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
}
}
},
"bayareabites_86164": {
"type": "attachments",
"id": "bayareabites_86164",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "86164",
"found": true
},
"parent": 86134,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/08/barnraiser-screenshot640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1408063929,
"modified": 1408063929,
"caption": null,
"description": null,
"title": "barnraiser-screenshot640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_85628": {
"type": "attachments",
"id": "bayareabites_85628",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "85628",
"found": true
},
"parent": 85537,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/08/arepa11-e1407218344149.jpg",
"width": 640,
"height": 359
}
},
"publishDate": 1407218325,
"modified": 1407218325,
"caption": "featured_arepa",
"description": null,
"title": "featured_arepa",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_85952": {
"type": "attachments",
"id": "bayareabites_85952",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "85952",
"found": true
},
"parent": 85921,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/08/este-haim-hair640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1407799821,
"modified": 1407799821,
"caption": null,
"description": null,
"title": "este-haim-hair640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_85820": {
"type": "attachments",
"id": "bayareabites_85820",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "85820",
"found": true
},
"parent": 85813,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/08/baconlands-shirt640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1407699669,
"modified": 1407699669,
"caption": "Bacon Land vendor - Pour Some Bacon On Me. Photo: Wendy Goodfriend",
"description": null,
"title": "baconlands-shirt640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_85779": {
"type": "attachments",
"id": "bayareabites_85779",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "85779",
"found": true
},
"parent": 85771,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/08/interior640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1407459913,
"modified": 1407459913,
"caption": null,
"description": null,
"title": "interior640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_85621": {
"type": "attachments",
"id": "bayareabites_85621",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "85621",
"found": true
},
"parent": 85600,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/08/soft-opening640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1407218115,
"modified": 1407218115,
"caption": null,
"description": null,
"title": "soft-opening640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_85762": {
"type": "attachments",
"id": "bayareabites_85762",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "85762",
"found": true
},
"parent": 85755,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/08/brickpig1-659x417.jpg",
"width": 659,
"height": 417
}
},
"publishDate": 1407433402,
"modified": 1407433402,
"caption": "Co-owners of Oakland's The Brick Pig's House Barry and Carolyn S. Alexander warmly greet their customers. Photo: Anna Vignet. ",
"description": null,
"title": "brickpig1-659x417",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_85648": {
"type": "attachments",
"id": "bayareabites_85648",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "85648",
"found": true
},
"parent": 85624,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/08/The-table-setting-and-the-kitchen-bus-at-Mann-Family-Farm640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1407218628,
"modified": 1407218628,
"caption": null,
"description": null,
"title": "The-table-setting-and-the-kitchen-bus-at-Mann-Family-Farm640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_85323": {
"type": "attachments",
"id": "bayareabites_85323",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "85323",
"found": true
},
"parent": 85169,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/07/no-sugar-lustig640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1406674599,
"modified": 1406674599,
"caption": null,
"description": null,
"title": "no-sugar-lustig640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_85571": {
"type": "attachments",
"id": "bayareabites_85571",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "85571",
"found": true
},
"parent": 84366,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/08/dinner-e1407186925105.jpg",
"width": 640,
"height": 361
}
},
"publishDate": 1407186871,
"modified": 1407186871,
"caption": null,
"description": null,
"title": "featured_gourmetcentury",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_85359": {
"type": "attachments",
"id": "bayareabites_85359",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "85359",
"found": true
},
"parent": 85289,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/07/Nigel-Chick640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1406756715,
"modified": 1406756715,
"caption": null,
"description": null,
"title": "Nigel-Chick640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_85482": {
"type": "attachments",
"id": "bayareabites_85482",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "85482",
"found": true
},
"parent": 85458,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/07/wines640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1406959494,
"modified": 1406959494,
"caption": null,
"description": null,
"title": "wines640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"jennyoh": {
"type": "authors",
"id": "2100",
"meta": {
"index": "authors_1716337520",
"id": "2100",
"found": true
},
"name": "Jenny Oh",
"firstName": "Jenny",
"lastName": "Oh",
"slug": "jennyoh",
"email": "joh@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "Audience Engagement Producer, Deep Look",
"bio": "Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.",
"avatar": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "pop",
"roles": []
},
{
"site": "about",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "education",
"roles": []
},
{
"site": "quest",
"roles": []
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Jenny Oh | KQED",
"description": "Audience Engagement Producer, Deep Look",
"ogImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/jennyoh"
},
"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"
},
"lisalanders": {
"type": "authors",
"id": "5412",
"meta": {
"index": "authors_1716337520",
"id": "5412",
"found": true
},
"name": "Lisa Landers",
"firstName": "Lisa",
"lastName": "Landers",
"slug": "lisalanders",
"email": "llanders@KQED.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Lisa Landers is a producer and writer whose work includes documentaries, museum exhibitions, and educational multimedia. Her work has covered a diversity of subject matter including natural history, ecological and social issues, cultural exploration, food, music, and architecture. She’s developed and produced films for broadcasters such as National Geographic, Smithsonian Channel, and the Discovery Channel. Her work as an exhibition developer and multimedia producer has been featured at institutions including the American Museum of Natural History, the National Building Museum, and The Tech Museum. Her writing has also appeared in a wide variety of print and online publications.",
"avatar": "https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "quest",
"roles": [
"leadcoordinator",
"edit_theme_options",
"subscriber"
]
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Lisa Landers | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/1e4aa08f6f0a92ea11a2779a453cb36d?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/lisalanders"
},
"oaklandlocal": {
"type": "authors",
"id": "5475",
"meta": {
"index": "authors_1716337520",
"id": "5475",
"found": true
},
"name": "Oakland Local",
"firstName": "Oakland",
"lastName": "Local",
"slug": "oaklandlocal",
"email": "oaklandlocal@oaklandlocal.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://oaklandlocal.com/\">Oakland Local\u003c/a>, Oakland's leading news & community site, is filled with people who love to eat, drink and talk about food equity issues, sometimes all at the same time. We're avid about farm to table, affordable local restaurants, food artisans, intense chefs, butchers, bakers, and gardeners and everyone who wants to talk about what tastes good--and where to get it/make it or grow it--in Oakland, CA",
"avatar": "https://secure.gravatar.com/avatar/487293d74fcce97c7016ed0309409181?s=600&d=blank&r=g",
"twitter": "oaklandlocal",
"facebook": "oaklocal",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Oakland Local | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/487293d74fcce97c7016ed0309409181?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/487293d74fcce97c7016ed0309409181?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/oaklandlocal"
},
"shelbypope": {
"type": "authors",
"id": "5566",
"meta": {
"index": "authors_1716337520",
"id": "5566",
"found": true
},
"name": "Shelby Pope",
"firstName": "Shelby",
"lastName": "Pope",
"slug": "shelbypope",
"email": "shelbylpope@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\">shelbypope.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/df74e904399e45720e48e36c6e1ae7a90c32216eb2c9c82f3b2e1a9641b507d3?s=600&d=blank&r=g",
"twitter": "shelbylpope",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Shelby Pope | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/df74e904399e45720e48e36c6e1ae7a90c32216eb2c9c82f3b2e1a9641b507d3?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/df74e904399e45720e48e36c6e1ae7a90c32216eb2c9c82f3b2e1a9641b507d3?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/shelbypope"
},
"alexandrawall": {
"type": "authors",
"id": "5567",
"meta": {
"index": "authors_1716337520",
"id": "5567",
"found": true
},
"name": "Alix Wall",
"firstName": "Alix",
"lastName": "Wall",
"slug": "alexandrawall",
"email": "alixwall@sbcglobal.net",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Alix Wall appeared in her hometown paper in Riverside, California as “Chef of the Week” when she was 15 years old, and in high school, she founded “The Bon Appetit Club.” After working as a journalist for many years, Alix became a certified natural foods chef from Bauman College in Berkeley. While she cooks part-time healthy, organic meals for busy families, she is also a contributing editor of j. weekly, the Bay Area’s Jewish newspaper, in which she has a monthly food column. Her food writing can also be found on Berkeleyside’s NOSH and in Edible East Bay. In addition to food, she loves writing about how couples met and fell in love, which she does for The San Francisco Chronicle’s Style section and j. weekly. In 2016, she founded The Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals. She is also writer/producer for a documentary-in-progress called \u003ca href=\"https://www.lonelychildmovie.com/\">The Lonely Child\u003c/a>. Follow Alix on Twitter \u003ca href=\"https://twitter.com/WallAlix\">@WallAlix\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Alix Wall | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/alexandrawall"
},
"angelajohnston": {
"type": "authors",
"id": "5568",
"meta": {
"index": "authors_1716337520",
"id": "5568",
"found": true
},
"name": "Angela Johnston",
"firstName": "Angela",
"lastName": "Johnston",
"slug": "angelajohnston",
"email": "anj618@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Angela Johnston is an independent radio reporter and producer who recently moved back home to the Bay Area after spending the past six years on the east coast of Canada. She has a Master’s Degree in broadcast journalism and is currently making radio stories for KALW's daily news magazine, Crosscurrents. When she's not writing and reporting, she's surfing surf small waves on her longboard or perfecting her paella recipe.",
"avatar": "https://secure.gravatar.com/avatar/29104f87db909d4901d06df73b9db604?s=600&d=blank&r=g",
"twitter": "ang_johnston",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Angela Johnston | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/29104f87db909d4901d06df73b9db604?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/29104f87db909d4901d06df73b9db604?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/angelajohnston"
},
"kimwesterman": {
"type": "authors",
"id": "5575",
"meta": {
"index": "authors_1716337520",
"id": "5575",
"found": true
},
"name": "Kim Westerman",
"firstName": "Kim",
"lastName": "Westerman",
"slug": "kimwesterman",
"email": "kim.westerman@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.",
"avatar": "https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kim Westerman | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kimwesterman"
}
},
"pagesReducer": {
"bayareabites_category_food-and-drink": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"score": 11.302537
},
"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": 24
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=food-and-drink",
"seeMore": false,
"paginated": true,
"page": 24
}
},
{
"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_86134": {
"type": "posts",
"id": "bayareabites_86134",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "86134",
"score": null,
"sort": [
1408111886000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1408111886,
"format": "aside",
"disqusTitle": "Barnraiser Hopes to Change the Food System, One Project at a Time",
"title": "Barnraiser Hopes to Change the Food System, One Project at a Time",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_86165\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barnraiser-screenshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barnraiser-screenshot1000.jpg\" alt=\"Barnraiser is a new crowdsourcing platform for sustainable food.\" width=\"1000\" height=\"806\" class=\"size-full wp-image-86165\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barnraiser is a new crowdsourcing platform for sustainable food.\u003c/figcaption>\u003c/figure>\n\u003cp>Four years ago, Marissa Guggiana and Tia Harrison founded \u003ca href=\"http://www.thebutchersguild.org/\" target=\"_blank\">The Butcher’s Guild\u003c/a>, a network of artisanal butchers dedicated to supplying conscientious consumers’ growing demand for humanely-raised meat. But like any young organization, they had big ideas without a budget to match.\u003c/p>\n\u003cp>Growing in membership, they hoped to hold their third national conference this fall called \u003ca href=\"http://www.thebutchersguild.org/bg-conference-2014/\" target=\"_blank\">“The Future of Meat: Third Annual Butchers’ Guild Conference and Industry Summit,”\u003c/a> and provide scholarships for those who needed them. They were brainstorming an app that would help butchers increase profitability on whole animal butchery. They wanted to become a non-profit organization. And they wanted to create regional chapters, making it easier for members to be in contact with those in their area.\u003c/p>\n\u003cfigure id=\"attachment_86166\" class=\"wp-caption aligncenter\" style=\"max-width: 441px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild-2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild-2.png\" alt=\"Tia Harrison, left, and Marissa Guggiana of The Butcher's Guild, used Barnraiser successfully to raise over $12,000. Photo courtesy of Barnraiser.\" width=\"441\" height=\"612\" class=\"size-full wp-image-86166\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tia Harrison, left, and Marissa Guggiana of The Butcher's Guild, used Barnraiser successfully to raise over $12,000. Photo courtesy of Barnraiser.\u003c/figcaption>\u003c/figure>\n\u003cp>They estimated they needed at least $8,000 to take them to the next level. Rather than \u003ca href=\"https://www.indiegogo.com/\" target=\"_blank\">Indiegogo\u003c/a> or \u003ca href=\"https://www.kickstarter.com/\" target=\"_blank\">Kickstarter\u003c/a>, the most popular and well-known crowdfunding platforms, they used \u003ca href=\"https://www.barnraiser.us/\" target=\"_blank\">Barnraiser\u003c/a>, a San Francisco and Napa-based startup, dedicated solely to transforming the food system, one project at a time.\u003c/p>\n\u003cfigure id=\"attachment_86167\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild.png\" alt=\"The Butcher's Guild celebrates whole animal butchery. Photo courtesy of Barnraiser.\" width=\"500\" class=\"size-full wp-image-86167\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Butcher's Guild celebrates whole animal butchery. Photo courtesy of Barnraiser.\u003c/figcaption>\u003c/figure>\n\u003cp>The Butcher’s Guild surpassed their goal by over 50 percent, raising over $12,000. The additional funds will go toward developing a training program for new butchers.\u003c/p>\n\u003cp>“Our experience with Barnraiser was stellar,” said Guggiana. “There was so much feedback and openness with their contacts and ideas. It really felt like collaboration more than a platform.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Barnraiser is the brainchild of Eileen Gordon Chiarello, who though raised in Northern Virginia, spent summers in the Bay Area (her mother is from Petaluma, and an aunt married into the Giacomini family, who now makes \u003ca href=\"https://www.pointreyescheese.com/point-reyes-original-blue\" target=\"_blank\">Pt. Reyes Original Blue Cheese\u003c/a>). With a background in technology, Chiarello worked for Apple and several startups earlier in her career, specializing in education and then later branding and storytelling. When she met and married \u003ca href=\"//michaelchiarello.com/\" target=\"_blank\">Chef Michael Chiarello\u003c/a> of Bottega and Coqueta not to mention Food Network fame, she helped him launch \u003ca href=\"http://www.napastyle.com/\" target=\"_blank\">Napa Style\u003c/a>, which markets artisanal food products, along with furniture and kitchenware, and the family converted a piece of fallow land near their Napa home into a sustainable and biodynamic vineyard.\u003c/p>\n\u003cfigure id=\"attachment_86163\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Eileen_Gordon_Chiarello700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Eileen_Gordon_Chiarello700.jpg\" alt=\"Eileen Gordon Chiarello is the force behind Barnraiser. Photo courtesy of Barnraiser.\" width=\"500\" class=\"size-full wp-image-86163\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eileen Gordon Chiarello is the force behind Barnraiser. Photo courtesy of Barnraiser.\u003c/figcaption>\u003c/figure>\n\u003cp>After founding a summer camp for children to learn about where their food comes from, Chiarello felt ready for her next venture: “to celebrate and empower all the innovators who are remaking our food system around the globe.” \u003c/p>\n\u003cp>“There are 41 million Americans who align ourselves with health and sustainability,” she said. “With Barnraiser, we can build the food system the way we want it to be. There are barriers for innovators, but not always big barriers. I love the idea of a lot of people giving a little money. It’s important for us to back the small, medium and large changes together, to help these innovators remake our food system. It doesn’t matter whether someone is moving the needle an inch or a mile, but together, we can all create a big wave of change.”\u003c/p>\n\u003cp>Barnraiser operates on the same model as most crowdfunding platforms, taking a five percent cut if the project gets funded, nothing if it doesn’t, with an additional four to five percent charged for the credit card transaction. Campaigns must be looking to raise at least $2,000. It has hosted about a dozen campaigns so far – carefully curated by Chairello herself -- since its soft launch in April, and plans to open to the public in September.\u003c/p>\n\u003cp>In addition to the Butcher's Guild, some other projects that have been funded include \u003ca href=\"http://foragedfeast.org/about-denver-fruit-harvesting.html\" target=\"_blank\">Foraged Feast\u003c/a>, a Denver-based organization that collects and donates foraged backyard fruit to the needy, organic farming pioneer \u003ca href=\"https://www.barnraiser.us/projects/eureka-help-save-heirloom-fruit-nut-trees-of-california-s-gold-rush\" target=\"_blank\">Amigo Bob Cantisano\u003c/a> who intends to plant a Gold Rush era “mother orchard” of heirloom fruit trees in Nevada City, and \u003ca href=\"http://slowfoodforfastlives.com/\" target=\"_blank\">Slow Food for Fast Lives\u003c/a>, a Bay Area-based healthy energy bar company, part of whose profits go to the \u003ca href=\"http://www.sfmfoodbank.org/\" target=\"_blank\">San Francisco-Marin Food Bank.\u003c/a>\u003c/p>\n\u003cp>Chiarello envisions a wide range of projects on Barnraiser, everything from an entrepreneur creating a new snack to a mom wanting to self-publish a cookbook of healthy kids’ treats to school gardening programs to citizens trying to bring healthy food into their own communities. \u003c/p>\n\u003cp>With one hub for all of these projects, Chiarello’s goal is for someone donating to one cause supporting another venture as well.\u003c/p>\n\u003cp>“If I come on the site to support my child’s school garden, I may see some unexpected discoveries, like a mom trying to market a healthy snack for her kids. Her story might excite me because I’m a mom, too. We’re collecting a cohesive community of people that care about these projects, who are part of a much bigger movement,” she said. “With a specialized approach, you bring in additional partners and money, and grow your audience for what you’re doing.”\u003c/p>\n\u003cp>Additionally, she said, one never knows how someone will find an entry point into caring more about their food.\u003c/p>\n\u003cp>“You cannot predict how someone will get turned on to wanting to know where their food comes from,” she said. “People come to Napa for wine but leave thinking about the seasons or soil, and realizing it’s not just about the wine, so the greater the variety of projects we have, the better opportunity to create a robust community.”\u003c/p>\n\u003cp>Chiarello hopes that as projects like those found on Barnraiser succeed, organic and sustainable can become the norm, not the exception.\u003c/p>\n\u003cp>Calling those who are changing our food system “modern-day heroes,” Chiarello said not only does Barnraiser give them a platform to create change, but it gives consumers a means to “drive what they want and make it happen.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>She concluded, “As much as we read about the bad news of agribusiness, I’m buoyed by the possibilities here.”\u003c/p>\n\n",
"disqusIdentifier": "86134 http://blogs.kqed.org/bayareabites/?p=86134",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/15/barnraiser-hopes-to-change-the-food-system-one-project-at-a-time/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1056,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1411660777,
"excerpt": "Forget about Kickstarter or Indiegogo. Barnraiser allows consumers who are interested in changing the food system back projects that will. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Forget about Kickstarter or Indiegogo. Barnraiser allows consumers who are interested in changing the food system back projects that will. ",
"title": "Barnraiser Hopes to Change the Food System, One Project at a Time | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Barnraiser Hopes to Change the Food System, One Project at a Time",
"datePublished": "2014-08-15T07:11:26-07:00",
"dateModified": "2014-09-25T08:59:37-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "barnraiser-hopes-to-change-the-food-system-one-project-at-a-time",
"status": "publish",
"path": "/bayareabites/86134/barnraiser-hopes-to-change-the-food-system-one-project-at-a-time",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86165\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barnraiser-screenshot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/barnraiser-screenshot1000.jpg\" alt=\"Barnraiser is a new crowdsourcing platform for sustainable food.\" width=\"1000\" height=\"806\" class=\"size-full wp-image-86165\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barnraiser is a new crowdsourcing platform for sustainable food.\u003c/figcaption>\u003c/figure>\n\u003cp>Four years ago, Marissa Guggiana and Tia Harrison founded \u003ca href=\"http://www.thebutchersguild.org/\" target=\"_blank\">The Butcher’s Guild\u003c/a>, a network of artisanal butchers dedicated to supplying conscientious consumers’ growing demand for humanely-raised meat. But like any young organization, they had big ideas without a budget to match.\u003c/p>\n\u003cp>Growing in membership, they hoped to hold their third national conference this fall called \u003ca href=\"http://www.thebutchersguild.org/bg-conference-2014/\" target=\"_blank\">“The Future of Meat: Third Annual Butchers’ Guild Conference and Industry Summit,”\u003c/a> and provide scholarships for those who needed them. They were brainstorming an app that would help butchers increase profitability on whole animal butchery. They wanted to become a non-profit organization. And they wanted to create regional chapters, making it easier for members to be in contact with those in their area.\u003c/p>\n\u003cfigure id=\"attachment_86166\" class=\"wp-caption aligncenter\" style=\"max-width: 441px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild-2.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild-2.png\" alt=\"Tia Harrison, left, and Marissa Guggiana of The Butcher's Guild, used Barnraiser successfully to raise over $12,000. Photo courtesy of Barnraiser.\" width=\"441\" height=\"612\" class=\"size-full wp-image-86166\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tia Harrison, left, and Marissa Guggiana of The Butcher's Guild, used Barnraiser successfully to raise over $12,000. Photo courtesy of Barnraiser.\u003c/figcaption>\u003c/figure>\n\u003cp>They estimated they needed at least $8,000 to take them to the next level. Rather than \u003ca href=\"https://www.indiegogo.com/\" target=\"_blank\">Indiegogo\u003c/a> or \u003ca href=\"https://www.kickstarter.com/\" target=\"_blank\">Kickstarter\u003c/a>, the most popular and well-known crowdfunding platforms, they used \u003ca href=\"https://www.barnraiser.us/\" target=\"_blank\">Barnraiser\u003c/a>, a San Francisco and Napa-based startup, dedicated solely to transforming the food system, one project at a time.\u003c/p>\n\u003cfigure id=\"attachment_86167\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Barnraiser-Butchers-Guild.png\" alt=\"The Butcher's Guild celebrates whole animal butchery. Photo courtesy of Barnraiser.\" width=\"500\" class=\"size-full wp-image-86167\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Butcher's Guild celebrates whole animal butchery. Photo courtesy of Barnraiser.\u003c/figcaption>\u003c/figure>\n\u003cp>The Butcher’s Guild surpassed their goal by over 50 percent, raising over $12,000. The additional funds will go toward developing a training program for new butchers.\u003c/p>\n\u003cp>“Our experience with Barnraiser was stellar,” said Guggiana. “There was so much feedback and openness with their contacts and ideas. It really felt like collaboration more than a platform.”\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>Barnraiser is the brainchild of Eileen Gordon Chiarello, who though raised in Northern Virginia, spent summers in the Bay Area (her mother is from Petaluma, and an aunt married into the Giacomini family, who now makes \u003ca href=\"https://www.pointreyescheese.com/point-reyes-original-blue\" target=\"_blank\">Pt. Reyes Original Blue Cheese\u003c/a>). With a background in technology, Chiarello worked for Apple and several startups earlier in her career, specializing in education and then later branding and storytelling. When she met and married \u003ca href=\"//michaelchiarello.com/\" target=\"_blank\">Chef Michael Chiarello\u003c/a> of Bottega and Coqueta not to mention Food Network fame, she helped him launch \u003ca href=\"http://www.napastyle.com/\" target=\"_blank\">Napa Style\u003c/a>, which markets artisanal food products, along with furniture and kitchenware, and the family converted a piece of fallow land near their Napa home into a sustainable and biodynamic vineyard.\u003c/p>\n\u003cfigure id=\"attachment_86163\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Eileen_Gordon_Chiarello700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Eileen_Gordon_Chiarello700.jpg\" alt=\"Eileen Gordon Chiarello is the force behind Barnraiser. Photo courtesy of Barnraiser.\" width=\"500\" class=\"size-full wp-image-86163\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eileen Gordon Chiarello is the force behind Barnraiser. Photo courtesy of Barnraiser.\u003c/figcaption>\u003c/figure>\n\u003cp>After founding a summer camp for children to learn about where their food comes from, Chiarello felt ready for her next venture: “to celebrate and empower all the innovators who are remaking our food system around the globe.” \u003c/p>\n\u003cp>“There are 41 million Americans who align ourselves with health and sustainability,” she said. “With Barnraiser, we can build the food system the way we want it to be. There are barriers for innovators, but not always big barriers. I love the idea of a lot of people giving a little money. It’s important for us to back the small, medium and large changes together, to help these innovators remake our food system. It doesn’t matter whether someone is moving the needle an inch or a mile, but together, we can all create a big wave of change.”\u003c/p>\n\u003cp>Barnraiser operates on the same model as most crowdfunding platforms, taking a five percent cut if the project gets funded, nothing if it doesn’t, with an additional four to five percent charged for the credit card transaction. Campaigns must be looking to raise at least $2,000. It has hosted about a dozen campaigns so far – carefully curated by Chairello herself -- since its soft launch in April, and plans to open to the public in September.\u003c/p>\n\u003cp>In addition to the Butcher's Guild, some other projects that have been funded include \u003ca href=\"http://foragedfeast.org/about-denver-fruit-harvesting.html\" target=\"_blank\">Foraged Feast\u003c/a>, a Denver-based organization that collects and donates foraged backyard fruit to the needy, organic farming pioneer \u003ca href=\"https://www.barnraiser.us/projects/eureka-help-save-heirloom-fruit-nut-trees-of-california-s-gold-rush\" target=\"_blank\">Amigo Bob Cantisano\u003c/a> who intends to plant a Gold Rush era “mother orchard” of heirloom fruit trees in Nevada City, and \u003ca href=\"http://slowfoodforfastlives.com/\" target=\"_blank\">Slow Food for Fast Lives\u003c/a>, a Bay Area-based healthy energy bar company, part of whose profits go to the \u003ca href=\"http://www.sfmfoodbank.org/\" target=\"_blank\">San Francisco-Marin Food Bank.\u003c/a>\u003c/p>\n\u003cp>Chiarello envisions a wide range of projects on Barnraiser, everything from an entrepreneur creating a new snack to a mom wanting to self-publish a cookbook of healthy kids’ treats to school gardening programs to citizens trying to bring healthy food into their own communities. \u003c/p>\n\u003cp>With one hub for all of these projects, Chiarello’s goal is for someone donating to one cause supporting another venture as well.\u003c/p>\n\u003cp>“If I come on the site to support my child’s school garden, I may see some unexpected discoveries, like a mom trying to market a healthy snack for her kids. Her story might excite me because I’m a mom, too. We’re collecting a cohesive community of people that care about these projects, who are part of a much bigger movement,” she said. “With a specialized approach, you bring in additional partners and money, and grow your audience for what you’re doing.”\u003c/p>\n\u003cp>Additionally, she said, one never knows how someone will find an entry point into caring more about their food.\u003c/p>\n\u003cp>“You cannot predict how someone will get turned on to wanting to know where their food comes from,” she said. “People come to Napa for wine but leave thinking about the seasons or soil, and realizing it’s not just about the wine, so the greater the variety of projects we have, the better opportunity to create a robust community.”\u003c/p>\n\u003cp>Chiarello hopes that as projects like those found on Barnraiser succeed, organic and sustainable can become the norm, not the exception.\u003c/p>\n\u003cp>Calling those who are changing our food system “modern-day heroes,” Chiarello said not only does Barnraiser give them a platform to create change, but it gives consumers a means to “drive what they want and make it happen.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>She concluded, “As much as we read about the bad news of agribusiness, I’m buoyed by the possibilities here.”\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/86134/barnraiser-hopes-to-change-the-food-system-one-project-at-a-time",
"authors": [
"5567"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_2035",
"bayareabites_60"
],
"tags": [
"bayareabites_13699",
"bayareabites_13700",
"bayareabites_12486",
"bayareabites_12485",
"bayareabites_10344"
],
"featImg": "bayareabites_86164",
"label": "bayareabites"
},
"bayareabites_85537": {
"type": "posts",
"id": "bayareabites_85537",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "85537",
"score": null,
"sort": [
1408033882000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1408033882,
"format": "aside",
"disqusTitle": "Meet Miss Arepita: A Taste of Venezuela in North Oakland",
"title": "Meet Miss Arepita: A Taste of Venezuela in North Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa6.jpg\" alt=\"and Carolina Abolio\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Milena Mata with Carolina Abolio, owner of Miss Arepita / Arepa Mobile. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>I had the pleasure of meeting Carolina Abolio, the founder of \u003ca href=\"https://www.facebook.com/pages/Miss-Arepita-Arepa-Mobile/256816064510034\" target=\"_blank\">Miss Arepita / Arepa Mobile\u003c/a>, when she recently catered a meal for several \u003ca href=\"http://blogs.kqed.org/science/\" target=\"_blank\">KQED Science\u003c/a> producers. After sampling the array of delicious arepas she prepared for the staff, I wanted to know more about her burgeoning business and these savory Venezuelan flatbreads.\u003c/p>\n\u003cfigure id=\"attachment_85605\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/areperia-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/areperia-2-190x190.jpg\" alt=\"Arepera in Caracas, Venezuela. Photo: Carolina Abolio\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-85605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Arepera in Caracas, Venezuela. Photo: Carolina Abolio\u003c/figcaption>\u003c/figure>\n\u003cp>\"You really can’t go too far in Venezuela without running into an \u003cem>arepa\u003c/em>,\" said Abolio via email. \"They are sold at \u003cem>areperas\u003c/em> everywhere throughout the country and given the countless ways it can be prepared, there is really an \u003cem>arepa\u003c/em> for everyone.\"\u003c/p>\n\u003cp>\"The \u003cem>arepa\u003c/em> is made of maize flour, grown by the natives in small indigenous villages. It was made from moistened maize, ground between stones to produce pliable dough. Later they were formed into discs and heated to a high temperature on earthenware tiles called \"\u003cem>aripos\u003c/em>,\" hence the name. \u003cem>Arepas\u003c/em> have always been the traditional breakfast food for most Venezuelan families. They are our \"daily bread,\" as they replace almost completely the use of wheat bread.\u003c/p>\n\u003cp>Our \u003cem>arepas\u003c/em> are handmade, gluten-free, grilled pockets of corn meal that are crunchy on the outside and moist on the inside. Then they're stuffed with cooked meats, cheeses or sautéed locally grown veggies.\"\u003c/p>\n\u003cfigure id=\"attachment_85604\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/10373115_256913027833671_5967759281568584936_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/10373115_256913027833671_5967759281568584936_o-1024x818.jpg\" alt=\"Carne Mechada Arepa\" width=\"1024\" height=\"818\" class=\"size-large wp-image-85604\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne Mechada Arepa. Photo: Hugh Lovell\u003c/figcaption>\u003c/figure>\n\u003cp>While Abolio doesn't have a professional background in the culinary arts -- she obtained a degree in civil engineering -- \"I learned with my family how food created strong bridges between communities. Growing up in Venezuela, in an Italian home, good food was always the central part of our tradition. Everything revolved around the kitchen table which always had warm and delicious treats to offer to everyone who rang the doorbell.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I moved to Boston, I realized how handy all those days cooking with my sister Judith and listening to the stories about our family helped me on my homesick days to reproduce those flavors and smells that I missed so much. In the last 8 years, that passion for collecting, reproducing and sharing those traditional flavors and the stories attached to those flavors from my hometown have become stronger.\"\u003c/p>\n\u003cp>Based in the city of Oakland, Abolio was drawn there as \"it's listed among the top cities in the country for sustainability practice. The food scene is booming because of those food artisans and creators that are moving here from all over the word.\"\u003c/p>\n\u003cfigure id=\"attachment_85623\" class=\"wp-caption alignright\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/market-217x290.jpg\" width=\"217\" height=\"290\" class=\"size-medium wp-image-85623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Miss Arepita\" and customer Nancy Warren at the Phat Beets Produce Farmers' Market in North Oakland. Photo courtesy of Carolina Abolio\u003c/figcaption>\u003c/figure>\n\u003cp>She's also supported by \u003ca href=\"http://www.phatbeetsproduce.org/\" target=\"_blank\">Phat Beets Produce\u003c/a>, \"a food justice collective. The collective was started in North Oakland in 2007 as a guerrilla produce stand in a local park. It was started as a means to close the gap between small farmers of color that lack market outlets and urban communities that lack access to healthy, affordable and culturally-appropriate food.\u003c/p>\n\u003cp>I prepare the arepas in a commercial kitchen subsidized by Phat Beets Produce. The goal of their \u003ca href=\"http://www.phatbeetsproduce.org/incubator-kitchen/\" target=\"_blank\">incubator kitchen\u003c/a> program is to train and support Oakland residents to become successful entrepreneurs in food ventures.\" \u003c/p>\n\u003cp>Abolio then sells her food at \"this little neighborhood farmers' market [\u003ca href=\"http://www.phatbeetsproduce.org/farmers-markets/north-oakland-arlington-medical-center/\" target=\"_blank\">on Grace and Lowell Streets\u003c/a>]. It's a place for neighbors to be neighborly on Saturday mornings until 2pm. It's not big, but it rules. We also offer lunch delivery to your office or home for 20 people or more. We call it \"\u003cem>La Lonchera\u003c/em>\" and it features our traditional \u003cem>arepas\u003c/em> prepared on site.\"\u003c/p>\n\u003cp>Here's a run down of Miss Arepita's offerings, as described by Abolio:\u003c/p>\n\u003cp>\u003cem>Pabellon\u003c/em>: \"A traditional dish from Venezuela that includes plantains, meat, beans and rice served on a plate. At some point, the rice was traded for white cheese and was placed inside an \u003cem>arepa\u003c/em>.\"\u003c/p>\n\u003cp>\u003cem>Pata Pata\u003c/em>: \"Black beans, plantains and white cheese. This \u003cem>arepa\u003c/em> was created in honor of \u003ca href=\"http://en.wikipedia.org/wiki/Miriam_Makeba\" target=\"_blank\">Miriam Makeba\u003c/a>, famous for the song \"Pata Pata.\"\u003c/p>\n\u003cfigure id=\"attachment_85596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa3.jpg\" alt=\"Pata Pata Arepa\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pata Pata Arepa. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Reina Pepiada\u003c/em>: \"Chicken salad with avocado. When Venezuela won the first “Miss World,” this \u003cem>arepa\u003c/em> was created in her honor. The recipe that I use has a twist that I borrowed from my cousin Jenny. This recipe inspires the taste of Christmas year-round.\"\u003c/p>\n\u003cfigure id=\"attachment_85595\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa2.jpg\" alt=\"Reina Pepiada Arepa\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reina Pepiada Arepa. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Veggie Calypso:\u003c/em> \"My own recipe. We make it using seasonal veggies from the farmers' market. It changes weekly.\"\u003c/p>\n\u003cp>\u003cem>Carne Mechada\u003c/em>: \"Shredded beef in a red sauce with plantains.\"\u003c/p>\n\u003cp>\"We also prepared our own \u003cem>salsas\u003c/em>, such as \u003cem>guasacaca\u003c/em> (a green sauce that's great for drizzling over arepas and is our own recipe) and \u003cem>salsa picante\u003c/em>, a hot sauce.\"\u003c/p>\n\u003cfigure id=\"attachment_85598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa5.jpg\" alt=\"Guasacaca and Salsa Picante\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guasacaca and Salsa Picante. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\"\u003cem>Papelón con limón\u003c/em> is a refreshing Venezuelan beverage, made with \u003cem>papelón\u003c/em> (raw, hardened sugar cane juice), water and usually lime or lemon juice.\"\u003c/p>\n\u003cfigure id=\"attachment_85597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa4.jpg\" alt=\"Papelón con limón\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Papelón con limón. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>What's next for Miss Arepita? \"At the moment, [our plan for a food] truck is still in the 'blueprints' stage. My goal in the next couple of years is to introduce the \u003cem>arepa\u003c/em> culture to our East Bay community one \u003cem>arepa\u003c/em> at a time and the truck will follow.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Find out more about Miss Arepita / Arepita Mobile at her \u003ca href=\"https://www.facebook.com/pages/Miss-Arepita-Arepa-Mobile/256816064510034\" target=\"_blank\">Facebook page\u003c/a>. \u003c/p>\n\n",
"disqusIdentifier": "85537 http://blogs.kqed.org/bayareabites/?p=85537",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/14/meet-miss-arepita-a-taste-of-venezuela-in-north-oakland/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 904,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1408112122,
"excerpt": "Carolino Abolio of Miss Arepita / Arepa Mobile discusses her burgeoning North Oakland business and her signature savory Venezuelan flatbreads. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Carolino Abolio of Miss Arepita / Arepa Mobile discusses her burgeoning North Oakland business and her signature savory Venezuelan flatbreads. ",
"title": "Meet Miss Arepita: A Taste of Venezuela in North Oakland | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Meet Miss Arepita: A Taste of Venezuela in North Oakland",
"datePublished": "2014-08-14T09:31:22-07:00",
"dateModified": "2014-08-15T07:15:22-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "meet-miss-arepita-a-taste-of-venezuela-in-north-oakland",
"status": "publish",
"path": "/bayareabites/85537/meet-miss-arepita-a-taste-of-venezuela-in-north-oakland",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa6.jpg\" alt=\"and Carolina Abolio\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Milena Mata with Carolina Abolio, owner of Miss Arepita / Arepa Mobile. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>I had the pleasure of meeting Carolina Abolio, the founder of \u003ca href=\"https://www.facebook.com/pages/Miss-Arepita-Arepa-Mobile/256816064510034\" target=\"_blank\">Miss Arepita / Arepa Mobile\u003c/a>, when she recently catered a meal for several \u003ca href=\"http://blogs.kqed.org/science/\" target=\"_blank\">KQED Science\u003c/a> producers. After sampling the array of delicious arepas she prepared for the staff, I wanted to know more about her burgeoning business and these savory Venezuelan flatbreads.\u003c/p>\n\u003cfigure id=\"attachment_85605\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/areperia-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/areperia-2-190x190.jpg\" alt=\"Arepera in Caracas, Venezuela. Photo: Carolina Abolio\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-85605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Arepera in Caracas, Venezuela. Photo: Carolina Abolio\u003c/figcaption>\u003c/figure>\n\u003cp>\"You really can’t go too far in Venezuela without running into an \u003cem>arepa\u003c/em>,\" said Abolio via email. \"They are sold at \u003cem>areperas\u003c/em> everywhere throughout the country and given the countless ways it can be prepared, there is really an \u003cem>arepa\u003c/em> for everyone.\"\u003c/p>\n\u003cp>\"The \u003cem>arepa\u003c/em> is made of maize flour, grown by the natives in small indigenous villages. It was made from moistened maize, ground between stones to produce pliable dough. Later they were formed into discs and heated to a high temperature on earthenware tiles called \"\u003cem>aripos\u003c/em>,\" hence the name. \u003cem>Arepas\u003c/em> have always been the traditional breakfast food for most Venezuelan families. They are our \"daily bread,\" as they replace almost completely the use of wheat bread.\u003c/p>\n\u003cp>Our \u003cem>arepas\u003c/em> are handmade, gluten-free, grilled pockets of corn meal that are crunchy on the outside and moist on the inside. Then they're stuffed with cooked meats, cheeses or sautéed locally grown veggies.\"\u003c/p>\n\u003cfigure id=\"attachment_85604\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/10373115_256913027833671_5967759281568584936_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/10373115_256913027833671_5967759281568584936_o-1024x818.jpg\" alt=\"Carne Mechada Arepa\" width=\"1024\" height=\"818\" class=\"size-large wp-image-85604\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne Mechada Arepa. Photo: Hugh Lovell\u003c/figcaption>\u003c/figure>\n\u003cp>While Abolio doesn't have a professional background in the culinary arts -- she obtained a degree in civil engineering -- \"I learned with my family how food created strong bridges between communities. Growing up in Venezuela, in an Italian home, good food was always the central part of our tradition. Everything revolved around the kitchen table which always had warm and delicious treats to offer to everyone who rang the doorbell.\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>When I moved to Boston, I realized how handy all those days cooking with my sister Judith and listening to the stories about our family helped me on my homesick days to reproduce those flavors and smells that I missed so much. In the last 8 years, that passion for collecting, reproducing and sharing those traditional flavors and the stories attached to those flavors from my hometown have become stronger.\"\u003c/p>\n\u003cp>Based in the city of Oakland, Abolio was drawn there as \"it's listed among the top cities in the country for sustainability practice. The food scene is booming because of those food artisans and creators that are moving here from all over the word.\"\u003c/p>\n\u003cfigure id=\"attachment_85623\" class=\"wp-caption alignright\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/market-217x290.jpg\" width=\"217\" height=\"290\" class=\"size-medium wp-image-85623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Miss Arepita\" and customer Nancy Warren at the Phat Beets Produce Farmers' Market in North Oakland. Photo courtesy of Carolina Abolio\u003c/figcaption>\u003c/figure>\n\u003cp>She's also supported by \u003ca href=\"http://www.phatbeetsproduce.org/\" target=\"_blank\">Phat Beets Produce\u003c/a>, \"a food justice collective. The collective was started in North Oakland in 2007 as a guerrilla produce stand in a local park. It was started as a means to close the gap between small farmers of color that lack market outlets and urban communities that lack access to healthy, affordable and culturally-appropriate food.\u003c/p>\n\u003cp>I prepare the arepas in a commercial kitchen subsidized by Phat Beets Produce. The goal of their \u003ca href=\"http://www.phatbeetsproduce.org/incubator-kitchen/\" target=\"_blank\">incubator kitchen\u003c/a> program is to train and support Oakland residents to become successful entrepreneurs in food ventures.\" \u003c/p>\n\u003cp>Abolio then sells her food at \"this little neighborhood farmers' market [\u003ca href=\"http://www.phatbeetsproduce.org/farmers-markets/north-oakland-arlington-medical-center/\" target=\"_blank\">on Grace and Lowell Streets\u003c/a>]. It's a place for neighbors to be neighborly on Saturday mornings until 2pm. It's not big, but it rules. We also offer lunch delivery to your office or home for 20 people or more. We call it \"\u003cem>La Lonchera\u003c/em>\" and it features our traditional \u003cem>arepas\u003c/em> prepared on site.\"\u003c/p>\n\u003cp>Here's a run down of Miss Arepita's offerings, as described by Abolio:\u003c/p>\n\u003cp>\u003cem>Pabellon\u003c/em>: \"A traditional dish from Venezuela that includes plantains, meat, beans and rice served on a plate. At some point, the rice was traded for white cheese and was placed inside an \u003cem>arepa\u003c/em>.\"\u003c/p>\n\u003cp>\u003cem>Pata Pata\u003c/em>: \"Black beans, plantains and white cheese. This \u003cem>arepa\u003c/em> was created in honor of \u003ca href=\"http://en.wikipedia.org/wiki/Miriam_Makeba\" target=\"_blank\">Miriam Makeba\u003c/a>, famous for the song \"Pata Pata.\"\u003c/p>\n\u003cfigure id=\"attachment_85596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa3.jpg\" alt=\"Pata Pata Arepa\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pata Pata Arepa. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Reina Pepiada\u003c/em>: \"Chicken salad with avocado. When Venezuela won the first “Miss World,” this \u003cem>arepa\u003c/em> was created in her honor. The recipe that I use has a twist that I borrowed from my cousin Jenny. This recipe inspires the taste of Christmas year-round.\"\u003c/p>\n\u003cfigure id=\"attachment_85595\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa2.jpg\" alt=\"Reina Pepiada Arepa\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reina Pepiada Arepa. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Veggie Calypso:\u003c/em> \"My own recipe. We make it using seasonal veggies from the farmers' market. It changes weekly.\"\u003c/p>\n\u003cp>\u003cem>Carne Mechada\u003c/em>: \"Shredded beef in a red sauce with plantains.\"\u003c/p>\n\u003cp>\"We also prepared our own \u003cem>salsas\u003c/em>, such as \u003cem>guasacaca\u003c/em> (a green sauce that's great for drizzling over arepas and is our own recipe) and \u003cem>salsa picante\u003c/em>, a hot sauce.\"\u003c/p>\n\u003cfigure id=\"attachment_85598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa5.jpg\" alt=\"Guasacaca and Salsa Picante\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guasacaca and Salsa Picante. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>\"\u003cem>Papelón con limón\u003c/em> is a refreshing Venezuelan beverage, made with \u003cem>papelón\u003c/em> (raw, hardened sugar cane juice), water and usually lime or lemon juice.\"\u003c/p>\n\u003cfigure id=\"attachment_85597\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa4.jpg\" alt=\"Papelón con limón\" width=\"1000\" height=\"561\" class=\"size-full wp-image-85597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Papelón con limón. Photo: Jenny Oh/KQED\u003c/figcaption>\u003c/figure>\n\u003cp>What's next for Miss Arepita? \"At the moment, [our plan for a food] truck is still in the 'blueprints' stage. My goal in the next couple of years is to introduce the \u003cem>arepa\u003c/em> culture to our East Bay community one \u003cem>arepa\u003c/em> at a time and the truck will follow.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Find out more about Miss Arepita / Arepita Mobile at her \u003ca href=\"https://www.facebook.com/pages/Miss-Arepita-Arepa-Mobile/256816064510034\" target=\"_blank\">Facebook page\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/85537/meet-miss-arepita-a-taste-of-venezuela-in-north-oakland",
"authors": [
"2100"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_8770",
"bayareabites_95",
"bayareabites_2554",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_2035",
"bayareabites_181"
],
"tags": [
"bayareabites_2199",
"bayareabites_13653",
"bayareabites_13657",
"bayareabites_2722",
"bayareabites_13656",
"bayareabites_13652",
"bayareabites_13654",
"bayareabites_8707",
"bayareabites_13658"
],
"featImg": "bayareabites_85628",
"label": "bayareabites"
},
"bayareabites_85921": {
"type": "posts",
"id": "bayareabites_85921",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "85921",
"score": null,
"sort": [
1407887004000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1407887004,
"format": "aside",
"disqusTitle": "Outside Lands 2014 Photos + Video: Haim Hair, Big Freedia's Bouncing Beignets, Macklemore Proposal",
"title": "Outside Lands 2014 Photos + Video: Haim Hair, Big Freedia's Bouncing Beignets, Macklemore Proposal",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>This weekend's \u003ca href=\"http://www.sfoutsidelands.com/home/\" target=\"_blank\">Outside Lands\u003c/a> festival in San Francisco's Golden Gate Park was a whirlwind of overstimulation. Quality hand-held food & drink offerings from local restaurants and vendors trended towards \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/\" target=\"_blank\">\u003cstrong>pork indulgence and chocolate obsession\u003c/strong>\u003c/a>. The new \u003ca href=\"http://www.sfoutsidelands.com/gastromagic/\" target=\"_blank\">GastroMagic\u003c/a> stage further enhanced the mashup of food and performance that is so characteristic of Bay Area culture. Between \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/\" target=\"_blank\">meals\u003c/a> there was music. Here is a collection of memorable moments from the festivities. \u003c/p>\n\u003cp>\u003cstrong>All photos and video by Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_85953\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/este-haim-hair1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/este-haim-hair1000.jpg\" alt=\"Serious hair flipping from Este Haim. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serious hair flipping accompanying bass face from Este Haim.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/danielle-haim1000guitar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/danielle-haim1000guitar.jpg\" alt=\"Danielle Haim from Haim. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle Haim from Haim.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/haim-sisters10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/haim-sisters10001.jpg\" alt=\"Danielle and Este Haim. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle and Este Haim.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85925\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/happy-people1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/happy-people1000.jpg\" alt=\"Festive Happy People at Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Festive Happy People at Outside Lands.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85933\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia10001.jpg\" alt='Big Freedia \"Queen of Bounce\" at the Beignets & Bounce Brunch. Photo: Wendy Goodfriend' width=\"1000\" height=\"667\" class=\"size-full wp-image-85933\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Freedia \"Queen of Bounce\" at the Beignets & Bounce Brunch.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85934\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000a.jpg\" alt=\"Big Freedia performs at GastroMagic. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Freedia call and response performance at GastroMagic.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Warning: Explicit material contains graphic twerking\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=QhJaf0MXvLs]\u003c/p>\n\u003cfigure id=\"attachment_85932\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia-fans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia-fans1000.jpg\" alt=\"Watching Big Freedia Beignets & Bounce Brunch. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85932\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watching Big Freedia Beignets & Bounce Brunch.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85985\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/macklemore-point1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/macklemore-point1000.jpg\" alt=\"Macklemore initiates the on stage marriage proposal. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85985\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macklemore initiates the on stage marriage proposal.\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"86004,86037,86036,86005,86006,86002,86007,85986\"]\u003c/p>\n\u003cfigure id=\"attachment_85990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mary-lambert1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mary-lambert1000.jpg\" alt='Mary Lambert sings \"Same Love\".' width=\"1000\" height=\"667\" class=\"size-full wp-image-85990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mary Lambert sings \"Same Love.\"\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85969\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grouplove1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grouplove1000c.jpg\" alt=\"Hannah Hooper from Grouplove. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hannah Hooper from Grouplove.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/singer-winelands.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/singer-winelands.jpg\" alt=\"Singer at Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-86012\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_85971\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guy-lawrence-disclosure1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guy-lawrence-disclosure1000.jpg\" alt=\"Guy Lawrence from Disclosure. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85971\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guy Lawrence from Disclosure.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dumdumgirl1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dumdumgirl1000.jpg\" alt=\"Jules from the Dum Dum Girls. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1031\" class=\"size-full wp-image-86119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jules from the Dum Dum Girls.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86016\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/smoking1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/smoking1000.jpg\" alt=\"Smoking a cigarette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smoking a cigarette.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pot-flag1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pot-flag1000.jpg\" alt=\"United States of Marijuana. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">United States of Marijuana.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/none-of-your-biz1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/none-of-your-biz1000.jpg\" alt=\"24 Bottles of None of Your Fucking Business at Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">24 Bottles of None of Your Fucking Business at Hell Brew Revue.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85957\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/flotsam-band-fans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/flotsam-band-fans1000.jpg\" alt=\"Slim Jenkins at Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slim Jenkins at Hell Brew Revue.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86010\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sculpture1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sculpture1000a.jpg\" alt=\"Climbable sculptures by Eos Montana - perfect for texting. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Climbable sculptures by Eos Montana - perfect for texting.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Warning: Explicit material contains graphic language.\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=qMHgKyi8B-E]\u003c/p>\n\u003cfigure id=\"attachment_86108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/audience1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/audience1000.jpg\" alt=\"The crowd for Duck Sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The crowd for Duck Sauce.\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "85921 http://blogs.kqed.org/bayareabites/?p=85921",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/12/outside-lands-2014-photos-video-haim-hair-big-freedias-bouncing-beignets-macklemore-proposal/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 235,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1411660828,
"excerpt": "This weekend’s Outside Lands festival in San Francisco’s Golden Gate Park was a whirlwind of overstimulation. The new GastroMagic stage further enhanced the mashup of food and performance that is so characteristic of Bay Area culture. Between meals there was music. Here is a collection of memorable moments from the festivities.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This weekend’s Outside Lands festival in San Francisco’s Golden Gate Park was a whirlwind of overstimulation. The new GastroMagic stage further enhanced the mashup of food and performance that is so characteristic of Bay Area culture. Between meals there was music. Here is a collection of memorable moments from the festivities.",
"title": "Outside Lands 2014 Photos + Video: Haim Hair, Big Freedia's Bouncing Beignets, Macklemore Proposal | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Outside Lands 2014 Photos + Video: Haim Hair, Big Freedia's Bouncing Beignets, Macklemore Proposal",
"datePublished": "2014-08-12T16:43:24-07:00",
"dateModified": "2014-09-25T09:00:28-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "outside-lands-2014-photos-video-haim-hair-big-freedias-bouncing-beignets-macklemore-proposal",
"status": "publish",
"path": "/bayareabites/85921/outside-lands-2014-photos-video-haim-hair-big-freedias-bouncing-beignets-macklemore-proposal",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This weekend's \u003ca href=\"http://www.sfoutsidelands.com/home/\" target=\"_blank\">Outside Lands\u003c/a> festival in San Francisco's Golden Gate Park was a whirlwind of overstimulation. Quality hand-held food & drink offerings from local restaurants and vendors trended towards \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/\" target=\"_blank\">\u003cstrong>pork indulgence and chocolate obsession\u003c/strong>\u003c/a>. The new \u003ca href=\"http://www.sfoutsidelands.com/gastromagic/\" target=\"_blank\">GastroMagic\u003c/a> stage further enhanced the mashup of food and performance that is so characteristic of Bay Area culture. Between \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/\" target=\"_blank\">meals\u003c/a> there was music. Here is a collection of memorable moments from the festivities. \u003c/p>\n\u003cp>\u003cstrong>All photos and video by Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_85953\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/este-haim-hair1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/este-haim-hair1000.jpg\" alt=\"Serious hair flipping from Este Haim. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Serious hair flipping accompanying bass face from Este Haim.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/danielle-haim1000guitar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/danielle-haim1000guitar.jpg\" alt=\"Danielle Haim from Haim. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle Haim from Haim.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/haim-sisters10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/haim-sisters10001.jpg\" alt=\"Danielle and Este Haim. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle and Este Haim.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85925\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/happy-people1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/happy-people1000.jpg\" alt=\"Festive Happy People at Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Festive Happy People at Outside Lands.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85933\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia10001.jpg\" alt='Big Freedia \"Queen of Bounce\" at the Beignets & Bounce Brunch. Photo: Wendy Goodfriend' width=\"1000\" height=\"667\" class=\"size-full wp-image-85933\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Freedia \"Queen of Bounce\" at the Beignets & Bounce Brunch.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85934\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000a.jpg\" alt=\"Big Freedia performs at GastroMagic. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Freedia call and response performance at GastroMagic.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Warning: Explicit material contains graphic twerking\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/QhJaf0MXvLs'\n title='//www.youtube.com/embed/QhJaf0MXvLs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_85932\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia-fans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia-fans1000.jpg\" alt=\"Watching Big Freedia Beignets & Bounce Brunch. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85932\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watching Big Freedia Beignets & Bounce Brunch.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85985\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/macklemore-point1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/macklemore-point1000.jpg\" alt=\"Macklemore initiates the on stage marriage proposal. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85985\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macklemore initiates the on stage marriage proposal.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "86004,86037,86036,86005,86006,86002,86007,85986",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_85990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mary-lambert1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mary-lambert1000.jpg\" alt='Mary Lambert sings \"Same Love\".' width=\"1000\" height=\"667\" class=\"size-full wp-image-85990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mary Lambert sings \"Same Love.\"\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85969\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grouplove1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/grouplove1000c.jpg\" alt=\"Hannah Hooper from Grouplove. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hannah Hooper from Grouplove.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/singer-winelands.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/singer-winelands.jpg\" alt=\"Singer at Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-86012\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_85971\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guy-lawrence-disclosure1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guy-lawrence-disclosure1000.jpg\" alt=\"Guy Lawrence from Disclosure. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85971\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guy Lawrence from Disclosure.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dumdumgirl1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dumdumgirl1000.jpg\" alt=\"Jules from the Dum Dum Girls. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1031\" class=\"size-full wp-image-86119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jules from the Dum Dum Girls.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86016\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/smoking1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/smoking1000.jpg\" alt=\"Smoking a cigarette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86016\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smoking a cigarette.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pot-flag1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pot-flag1000.jpg\" alt=\"United States of Marijuana. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">United States of Marijuana.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/none-of-your-biz1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/none-of-your-biz1000.jpg\" alt=\"24 Bottles of None of Your Fucking Business at Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">24 Bottles of None of Your Fucking Business at Hell Brew Revue.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85957\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/flotsam-band-fans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/flotsam-band-fans1000.jpg\" alt=\"Slim Jenkins at Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85957\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slim Jenkins at Hell Brew Revue.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_86010\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sculpture1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/sculpture1000a.jpg\" alt=\"Climbable sculptures by Eos Montana - perfect for texting. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86010\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Climbable sculptures by Eos Montana - perfect for texting.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Warning: Explicit material contains graphic language.\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/qMHgKyi8B-E'\n title='//www.youtube.com/embed/qMHgKyi8B-E'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_86108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/audience1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/audience1000.jpg\" alt=\"The crowd for Duck Sauce. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-86108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The crowd for Duck Sauce.\u003c/figcaption>\u003c/figure>\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/85921/outside-lands-2014-photos-video-haim-hair-big-freedias-bouncing-beignets-macklemore-proposal",
"authors": [
"5014"
],
"categories": [
"bayareabites_752",
"bayareabites_50",
"bayareabites_11028",
"bayareabites_2407",
"bayareabites_10851",
"bayareabites_1593"
],
"tags": [
"bayareabites_13675",
"bayareabites_13679",
"bayareabites_13683",
"bayareabites_2329",
"bayareabites_13680",
"bayareabites_2599"
],
"featImg": "bayareabites_85952",
"label": "bayareabites"
},
"bayareabites_85813": {
"type": "posts",
"id": "bayareabites_85813",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "85813",
"score": null,
"sort": [
1407725648000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1407725648,
"format": "aside",
"disqusTitle": "From Bacon to Bounce: Twerking and Pigging out at Outside Lands",
"title": "From Bacon to Bounce: Twerking and Pigging out at Outside Lands",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85825\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/baconflight1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/baconflight1000a.jpg\" alt=\"Bacon Land vendor showcases Bacon Flight. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Land vendor showcases Bacon Flight. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Swine isn’t usually my thing. Although I’ve been known to nibble on a side of bacon at a diner, that’s usually the extent of it. But at this year’s Outside Lands where vendors offer an endless parade of tantalizing pork creations, I couldn’t pass up the opportunity to dive in and explore this nationwide food trend in all its creative glory. From flights of bacon, to Filipino pork burritos, to chicharrones described as “puffy pork magic,” it’s clear that Bay Area chefs have embraced pork as so much more than just the \u003ca href=\"i/Pork._The_Other_White_Meat\" target=\"_blank\">other white meat\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_85822\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chicharrones700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chicharrones700.jpg\" alt=\"Chicharrones from 4505 Meat. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-85822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicharrones from 4505 Meat. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>But for those not yet convinced that chocolate covered bacon is \u003ca href=\"http://en.wikipedia.org/wiki/Manna\" target=\"_blank\">manna\u003c/a> from heaven, there are hundreds of other culinary creations to explore, along with knowledgeable artisans to answer your geekiest questions about making cheese, chocolate, wine and anything else you might want to learn about.\u003c/p>\n\u003cp>Ranging from healthy to hearty to insanely indulgent, there is truly something for everyone at Outside Lands. But the best news of all is that even if you are not able to eat your way through the festival in person, you can still try most of the featured dishes at Bay Area restaurants and food trucks.\u003c/p>\n\u003cp>Here are some of the highlights from our food forays at Outside Lands, where we pigged out on pork and bounced for beignets. \u003c/p>\n\u003ch3>Breakfast\u003c/h3>\n\u003cfigure id=\"attachment_85837\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/eggsandwich700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/eggsandwich700.jpg\" alt=\"Fried egg with bacon and cheese sandwich from Il Canne Rosso. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-85837\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried egg with bacon and cheese sandwich from Il Canne Rosso. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>On Friday we started our day with a fried egg sandwich from \u003ca href=\"http://www.canerossosf.com/\">Il Canne Rosso\u003c/a>. If you don’t like oozy yolks this isn’t for you, but it was excellent. The fresh Acme bread smeared with onion butter was perfect for soaking up the peppery eggs, which were topped with -- you guessed it -- salty slabs of bacon. We also tried their made-from-scratch French toast, which was divine, but more like a hunk of bread pudding set in a puddle of honey caramel. I had to stop myself from licking the container.\u003c/p>\n\u003cfigure id=\"attachment_85838\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/french-toast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/french-toast1000.jpg\" alt=\"French Toast from Il Canne Rosso. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85838\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French Toast from Il Canne Rosso. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>For our late morning snack we opted for something more unusual: porcini doughnuts from \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a>. You probably won’t want to dunk these in your coffee, but do dunk them in the cheese sauce offered on the side. They were savory, doughy and only slightly mushroom-y. Everyone one who tried one seemed to take a moment to process the unexpected combination of taste and texture.\u003c/p>\n\u003cfigure id=\"attachment_85855\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porchini-mushroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porchini-mushroom1000.jpg\" alt=\"Porcini doughnuts from Rich Table. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85855\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Porcini doughnuts from Rich Table. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85857\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tasting-porcini-mushroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tasting-porcini-mushroom1000.jpg\" alt=\"Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85857\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85854\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushroom-tasters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushroom-tasters1000a.jpg\" alt=\"Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85854\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Next we headed to \u003ca href=\"http://www.livinggreensjuice.com/\">Living Greens Juice\u003c/a> for a dose of liquefied fruits and veggies. The watermelon basil juice was sweet and refreshing and the potent, ginger infused “super greens” elixir packed a punch that wasn’t quite what we had in mind, but it did cleanse our palates.\u003c/p>\n\u003cfigure id=\"attachment_85839\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fresh-juice1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fresh-juice1000.jpg\" alt=\"Living Greens Juice: Watermelon Basil and Super Greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Living Greens Juice: Watermelon Basil and Super Greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Lunch\u003c/h3>\n\u003cp>Lunchtime is when we decided to go whole hog. After sampling a few different types of pork sandwiches, the grilled pork pernil from \u003ca href=\"http://www.jtomatoes.com/splitpea.htm\">Split Pea Seduction\u003c/a> rose to the top as our hands-down favorite. When I found out it was made from pork butts I almost turned and ran, but in the spirit of being adventurous I dug in, and enjoyed every bite. Herb stuffed and spit-roasted right in front of our eyes, the meat was layered with heirloom tomatoes, arugula and aioli on fresh \u003ca href=\"http://www.panoramabaking.com/\">Panorama bread\u003c/a>. We washed it down with a Chardonnay from \u003ca href=\"http://www.paperboywines.com/\">Paper Boy\u003c/a>, a sweet and creamy wine that provided a nice contrast to the flavor of the sandwich.\u003c/p>\n\u003cfigure id=\"attachment_85862\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkroast-splitpeaseduction1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkroast-splitpeaseduction1000.jpg\" alt=\"Pork Roast on a spit at Spit Pea Seduction. Photo: Lisa Landers\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85862\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork Roast on a spit at Spit Pea Seduction. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85865\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pork-sandwich-splitpeaseduction1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pork-sandwich-splitpeaseduction1000a.jpg\" alt=\"Grilled pork pernil sandwich from Split Pea Seduction. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85865\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled pork pernil sandwich from Split Pea Seduction. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>We also tried a more traditional pulled pork sandwich from \u003ca href=\"http://www.southpawbbqsf.com/\">Southpaw\u003c/a>, which was tasty but would have been a little bland without help from the tangy sweet sauce and slaw piled on top. A dish of maple sweetened crispy Brussels sprouts from \u003ca href=\"http://theamericansf.com/\">American Grilled Cheese Kitchen\u003c/a> made the perfect side for this one.\u003c/p>\n\u003cfigure id=\"attachment_85896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pulled-pork-southpaw1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pulled-pork-southpaw1000.jpg\" alt=\"Pulled pork sandwich from Southpaw. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pulled pork sandwich from Southpaw. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brussels-sprouts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brussels-sprouts1000.jpg\" alt=\"Maple sweetened crispy Brussels sprouts from American Grilled Cheese Kitchen. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-85849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple sweetened crispy Brussels sprouts from American Grilled Cheese Kitchen. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>For a post lunch snack I went for the flight of bacon: the ultimate symbol of bacon’s new found gastronomic prowess. As I sampled each of the five types of bacon slung between a pair of skewers, I could really taste the differences. Some were peppered and dry rubbed, while others were hickory smoked or cured in brown sugar. My favorite was the \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> fruitwood smoked bacon, which paired well with a glass of \u003ca href=\"http://www.napawineproject.com/calder-wine-company/\">Calder\u003c/a> Syrah.\u003c/p>\n\u003cfigure id=\"attachment_85902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheeselands1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheeselands1000.jpg\" alt=\"Cheese Lands at Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Lands at Outside Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85879\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/truffle-Burrata1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/truffle-Burrata1000.jpg\" alt=\"Truffle Burrata from Wisconsin. Photo: Lisa Landers\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffle Burrata from Wisconsin. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>We also wandered over to CheeseLands to sample a variety of Bay Area cheeses as well as a creamy truffle Burrata from Wisconsin that’s not even on the market yet. Not to be left out of the pork party, CheeseLands also sold delicate slices of smoked Virginia ham from \u003ca href=\"http://www.longmeadowranch.com\">Long Meadow Ranch\u003c/a>.\u003c/p>\n\u003ch3>Snack & Twerk\u003c/h3>\n\u003cfigure id=\"attachment_85831\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000.jpg\" alt=\"Big Freedia sharing beignets from Brenda's French Soul Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85831\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Freedia sharing beignets from Brenda's French Soul Food. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong> \u003c/strong>On Saturday afternoon, sugar dusted beignets from \u003ca href=\"http://frenchsoulfood.com\">Brenda’s French Soul Food\u003c/a> were handed out for free -- that is, if you were willing to shake your booty on stage alongside \u003ca href=\"http://www.bigfreedia.com\">Big Freedia\u003c/a>. A New Orleans native, Big Freedia and her band specialize in a hip-hop genre called “bounce” music, and you know why it’s called this as soon as you hear it. The performance was electric and wild, with band members and festival-goers grinding and twerking for their beignets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=pGwxP_xV450]\u003cbr>\n\u003cem>Video by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>The “Beignet Bounce” event was just one of many on the GastroMagic stage, featuring imaginative pairings of chefs, butchers, musicians and others. Some of the other events offered limited tastings too, like scrambled eggs made entirely from plants and a colorful salad crafted to look like nature’s version of a bowl of Skittles.\u003c/p>\n\u003ch3>Dinner\u003c/h3>\n\u003cfigure id=\"attachment_85844\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa-veg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa-veg1000.jpg\" alt=\"Venezuelan vegetable arepas from Pica Pica. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85844\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Venezuelan vegetable arepas from Pica Pica. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>On Friday night we opted for Venezuelan vegetable arepas from \u003ca href=\"http://www.picapica.com/\">Pica Pica\u003c/a>. The fresh corn cakes stuffed with black beans, avocado and fried plantains would have been as good for breakfast as they were for dinner. The next night we decided to continue our pork-scapade with \u003ca href=\"http://bctbellyburgers.com/#about\">Big Chef Tom’s pork belly burger\u003c/a> crafted from the same cut used to make bacon. A guy named Aaron standing in line behind us randomly blurted out: “I just wish they would make a pork a vegetable already,” and then went on to sing the burger’s praises, having eaten one the previous year. He was right about the “belly burger” being one of the tastiest things I had eaten this weekend. It reminded me a little bit of a juicy, well-spiced turkey burger, but better. A glass of \u003ca href=\"http://www.oliviabrion.com\">Olivia Brion’s\u003c/a> Pinot Noir was the perfect wine to wash it down.\u003c/p>\n\u003cfigure id=\"attachment_85884\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkbellyburger1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkbellyburger1000b.jpg\" alt=\"Big Chef Tom’s pork belly burger. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1154\" class=\"size-full wp-image-85884\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Chef Tom’s pork belly burger. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>If we hadn’t been totally porked out by this point we might have tried some of the other creations like \u003ca href=\"http://huaracheloco.com\">El Huarache Loco’s\u003c/a> pinto bean stuffed tortillas topped with bacon and chorizo, bratwurst from \u003ca href=\"http://www.schallerweber.com/2012/09/the-butchers-daughter-julie-schaller/\">The Butcher’s Daughter\u003c/a>, or \u003ca href=\"http://www.thechairmantruck.com/\">The Chairman's\u003c/a> pork belly bao. So much pork, so little time.\u003c/p>\n\u003ch3>Dessert\u003c/h3>\n\u003cfigure id=\"attachment_85894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chocolands1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chocolands1000b.jpg\" alt=\"ChocoLands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">ChocoLands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All of the irresistible offerings at ChocoLands are made with \u003ca href=\"http://www.guittard.com\">Guittard Chocolate\u003c/a>, a family run business based in the Bay Area for five generations. Amy Guittard invited us “backstage” to see the chocolate being tempered for their “liquid chocolate bar” treat. Sprinkled with bitter cacao nibs, a spoonful of this melted milk chocolate is like a shot of happiness straight to your veins.\u003c/p>\n\u003cfigure id=\"attachment_85840\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guittard700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guittard700.jpg\" alt=\"Guittard chocolate being tempered for “liquid chocolate bar.” Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-85840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guittard chocolate being tempered for “liquid chocolate bar.” Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>We also tried the Chocolate Gold Rush ice cream offered by newcomer, \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a>. A velvety chocolate ice cream studded with pieces of chocolate covered cones, the flavor was made just for Outside Lands and selected by San Francisco residents who cast their vote for their favorite of three flavors.\u003c/p>\n\u003cfigure id=\"attachment_85887\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/humphry-slocombe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/humphry-slocombe1000.jpg\" alt=\"Humphry Slocombe booth in ChocoLands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe booth in ChocoLands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Although I thought I had hung up my pork hat for the weekend, I was lured right back into the fray by \u003ca href=\"http://www.baconbaconsf.com\">Bacon Bacon’s\u003c/a> chocolate-covered bacon slabs. Salty sweet with Heath Bar crumbles on top, my future as a swine eater was sealed after just one bite.\u003c/p>\n\u003cfigure id=\"attachment_85846\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-chocolate.jpg\" alt=\"Bacon Bacon’s chocolate-covered bacon slabs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Bacon’s chocolate-covered bacon slabs. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "85813 http://blogs.kqed.org/bayareabites/?p=85813",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1509,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1546992948,
"excerpt": "Outside Lands’ vendors offer an endless parade of imaginative pork creations, while the Queen of Bounce gets people twerking for beignets on the GastroMagic stage.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Outside Lands’ vendors offer an endless parade of imaginative pork creations, while the Queen of Bounce gets people twerking for beignets on the GastroMagic stage.\r\n",
"title": "From Bacon to Bounce: Twerking and Pigging out at Outside Lands | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "From Bacon to Bounce: Twerking and Pigging out at Outside Lands",
"datePublished": "2014-08-10T19:54:08-07:00",
"dateModified": "2019-01-08T16:15:48-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands",
"status": "publish",
"path": "/bayareabites/85813/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85825\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/baconflight1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/baconflight1000a.jpg\" alt=\"Bacon Land vendor showcases Bacon Flight. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Land vendor showcases Bacon Flight. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Swine isn’t usually my thing. Although I’ve been known to nibble on a side of bacon at a diner, that’s usually the extent of it. But at this year’s Outside Lands where vendors offer an endless parade of tantalizing pork creations, I couldn’t pass up the opportunity to dive in and explore this nationwide food trend in all its creative glory. From flights of bacon, to Filipino pork burritos, to chicharrones described as “puffy pork magic,” it’s clear that Bay Area chefs have embraced pork as so much more than just the \u003ca href=\"i/Pork._The_Other_White_Meat\" target=\"_blank\">other white meat\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_85822\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chicharrones700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chicharrones700.jpg\" alt=\"Chicharrones from 4505 Meat. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-85822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicharrones from 4505 Meat. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>But for those not yet convinced that chocolate covered bacon is \u003ca href=\"http://en.wikipedia.org/wiki/Manna\" target=\"_blank\">manna\u003c/a> from heaven, there are hundreds of other culinary creations to explore, along with knowledgeable artisans to answer your geekiest questions about making cheese, chocolate, wine and anything else you might want to learn about.\u003c/p>\n\u003cp>Ranging from healthy to hearty to insanely indulgent, there is truly something for everyone at Outside Lands. But the best news of all is that even if you are not able to eat your way through the festival in person, you can still try most of the featured dishes at Bay Area restaurants and food trucks.\u003c/p>\n\u003cp>Here are some of the highlights from our food forays at Outside Lands, where we pigged out on pork and bounced for beignets. \u003c/p>\n\u003ch3>Breakfast\u003c/h3>\n\u003cfigure id=\"attachment_85837\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/eggsandwich700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/eggsandwich700.jpg\" alt=\"Fried egg with bacon and cheese sandwich from Il Canne Rosso. Photo: Wendy Goodfriend\" width=\"700\" height=\"1050\" class=\"size-full wp-image-85837\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried egg with bacon and cheese sandwich from Il Canne Rosso. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>On Friday we started our day with a fried egg sandwich from \u003ca href=\"http://www.canerossosf.com/\">Il Canne Rosso\u003c/a>. If you don’t like oozy yolks this isn’t for you, but it was excellent. The fresh Acme bread smeared with onion butter was perfect for soaking up the peppery eggs, which were topped with -- you guessed it -- salty slabs of bacon. We also tried their made-from-scratch French toast, which was divine, but more like a hunk of bread pudding set in a puddle of honey caramel. I had to stop myself from licking the container.\u003c/p>\n\u003cfigure id=\"attachment_85838\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/french-toast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/french-toast1000.jpg\" alt=\"French Toast from Il Canne Rosso. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85838\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French Toast from Il Canne Rosso. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>For our late morning snack we opted for something more unusual: porcini doughnuts from \u003ca href=\"http://richtablesf.com/\">Rich Table\u003c/a>. You probably won’t want to dunk these in your coffee, but do dunk them in the cheese sauce offered on the side. They were savory, doughy and only slightly mushroom-y. Everyone one who tried one seemed to take a moment to process the unexpected combination of taste and texture.\u003c/p>\n\u003cfigure id=\"attachment_85855\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porchini-mushroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porchini-mushroom1000.jpg\" alt=\"Porcini doughnuts from Rich Table. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85855\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Porcini doughnuts from Rich Table. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85857\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tasting-porcini-mushroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tasting-porcini-mushroom1000.jpg\" alt=\"Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85857\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85854\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushroom-tasters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mushroom-tasters1000a.jpg\" alt=\"Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85854\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tasting Rich Table Porcini doughnuts. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Next we headed to \u003ca href=\"http://www.livinggreensjuice.com/\">Living Greens Juice\u003c/a> for a dose of liquefied fruits and veggies. The watermelon basil juice was sweet and refreshing and the potent, ginger infused “super greens” elixir packed a punch that wasn’t quite what we had in mind, but it did cleanse our palates.\u003c/p>\n\u003cfigure id=\"attachment_85839\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fresh-juice1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/fresh-juice1000.jpg\" alt=\"Living Greens Juice: Watermelon Basil and Super Greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85839\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Living Greens Juice: Watermelon Basil and Super Greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Lunch\u003c/h3>\n\u003cp>Lunchtime is when we decided to go whole hog. After sampling a few different types of pork sandwiches, the grilled pork pernil from \u003ca href=\"http://www.jtomatoes.com/splitpea.htm\">Split Pea Seduction\u003c/a> rose to the top as our hands-down favorite. When I found out it was made from pork butts I almost turned and ran, but in the spirit of being adventurous I dug in, and enjoyed every bite. Herb stuffed and spit-roasted right in front of our eyes, the meat was layered with heirloom tomatoes, arugula and aioli on fresh \u003ca href=\"http://www.panoramabaking.com/\">Panorama bread\u003c/a>. We washed it down with a Chardonnay from \u003ca href=\"http://www.paperboywines.com/\">Paper Boy\u003c/a>, a sweet and creamy wine that provided a nice contrast to the flavor of the sandwich.\u003c/p>\n\u003cfigure id=\"attachment_85862\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkroast-splitpeaseduction1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkroast-splitpeaseduction1000.jpg\" alt=\"Pork Roast on a spit at Spit Pea Seduction. Photo: Lisa Landers\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85862\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork Roast on a spit at Spit Pea Seduction. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85865\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pork-sandwich-splitpeaseduction1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pork-sandwich-splitpeaseduction1000a.jpg\" alt=\"Grilled pork pernil sandwich from Split Pea Seduction. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85865\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled pork pernil sandwich from Split Pea Seduction. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>We also tried a more traditional pulled pork sandwich from \u003ca href=\"http://www.southpawbbqsf.com/\">Southpaw\u003c/a>, which was tasty but would have been a little bland without help from the tangy sweet sauce and slaw piled on top. A dish of maple sweetened crispy Brussels sprouts from \u003ca href=\"http://theamericansf.com/\">American Grilled Cheese Kitchen\u003c/a> made the perfect side for this one.\u003c/p>\n\u003cfigure id=\"attachment_85896\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pulled-pork-southpaw1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/pulled-pork-southpaw1000.jpg\" alt=\"Pulled pork sandwich from Southpaw. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85896\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pulled pork sandwich from Southpaw. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brussels-sprouts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brussels-sprouts1000.jpg\" alt=\"Maple sweetened crispy Brussels sprouts from American Grilled Cheese Kitchen. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\" class=\"size-full wp-image-85849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple sweetened crispy Brussels sprouts from American Grilled Cheese Kitchen. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>For a post lunch snack I went for the flight of bacon: the ultimate symbol of bacon’s new found gastronomic prowess. As I sampled each of the five types of bacon slung between a pair of skewers, I could really taste the differences. Some were peppered and dry rubbed, while others were hickory smoked or cured in brown sugar. My favorite was the \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> fruitwood smoked bacon, which paired well with a glass of \u003ca href=\"http://www.napawineproject.com/calder-wine-company/\">Calder\u003c/a> Syrah.\u003c/p>\n\u003cfigure id=\"attachment_85902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheeselands1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/cheeselands1000.jpg\" alt=\"Cheese Lands at Outside Lands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85902\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Lands at Outside Lands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85879\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/truffle-Burrata1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/truffle-Burrata1000.jpg\" alt=\"Truffle Burrata from Wisconsin. Photo: Lisa Landers\" width=\"1000\" height=\"666\" class=\"size-full wp-image-85879\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Truffle Burrata from Wisconsin. Photo: Lisa Landers\u003c/figcaption>\u003c/figure>\n\u003cp>We also wandered over to CheeseLands to sample a variety of Bay Area cheeses as well as a creamy truffle Burrata from Wisconsin that’s not even on the market yet. Not to be left out of the pork party, CheeseLands also sold delicate slices of smoked Virginia ham from \u003ca href=\"http://www.longmeadowranch.com\">Long Meadow Ranch\u003c/a>.\u003c/p>\n\u003ch3>Snack & Twerk\u003c/h3>\n\u003cfigure id=\"attachment_85831\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/big-freedia1000.jpg\" alt=\"Big Freedia sharing beignets from Brenda's French Soul Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85831\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Freedia sharing beignets from Brenda's French Soul Food. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong> \u003c/strong>On Saturday afternoon, sugar dusted beignets from \u003ca href=\"http://frenchsoulfood.com\">Brenda’s French Soul Food\u003c/a> were handed out for free -- that is, if you were willing to shake your booty on stage alongside \u003ca href=\"http://www.bigfreedia.com\">Big Freedia\u003c/a>. A New Orleans native, Big Freedia and her band specialize in a hip-hop genre called “bounce” music, and you know why it’s called this as soon as you hear it. The performance was electric and wild, with band members and festival-goers grinding and twerking for their beignets.\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>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/pGwxP_xV450'\n title='//www.youtube.com/embed/pGwxP_xV450'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cbr>\n\u003cem>Video by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>The “Beignet Bounce” event was just one of many on the GastroMagic stage, featuring imaginative pairings of chefs, butchers, musicians and others. Some of the other events offered limited tastings too, like scrambled eggs made entirely from plants and a colorful salad crafted to look like nature’s version of a bowl of Skittles.\u003c/p>\n\u003ch3>Dinner\u003c/h3>\n\u003cfigure id=\"attachment_85844\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa-veg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/arepa-veg1000.jpg\" alt=\"Venezuelan vegetable arepas from Pica Pica. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85844\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Venezuelan vegetable arepas from Pica Pica. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>On Friday night we opted for Venezuelan vegetable arepas from \u003ca href=\"http://www.picapica.com/\">Pica Pica\u003c/a>. The fresh corn cakes stuffed with black beans, avocado and fried plantains would have been as good for breakfast as they were for dinner. The next night we decided to continue our pork-scapade with \u003ca href=\"http://bctbellyburgers.com/#about\">Big Chef Tom’s pork belly burger\u003c/a> crafted from the same cut used to make bacon. A guy named Aaron standing in line behind us randomly blurted out: “I just wish they would make a pork a vegetable already,” and then went on to sing the burger’s praises, having eaten one the previous year. He was right about the “belly burger” being one of the tastiest things I had eaten this weekend. It reminded me a little bit of a juicy, well-spiced turkey burger, but better. A glass of \u003ca href=\"http://www.oliviabrion.com\">Olivia Brion’s\u003c/a> Pinot Noir was the perfect wine to wash it down.\u003c/p>\n\u003cfigure id=\"attachment_85884\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkbellyburger1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/porkbellyburger1000b.jpg\" alt=\"Big Chef Tom’s pork belly burger. Photo: Wendy Goodfriend\" width=\"1000\" height=\"1154\" class=\"size-full wp-image-85884\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Big Chef Tom’s pork belly burger. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>If we hadn’t been totally porked out by this point we might have tried some of the other creations like \u003ca href=\"http://huaracheloco.com\">El Huarache Loco’s\u003c/a> pinto bean stuffed tortillas topped with bacon and chorizo, bratwurst from \u003ca href=\"http://www.schallerweber.com/2012/09/the-butchers-daughter-julie-schaller/\">The Butcher’s Daughter\u003c/a>, or \u003ca href=\"http://www.thechairmantruck.com/\">The Chairman's\u003c/a> pork belly bao. So much pork, so little time.\u003c/p>\n\u003ch3>Dessert\u003c/h3>\n\u003cfigure id=\"attachment_85894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chocolands1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/chocolands1000b.jpg\" alt=\"ChocoLands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85894\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">ChocoLands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All of the irresistible offerings at ChocoLands are made with \u003ca href=\"http://www.guittard.com\">Guittard Chocolate\u003c/a>, a family run business based in the Bay Area for five generations. Amy Guittard invited us “backstage” to see the chocolate being tempered for their “liquid chocolate bar” treat. Sprinkled with bitter cacao nibs, a spoonful of this melted milk chocolate is like a shot of happiness straight to your veins.\u003c/p>\n\u003cfigure id=\"attachment_85840\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guittard700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/guittard700.jpg\" alt=\"Guittard chocolate being tempered for “liquid chocolate bar.” Photo: Wendy Goodfriend\" width=\"500\" class=\"size-full wp-image-85840\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guittard chocolate being tempered for “liquid chocolate bar.” Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>We also tried the Chocolate Gold Rush ice cream offered by newcomer, \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a>. A velvety chocolate ice cream studded with pieces of chocolate covered cones, the flavor was made just for Outside Lands and selected by San Francisco residents who cast their vote for their favorite of three flavors.\u003c/p>\n\u003cfigure id=\"attachment_85887\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/humphry-slocombe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/humphry-slocombe1000.jpg\" alt=\"Humphry Slocombe booth in ChocoLands. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe booth in ChocoLands. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\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>Although I thought I had hung up my pork hat for the weekend, I was lured right back into the fray by \u003ca href=\"http://www.baconbaconsf.com\">Bacon Bacon’s\u003c/a> chocolate-covered bacon slabs. Salty sweet with Heath Bar crumbles on top, my future as a swine eater was sealed after just one bite.\u003c/p>\n\u003cfigure id=\"attachment_85846\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bacon-chocolate.jpg\" alt=\"Bacon Bacon’s chocolate-covered bacon slabs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bacon Bacon’s chocolate-covered bacon slabs. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/85813/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands",
"authors": [
"5412",
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_13306",
"bayareabites_1653",
"bayareabites_50",
"bayareabites_2407",
"bayareabites_1875",
"bayareabites_10851",
"bayareabites_90",
"bayareabites_181",
"bayareabites_1593",
"bayareabites_316",
"bayareabites_119"
],
"tags": [
"bayareabites_14453",
"bayareabites_1121",
"bayareabites_2599"
],
"featImg": "bayareabites_85820",
"label": "bayareabites"
},
"bayareabites_85771": {
"type": "posts",
"id": "bayareabites_85771",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "85771",
"score": null,
"sort": [
1407504598000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1407504598,
"format": "aside",
"disqusTitle": "Urchin Bistrot: The Mission’s Most Happening French Restaurant",
"title": "Urchin Bistrot: The Mission’s Most Happening French Restaurant",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hiro-and-Lissa1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hiro-and-Lissa1000a.jpg\" alt=\"Owners Hiro Sone and Lissa Doumani.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owners/Chef Hiro Sone and Lissa Doumani.\u003c/figcaption>\u003c/figure>\n\u003cp>When Lissa Doumani, co-owner of the new Urchin Bistrot, and host-extraordinaire, came to our table and said, “You aren’t getting the gougères you ordered,” I was taken aback. “They taste good, but they came out flat. I told the kitchen staff that gougères aren’t pancakes!” Such is the perfectionism and care for her customers Doumani embodies, and so began our evening at Valencia Corridor’s hottest new restaurant, on day three of its existence. So, we made do with two other gorgeous appetizers, a deviled egg with caviar and sea urchin, and duck hearts with a sauce of yogurt and berbere spice, which turned out to be an idyllic combination— the creamy, salty egg, whose deviled yolk was draped with sea urchin, and the little roasted hearts, shaped like a child’s spinning top, with their firm meatiness. Both paired well with a “flask” (a little more than a half-bottle in volume) of the Langlois Brut Rosé from the Loire Valley.\u003c/p>\n\u003cfigure id=\"attachment_85775\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/deviled-egg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/deviled-egg1000.jpg\" alt=\"Deviled egg with caviar and sea urchin.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deviled egg with caviar and sea urchin.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85777\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/duck-hearts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/duck-hearts1000.jpg\" alt=\"Duck hearts with yogurt and berbere spice.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85777\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duck hearts with yogurt and berbere spice.\u003c/figcaption>\u003c/figure>\n\u003cp>When Doumani and her husband, chef Hiro Sone (who also own \u003ca href=\"http://www.amerestaurant.com\">Ame\u003c/a> in the St. Regis and \u003ca href=\"http://www.terrarestaurant.com/\">Terra\u003c/a> in St. Helena), decided to put a French place in \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/17/food-spirituality-a-visit-to-charles-phans-home-kitchen/\">Charles Phan’s\u003c/a> former \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/03/27/charles-phan-to-close-wo-hing-general-store/\" target=\"_blank\">Wo Hing General Store\u003c/a>, it occurred to many of their long-time customers that the Mission doesn’t really have a great French restaurant. That made them nervous. Because, of course, the duo has never been inclined to embrace tradition for its sake, alone. Still, they put steak frites and lamb cassoulet on the menu, which will please those seeking classic cooking. The rest of the menu is French-original, starting with basically French concepts, and then riffing off local ingredients that obviously delight Sone.\u003c/p>\n\u003cfigure id=\"attachment_85780\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/interior-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/interior-700.jpg\" alt=\"Urchin Bistrot’s dining room, with chef Hiro Sone’s mural in the background.\" width=\"700\" height=\"1050\" class=\"size-full wp-image-85780\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Urchin Bistrot’s dining room, with chef Hiro Sone’s mural in the background.\u003c/figcaption>\u003c/figure>\n\u003cp>The space has been transformed from its previous incarnation. What was light and bright at Wo Hing is now dark and sexy. The main feature of the dining room, besides the bold orange wooden booths painted (as was the entire restaurant) by Doumani’s brother, is a giant mural by the chef himself, representing the intersection of France and San Francisco’s Mission District.\u003c/p>\n\u003cfigure id=\"attachment_85781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hiros-mural1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hiros-mural1000.jpg\" alt=\"Detail, Hiro Sones mural.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Detail, Hiro Sone's mural.\u003c/figcaption>\u003c/figure>\n\u003cp>For first courses, we ordered ocean trout fumé and steak tartare with fried oysters, each decadent in opposite ways. The translucent raw fish had the lightest possible smoke, and was served with coarse sea salt and capers.\u003c/p>\n\u003cfigure id=\"attachment_85787\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/trout1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/trout1000.jpg\" alt=\"Smoked ocean trout with sea salt and capers.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85787\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smoked ocean trout with sea salt and capers.\u003c/figcaption>\u003c/figure>\n\u003cp>The tartare was more like a carne crudo of the kind you’d find in Italy’s \u003cem>Piemonte\u003c/em>, roughly chopped and mixed with olive oil, plated with two fried oysters and set on remoulade. Interestingly, they both matched up with the 2011 Domaine Barat “Le Padabu” Petit Chablis, perhaps because of the lush fattiness of each.\u003c/p>\n\u003cfigure id=\"attachment_85790\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tartare1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tartare1000.jpg\" alt=\"Steak tartare, fried oysters, and remoulade.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85790\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steak tartare, fried oysters, and remoulade.\u003c/figcaption>\u003c/figure>\n\u003cp>Next, I ordered the irresistible Hiro Sandwich, Sone’s namesake deconstruction of the genre, which is two big marrow bones on a base of French fries, with meatballs topped with jalapeños, and an upside-down slice of toasted Tartine baguette with aioli.\u003c/p>\n\u003cfigure id=\"attachment_85792\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hiro-sandwich1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hiro-sandwich1000.jpg\" alt=\"Hiro Sandwich: The chef’s deconstructed meatball sandwich, with bone marrow and Tartine baguette \" width=\"1000\" height=\"667\" class=\"size-full wp-image-85792\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hiro Sandwich: The chef’s deconstructed meatball sandwich, with bone marrow and Tartine baguette.\u003c/figcaption>\u003c/figure>\n\u003cp>A 2009 Domaine Guillaume Gros Syrah blend was the big, ripe wine this dish needed. My wife chose the spaghettini with sea urchin, an exercise in deceptive simplicity, much like a \u003cem>carbonara\u003c/em>, with egg yolk and cream. And while the Sancerre would’ve gone well, she chose an equally compelling Gamay Noir from Bouchard Pere & Fils (2012), a direct, fruity, and slightly earthy wine.\u003c/p>\n\u003cfigure id=\"attachment_85807\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/spaghettini.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/spaghettini.jpg\" alt=\"Spaghettini with sea urchin.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spaghettini with sea urchin.\u003c/figcaption>\u003c/figure>\n\u003cp>While we had no business ordering dessert, we were led down the path of \u003cem>baba au rhum\u003c/em>, served here in characteristic simplicity: a light yeast cake designed to be sliced open, doused with the accompanying rum, and smeared with this whipped cream.\u003c/p>\n\u003cfigure id=\"attachment_85794\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dessert1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dessert1000.jpg\" alt=\"Baba au rhum.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85794\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baba au rhum.\u003c/figcaption>\u003c/figure>\n\u003cp>Even though Urchin Bistrot is just getting its feet wet, service was flawless—gracious, accommodating, and welcoming. Staff seamlessly switch roles, as when the sommelier took our food order because she happened to be there. Dining here is a lovely experience, through and through, and I predict that this will only deepen over time.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://urchinbistrot.com/\">Urchin Bistrot\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/uIJVwT\" target=\"_blank\">Map\u003c/a>\u003cbr>\n584 Valencia St.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-861-1844\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sunday-Thursday, 5:30-10:30; Friday-Saturday, 5:30-11\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $$$-$$$$\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Urchin/289542591212206?ref_type=bookmark\" target=\"_blank\">Urchin\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/LissaandHiro\" target=\"_blank\">@LissaandHiro\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "85771 http://blogs.kqed.org/bayareabites/?p=85771",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/08/urchin-bistrot-the-missions-most-happening-french-restaurant/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 787,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1407726417,
"excerpt": "Local celebrity restaurant duo Hiro Sone and Lissa Doumani have just opened Urchin Bistrot, an impressive French restaurant in San Francisco’s Mission District.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Local celebrity restaurant duo Hiro Sone and Lissa Doumani have just opened Urchin Bistrot, an impressive French restaurant in San Francisco’s Mission District.",
"title": "Urchin Bistrot: The Mission’s Most Happening French Restaurant | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Urchin Bistrot: The Mission’s Most Happening French Restaurant",
"datePublished": "2014-08-08T06:29:58-07:00",
"dateModified": "2014-08-10T20:06:57-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "urchin-bistrot-the-missions-most-happening-french-restaurant",
"status": "publish",
"path": "/bayareabites/85771/urchin-bistrot-the-missions-most-happening-french-restaurant",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hiro-and-Lissa1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hiro-and-Lissa1000a.jpg\" alt=\"Owners Hiro Sone and Lissa Doumani.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owners/Chef Hiro Sone and Lissa Doumani.\u003c/figcaption>\u003c/figure>\n\u003cp>When Lissa Doumani, co-owner of the new Urchin Bistrot, and host-extraordinaire, came to our table and said, “You aren’t getting the gougères you ordered,” I was taken aback. “They taste good, but they came out flat. I told the kitchen staff that gougères aren’t pancakes!” Such is the perfectionism and care for her customers Doumani embodies, and so began our evening at Valencia Corridor’s hottest new restaurant, on day three of its existence. So, we made do with two other gorgeous appetizers, a deviled egg with caviar and sea urchin, and duck hearts with a sauce of yogurt and berbere spice, which turned out to be an idyllic combination— the creamy, salty egg, whose deviled yolk was draped with sea urchin, and the little roasted hearts, shaped like a child’s spinning top, with their firm meatiness. Both paired well with a “flask” (a little more than a half-bottle in volume) of the Langlois Brut Rosé from the Loire Valley.\u003c/p>\n\u003cfigure id=\"attachment_85775\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/deviled-egg1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/deviled-egg1000.jpg\" alt=\"Deviled egg with caviar and sea urchin.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85775\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deviled egg with caviar and sea urchin.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85777\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/duck-hearts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/duck-hearts1000.jpg\" alt=\"Duck hearts with yogurt and berbere spice.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85777\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Duck hearts with yogurt and berbere spice.\u003c/figcaption>\u003c/figure>\n\u003cp>When Doumani and her husband, chef Hiro Sone (who also own \u003ca href=\"http://www.amerestaurant.com\">Ame\u003c/a> in the St. Regis and \u003ca href=\"http://www.terrarestaurant.com/\">Terra\u003c/a> in St. Helena), decided to put a French place in \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/17/food-spirituality-a-visit-to-charles-phans-home-kitchen/\">Charles Phan’s\u003c/a> former \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/03/27/charles-phan-to-close-wo-hing-general-store/\" target=\"_blank\">Wo Hing General Store\u003c/a>, it occurred to many of their long-time customers that the Mission doesn’t really have a great French restaurant. That made them nervous. Because, of course, the duo has never been inclined to embrace tradition for its sake, alone. Still, they put steak frites and lamb cassoulet on the menu, which will please those seeking classic cooking. The rest of the menu is French-original, starting with basically French concepts, and then riffing off local ingredients that obviously delight Sone.\u003c/p>\n\u003cfigure id=\"attachment_85780\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/interior-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/interior-700.jpg\" alt=\"Urchin Bistrot’s dining room, with chef Hiro Sone’s mural in the background.\" width=\"700\" height=\"1050\" class=\"size-full wp-image-85780\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Urchin Bistrot’s dining room, with chef Hiro Sone’s mural in the background.\u003c/figcaption>\u003c/figure>\n\u003cp>The space has been transformed from its previous incarnation. What was light and bright at Wo Hing is now dark and sexy. The main feature of the dining room, besides the bold orange wooden booths painted (as was the entire restaurant) by Doumani’s brother, is a giant mural by the chef himself, representing the intersection of France and San Francisco’s Mission District.\u003c/p>\n\u003cfigure id=\"attachment_85781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hiros-mural1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hiros-mural1000.jpg\" alt=\"Detail, Hiro Sones mural.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Detail, Hiro Sone's mural.\u003c/figcaption>\u003c/figure>\n\u003cp>For first courses, we ordered ocean trout fumé and steak tartare with fried oysters, each decadent in opposite ways. The translucent raw fish had the lightest possible smoke, and was served with coarse sea salt and capers.\u003c/p>\n\u003cfigure id=\"attachment_85787\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/trout1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/trout1000.jpg\" alt=\"Smoked ocean trout with sea salt and capers.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85787\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smoked ocean trout with sea salt and capers.\u003c/figcaption>\u003c/figure>\n\u003cp>The tartare was more like a carne crudo of the kind you’d find in Italy’s \u003cem>Piemonte\u003c/em>, roughly chopped and mixed with olive oil, plated with two fried oysters and set on remoulade. Interestingly, they both matched up with the 2011 Domaine Barat “Le Padabu” Petit Chablis, perhaps because of the lush fattiness of each.\u003c/p>\n\u003cfigure id=\"attachment_85790\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tartare1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/tartare1000.jpg\" alt=\"Steak tartare, fried oysters, and remoulade.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85790\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steak tartare, fried oysters, and remoulade.\u003c/figcaption>\u003c/figure>\n\u003cp>Next, I ordered the irresistible Hiro Sandwich, Sone’s namesake deconstruction of the genre, which is two big marrow bones on a base of French fries, with meatballs topped with jalapeños, and an upside-down slice of toasted Tartine baguette with aioli.\u003c/p>\n\u003cfigure id=\"attachment_85792\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hiro-sandwich1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hiro-sandwich1000.jpg\" alt=\"Hiro Sandwich: The chef’s deconstructed meatball sandwich, with bone marrow and Tartine baguette \" width=\"1000\" height=\"667\" class=\"size-full wp-image-85792\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hiro Sandwich: The chef’s deconstructed meatball sandwich, with bone marrow and Tartine baguette.\u003c/figcaption>\u003c/figure>\n\u003cp>A 2009 Domaine Guillaume Gros Syrah blend was the big, ripe wine this dish needed. My wife chose the spaghettini with sea urchin, an exercise in deceptive simplicity, much like a \u003cem>carbonara\u003c/em>, with egg yolk and cream. And while the Sancerre would’ve gone well, she chose an equally compelling Gamay Noir from Bouchard Pere & Fils (2012), a direct, fruity, and slightly earthy wine.\u003c/p>\n\u003cfigure id=\"attachment_85807\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/spaghettini.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/spaghettini.jpg\" alt=\"Spaghettini with sea urchin.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85807\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spaghettini with sea urchin.\u003c/figcaption>\u003c/figure>\n\u003cp>While we had no business ordering dessert, we were led down the path of \u003cem>baba au rhum\u003c/em>, served here in characteristic simplicity: a light yeast cake designed to be sliced open, doused with the accompanying rum, and smeared with this whipped cream.\u003c/p>\n\u003cfigure id=\"attachment_85794\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dessert1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/dessert1000.jpg\" alt=\"Baba au rhum.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85794\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baba au rhum.\u003c/figcaption>\u003c/figure>\n\u003cp>Even though Urchin Bistrot is just getting its feet wet, service was flawless—gracious, accommodating, and welcoming. Staff seamlessly switch roles, as when the sommelier took our food order because she happened to be there. Dining here is a lovely experience, through and through, and I predict that this will only deepen over time.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003cstrong>\u003ca href=\"http://urchinbistrot.com/\">Urchin Bistrot\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/uIJVwT\" target=\"_blank\">Map\u003c/a>\u003cbr>\n584 Valencia St.\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-861-1844\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sunday-Thursday, 5:30-10:30; Friday-Saturday, 5:30-11\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $$$-$$$$\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Urchin/289542591212206?ref_type=bookmark\" target=\"_blank\">Urchin\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/LissaandHiro\" target=\"_blank\">@LissaandHiro\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/85771/urchin-bistrot-the-missions-most-happening-french-restaurant",
"authors": [
"5575"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90"
],
"tags": [
"bayareabites_13676",
"bayareabites_13672",
"bayareabites_13673",
"bayareabites_229",
"bayareabites_13671"
],
"featImg": "bayareabites_85779",
"label": "bayareabites"
},
"bayareabites_85600": {
"type": "posts",
"id": "bayareabites_85600",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "85600",
"score": null,
"sort": [
1407503494000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1407503494,
"format": "aside",
"disqusTitle": "Townie: Berkeley’s New Neighborhood Hangout",
"title": "Townie: Berkeley’s New Neighborhood Hangout",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85619\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/exterior1000.jpg\" alt=\"Street view of Townie. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Street view of Townie. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Townie/1451375891790633\" target=\"_blank\">Townie\u003c/a> is the kind of place you might walk into if you were not from around here, but just checking out the neighborhood for a spot to relax. You wouldn’t know that the same building once housed somewhat of a local institution (Venezia) for a number of years, or that University Avenue doesn’t have a destination restaurant on every block. In fact, this may be the densest restaurant zone in all of Berkeley with, proportionately, the fewest great meals to be had. Townie, with its warm brick walls and dim lighting behind huge plate-glass windows, is just what it seems to be: a welcoming neighborhood hangout where you can get an excellent drink and a simply executed, affordable meal. Much thought has gone in to the relationship between the two.\u003c/p>\n\u003cfigure id=\"attachment_85620\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/soft-opening1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/soft-opening1000.jpg\" alt=\"Townie’s 75-seat open dining room, abuzz with locals. Photo: Courtesy of Townie \" width=\"1000\" height=\"1000\" class=\"size-full wp-image-85620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Townie’s 75-seat open dining room, abuzz with locals. Photo: Courtesy of Townie\u003c/figcaption>\u003c/figure>\n\u003cp>Both the beverage and food menus are intentionally small, and thoughtfully curated. In homage to co-owner Nima Shokat’s divey \u003ca href=\"http://www.missouri-lounge.com/\" target=\"_blank\">Missouri Lounge\u003c/a>, in West Berkeley, the drink list features a beer-and-whiskey-shot special every night for five bucks. The most popular cocktail thus far seems to be The Ginger Thistle (concocted by Diana Krell), a mix of Cynar, Citadelle gin, lemon juice, and Bundaberg ginger beer, which gives it an effervescent spice. Belly up or take a table; all the food and drinks are served both at the bar and at tables, both individual and communal. (The restaurant is about evenly divided between the two.)\u003c/p>\n\u003cfigure id=\"attachment_85616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar1000.jpg\" alt=\"Belly up to the bar at Townie. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Belly up to the bar at Townie. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>Shokat and partner Maianna Voge have in mind a neighborhood spot, not a grand drinking or dining destination. And, despite having hired a chef with experience at duly lauded State Bird Provisions, they seem to have achieved just that. \u003c/p>\n\u003cfigure id=\"attachment_85614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/oysters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/oysters1000.jpg\" alt=\"Marin Atlantic oysters with roasted corn and bay leaf. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Atlantic oysters with roasted corn and bay leaf. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>All the food follows a shareable, small-plates format. We tried a variety of dishes, starting with two perfect Marin Atlantic oysters, served raw and topped with roasted corn and bay leaf, which paired nicely with a Spanish Brut Nature Cava. Next up were crisp, light croquettes of fluffy potato with Manchego cheese and Serrano ham, meltingly good. Homemade chicharrones are light as a feather, and dusted with a purple salt made from dehydrated sauerkraut. \u003c/p>\n\u003cfigure id=\"attachment_85618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/croquettes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/croquettes1000.jpg\" alt=\"Potato croquettes with Manchego cheese and Serrano ham and chicharrones. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Potato croquettes with Manchego cheese and Serrano ham and chicharrones. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The mussels in an aromatic broth with cubes of Spanish chorizo, served with toast, are not tricked out, just pure seafood and smoked-meat flavor. \u003c/p>\n\u003cfigure id=\"attachment_85615\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mussels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mussels1000.jpg\" alt=\"Mussels with Spanish chorizo. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mussels with Spanish chorizo. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>We switched to a Greek Merlot (a surprising and delicious choice) with the seared hanger steak (perfectly rare) atop a smooth purée of potatoes, chunks of summer squash, and torn arugula.\u003c/p>\n\u003cfigure id=\"attachment_85613\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/steak1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/steak1000.jpg\" alt=\"Seared hanger steak with potato purée, summer squash, and arugula. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85613\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seared hanger steak with potato purée, summer squash, and arugula. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn’t until much later that I realized we hadn’t been offered dessert. That’s because the list is still in development, as are plans to offer breakfast and lunch. For now, Townie is wonderful hideaway in an otherwise culinarily sparse area of University Avenue.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Townie/1451375891790633\" target=\"_blank\">\u003cstrong>Townie\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/8iXMd7\" target=\"_blank\">Map\u003c/a>\u003cbr>\n1799 University Ave.\u003cbr>\nBerkeley, CA 94703\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-356-4903\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily, 4pm to midnight\u003cbr>\nPrice Range: $$\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "85600 http://blogs.kqed.org/bayareabites/?p=85600",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/08/townie-berkeleys-new-neighborhood-hangout/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 568,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1407739697,
"excerpt": "Is it a bar or is it a restaurant? Townie, Berkeley’s newest neighborhood drink-and-dine, is off to a stellar start on both counts. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Is it a bar or is it a restaurant? Townie, Berkeley’s newest neighborhood drink-and-dine, is off to a stellar start on both counts. ",
"title": "Townie: Berkeley’s New Neighborhood Hangout | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Townie: Berkeley’s New Neighborhood Hangout",
"datePublished": "2014-08-08T06:11:34-07:00",
"dateModified": "2014-08-10T23:48:17-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "townie-berkeleys-new-neighborhood-hangout",
"status": "publish",
"path": "/bayareabites/85600/townie-berkeleys-new-neighborhood-hangout",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85619\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/exterior1000.jpg\" alt=\"Street view of Townie. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Street view of Townie. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Townie/1451375891790633\" target=\"_blank\">Townie\u003c/a> is the kind of place you might walk into if you were not from around here, but just checking out the neighborhood for a spot to relax. You wouldn’t know that the same building once housed somewhat of a local institution (Venezia) for a number of years, or that University Avenue doesn’t have a destination restaurant on every block. In fact, this may be the densest restaurant zone in all of Berkeley with, proportionately, the fewest great meals to be had. Townie, with its warm brick walls and dim lighting behind huge plate-glass windows, is just what it seems to be: a welcoming neighborhood hangout where you can get an excellent drink and a simply executed, affordable meal. Much thought has gone in to the relationship between the two.\u003c/p>\n\u003cfigure id=\"attachment_85620\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/soft-opening1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/soft-opening1000.jpg\" alt=\"Townie’s 75-seat open dining room, abuzz with locals. Photo: Courtesy of Townie \" width=\"1000\" height=\"1000\" class=\"size-full wp-image-85620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Townie’s 75-seat open dining room, abuzz with locals. Photo: Courtesy of Townie\u003c/figcaption>\u003c/figure>\n\u003cp>Both the beverage and food menus are intentionally small, and thoughtfully curated. In homage to co-owner Nima Shokat’s divey \u003ca href=\"http://www.missouri-lounge.com/\" target=\"_blank\">Missouri Lounge\u003c/a>, in West Berkeley, the drink list features a beer-and-whiskey-shot special every night for five bucks. The most popular cocktail thus far seems to be The Ginger Thistle (concocted by Diana Krell), a mix of Cynar, Citadelle gin, lemon juice, and Bundaberg ginger beer, which gives it an effervescent spice. Belly up or take a table; all the food and drinks are served both at the bar and at tables, both individual and communal. (The restaurant is about evenly divided between the two.)\u003c/p>\n\u003cfigure id=\"attachment_85616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/bar1000.jpg\" alt=\"Belly up to the bar at Townie. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Belly up to the bar at Townie. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>Shokat and partner Maianna Voge have in mind a neighborhood spot, not a grand drinking or dining destination. And, despite having hired a chef with experience at duly lauded State Bird Provisions, they seem to have achieved just that. \u003c/p>\n\u003cfigure id=\"attachment_85614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/oysters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/oysters1000.jpg\" alt=\"Marin Atlantic oysters with roasted corn and bay leaf. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Atlantic oysters with roasted corn and bay leaf. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>All the food follows a shareable, small-plates format. We tried a variety of dishes, starting with two perfect Marin Atlantic oysters, served raw and topped with roasted corn and bay leaf, which paired nicely with a Spanish Brut Nature Cava. Next up were crisp, light croquettes of fluffy potato with Manchego cheese and Serrano ham, meltingly good. Homemade chicharrones are light as a feather, and dusted with a purple salt made from dehydrated sauerkraut. \u003c/p>\n\u003cfigure id=\"attachment_85618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/croquettes1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/croquettes1000.jpg\" alt=\"Potato croquettes with Manchego cheese and Serrano ham and chicharrones. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Potato croquettes with Manchego cheese and Serrano ham and chicharrones. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The mussels in an aromatic broth with cubes of Spanish chorizo, served with toast, are not tricked out, just pure seafood and smoked-meat flavor. \u003c/p>\n\u003cfigure id=\"attachment_85615\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mussels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mussels1000.jpg\" alt=\"Mussels with Spanish chorizo. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85615\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mussels with Spanish chorizo. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>We switched to a Greek Merlot (a surprising and delicious choice) with the seared hanger steak (perfectly rare) atop a smooth purée of potatoes, chunks of summer squash, and torn arugula.\u003c/p>\n\u003cfigure id=\"attachment_85613\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/steak1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/steak1000.jpg\" alt=\"Seared hanger steak with potato purée, summer squash, and arugula. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85613\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seared hanger steak with potato purée, summer squash, and arugula. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>It wasn’t until much later that I realized we hadn’t been offered dessert. That’s because the list is still in development, as are plans to offer breakfast and lunch. For now, Townie is wonderful hideaway in an otherwise culinarily sparse area of University Avenue.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Townie/1451375891790633\" target=\"_blank\">\u003cstrong>Townie\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/8iXMd7\" target=\"_blank\">Map\u003c/a>\u003cbr>\n1799 University Ave.\u003cbr>\nBerkeley, CA 94703\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-356-4903\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily, 4pm to midnight\u003cbr>\nPrice Range: $$\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/85600/townie-berkeleys-new-neighborhood-hangout",
"authors": [
"5575"
],
"categories": [
"bayareabites_752",
"bayareabites_301",
"bayareabites_264",
"bayareabites_13306",
"bayareabites_8770",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_119"
],
"tags": [
"bayareabites_14751",
"bayareabites_13659"
],
"featImg": "bayareabites_85621",
"label": "bayareabites"
},
"bayareabites_85755": {
"type": "posts",
"id": "bayareabites_85755",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "85755",
"score": null,
"sort": [
1407433927000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1407433927,
"format": "aside",
"disqusTitle": "Doing Barbecue and Business Right at The Brick Pig’s House in Oakland",
"title": "Doing Barbecue and Business Right at The Brick Pig’s House in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85762\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig1-659x417.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig1-659x417.jpg\" alt=\"Co-owners of Oakland's The Brick Pig's House Barry and Carolyn S. Alexander warmly greet their customers. Photo: Anna Vignet. \" width=\"659\" height=\"417\" class=\"size-full wp-image-85762\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Co-owners of Oakland's The Brick Pig's House Barry and Carolyn S. Alexander warmly greet their customers. Photo: Anna Vignet.\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/nilogardezi/\" target=\"_blank\">nilogardezi\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/08/doing-barbecue-and-business-right-at-the-brick-pigs-house-in-oakland/\" target=\"_blank\">Oakland Local\u003c/a> (8/5/14)\u003c/p>\n\u003cp>Carolyn S. Alexander, the co-owner of and chef at \u003ca href=\"http://www.thebrickpigshouse.com/\">Oakland’s The Brick Pig’s House\u003c/a> comes from a family of entrepreneurs. Her work is a source of abundant pleasure and pride, drawing on nearly 100 years of family tradition that traveled from Arkansas to California decades ago.\u003c/p>\n\u003cp>It’s no wonder, then, that her barbeque is both steeped in the tastiest barbecue sauce you might \u003cem>ever\u003c/em> taste in your life and a whole lot of love. Love imbues every line and gesture of this warm-hearted woman, as it does the simple lines of the cozily-built Brick Pig’s. As a customer you feel it, in ways big and small.\u003c/p>\n\u003cp>“Hi, darling!” Carolyn greets a patron who comes through the door, ready to pick up his lunch order. Turning back to me with a warm smile, she says, “You gotta give love for everybody.” There, in a nutshell, you have the business philosophy of Brick Pig’s. In current entrepreneur-speak, you might call them a “\u003ca href=\"http://en.wikipedia.org/wiki/Benefit_corporation\">benefit corporation\u003c/a>” of sorts, well before the business world ever branded that phrase and idea.\u003c/p>\n\u003cp>Carolyn and her husband of 43 years, Barry Alexander, the co-owner and manager of Brick Pig’s, have been offering up their love and singular Southern-style BBQ to the Oakland community and surrounding Bay Area since they opened their doors in 2006. They serve pork ribs, \u003ca href=\"http://en.wikipedia.org/wiki/Halal\" target=\"_blank\">halal\u003c/a> beef brisket (Yes, you read it right. The surprising and oh-so-tasty offering is a recent addition because, as Carolyn puts it, “Once you know better, do better.”), chicken, cornbread, potato salad, sweet potato pie, apple, blackberry, and peach cobblers and so much more. Absolutely all of it is mouth-wateringly, lip-smackingly, finger-and-plate-lickingly good. \u003ca href=\"http://www.yelp.com/biz/brick-pigs-house-oakland\">The reviews on Yelp\u003c/a> attest to it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That deliciousness comes from three generations of experience. The Alexanders arrived in Oakland from California’s \u003ca href=\"http://en.wikipedia.org/wiki/Central_Valley_%28California%29\">Central Valley\u003c/a> in 1971, and Carolyn’s been cooking this barbeque since 1974, after learning it from her mother, Imogene. Her mother, in turn, learned the recipe from Carolyn’s Great-Uncle Richard, who created it back in 1916. After being a homemaker and raising their three sons while her husband worked in various IT positions over the years, Carolyn became inspired to put her passion for cooking to use and open up a family barbeque spot.\u003c/p>\n\u003cp>Not only is her food amazing, but it doesn’t break the bank, which is part of their core philosophy as businesspeople. When the economic downturn hit the Bay, Carolyn shares, they took some items off the menu rather than raise their prices.\u003c/p>\n\u003cp>“I did do greens and chili when we first opened. The economy got bad, [though] so I took them off. I didn’t want to go up [in price] on the people. The economy wasn’t right. You know, my thing wasn’t about making money. It’s about being there for the people too. We’ve been in Oakland, [and] this is my way of giving back.” After chatting up and laughing with another customer who ordered a slab of ribs, she says, “Whatever comes on that rib, you [are] supposed to give it back to the people. You don’t sell it extra. You give it back.”\u003c/p>\n\u003cp>“It’s about the people,” she underscores. “If you [are] about the people, it’ll be alright. ‘Cause without them walking in that door, you know, I wouldn’t be here. So we kind of give to each other. When they come in, you give back. It’s not all about money all the time. If you do it right, you’ll make it.” She pauses and adds, “You’ll make it. You might not be rich but you’re doing something positive.”\u003c/p>\n\u003cp>Another wonderful dimension of their generous-spirited “do it right” philosophy strikes you right when you cross Brick Pig’s threshold.\u003c/p>\n\u003cfigure id=\"attachment_85761\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig2.jpg\" alt=\"A entire wall of love and memories greets you when you enter The Brick Pig’s House. Photo: Anna Vignet.\" width=\"1024\" height=\"576\" class=\"size-full wp-image-85761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A entire wall of love and memories greets you when you enter The Brick Pig’s House. Photo: Anna Vignet.\u003c/figcaption>\u003c/figure>\n\u003cp>Asked about an entire wall of their establishment that is covered in writing on small sheets of paper drawn from their order pad, Carolyn exclaims, “That’s my babies!”\u003c/p>\n\u003cp>It turns out that the Alexanders ask any customer who has recently graduated from college—a two- or four-year institution—to write down her or his name, school, and major and post it up on the wall. A UC Berkeley graduate who was about to leave town to continue his education started it all, reveals Carolyn, “He said, ‘I want you to have something to remember me by.’” And so began the tradition of leaving your mark on the wall.\u003c/p>\n\u003cp>“This is our way of saying congratulations to all the college kids,” she continues. “They are our future. They let us know that there is hope.” “They are doing marvelous,” beams Carolyn, “I try to let them know that they are doing good things.” The once ordinary wall has, over the years, been transformed into a remarkable wall of love and memories.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Do yourself a favor and head over to The Brick Pig’s House to take in all that good food and love. They are located at 5973 Shattuck Avenue in Oakland, and their phone number is (510) 923-1789. And if you ask them to tell you the story of their restaurant’s name, you’ll be in for another treat.\u003c/p>\n\n",
"disqusIdentifier": "85755 http://blogs.kqed.org/bayareabites/?p=85755",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/07/doing-barbecue-and-business-right-at-the-brick-pigs-house-in-oakland/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 998,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1407434027,
"excerpt": "Carolyn and her husband of 43 years, Barry Alexander, the co-owner and manager of Brick Pig’s, have been offering up their love and singular Southern-style BBQ to the Oakland community and surrounding Bay Area since they opened their doors in 2006. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Carolyn and her husband of 43 years, Barry Alexander, the co-owner and manager of Brick Pig’s, have been offering up their love and singular Southern-style BBQ to the Oakland community and surrounding Bay Area since they opened their doors in 2006. ",
"title": "Doing Barbecue and Business Right at The Brick Pig’s House in Oakland | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Doing Barbecue and Business Right at The Brick Pig’s House in Oakland",
"datePublished": "2014-08-07T10:52:07-07:00",
"dateModified": "2014-08-07T10:53:47-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "doing-barbecue-and-business-right-at-the-brick-pigs-house-in-oakland",
"status": "publish",
"path": "/bayareabites/85755/doing-barbecue-and-business-right-at-the-brick-pigs-house-in-oakland",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85762\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig1-659x417.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig1-659x417.jpg\" alt=\"Co-owners of Oakland's The Brick Pig's House Barry and Carolyn S. Alexander warmly greet their customers. Photo: Anna Vignet. \" width=\"659\" height=\"417\" class=\"size-full wp-image-85762\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Co-owners of Oakland's The Brick Pig's House Barry and Carolyn S. Alexander warmly greet their customers. Photo: Anna Vignet.\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/nilogardezi/\" target=\"_blank\">nilogardezi\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/08/doing-barbecue-and-business-right-at-the-brick-pigs-house-in-oakland/\" target=\"_blank\">Oakland Local\u003c/a> (8/5/14)\u003c/p>\n\u003cp>Carolyn S. Alexander, the co-owner of and chef at \u003ca href=\"http://www.thebrickpigshouse.com/\">Oakland’s The Brick Pig’s House\u003c/a> comes from a family of entrepreneurs. Her work is a source of abundant pleasure and pride, drawing on nearly 100 years of family tradition that traveled from Arkansas to California decades ago.\u003c/p>\n\u003cp>It’s no wonder, then, that her barbeque is both steeped in the tastiest barbecue sauce you might \u003cem>ever\u003c/em> taste in your life and a whole lot of love. Love imbues every line and gesture of this warm-hearted woman, as it does the simple lines of the cozily-built Brick Pig’s. As a customer you feel it, in ways big and small.\u003c/p>\n\u003cp>“Hi, darling!” Carolyn greets a patron who comes through the door, ready to pick up his lunch order. Turning back to me with a warm smile, she says, “You gotta give love for everybody.” There, in a nutshell, you have the business philosophy of Brick Pig’s. In current entrepreneur-speak, you might call them a “\u003ca href=\"http://en.wikipedia.org/wiki/Benefit_corporation\">benefit corporation\u003c/a>” of sorts, well before the business world ever branded that phrase and idea.\u003c/p>\n\u003cp>Carolyn and her husband of 43 years, Barry Alexander, the co-owner and manager of Brick Pig’s, have been offering up their love and singular Southern-style BBQ to the Oakland community and surrounding Bay Area since they opened their doors in 2006. They serve pork ribs, \u003ca href=\"http://en.wikipedia.org/wiki/Halal\" target=\"_blank\">halal\u003c/a> beef brisket (Yes, you read it right. The surprising and oh-so-tasty offering is a recent addition because, as Carolyn puts it, “Once you know better, do better.”), chicken, cornbread, potato salad, sweet potato pie, apple, blackberry, and peach cobblers and so much more. Absolutely all of it is mouth-wateringly, lip-smackingly, finger-and-plate-lickingly good. \u003ca href=\"http://www.yelp.com/biz/brick-pigs-house-oakland\">The reviews on Yelp\u003c/a> attest to it.\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>That deliciousness comes from three generations of experience. The Alexanders arrived in Oakland from California’s \u003ca href=\"http://en.wikipedia.org/wiki/Central_Valley_%28California%29\">Central Valley\u003c/a> in 1971, and Carolyn’s been cooking this barbeque since 1974, after learning it from her mother, Imogene. Her mother, in turn, learned the recipe from Carolyn’s Great-Uncle Richard, who created it back in 1916. After being a homemaker and raising their three sons while her husband worked in various IT positions over the years, Carolyn became inspired to put her passion for cooking to use and open up a family barbeque spot.\u003c/p>\n\u003cp>Not only is her food amazing, but it doesn’t break the bank, which is part of their core philosophy as businesspeople. When the economic downturn hit the Bay, Carolyn shares, they took some items off the menu rather than raise their prices.\u003c/p>\n\u003cp>“I did do greens and chili when we first opened. The economy got bad, [though] so I took them off. I didn’t want to go up [in price] on the people. The economy wasn’t right. You know, my thing wasn’t about making money. It’s about being there for the people too. We’ve been in Oakland, [and] this is my way of giving back.” After chatting up and laughing with another customer who ordered a slab of ribs, she says, “Whatever comes on that rib, you [are] supposed to give it back to the people. You don’t sell it extra. You give it back.”\u003c/p>\n\u003cp>“It’s about the people,” she underscores. “If you [are] about the people, it’ll be alright. ‘Cause without them walking in that door, you know, I wouldn’t be here. So we kind of give to each other. When they come in, you give back. It’s not all about money all the time. If you do it right, you’ll make it.” She pauses and adds, “You’ll make it. You might not be rich but you’re doing something positive.”\u003c/p>\n\u003cp>Another wonderful dimension of their generous-spirited “do it right” philosophy strikes you right when you cross Brick Pig’s threshold.\u003c/p>\n\u003cfigure id=\"attachment_85761\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/brickpig2.jpg\" alt=\"A entire wall of love and memories greets you when you enter The Brick Pig’s House. Photo: Anna Vignet.\" width=\"1024\" height=\"576\" class=\"size-full wp-image-85761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A entire wall of love and memories greets you when you enter The Brick Pig’s House. Photo: Anna Vignet.\u003c/figcaption>\u003c/figure>\n\u003cp>Asked about an entire wall of their establishment that is covered in writing on small sheets of paper drawn from their order pad, Carolyn exclaims, “That’s my babies!”\u003c/p>\n\u003cp>It turns out that the Alexanders ask any customer who has recently graduated from college—a two- or four-year institution—to write down her or his name, school, and major and post it up on the wall. A UC Berkeley graduate who was about to leave town to continue his education started it all, reveals Carolyn, “He said, ‘I want you to have something to remember me by.’” And so began the tradition of leaving your mark on the wall.\u003c/p>\n\u003cp>“This is our way of saying congratulations to all the college kids,” she continues. “They are our future. They let us know that there is hope.” “They are doing marvelous,” beams Carolyn, “I try to let them know that they are doing good things.” The once ordinary wall has, over the years, been transformed into a remarkable wall of love and memories.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Do yourself a favor and head over to The Brick Pig’s House to take in all that good food and love. They are located at 5973 Shattuck Avenue in Oakland, and their phone number is (510) 923-1789. And if you ask them to tell you the story of their restaurant’s name, you’ll be in for another treat.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/85755/doing-barbecue-and-business-right-at-the-brick-pigs-house-in-oakland",
"authors": [
"5475"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_8770",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_12093",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_2250",
"bayareabites_9457",
"bayareabites_1289",
"bayareabites_14757",
"bayareabites_13668"
],
"featImg": "bayareabites_85762",
"label": "bayareabites"
},
"bayareabites_85624": {
"type": "posts",
"id": "bayareabites_85624",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "85624",
"score": null,
"sort": [
1407430684000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1407430684,
"format": "aside",
"disqusTitle": "Metes and Bounds Pop-Up Dinners Offer Literal Farm-to-Table Experience, But it isn’t Cheap",
"title": "Metes and Bounds Pop-Up Dinners Offer Literal Farm-to-Table Experience, But it isn’t Cheap",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85647\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-table-setting-and-the-kitchen-bus-at-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-table-setting-and-the-kitchen-bus-at-Mann-Family-Farm.jpg\" alt=\"The Metes and Bounds table setting and kitchen bus in the background at Mann Family Farm. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-85647\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Metes and Bounds table setting and kitchen bus in the background at Mann Family Farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“This lamb was actually a really nice guy,” farmer Ed Mann tells me, as we snack on tiny appetizers like lamb on crispy brick dough made with special ‘lamb number five’. “He’s pretty tasty too,” Mann says. \u003c/p>\n\u003cfigure id=\"attachment_85640\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Guests-mingle-outside-the-barn-at-the-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Guests-mingle-outside-the-barn-at-the-Mann-Family-Farm.jpg\" alt=\"Guests mingle outside the barn at Mann Family Farm in Bolinas. Credit: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-85640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests mingle outside the barn at Mann Family Farm in Bolinas. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Ed Mann and his family have lived on Horseshoe Hill in Bolinas for the past two years. Mann and his wife, Amanda moved here to start \u003ca href=\"http://mannfamilyfarm.com/\" target=\"_blank\">Mann Family Farm\u003c/a>, a small operation that breeds lambs like the one we are eating right now. \u003c/p>\n\u003cfigure id=\"attachment_85639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-Amanada-Mann-and-their-daughter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-Amanada-Mann-and-their-daughter.jpg\" alt=\"Ed Mann, Amanda Mann and their daughter stand in front of their farm on Horseshoe Hill. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Mann, Amanda Mann and their daughter stand in front of their farm on Horseshoe Hill. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Tonight, lamb number five is part of many courses of a five course dinner, cooked by \u003ca href=\"http://metesandbounds.co/\" target=\"_blank\">Metes and Bounds\u003c/a>, a new traveling “table-to-farm” dining experience that brings “\u003ca href=\"http://metesandbounds.co/field-report/diy\" target=\"_blank\">Hugo,\u003c/a>” a red school bus-turned-kitchen, wood burning grill, two chefs and a sommelier to small farms and wineries around Northern California. They set up a long table, lots of pearl lights, and cook a five-course dinner (paired with wine) derived almost all from the day’s harvest at the host farm. The dinner in Bolinas is their sixth dinner so far, and the farmers always get a seat at the table, head chef and co-founder Heath Thomson tells me.\u003c/p>\n\u003cblockquote>\u003cp>“For me growing up in the Bay Area there’s a lot of noise about farm to table, seasonal and local and I was somebody who took it really literally. There are a lot of good restaurants that advertising it, but don’t follow through. So part of starting this was actually believing that ideology and wanting to really do it right, actually walking the talk,” Thomson says.\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_85641\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Heath-Thomson-prepares-the-second-course-of-the-night-for-Metes-and-Bounds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Heath-Thomson-prepares-the-second-course-of-the-night-for-Metes-and-Bounds.jpg\" alt=\"Heath Thomson prepares the second course of the night for Metes and Bounds. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heath Thomson prepares the second course of the night for Metes and Bounds. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85642\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hugo-the-bus-is-an-old-school-bus-the-Metes-and-Bounds-team-converted-into-a-professional-kitchen.-They-named-it-after-chef-Hugo-Matheson-a-friend-and-mentor-of-Heath-Thomson%E2%80%99s.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hugo-the-bus-is-an-old-school-bus-the-Metes-and-Bounds-team-converted-into-a-professional-kitchen.-They-named-it-after-chef-Hugo-Matheson-a-friend-and-mentor-of-Heath-Thomson%E2%80%99s.jpg\" alt=\"Hugo the bus is an old school bus the Metes and Bounds team converted into a professional kitchen. They named it after chef Hugo Matheson, a friend and mentor of Heath Thomson’s. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85642\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hugo the bus is an old school bus the Metes and Bounds team converted into a professional kitchen. They named it after chef Hugo Matheson, a friend and mentor of Heath Thomson’s. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Tonight, the Mann’s are joined by about forty other dinner guests, who mingle and sip champagne as they walk around the farm, looking at the chickens, sheep, cows, and two guard donkeys that protect the ewes. \u003c/p>\n\u003cfigure id=\"attachment_85633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Two-of-the-guard-donkeys-that-protect-the-Manns-eight-ewes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Two-of-the-guard-donkeys-that-protect-the-Manns-eight-ewes.jpg\" alt=\"Two of the guard donkeys that protect the Mann’s eight ewes. Photo: Angela Johnston.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two of the guard donkeys that protect the Mann’s eight ewes. Photo: Angela Johnston.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85634\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-friendly-dairy-cow-licks-a-guests-hand-before-they-sit-down.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-friendly-dairy-cow-licks-a-guests-hand-before-they-sit-down.jpg\" alt=\"A friendly dairy cow licks a guests hand before they sit down for the Metes and Bounds dinner. Photo: Angela Johnston\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-85634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A friendly dairy cow licks a guests hand before they sit down for the Metes and Bounds dinner. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>While the chefs prepare our first course, Ed Mann gives us a tour of the farm, which is filled with a strong sense of history and community. It’s located on five acres of former Mattos Dairy Farm, which occupies about 65 acres of rolling pastures and oak woodlands overlooking the Bolinas Lagoon. Gabrielle Mann, Ed’s sister, and Paul Mann, Ed’s father, also live on and tend to the property. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The ranch was originally a dairy farm, developed by immigrants from the Azores, Mann tells me. Philanthropist and Hardly Strictly Bluegrass creator Warren Hellman purchased the farm in 1991, and hired Gabrielle Mann to tend to his horses and the property. Ed Mann, his wife Amanda, and their two daughters now operate the family farm, raising chickens and eggs, lambs, shearing sheep for fiber and yarn, and growing different types of veggies. They sell most of their meat and produce direct to the local community, although you can buy their eggs at \u003ca href=\"http://www.tobysfeedbarn.com/\" target=\"_blank\">Toby’s Feed Barn\u003c/a> in Point Reyes Station.\u003c/p>\n\u003cfigure id=\"attachment_85631\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-view-of-Bolinas-Lagoon-from-the-top-of-the-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-view-of-Bolinas-Lagoon-from-the-top-of-the-Mann-Family-Farm.jpg\" alt=\"The view of Bolinas Lagoon from the top of the Mann Family Farm. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85631\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The view of Bolinas Lagoon from the top of the Mann Family Farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“We really feel it’s important to continue agriculture on this land, and share the land with people, and enjoy producing and eating food with people. That’s why we’re doing this,” Mann says.\u003c/p>\u003c/blockquote>\n\u003cp>The centerpiece of the farm is a beautiful wood barn, which was once photographed by Ansel Adams in the 1930s. It now hosts a number of different events, from wedding receptions to farm camps. Duggan set up a miniature cocktail stand on a wood barrel inside the barn to greet guests as they entered the dinner, offering champagne, local red and white wines, and a tasty non-alcoholic peach and sage iced tea. \u003c/p>\n\u003cfigure id=\"attachment_85643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Looking-inside-the-barn-at-the-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Looking-inside-the-barn-at-the-Mann-Family-Farm.jpg\" alt=\"Looking inside the barn at the Mann Family Farm. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Looking inside the barn at the Mann Family Farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Metes and Bounds head chef, Heath Thomson, has cooked for \u003ca href=\"http://www.bouletteslarder.com/\" target=\"_blank\">Boulette's Larder\u003c/a> and \u003ca href=\"http://www.sprucesf.com/\" target=\"_blank\">Spruce\u003c/a> in San Francisco, \u003ca href=\"http://www.thevillagepub.net/\" target=\"_blank\">The Village Pub\u003c/a> in Woodside, and for \u003ca href=\"http://www.farmdinners.com/dinners2014.html\" target=\"_blank\">Meadlow Lark Farm Dinners\u003c/a>, a similar table-to-farm dining experience in Boulder, Colorado. \u003c/p>\n\u003cp>There are challenges to cooking in a mobile restaurant that changes locations every week, Thomson says. Tonight, they have to throw away a big batch of beet chips because the Bolinas humidity made them soggy before they could get on the table.\u003c/p>\n\u003cp>“I’m really interested in cooking from an artistic perspective, and it is really important to me to adapt to what we have here, to challenge myself to create a menu from just the crop list from the farm,” Thomson says. “I also love being out in the elements, cooking outside with the cows mooing and roosters squawking the background, it may be difficult but it beats any kitchen I’ve ever worked in.”\u003c/p>\n\u003cp>Amanda Mann tells me that it took almost two months to finalize the menu with Thomson and Metes and Bounds. They talked about every detail, including selecting the perfect lamb for the menu and figuring out which fruits and vegetables would be ripe and ready on the day of the dinner. \u003c/p>\n\u003cfigure id=\"attachment_85636\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Artichokes-that-were-picked-for-one-of-the-dishes-on-the-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Artichokes-that-were-picked-for-one-of-the-dishes-on-the-menu.jpg\" alt=\"Artichokes that were picked for one of the dishes on the menu. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichokes that were picked for one of the dishes on the menu. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85644\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-chefs-plate-the-first-course-a-yogurt-and-cucumber-soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-chefs-plate-the-first-course-a-yogurt-and-cucumber-soup.jpg\" alt=\"The chefs plate the first course -- a yogurt and cucumber soup. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85644\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The chefs plate the first course -- a yogurt and cucumber soup. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The first course is a simple chilled yogurt and cucumber soup, made with milk from the nearby \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Straus Family Creamery\u003c/a>. An artistic long crouton adorned with radish flowers, cherry tomatoes and lemon zest, rests on top of the bowl. This is followed by a plate of delicious, but very small lamb (also made from parts of lamb number five) and pork belly meatballs, with a few smashed potatoes, marinated artichokes, escarole and capers. \u003c/p>\n\u003cp>The service is fast, and we only only wait a few minutes in between courses, which is when Thomson explains the next dish and sommelier and Metes and Bounds co-founder Drew Duggan explains why the wine he picked paired well with the previous course, and what to expect and look for in his next selection.\u003c/p>\n\u003cfigure id=\"attachment_85637\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Drew-Duggan-explains-his-wine-choices-in-between-courses.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Drew-Duggan-explains-his-wine-choices-in-between-courses.jpg\" alt=\"Drew Duggan explains his wine choices in between courses. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drew Duggan explains his wine choices in between courses. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85632\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Thomson-cooks-potatoes-for-the-second-course.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Thomson-cooks-potatoes-for-the-second-course.jpg\" alt=\"Thomson cooks potatoes for the second course. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85632\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thomson cooks potatoes for the second course. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-three-bean-salad-with-a-fried-egg-from-the-chickens-on-the-farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-three-bean-salad-with-a-fried-egg-from-the-chickens-on-the-farm.jpg\" alt=\"A three bean salad with a fried egg from the chickens on the farm. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A three bean salad with a fried egg from the chickens on the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The third course is my favorite of the night -- a three bean salad, with a walnut \u003ca href=\"http://en.wikipedia.org/wiki/Tarator\" target=\"_blank\">tarator\u003c/a> and a perfectly soft boiled, breaded and fried egg, or a “corndog” egg as Thomson jokes.\u003c/p>\n\u003cp>The main course is served family style -- a deep dish of braised lamb shoulder and grilled leg of lamb from the Mann’s lamb number five, on top of some of the sweetest pink and orange beets I have ever tasted, turnips, carrots, romanesco, squash from the Mann’s farm, potato and elephant garlic chips and lemon aioli. Dessert promptly followed -- a simple selection of berries from the Mann berry patch that I can almost touch from the dinner table, some fresh peaches from \u003ca href=\"http://www.drycreekpeach.com/\" target=\"_blank\">Dry Creek Peach and Produce\u003c/a> in Healdsburg, topped \u003ca href=\"http://www.davidlebovitz.com/2012/03/sabayon-zabaglione-recipe/\" target=\"_blank\">sabayon\u003c/a> with Prosecco, and a mint tea brewed with mint leaves picked from the Mann’s garden earlier in the evening. \u003c/p>\n\u003cfigure id=\"attachment_85646\" class=\"wp-caption aligncenter\" style=\"max-width: 5184px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-main-course-was-served-family-style-and-also-featured-the-famous-lamb-number-five.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-main-course-was-served-family-style-and-also-featured-the-famous-lamb-number-five.jpg\" alt=\"The main course was served family style and also featured the famous lamb number five. Photo: Angela Johnston\" width=\"5184\" height=\"3456\" class=\"size-full wp-image-85646\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The main course was served family style and also featured the famous lamb number five. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The meal is well prepared, expertly plated, and tastes extremely fresh. However, the ticket price for this particular dinner, at $185 per person, seems somewhat prohibitive. But Thomson tells me most of that is going to the farmers.\u003c/p>\n\u003cp>“The deal with each farm is always different. We negotiate the price with the farmers for the space; we buy all the produce from them at full retail price. And then there’s our labor cost. At this point that’s about it.”\u003c/p>\n\u003cp>As the sun sets and the stars come out, servers come around with shawls and blankets to keep the guests warm. Amanda Mann offers me a wool sweater her grandmother had knit. Gabrielle and Paul Mann share stories of growing up down the road in Bolinas; it’s easy to forget that I had only met everyone at the table around me only hours before, and that this isn’t a dinner party for close friends of the farm.\u003c/p>\n\u003cfigure id=\"attachment_85638\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-leans-over-to-talk-to-a-guest-at-the-end-of-the-evening.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-leans-over-to-talk-to-a-guest-at-the-end-of-the-evening.jpg\" alt=\"Ed Mann leans over to talk to a guest at the end of the evening. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Mann leans over to talk to a guest at the end of the evening. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Meeting the farmer that grew your vegetables or raised the lamb you buy at the farmers' market is one thing, but actually sitting across from them at a table in the middle of their crops, enjoying a meal made almost entirely from things grown and raised right beside you, takes eating local to another level. \u003c/p>\n\u003cp>Thomson says it’s important for him to include the farmers at the table because much of the time they don’t get the opportunity to go eat at the restaurants where a lot of their harvest ends up. \u003c/p>\n\u003cp>The next Metes and Bounds dinner is set for August 19 at Bernier Farms in Healdsburg at their Alexander Valley location. The Bernier family grows grapes garlic, kale, tomatoes and fruit trees. Tickets are available online for $120. View the full schedule at \u003ca href=\"http://metesandbounds.co/events\" target=\"_blank\">Metes and Bounds Events\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Disclaimer: Via a press invitation Metes and Bounds comped this meal for the reporter and a guest.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "85624 http://blogs.kqed.org/bayareabites/?p=85624",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/07/metes-and-bounds-pop-up-dinners-offer-literal-farm-to-table-experience-but-it-isnt-cheap/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1700,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1408060709,
"excerpt": "Metes and Bounds is a new traveling pop-up restaurant that offers diners in Northern California a way to connect with the farmers that grow their food by actually eating a five course dinner with them at their farm. The five course meals are prepared with the day’s harvest and the tables are set up right in between the crop rows.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Metes and Bounds is a new traveling pop-up restaurant that offers diners in Northern California a way to connect with the farmers that grow their food by actually eating a five course dinner with them at their farm. The five course meals are prepared with the day’s harvest and the tables are set up right in between the crop rows.",
"title": "Metes and Bounds Pop-Up Dinners Offer Literal Farm-to-Table Experience, But it isn’t Cheap | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Metes and Bounds Pop-Up Dinners Offer Literal Farm-to-Table Experience, But it isn’t Cheap",
"datePublished": "2014-08-07T09:58:04-07:00",
"dateModified": "2014-08-14T16:58:29-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "metes-and-bounds-pop-up-dinners-offer-literal-farm-to-table-experience-but-it-isnt-cheap",
"status": "publish",
"path": "/bayareabites/85624/metes-and-bounds-pop-up-dinners-offer-literal-farm-to-table-experience-but-it-isnt-cheap",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85647\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-table-setting-and-the-kitchen-bus-at-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-table-setting-and-the-kitchen-bus-at-Mann-Family-Farm.jpg\" alt=\"The Metes and Bounds table setting and kitchen bus in the background at Mann Family Farm. Photo: Angela Johnston\" width=\"1000\" height=\"750\" class=\"size-full wp-image-85647\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Metes and Bounds table setting and kitchen bus in the background at Mann Family Farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“This lamb was actually a really nice guy,” farmer Ed Mann tells me, as we snack on tiny appetizers like lamb on crispy brick dough made with special ‘lamb number five’. “He’s pretty tasty too,” Mann says. \u003c/p>\n\u003cfigure id=\"attachment_85640\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Guests-mingle-outside-the-barn-at-the-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Guests-mingle-outside-the-barn-at-the-Mann-Family-Farm.jpg\" alt=\"Guests mingle outside the barn at Mann Family Farm in Bolinas. Credit: Angela Johnston\" width=\"1000\" height=\"1333\" class=\"size-full wp-image-85640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests mingle outside the barn at Mann Family Farm in Bolinas. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Ed Mann and his family have lived on Horseshoe Hill in Bolinas for the past two years. Mann and his wife, Amanda moved here to start \u003ca href=\"http://mannfamilyfarm.com/\" target=\"_blank\">Mann Family Farm\u003c/a>, a small operation that breeds lambs like the one we are eating right now. \u003c/p>\n\u003cfigure id=\"attachment_85639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-Amanada-Mann-and-their-daughter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-Amanada-Mann-and-their-daughter.jpg\" alt=\"Ed Mann, Amanda Mann and their daughter stand in front of their farm on Horseshoe Hill. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Mann, Amanda Mann and their daughter stand in front of their farm on Horseshoe Hill. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Tonight, lamb number five is part of many courses of a five course dinner, cooked by \u003ca href=\"http://metesandbounds.co/\" target=\"_blank\">Metes and Bounds\u003c/a>, a new traveling “table-to-farm” dining experience that brings “\u003ca href=\"http://metesandbounds.co/field-report/diy\" target=\"_blank\">Hugo,\u003c/a>” a red school bus-turned-kitchen, wood burning grill, two chefs and a sommelier to small farms and wineries around Northern California. They set up a long table, lots of pearl lights, and cook a five-course dinner (paired with wine) derived almost all from the day’s harvest at the host farm. The dinner in Bolinas is their sixth dinner so far, and the farmers always get a seat at the table, head chef and co-founder Heath Thomson tells me.\u003c/p>\n\u003cblockquote>\u003cp>“For me growing up in the Bay Area there’s a lot of noise about farm to table, seasonal and local and I was somebody who took it really literally. There are a lot of good restaurants that advertising it, but don’t follow through. So part of starting this was actually believing that ideology and wanting to really do it right, actually walking the talk,” Thomson says.\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_85641\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Heath-Thomson-prepares-the-second-course-of-the-night-for-Metes-and-Bounds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Heath-Thomson-prepares-the-second-course-of-the-night-for-Metes-and-Bounds.jpg\" alt=\"Heath Thomson prepares the second course of the night for Metes and Bounds. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heath Thomson prepares the second course of the night for Metes and Bounds. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85642\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hugo-the-bus-is-an-old-school-bus-the-Metes-and-Bounds-team-converted-into-a-professional-kitchen.-They-named-it-after-chef-Hugo-Matheson-a-friend-and-mentor-of-Heath-Thomson%E2%80%99s.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Hugo-the-bus-is-an-old-school-bus-the-Metes-and-Bounds-team-converted-into-a-professional-kitchen.-They-named-it-after-chef-Hugo-Matheson-a-friend-and-mentor-of-Heath-Thomson%E2%80%99s.jpg\" alt=\"Hugo the bus is an old school bus the Metes and Bounds team converted into a professional kitchen. They named it after chef Hugo Matheson, a friend and mentor of Heath Thomson’s. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85642\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hugo the bus is an old school bus the Metes and Bounds team converted into a professional kitchen. They named it after chef Hugo Matheson, a friend and mentor of Heath Thomson’s. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Tonight, the Mann’s are joined by about forty other dinner guests, who mingle and sip champagne as they walk around the farm, looking at the chickens, sheep, cows, and two guard donkeys that protect the ewes. \u003c/p>\n\u003cfigure id=\"attachment_85633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Two-of-the-guard-donkeys-that-protect-the-Manns-eight-ewes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Two-of-the-guard-donkeys-that-protect-the-Manns-eight-ewes.jpg\" alt=\"Two of the guard donkeys that protect the Mann’s eight ewes. Photo: Angela Johnston.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two of the guard donkeys that protect the Mann’s eight ewes. Photo: Angela Johnston.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85634\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-friendly-dairy-cow-licks-a-guests-hand-before-they-sit-down.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-friendly-dairy-cow-licks-a-guests-hand-before-they-sit-down.jpg\" alt=\"A friendly dairy cow licks a guests hand before they sit down for the Metes and Bounds dinner. Photo: Angela Johnston\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-85634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A friendly dairy cow licks a guests hand before they sit down for the Metes and Bounds dinner. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>While the chefs prepare our first course, Ed Mann gives us a tour of the farm, which is filled with a strong sense of history and community. It’s located on five acres of former Mattos Dairy Farm, which occupies about 65 acres of rolling pastures and oak woodlands overlooking the Bolinas Lagoon. Gabrielle Mann, Ed’s sister, and Paul Mann, Ed’s father, also live on and tend to the property. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The ranch was originally a dairy farm, developed by immigrants from the Azores, Mann tells me. Philanthropist and Hardly Strictly Bluegrass creator Warren Hellman purchased the farm in 1991, and hired Gabrielle Mann to tend to his horses and the property. Ed Mann, his wife Amanda, and their two daughters now operate the family farm, raising chickens and eggs, lambs, shearing sheep for fiber and yarn, and growing different types of veggies. They sell most of their meat and produce direct to the local community, although you can buy their eggs at \u003ca href=\"http://www.tobysfeedbarn.com/\" target=\"_blank\">Toby’s Feed Barn\u003c/a> in Point Reyes Station.\u003c/p>\n\u003cfigure id=\"attachment_85631\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-view-of-Bolinas-Lagoon-from-the-top-of-the-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-view-of-Bolinas-Lagoon-from-the-top-of-the-Mann-Family-Farm.jpg\" alt=\"The view of Bolinas Lagoon from the top of the Mann Family Farm. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85631\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The view of Bolinas Lagoon from the top of the Mann Family Farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>“We really feel it’s important to continue agriculture on this land, and share the land with people, and enjoy producing and eating food with people. That’s why we’re doing this,” Mann says.\u003c/p>\u003c/blockquote>\n\u003cp>The centerpiece of the farm is a beautiful wood barn, which was once photographed by Ansel Adams in the 1930s. It now hosts a number of different events, from wedding receptions to farm camps. Duggan set up a miniature cocktail stand on a wood barrel inside the barn to greet guests as they entered the dinner, offering champagne, local red and white wines, and a tasty non-alcoholic peach and sage iced tea. \u003c/p>\n\u003cfigure id=\"attachment_85643\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Looking-inside-the-barn-at-the-Mann-Family-Farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Looking-inside-the-barn-at-the-Mann-Family-Farm.jpg\" alt=\"Looking inside the barn at the Mann Family Farm. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Looking inside the barn at the Mann Family Farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Metes and Bounds head chef, Heath Thomson, has cooked for \u003ca href=\"http://www.bouletteslarder.com/\" target=\"_blank\">Boulette's Larder\u003c/a> and \u003ca href=\"http://www.sprucesf.com/\" target=\"_blank\">Spruce\u003c/a> in San Francisco, \u003ca href=\"http://www.thevillagepub.net/\" target=\"_blank\">The Village Pub\u003c/a> in Woodside, and for \u003ca href=\"http://www.farmdinners.com/dinners2014.html\" target=\"_blank\">Meadlow Lark Farm Dinners\u003c/a>, a similar table-to-farm dining experience in Boulder, Colorado. \u003c/p>\n\u003cp>There are challenges to cooking in a mobile restaurant that changes locations every week, Thomson says. Tonight, they have to throw away a big batch of beet chips because the Bolinas humidity made them soggy before they could get on the table.\u003c/p>\n\u003cp>“I’m really interested in cooking from an artistic perspective, and it is really important to me to adapt to what we have here, to challenge myself to create a menu from just the crop list from the farm,” Thomson says. “I also love being out in the elements, cooking outside with the cows mooing and roosters squawking the background, it may be difficult but it beats any kitchen I’ve ever worked in.”\u003c/p>\n\u003cp>Amanda Mann tells me that it took almost two months to finalize the menu with Thomson and Metes and Bounds. They talked about every detail, including selecting the perfect lamb for the menu and figuring out which fruits and vegetables would be ripe and ready on the day of the dinner. \u003c/p>\n\u003cfigure id=\"attachment_85636\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Artichokes-that-were-picked-for-one-of-the-dishes-on-the-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Artichokes-that-were-picked-for-one-of-the-dishes-on-the-menu.jpg\" alt=\"Artichokes that were picked for one of the dishes on the menu. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Artichokes that were picked for one of the dishes on the menu. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85644\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-chefs-plate-the-first-course-a-yogurt-and-cucumber-soup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-chefs-plate-the-first-course-a-yogurt-and-cucumber-soup.jpg\" alt=\"The chefs plate the first course -- a yogurt and cucumber soup. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85644\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The chefs plate the first course -- a yogurt and cucumber soup. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The first course is a simple chilled yogurt and cucumber soup, made with milk from the nearby \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Straus Family Creamery\u003c/a>. An artistic long crouton adorned with radish flowers, cherry tomatoes and lemon zest, rests on top of the bowl. This is followed by a plate of delicious, but very small lamb (also made from parts of lamb number five) and pork belly meatballs, with a few smashed potatoes, marinated artichokes, escarole and capers. \u003c/p>\n\u003cp>The service is fast, and we only only wait a few minutes in between courses, which is when Thomson explains the next dish and sommelier and Metes and Bounds co-founder Drew Duggan explains why the wine he picked paired well with the previous course, and what to expect and look for in his next selection.\u003c/p>\n\u003cfigure id=\"attachment_85637\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Drew-Duggan-explains-his-wine-choices-in-between-courses.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Drew-Duggan-explains-his-wine-choices-in-between-courses.jpg\" alt=\"Drew Duggan explains his wine choices in between courses. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drew Duggan explains his wine choices in between courses. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85632\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Thomson-cooks-potatoes-for-the-second-course.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Thomson-cooks-potatoes-for-the-second-course.jpg\" alt=\"Thomson cooks potatoes for the second course. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85632\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thomson cooks potatoes for the second course. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-three-bean-salad-with-a-fried-egg-from-the-chickens-on-the-farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/A-three-bean-salad-with-a-fried-egg-from-the-chickens-on-the-farm.jpg\" alt=\"A three bean salad with a fried egg from the chickens on the farm. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A three bean salad with a fried egg from the chickens on the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The third course is my favorite of the night -- a three bean salad, with a walnut \u003ca href=\"http://en.wikipedia.org/wiki/Tarator\" target=\"_blank\">tarator\u003c/a> and a perfectly soft boiled, breaded and fried egg, or a “corndog” egg as Thomson jokes.\u003c/p>\n\u003cp>The main course is served family style -- a deep dish of braised lamb shoulder and grilled leg of lamb from the Mann’s lamb number five, on top of some of the sweetest pink and orange beets I have ever tasted, turnips, carrots, romanesco, squash from the Mann’s farm, potato and elephant garlic chips and lemon aioli. Dessert promptly followed -- a simple selection of berries from the Mann berry patch that I can almost touch from the dinner table, some fresh peaches from \u003ca href=\"http://www.drycreekpeach.com/\" target=\"_blank\">Dry Creek Peach and Produce\u003c/a> in Healdsburg, topped \u003ca href=\"http://www.davidlebovitz.com/2012/03/sabayon-zabaglione-recipe/\" target=\"_blank\">sabayon\u003c/a> with Prosecco, and a mint tea brewed with mint leaves picked from the Mann’s garden earlier in the evening. \u003c/p>\n\u003cfigure id=\"attachment_85646\" class=\"wp-caption aligncenter\" style=\"max-width: 5184px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-main-course-was-served-family-style-and-also-featured-the-famous-lamb-number-five.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/The-main-course-was-served-family-style-and-also-featured-the-famous-lamb-number-five.jpg\" alt=\"The main course was served family style and also featured the famous lamb number five. Photo: Angela Johnston\" width=\"5184\" height=\"3456\" class=\"size-full wp-image-85646\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The main course was served family style and also featured the famous lamb number five. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>The meal is well prepared, expertly plated, and tastes extremely fresh. However, the ticket price for this particular dinner, at $185 per person, seems somewhat prohibitive. But Thomson tells me most of that is going to the farmers.\u003c/p>\n\u003cp>“The deal with each farm is always different. We negotiate the price with the farmers for the space; we buy all the produce from them at full retail price. And then there’s our labor cost. At this point that’s about it.”\u003c/p>\n\u003cp>As the sun sets and the stars come out, servers come around with shawls and blankets to keep the guests warm. Amanda Mann offers me a wool sweater her grandmother had knit. Gabrielle and Paul Mann share stories of growing up down the road in Bolinas; it’s easy to forget that I had only met everyone at the table around me only hours before, and that this isn’t a dinner party for close friends of the farm.\u003c/p>\n\u003cfigure id=\"attachment_85638\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-leans-over-to-talk-to-a-guest-at-the-end-of-the-evening.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Ed-Mann-leans-over-to-talk-to-a-guest-at-the-end-of-the-evening.jpg\" alt=\"Ed Mann leans over to talk to a guest at the end of the evening. Photo: Angela Johnston\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85638\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ed Mann leans over to talk to a guest at the end of the evening. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Meeting the farmer that grew your vegetables or raised the lamb you buy at the farmers' market is one thing, but actually sitting across from them at a table in the middle of their crops, enjoying a meal made almost entirely from things grown and raised right beside you, takes eating local to another level. \u003c/p>\n\u003cp>Thomson says it’s important for him to include the farmers at the table because much of the time they don’t get the opportunity to go eat at the restaurants where a lot of their harvest ends up. \u003c/p>\n\u003cp>The next Metes and Bounds dinner is set for August 19 at Bernier Farms in Healdsburg at their Alexander Valley location. The Bernier family grows grapes garlic, kale, tomatoes and fruit trees. Tickets are available online for $120. View the full schedule at \u003ca href=\"http://metesandbounds.co/events\" target=\"_blank\">Metes and Bounds Events\u003c/a>. \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>Disclaimer: Via a press invitation Metes and Bounds comped this meal for the reporter and a guest.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/85624/metes-and-bounds-pop-up-dinners-offer-literal-farm-to-table-experience-but-it-isnt-cheap",
"authors": [
"5568"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_1875"
],
"tags": [
"bayareabites_13663",
"bayareabites_13664",
"bayareabites_9655"
],
"featImg": "bayareabites_85648",
"label": "bayareabites"
},
"bayareabites_85169": {
"type": "posts",
"id": "bayareabites_85169",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "85169",
"score": null,
"sort": [
1407341598000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1407341598,
"format": "aside",
"disqusTitle": "Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods",
"title": "Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\" alt=\"Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the New York Times asked if \u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html?pagewanted=all&_r=0\" target=\"_blank\">sugar was toxic\u003c/a>, before Michael Bloomberg \u003ca href=\"http://en.wikipedia.org/wiki/New_York_City_soft_drink_size_limit\" target=\"_blank\">tried to ban\u003c/a> large sodas in New York City, before people starting calling sugar “\u003ca href=\"http://www.bloomberg.com/video/-fed-up-is-sugar-the-new-tobacco-OJp4SJCORu2GNkCA~9PDvw.html\" target=\"_blank\">the new tobacco\u003c/a>,” UCSF endocrinologist Robert Lustig stood in front of a crowd of UCSF extension students and told them that the increase in obesity over the last 30 years is the result of one thing: \u003cstrong>increased amounts of sugar in our diet\u003c/strong>. \u003ca href=\"https://www.youtube.com/watch?v=dBnniua6-oM\" target=\"_blank\">Lustig’s lecture\u003c/a>—a combination of righteous anger and dry science—went on to become a surprise viral hit: since it debuted on YouTube in 2009, it’s been viewed almost five million times.\u003c/p>\n\u003cp>That lecture was just the beginning of Lustig’s campaign to prove that sugar is the cause of the rise of obesity and other dangerous diseases. He wrote a New York Times bestseller, 2012’s \u003ca href=\"http://www.amazon.com/Fat-Chance-Beating-Against-Processed/dp/0142180432/ref=sr_1_1?ie=UTF8&qid=1406681873&sr=8-1&keywords=fat+chance\" target=\"_blank\">\u003cem>Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease\u003c/em>\u003c/a>, and came out with a companion cookbook \u003ca href=\"http://www.amazon.com/The-Fat-Chance-Cookbook-Recipes/dp/1594632944/ref=sr_1_2?ie=UTF8&qid=1406681873&sr=8-2&keywords=fat+chance\" target=\"_blank\">\u003cem>The Fat Chance Cookbook: More Than 100 Recipes Ready in Under 30 Minutes to Help You Lose the Sugar and the Weight\u003c/em>\u003c/a>, in December of 2013. Recently, he spoke at KQED for a special presentation (airing in October) called “\u003cstrong>Sweet Revenge: Turning the Tables on Processed Food\u003c/strong>.”\u003c/p>\n\u003cp>Lustig’s popularity can partially be attributed to his message that obesity is the result of a broken food system—not laziness or gluttony. For many people, who’ve been told for years that if they simply had more willpower, they’d be guaranteed thinness and good health, his message is a relief.\u003c/p>\n\u003cp>One of those people is Cindy Gershen. When Lustig met Gershen, the owner of \u003ca href=\"http://sunrisebistrocatering.com/\" target=\"_blank\">Walnut Creek’s Sunrise Bistro\u003c/a>, she was 100 pounds overweight. After meeting Lustig and following his eating advice, she lost the weight and started teaching a nutrition class at Concord’s Mt. Diablo High School, where many of her students have undergone similar weight loss transformations. In 2007, she created the \u003ca href=\"http://www.wellnesscitychallenge.org/about/\" target=\"_blank\">Wellness City Challenge\u003c/a>, a healthy living advocacy group that encouraged restaurants to remove trans fats and citizens to exercise.\u003c/p>\n\u003cfigure id=\"attachment_85330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\" alt=\"Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Gershen, who developed the recipes for last year’s Fat Chance cookbook, described Lustig’s message as a revelation: “I tried every kind of dieting. They said decrease your calories; increase your exercise; you’re lazy; you’re stressed out. And then I met Dr. Lustig. He said it was none of those things. It was all the sugar and it was a lack of fiber. I changed my food to the things that he told me to do. I’ve lost 100 pounds; I’ve restored my vitality, my health, and I’m happy.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lustig instead attributes the rise in obesity (increasing one percent every year) and other related health problems to the rise of sugary processed foods. His catchphrase—repeated throughout his lecture and his books— is that \u003cstrong>a calorie is not a calorie\u003c/strong>. Our body processes different types of fats and carbs in radically different ways. Take fat. There are good fats, like the omega-3 fatty acids (found in wild fish and flax,) and bad fats, like omega-6 fatty acid found in corn-fed beef. Omega-3s reduce inflammation and repair membranes, whereas omega-6s cause inflammation and increases risk of health problems like arthritis and cancer.\u003c/p>\n\u003cfigure id=\"attachment_85314\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\" alt=\"We Get Too Much...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Much...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The same goes for carbs. There are good carbs, like lactose, the sugar found in milk, or fiber-heavy foods like vegetables and whole grains. But the worst carb of all, says Lustig, is sugar. It’s omnipresent in our food supply (77% of the foods in the America food supply include added sugar), and plays a huge role in metabolic syndrome, which leads to diseases like diabetes: Lustig cited a study that showed while eating an extra 150 calories per day did not increase diabetes prevalence worldwide, if those calories came from soda, diabetes prevalence went up 11-fold for the same number of calories.\u003c/p>\n\u003cfigure id=\"attachment_85315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\" alt=\"We Get Too Little...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Little...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The negative effects sugar has on our bodies are staggering: sugar alters our hormones so we don’t register hunger the way we normally would, making us eat more; it spikes our dopamine, making us requiring us to eat more sugar for the same effect; and it affects our liver in the same way that alcohol does. We consume an astounding 18 bags of sugar per year, and half of that is added sugar, hidden away in our ketchup and potato chips under names like brown rice syrup and fruit puree (last year, Lustig wrote an ebook called \u003ca href=\"http://www.amazon.com/Sugar-Has-56-Names-Shoppers-ebook/dp/B00E8OLID2/ref=la_B00ABNHXOW_1_3?s=books&ie=UTF8&qid=1406682134&sr=1-3\" target=\"_blank\">Sugar Has 56 Names: A Shopper's Guide\u003c/a>). And even if we tried to cut down on sugar, food companies have every incentive to keep us from doing just that: sugar is a cheap preservative that extends food’s shelf life and keeps prices low.\u003c/p>\n\u003cp>Listening to Lustig’s lecture, it’s easy to feel powerless, or think back guiltily to the honey in your tea or the granola you ate with your yogurt this morning (“Granola,” Lustig said sternly, “is a dessert.”). Yet, there are things we can do to fix what Lustig calls our “toxic food environment.”\u003c/p>\n\u003cfigure id=\"attachment_85312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\" alt=\"Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The most valuable change, he says, is shifting your diet to one low in sugar and high in fiber. You don’t need to skip every birthday cake or break room muffin, but toss the soda and juice (which is just as bad as soda, according to Lustig) and start eating more vegetables and whole grains. Lustig cited the famous \u003ca href=\"http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?pagewanted=all\" target=\"_blank\">Michael Pollan maxim\u003c/a> to “Eat food, not too much, mostly plants” but told the audience to focus on the first part of the sentence—focusing on eating real food, he said, the kind your grandmother would recognize, is the most efficient way to better health.\u003c/p>\n\u003cp>Lustig, a former college actor, has a flair for the dramatic. At the beginning of his lecture at KQED, he promised to “change your whole thinking about obesity, diets, and what really causes many of our most dangerous diseases.” It’s a bold claim, especially when we’re awash in diets all claiming to be the healthiest choice, with the high fat Paleo crowd competing against the low fat diet advocates (A debate which Lustig is ambivalent on: they’re both healthy, he said, but he has no preference for any particular diet as long as it’s high fiber, low sugar and free of processed foods.)\u003c/p>\n\u003cp>Yet, even if you’re one of the millions who watched Lustig’s original lecture, or you’ve read one of the countless articles about cutting your sugar intake, there’s still much to be gained from reading Lustig’s books, or watching his KQED lecture when it airs in October. Lustig has the ability to distill complex biological processes into simple explanations, the case studies from his work illuminate the misconceptions we have about obesity (it’s hard to argue that obesity is a personal choice when confronted with an obese six month old), and perhaps most importantly, the ability to inspire hope about an issue that often seems impossible to fix.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It’s easy to watch a YouTube video and resolve to drink less juice. It’s not as easy to get large swathes of people to stop buying soda, to reform school lunch menus or make unprocessed food more accessible to lower income populations. Yet watching Lustig talk about the injustices in our food system, his Brooklyn accent growing thicker the faster and more passionately he speaks, gives you hope. Our government may not care that they’re drowning us in sugar. The companies that sell us our food certainly don’t. But Lustig does, and he’s not going to stop talking until people listen.\u003c/p>\n\u003cblockquote>\n\u003ch3>Lustig’s Dos and Don’ts\u003c/h3>\n\u003cul>\u003cstrong>Do:\u003c/strong>\n\u003cli>Shop the edges of the store, not aisles for real food\u003c/li>\n\u003cli>Eat more omega-3 fatty acids, found in wild fish and flax\u003c/li>\n\u003cli>Eat fruit as dessert, and if you’re craving cookies or cake, make your own\u003c/li>\n\u003cli>Increase consumption of micronutrients, the vitamins and minerals found in fruits and vegetables\u003c/li>\n\u003cli>Up your fiber intake. Fiber protects your liver from sugar, says Lustig, and keeps you from overeating.\u003c/li>\n\u003cli>Eat more whole grains like farro, quinoa, steel-cut oats, hulled barley or brown rice\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>Don’t:\u003c/strong>\n\u003cli>Drink your calories. Avoid soda, sports drinks and juice\u003c/li>\n\u003cli>Shop hungry—it leads to poor food choices\u003c/li>\n\u003cli>Eat anything with “partially hydrogenated” in the ingredient list. That means it contains trans fat, which our bodies can’t metabolize and ends up lining our arteries.\u003c/li>\n\u003cli>Buy anything that has sugar as one of the first three ingredients\u003c/li>\n\u003cli>Eat corn fed beef or farmed fish. Corn oil contains omega 6 fatty acids, which lead to inflammation\u003c/li>\n\u003cli>Buy processed food. “If it comes with a label,” says Lustig, “think of it as a warning label.”\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\n",
"disqusIdentifier": "85169 http://blogs.kqed.org/bayareabites/?p=85169",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/06/sweet-revenge-dr-robert-lustig-explains-how-to-cut-sugar-lose-weight-and-turn-the-tables-on-processed-foods/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1598,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1428534851,
"excerpt": "The UCSF endocrinologist tells you how (and why) to start reducing sugar in your diet...and yes, you can still eat dessert.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The UCSF endocrinologist tells you how (and why) to start reducing sugar in your diet...and yes, you can still eat dessert.",
"title": "Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Sweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed Foods",
"datePublished": "2014-08-06T09:13:18-07:00",
"dateModified": "2015-04-08T16:14:11-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "sweet-revenge-dr-robert-lustig-explains-how-to-cut-sugar-lose-weight-and-turn-the-tables-on-processed-foods",
"status": "publish",
"path": "/bayareabites/85169/sweet-revenge-dr-robert-lustig-explains-how-to-cut-sugar-lose-weight-and-turn-the-tables-on-processed-foods",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/no-sugar-lustig1000a.jpg\" alt=\"Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig gave a lecture at KQED titled: Sweet Revenge: Turning the Tables on Processed Food. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\" target=\"_blank\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the New York Times asked if \u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html?pagewanted=all&_r=0\" target=\"_blank\">sugar was toxic\u003c/a>, before Michael Bloomberg \u003ca href=\"http://en.wikipedia.org/wiki/New_York_City_soft_drink_size_limit\" target=\"_blank\">tried to ban\u003c/a> large sodas in New York City, before people starting calling sugar “\u003ca href=\"http://www.bloomberg.com/video/-fed-up-is-sugar-the-new-tobacco-OJp4SJCORu2GNkCA~9PDvw.html\" target=\"_blank\">the new tobacco\u003c/a>,” UCSF endocrinologist Robert Lustig stood in front of a crowd of UCSF extension students and told them that the increase in obesity over the last 30 years is the result of one thing: \u003cstrong>increased amounts of sugar in our diet\u003c/strong>. \u003ca href=\"https://www.youtube.com/watch?v=dBnniua6-oM\" target=\"_blank\">Lustig’s lecture\u003c/a>—a combination of righteous anger and dry science—went on to become a surprise viral hit: since it debuted on YouTube in 2009, it’s been viewed almost five million times.\u003c/p>\n\u003cp>That lecture was just the beginning of Lustig’s campaign to prove that sugar is the cause of the rise of obesity and other dangerous diseases. He wrote a New York Times bestseller, 2012’s \u003ca href=\"http://www.amazon.com/Fat-Chance-Beating-Against-Processed/dp/0142180432/ref=sr_1_1?ie=UTF8&qid=1406681873&sr=8-1&keywords=fat+chance\" target=\"_blank\">\u003cem>Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease\u003c/em>\u003c/a>, and came out with a companion cookbook \u003ca href=\"http://www.amazon.com/The-Fat-Chance-Cookbook-Recipes/dp/1594632944/ref=sr_1_2?ie=UTF8&qid=1406681873&sr=8-2&keywords=fat+chance\" target=\"_blank\">\u003cem>The Fat Chance Cookbook: More Than 100 Recipes Ready in Under 30 Minutes to Help You Lose the Sugar and the Weight\u003c/em>\u003c/a>, in December of 2013. Recently, he spoke at KQED for a special presentation (airing in October) called “\u003cstrong>Sweet Revenge: Turning the Tables on Processed Food\u003c/strong>.”\u003c/p>\n\u003cp>Lustig’s popularity can partially be attributed to his message that obesity is the result of a broken food system—not laziness or gluttony. For many people, who’ve been told for years that if they simply had more willpower, they’d be guaranteed thinness and good health, his message is a relief.\u003c/p>\n\u003cp>One of those people is Cindy Gershen. When Lustig met Gershen, the owner of \u003ca href=\"http://sunrisebistrocatering.com/\" target=\"_blank\">Walnut Creek’s Sunrise Bistro\u003c/a>, she was 100 pounds overweight. After meeting Lustig and following his eating advice, she lost the weight and started teaching a nutrition class at Concord’s Mt. Diablo High School, where many of her students have undergone similar weight loss transformations. In 2007, she created the \u003ca href=\"http://www.wellnesscitychallenge.org/about/\" target=\"_blank\">Wellness City Challenge\u003c/a>, a healthy living advocacy group that encouraged restaurants to remove trans fats and citizens to exercise.\u003c/p>\n\u003cfigure id=\"attachment_85330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cindy-gershen-robert-lustig1000.jpg\" alt=\"Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cindy Gershen and Dr. Robert Lustig co-wrote The Fat Chance Cookbook. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Gershen, who developed the recipes for last year’s Fat Chance cookbook, described Lustig’s message as a revelation: “I tried every kind of dieting. They said decrease your calories; increase your exercise; you’re lazy; you’re stressed out. And then I met Dr. Lustig. He said it was none of those things. It was all the sugar and it was a lack of fiber. I changed my food to the things that he told me to do. I’ve lost 100 pounds; I’ve restored my vitality, my health, and I’m happy.”\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>Lustig instead attributes the rise in obesity (increasing one percent every year) and other related health problems to the rise of sugary processed foods. His catchphrase—repeated throughout his lecture and his books— is that \u003cstrong>a calorie is not a calorie\u003c/strong>. Our body processes different types of fats and carbs in radically different ways. Take fat. There are good fats, like the omega-3 fatty acids (found in wild fish and flax,) and bad fats, like omega-6 fatty acid found in corn-fed beef. Omega-3s reduce inflammation and repair membranes, whereas omega-6s cause inflammation and increases risk of health problems like arthritis and cancer.\u003c/p>\n\u003cfigure id=\"attachment_85314\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-much1000.jpg\" alt=\"We Get Too Much...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85314\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Much...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The same goes for carbs. There are good carbs, like lactose, the sugar found in milk, or fiber-heavy foods like vegetables and whole grains. But the worst carb of all, says Lustig, is sugar. It’s omnipresent in our food supply (77% of the foods in the America food supply include added sugar), and plays a huge role in metabolic syndrome, which leads to diseases like diabetes: Lustig cited a study that showed while eating an extra 150 calories per day did not increase diabetes prevalence worldwide, if those calories came from soda, diabetes prevalence went up 11-fold for the same number of calories.\u003c/p>\n\u003cfigure id=\"attachment_85315\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-get-too-little1000.jpg\" alt=\"We Get Too Little...Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85315\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">We Get Too Little...Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The negative effects sugar has on our bodies are staggering: sugar alters our hormones so we don’t register hunger the way we normally would, making us eat more; it spikes our dopamine, making us requiring us to eat more sugar for the same effect; and it affects our liver in the same way that alcohol does. We consume an astounding 18 bags of sugar per year, and half of that is added sugar, hidden away in our ketchup and potato chips under names like brown rice syrup and fruit puree (last year, Lustig wrote an ebook called \u003ca href=\"http://www.amazon.com/Sugar-Has-56-Names-Shoppers-ebook/dp/B00E8OLID2/ref=la_B00ABNHXOW_1_3?s=books&ie=UTF8&qid=1406682134&sr=1-3\" target=\"_blank\">Sugar Has 56 Names: A Shopper's Guide\u003c/a>). And even if we tried to cut down on sugar, food companies have every incentive to keep us from doing just that: sugar is a cheap preservative that extends food’s shelf life and keeps prices low.\u003c/p>\n\u003cp>Listening to Lustig’s lecture, it’s easy to feel powerless, or think back guiltily to the honey in your tea or the granola you ate with your yogurt this morning (“Granola,” Lustig said sternly, “is a dessert.”). Yet, there are things we can do to fix what Lustig calls our “toxic food environment.”\u003c/p>\n\u003cfigure id=\"attachment_85312\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/robert-lustig-toxic-cleanup1000.jpg\" alt=\"Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85312\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Robert Lustig's Toxic Clean-Up Tips. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>The most valuable change, he says, is shifting your diet to one low in sugar and high in fiber. You don’t need to skip every birthday cake or break room muffin, but toss the soda and juice (which is just as bad as soda, according to Lustig) and start eating more vegetables and whole grains. Lustig cited the famous \u003ca href=\"http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?pagewanted=all\" target=\"_blank\">Michael Pollan maxim\u003c/a> to “Eat food, not too much, mostly plants” but told the audience to focus on the first part of the sentence—focusing on eating real food, he said, the kind your grandmother would recognize, is the most efficient way to better health.\u003c/p>\n\u003cp>Lustig, a former college actor, has a flair for the dramatic. At the beginning of his lecture at KQED, he promised to “change your whole thinking about obesity, diets, and what really causes many of our most dangerous diseases.” It’s a bold claim, especially when we’re awash in diets all claiming to be the healthiest choice, with the high fat Paleo crowd competing against the low fat diet advocates (A debate which Lustig is ambivalent on: they’re both healthy, he said, but he has no preference for any particular diet as long as it’s high fiber, low sugar and free of processed foods.)\u003c/p>\n\u003cp>Yet, even if you’re one of the millions who watched Lustig’s original lecture, or you’ve read one of the countless articles about cutting your sugar intake, there’s still much to be gained from reading Lustig’s books, or watching his KQED lecture when it airs in October. Lustig has the ability to distill complex biological processes into simple explanations, the case studies from his work illuminate the misconceptions we have about obesity (it’s hard to argue that obesity is a personal choice when confronted with an obese six month old), and perhaps most importantly, the ability to inspire hope about an issue that often seems impossible to fix.\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>It’s easy to watch a YouTube video and resolve to drink less juice. It’s not as easy to get large swathes of people to stop buying soda, to reform school lunch menus or make unprocessed food more accessible to lower income populations. Yet watching Lustig talk about the injustices in our food system, his Brooklyn accent growing thicker the faster and more passionately he speaks, gives you hope. Our government may not care that they’re drowning us in sugar. The companies that sell us our food certainly don’t. But Lustig does, and he’s not going to stop talking until people listen.\u003c/p>\n\u003cblockquote>\n\u003ch3>Lustig’s Dos and Don’ts\u003c/h3>\n\u003cul>\u003cstrong>Do:\u003c/strong>\n\u003cli>Shop the edges of the store, not aisles for real food\u003c/li>\n\u003cli>Eat more omega-3 fatty acids, found in wild fish and flax\u003c/li>\n\u003cli>Eat fruit as dessert, and if you’re craving cookies or cake, make your own\u003c/li>\n\u003cli>Increase consumption of micronutrients, the vitamins and minerals found in fruits and vegetables\u003c/li>\n\u003cli>Up your fiber intake. Fiber protects your liver from sugar, says Lustig, and keeps you from overeating.\u003c/li>\n\u003cli>Eat more whole grains like farro, quinoa, steel-cut oats, hulled barley or brown rice\u003c/li>\n\u003c/ul>\n\u003cul>\u003cstrong>Don’t:\u003c/strong>\n\u003cli>Drink your calories. Avoid soda, sports drinks and juice\u003c/li>\n\u003cli>Shop hungry—it leads to poor food choices\u003c/li>\n\u003cli>Eat anything with “partially hydrogenated” in the ingredient list. That means it contains trans fat, which our bodies can’t metabolize and ends up lining our arteries.\u003c/li>\n\u003cli>Buy anything that has sugar as one of the first three ingredients\u003c/li>\n\u003cli>Eat corn fed beef or farmed fish. Corn oil contains omega 6 fatty acids, which lead to inflammation\u003c/li>\n\u003cli>Buy processed food. “If it comes with a label,” says Lustig, “think of it as a warning label.”\u003c/li>\n\u003c/ul>\n\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/85169/sweet-revenge-dr-robert-lustig-explains-how-to-cut-sugar-lose-weight-and-turn-the-tables-on-processed-foods",
"authors": [
"5566",
"5014"
],
"categories": [
"bayareabites_752",
"bayareabites_13306",
"bayareabites_2254",
"bayareabites_588",
"bayareabites_1653",
"bayareabites_2090",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_1246",
"bayareabites_45",
"bayareabites_2035",
"bayareabites_358",
"bayareabites_11070"
],
"tags": [
"bayareabites_13615",
"bayareabites_11215",
"bayareabites_9771",
"bayareabites_11101",
"bayareabites_13616",
"bayareabites_2613",
"bayareabites_13614",
"bayareabites_13613",
"bayareabites_9224",
"bayareabites_511"
],
"featImg": "bayareabites_85323",
"label": "bayareabites"
},
"bayareabites_84366": {
"type": "posts",
"id": "bayareabites_84366",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "84366",
"score": null,
"sort": [
1407261056000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1407261056,
"format": "aside",
"disqusTitle": "For Epicurean Cyclists : the Chris King Gourmet Century Returns to Sonoma in October",
"title": "For Epicurean Cyclists : the Chris King Gourmet Century Returns to Sonoma in October",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85550\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/dinner-1024x682.jpg\" alt=\"Grilled octopus, little gem romaine lettuce, potatoes, leeks and salsa verde salad at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled octopus, little gem romaine lettuce, potatoes, leeks and salsa verde salad at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>As an avid cyclist, I can personally vouch for our community's passion for good food (and cycling helps me burn away all those calories I accrue from my \u003ca href=\"http://ww2.kqed.org/bayareabites/category/restaurants-and-bars/5-bites-restaurant-roundups/\" target=\"_blank\">5 Bites\u003c/a> round ups.) There's lots of events that cater to foodie cyclists -- such as the \u003ca href=\"http://www.seb.org/event/2092071-2014-tour-d-organics\" target=\"_blank\">Tour d'Organics\u003c/a> or the \u003ca href=\"http://srcc.memberlodge.com/WCC\" target=\"_blank\">Wine Country Century\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_85558\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590605940_5f0d7c0307_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590605940_5f0d7c0307_o-190x190.jpg\" alt=\"Chris King Precision Components\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-85558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests at Chris King Precision Components in Portland, OR. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>Chris King, of his eponymous Portland-based company \u003ca href=\"http://chrisking.com/\" target=\"_blank\">Chris King Precision Components\u003c/a>, has had a \u003ca href=\"http://www.oregonlive.com/mix/index.ssf/food-trends/chris-king-bike-components-maker-and-food-guru.html\" target=\"_blank\">long history of sharing his love for food\u003c/a> at cycling events. It's even inspired him to organize his own popular \"\u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">Gourmet Century\u003c/a>\" series.\u003c/p>\n\u003cp>[He's] been the primary sponsor and a volunteer of the \"Gourmet Century\" since 1990,\" said Chef Chris DiMinno via email, formerly of \u003ca href=\"http://www.clydecommon.com/\" target=\"_blank\">Clyde Common\u003c/a> and now the company's chef and event coordinator.\u003c/p>\n\u003cp>In 1998, Chris made a deal to purchase the company taking control of the event in 1999, and we have been running it ever since. What makes these events unique is the amount of attention that is paid to the insuring a high-quality food experience. For many cycling events, food is an afterthought. The \"Gourmet Centuries\" put an emphasis on creating a beautiful food-and-beverage experience.\"\u003c/p>\n\u003cp>King founded his high-end bicycle parts company in Santa Barbara, but relocated to Oregon in 2003. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"[That] was the last year the \"Gourmet Century\" took place in Sonoma. 11 years later, we wanted to bring it back home.\"\u003c/p>\n\u003cfigure id=\"attachment_85549\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cyclists.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cyclists-1024x682.jpg\" alt=\"Cyclists on the Road at the 2014 Chris King Portland Gourmet Century\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85549\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cyclists on the Road at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>This fall, DiMinno and his team will be coming to Healdsburg and draw upon his extensive culinary skills to oversee the Bay Area event. \"I’ve been cooking for about half my life. I started in restaurants when I was 15, eventually going to the \u003ca href=\"http://www.ciachef.edu/\" target=\"_blank\">Culinary Institute of America\u003c/a> where I received a bachelor's degree in Culinary Arts Management.\"\u003c/p>\n\u003cfigure id=\"attachment_85547\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chef-1024x682.jpg\" alt=\"Chef Chris DiMinno\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris DiMinno at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85559\" class=\"wp-caption alignright\" style=\"max-width: 193px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590608210_63657fcfed_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590608210_63657fcfed_o-193x290.jpg\" alt=\"Simple salt bagel, smoked salmon and cream cheese; spinach and goat cheese quiche; cappuccino. Photo: Dylan Vanweelden\" width=\"193\" height=\"290\" class=\"size-medium wp-image-85559\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simple salt bagel, smoked salmon and cream cheese; spinach and goat cheese quiche; cappuccino. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>\"After that I worked at a number of restaurants in New York, including \u003ca href=\"http://telepan-ny.com/\" target=\"_blank\">Telepan\u003c/a> and \u003ca href=\"http://www.bluehillfarm.com/food/blue-hill-stone-barns\" target=\"_blank\">Blue Hill at Stone Barns\u003c/a> -- two restaurants that focused on the chef-farm connection. It was my interest in developing a more complete education on how a chef-farm connection can create a better food experience that led me to Portland. It has an abundant amount of quality, local products.\"\u003c/p>\n\u003cp>\"I first started working with Chris three years ago for the Portland Gourmet Century while still working as the chef at Clyde Common. It turned out to be one of the most fun and rewarding food events that I have had the opportunity to have been involved with, and I wanted to find a way to do events like this more often. After helping to plan two more events, Chris approached me with the idea of a full-time job where I would be responsible for planning and coordinating the Gourmet Century series. I am now in charge, with the help of an amazing committee, of the planning and the execution of these events, from permitting, route planning, finding the chefs, making sure the day goes smoothly and so much more.\"\u003c/p>\n\u003cp>While DiMinno is still working out the details of the menu, he's already lined up a talented roster of notable Bay Area chefs that include Chris Cosentino of \u003ca href=\"http://www.porcellinosf.com/\" target=\"_blank\">Porcellino \u003c/a>(formerly Incanto) and \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone\u003c/a>; Ari Weiswasser of \u003ca href=\"http://glenellenstar.com/\" target=\"_blank\">Glen Ellen Star\u003c/a>, Matthew Accarrino of \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a>; and Michael Hanaghan of \u003ca href=\"http://www.fivedotranch.com/\" target=\"_blank\">Five Dot Ranch\u003c/a>. \"[We're] creating an epic menu for the day.\"\u003c/p>\n\u003cfigure id=\"attachment_85551\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/horsdoeuvres.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/horsdoeuvres-1024x682.jpg\" alt=\"Chicken liver mousse crostini and crispy fried halibut brandade appetizers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken liver mousse crostini and crispy fried halibut brandade appetizers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85553\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/plates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/plates-1024x682.jpg\" alt=\"Grilled octopus, little gem romaine lettuce, potatoes, leeks with salsa verde at the 2014 Chris King Portland Gourmet Century at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85553\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled octopus, little gem romaine lettuce, potatoes, leeks with salsa verde at the 2014 Chris King Portland Gourmet Century at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85552\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pastries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pastries-1024x682.jpg\" alt=\"Mini cream puffs and palmiers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85552\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini cream puffs and palmiers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>\"The Bay Area is a natural choice for the Gourmet Century,\" adds DiMinno. \"As of now, we are talking about bringing it back next year. With the gaining popularity of the event, we may be taking the event further on the road next year, talking about venues in Japan, Italy and New York.\"\u003c/p>\n\u003cfigure id=\"attachment_85548\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crowd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crowd-1024x682.jpg\" alt=\"Cyclists Dining at the 2014 Chris King Portland Gourmet Century\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85548\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cyclists Dining at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>The Sonoma Gourmet Century takes place on October 18, 2014. (And I'll be attending and will be covering the 62-mile ride for Bay Area Bites.) If you'd like more information about the event, visit their \u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">website\u003c/a>; registration is open to 400 riders.\u003c/p>\n\u003cp>[vimeo 71484601] \u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/71484601\">2013 Chris King Gourmet Century\u003c/a> from \u003ca href=\"http://vimeo.com/tkc\">tkcproductions\u003c/a> on \u003ca href=\"https://vimeo.com\">Vimeo\u003c/a>.\u003c/p>\n\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Video from the 2013 Chris King Gourmet Century in Portland.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "84366 http://blogs.kqed.org/bayareabites/?p=84366",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/05/for-epicurean-cyclists-the-chris-king-gourmet-century-returns-to-sonoma-in-october/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 851,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1407283875,
"excerpt": "This fall, a popular \"Gourmet Century\" ride is returning to California after an 11-year hiatus. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This fall, a popular "Gourmet Century" ride is returning to California after an 11-year hiatus. ",
"title": "For Epicurean Cyclists : the Chris King Gourmet Century Returns to Sonoma in October | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "For Epicurean Cyclists : the Chris King Gourmet Century Returns to Sonoma in October",
"datePublished": "2014-08-05T10:50:56-07:00",
"dateModified": "2014-08-05T17:11:15-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "for-epicurean-cyclists-the-chris-king-gourmet-century-returns-to-sonoma-in-october",
"status": "publish",
"path": "/bayareabites/84366/for-epicurean-cyclists-the-chris-king-gourmet-century-returns-to-sonoma-in-october",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85550\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/dinner-1024x682.jpg\" alt=\"Grilled octopus, little gem romaine lettuce, potatoes, leeks and salsa verde salad at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled octopus, little gem romaine lettuce, potatoes, leeks and salsa verde salad at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>As an avid cyclist, I can personally vouch for our community's passion for good food (and cycling helps me burn away all those calories I accrue from my \u003ca href=\"http://ww2.kqed.org/bayareabites/category/restaurants-and-bars/5-bites-restaurant-roundups/\" target=\"_blank\">5 Bites\u003c/a> round ups.) There's lots of events that cater to foodie cyclists -- such as the \u003ca href=\"http://www.seb.org/event/2092071-2014-tour-d-organics\" target=\"_blank\">Tour d'Organics\u003c/a> or the \u003ca href=\"http://srcc.memberlodge.com/WCC\" target=\"_blank\">Wine Country Century\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_85558\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590605940_5f0d7c0307_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590605940_5f0d7c0307_o-190x190.jpg\" alt=\"Chris King Precision Components\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-85558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests at Chris King Precision Components in Portland, OR. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>Chris King, of his eponymous Portland-based company \u003ca href=\"http://chrisking.com/\" target=\"_blank\">Chris King Precision Components\u003c/a>, has had a \u003ca href=\"http://www.oregonlive.com/mix/index.ssf/food-trends/chris-king-bike-components-maker-and-food-guru.html\" target=\"_blank\">long history of sharing his love for food\u003c/a> at cycling events. It's even inspired him to organize his own popular \"\u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">Gourmet Century\u003c/a>\" series.\u003c/p>\n\u003cp>[He's] been the primary sponsor and a volunteer of the \"Gourmet Century\" since 1990,\" said Chef Chris DiMinno via email, formerly of \u003ca href=\"http://www.clydecommon.com/\" target=\"_blank\">Clyde Common\u003c/a> and now the company's chef and event coordinator.\u003c/p>\n\u003cp>In 1998, Chris made a deal to purchase the company taking control of the event in 1999, and we have been running it ever since. What makes these events unique is the amount of attention that is paid to the insuring a high-quality food experience. For many cycling events, food is an afterthought. The \"Gourmet Centuries\" put an emphasis on creating a beautiful food-and-beverage experience.\"\u003c/p>\n\u003cp>King founded his high-end bicycle parts company in Santa Barbara, but relocated to Oregon in 2003. \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>\"[That] was the last year the \"Gourmet Century\" took place in Sonoma. 11 years later, we wanted to bring it back home.\"\u003c/p>\n\u003cfigure id=\"attachment_85549\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cyclists.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cyclists-1024x682.jpg\" alt=\"Cyclists on the Road at the 2014 Chris King Portland Gourmet Century\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85549\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cyclists on the Road at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>This fall, DiMinno and his team will be coming to Healdsburg and draw upon his extensive culinary skills to oversee the Bay Area event. \"I’ve been cooking for about half my life. I started in restaurants when I was 15, eventually going to the \u003ca href=\"http://www.ciachef.edu/\" target=\"_blank\">Culinary Institute of America\u003c/a> where I received a bachelor's degree in Culinary Arts Management.\"\u003c/p>\n\u003cfigure id=\"attachment_85547\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chef-1024x682.jpg\" alt=\"Chef Chris DiMinno\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris DiMinno at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85559\" class=\"wp-caption alignright\" style=\"max-width: 193px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590608210_63657fcfed_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590608210_63657fcfed_o-193x290.jpg\" alt=\"Simple salt bagel, smoked salmon and cream cheese; spinach and goat cheese quiche; cappuccino. Photo: Dylan Vanweelden\" width=\"193\" height=\"290\" class=\"size-medium wp-image-85559\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simple salt bagel, smoked salmon and cream cheese; spinach and goat cheese quiche; cappuccino. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>\"After that I worked at a number of restaurants in New York, including \u003ca href=\"http://telepan-ny.com/\" target=\"_blank\">Telepan\u003c/a> and \u003ca href=\"http://www.bluehillfarm.com/food/blue-hill-stone-barns\" target=\"_blank\">Blue Hill at Stone Barns\u003c/a> -- two restaurants that focused on the chef-farm connection. It was my interest in developing a more complete education on how a chef-farm connection can create a better food experience that led me to Portland. It has an abundant amount of quality, local products.\"\u003c/p>\n\u003cp>\"I first started working with Chris three years ago for the Portland Gourmet Century while still working as the chef at Clyde Common. It turned out to be one of the most fun and rewarding food events that I have had the opportunity to have been involved with, and I wanted to find a way to do events like this more often. After helping to plan two more events, Chris approached me with the idea of a full-time job where I would be responsible for planning and coordinating the Gourmet Century series. I am now in charge, with the help of an amazing committee, of the planning and the execution of these events, from permitting, route planning, finding the chefs, making sure the day goes smoothly and so much more.\"\u003c/p>\n\u003cp>While DiMinno is still working out the details of the menu, he's already lined up a talented roster of notable Bay Area chefs that include Chris Cosentino of \u003ca href=\"http://www.porcellinosf.com/\" target=\"_blank\">Porcellino \u003c/a>(formerly Incanto) and \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone\u003c/a>; Ari Weiswasser of \u003ca href=\"http://glenellenstar.com/\" target=\"_blank\">Glen Ellen Star\u003c/a>, Matthew Accarrino of \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a>; and Michael Hanaghan of \u003ca href=\"http://www.fivedotranch.com/\" target=\"_blank\">Five Dot Ranch\u003c/a>. \"[We're] creating an epic menu for the day.\"\u003c/p>\n\u003cfigure id=\"attachment_85551\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/horsdoeuvres.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/horsdoeuvres-1024x682.jpg\" alt=\"Chicken liver mousse crostini and crispy fried halibut brandade appetizers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken liver mousse crostini and crispy fried halibut brandade appetizers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85553\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/plates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/plates-1024x682.jpg\" alt=\"Grilled octopus, little gem romaine lettuce, potatoes, leeks with salsa verde at the 2014 Chris King Portland Gourmet Century at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85553\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled octopus, little gem romaine lettuce, potatoes, leeks with salsa verde at the 2014 Chris King Portland Gourmet Century at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85552\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pastries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pastries-1024x682.jpg\" alt=\"Mini cream puffs and palmiers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85552\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini cream puffs and palmiers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>\"The Bay Area is a natural choice for the Gourmet Century,\" adds DiMinno. \"As of now, we are talking about bringing it back next year. With the gaining popularity of the event, we may be taking the event further on the road next year, talking about venues in Japan, Italy and New York.\"\u003c/p>\n\u003cfigure id=\"attachment_85548\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crowd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crowd-1024x682.jpg\" alt=\"Cyclists Dining at the 2014 Chris King Portland Gourmet Century\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85548\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cyclists Dining at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>The Sonoma Gourmet Century takes place on October 18, 2014. (And I'll be attending and will be covering the 62-mile ride for Bay Area Bites.) If you'd like more information about the event, visit their \u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">website\u003c/a>; registration is open to 400 riders.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "vimeo",
"attributes": {
"named": {
"label": "71484601"
},
"numeric": [
"71484601"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/71484601\">2013 Chris King Gourmet Century\u003c/a> from \u003ca href=\"http://vimeo.com/tkc\">tkcproductions\u003c/a> on \u003ca href=\"https://vimeo.com\">Vimeo\u003c/a>.\u003c/p>\n\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Video from the 2013 Chris King Gourmet Century in Portland.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/84366/for-epicurean-cyclists-the-chris-king-gourmet-century-returns-to-sonoma-in-october",
"authors": [
"2100"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_50",
"bayareabites_4"
],
"tags": [
"bayareabites_13524",
"bayareabites_10346",
"bayareabites_2221",
"bayareabites_2982",
"bayareabites_13521",
"bayareabites_9687",
"bayareabites_13526",
"bayareabites_13527",
"bayareabites_13522",
"bayareabites_10146",
"bayareabites_13523",
"bayareabites_13525",
"bayareabites_13528",
"bayareabites_186",
"bayareabites_356",
"bayareabites_445"
],
"featImg": "bayareabites_85571",
"label": "bayareabites"
},
"bayareabites_85289": {
"type": "posts",
"id": "bayareabites_85289",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "85289",
"score": null,
"sort": [
1407163907000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1407163907,
"format": "aside",
"disqusTitle": "Eatwell Farm to Begin Breeding its Own Heritage Poultry",
"title": "Eatwell Farm to Begin Breeding its Own Heritage Poultry",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85360\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Nigel-Chick1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Nigel-Chick1000.jpg\" alt=\"Nigel Walker of Eatwell Farm is raising money to begin breeding his own heritage flock of chickens, which is rarely done in the farming world. Photo: Jamie LeJeune\" width=\"1000\" height=\"563\" class=\"size-full wp-image-85360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nigel Walker of Eatwell Farm is raising money to begin breeding his own heritage flock of chickens, which is rarely done in the farming world. Photo: Jamie LeJeune\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a dirty secret of almost all egg operations that consumers don’t know or don’t want to face: that even the happiest chickens, which have the widest pastures to roam on, and are fed the highest quality organic feed, come from large-scale hatcheries where the males, upon birth, are tossed into a meat grinder.\u003c/p>\n\u003cp>“It’s a bad habit that we’ve gotten into, because we’re so accustomed to industrialized poultry and the large hatcheries that produce high volumes of birds,” said Jim Adkins, founder of the North Carolina-based \u003ca href=\"http://sustainablepoultrynetwork.com/\" target=\"_blank\">Sustainable Poultry Network\u003c/a>. “It’s the easy way out, but it’s not sustainable, nor is it humane. We’ve become such poor stewards of the animals we’ve been entrusted with.”\u003c/p>\n\u003cp>“It’s something that’s bothered me right from the beginning,” agreed Nigel Walker, owner of \u003ca href=\"http://www.eatwell.com/#whats-a-csa\" target=\"_blank\">Eatwell Farm\u003c/a> in Dixon, who is a regular fixture at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\" target=\"_blank\">Ferry Building’s Farmers’ Market\u003c/a> on Saturday, and whose CSA has over 1100 members (disclosure: I am one of them). \u003c/p>\n\u003cp>“Some of the males from the hatchery where we get our chicks go to feed the raptors and snakes at \u003ca href=\"http://www.vetmed.ucdavis.edu/calraptor/\" target=\"_blank\">UC Davis\u003c/a>, but it’s the industry standard,” said Walker, who started Eatwell in 1993. “Whether it’s online, or a hippie-dippie hatchery with beautiful pictures of chicks, everybody does this.”\u003c/p>\n\u003cfigure id=\"attachment_85375\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicks1000.jpg\" alt=\"If all goes according to plan, these chicks will be among the last ones that come from a hatchery at Eatwell Farm. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-85375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If all goes according to plan, these chicks will be among the last ones that come from a hatchery at Eatwell Farm. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>No longer content with the industry standard, the British-born Walker is embarking on a better, more sustainable solution. He has launched a \u003ca href=\"https://www.barnraiser.us/projects/eatwell-farm-pioneering-the-next-generation-of-humane-sustainable-poultry\" target=\"_blank\">\u003cstrong>Barnraiser campaign\u003c/strong>\u003c/a> – \u003ca href=\"http://www.barnraiser.us/\" target=\"_blank\">a San Francisco startup\u003c/a> that helps farmers and other food producers crowd-fund new projects – to raise money to begin breeding heritage chicks himself. Rather than killing off the males at birth, he will raise them for meat, something his members have been asking for.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It may sound obvious, but very few in the farming industry are doing this, mainly because of expense.\u003c/p>\n\u003cp>“It’s pretty unique,” said Adkins, who is serving as a consultant to Eatwell. “Nigel is blazing a new trail in an old way, by being a pioneer in what he’s trying to accomplish.”\u003c/p>\n\u003cp>Walker first had a chicken operation in 1996, but he had newborn twins at the time, and his foreman found that tending chickens wasn’t for him. In 2003, the partner of his then CSA manager volunteered to begin a chicken operation anew. Walker was skeptical, because of the amount of work and expense, but agreed. He was able to raise $25,000 from his members within three weeks, but 18 months later, this man also realized it also wasn’t for him, so Walker was stuck with them.\u003c/p>\n\u003cp>“The eggs were so successful, I quickly realized I would have a riot on my hands if I stopped them,” he said. “We eventually paid back all our members, except for those who refused and are still getting their interest paid back in eggs.”\u003c/p>\n\u003cp>But in addition to his members falling hard for the eggs -- which Walker says is often the “the gateway drug” in convincing people that organic, free-range tastes so much better -- Walker noticed how much better his crops grew, in fields that had been fertilized by the chickens.\u003c/p>\n\u003cp>“We have 60 acres on which we grow our veggies and strawberries, and each year we take 20 acres of that for pasture,” he explained. “We irrigate it, and grow it with clover and rye grass, and then just before we want to plant the vegetables, we run the chickens over it. They eat it right to the ground and fertilize it. Once a week, we move them onto a new quarter acre, and by the end of the week that ground is bare, they’ve eaten everything.”\u003c/p>\n\u003cp>After that, the tractor cultivates and prepares the soil for planting, and two weeks later, they plant.\u003c/p>\n\u003cp>“For the next two years, we don’t apply any organic compost or fish emulsions,” said Walker. “There’s enough fertility to grow two years of veggies in that soil. What I’ve really come to understand is that if I make sure the crops have everything they need, then all the vegetables I plant look after themselves. I don’t have to think about needing to inject fish emulsion or whatever organic stuff you can think of. I just plant them, it’s a wonderful freedom. It’s made my vegetable growing so much easier.”\u003c/p>\n\u003cp>About two years ago, Walker attended an organic farming conference in Kentucky, where he took a heritage poultry breeding workshop with Adkins, and began talking to him about breeding his own chickens. Adkins paid a visit to Eatwell recently, to help with the start of the operation: Walker has already received a breeding line of chickens.\u003c/p>\n\u003cfigure id=\"attachment_85376\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/JimAdkins700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/JimAdkins700.jpg\" alt=\"Jim Adkins of The Sustainable Poultry Network visited Eatwell recently and made friends with some of the Black Australorp chickens. Photo: Nigel Walker\" width=\"500\" class=\"size-full wp-image-85376\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jim Adkins of The Sustainable Poultry Network visited Eatwell recently and made friends with some of the Black Australorp chickens. Photo: Nigel Walker\u003c/figcaption>\u003c/figure>\n\u003cp>“Jim showed us how to identify a really good rooster and hen,” said Walker. “Out of 100 roosters, he identified seven of the very best and we’re going to use those for our breeding flock.”\u003c/p>\n\u003cp>Adkins will return in October, during which time he will identify the 50 best hens and then put them into different families for breeding. Meanwhile, it’s Walker’s job to observe which hens have the highest laying output. Eventually, he hopes to be able to input data into an iphone app that can be seen by Adkins or his other mentors across the country, who can offer advice from afar.\u003c/p>\n\u003cp>It will take a full year to hatch and replace all his chickens, he says, and by the beginning of 2016, he hopes to have an entire flock -- some 3,000 birds -- of \u003ca href=\"http://en.wikipedia.org/wiki/Australorp\" target=\"_blank\">Black Australorp\u003c/a> heritage chickens. “It will be quite a celebration that day,” he said.\u003c/p>\n\u003cfigure id=\"attachment_85374\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/australorp1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/australorp1000.jpg\" alt=\"These Black Australorp chickens are part of a flock that will breed chicks for Eatwell Farm. Photo: Nigel Walker\" width=\"1000\" height=\"750\" class=\"size-full wp-image-85374\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These Black Australorp chickens are part of a flock that will breed chicks for Eatwell Farm. Photo: Nigel Walker\u003c/figcaption>\u003c/figure>\n\u003cp>While Adkins knows of pretty much everyone raising heritage breed poultry themselves, he said “There’s no one remotely close” to doing anything like this on such a large scale as Walker.\u003c/p>\n\u003cp>This operation won’t bring in any more income to the farm, Walker stresses, with all the breeding pens and incubators and heat lamps and organic feed and consultants’ fees, which is why the Barnraiser campaign is necessary.\u003c/p>\n\u003cp>But it will provide his members meat birds. And perhaps most importantly, “it’s more sustainable, in that we can stop shipping chicks here from all over the country. And it’s a lot of fun,” Walker said. “And it’s more humane. It’s just the right thing to do.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Watch Eatwell Farm's Barnraiser campaign video:\u003c/strong>\u003cbr>\n[vimeo 102347367]\u003c/p>\n\n",
"disqusIdentifier": "85289 http://blogs.kqed.org/bayareabites/?p=85289",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/04/eatwell-farm-to-begin-breeding-its-own-heritage-poultry/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1249,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1498954561,
"excerpt": "At large-scale hatcheries, male chicks are killed at birth. Nigel Walker of Eatwell Farm, in Dixon, is launching a crowd funding campaign to breed his own heritage poultry so he won't need to rely on these hatcheries, and \"because it's the right thing to do.\" He's hoping others will follow suit.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "At large-scale hatcheries, male chicks are killed at birth. Nigel Walker of Eatwell Farm, in Dixon, is launching a crowd funding campaign to breed his own heritage poultry so he won't need to rely on these hatcheries, and "because it's the right thing to do." He's hoping others will follow suit.",
"title": "Eatwell Farm to Begin Breeding its Own Heritage Poultry | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Eatwell Farm to Begin Breeding its Own Heritage Poultry",
"datePublished": "2014-08-04T07:51:47-07:00",
"dateModified": "2017-07-01T17:16:01-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "eatwell-farm-to-begin-breeding-its-own-heritage-poultry",
"status": "publish",
"path": "/bayareabites/85289/eatwell-farm-to-begin-breeding-its-own-heritage-poultry",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85360\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Nigel-Chick1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/Nigel-Chick1000.jpg\" alt=\"Nigel Walker of Eatwell Farm is raising money to begin breeding his own heritage flock of chickens, which is rarely done in the farming world. Photo: Jamie LeJeune\" width=\"1000\" height=\"563\" class=\"size-full wp-image-85360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nigel Walker of Eatwell Farm is raising money to begin breeding his own heritage flock of chickens, which is rarely done in the farming world. Photo: Jamie LeJeune\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a dirty secret of almost all egg operations that consumers don’t know or don’t want to face: that even the happiest chickens, which have the widest pastures to roam on, and are fed the highest quality organic feed, come from large-scale hatcheries where the males, upon birth, are tossed into a meat grinder.\u003c/p>\n\u003cp>“It’s a bad habit that we’ve gotten into, because we’re so accustomed to industrialized poultry and the large hatcheries that produce high volumes of birds,” said Jim Adkins, founder of the North Carolina-based \u003ca href=\"http://sustainablepoultrynetwork.com/\" target=\"_blank\">Sustainable Poultry Network\u003c/a>. “It’s the easy way out, but it’s not sustainable, nor is it humane. We’ve become such poor stewards of the animals we’ve been entrusted with.”\u003c/p>\n\u003cp>“It’s something that’s bothered me right from the beginning,” agreed Nigel Walker, owner of \u003ca href=\"http://www.eatwell.com/#whats-a-csa\" target=\"_blank\">Eatwell Farm\u003c/a> in Dixon, who is a regular fixture at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\" target=\"_blank\">Ferry Building’s Farmers’ Market\u003c/a> on Saturday, and whose CSA has over 1100 members (disclosure: I am one of them). \u003c/p>\n\u003cp>“Some of the males from the hatchery where we get our chicks go to feed the raptors and snakes at \u003ca href=\"http://www.vetmed.ucdavis.edu/calraptor/\" target=\"_blank\">UC Davis\u003c/a>, but it’s the industry standard,” said Walker, who started Eatwell in 1993. “Whether it’s online, or a hippie-dippie hatchery with beautiful pictures of chicks, everybody does this.”\u003c/p>\n\u003cfigure id=\"attachment_85375\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicks1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicks1000.jpg\" alt=\"If all goes according to plan, these chicks will be among the last ones that come from a hatchery at Eatwell Farm. Photo: Alix Wall\" width=\"1000\" height=\"750\" class=\"size-full wp-image-85375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">If all goes according to plan, these chicks will be among the last ones that come from a hatchery at Eatwell Farm. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>No longer content with the industry standard, the British-born Walker is embarking on a better, more sustainable solution. He has launched a \u003ca href=\"https://www.barnraiser.us/projects/eatwell-farm-pioneering-the-next-generation-of-humane-sustainable-poultry\" target=\"_blank\">\u003cstrong>Barnraiser campaign\u003c/strong>\u003c/a> – \u003ca href=\"http://www.barnraiser.us/\" target=\"_blank\">a San Francisco startup\u003c/a> that helps farmers and other food producers crowd-fund new projects – to raise money to begin breeding heritage chicks himself. Rather than killing off the males at birth, he will raise them for meat, something his members have been asking for.\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>It may sound obvious, but very few in the farming industry are doing this, mainly because of expense.\u003c/p>\n\u003cp>“It’s pretty unique,” said Adkins, who is serving as a consultant to Eatwell. “Nigel is blazing a new trail in an old way, by being a pioneer in what he’s trying to accomplish.”\u003c/p>\n\u003cp>Walker first had a chicken operation in 1996, but he had newborn twins at the time, and his foreman found that tending chickens wasn’t for him. In 2003, the partner of his then CSA manager volunteered to begin a chicken operation anew. Walker was skeptical, because of the amount of work and expense, but agreed. He was able to raise $25,000 from his members within three weeks, but 18 months later, this man also realized it also wasn’t for him, so Walker was stuck with them.\u003c/p>\n\u003cp>“The eggs were so successful, I quickly realized I would have a riot on my hands if I stopped them,” he said. “We eventually paid back all our members, except for those who refused and are still getting their interest paid back in eggs.”\u003c/p>\n\u003cp>But in addition to his members falling hard for the eggs -- which Walker says is often the “the gateway drug” in convincing people that organic, free-range tastes so much better -- Walker noticed how much better his crops grew, in fields that had been fertilized by the chickens.\u003c/p>\n\u003cp>“We have 60 acres on which we grow our veggies and strawberries, and each year we take 20 acres of that for pasture,” he explained. “We irrigate it, and grow it with clover and rye grass, and then just before we want to plant the vegetables, we run the chickens over it. They eat it right to the ground and fertilize it. Once a week, we move them onto a new quarter acre, and by the end of the week that ground is bare, they’ve eaten everything.”\u003c/p>\n\u003cp>After that, the tractor cultivates and prepares the soil for planting, and two weeks later, they plant.\u003c/p>\n\u003cp>“For the next two years, we don’t apply any organic compost or fish emulsions,” said Walker. “There’s enough fertility to grow two years of veggies in that soil. What I’ve really come to understand is that if I make sure the crops have everything they need, then all the vegetables I plant look after themselves. I don’t have to think about needing to inject fish emulsion or whatever organic stuff you can think of. I just plant them, it’s a wonderful freedom. It’s made my vegetable growing so much easier.”\u003c/p>\n\u003cp>About two years ago, Walker attended an organic farming conference in Kentucky, where he took a heritage poultry breeding workshop with Adkins, and began talking to him about breeding his own chickens. Adkins paid a visit to Eatwell recently, to help with the start of the operation: Walker has already received a breeding line of chickens.\u003c/p>\n\u003cfigure id=\"attachment_85376\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/JimAdkins700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/JimAdkins700.jpg\" alt=\"Jim Adkins of The Sustainable Poultry Network visited Eatwell recently and made friends with some of the Black Australorp chickens. Photo: Nigel Walker\" width=\"500\" class=\"size-full wp-image-85376\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jim Adkins of The Sustainable Poultry Network visited Eatwell recently and made friends with some of the Black Australorp chickens. Photo: Nigel Walker\u003c/figcaption>\u003c/figure>\n\u003cp>“Jim showed us how to identify a really good rooster and hen,” said Walker. “Out of 100 roosters, he identified seven of the very best and we’re going to use those for our breeding flock.”\u003c/p>\n\u003cp>Adkins will return in October, during which time he will identify the 50 best hens and then put them into different families for breeding. Meanwhile, it’s Walker’s job to observe which hens have the highest laying output. Eventually, he hopes to be able to input data into an iphone app that can be seen by Adkins or his other mentors across the country, who can offer advice from afar.\u003c/p>\n\u003cp>It will take a full year to hatch and replace all his chickens, he says, and by the beginning of 2016, he hopes to have an entire flock -- some 3,000 birds -- of \u003ca href=\"http://en.wikipedia.org/wiki/Australorp\" target=\"_blank\">Black Australorp\u003c/a> heritage chickens. “It will be quite a celebration that day,” he said.\u003c/p>\n\u003cfigure id=\"attachment_85374\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/australorp1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/australorp1000.jpg\" alt=\"These Black Australorp chickens are part of a flock that will breed chicks for Eatwell Farm. Photo: Nigel Walker\" width=\"1000\" height=\"750\" class=\"size-full wp-image-85374\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These Black Australorp chickens are part of a flock that will breed chicks for Eatwell Farm. Photo: Nigel Walker\u003c/figcaption>\u003c/figure>\n\u003cp>While Adkins knows of pretty much everyone raising heritage breed poultry themselves, he said “There’s no one remotely close” to doing anything like this on such a large scale as Walker.\u003c/p>\n\u003cp>This operation won’t bring in any more income to the farm, Walker stresses, with all the breeding pens and incubators and heat lamps and organic feed and consultants’ fees, which is why the Barnraiser campaign is necessary.\u003c/p>\n\u003cp>But it will provide his members meat birds. And perhaps most importantly, “it’s more sustainable, in that we can stop shipping chicks here from all over the country. And it’s a lot of fun,” Walker said. “And it’s more humane. It’s just the right thing to do.”\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>\u003cstrong>Watch Eatwell Farm's Barnraiser campaign video:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "vimeo",
"attributes": {
"named": {
"label": "102347367"
},
"numeric": [
"102347367"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/85289/eatwell-farm-to-begin-breeding-its-own-heritage-poultry",
"authors": [
"5567"
],
"categories": [
"bayareabites_752",
"bayareabites_1874",
"bayareabites_60"
],
"tags": [
"bayareabites_9708",
"bayareabites_621",
"bayareabites_254",
"bayareabites_13628",
"bayareabites_10170",
"bayareabites_13630"
],
"featImg": "bayareabites_85359",
"label": "bayareabites"
},
"bayareabites_85458": {
"type": "posts",
"id": "bayareabites_85458",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "85458",
"score": null,
"sort": [
1407031965000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1407031965,
"format": "aside",
"disqusTitle": "Smoke, Fat, and Fermented Grape Juice: Wines $20 and Under to Pair With Barbecue",
"title": "Smoke, Fat, and Fermented Grape Juice: Wines $20 and Under to Pair With Barbecue",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/wines1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/wines1000.jpg\" alt=\"Wines that pair well with barbeque\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-85481\">\u003c/a>\u003c/p>\n\u003cp>Though many Bay Area residents are accustomed to waiting until October for good grilling weather, we’ve actually experienced summer this year—in summer—evidenced chiefly by the amount of grilling going on. While beer is the go-to drink for most backyard barbecues, wine offers a great deal more range in terms of flavor profiles, especially given many home cooks’ tendencies to stray from the barbecue styles of old. Make no mistake: Burgers and ribs are still staples, and they probably always will be, but even the average chief-griller in California strays outside these bounds, looking to Asian and Mediterranean cuisines as often as standard fare.\u003c/p>\n\u003cp>When you order grilled foods at restaurants, the wine list takes a bit of the guesswork out of what fermented grape juice might go with your dish. Sommeliers often work with the spice profiles of each recipe to make recommendations based on predominant flavors, or on the lightness or heaviness of the preparation. But what to serve when you’re grilling in your own backyard?\u003c/p>\n\u003cp>\u003cstrong>Here are 10 affordable recommendations, based on the flavors of what you’re serving, rather than the type of protein or vegetable.\u003c/strong>\u003c/p>\n\u003ch3>Americana\u003c/h3>\n\u003cfigure id=\"attachment_85478\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/burger1000-fave.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/burger1000-fave.jpg\" alt=\"Grass-fed beef burger hot off the barbi\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85478\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grass-fed beef burger hot off the barbi\u003c/figcaption>\u003c/figure>\n\u003cp>Classic dishes in the U.S., such as burgers, ribs, and chicken, have traditionally been paired with big reds, if not beer. But there are many more creative wine choices that work well, especially in summer, when you don’t necessarily want to be sipping a Napa Cab in 85-degree heat. A recent discovery for me, and my top choice for burgers, is the \u003cstrong>2013 Vylyan Villanyi Portugieser “Macksa”\u003c/strong> ($14.50 at \u003ca href=\"http://vintageberkeley.com/Home.html\">Vintage Berkeley\u003c/a>), a Hungarian red that is one note, but a solid, not-too-ripe one. Designed to be drunk young and fresh, it has a slight green-spiciness that saves it from being overwhelmed by big meat. Though it’s counterintuitive, serve it slightly chilled.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It’s important to note that I used grass-fed beef, which is less sweet than meat from grain-fed cows. If you go the grain-fed route, try something with more tannins, perhaps a \u003cstrong>2012 Shenandoah “Special Reserve” Zinfandel\u003c/strong> ($9.99 at \u003ca href=\"http://www.klwines.com/\">K&L Wine Merchants\u003c/a> in both San Francisco and Redwood City), with a bit of Syrah and Grenache blended in. It’s light-bodied, as Zins go, so a good summer choice. Both dry-rubbed pork spareribs and dark-meat chicken also fare well with this wine because the forward fruit and tannin structure match up with the meat’s fat.\u003c/p>\n\u003ch3>Umami and Sweet Spice\u003c/h3>\n\u003cfigure id=\"attachment_85479\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pork1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pork1000.jpg\" alt=\"Korean barbecue - Pork bulgogi\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85479\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Korean barbecue - Pork bulgogi\u003c/figcaption>\u003c/figure>\n\u003cp>Recipes with a pan-Asian profile, like this \u003ca href=\"http://www.chow.com/recipes/25678-pork-bulgogi\" target=\"_blank\">Korean barbecue (bulgogi) recipe\u003c/a>, call for an altogether different wine approach. I swapped brown sugar for white, and added grated Asian pear to balance the fish sauce. Since it tends slightly toward the sweet, it needs a wine with an acidic backbone. The most successful pairing I tried was a rosé from Italy’s Veneto, \u003cstrong>Rosato del Sole Chiaretto\u003c/strong> ($14.95 at \u003ca href=\"http://www.bevmo.com/\">BevMo!,\u003c/a> in stock widely throughout Bay Area locations). Chiaretto is a wine from Lago di Garda, near Venice, made with Gropello grapes, with minimal skin contact (hence, the pale color). It has strong strawberry and cherry flavors, without being the least bit sweet. Some people insist on red wine with meat, and the \u003cstrong>2010 Planeta La Segreta\u003c/strong> ($16.99, also at \u003ca href=\"http://www.bevmo.com/\">BevMo!\u003c/a>) fits the bill. While it has ripe, young fruit—great alongside fattier cuts of meat—it’s acidic enough to work with the sweet and/or umami edges of food in this category.\u003c/p>\n\u003cp>Other approaches, such as lemongrass marinades with fish sauce or kombu dashi, skew more umami. I marinated various chicken parts and shell-on shrimp in a combination of fish sauce, lemongrass, and ginger, and found that, once caramelized on the grill, these dishes go best with wines that have obvious minerality, which lands me squarely on the \u003cstrong>2013 Caravaglio Salina\u003c/strong> ($18.95 at \u003ca href=\"http://www.northberkeleyimports.com/\">North Berkeley Wines\u003c/a>), a dry Malvasia from Sicily that shows off this grape that’s most often vinified as sweet. Volcanic soil gives it its essential flintiness, and the bright fruit seems sun-bleached, as inviting as an island beach.\u003c/p>\n\u003ch3>Coastal Mediterranean Seafood\u003c/h3>\n\u003cfigure id=\"attachment_85475\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shrimp1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shrimp1000.jpg\" alt=\"Grilled shell-on shrimp with garlic and lemon\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85475\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled shell-on shrimp with garlic and lemon\u003c/figcaption>\u003c/figure>\n\u003cp>A beautiful Tavel rosé, namely the \u003cstrong>2013 Domaine Amido “Les Amadines”\u003c/strong> ($17.00 at \u003ca href=\"http://vintageberkeley.com/Home.html\">Vintage Berkeley\u003c/a>) is the perfect starting point for all manner of grilled seafood with traditional French or Italian flavors. Think shrimp with garlic and lemon (or even preserved lemon), whole branzino, skin-on, with herbs de Provence, and Monterey calamari a la plancha. Evenly balanced between fruit and acidity, the Tavel isn’t blown away by the citrus that often characterizes this kind of cooking. Another wine that pairs perfectly with all of the above is the \u003cstrong>Andre Tremblay Chablis\u003c/strong> ($17.95 at \u003ca href=\"http://www.bevmo.com/\">BevMo!\u003c/a> with free membership account). A subtle representation of Chardonnay, this steely-but-light white works well with grilled seafood in butter sauce, or any preparation not overly spiced with more than sea salt and pepper.\u003c/p>\n\u003ch3>Flamethrowers\u003c/h3>\n\u003cfigure id=\"attachment_85480\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicken1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicken1000.jpg\" alt=\"Chile-marinated chicken wings\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chile-marinated chicken wings\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>I tend to crank up the heat on almost everything I can, and grilled foods are no exception. Chile-marinated chicken wings and the \u003cstrong>Mercat Cava Brut Nature\u003c/strong> ($16.50 at \u003ca href=\"http://vintageberkeley.com/Home.html\">Vintage Berkeley\u003c/a>) are a match made in hot-pepper heaven: Flinty limestone and stone-fruit flavors combine for a perfectly dry (brut nature signifies no added dosage), fruity wine that is not intimidated, even by sriracha. If you’re not a bubbles fan, you can’t go wrong with a Sicilian Carricante, and \u003cstrong>Benanti’s Bianco di Caselle\u003c/strong> ($15 at \u003ca href=\"http://www.biondivino.com/\">Biondivino\u003c/a> in San Francisco) or a red from the same house (\u003cstrong>2010 Benanti Rosso di Verzella\u003c/strong> ($16 at \u003ca href=\"http://www.biondivino.com/\">Biondivino\u003c/a>) are both affordable winners. The white is another volcanic beauty from Sicily’s Etna area, and the red is an unoaked Nerello Mascalese that works with crushed red peppers, grilled spicy green peppers (like poblanos and green chiles), and even Thai bird chiles, used in moderation. If you grill up spicy tofu and vegetables, especially summer squash, okra, or eggplant, these wines represent themselves proudly. \u003c/p>\n\u003cfigure id=\"attachment_85476\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/veggies1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/veggies1000.jpg\" alt=\"Grilled tofu, okra, and Padron peppers with cayenne-miso sauce\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85476\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled tofu, okra, and Padron peppers with cayenne-miso sauce\u003cbr>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "85458 http://blogs.kqed.org/bayareabites/?p=85458",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/08/02/smoke-fat-and-fermented-grape-juice-wines-20-and-under-to-pair-with-barbecue/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1069,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1407165423,
"excerpt": "While beer is the go-to beverage at most American backyard barbecues, mix it up with these 10 affordable wines that pair well with a range of flavors, from Mediterranean to Asian.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "While beer is the go-to beverage at most American backyard barbecues, mix it up with these 10 affordable wines that pair well with a range of flavors, from Mediterranean to Asian.",
"title": "Smoke, Fat, and Fermented Grape Juice: Wines $20 and Under to Pair With Barbecue | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Smoke, Fat, and Fermented Grape Juice: Wines $20 and Under to Pair With Barbecue",
"datePublished": "2014-08-02T19:12:45-07:00",
"dateModified": "2014-08-04T08:17:03-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "smoke-fat-and-fermented-grape-juice-wines-20-and-under-to-pair-with-barbecue",
"status": "publish",
"path": "/bayareabites/85458/smoke-fat-and-fermented-grape-juice-wines-20-and-under-to-pair-with-barbecue",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/wines1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/wines1000.jpg\" alt=\"Wines that pair well with barbeque\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-85481\">\u003c/a>\u003c/p>\n\u003cp>Though many Bay Area residents are accustomed to waiting until October for good grilling weather, we’ve actually experienced summer this year—in summer—evidenced chiefly by the amount of grilling going on. While beer is the go-to drink for most backyard barbecues, wine offers a great deal more range in terms of flavor profiles, especially given many home cooks’ tendencies to stray from the barbecue styles of old. Make no mistake: Burgers and ribs are still staples, and they probably always will be, but even the average chief-griller in California strays outside these bounds, looking to Asian and Mediterranean cuisines as often as standard fare.\u003c/p>\n\u003cp>When you order grilled foods at restaurants, the wine list takes a bit of the guesswork out of what fermented grape juice might go with your dish. Sommeliers often work with the spice profiles of each recipe to make recommendations based on predominant flavors, or on the lightness or heaviness of the preparation. But what to serve when you’re grilling in your own backyard?\u003c/p>\n\u003cp>\u003cstrong>Here are 10 affordable recommendations, based on the flavors of what you’re serving, rather than the type of protein or vegetable.\u003c/strong>\u003c/p>\n\u003ch3>Americana\u003c/h3>\n\u003cfigure id=\"attachment_85478\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/burger1000-fave.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/burger1000-fave.jpg\" alt=\"Grass-fed beef burger hot off the barbi\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85478\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grass-fed beef burger hot off the barbi\u003c/figcaption>\u003c/figure>\n\u003cp>Classic dishes in the U.S., such as burgers, ribs, and chicken, have traditionally been paired with big reds, if not beer. But there are many more creative wine choices that work well, especially in summer, when you don’t necessarily want to be sipping a Napa Cab in 85-degree heat. A recent discovery for me, and my top choice for burgers, is the \u003cstrong>2013 Vylyan Villanyi Portugieser “Macksa”\u003c/strong> ($14.50 at \u003ca href=\"http://vintageberkeley.com/Home.html\">Vintage Berkeley\u003c/a>), a Hungarian red that is one note, but a solid, not-too-ripe one. Designed to be drunk young and fresh, it has a slight green-spiciness that saves it from being overwhelmed by big meat. Though it’s counterintuitive, serve it slightly chilled.\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>It’s important to note that I used grass-fed beef, which is less sweet than meat from grain-fed cows. If you go the grain-fed route, try something with more tannins, perhaps a \u003cstrong>2012 Shenandoah “Special Reserve” Zinfandel\u003c/strong> ($9.99 at \u003ca href=\"http://www.klwines.com/\">K&L Wine Merchants\u003c/a> in both San Francisco and Redwood City), with a bit of Syrah and Grenache blended in. It’s light-bodied, as Zins go, so a good summer choice. Both dry-rubbed pork spareribs and dark-meat chicken also fare well with this wine because the forward fruit and tannin structure match up with the meat’s fat.\u003c/p>\n\u003ch3>Umami and Sweet Spice\u003c/h3>\n\u003cfigure id=\"attachment_85479\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pork1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pork1000.jpg\" alt=\"Korean barbecue - Pork bulgogi\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85479\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Korean barbecue - Pork bulgogi\u003c/figcaption>\u003c/figure>\n\u003cp>Recipes with a pan-Asian profile, like this \u003ca href=\"http://www.chow.com/recipes/25678-pork-bulgogi\" target=\"_blank\">Korean barbecue (bulgogi) recipe\u003c/a>, call for an altogether different wine approach. I swapped brown sugar for white, and added grated Asian pear to balance the fish sauce. Since it tends slightly toward the sweet, it needs a wine with an acidic backbone. The most successful pairing I tried was a rosé from Italy’s Veneto, \u003cstrong>Rosato del Sole Chiaretto\u003c/strong> ($14.95 at \u003ca href=\"http://www.bevmo.com/\">BevMo!,\u003c/a> in stock widely throughout Bay Area locations). Chiaretto is a wine from Lago di Garda, near Venice, made with Gropello grapes, with minimal skin contact (hence, the pale color). It has strong strawberry and cherry flavors, without being the least bit sweet. Some people insist on red wine with meat, and the \u003cstrong>2010 Planeta La Segreta\u003c/strong> ($16.99, also at \u003ca href=\"http://www.bevmo.com/\">BevMo!\u003c/a>) fits the bill. While it has ripe, young fruit—great alongside fattier cuts of meat—it’s acidic enough to work with the sweet and/or umami edges of food in this category.\u003c/p>\n\u003cp>Other approaches, such as lemongrass marinades with fish sauce or kombu dashi, skew more umami. I marinated various chicken parts and shell-on shrimp in a combination of fish sauce, lemongrass, and ginger, and found that, once caramelized on the grill, these dishes go best with wines that have obvious minerality, which lands me squarely on the \u003cstrong>2013 Caravaglio Salina\u003c/strong> ($18.95 at \u003ca href=\"http://www.northberkeleyimports.com/\">North Berkeley Wines\u003c/a>), a dry Malvasia from Sicily that shows off this grape that’s most often vinified as sweet. Volcanic soil gives it its essential flintiness, and the bright fruit seems sun-bleached, as inviting as an island beach.\u003c/p>\n\u003ch3>Coastal Mediterranean Seafood\u003c/h3>\n\u003cfigure id=\"attachment_85475\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shrimp1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shrimp1000.jpg\" alt=\"Grilled shell-on shrimp with garlic and lemon\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85475\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled shell-on shrimp with garlic and lemon\u003c/figcaption>\u003c/figure>\n\u003cp>A beautiful Tavel rosé, namely the \u003cstrong>2013 Domaine Amido “Les Amadines”\u003c/strong> ($17.00 at \u003ca href=\"http://vintageberkeley.com/Home.html\">Vintage Berkeley\u003c/a>) is the perfect starting point for all manner of grilled seafood with traditional French or Italian flavors. Think shrimp with garlic and lemon (or even preserved lemon), whole branzino, skin-on, with herbs de Provence, and Monterey calamari a la plancha. Evenly balanced between fruit and acidity, the Tavel isn’t blown away by the citrus that often characterizes this kind of cooking. Another wine that pairs perfectly with all of the above is the \u003cstrong>Andre Tremblay Chablis\u003c/strong> ($17.95 at \u003ca href=\"http://www.bevmo.com/\">BevMo!\u003c/a> with free membership account). A subtle representation of Chardonnay, this steely-but-light white works well with grilled seafood in butter sauce, or any preparation not overly spiced with more than sea salt and pepper.\u003c/p>\n\u003ch3>Flamethrowers\u003c/h3>\n\u003cfigure id=\"attachment_85480\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicken1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicken1000.jpg\" alt=\"Chile-marinated chicken wings\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chile-marinated chicken wings\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>I tend to crank up the heat on almost everything I can, and grilled foods are no exception. Chile-marinated chicken wings and the \u003cstrong>Mercat Cava Brut Nature\u003c/strong> ($16.50 at \u003ca href=\"http://vintageberkeley.com/Home.html\">Vintage Berkeley\u003c/a>) are a match made in hot-pepper heaven: Flinty limestone and stone-fruit flavors combine for a perfectly dry (brut nature signifies no added dosage), fruity wine that is not intimidated, even by sriracha. If you’re not a bubbles fan, you can’t go wrong with a Sicilian Carricante, and \u003cstrong>Benanti’s Bianco di Caselle\u003c/strong> ($15 at \u003ca href=\"http://www.biondivino.com/\">Biondivino\u003c/a> in San Francisco) or a red from the same house (\u003cstrong>2010 Benanti Rosso di Verzella\u003c/strong> ($16 at \u003ca href=\"http://www.biondivino.com/\">Biondivino\u003c/a>) are both affordable winners. The white is another volcanic beauty from Sicily’s Etna area, and the red is an unoaked Nerello Mascalese that works with crushed red peppers, grilled spicy green peppers (like poblanos and green chiles), and even Thai bird chiles, used in moderation. If you grill up spicy tofu and vegetables, especially summer squash, okra, or eggplant, these wines represent themselves proudly. \u003c/p>\n\u003cfigure id=\"attachment_85476\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/veggies1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/veggies1000.jpg\" alt=\"Grilled tofu, okra, and Padron peppers with cayenne-miso sauce\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85476\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled tofu, okra, and Padron peppers with cayenne-miso sauce\u003cbr>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/85458/smoke-fat-and-fermented-grape-juice-wines-20-and-under-to-pair-with-barbecue",
"authors": [
"5575"
],
"categories": [
"bayareabites_752",
"bayareabites_13306",
"bayareabites_119"
],
"tags": [
"bayareabites_2250",
"bayareabites_1289",
"bayareabites_13643"
],
"featImg": "bayareabites_85482",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=food-and-drink": {
"isFetching": false,
"latestQuery": {
"from": 276,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1958,
"relation": "eq"
},
"items": [
"bayareabites_86134",
"bayareabites_85537",
"bayareabites_85921",
"bayareabites_85813",
"bayareabites_85771",
"bayareabites_85600",
"bayareabites_85755",
"bayareabites_85624",
"bayareabites_85169",
"bayareabites_84366",
"bayareabites_85289",
"bayareabites_85458"
],
"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_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_13699": {
"type": "terms",
"id": "bayareabites_13699",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13699",
"found": true
},
"relationships": {},
"featImg": null,
"name": "barnraiser",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "barnraiser Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8171,
"slug": "barnraiser",
"isLoading": false,
"link": "/bayareabites/tag/barnraiser"
},
"bayareabites_13700": {
"type": "terms",
"id": "bayareabites_13700",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13700",
"found": true
},
"relationships": {},
"featImg": null,
"name": "butcher's guild",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "butcher's guild Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8172,
"slug": "butchers-guild",
"isLoading": false,
"link": "/bayareabites/tag/butchers-guild"
},
"bayareabites_12486": {
"type": "terms",
"id": "bayareabites_12486",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12486",
"found": true
},
"relationships": {},
"featImg": null,
"name": "crowdfunding",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "crowdfunding Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6948,
"slug": "crowdfunding",
"isLoading": false,
"link": "/bayareabites/tag/crowdfunding"
},
"bayareabites_12485": {
"type": "terms",
"id": "bayareabites_12485",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12485",
"found": true
},
"relationships": {},
"featImg": null,
"name": "IndieGoGo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "IndieGoGo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6947,
"slug": "indiegogo",
"isLoading": false,
"link": "/bayareabites/tag/indiegogo"
},
"bayareabites_10344": {
"type": "terms",
"id": "bayareabites_10344",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10344",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Kickstarter",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Kickstarter Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4798,
"slug": "kickstarter",
"isLoading": false,
"link": "/bayareabites/tag/kickstarter"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_8770": {
"type": "terms",
"id": "bayareabites_8770",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8770",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7634,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/category/east-bay"
},
"bayareabites_95": {
"type": "terms",
"id": "bayareabites_95",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "95",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers markets",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers markets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 59,
"slug": "farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-markets"
},
"bayareabites_2554": {
"type": "terms",
"id": "bayareabites_2554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening and urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1016,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/category/gardening-and-urban-farming"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_366": {
"type": "terms",
"id": "bayareabites_366",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "366",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7635,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/category/oakland"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_2199": {
"type": "terms",
"id": "bayareabites_2199",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2199",
"found": true
},
"relationships": {},
"featImg": null,
"name": "arepas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "arepas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1635,
"slug": "arepas",
"isLoading": false,
"link": "/bayareabites/tag/arepas"
},
"bayareabites_13653": {
"type": "terms",
"id": "bayareabites_13653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "carolino abolio",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "carolino abolio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8123,
"slug": "carolino-abolio",
"isLoading": false,
"link": "/bayareabites/tag/carolino-abolio"
},
"bayareabites_13657": {
"type": "terms",
"id": "bayareabites_13657",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13657",
"found": true
},
"relationships": {},
"featImg": null,
"name": "community gardens",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "community gardens Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8127,
"slug": "community-gardens",
"isLoading": false,
"link": "/bayareabites/tag/community-gardens"
},
"bayareabites_2722": {
"type": "terms",
"id": "bayareabites_2722",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2722",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food justice",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food justice Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1927,
"slug": "food-justice",
"isLoading": false,
"link": "/bayareabites/tag/food-justice"
},
"bayareabites_13656": {
"type": "terms",
"id": "bayareabites_13656",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13656",
"found": true
},
"relationships": {},
"featImg": null,
"name": "incubator kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "incubator kitchen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8126,
"slug": "incubator-kitchen",
"isLoading": false,
"link": "/bayareabites/tag/incubator-kitchen"
},
"bayareabites_13652": {
"type": "terms",
"id": "bayareabites_13652",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13652",
"found": true
},
"relationships": {},
"featImg": null,
"name": "miss arepita",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "miss arepita Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8122,
"slug": "miss-arepita",
"isLoading": false,
"link": "/bayareabites/tag/miss-arepita"
},
"bayareabites_13654": {
"type": "terms",
"id": "bayareabites_13654",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13654",
"found": true
},
"relationships": {},
"featImg": null,
"name": "north oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "north oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8124,
"slug": "north-oakland",
"isLoading": false,
"link": "/bayareabites/tag/north-oakland"
},
"bayareabites_8707": {
"type": "terms",
"id": "bayareabites_8707",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8707",
"found": true
},
"relationships": {},
"featImg": null,
"name": "phat beets produce",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "phat beets produce Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3160,
"slug": "phat-beets-produce",
"isLoading": false,
"link": "/bayareabites/tag/phat-beets-produce"
},
"bayareabites_13658": {
"type": "terms",
"id": "bayareabites_13658",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13658",
"found": true
},
"relationships": {},
"featImg": null,
"name": "venezuela",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "venezuela Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8128,
"slug": "venezuela",
"isLoading": false,
"link": "/bayareabites/tag/venezuela"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_11028": {
"type": "terms",
"id": "bayareabites_11028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7736,
"slug": "food-art",
"isLoading": false,
"link": "/bayareabites/category/food-art"
},
"bayareabites_2407": {
"type": "terms",
"id": "bayareabites_2407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art, writing, music, dance",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art, writing, music, dance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 941,
"slug": "food-art-writing-music",
"isLoading": false,
"link": "/bayareabites/category/food-art-writing-music"
},
"bayareabites_10851": {
"type": "terms",
"id": "bayareabites_10851",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10851",
"found": true
},
"relationships": {},
"featImg": null,
"name": "photo gallery",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "photo gallery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5305,
"slug": "photo-gallery",
"isLoading": false,
"link": "/bayareabites/category/photo-gallery"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_13675": {
"type": "terms",
"id": "bayareabites_13675",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13675",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Big Freedia",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Big Freedia Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8145,
"slug": "big-freedia",
"isLoading": false,
"link": "/bayareabites/tag/big-freedia"
},
"bayareabites_13679": {
"type": "terms",
"id": "bayareabites_13679",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13679",
"found": true
},
"relationships": {},
"featImg": null,
"name": "haim",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "haim Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8149,
"slug": "haim",
"isLoading": false,
"link": "/bayareabites/tag/haim"
},
"bayareabites_13683": {
"type": "terms",
"id": "bayareabites_13683",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13683",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kayne west",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kayne west Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8153,
"slug": "kayne-west",
"isLoading": false,
"link": "/bayareabites/tag/kayne-west"
},
"bayareabites_2329": {
"type": "terms",
"id": "bayareabites_2329",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2329",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lgbt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lgbt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1733,
"slug": "lgbt",
"isLoading": false,
"link": "/bayareabites/tag/lgbt"
},
"bayareabites_13680": {
"type": "terms",
"id": "bayareabites_13680",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13680",
"found": true
},
"relationships": {},
"featImg": null,
"name": "macklemore",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "macklemore Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8150,
"slug": "macklemore",
"isLoading": false,
"link": "/bayareabites/tag/macklemore"
},
"bayareabites_2599": {
"type": "terms",
"id": "bayareabites_2599",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2599",
"found": true
},
"relationships": {},
"featImg": null,
"name": "outside lands",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "outside lands Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1859,
"slug": "outside-lands",
"isLoading": false,
"link": "/bayareabites/tag/outside-lands"
},
"bayareabites_13306": {
"type": "terms",
"id": "bayareabites_13306",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13306",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverages",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7773,
"slug": "beverages",
"isLoading": false,
"link": "/bayareabites/category/beverages"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_316": {
"type": "terms",
"id": "bayareabites_316",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "316",
"found": true
},
"relationships": {},
"featImg": null,
"name": "video",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "video Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5360,
"slug": "video",
"isLoading": false,
"link": "/bayareabites/category/video"
},
"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_14453": {
"type": "terms",
"id": "bayareabites_14453",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14453",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98829,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/tag/bay-area"
},
"bayareabites_1121": {
"type": "terms",
"id": "bayareabites_1121",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1121",
"found": true
},
"relationships": {},
"featImg": null,
"name": "event",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "event Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1000,
"slug": "event",
"isLoading": false,
"link": "/bayareabites/tag/event"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_13676": {
"type": "terms",
"id": "bayareabites_13676",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13676",
"found": true
},
"relationships": {},
"featImg": null,
"name": "f french",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "f french Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8146,
"slug": "f-french",
"isLoading": false,
"link": "/bayareabites/tag/f-french"
},
"bayareabites_13672": {
"type": "terms",
"id": "bayareabites_13672",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13672",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Hiro Sone",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Hiro Sone Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8142,
"slug": "hiro-sone",
"isLoading": false,
"link": "/bayareabites/tag/hiro-sone"
},
"bayareabites_13673": {
"type": "terms",
"id": "bayareabites_13673",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13673",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Lissa Doumani",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Lissa Doumani Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8143,
"slug": "lissa-doumani",
"isLoading": false,
"link": "/bayareabites/tag/lissa-doumani"
},
"bayareabites_229": {
"type": "terms",
"id": "bayareabites_229",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "229",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mission",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mission Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 194,
"slug": "mission",
"isLoading": false,
"link": "/bayareabites/tag/mission"
},
"bayareabites_13671": {
"type": "terms",
"id": "bayareabites_13671",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13671",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Urchin Bistrot",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Urchin Bistrot Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8141,
"slug": "urchin-bistrot",
"isLoading": false,
"link": "/bayareabites/tag/urchin-bistrot"
},
"bayareabites_301": {
"type": "terms",
"id": "bayareabites_301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": "Beer",
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "beer",
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1071,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/category/beer"
},
"bayareabites_264": {
"type": "terms",
"id": "bayareabites_264",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "264",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7636,
"slug": "berkeley",
"isLoading": false,
"link": "/bayareabites/category/berkeley"
},
"bayareabites_14751": {
"type": "terms",
"id": "bayareabites_14751",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14751",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 229,
"slug": "berkeley",
"isLoading": false,
"link": "/bayareabites/tag/berkeley"
},
"bayareabites_13659": {
"type": "terms",
"id": "bayareabites_13659",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13659",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Townie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Townie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8129,
"slug": "townie",
"isLoading": false,
"link": "/bayareabites/tag/townie"
},
"bayareabites_12093": {
"type": "terms",
"id": "bayareabites_12093",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12093",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Oakland Local",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Oakland Local Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6555,
"slug": "oakland-local",
"isLoading": false,
"link": "/bayareabites/category/oakland-local"
},
"bayareabites_2250": {
"type": "terms",
"id": "bayareabites_2250",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2250",
"found": true
},
"relationships": {},
"featImg": null,
"name": "barbecue",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "barbecue Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1673,
"slug": "barbecue",
"isLoading": false,
"link": "/bayareabites/tag/barbecue"
},
"bayareabites_9457": {
"type": "terms",
"id": "bayareabites_9457",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9457",
"found": true
},
"relationships": {},
"featImg": null,
"name": "barbeque",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "barbeque Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3911,
"slug": "barbeque",
"isLoading": false,
"link": "/bayareabites/tag/barbeque"
},
"bayareabites_1289": {
"type": "terms",
"id": "bayareabites_1289",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1289",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bbq",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bbq Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1128,
"slug": "bbq",
"isLoading": false,
"link": "/bayareabites/tag/bbq"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
},
"bayareabites_13668": {
"type": "terms",
"id": "bayareabites_13668",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13668",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Brick Pig’s House",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Brick Pig’s House Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8138,
"slug": "the-brick-pigs-house",
"isLoading": false,
"link": "/bayareabites/tag/the-brick-pigs-house"
},
"bayareabites_13663": {
"type": "terms",
"id": "bayareabites_13663",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13663",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farm-to-table",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farm-to-table Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8133,
"slug": "farm-to-table",
"isLoading": false,
"link": "/bayareabites/tag/farm-to-table"
},
"bayareabites_13664": {
"type": "terms",
"id": "bayareabites_13664",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13664",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Metes and Bounds",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Metes and Bounds Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8134,
"slug": "metes-and-bounds",
"isLoading": false,
"link": "/bayareabites/tag/metes-and-bounds"
},
"bayareabites_9655": {
"type": "terms",
"id": "bayareabites_9655",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9655",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pop-up dinner",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pop-up dinner Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4109,
"slug": "pop-up-dinner",
"isLoading": false,
"link": "/bayareabites/tag/pop-up-dinner"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_358": {
"type": "terms",
"id": "bayareabites_358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "358",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7943,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/category/science"
},
"bayareabites_11070": {
"type": "terms",
"id": "bayareabites_11070",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11070",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soda",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soda Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7810,
"slug": "soda",
"isLoading": false,
"link": "/bayareabites/category/soda"
},
"bayareabites_13615": {
"type": "terms",
"id": "bayareabites_13615",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13615",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cindy Gershen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cindy Gershen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8085,
"slug": "cindy-gershen",
"isLoading": false,
"link": "/bayareabites/tag/cindy-gershen"
},
"bayareabites_11215": {
"type": "terms",
"id": "bayareabites_11215",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11215",
"found": true
},
"relationships": {},
"featImg": null,
"name": "diabetes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "diabetes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5674,
"slug": "diabetes",
"isLoading": false,
"link": "/bayareabites/tag/diabetes"
},
"bayareabites_9771": {
"type": "terms",
"id": "bayareabites_9771",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9771",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Dr. Robert Lustig",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Dr. Robert Lustig Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4225,
"slug": "dr-robert-lustig",
"isLoading": false,
"link": "/bayareabites/tag/dr-robert-lustig"
},
"bayareabites_11101": {
"type": "terms",
"id": "bayareabites_11101",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11101",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Fat Chance",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Fat Chance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5560,
"slug": "fat-chance",
"isLoading": false,
"link": "/bayareabites/tag/fat-chance"
},
"bayareabites_13616": {
"type": "terms",
"id": "bayareabites_13616",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13616",
"found": true
},
"relationships": {},
"featImg": null,
"name": "glucose",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "glucose Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8086,
"slug": "glucose",
"isLoading": false,
"link": "/bayareabites/tag/glucose"
},
"bayareabites_2613": {
"type": "terms",
"id": "bayareabites_2613",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2613",
"found": true
},
"relationships": {},
"featImg": null,
"name": "obesity",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "obesity Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1907,
"slug": "obesity",
"isLoading": false,
"link": "/bayareabites/tag/obesity"
},
"bayareabites_13614": {
"type": "terms",
"id": "bayareabites_13614",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13614",
"found": true
},
"relationships": {},
"featImg": null,
"name": "omega 3",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "omega 3 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8084,
"slug": "omega-3",
"isLoading": false,
"link": "/bayareabites/tag/omega-3"
},
"bayareabites_13613": {
"type": "terms",
"id": "bayareabites_13613",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13613",
"found": true
},
"relationships": {},
"featImg": null,
"name": "omega-6",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "omega-6 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8083,
"slug": "omega-6",
"isLoading": false,
"link": "/bayareabites/tag/omega-6"
},
"bayareabites_9224": {
"type": "terms",
"id": "bayareabites_9224",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9224",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Robert Lustig",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Robert Lustig Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3678,
"slug": "robert-lustig",
"isLoading": false,
"link": "/bayareabites/tag/robert-lustig"
},
"bayareabites_511": {
"type": "terms",
"id": "bayareabites_511",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "511",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sugar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sugar Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 476,
"slug": "sugar",
"isLoading": false,
"link": "/bayareabites/tag/sugar"
},
"bayareabites_4": {
"type": "terms",
"id": "bayareabites_4",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sports",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sports Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5814,
"slug": "sports",
"isLoading": false,
"link": "/bayareabites/category/sports"
},
"bayareabites_13524": {
"type": "terms",
"id": "bayareabites_13524",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13524",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ari weiswasser",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ari weiswasser Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7994,
"slug": "ari-weiswasser",
"isLoading": false,
"link": "/bayareabites/tag/ari-weiswasser"
},
"bayareabites_10346": {
"type": "terms",
"id": "bayareabites_10346",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10346",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bicycles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bicycles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4800,
"slug": "bicycles",
"isLoading": false,
"link": "/bayareabites/tag/bicycles"
},
"bayareabites_2221": {
"type": "terms",
"id": "bayareabites_2221",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2221",
"found": true
},
"relationships": {},
"featImg": null,
"name": "boccalone",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "boccalone Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1653,
"slug": "boccalone",
"isLoading": false,
"link": "/bayareabites/tag/boccalone"
},
"bayareabites_2982": {
"type": "terms",
"id": "bayareabites_2982",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2982",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chris cosentino",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chris cosentino Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2084,
"slug": "chris-cosentino",
"isLoading": false,
"link": "/bayareabites/tag/chris-cosentino"
},
"bayareabites_13521": {
"type": "terms",
"id": "bayareabites_13521",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13521",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Chris King Precision Components",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Chris King Precision Components Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7991,
"slug": "chris-king-precision-components",
"isLoading": false,
"link": "/bayareabites/tag/chris-king-precision-components"
},
"bayareabites_9687": {
"type": "terms",
"id": "bayareabites_9687",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9687",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cycling",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cycling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4141,
"slug": "cycling",
"isLoading": false,
"link": "/bayareabites/tag/cycling"
},
"bayareabites_13526": {
"type": "terms",
"id": "bayareabites_13526",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13526",
"found": true
},
"relationships": {},
"featImg": null,
"name": "five dot ranch",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "five dot ranch Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7996,
"slug": "five-dot-ranch",
"isLoading": false,
"link": "/bayareabites/tag/five-dot-ranch"
},
"bayareabites_13527": {
"type": "terms",
"id": "bayareabites_13527",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13527",
"found": true
},
"relationships": {},
"featImg": null,
"name": "glen ellen star",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "glen ellen star Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7997,
"slug": "glen-ellen-star",
"isLoading": false,
"link": "/bayareabites/tag/glen-ellen-star"
},
"bayareabites_13522": {
"type": "terms",
"id": "bayareabites_13522",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13522",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Gourmet Century",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Gourmet Century Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7992,
"slug": "gourmet-century",
"isLoading": false,
"link": "/bayareabites/tag/gourmet-century"
},
"bayareabites_10146": {
"type": "terms",
"id": "bayareabites_10146",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10146",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Healdsburg",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Healdsburg Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4600,
"slug": "healdsburg",
"isLoading": false,
"link": "/bayareabites/tag/healdsburg"
},
"bayareabites_13523": {
"type": "terms",
"id": "bayareabites_13523",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13523",
"found": true
},
"relationships": {},
"featImg": null,
"name": "matthew accarino",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "matthew accarino Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7993,
"slug": "matthew-accarino",
"isLoading": false,
"link": "/bayareabites/tag/matthew-accarino"
},
"bayareabites_13525": {
"type": "terms",
"id": "bayareabites_13525",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13525",
"found": true
},
"relationships": {},
"featImg": null,
"name": "michael hanaghan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "michael hanaghan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7995,
"slug": "michael-hanaghan",
"isLoading": false,
"link": "/bayareabites/tag/michael-hanaghan"
},
"bayareabites_13528": {
"type": "terms",
"id": "bayareabites_13528",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13528",
"found": true
},
"relationships": {},
"featImg": null,
"name": "porcellino",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "porcellino Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7998,
"slug": "porcellino",
"isLoading": false,
"link": "/bayareabites/tag/porcellino"
},
"bayareabites_186": {
"type": "terms",
"id": "bayareabites_186",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "186",
"found": true
},
"relationships": {},
"featImg": null,
"name": "portland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "portland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 151,
"slug": "portland",
"isLoading": false,
"link": "/bayareabites/tag/portland"
},
"bayareabites_356": {
"type": "terms",
"id": "bayareabites_356",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "356",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sonoma",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sonoma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 321,
"slug": "sonoma",
"isLoading": false,
"link": "/bayareabites/tag/sonoma"
},
"bayareabites_445": {
"type": "terms",
"id": "bayareabites_445",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "445",
"found": true
},
"relationships": {},
"featImg": null,
"name": "spqr",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "spqr Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 410,
"slug": "spqr",
"isLoading": false,
"link": "/bayareabites/tag/spqr"
},
"bayareabites_9708": {
"type": "terms",
"id": "bayareabites_9708",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9708",
"found": true
},
"relationships": {},
"featImg": null,
"name": "breeding",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "breeding Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4162,
"slug": "breeding",
"isLoading": false,
"link": "/bayareabites/tag/breeding"
},
"bayareabites_621": {
"type": "terms",
"id": "bayareabites_621",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "621",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chicken",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chicken Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 586,
"slug": "chicken",
"isLoading": false,
"link": "/bayareabites/tag/chicken"
},
"bayareabites_254": {
"type": "terms",
"id": "bayareabites_254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "eatwell farm",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "eatwell farm Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 219,
"slug": "eatwell-farm",
"isLoading": false,
"link": "/bayareabites/tag/eatwell-farm"
},
"bayareabites_13628": {
"type": "terms",
"id": "bayareabites_13628",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13628",
"found": true
},
"relationships": {},
"featImg": null,
"name": "heritage poultry",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "heritage poultry Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8098,
"slug": "heritage-poultry",
"isLoading": false,
"link": "/bayareabites/tag/heritage-poultry"
},
"bayareabites_10170": {
"type": "terms",
"id": "bayareabites_10170",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10170",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Nigel Walker",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Nigel Walker Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4624,
"slug": "nigel-walker",
"isLoading": false,
"link": "/bayareabites/tag/nigel-walker"
},
"bayareabites_13630": {
"type": "terms",
"id": "bayareabites_13630",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13630",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainable farming",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainable farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8100,
"slug": "sustainable-farming",
"isLoading": false,
"link": "/bayareabites/tag/sustainable-farming"
},
"bayareabites_13643": {
"type": "terms",
"id": "bayareabites_13643",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13643",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine pairing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine pairing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8113,
"slug": "wine-pairing",
"isLoading": false,
"link": "/bayareabites/tag/wine-pairing"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}