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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
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"bio": "\u003ca href=\"http://solutionsnaturopathiccare.com/\">Dara Thompson N.D.\u003c/a> is a Naturopathic Doctor practicing in Mill Valley, CA . She is passionate about medicine, and believes that the food we eat is an integral part of healing. Dr. Thompson studied cell and molecular biology at The Massachusetts Institute of Technology and UC Santa Cruz. She received her doctorate in naturopathic medicine at National College of Natural Medicine in Portland, Oregon, where she worked her way through school catering and teaching cooking classes. Dr. Thompson specializes in environmental medicine and providing supportive care for cancer patients. You can follow her \u003ca href=\"http://solutionsnaturopathiccare.com/blog/\">food and nutrition blog\u003c/a>.",
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"disqusTitle": "Cooking Whole Live Lobster: A Photo Tutorial",
"title": "Cooking Whole Live Lobster: A Photo Tutorial",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_76479\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ingredients1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ingredients1000a.jpg\" title=\"Live lobsters with Meyer lemons, butter and sourdough loaf.\" alt=\"Live lobsters with Meyer lemons, butter and sourdough loaf. Photo: Wendy Goodfriend\" width=\"1000\" height=\"568\" class=\"size-full wp-image-76479\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Live lobsters with Meyer lemons, butter and sourdough loaf. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>No, they aren't local. But whole live lobsters from Maine or Canada are a delectable treat, and if you're already in the groove of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/04/cook-clean-and-serve-whole-crab-like-a-local-a-photo-tutorial/\">cooking your own live crab\u003c/a>, pretty easy to cook at home. They're rarely seen on Bay Area menus, so if you're a homesick New Englander who fled ice scrapers and snow shovels but still craves a good lobster roll or a whole boiled lobster now and again, doing it yourself is the best option. \u003c/p>\n\u003cp>Lobsters are typically sold live, out of salt water tanks in fish markets, higher-end supermarkets, and Asian markets. Their claws are almost always closed with a rubber band so they can't grab you, the fishmonger, or their fellow tank-mates. For food safety's sake, you have to keep them alive until you cook them, so look for lively, healthy lobsters that are active in the tank, holding their claws up and their tails straight. Limp lobsters with droopy, dangling claws or curled-under tails should be avoided. Get your lobsters home and chilled as soon as possible. Plan to cook them the same day you purchase them, if possible, but definitely within 24 hours. \u003c/p>\n\u003cp>Line a large brown paper grocery bag, a wide pot or a large bowl with some damp, crumpled newspaper or fresh seaweed, should you have some handy. Untie the plastic bags you carried your lobsters home in, transfer them into your prepared bag, pot, or bowl (remember, their claws are trapped, so they can't pinch you), and refrigerate immediately. Like Dungeness crabs, they're salt water creatures, so don't submerge them in fresh water, and no matter how squeamish you are, don't smother them by shoving them straight into the fridge still knotted in layers of plastic bags. \u003c/p>\n\u003cp>Bring about 2 inches of well-salted water to a boil in a large, deep stockpot. Once the water is boiling, take the lobsters out the fridge, and holding them firmly by the body where it meets the tail, snip off the rubber bands on their claws. Drop them head first into the pot and cover. Like crabs, you time by the average weight of one lobster, not the total weight. Depending on the size of your pot and how many lobsters you're cooking, you may have to do them in batches--they shouldn't be too crowded. Start with a base of 10 minutes for a 1-lb lobster, then add roughly 2 minutes per quarter-pound of weight. \u003c/p>\n\u003cul>\n\u003cli>1 lb lobster: 10 min\u003c/li>\n\u003cli>1 1/4 lb lobster: 12 min\u003c/li>\n\u003cli>1 1/2 lb lobster: 14 min\u003c/li>\n\u003cli>1 3/4 lb lobster: 16 min\u003c/li>\n\u003cli>2 lb lobster: 18 min\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"76734,76733,76736,76735,76732,76742,76739,76745,76738,76746,76748,76751,76749,76750,76752,76743,76744,76482\"]\u003c/p>\n\u003cp>The shell should be red and the meat under the shell where the tail meets the body should be white and opaque, not translucent. Overcooked lobster can get rubbery, so keep an eye on your kitchen timer. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Using tongs, remove lobster from the pot and cool down briefly under cold running water. Let lobsters rest until cool enough to handle. They will release water from their joints and cavities as you clean them, so work in the sink or on a work surface that's easily moppable. \u003c/p>\n\u003cp>You can serve the lobsters hot from the pot with bibs, claw crackers and plenty of melted butter, and let your guests attack their own. Or you can let them cool, then clean and deshell them into a pile of succulent meat perfect for serving in a luxurious salad, as pictured here, or in a lobster sandwich (recipe below) dressed with homemade tarragon mayonnaise between lightly toasted slices of buttery brioche. \u003c/p>\n\u003cfigure id=\"attachment_76483\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lobster-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lobster-final.jpg\" alt=\"Freshly cooked and cleaned lobster. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76483\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freshly cooked and cleaned lobster. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>To take apart your cooked lobster, twist off the tail where it meets the body. Using kitchen shears, snip through the center of the tail shell and remove the meat inside, preferably in one piece. Set shells aside for stock, if desired. Twist off claws. Using claw cracker, crack claws along the joints and remove meat inside. There's not much meat inside the slender legs on either side of the body; you can crack the legs and try wiggling out what's in there with a pointed shellfish fork or pick, or just add them to your pot or shellfish stock. Chop the tail and claw meat into bite-sized pieces and refrigerate until needed. \u003c/p>\n\u003ch3>Recipe: Luxurious Lobster Sandwiches\u003c/h3>\n\u003cp>This is a glamorous, mess-free (for your guest, at least) way to serve lobster, a perfect surprise for a late, post-show supper or indulgent brunch for two. If you're going so far as to boil your own lobster, you might as well make your own mayonnaise, too, to get that beautifully supple texture that can't be found in a jar. These are inspired, in equal parts, by the lobster rolls of my New England-spent summers, and the fancy lobster club sandwiches served under the stained-glass dome of the Rotunda restaurant at Neiman Marcus in Union Square. \u003c/p>\n\u003cp>\u003ca href=\"http://www.lafarine.com\">La Farine Boulangerie\u003c/a> in the East Bay is a good source for brioche rolls; if you can't find brioche, try challah bread. Or, you can go all the way and make Thomas Keller's version, the recipe for which can be found in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579652395/kqedorg-20\"> Bouchon\u003c/a>, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579654355/kqedorg-20\">Bouchon Bakery\u003c/a>, and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579653774/kqedorg-20\">Ad Hoc at Home\u003c/a>. \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Two live lobsters, each about 1 1/4 lbs\u003c/li>\n\u003cli>1 teaspoon fresh tarragon leaves, chopped\u003c/li>\n\u003cli>1 small head butter (Boston) lettuce, rinsed and dried\u003c/li>\n\u003cli>1 ripe avocado\u003c/li>\n\u003cli>4 slices brioche or 2 brioche buns\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Tarragon Lemon Mayonnaise:\u003c/em> \n\u003cli>1 egg yolk\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>1/3 cup grapeseed oil\u003c/li>\n\u003cli>1 tablespoon lemon juice, from a Meyer lemon if possible\u003c/li>\n\u003cli>1/4 tsp Dijon mustard\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>1 tablespoon fresh tarragon leaves, finely chopped\u003c/li>\n\u003cli>Freshly ground pepper, to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. \u003cstrong>Cook the lobster:\u003c/strong> In a large stockpot, bring 2 inches of well-salted water to a boil. When water is boiling, add lobsters, head down. Cover and simmer for approximately 12 minutes, until shells are bright red and meat is white and opaque. Remove lobsters from pot. Cool briefly under cold running water. Let lobsters rest until cool enough to handle. \u003c/p>\n\u003cp>2. \u003cstrong>Shell the lobster:\u003c/strong> Twist off tail and snip through shell with kitchen shears. Remove tail meat in one piece. Twist off claws and crack with claw cracker along joints. Remove claw meat. Chop tail and claw meat into bite-sized pieces and refrigerate until needed. \u003c/p>\n\u003cp>3. \u003cstrong>Make mayonnaise:\u003c/strong> Pour oils together into a small pitcher. In a medium bowl, whisk egg yolk, lemon juice, and 1/4 tsp salt together. Pouring very slowly, begin to drizzle in oil while whisking vigorously. Continue to whisk and drizzle until mixture expands and thickens. Increase your oil pour to a small but steady stream and continue whisking until all the oil is added. Whisk in tarragon leaves and a few grinds of fresh pepper. Taste and adjust seasoning, adding more lemon juice or salt as needed. Refrigerate until needed. \u003c/p>\n\u003cp>4. \u003cstrong>Make the lobster salad:\u003c/strong> Fold half the mayonnaise into the lobster pieces. Add enough remaining mayonnaise so that lobster chunks are lightly coated. Sprinkle with an additional teaspoon or so of minced fresh tarragon. Taste for seasoning. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>5. \u003cstrong>Make the sandwich:\u003c/strong> Toast brioche slices or buns lightly until just barely golden. Line bottom slice with lettuce leaves. Spoon lobster salad over lettuce leaves to fill bun generously. Top with thinly sliced avocado. Spread a thin layer of tarragon mayonnaise on the remaining slice of bread or bun and close up the sandwich. Serve immediately. Champagne or Riesling makes a good accompaniment. \u003c/p>\n\n",
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"excerpt": "Now that you've conquered crab, try lobster, with our step-by-step photo tutorial to buying, cooking, and serving live lobster. Includes recipe for a luxurious lobster salad sandwich with homemade lemon-tarragon mayonnaise.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76479\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ingredients1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ingredients1000a.jpg\" title=\"Live lobsters with Meyer lemons, butter and sourdough loaf.\" alt=\"Live lobsters with Meyer lemons, butter and sourdough loaf. Photo: Wendy Goodfriend\" width=\"1000\" height=\"568\" class=\"size-full wp-image-76479\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Live lobsters with Meyer lemons, butter and sourdough loaf. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>No, they aren't local. But whole live lobsters from Maine or Canada are a delectable treat, and if you're already in the groove of \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/04/cook-clean-and-serve-whole-crab-like-a-local-a-photo-tutorial/\">cooking your own live crab\u003c/a>, pretty easy to cook at home. They're rarely seen on Bay Area menus, so if you're a homesick New Englander who fled ice scrapers and snow shovels but still craves a good lobster roll or a whole boiled lobster now and again, doing it yourself is the best option. \u003c/p>\n\u003cp>Lobsters are typically sold live, out of salt water tanks in fish markets, higher-end supermarkets, and Asian markets. Their claws are almost always closed with a rubber band so they can't grab you, the fishmonger, or their fellow tank-mates. For food safety's sake, you have to keep them alive until you cook them, so look for lively, healthy lobsters that are active in the tank, holding their claws up and their tails straight. Limp lobsters with droopy, dangling claws or curled-under tails should be avoided. Get your lobsters home and chilled as soon as possible. Plan to cook them the same day you purchase them, if possible, but definitely within 24 hours. \u003c/p>\n\u003cp>Line a large brown paper grocery bag, a wide pot or a large bowl with some damp, crumpled newspaper or fresh seaweed, should you have some handy. Untie the plastic bags you carried your lobsters home in, transfer them into your prepared bag, pot, or bowl (remember, their claws are trapped, so they can't pinch you), and refrigerate immediately. Like Dungeness crabs, they're salt water creatures, so don't submerge them in fresh water, and no matter how squeamish you are, don't smother them by shoving them straight into the fridge still knotted in layers of plastic bags. \u003c/p>\n\u003cp>Bring about 2 inches of well-salted water to a boil in a large, deep stockpot. Once the water is boiling, take the lobsters out the fridge, and holding them firmly by the body where it meets the tail, snip off the rubber bands on their claws. Drop them head first into the pot and cover. Like crabs, you time by the average weight of one lobster, not the total weight. Depending on the size of your pot and how many lobsters you're cooking, you may have to do them in batches--they shouldn't be too crowded. Start with a base of 10 minutes for a 1-lb lobster, then add roughly 2 minutes per quarter-pound of weight. \u003c/p>\n\u003cul>\n\u003cli>1 lb lobster: 10 min\u003c/li>\n\u003cli>1 1/4 lb lobster: 12 min\u003c/li>\n\u003cli>1 1/2 lb lobster: 14 min\u003c/li>\n\u003cli>1 3/4 lb lobster: 16 min\u003c/li>\n\u003cli>2 lb lobster: 18 min\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The shell should be red and the meat under the shell where the tail meets the body should be white and opaque, not translucent. Overcooked lobster can get rubbery, so keep an eye on your kitchen timer. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Using tongs, remove lobster from the pot and cool down briefly under cold running water. Let lobsters rest until cool enough to handle. They will release water from their joints and cavities as you clean them, so work in the sink or on a work surface that's easily moppable. \u003c/p>\n\u003cp>You can serve the lobsters hot from the pot with bibs, claw crackers and plenty of melted butter, and let your guests attack their own. Or you can let them cool, then clean and deshell them into a pile of succulent meat perfect for serving in a luxurious salad, as pictured here, or in a lobster sandwich (recipe below) dressed with homemade tarragon mayonnaise between lightly toasted slices of buttery brioche. \u003c/p>\n\u003cfigure id=\"attachment_76483\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lobster-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/lobster-final.jpg\" alt=\"Freshly cooked and cleaned lobster. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76483\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freshly cooked and cleaned lobster. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>To take apart your cooked lobster, twist off the tail where it meets the body. Using kitchen shears, snip through the center of the tail shell and remove the meat inside, preferably in one piece. Set shells aside for stock, if desired. Twist off claws. Using claw cracker, crack claws along the joints and remove meat inside. There's not much meat inside the slender legs on either side of the body; you can crack the legs and try wiggling out what's in there with a pointed shellfish fork or pick, or just add them to your pot or shellfish stock. Chop the tail and claw meat into bite-sized pieces and refrigerate until needed. \u003c/p>\n\u003ch3>Recipe: Luxurious Lobster Sandwiches\u003c/h3>\n\u003cp>This is a glamorous, mess-free (for your guest, at least) way to serve lobster, a perfect surprise for a late, post-show supper or indulgent brunch for two. If you're going so far as to boil your own lobster, you might as well make your own mayonnaise, too, to get that beautifully supple texture that can't be found in a jar. These are inspired, in equal parts, by the lobster rolls of my New England-spent summers, and the fancy lobster club sandwiches served under the stained-glass dome of the Rotunda restaurant at Neiman Marcus in Union Square. \u003c/p>\n\u003cp>\u003ca href=\"http://www.lafarine.com\">La Farine Boulangerie\u003c/a> in the East Bay is a good source for brioche rolls; if you can't find brioche, try challah bread. Or, you can go all the way and make Thomas Keller's version, the recipe for which can be found in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579652395/kqedorg-20\"> Bouchon\u003c/a>, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579654355/kqedorg-20\">Bouchon Bakery\u003c/a>, and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579653774/kqedorg-20\">Ad Hoc at Home\u003c/a>. \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>Two live lobsters, each about 1 1/4 lbs\u003c/li>\n\u003cli>1 teaspoon fresh tarragon leaves, chopped\u003c/li>\n\u003cli>1 small head butter (Boston) lettuce, rinsed and dried\u003c/li>\n\u003cli>1 ripe avocado\u003c/li>\n\u003cli>4 slices brioche or 2 brioche buns\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Tarragon Lemon Mayonnaise:\u003c/em> \n\u003cli>1 egg yolk\u003c/li>\n\u003cli>1/3 cup olive oil\u003c/li>\n\u003cli>1/3 cup grapeseed oil\u003c/li>\n\u003cli>1 tablespoon lemon juice, from a Meyer lemon if possible\u003c/li>\n\u003cli>1/4 tsp Dijon mustard\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>1 tablespoon fresh tarragon leaves, finely chopped\u003c/li>\n\u003cli>Freshly ground pepper, to taste\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. \u003cstrong>Cook the lobster:\u003c/strong> In a large stockpot, bring 2 inches of well-salted water to a boil. When water is boiling, add lobsters, head down. Cover and simmer for approximately 12 minutes, until shells are bright red and meat is white and opaque. Remove lobsters from pot. Cool briefly under cold running water. Let lobsters rest until cool enough to handle. \u003c/p>\n\u003cp>2. \u003cstrong>Shell the lobster:\u003c/strong> Twist off tail and snip through shell with kitchen shears. Remove tail meat in one piece. Twist off claws and crack with claw cracker along joints. Remove claw meat. Chop tail and claw meat into bite-sized pieces and refrigerate until needed. \u003c/p>\n\u003cp>3. \u003cstrong>Make mayonnaise:\u003c/strong> Pour oils together into a small pitcher. In a medium bowl, whisk egg yolk, lemon juice, and 1/4 tsp salt together. Pouring very slowly, begin to drizzle in oil while whisking vigorously. Continue to whisk and drizzle until mixture expands and thickens. Increase your oil pour to a small but steady stream and continue whisking until all the oil is added. Whisk in tarragon leaves and a few grinds of fresh pepper. Taste and adjust seasoning, adding more lemon juice or salt as needed. Refrigerate until needed. \u003c/p>\n\u003cp>4. \u003cstrong>Make the lobster salad:\u003c/strong> Fold half the mayonnaise into the lobster pieces. Add enough remaining mayonnaise so that lobster chunks are lightly coated. Sprinkle with an additional teaspoon or so of minced fresh tarragon. Taste for seasoning. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>5. \u003cstrong>Make the sandwich:\u003c/strong> Toast brioche slices or buns lightly until just barely golden. Line bottom slice with lettuce leaves. Spoon lobster salad over lettuce leaves to fill bun generously. Top with thinly sliced avocado. Spread a thin layer of tarragon mayonnaise on the remaining slice of bread or bun and close up the sandwich. Serve immediately. Champagne or Riesling makes a good accompaniment. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Foods that Boost Immunity and May Help Prevent Colds and Flu",
"title": "5 Foods that Boost Immunity and May Help Prevent Colds and Flu",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Cold and flu season is upon us and as the old adage goes, “\u003ca href=\"http://www.ushistory.org/franklin/quotable/quote67.htm\">An ounce of prevention is worth a pound of cure\u003c/a>.” We all know that it is much better to avoid getting sick than to try to shake a bug once it has taken hold. Unfortunately, even with the best personal hygiene, such as frequent hand washing, it can be difficult to avoid germs. That is why it is so important to have a strong immune system. \u003c/p>\n\u003cp>The immune system is made up of cells and proteins that fight off foreign invaders like viruses and bacteria and prevent infection. These cells work together as a team and they have a long memory. Ideally this coordinated defense prevents an illness before it takes hold. But even if you do get sick, the immune system remembers the virus and can fight it off more effectively in the future. Luckily for us, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/9250133\">diet has a big impact on immune function\u003c/a>, and optimizing nutrition is one of the most important things we can do to boost our defenses.\u003c/p>\n\u003cp>\u003cstrong>Here are five foods or food groups that benefit the immune system.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_76608\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/chix-soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/chix-soup1000.jpg\" alt=\"Chicken soup with egg noodles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76608\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken soup with egg noodles. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Chicken soup and other foods high in protein\u003c/h3>\n\u003cp>Grandma was right, high quality complete proteins are \u003ca href=\"http://www.tandfonline.com/doi/abs/10.1080/02652039009373853#.UsJz7Si9xqE\">essential for the immune system to function\u003c/a>. The truth is that all of our immune cells and antibodies are made up primarily of proteins. When we don’t get enough dietary protein or we are unable to absorb the protein from our diets the \u003ca href=\"http://jid.oxfordjournals.org/content/early/2012/09/20/infdis.jis527.full\">immune system suffers\u003c/a>. The nice thing about chicken soup is that it is both a complete protein, meaning that it contains all of the essential amino acids, and it is easy to digest because the meat has been cooked until it is soft and falling apart. However vegetarians and chicken soup haters need not despair, all high protein foods are helpful. Meat, eggs and beans are also good sources. \u003c/p>\n\u003cfigure id=\"attachment_76618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/mushroom-gravy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/mushroom-gravy1.jpg\" alt=\"Maitake mushroom surrounded by Trumpet and button mushrooms. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maitake mushroom surrounded by Trumpet and button mushrooms. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Medicinal mushrooms\u003c/h3>\n\u003cp>Many medicinal mushrooms are also edible and delicious. They can be sauté roasted and added to soups or gravies, but they should not be eaten raw. Shiitake and Maitake mushrooms are commonly available at stores and farmers markets around the Bay Area. These fungi are immune super foods with properties ranging from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22433044\">increasing white blood cell numbers\u003c/a> to supporting \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23280601\">anticancer effects\u003c/a>. Most people agree that the medicinal components of these mushrooms are best absorbed when they are extracted in hot water. This means that soups or teas are the ideal way to eat them. In fact certain mushrooms like \u003ca href=\"http://en.wikipedia.org/wiki/Lingzhi_mushroom\">Reishi\u003c/a> are so hard and woody that they cannot be eaten directly but are commonly simmered in broth and then removed. However they are prepared, mushrooms add both health benefits and a rich, savory flavor to any dish.\u003c/p>\n\u003cfigure id=\"attachment_76716\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/citrus1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/citrus1000.jpg\" alt=\"Tangerines, Cara cara and navel oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76716\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tangerines, Cara cara and navel oranges. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Tangerines, kiwis and other foods high in vitamin C\u003c/h3>\n\u003cp>Vitamin C is a powerful immune tonic. It increases \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16373990\">white blood cell numbers\u003c/a> and improves the function of these important immune cells.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It is an essential nutrient meaning that humans cannot make their own; they must consume it in food or supplements. It is best absorbed in small frequent doses, which is easy to do this time of year when oranges, tangerines and kiwis abound. Vitamin C is heat sensitive, and it can be destroyed by cooking. The best way to eat foods rich in vitamin C is fresh and raw. \u003c/p>\n\u003cfigure id=\"attachment_76616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/garlic1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/garlic1000.jpg\" alt=\"Heads of Garlic. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heads of Garlic. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic\u003c/h3>\n\u003cp>We often use garlic for colds and flus because it has direct anti-viral properties. But garlic is also a potent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23700562\">regulator of the immune system\u003c/a>. Garlic doesn’t just stimulate immune cells it also reduces \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24237225\">inappropriate inflammation\u003c/a> so the immune system can focus on the real invaders. For its antimicrobial properties garlic must be consumed raw and freshly crushed. For example fresh, crushed garlic can be mixed with honey for sore throats. But for immune balancing, dried and aged extracts have been frequently researched. Based on those studies, soups, sautés and sauces should all be beneficial.\u003c/p>\n\u003cfigure id=\"attachment_76717\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/kraut-yogurt1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/kraut-yogurt1000.jpg\" alt=\"Raw Khitchari Kraut and organic yogurt. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76717\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raw Khitchari Kraut and organic yogurt. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Yogurt, Sauerkraut and other cultured foods\u003c/h3>\n\u003cp>We are not sterile creatures. There are bacteria that populate our skin, nasal passages, genitalia and most importantly our gastrointestinal tract. We are coming to realize that the difference between having the right bacteria in our guts and the wrong bacteria can be the difference between health and disease. That is why beneficial bacteria (AKA probiotics) are so important in the human diet. These probiotics don’t just improve the health of the gut. They directly \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24376446\">improve gut\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3864895/\">systemic immunity\u003c/a>. One of the best ways to consume probiotics is in cultured foods such as yogurt, kefir, sauerkraut, and miso. Because these beneficial foods contain live bacteria and yeast they should not be cooked or excessively heated.\u003c/p>\n\u003cp>Below is one of my favorite warming winter soups. It is incredibly delicious with Chantrelle mushrooms. However, Shiitake and or Maitake also give it a lovely flavor with an added immune kick. Be sure to use unpasteurized miso and add it at the end for a live cultured food.\u003c/p>\n\u003ch3>Creamy Mushroom Soup with Fresh Shiitakes\u003c/h3>\n\u003cp>\u003cem>Makes 6-8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 medium onion diced\u003c/li>\n\u003cli>2 cloves of garlic, peeled and minced\u003c/li>\n\u003cli>4 cups of shiitake mushrooms, stems removed and sliced (you may use other mushrooms if desired such as maitake or oyster)\u003c/li>\n\u003cli>3 tablespoons of extra virgin olive oil\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>6 cups of water\u003c/li>\n\u003cli>1 cup of cashews\u003c/li>\n\u003cli>2 tablespoons of chickpea miso\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Heat the olive oil in a heavy bottom stockpot. Add the onion and sauté it over medium-low heat for 5 minutes or until it begins to brown. Stir it frequently to prevent it from burning.\u003c/li>\n\u003cli>Add the garlic and continue to sauté for 1 minute stirring frequently.\u003c/li>\n\u003cli>Mix in the mushrooms, and sauté for five more minutes.\u003c/li>\n\u003cli>Add 3 cups of water and 1/2 teaspoon of salt to the pot and stir well, scraping the bottom with a wooden spoon to remove and caramelized vegetables.\u003c/li>\n\u003cli>Cover the pot and allow it to simmer for 10 minutes.\u003c/li>\n\u003cli>While the soup is simmering place the cashews and 1 cup of water in a blender. Make sure the lid is secure and start the blender on low, slowly increasing to the highest speed. While blending gradually add 1 more cup of water, 1/4 cup at a time every time the mixture gets too thick to process. You should end up with a smooth cashew cream at the end. In small blenders this often works better in two batches. The cashews will puree more easily if they are presoaked in water to cover overnight. If you do this be sure to drain and rinse them well before making cashew cream.\u003c/li>\n\u003cli>\n\tPour the cashew cream into the soup pot while stirring and mix it well. Rinse the blender out with 1/2 cup water and add that to the pot as well. The cashew cream will thicken as it comes to a simmer, so stir the soup frequently during this step. Once the cream has thickened and the soup has come back to full simmer, remove it from the heat.\u003c/li>\n\u003cli>In a small bowl dissolve the miso into the last 1/2 cup of water.\u003c/li>\n\u003cli>Stir the miso into the soup and taste it. Add the last 1/2 teaspoon of salt if desired.\u003c/li>\n\u003cli>Serve the soup warm.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>* Note: None of the information in this article is intended to diagnose, or treat any disease or health condition.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Hedge your bets during cold and flu season with these immune boosting foods.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Cold and flu season is upon us and as the old adage goes, “\u003ca href=\"http://www.ushistory.org/franklin/quotable/quote67.htm\">An ounce of prevention is worth a pound of cure\u003c/a>.” We all know that it is much better to avoid getting sick than to try to shake a bug once it has taken hold. Unfortunately, even with the best personal hygiene, such as frequent hand washing, it can be difficult to avoid germs. That is why it is so important to have a strong immune system. \u003c/p>\n\u003cp>The immune system is made up of cells and proteins that fight off foreign invaders like viruses and bacteria and prevent infection. These cells work together as a team and they have a long memory. Ideally this coordinated defense prevents an illness before it takes hold. But even if you do get sick, the immune system remembers the virus and can fight it off more effectively in the future. Luckily for us, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/9250133\">diet has a big impact on immune function\u003c/a>, and optimizing nutrition is one of the most important things we can do to boost our defenses.\u003c/p>\n\u003cp>\u003cstrong>Here are five foods or food groups that benefit the immune system.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_76608\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/chix-soup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/chix-soup1000.jpg\" alt=\"Chicken soup with egg noodles. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76608\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken soup with egg noodles. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Chicken soup and other foods high in protein\u003c/h3>\n\u003cp>Grandma was right, high quality complete proteins are \u003ca href=\"http://www.tandfonline.com/doi/abs/10.1080/02652039009373853#.UsJz7Si9xqE\">essential for the immune system to function\u003c/a>. The truth is that all of our immune cells and antibodies are made up primarily of proteins. When we don’t get enough dietary protein or we are unable to absorb the protein from our diets the \u003ca href=\"http://jid.oxfordjournals.org/content/early/2012/09/20/infdis.jis527.full\">immune system suffers\u003c/a>. The nice thing about chicken soup is that it is both a complete protein, meaning that it contains all of the essential amino acids, and it is easy to digest because the meat has been cooked until it is soft and falling apart. However vegetarians and chicken soup haters need not despair, all high protein foods are helpful. Meat, eggs and beans are also good sources. \u003c/p>\n\u003cfigure id=\"attachment_76618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/mushroom-gravy1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/mushroom-gravy1.jpg\" alt=\"Maitake mushroom surrounded by Trumpet and button mushrooms. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maitake mushroom surrounded by Trumpet and button mushrooms. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Medicinal mushrooms\u003c/h3>\n\u003cp>Many medicinal mushrooms are also edible and delicious. They can be sauté roasted and added to soups or gravies, but they should not be eaten raw. Shiitake and Maitake mushrooms are commonly available at stores and farmers markets around the Bay Area. These fungi are immune super foods with properties ranging from \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22433044\">increasing white blood cell numbers\u003c/a> to supporting \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23280601\">anticancer effects\u003c/a>. Most people agree that the medicinal components of these mushrooms are best absorbed when they are extracted in hot water. This means that soups or teas are the ideal way to eat them. In fact certain mushrooms like \u003ca href=\"http://en.wikipedia.org/wiki/Lingzhi_mushroom\">Reishi\u003c/a> are so hard and woody that they cannot be eaten directly but are commonly simmered in broth and then removed. However they are prepared, mushrooms add both health benefits and a rich, savory flavor to any dish.\u003c/p>\n\u003cfigure id=\"attachment_76716\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/citrus1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/citrus1000.jpg\" alt=\"Tangerines, Cara cara and navel oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76716\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tangerines, Cara cara and navel oranges. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Tangerines, kiwis and other foods high in vitamin C\u003c/h3>\n\u003cp>Vitamin C is a powerful immune tonic. It increases \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16373990\">white blood cell numbers\u003c/a> and improves the function of these important immune cells.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It is an essential nutrient meaning that humans cannot make their own; they must consume it in food or supplements. It is best absorbed in small frequent doses, which is easy to do this time of year when oranges, tangerines and kiwis abound. Vitamin C is heat sensitive, and it can be destroyed by cooking. The best way to eat foods rich in vitamin C is fresh and raw. \u003c/p>\n\u003cfigure id=\"attachment_76616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/garlic1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/garlic1000.jpg\" alt=\"Heads of Garlic. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Heads of Garlic. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Garlic\u003c/h3>\n\u003cp>We often use garlic for colds and flus because it has direct anti-viral properties. But garlic is also a potent \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23700562\">regulator of the immune system\u003c/a>. Garlic doesn’t just stimulate immune cells it also reduces \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24237225\">inappropriate inflammation\u003c/a> so the immune system can focus on the real invaders. For its antimicrobial properties garlic must be consumed raw and freshly crushed. For example fresh, crushed garlic can be mixed with honey for sore throats. But for immune balancing, dried and aged extracts have been frequently researched. Based on those studies, soups, sautés and sauces should all be beneficial.\u003c/p>\n\u003cfigure id=\"attachment_76717\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/kraut-yogurt1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/kraut-yogurt1000.jpg\" alt=\"Raw Khitchari Kraut and organic yogurt. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-76717\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raw Khitchari Kraut and organic yogurt. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Yogurt, Sauerkraut and other cultured foods\u003c/h3>\n\u003cp>We are not sterile creatures. There are bacteria that populate our skin, nasal passages, genitalia and most importantly our gastrointestinal tract. We are coming to realize that the difference between having the right bacteria in our guts and the wrong bacteria can be the difference between health and disease. That is why beneficial bacteria (AKA probiotics) are so important in the human diet. These probiotics don’t just improve the health of the gut. They directly \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/24376446\">improve gut\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3864895/\">systemic immunity\u003c/a>. One of the best ways to consume probiotics is in cultured foods such as yogurt, kefir, sauerkraut, and miso. Because these beneficial foods contain live bacteria and yeast they should not be cooked or excessively heated.\u003c/p>\n\u003cp>Below is one of my favorite warming winter soups. It is incredibly delicious with Chantrelle mushrooms. However, Shiitake and or Maitake also give it a lovely flavor with an added immune kick. Be sure to use unpasteurized miso and add it at the end for a live cultured food.\u003c/p>\n\u003ch3>Creamy Mushroom Soup with Fresh Shiitakes\u003c/h3>\n\u003cp>\u003cem>Makes 6-8 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 medium onion diced\u003c/li>\n\u003cli>2 cloves of garlic, peeled and minced\u003c/li>\n\u003cli>4 cups of shiitake mushrooms, stems removed and sliced (you may use other mushrooms if desired such as maitake or oyster)\u003c/li>\n\u003cli>3 tablespoons of extra virgin olive oil\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>6 cups of water\u003c/li>\n\u003cli>1 cup of cashews\u003c/li>\n\u003cli>2 tablespoons of chickpea miso\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Heat the olive oil in a heavy bottom stockpot. Add the onion and sauté it over medium-low heat for 5 minutes or until it begins to brown. Stir it frequently to prevent it from burning.\u003c/li>\n\u003cli>Add the garlic and continue to sauté for 1 minute stirring frequently.\u003c/li>\n\u003cli>Mix in the mushrooms, and sauté for five more minutes.\u003c/li>\n\u003cli>Add 3 cups of water and 1/2 teaspoon of salt to the pot and stir well, scraping the bottom with a wooden spoon to remove and caramelized vegetables.\u003c/li>\n\u003cli>Cover the pot and allow it to simmer for 10 minutes.\u003c/li>\n\u003cli>While the soup is simmering place the cashews and 1 cup of water in a blender. Make sure the lid is secure and start the blender on low, slowly increasing to the highest speed. While blending gradually add 1 more cup of water, 1/4 cup at a time every time the mixture gets too thick to process. You should end up with a smooth cashew cream at the end. In small blenders this often works better in two batches. The cashews will puree more easily if they are presoaked in water to cover overnight. If you do this be sure to drain and rinse them well before making cashew cream.\u003c/li>\n\u003cli>\n\tPour the cashew cream into the soup pot while stirring and mix it well. Rinse the blender out with 1/2 cup water and add that to the pot as well. The cashew cream will thicken as it comes to a simmer, so stir the soup frequently during this step. Once the cream has thickened and the soup has come back to full simmer, remove it from the heat.\u003c/li>\n\u003cli>In a small bowl dissolve the miso into the last 1/2 cup of water.\u003c/li>\n\u003cli>Stir the miso into the soup and taste it. Add the last 1/2 teaspoon of salt if desired.\u003c/li>\n\u003cli>Serve the soup warm.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>* Note: None of the information in this article is intended to diagnose, or treat any disease or health condition.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Companies Win Big at the 2014 Good Food Awards",
"title": "Bay Area Companies Win Big at the 2014 Good Food Awards",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_76782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/good-food-awards-program.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/good-food-awards-program.jpg\" alt=\"The Good Food Awards is in its fourth year recognizing and celebrating responsible, tasty food from around the country. This year's ceremony took place at the Palace of Fine Arts on Thursday, January 16. Photo: Kate Williams\" width=\"1000\" height=\"750\" class=\"size-full wp-image-76782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Good Food Awards is in its fourth year recognizing and celebrating responsible, tasty food from around the country. This year's ceremony took place at the Palace of Fine Arts on Thursday, January 16. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area made an impressive showing at the \u003ca href=\"http://www.goodfoodawards.org/\">2014 Good Food Awards\u003c/a>. Among 1450 entrants from all 50 states and 200 finalists chosen through blind tastings, the Bay Area’s food artisans walked away from Thursday night’s ceremony with 25 medals spanning all ten categories. Some awards went to longtime establishment companies like \u003ca href=\"http://www.framani.com/\">Fra’Mani Hancrafted Foods\u003c/a>, \u003ca href=\"http://guittard.com/\">Guittard Chocolate Company\u003c/a>, \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a>, and \u003ca href=\"http://bearrepublic.com/\">Bear Republic Brewing\u003c/a>. Others, like small start-up companies \u003ca href=\"http://www.jarredsf.com/\">Jarred SF Brine\u003c/a> and \u003ca href=\"http://noshthis.com/\">Nosh This\u003c/a> gained notable recognition despite their diminutive size.\u003c/p>\n\u003cfigure id=\"attachment_76778\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sarah-weiner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sarah-weiner.jpg\" alt=\"Sarah Weiner, founder of Seedling Projects and the Good Food Awards, spoke on the revolutionary nature of food at the gala on Thursday, January 16. Photo: Kate Williams\" width=\"1000\" height=\"719\" class=\"size-full wp-image-76778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sarah Weiner, founder of Seedling Projects and the Good Food Awards, spoke on the revolutionary nature of food at the gala on Thursday, January 16. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In its fourth year, the Good Food Awards are an indication of the explosion of support for local, sustainable foodways. They aim to honor “people who make food that is delicious, respectful of the environment, and connected to communities and cultural traditions” by providing a space to recognize hard work by food producers across the country. The awards are organized by \u003ca href=\"http://seedlingprojects.org/\">Seedling Projects\u003c/a>, a small group of thinkers and doers led by Alice Waters protégé \u003ca href=\"http://seedlingprojects.org/team/\">Sarah Weiner\u003c/a> and marketing leader Dominic Phillips, who work to “promote collaboration within the food movement, build public demand for Good Food, and create new leaders for the sustainable food movement.”\u003c/p>\n\u003cfigure id=\"attachment_76779\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/table-of-western-region-winners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/table-of-western-region-winners.jpg\" alt=\"Winners from the Western region were available for tasting at the gala and included Fra'Mani's Salame Calabrese, Bellwether Farm's Ricotta, Point Reyes Farmstead's Toma, Wine Forest's Pickled Sea Beans, and Mimi's Confitures' Onion Jam. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-76779\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Winners from the Western region were available for tasting at the gala and included Fra'Mani's Salame Calabrese, Bellwether Farm's Ricotta, Point Reyes Farmstead's Toma, Wine Forest's Pickled Sea Beans, and Mimi's Confitures' Onion Jam. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The celebration spanned three days this year, starting with the awards ceremony and gala on Thursday night and running through Saturday’s marketplace at the Ferry Plaza. Yet the contest began much earlier, with entries pouring in starting last July. In September, an impressive list of judges, including local figures like \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite’s\u003c/a> Liz Rubin, dessert wiz \u003ca href=\"http://alicemedrich.com/\">Alice Medrich\u003c/a>, Linea Caffee’s \u003ca href=\"https://twitter.com/andrewbbarnett\">Andrew Barnett\u003c/a>, chef \u003ca href=\"http://www.ciaosamin.com/\">Samin Nosrat\u003c/a>, and Eat Real’s \u003ca href=\"https://twitter.com/marcycoburn\">Marcy Coburn\u003c/a>, met to whittle down the contestants. Entrants are judged based on three core principles: \u003cstrong>food must be tasty, authentic, and responsible\u003c/strong>. And while these tenets mean different things for different categories, a clear pattern of sustainable sourcing and conscious production is present in all of the winners.\u003c/p>\n\u003cfigure id=\"attachment_76791\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/alice-and-ruth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/alice-and-ruth.jpg\" alt=\"Alice Waters and Ruth Reichl handed out the medals to the winners. Photo: Kate Williams\" width=\"1000\" height=\"755\" class=\"size-full wp-image-76791\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters and Ruth Reichl handed out the medals to the winners.\u003c/figcaption>\u003c/figure>\n\u003cp>Thursday night’s gala was a boisterous fete. The ceremony was headlined by \u003ca href=\"http://www.americanprogress.org/about/staff/emanuel-zeke/bio/\">Dr. Zeke Emanuel\u003c/a>, the co-creator of the White House Farmer’s Market, and \u003ca href=\"http://www.newmansownorganics.com/nells_corner_bio.html\">Nell Newman\u003c/a>, of Newman’s Own Organics. \u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> and \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> handed out medals to the winners. Otherwise, speeches were limited to winners from each category, each with a pithy story or two on the nature of sustainable business. After the awards were presented, guests were invited to sample dishes featuring winning products prepared by local chefs like \u003ca href=\"https://www.greensrestaurant.com/the-chef/the-chef.aspx\">Greens’ Annie Sommerville\u003c/a> and \u003ca href=\"http://www.bluestembrasserie.com/\">Bluestem’s Francis Hogan\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_76789\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/nell-newman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/nell-newman.jpg\" alt=\"Nell Newman was the keynote speaker at the Good Food Awards ceremony on Thursday, January 16. Photo: Kate Williams\" width=\"1000\" height=\"750\" class=\"size-full wp-image-76789\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nell Newman was the keynote speaker at the Good Food Awards ceremony on Thursday, January 16. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>This year, oils were added to the list of nine categories for judging. Not surprisingly, California dominated the category, with most olive oil winners coming from the central and northern parts of the state. \u003ca href=\"http://www.cityolive.com/shop/tallgrass-ranch-estate-blend-extra-virgin-olive-oil/\">Tallgrass Ranch\u003c/a>, from Sonoma County, won for their Estate Blend of Tuscan olives (Leccino, Frantoio, Pendolino, and Moriaolo) and a milder French olive (Coumella). The oil is balanced, grassy, and a fine example of the creativity in California oil production.\u003c/p>\n\u003cfigure id=\"attachment_76796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/frantoio-grove.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/frantoio-grove.jpg\" alt=\"Jeff Martin, of Frantoio Grove, won for his single varietal oil made from Frantoio olives. His oil is unique in the sea of Spanish-style oils currently popular in the state. Photo: Kate Williams\" width=\"1000\" height=\"774\" class=\"size-full wp-image-76796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Martin, of Frantoio Grove, won for his single varietal oil made from Frantoio olives. His oil is unique in the sea of Spanish-style oils currently popular in the state. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_76780\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/winning-olive-oils.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/winning-olive-oils.jpg\" alt=\"Other local oil winners were Tallgrass Ranch, Moonshadow Grove, and Jovia Groves. Photo: Kate William\" width=\"1000\" height=\"766\" class=\"size-full wp-image-76780\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Other local oil winners were Tallgrass Ranch, Moonshadow Grove, and Jovia Groves. Photo: Kate William\u003c/figcaption>\u003c/figure>\n\u003cp>Of the nine other categories—beer, charcuterie, cheese, chocolate, coffee, confections, pickles, preserves, and spirits—the Bay had a notable presence in both coffee and confections. Three of the 14 winners in coffee were local companies. \u003ca href=\"http://www.delapazcoffee.com/\">De La Paz\u003c/a> took honors for both their Kenya Gichathaini and their Peel Sessions Blend, \u003ca href=\"https://www.sightglasscoffee.com/\">Sightglass Coffee\u003c/a> was recognized for their Ethiopia Guji Yetabe, and Healdsburg’s \u003ca href=\"http://www.flyinggoatcoffee.com/\">Flying Goat\u003c/a> won for their Ethiopia Wote Konga. \u003c/p>\n\u003cfigure id=\"attachment_76781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/de-la-paz.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/de-la-paz.jpg\" alt=\"Head roaster Shark Senesac of De La Paz prepares some of their award-winning Kenya Gichathaini for Marketplace guests. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-76781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Head roaster Shark Senesac of De La Paz prepares some of their award-winning Kenya Gichathaini for Marketplace guests. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>On the sweeter side of things, local candy makers \u003ca href=\"http://www.cocodelice.com/\">Coco Delice\u003c/a> from Emeryville, and \u003ca href=\"http://www.fevechocolates.com/index2.html\">Feve\u003c/a> and \u003ca href=\"http://noshthis.com/\">Nosh This\u003c/a> from San Francisco took home awards for their small, yet boldly flavored chocolate filled with everything from beer to bacon. Bar chocolate from \u003ca href=\"http://guittard.com/\">Guittard\u003c/a> (an intense 100% bar of blended beans) and Humbolt’s \u003ca href=\"http://www.dicktaylorchocolate.com/\">Dick Taylor\u003c/a> (a fruity, single-origin 72% bar with beans sourced from Belize) were honored among a strong category of contenders from states as far-flung as Vermont, Hawaii, and North Carolina.\u003c/p>\n\u003cfigure id=\"attachment_76776\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/guittard-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/guittard-chocolate.jpg\" alt=\"Amy Guittard shows off their 100% cocoa bar, the only San Francisco-area chocolate to win a Good Food Award this year. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-76776\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy Guittard shows off their 100% cocoa bar, the only San Francisco-area chocolate to win a Good Food Award this year. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Other winners included \u003ca href=\"http://www.almanacbeer.com/\">Almanac Beer Company\u003c/a>, \u003ca href=\"https://www.pointreyescheese.com/\">Point Reyes Farmstead Cheese Company\u003c/a>, \u003ca href=\"http://www.berkeleyolivegrove.com/\">Berkeley Olive Grove\u003c/a>, \u003ca href=\"http://fattoriamuia.com/\">Fattoria Muia\u003c/a>, \u003ca href=\"http://www.frantoiogrove.com/\">Frantoio Grove\u003c/a>, \u003ca href=\"http://glashoffs.com/\">Glashoff Farms\u003c/a>, \u003ca href=\"http://www.wineforest.com/\">Wine Forest Wild Foods\u003c/a>, \u003ca href=\"http://www.mimisconfitures.com/\">Mimi’s Confitures\u003c/a>, \u003ca href=\"http://feelgoodfoodscatering.com/plumline.html\">Plumline\u003c/a>, \u003ca href=\"http://sgtclassick.com/default.asp\">Essential Spirits\u003c/a>, \u003ca href=\"http://falconspirits.com/\">Falcon Spirits\u003c/a>, and \u003ca href=\"http://www.osocalis.com/brandies.html\">Oscocalis, Inc\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_76777\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/point-reyes-toma.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/point-reyes-toma.jpg\" alt=\"Point Reyes Farmstead’s buttery Toma Cheese was a North Bay dairy winner, along with Bellwether Farms. Photo: Kate Williams\" width=\"1000\" height=\"636\" class=\"size-full wp-image-76777\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Point Reyes Farmstead’s buttery Toma Cheese was a North Bay dairy winner, along with Bellwether Farms. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003cstrong>Click on any image to activate the slideshow\u003c/strong>\u003c/em>\u003cbr>\n[gallery link=\"file\" ids=\"76793,76795,76783,76785,76792,76794,76786,76790,76788\"]\u003c/p>\n\u003cfigure id=\"attachment_76787\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/marketplace-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/marketplace-sign.jpg\" alt=\"The Good Food Awards Marketplace ran on Saturday, January 18, from 8am-2pm at the Ferry Plaza building. Photo: Kate Williams\" width=\"1000\" height=\"604\" class=\"size-full wp-image-76787\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Good Food Awards Marketplace ran on Saturday, January 18, from 8am-2pm at the Ferry Plaza building. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Bay Area food producers took home a stunning number of awards at the 2014 Good Food Awards. Kate Williams reports on this weekend's ceremony and marketplace. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/good-food-awards-program.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/good-food-awards-program.jpg\" alt=\"The Good Food Awards is in its fourth year recognizing and celebrating responsible, tasty food from around the country. This year's ceremony took place at the Palace of Fine Arts on Thursday, January 16. Photo: Kate Williams\" width=\"1000\" height=\"750\" class=\"size-full wp-image-76782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Good Food Awards is in its fourth year recognizing and celebrating responsible, tasty food from around the country. This year's ceremony took place at the Palace of Fine Arts on Thursday, January 16. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area made an impressive showing at the \u003ca href=\"http://www.goodfoodawards.org/\">2014 Good Food Awards\u003c/a>. Among 1450 entrants from all 50 states and 200 finalists chosen through blind tastings, the Bay Area’s food artisans walked away from Thursday night’s ceremony with 25 medals spanning all ten categories. Some awards went to longtime establishment companies like \u003ca href=\"http://www.framani.com/\">Fra’Mani Hancrafted Foods\u003c/a>, \u003ca href=\"http://guittard.com/\">Guittard Chocolate Company\u003c/a>, \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a>, and \u003ca href=\"http://bearrepublic.com/\">Bear Republic Brewing\u003c/a>. Others, like small start-up companies \u003ca href=\"http://www.jarredsf.com/\">Jarred SF Brine\u003c/a> and \u003ca href=\"http://noshthis.com/\">Nosh This\u003c/a> gained notable recognition despite their diminutive size.\u003c/p>\n\u003cfigure id=\"attachment_76778\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sarah-weiner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/sarah-weiner.jpg\" alt=\"Sarah Weiner, founder of Seedling Projects and the Good Food Awards, spoke on the revolutionary nature of food at the gala on Thursday, January 16. Photo: Kate Williams\" width=\"1000\" height=\"719\" class=\"size-full wp-image-76778\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sarah Weiner, founder of Seedling Projects and the Good Food Awards, spoke on the revolutionary nature of food at the gala on Thursday, January 16. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In its fourth year, the Good Food Awards are an indication of the explosion of support for local, sustainable foodways. They aim to honor “people who make food that is delicious, respectful of the environment, and connected to communities and cultural traditions” by providing a space to recognize hard work by food producers across the country. The awards are organized by \u003ca href=\"http://seedlingprojects.org/\">Seedling Projects\u003c/a>, a small group of thinkers and doers led by Alice Waters protégé \u003ca href=\"http://seedlingprojects.org/team/\">Sarah Weiner\u003c/a> and marketing leader Dominic Phillips, who work to “promote collaboration within the food movement, build public demand for Good Food, and create new leaders for the sustainable food movement.”\u003c/p>\n\u003cfigure id=\"attachment_76779\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/table-of-western-region-winners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/table-of-western-region-winners.jpg\" alt=\"Winners from the Western region were available for tasting at the gala and included Fra'Mani's Salame Calabrese, Bellwether Farm's Ricotta, Point Reyes Farmstead's Toma, Wine Forest's Pickled Sea Beans, and Mimi's Confitures' Onion Jam. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-76779\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Winners from the Western region were available for tasting at the gala and included Fra'Mani's Salame Calabrese, Bellwether Farm's Ricotta, Point Reyes Farmstead's Toma, Wine Forest's Pickled Sea Beans, and Mimi's Confitures' Onion Jam. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The celebration spanned three days this year, starting with the awards ceremony and gala on Thursday night and running through Saturday’s marketplace at the Ferry Plaza. Yet the contest began much earlier, with entries pouring in starting last July. In September, an impressive list of judges, including local figures like \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite’s\u003c/a> Liz Rubin, dessert wiz \u003ca href=\"http://alicemedrich.com/\">Alice Medrich\u003c/a>, Linea Caffee’s \u003ca href=\"https://twitter.com/andrewbbarnett\">Andrew Barnett\u003c/a>, chef \u003ca href=\"http://www.ciaosamin.com/\">Samin Nosrat\u003c/a>, and Eat Real’s \u003ca href=\"https://twitter.com/marcycoburn\">Marcy Coburn\u003c/a>, met to whittle down the contestants. Entrants are judged based on three core principles: \u003cstrong>food must be tasty, authentic, and responsible\u003c/strong>. And while these tenets mean different things for different categories, a clear pattern of sustainable sourcing and conscious production is present in all of the winners.\u003c/p>\n\u003cfigure id=\"attachment_76791\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/alice-and-ruth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/alice-and-ruth.jpg\" alt=\"Alice Waters and Ruth Reichl handed out the medals to the winners. Photo: Kate Williams\" width=\"1000\" height=\"755\" class=\"size-full wp-image-76791\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters and Ruth Reichl handed out the medals to the winners.\u003c/figcaption>\u003c/figure>\n\u003cp>Thursday night’s gala was a boisterous fete. The ceremony was headlined by \u003ca href=\"http://www.americanprogress.org/about/staff/emanuel-zeke/bio/\">Dr. Zeke Emanuel\u003c/a>, the co-creator of the White House Farmer’s Market, and \u003ca href=\"http://www.newmansownorganics.com/nells_corner_bio.html\">Nell Newman\u003c/a>, of Newman’s Own Organics. \u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> and \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> handed out medals to the winners. Otherwise, speeches were limited to winners from each category, each with a pithy story or two on the nature of sustainable business. After the awards were presented, guests were invited to sample dishes featuring winning products prepared by local chefs like \u003ca href=\"https://www.greensrestaurant.com/the-chef/the-chef.aspx\">Greens’ Annie Sommerville\u003c/a> and \u003ca href=\"http://www.bluestembrasserie.com/\">Bluestem’s Francis Hogan\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_76789\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/nell-newman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/nell-newman.jpg\" alt=\"Nell Newman was the keynote speaker at the Good Food Awards ceremony on Thursday, January 16. Photo: Kate Williams\" width=\"1000\" height=\"750\" class=\"size-full wp-image-76789\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nell Newman was the keynote speaker at the Good Food Awards ceremony on Thursday, January 16. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>This year, oils were added to the list of nine categories for judging. Not surprisingly, California dominated the category, with most olive oil winners coming from the central and northern parts of the state. \u003ca href=\"http://www.cityolive.com/shop/tallgrass-ranch-estate-blend-extra-virgin-olive-oil/\">Tallgrass Ranch\u003c/a>, from Sonoma County, won for their Estate Blend of Tuscan olives (Leccino, Frantoio, Pendolino, and Moriaolo) and a milder French olive (Coumella). The oil is balanced, grassy, and a fine example of the creativity in California oil production.\u003c/p>\n\u003cfigure id=\"attachment_76796\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/frantoio-grove.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/frantoio-grove.jpg\" alt=\"Jeff Martin, of Frantoio Grove, won for his single varietal oil made from Frantoio olives. His oil is unique in the sea of Spanish-style oils currently popular in the state. Photo: Kate Williams\" width=\"1000\" height=\"774\" class=\"size-full wp-image-76796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jeff Martin, of Frantoio Grove, won for his single varietal oil made from Frantoio olives. His oil is unique in the sea of Spanish-style oils currently popular in the state. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_76780\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/winning-olive-oils.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/winning-olive-oils.jpg\" alt=\"Other local oil winners were Tallgrass Ranch, Moonshadow Grove, and Jovia Groves. Photo: Kate William\" width=\"1000\" height=\"766\" class=\"size-full wp-image-76780\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Other local oil winners were Tallgrass Ranch, Moonshadow Grove, and Jovia Groves. Photo: Kate William\u003c/figcaption>\u003c/figure>\n\u003cp>Of the nine other categories—beer, charcuterie, cheese, chocolate, coffee, confections, pickles, preserves, and spirits—the Bay had a notable presence in both coffee and confections. Three of the 14 winners in coffee were local companies. \u003ca href=\"http://www.delapazcoffee.com/\">De La Paz\u003c/a> took honors for both their Kenya Gichathaini and their Peel Sessions Blend, \u003ca href=\"https://www.sightglasscoffee.com/\">Sightglass Coffee\u003c/a> was recognized for their Ethiopia Guji Yetabe, and Healdsburg’s \u003ca href=\"http://www.flyinggoatcoffee.com/\">Flying Goat\u003c/a> won for their Ethiopia Wote Konga. \u003c/p>\n\u003cfigure id=\"attachment_76781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/de-la-paz.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/de-la-paz.jpg\" alt=\"Head roaster Shark Senesac of De La Paz prepares some of their award-winning Kenya Gichathaini for Marketplace guests. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-76781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Head roaster Shark Senesac of De La Paz prepares some of their award-winning Kenya Gichathaini for Marketplace guests. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>On the sweeter side of things, local candy makers \u003ca href=\"http://www.cocodelice.com/\">Coco Delice\u003c/a> from Emeryville, and \u003ca href=\"http://www.fevechocolates.com/index2.html\">Feve\u003c/a> and \u003ca href=\"http://noshthis.com/\">Nosh This\u003c/a> from San Francisco took home awards for their small, yet boldly flavored chocolate filled with everything from beer to bacon. Bar chocolate from \u003ca href=\"http://guittard.com/\">Guittard\u003c/a> (an intense 100% bar of blended beans) and Humbolt’s \u003ca href=\"http://www.dicktaylorchocolate.com/\">Dick Taylor\u003c/a> (a fruity, single-origin 72% bar with beans sourced from Belize) were honored among a strong category of contenders from states as far-flung as Vermont, Hawaii, and North Carolina.\u003c/p>\n\u003cfigure id=\"attachment_76776\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/guittard-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/guittard-chocolate.jpg\" alt=\"Amy Guittard shows off their 100% cocoa bar, the only San Francisco-area chocolate to win a Good Food Award this year. Photo: Kate Williams\" width=\"500\" class=\"size-full wp-image-76776\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy Guittard shows off their 100% cocoa bar, the only San Francisco-area chocolate to win a Good Food Award this year. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Other winners included \u003ca href=\"http://www.almanacbeer.com/\">Almanac Beer Company\u003c/a>, \u003ca href=\"https://www.pointreyescheese.com/\">Point Reyes Farmstead Cheese Company\u003c/a>, \u003ca href=\"http://www.berkeleyolivegrove.com/\">Berkeley Olive Grove\u003c/a>, \u003ca href=\"http://fattoriamuia.com/\">Fattoria Muia\u003c/a>, \u003ca href=\"http://www.frantoiogrove.com/\">Frantoio Grove\u003c/a>, \u003ca href=\"http://glashoffs.com/\">Glashoff Farms\u003c/a>, \u003ca href=\"http://www.wineforest.com/\">Wine Forest Wild Foods\u003c/a>, \u003ca href=\"http://www.mimisconfitures.com/\">Mimi’s Confitures\u003c/a>, \u003ca href=\"http://feelgoodfoodscatering.com/plumline.html\">Plumline\u003c/a>, \u003ca href=\"http://sgtclassick.com/default.asp\">Essential Spirits\u003c/a>, \u003ca href=\"http://falconspirits.com/\">Falcon Spirits\u003c/a>, and \u003ca href=\"http://www.osocalis.com/brandies.html\">Oscocalis, Inc\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_76777\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/point-reyes-toma.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/point-reyes-toma.jpg\" alt=\"Point Reyes Farmstead’s buttery Toma Cheese was a North Bay dairy winner, along with Bellwether Farms. Photo: Kate Williams\" width=\"1000\" height=\"636\" class=\"size-full wp-image-76777\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Point Reyes Farmstead’s buttery Toma Cheese was a North Bay dairy winner, along with Bellwether Farms. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>\u003cstrong>Click on any image to activate the slideshow\u003c/strong>\u003c/em>\u003cbr>\n\u003c/p>\u003c/div>",
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"disqusTitle": "Tosca Cafe: The Revamped North Beach Classic Serves Excellent Italian Fare, For a Price",
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"content": "\u003cfigure id=\"attachment_76598\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tosca-outside-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tosca-outside-new.jpg\" alt=\"Tosca Cafe reopened this fall after being bought by New York’s April Bloomfield. They kept the neon sign. Photo: Kate Williams\" width=\"450\" class=\"size-full wp-image-76598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tosca Cafe reopened this fall after being bought by New York’s April Bloomfield. They kept the neon sign. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I never set foot in the old \u003ca href=\"http://toscacafesf.com/\">Tosca Cafe\u003c/a> in North Beach. The name never popped up in the first few months I moved to the Bay; these days, dives (however famous) don’t tend to enter a list of must-see bars for city newbies unless they’re in the Mission. The name didn’t show up on my radar until the news last January that the infamous bar had been bought by \u003ca href=\"http://www.aprilbloomfield.com/\">April Bloomfield\u003c/a>, the famously British, offal-centric New York chef, along with her business partner \u003ca href=\"https://twitter.com/Kennewyork\">Ken Friedman\u003c/a>. By then, of course, the news was fraught with concern about the Manhattan-ification of San Francisco and the death of neighborhood institutions.\u003c/p>\n\u003cfigure id=\"attachment_76600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Door-interior-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Door-interior-new.jpg\" alt=\"Tosca fills up early, even on a Sunday night. Luckily, the full dinner menu is available at the bar. Photo: Kate Williams\" width=\"1000\" height=\"633\" class=\"size-full wp-image-76600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tosca fills up early, even on a Sunday night. Luckily, the full dinner menu is available at the bar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I was just excited to have the opportunity to taste Bloomfield’s cooking. I’ve also never dined at any of her east coast outposts. Pictures and stories of her bombastically meaty dishes have taunted me for years. Finally, time and place aligned. Tosca is only a short BART ride away. I can go whenever I’d like—or else, as often as my wallet allows.\u003c/p>\n\u003cfigure id=\"attachment_76583\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Giardiniera-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Giardiniera-new.jpg\" alt=\"Tosca's menu is small, well-crafted, and expensive. Their $5 pickled giardiniera totals only a few tasty bites. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-76583\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tosca's menu is small, well-crafted, and expensive. Their $5 pickled giardiniera totals only a few tasty bites. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a bar-turned-restaurant with no reservations and a short, small-plates-focused menu, Tosca is very expensive. You’ll need to shell out at least $30 for one of the three entrees (and $42 for half a chicken). Putting together a meal of a couple of more diminutive dishes will easily top that. Cocktails, including their spiked house cappuccino served out of their gorgeous antique espresso machine, are a cool $12. Beer isn’t much cheaper, and wines (mostly old world) run on the high end as well.\u003c/p>\n\u003cfigure id=\"attachment_76584\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lumaconi-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lumaconi-new.jpg\" alt=\"Lumaconi with speck, puntarelle, and lemon breadcrumbs is one of three simple pasta dishes on Tosca’s menu. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-76584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lumaconi with speck, puntarelle, and lemon breadcrumbs is one of three simple pasta dishes on Tosca’s menu. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Is it worth the cost, you ask? Those $12 cocktails? Superbly crafted, gimmick-free classics by Bourbon and Branch alum \u003ca href=\"http://sf.eater.com/archives/2013/09/30/isaac_shumway_spills_details_on_tosca_cafes_bar_revamp.php\">Isaac Shumway\u003c/a>. The miniscule, five dollar saucer of warm marinated olives? Redolent of anise, studded with braised fennel, and compulsively eatable. Pickled giardiniera (also $5) is fresh and light, with a pleasant pucker.\u003c/p>\n\u003cp>Roasted Tokyo turnips ($7), greens attached, tossed with garlic, marjoram, and chili were a runaway hit. The sharp white orbs are transformed in the oven, turning sweet and fork-tender, and the lemon-y, grassy notes of the marjoram enliven the olive-oil slicked vegetables.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The chicken liver spiedini ($7) are even better: Three meaty livers come grilled and skewered atop thinly sliced grilled bread topped with a potent garlicky gremolata and sweet marsala sauce that focus the iron-y richness of the livers. Lumaconi pasta ($17) studded with smoky speck, bitter puntarelle, and lemon-y breadcrumbs is a solid choice as well. It verges on too salty, but the creamy sauce keeps the toothsome pasta in balance.\u003c/p>\n\u003cfigure id=\"attachment_76585\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Meatballs-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Meatballs-new.jpg\" alt='The \"secret\" meatballs are made from a trio of beef, pork, and cured guanciale. Photo: Kate Williams' width=\"1000\" height=\"667\" class=\"size-full wp-image-76585\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"secret\" meatballs are made from a trio of beef, pork, and cured guanciale. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Yet if there’s one dish that has inspired more simultaneous praise and consternation, it’s the \"secret\" meatballs ($12). Not listed on the menu, but cheerfully introduced by servers, the trio of earthy, \u003ca href=\"http://en.wikipedia.org/wiki/Guanciale\">guanciale\u003c/a>-laced beef and pork meatballs served in a wine-forward tomato sauce are indicative of Tosca’s ethos. Like the rest of the dishes on the menu, the meatballs are expertly prepared—one cannot even think the words “dry” or “tough” in their presence—but, at $4 \u003cem>per meatball\u003c/em>, they verge on extravagantly expensive. (Tosca has actually \u003cem>lowered\u003c/em> the price on the special; at opening the meatballs were $15.) For a dish of peasant origins, the cost is laughable.\u003c/p>\n\u003cp>I suppose you’re paying for more than just the meatballs. Tosca’s renovation has affected more than just the kitchen. Everything in the restaurant is polished, from the espresso machine to the red leather boots to the bartenders’ crisp white coats. The room feels like a time warp; Tosca effortlessly evokes a mid-century ethos of aspiration. Service is sunny, sharp, and attentive, even when dining in the crowded bar area (a wait for a table at 5pm on a Sunday was close to 2 hours). It is as if Bloomfield managed to conjure the best of New York service and meld it with the utter casualness of San Francisco.\u003c/p>\n\u003cp>Even with great service, I find it hard to justify a full, multicourse meal at Tosca, at least until I’ve got a tech-sized salary. But I find no problem in dropping in for a drink, a few meatballs, and a roasted vegetable or two. I might just have to go out for a slice of pizza afterwards.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://toscacafesf.com/\">Tosca Cafe\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/6ixRsK\">Map\u003c/a>\u003cbr>\n242 Columbus Ave\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/toscacafe\">Tosca Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ToscaCafeSF\">@ToscaCafeSF\u003c/a> \u003c/p>\n\n",
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"excerpt": "After being revamped by New York's April Bloomfield, Tosca Cafe in North Beach opened to great fanfare. Is the pricey, popular new version worth the cost? Kate Williams gives her take.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76598\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tosca-outside-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/tosca-outside-new.jpg\" alt=\"Tosca Cafe reopened this fall after being bought by New York’s April Bloomfield. They kept the neon sign. Photo: Kate Williams\" width=\"450\" class=\"size-full wp-image-76598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tosca Cafe reopened this fall after being bought by New York’s April Bloomfield. They kept the neon sign. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I never set foot in the old \u003ca href=\"http://toscacafesf.com/\">Tosca Cafe\u003c/a> in North Beach. The name never popped up in the first few months I moved to the Bay; these days, dives (however famous) don’t tend to enter a list of must-see bars for city newbies unless they’re in the Mission. The name didn’t show up on my radar until the news last January that the infamous bar had been bought by \u003ca href=\"http://www.aprilbloomfield.com/\">April Bloomfield\u003c/a>, the famously British, offal-centric New York chef, along with her business partner \u003ca href=\"https://twitter.com/Kennewyork\">Ken Friedman\u003c/a>. By then, of course, the news was fraught with concern about the Manhattan-ification of San Francisco and the death of neighborhood institutions.\u003c/p>\n\u003cfigure id=\"attachment_76600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Door-interior-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Door-interior-new.jpg\" alt=\"Tosca fills up early, even on a Sunday night. Luckily, the full dinner menu is available at the bar. Photo: Kate Williams\" width=\"1000\" height=\"633\" class=\"size-full wp-image-76600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tosca fills up early, even on a Sunday night. Luckily, the full dinner menu is available at the bar. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I was just excited to have the opportunity to taste Bloomfield’s cooking. I’ve also never dined at any of her east coast outposts. Pictures and stories of her bombastically meaty dishes have taunted me for years. Finally, time and place aligned. Tosca is only a short BART ride away. I can go whenever I’d like—or else, as often as my wallet allows.\u003c/p>\n\u003cfigure id=\"attachment_76583\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Giardiniera-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Giardiniera-new.jpg\" alt=\"Tosca's menu is small, well-crafted, and expensive. Their $5 pickled giardiniera totals only a few tasty bites. Photo: Kate Williams\" width=\"1000\" height=\"751\" class=\"size-full wp-image-76583\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tosca's menu is small, well-crafted, and expensive. Their $5 pickled giardiniera totals only a few tasty bites. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a bar-turned-restaurant with no reservations and a short, small-plates-focused menu, Tosca is very expensive. You’ll need to shell out at least $30 for one of the three entrees (and $42 for half a chicken). Putting together a meal of a couple of more diminutive dishes will easily top that. Cocktails, including their spiked house cappuccino served out of their gorgeous antique espresso machine, are a cool $12. Beer isn’t much cheaper, and wines (mostly old world) run on the high end as well.\u003c/p>\n\u003cfigure id=\"attachment_76584\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lumaconi-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lumaconi-new.jpg\" alt=\"Lumaconi with speck, puntarelle, and lemon breadcrumbs is one of three simple pasta dishes on Tosca’s menu. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-76584\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lumaconi with speck, puntarelle, and lemon breadcrumbs is one of three simple pasta dishes on Tosca’s menu. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Is it worth the cost, you ask? Those $12 cocktails? Superbly crafted, gimmick-free classics by Bourbon and Branch alum \u003ca href=\"http://sf.eater.com/archives/2013/09/30/isaac_shumway_spills_details_on_tosca_cafes_bar_revamp.php\">Isaac Shumway\u003c/a>. The miniscule, five dollar saucer of warm marinated olives? Redolent of anise, studded with braised fennel, and compulsively eatable. Pickled giardiniera (also $5) is fresh and light, with a pleasant pucker.\u003c/p>\n\u003cp>Roasted Tokyo turnips ($7), greens attached, tossed with garlic, marjoram, and chili were a runaway hit. The sharp white orbs are transformed in the oven, turning sweet and fork-tender, and the lemon-y, grassy notes of the marjoram enliven the olive-oil slicked vegetables.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The chicken liver spiedini ($7) are even better: Three meaty livers come grilled and skewered atop thinly sliced grilled bread topped with a potent garlicky gremolata and sweet marsala sauce that focus the iron-y richness of the livers. Lumaconi pasta ($17) studded with smoky speck, bitter puntarelle, and lemon-y breadcrumbs is a solid choice as well. It verges on too salty, but the creamy sauce keeps the toothsome pasta in balance.\u003c/p>\n\u003cfigure id=\"attachment_76585\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Meatballs-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Meatballs-new.jpg\" alt='The \"secret\" meatballs are made from a trio of beef, pork, and cured guanciale. Photo: Kate Williams' width=\"1000\" height=\"667\" class=\"size-full wp-image-76585\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"secret\" meatballs are made from a trio of beef, pork, and cured guanciale. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Yet if there’s one dish that has inspired more simultaneous praise and consternation, it’s the \"secret\" meatballs ($12). Not listed on the menu, but cheerfully introduced by servers, the trio of earthy, \u003ca href=\"http://en.wikipedia.org/wiki/Guanciale\">guanciale\u003c/a>-laced beef and pork meatballs served in a wine-forward tomato sauce are indicative of Tosca’s ethos. Like the rest of the dishes on the menu, the meatballs are expertly prepared—one cannot even think the words “dry” or “tough” in their presence—but, at $4 \u003cem>per meatball\u003c/em>, they verge on extravagantly expensive. (Tosca has actually \u003cem>lowered\u003c/em> the price on the special; at opening the meatballs were $15.) For a dish of peasant origins, the cost is laughable.\u003c/p>\n\u003cp>I suppose you’re paying for more than just the meatballs. Tosca’s renovation has affected more than just the kitchen. Everything in the restaurant is polished, from the espresso machine to the red leather boots to the bartenders’ crisp white coats. The room feels like a time warp; Tosca effortlessly evokes a mid-century ethos of aspiration. Service is sunny, sharp, and attentive, even when dining in the crowded bar area (a wait for a table at 5pm on a Sunday was close to 2 hours). It is as if Bloomfield managed to conjure the best of New York service and meld it with the utter casualness of San Francisco.\u003c/p>\n\u003cp>Even with great service, I find it hard to justify a full, multicourse meal at Tosca, at least until I’ve got a tech-sized salary. But I find no problem in dropping in for a drink, a few meatballs, and a roasted vegetable or two. I might just have to go out for a slice of pizza afterwards.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://toscacafesf.com/\">Tosca Cafe\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/6ixRsK\">Map\u003c/a>\u003cbr>\n242 Columbus Ave\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/toscacafe\">Tosca Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ToscaCafeSF\">@ToscaCafeSF\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A View Inside the World of Marijuana-Laced Cookies and Edibles",
"title": "A View Inside the World of Marijuana-Laced Cookies and Edibles",
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"content": "\u003cfigure id=\"attachment_76270\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Chocolate_Chipotle-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Chocolate_Chipotle-700.jpg\" alt=\"Double chocolate chipotle Baked cookie Photo credit: Nicole Rosario\" width=\"500\" class=\"size-full wp-image-76270\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Double chocolate chipotle Baked cookie. Photo credit: Nicole Rosario\u003c/figcaption>\u003c/figure>\n\u003cp>Lately I’ve been dabbling in pot goodies and have gotten advice from the potheads in my life. When I was \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/17/meal-train-food-and-community-for-the-sick/\">diagnosed with breast cancer\u003c/a> last September (in the early and treatable stages), I decided to venture to my local marijuana dispensary. Although I’m not usually a pot smoker, I was open to the idea of eating sweets and baked goods that have medicinal marijuana, to help potentially aid with any sleeplessness, pain and anxiety from cancer. \u003c/p>\n\u003cp>First, I bought an Auntie Dolores chocolate cookie, and completely forgot to eat a small portion of the cookie in the privacy of my own living room. It’s a cookie—-my natural instinct is to eat the whole thing, which I did. Slowly, because the pot taste seemed to coat my tongue and linger after any swallowing. Within fifteen minutes, I was buzzy and a little dizzy. It was tough to walk to the bathroom without putting my hands on the walls and I was giggle-cringing the whole route. Rather than have the desired mellow and easy night, I tossed and turned with vivid and bizarre dreams. The next day I was still a little dizzy and felt hung over. We almost cancelled whale watching plans but I guzzled water to get the sweet pot taste out of my mouth. It took a few hours out of the morning for me to feel better. I had a similar reaction when I ate only half of a cookie.\u003c/p>\n\u003cfigure id=\"attachment_76271\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lavender_Chamomile-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lavender_Chamomile-700.jpg\" alt=\"Chamomile lavender Baked cookie. Photo credit: Nicole Rosario\" width=\"500\" class=\"size-full wp-image-76271\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chamomile lavender Baked cookie. Photo credit: Nicole Rosario\u003c/figcaption>\u003c/figure>\n\u003cp>I did hear that a natural chef friend of mine, J.C., was making pot cookies so I happily took him up on his offer to sample some. He promised that his line of Baked cookies (get it?)—which come in gourmet flavors like cashew butter cardamom, blackstrap molasses, and lemon Matcha, would offer the mellower marijuana experience I was after. I have cooked and catered with him often enough to know he has a good palate and intuitive sense of how to make things healthy while remaining delicious. J.C., a private chef, is still in the early stages of developing his Baked cookies and was able to share his process of baking with medicinal marijuana. I enjoyed that I was able to eat half a cookie, enjoy a gourmet treat, and not feel drained or hungover. His comments have been edited for clarity and length. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How and why did you start baking pot cookies?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>J.C.:\u003c/strong> It kind of started as a joke. My partner is a card-carrying cannabis client and wanted to do a cooking project with me that incorporated medical marijuana. I’m a natural chef into the therapeutics of food so I started reading and learning about the medicinal properties of cannabis. There can be a fun element to something that may not be so fun—getting positive relief from the symptoms of being sick.\u003c/p>\n\u003cp>Right now I’m making the cookies for my partner and testing recipes with some card-carrying friends. I want it to be 100% legit. I want to sell to dispensaries, that’s my goal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where did you get your recipes?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> I’ve been making them up. I took a basic concept like a peanut butter cookie and then improvised to make a cashew butter with cardamom recipe. I started with a basic sugar cookie recipe and it evolved into the lemon Matcha cookie. I’m not a baker, and am much more interested in being playful with the flavors. I kind of want to hide the flavor of the marijuana.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Your cookies are mellower than others on the market. That is a good thing but why go more mellow?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> My whole goal is to give you something you can eat, enjoy the flavor, and benefit from the effects of the medical marijuana. I find that edibles are usually way too strong and twice I’ve had a feeling that was almost “cracked out.” I want people to enjoy their cookie, like a really nice glass of wine. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell me about the trial and error process of creating the cookies.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> The process has been about making the butter with marijuana. Doing that is something I’m still not 100% comfortable with and right now I’m looking for someone who’s established and is making the butter. For a cookie to work, it really depends on the strain and the potency of the marijuana in the butter.\u003c/p>\n\u003cp>The original idea was to do Toll House-style cookie dough. You buy the dough in a package of six and they’re ready to bake off. Just keep the cookie dough in the fridge 7-14 days. Then put it in the freezer if you can’t use it.\u003c/p>\n\u003cp>I’ve been playing with how potent the cookies are, and how well they freeze. The first few times I made the double chocolates ones the texture was too doughy. I’ve been reading Cooks Illustrated on how to make chewy cookies and researching different baking textures. It’s been fun having the cookie dough in the house, ready to bake for people in need. I love that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your plans for the New Year?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> My personal goal is to have the business roll out in some form: find some packaging, and launch in some capacity. I was doing catering and extra work. Now that I have my private chef business set up and have time to focus on projects, I can do just that.\u003c/p>\n\u003cp>I am also interesting in producing non-medicinal cookies for places like Whole Foods and Bi-Rite Market, for people that don’t desire the marijuana high.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>One thing that is really important to me is: life is too short to not enjoy good food. My goal with sweet or savory recipes is to make them more nutritious and have fun experimenting with flavors. I am working on creating medicinal products that both taste good and are beneficial to health and happiness.\u003c/p>\n\n",
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"excerpt": "What is it like to eat a cookie that is made with medical marijuana? While coping with a breast cancer diagnosis, Mary Ladd explores the world of pot edibles and lands on some good medicinal cookies from a friend who is a natural chef. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76270\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Chocolate_Chipotle-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Chocolate_Chipotle-700.jpg\" alt=\"Double chocolate chipotle Baked cookie Photo credit: Nicole Rosario\" width=\"500\" class=\"size-full wp-image-76270\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Double chocolate chipotle Baked cookie. Photo credit: Nicole Rosario\u003c/figcaption>\u003c/figure>\n\u003cp>Lately I’ve been dabbling in pot goodies and have gotten advice from the potheads in my life. When I was \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/17/meal-train-food-and-community-for-the-sick/\">diagnosed with breast cancer\u003c/a> last September (in the early and treatable stages), I decided to venture to my local marijuana dispensary. Although I’m not usually a pot smoker, I was open to the idea of eating sweets and baked goods that have medicinal marijuana, to help potentially aid with any sleeplessness, pain and anxiety from cancer. \u003c/p>\n\u003cp>First, I bought an Auntie Dolores chocolate cookie, and completely forgot to eat a small portion of the cookie in the privacy of my own living room. It’s a cookie—-my natural instinct is to eat the whole thing, which I did. Slowly, because the pot taste seemed to coat my tongue and linger after any swallowing. Within fifteen minutes, I was buzzy and a little dizzy. It was tough to walk to the bathroom without putting my hands on the walls and I was giggle-cringing the whole route. Rather than have the desired mellow and easy night, I tossed and turned with vivid and bizarre dreams. The next day I was still a little dizzy and felt hung over. We almost cancelled whale watching plans but I guzzled water to get the sweet pot taste out of my mouth. It took a few hours out of the morning for me to feel better. I had a similar reaction when I ate only half of a cookie.\u003c/p>\n\u003cfigure id=\"attachment_76271\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lavender_Chamomile-700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Lavender_Chamomile-700.jpg\" alt=\"Chamomile lavender Baked cookie. Photo credit: Nicole Rosario\" width=\"500\" class=\"size-full wp-image-76271\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chamomile lavender Baked cookie. Photo credit: Nicole Rosario\u003c/figcaption>\u003c/figure>\n\u003cp>I did hear that a natural chef friend of mine, J.C., was making pot cookies so I happily took him up on his offer to sample some. He promised that his line of Baked cookies (get it?)—which come in gourmet flavors like cashew butter cardamom, blackstrap molasses, and lemon Matcha, would offer the mellower marijuana experience I was after. I have cooked and catered with him often enough to know he has a good palate and intuitive sense of how to make things healthy while remaining delicious. J.C., a private chef, is still in the early stages of developing his Baked cookies and was able to share his process of baking with medicinal marijuana. I enjoyed that I was able to eat half a cookie, enjoy a gourmet treat, and not feel drained or hungover. His comments have been edited for clarity and length. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How and why did you start baking pot cookies?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>J.C.:\u003c/strong> It kind of started as a joke. My partner is a card-carrying cannabis client and wanted to do a cooking project with me that incorporated medical marijuana. I’m a natural chef into the therapeutics of food so I started reading and learning about the medicinal properties of cannabis. There can be a fun element to something that may not be so fun—getting positive relief from the symptoms of being sick.\u003c/p>\n\u003cp>Right now I’m making the cookies for my partner and testing recipes with some card-carrying friends. I want it to be 100% legit. I want to sell to dispensaries, that’s my goal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where did you get your recipes?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> I’ve been making them up. I took a basic concept like a peanut butter cookie and then improvised to make a cashew butter with cardamom recipe. I started with a basic sugar cookie recipe and it evolved into the lemon Matcha cookie. I’m not a baker, and am much more interested in being playful with the flavors. I kind of want to hide the flavor of the marijuana.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Your cookies are mellower than others on the market. That is a good thing but why go more mellow?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> My whole goal is to give you something you can eat, enjoy the flavor, and benefit from the effects of the medical marijuana. I find that edibles are usually way too strong and twice I’ve had a feeling that was almost “cracked out.” I want people to enjoy their cookie, like a really nice glass of wine. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell me about the trial and error process of creating the cookies.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> The process has been about making the butter with marijuana. Doing that is something I’m still not 100% comfortable with and right now I’m looking for someone who’s established and is making the butter. For a cookie to work, it really depends on the strain and the potency of the marijuana in the butter.\u003c/p>\n\u003cp>The original idea was to do Toll House-style cookie dough. You buy the dough in a package of six and they’re ready to bake off. Just keep the cookie dough in the fridge 7-14 days. Then put it in the freezer if you can’t use it.\u003c/p>\n\u003cp>I’ve been playing with how potent the cookies are, and how well they freeze. The first few times I made the double chocolates ones the texture was too doughy. I’ve been reading Cooks Illustrated on how to make chewy cookies and researching different baking textures. It’s been fun having the cookie dough in the house, ready to bake for people in need. I love that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your plans for the New Year?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>J.C.:\u003c/strong> My personal goal is to have the business roll out in some form: find some packaging, and launch in some capacity. I was doing catering and extra work. Now that I have my private chef business set up and have time to focus on projects, I can do just that.\u003c/p>\n\u003cp>I am also interesting in producing non-medicinal cookies for places like Whole Foods and Bi-Rite Market, for people that don’t desire the marijuana high.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Whole-Grain Mornings: A Wholesome Start to the New Year",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/Whole-Grain-Mornings-Breakfast-Recipes-Seasons/dp/1607745003\">\u003cimg class=\"aligncenter size-full wp-image-76232\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Gord_WholeGrainMornings1000.jpg\" alt=\"Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons. Author: Megan Gordon\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>It was a love thang that made Megan Gordon \u003ca href=\"http://australiandictionary.net/pull%20up%20stumps\">pull up stumps\u003c/a>, as we say in the old country, and relocate from Oakland to Seattle in the winter of 2012. That proved to be a good move on both the personal and professional front.\u003c/p>\n\u003cp>Fast forward to today and the newly-engaged Gordon, who writes regularly for \u003ca href=\"http://www.thekitchn.com/authors/megang\">The Kitchn\u003c/a> and on her popular, whimsical blog \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>, is also a new cookbook author, with the release of \u003cem>\u003ca href=\"http://www.amazon.com/Whole-Grain-Mornings-Breakfast-Recipes-Seasons/dp/1607745003\">Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>The \u003ca href=\"http://wholegrainmornings.com/\">cookbook\u003c/a> reflects Gordon's sunny, healthful, can-do sensibility and thoughtful approach to pretty much every thing she takes on. That includes her granola business, \u003ca href=\"http://margegranola.com/\">Marge\u003c/a>, which has gone gangbusters since she headed further north and has received nice nods from \u003cem>The Wall Street Journal\u003c/em> and \u003cem>Sunset\u003c/em>.\u003c/p>\n\u003cp>Gordon, a former \u003ca href=\"http://ww2.kqed.org/bayareabites/author/megangordon/\">regular contributor to this column\u003c/a>, is also my friend (full disclosure). My son misses her occasional fruit pies and pop tarts, treats that found their way into our home courtesy of her recipe development work. And I miss my galpal, colleague, and hiking buddy. We may have lost Megan to \u003ca href=\"http://neversinkcreative.com/\">Sam\u003c/a> and Seattle but every time I whip up a batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/17/baking-with-olive-oil-granola-and-beyond/\">granola\u003c/a>, pretty much weekly these days, I think of Megan, happily ensconced in her new home in the Pacific Northwest.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Thankfully, she's headed down to the Bay Area soon on her book tour, so catch her while you can at the events listed here. Below, Gordon muses on starting the day right and the particular pleasures of breakfast. She also shares a savory and sweet recipe from her cookbook. Here's to a hearty and healthy new year all.\u003c/p>\n\u003cfigure id=\"attachment_76233\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Gordon_Megan1000.jpg\">\u003cimg class=\"size-full wp-image-76233\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Gordon_Megan1000.jpg\" alt=\"Cookbook author and granola maker Megan Gordon. Photo: Clare Barboza\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cookbook author and granola maker Megan Gordon. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What's the philosophy behind your new cookbook? \u003c/strong>\u003c/p>\n\u003cp>I hope to introduce new grains and make them approachable for the home cook. Whole grains can still have connotations of dusty bulk bins and hippy grocery stores. In this book I seek to change that by introducing home cooks to grains that may be new to them (millet, farro, amaranth) with recipes that appeal to both sweet and savory breakfast eaters.\u003c/p>\n\u003cp>Whole grains are the center of each recipe – they’re how I like to start my day because they’re filling, yet don’t weigh me down, and are packed with protein and fiber. But that being said, you won’t find recipes lacking in indulgence either: There's Cheesy Chive Millet Grits, Quick Breakfast Fried Rice, and a Strawberry Oat Breakfast Crisp. I’m more of a savory kind of breakfast person these days so you’ll find recipes in this book that, for some folks, might be unexpected at the breakfast table. Dishes like Zucchini Farro Cakes, savory tarts, frittatas, and a buckwheat hash.\u003c/p>\n\u003cp>This book recognizes that what we eat on a workday Wednesday morning looks drastically different from what we might prepare on a leisurely Sunday. And similarly, my morning meals on a cold, blustery January morning look a lot different than they do in the bright morning light of July. I recognize the different way we eat with a seasonal organization and categories within each season that include “Busy Weekdays,” “Slow Sundays” and “Brunch.” In this way, I hope the book becomes a truly useful morning resource (with sections on storing and cooking grains as well as useful information on building a whole-grain pantry) for home cooks looking for something healthy and delicious to prepare for themselves, their families, or their friends.\u003c/p>\n\u003cp>I also want readers to feel empowered to take a recipe or idea from this book and make it their own. We’re all different kinds of cooks and eaters and in \u003cem>Whole-Grain Mornings\u003c/em> I’ve given readers numerous ideas for ways to think beyond the recipe. Also, there are dozens of “make ahead” suggestions aiming to make morning meals more do-able on a daily basis without major prep or cook time.\u003c/p>\n\u003cp>\u003cstrong>Is this a health cookbook?\u003c/strong>\u003c/p>\n\u003cp>I don’t consider it a “health book” or a reference on whole-grain cooking. You’ll find cheese and butter and even bacon in these pages. But each recipe features whole grains as the star because they’re a nourishing way to start the morning.\u003c/p>\n\u003cp>\u003cstrong>Are you a \"breakfast is the most important meal of the day\" kinda gal?\u003c/strong>\u003c/p>\n\u003cp>Breakfast is the cornerstone of the day. Even if it’s small and effortless--a bowl of my Triple-Coconut Quinoa Porridge on the way out the door—it’s giving your body the nutrition you need to get the day started. And, I think, it sends the message that, amidst all the craziness in our day-to-day lives, feeding yourself well is important.\u003c/p>\n\u003cp>\u003ca href=\"http://margegranola.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/marge-granola-screenshot1.jpg\" alt=\"Marge Granola website\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Why did you start your own granola company?\u003c/strong>\u003c/p>\n\u003cp>I began Marge Granola largely by accident. I was a high school English teacher and was laid off, so I started working at a restaurant in their catering department, became curious with what was going on in the bakery, and began helping out. Soon I decided that was really what I wanted to do full time – on my own. I began Marge as a baking business in the Bay Area that sold mostly pies and some granola at farmers' markets and to private clients. But the granola was what people were talking about, what got covered in the press, and what I most enjoyed making. So when I moved up to Seattle, it’s what I decided to focus on full time. Now, it's distributed up and down the West Coast and moving East, we do a brisk online business, and I'm selling it at Seattle farmers' markets, which is a great way to connect to my new community.\u003c/p>\n\u003cp>\u003cstrong>Is granola your standard breakfast then?\u003c/strong>\u003c/p>\n\u003cp>In the warmer months, absolutely. I love to dress up plain yogurt with Marge granola and seasonal berries. It’s a great travel snack and I’ve started to fold granola into cookies and bars to amp up the texture, crunch, and nutrition. In the winter months, I’m an oatmeal gal. But always whole grains, regardless of the season.\u003c/p>\n\u003cp>\u003cstrong>Is there anything about winter that impacts what's at the breakfast table in your home?\u003c/strong>\u003c/p>\n\u003cp>Winter is a time that welcomes turning inward and slowing down a bit. While the reality of hectic weekdays simply doesn’t allow for that terribly often, I love to try new recipes and ways to prepare old favorites in the winter. That's reflected in my book in my take on muffins: Pear Hazelnut Oat; porridge: Savory Barley with Mushrooms and Parmesan; and baked goods: Whole-Grain Gingerbread. Winter tends to be a time, too, when the indulgence of the holidays becomes apparent and cleaner, lighter meals are welcome. That's why I focus on whole, unprocessed ingredients and natural sugars in my healthy spins on comfort staples such as whole-grain pancake mix, homemade almond milk, infused honeys, and DIY yogurt.\u003c/p>\n\u003cp>\u003cstrong>Did you discover anything surprising while researching whole-grain recipes for this book? \u003c/strong>\u003c/p>\n\u003cp>Yes, new preparations for grains, for example, baking quinoa with honey and seeds to create a crunchy topping for yogurt. Or frying up farro and shredded zucchini to make breakfast fritters. I learned to love millet, my new go-to grain of choice. It’s often dismissed as bird seed but it has a mild flavor that’s reminiscent of corn and is quick-cooking and delicious as a simple porridge, grits, or in grain bowls. I also learned something I’d always suspected was true: simplicity rules. When I first got my book contract I went out and bought a fancy rice cooker that had settings to cook all different kinds of grains. Ultimately I returned it and used the sturdy pot I’ve had since college. The fewer bells and whistles in the morning hours, the better!\u003c/p>\n\u003ch3>Events\u003c/h3>\n\u003cul>\n\u003cli>Book signing & granola tasting: \u003ca href=\"http://www.fourthstreetshop.com/pages/anthropologie.html\">Anthropologie\u003c/a>, February 7, 11am-1pm, Berkeley\u003c/li>\n\u003cli>Book signing: \u003ca href=\"http://healdsburgshed.com/\">Healdsburg Shed\u003c/a>, February 8, 10am, Healdsburg\u003c/li>\n\u003cli>Better breakfasts cooking class: \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, February 8, 3:30pm-6:30pm, San Francisco\u003c/li>\n\u003cli>Book talk, signing & granola tasting: \u003ca href=\"http://www.bookpassage.com/\">Book Passage\u003c/a>, February 9, 1pm, Corte Madera\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Apricot Pistachio Granola\u003c/h3>\n\u003cp>This is a version of the granola that the \u003cem>Wall Street Journal\u003c/em> wrote about on a Saturday morning in early June of 2012. Once you develop product flavors for a business, you don’t get to continue altering them once the packaging is printed and customers fall in love with it. However, I’ve taken to adding sunflower seeds and crystallized ginger when I make this at home.\u003c/p>\n\u003cfigure id=\"attachment_76234\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Apricot-Pistachio-Granola700.jpg\">\u003cimg class=\"size-full wp-image-76234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Apricot-Pistachio-Granola700.jpg\" alt=\"Apricot Pistachio Granola. Photo: Clare Barboza\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apricot Pistachio Granola. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 8 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Morning Notes:\u003c/strong> Buying apricots from bulk bins with a high turnover is always a good bet because they’re likely much fresher than packaged dried fruits. You can also buy diced dried apricots, which is what I do for Marge.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 cups / 300 g rolled oats\u003c/li>\n\u003cli>1 cup / 130 g raw pistachios, coarsely chopped\u003c/li>\n\u003cli>1 cup / 130 g raw pepitas\u003c/li>\n\u003cli>1⁄2 cup / 60 g raw sesame seeds\u003c/li>\n\u003cli>1⁄2 cup / 60 g raw sunflower seeds\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>1⁄4 teaspoon ground cinnamon\u003c/li>\n\u003cli>1⁄2 teaspoon ground cardamom\u003c/li>\n\u003cli>1⁄2 teaspoon pure vanilla extract\u003c/li>\n\u003cli>1⁄2 cup / 120 ml extra-virgin olive oil\u003c/li>\n\u003cli>1⁄2 cup / 120 ml maple syrup\u003c/li>\n\u003cli>1⁄2 cup / 75 g finely chopped dried apricots (about 10 dried apricots)\u003c/li>\n\u003cli>1⁄4 cup / 25 g diced crystallized ginger\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 325°F. Line a large rimmed baking sheet with parchment paper\u003cbr>\nor a silicone mat.\u003c/li>\n\u003cli>In a large bowl, stir together the oats, pistachios, pepitas, sesame seeds, sunflower seeds, salt, cinnamon, and cardamom.\u003c/li>\n\u003cli>Add the vanilla, olive oil, and maple syrup and stir to combine. I use my hands at this point so that all of the wet and dry ingredients are evenly mixed together. Turn the mixture out onto the prepared baking sheet and spread in an even layer.\u003c/li>\n\u003cli>Bake until fragrant and golden brown, 35 to 40 minutes. Stir every 15 to 20 minutes to ensure the granola bakes evenly. Remove from the oven and let cool completely on the baking sheet. If the granola doesn’t seem as toasty and crunchy as you’d like, it will firm up considerably as it cools. Stir in the apricots and crystallized ginger once the granola has cooled. Store in an airtight container for 3 to 4 weeks or refrigerate for up to 6 weeks (if refrigerating, keep the apricots in a separate sealed bag and add them as you enjoy your granola so they don’t become hard and dry.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Greens \u003cem>and\u003c/em> Grains Scramble\u003c/h3>\n\u003cp>This is the breakfast Sam and I probably eat most often regardless of the season. In truth, it’s usually a dish we whip up as a late breakfast on weekdays when we’re both working from home and most emails have been returned. It’s wonderfully versatile and allows you to use up any leftover grains you have from previous meals, folding in leafy greens for a bit of color. In that sense, think of it more as a template rather than a hard-and-fast approach. Any leafy greens and most grains will work, although I veer away from small, delicate grains like amaranth because they can get lost in the dish.\u003c/p>\n\u003cfigure id=\"attachment_76235\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Greens-and-Grains-Scramble700.jpg\">\u003cimg class=\"size-full wp-image-76235\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Greens-and-Grains-Scramble700.jpg\" alt=\"Greens and Grains Scramble. Photo: Clare Barboza\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Greens \u003cem>and\u003c/em> Grains Scramble. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 2, heartily\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 large eggs, beaten\u003c/li>\n\u003cli>1 tablespoon milk\u003c/li>\n\u003cli>1⁄4 teaspoon kosher salt\u003c/li>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 green onion, white and light green parts, finely chopped (about 1 tablespoon)\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 heaping cup / 240 ml well-packed chopped leafy greens (such as kale, Swiss chard leaves without ribs, or spinach)\u003c/li>\n\u003cli>1⁄2 cup / 120 ml cooked whole grains (wheat berries, farro, barley, or millet)\u003c/li>\n\u003cli>1 tablespoon chopped fresh chives\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>Flaky salt\u003c/li>\n\u003cli>Crusty bread, toasted English muffins, or warm corn tortillas, for serving\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large bowl, whisk together the eggs, milk, and kosher salt; set aside. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Add the green onion and garlic and sauté until soft, 1 to 2 minutes. Add the greens, grains, and remaining 1 tablespoon olive oil and sauté until the greens are wilted and the grains are warmed through, 3 to 5 minutes.\u003c/li>\n\u003cli>Decrease the heat to low and pour in the egg mixture, gently stirring to comingle them with the greens and grains. Continue stirring until they’re softly scrambled, 2 to 3 minutes. Remove from the heat, stir in the chives, and season with pepper.\u003c/li>\n\u003cli>Serve hot with a sprinkling of flaky salt on top, and crusty bread, toasted English muffins, or warm corn tortillas alongside.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Make It Your Own:\u003c/strong> Stirring in grated Parmesan cheese or a creamy chèvre is always nice. For a splurge in the late fall or early winter, I can’t think of a much better way to begin the morning than cooking up a handful of chanterelles in a bit of butter and folding them into the eggs.\u003c/p>\n\n",
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"excerpt": "Made New Year's resolutions to eat better? You know you have. Cookbook author Megan Gordon to the rescue with her new release Whole-Grain Mornings. Gordon talks with Sarah Henry about granola and ancient grains.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Whole-Grain-Mornings-Breakfast-Recipes-Seasons/dp/1607745003\">\u003cimg class=\"aligncenter size-full wp-image-76232\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Gord_WholeGrainMornings1000.jpg\" alt=\"Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons. Author: Megan Gordon\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>It was a love thang that made Megan Gordon \u003ca href=\"http://australiandictionary.net/pull%20up%20stumps\">pull up stumps\u003c/a>, as we say in the old country, and relocate from Oakland to Seattle in the winter of 2012. That proved to be a good move on both the personal and professional front.\u003c/p>\n\u003cp>Fast forward to today and the newly-engaged Gordon, who writes regularly for \u003ca href=\"http://www.thekitchn.com/authors/megang\">The Kitchn\u003c/a> and on her popular, whimsical blog \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>, is also a new cookbook author, with the release of \u003cem>\u003ca href=\"http://www.amazon.com/Whole-Grain-Mornings-Breakfast-Recipes-Seasons/dp/1607745003\">Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>The \u003ca href=\"http://wholegrainmornings.com/\">cookbook\u003c/a> reflects Gordon's sunny, healthful, can-do sensibility and thoughtful approach to pretty much every thing she takes on. That includes her granola business, \u003ca href=\"http://margegranola.com/\">Marge\u003c/a>, which has gone gangbusters since she headed further north and has received nice nods from \u003cem>The Wall Street Journal\u003c/em> and \u003cem>Sunset\u003c/em>.\u003c/p>\n\u003cp>Gordon, a former \u003ca href=\"http://ww2.kqed.org/bayareabites/author/megangordon/\">regular contributor to this column\u003c/a>, is also my friend (full disclosure). My son misses her occasional fruit pies and pop tarts, treats that found their way into our home courtesy of her recipe development work. And I miss my galpal, colleague, and hiking buddy. We may have lost Megan to \u003ca href=\"http://neversinkcreative.com/\">Sam\u003c/a> and Seattle but every time I whip up a batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/17/baking-with-olive-oil-granola-and-beyond/\">granola\u003c/a>, pretty much weekly these days, I think of Megan, happily ensconced in her new home in the Pacific Northwest.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Thankfully, she's headed down to the Bay Area soon on her book tour, so catch her while you can at the events listed here. Below, Gordon muses on starting the day right and the particular pleasures of breakfast. She also shares a savory and sweet recipe from her cookbook. Here's to a hearty and healthy new year all.\u003c/p>\n\u003cfigure id=\"attachment_76233\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Gordon_Megan1000.jpg\">\u003cimg class=\"size-full wp-image-76233\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Gordon_Megan1000.jpg\" alt=\"Cookbook author and granola maker Megan Gordon. Photo: Clare Barboza\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cookbook author and granola maker Megan Gordon. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What's the philosophy behind your new cookbook? \u003c/strong>\u003c/p>\n\u003cp>I hope to introduce new grains and make them approachable for the home cook. Whole grains can still have connotations of dusty bulk bins and hippy grocery stores. In this book I seek to change that by introducing home cooks to grains that may be new to them (millet, farro, amaranth) with recipes that appeal to both sweet and savory breakfast eaters.\u003c/p>\n\u003cp>Whole grains are the center of each recipe – they’re how I like to start my day because they’re filling, yet don’t weigh me down, and are packed with protein and fiber. But that being said, you won’t find recipes lacking in indulgence either: There's Cheesy Chive Millet Grits, Quick Breakfast Fried Rice, and a Strawberry Oat Breakfast Crisp. I’m more of a savory kind of breakfast person these days so you’ll find recipes in this book that, for some folks, might be unexpected at the breakfast table. Dishes like Zucchini Farro Cakes, savory tarts, frittatas, and a buckwheat hash.\u003c/p>\n\u003cp>This book recognizes that what we eat on a workday Wednesday morning looks drastically different from what we might prepare on a leisurely Sunday. And similarly, my morning meals on a cold, blustery January morning look a lot different than they do in the bright morning light of July. I recognize the different way we eat with a seasonal organization and categories within each season that include “Busy Weekdays,” “Slow Sundays” and “Brunch.” In this way, I hope the book becomes a truly useful morning resource (with sections on storing and cooking grains as well as useful information on building a whole-grain pantry) for home cooks looking for something healthy and delicious to prepare for themselves, their families, or their friends.\u003c/p>\n\u003cp>I also want readers to feel empowered to take a recipe or idea from this book and make it their own. We’re all different kinds of cooks and eaters and in \u003cem>Whole-Grain Mornings\u003c/em> I’ve given readers numerous ideas for ways to think beyond the recipe. Also, there are dozens of “make ahead” suggestions aiming to make morning meals more do-able on a daily basis without major prep or cook time.\u003c/p>\n\u003cp>\u003cstrong>Is this a health cookbook?\u003c/strong>\u003c/p>\n\u003cp>I don’t consider it a “health book” or a reference on whole-grain cooking. You’ll find cheese and butter and even bacon in these pages. But each recipe features whole grains as the star because they’re a nourishing way to start the morning.\u003c/p>\n\u003cp>\u003cstrong>Are you a \"breakfast is the most important meal of the day\" kinda gal?\u003c/strong>\u003c/p>\n\u003cp>Breakfast is the cornerstone of the day. Even if it’s small and effortless--a bowl of my Triple-Coconut Quinoa Porridge on the way out the door—it’s giving your body the nutrition you need to get the day started. And, I think, it sends the message that, amidst all the craziness in our day-to-day lives, feeding yourself well is important.\u003c/p>\n\u003cp>\u003ca href=\"http://margegranola.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/marge-granola-screenshot1.jpg\" alt=\"Marge Granola website\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Why did you start your own granola company?\u003c/strong>\u003c/p>\n\u003cp>I began Marge Granola largely by accident. I was a high school English teacher and was laid off, so I started working at a restaurant in their catering department, became curious with what was going on in the bakery, and began helping out. Soon I decided that was really what I wanted to do full time – on my own. I began Marge as a baking business in the Bay Area that sold mostly pies and some granola at farmers' markets and to private clients. But the granola was what people were talking about, what got covered in the press, and what I most enjoyed making. So when I moved up to Seattle, it’s what I decided to focus on full time. Now, it's distributed up and down the West Coast and moving East, we do a brisk online business, and I'm selling it at Seattle farmers' markets, which is a great way to connect to my new community.\u003c/p>\n\u003cp>\u003cstrong>Is granola your standard breakfast then?\u003c/strong>\u003c/p>\n\u003cp>In the warmer months, absolutely. I love to dress up plain yogurt with Marge granola and seasonal berries. It’s a great travel snack and I’ve started to fold granola into cookies and bars to amp up the texture, crunch, and nutrition. In the winter months, I’m an oatmeal gal. But always whole grains, regardless of the season.\u003c/p>\n\u003cp>\u003cstrong>Is there anything about winter that impacts what's at the breakfast table in your home?\u003c/strong>\u003c/p>\n\u003cp>Winter is a time that welcomes turning inward and slowing down a bit. While the reality of hectic weekdays simply doesn’t allow for that terribly often, I love to try new recipes and ways to prepare old favorites in the winter. That's reflected in my book in my take on muffins: Pear Hazelnut Oat; porridge: Savory Barley with Mushrooms and Parmesan; and baked goods: Whole-Grain Gingerbread. Winter tends to be a time, too, when the indulgence of the holidays becomes apparent and cleaner, lighter meals are welcome. That's why I focus on whole, unprocessed ingredients and natural sugars in my healthy spins on comfort staples such as whole-grain pancake mix, homemade almond milk, infused honeys, and DIY yogurt.\u003c/p>\n\u003cp>\u003cstrong>Did you discover anything surprising while researching whole-grain recipes for this book? \u003c/strong>\u003c/p>\n\u003cp>Yes, new preparations for grains, for example, baking quinoa with honey and seeds to create a crunchy topping for yogurt. Or frying up farro and shredded zucchini to make breakfast fritters. I learned to love millet, my new go-to grain of choice. It’s often dismissed as bird seed but it has a mild flavor that’s reminiscent of corn and is quick-cooking and delicious as a simple porridge, grits, or in grain bowls. I also learned something I’d always suspected was true: simplicity rules. When I first got my book contract I went out and bought a fancy rice cooker that had settings to cook all different kinds of grains. Ultimately I returned it and used the sturdy pot I’ve had since college. The fewer bells and whistles in the morning hours, the better!\u003c/p>\n\u003ch3>Events\u003c/h3>\n\u003cul>\n\u003cli>Book signing & granola tasting: \u003ca href=\"http://www.fourthstreetshop.com/pages/anthropologie.html\">Anthropologie\u003c/a>, February 7, 11am-1pm, Berkeley\u003c/li>\n\u003cli>Book signing: \u003ca href=\"http://healdsburgshed.com/\">Healdsburg Shed\u003c/a>, February 8, 10am, Healdsburg\u003c/li>\n\u003cli>Better breakfasts cooking class: \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, February 8, 3:30pm-6:30pm, San Francisco\u003c/li>\n\u003cli>Book talk, signing & granola tasting: \u003ca href=\"http://www.bookpassage.com/\">Book Passage\u003c/a>, February 9, 1pm, Corte Madera\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Apricot Pistachio Granola\u003c/h3>\n\u003cp>This is a version of the granola that the \u003cem>Wall Street Journal\u003c/em> wrote about on a Saturday morning in early June of 2012. Once you develop product flavors for a business, you don’t get to continue altering them once the packaging is printed and customers fall in love with it. However, I’ve taken to adding sunflower seeds and crystallized ginger when I make this at home.\u003c/p>\n\u003cfigure id=\"attachment_76234\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Apricot-Pistachio-Granola700.jpg\">\u003cimg class=\"size-full wp-image-76234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Apricot-Pistachio-Granola700.jpg\" alt=\"Apricot Pistachio Granola. Photo: Clare Barboza\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apricot Pistachio Granola. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 8 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Morning Notes:\u003c/strong> Buying apricots from bulk bins with a high turnover is always a good bet because they’re likely much fresher than packaged dried fruits. You can also buy diced dried apricots, which is what I do for Marge.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 cups / 300 g rolled oats\u003c/li>\n\u003cli>1 cup / 130 g raw pistachios, coarsely chopped\u003c/li>\n\u003cli>1 cup / 130 g raw pepitas\u003c/li>\n\u003cli>1⁄2 cup / 60 g raw sesame seeds\u003c/li>\n\u003cli>1⁄2 cup / 60 g raw sunflower seeds\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>1⁄4 teaspoon ground cinnamon\u003c/li>\n\u003cli>1⁄2 teaspoon ground cardamom\u003c/li>\n\u003cli>1⁄2 teaspoon pure vanilla extract\u003c/li>\n\u003cli>1⁄2 cup / 120 ml extra-virgin olive oil\u003c/li>\n\u003cli>1⁄2 cup / 120 ml maple syrup\u003c/li>\n\u003cli>1⁄2 cup / 75 g finely chopped dried apricots (about 10 dried apricots)\u003c/li>\n\u003cli>1⁄4 cup / 25 g diced crystallized ginger\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 325°F. Line a large rimmed baking sheet with parchment paper\u003cbr>\nor a silicone mat.\u003c/li>\n\u003cli>In a large bowl, stir together the oats, pistachios, pepitas, sesame seeds, sunflower seeds, salt, cinnamon, and cardamom.\u003c/li>\n\u003cli>Add the vanilla, olive oil, and maple syrup and stir to combine. I use my hands at this point so that all of the wet and dry ingredients are evenly mixed together. Turn the mixture out onto the prepared baking sheet and spread in an even layer.\u003c/li>\n\u003cli>Bake until fragrant and golden brown, 35 to 40 minutes. Stir every 15 to 20 minutes to ensure the granola bakes evenly. Remove from the oven and let cool completely on the baking sheet. If the granola doesn’t seem as toasty and crunchy as you’d like, it will firm up considerably as it cools. Stir in the apricots and crystallized ginger once the granola has cooled. Store in an airtight container for 3 to 4 weeks or refrigerate for up to 6 weeks (if refrigerating, keep the apricots in a separate sealed bag and add them as you enjoy your granola so they don’t become hard and dry.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Greens \u003cem>and\u003c/em> Grains Scramble\u003c/h3>\n\u003cp>This is the breakfast Sam and I probably eat most often regardless of the season. In truth, it’s usually a dish we whip up as a late breakfast on weekdays when we’re both working from home and most emails have been returned. It’s wonderfully versatile and allows you to use up any leftover grains you have from previous meals, folding in leafy greens for a bit of color. In that sense, think of it more as a template rather than a hard-and-fast approach. Any leafy greens and most grains will work, although I veer away from small, delicate grains like amaranth because they can get lost in the dish.\u003c/p>\n\u003cfigure id=\"attachment_76235\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Greens-and-Grains-Scramble700.jpg\">\u003cimg class=\"size-full wp-image-76235\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Greens-and-Grains-Scramble700.jpg\" alt=\"Greens and Grains Scramble. Photo: Clare Barboza\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Greens \u003cem>and\u003c/em> Grains Scramble. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 2, heartily\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 large eggs, beaten\u003c/li>\n\u003cli>1 tablespoon milk\u003c/li>\n\u003cli>1⁄4 teaspoon kosher salt\u003c/li>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 green onion, white and light green parts, finely chopped (about 1 tablespoon)\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 heaping cup / 240 ml well-packed chopped leafy greens (such as kale, Swiss chard leaves without ribs, or spinach)\u003c/li>\n\u003cli>1⁄2 cup / 120 ml cooked whole grains (wheat berries, farro, barley, or millet)\u003c/li>\n\u003cli>1 tablespoon chopped fresh chives\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>Flaky salt\u003c/li>\n\u003cli>Crusty bread, toasted English muffins, or warm corn tortillas, for serving\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large bowl, whisk together the eggs, milk, and kosher salt; set aside. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Add the green onion and garlic and sauté until soft, 1 to 2 minutes. Add the greens, grains, and remaining 1 tablespoon olive oil and sauté until the greens are wilted and the grains are warmed through, 3 to 5 minutes.\u003c/li>\n\u003cli>Decrease the heat to low and pour in the egg mixture, gently stirring to comingle them with the greens and grains. Continue stirring until they’re softly scrambled, 2 to 3 minutes. Remove from the heat, stir in the chives, and season with pepper.\u003c/li>\n\u003cli>Serve hot with a sprinkling of flaky salt on top, and crusty bread, toasted English muffins, or warm corn tortillas alongside.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Make It Your Own:\u003c/strong> Stirring in grated Parmesan cheese or a creamy chèvre is always nice. For a splurge in the late fall or early winter, I can’t think of a much better way to begin the morning than cooking up a handful of chanterelles in a bit of butter and folding them into the eggs.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Jamie Oliver's Edible Schoolyard Adventure",
"title": "Jamie Oliver's Edible Schoolyard Adventure",
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"content": "\u003cfigure id=\"attachment_76138\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8252-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8252-2.jpg\" alt=\"Jamie Oliver swings by the Edible Schoolyard in Berkeley for a tour will fellow school food advocate Alice Waters. Photo: Erin Scott\" width=\"1000\" height=\"562\" class=\"size-full wp-image-76138\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver swings by the Edible Schoolyard in Berkeley for a tour will fellow school food advocate Alice Waters.\u003cbr>Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Without fuss or fanfare, Brit school food rock star \u003ca href=\"http://www.jamieoliver.com/\">Jamie Oliver\u003c/a>, best known in the United States for his Emmy-award winning ABC TV series \u003cem>\u003ca href=\"http://lettuceeatkale.com/2010/jamie-oliver-school-food-revolution-or-reality-tv-rubbish/\">Food Revolution\u003c/a>\u003c/em>, slipped into the first cooking class of the new year at the \u003ca href=\"https://edibleschoolyard.org/node/91\">Edible Schoolyard\u003c/a> in Berkeley, where black-eyed peas were on the menu.\u003c/p>\n\u003cp>Despite frequent meetings with U.S. school food crusader \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> over the years, this was Oliver's first trip to the renowned school cooking and gardening program at Martin Luther King, Jr. Middle School in Berkeley. Oliver seemed a little confused about where he was -- with his references to \"San Fran\" and high schoolers, common and understandable cultural gaffes. Nonetheless he won over the 7th graders, who seemed suitably unfazed (we're talking teens after all) that a celebrity chef was quizzing them about ingredients and techniques and making a video on the fly with a group of students who walked him through the recipe and how it related to classroom curriculum. \u003c/p>\n\u003cp>A father of four and something of a ham in front of the camera, Oliver seemed especially jazzed when connecting with the adolescents around the table and in front of a smartphone. \"It's great to finally have the chance to see this program in action,\" said Oliver. \"It's a beautiful and lovely thing and every school child should have access to this kind of education,\" said the restaurateur who launched \u003ca href=\"http://www.jamieoliver.com/kitchen-garden-project/\">similar programming in Britain\u003c/a> and won a \u003ca href=\"http://www.ted.com/pages/prizewinner_jamie_oliver\">Ted Prize award\u003c/a> for his work to educate kids about food, inspire families to return to cooking at home, and empower those fighting against obesity. Oliver's considerable edible entrepreneurial empire includes books, TV series, restaurants, food and homeware products, and a party planning business.\u003c/p>\n\u003cfigure id=\"attachment_76142\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8293.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8293.jpg\" alt=\"Edible Schoolyard in Berkeley. Photo: Erin Scott\" width=\"1000\" height=\"562\" class=\"size-full wp-image-76142\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver gets hands-on and interactive with students in the kitchen at the Edible Schoolyard in Berkeley.\u003cbr>Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Teacher Julie Searle's history classes have been learning about the Columbian Exchange, the widespread transfer of goods, culture, people (including slaves), technology, and ideas between the Americas and the Afro-Eurasian countries following Christopher Columbus's voyage in 1492. Longtime cooking teacher, Esther Cook, explained to students how foods like tomatoes came to Italy as the result of the opening of trade routes. For several years now, proponents of edible education have worked to closely align cooking instruction with academic learning. \"I wish we could just explore food for food's sake in this classroom, but it's not where we're at in the current state of education,\" said school principal Janet Levenson. \"That said, linking cooking experience with classroom learning creates a buzz around school and reinforces the curriculum. They're both good things.\"\u003c/p>\n\u003cfigure id=\"attachment_76180\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8028.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8028.jpg\" alt=\"Esther Cook has been the lead cooking teacher at the Edible Schoolyard since it opened, 17 years ago. Photo: Erin Scott\" width=\"700\" height=\"467\" class=\"size-full wp-image-76180\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Esther Cook has been the lead cooking teacher at the Edible Schoolyard since it opened, 17 years ago. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Cook went on to talk about how black-eyed peas, a popular African food, came to be a Southern tradition in the U.S. among slaves and freed black folk alike. \"When you're far from home, the taste of something familiar is so powerful,\" she said. The recipes for the day (see below) were adapted and inspired by New York chef \u003ca href=\"http://www.marcussamuelsson.com/\">Marcus Samuelsson\u003c/a>, who Cook called his own \"personal Columbian Exchange,\" since he hails from Ethiopia, was adopted by a Swedish couple, went to school in London, and moved to the U.S. where he opened the restaurant \u003ca href=\"http://redroosterharlem.com/\">Red Rooster Harlem\u003c/a>. \"He draws on a lot of global inspiration in how he approaches food.\"\u003c/p>\n\u003cfigure id=\"attachment_76135\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-7998.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-7998.jpg\" alt=\"Black-eyed peas and greens are a New Year's Day tradition for many, considered good luck by some. Photo: Erin Scott\" width=\"1000\" height=\"562\" class=\"size-full wp-image-76135\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black-eyed peas and greens are a New Year's Day tradition for many, considered good luck by some. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Oliver is in the Bay Area for meetings with like-minded food reformers and the staff who run his U.S. campaign \u003ca href=\"http://www.jamieoliver.com/us/foundation/jamies-food-revolution/home\">Food Revolution\u003c/a>. The campaign launched in conjunction with his TV shows that focused on improving school food and the eating habits of American families in \u003ca href=\"http://www.nytimes.com/2009/10/11/magazine/11Oliver-t.html?pagewanted=all&_r=0\">Huntington, West Virginia\u003c/a> and \u003ca href=\"http://latimesblogs.latimes.com/showtracker/2011/06/jamie-olivers-food-revolution-makes-its-case-with-teenagers.html\">Los Angeles\u003c/a>. He won't make stops in those locations but will fly up to Seattle to meet with representatives from the \u003ca href=\"http://www.gatesfoundation.org/\">Bill & Melinda Gates Foundation\u003c/a>, said an aide. While in town he stopped by a San Francisco classic, \u003ca href=\"http://toscacafesf.com/\">Tosca Cafe\u003c/a>, and dined at stylish newbie \u003ca href=\"http://thecavaliersf.com/\">The Cavalier\u003c/a> on Monday night, with lunch the same day at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a>, of course. Today, he's scheduled to have meetings in Sacramento, including with Governor Jerry Brown. His \u003ca href=\"http://jamieoliverfoodfoundation.org/\">Jamie Oliver Food Foundation\u003c/a> has partnered with \u003ca href=\"http://www.calendow.org/\">The California Endowment\u003c/a> to bring food education and free cooking classes to underserved Californians via his \u003ca href=\"http://www.jamieoliver.com/us/foundation/jamies-food-revolution/truck\">Big Rig Mobile Kitchen Classroom\u003c/a>, launched last September in Madera, California. The moveable cooking classroom starts the new year in Sacramento and then heads to Merced, Los Angeles, and San Diego. The rig offers a five-week course in affordable meals made with fresh whole ingredients. Oliver conceived the mobile truck idea as part of his TED Prize; TED supporters coughed up $500,000 to build the rig.\u003c/p>\n\u003cfigure id=\"attachment_76141\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8285.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8285.jpg\" alt=\"Alice Waters and Jamie Oliver welcome the opportunity to collaborate more closely. Photo: Erin Scott\" width=\"400\" class=\"size-full wp-image-76141\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters and Jamie Oliver welcome the opportunity to collaborate more closely. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, Waters and Oliver welcome the opportunity to collaborate more closely. \"Jamie Oliver is particularly skilled at teaching and working with food service staff to engage with children, we'd love for him to come and hold a masterclass for them here,\" said Edible Schoolyard director Katrina Heron. \"Anyone who works with food service in a school setting is an educator in our minds. We need to honor our food service staff.\" For his part, Oliver said it's important for many chefs with varying talents and similar goals to come together around improving the eating habits of children and adults alike. \"In some ways it's easier to make a difference in the U.K., we are a fraction of the size and have a quarter of the population and we don't have to contend with the big agri-farming companies in the U.S.,\" said Oliver. \"But we're starting to see significant change here in the U.S., and it takes a ton of people working in complementary but also different ways to get things done.\"\u003c/p>\n\u003cfigure id=\"attachment_76158\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8187.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8187.jpg\" alt=\"Jamie Oliver listens to students talk about the program in the garden. Photo: Erin Scott\" width=\"1000\" height=\"563\" class=\"size-full wp-image-76158\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver listens to students talk about the program in the garden. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>After a quick spin through the garden, where the smell of roasting vegetables wafted in the air, it was back into the kitchen classroom to see what the kids had cooked up. This being the Edible Schoolyard, the black-eyed peas were accompanied by collard greens, kale, and chard. \"You know us, unless we're making a cup of tea we put greens in everything,\" joked Cook. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Oliver declared the nicely-spiced dish \"absolutely delicious.\" And it was.\u003c/p>\n\u003cfigure id=\"attachment_76181\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8308.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8308.jpg\" alt=\"Jamie Oliver tucks into a bowl of black-eyed peas. Photo: Erin Scott\" width=\"700\" height=\"537\" class=\"size-full wp-image-76181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver tucks into a bowl of black-eyed peas. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Ghanian Black-Eyed Peas\u003c/h3>\n\u003cp>\u003cem>Recipes courtesy of Edible Schoolyard, adapted from recipes by Marcus Samuelsson.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/4 cup spiced butter* (\u003cem>recipe below\u003c/em>) - or 1/2 stick of butter\u003c/li>\n\u003cli>1 medium red onion, peeled and diced\u003c/li>\n\u003cli>2 cups chopped tomatoes\u003c/li>\n\u003cli>1/4 teaspoon chili flakes\u003c/li>\n\u003cli>4 garlic cloves, peeled and minced\u003c/li>\n\u003cli>3 tablespoons ginger, peeled and minced\u003c/li>\n\u003cli>1 tablespoon Berbere* (\u003cem>recipe below\u003c/em>) or chili powder\u003c/li>\n\u003cli>2 cups coconut milk\u003c/li>\n\u003cli>1 teaspoon turmeric\u003c/li>\n\u003cli>4 cups cooked black eyed peas\u003c/li>\n\u003cli>1 cup water\u003c/li>\n\u003cli>2 teaspoons salt\u003c/li>\n\u003cli>2 sprigs cilantro, chopped\u003c/li>\n\u003cli>3 scallions, thinly sliced\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Melt butter over medium heat in a heavy-bottomed pot.\u003c/li>\n\u003cli>Add onion and sauté for 2-3 minutes.\u003c/li>\n\u003cli>Add tomatoes and chili flakes, stir well, and cook for a few more minutes.\u003c/li>\n\u003cli>Add garlic, ginger, Berbere, coconut milk, and turmeric and bring to a simmer.\u003c/li>\n\u003cli>Add black eyed peas, water, and salt to simmering mixture.\u003c/li>\n\u003cli>Cook on simmer for 8-10 minutes.\u003c/li>\n\u003cli>Stir in cilantro and scallions before serving.\u003c/li>\n\u003c/ol>\n\u003ch3>Spiced Butter\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 pound unsalted butter\u003c/li>\n\u003cli>1/2 red onion, coarsely chopped\u003c/li>\n\u003cli>1 garlic clove, minced\u003c/li>\n\u003cli>1 3-inch piece ginger, peeled and chopped\u003c/li>\n\u003cli>1 teaspoon fenugreek seeds\u003c/li>\n\u003cli>1 teaspoon ground cumin\u003c/li>\n\u003cli>1 teaspoon cardamom seeds\u003c/li>\n\u003cli>1 teaspoon dried oregano\u003c/li>\n\u003cli>1/2 teaspoon ground turmeric\u003c/li>\n\u003cli>8 basil leaves\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Melt the butter in a medium saucepan over low heat, stirring frequently.\u003c/li>\n\u003cli>Skim and discard foam as it rises to the top.\u003c/li>\n\u003cli>Continue cooking, without letting the butter brown, until no more foam appears.\u003c/li>\n\u003cli>Add onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, and basil.\u003c/li>\n\u003cli>Continue cooking for 15 minutes, stirring occasionally.\u003c/li>\n\u003cli>Remove from heat and let stand until the spices settle.\u003c/li>\n\u003cli>\nStrain through a fine-mesh sieve before using.\u003c/li>\n\u003c/ol>\n\u003ch3>Berbere\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Makes one cup.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 teaspoon fenugreek seeds\u003c/li>\n\u003cli>1/2 cup ground dried serrano chilies\u003c/li>\n\u003cli>1/2 cup paprika\u003c/li>\n\u003cli>2 tablespoons salt\u003c/li>\n\u003cli>2 teaspoons ground ginger\u003c/li>\n\u003cli>2 teaspoons onion powder\u003c/li>\n\u003cli>1 teaspoon ground cardamom\u003c/li>\n\u003cli>1 teaspoon ground nutmeg\u003c/li>\n\u003cli>1/2 teaspoon garlic powder\u003c/li>\n\u003cli>1/4 teaspoon ground cloves\u003c/li>\n\u003cli>1/4 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground allspice\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Finely grind the fenugreek seeds with a mortar and pestle.\u003c/li>\n\u003cli>Stir together with the remaining ingredients in a small bowl until well combined.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Real food crusader Jamie Oliver visits the Edible Schoolyard for the first time. Schoolchildren serve him up black-eyed peas he dubs \"delicious.\" Sarah Henry reports on why the British chef swung by the Bay Area and beyond.",
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"description": "Real food crusader Jamie Oliver visits the Edible Schoolyard for the first time. Schoolchildren serve him up black-eyed peas he dubs "delicious." Sarah Henry reports on why the British chef swung by the Bay Area and beyond.",
"title": "Jamie Oliver's Edible Schoolyard Adventure | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76138\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8252-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8252-2.jpg\" alt=\"Jamie Oliver swings by the Edible Schoolyard in Berkeley for a tour will fellow school food advocate Alice Waters. Photo: Erin Scott\" width=\"1000\" height=\"562\" class=\"size-full wp-image-76138\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver swings by the Edible Schoolyard in Berkeley for a tour will fellow school food advocate Alice Waters.\u003cbr>Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Without fuss or fanfare, Brit school food rock star \u003ca href=\"http://www.jamieoliver.com/\">Jamie Oliver\u003c/a>, best known in the United States for his Emmy-award winning ABC TV series \u003cem>\u003ca href=\"http://lettuceeatkale.com/2010/jamie-oliver-school-food-revolution-or-reality-tv-rubbish/\">Food Revolution\u003c/a>\u003c/em>, slipped into the first cooking class of the new year at the \u003ca href=\"https://edibleschoolyard.org/node/91\">Edible Schoolyard\u003c/a> in Berkeley, where black-eyed peas were on the menu.\u003c/p>\n\u003cp>Despite frequent meetings with U.S. school food crusader \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> over the years, this was Oliver's first trip to the renowned school cooking and gardening program at Martin Luther King, Jr. Middle School in Berkeley. Oliver seemed a little confused about where he was -- with his references to \"San Fran\" and high schoolers, common and understandable cultural gaffes. Nonetheless he won over the 7th graders, who seemed suitably unfazed (we're talking teens after all) that a celebrity chef was quizzing them about ingredients and techniques and making a video on the fly with a group of students who walked him through the recipe and how it related to classroom curriculum. \u003c/p>\n\u003cp>A father of four and something of a ham in front of the camera, Oliver seemed especially jazzed when connecting with the adolescents around the table and in front of a smartphone. \"It's great to finally have the chance to see this program in action,\" said Oliver. \"It's a beautiful and lovely thing and every school child should have access to this kind of education,\" said the restaurateur who launched \u003ca href=\"http://www.jamieoliver.com/kitchen-garden-project/\">similar programming in Britain\u003c/a> and won a \u003ca href=\"http://www.ted.com/pages/prizewinner_jamie_oliver\">Ted Prize award\u003c/a> for his work to educate kids about food, inspire families to return to cooking at home, and empower those fighting against obesity. Oliver's considerable edible entrepreneurial empire includes books, TV series, restaurants, food and homeware products, and a party planning business.\u003c/p>\n\u003cfigure id=\"attachment_76142\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8293.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8293.jpg\" alt=\"Edible Schoolyard in Berkeley. Photo: Erin Scott\" width=\"1000\" height=\"562\" class=\"size-full wp-image-76142\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver gets hands-on and interactive with students in the kitchen at the Edible Schoolyard in Berkeley.\u003cbr>Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Teacher Julie Searle's history classes have been learning about the Columbian Exchange, the widespread transfer of goods, culture, people (including slaves), technology, and ideas between the Americas and the Afro-Eurasian countries following Christopher Columbus's voyage in 1492. Longtime cooking teacher, Esther Cook, explained to students how foods like tomatoes came to Italy as the result of the opening of trade routes. For several years now, proponents of edible education have worked to closely align cooking instruction with academic learning. \"I wish we could just explore food for food's sake in this classroom, but it's not where we're at in the current state of education,\" said school principal Janet Levenson. \"That said, linking cooking experience with classroom learning creates a buzz around school and reinforces the curriculum. They're both good things.\"\u003c/p>\n\u003cfigure id=\"attachment_76180\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8028.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8028.jpg\" alt=\"Esther Cook has been the lead cooking teacher at the Edible Schoolyard since it opened, 17 years ago. Photo: Erin Scott\" width=\"700\" height=\"467\" class=\"size-full wp-image-76180\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Esther Cook has been the lead cooking teacher at the Edible Schoolyard since it opened, 17 years ago. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Cook went on to talk about how black-eyed peas, a popular African food, came to be a Southern tradition in the U.S. among slaves and freed black folk alike. \"When you're far from home, the taste of something familiar is so powerful,\" she said. The recipes for the day (see below) were adapted and inspired by New York chef \u003ca href=\"http://www.marcussamuelsson.com/\">Marcus Samuelsson\u003c/a>, who Cook called his own \"personal Columbian Exchange,\" since he hails from Ethiopia, was adopted by a Swedish couple, went to school in London, and moved to the U.S. where he opened the restaurant \u003ca href=\"http://redroosterharlem.com/\">Red Rooster Harlem\u003c/a>. \"He draws on a lot of global inspiration in how he approaches food.\"\u003c/p>\n\u003cfigure id=\"attachment_76135\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-7998.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-7998.jpg\" alt=\"Black-eyed peas and greens are a New Year's Day tradition for many, considered good luck by some. Photo: Erin Scott\" width=\"1000\" height=\"562\" class=\"size-full wp-image-76135\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black-eyed peas and greens are a New Year's Day tradition for many, considered good luck by some. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Oliver is in the Bay Area for meetings with like-minded food reformers and the staff who run his U.S. campaign \u003ca href=\"http://www.jamieoliver.com/us/foundation/jamies-food-revolution/home\">Food Revolution\u003c/a>. The campaign launched in conjunction with his TV shows that focused on improving school food and the eating habits of American families in \u003ca href=\"http://www.nytimes.com/2009/10/11/magazine/11Oliver-t.html?pagewanted=all&_r=0\">Huntington, West Virginia\u003c/a> and \u003ca href=\"http://latimesblogs.latimes.com/showtracker/2011/06/jamie-olivers-food-revolution-makes-its-case-with-teenagers.html\">Los Angeles\u003c/a>. He won't make stops in those locations but will fly up to Seattle to meet with representatives from the \u003ca href=\"http://www.gatesfoundation.org/\">Bill & Melinda Gates Foundation\u003c/a>, said an aide. While in town he stopped by a San Francisco classic, \u003ca href=\"http://toscacafesf.com/\">Tosca Cafe\u003c/a>, and dined at stylish newbie \u003ca href=\"http://thecavaliersf.com/\">The Cavalier\u003c/a> on Monday night, with lunch the same day at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a>, of course. Today, he's scheduled to have meetings in Sacramento, including with Governor Jerry Brown. His \u003ca href=\"http://jamieoliverfoodfoundation.org/\">Jamie Oliver Food Foundation\u003c/a> has partnered with \u003ca href=\"http://www.calendow.org/\">The California Endowment\u003c/a> to bring food education and free cooking classes to underserved Californians via his \u003ca href=\"http://www.jamieoliver.com/us/foundation/jamies-food-revolution/truck\">Big Rig Mobile Kitchen Classroom\u003c/a>, launched last September in Madera, California. The moveable cooking classroom starts the new year in Sacramento and then heads to Merced, Los Angeles, and San Diego. The rig offers a five-week course in affordable meals made with fresh whole ingredients. Oliver conceived the mobile truck idea as part of his TED Prize; TED supporters coughed up $500,000 to build the rig.\u003c/p>\n\u003cfigure id=\"attachment_76141\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8285.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8285.jpg\" alt=\"Alice Waters and Jamie Oliver welcome the opportunity to collaborate more closely. Photo: Erin Scott\" width=\"400\" class=\"size-full wp-image-76141\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters and Jamie Oliver welcome the opportunity to collaborate more closely. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, Waters and Oliver welcome the opportunity to collaborate more closely. \"Jamie Oliver is particularly skilled at teaching and working with food service staff to engage with children, we'd love for him to come and hold a masterclass for them here,\" said Edible Schoolyard director Katrina Heron. \"Anyone who works with food service in a school setting is an educator in our minds. We need to honor our food service staff.\" For his part, Oliver said it's important for many chefs with varying talents and similar goals to come together around improving the eating habits of children and adults alike. \"In some ways it's easier to make a difference in the U.K., we are a fraction of the size and have a quarter of the population and we don't have to contend with the big agri-farming companies in the U.S.,\" said Oliver. \"But we're starting to see significant change here in the U.S., and it takes a ton of people working in complementary but also different ways to get things done.\"\u003c/p>\n\u003cfigure id=\"attachment_76158\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8187.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8187.jpg\" alt=\"Jamie Oliver listens to students talk about the program in the garden. Photo: Erin Scott\" width=\"1000\" height=\"563\" class=\"size-full wp-image-76158\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver listens to students talk about the program in the garden. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>After a quick spin through the garden, where the smell of roasting vegetables wafted in the air, it was back into the kitchen classroom to see what the kids had cooked up. This being the Edible Schoolyard, the black-eyed peas were accompanied by collard greens, kale, and chard. \"You know us, unless we're making a cup of tea we put greens in everything,\" joked Cook. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Oliver declared the nicely-spiced dish \"absolutely delicious.\" And it was.\u003c/p>\n\u003cfigure id=\"attachment_76181\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8308.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/erinscott_jamieoliver_and_alice_waters-8308.jpg\" alt=\"Jamie Oliver tucks into a bowl of black-eyed peas. Photo: Erin Scott\" width=\"700\" height=\"537\" class=\"size-full wp-image-76181\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver tucks into a bowl of black-eyed peas. Photo: \u003ca href=\"http://www.erinscottstudio.com/\">Erin Scott\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Ghanian Black-Eyed Peas\u003c/h3>\n\u003cp>\u003cem>Recipes courtesy of Edible Schoolyard, adapted from recipes by Marcus Samuelsson.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1/4 cup spiced butter* (\u003cem>recipe below\u003c/em>) - or 1/2 stick of butter\u003c/li>\n\u003cli>1 medium red onion, peeled and diced\u003c/li>\n\u003cli>2 cups chopped tomatoes\u003c/li>\n\u003cli>1/4 teaspoon chili flakes\u003c/li>\n\u003cli>4 garlic cloves, peeled and minced\u003c/li>\n\u003cli>3 tablespoons ginger, peeled and minced\u003c/li>\n\u003cli>1 tablespoon Berbere* (\u003cem>recipe below\u003c/em>) or chili powder\u003c/li>\n\u003cli>2 cups coconut milk\u003c/li>\n\u003cli>1 teaspoon turmeric\u003c/li>\n\u003cli>4 cups cooked black eyed peas\u003c/li>\n\u003cli>1 cup water\u003c/li>\n\u003cli>2 teaspoons salt\u003c/li>\n\u003cli>2 sprigs cilantro, chopped\u003c/li>\n\u003cli>3 scallions, thinly sliced\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Melt butter over medium heat in a heavy-bottomed pot.\u003c/li>\n\u003cli>Add onion and sauté for 2-3 minutes.\u003c/li>\n\u003cli>Add tomatoes and chili flakes, stir well, and cook for a few more minutes.\u003c/li>\n\u003cli>Add garlic, ginger, Berbere, coconut milk, and turmeric and bring to a simmer.\u003c/li>\n\u003cli>Add black eyed peas, water, and salt to simmering mixture.\u003c/li>\n\u003cli>Cook on simmer for 8-10 minutes.\u003c/li>\n\u003cli>Stir in cilantro and scallions before serving.\u003c/li>\n\u003c/ol>\n\u003ch3>Spiced Butter\u003c/h3>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 pound unsalted butter\u003c/li>\n\u003cli>1/2 red onion, coarsely chopped\u003c/li>\n\u003cli>1 garlic clove, minced\u003c/li>\n\u003cli>1 3-inch piece ginger, peeled and chopped\u003c/li>\n\u003cli>1 teaspoon fenugreek seeds\u003c/li>\n\u003cli>1 teaspoon ground cumin\u003c/li>\n\u003cli>1 teaspoon cardamom seeds\u003c/li>\n\u003cli>1 teaspoon dried oregano\u003c/li>\n\u003cli>1/2 teaspoon ground turmeric\u003c/li>\n\u003cli>8 basil leaves\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Melt the butter in a medium saucepan over low heat, stirring frequently.\u003c/li>\n\u003cli>Skim and discard foam as it rises to the top.\u003c/li>\n\u003cli>Continue cooking, without letting the butter brown, until no more foam appears.\u003c/li>\n\u003cli>Add onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, and basil.\u003c/li>\n\u003cli>Continue cooking for 15 minutes, stirring occasionally.\u003c/li>\n\u003cli>Remove from heat and let stand until the spices settle.\u003c/li>\n\u003cli>\nStrain through a fine-mesh sieve before using.\u003c/li>\n\u003c/ol>\n\u003ch3>Berbere\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes one cup.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 teaspoon fenugreek seeds\u003c/li>\n\u003cli>1/2 cup ground dried serrano chilies\u003c/li>\n\u003cli>1/2 cup paprika\u003c/li>\n\u003cli>2 tablespoons salt\u003c/li>\n\u003cli>2 teaspoons ground ginger\u003c/li>\n\u003cli>2 teaspoons onion powder\u003c/li>\n\u003cli>1 teaspoon ground cardamom\u003c/li>\n\u003cli>1 teaspoon ground nutmeg\u003c/li>\n\u003cli>1/2 teaspoon garlic powder\u003c/li>\n\u003cli>1/4 teaspoon ground cloves\u003c/li>\n\u003cli>1/4 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground allspice\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Finely grind the fenugreek seeds with a mortar and pestle.\u003c/li>\n\u003cli>Stir together with the remaining ingredients in a small bowl until well combined.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cook, Clean, and Serve Whole Crab Like a Local: A Photo Tutorial",
"title": "Cook, Clean, and Serve Whole Crab Like a Local: A Photo Tutorial",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-closeup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-closeup1000.jpg\" alt=\"Cooked whole Dungeness crab. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-75978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooked whole Dungeness crab. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003cstrong>All Photos:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Happy New Year, newcomers! Welcome to our fine City by the Bay, where lemons grow on trees and fresh Dungeness crab is our favorite winter treat. \u003c/p>\n\u003cp>San Francisco being the destination city it is, we're pretty confident many of you might be having your first encounter with our signature crustacean this month. Even if you've lived here for a while, chances are you've left the crab-cracking to the experts (or your born-here West Coast friends). But now's the time to get crabby like a local. \u003c/p>\n\u003cp>Thanks to weeks of mild and mostly storm-free weather since the commercial season opened in mid November, the City's favorite Dungeness crabs are abundant and affordable right now, sold everywhere from supermarket fish counters to speciality fish stores, Asian markets, and yes, from fishermen right off the boats. \u003c/p>\n\u003cp>The body, shells and claws of a Dungeness are packed with sweet white meat. But how to go from live crustacean to dinner on a plate? There are several ways to take down your crab. We've rated them by \u003cstrong>Freshness, Squeamishness, Value, and Time\u003c/strong>. \u003c/p>\n\u003cfigure id=\"attachment_75984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-fullplate-nikon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-fullplate-nikon.jpg\" alt=\"Picked fresh crab meat with watermelon radishes and Meyer lemon wedges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Picked fresh crab meat with watermelon radishes and Meyer lemon wedges. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Picked Crab Meat\u003c/h3>\n\u003cp>If what you need is a pile of crabmeat, fast, and money's no object, then go straight for the high-dollar stuff: straight picked crabmeat. This is expensive--expect to pay upwards of $25/lb--because all the waste (all those shells) and labor (all that picking) it takes to turn a whole crab into a mound of tasty meat. On the plus side, once you've paid, your job is done and your crabmeat is instantly fork-ready. Picked crab is very perishable, so make sure you're buying from a reputable market with high demand and fast turnover. Keep it well-chilled and use within one day of purchase. \u003c/p>\n\u003cp>\u003cem>Be warned, though:\u003c/em> if you invite friends over for a crab feast, they'll expect their crabs shells and all. Getting messy with the crackers and forks is part of the fun. Crab cakes, however elegant, are an appetizer; crab in the shell is a meal. \u003c/p>\n\u003cli>\u003cstrong>Freshness:\u003c/strong> Fair to Good\u003c/li>\n\u003cli>\u003cstrong>Squeamishness:\u003c/strong> Low to None \u003c/li>\n\u003cli>\u003cstrong>Cost:\u003c/strong> High\u003c/li>\n\u003cli>\u003cstrong>Time Investment:\u003c/strong> Low to None\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_75985\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-parts-nikon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-parts-nikon.jpg\" alt=\"Cooked, cleaned, cracked whole fresh crab. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75985\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooked, cleaned, cracked whole fresh crab. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Cooked, Cleaned, Cracked Whole Crab\u003c/h3>\n\u003cp>Most crab fanciers in the Bay Area pick up their crabs already cooked. Most markets will clean and crack them for you, typically for an additional dollar or so a pound. For cleaned and cracked crab, once you pick out your whole cooked crab, the counter staff will remove the back shell, clean out the viscera and gills, separate the legs, crack the claws, and quarter the body. All that's left for you (or your guests) to do is pick out the meat, either beforehand (if you're planning on making crab cakes, crab Louie, or other dishes calling for straight crabmeat), or at the table.\u003c/p>\n\u003cli>\u003cstrong>Freshness:\u003c/strong> Fair to Good (look for a busy store that reliably moves a lot of crab)\u003c/li>\n\u003cli>\u003cstrong>Squeamishness Rating:\u003c/strong> Medium (some work required, but the bulk of mess, including boiling and dismemberment, has been taking care of\u003c/li>\n\u003cli>\u003cstrong>Cost:\u003c/strong> Medium\u003c/li>\n\u003cli>\u003cstrong>Time Investment:\u003c/strong> Medium\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_75991\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ingredient-shot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ingredient-shot1000.jpg\" alt=\"Live crab with basic ingredients for a crabfest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-75991\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Live crab with basic ingredients for a crabfest. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Live Crab\u003c/h3>\n\u003cp>The freshest crab is, of course, a live crab. Many fish markets, especially at Asian markets, have live crabs in tanks at this time of year. Make sure your crabs are lively before you buy them, and check to make sure they have all their claws and legs. They should also be heavy for their size, to ensure that they've fully filled out their shells. \u003c/p>\n\u003cli>\u003cstrong>Freshness:\u003c/strong> Best\u003c/li>\n\u003cli>\u003cstrong>Squeamishness Rating:\u003c/strong> High\u003c/li>\n\u003cli>\u003cstrong>Cost:\u003c/strong> Medium\u003c/li>\n\u003cli>\u003cstrong>Time Investment:\u003c/strong> High\u003c/li>\n\u003c/ul>\n\u003cp>Once you've secured your crabs, cook them promptly, preferably within a few hours of purchase. Keep them well chilled until cooking. Store them in an open container (like a loose, open bag or wide bowl) in the refrigerator until ready to cook. They're salt water creatures, so don't immerse them in fresh water, and don't store them in a sealed or tightly knotted plastic bag. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You'll need a large, tall-sided pot with a lid. It should be big enough so that you'll still have 4 or 5 inches of clearance above the crabs once they're dropped in. Bring enough water to just cover the crabs to a rolling boil. Add a couple tablespoons of kosher or coarse sea salt. \u003c/p>\n\u003cp>To estimate cooking time, you'll need to estimate the average weight of your crabs. Are they one-pounders? Two-pounders? Absolutely mammoth? The rough rule of thumb is about 7 to 8 minutes per pound of average weight. That's the average weight of \u003cstrong>one\u003c/strong> crab, not the total weight of all your crabs. So if you have three crabs of approximately two pounds each, you'll want to simmer the whole pot for about 15 minutes. The colored parts of the shells should turn bright orange, and the meat should be white and opaque. If it still looks gooey or translucent, the crab is underdone and needs additional cooking. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"75975,75976,75977,76026,76010,76004,76006,76009,76017,76005,76018,76021,76029,76013,76007,76024,76015,76023,76016,76022,76025\"]\u003c/p>\n\u003cp>Drop in the crabs straight from the fridge. Cover the pot. Bring back to a boil. Reduce heat to simmer, and cook for 7-8 minutes per pound of one crab's average weight. \u003c/p>\n\u003cp>Once crabs are cooked, cool them in a sink or colander under cold running water. They can also be plunged into a ice bath (a sink or wide bowl filled with ice water) to stop the cooking. \u003c/p>\n\u003cp>Clean the crabs once they're cool enough to handle. Place the crab on its back. Starting at the point, peel back the triangular \"plate\" at the center of the shell. Remove the small spiky bits around the base. \u003c/p>\n\u003cp>Prise off the top shell in one piece. Pour off any liquid in the body cavity. Peel off the slender, spongy gills on either side of the body and discard. Peel off the thin, purplish membrane over and around the body cavity and discard. Rinse well. \u003c/p>\n\u003cp>Twist off legs at base and reserve. Using a sharp, heavy knife or cleaver, hack the body into four quarters. Using a crab cracker, crack the claws along the joints. Gently crack the thin shells along the legs to make getting the meat out easier. \u003c/p>\n\u003cp>\u003cstrong>Tip:\u003c/strong> If you don't have a crab fork, use the sharp, pointed end of the leg to dig meat out of the claws and crevices. If you don't have a crab cracker use a mallet or hammer, employed gently to keep from smashing the crabs to bits. \u003c/p>\n\u003cp>If you're serving the crab in the shell, you're done! Arrange the body quarters, claws, and legs attractively on a platter and chill until serving. Serve with plenty of lemon, warm melted butter, and sourdough bread. \u003c/p>\n\u003cfigure id=\"attachment_75990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/final-crab-2ways.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/final-crab-2ways.jpg\" alt=\"Fresh crab served two ways. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-75990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh crab served two ways. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you need to go all the way down to crabmeat, use your well-washed hands, crab cracker, and crab fork (or pointy leg tip) to crack the shells as needed and methodically remove the meat. Much of the body meat is packed in the \"tubes\" where the legs were attached; use your fingertips to feel what's meat and what's shell, and try not to mix the thin, translucent body shell in with the meat. It's most efficient if you try to get as many large pieces out as you can. Chill crabmeat immediately and eat within one to two days. \u003c/p>\n\n",
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"excerpt": "Have no fear, newcomers: now's the time to learn how to cook and eat crab like a local. Yes, it's winter, and that means Dungeness crab season is in full swing. Bay Area Bites takes you through a photographic step-by-step for cooking, cleaning, and serving whole live crab. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-closeup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-closeup1000.jpg\" alt=\"Cooked whole Dungeness crab. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-75978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooked whole Dungeness crab. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003cstrong>All Photos:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Happy New Year, newcomers! Welcome to our fine City by the Bay, where lemons grow on trees and fresh Dungeness crab is our favorite winter treat. \u003c/p>\n\u003cp>San Francisco being the destination city it is, we're pretty confident many of you might be having your first encounter with our signature crustacean this month. Even if you've lived here for a while, chances are you've left the crab-cracking to the experts (or your born-here West Coast friends). But now's the time to get crabby like a local. \u003c/p>\n\u003cp>Thanks to weeks of mild and mostly storm-free weather since the commercial season opened in mid November, the City's favorite Dungeness crabs are abundant and affordable right now, sold everywhere from supermarket fish counters to speciality fish stores, Asian markets, and yes, from fishermen right off the boats. \u003c/p>\n\u003cp>The body, shells and claws of a Dungeness are packed with sweet white meat. But how to go from live crustacean to dinner on a plate? There are several ways to take down your crab. We've rated them by \u003cstrong>Freshness, Squeamishness, Value, and Time\u003c/strong>. \u003c/p>\n\u003cfigure id=\"attachment_75984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-fullplate-nikon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-fullplate-nikon.jpg\" alt=\"Picked fresh crab meat with watermelon radishes and Meyer lemon wedges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Picked fresh crab meat with watermelon radishes and Meyer lemon wedges. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Picked Crab Meat\u003c/h3>\n\u003cp>If what you need is a pile of crabmeat, fast, and money's no object, then go straight for the high-dollar stuff: straight picked crabmeat. This is expensive--expect to pay upwards of $25/lb--because all the waste (all those shells) and labor (all that picking) it takes to turn a whole crab into a mound of tasty meat. On the plus side, once you've paid, your job is done and your crabmeat is instantly fork-ready. Picked crab is very perishable, so make sure you're buying from a reputable market with high demand and fast turnover. Keep it well-chilled and use within one day of purchase. \u003c/p>\n\u003cp>\u003cem>Be warned, though:\u003c/em> if you invite friends over for a crab feast, they'll expect their crabs shells and all. Getting messy with the crackers and forks is part of the fun. Crab cakes, however elegant, are an appetizer; crab in the shell is a meal. \u003c/p>\n\u003cli>\u003cstrong>Freshness:\u003c/strong> Fair to Good\u003c/li>\n\u003cli>\u003cstrong>Squeamishness:\u003c/strong> Low to None \u003c/li>\n\u003cli>\u003cstrong>Cost:\u003c/strong> High\u003c/li>\n\u003cli>\u003cstrong>Time Investment:\u003c/strong> Low to None\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_75985\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-parts-nikon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-parts-nikon.jpg\" alt=\"Cooked, cleaned, cracked whole fresh crab. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75985\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooked, cleaned, cracked whole fresh crab. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Cooked, Cleaned, Cracked Whole Crab\u003c/h3>\n\u003cp>Most crab fanciers in the Bay Area pick up their crabs already cooked. Most markets will clean and crack them for you, typically for an additional dollar or so a pound. For cleaned and cracked crab, once you pick out your whole cooked crab, the counter staff will remove the back shell, clean out the viscera and gills, separate the legs, crack the claws, and quarter the body. All that's left for you (or your guests) to do is pick out the meat, either beforehand (if you're planning on making crab cakes, crab Louie, or other dishes calling for straight crabmeat), or at the table.\u003c/p>\n\u003cli>\u003cstrong>Freshness:\u003c/strong> Fair to Good (look for a busy store that reliably moves a lot of crab)\u003c/li>\n\u003cli>\u003cstrong>Squeamishness Rating:\u003c/strong> Medium (some work required, but the bulk of mess, including boiling and dismemberment, has been taking care of\u003c/li>\n\u003cli>\u003cstrong>Cost:\u003c/strong> Medium\u003c/li>\n\u003cli>\u003cstrong>Time Investment:\u003c/strong> Medium\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_75991\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ingredient-shot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ingredient-shot1000.jpg\" alt=\"Live crab with basic ingredients for a crabfest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-75991\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Live crab with basic ingredients for a crabfest. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Live Crab\u003c/h3>\n\u003cp>The freshest crab is, of course, a live crab. Many fish markets, especially at Asian markets, have live crabs in tanks at this time of year. Make sure your crabs are lively before you buy them, and check to make sure they have all their claws and legs. They should also be heavy for their size, to ensure that they've fully filled out their shells. \u003c/p>\n\u003cli>\u003cstrong>Freshness:\u003c/strong> Best\u003c/li>\n\u003cli>\u003cstrong>Squeamishness Rating:\u003c/strong> High\u003c/li>\n\u003cli>\u003cstrong>Cost:\u003c/strong> Medium\u003c/li>\n\u003cli>\u003cstrong>Time Investment:\u003c/strong> High\u003c/li>\n\u003c/ul>\n\u003cp>Once you've secured your crabs, cook them promptly, preferably within a few hours of purchase. Keep them well chilled until cooking. Store them in an open container (like a loose, open bag or wide bowl) in the refrigerator until ready to cook. They're salt water creatures, so don't immerse them in fresh water, and don't store them in a sealed or tightly knotted plastic bag. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You'll need a large, tall-sided pot with a lid. It should be big enough so that you'll still have 4 or 5 inches of clearance above the crabs once they're dropped in. Bring enough water to just cover the crabs to a rolling boil. Add a couple tablespoons of kosher or coarse sea salt. \u003c/p>\n\u003cp>To estimate cooking time, you'll need to estimate the average weight of your crabs. Are they one-pounders? Two-pounders? Absolutely mammoth? The rough rule of thumb is about 7 to 8 minutes per pound of average weight. That's the average weight of \u003cstrong>one\u003c/strong> crab, not the total weight of all your crabs. So if you have three crabs of approximately two pounds each, you'll want to simmer the whole pot for about 15 minutes. The colored parts of the shells should turn bright orange, and the meat should be white and opaque. If it still looks gooey or translucent, the crab is underdone and needs additional cooking. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Drop in the crabs straight from the fridge. Cover the pot. Bring back to a boil. Reduce heat to simmer, and cook for 7-8 minutes per pound of one crab's average weight. \u003c/p>\n\u003cp>Once crabs are cooked, cool them in a sink or colander under cold running water. They can also be plunged into a ice bath (a sink or wide bowl filled with ice water) to stop the cooking. \u003c/p>\n\u003cp>Clean the crabs once they're cool enough to handle. Place the crab on its back. Starting at the point, peel back the triangular \"plate\" at the center of the shell. Remove the small spiky bits around the base. \u003c/p>\n\u003cp>Prise off the top shell in one piece. Pour off any liquid in the body cavity. Peel off the slender, spongy gills on either side of the body and discard. Peel off the thin, purplish membrane over and around the body cavity and discard. Rinse well. \u003c/p>\n\u003cp>Twist off legs at base and reserve. Using a sharp, heavy knife or cleaver, hack the body into four quarters. Using a crab cracker, crack the claws along the joints. Gently crack the thin shells along the legs to make getting the meat out easier. \u003c/p>\n\u003cp>\u003cstrong>Tip:\u003c/strong> If you don't have a crab fork, use the sharp, pointed end of the leg to dig meat out of the claws and crevices. If you don't have a crab cracker use a mallet or hammer, employed gently to keep from smashing the crabs to bits. \u003c/p>\n\u003cp>If you're serving the crab in the shell, you're done! Arrange the body quarters, claws, and legs attractively on a platter and chill until serving. Serve with plenty of lemon, warm melted butter, and sourdough bread. \u003c/p>\n\u003cfigure id=\"attachment_75990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/final-crab-2ways.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/final-crab-2ways.jpg\" alt=\"Fresh crab served two ways. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-75990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh crab served two ways. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you need to go all the way down to crabmeat, use your well-washed hands, crab cracker, and crab fork (or pointy leg tip) to crack the shells as needed and methodically remove the meat. Much of the body meat is packed in the \"tubes\" where the legs were attached; use your fingertips to feel what's meat and what's shell, and try not to mix the thin, translucent body shell in with the meat. It's most efficient if you try to get as many large pieces out as you can. Chill crabmeat immediately and eat within one to two days. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "\"Winter Cocktails\" Review and Post-Holiday Drink Picks",
"title": "\"Winter Cocktails\" Review and Post-Holiday Drink Picks",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Ah, the joys of a relaxed, post-holidays drink. (Don't know about you, but this year's winter solstice just knocked me \u003cem>out.)\u003c/em> Put on your new sweater, break out the gifted \u003ca href=\"http://noshthis.com/nosh-shop\">almond crack\u003c/a> and \u003ca href=\"http://www.charleschocolates.com/online-store/edible-chocolate-boxes\">edible chocolate boxes\u003c/a>, throw some logs on the fire (but not if a \u003ca href=\"http://www.sparetheair.org/\">Spare the Air\u003c/a> alert is in place) and settle back with a nice wintery libation. \u003c/p>\n\u003cp>In between January's grim mandate of juice cleanses and gym sweat, there's still the excuse of football playoffs and taking down the holiday decorations to splurge on morning hot chocolate, a good whiskey toddy late in the evening, and the remains of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/30/nog/\">eggnog\u003c/a> any time. For those who imbibe (and of course, we always recommend knowing your limits and partaking to the point of cheer, not wretched excess), most post-holiday spirits can always be improved with some holiday spirits.\u003c/p>\n\u003cp>In the Bay Area Bites archives, we've got lots of recipes for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/02/getting-hot-chocolate-up-on-its-feet/\">spiked hot chocolate\u003c/a> and bountiful \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/04/holiday-cocktails-for-a-crowd/\">drinks for a crowd\u003c/a>. If you've got some time for DIY, skip the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/how-to-make-kombucha-an-illustrated-motherdaughter-tale/\">kombucha\u003c/a> and sauerkraut and make your friends happier with our \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/06/diy-gifts-homemade-manhattan-cocktails/\">DIY Manhattan kit\u003c/a>, offering how-tos on making your own bitters, sweet vermouth, and cocktail cherries from scratch.\u003c/p>\n\u003cfigure id=\"attachment_74804\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/06/diy-gifts-homemade-manhattan-cocktails/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/manhattan-coupe.jpg\" alt=\"DIY cocktails: homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\" width=\"350\" class=\"size-full wp-image-74804\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY cocktails: homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a long time, our go-to guide for liquid cheer this time of year was Jessica Strand's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/081184157X/kqedorg-20\">Holiday Cocktails\u003c/a>, a nippy little candy-cane martini of a book full of spirited inspirations (and non-alcoholic ones, too) for winter get-togethers of all sorts. It still has a place on our bar shelf, but now it's got a big sister, this year's very appealing \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594746419/kqedorg-20\">Winter Cocktails\u003c/a> by Maria Del Mar Sacasa, with photographs by Tara Striano. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594746419/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/winter_cocktails_72dpi.jpg\" alt=\"Winter Cocktails by Maria Del Mar Sacasa, with photographs by Tara Striano.\" width=\"400\" class=\"aligncenter size-full wp-image-75795\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The recipes of Winter Cocktails--hot toddies, eggnogs and other creamy things, punches, tea- and coffee-based drinks, and chilled winter-appropriate cocktails, plus sweet and savory snacks--are fresh, inventive and party-pleasing. Sacasa especially loves the tropical tang of fresh pineapple, and uses it to fine, frothy effect in the Golden Hog (pineapple, vanilla, bacon-infused bourbon, bitters, and a candied bacon garnish); for hot mulled Liquid Gold (pineapple juice, spices, vanilla, dark rum, and brandy, garnished with an Aleppo pepper-dusted grilled pineapple skewer); and in a Pineapple-Infused Spiced Rum. Naturally, there's a Salted Caramel Hot Chocolate, a truly delectable-sounding Butterscotch Eggnog, made just like homemade butterscotch pudding, and an intriguing Persian Warmer, white hot chocolate infused with green cardamom and orange zest. \u003c/p>\n\u003cp>Sacasa gives the requisite nod to the do-it-yourselfers with recipes for herb-, spice-, and citrus-infused liquors and simple syrups that can be used year-round. There are useful recipes for made-from-scratch sour mix and a fresh-tomato Bloody Mary base that's refreshing enough to drink straight (even if fresh tomatoes aren't exactly winter vegetables). But at the same time, she's not afraid to go downmarket as necessary, calling for white zinfandel (yes, the cheap pink stuff) for her mulled white wine and frying up doughnuts made from packaged biscuit mix. It's a rare book indeed that can veer from Grilled Pimento Cheese Sandwiches to Roasted Marrow Bones, as Sacasa does in her \"Small Bites\" chapter. \u003c/p>\n\u003cp>A few of the drinks here don't seem quite in sync with the theme; what's remotely wintery about sangria, shandy (lager and ginger beer) or margaritas? Then again, Sacasa divides her time between New York and Los Angeles, so adding in a few palm-tree drinks helps make the book even more useful for us mittenless West Coasters. (And the hot toddies and hot chocolates are perfect for Tahoe trips.)\u003c/p>\n\u003cfigure id=\"attachment_51797\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cider-labels.jpg\" alt=\"Three varieties of Tilted Shed bottled cider\" title=\"Three varieties of Tilted Shed bottled cider\" width=\"250\" height=\"333\" class=\"size-full wp-image-51797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three varieties of Tilted Shed cider. Photo courtesy of Tilted Shed Ciderworks\u003c/figcaption>\u003c/figure>\n\u003cp>What about drinks that are ready to go as soon as you pull the cork? Bubbles are always festive, (and they go great with Dungeness crab in all its winter permutations), but you don't have to stick with the typical sparkling wines. Instead, try a bottle of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">Tilted Shed Ciderworks'\u003c/a> Barred Rock Barrel Aged Cider, small-batch Sonoma hard cider that's been aged in bourbon barrels. It's a first for Scott Heath and Ellen Cavalli, the husband and wife team behind Forestville's Tilted Shed, and worth searching out. \u003c/p>\n\u003cp>Or tickle your tastebuds with \u003ca href=\"http://shop.bonnydoonvineyard.com/2011-querry-sparkling-hard-cider-p658.aspx\">Querry\u003c/a>, a dry, sparkling hard cider made from pear, apple, and quince that would make a wonderful aperitif for an intimate dinner with friends. It's the latest project for the restlessly experimental Randall Grahm of Santa Cruz's Bonny Doon Vineyards. Racy and almost Riesling-like, it's a pale, elegant accompaniment to charcuterie, Asian foods, even Dungeness crab.\u003c/p>\n\u003cp>We also love a biodynamically grown French pear cider, Poire Granit, by Eric Bordelet. True to its name, it's vividly reminiscent of pear sorbet, and makes a sublime accompaniment to an icy platter of just-shucked Hog Island oysters. Look for it at \u003ca href=\"http://www.paulmarcuswines.com/\">Paul Marcus Wines\u003c/a>, in Rockridge's Market Hall, or treat your date to a flute or two and a \u003cem>plateau de mer\u003c/em> at \u003ca href=\"http://www.zunicafe.com\">Zuni Cafe\u003c/a>, where it can be found on the list of wines by the glass. There's also a very nice and unexpected \"Bee Flight\" of naturally sparkling meads on the menu at \u003ca href=\"http://www.epicroasthouse.com/\">Epic Roasthouse\u003c/a> on The Embarcadero. The shimmering \u003ca href=\"http://thebaylights.org/\">Bay Lights\u003c/a> make a pretty backdrop for three golden glasses of honey wine from Point Reyes Station's \u003ca href=\"http://heidrunmeadery.com/\">Heidrun Meadery\u003c/a>. The flight includes meads made from California Avocado Blossom, California Orange Blossom, and Hawaiian Christmas Berry honeys. \u003c/p>\n\u003cfigure id=\"attachment_74672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\" alt=\"California Gold Mead. Photo: Stephanie Rosenbaum \" width=\"1000\" height=\"750\" class=\"size-full wp-image-74672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California Gold Mead. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>There's also our wonderful, very local \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/02/san-francisco-mead-company-whats-the-buzz/\">San Francisco Mead Company's mead\u003c/a>, made right here in the Bayview and slowly getting wider distribution--they just made it into Whole Foods this month. Whatever you're drinking, raise a toast to the old and ring in the new, with all our best wishes for a sparkling 2014. \u003c/p>\n\n",
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"excerpt": "Time to relax from the holiday frenzy with the perfect drink. We've got your post-holiday cocktail recipes covered, with a review of the new Winter Cocktails, plus great recipes from our archives and offbeat, mostly local sparklers to put the fizz in your new year.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ah, the joys of a relaxed, post-holidays drink. (Don't know about you, but this year's winter solstice just knocked me \u003cem>out.)\u003c/em> Put on your new sweater, break out the gifted \u003ca href=\"http://noshthis.com/nosh-shop\">almond crack\u003c/a> and \u003ca href=\"http://www.charleschocolates.com/online-store/edible-chocolate-boxes\">edible chocolate boxes\u003c/a>, throw some logs on the fire (but not if a \u003ca href=\"http://www.sparetheair.org/\">Spare the Air\u003c/a> alert is in place) and settle back with a nice wintery libation. \u003c/p>\n\u003cp>In between January's grim mandate of juice cleanses and gym sweat, there's still the excuse of football playoffs and taking down the holiday decorations to splurge on morning hot chocolate, a good whiskey toddy late in the evening, and the remains of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/30/nog/\">eggnog\u003c/a> any time. For those who imbibe (and of course, we always recommend knowing your limits and partaking to the point of cheer, not wretched excess), most post-holiday spirits can always be improved with some holiday spirits.\u003c/p>\n\u003cp>In the Bay Area Bites archives, we've got lots of recipes for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/02/getting-hot-chocolate-up-on-its-feet/\">spiked hot chocolate\u003c/a> and bountiful \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/04/holiday-cocktails-for-a-crowd/\">drinks for a crowd\u003c/a>. If you've got some time for DIY, skip the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/how-to-make-kombucha-an-illustrated-motherdaughter-tale/\">kombucha\u003c/a> and sauerkraut and make your friends happier with our \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/06/diy-gifts-homemade-manhattan-cocktails/\">DIY Manhattan kit\u003c/a>, offering how-tos on making your own bitters, sweet vermouth, and cocktail cherries from scratch.\u003c/p>\n\u003cfigure id=\"attachment_74804\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/06/diy-gifts-homemade-manhattan-cocktails/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/manhattan-coupe.jpg\" alt=\"DIY cocktails: homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\" width=\"350\" class=\"size-full wp-image-74804\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DIY cocktails: homemade vermouth, angostura bitters, and maraschino-style cherries perfect for mixing into a homemade Manhattan cocktail. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For a long time, our go-to guide for liquid cheer this time of year was Jessica Strand's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/081184157X/kqedorg-20\">Holiday Cocktails\u003c/a>, a nippy little candy-cane martini of a book full of spirited inspirations (and non-alcoholic ones, too) for winter get-togethers of all sorts. It still has a place on our bar shelf, but now it's got a big sister, this year's very appealing \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594746419/kqedorg-20\">Winter Cocktails\u003c/a> by Maria Del Mar Sacasa, with photographs by Tara Striano. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1594746419/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/winter_cocktails_72dpi.jpg\" alt=\"Winter Cocktails by Maria Del Mar Sacasa, with photographs by Tara Striano.\" width=\"400\" class=\"aligncenter size-full wp-image-75795\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The recipes of Winter Cocktails--hot toddies, eggnogs and other creamy things, punches, tea- and coffee-based drinks, and chilled winter-appropriate cocktails, plus sweet and savory snacks--are fresh, inventive and party-pleasing. Sacasa especially loves the tropical tang of fresh pineapple, and uses it to fine, frothy effect in the Golden Hog (pineapple, vanilla, bacon-infused bourbon, bitters, and a candied bacon garnish); for hot mulled Liquid Gold (pineapple juice, spices, vanilla, dark rum, and brandy, garnished with an Aleppo pepper-dusted grilled pineapple skewer); and in a Pineapple-Infused Spiced Rum. Naturally, there's a Salted Caramel Hot Chocolate, a truly delectable-sounding Butterscotch Eggnog, made just like homemade butterscotch pudding, and an intriguing Persian Warmer, white hot chocolate infused with green cardamom and orange zest. \u003c/p>\n\u003cp>Sacasa gives the requisite nod to the do-it-yourselfers with recipes for herb-, spice-, and citrus-infused liquors and simple syrups that can be used year-round. There are useful recipes for made-from-scratch sour mix and a fresh-tomato Bloody Mary base that's refreshing enough to drink straight (even if fresh tomatoes aren't exactly winter vegetables). But at the same time, she's not afraid to go downmarket as necessary, calling for white zinfandel (yes, the cheap pink stuff) for her mulled white wine and frying up doughnuts made from packaged biscuit mix. It's a rare book indeed that can veer from Grilled Pimento Cheese Sandwiches to Roasted Marrow Bones, as Sacasa does in her \"Small Bites\" chapter. \u003c/p>\n\u003cp>A few of the drinks here don't seem quite in sync with the theme; what's remotely wintery about sangria, shandy (lager and ginger beer) or margaritas? Then again, Sacasa divides her time between New York and Los Angeles, so adding in a few palm-tree drinks helps make the book even more useful for us mittenless West Coasters. (And the hot toddies and hot chocolates are perfect for Tahoe trips.)\u003c/p>\n\u003cfigure id=\"attachment_51797\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://www.tiltedshed.com/our-ciders.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/cider-labels.jpg\" alt=\"Three varieties of Tilted Shed bottled cider\" title=\"Three varieties of Tilted Shed bottled cider\" width=\"250\" height=\"333\" class=\"size-full wp-image-51797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three varieties of Tilted Shed cider. Photo courtesy of Tilted Shed Ciderworks\u003c/figcaption>\u003c/figure>\n\u003cp>What about drinks that are ready to go as soon as you pull the cork? Bubbles are always festive, (and they go great with Dungeness crab in all its winter permutations), but you don't have to stick with the typical sparkling wines. Instead, try a bottle of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\">Tilted Shed Ciderworks'\u003c/a> Barred Rock Barrel Aged Cider, small-batch Sonoma hard cider that's been aged in bourbon barrels. It's a first for Scott Heath and Ellen Cavalli, the husband and wife team behind Forestville's Tilted Shed, and worth searching out. \u003c/p>\n\u003cp>Or tickle your tastebuds with \u003ca href=\"http://shop.bonnydoonvineyard.com/2011-querry-sparkling-hard-cider-p658.aspx\">Querry\u003c/a>, a dry, sparkling hard cider made from pear, apple, and quince that would make a wonderful aperitif for an intimate dinner with friends. It's the latest project for the restlessly experimental Randall Grahm of Santa Cruz's Bonny Doon Vineyards. Racy and almost Riesling-like, it's a pale, elegant accompaniment to charcuterie, Asian foods, even Dungeness crab.\u003c/p>\n\u003cp>We also love a biodynamically grown French pear cider, Poire Granit, by Eric Bordelet. True to its name, it's vividly reminiscent of pear sorbet, and makes a sublime accompaniment to an icy platter of just-shucked Hog Island oysters. Look for it at \u003ca href=\"http://www.paulmarcuswines.com/\">Paul Marcus Wines\u003c/a>, in Rockridge's Market Hall, or treat your date to a flute or two and a \u003cem>plateau de mer\u003c/em> at \u003ca href=\"http://www.zunicafe.com\">Zuni Cafe\u003c/a>, where it can be found on the list of wines by the glass. There's also a very nice and unexpected \"Bee Flight\" of naturally sparkling meads on the menu at \u003ca href=\"http://www.epicroasthouse.com/\">Epic Roasthouse\u003c/a> on The Embarcadero. The shimmering \u003ca href=\"http://thebaylights.org/\">Bay Lights\u003c/a> make a pretty backdrop for three golden glasses of honey wine from Point Reyes Station's \u003ca href=\"http://heidrunmeadery.com/\">Heidrun Meadery\u003c/a>. The flight includes meads made from California Avocado Blossom, California Orange Blossom, and Hawaiian Christmas Berry honeys. \u003c/p>\n\u003cfigure id=\"attachment_74672\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/mead1000.jpg\" alt=\"California Gold Mead. Photo: Stephanie Rosenbaum \" width=\"1000\" height=\"750\" class=\"size-full wp-image-74672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">California Gold Mead. Photo: Stephanie Rosenbaum\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>There's also our wonderful, very local \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/02/san-francisco-mead-company-whats-the-buzz/\">San Francisco Mead Company's mead\u003c/a>, made right here in the Bayview and slowly getting wider distribution--they just made it into Whole Foods this month. Whatever you're drinking, raise a toast to the old and ring in the new, with all our best wishes for a sparkling 2014. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Trends that Fed and Fueled the Bay Area in 2013",
"title": "Food Trends that Fed and Fueled the Bay Area in 2013",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_75396\" class=\"wp-caption aligncenter\" style=\"max-width: 936px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/162692797.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/162692797.jpg\" alt=\"There were some popular food trends in 2013 that we'll continue to see in the coming years. Photo: Thinkstock\" width=\"936\" height=\"374\" class=\"size-full wp-image-75396\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There were some popular food trends in 2013 that we'll continue to see in the coming years. Photo: Thinkstock\u003c/figcaption>\u003c/figure>\n\u003cp>Starting on a sad note, there was an unusual wave of fires at Bay Area restaurants this year -- \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\" title=\"Alice Waters Talks About Chez Panisse Fire (VIDEO)\" target=\"_blank\">Chez Panisse\u003c/a>, \u003ca href=\"http://missionlocal.org/2013/10/maverick-could-be-closed-for-a-year-after-fire/\">Maverick\u003c/a>, \u003ca href=\"http://www.sfgate.com/default/article/Popular-Oakland-restaurant-burns-4499625.php\">Merritt Restaurant & Bakery\u003c/a>, and \u003ca href=\"http://sf.eater.com/archives/2013/05/31/chez_spencer_gutted_in_earlymorning_fire.php\">Chez Spencer\u003c/a> were among the casualties. \u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>An emotional Alice Waters says Chez Panisse will reopen. She says she is shaken up. Glad no one inside. \u003ca href=\"http://t.co/p7WOE5o0fB\">pic.twitter.com/p7WOE5o0fB\u003c/a>\u003c/p>\n\u003cp>— Christie Smith (@christies_nbc) \u003ca href=\"https://twitter.com/christies_nbc/statuses/310043190344421376\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"//platform.twitter.com/widgets.js\">//platform.twitter.com/widgets.js\u003c/a>\u003c/p>\n\u003cp>Popular food and beverages trends like gluten-free foods and homebrewing took off this year, while others fizzled. Here were some of the food trends that couldn't be missed in 2013.\u003c/p>\n\u003cfigure id=\"attachment_67413\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free-sm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free-sm.jpg\" alt='The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP' width=\"624\" height=\"467\" class=\"size-full wp-image-67413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gluten-Free:\u003c/strong> Gluten-free food went so mainstream in 2013 that it became \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/\" target=\"_blank\">the butt of jokes even from places like Hallmark and the Disney Channel\u003c/a>. But, that didn't stop people with gluten intolerance and those who choose to avoid gluten from advocating for their favorite foods. The year kicked off with an agreement from the Department of Justice that \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/08/college-students-with-food-allergies-make-legal-gains/\" target=\"_blank\">colleges need to provide gluten-free food for students under the Americans with Disabilities Act\u003c/a>. Then, at the beginning of August, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/02/fda-approves-gluten-free-label/\" target=\"_blank\">the FDA approved a gluten-free label\u003c/a> that came with some regulations over the title. While \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/26/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease/\" target=\"_blank\">doctors haven't quite been able to figure out what has brought on the rise in Celiac Disease\u003c/a>, marked by your body's rejection of gluten, that hasn't stopped a whole lot of chefs and celebrity chefs from coming out with books, shows and diets touting a gluten-free lifestyle. Will the frenzy come back down to a sustainable level in 2014 or will gluten-free become the new normal?\u003c/p>\n\u003cfigure id=\"attachment_68303\" class=\"wp-caption aligncenter\" style=\"max-width: 987px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\" alt=\"All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\" width=\"987\" height=\"689\" class=\"size-full wp-image-68303\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Local and Freshly-Milled Grains:\u003c/strong> Maybe it's a reaction to the gluten-free trend, but bakers and millers pushed back, touting their own local, fresh grains. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/16/the-whole-grain-revolution-what-does-100-whole-wheat-mean/\" target=\"_blank\">Community Grains, headed up by Oliveto owner Bob Klien\u003c/a>, was \u003ca href=\"http://www.sfweekly.com/2013-11-27/restaurants/wheat-flour-tartine-community-grains/\" target=\"_blank\">all over the news in 2013\u003c/a> as they pushed for (and sold) authentic, freshly-milled whole wheat flour. It attracted big names, like Michael Pollan and Tartine baker Chad Robertson, and it was the spearhead of what may be \u003ca href=\"http://www.sfweekly.com/2013-12-04/restaurants/rising-tide-acme-bread-almanac-brewing-st-george-spirits/\" target=\"_blank\">the next big Bay Area food movement\u003c/a>. With high-end chefs having sourced nearly everything else on the menu, the logical next step is artisanal flour and farm-to-table grain -- or \u003ca href=\"http://www.latimes.com/food/la-fo-farmers-market-online-20131005,0,7505648.story#axzz2ny4tV35I\" target=\"_blank\">farm-to-toaster\u003c/a>?\u003c/p>\n\u003cfigure id=\"attachment_44055\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-e1338500947623.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-1024x574.jpg\" alt=\"Food trucks gather in San Francisco. \" width=\"1024\" height=\"574\" class=\"size-large wp-image-44055\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food trucks gather in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pop-ups and Food Trucks Grow Up:\u003c/strong> Pop-up restaurants and food trucks are so common in the Bay Area that they're finally starting to grow out of their infant phase and become full-fledged adults -- sometimes \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/this-elegant-whimsical-pop-up-dinner-party-had-4000-guests/\" target=\"_blank\">very, very large adults\u003c/a>. For some places, this meant the pop-ups got a semi-permanent home in the form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/10/new-bayview-pop-up-community-market-market-on-third/\" target=\"_blank\">a community market\u003c/a> or the food trucks gained a regular day and place. For many of the on-the-go venues, though, growing up meant finally growing into a brick-and-mortar location, like \u003ca href=\"http://www.bizjournals.com/jacksonville/news/2013/11/13/corner-taco-food-truck-to-go.html?page=all\" target=\"_blank\">Corner Taco\u003c/a> and \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/06/03/bacon-bacon-is-moving-into-brick-and-mortar-in-the-mission/\" target=\"_blank\">Bacon Bacon\u003c/a>. Often, they did this with the help of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/04/what-are-the-most-popular-crowdfunded-food-projects/\" target=\"_blank\">crowdfunding\u003c/a>. The whole movement has raised \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/06/kqeds-forum-putting-the-brakes-on-food-trucks/\" target=\"_blank\">more than a few questions from city officials about what constitutes a food truck and how they should be regulated\u003c/a>. Expect the food truck/pop-up wars to continue -- and hopefully flame out -- in 2014.\u003c/p>\n\u003cfigure id=\"attachment_67786\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts1-1024x940.jpg\" alt=\"Five cronuts from around the Bay Area. Photo: Kelly O'Mara\" width=\"1024\" height=\"940\" class=\"size-large wp-image-67786\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Five cronuts from around the Bay Area. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mash-ups:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/07/the-san-francisco-cronut-or-cronot-finding-sampling-and-taste-testing-donut-croissants/\" title=\"The San Francisco Cronut (or CroNot): Finding, Sampling and Taste Testing Donut-Croissants\" target=\"_blank\">Cronuts, cronuts, cronuts\u003c/a>. The donut-croissant combo was so hip in 2013 that its hipness didn't even last the year. The dessert masquerading as breakfast may be passe now, but it spawned an entire cottage industry of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/31/food-mash-ups-the-most-popular-combos-of-the-dying-craze/\" target=\"_blank\">food mash-ups\u003c/a>. There were \u003ca href=\"http://www.seriouseats.com/2013/09/popeyes-chicken-waffle-tenders-review.html\" target=\"_blank\">chicken waffle tenders\u003c/a> and \u003ca href=\"http://newsfeed.time.com/2013/07/26/carls-jr-introduces-a-pop-tart-ice-cream-sandwich/\" target=\"_blank\">Pop-Tart ice cream sandwiches\u003c/a>. And, with chain restaurants and packaged food jumping into the game, 2014 will either see more crazy combos or will mark \u003ca href=\"http://nypost.com/2013/10/26/has-the-culinary-mash-up-trend-gone-too-far/\" target=\"_blank\">the end of the mash-up craze\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_71989\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/juice-starbucks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/juice-starbucks-1024x767.jpg\" alt=\"Starbucks'-owned Evolution Fresh says its method of processing juice delivers more of the flavor and nutrients of raw fruits and vegetables. Photo: Courtesy of Starbucks\" width=\"1024\" height=\"767\" class=\"size-large wp-image-71989\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Starbucks'-owned Evolution Fresh says its method of processing juice delivers more of the flavor and nutrients of raw fruits and vegetables. Photo: Courtesy of Starbucks\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Juicing:\u003c/strong> If Starbucks is doing something, then you know it must be a big money-maker. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/10/starbucks-pours-money-and-health-hype-into-pricey-juice/\" target=\"_blank\">Healthy juice got so big this year that Starbucks announced it was opening a juicery in California to quadruple its production of its juice line\u003c/a>. The juice industry -- widely perceived by consumers as healthy and just like eating fruit/vegetables -- is projected to grow by 4-8% per year. People drink juices for drinks, for meals, for diets. \u003ca href=\"http://www.stuff.co.nz/life-style/wellbeing/9427452/The-silly-and-dangerous-juicing-fad\" target=\"_blank\">The juice cleanse has become a status symbol of celebrities\u003c/a>. Local juicers even started mixing up their own drinks and \u003ca href=\"http://www.sfgate.com/style/article/Bay-Area-juice-cleanse-delivery-services-4166046.php\" target=\"_blank\">delivering them to Bay Area residents' front doors\u003c/a>. Now, juicing is so big, \u003ca href=\"http://www.slate.com/articles/double_x/doublex/2013/11/juice_cleanses_not_healthy_not_virtuous_just_expensive.html\" target=\"_blank\">it's spawning hate columns\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_61542\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\" alt=\"Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\" width=\"890\" height=\"500\" class=\"size-full wp-image-61542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Local Beer, Spirits and Sodas, Homebrew:\u003c/strong> Sure, the Bay Area's always been a wine-centric region. But, in 2013, other beverages started to catch up. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\" target=\"_blank\">Local cider\u003c/a> and local spirits all got a boost this year from Bay Area brewers and distillers. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/02/san-francisco-mead-company-whats-the-buzz/\" target=\"_blank\">Local mead companies\u003c/a> joined in -- making everyone have to learn what mead is. Even \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/15/botanical-sodas-love-potions-at-the-fizzary/\" target=\"_blank\">local high-end sodas weren't to be missed\u003c/a>. And, while some of the drinkers were making their brews to sell, plenty more were making them for their own enjoyment. Homebrewing went from a niche hobby to, well, a less niche hobby, with plenty of Bay Area brewers \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/18/bay-area-home-brewers-opt-for-homegrown-hops/\" target=\"_blank\">growing their hops at home\u003c/a>. Even some breweries tried to plant their hops closer to home \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/04/bison-brewery-oakland-hops/\" target=\"_blank\">in Oakland's parks and storefronts\u003c/a>. The craft brewery movement, in a region where local is already a keyword, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/05/who-grew-your-pint-how-craft-brews-boost-local-farmers/\" target=\"_blank\">gave a boost local farmers\u003c/a> who supplied the grains and ingredients. Will the craft breweries and distilleries become too big to be craft next year?\u003c/p>\n\u003cfigure id=\"attachment_75145\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sriracha_wide-7f6243f7bf1df471547cc61dc6dcaf203125d69b-e1387218393374.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sriracha_wide-7f6243f7bf1df471547cc61dc6dcaf203125d69b-1024x575.jpg\" alt=\"Can't get enough of Sriracha? Now it can fill your belly and your screens. Photo: Nick Ut/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-75145\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Can't get enough of Sriracha? Now it can fill your belly and your screens. Photo: Nick Ut/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sriracha:\u003c/strong> No summary of the year would be complete without tales of the Sriracha-pocalypse. The factory that makes the hot sauce was shut down per a judge's order, prompting \u003ca href=\"http://eater.com/archives/2013/11/27/judge-orders-sriracha-factory-to-halt-odormaking-operations.php\" target=\"_blank\">everyone to lose their minds and start collecting the little jars like it was the end of days\u003c/a>. Then,\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/16/sriracha-first-the-crisis-now-the-movie/\" target=\"_blank\"> there was a movie\u003c/a>. And, \u003ca href=\"http://blogs.sfweekly.com/foodie/2013/12/listen_to_the_new_anthem_of_th.php\" target=\"_blank\">now sriracha has a song\u003c/a>. Sing the Sriracha anthem as you stockpile the hot sauce before the New Year and the coming doomsday.\u003c/p>\n\u003ch3>What were your favorite food trends in 2013?\u003c/h3>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
"disqusIdentifier": "75395 http://blogs.kqed.org/bayareabites/?p=75395",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75396\" class=\"wp-caption aligncenter\" style=\"max-width: 936px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/162692797.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/162692797.jpg\" alt=\"There were some popular food trends in 2013 that we'll continue to see in the coming years. Photo: Thinkstock\" width=\"936\" height=\"374\" class=\"size-full wp-image-75396\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">There were some popular food trends in 2013 that we'll continue to see in the coming years. Photo: Thinkstock\u003c/figcaption>\u003c/figure>\n\u003cp>Starting on a sad note, there was an unusual wave of fires at Bay Area restaurants this year -- \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\" title=\"Alice Waters Talks About Chez Panisse Fire (VIDEO)\" target=\"_blank\">Chez Panisse\u003c/a>, \u003ca href=\"http://missionlocal.org/2013/10/maverick-could-be-closed-for-a-year-after-fire/\">Maverick\u003c/a>, \u003ca href=\"http://www.sfgate.com/default/article/Popular-Oakland-restaurant-burns-4499625.php\">Merritt Restaurant & Bakery\u003c/a>, and \u003ca href=\"http://sf.eater.com/archives/2013/05/31/chez_spencer_gutted_in_earlymorning_fire.php\">Chez Spencer\u003c/a> were among the casualties. \u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>An emotional Alice Waters says Chez Panisse will reopen. She says she is shaken up. Glad no one inside. \u003ca href=\"http://t.co/p7WOE5o0fB\">pic.twitter.com/p7WOE5o0fB\u003c/a>\u003c/p>\n\u003cp>— Christie Smith (@christies_nbc) \u003ca href=\"https://twitter.com/christies_nbc/statuses/310043190344421376\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"//platform.twitter.com/widgets.js\">//platform.twitter.com/widgets.js\u003c/a>\u003c/p>\n\u003cp>Popular food and beverages trends like gluten-free foods and homebrewing took off this year, while others fizzled. Here were some of the food trends that couldn't be missed in 2013.\u003c/p>\n\u003cfigure id=\"attachment_67413\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free-sm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/gluten-free-sm.jpg\" alt='The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP' width=\"624\" height=\"467\" class=\"size-full wp-image-67413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Food and Drug Administration is at last defining what a \"gluten free\" label on a food package really means after nine years of consideration. Photo: Jon Elswick/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Gluten-Free:\u003c/strong> Gluten-free food went so mainstream in 2013 that it became \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/25/how-sensitive-do-we-need-to-be-to-gluten-sensitivity/\" target=\"_blank\">the butt of jokes even from places like Hallmark and the Disney Channel\u003c/a>. But, that didn't stop people with gluten intolerance and those who choose to avoid gluten from advocating for their favorite foods. The year kicked off with an agreement from the Department of Justice that \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/08/college-students-with-food-allergies-make-legal-gains/\" target=\"_blank\">colleges need to provide gluten-free food for students under the Americans with Disabilities Act\u003c/a>. Then, at the beginning of August, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/02/fda-approves-gluten-free-label/\" target=\"_blank\">the FDA approved a gluten-free label\u003c/a> that came with some regulations over the title. While \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/26/doctors-say-changes-in-wheat-do-not-explain-rise-of-celiac-disease/\" target=\"_blank\">doctors haven't quite been able to figure out what has brought on the rise in Celiac Disease\u003c/a>, marked by your body's rejection of gluten, that hasn't stopped a whole lot of chefs and celebrity chefs from coming out with books, shows and diets touting a gluten-free lifestyle. Will the frenzy come back down to a sustainable level in 2014 or will gluten-free become the new normal?\u003c/p>\n\u003cfigure id=\"attachment_68303\" class=\"wp-caption aligncenter\" style=\"max-width: 987px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\" alt=\"All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\" width=\"987\" height=\"689\" class=\"size-full wp-image-68303\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Local and Freshly-Milled Grains:\u003c/strong> Maybe it's a reaction to the gluten-free trend, but bakers and millers pushed back, touting their own local, fresh grains. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/16/the-whole-grain-revolution-what-does-100-whole-wheat-mean/\" target=\"_blank\">Community Grains, headed up by Oliveto owner Bob Klien\u003c/a>, was \u003ca href=\"http://www.sfweekly.com/2013-11-27/restaurants/wheat-flour-tartine-community-grains/\" target=\"_blank\">all over the news in 2013\u003c/a> as they pushed for (and sold) authentic, freshly-milled whole wheat flour. It attracted big names, like Michael Pollan and Tartine baker Chad Robertson, and it was the spearhead of what may be \u003ca href=\"http://www.sfweekly.com/2013-12-04/restaurants/rising-tide-acme-bread-almanac-brewing-st-george-spirits/\" target=\"_blank\">the next big Bay Area food movement\u003c/a>. With high-end chefs having sourced nearly everything else on the menu, the logical next step is artisanal flour and farm-to-table grain -- or \u003ca href=\"http://www.latimes.com/food/la-fo-farmers-market-online-20131005,0,7505648.story#axzz2ny4tV35I\" target=\"_blank\">farm-to-toaster\u003c/a>?\u003c/p>\n\u003cfigure id=\"attachment_44055\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-e1338500947623.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-1024x574.jpg\" alt=\"Food trucks gather in San Francisco. \" width=\"1024\" height=\"574\" class=\"size-large wp-image-44055\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food trucks gather in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pop-ups and Food Trucks Grow Up:\u003c/strong> Pop-up restaurants and food trucks are so common in the Bay Area that they're finally starting to grow out of their infant phase and become full-fledged adults -- sometimes \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/this-elegant-whimsical-pop-up-dinner-party-had-4000-guests/\" target=\"_blank\">very, very large adults\u003c/a>. For some places, this meant the pop-ups got a semi-permanent home in the form of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/10/new-bayview-pop-up-community-market-market-on-third/\" target=\"_blank\">a community market\u003c/a> or the food trucks gained a regular day and place. For many of the on-the-go venues, though, growing up meant finally growing into a brick-and-mortar location, like \u003ca href=\"http://www.bizjournals.com/jacksonville/news/2013/11/13/corner-taco-food-truck-to-go.html?page=all\" target=\"_blank\">Corner Taco\u003c/a> and \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/06/03/bacon-bacon-is-moving-into-brick-and-mortar-in-the-mission/\" target=\"_blank\">Bacon Bacon\u003c/a>. Often, they did this with the help of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/04/what-are-the-most-popular-crowdfunded-food-projects/\" target=\"_blank\">crowdfunding\u003c/a>. The whole movement has raised \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/06/kqeds-forum-putting-the-brakes-on-food-trucks/\" target=\"_blank\">more than a few questions from city officials about what constitutes a food truck and how they should be regulated\u003c/a>. Expect the food truck/pop-up wars to continue -- and hopefully flame out -- in 2014.\u003c/p>\n\u003cfigure id=\"attachment_67786\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/cronuts1-1024x940.jpg\" alt=\"Five cronuts from around the Bay Area. Photo: Kelly O'Mara\" width=\"1024\" height=\"940\" class=\"size-large wp-image-67786\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Five cronuts from around the Bay Area. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mash-ups:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/07/the-san-francisco-cronut-or-cronot-finding-sampling-and-taste-testing-donut-croissants/\" title=\"The San Francisco Cronut (or CroNot): Finding, Sampling and Taste Testing Donut-Croissants\" target=\"_blank\">Cronuts, cronuts, cronuts\u003c/a>. The donut-croissant combo was so hip in 2013 that its hipness didn't even last the year. The dessert masquerading as breakfast may be passe now, but it spawned an entire cottage industry of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/31/food-mash-ups-the-most-popular-combos-of-the-dying-craze/\" target=\"_blank\">food mash-ups\u003c/a>. There were \u003ca href=\"http://www.seriouseats.com/2013/09/popeyes-chicken-waffle-tenders-review.html\" target=\"_blank\">chicken waffle tenders\u003c/a> and \u003ca href=\"http://newsfeed.time.com/2013/07/26/carls-jr-introduces-a-pop-tart-ice-cream-sandwich/\" target=\"_blank\">Pop-Tart ice cream sandwiches\u003c/a>. And, with chain restaurants and packaged food jumping into the game, 2014 will either see more crazy combos or will mark \u003ca href=\"http://nypost.com/2013/10/26/has-the-culinary-mash-up-trend-gone-too-far/\" target=\"_blank\">the end of the mash-up craze\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_71989\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/juice-starbucks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/juice-starbucks-1024x767.jpg\" alt=\"Starbucks'-owned Evolution Fresh says its method of processing juice delivers more of the flavor and nutrients of raw fruits and vegetables. Photo: Courtesy of Starbucks\" width=\"1024\" height=\"767\" class=\"size-large wp-image-71989\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Starbucks'-owned Evolution Fresh says its method of processing juice delivers more of the flavor and nutrients of raw fruits and vegetables. Photo: Courtesy of Starbucks\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Juicing:\u003c/strong> If Starbucks is doing something, then you know it must be a big money-maker. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/10/starbucks-pours-money-and-health-hype-into-pricey-juice/\" target=\"_blank\">Healthy juice got so big this year that Starbucks announced it was opening a juicery in California to quadruple its production of its juice line\u003c/a>. The juice industry -- widely perceived by consumers as healthy and just like eating fruit/vegetables -- is projected to grow by 4-8% per year. People drink juices for drinks, for meals, for diets. \u003ca href=\"http://www.stuff.co.nz/life-style/wellbeing/9427452/The-silly-and-dangerous-juicing-fad\" target=\"_blank\">The juice cleanse has become a status symbol of celebrities\u003c/a>. Local juicers even started mixing up their own drinks and \u003ca href=\"http://www.sfgate.com/style/article/Bay-Area-juice-cleanse-delivery-services-4166046.php\" target=\"_blank\">delivering them to Bay Area residents' front doors\u003c/a>. Now, juicing is so big, \u003ca href=\"http://www.slate.com/articles/double_x/doublex/2013/11/juice_cleanses_not_healthy_not_virtuous_just_expensive.html\" target=\"_blank\">it's spawning hate columns\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_61542\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\" alt=\"Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\" width=\"890\" height=\"500\" class=\"size-full wp-image-61542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Local Beer, Spirits and Sodas, Homebrew:\u003c/strong> Sure, the Bay Area's always been a wine-centric region. But, in 2013, other beverages started to catch up. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/22/local-hard-cider-for-thanksgiving-tilted-shed-ciderworks/\" target=\"_blank\">Local cider\u003c/a> and local spirits all got a boost this year from Bay Area brewers and distillers. \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/02/san-francisco-mead-company-whats-the-buzz/\" target=\"_blank\">Local mead companies\u003c/a> joined in -- making everyone have to learn what mead is. Even \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/15/botanical-sodas-love-potions-at-the-fizzary/\" target=\"_blank\">local high-end sodas weren't to be missed\u003c/a>. And, while some of the drinkers were making their brews to sell, plenty more were making them for their own enjoyment. Homebrewing went from a niche hobby to, well, a less niche hobby, with plenty of Bay Area brewers \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/18/bay-area-home-brewers-opt-for-homegrown-hops/\" target=\"_blank\">growing their hops at home\u003c/a>. Even some breweries tried to plant their hops closer to home \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/04/bison-brewery-oakland-hops/\" target=\"_blank\">in Oakland's parks and storefronts\u003c/a>. The craft brewery movement, in a region where local is already a keyword, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/05/who-grew-your-pint-how-craft-brews-boost-local-farmers/\" target=\"_blank\">gave a boost local farmers\u003c/a> who supplied the grains and ingredients. Will the craft breweries and distilleries become too big to be craft next year?\u003c/p>\n\u003cfigure id=\"attachment_75145\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sriracha_wide-7f6243f7bf1df471547cc61dc6dcaf203125d69b-e1387218393374.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/sriracha_wide-7f6243f7bf1df471547cc61dc6dcaf203125d69b-1024x575.jpg\" alt=\"Can't get enough of Sriracha? Now it can fill your belly and your screens. Photo: Nick Ut/AP\" width=\"1024\" height=\"575\" class=\"size-large wp-image-75145\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Can't get enough of Sriracha? Now it can fill your belly and your screens. Photo: Nick Ut/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Sriracha:\u003c/strong> No summary of the year would be complete without tales of the Sriracha-pocalypse. The factory that makes the hot sauce was shut down per a judge's order, prompting \u003ca href=\"http://eater.com/archives/2013/11/27/judge-orders-sriracha-factory-to-halt-odormaking-operations.php\" target=\"_blank\">everyone to lose their minds and start collecting the little jars like it was the end of days\u003c/a>. Then,\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/16/sriracha-first-the-crisis-now-the-movie/\" target=\"_blank\"> there was a movie\u003c/a>. And, \u003ca href=\"http://blogs.sfweekly.com/foodie/2013/12/listen_to_the_new_anthem_of_th.php\" target=\"_blank\">now sriracha has a song\u003c/a>. Sing the Sriracha anthem as you stockpile the hot sauce before the New Year and the coming doomsday.\u003c/p>\n\u003ch3>What were your favorite food trends in 2013?\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Don't Poison the Guests: Advice on Food Allergies, Intolerances and Sensitivities",
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"content": "\u003cfigure id=\"attachment_75739\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/firstone.jpg\">\u003cimg class=\"size-full wp-image-75739\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/firstone.jpg\" alt=\"New challenge for hosts: pull off a delicious dinner without knocking off your guests. Illustration: Lila Volkas\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">New challenge for hosts: pull off a delicious dinner without knocking off your guests. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Illustrations by\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">\u003cstrong>Lila Volkas\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>As her friend spooned a ladle of steaming, scalloped potatoes onto Tara’s plate, he murmured, “Oh, I always put a bit of flour in the sauce, I’m sure a little won’t hurt you.”\u003c/p>\n\u003cp>“Yeah, right,” replied Tara, who has \u003ca href=\"http://www.csaceliacs.info/celiac_disease_defined.jsp\">celiac disease\u003c/a> and had provided her host with a complete rundown of her extreme intolerance to gluten, “if you want me to end this evening in an ambulance!”\u003c/p>\n\u003cp>Modern menus have turned into minefields, as it seems that everyone and their little brother asserts their sensitivity to something: nuts, wheat, dairy, soy, eggs, fish--even cilantro. Suddenly, it’s puzzling or even perilous to invite people over for a simple meal. What’s the difference between a trendy, personal preference and a life-threatening condition and what can we serve that all our guests will enjoy without a trip to the ER?\u003c/p>\n\u003cfigure id=\"attachment_75740\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/burp.jpg\">\u003cimg class=\"size-full wp-image-75740\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/burp.jpg\" alt=\"Many people are sensitive to bell peppers. Illustration: Lila Volkas\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many people are sensitive to bell peppers. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>When I cook for friends, I always inquire about their dietary restrictions, because I have a collection of my own: bell peppers make me burp, and dairy, wheat, and soy cause painful bloating. But luckily, my food \u003ca href=\"http://www.mayoclinic.com/health/food-allergy/AN01109\">intolerances are not the same as allergies \u003c/a>and thus are easily managed. Lacking the right enzymes to digest these foods, I do best just avoiding them, but I’ve also found some workarounds.\u003c/p>\n\u003cfigure id=\"attachment_75741\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milk-fat.jpg\">\u003cimg class=\"size-full wp-image-75741\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milk-fat.jpg\" alt=\"Smaller fat molecules make goat milk easier to digest than cow milk. Illustration: Lila Volkas\" width=\"1000\" height=\"589\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smaller fat molecules make goat milk easier to digest than cow milk. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goatpatrol-horseshoeing.com/goat-farm-products-services/goat-milk-products/\">Goat milk\u003c/a>, for instance, is much easier to digest than cow’s milk because it contains less lactose and its fat molecules are one-fifth the size of those in the bovine beverage. So I only pig out on goat cheese. If someone offers me a tempting slice of their homemade pumpkin bread, I can pop a couple of \u003ca href=\"http://www.enzymedica.com/store/GlutenEase\">enzyme pills\u003c/a>, which usually do the trick. And even if I unknowingly consume a bite of wheat or dairy, while I might be uncomfortable for the rest of the evening, it won’t send me to the hospital.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not so for my friend Rachel, who has severe allergies to a host of foods, especially fish and nuts. These extreme allergies run in her family and compel her to carry a \u003ca href=\"http://en.wikipedia.org/wiki/Epinephrine_autoinjector\">self-injecting dose of epinephrine\u003c/a>, which might just save her life.\u003c/p>\n\u003cp>Scientists cannot yet explain \u003ca href=\"http://www.npr.org/2013/04/15/177319365/the-doctor-trying-to-solve-the-mystery-of-food-allergies\">the recent rapid growth\u003c/a> in the number of people (especially children) who suffer from potentially fatal food allergies. Nearly \u003ca href=\"http://www.foodallergy.org/facts-and-stats\">15 million Americans\u003c/a> have a moderate to severe food allergy. This now includes 1 in every 10 preschoolers, a rate that has more than doubled in the last decade.\u003c/p>\n\u003cp>These life-threatening allergies are a disorder of the immune system, in which the body sees the allergen as a foreign invader and mobilizes its forces to attack by releasing histamine and other powerful chemicals that trigger allergic symptoms, such as nausea, hives, itching, swelling, and shortness of breath.\u003c/p>\n\u003cfigure id=\"attachment_75743\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/fish.jpg\">\u003cimg class=\"size-full wp-image-75743\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/fish.jpg\" alt=\"Even a sharing a kiss with someone who just ate fish is enough to unleash a vicious anaphylactic reaction. Illustration: Lila Volkas\" width=\"1000\" height=\"681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even a sharing a kiss with someone who just ate fish is enough to unleash a vicious anaphylactic reaction. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It only takes a tiny bit of the offending food to unleash \u003ca href=\"http://en.wikipedia.org/wiki/Anaphylaxis\">anaphylaxis\u003c/a> which can lead to death in a matter of minutes. Even kissing a person who just snacked on sushi or polished off a PB & J is enough to spark an onset of dire symptoms.\u003c/p>\n\u003cp>With more children suffering from severe allergies, their parents try to cope by taking full control of everything their children put in their mouths--a daunting task. But recent news of a \u003ca href=\"http://www.nytimes.com/2013/03/10/magazine/can-a-radical-new-treatment-save-children-with-severe-allergies.html?pagewanted=all&_r=0\">new therapy\u003c/a> has shown promising results in desensitizing even those with multiple allergies.\u003c/p>\n\u003cp>When my friend Rachel was in her twenties and had a battery of allergy tests, her doctor noticed obvious positive results for allergies to many fish, but didn’t see a reaction to salmon and so recommended that she cautiously experiment with it. The next time Rachel and her husband went out to dinner, he ordered the grilled salmon and she dipped her fork into a drop of salmon juice run-off, but the minute it hit her tongue, Rachel immediately felt a tell-tale itching sensation on her lips. Her husband rushed her to the hospital and she made it just as her throat was dangerously starting to swell.\u003c/p>\n\u003cp>Now, Rachel picks her restaurants carefully (avoiding fish-forward cuisines like Japanese or even Thai, where fish sauce is a common ingredient although it’s not always listed on the menu). She informs waiters and friends that she cannot have any nuts or fish or even anything that came in contact with these foods.\u003c/p>\n\u003cp>“Sometimes people just don’t understand the severity of this condition,“ Rachel tells me. “Last summer, I was invited to a friend’s barbeque and although he assured me he would be preparing chicken and burgers, when I arrived I saw a plate of fish sitting by the grill. I was horrified. My friend had good intentions, but didn't understand that cooking my chicken next to his fish could cause an allergic reaction. In the end, to my immense relief, he decided not to cook any fish that night.”\u003c/p>\n\u003cfigure id=\"attachment_75744\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/glutino.jpg\">\u003cimg class=\"size-full wp-image-75744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/glutino.jpg\" alt=\"For those with celiac disease, gluten acts like an alien invader and tramples the villi in their small intestines. Illustration: Lila Volkas\" width=\"1000\" height=\"683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For those with celiac disease, gluten acts like an alien invader and tramples the villi in their small intestines. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Celiac disease is another autoimmune disorder, but one that targets the small intestines. \u003ca href=\"http://www.webmd.com/digestive-disorders/celiac-disease/celiac-disease-what-happens\">Gluten destroys the villi\u003c/a>, which are fingerlike projections lining the small intestines, where the vitamins and nutrients from the foods we eat are supposed to get absorbed. Continued exposure to gluten often wreaks havoc on the entire body.\u003c/p>\n\u003cp>My friend Tara only discovered she had celiac in her mid-30s, after a lifetime of assorted complaints (skin problems, arthritis and digestive issues). After a few months on a trip in India, (with its rice-based diet), her symptoms inexplicably improved. But when she returned to California, they worsened. A clever doctor made the connection and the diagnosis.\u003c/p>\n\u003cp>“Twenty-five years ago, there weren’t many resources for those who have to eat gluten-free,” says Tara, “but thankfully now there is so much more awareness, gluten-free products even restaurants with gluten-free menus. “And \u003ca href=\"http://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> in Oakland,” adds Tara smiling, thinking about their cupcakes. Tara has become an expert gluten-free baker herself so that she does not have to feel deprived.\u003c/p>\n\u003cp>For both my friends Tara and Rachel, getting invited over to someone’s house for dinner necessitates preparation and backup plans. They let their hosts know their dietary restrictions and often offer to bring a dish to share. If they are going to a large event where it won’t be easy to know for sure what possible allergens are in the food, they may eat something at home first, or bring an emergency back-up snack, just in case.\u003c/p>\n\u003cp>Like my problem with peppers, some food sensitivities don’t fall neatly into the categories of intolerance or allergy. Take the \u003ca href=\"http://foodreference.about.com/od/Herbs-and-Spices/a/Why-Does-Cilantro-Taste-Soapy.htm\">great cilantro divide\u003c/a>. Genetics seems to determine whether we love the fragrant green leaves or find their flavor reminiscent of soap.\u003c/p>\n\u003cp>And while the focus here is on medical conditions, strongly held personal preferences and practices -- from \u003ca href=\"http://en.wikipedia.org/wiki/Veganism\">veganism\u003c/a> to the \u003ca href=\"http://en.wikipedia.org/wiki/Paleolithic_diet\">Paleo diet\u003c/a> -- can be just as fervently followed and thus present their own set of hosting hurdles.\u003c/p>\n\u003ch3>ADVICE FOR THE HOST\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>What are the best ways to deal with this array of possible food proscriptions? It depends on the size of the group you are cooking for. If it’s an intimate dinner for a couple of friends, you can probably make the whole meal conform to their dietary needs and thus be assured of a relaxed evening for everyone. Here are some other strategies if you are coordinating a large potluck or serving a buffet for 100.\u003c/p>\n\u003cfigure id=\"attachment_75745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/salad.jpg\">\u003cimg class=\"size-full wp-image-75745\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/salad.jpg\" alt=\"Thoughtful hosting: a make your own salad bar. Illustration: Lila Volkas\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thoughtful hosting: a \"make-your-own\" salad bar. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>TIPS\u003c/h3>\n\u003cul>\n\u003cli>Ask guests re: dietary restrictions before you plan your menu. If you are unsure of the specifics of their sensitivities, ask clarifying questions.\u003c/li>\n\u003cli>Keep the labels, boxes and bags of foods you used, so guests with allergies can check them out. Sometimes they will recognize a benign sounding ingredient as potentially harmful.\u003c/li>\n\u003cli>On a buffet table: a card next to each dish, detailing ingredients will be much appreciated.\u003c/li>\n\u003cli>Since even a small amount of an allergen can make people sick, avoid cross-contamination of utensils, dishes and cutting surfaces with offending foods.\u003c/li>\n\u003cli>A “make-your-own” bar for salads, tacos or ice cream sundaes, etc. will allow guests the freedom to include or avoid ingredients.\u003c/li>\n\u003cli>Provide questionable add-ins in separate bowls, each with its own spoon, to avoid cross-contamination\u003c/li>\n\u003cli>For a potluck or buffet, set aside a corner of the table for g/f, nut-free, vegan, etc. so these dishes can be grouped together.\u003c/li>\n\u003cli>Read labels. There may be hidden ingredients that you are not aware of, (e.g., regular soy-sauce contains gluten; while wheat-free tamari does not).\u003c/li>\n\u003cli>Don’t take it personally, if a friend declines to try your prize-winning ceviche or sculpted marzipan fruits.\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75739\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/firstone.jpg\">\u003cimg class=\"size-full wp-image-75739\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/firstone.jpg\" alt=\"New challenge for hosts: pull off a delicious dinner without knocking off your guests. Illustration: Lila Volkas\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">New challenge for hosts: pull off a delicious dinner without knocking off your guests. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Illustrations by\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">\u003cstrong>Lila Volkas\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>As her friend spooned a ladle of steaming, scalloped potatoes onto Tara’s plate, he murmured, “Oh, I always put a bit of flour in the sauce, I’m sure a little won’t hurt you.”\u003c/p>\n\u003cp>“Yeah, right,” replied Tara, who has \u003ca href=\"http://www.csaceliacs.info/celiac_disease_defined.jsp\">celiac disease\u003c/a> and had provided her host with a complete rundown of her extreme intolerance to gluten, “if you want me to end this evening in an ambulance!”\u003c/p>\n\u003cp>Modern menus have turned into minefields, as it seems that everyone and their little brother asserts their sensitivity to something: nuts, wheat, dairy, soy, eggs, fish--even cilantro. Suddenly, it’s puzzling or even perilous to invite people over for a simple meal. What’s the difference between a trendy, personal preference and a life-threatening condition and what can we serve that all our guests will enjoy without a trip to the ER?\u003c/p>\n\u003cfigure id=\"attachment_75740\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/burp.jpg\">\u003cimg class=\"size-full wp-image-75740\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/burp.jpg\" alt=\"Many people are sensitive to bell peppers. Illustration: Lila Volkas\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many people are sensitive to bell peppers. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>When I cook for friends, I always inquire about their dietary restrictions, because I have a collection of my own: bell peppers make me burp, and dairy, wheat, and soy cause painful bloating. But luckily, my food \u003ca href=\"http://www.mayoclinic.com/health/food-allergy/AN01109\">intolerances are not the same as allergies \u003c/a>and thus are easily managed. Lacking the right enzymes to digest these foods, I do best just avoiding them, but I’ve also found some workarounds.\u003c/p>\n\u003cfigure id=\"attachment_75741\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milk-fat.jpg\">\u003cimg class=\"size-full wp-image-75741\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/milk-fat.jpg\" alt=\"Smaller fat molecules make goat milk easier to digest than cow milk. Illustration: Lila Volkas\" width=\"1000\" height=\"589\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Smaller fat molecules make goat milk easier to digest than cow milk. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.goatpatrol-horseshoeing.com/goat-farm-products-services/goat-milk-products/\">Goat milk\u003c/a>, for instance, is much easier to digest than cow’s milk because it contains less lactose and its fat molecules are one-fifth the size of those in the bovine beverage. So I only pig out on goat cheese. If someone offers me a tempting slice of their homemade pumpkin bread, I can pop a couple of \u003ca href=\"http://www.enzymedica.com/store/GlutenEase\">enzyme pills\u003c/a>, which usually do the trick. And even if I unknowingly consume a bite of wheat or dairy, while I might be uncomfortable for the rest of the evening, it won’t send me to the hospital.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not so for my friend Rachel, who has severe allergies to a host of foods, especially fish and nuts. These extreme allergies run in her family and compel her to carry a \u003ca href=\"http://en.wikipedia.org/wiki/Epinephrine_autoinjector\">self-injecting dose of epinephrine\u003c/a>, which might just save her life.\u003c/p>\n\u003cp>Scientists cannot yet explain \u003ca href=\"http://www.npr.org/2013/04/15/177319365/the-doctor-trying-to-solve-the-mystery-of-food-allergies\">the recent rapid growth\u003c/a> in the number of people (especially children) who suffer from potentially fatal food allergies. Nearly \u003ca href=\"http://www.foodallergy.org/facts-and-stats\">15 million Americans\u003c/a> have a moderate to severe food allergy. This now includes 1 in every 10 preschoolers, a rate that has more than doubled in the last decade.\u003c/p>\n\u003cp>These life-threatening allergies are a disorder of the immune system, in which the body sees the allergen as a foreign invader and mobilizes its forces to attack by releasing histamine and other powerful chemicals that trigger allergic symptoms, such as nausea, hives, itching, swelling, and shortness of breath.\u003c/p>\n\u003cfigure id=\"attachment_75743\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/fish.jpg\">\u003cimg class=\"size-full wp-image-75743\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/fish.jpg\" alt=\"Even a sharing a kiss with someone who just ate fish is enough to unleash a vicious anaphylactic reaction. Illustration: Lila Volkas\" width=\"1000\" height=\"681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Even a sharing a kiss with someone who just ate fish is enough to unleash a vicious anaphylactic reaction. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>It only takes a tiny bit of the offending food to unleash \u003ca href=\"http://en.wikipedia.org/wiki/Anaphylaxis\">anaphylaxis\u003c/a> which can lead to death in a matter of minutes. Even kissing a person who just snacked on sushi or polished off a PB & J is enough to spark an onset of dire symptoms.\u003c/p>\n\u003cp>With more children suffering from severe allergies, their parents try to cope by taking full control of everything their children put in their mouths--a daunting task. But recent news of a \u003ca href=\"http://www.nytimes.com/2013/03/10/magazine/can-a-radical-new-treatment-save-children-with-severe-allergies.html?pagewanted=all&_r=0\">new therapy\u003c/a> has shown promising results in desensitizing even those with multiple allergies.\u003c/p>\n\u003cp>When my friend Rachel was in her twenties and had a battery of allergy tests, her doctor noticed obvious positive results for allergies to many fish, but didn’t see a reaction to salmon and so recommended that she cautiously experiment with it. The next time Rachel and her husband went out to dinner, he ordered the grilled salmon and she dipped her fork into a drop of salmon juice run-off, but the minute it hit her tongue, Rachel immediately felt a tell-tale itching sensation on her lips. Her husband rushed her to the hospital and she made it just as her throat was dangerously starting to swell.\u003c/p>\n\u003cp>Now, Rachel picks her restaurants carefully (avoiding fish-forward cuisines like Japanese or even Thai, where fish sauce is a common ingredient although it’s not always listed on the menu). She informs waiters and friends that she cannot have any nuts or fish or even anything that came in contact with these foods.\u003c/p>\n\u003cp>“Sometimes people just don’t understand the severity of this condition,“ Rachel tells me. “Last summer, I was invited to a friend’s barbeque and although he assured me he would be preparing chicken and burgers, when I arrived I saw a plate of fish sitting by the grill. I was horrified. My friend had good intentions, but didn't understand that cooking my chicken next to his fish could cause an allergic reaction. In the end, to my immense relief, he decided not to cook any fish that night.”\u003c/p>\n\u003cfigure id=\"attachment_75744\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/glutino.jpg\">\u003cimg class=\"size-full wp-image-75744\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/glutino.jpg\" alt=\"For those with celiac disease, gluten acts like an alien invader and tramples the villi in their small intestines. Illustration: Lila Volkas\" width=\"1000\" height=\"683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For those with celiac disease, gluten acts like an alien invader and tramples the villi in their small intestines. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Celiac disease is another autoimmune disorder, but one that targets the small intestines. \u003ca href=\"http://www.webmd.com/digestive-disorders/celiac-disease/celiac-disease-what-happens\">Gluten destroys the villi\u003c/a>, which are fingerlike projections lining the small intestines, where the vitamins and nutrients from the foods we eat are supposed to get absorbed. Continued exposure to gluten often wreaks havoc on the entire body.\u003c/p>\n\u003cp>My friend Tara only discovered she had celiac in her mid-30s, after a lifetime of assorted complaints (skin problems, arthritis and digestive issues). After a few months on a trip in India, (with its rice-based diet), her symptoms inexplicably improved. But when she returned to California, they worsened. A clever doctor made the connection and the diagnosis.\u003c/p>\n\u003cp>“Twenty-five years ago, there weren’t many resources for those who have to eat gluten-free,” says Tara, “but thankfully now there is so much more awareness, gluten-free products even restaurants with gluten-free menus. “And \u003ca href=\"http://www.mariposabaking.com/\">Mariposa Bakery\u003c/a> in Oakland,” adds Tara smiling, thinking about their cupcakes. Tara has become an expert gluten-free baker herself so that she does not have to feel deprived.\u003c/p>\n\u003cp>For both my friends Tara and Rachel, getting invited over to someone’s house for dinner necessitates preparation and backup plans. They let their hosts know their dietary restrictions and often offer to bring a dish to share. If they are going to a large event where it won’t be easy to know for sure what possible allergens are in the food, they may eat something at home first, or bring an emergency back-up snack, just in case.\u003c/p>\n\u003cp>Like my problem with peppers, some food sensitivities don’t fall neatly into the categories of intolerance or allergy. Take the \u003ca href=\"http://foodreference.about.com/od/Herbs-and-Spices/a/Why-Does-Cilantro-Taste-Soapy.htm\">great cilantro divide\u003c/a>. Genetics seems to determine whether we love the fragrant green leaves or find their flavor reminiscent of soap.\u003c/p>\n\u003cp>And while the focus here is on medical conditions, strongly held personal preferences and practices -- from \u003ca href=\"http://en.wikipedia.org/wiki/Veganism\">veganism\u003c/a> to the \u003ca href=\"http://en.wikipedia.org/wiki/Paleolithic_diet\">Paleo diet\u003c/a> -- can be just as fervently followed and thus present their own set of hosting hurdles.\u003c/p>\n\u003ch3>ADVICE FOR THE HOST\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What are the best ways to deal with this array of possible food proscriptions? It depends on the size of the group you are cooking for. If it’s an intimate dinner for a couple of friends, you can probably make the whole meal conform to their dietary needs and thus be assured of a relaxed evening for everyone. Here are some other strategies if you are coordinating a large potluck or serving a buffet for 100.\u003c/p>\n\u003cfigure id=\"attachment_75745\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/salad.jpg\">\u003cimg class=\"size-full wp-image-75745\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/salad.jpg\" alt=\"Thoughtful hosting: a make your own salad bar. Illustration: Lila Volkas\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thoughtful hosting: a \"make-your-own\" salad bar. Illustration: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/lilavolkas/\">Lila Volkas\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>TIPS\u003c/h3>\n\u003cul>\n\u003cli>Ask guests re: dietary restrictions before you plan your menu. If you are unsure of the specifics of their sensitivities, ask clarifying questions.\u003c/li>\n\u003cli>Keep the labels, boxes and bags of foods you used, so guests with allergies can check them out. Sometimes they will recognize a benign sounding ingredient as potentially harmful.\u003c/li>\n\u003cli>On a buffet table: a card next to each dish, detailing ingredients will be much appreciated.\u003c/li>\n\u003cli>Since even a small amount of an allergen can make people sick, avoid cross-contamination of utensils, dishes and cutting surfaces with offending foods.\u003c/li>\n\u003cli>A “make-your-own” bar for salads, tacos or ice cream sundaes, etc. will allow guests the freedom to include or avoid ingredients.\u003c/li>\n\u003cli>Provide questionable add-ins in separate bowls, each with its own spoon, to avoid cross-contamination\u003c/li>\n\u003cli>For a potluck or buffet, set aside a corner of the table for g/f, nut-free, vegan, etc. so these dishes can be grouped together.\u003c/li>\n\u003cli>Read labels. There may be hidden ingredients that you are not aware of, (e.g., regular soy-sauce contains gluten; while wheat-free tamari does not).\u003c/li>\n\u003cli>Don’t take it personally, if a friend declines to try your prize-winning ceviche or sculpted marzipan fruits.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Christmas Dinner Menu: 6 Fabulous Recipes",
"title": "Bay Area Bites Christmas Dinner Menu: 6 Fabulous Recipes",
"headTitle": "Christmas Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/christmas640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/christmas640x360.jpg\" alt=\"Bay Area Bites Christmas Dinner Menu\" width=\"640\" height=\"360\" class=\"aligncenter size-full wp-image-75616\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> shares a six-course Christmas Dinner Menu to celebrate the holiday.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">\u003cstrong>Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers\u003c/strong>\u003c/a>\u003cbr>\nEven though these feel fancy and special, they are very quick to make and pop into the oven at a moment’s notice. They are great alongside just about anything: soup, salad, bubbly, or on their own.\u003c/p>\n\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-done19.jpg\" alt=\"Herb and Gruyere Gougeres: Perfectly Cheesy Puffs for Holiday Appetizers. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"aligncenter size-full wp-image-75245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">\u003cstrong>Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/\">\u003cstrong>An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto\u003c/strong>\u003c/a>\u003cbr>\nThis silky, creamy vegetable soup gets a burst of flavor from extra lemony pesto. It’s special enough to kick off a holiday dinner, and easy enough to serve it for a cozy winter weeknight supper.\u003c/p>\n\u003cfigure id=\"attachment_75413\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup3.jpg\" alt=\"An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/\">\u003cstrong>An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\">\u003cstrong>Christmas Kale Salad with Pomegranate,Tangerine and Avocado\u003c/strong>\u003c/a>\u003cbr>\nWhy do you need another kale salad recipe? Because not only will this one blow your mind with awesomeness, but I can give you five good reasons to make it.\u003c/p>\n\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\" alt=\"Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\">\u003cstrong>Christmas Kale Salad with Pomegranate,Tangerine and Avocado\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">\u003cstrong>Glamorous Comfort Food: Succulent Braised Short Ribs for Christmas\u003c/strong>\u003c/a>\u003cbr>\nRich and decadent doesn’t have to mean hours sweating over the stove, or a huge dent in your wallet. Make these succulent braised short ribs the centerpiece of your Christmas dinner, and you won’t be disappointed.\u003c/p>\n\u003cfigure id=\"attachment_75590\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2a.jpg\" alt=\"Braised Short Ribs with Gremolata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75590\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">\u003cstrong>Glamorous Comfort Food: Succulent Braised Short Ribs with Gremolata\u003c/strong>\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cstrong>British-Style Roasties: A Whole New Potato\u003c/strong>\u003c/a>\u003cbr>\nThese roasted potatoes are classic in the UK but unbeknownst to most Americans, so I’m going to introduce you. Meet the crispy, creamy, decadent rock stars of the potato world.\u003c/p>\n\u003cfigure id=\"attachment_75502\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/roasties-final11.jpg\" alt=\"British-Style Roasties: A Whole New Potato. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cstrong>British-Style Roasties: A Whole New Potato\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\">\u003cstrong>Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/strong>\u003c/a>\u003cbr>\nWobbly panna cotta, which means “cooked cream” in Italian, is a light but decadent dessert worthy of the holidays. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/christmas640x360.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/christmas640x360.jpg\" alt=\"Bay Area Bites Christmas Dinner Menu\" width=\"640\" height=\"360\" class=\"aligncenter size-full wp-image-75616\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> shares a six-course Christmas Dinner Menu to celebrate the holiday.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">\u003cstrong>Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers\u003c/strong>\u003c/a>\u003cbr>\nEven though these feel fancy and special, they are very quick to make and pop into the oven at a moment’s notice. They are great alongside just about anything: soup, salad, bubbly, or on their own.\u003c/p>\n\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/gougeres-done19.jpg\" alt=\"Herb and Gruyere Gougeres: Perfectly Cheesy Puffs for Holiday Appetizers. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"aligncenter size-full wp-image-75245\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/18/herb-gruyere-gougeres-perfectly-cheesy-puffs-for-holiday-appetizers/\">\u003cstrong>Herb & Gruyere Gougères: Perfectly Cheesy Puffs for Holiday Appetizers\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/\">\u003cstrong>An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto\u003c/strong>\u003c/a>\u003cbr>\nThis silky, creamy vegetable soup gets a burst of flavor from extra lemony pesto. It’s special enough to kick off a holiday dinner, and easy enough to serve it for a cozy winter weeknight supper.\u003c/p>\n\u003cfigure id=\"attachment_75413\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finalsoup3.jpg\" alt=\"An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/22/an-elegant-starter-jerusalem-artichoke-sunchoke-soup-with-chestnut-pesto/\">\u003cstrong>An Elegant Starter: Jerusalem Artichoke (Sunchoke) Soup with Chestnut Pesto\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\">\u003cstrong>Christmas Kale Salad with Pomegranate,Tangerine and Avocado\u003c/strong>\u003c/a>\u003cbr>\nWhy do you need another kale salad recipe? Because not only will this one blow your mind with awesomeness, but I can give you five good reasons to make it.\u003c/p>\n\u003cfigure id=\"attachment_75324\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/kale-salad1000.jpg\" alt=\"Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/19/christmas-kale-salad-with-pomegranatetangerine-and-avocado/\">\u003cstrong>Christmas Kale Salad with Pomegranate,Tangerine and Avocado\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">\u003cstrong>Glamorous Comfort Food: Succulent Braised Short Ribs for Christmas\u003c/strong>\u003c/a>\u003cbr>\nRich and decadent doesn’t have to mean hours sweating over the stove, or a huge dent in your wallet. Make these succulent braised short ribs the centerpiece of your Christmas dinner, and you won’t be disappointed.\u003c/p>\n\u003cfigure id=\"attachment_75590\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/finished-shortribs-2a.jpg\" alt=\"Braised Short Ribs with Gremolata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75590\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/20/glamorous-comfort-food-succulent-braised-short-ribs-for-christmas/\">\u003cstrong>Glamorous Comfort Food: Succulent Braised Short Ribs with Gremolata\u003c/strong>\u003c/a>.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cstrong>British-Style Roasties: A Whole New Potato\u003c/strong>\u003c/a>\u003cbr>\nThese roasted potatoes are classic in the UK but unbeknownst to most Americans, so I’m going to introduce you. Meet the crispy, creamy, decadent rock stars of the potato world.\u003c/p>\n\u003cfigure id=\"attachment_75502\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/roasties-final11.jpg\" alt=\"British-Style Roasties: A Whole New Potato. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">\u003cstrong>British-Style Roasties: A Whole New Potato\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\">\u003cstrong>Decadent Dessert: Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/strong>\u003c/a>\u003cbr>\nWobbly panna cotta, which means “cooked cream” in Italian, is a light but decadent dessert worthy of the holidays. It is the perfect antidote to a rich and heavy dinner.\u003c/p>\n\u003cfigure id=\"attachment_75522\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/12/panna-cotta-finish.jpg\" alt=\"Vanilla Panna Cotta with Caramelized Blood Oranges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75522\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/24/decandent-dessert-vanilla-panna-cotta-with-caramelized-blood-oranges/\">\u003cstrong>Vanilla Panna Cotta with Caramelized Blood Oranges\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"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",
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"meta": {
"site": "radio",
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"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",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"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",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"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": {
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"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.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"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.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"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": {
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"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": {
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"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",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"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": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"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": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"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": {
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"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",
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"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": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"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": {
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"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",
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}
},
"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/",
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"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",
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"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": {
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"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"
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},
"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": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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