though, there are plenty of other households that would benefit from these types of services, if only they weren't so prohibitively expensive.\u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.besosfoods.com/\">\u003cstrong>Besos Foods\u003c/strong>\u003c/a>. Ron Pereira & Christine Volden started the company with a goal to \"\u003cem>make it easy for everyone to make fresh, healthy meals at home with the highest quality ingredients.\u003c/em>\" Their co-founder (and chef) Jamie Lloyd has developed a menu of meal kits containing fully-prepped ingredients and an easy-to-follow instruction guide; most meals take about 20 minutes to prepare. San Francisco addresses can order as late as 2pm for same-day delivery, while East and North Bay residents can order via Planet Organics, or pick up their kits at the company's headquarters in SoMa.\u003c/p>\n\u003cp>Recently, we ordered the \u003cem>Wild Halibut with Parmesan Polenta, Summer Squash, Garlic Confit, Purslane and Sorrel Pesto \u003c/em>kit.\u003c/p>\n\u003cp>\u003cimg src=\"http://sfmcclures.blogs.com/photos/utilities/besos_box.jpg\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The kit is packaged in a cute little box that is easy to carry on public transit, a nice touch. Once home, you unpack nicely organized basics--in this case, two halibut filets, two polenta squares, a baggie of squash and another of purslane, plus some little containers of slicked shallots, confited garlic, sorrel pesto and homemade chicken stock. Most ingredients are organic and locally sourced.\u003c/p>\n\u003cp>\u003cimg src=\"http://sfmcclures.blogs.com/photos/utilities/besos_kit.jpg\">\u003c/p>\n\u003cp>Instructions advise you to pat the fish dry and, after seasoning with salt & pepper, searing until golden brown on both sides. Meanwhile, the polenta went into a non-stick pan and into a 400 degree oven for 15 or so minutes while I worked on the rest of the meal.\u003c/p>\n\u003cp>I sauteed the shallots in a bit of olive oil, then added the squash and deglazed the pan with the provided stock (which, incidentally, was absolutely amazing. I'd buy this stuff by the gallon, and never make stock again, if I could). After a couple of minutes, in went the purslane and garlic and about a minute later, I was ready to plate.\u003c/p>\n\u003cp>We thought the dish was well-balanced and the flavors complementary. All the ingredients were perfectly fresh, and it was nice to know that everything was locally sourced.\u003c/p>\n\u003cp>For busy households, singletons looking to impress a date, and people just learning to cook, Besos' meal kits are a great resource. But at $35-43 per kit for 2, they are a bit on the pricey side for regular use; however, the company has just released a series of new \"Easy Kits\" which run about $25, and might be a little more economical for most people.\u003c/p>\n\u003cp>Gift certificates are available, and we are planning to order one for a bachelor friend and another for our friends who are new parents.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For more pictures of the kit components, click \u003ca href=\"http://www.gastronomie-sf.com/2005/06/besos_foods_on_.html\">\u003cstrong>here\u003c/strong>\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "95 http://blogs.kqed.org/bayareabites/2005/06/18/home-delivery-from-besos-foods/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/06/18/home-delivery-from-besos-foods/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 473,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1119160800,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Personal chefs are one of those luxuries that are most often reserved for busy families with healthy disposable incomes. Truthfully though, there are plenty of other households that would benefit from these types of services, if only they weren't so prohibitively expensive. Enter Besos Foods. Ron Pereira & Christine Volden started the company with a",
"title": "Home Delivery from Besos Foods | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Home Delivery from Besos Foods",
"datePublished": "2005-06-18T23:00:00-07:00",
"dateModified": "2005-06-18T23:00:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "home-delivery-from-besos-foods",
"status": "publish",
"path": "/bayareabites/95/home-delivery-from-besos-foods",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/besos_complete.jpg\">\u003c/p>\n\u003cp>Personal chefs are one of those luxuries that are most often reserved for busy families with healthy disposable incomes. Truthfully though, there are plenty of other households that would benefit from these types of services, if only they weren't so prohibitively expensive.\u003c/p>\n\u003cp>Enter \u003ca href=\"http://www.besosfoods.com/\">\u003cstrong>Besos Foods\u003c/strong>\u003c/a>. Ron Pereira & Christine Volden started the company with a goal to \"\u003cem>make it easy for everyone to make fresh, healthy meals at home with the highest quality ingredients.\u003c/em>\" Their co-founder (and chef) Jamie Lloyd has developed a menu of meal kits containing fully-prepped ingredients and an easy-to-follow instruction guide; most meals take about 20 minutes to prepare. San Francisco addresses can order as late as 2pm for same-day delivery, while East and North Bay residents can order via Planet Organics, or pick up their kits at the company's headquarters in SoMa.\u003c/p>\n\u003cp>Recently, we ordered the \u003cem>Wild Halibut with Parmesan Polenta, Summer Squash, Garlic Confit, Purslane and Sorrel Pesto \u003c/em>kit.\u003c/p>\n\u003cp>\u003cimg src=\"http://sfmcclures.blogs.com/photos/utilities/besos_box.jpg\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The kit is packaged in a cute little box that is easy to carry on public transit, a nice touch. Once home, you unpack nicely organized basics--in this case, two halibut filets, two polenta squares, a baggie of squash and another of purslane, plus some little containers of slicked shallots, confited garlic, sorrel pesto and homemade chicken stock. Most ingredients are organic and locally sourced.\u003c/p>\n\u003cp>\u003cimg src=\"http://sfmcclures.blogs.com/photos/utilities/besos_kit.jpg\">\u003c/p>\n\u003cp>Instructions advise you to pat the fish dry and, after seasoning with salt & pepper, searing until golden brown on both sides. Meanwhile, the polenta went into a non-stick pan and into a 400 degree oven for 15 or so minutes while I worked on the rest of the meal.\u003c/p>\n\u003cp>I sauteed the shallots in a bit of olive oil, then added the squash and deglazed the pan with the provided stock (which, incidentally, was absolutely amazing. I'd buy this stuff by the gallon, and never make stock again, if I could). After a couple of minutes, in went the purslane and garlic and about a minute later, I was ready to plate.\u003c/p>\n\u003cp>We thought the dish was well-balanced and the flavors complementary. All the ingredients were perfectly fresh, and it was nice to know that everything was locally sourced.\u003c/p>\n\u003cp>For busy households, singletons looking to impress a date, and people just learning to cook, Besos' meal kits are a great resource. But at $35-43 per kit for 2, they are a bit on the pricey side for regular use; however, the company has just released a series of new \"Easy Kits\" which run about $25, and might be a little more economical for most people.\u003c/p>\n\u003cp>Gift certificates are available, and we are planning to order one for a bachelor friend and another for our friends who are new parents.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For more pictures of the kit components, click \u003ca href=\"http://www.gastronomie-sf.com/2005/06/besos_foods_on_.html\">\u003cstrong>here\u003c/strong>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/95/home-delivery-from-besos-foods",
"authors": [
"5083"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_94": {
"type": "posts",
"id": "bayareabites_94",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "94",
"score": null,
"sort": [
1119113460000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1119113460,
"format": "aside",
"disqusTitle": "Julia! America's Favorite Chef",
"title": "Julia! America's Favorite Chef",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg>\u003c/p>\n\u003cp>Don't miss this terrific \u003ca href=\"http://www.pbs.org/wnet/americanmasters/database/child_j.html\">\u003cstrong>tribute to Julia Child\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>Everyone knows who Julia Child was. She managed to stay in the limelight for nearly 40 years and is widely considered responsible to popularizing French cuisine and an general passion for cooking the United States. If you haven't yet seen this American Masters special, it airs again tonight on KQED channel 9 at 6 pm.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "94 http://blogs.kqed.org/bayareabites/2005/06/18/julia-americas-favorite-chef/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/06/18/julia-americas-favorite-chef/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 67,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 5
},
"modified": 1119113460,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Don't miss this terrific tribute to Julia Child. Everyone knows who Julia Child was. She managed to stay in the limelight for nearly 40 years and is widely considered responsible to popularizing French cuisine and an general passion for cooking the United States. If you haven't yet seen this American Masters special, it airs again",
"title": "Julia! America's Favorite Chef | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Julia! America's Favorite Chef",
"datePublished": "2005-06-18T09:51:00-07:00",
"dateModified": "2005-06-18T09:51:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "julia-americas-favorite-chef",
"status": "publish",
"path": "/bayareabites/94/julia-americas-favorite-chef",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg>\u003c/p>\n\u003cp>Don't miss this terrific \u003ca href=\"http://www.pbs.org/wnet/americanmasters/database/child_j.html\">\u003cstrong>tribute to Julia Child\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>Everyone knows who Julia Child was. She managed to stay in the limelight for nearly 40 years and is widely considered responsible to popularizing French cuisine and an general passion for cooking the United States. If you haven't yet seen this American Masters special, it airs again tonight on KQED channel 9 at 6 pm.\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/94/julia-americas-favorite-chef",
"authors": [
"5020"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_92": {
"type": "posts",
"id": "bayareabites_92",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "92",
"score": null,
"sort": [
1118941200000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1118941200,
"format": "aside",
"disqusTitle": "Out the Door and In Your Kitchen",
"title": "Out the Door and In Your Kitchen",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beefkit.jpg\">\u003c/p>\n\u003cp>Ever since \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/04/in-through-out-door.jsp\">that piece\u003c/a>\u003c/b> popped up in \u003ci>San Francisco\u003c/i> magazine several months ago, I'd been anxiously awaiting the arrival of The Slanted Door's take-home-and-Charles-Phan-it-yourself goodies. When they arrived, I was then anxiously awaiting the time when I could betake myself to the Ferry Building and bring one of those little plastic boxes home for dinner. That time finally came, and tonight we feasted on Shaking Beef.\u003c/p>\n\u003cp>Everything in each box is neatly packaged, either \u003ci>sous vide\u003c/i> or in cunning little plastic tubs, and labelled so there's no mistake when you follow the stunningly laminated recipe card. I have to admit that I was a bit shocked that Charles Phan was willing to let out some of his precious secrets to the home cook, but when I sniffed the little container of cooking oil, I was shocked no longer. That was not your run-of-the-mill Canola oil. There was something else there. Something pungent, savory. Onion or shallot, perhaps? I can't say that I've ever come across shallot-infused oil before, but there you are: there was something special about that oil and we might never know what. (The author freely admits to having saved the oil container so she can periodically sniff at it and perhaps someday suss out the mystery.)\u003c/p>\n\u003cp>The stunningly laminated recipe card tells you cooking time, servings (2 for Shaking Beef, which I don't believe, because I could have ecstatically eaten the whole creation myself), and storage instructions in case you aren't ready to make the dish the night you arrive home with it. Next on the card is a list of the ingredients you'll find in the box. Finally, you have a listing of what tools you'll need and the recipe directions. The only tool listed for Shaking Beef was a wok or frying pan. To that minimalist list, I would also recommend using tongs to turn the beef during the browning process and a wide wooden spatula for stir-frying. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/miseenplace.jpg\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I chose to make my dish in a 12-inch Calphalon \"frying pan\" because I think that on average more households have that over a wok. Indeed, our wok has never been taken out of its box. I opened and laid out all the components within easy reach of my pan, because when stir-frying, you don't want to be darting all around the kitchen and risk overcooking your food. Instead of waiting until the end, I actually prepared the dipping sauce before starting to cook, as I didn't want to be fussing with it when the meat was rapidly cooling. The dipping sauce is another place where Charles Phan gets to keep his secrets. It may be nothing more than a lime (juiced by you) and a salt and pepper mix, but I'm convinced there are great mysterious depths in that salt and pepper mix. \u003c/p>\n\u003cp>I heated the oil in my pan until it was snapping from the high heat. Adding the filet mignon (damn!) beef cubes, I waited a minute -- the directed amount of time -- before turning. Since I like my meat more on the bloody side, I only let the meat cook about 45-55 seconds longer. All sides were nicely brown. Next, I was to drain off the oil until only one tablespoon remained in the pan. I've always found my eyes to be quite irresponsible when it comes to judging measurements, so I carefully removed the beef cubes (the last thing I needed was that precious meat bouncing to the floor where my rabid cats were waiting with baited tuna breath) to a small bowl, poured all the oil into a ramekin, measured out one tablespoon of oil, and discarded the rest. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beefstirfry.jpg\">\u003c/p>\n\u003cp>I added the oil back to the pan and cooked the container of minced garlic for the required amount of time. Although the directions don't expressly say this, I actually kept the beef out of the pan, because I hate overdone beef and I didn't want it to cook any longer. After the garlic came the pre-sliced red onions and pre-chopped scallions. Next, the fish sauce went into the pan. I'm certain this fish sauce was of a quality I could never find in Safeway. The recipe called to stir-fry the aromatics a bit before adding every restaurant's secret ingredient: butter. It thickened the meat-juice mingled sauce beautifully. I then added the browned beef cubes back to the pan so that they could warm up a bit (if they had even cooled off much, considering how fast this whole dish went) and slid the fragrant mass onto the fresh, unblemished watercress and presented it to my husband. We fell upon the dish -- I, to examine the interior of the meat for doneness (it was a lovely ruby red); he, to dunk his meat straight into the lime dipping sauce. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/finishedbeef.jpg\">\u003c/p>\n\u003cp>In between bites (we ate standing at the counter so eager were we to try the dish), the experiment was deemed a complete and utter success. At $17.50 for the Shaking Beef, I don't know that we could repeat the experiment often, but I will sweep off my toque and bow to Charles Phan for proving that yet another element of Out the Door is off the hook.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Out the Door\u003cbr>1 Ferry Building (behind The Slanted Door)\u003cbr>San Francisco, CA 94111\u003c/i>\u003c/p>\n\n",
"disqusIdentifier": "92 http://blogs.kqed.org/bayareabites/2005/06/16/out-the-door-and-in-your-kitchen/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/06/16/out-the-door-and-in-your-kitchen/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 916,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1118941200,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Ever since that piece popped up in San Francisco magazine several months ago, I'd been anxiously awaiting the arrival of The Slanted Door's take-home-and-Charles-Phan-it-yourself goodies. When they arrived, I was then anxiously awaiting the time when I could betake myself to the Ferry Building and bring one of those little plastic boxes home for dinner.",
"title": "Out the Door and In Your Kitchen | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Out the Door and In Your Kitchen",
"datePublished": "2005-06-16T10:00:00-07:00",
"dateModified": "2005-06-16T10:00:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "out-the-door-and-in-your-kitchen",
"status": "publish",
"path": "/bayareabites/92/out-the-door-and-in-your-kitchen",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beefkit.jpg\">\u003c/p>\n\u003cp>Ever since \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/04/in-through-out-door.jsp\">that piece\u003c/a>\u003c/b> popped up in \u003ci>San Francisco\u003c/i> magazine several months ago, I'd been anxiously awaiting the arrival of The Slanted Door's take-home-and-Charles-Phan-it-yourself goodies. When they arrived, I was then anxiously awaiting the time when I could betake myself to the Ferry Building and bring one of those little plastic boxes home for dinner. That time finally came, and tonight we feasted on Shaking Beef.\u003c/p>\n\u003cp>Everything in each box is neatly packaged, either \u003ci>sous vide\u003c/i> or in cunning little plastic tubs, and labelled so there's no mistake when you follow the stunningly laminated recipe card. I have to admit that I was a bit shocked that Charles Phan was willing to let out some of his precious secrets to the home cook, but when I sniffed the little container of cooking oil, I was shocked no longer. That was not your run-of-the-mill Canola oil. There was something else there. Something pungent, savory. Onion or shallot, perhaps? I can't say that I've ever come across shallot-infused oil before, but there you are: there was something special about that oil and we might never know what. (The author freely admits to having saved the oil container so she can periodically sniff at it and perhaps someday suss out the mystery.)\u003c/p>\n\u003cp>The stunningly laminated recipe card tells you cooking time, servings (2 for Shaking Beef, which I don't believe, because I could have ecstatically eaten the whole creation myself), and storage instructions in case you aren't ready to make the dish the night you arrive home with it. Next on the card is a list of the ingredients you'll find in the box. Finally, you have a listing of what tools you'll need and the recipe directions. The only tool listed for Shaking Beef was a wok or frying pan. To that minimalist list, I would also recommend using tongs to turn the beef during the browning process and a wide wooden spatula for stir-frying. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/miseenplace.jpg\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I chose to make my dish in a 12-inch Calphalon \"frying pan\" because I think that on average more households have that over a wok. Indeed, our wok has never been taken out of its box. I opened and laid out all the components within easy reach of my pan, because when stir-frying, you don't want to be darting all around the kitchen and risk overcooking your food. Instead of waiting until the end, I actually prepared the dipping sauce before starting to cook, as I didn't want to be fussing with it when the meat was rapidly cooling. The dipping sauce is another place where Charles Phan gets to keep his secrets. It may be nothing more than a lime (juiced by you) and a salt and pepper mix, but I'm convinced there are great mysterious depths in that salt and pepper mix. \u003c/p>\n\u003cp>I heated the oil in my pan until it was snapping from the high heat. Adding the filet mignon (damn!) beef cubes, I waited a minute -- the directed amount of time -- before turning. Since I like my meat more on the bloody side, I only let the meat cook about 45-55 seconds longer. All sides were nicely brown. Next, I was to drain off the oil until only one tablespoon remained in the pan. I've always found my eyes to be quite irresponsible when it comes to judging measurements, so I carefully removed the beef cubes (the last thing I needed was that precious meat bouncing to the floor where my rabid cats were waiting with baited tuna breath) to a small bowl, poured all the oil into a ramekin, measured out one tablespoon of oil, and discarded the rest. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/beefstirfry.jpg\">\u003c/p>\n\u003cp>I added the oil back to the pan and cooked the container of minced garlic for the required amount of time. Although the directions don't expressly say this, I actually kept the beef out of the pan, because I hate overdone beef and I didn't want it to cook any longer. After the garlic came the pre-sliced red onions and pre-chopped scallions. Next, the fish sauce went into the pan. I'm certain this fish sauce was of a quality I could never find in Safeway. The recipe called to stir-fry the aromatics a bit before adding every restaurant's secret ingredient: butter. It thickened the meat-juice mingled sauce beautifully. I then added the browned beef cubes back to the pan so that they could warm up a bit (if they had even cooled off much, considering how fast this whole dish went) and slid the fragrant mass onto the fresh, unblemished watercress and presented it to my husband. We fell upon the dish -- I, to examine the interior of the meat for doneness (it was a lovely ruby red); he, to dunk his meat straight into the lime dipping sauce. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/finishedbeef.jpg\">\u003c/p>\n\u003cp>In between bites (we ate standing at the counter so eager were we to try the dish), the experiment was deemed a complete and utter success. At $17.50 for the Shaking Beef, I don't know that we could repeat the experiment often, but I will sweep off my toque and bow to Charles Phan for proving that yet another element of Out the Door is off the hook.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Out the Door\u003cbr>1 Ferry Building (behind The Slanted Door)\u003cbr>San Francisco, CA 94111\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/92/out-the-door-and-in-your-kitchen",
"authors": [
"5010"
],
"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": 1860,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1958,
"relation": "eq"
},
"items": [
"bayareabites_105",
"bayareabites_104",
"bayareabites_103",
"bayareabites_102",
"bayareabites_101",
"bayareabites_99",
"bayareabites_98",
"bayareabites_97",
"bayareabites_96",
"bayareabites_95",
"bayareabites_94",
"bayareabites_92"
],
"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_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_8764": {
"type": "terms",
"id": "bayareabites_8764",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8764",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bakesale betty's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bakesale betty's Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3217,
"slug": "bakesale-bettys",
"isLoading": false,
"link": "/bayareabites/tag/bakesale-bettys"
},
"bayareabites_8765": {
"type": "terms",
"id": "bayareabites_8765",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8765",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fried chicken sandwich",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fried chicken sandwich Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3218,
"slug": "fried-chicken-sandwich",
"isLoading": false,
"link": "/bayareabites/tag/fried-chicken-sandwich"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
}
},
"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
}
}
