window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"stephanie": {
"type": "authors",
"id": "5010",
"meta": {
"index": "authors_1716337520",
"id": "5010",
"found": true
},
"name": "Stephanie Lucianovic",
"firstName": "Stephanie",
"lastName": "Lucianovic",
"slug": "stephanie",
"email": "svwl22@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "A former picky eater, Stephanie V.W. Lucianovic is a writer, editor, and lapsed cheesemonger in the San Francisco Bay Area. A culinary school grad with an English lit degree, she has written for CNN.com, MSNBC.com, Popular Science, The New York Times, The Washington Post, and The Boston Globe. Additionally, she has been writing for KQED's Bay Area Bites since its inception and is the website editor for KQED's Emmy-award winning show \"Check, Please! Bay Area.\"\r\n\r\nStephanie was an original recapper at Television Without Pity and worked on a line of cookbooks for William-Sonoma as well as in the back kitchen of a Jacques Pépin cooking show. Her first book, \u003cem>\u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1336686296&sr=8-1\">SUFFERING SUCCOTASH: A Picky Eater's Quest To Understand Why We Hate the Foods We Hate\u003c/a>\u003c/em> (Perigee Books, 2012) is a non-fiction narrative and a heartfelt and humorous exposé on the inner lives of picky eaters that Scientific American called \"hilarious\" and \"the perfect popular science book for a reader that doesn't think he or she wants to read a popular science book.\"\r\n\r\nStephanie lives in Menlo Park with her husband, three-year-old son, assorted cats, and has been blogging at \u003ca href=\"http://www.grubreport.com\">The Grub Report\u003c/a> for over a decade. \r\n\r\nFollow her on Twitter at \u003ca href=\"https://twitter.com/grubreport\">@grubreport\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g",
"twitter": "grubreport",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Lucianovic | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie"
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"kim-laidlaw": {
"type": "authors",
"id": "5015",
"meta": {
"index": "authors_1716337520",
"id": "5015",
"found": true
},
"name": "Kim Laidlaw",
"firstName": "Kim",
"lastName": "Laidlaw",
"slug": "kim-laidlaw",
"email": "kim_laidlaw@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twitter": null,
"facebook": "kimilaw",
"instagram": null,
"linkedin": "kimlaidlaw",
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kim Laidlaw | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kim-laidlaw"
},
"amy-sherman": {
"type": "authors",
"id": "5020",
"meta": {
"index": "authors_1716337520",
"id": "5020",
"found": true
},
"name": "Amy Sherman",
"firstName": "Amy",
"lastName": "Sherman",
"slug": "amy-sherman",
"email": "cookingwithamyblog@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Amy Sherman began blogging in 2003, because all her\r\nfriends and family were constantly asking her where\r\nand what to eat. Three months after it launched,\r\nForbes chose her blog, \u003cstrong>Cooking with Amy\u003c/strong>, as one of the\r\ntop five best food blogs, praising her writing as\r\n“smart, cozy and witty”. Since then her blog has been\r\nfeatured and recipes reprinted in many newspapers and\r\nmagazines in the U.S. and the world.\r\n\r\nIn addition to regularly updating her blog, Amy is a\r\nguest contributor to the Epicurious.com blog, and\r\nContributing Editor of Glam Dish. She also writes\r\nrestaurant reviews for SF Station.\r\n\r\nHer focus on \u003cstrong>Bay Area Bites\u003c/strong> is primarily cookbook\r\nreviews along with some interviews and current events.\r\n\r\nAmy is a recipe developer and freelance food writer.\r\nShe is author of \u003cstrong>WinePassport: Portugal\u003c/strong> and wrote the new introduction to the classic cookbook, \u003cstrong>Jane Grigson’s Vegetable Book\u003c/strong>, published by the University of Nebraska Press. She recently completed 45 recipes for a Williams-Sonoma cookbook and wrote her first piece for VIA magazine.\r\n\r\nShe is currently serving on the board of the San Francisco Professional Food Society and is a member of the International Association of Culinary Professionals. Amy lives in San Francisco with her husband, tech journalist Lee Sherman.",
"avatar": "https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Amy Sherman | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/amy-sherman"
},
"laura-pauli": {
"type": "authors",
"id": "5024",
"meta": {
"index": "authors_1716337520",
"id": "5024",
"found": true
},
"name": "Cucina Testa Rossa",
"firstName": "Laura",
"lastName": "Pauli",
"slug": "laura-pauli",
"email": "laura@cucinatestarossa.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "After a decade in Silicon Valley, Laura traded her keyboard for a cutting board and moved to New York City to immerse herself in food and wine studies and restaurant operations. She graduated from the French Culinary Institute where she studied under Master Chefs Jacques Pépin, André Soltner, Alain Sailhac, and Master Sommelier Andrea Immer. While in New York, Laura cooked with some of the world's most highly acclaimed chefs including Mario Lohninger (Danube), Morimoto, Mark Franz & Emily Luchetti (Farallon), Michael Romano (Union Square Café), Mario Batali, Marcella Hazan, Jonathan Cartwright (White Barn Inn), Martin Heierling (Bellagio), Dave Pasternack (Esca), Richard Reddington (Redd, Auberge du Soleil), and the legendary Alice Waters (Chez Panisse). \r\n\r\nAfter working as the Back Kitchen Chef of Jacques Pépin's PBS cooking show, \"Fast Food, My Way\", Laura moved to France to cook her way around the country. She cooked at the Cannes Film Festival, then to the northwest corner of France, to Britanny, to cook on a lobster boat, then east to Paris to the world famous Pierre Hermé Patisserie where she made thousands of his macarons every day! Laura cooked for the fabulous Olivia de Havilland and interned at 3 Michelin Star Le Cinq under Chef Philippe Legendre and Pastry Chef Fabrice Lecleir. Laura was the executive chef and cooking instructor at the DaVinci Code chateau outside of Paris where she was on set during the filming of the movie. \r\n\r\nIn Fall 2007, Laura worked on Jacques Pepin’s most recent PBS television series as prop and food stylist. \"More Fast Food, My Way\" should air in the Spring of 2008. “My Keyboard for a Cutting Board ~ Adventures in a French kitchen v1.0”, Laura’s first book highlights her first three months cooking in France, was published in Summer 2006. Convivialité is her second book and will hopefully be published in the fall.\r\n\r\nLaura now splits her time between Paris and the San Francisco Bay Area doing private chefing, teaching cooking classes and leading market tours when in Paris. Bon Appetit!",
"avatar": "https://secure.gravatar.com/avatar/4ed37c5a0d061ee7a787db403b2480c6?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Cucina Testa Rossa | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/4ed37c5a0d061ee7a787db403b2480c6?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/4ed37c5a0d061ee7a787db403b2480c6?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/laura-pauli"
},
"bayareabites": {
"type": "authors",
"id": "5083",
"meta": {
"index": "authors_1716337520",
"id": "5083",
"found": true
},
"name": "KQED Food Staff",
"firstName": "Bay Area",
"lastName": "Bites",
"slug": "bayareabites",
"email": "bayareabites@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Bay Area Bites (BAB), KQED's public media food blog, feeds you visually compelling food-related stories, news, recipes and reviews from the San Francisco Bay Area and beyond.",
"avatar": "https://secure.gravatar.com/avatar/1e91f8b8c3d54b061392cbdc4323f3cda789b96488fbcac74b3616d27f92a95f?s=600&d=blank&r=g",
"twitter": "bayareabites",
"bluesky": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"contributor"
]
},
{
"site": "bayareabites",
"roles": [
"administrator"
]
},
{
"site": "food",
"roles": [
"author"
]
}
],
"headData": {
"title": "KQED Food Staff | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/1e91f8b8c3d54b061392cbdc4323f3cda789b96488fbcac74b3616d27f92a95f?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/1e91f8b8c3d54b061392cbdc4323f3cda789b96488fbcac74b3616d27f92a95f?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/bayareabites"
}
},
"pagesReducer": {
"bayareabites_category_food-and-drink": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"score": 11.297331
},
"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": 160
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=food-and-drink",
"seeMore": false,
"paginated": true,
"page": 160
}
},
{
"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_55": {
"type": "posts",
"id": "bayareabites_55",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "55",
"score": null,
"sort": [
1113581340000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1113581340,
"format": "aside",
"disqusTitle": "Bonjour de Paris!",
"title": "Bonjour de Paris!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Hello Everyone, Hello from Paris! \u003c/p>\n\u003cp>This is my first post to Bay Area Bites and I am so excited and honored to be a part of this. I grew up in San Francisco watching KQED from the early days of Sesame Street to the Saturday morning cooking shows that I couldn't tear myself away from. I am now living in Paris and hope to share with you some insight into the life of an American cooking in France. \u003c/p>\n\u003cp>There is something magical about Paris. I don't know if there is a fairy perched atop the Eiffel Tower sprinkling fairy dust upon unsuspecting pietons (pedestrians) but things happen here that would never happen to me in the States. In this particular case, it's probably because there are no (true) chateaux in the San Francisco Bay Area, but that's beside the point. \u003c/p>\n\u003cp>Two weeks ago I was in Munich in the midst of a 4-week whirlwind travel schedule when I received an email from a friend asking me if I wanted to cook a luncheon at \u003ca href=\"http://www.frenchvacation.com/\">\u003cstrong>Chateau de Villette\u003c/strong>\u003c/a> just outside of Paris and, oh by the way, it's this Saturday, two days from now! AAAAAK! There was no thinking about it, of course I wanted to cook there! Chateau de Villette is a stunning chateau just outside of Paris and the center of action in The Da Vinci Code. \u003c/p>\n\u003cp>So I flew back to Paris late the next afternoon, pulling together a menu on the flight home, ran to my local poissoniere (fishmonger) and ordered fish for the next morning, to the boulangerie (bakery) where I ordered bread as well, and to various little epiceries (gourmet stores) such as \u003ca href=\"http://www.hediard.fr/eng/default.asp\">\u003cstrong>Hediard\u003c/strong>\u003c/a> and \u003ca href=\"http://www.lagrandeepicerie.fr/index_en.asp\">\u003cstrong>Bon Marché\u003c/strong>\u003c/a> for things I couldn't buy at the marché (open-air market) tomorrow morning. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Early the next morning, after only a few hours sleep, I ran up to Rue Mouffetard (the very first market in Paris) to the open-air produce vendors for fresh pineapples and asparagus, to the poissoniere to pick up the salmon and to Patisserie Pinaud where Jean-Marc Pinaud greeted me with a resounding \"Bon-JOUR Lau-RA!\" and 3 crunchy, chewy baguettes traditions graines (traditional whole wheat baguette with various grains sprinkled throughout). I hopped in the car, chateau or bust! \u003c/p>\n\u003cp>For this meal, I selected some tried and true recipes that I had made at least once before and that were very easy! Ease was key here as my stress and exhaustion level were through the roof! I'm sure I would have sent an EKG machine smoking that morning. \u003c/p>\n\u003cp>The entree (appetizer) is a variation on a recipe from The New Basics, one of my favorite cookbooks. It calls for green beans but the asparagus looked so good that morning I opted for those plus i didn't wnat to spend an hour snapping the little ends and strings off. The salmon recipe comes courtesy of my colocotaires (flatmates) and if you follow the recipe, the salmon comes out perfectly every time. \u003c/p>\n\u003cp>The dessert recipe hails from KQED's own Jacques Pepin and his new book, \u003ca href=\"http://www.kqed.org/w/jpfastfood/home.html\">\u003cstrong>Fast Food My Way\u003c/strong>\u003c/a>, where I had the professional privilege of a lifetime to be the back-kitchen chef on the series. Ironically, it was one year ago today that we wrapped taping. So voila le menu (here is the menu) and the recettes (recipes). I hope you try them as they are really delicious and very easy.\u003c/p>\n\u003cp>Bon appetit et mangia bene! \u003c/p>\n\u003cp>\u003cstrong>Asperge Saute avec Noix Epicees et Fromage Bleu\u003c/strong>\u003cbr>Sauteed Asparagus with Spiced Walnut and Blue Cheese\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/asparagus1.jpg\">\u003c/p>\n\u003cp>2 lbs asparagus\u003cbr>1 pkg lardons (thick bacon cut into small chunks)\u003cbr>1 pkg blue cheese\u003cbr>2 pkgs walnuts - toasted with cinnamon, curry, cumin, paprika, salt & pepper\u003c/p>\n\u003cp>1. toss walnuts in oil and spices and toast\u003cbr>2. snap off tough part of asparagus and use peeler to remove the top layer of the bottom 1/4 of the asparagus\u003cbr>3. saute lardons & pour off most of oil\u003cbr>4. quickly blanch asparagus then saute in lardons to finish cooking\u003cbr>5. toss in crumbled blue cheese, add pepper to taste (a lot of salt in the lardons so no need to salt this) and serve.\u003c/p>\n\u003cp>\u003cstrong>Saumons Tropicaux avec Cous-Cous\u003c/strong>\u003cbr>Tropical Salmon with Cous-Cous \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/salmon1.jpg\">\u003c/p>\n\u003cp>1/4 cup soy sauce\u003cbr>2 tbsp honey\u003cbr>1 cup tropical fruit juice \u003cbr>4 8oz (225 grams) pieces of salmon\u003cbr>1 pkg instant cous-cous \u003cbr>1 small can petits pois avec carottes (small peas with carrots)\u003c/p>\n\u003cp>1. in a microwave safe bowl, combine soy sauce, honey and juice. warm in microwave for 15-20 seconds to warm the mixture and melt to honey. stir to combine. \u003cbr>2. put salmon in container or zip lock bag, pour in marinade, ensure the salmon is coated with the marinade. Place in fridge and marinate for 20 minutes to 1 hour max (any longer and the marinade starts cooking the fish).\u003cbr>3. when you are ready to cook, set oven to broil. take salmon out of the marinade and place on a foil lined sheet pan. put the pan on a shelf about 6 inches away from the heat source. cook for 8 minutes.\u003cbr>4. baste with 1 tbsp of marinade per piece of salmon and cook for 4 more minutes.\u003cbr>5. while the salmon is cooking make the cous-cous according to the directions. Once it has absorbed the water, stir in the peas and carrots and let sit for a few minutes covered to heat through. \u003c/p>\n\u003cp>\u003cstrong>Ananas Caramelises de Jacques Pepin avec Pistaches et Rhum\u003c/strong>\u003cbr>Caramelized Pineapples with Pistachios and Rum\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/cdv_pineapple_300.jpg\">\u003c/p>\n\u003cp>2 small pineapples \u003cbr>6 tbsp butter\u003cbr>2/3 cup brown sugar\u003cbr>1 cup orange juice\u003cbr>4 tbsp dark rum\u003cbr>1 cup pistachio nuts, chopped\u003c/p>\n\u003cp>1. cut off skin from pineapple and, depending on size, cut pineapple into 8 wedges. cut off the core on each wedge.\u003cbr>2. heat butter, brown sugar, juice in skillet over med heat and stir til just moistened. \u003cbr>3. add the pineapple wedges in 1 layer, bring to a boil, cover and cook for 6-7 minutes without stirring.\u003cbr>4. uncover, turn wedges over and continue to cook, uncovered for 6-8 minutes, shaking the pan in the end, until the syrup is a dark thick caramel. \u003cbr>5. turn the wedges again and transfer to serving plates. sprinkle with rum and top with pistachio nuts. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Au revoir de Paris!\u003c/strong> Laura @ Cucina Testa Rossa\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "55 http://blogs.kqed.org/bayareabites/2005/04/15/bonjour-de-paris/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/04/15/bonjour-de-paris/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1061,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1113581340,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Hello Everyone, Hello from Paris! This is my first post to Bay Area Bites and I am so excited and honored to be a part of this. I grew up in San Francisco watching KQED from the early days of Sesame Street to the Saturday morning cooking shows that I couldn't tear myself away from.",
"title": "Bonjour de Paris! | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bonjour de Paris!",
"datePublished": "2005-04-15T09:09:00-07:00",
"dateModified": "2005-04-15T09:09:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bonjour-de-paris",
"status": "publish",
"path": "/bayareabites/55/bonjour-de-paris",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Hello Everyone, Hello from Paris! \u003c/p>\n\u003cp>This is my first post to Bay Area Bites and I am so excited and honored to be a part of this. I grew up in San Francisco watching KQED from the early days of Sesame Street to the Saturday morning cooking shows that I couldn't tear myself away from. I am now living in Paris and hope to share with you some insight into the life of an American cooking in France. \u003c/p>\n\u003cp>There is something magical about Paris. I don't know if there is a fairy perched atop the Eiffel Tower sprinkling fairy dust upon unsuspecting pietons (pedestrians) but things happen here that would never happen to me in the States. In this particular case, it's probably because there are no (true) chateaux in the San Francisco Bay Area, but that's beside the point. \u003c/p>\n\u003cp>Two weeks ago I was in Munich in the midst of a 4-week whirlwind travel schedule when I received an email from a friend asking me if I wanted to cook a luncheon at \u003ca href=\"http://www.frenchvacation.com/\">\u003cstrong>Chateau de Villette\u003c/strong>\u003c/a> just outside of Paris and, oh by the way, it's this Saturday, two days from now! AAAAAK! There was no thinking about it, of course I wanted to cook there! Chateau de Villette is a stunning chateau just outside of Paris and the center of action in The Da Vinci Code. \u003c/p>\n\u003cp>So I flew back to Paris late the next afternoon, pulling together a menu on the flight home, ran to my local poissoniere (fishmonger) and ordered fish for the next morning, to the boulangerie (bakery) where I ordered bread as well, and to various little epiceries (gourmet stores) such as \u003ca href=\"http://www.hediard.fr/eng/default.asp\">\u003cstrong>Hediard\u003c/strong>\u003c/a> and \u003ca href=\"http://www.lagrandeepicerie.fr/index_en.asp\">\u003cstrong>Bon Marché\u003c/strong>\u003c/a> for things I couldn't buy at the marché (open-air market) tomorrow morning. \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>Early the next morning, after only a few hours sleep, I ran up to Rue Mouffetard (the very first market in Paris) to the open-air produce vendors for fresh pineapples and asparagus, to the poissoniere to pick up the salmon and to Patisserie Pinaud where Jean-Marc Pinaud greeted me with a resounding \"Bon-JOUR Lau-RA!\" and 3 crunchy, chewy baguettes traditions graines (traditional whole wheat baguette with various grains sprinkled throughout). I hopped in the car, chateau or bust! \u003c/p>\n\u003cp>For this meal, I selected some tried and true recipes that I had made at least once before and that were very easy! Ease was key here as my stress and exhaustion level were through the roof! I'm sure I would have sent an EKG machine smoking that morning. \u003c/p>\n\u003cp>The entree (appetizer) is a variation on a recipe from The New Basics, one of my favorite cookbooks. It calls for green beans but the asparagus looked so good that morning I opted for those plus i didn't wnat to spend an hour snapping the little ends and strings off. The salmon recipe comes courtesy of my colocotaires (flatmates) and if you follow the recipe, the salmon comes out perfectly every time. \u003c/p>\n\u003cp>The dessert recipe hails from KQED's own Jacques Pepin and his new book, \u003ca href=\"http://www.kqed.org/w/jpfastfood/home.html\">\u003cstrong>Fast Food My Way\u003c/strong>\u003c/a>, where I had the professional privilege of a lifetime to be the back-kitchen chef on the series. Ironically, it was one year ago today that we wrapped taping. So voila le menu (here is the menu) and the recettes (recipes). I hope you try them as they are really delicious and very easy.\u003c/p>\n\u003cp>Bon appetit et mangia bene! \u003c/p>\n\u003cp>\u003cstrong>Asperge Saute avec Noix Epicees et Fromage Bleu\u003c/strong>\u003cbr>Sauteed Asparagus with Spiced Walnut and Blue Cheese\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/asparagus1.jpg\">\u003c/p>\n\u003cp>2 lbs asparagus\u003cbr>1 pkg lardons (thick bacon cut into small chunks)\u003cbr>1 pkg blue cheese\u003cbr>2 pkgs walnuts - toasted with cinnamon, curry, cumin, paprika, salt & pepper\u003c/p>\n\u003cp>1. toss walnuts in oil and spices and toast\u003cbr>2. snap off tough part of asparagus and use peeler to remove the top layer of the bottom 1/4 of the asparagus\u003cbr>3. saute lardons & pour off most of oil\u003cbr>4. quickly blanch asparagus then saute in lardons to finish cooking\u003cbr>5. toss in crumbled blue cheese, add pepper to taste (a lot of salt in the lardons so no need to salt this) and serve.\u003c/p>\n\u003cp>\u003cstrong>Saumons Tropicaux avec Cous-Cous\u003c/strong>\u003cbr>Tropical Salmon with Cous-Cous \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/salmon1.jpg\">\u003c/p>\n\u003cp>1/4 cup soy sauce\u003cbr>2 tbsp honey\u003cbr>1 cup tropical fruit juice \u003cbr>4 8oz (225 grams) pieces of salmon\u003cbr>1 pkg instant cous-cous \u003cbr>1 small can petits pois avec carottes (small peas with carrots)\u003c/p>\n\u003cp>1. in a microwave safe bowl, combine soy sauce, honey and juice. warm in microwave for 15-20 seconds to warm the mixture and melt to honey. stir to combine. \u003cbr>2. put salmon in container or zip lock bag, pour in marinade, ensure the salmon is coated with the marinade. Place in fridge and marinate for 20 minutes to 1 hour max (any longer and the marinade starts cooking the fish).\u003cbr>3. when you are ready to cook, set oven to broil. take salmon out of the marinade and place on a foil lined sheet pan. put the pan on a shelf about 6 inches away from the heat source. cook for 8 minutes.\u003cbr>4. baste with 1 tbsp of marinade per piece of salmon and cook for 4 more minutes.\u003cbr>5. while the salmon is cooking make the cous-cous according to the directions. Once it has absorbed the water, stir in the peas and carrots and let sit for a few minutes covered to heat through. \u003c/p>\n\u003cp>\u003cstrong>Ananas Caramelises de Jacques Pepin avec Pistaches et Rhum\u003c/strong>\u003cbr>Caramelized Pineapples with Pistachios and Rum\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/cdv_pineapple_300.jpg\">\u003c/p>\n\u003cp>2 small pineapples \u003cbr>6 tbsp butter\u003cbr>2/3 cup brown sugar\u003cbr>1 cup orange juice\u003cbr>4 tbsp dark rum\u003cbr>1 cup pistachio nuts, chopped\u003c/p>\n\u003cp>1. cut off skin from pineapple and, depending on size, cut pineapple into 8 wedges. cut off the core on each wedge.\u003cbr>2. heat butter, brown sugar, juice in skillet over med heat and stir til just moistened. \u003cbr>3. add the pineapple wedges in 1 layer, bring to a boil, cover and cook for 6-7 minutes without stirring.\u003cbr>4. uncover, turn wedges over and continue to cook, uncovered for 6-8 minutes, shaking the pan in the end, until the syrup is a dark thick caramel. \u003cbr>5. turn the wedges again and transfer to serving plates. sprinkle with rum and top with pistachio nuts. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Au revoir de Paris!\u003c/strong> Laura @ Cucina Testa Rossa\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/55/bonjour-de-paris",
"authors": [
"5024"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_54": {
"type": "posts",
"id": "bayareabites_54",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "54",
"score": null,
"sort": [
1113531240000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1113531240,
"format": "aside",
"disqusTitle": "Zeroing In",
"title": "Zeroing In",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It has come to this blogger's attention that \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/03/less-than-zero.jsp\">Zero\u003c/a>\u003c/b> is sitting up and taking notice. Now, I can't say this change came about \u003ci>because\u003c/i> of my rant -- wouldn't that be lovely, though? -- but I can't ignore that a change is in the air over there. Yesterday a co-worker -- out of sheer desperation to procure a salad for a pregnant friend -- dropped by to pick up lunch. She came back to report that, although the wait was still a little on the long side, the Baby Spinach Salad with Duck Confit was quite tasty. Additionally, the cup of soup seemed to be feeling more on the optimistic side as it was no longer half-full.\u003c/p>\n\u003cp>Most impressive was what my co-worker returned with: a three-page customer feedback form. This form was copied and distributed around the office to the most vocal complainers (including yours truly, natch) and we all set to filling it out. It would apprear that the manager at Zero is taking this response form action herself in order to convince her boss of a few hard truths. Admirable, truly admirable.\u003c/p>\n\u003cp>Reportedly, they will also be getting a new pastry person, which means that I'm thinking we'll have to send Kim on over there to do some serious scrutinizing and critical crunching. She was already pretty unimpressed simply by the looks of the pastry offerings the last time we were there. I think there was something in the \u003ci>shape\u003c/i> of the croissants that really set her off.\u003c/p>\n\u003cp>Anyway, here's hoping things really do start to improve, because I'm still sitting over here missing that lemon-dijon roasted chicken and the vinegar-y potato salad of my once-realized dreams.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "54 http://blogs.kqed.org/bayareabites/2005/04/14/zeroing-in/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/04/14/zeroing-in/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 293,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 6
},
"modified": 1113531240,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "It has come to this blogger's attention that Zero is sitting up and taking notice. Now, I can't say this change came about because of my rant -- wouldn't that be lovely, though? -- but I can't ignore that a change is in the air over there. Yesterday a co-worker -- out of sheer desperation",
"title": "Zeroing In | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Zeroing In",
"datePublished": "2005-04-14T19:14:00-07:00",
"dateModified": "2005-04-14T19:14:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "zeroing-in",
"status": "publish",
"path": "/bayareabites/54/zeroing-in",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It has come to this blogger's attention that \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/03/less-than-zero.jsp\">Zero\u003c/a>\u003c/b> is sitting up and taking notice. Now, I can't say this change came about \u003ci>because\u003c/i> of my rant -- wouldn't that be lovely, though? -- but I can't ignore that a change is in the air over there. Yesterday a co-worker -- out of sheer desperation to procure a salad for a pregnant friend -- dropped by to pick up lunch. She came back to report that, although the wait was still a little on the long side, the Baby Spinach Salad with Duck Confit was quite tasty. Additionally, the cup of soup seemed to be feeling more on the optimistic side as it was no longer half-full.\u003c/p>\n\u003cp>Most impressive was what my co-worker returned with: a three-page customer feedback form. This form was copied and distributed around the office to the most vocal complainers (including yours truly, natch) and we all set to filling it out. It would apprear that the manager at Zero is taking this response form action herself in order to convince her boss of a few hard truths. Admirable, truly admirable.\u003c/p>\n\u003cp>Reportedly, they will also be getting a new pastry person, which means that I'm thinking we'll have to send Kim on over there to do some serious scrutinizing and critical crunching. She was already pretty unimpressed simply by the looks of the pastry offerings the last time we were there. I think there was something in the \u003ci>shape\u003c/i> of the croissants that really set her off.\u003c/p>\n\u003cp>Anyway, here's hoping things really do start to improve, because I'm still sitting over here missing that lemon-dijon roasted chicken and the vinegar-y potato salad of my once-realized dreams.\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/54/zeroing-in",
"authors": [
"5010"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_53": {
"type": "posts",
"id": "bayareabites_53",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "53",
"score": null,
"sort": [
1113437880000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1113437880,
"format": "aside",
"disqusTitle": "Heating up the Kitchen",
"title": "Heating up the Kitchen",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg>\u003cbr>Lately I've been inundated with cheesecake. No, not that kind of cheesecake. I mean sexy cookbook cover cheesecake. I think it all started with \u003cb>\u003ca href=\"http://www.nigella.com/\">Nigella Lawson\u003c/a>\u003c/b>. Attractive to both men and women Lawson's photogenic qualities made even non-cooks sit up and pay attention. Then there was the famous FHM photo series of celebrity chef \u003cb>\u003ca href=\"http://www.foodnetwork.com/food/rachael_ray/article/0,1974,FOOD_9928_1702057,00.html\">Rachael Ray\u003c/a>\u003c/b>. She ranked #92 in FHM 100 sexiest women in the world 2004. \u003c/p>\n\u003cp>Now the men seem to be getting in on the act. The rule seems to be the sexier they are the more likely their photo will end up on the cover of their cookbook. Following fast on the heels of pretty boy \u003cb>\u003ca href=\"http://www.jamieoliver.net/\">Jamie Oliver\u003c/a>\u003c/b>, the latest two sexy chefs are Bill Granger from Australia and Peter Gordon from New Zealand (he now cooks in London). Both chefs are not only cover boys, but are prominently featured in photographs throughout their respective cookbooks, \u003cb>\u003ca href=\"http://www.harpercollins.com/global_scripts/product_catalog/book_xml.asp?isbn=0060740485\">Bills Open Kitchen\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://www.tenspeedpress.com/catalog/all/item.php3?id=1970\">Peter Gordon's World Kitchen\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>The good news is the recipes and accompanying food photography is mouthwateringly good. Both spent time cooking professionally in Australia and use Asian, Mediterranean and Indian ingredients. I love the fact that while both are successful restaurant chefs, their recipes are easy, straight-forward and short. Each recipe fits on a page. Many of the recipes can be prepared in under an hour and the unique combinations will spice up your repertoire. Each also have plenty of vegetarian recipes as well as a handful of desserts. \u003c/p>\n\u003cp>High on my list of recipes to try are the zucchini, oregano and almond linguine from Peter Gordon's book and chickpea stew with tomatoes and green chili in Bill Granger's book. Both are available in bookstores now. Drooling optional.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "53 http://blogs.kqed.org/bayareabites/2005/04/13/heating-up-the-kitchen/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/04/13/heating-up-the-kitchen/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 291,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 6
},
"modified": 1113437880,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Lately I've been inundated with cheesecake. No, not that kind of cheesecake. I mean sexy cookbook cover cheesecake. I think it all started with Nigella Lawson. Attractive to both men and women Lawson's photogenic qualities made even non-cooks sit up and pay attention. Then there was the famous FHM photo series of celebrity chef Rachael",
"title": "Heating up the Kitchen | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Heating up the Kitchen",
"datePublished": "2005-04-13T17:18:00-07:00",
"dateModified": "2005-04-13T17:18:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "heating-up-the-kitchen",
"status": "publish",
"path": "/bayareabites/53/heating-up-the-kitchen",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg>\u003cbr>Lately I've been inundated with cheesecake. No, not that kind of cheesecake. I mean sexy cookbook cover cheesecake. I think it all started with \u003cb>\u003ca href=\"http://www.nigella.com/\">Nigella Lawson\u003c/a>\u003c/b>. Attractive to both men and women Lawson's photogenic qualities made even non-cooks sit up and pay attention. Then there was the famous FHM photo series of celebrity chef \u003cb>\u003ca href=\"http://www.foodnetwork.com/food/rachael_ray/article/0,1974,FOOD_9928_1702057,00.html\">Rachael Ray\u003c/a>\u003c/b>. She ranked #92 in FHM 100 sexiest women in the world 2004. \u003c/p>\n\u003cp>Now the men seem to be getting in on the act. The rule seems to be the sexier they are the more likely their photo will end up on the cover of their cookbook. Following fast on the heels of pretty boy \u003cb>\u003ca href=\"http://www.jamieoliver.net/\">Jamie Oliver\u003c/a>\u003c/b>, the latest two sexy chefs are Bill Granger from Australia and Peter Gordon from New Zealand (he now cooks in London). Both chefs are not only cover boys, but are prominently featured in photographs throughout their respective cookbooks, \u003cb>\u003ca href=\"http://www.harpercollins.com/global_scripts/product_catalog/book_xml.asp?isbn=0060740485\">Bills Open Kitchen\u003c/a>\u003c/b> and \u003cb>\u003ca href=\"http://www.tenspeedpress.com/catalog/all/item.php3?id=1970\">Peter Gordon's World Kitchen\u003c/a>\u003c/b>.\u003c/p>\n\u003cp>The good news is the recipes and accompanying food photography is mouthwateringly good. Both spent time cooking professionally in Australia and use Asian, Mediterranean and Indian ingredients. I love the fact that while both are successful restaurant chefs, their recipes are easy, straight-forward and short. Each recipe fits on a page. Many of the recipes can be prepared in under an hour and the unique combinations will spice up your repertoire. Each also have plenty of vegetarian recipes as well as a handful of desserts. \u003c/p>\n\u003cp>High on my list of recipes to try are the zucchini, oregano and almond linguine from Peter Gordon's book and chickpea stew with tomatoes and green chili in Bill Granger's book. Both are available in bookstores now. Drooling optional.\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/53/heating-up-the-kitchen",
"authors": [
"5020"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_52": {
"type": "posts",
"id": "bayareabites_52",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "52",
"score": null,
"sort": [
1113281520000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1113281520,
"format": "aside",
"disqusTitle": "The Pork Saga",
"title": "The Pork Saga",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/meat-pork-books.jpg\">\u003c/p>\n\u003cp>I walked out of my office on Wednesday evening to the smell of grilling meat wafting down the street, so naturally I got it into my head that I \u003cstrong>must\u003c/strong> have meat for dinner. Now, I cook nearly every night -- it helps me wind down from the day and gives me a creative outlet, but, like most of you, I'm tired at the end of the day and at least during the week I'm always looking for ways to save time but still be adventurous and make a delicious meal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/2005/02/pig-on-spit.jsp\">\u003cstrong>I love pork.\u003c/strong>\u003c/a> I love everything about pork and pretty much every cut of pork. I like to cook pork because I find it so versatile. But I am very careful about where I purchase my pork products. My favorite place is \u003ca href=\"http://www.ferrybuildingmarketplace.com/html/meat__poultry___fish.html#potter\">\u003cstrong>Prather Ranch\u003c/strong>\u003c/a> in the Ferry Building, but I'm typically happy to buy \u003ca href=\"http://www.nimanranch.com/\">\u003cstrong>Niman Ranch\u003c/strong>\u003c/a> products as well.\u003c/p>\n\u003cp>You might think I'm rambling on a bit here, but I actually do have a point. I just needed to lay the groundwork. So back to Wednesday evening. I got it into my head that I would make a pork tenderloin. Too lazy to walk over to the ferry building, I headed to the store near my house (Farmer Joe's) which stocks an array of Niman products. Unfortunately when I got to the store, they were clean out of loins. They did, however, have \"Pork Top Round Roast,\" a cut I frankly had never heard of. But, being the adventurous type, I figured I could look it up in one of my all time faves, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0395904927/kqedorg-20\">\u003cstrong>The Meat Cookbook\u003c/strong>\u003c/a>, and cook it accordingly. I also assumed that it was a lean cut that would probably take well to roasting, similar to a pork tenderloin.\u003c/p>\n\u003cp>Foiled again. There was no mention of this cut in my tome of meat. Again, too lazy to actually turn on the computer and look it up, I decided to just wing it and roast it like a loin. I rubbed it with a mixture of kosher salt, ground coriander, oregano, basil, thyme, and fennel seeds and let it sit at room temp for about 30 minutes, while I heated up my oven to about 425F, with my trusty cast-iron pan heating up along with the oven. I then seared the outside of the pork on all sides for about 10 minutes, reduced the heat to 300F, and proceeded to roast the pork until it was 145F inside. I then removed it from the oven, let it rest for about 5 minutes (loosely covered with aluminum foil), and then carved it. The pork seemed to be perfectly cooked, light pink, and juicy looking when I sliced it. The herb-crusted exterior was very flavorful, but the pork itself was only mediocre. Even though it appeared juicy, it was a dry and without the rub, somewhat flavorless.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since I had purchased this mystery cut from Niman Ranch, I decided to visit their website and see if I could learn more about it. I had to dig through the site, but I finally did find the following information: \"This small roast is from the inside thigh muscle. It is a great little roast for 2 to 3 people. You'll want to cook it slowly so that it doesn't dry out. Flavor it to your liking, but it goes well with rosemary, garlic, sliced apples or pears.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It was then that I remembered that I had been given Bruce Aidell's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060508957/kqedorg-20\">\u003cstrong>Complete Book of Pork\u003c/strong>\u003c/a> for Christmas. This is what happens when you have far too many cookbooks scattered throughout the bookshelves in your house. Oh well, I think I'll go back and get another top round roast and try again!\u003c/p>\n\n",
"disqusIdentifier": "52 http://blogs.kqed.org/bayareabites/2005/04/11/the-pork-saga/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/04/11/the-pork-saga/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 631,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1113281520,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "I walked out of my office on Wednesday evening to the smell of grilling meat wafting down the street, so naturally I got it into my head that I must have meat for dinner. Now, I cook nearly every night -- it helps me wind down from the day and gives me a creative outlet,",
"title": "The Pork Saga | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Pork Saga",
"datePublished": "2005-04-11T21:52:00-07:00",
"dateModified": "2005-04-11T21:52:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-pork-saga",
"status": "publish",
"path": "/bayareabites/52/the-pork-saga",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/meat-pork-books.jpg\">\u003c/p>\n\u003cp>I walked out of my office on Wednesday evening to the smell of grilling meat wafting down the street, so naturally I got it into my head that I \u003cstrong>must\u003c/strong> have meat for dinner. Now, I cook nearly every night -- it helps me wind down from the day and gives me a creative outlet, but, like most of you, I'm tired at the end of the day and at least during the week I'm always looking for ways to save time but still be adventurous and make a delicious meal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/2005/02/pig-on-spit.jsp\">\u003cstrong>I love pork.\u003c/strong>\u003c/a> I love everything about pork and pretty much every cut of pork. I like to cook pork because I find it so versatile. But I am very careful about where I purchase my pork products. My favorite place is \u003ca href=\"http://www.ferrybuildingmarketplace.com/html/meat__poultry___fish.html#potter\">\u003cstrong>Prather Ranch\u003c/strong>\u003c/a> in the Ferry Building, but I'm typically happy to buy \u003ca href=\"http://www.nimanranch.com/\">\u003cstrong>Niman Ranch\u003c/strong>\u003c/a> products as well.\u003c/p>\n\u003cp>You might think I'm rambling on a bit here, but I actually do have a point. I just needed to lay the groundwork. So back to Wednesday evening. I got it into my head that I would make a pork tenderloin. Too lazy to walk over to the ferry building, I headed to the store near my house (Farmer Joe's) which stocks an array of Niman products. Unfortunately when I got to the store, they were clean out of loins. They did, however, have \"Pork Top Round Roast,\" a cut I frankly had never heard of. But, being the adventurous type, I figured I could look it up in one of my all time faves, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0395904927/kqedorg-20\">\u003cstrong>The Meat Cookbook\u003c/strong>\u003c/a>, and cook it accordingly. I also assumed that it was a lean cut that would probably take well to roasting, similar to a pork tenderloin.\u003c/p>\n\u003cp>Foiled again. There was no mention of this cut in my tome of meat. Again, too lazy to actually turn on the computer and look it up, I decided to just wing it and roast it like a loin. I rubbed it with a mixture of kosher salt, ground coriander, oregano, basil, thyme, and fennel seeds and let it sit at room temp for about 30 minutes, while I heated up my oven to about 425F, with my trusty cast-iron pan heating up along with the oven. I then seared the outside of the pork on all sides for about 10 minutes, reduced the heat to 300F, and proceeded to roast the pork until it was 145F inside. I then removed it from the oven, let it rest for about 5 minutes (loosely covered with aluminum foil), and then carved it. The pork seemed to be perfectly cooked, light pink, and juicy looking when I sliced it. The herb-crusted exterior was very flavorful, but the pork itself was only mediocre. Even though it appeared juicy, it was a dry and without the rub, somewhat flavorless.\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>Since I had purchased this mystery cut from Niman Ranch, I decided to visit their website and see if I could learn more about it. I had to dig through the site, but I finally did find the following information: \"This small roast is from the inside thigh muscle. It is a great little roast for 2 to 3 people. You'll want to cook it slowly so that it doesn't dry out. Flavor it to your liking, but it goes well with rosemary, garlic, sliced apples or pears.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It was then that I remembered that I had been given Bruce Aidell's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060508957/kqedorg-20\">\u003cstrong>Complete Book of Pork\u003c/strong>\u003c/a> for Christmas. This is what happens when you have far too many cookbooks scattered throughout the bookshelves in your house. Oh well, I think I'll go back and get another top round roast and try again!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/52/the-pork-saga",
"authors": [
"5015"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_51": {
"type": "posts",
"id": "bayareabites_51",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "51",
"score": null,
"sort": [
1113154440000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1113154440,
"format": "aside",
"disqusTitle": "Wine's Life - An Introduction to a Series",
"title": "Wine's Life - An Introduction to a Series",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I remember, long ago, my parents sitting around our dining room table with their friends, crystal stemware glowing from within like bowls full of rubies in the warmth of candlelight. Their hushed tones as they told \"grown up\" jokes dissolved into laughter that permeated the house and made me long to be a part of these dinners.\u003c/p>\n\u003cp>Somewhere along the line, wine became, for me, a symbolic representation of those dinners.\u003c/p>\n\u003cp>Fast forward 10 years, and I'm a sophomore in college. I have a date with a guy I really like, and I want to show him how worldly, how sophisticated I am. I buy my first set of wine glasses from Crate & Barrel, and that signature white box is a trophy I carry home with me on the Metro.\u003c/p>\n\u003cp>I make us dinner - spaghetti with marinara sauce I doctor up from a jar of Prego. I make garlic bread. And I serve Franzia White Grenache, which I somehow think is a step up from the ubiquitous White Zinfandel. Of course, I can't tell the difference. But the guy is impressed, as are his buddy and the buddy's girlfriend (the four of us have squeezed into the round table in my studio that's meant to seat three). We sit and chat and laugh for hours, until it's time to say \"goodnight\".\u003c/p>\n\u003cp>That was the first time I managed to successfully recreate my parents' dinners in my own home. But it wouldn't be the last; rather, that dinner became the start of my life as a hostess. And, subconsciously, the start of my thirst for knowledge about wine.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What is it about wine and its ability to bring people together? Certainly, other libations have the same \"lubricating\" properties... but wine, wine... it's the elixir of geniality, the potion of repartee.\u003c/p>\n\u003cp>Over the next two months, I'll bring you discussions with a series of Bay Area wine professionals. We'll chat about their first memories of wine, and why they chose their given professions. We'll explore wine's life, in all its guts and glory.\u003c/p>\n\u003cp>I hope you'll come back two weeks from today, on Sunday April 24th, for the first of these exchanges. In the final installment of the series, I want to tell your stories. So, if you have a good one to share, email me at \u003ca href=\"mailto:fatemeh@gastronomie-sf.com\">\u003cstrong>fatemeh@gastronomie-sf.com\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>posted by Fatemeh Khatibloo-McClure\u003c/em>\u003c/strong>\u003c/p>\n\n",
"disqusIdentifier": "51 http://blogs.kqed.org/bayareabites/2005/04/10/wines-life-an-introduction-to-a-series/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/04/10/wines-life-an-introduction-to-a-series/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 409,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1218150352,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "I remember, long ago, my parents sitting around our dining room table with their friends, crystal stemware glowing from within like bowls full of rubies in the warmth of candlelight. Their hushed tones as they told "grown up" jokes dissolved into laughter that permeated the house and made me long to be a part of",
"title": "Wine's Life - An Introduction to a Series | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Wine's Life - An Introduction to a Series",
"datePublished": "2005-04-10T10:34:00-07:00",
"dateModified": "2008-08-07T16:05:52-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "wines-life-an-introduction-to-a-series",
"status": "publish",
"path": "/bayareabites/51/wines-life-an-introduction-to-a-series",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I remember, long ago, my parents sitting around our dining room table with their friends, crystal stemware glowing from within like bowls full of rubies in the warmth of candlelight. Their hushed tones as they told \"grown up\" jokes dissolved into laughter that permeated the house and made me long to be a part of these dinners.\u003c/p>\n\u003cp>Somewhere along the line, wine became, for me, a symbolic representation of those dinners.\u003c/p>\n\u003cp>Fast forward 10 years, and I'm a sophomore in college. I have a date with a guy I really like, and I want to show him how worldly, how sophisticated I am. I buy my first set of wine glasses from Crate & Barrel, and that signature white box is a trophy I carry home with me on the Metro.\u003c/p>\n\u003cp>I make us dinner - spaghetti with marinara sauce I doctor up from a jar of Prego. I make garlic bread. And I serve Franzia White Grenache, which I somehow think is a step up from the ubiquitous White Zinfandel. Of course, I can't tell the difference. But the guy is impressed, as are his buddy and the buddy's girlfriend (the four of us have squeezed into the round table in my studio that's meant to seat three). We sit and chat and laugh for hours, until it's time to say \"goodnight\".\u003c/p>\n\u003cp>That was the first time I managed to successfully recreate my parents' dinners in my own home. But it wouldn't be the last; rather, that dinner became the start of my life as a hostess. And, subconsciously, the start of my thirst for knowledge about wine.\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>What is it about wine and its ability to bring people together? Certainly, other libations have the same \"lubricating\" properties... but wine, wine... it's the elixir of geniality, the potion of repartee.\u003c/p>\n\u003cp>Over the next two months, I'll bring you discussions with a series of Bay Area wine professionals. We'll chat about their first memories of wine, and why they chose their given professions. We'll explore wine's life, in all its guts and glory.\u003c/p>\n\u003cp>I hope you'll come back two weeks from today, on Sunday April 24th, for the first of these exchanges. In the final installment of the series, I want to tell your stories. So, if you have a good one to share, email me at \u003ca href=\"mailto:fatemeh@gastronomie-sf.com\">\u003cstrong>fatemeh@gastronomie-sf.com\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>posted by Fatemeh Khatibloo-McClure\u003c/em>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/51/wines-life-an-introduction-to-a-series",
"authors": [
"5083"
],
"categories": [
"bayareabites_752",
"bayareabites_119"
],
"tags": [
"bayareabites_1286"
],
"label": "bayareabites"
},
"bayareabites_49": {
"type": "posts",
"id": "bayareabites_49",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "49",
"score": null,
"sort": [
1112893320000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1112893320,
"format": "aside",
"disqusTitle": "Blue Bottle Coffee Redux: One Giant Step for Coffeekind",
"title": "Blue Bottle Coffee Redux: One Giant Step for Coffeekind",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg>\u003c/p>\n\u003cp>Well, it's taken us \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/02/coffee-breakthrough.jsp\">two months\u003c/a>\u003c/b> to get through our three bags of \u003cb>\u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a>\u003c/b>, and we are ready for more! After sampling \u003cb>\u003ca href=\"http://bluebottlecoffee.net/Merchant2/merchant.mvc?Screen=PROD&Store_Code=BBCC&Product_Code=06&Category_Code=FRWB\">Yemen\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://bluebottlecoffee.net/Merchant2/merchant.mvc?Screen=PROD&Store_Code=BBCC&Product_Code=07&Category_Code=FRWB\">Giant Steps\u003c/a>\u003c/b>, and \u003cb>\u003ca href=\"http://bluebottlecoffee.net/Merchant2/merchant.mvc?Screen=PROD&Store_Code=BBCC&Product_Code=10&Category_Code=FRWB\">Ethiopian Yirgacheffe\u003c/a>\u003c/b>, we are going back to take more Giant Steps towards coffee nirvana. The Blue Bottle site describes Giant Steps as \"[a] blend of Sumatran and Ugandan organic coffees that is quite dark and chocolaty...If it were any heavier-bodied, you could pour it on pancakes.\" Yeah, \u003ci>coffee\u003c/i> pancakes. That stuff is goooood! \u003c/p>\n\u003cp>We thoroughly enjoyed all of them in turn, but this is the one that totally surprised us with its cocoa-like depths and silky weightiness on the tongue. I never sipped a coffee that had a \u003cb>\u003ca href=\"http://www.wordspy.com/words/mouthfeel.asp\">mouthfeel\u003c/a>\u003c/b> before, but this one definitely does. \u003c/p>\n\u003cp>Since we ran out of Blue Bottle a week ago, we've been back to brewing our old standby: Kona from Trader Joe's. Yeah. It's just not the same -- once considered the most robust blend we had on our shelf, now it's weak and thin. And I'm sad. However, happiness is ahead, because right before posting, I reordered online and in a few days the Giant Steps beans will be roasted, our bag filled, and that bag leaping to our apartment where it will go straight into our grinder and thence to our mouths. \u003c/p>\n\u003cp>I can say with conviction that this is definitely going to become a regular thing for us and in that case, I'm going to have to think seriously about subscribing. That's when they will put us on their regular route and we'll reap the roasted benefits of discounts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "49 http://blogs.kqed.org/bayareabites/2005/04/07/blue-bottle-coffee-redux-one-giant-step-for-coffeekind/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/04/07/blue-bottle-coffee-redux-one-giant-step-for-coffeekind/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 278,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 7
},
"modified": 1112893320,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Well, it's taken us two months to get through our three bags of Blue Bottle Coffee, and we are ready for more! After sampling Yemen, Giant Steps, and Ethiopian Yirgacheffe, we are going back to take more Giant Steps towards coffee nirvana. The Blue Bottle site describes Giant Steps as " blend of Sumatran and",
"title": "Blue Bottle Coffee Redux: One Giant Step for Coffeekind | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Blue Bottle Coffee Redux: One Giant Step for Coffeekind",
"datePublished": "2005-04-07T10:02:00-07:00",
"dateModified": "2005-04-07T10:02:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "blue-bottle-coffee-redux-one-giant-step-for-coffeekind",
"status": "publish",
"path": "/bayareabites/49/blue-bottle-coffee-redux-one-giant-step-for-coffeekind",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg>\u003c/p>\n\u003cp>Well, it's taken us \u003cb>\u003ca href=\"http://www.kqed.org/weblog/food/2005/02/coffee-breakthrough.jsp\">two months\u003c/a>\u003c/b> to get through our three bags of \u003cb>\u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a>\u003c/b>, and we are ready for more! After sampling \u003cb>\u003ca href=\"http://bluebottlecoffee.net/Merchant2/merchant.mvc?Screen=PROD&Store_Code=BBCC&Product_Code=06&Category_Code=FRWB\">Yemen\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"http://bluebottlecoffee.net/Merchant2/merchant.mvc?Screen=PROD&Store_Code=BBCC&Product_Code=07&Category_Code=FRWB\">Giant Steps\u003c/a>\u003c/b>, and \u003cb>\u003ca href=\"http://bluebottlecoffee.net/Merchant2/merchant.mvc?Screen=PROD&Store_Code=BBCC&Product_Code=10&Category_Code=FRWB\">Ethiopian Yirgacheffe\u003c/a>\u003c/b>, we are going back to take more Giant Steps towards coffee nirvana. The Blue Bottle site describes Giant Steps as \"[a] blend of Sumatran and Ugandan organic coffees that is quite dark and chocolaty...If it were any heavier-bodied, you could pour it on pancakes.\" Yeah, \u003ci>coffee\u003c/i> pancakes. That stuff is goooood! \u003c/p>\n\u003cp>We thoroughly enjoyed all of them in turn, but this is the one that totally surprised us with its cocoa-like depths and silky weightiness on the tongue. I never sipped a coffee that had a \u003cb>\u003ca href=\"http://www.wordspy.com/words/mouthfeel.asp\">mouthfeel\u003c/a>\u003c/b> before, but this one definitely does. \u003c/p>\n\u003cp>Since we ran out of Blue Bottle a week ago, we've been back to brewing our old standby: Kona from Trader Joe's. Yeah. It's just not the same -- once considered the most robust blend we had on our shelf, now it's weak and thin. And I'm sad. However, happiness is ahead, because right before posting, I reordered online and in a few days the Giant Steps beans will be roasted, our bag filled, and that bag leaping to our apartment where it will go straight into our grinder and thence to our mouths. \u003c/p>\n\u003cp>I can say with conviction that this is definitely going to become a regular thing for us and in that case, I'm going to have to think seriously about subscribing. That's when they will put us on their regular route and we'll reap the roasted benefits of discounts.\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/49/blue-bottle-coffee-redux-one-giant-step-for-coffeekind",
"authors": [
"5010"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_48": {
"type": "posts",
"id": "bayareabites_48",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "48",
"score": null,
"sort": [
1112806080000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1112806080,
"format": "aside",
"disqusTitle": "Take 5 with Kathy FitzHenry",
"title": "Take 5 with Kathy FitzHenry",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDKathyF.png\">\u003cbr>\u003cb>Title:\u003c/b> Owner, Juliet Mae, maker of \u003cb>\u003ca href=\"http://www.theoccasionalgourmet.com/about.asp\">The Occasional Gourmet\u003c/a>\u003c/b> a line of fine spices and herbs sold in recipe-friendly portions in stay-fresh packets\u003cbr>\u003cb>Hometown:\u003c/b> New York, now San Francisco\u003c/p>\n\u003cp>\u003cb>1. How do New Yorkers compare to San Franciscans?\u003c/b>\u003cbr>New Yorkers are specialists. But people here are interested in more things, and open to new ideas, more well-rounded. People out here are creative. I'm not sure I could have started this business in New York.\u003c/p>\n\u003cp>\u003cb>2. How did you come up with the idea for The Occasional Gourmet?\u003c/b>\u003cbr>I was sitting in the kitchen one day looking at tea bags and I thought if people could buy individually foil wrapped tea bags, why not spices? \u003c/p>\n\u003cp>For coming up with blends, I'll go out to eat and think about how someone prepared food or read cookbooks, figure out how another culture combines flavors. I like creating blends because they're like culinary play dough. There are no limits to what you can do with them. \u003c/p>\n\u003cp>\u003cb>3. What are some great recipe tips from your customers?\u003c/b>\u003cbr>One customer shared how she used a tagine blend with white beans, sausage and tomato sauce to create a kind of Mediterranean cassoulet. Another idea is to use herbs de Provence with a little white wine, chicken broth and some shallot or garlic to poach fish in the oven. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb> 4. What trends do you predict in spices and flavorings?\u003c/b>\u003cbr>A broadening appetite for spices, because of health reasons, cocooning, odd economic times, people may actually have to learn how to cook again. \u003c/p>\n\u003cp>Some people are looking to entertain and need solutions, other people use spices because they want to break out of the same old thing--but they all want them to be easy to use. Most people don't want to spend all day preparing dinner. The real trend is people are cooking less at home so when they do, they want to make it special.\u003c/p>\n\u003cp>Spice usage has been increasing partly because Indian and Mexican cuisines are becoming more and more established. I see more fusion. People are more likely to combine flavors. \u003cb>\u003ca href=\"http://www.theoccasionalgourmet.com/shop-northafrican.asp\">North African spices\u003c/a>\u003c/b> will become more popular.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>5. What are your favorite spices these days?\u003c/b>\u003cbr>I like them all, but some of my favorites are a few Middle Eastern peppers, Marash, \u003cb>\u003ca href=\"http://www.theoccasionalgourmet.com/OGcart/prod_detail.asp?pid=1860\"> Aleppo\u003c/a>\u003c/b>, and piment d Espelette from the Espelette region in Basque country. The Marash is a finishing pepper. I also discovered using smoked paprika instead of chipotle.\u003c/p>\n\n",
"disqusIdentifier": "48 http://blogs.kqed.org/bayareabites/2005/04/06/take-5-with-kathy-fitzhenry/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/04/06/take-5-with-kathy-fitzhenry/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 412,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1112806080,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Title: Owner, Juliet Mae, maker of The Occasional Gourmet a line of fine spices and herbs sold in recipe-friendly portions in stay-fresh packetsHometown: New York, now San Francisco 1. How do New Yorkers compare to San Franciscans?New Yorkers are specialists. But people here are interested in more things, and open to new ideas, more well-rounded.",
"title": "Take 5 with Kathy FitzHenry | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Take 5 with Kathy FitzHenry",
"datePublished": "2005-04-06T09:48:00-07:00",
"dateModified": "2005-04-06T09:48:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "take-5-with-kathy-fitzhenry",
"status": "publish",
"path": "/bayareabites/48/take-5-with-kathy-fitzhenry",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDKathyF.png\">\u003cbr>\u003cb>Title:\u003c/b> Owner, Juliet Mae, maker of \u003cb>\u003ca href=\"http://www.theoccasionalgourmet.com/about.asp\">The Occasional Gourmet\u003c/a>\u003c/b> a line of fine spices and herbs sold in recipe-friendly portions in stay-fresh packets\u003cbr>\u003cb>Hometown:\u003c/b> New York, now San Francisco\u003c/p>\n\u003cp>\u003cb>1. How do New Yorkers compare to San Franciscans?\u003c/b>\u003cbr>New Yorkers are specialists. But people here are interested in more things, and open to new ideas, more well-rounded. People out here are creative. I'm not sure I could have started this business in New York.\u003c/p>\n\u003cp>\u003cb>2. How did you come up with the idea for The Occasional Gourmet?\u003c/b>\u003cbr>I was sitting in the kitchen one day looking at tea bags and I thought if people could buy individually foil wrapped tea bags, why not spices? \u003c/p>\n\u003cp>For coming up with blends, I'll go out to eat and think about how someone prepared food or read cookbooks, figure out how another culture combines flavors. I like creating blends because they're like culinary play dough. There are no limits to what you can do with them. \u003c/p>\n\u003cp>\u003cb>3. What are some great recipe tips from your customers?\u003c/b>\u003cbr>One customer shared how she used a tagine blend with white beans, sausage and tomato sauce to create a kind of Mediterranean cassoulet. Another idea is to use herbs de Provence with a little white wine, chicken broth and some shallot or garlic to poach fish in the oven. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb> 4. What trends do you predict in spices and flavorings?\u003c/b>\u003cbr>A broadening appetite for spices, because of health reasons, cocooning, odd economic times, people may actually have to learn how to cook again. \u003c/p>\n\u003cp>Some people are looking to entertain and need solutions, other people use spices because they want to break out of the same old thing--but they all want them to be easy to use. Most people don't want to spend all day preparing dinner. The real trend is people are cooking less at home so when they do, they want to make it special.\u003c/p>\n\u003cp>Spice usage has been increasing partly because Indian and Mexican cuisines are becoming more and more established. I see more fusion. People are more likely to combine flavors. \u003cb>\u003ca href=\"http://www.theoccasionalgourmet.com/shop-northafrican.asp\">North African spices\u003c/a>\u003c/b> will become more popular.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>5. What are your favorite spices these days?\u003c/b>\u003cbr>I like them all, but some of my favorites are a few Middle Eastern peppers, Marash, \u003cb>\u003ca href=\"http://www.theoccasionalgourmet.com/OGcart/prod_detail.asp?pid=1860\"> Aleppo\u003c/a>\u003c/b>, and piment d Espelette from the Espelette region in Basque country. The Marash is a finishing pepper. I also discovered using smoked paprika instead of chipotle.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/48/take-5-with-kathy-fitzhenry",
"authors": [
"5020"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_47": {
"type": "posts",
"id": "bayareabites_47",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "47",
"score": null,
"sort": [
1112460900000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1112460900,
"format": "aside",
"disqusTitle": "Kitchen Sink Ricotta",
"title": "Kitchen Sink Ricotta",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>My mom, not only the woman who gave birth to me, but also the woman who gave me my love of cooking and baking, is visiting with my dad (PR spokesperson for my mom's food) right now. So, being the culinary adventurers that we are, we decided we needed to make something that we had never tried before. You have to understand, that list is somewhat short. My mom is the type who made homemade yogurt in the 70s, always had a jar full of sourdough starter on the kitchen counter, and is constantly experimenting with new recipes and taste sensations. In fact, recently, on a trip to see my brother and his girlfriend in Portland (of \u003ca href=\"http://www.kqed.org/weblog/food/2005/03/pizza-hunter.jsp\">\u003cstrong>Apizza Scholl's\u003c/strong>\u003c/a> fame), they made corned beef from scratch. So, perhaps owing to my ultra-competitive nature, and to the curious culinary adventurer inside me, we decided to make our own cheese.\u003c/p>\n\u003cp>We found our recipe for homemade ricotta in the current edition of \u003ca href=\"http://www.cookinglight.com/cooking/\">\u003cstrong>Cooking Light\u003c/strong>\u003c/a> magazine, which my mother brought with her on the plane (although I've noticed that there are tons of recipes for ricotta, all slightly different to be found online).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ricotta1.jpg\">\u003c/p>\n\u003cp>We filled a large stockpot with 2% milk and buttermilk and brought the mixture to 170F. Once we hit that temperature we stopped stirring, and the curds started to separate from the whey. At 190F, we removed the pot from the heat and gently ladled the curds into a cheesecloth-lined colander that was set over a bowl. After the curds drained for about 5 minutes, we tied up the cheesecloth and hung it from the kitchen faucet for about 15 minutes to finish draining. Finally, we turned the ricotta out into a bowl, sprinkled it with salt, and tossed with a fork. YUM! This is definitely the best ricotta I have ever tasted.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ricotta2.jpg\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We made 2 full batches of ricotta, about 6 cups total. On Sunday evening we are going to prepare a full ricotta tasting menu, including a delicious roasted veggie lasagne and a creamy ricotta and lemon cheesecake.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Who knew that making ricotta could be so easy? I for one will probably never (well, maybe in a pinch) purchase a tub of store-bought ricotta again. Not only is homemade ricotta cheaper, fresher, and far superior, think of how much you will impress your friends by telling them that you made the ricotta in the lasagne.\u003c/p>\n\n",
"disqusIdentifier": "47 http://blogs.kqed.org/bayareabites/2005/04/02/kitchen-sink-ricotta/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/04/02/kitchen-sink-ricotta/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 405,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1236271467,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "My mom, not only the woman who gave birth to me, but also the woman who gave me my love of cooking and baking, is visiting with my dad (PR spokesperson for my mom's food) right now. So, being the culinary adventurers that we are, we decided we needed to make something that we had",
"title": "Kitchen Sink Ricotta | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Kitchen Sink Ricotta",
"datePublished": "2005-04-02T08:55:00-08:00",
"dateModified": "2009-03-05T08:44:27-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "kitchen-sink-ricotta",
"status": "publish",
"path": "/bayareabites/47/kitchen-sink-ricotta",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My mom, not only the woman who gave birth to me, but also the woman who gave me my love of cooking and baking, is visiting with my dad (PR spokesperson for my mom's food) right now. So, being the culinary adventurers that we are, we decided we needed to make something that we had never tried before. You have to understand, that list is somewhat short. My mom is the type who made homemade yogurt in the 70s, always had a jar full of sourdough starter on the kitchen counter, and is constantly experimenting with new recipes and taste sensations. In fact, recently, on a trip to see my brother and his girlfriend in Portland (of \u003ca href=\"http://www.kqed.org/weblog/food/2005/03/pizza-hunter.jsp\">\u003cstrong>Apizza Scholl's\u003c/strong>\u003c/a> fame), they made corned beef from scratch. So, perhaps owing to my ultra-competitive nature, and to the curious culinary adventurer inside me, we decided to make our own cheese.\u003c/p>\n\u003cp>We found our recipe for homemade ricotta in the current edition of \u003ca href=\"http://www.cookinglight.com/cooking/\">\u003cstrong>Cooking Light\u003c/strong>\u003c/a> magazine, which my mother brought with her on the plane (although I've noticed that there are tons of recipes for ricotta, all slightly different to be found online).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ricotta1.jpg\">\u003c/p>\n\u003cp>We filled a large stockpot with 2% milk and buttermilk and brought the mixture to 170F. Once we hit that temperature we stopped stirring, and the curds started to separate from the whey. At 190F, we removed the pot from the heat and gently ladled the curds into a cheesecloth-lined colander that was set over a bowl. After the curds drained for about 5 minutes, we tied up the cheesecloth and hung it from the kitchen faucet for about 15 minutes to finish draining. Finally, we turned the ricotta out into a bowl, sprinkled it with salt, and tossed with a fork. YUM! This is definitely the best ricotta I have ever tasted.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/ricotta2.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>We made 2 full batches of ricotta, about 6 cups total. On Sunday evening we are going to prepare a full ricotta tasting menu, including a delicious roasted veggie lasagne and a creamy ricotta and lemon cheesecake.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Who knew that making ricotta could be so easy? I for one will probably never (well, maybe in a pinch) purchase a tub of store-bought ricotta again. Not only is homemade ricotta cheaper, fresher, and far superior, think of how much you will impress your friends by telling them that you made the ricotta in the lasagne.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/47/kitchen-sink-ricotta",
"authors": [
"5015"
],
"categories": [
"bayareabites_752",
"bayareabites_12"
],
"tags": [
"bayareabites_14750",
"bayareabites_1893"
],
"label": "bayareabites"
},
"bayareabites_46": {
"type": "posts",
"id": "bayareabites_46",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "46",
"score": null,
"sort": [
1112312220000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1112312220,
"format": "aside",
"disqusTitle": "Less Than Zero",
"title": "Less Than Zero",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I'm really bummed. I hate when food lets me down. Let me just say upfront that I don't like to complain at restaurants. Behind closed doors, within the relative safety of my various web sites, sure. Face-to-face? Not so much. Yes, I'm a wimp. Yes, I should stand up for my food rights, but I just don't like to be \"that sort\" of customer. What can I say? I want everyone to like me.\u003c/p>\n\u003cp>However. This new place called Zero opened up near my work on the corner of Montgomery and Pacific and a bunch of us were excited to try it out. It was close, the menu looked tasty, and it might be a delicious excuse to get out of the office.\u003c/p>\n\u003cp>On my first trip, I sampled a simple salad with pear, blue cheese, and candied cashews. The menu said that the greens were dressed with an apple-pear vinaigrette, and although the greens glistened, I can't say that I tasted any vinaigrette. But I was okay with that, because the salad was quite good, if a bit on the small side for $7.75. Plus, I'm a sucker for salads with blue cheese, fruits, and nuts. Kim ordered the breast-wing portion of a roasted lemon-dijon chicken that came with a side of potato salad. That? Was delicious. The potato salad was more of the light vinegar persuasion than of the gloppy mayonnaise mixture. So, even though we stood and waited for our to go orders for well over fifteen minutes, I was definitely going back for both my salad and Kim's chicken.\u003c/p>\n\u003cp>A few days later, I went back and had the chicken and potato salad. The service was still fairly slow but the chicken and potato salad hit the spot so completely that I started to crave it. I even decided to overlook the fact that they had forgotten to put my Diet Coke in the bag and I had to go back and ask for it.\u003c/p>\n\u003cp>On my next visit, I waited over thirty minutes for my order. Ridiculous. The place wasn't even busy but I was. If I had thirty minutes to spare, I wouldn't be ordering take out. After one of the counterpeople asked to be reminded what I was waiting for and then checked in back, I got my lunch and left, eager to satisfy my craving. I wasn't even able to do that. When I sat down to eat in front of my computer (See? Busy.), I discovered that while the chicken was still tasty, the potato salad had gone the way of the Hellmann's. It was swimming in the stuff and the potatoes sat in my stomach like a lead bullet for the rest of the day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other reports about Zero started to come in around my office. In addition to the horrific service, two different co-workers ordered their $5.75 soup only to discover that the cup was barely filled halfway and the soup wasn't even that good in the first place! Forget it. I was just going to have to take my chicken cravings elsewhere. Like to Blue Jay Café for Jay's spicy fried chicken with a side of macaroni and cheese, homemade biscuits, and fresh cornbread. Oooh, now there's a good idea for dinner tonight. Plus the chef is as hot as his food.\u003c/p>\n\u003cp>Go to:\u003c/p>\n\u003cp>\u003cstrong>Blue Jay Café\u003c/strong>\u003cbr>919 Divisadero Street at McAllister\u003cbr>SF\u003c/p>\n\u003cp>Don't go to:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Zero\u003c/strong>\u003cbr>Corner of Montgomery and Pacific\u003cbr>SF\u003c/p>\n\n",
"disqusIdentifier": "46 http://blogs.kqed.org/bayareabites/2005/03/31/less-than-zero/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/03/31/less-than-zero/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 599,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1112312220,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "I'm really bummed. I hate when food lets me down. Let me just say upfront that I don't like to complain at restaurants. Behind closed doors, within the relative safety of my various web sites, sure. Face-to-face? Not so much. Yes, I'm a wimp. Yes, I should stand up for my food rights, but I",
"title": "Less Than Zero | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Less Than Zero",
"datePublished": "2005-03-31T15:37:00-08:00",
"dateModified": "2005-03-31T15:37:00-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "less-than-zero",
"status": "publish",
"path": "/bayareabites/46/less-than-zero",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I'm really bummed. I hate when food lets me down. Let me just say upfront that I don't like to complain at restaurants. Behind closed doors, within the relative safety of my various web sites, sure. Face-to-face? Not so much. Yes, I'm a wimp. Yes, I should stand up for my food rights, but I just don't like to be \"that sort\" of customer. What can I say? I want everyone to like me.\u003c/p>\n\u003cp>However. This new place called Zero opened up near my work on the corner of Montgomery and Pacific and a bunch of us were excited to try it out. It was close, the menu looked tasty, and it might be a delicious excuse to get out of the office.\u003c/p>\n\u003cp>On my first trip, I sampled a simple salad with pear, blue cheese, and candied cashews. The menu said that the greens were dressed with an apple-pear vinaigrette, and although the greens glistened, I can't say that I tasted any vinaigrette. But I was okay with that, because the salad was quite good, if a bit on the small side for $7.75. Plus, I'm a sucker for salads with blue cheese, fruits, and nuts. Kim ordered the breast-wing portion of a roasted lemon-dijon chicken that came with a side of potato salad. That? Was delicious. The potato salad was more of the light vinegar persuasion than of the gloppy mayonnaise mixture. So, even though we stood and waited for our to go orders for well over fifteen minutes, I was definitely going back for both my salad and Kim's chicken.\u003c/p>\n\u003cp>A few days later, I went back and had the chicken and potato salad. The service was still fairly slow but the chicken and potato salad hit the spot so completely that I started to crave it. I even decided to overlook the fact that they had forgotten to put my Diet Coke in the bag and I had to go back and ask for it.\u003c/p>\n\u003cp>On my next visit, I waited over thirty minutes for my order. Ridiculous. The place wasn't even busy but I was. If I had thirty minutes to spare, I wouldn't be ordering take out. After one of the counterpeople asked to be reminded what I was waiting for and then checked in back, I got my lunch and left, eager to satisfy my craving. I wasn't even able to do that. When I sat down to eat in front of my computer (See? Busy.), I discovered that while the chicken was still tasty, the potato salad had gone the way of the Hellmann's. It was swimming in the stuff and the potatoes sat in my stomach like a lead bullet for the rest of the day.\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>Other reports about Zero started to come in around my office. In addition to the horrific service, two different co-workers ordered their $5.75 soup only to discover that the cup was barely filled halfway and the soup wasn't even that good in the first place! Forget it. I was just going to have to take my chicken cravings elsewhere. Like to Blue Jay Café for Jay's spicy fried chicken with a side of macaroni and cheese, homemade biscuits, and fresh cornbread. Oooh, now there's a good idea for dinner tonight. Plus the chef is as hot as his food.\u003c/p>\n\u003cp>Go to:\u003c/p>\n\u003cp>\u003cstrong>Blue Jay Café\u003c/strong>\u003cbr>919 Divisadero Street at McAllister\u003cbr>SF\u003c/p>\n\u003cp>Don't go to:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Zero\u003c/strong>\u003cbr>Corner of Montgomery and Pacific\u003cbr>SF\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/46/less-than-zero",
"authors": [
"5010"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_45": {
"type": "posts",
"id": "bayareabites_45",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "45",
"score": null,
"sort": [
1112202420000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1112202420,
"format": "aside",
"disqusTitle": "Take 5 with Jarrett Byrnes",
"title": "Take 5 with Jarrett Byrnes",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDJarrett.png\">\u003cbr>\u003cb>Title:\u003c/b> UC Davis Grad Student/Marine Scientist/Culinary Enthusiast/\u003cbr>Webmaster of \u003ca href=\"http://foodpornwatch.arrr.net/\">\u003cstrong>Food Porn Watch\u003c/strong>\u003c/a>, the ultimate food blog aggregator \u003cbr>(FPW updates which blogs have been published every hour, on the hour)\u003cbr>\u003cb>Home town:\u003c/b> Baltimore now living in Sebastapol\u003c/p>\n\u003cp>\u003cb>1. How long has Food Porn Watch been running?\u003c/b>\u003cbr>Since the Spring of 2004. The code is something I taught myself. I was reading \u003ca href=\"http://www.grubreport.com/\">\u003cstrong>Grub Report\u003c/strong>\u003c/a> and learned about some other food blogs. That's what inspired the site. Lately there has been an exponential growth in food and wine blogs, which is exciting. Food writing is a sensual adventure in words...\u003c/p>\n\u003cp>\u003cb>2. What do you cook for yourself at home?\u003c/b>\u003cbr>Anything! I love to cook. No one specialty. Sometimes I hit a rut and just bake tarts or make things with coconut. In general, I cook lots of seafood. I also try to use what's fresh from my garden.\u003c/p>\n\u003cp>Everyone in the lab is a foodie. I have to trudge 1/4 mile to get to one research site with my lab partner--and the thing that keeps us going is discussing what we're going to cook for dinner. I surf blogs for dinner all the time.\u003c/p>\n\u003cp>\u003cb>3. Care to share any memorable meals inspired by blogs?\u003c/b>\u003cbr>A \u003ca href=\"http://chocolateandzucchini.com/archives/2004/06/duo_de_pesto_pesto_de_roquette_et_pesto_rouge.php\">\u003cstrong>rocket pesto\u003c/strong>\u003c/a> from \u003ca href=\"http://www.chocolateandzucchini.com/\">\u003cstrong>Chocolate & Zucchini\u003c/strong>\u003c/a>. I had just gotten some nice looking jars, so I bought a ton of arugula and made the pesto.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One day after a long dive I remembered a post about a cherry tomato salsa for fish. I was at \u003ca href=\"http://virtualguidebooks.com/NorthCalif/NorthCalCoast/Bodega/LucasWharfBodegaL.html\">\u003cstrong>Lucas Wharf\u003c/strong>\u003c/a> in Bodega Bay and I saw a gorgeous ling cod fillet. You're not really supposed to eat it, but even for a marine scientist, it was too tempting. I'd just spent hours underwater looking at ling cod!\u003c/p>\n\u003cp>\u003cb>4. What's the best thing about living in the Sonoma coast?\u003c/b>\u003cbr>It's a foodie paradise, gorgeous, breathtakingly beautiful and a cornucopia of produce, wine, and cheese. It's unbelievable, the best of all possible worlds. I love the great restaurants-- like the \u003ca href=\"http://www.seaweedcafe.com/\">\u003cstrong>Seaweed Cafe\u003c/strong>\u003c/a> in Bodega Bay, and the small personal vineyards in this area.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>5. What's the weirdest blog you've come across?\u003c/b>\u003cbr>\u003ca href=\"http://www.cookingforengineers.com/\">\u003cstrong>Cooking for Engineers\u003c/strong>\u003c/a>--having almost gone into Computer Science I'm attracted to the sheer geekery of it, it's \u003ca href=\"http://www.altonbrown.com/\">\u003cstrong>Alton Brown\u003c/strong>\u003c/a> kicked up a notch.\u003c/p>\n\n",
"disqusIdentifier": "45 http://blogs.kqed.org/bayareabites/2005/03/30/take-5-with-jarrett-byrnes/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/03/30/take-5-with-jarrett-byrnes/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 390,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1112202420,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Title: UC Davis Grad Student/Marine Scientist/Culinary Enthusiast/Webmaster of Food Porn Watch, the ultimate food blog aggregator (FPW updates which blogs have been published every hour, on the hour)Home town: Baltimore now living in Sebastapol 1. How long has Food Porn Watch been running?Since the Spring of 2004. The code is something I taught myself. I",
"title": "Take 5 with Jarrett Byrnes | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Take 5 with Jarrett Byrnes",
"datePublished": "2005-03-30T09:07:00-08:00",
"dateModified": "2005-03-30T09:07:00-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "take-5-with-jarrett-byrnes",
"status": "publish",
"path": "/bayareabites/45/take-5-with-jarrett-byrnes",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://homepage.mac.com/amybsherman/images/KQEDJarrett.png\">\u003cbr>\u003cb>Title:\u003c/b> UC Davis Grad Student/Marine Scientist/Culinary Enthusiast/\u003cbr>Webmaster of \u003ca href=\"http://foodpornwatch.arrr.net/\">\u003cstrong>Food Porn Watch\u003c/strong>\u003c/a>, the ultimate food blog aggregator \u003cbr>(FPW updates which blogs have been published every hour, on the hour)\u003cbr>\u003cb>Home town:\u003c/b> Baltimore now living in Sebastapol\u003c/p>\n\u003cp>\u003cb>1. How long has Food Porn Watch been running?\u003c/b>\u003cbr>Since the Spring of 2004. The code is something I taught myself. I was reading \u003ca href=\"http://www.grubreport.com/\">\u003cstrong>Grub Report\u003c/strong>\u003c/a> and learned about some other food blogs. That's what inspired the site. Lately there has been an exponential growth in food and wine blogs, which is exciting. Food writing is a sensual adventure in words...\u003c/p>\n\u003cp>\u003cb>2. What do you cook for yourself at home?\u003c/b>\u003cbr>Anything! I love to cook. No one specialty. Sometimes I hit a rut and just bake tarts or make things with coconut. In general, I cook lots of seafood. I also try to use what's fresh from my garden.\u003c/p>\n\u003cp>Everyone in the lab is a foodie. I have to trudge 1/4 mile to get to one research site with my lab partner--and the thing that keeps us going is discussing what we're going to cook for dinner. I surf blogs for dinner all the time.\u003c/p>\n\u003cp>\u003cb>3. Care to share any memorable meals inspired by blogs?\u003c/b>\u003cbr>A \u003ca href=\"http://chocolateandzucchini.com/archives/2004/06/duo_de_pesto_pesto_de_roquette_et_pesto_rouge.php\">\u003cstrong>rocket pesto\u003c/strong>\u003c/a> from \u003ca href=\"http://www.chocolateandzucchini.com/\">\u003cstrong>Chocolate & Zucchini\u003c/strong>\u003c/a>. I had just gotten some nice looking jars, so I bought a ton of arugula and made the pesto.\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>One day after a long dive I remembered a post about a cherry tomato salsa for fish. I was at \u003ca href=\"http://virtualguidebooks.com/NorthCalif/NorthCalCoast/Bodega/LucasWharfBodegaL.html\">\u003cstrong>Lucas Wharf\u003c/strong>\u003c/a> in Bodega Bay and I saw a gorgeous ling cod fillet. You're not really supposed to eat it, but even for a marine scientist, it was too tempting. I'd just spent hours underwater looking at ling cod!\u003c/p>\n\u003cp>\u003cb>4. What's the best thing about living in the Sonoma coast?\u003c/b>\u003cbr>It's a foodie paradise, gorgeous, breathtakingly beautiful and a cornucopia of produce, wine, and cheese. It's unbelievable, the best of all possible worlds. I love the great restaurants-- like the \u003ca href=\"http://www.seaweedcafe.com/\">\u003cstrong>Seaweed Cafe\u003c/strong>\u003c/a> in Bodega Bay, and the small personal vineyards in this area.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>5. What's the weirdest blog you've come across?\u003c/b>\u003cbr>\u003ca href=\"http://www.cookingforengineers.com/\">\u003cstrong>Cooking for Engineers\u003c/strong>\u003c/a>--having almost gone into Computer Science I'm attracted to the sheer geekery of it, it's \u003ca href=\"http://www.altonbrown.com/\">\u003cstrong>Alton Brown\u003c/strong>\u003c/a> kicked up a notch.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/45/take-5-with-jarrett-byrnes",
"authors": [
"5020"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_44": {
"type": "posts",
"id": "bayareabites_44",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "44",
"score": null,
"sort": [
1112148600000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1112148600,
"format": "aside",
"disqusTitle": "You Decide: Debated Food Issues",
"title": "You Decide: Debated Food Issues",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>KQED.org has a very cool online \"devil's advocate\" activity called \"\u003ca href=\"http://www.kqed.org/topics/news/perspectives/youdecide/index.jsp\">\u003cstrong>You Decide\u003c/strong>\u003c/a>.\"\u003c/p>\n\u003cp>The intention of the exercise is to foster critical thinking around nationally debated issues. Here are two food-related activities:\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/fastfood300.jpg\">\u003cbr>\u003cstrong>Should fast food companies be held legally liable for the impact of their products on consumers' health?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/.youdecide/pop/fastfood/sendyes.html\">\u003cstrong>YES\u003c/strong>\u003c/a> | \u003ca href=\"http://www.kqed.org/.youdecide/pop/fastfood/sendno.html\">\u003cstrong>NO\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vegetarian300.jpg\">\u003cbr>\u003cstrong>Should we all be vegetarians?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/.youdecide/pop/vegetarianism/\">\u003cstrong>YES\u003c/strong>\u003c/a> | \u003ca href=\"http://www.kqed.org/.youdecide/pop/vegetarianism/\">\u003cstrong>NO\u003c/strong>\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "44 http://blogs.kqed.org/bayareabites/2005/03/29/you-decide-debated-food-issues/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/03/29/you-decide-debated-food-issues/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 62,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1112148600,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "KQED.org has a very cool online "devil's advocate" activity called "You Decide." The intention of the exercise is to foster critical thinking around nationally debated issues. Here are two food-related activities: Should fast food companies be held legally liable for the impact of their products on consumers' health? YES | NO Should we all be",
"title": "You Decide: Debated Food Issues | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "You Decide: Debated Food Issues",
"datePublished": "2005-03-29T18:10:00-08:00",
"dateModified": "2005-03-29T18:10:00-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "you-decide-debated-food-issues",
"status": "publish",
"path": "/bayareabites/44/you-decide-debated-food-issues",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>KQED.org has a very cool online \"devil's advocate\" activity called \"\u003ca href=\"http://www.kqed.org/topics/news/perspectives/youdecide/index.jsp\">\u003cstrong>You Decide\u003c/strong>\u003c/a>.\"\u003c/p>\n\u003cp>The intention of the exercise is to foster critical thinking around nationally debated issues. Here are two food-related activities:\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/fastfood300.jpg\">\u003cbr>\u003cstrong>Should fast food companies be held legally liable for the impact of their products on consumers' health?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/.youdecide/pop/fastfood/sendyes.html\">\u003cstrong>YES\u003c/strong>\u003c/a> | \u003ca href=\"http://www.kqed.org/.youdecide/pop/fastfood/sendno.html\">\u003cstrong>NO\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vegetarian300.jpg\">\u003cbr>\u003cstrong>Should we all be vegetarians?\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>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/.youdecide/pop/vegetarianism/\">\u003cstrong>YES\u003c/strong>\u003c/a> | \u003ca href=\"http://www.kqed.org/.youdecide/pop/vegetarianism/\">\u003cstrong>NO\u003c/strong>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/44/you-decide-debated-food-issues",
"authors": [
"5014"
],
"categories": [
"bayareabites_752"
],
"label": "bayareabites"
},
"bayareabites_43": {
"type": "posts",
"id": "bayareabites_43",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "43",
"score": null,
"sort": [
1111872600000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1111872600,
"format": "aside",
"disqusTitle": "Humble Rumbles",
"title": "Humble Rumbles",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>After people learn I've gone to culinary school, and now edit cookbooks and write about food, they act a little intimidated about having me over for dinner. Do you want to know how I alleviate their fears? I tell them of the Thanksgiving of 2000.\u003c/p>\n\u003cp>It was our first \"Married Holiday\" and I was deep in my amateur food fever. A recent edition of \u003ca href=\"http://www.cooksillustrated.com/\">\u003cstrong>Cook's Illustrated\u003c/strong>\u003c/a> told me, in its usual exhaustive but highly informative way, which was the best-tasting frozen turkey for my hard-earned editor's money. My husband duly went to Star Market and bought a seven-pound turkey based on my carefully researched brand specifications. Because our families live in Minneapolis, the D.C.-area, and my husband all his school holidays as bonus thesis-time, our Thanksgivings were always pretty small. However, we liked to provide a haven for any grad students in the math department who were knocking about with no other place to go. At the most, though, we never had more than two or three extra mouths, so we got used to buying the smaller birds. Seven pounds, maybe eight, was our limit. After sufficient thaw-time in the fridge, I put the beast in the sink and slit the plastic shroud. I don't know how long it took me to notice that there was something wrong. I think it was when I tried to start washing out the cavity and couldn't find it. I also couldn't find the legs and wings. I called my mother in a panic:\u003c/p>\n\u003cp>\u003cstrong>Me:\u003c/strong> \"Where are the legs and wings? I can't find the legs and wings!\"\u003cbr>\u003cstrong>Mom:\u003c/strong> \"Who is this?\"\u003cbr>\u003cstrong>Me:\u003c/strong> \"It's me! I can't find the legs and wings on my turkey!\"\u003cbr>\u003cstrong>Mom:\u003c/strong> \"I don't understand what you're talking about.\" \u003cbr>\u003cstrong>Me:\u003c/strong> \"Mom, pay attention -- I've got my turkey but it doesn't have any legs or wings!\" \u003cbr>\u003cstrong>Mom:\u003c/strong> \"Did you thaw it properly? Maybe they're folded against the sides. Look inside the thing -- does it have the giblets?\"\u003cbr>\u003cstrong>Me:\u003c/strong> \"Okay, hang on...IT DOESN'T HAVE AN INSIDE!\" \u003cbr>\u003cstrong>Mom:\u003c/strong> \"That's just odd -- are you looking at it right end up?\" \u003cbr>\u003cstrong>Me:\u003c/strong> \"I don't know -- the thing doesn't have a head any more, how do I know which end is up?\" \u003cbr>\u003cstrong>Mom:\u003c/strong> \"Do you see the neck flap?\" \u003cbr>\u003cstrong>Me:\u003c/strong> \"NO!\" \u003cbr>\u003cstrong>Mom:\u003c/strong> \"Well, the other end would be the cavity.\" \u003cbr>\u003cstrong>Me:\u003c/strong> \"See, you're not listening to me -- there is NO CAVITY!\" \u003cbr>\u003cstrong>Mom:\u003c/strong> \"What kind of turkey is this?\" \u003cbr>\u003cstrong>Me:\u003c/strong> \"I don't know, a seven-pound something \u003ci>Cook's Illustrated\u003c/i> recommended -- what is going on with it?!\"\u003cbr>\u003cstrong>Mom:\u003c/strong> \"I've never heard of a turkey where you couldn't see the legs and wings attached to it.\" Then, as I double-checked the weight, I noticed all the writing on the wrapper: \"Seven pound [BRAND NAME] turkey \u003ci>breast\u003c/i>.\" \u003cbr>\u003cstrong>Me:\u003c/strong> \"Oh.\" \u003cbr>\u003cstrong>Mom:\u003c/strong> \"What, 'oh'?\" \u003cbr>\u003cstrong>Me:\u003c/strong> \"It's a breast.\" \u003cbr>\u003cstrong>Mom:\u003c/strong> \"I don't understand -- what's a breast?\" \u003cbr>\u003cstrong>Me:\u003c/strong> \"My turkey -- it's a breast.\" \u003cbr>\u003cstrong>Mom:\u003c/strong> \"You mean, it's not a turkey at all?\" \u003cbr>\u003cstrong>Me:\u003c/strong> \"No, it's a turkey, it just doesn't have legs, wings or an inside.\" \u003cbr>\u003cstrong>Mom:\u003c/strong> \"So, it's a breast.\" \u003cbr>\u003cstrong>Me:\u003c/strong> \"Yes.\" \u003cbr>\u003cstrong>Mom:\u003c/strong> \"So, no dark meat?\" \u003cbr>\u003cstrong>Me:\u003c/strong> \"No.\"\u003cbr>\u003cstrong>Mom:\u003c/strong> \"Okay, well, enjoy that!\" \u003cbr>\u003cstrong>Me:\u003c/strong> \"But I don't know HOW to cook a BREAST! I know HOW to cook an \u003ci>entire\u003c/i> turkey, I have all the INSTRUCTIONS for an \u003ci>entire\u003c/i> turkey, but I don't know how to cook JUST A BREAST!\" \u003cbr>\u003cstrong>Mom:\u003c/strong> \"It can't be \u003ci>that\u003c/i> much of a difference.\" \u003cbr>\u003cstrong>Me:\u003c/strong> \"Mom, it's a HUGE difference of, like, many pounds of weight!\" \u003cbr>\u003cstrong>Mom:\u003c/strong> \"I have to get back to our actual turkey. Are you going to be okay?\" \u003cbr>\u003cstrong>Me:\u003c/strong> \"Yeah, I guess so.\" \u003cbr>\u003cstrong>Mom:\u003c/strong> \"Okay, happy Thanksgiving -- we'll call you later.\" \u003cbr>\u003cstrong>Me:\u003c/strong> \"Yeah.\" \u003c/p>\n\u003cp>To be fair to my husband -- who was responsible for bringing home the legless, wingless, cavityless thing of turkey meat home to us -- it was a MASSIVE breast. I mean, we were looking for an entire bird to weigh seven pounds and he brought home just one part of that bird that weighed seven pounds. I opened my \u003ci>Jacques and Julia\u003c/i> and found a nice recipe for turkey breast provencale. However, not having any \u003ci>herbes de Provence\u003c/i> on hand at that time in my life, I compensated and sent my husband back to the store for olives and to Cambridge Naturals for lavender. To those, I added garlic and thyme and ground everything together with a bit of olive oil until it reached paste stage. Then I loosened the skin around the breast and smeared the Provencal Paste all around. Considering everything, the seven pound breast came out really great and, being white meat, it was a very healthy and extremely aromatic alternative. Even so, I do love a good drumstick at Thanksgiving. The other mistake I made that year was thinking I could make mashed potatoes from red-skinned potatoes. Never again. What I got was a gluey, glutinous mass of grossosity. I even spooned the potatoes into our Apilco pan and tried to bake them dry, but it didn't really get me anywhere.\u003c/p>\n\u003cp>When people hear about the Thanksgiving of 2000 along with the story that I once tried to make toast in a microwave they're not so afraid to have me over for dinner any more.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "43 http://blogs.kqed.org/bayareabites/2005/03/26/humble-rumbles/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2005/03/26/humble-rumbles/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 918,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 7
},
"modified": 1111872600,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "After people learn I've gone to culinary school, and now edit cookbooks and write about food, they act a little intimidated about having me over for dinner. Do you want to know how I alleviate their fears? I tell them of the Thanksgiving of 2000. It was our first "Married Holiday" and I was deep",
"title": "Humble Rumbles | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Humble Rumbles",
"datePublished": "2005-03-26T13:30:00-08:00",
"dateModified": "2005-03-26T13:30:00-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "humble-rumbles",
"status": "publish",
"path": "/bayareabites/43/humble-rumbles",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>After people learn I've gone to culinary school, and now edit cookbooks and write about food, they act a little intimidated about having me over for dinner. Do you want to know how I alleviate their fears? I tell them of the Thanksgiving of 2000.\u003c/p>\n\u003cp>It was our first \"Married Holiday\" and I was deep in my amateur food fever. A recent edition of \u003ca href=\"http://www.cooksillustrated.com/\">\u003cstrong>Cook's Illustrated\u003c/strong>\u003c/a> told me, in its usual exhaustive but highly informative way, which was the best-tasting frozen turkey for my hard-earned editor's money. My husband duly went to Star Market and bought a seven-pound turkey based on my carefully researched brand specifications. Because our families live in Minneapolis, the D.C.-area, and my husband all his school holidays as bonus thesis-time, our Thanksgivings were always pretty small. However, we liked to provide a haven for any grad students in the math department who were knocking about with no other place to go. At the most, though, we never had more than two or three extra mouths, so we got used to buying the smaller birds. Seven pounds, maybe eight, was our limit. After sufficient thaw-time in the fridge, I put the beast in the sink and slit the plastic shroud. I don't know how long it took me to notice that there was something wrong. I think it was when I tried to start washing out the cavity and couldn't find it. I also couldn't find the legs and wings. I called my mother in a panic:\u003c/p>\n\u003cp>\u003cstrong>Me:\u003c/strong> \"Where are the legs and wings? I can't find the legs and wings!\"\u003cbr>\u003cstrong>Mom:\u003c/strong> \"Who is this?\"\u003cbr>\u003cstrong>Me:\u003c/strong> \"It's me! I can't find the legs and wings on my turkey!\"\u003cbr>\u003cstrong>Mom:\u003c/strong> \"I don't understand what you're talking about.\" \u003cbr>\u003cstrong>Me:\u003c/strong> \"Mom, pay attention -- I've got my turkey but it doesn't have any legs or wings!\" \u003cbr>\u003cstrong>Mom:\u003c/strong> \"Did you thaw it properly? Maybe they're folded against the sides. Look inside the thing -- does it have the giblets?\"\u003cbr>\u003cstrong>Me:\u003c/strong> \"Okay, hang on...IT DOESN'T HAVE AN INSIDE!\" \u003cbr>\u003cstrong>Mom:\u003c/strong> \"That's just odd -- are you looking at it right end up?\" \u003cbr>\u003cstrong>Me:\u003c/strong> \"I don't know -- the thing doesn't have a head any more, how do I know which end is up?\" \u003cbr>\u003cstrong>Mom:\u003c/strong> \"Do you see the neck flap?\" \u003cbr>\u003cstrong>Me:\u003c/strong> \"NO!\" \u003cbr>\u003cstrong>Mom:\u003c/strong> \"Well, the other end would be the cavity.\" \u003cbr>\u003cstrong>Me:\u003c/strong> \"See, you're not listening to me -- there is NO CAVITY!\" \u003cbr>\u003cstrong>Mom:\u003c/strong> \"What kind of turkey is this?\" \u003cbr>\u003cstrong>Me:\u003c/strong> \"I don't know, a seven-pound something \u003ci>Cook's Illustrated\u003c/i> recommended -- what is going on with it?!\"\u003cbr>\u003cstrong>Mom:\u003c/strong> \"I've never heard of a turkey where you couldn't see the legs and wings attached to it.\" Then, as I double-checked the weight, I noticed all the writing on the wrapper: \"Seven pound [BRAND NAME] turkey \u003ci>breast\u003c/i>.\" \u003cbr>\u003cstrong>Me:\u003c/strong> \"Oh.\" \u003cbr>\u003cstrong>Mom:\u003c/strong> \"What, 'oh'?\" \u003cbr>\u003cstrong>Me:\u003c/strong> \"It's a breast.\" \u003cbr>\u003cstrong>Mom:\u003c/strong> \"I don't understand -- what's a breast?\" \u003cbr>\u003cstrong>Me:\u003c/strong> \"My turkey -- it's a breast.\" \u003cbr>\u003cstrong>Mom:\u003c/strong> \"You mean, it's not a turkey at all?\" \u003cbr>\u003cstrong>Me:\u003c/strong> \"No, it's a turkey, it just doesn't have legs, wings or an inside.\" \u003cbr>\u003cstrong>Mom:\u003c/strong> \"So, it's a breast.\" \u003cbr>\u003cstrong>Me:\u003c/strong> \"Yes.\" \u003cbr>\u003cstrong>Mom:\u003c/strong> \"So, no dark meat?\" \u003cbr>\u003cstrong>Me:\u003c/strong> \"No.\"\u003cbr>\u003cstrong>Mom:\u003c/strong> \"Okay, well, enjoy that!\" \u003cbr>\u003cstrong>Me:\u003c/strong> \"But I don't know HOW to cook a BREAST! I know HOW to cook an \u003ci>entire\u003c/i> turkey, I have all the INSTRUCTIONS for an \u003ci>entire\u003c/i> turkey, but I don't know how to cook JUST A BREAST!\" \u003cbr>\u003cstrong>Mom:\u003c/strong> \"It can't be \u003ci>that\u003c/i> much of a difference.\" \u003cbr>\u003cstrong>Me:\u003c/strong> \"Mom, it's a HUGE difference of, like, many pounds of weight!\" \u003cbr>\u003cstrong>Mom:\u003c/strong> \"I have to get back to our actual turkey. Are you going to be okay?\" \u003cbr>\u003cstrong>Me:\u003c/strong> \"Yeah, I guess so.\" \u003cbr>\u003cstrong>Mom:\u003c/strong> \"Okay, happy Thanksgiving -- we'll call you later.\" \u003cbr>\u003cstrong>Me:\u003c/strong> \"Yeah.\" \u003c/p>\n\u003cp>To be fair to my husband -- who was responsible for bringing home the legless, wingless, cavityless thing of turkey meat home to us -- it was a MASSIVE breast. I mean, we were looking for an entire bird to weigh seven pounds and he brought home just one part of that bird that weighed seven pounds. I opened my \u003ci>Jacques and Julia\u003c/i> and found a nice recipe for turkey breast provencale. However, not having any \u003ci>herbes de Provence\u003c/i> on hand at that time in my life, I compensated and sent my husband back to the store for olives and to Cambridge Naturals for lavender. To those, I added garlic and thyme and ground everything together with a bit of olive oil until it reached paste stage. Then I loosened the skin around the breast and smeared the Provencal Paste all around. Considering everything, the seven pound breast came out really great and, being white meat, it was a very healthy and extremely aromatic alternative. Even so, I do love a good drumstick at Thanksgiving. The other mistake I made that year was thinking I could make mashed potatoes from red-skinned potatoes. Never again. What I got was a gluey, glutinous mass of grossosity. I even spooned the potatoes into our Apilco pan and tried to bake them dry, but it didn't really get me anywhere.\u003c/p>\n\u003cp>When people hear about the Thanksgiving of 2000 along with the story that I once tried to make toast in a microwave they're not so afraid to have me over for dinner any more.\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/43/humble-rumbles",
"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": 1908,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1958,
"relation": "eq"
},
"items": [
"bayareabites_55",
"bayareabites_54",
"bayareabites_53",
"bayareabites_52",
"bayareabites_51",
"bayareabites_49",
"bayareabites_48",
"bayareabites_47",
"bayareabites_46",
"bayareabites_45",
"bayareabites_44",
"bayareabites_43"
],
"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_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_1286": {
"type": "terms",
"id": "bayareabites_1286",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1286",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Fatemeh Khatibloo-McClure",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Fatemeh Khatibloo-McClure Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1125,
"slug": "fatemeh-khatibloo-mcclure",
"isLoading": false,
"link": "/bayareabites/tag/fatemeh-khatibloo-mcclure"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_14750": {
"type": "terms",
"id": "bayareabites_14750",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14750",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 153,
"slug": "cheese",
"isLoading": false,
"link": "/bayareabites/tag/cheese"
},
"bayareabites_1893": {
"type": "terms",
"id": "bayareabites_1893",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1893",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ricotta",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ricotta Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1459,
"slug": "ricotta",
"isLoading": false,
"link": "/bayareabites/tag/ricotta"
}
},
"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
}
}
