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"content": "\u003cfigure id=\"attachment_74180\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing-final1.jpg\">\u003cimg class=\"size-full wp-image-74180\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing-final1.jpg\" alt=\"Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>There are countless versions of stuffing: classic, cornbread, oyster, some with fruits, some with nuts, some with fruits and nuts, sausage, mushroom, rice, crab, roasted veggie, and the list goes on. You can personalize it with the addition of different breads (focaccia, sourdough, whole wheat), different herbs, the addition of roasted squash or spinach, seafood, types of sausage, etc etc and on and on.\u003c/p>\n\u003cp>I grew up making a classic version. I remember sitting around my grandmother’s table the night before Thanksgiving, with a mound of bread scraps that had been saved over the last few months in the freezer, and hand-tearing them into bite-size pieces. We spread them out on cookie sheets and let them dry out overnight. In the morning we sautéed a giant pan full of butter, onions, celery, and a heap of poultry seasoning. The bread was added along with enough stock to enable you to squeeze it into a ball. We called it dressing of course, because I’m from Texas. And then we stuffed it into the turkey (both ends). I always tried to sneak the crispy crunchy edges that overflowed from the turkey.\u003c/p>\n\u003cp>That classic version is still my go-to favorite. But now I call it stuffing even though ironically I no longer stuff it inside the bird; I prefer baking it alongside resulting in far more acreage of crispy crunchy browned bits. I’ve also elevated it slightly, adding creamy chestnuts, fresh sage, a leek and some sherry. But the poultry seasoning stays, as there’s no flavor quite like it.\u003c/p>\n\u003cp>Use whatever bread you have on hand. I like a mixture of good-quality French or Italian loaves, sourdough or not, maybe some levain or whole wheat thrown in for some texture.\u003c/p>\n\u003cfigure id=\"attachment_74206\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing1.jpg\">\u003cimg class=\"size-full wp-image-74206\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing1.jpg\" alt=\"Ingredients for Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sage and Chestnut Stuffing\u003c/h3>\n\u003cp>\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>5 tablespoons unsalted butter, plus more for greasing\u003c/li>\n\u003cli>1 large yellow onion, finely chopped\u003c/li>\n\u003cli>3 celery stalks, finely chopped\u003c/li>\n\u003cli>1 leek, finely chopped\u003c/li>\n\u003cli>1 tablespoon fresh sage leaves, finely chopped\u003c/li>\n\u003cli>1 tablespoon poultry seasoning, plus more as needed\u003c/li>\n\u003cli>1 cup chopped cooked, peeled chestnuts\u003c/li>\n\u003cli>1/4 cup dry sherry\u003c/li>\n\u003cli>1 1/2 loaves (about 1.25 lbs) good-quality artisan bread, such as French batard, levain, or sourdough, cut into cubes and toasted in the oven\u003c/li>\n\u003cli>Kosher salt, as needed\u003c/li>\n\u003cli>About 1 cup \u003ca href=\"http://www.simplyrecipes.com/recipes/how_to_make_chicken_stock/\">chicken stock\u003c/a>, plus more as needed\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat the oven to 375F. Generously butter a 9-by-13-inch baking dish.\u003c/p>\n\u003cp>In a large sauté pan, melt 4 tablespoons butter over medium-high heat. Add the onion, celery, and leek and sauté until tender and starting to brown, about 10 minutes. Add the sage leaves and poultry seasoning and cook until fragrant, about 1 minute. Scrape into a large bowl.\u003c/p>\n\u003cp>In the same pan, melt the remaining 1 tablespoon butter, add the chestnuts, and sauté for a few seconds. Add a splash of sherry. Scrape into the bowl. Add the bread cubes and toss to combine. Taste for seasoning and add a sprinkle of salt or more poultry seasoning as needed. Douse with enough chicken stock to moisten the stuffing until it can be squeezed together into a ball.\u003c/p>\n\u003cp>Scrape into the baking dish and spread into a thick, even layer. Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, about 30 minutes longer.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74208,74209,74210,74211,74212,74215,74216,74217,74218,74219,74220,74233,74223,74224,74225\"]\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74180\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing-final1.jpg\">\u003cimg class=\"size-full wp-image-74180\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing-final1.jpg\" alt=\"Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/p>\n\u003cp>There are countless versions of stuffing: classic, cornbread, oyster, some with fruits, some with nuts, some with fruits and nuts, sausage, mushroom, rice, crab, roasted veggie, and the list goes on. You can personalize it with the addition of different breads (focaccia, sourdough, whole wheat), different herbs, the addition of roasted squash or spinach, seafood, types of sausage, etc etc and on and on.\u003c/p>\n\u003cp>I grew up making a classic version. I remember sitting around my grandmother’s table the night before Thanksgiving, with a mound of bread scraps that had been saved over the last few months in the freezer, and hand-tearing them into bite-size pieces. We spread them out on cookie sheets and let them dry out overnight. In the morning we sautéed a giant pan full of butter, onions, celery, and a heap of poultry seasoning. The bread was added along with enough stock to enable you to squeeze it into a ball. We called it dressing of course, because I’m from Texas. And then we stuffed it into the turkey (both ends). I always tried to sneak the crispy crunchy edges that overflowed from the turkey.\u003c/p>\n\u003cp>That classic version is still my go-to favorite. But now I call it stuffing even though ironically I no longer stuff it inside the bird; I prefer baking it alongside resulting in far more acreage of crispy crunchy browned bits. I’ve also elevated it slightly, adding creamy chestnuts, fresh sage, a leek and some sherry. But the poultry seasoning stays, as there’s no flavor quite like it.\u003c/p>\n\u003cp>Use whatever bread you have on hand. I like a mixture of good-quality French or Italian loaves, sourdough or not, maybe some levain or whole wheat thrown in for some texture.\u003c/p>\n\u003cfigure id=\"attachment_74206\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing1.jpg\">\u003cimg class=\"size-full wp-image-74206\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/stuffing1.jpg\" alt=\"Ingredients for Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Sage and Chestnut Stuffing. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sage and Chestnut Stuffing\u003c/h3>\n\u003cp>\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_74132\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/turkey321.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/turkey321.jpg\" alt=\"Deconstructed Turkey - breast and wings cooked separately from legs and thighs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-74132\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deconstructed Turkey - breast and wings cooked separately from legs and thighs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Turkey time is fast approaching. By now, we hope you've used our handy \u003ca href=\"//blogs.kqed.org/bayareabites/2013/10/19/talking-turkey-how-to-choose-your-thanksgiving-bird/\">Talking Turkey\u003c/a> guide to figure out what kind of bird you want. Once your bird's ordered, though, things can get a little panicky. As author Sam Sifton put it so memorably,\u003c/p>\n\u003cblockquote>\u003cp>\"You can go your whole life and then wake up one morning and look in the refrigerator at this animal carcass the size of a toddler and think: \u003cem>I have to cook that today.\"\u003c/em> \u003c/p>\u003c/blockquote>\n\u003cp>Ward off big-bird anxiety by chatting with your friendly neighborhood butcher. Bay Area Bites recently asked Monica Rocchino of \u003ca href=\"http://www.thelocalbutchershop.com\">The Local Butcher Shop\u003c/a> in Berkeley for her advice on avoiding the most typical turkey fails. Rocchino is a big advocate for the take-it-apart approach outlined by Kim Laidlaw in her recent column, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">Deconstructed Turkey\u003c/a>. For Rocchino's take on this bake-and-braise method, check out her Berkeleyside column from last year, \u003ca href=\"http://www.berkeleyside.com/2012/11/14/why-norman-rockwells-turkey-dinner-sets-us-up-to-fail/\">Why Norman Rockwell's Turkey Dinner Sets Us Up to Fail.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_74128\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/monica1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/monica1000.jpg\" alt=\"Monica Rocchino of The Local Butcher Shop in Berkeley. Photo: Jordan Davidson\" width=\"1000\" height=\"665\" class=\"size-full wp-image-74128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monica Rocchino of The Local Butcher Shop in Berkeley. Photo: Jordan Davidson\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Brining: yes or no?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Rocchino:\u003c/strong> Brining definitely helps to keep your bird moist and protects it from overcooking. It also seasons the bird really well. It’s hard to properly season a whole bird with all of its nooks and crannies, and also get the cavity seasoned evenly. A brine solution allows the seasonings to get into all of the cracks evenly and also allows the salt to be absorbed into the meat, not just on the skin.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Is there one big mistake you think people make in preparing and/or cooking their turkeys? What's the best way to avoid it?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Rocchino:\u003c/strong> There are two big mistakes. Number one, you have to bring the bird up to room temperature before you put it in the oven. This allows for even cooking rather than the outside getting hammered with heat while the inside tries to catch up. Number two, you have to let the turkey rest before you carve it. This can take up to an hour. If you don’t allow the turkey to rest, all of the juices will spill out when you carve it, leaving a really juicy cutting board and a really dry turkey. It’s better to have a room temperature piece of turkey that is juicy with hot gravy on top rather than a piping hot slice of turkey that is super dry.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you know when your turkey is ready?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Rocchino: \u003c/strong>Any instant read thermometer will do the trick. Make sure it is calibrated before you use it. When you take the bird’s temperature, make sure to test it in the thickest part of the thigh, which takes the longest to cook. Again, it’s best to cook the turkey in parts so that your breast is cooked correctly and your legs are also cooked correctly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/thanksgiving-samsifton.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/thanksgiving-samsifton-193x290.jpg\" alt=\"Thanksgiving: How to Cook It Well by Sam Sifton\" width=\"193\" height=\"290\" class=\"alignleft size-medium wp-image-74110\">\u003c/a> \u003c/p>\n\u003cp>Still need a little hand-holding to get you through the run-up to the big day? What you need is a book that will make you feel like you're hanging out in the cozy kitchen of the writer as he or she stirs, fries, gossips, and bakes. On this front, nothing beats Sifton's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400069912/kqedorg-20\">Thanksgiving: How to Cook it Well\u003c/a>. Sifton spent close to a decade as a writer and editor at the \u003ca href=\"http://nypress.com/\">New York Press\u003c/a>, a scrappy alternative weekly, before he was tapped for the dining section of the \u003ca href=\"http://www.nytimes.com\">New York Times\u003c/a>. So, despite two years as the Times' restaurant critic--an Olympian position if there ever was one--Sifton's voice is amusing and approachable, pretense-free but reassuringly knowledgable. For a couple of years he spent Thanksgiving Day in the newsroom of the Times, answering panicked questions from readers. As he writes,\u003c/p>\n\u003cblockquote>\u003cp>\"I was a one-man Thanksgiving help line. The questions came fast and furious...I answered questions on the newspaper's Web site about burning turkeys and still-frozen ones, bland gravies and last-minute cranberry sauces, too-thick corn puddings, underdone squash, what to do with someone's vegan aunt or carnivorous boss. I consulted on failed pumpkin pies and epic turducken blunders. I worked the turkey-oven-temperature-time equation as if studying for a doctoral exam.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>He stands up for cloth napkins, nothing canned (except for canned pumpkin for pies, and, if you must, that wiggly cranberry jelly), and proper table settings and passed family-style platters rather than piles of plates next to serve-yourself pans on the kitchen counter. But he doesn't care if your table is plywood and your plates mismatched; it's the gesture, not the price of the wedding china, that counts. The main thing is finding joy in your companions and serenity, somewhere, in the cooking.\u003c/p>\n\u003cp>Even if you have your recipes nailed down, his book is worth a read for its numerous helpful hints. Sketch out the pots and pans you'll need to cook each dish ahead of time, so you know what might be missing before you're elbow-deep in squash. Ditto laying out all the serving dishes and utensils on the dinner table a day or two beforehand. That way, you'll know, first, if they fit, and second, if you need to shop for (or borrow) an extra gravy boat, more serving spoons, or a bigger bowl for the mashed potatoes. (Plus, festive anticipation!)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/homecooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/homecooking-185x290.jpg\" alt=\"Home Cooking: A Writer in the Kitchen by Laurie Colwin\" width=\"185\" height=\"290\" class=\"alignleft size-medium wp-image-74114\">\u003c/a>Innumerable Thanksgivings across the land have been bettered by the Cornbread and Proscuitto Stuffing recipe detailed in \"Stuffing: A Confession\" in Laurie Colwin's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307474410/kqedorg-20\">Home Cooking,\u003c/a> and by the roast turkey, turkey jook, turkey salad, pecan-chestnut stuffing, and Cider Jelly in \"Turkey Angst\" and \"All the Trimmings\" from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060955317/kqedorg-20\">More Home Cooking.\u003c/a> \u003c/p>\n\u003cp>Colwin, a much-loved novelist who died in 1992, has an unmistakable voice: funny, chatty, warm, encouraging and confident that anyone who wants to can turn out a decent meal. Speaking from happy experience, I can attest that just about all her recipes can be made in a tiny kitchen, using garage-sale equipment, with a much greater payoff in pleasure than their humble ingredients might warrant at first glance.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/morehomecooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/morehomecooking-189x290.jpg\" alt=\"More Home Cooking by Laurie Colwin\" width=\"189\" height=\"290\" class=\"alignright size-medium wp-image-74116\">\u003c/a>My copies of her two books of essays-with-recipes are annotated, soup-splashed, and falling apart with love and use. When I go into new friends' homes and see their own battered versions, I know we'll be not only good friends but like-minded partners in the kitchen. As Colwin writes about her leftover turkey salad, studded with scallions and capers and dressed with lemon-spiked mayonnaise, \u003c/p>\n\u003cblockquote>\u003cp>\"You need not feel greedy if this turkey salad is consumed entirely by you. A person who bastes a turkey all day long on behalf of other people's holiday pleasure deserves it. This person is a \u003cem>saint,\u003c/em> and if she or he has finished off all the nicest turkey bits plus the last of the capers, tough darts. Turkey roasting's heroes deserve rewards.\"\u003c/p>\u003c/blockquote>\n\u003cp>Colwin's approach, sensible and unfussy, is a less profane version than cooking teacher Mary Risley's now-classic moment of Thanksgiving reassurance, \u003cstrong>Just Put the F*cking Turkey in the Oven\u003c/strong>. \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=foA0MGUbYH0]\u003c/p>\n\u003cp>But if the thought of cooking that toddler-size carcass in the fridge is keeping you up at night, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762444843/kqedorg-20\">Culinary Birds: The Ultimate Poultry Cookbook\u003c/a> will calm you down more effectively than chug-a-lugging the Pinot on Thursday morning. Longtime wine country chef, culinary instructor and cookbook author John Ash breaks down all the basics you need to know to get your bird on the table browned, juicy, and ready for carving. He offers two main Thanksgiving-classic recipes: \u003cstrong>Roast Turkey with herb gravy\u003c/strong>, and \u003cstrong>Smoked Turkey on the Grill\u003c/strong> (recipe below), both brined in a salt solution flavored with maple syrup, fresh ginger, soy sauce, and garlic. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/TG-bookcover.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/TG-bookcover.jpg\" alt=\"Culinary Birds: The Ultimate Poultry Cookbook by John Ash. Photo: Jessica Nicosia-Nadler\" width=\"400\" class=\"aligncenter size-full wp-image-74107\">\u003c/a>\u003c/p>\n\u003ch3>Recipe: Smoked Turkey on the Grill\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762444843/kqedorg-20\">Culinary Birds\u003c/a> by John Ash, Running Press 2013.\u003c/em>\u003c/p>\n\u003cp>You’ll need a barbecue with a tight cover so that you can control the amount of oxygen and heat. To maximize the flavor and moisture, brine the bird first, then select a good hardwood to use as the smoking medium. You can find them in various sizes from sawdust to small chips to chunks. They all work. Hickory and oak are probably the most commonly available, but also look for fruit woods such as apple, pear, cherry, walnut, or pecan. You will need a good thermometer. I prefer the digital version, which you can leave in the bird the entire time. Use the indirect method described in the recipe and be sure to regulate the heat so that the bird doesn’t cook too quickly.\u003c/p>\n\u003cp>The following recipe makes a gallon or so of brine, which should be plenty for a 12- to 14-pound turkey.\u003c/p>\n\u003cp>MAKES 12 SERVINGS\u003c/p>\n\u003cp>2 cups (400g) packed brown sugar\u003cbr>\n1 cup (250g) pure maple syrup\u003cbr>\n3/4 cup (170g) coarse salt\u003cbr>\n3 whole heads garlic, cloves separated and bruised\u003cbr>\n6 large bay leaves\u003cbr>\n1 1/2 cups (144g) coarsely chopped unpeeled fresh ginger\u003cbr>\n2 teaspoons dried red chili flakes\u003cbr>\n1 1/2 cups (350mL) soy sauce\u003cbr>\n3 quarts (2.85L) water\u003cbr>\n12- to 14-pound (5.4 to 6.3kg) dressed fresh turkey\u003c/p>\n\u003cp>1. Combine all the ingredients except the turkey in a large enamel or stainless steel stockpot that is large enough to hold the brine and the turkey. Bring to a simmer and then remove from the heat and allow to cool thoroughly. Rinse the turkey well; remove the neck and giblets, and save them for stock or discard.\u003c/p>\n\u003cp>2. Submerge the turkey in the cooled brine. Be sure there is enough brine to cover the bird. If not, add water to cover. Refrigerate for at least 2 days and up to 4. Turn the bird in the brine twice a day.\u003c/p>\n\u003cp>3. Remove the bird from the brine and pat dry. Lightly brush the bird with olive oil and set aside. Prepare the barbecue by lighting 24 charcoal briquettes (preferably in a chimney starter). When hot and spotted gray, divide the briquettes in half and push to opposite sides of the grate. Place a metal drip pan that is at least 1 inch deep in the center with the hot coals on either side. The pan should be large enough to catch the drips from anywhere on the turkey.\u003c/p>\n\u003cp>4. Place a half cup or so of the wood smoking chips in the center of a double layer of heavy duty foil cut approximately 10 inches square. Form the foil into a ball shape and poke some holes in it. Place on top of one of the mounds of hot coals*.\u003c/p>\n\u003cp>5. Put the upper rack of the barbecue in place and then center the turkey on the rack over the drip pan. Cover the barbecue and partially close the air vents to restrict the oxygen (but not so much so that you put out the coals). Within a few minutes, the wood chips should start smoking. Regulate the vents to keep the chips smoking and the coals slowly burning. Check every 25 minutes or so to make sure the coals are still hot and smoke is continuing. Add charcoal and additional chips as needed. The internal temperature of the barbecue should be in the 275°F to 300°F range.\u003c/p>\n\u003cp>6. Keep the smoke going for 1 1/2 to 2 hours. After that, remove any remaining wood chips and continue cooking without smoke until the bird is done. This ensures that the turkey will not be too smoky in flavor, but you can adjust to taste. The total cooking time for a 12- to 14-pound bird will be approximately 3 to 3 1/2 hours. The internal temperature of the bird should be 165°F when tested at the thickest part of the thigh or breast. Make sure the thermometer is not touching bone. You can also test by cutting a little incision at the leg-thigh joint and making sure the meat is cooked and juices run clear.\u003c/p>\n\u003cp>7. Remove the turkey from the barbecue and allow it to rest at least 30 minutes before carving.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>*Alternatively, you can use a small 6-inch cast iron skillet to hold the wood chips. Look at garage sales and keep it for this purpose.\u003c/p>\n\n",
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"excerpt": "Thanksgiving is fast approaching. Bay Area Bites talks turkey with Local Butcher Shop's Monica Rocchino, collects some tips from favorite cookbooks, and finds a great recipe for Smoked Turkey on the Grill from the newest cookbook from the wine country's John Ash. ",
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"description": "Thanksgiving is fast approaching. Bay Area Bites talks turkey with Local Butcher Shop's Monica Rocchino, collects some tips from favorite cookbooks, and finds a great recipe for Smoked Turkey on the Grill from the newest cookbook from the wine country's John Ash. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74132\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/turkey321.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/turkey321.jpg\" alt=\"Deconstructed Turkey - breast and wings cooked separately from legs and thighs. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-74132\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deconstructed Turkey - breast and wings cooked separately from legs and thighs. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Turkey time is fast approaching. By now, we hope you've used our handy \u003ca href=\"//blogs.kqed.org/bayareabites/2013/10/19/talking-turkey-how-to-choose-your-thanksgiving-bird/\">Talking Turkey\u003c/a> guide to figure out what kind of bird you want. Once your bird's ordered, though, things can get a little panicky. As author Sam Sifton put it so memorably,\u003c/p>\n\u003cblockquote>\u003cp>\"You can go your whole life and then wake up one morning and look in the refrigerator at this animal carcass the size of a toddler and think: \u003cem>I have to cook that today.\"\u003c/em> \u003c/p>\u003c/blockquote>\n\u003cp>Ward off big-bird anxiety by chatting with your friendly neighborhood butcher. Bay Area Bites recently asked Monica Rocchino of \u003ca href=\"http://www.thelocalbutchershop.com\">The Local Butcher Shop\u003c/a> in Berkeley for her advice on avoiding the most typical turkey fails. Rocchino is a big advocate for the take-it-apart approach outlined by Kim Laidlaw in her recent column, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">Deconstructed Turkey\u003c/a>. For Rocchino's take on this bake-and-braise method, check out her Berkeleyside column from last year, \u003ca href=\"http://www.berkeleyside.com/2012/11/14/why-norman-rockwells-turkey-dinner-sets-us-up-to-fail/\">Why Norman Rockwell's Turkey Dinner Sets Us Up to Fail.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_74128\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/monica1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/monica1000.jpg\" alt=\"Monica Rocchino of The Local Butcher Shop in Berkeley. Photo: Jordan Davidson\" width=\"1000\" height=\"665\" class=\"size-full wp-image-74128\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monica Rocchino of The Local Butcher Shop in Berkeley. Photo: Jordan Davidson\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Brining: yes or no?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Rocchino:\u003c/strong> Brining definitely helps to keep your bird moist and protects it from overcooking. It also seasons the bird really well. It’s hard to properly season a whole bird with all of its nooks and crannies, and also get the cavity seasoned evenly. A brine solution allows the seasonings to get into all of the cracks evenly and also allows the salt to be absorbed into the meat, not just on the skin.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Is there one big mistake you think people make in preparing and/or cooking their turkeys? What's the best way to avoid it?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Rocchino:\u003c/strong> There are two big mistakes. Number one, you have to bring the bird up to room temperature before you put it in the oven. This allows for even cooking rather than the outside getting hammered with heat while the inside tries to catch up. Number two, you have to let the turkey rest before you carve it. This can take up to an hour. If you don’t allow the turkey to rest, all of the juices will spill out when you carve it, leaving a really juicy cutting board and a really dry turkey. It’s better to have a room temperature piece of turkey that is juicy with hot gravy on top rather than a piping hot slice of turkey that is super dry.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How do you know when your turkey is ready?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Rocchino: \u003c/strong>Any instant read thermometer will do the trick. Make sure it is calibrated before you use it. When you take the bird’s temperature, make sure to test it in the thickest part of the thigh, which takes the longest to cook. Again, it’s best to cook the turkey in parts so that your breast is cooked correctly and your legs are also cooked correctly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/thanksgiving-samsifton.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/thanksgiving-samsifton-193x290.jpg\" alt=\"Thanksgiving: How to Cook It Well by Sam Sifton\" width=\"193\" height=\"290\" class=\"alignleft size-medium wp-image-74110\">\u003c/a> \u003c/p>\n\u003cp>Still need a little hand-holding to get you through the run-up to the big day? What you need is a book that will make you feel like you're hanging out in the cozy kitchen of the writer as he or she stirs, fries, gossips, and bakes. On this front, nothing beats Sifton's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1400069912/kqedorg-20\">Thanksgiving: How to Cook it Well\u003c/a>. Sifton spent close to a decade as a writer and editor at the \u003ca href=\"http://nypress.com/\">New York Press\u003c/a>, a scrappy alternative weekly, before he was tapped for the dining section of the \u003ca href=\"http://www.nytimes.com\">New York Times\u003c/a>. So, despite two years as the Times' restaurant critic--an Olympian position if there ever was one--Sifton's voice is amusing and approachable, pretense-free but reassuringly knowledgable. For a couple of years he spent Thanksgiving Day in the newsroom of the Times, answering panicked questions from readers. As he writes,\u003c/p>\n\u003cblockquote>\u003cp>\"I was a one-man Thanksgiving help line. The questions came fast and furious...I answered questions on the newspaper's Web site about burning turkeys and still-frozen ones, bland gravies and last-minute cranberry sauces, too-thick corn puddings, underdone squash, what to do with someone's vegan aunt or carnivorous boss. I consulted on failed pumpkin pies and epic turducken blunders. I worked the turkey-oven-temperature-time equation as if studying for a doctoral exam.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>He stands up for cloth napkins, nothing canned (except for canned pumpkin for pies, and, if you must, that wiggly cranberry jelly), and proper table settings and passed family-style platters rather than piles of plates next to serve-yourself pans on the kitchen counter. But he doesn't care if your table is plywood and your plates mismatched; it's the gesture, not the price of the wedding china, that counts. The main thing is finding joy in your companions and serenity, somewhere, in the cooking.\u003c/p>\n\u003cp>Even if you have your recipes nailed down, his book is worth a read for its numerous helpful hints. Sketch out the pots and pans you'll need to cook each dish ahead of time, so you know what might be missing before you're elbow-deep in squash. Ditto laying out all the serving dishes and utensils on the dinner table a day or two beforehand. That way, you'll know, first, if they fit, and second, if you need to shop for (or borrow) an extra gravy boat, more serving spoons, or a bigger bowl for the mashed potatoes. (Plus, festive anticipation!)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/homecooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/homecooking-185x290.jpg\" alt=\"Home Cooking: A Writer in the Kitchen by Laurie Colwin\" width=\"185\" height=\"290\" class=\"alignleft size-medium wp-image-74114\">\u003c/a>Innumerable Thanksgivings across the land have been bettered by the Cornbread and Proscuitto Stuffing recipe detailed in \"Stuffing: A Confession\" in Laurie Colwin's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307474410/kqedorg-20\">Home Cooking,\u003c/a> and by the roast turkey, turkey jook, turkey salad, pecan-chestnut stuffing, and Cider Jelly in \"Turkey Angst\" and \"All the Trimmings\" from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060955317/kqedorg-20\">More Home Cooking.\u003c/a> \u003c/p>\n\u003cp>Colwin, a much-loved novelist who died in 1992, has an unmistakable voice: funny, chatty, warm, encouraging and confident that anyone who wants to can turn out a decent meal. Speaking from happy experience, I can attest that just about all her recipes can be made in a tiny kitchen, using garage-sale equipment, with a much greater payoff in pleasure than their humble ingredients might warrant at first glance.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/morehomecooking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/morehomecooking-189x290.jpg\" alt=\"More Home Cooking by Laurie Colwin\" width=\"189\" height=\"290\" class=\"alignright size-medium wp-image-74116\">\u003c/a>My copies of her two books of essays-with-recipes are annotated, soup-splashed, and falling apart with love and use. When I go into new friends' homes and see their own battered versions, I know we'll be not only good friends but like-minded partners in the kitchen. As Colwin writes about her leftover turkey salad, studded with scallions and capers and dressed with lemon-spiked mayonnaise, \u003c/p>\n\u003cblockquote>\u003cp>\"You need not feel greedy if this turkey salad is consumed entirely by you. A person who bastes a turkey all day long on behalf of other people's holiday pleasure deserves it. This person is a \u003cem>saint,\u003c/em> and if she or he has finished off all the nicest turkey bits plus the last of the capers, tough darts. Turkey roasting's heroes deserve rewards.\"\u003c/p>\u003c/blockquote>\n\u003cp>Colwin's approach, sensible and unfussy, is a less profane version than cooking teacher Mary Risley's now-classic moment of Thanksgiving reassurance, \u003cstrong>Just Put the F*cking Turkey in the Oven\u003c/strong>. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/foA0MGUbYH0'\n title='//www.youtube.com/embed/foA0MGUbYH0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>But if the thought of cooking that toddler-size carcass in the fridge is keeping you up at night, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762444843/kqedorg-20\">Culinary Birds: The Ultimate Poultry Cookbook\u003c/a> will calm you down more effectively than chug-a-lugging the Pinot on Thursday morning. Longtime wine country chef, culinary instructor and cookbook author John Ash breaks down all the basics you need to know to get your bird on the table browned, juicy, and ready for carving. He offers two main Thanksgiving-classic recipes: \u003cstrong>Roast Turkey with herb gravy\u003c/strong>, and \u003cstrong>Smoked Turkey on the Grill\u003c/strong> (recipe below), both brined in a salt solution flavored with maple syrup, fresh ginger, soy sauce, and garlic. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/TG-bookcover.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/TG-bookcover.jpg\" alt=\"Culinary Birds: The Ultimate Poultry Cookbook by John Ash. Photo: Jessica Nicosia-Nadler\" width=\"400\" class=\"aligncenter size-full wp-image-74107\">\u003c/a>\u003c/p>\n\u003ch3>Recipe: Smoked Turkey on the Grill\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762444843/kqedorg-20\">Culinary Birds\u003c/a> by John Ash, Running Press 2013.\u003c/em>\u003c/p>\n\u003cp>You’ll need a barbecue with a tight cover so that you can control the amount of oxygen and heat. To maximize the flavor and moisture, brine the bird first, then select a good hardwood to use as the smoking medium. You can find them in various sizes from sawdust to small chips to chunks. They all work. Hickory and oak are probably the most commonly available, but also look for fruit woods such as apple, pear, cherry, walnut, or pecan. You will need a good thermometer. I prefer the digital version, which you can leave in the bird the entire time. Use the indirect method described in the recipe and be sure to regulate the heat so that the bird doesn’t cook too quickly.\u003c/p>\n\u003cp>The following recipe makes a gallon or so of brine, which should be plenty for a 12- to 14-pound turkey.\u003c/p>\n\u003cp>MAKES 12 SERVINGS\u003c/p>\n\u003cp>2 cups (400g) packed brown sugar\u003cbr>\n1 cup (250g) pure maple syrup\u003cbr>\n3/4 cup (170g) coarse salt\u003cbr>\n3 whole heads garlic, cloves separated and bruised\u003cbr>\n6 large bay leaves\u003cbr>\n1 1/2 cups (144g) coarsely chopped unpeeled fresh ginger\u003cbr>\n2 teaspoons dried red chili flakes\u003cbr>\n1 1/2 cups (350mL) soy sauce\u003cbr>\n3 quarts (2.85L) water\u003cbr>\n12- to 14-pound (5.4 to 6.3kg) dressed fresh turkey\u003c/p>\n\u003cp>1. Combine all the ingredients except the turkey in a large enamel or stainless steel stockpot that is large enough to hold the brine and the turkey. Bring to a simmer and then remove from the heat and allow to cool thoroughly. Rinse the turkey well; remove the neck and giblets, and save them for stock or discard.\u003c/p>\n\u003cp>2. Submerge the turkey in the cooled brine. Be sure there is enough brine to cover the bird. If not, add water to cover. Refrigerate for at least 2 days and up to 4. Turn the bird in the brine twice a day.\u003c/p>\n\u003cp>3. Remove the bird from the brine and pat dry. Lightly brush the bird with olive oil and set aside. Prepare the barbecue by lighting 24 charcoal briquettes (preferably in a chimney starter). When hot and spotted gray, divide the briquettes in half and push to opposite sides of the grate. Place a metal drip pan that is at least 1 inch deep in the center with the hot coals on either side. The pan should be large enough to catch the drips from anywhere on the turkey.\u003c/p>\n\u003cp>4. Place a half cup or so of the wood smoking chips in the center of a double layer of heavy duty foil cut approximately 10 inches square. Form the foil into a ball shape and poke some holes in it. Place on top of one of the mounds of hot coals*.\u003c/p>\n\u003cp>5. Put the upper rack of the barbecue in place and then center the turkey on the rack over the drip pan. Cover the barbecue and partially close the air vents to restrict the oxygen (but not so much so that you put out the coals). Within a few minutes, the wood chips should start smoking. Regulate the vents to keep the chips smoking and the coals slowly burning. Check every 25 minutes or so to make sure the coals are still hot and smoke is continuing. Add charcoal and additional chips as needed. The internal temperature of the barbecue should be in the 275°F to 300°F range.\u003c/p>\n\u003cp>6. Keep the smoke going for 1 1/2 to 2 hours. After that, remove any remaining wood chips and continue cooking without smoke until the bird is done. This ensures that the turkey will not be too smoky in flavor, but you can adjust to taste. The total cooking time for a 12- to 14-pound bird will be approximately 3 to 3 1/2 hours. The internal temperature of the bird should be 165°F when tested at the thickest part of the thigh or breast. Make sure the thermometer is not touching bone. You can also test by cutting a little incision at the leg-thigh joint and making sure the meat is cooked and juices run clear.\u003c/p>\n\u003cp>7. Remove the turkey from the barbecue and allow it to rest at least 30 minutes before carving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>*Alternatively, you can use a small 6-inch cast iron skillet to hold the wood chips. Look at garage sales and keep it for this purpose.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eating Out for the Philippines: Restaurants Rally to Raise Funds for Haiyan Relief Efforts",
"title": "Eating Out for the Philippines: Restaurants Rally to Raise Funds for Haiyan Relief Efforts",
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"content": "\u003cfigure id=\"attachment_74159\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/69583224@N05/10800024925/in/photolist-hsmX9i-hsodUc-hsn2zd-hsnCFd-hsocZX-aD6uAR-aDam9y-aD6vs6-hETfPr-hEQJz3-hERN4T-hCEfjr-hEkQbQ-hzHVdj-hEvBX2-hFwxdx-hFw7vs-hFvBCj-hxk8Ey-hvngjP-hD1BmX-hvknwd-hvo8Ho-hvk5RP-hvngw2-hvnzfj-hvnyN7-hvoYxX-hvko8U-hvoY64-bg1jjP-hv7mDq-hBmBvX-hBmQBN-hBmQPG-hBoaN8-hBnizd-hBobhe-hBmCpR-hBmQpo-hD1TXJ-hv5eFG-hv4DJ5-hv6PAA-hDHLwN-hHwLgA-hAZr9M-hwX5xK-hDWfuj-hvo8SS-hBtuZf/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/10800024925_a1ec3832be_z.jpg\" alt=\"In Leyte, Philippines the area suffered extensive damage. Photo: EU/ECHO, Arlynn Aquino/Flickr\" width=\"640\" height=\"428\" class=\"size-full wp-image-74159\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Leyte, Philippines the area suffered extensive damage. Photo: EU/ECHO, Arlynn Aquino/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Nearly two weeks after Typhoon Haiyan struck the Philippines on Nov. 7, 1.9 million people remain homeless, almost 4,000 deaths have been confirmed and another 1,600 people still missing, according to \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/11/19/246150594/typhoon-haiyans-exact-death-toll-may-never-be-known\" target=\"_blank\">NPR\u003c/a>. The storm was the deadliest Philippine typhoon since 1991 and effects are widespread. While it is unknown how long it will take the region to recover, the on-the-ground situation still appears confusing and devastating. \u003c/p>\n\u003cp>To help those still in need, the State Department announced it is officially cooperating with US-based nonprofit \u003ca href=\"https://mgive.org/Donations/Philippines-Typhoon-Donations.aspx\" target=\"_blank\">The mGive Foundation's Philippines Typhoon Disaster Relief Fund\u003c/a>, which anyone can donate to online or via text. Of course, other organizations are collecting donations as well and NBC News has provided \u003ca href=\"http://worldnews.nbcnews.com/_news/2013/11/11/21386694-how-to-help-organizations-offering-relief-to-typhoon-haiyan-survivors\" target=\"_blank\">a fairly comprehensive list of national organizations accepting donations\u003c/a>. Because of the costs and logistics of shipping, people are being strongly encouraged not to donate actual food, clothes or goods, but to send money to reputable organizations.\u003c/p>\n\u003cp>(In the Philippines, interestingly, the storm is known as Yolanda. The country has its own naming conventions, separate from the World Meteorological Organization, according to \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=244156091\" target=\"_blank\">\u003cem>The Associated Press\u003c/em>\u003c/a>.)\u003c/p>\n\u003cp>In the Bay Area, local groups and restaurants are spearheading the charge to help survivors of the storm. Almost immediately after the devastation was known, the local Filipino-American community created a group called \u003ca href=\"https://www.facebook.com/pages/Rise-Up-Philippines-Bay-Area/532148963536419\" target=\"_blank\">Rise Up Philippines - Bay Area\u003c/a> to organize efforts regionally. The group held its first meeting at Barry Picazo's South San Francisco Filipino restaurant, \u003ca href=\"http://live.thefortsf.com/\" target=\"_blank\">Fort McKinley\u003c/a>. \u003c/p>\n\u003cp>Picazo told \u003ca href=\"http://www.sfexaminer.com/sanfrancisco/bay-area-filipino-community-unites-to-help-typhoon-victims/Content?oid=2626391\" target=\"_blank\">the \u003cem>SF Examiner\u003c/em>\u003c/a> that the best way to donate is directly through the \u003ca href=\"http://www.redcross.org.ph/\" target=\"_blank\">Philippine Red Cross\u003c/a>, because the government in the country is known for corruption. \u003c/p>\n\u003cfigure id=\"attachment_74157\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/10941189025_85358aaabe_z.jpg\" alt=\"Food and aid distribution in Tanunan. Photo: UNHCR/Flickr\" width=\"640\" height=\"427\" class=\"size-full wp-image-74157\">\u003cfigcaption class=\"wp-caption-text\">Food and aid distribution in Tanunan. Photo: UNHCR/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>However, Picazo will also be hosting a fundraiser at Fort McKinley on Dec. 6. If you like eating out, it's not the only restaurant that will be donating proceeds to typhoon relief efforts. A number have already held events, but here are some of the remaining food fundraisers -- and remember, the calories don't count if they're for charity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mandarinoriental.com/sanfrancisco/\" target=\"_blank\">The Mandarin Oriental San Francisco\u003c/a> and \u003ca href=\"http://www.mandarinoriental.com/sanfrancisco/fine-dining/brasserie-s-and-p/\" target=\"_blank\">the Brasserie S&P\u003c/a>\u003c/strong>: The hotel has said it'll match all donations up to $5,000 made to the Red Cross by Dec. 15. Just email your donation receipt to group-mosfo-humanresources@mohg.com.\u003c/p>\n\u003cp>That doesn't require eating, so consider also attending the Brasserie S&P (the hotel's restaurant) Happy Hour today, Nov. 21, from 4 to 7 p.m. There will be Philippines-inspired food and drink, like oysters, Pork Lumpia and Lumpiang Gulay spring rolls, chicken barbecue skewers, and atsara--pickled papaya with carrots, pearl onions, peppers and raisins. Half the proceeds will be donated to relief efforts.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wingwingssf.com\" target=\"_blank\">\u003cstrong>Wings Wings\u003c/strong>\u003c/a>: On Sat., Nov. 23 from 11 a.m. to 2 p.m., the wings joint in the lower Haight will be donating 10% of all sales to typhoon relief efforts, according to \u003ca href=\"http://www.tablehopper.com/chatterbox/typhoon-relief-happy-hour-at-the-mandarin-oriental-plus-donations-matcher/\" target=\"_blank\">Tablehopper\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>California Pizza Kitchen\u003c/strong>: Present \u003ca href=\"https://www.facebook.com/photo.php?fbid=692972774054372&set=o.532148963536419&type=1&relevant_count=1\" target=\"_blank\">this flyer\u003c/a> at the California Pizza Kitchen on 3rd St, between Market and Mission, on Nov. 23 and 20% of the proceeds will go to \u003ca href=\"http://slb.ph/v2/\" target=\"_blank\">Simbahang Lingkod ng Bayan Jesuit Relief\u003c/a>, through a fundraiser organized by students at USF.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\">\u003cstrong>Half Moon Bay Brewing Co\u003c/strong>\u003c/a>: Tuesday, Nov. 26, the brewery and restaurant will host a Pampered by the Chef Night at 5 p.m. There will be complimentary Filipino bites, with donations encouraged. All funds donated will be match 100% and given to \u003ca href=\"http://www.wfp.org/\" target=\"_blank\">the World Food Programme\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://skoolsf.com/\" target=\"_blank\">\u003cstrong>SKOOL Restaurant\u003c/strong>\u003c/a>: Until Nov. 30, order dinner and the Philippines-inspired dessert, Ginataang, and the price will be donated to \u003ca href=\"http://www.unicef.org/\" target=\"_blank\">UNICEF\u003c/a> to support kids affected by the disaster.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pandaexpress.com/\" target=\"_blank\">Panda Express\u003c/a>\u003c/strong>: The company has said it will match 100% of in-store donations through Dec. 3 to benefit the American Red Cross and \u003ca href=\"http://www.us.tzuchi.org/\" target=\"_blank\">the Tzu Chi Foundation\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Fort McKinley\u003c/strong>: The restaurant will first be hosting a special pre-Thanksgiving family buffet dinner on Nov. 27 from 6 to 9 p.m. with a special menu that includes braised pork ribs and steamed fish in soy-ginger sauce. Tickets are $30 for adults and $15 for kids under 12-years-old. A portion of the proceeds will go to the Philippines Red Cross.\u003c/p>\n\u003cp>The big event, though, will be on Dec. 6, co-hosted by the SF Filipino Chamber of Commerce and the SF-Manila Sister Committee. \u003ca href=\"https://www.facebook.com/photo.php?fbid=10152385243053626&set=a.10150405216598626.441163.743923625&type=1&relevant_count=1\" target=\"_blank\">Bangon Philipinas\u003c/a> will feature a three-course prix fixe dinner, a comedy show, a DJ and dance, a silent auction and bands. All money raised from the auction and a portion from the dinner will go to relief efforts. Tickets are $50 for the whole night or $25 for dinner only.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>There are a number of other events happening to raise funds for disaster relief, including a \u003ca href=\"http://www.evite.com/event/03C4SHLCRP2TOYK54EPDKAWLVIJZXA\" target=\"_blank\">Bay Area Typhoon Relief event\u003c/a> this Friday, Nov. 22 at the Drake SF from 6 to 11 p.m. -- happy hour and a fashion show. Inevitably, we've missed a few. Please feel free to add any local relief efforts in the comments. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_74159\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://www.flickr.com/photos/69583224@N05/10800024925/in/photolist-hsmX9i-hsodUc-hsn2zd-hsnCFd-hsocZX-aD6uAR-aDam9y-aD6vs6-hETfPr-hEQJz3-hERN4T-hCEfjr-hEkQbQ-hzHVdj-hEvBX2-hFwxdx-hFw7vs-hFvBCj-hxk8Ey-hvngjP-hD1BmX-hvknwd-hvo8Ho-hvk5RP-hvngw2-hvnzfj-hvnyN7-hvoYxX-hvko8U-hvoY64-bg1jjP-hv7mDq-hBmBvX-hBmQBN-hBmQPG-hBoaN8-hBnizd-hBobhe-hBmCpR-hBmQpo-hD1TXJ-hv5eFG-hv4DJ5-hv6PAA-hDHLwN-hHwLgA-hAZr9M-hwX5xK-hDWfuj-hvo8SS-hBtuZf/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/10800024925_a1ec3832be_z.jpg\" alt=\"In Leyte, Philippines the area suffered extensive damage. Photo: EU/ECHO, Arlynn Aquino/Flickr\" width=\"640\" height=\"428\" class=\"size-full wp-image-74159\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In Leyte, Philippines the area suffered extensive damage. Photo: EU/ECHO, Arlynn Aquino/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Nearly two weeks after Typhoon Haiyan struck the Philippines on Nov. 7, 1.9 million people remain homeless, almost 4,000 deaths have been confirmed and another 1,600 people still missing, according to \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/11/19/246150594/typhoon-haiyans-exact-death-toll-may-never-be-known\" target=\"_blank\">NPR\u003c/a>. The storm was the deadliest Philippine typhoon since 1991 and effects are widespread. While it is unknown how long it will take the region to recover, the on-the-ground situation still appears confusing and devastating. \u003c/p>\n\u003cp>To help those still in need, the State Department announced it is officially cooperating with US-based nonprofit \u003ca href=\"https://mgive.org/Donations/Philippines-Typhoon-Donations.aspx\" target=\"_blank\">The mGive Foundation's Philippines Typhoon Disaster Relief Fund\u003c/a>, which anyone can donate to online or via text. Of course, other organizations are collecting donations as well and NBC News has provided \u003ca href=\"http://worldnews.nbcnews.com/_news/2013/11/11/21386694-how-to-help-organizations-offering-relief-to-typhoon-haiyan-survivors\" target=\"_blank\">a fairly comprehensive list of national organizations accepting donations\u003c/a>. Because of the costs and logistics of shipping, people are being strongly encouraged not to donate actual food, clothes or goods, but to send money to reputable organizations.\u003c/p>\n\u003cp>(In the Philippines, interestingly, the storm is known as Yolanda. The country has its own naming conventions, separate from the World Meteorological Organization, according to \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=244156091\" target=\"_blank\">\u003cem>The Associated Press\u003c/em>\u003c/a>.)\u003c/p>\n\u003cp>In the Bay Area, local groups and restaurants are spearheading the charge to help survivors of the storm. Almost immediately after the devastation was known, the local Filipino-American community created a group called \u003ca href=\"https://www.facebook.com/pages/Rise-Up-Philippines-Bay-Area/532148963536419\" target=\"_blank\">Rise Up Philippines - Bay Area\u003c/a> to organize efforts regionally. The group held its first meeting at Barry Picazo's South San Francisco Filipino restaurant, \u003ca href=\"http://live.thefortsf.com/\" target=\"_blank\">Fort McKinley\u003c/a>. \u003c/p>\n\u003cp>Picazo told \u003ca href=\"http://www.sfexaminer.com/sanfrancisco/bay-area-filipino-community-unites-to-help-typhoon-victims/Content?oid=2626391\" target=\"_blank\">the \u003cem>SF Examiner\u003c/em>\u003c/a> that the best way to donate is directly through the \u003ca href=\"http://www.redcross.org.ph/\" target=\"_blank\">Philippine Red Cross\u003c/a>, because the government in the country is known for corruption. \u003c/p>\n\u003cfigure id=\"attachment_74157\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/10941189025_85358aaabe_z.jpg\" alt=\"Food and aid distribution in Tanunan. Photo: UNHCR/Flickr\" width=\"640\" height=\"427\" class=\"size-full wp-image-74157\">\u003cfigcaption class=\"wp-caption-text\">Food and aid distribution in Tanunan. Photo: UNHCR/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>However, Picazo will also be hosting a fundraiser at Fort McKinley on Dec. 6. If you like eating out, it's not the only restaurant that will be donating proceeds to typhoon relief efforts. A number have already held events, but here are some of the remaining food fundraisers -- and remember, the calories don't count if they're for charity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mandarinoriental.com/sanfrancisco/\" target=\"_blank\">The Mandarin Oriental San Francisco\u003c/a> and \u003ca href=\"http://www.mandarinoriental.com/sanfrancisco/fine-dining/brasserie-s-and-p/\" target=\"_blank\">the Brasserie S&P\u003c/a>\u003c/strong>: The hotel has said it'll match all donations up to $5,000 made to the Red Cross by Dec. 15. Just email your donation receipt to group-mosfo-humanresources@mohg.com.\u003c/p>\n\u003cp>That doesn't require eating, so consider also attending the Brasserie S&P (the hotel's restaurant) Happy Hour today, Nov. 21, from 4 to 7 p.m. There will be Philippines-inspired food and drink, like oysters, Pork Lumpia and Lumpiang Gulay spring rolls, chicken barbecue skewers, and atsara--pickled papaya with carrots, pearl onions, peppers and raisins. Half the proceeds will be donated to relief efforts.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wingwingssf.com\" target=\"_blank\">\u003cstrong>Wings Wings\u003c/strong>\u003c/a>: On Sat., Nov. 23 from 11 a.m. to 2 p.m., the wings joint in the lower Haight will be donating 10% of all sales to typhoon relief efforts, according to \u003ca href=\"http://www.tablehopper.com/chatterbox/typhoon-relief-happy-hour-at-the-mandarin-oriental-plus-donations-matcher/\" target=\"_blank\">Tablehopper\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>California Pizza Kitchen\u003c/strong>: Present \u003ca href=\"https://www.facebook.com/photo.php?fbid=692972774054372&set=o.532148963536419&type=1&relevant_count=1\" target=\"_blank\">this flyer\u003c/a> at the California Pizza Kitchen on 3rd St, between Market and Mission, on Nov. 23 and 20% of the proceeds will go to \u003ca href=\"http://slb.ph/v2/\" target=\"_blank\">Simbahang Lingkod ng Bayan Jesuit Relief\u003c/a>, through a fundraiser organized by students at USF.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\">\u003cstrong>Half Moon Bay Brewing Co\u003c/strong>\u003c/a>: Tuesday, Nov. 26, the brewery and restaurant will host a Pampered by the Chef Night at 5 p.m. There will be complimentary Filipino bites, with donations encouraged. All funds donated will be match 100% and given to \u003ca href=\"http://www.wfp.org/\" target=\"_blank\">the World Food Programme\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://skoolsf.com/\" target=\"_blank\">\u003cstrong>SKOOL Restaurant\u003c/strong>\u003c/a>: Until Nov. 30, order dinner and the Philippines-inspired dessert, Ginataang, and the price will be donated to \u003ca href=\"http://www.unicef.org/\" target=\"_blank\">UNICEF\u003c/a> to support kids affected by the disaster.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pandaexpress.com/\" target=\"_blank\">Panda Express\u003c/a>\u003c/strong>: The company has said it will match 100% of in-store donations through Dec. 3 to benefit the American Red Cross and \u003ca href=\"http://www.us.tzuchi.org/\" target=\"_blank\">the Tzu Chi Foundation\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Fort McKinley\u003c/strong>: The restaurant will first be hosting a special pre-Thanksgiving family buffet dinner on Nov. 27 from 6 to 9 p.m. with a special menu that includes braised pork ribs and steamed fish in soy-ginger sauce. Tickets are $30 for adults and $15 for kids under 12-years-old. A portion of the proceeds will go to the Philippines Red Cross.\u003c/p>\n\u003cp>The big event, though, will be on Dec. 6, co-hosted by the SF Filipino Chamber of Commerce and the SF-Manila Sister Committee. \u003ca href=\"https://www.facebook.com/photo.php?fbid=10152385243053626&set=a.10150405216598626.441163.743923625&type=1&relevant_count=1\" target=\"_blank\">Bangon Philipinas\u003c/a> will feature a three-course prix fixe dinner, a comedy show, a DJ and dance, a silent auction and bands. All money raised from the auction and a portion from the dinner will go to relief efforts. Tickets are $50 for the whole night or $25 for dinner only.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>There are a number of other events happening to raise funds for disaster relief, including a \u003ca href=\"http://www.evite.com/event/03C4SHLCRP2TOYK54EPDKAWLVIJZXA\" target=\"_blank\">Bay Area Typhoon Relief event\u003c/a> this Friday, Nov. 22 at the Drake SF from 6 to 11 p.m. -- happy hour and a fashion show. Inevitably, we've missed a few. Please feel free to add any local relief efforts in the comments. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Thanksgivukkah: Pumpkin Latkes Two Ways",
"title": "DIY Thanksgivukkah: Pumpkin Latkes Two Ways",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73949\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-finished640x360.jpg\">\u003cimg class=\"size-full wp-image-73949\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-finished640x360.jpg\" alt=\"Savory Pumpkin LatkCelebrate Thanksgiving and Hanukkah on the same night by cooking pumpkin latkes, like these savory pancakes. Photo: Kate Williams\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celebrate Thanksgiving and Hanukkah on the same night by cooking pumpkin latkes, like these savory pancakes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Thanksgiving has always been my favorite holiday. Even as a kid, I’d spend the day in the kitchen stirring, smelling, creating, and laughing with my family and friends. What could be better than spending a day lounging in a kitchen full of friendly faces all cocooned in the wonderful aromas of roast poultry, buttery stuffing, caramelized Brussels sprouts, and sugar-slicked pecans before diving into a seemingly endless, wine-filled feast?\u003c/p>\n\u003cp>This year, there is something better—\u003ca href=\"http://en.wikipedia.org/wiki/Thanksgivukkah\">Thanksgivukkah\u003c/a>. Yes, for the first time in, oh, 70,000-ish years, the first day of Hanukkah and Thanksgiving fall on the same Thursday, joining forces for the ultimate super holiday. A celebration of the harvest meets a celebration of all things fried in oil makes for a feast of memorable proportions.\u003c/p>\n\u003cp>While there are dozens of ways to meld the two celebrations at the dinner table, I’ve chosen to transform the humble potato latke into two pumpkin-filled twists on the classic, one savory and one sweet.\u003c/p>\n\u003cfigure id=\"attachment_73947\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin.jpg\">\u003cimg class=\"size-full wp-image-73947\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin.jpg\" alt=\"Choose sugar pumpkins over larger carving pumpkins for the best flavor. Photo: Kate Williams\" width=\"1000\" height=\"813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Choose sugar pumpkins over larger carving pumpkins for the best flavor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, you’ll want to choose the right pumpkin for the job. The massive carving pumpkins you’ll find on every corner aren’t bred for flavor, so instead go for the smaller sugar pumpkin variety. (You could also use another winter squash, like kabocha, acorn, or even butternut if you’d prefer.) Cut it in half, scoop out the seeds, and peel the skin using a sharp knife. I like to use my food processor to shred the pumpkin quickly and painlessly, but you can also use a box grater if that’s what you’ve got on hand.\u003c/p>\n\u003cp>For savory latkes, I seasoned the pumpkin simply with minced onion, salt, and pepper. A bit of flour and egg hold the mixture together.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To make these savory pumpkin latkes even more appropriate for the Thanksgiving table, I fried them in turkey fat that I rendered ahead of time. To render your own, trim the fatty skin from the neck and rear cavity of your turkey. Place the skin and any large pieces of fat in a cast iron skillet, and cover with a little bit of water. Heat the fat and water slowly over low heat. Let the mixture simmer until the water evaporates, all of the fat, and the pieces of skin are well-browned and crisp. Drain the fat through a coffee-lined strainer to remove the skin cracklings. (Season the cracklings with salt and eat for an afternoon snack!) Depending on the amount of fat on your turkey, you may need to supplement the rendered fat with olive or canola oil. Combine the two cooking fats in a measuring cup before frying to ensure that the turkey flavor stays in every batch.\u003c/p>\n\u003cfigure id=\"attachment_73946\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/applesauce.jpg\">\u003cimg class=\"size-full wp-image-73946\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/applesauce.jpg\" alt=\"Cranberries add festive tartness to traditional applesauce. Photo: Kate Williams\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cranberries add festive tartness to traditional applesauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, I incorporated cranberries into traditional applesauce. Simmering a batch of cranberry applesauce is super easy—combine the berries with a few peeled and chopped apples and a little apple juice, sugar, and lemon juice. Cook everything until the apples are soft, mash, and then serve. The tart red fruit and sweet apples make for a bright condiment that perks up the fried pancakes.\u003c/p>\n\u003cp>For sweet dessert latkes, I took a cue from pumpkin pie. Instead of savory onion and black pepper, I mixed in a bit of brown sugar and a few spoonfuls of pumpkin pie spices. I further amplified the pie flavor by frying the cakes in butter and topping them with a dollop of soft whipped cream.\u003c/p>\n\u003cp>Cooking the latkes is a simple as scooping about 1/4 cup of pumpkin mixture per latke into a hot, fat-slicked cast iron skillet and frying them until they’re well browned on each side. Keep early batches warm in a 300 degree oven while frying the remainder of the pumpkin mixture.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> These recipes are written to make use of one pumpkin total. (You’ll need half of a pumpkin for each recipe.) If you only want to make one version, you can easily double the recipes to use a whole pumpkin. These recipes are not necessarily kosher.\u003c/p>\n\u003cfigure id=\"attachment_73948\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-final.jpg\">\u003cimg class=\"size-full wp-image-73948\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-final.jpg\" alt=\"Savory Pumpkin Latkes with Cranberry-Applesauce. Photo: Kate Williams\" width=\"1000\" height=\"771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Pumpkin Latkes with Cranberry-Applesauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Savory Pumpkin Latkes with Cranberry-Applesauce\u003c/h3>\n\u003cp>\u003cem>Makes about 18 latkes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups cranberries, fresh or frozen\u003cbr>\n1 1/2 pounds apples (3–4), peeled and diced (Golden Delicious, Jonagold, Fuji, Jonathan, McIntosh, Gravenstein, and Honeycrisp apples all make great applesauce)\u003cbr>\n1/4 cup brown sugar\u003cbr>\n1/4 cup apple juice, cider or water\u003cbr>\nJuice of 1 lemon\u003cbr>\nKosher salt\u003cbr>\n1/2 (4–5 pound) sugar pumpkin\u003cbr>\n1 small onion, minced or shredded\u003cbr>\n1/2 cup all-purpose flour\u003cbr>\n1/2 teaspoon ground black pepper\u003cbr>\n2 large eggs, beaten\u003cbr>\nRendered turkey fat, olive oil, or a combination\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. First, make the cranberry-applesauce: Combine the cranberries, apples, brown sugar, apple juice, and lemon juice in a medium saucepan. Bring mixture to a rapid simmer over medium-high heat. Reduce the heat to medium and continue to simmer until the cranberries have burst and the apples are soft, about 15 minutes.\u003cbr>\n2. Mash apples and cranberries with a potato masher until smooth. Season to taste with salt and additional brown sugar. Let cool to room temperature.\u003cbr>\n3. For the latkes: Preheat oven to 300 degrees.\u003cbr>\n4. Peel and seed pumpkin half, and cut into chunks about 2 inches wide. Shred the pumpkin using the shredding disk on a food processor or a box grater. You should have about 4 1/2 cups.\u003cbr>\n5. Combine the shredded pumpkin, onion, flour, black pepper, and 1 1/2 teaspoons salt in a large bowl. Mix well to distribute the flour. Fold in the eggs until combined.\u003cbr>\n6. Heat 2–3 tablespoons fat or oil in well-seasoned cast iron skillet or nonstick skillet over medium heat until shimmering. Using 1/4 cup-sized measuring cup, scoop pumpkin mixture into skillet, forming small cakes. Press each latke flat using the measuring cup or your fingers.\u003cbr>\n7. Cook each latke until well-browned on each side, 3–5 minutes per side. Adjust the heat as needed to allow the latke to brown evenly and cook through.\u003cbr>\n8. Transfer cooked latkes to a cookie sheet and place in oven to keep warm. Continue cooking latkes in the same way until all of the pumpkin mixture is used up. Replenish the fat in the skillet as needed.\u003cbr>\n9. Serve latkes with applesauce.\u003c/p>\n\u003cfigure id=\"attachment_73950\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sweet-latkes-final.jpg\">\u003cimg class=\"size-full wp-image-73950\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sweet-latkes-final.jpg\" alt=\"Adding brown sugar and pumpkin pie spice transforms traditionally savory latkes into fun twist on Thanksgiving dessert. Photo: Kate Williams\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adding brown sugar and pumpkin pie spice transforms traditionally savory latkes into fun twist on Thanksgiving dessert. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sweet Pumpkin Pie Latkes with Whipped Cream\u003c/h3>\n\u003cp>\u003cem>Makes about 18 latkes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup heavy whipping cream, chilled\u003cbr>\n1 teaspoon powdered sugar (optional)\u003cbr>\n1/2 (4–5 pound) sugar pumpkin\u003cbr>\n1/2 cup all-purpose flour\u003cbr>\n1/4 cup brown sugar\u003cbr>\n1 1/2 teaspoons kosher salt\u003cbr>\n1 teaspoon ground cinnamon, plus extra for garnish\u003cbr>\n3/4 teaspoon ground ginger\u003cbr>\n1/8 teaspoon ground cloves\u003cbr>\n1/8 teaspoon ground allspice\u003cbr>\n1/8 teaspoon freshly grated nutmeg, plus extra for garnish\u003cbr>\n2 large eggs, beaten\u003cbr>\nUnsalted butter\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Preheat oven to 300 degrees.\u003cbr>\n2. Whisk together cream and powdered sugar (if using) in large chilled metal bowl. Continue to whisk vigorously until the cream holds soft peaks. Cover tightly with plastic wrap and refrigerate while making latkes.\u003cbr>\n3. Peel and seed pumpkin half, and cut into chunks about 2 inches wide. Shred the pumpkin using the shredding disk on a food processor or a box grater. You should have about 4 1/2 cups.\u003cbr>\n4. Combine the shredded pumpkin, flour, brown sugar, salt, cinnamon, ginger, cloves, allspice, and nutmeg in a large bowl. Mix well to distribute the flour. Fold in the eggs until combined.\u003cbr>\n5. Heat 2–3 tablespoons butter well-seasoned cast iron skillet or nonstick skillet over medium heat until shimmering. Using 1/4 cup-sized measuring cup, scoop pumpkin mixture into skillet, forming small cakes. Press each latke flat using the measuring cup or your fingers.\u003cbr>\n6. Cook each latke until well-browned on each side, 3–5 minutes per side. Adjust the heat as needed to allow the latke to brown evenly and cook through.\u003cbr>\n7. Transfer cooked latkes to a cookie sheet and place in oven to keep warm. Continue cooking latkes in the same way until all of the pumpkin mixture is used up. Replenish the fat in the skillet as needed.\u003cbr>\n8. Serve latkes with whipped cream and a sprinkle of cinnamon, nutmeg, or both.\u003c/p>\n\n",
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"excerpt": "Celebrate Thanksgiving and Hanukkah on this year's super-holiday, Thanksgivukkah, with two recipes for pumpkin latkes—savory and sweet. Kate Williams shows you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73949\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-finished640x360.jpg\">\u003cimg class=\"size-full wp-image-73949\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-finished640x360.jpg\" alt=\"Savory Pumpkin LatkCelebrate Thanksgiving and Hanukkah on the same night by cooking pumpkin latkes, like these savory pancakes. Photo: Kate Williams\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celebrate Thanksgiving and Hanukkah on the same night by cooking pumpkin latkes, like these savory pancakes. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Thanksgiving has always been my favorite holiday. Even as a kid, I’d spend the day in the kitchen stirring, smelling, creating, and laughing with my family and friends. What could be better than spending a day lounging in a kitchen full of friendly faces all cocooned in the wonderful aromas of roast poultry, buttery stuffing, caramelized Brussels sprouts, and sugar-slicked pecans before diving into a seemingly endless, wine-filled feast?\u003c/p>\n\u003cp>This year, there is something better—\u003ca href=\"http://en.wikipedia.org/wiki/Thanksgivukkah\">Thanksgivukkah\u003c/a>. Yes, for the first time in, oh, 70,000-ish years, the first day of Hanukkah and Thanksgiving fall on the same Thursday, joining forces for the ultimate super holiday. A celebration of the harvest meets a celebration of all things fried in oil makes for a feast of memorable proportions.\u003c/p>\n\u003cp>While there are dozens of ways to meld the two celebrations at the dinner table, I’ve chosen to transform the humble potato latke into two pumpkin-filled twists on the classic, one savory and one sweet.\u003c/p>\n\u003cfigure id=\"attachment_73947\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin.jpg\">\u003cimg class=\"size-full wp-image-73947\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/pumpkin.jpg\" alt=\"Choose sugar pumpkins over larger carving pumpkins for the best flavor. Photo: Kate Williams\" width=\"1000\" height=\"813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Choose sugar pumpkins over larger carving pumpkins for the best flavor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>First, you’ll want to choose the right pumpkin for the job. The massive carving pumpkins you’ll find on every corner aren’t bred for flavor, so instead go for the smaller sugar pumpkin variety. (You could also use another winter squash, like kabocha, acorn, or even butternut if you’d prefer.) Cut it in half, scoop out the seeds, and peel the skin using a sharp knife. I like to use my food processor to shred the pumpkin quickly and painlessly, but you can also use a box grater if that’s what you’ve got on hand.\u003c/p>\n\u003cp>For savory latkes, I seasoned the pumpkin simply with minced onion, salt, and pepper. A bit of flour and egg hold the mixture together.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To make these savory pumpkin latkes even more appropriate for the Thanksgiving table, I fried them in turkey fat that I rendered ahead of time. To render your own, trim the fatty skin from the neck and rear cavity of your turkey. Place the skin and any large pieces of fat in a cast iron skillet, and cover with a little bit of water. Heat the fat and water slowly over low heat. Let the mixture simmer until the water evaporates, all of the fat, and the pieces of skin are well-browned and crisp. Drain the fat through a coffee-lined strainer to remove the skin cracklings. (Season the cracklings with salt and eat for an afternoon snack!) Depending on the amount of fat on your turkey, you may need to supplement the rendered fat with olive or canola oil. Combine the two cooking fats in a measuring cup before frying to ensure that the turkey flavor stays in every batch.\u003c/p>\n\u003cfigure id=\"attachment_73946\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/applesauce.jpg\">\u003cimg class=\"size-full wp-image-73946\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/applesauce.jpg\" alt=\"Cranberries add festive tartness to traditional applesauce. Photo: Kate Williams\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cranberries add festive tartness to traditional applesauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, I incorporated cranberries into traditional applesauce. Simmering a batch of cranberry applesauce is super easy—combine the berries with a few peeled and chopped apples and a little apple juice, sugar, and lemon juice. Cook everything until the apples are soft, mash, and then serve. The tart red fruit and sweet apples make for a bright condiment that perks up the fried pancakes.\u003c/p>\n\u003cp>For sweet dessert latkes, I took a cue from pumpkin pie. Instead of savory onion and black pepper, I mixed in a bit of brown sugar and a few spoonfuls of pumpkin pie spices. I further amplified the pie flavor by frying the cakes in butter and topping them with a dollop of soft whipped cream.\u003c/p>\n\u003cp>Cooking the latkes is a simple as scooping about 1/4 cup of pumpkin mixture per latke into a hot, fat-slicked cast iron skillet and frying them until they’re well browned on each side. Keep early batches warm in a 300 degree oven while frying the remainder of the pumpkin mixture.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> These recipes are written to make use of one pumpkin total. (You’ll need half of a pumpkin for each recipe.) If you only want to make one version, you can easily double the recipes to use a whole pumpkin. These recipes are not necessarily kosher.\u003c/p>\n\u003cfigure id=\"attachment_73948\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-final.jpg\">\u003cimg class=\"size-full wp-image-73948\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/savory-latkes-final.jpg\" alt=\"Savory Pumpkin Latkes with Cranberry-Applesauce. Photo: Kate Williams\" width=\"1000\" height=\"771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Pumpkin Latkes with Cranberry-Applesauce. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Savory Pumpkin Latkes with Cranberry-Applesauce\u003c/h3>\n\u003cp>\u003cem>Makes about 18 latkes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups cranberries, fresh or frozen\u003cbr>\n1 1/2 pounds apples (3–4), peeled and diced (Golden Delicious, Jonagold, Fuji, Jonathan, McIntosh, Gravenstein, and Honeycrisp apples all make great applesauce)\u003cbr>\n1/4 cup brown sugar\u003cbr>\n1/4 cup apple juice, cider or water\u003cbr>\nJuice of 1 lemon\u003cbr>\nKosher salt\u003cbr>\n1/2 (4–5 pound) sugar pumpkin\u003cbr>\n1 small onion, minced or shredded\u003cbr>\n1/2 cup all-purpose flour\u003cbr>\n1/2 teaspoon ground black pepper\u003cbr>\n2 large eggs, beaten\u003cbr>\nRendered turkey fat, olive oil, or a combination\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. First, make the cranberry-applesauce: Combine the cranberries, apples, brown sugar, apple juice, and lemon juice in a medium saucepan. Bring mixture to a rapid simmer over medium-high heat. Reduce the heat to medium and continue to simmer until the cranberries have burst and the apples are soft, about 15 minutes.\u003cbr>\n2. Mash apples and cranberries with a potato masher until smooth. Season to taste with salt and additional brown sugar. Let cool to room temperature.\u003cbr>\n3. For the latkes: Preheat oven to 300 degrees.\u003cbr>\n4. Peel and seed pumpkin half, and cut into chunks about 2 inches wide. Shred the pumpkin using the shredding disk on a food processor or a box grater. You should have about 4 1/2 cups.\u003cbr>\n5. Combine the shredded pumpkin, onion, flour, black pepper, and 1 1/2 teaspoons salt in a large bowl. Mix well to distribute the flour. Fold in the eggs until combined.\u003cbr>\n6. Heat 2–3 tablespoons fat or oil in well-seasoned cast iron skillet or nonstick skillet over medium heat until shimmering. Using 1/4 cup-sized measuring cup, scoop pumpkin mixture into skillet, forming small cakes. Press each latke flat using the measuring cup or your fingers.\u003cbr>\n7. Cook each latke until well-browned on each side, 3–5 minutes per side. Adjust the heat as needed to allow the latke to brown evenly and cook through.\u003cbr>\n8. Transfer cooked latkes to a cookie sheet and place in oven to keep warm. Continue cooking latkes in the same way until all of the pumpkin mixture is used up. Replenish the fat in the skillet as needed.\u003cbr>\n9. Serve latkes with applesauce.\u003c/p>\n\u003cfigure id=\"attachment_73950\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sweet-latkes-final.jpg\">\u003cimg class=\"size-full wp-image-73950\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/sweet-latkes-final.jpg\" alt=\"Adding brown sugar and pumpkin pie spice transforms traditionally savory latkes into fun twist on Thanksgiving dessert. Photo: Kate Williams\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Adding brown sugar and pumpkin pie spice transforms traditionally savory latkes into fun twist on Thanksgiving dessert. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sweet Pumpkin Pie Latkes with Whipped Cream\u003c/h3>\n\u003cp>\u003cem>Makes about 18 latkes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup heavy whipping cream, chilled\u003cbr>\n1 teaspoon powdered sugar (optional)\u003cbr>\n1/2 (4–5 pound) sugar pumpkin\u003cbr>\n1/2 cup all-purpose flour\u003cbr>\n1/4 cup brown sugar\u003cbr>\n1 1/2 teaspoons kosher salt\u003cbr>\n1 teaspoon ground cinnamon, plus extra for garnish\u003cbr>\n3/4 teaspoon ground ginger\u003cbr>\n1/8 teaspoon ground cloves\u003cbr>\n1/8 teaspoon ground allspice\u003cbr>\n1/8 teaspoon freshly grated nutmeg, plus extra for garnish\u003cbr>\n2 large eggs, beaten\u003cbr>\nUnsalted butter\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Preheat oven to 300 degrees.\u003cbr>\n2. Whisk together cream and powdered sugar (if using) in large chilled metal bowl. Continue to whisk vigorously until the cream holds soft peaks. Cover tightly with plastic wrap and refrigerate while making latkes.\u003cbr>\n3. Peel and seed pumpkin half, and cut into chunks about 2 inches wide. Shred the pumpkin using the shredding disk on a food processor or a box grater. You should have about 4 1/2 cups.\u003cbr>\n4. Combine the shredded pumpkin, flour, brown sugar, salt, cinnamon, ginger, cloves, allspice, and nutmeg in a large bowl. Mix well to distribute the flour. Fold in the eggs until combined.\u003cbr>\n5. Heat 2–3 tablespoons butter well-seasoned cast iron skillet or nonstick skillet over medium heat until shimmering. Using 1/4 cup-sized measuring cup, scoop pumpkin mixture into skillet, forming small cakes. Press each latke flat using the measuring cup or your fingers.\u003cbr>\n6. Cook each latke until well-browned on each side, 3–5 minutes per side. Adjust the heat as needed to allow the latke to brown evenly and cook through.\u003cbr>\n7. Transfer cooked latkes to a cookie sheet and place in oven to keep warm. Continue cooking latkes in the same way until all of the pumpkin mixture is used up. Replenish the fat in the skillet as needed.\u003cbr>\n8. Serve latkes with whipped cream and a sprinkle of cinnamon, nutmeg, or both.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Healthy Holiday Recipe: A Zillion Ways with Winter Greens",
"title": "A Healthy Holiday Recipe: A Zillion Ways with Winter Greens",
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"content": "\u003cfigure id=\"attachment_73997\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens-final.jpg\">\u003cimg class=\"size-full wp-image-73997\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens-final.jpg\" alt=\"Sauteed Winter Greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sauteed Winter Greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>All Photos:\u003c/em>\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>\u003cem>Wendy Goodfriend\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>I love winter greens. This was not always the case. I used to like them just fine, and then I went and got pregnant a few years ago. Unfortunately, during my first trimester, which coincided with winter harvest, I came down with a massive aversion to vegetables. Especially greens (and Brussels sprouts, but that’s a whole different story). They were everywhere and they were disgusting. Anyway, after I had my daughter, I eased back into them. Very very slowly. Starting with spinach, moving on to chard, and then, the clincher: kale. Kale salad brought me back. It was and still is everywhere, and for good reason. It’s yummy. And super good for you. Thankfully my daughter loves greens, in fact, they are the only green vegetable she will readily eat (she also loves ripping up kale leaves for my morning kale smoothie). I was certain she’d hate them, attributing my aversion to her tastes inside my belly. Nope. That was not really a scientific observation anyway.\u003c/p>\n\u003cp>But I’m seriously getting off track. One of the reasons I love greens is that you can sauté them a ZILLION different ways and have a completely different dish. Not only that but they are overflowing with vitamins, minerals, fiber, rainbows, sparkles, and kittens. Ok, maybe not the last 3, but they are seriously good for you.\u003c/p>\n\u003cp>This is a great addition to any meal, a regular weeknight dinner, a gathering of friends or family, or even a holiday feast. Dress it up or dress it down as you see fit.\u003c/p>\n\u003cp>Here’s a basic recipe that includes a lot of ideas for embellishments. You can change it each and every time depending on your tastes, what you have on hand, or how crazy you want to get.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Some of my favorite add-in combos are:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>garlic, bacon, balsamic, and shaved Parmesan\u003c/li>\n\u003cli>currants, pine nuts, and balsamic\u003c/li>\n\u003cli>cranberries, toasted walnuts, and Asiago\u003c/li>\n\u003cli>pecans and cherries\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_74002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens1.jpg\">\u003cimg class=\"size-full wp-image-74002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens1.jpg\" alt=\"Ingredients for sauteed greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for sauteed greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sauteed Greens with Add-ins\u003c/h3>\n\u003cp>\u003cem>Serves 4-6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 bunches winter greens, such as chard, kale, or collards\u003cbr>\nOlive oil\u003cbr>\nKosher salt\u003c/p>\n\u003cp>\u003cstrong>Add-ins:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1/4 cup dried fruit such as currants, cranberries, or chopped cherries\u003c/li>\n\u003cli>1/4 cup chopped toasted nuts such as walnuts, pecans, almonds, or pine nuts\u003c/li>\n\u003cli>1/3 to 1/2 cup chopped bacon or pancetta, cooked until crisp\u003c/li>\n\u003cli>A splash of balsamic vinegar (the better quality, the better) or sherry vinegar\u003c/li>\n\u003cli>1/3 cup shaved hard cheese such as Parmesan, Asiago, or Romano\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nTrim off the bottom inch (or two) from your greens. Wash and dry the leaves, then separate the leaves from the ribs. Finely chop the ribs and set aside. Roughly chop the leaves and set aside separately.\u003c/p>\n\u003cp>In a large sauté pan, warm a few glugs of olive oil. Add the chopped ribs and sauté for 2–4 minutes, depending upon their toughness; they should be slightly tender. Add the leaves and sauté until tender and wilted, from 4-10 minutes depending upon the type of greens you are cooking (spinach cooks fastest, then chard, then kale, then collards). You want them to be tender but not mushy, and still retain a little bit of a bite.\u003c/p>\n\u003cp>Season with salt and stir in any your add-ins for about the last 30–60 seconds of cooking. Serve warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"74001,74012,74011,74004,74010,74013,74014,74009,74008,74006,74007,73997\"]\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73997\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens-final.jpg\">\u003cimg class=\"size-full wp-image-73997\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens-final.jpg\" alt=\"Sauteed Winter Greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sauteed Winter Greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cem>All Photos:\u003c/em>\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>\u003cem>Wendy Goodfriend\u003c/em>\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>I love winter greens. This was not always the case. I used to like them just fine, and then I went and got pregnant a few years ago. Unfortunately, during my first trimester, which coincided with winter harvest, I came down with a massive aversion to vegetables. Especially greens (and Brussels sprouts, but that’s a whole different story). They were everywhere and they were disgusting. Anyway, after I had my daughter, I eased back into them. Very very slowly. Starting with spinach, moving on to chard, and then, the clincher: kale. Kale salad brought me back. It was and still is everywhere, and for good reason. It’s yummy. And super good for you. Thankfully my daughter loves greens, in fact, they are the only green vegetable she will readily eat (she also loves ripping up kale leaves for my morning kale smoothie). I was certain she’d hate them, attributing my aversion to her tastes inside my belly. Nope. That was not really a scientific observation anyway.\u003c/p>\n\u003cp>But I’m seriously getting off track. One of the reasons I love greens is that you can sauté them a ZILLION different ways and have a completely different dish. Not only that but they are overflowing with vitamins, minerals, fiber, rainbows, sparkles, and kittens. Ok, maybe not the last 3, but they are seriously good for you.\u003c/p>\n\u003cp>This is a great addition to any meal, a regular weeknight dinner, a gathering of friends or family, or even a holiday feast. Dress it up or dress it down as you see fit.\u003c/p>\n\u003cp>Here’s a basic recipe that includes a lot of ideas for embellishments. You can change it each and every time depending on your tastes, what you have on hand, or how crazy you want to get.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Some of my favorite add-in combos are:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>garlic, bacon, balsamic, and shaved Parmesan\u003c/li>\n\u003cli>currants, pine nuts, and balsamic\u003c/li>\n\u003cli>cranberries, toasted walnuts, and Asiago\u003c/li>\n\u003cli>pecans and cherries\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_74002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens1.jpg\">\u003cimg class=\"size-full wp-image-74002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/greens1.jpg\" alt=\"Ingredients for sauteed greens. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for sauteed greens. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Sauteed Greens with Add-ins\u003c/h3>\n\u003cp>\u003cem>Serves 4-6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 bunches winter greens, such as chard, kale, or collards\u003cbr>\nOlive oil\u003cbr>\nKosher salt\u003c/p>\n\u003cp>\u003cstrong>Add-ins:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1/4 cup dried fruit such as currants, cranberries, or chopped cherries\u003c/li>\n\u003cli>1/4 cup chopped toasted nuts such as walnuts, pecans, almonds, or pine nuts\u003c/li>\n\u003cli>1/3 to 1/2 cup chopped bacon or pancetta, cooked until crisp\u003c/li>\n\u003cli>A splash of balsamic vinegar (the better quality, the better) or sherry vinegar\u003c/li>\n\u003cli>1/3 cup shaved hard cheese such as Parmesan, Asiago, or Romano\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nTrim off the bottom inch (or two) from your greens. Wash and dry the leaves, then separate the leaves from the ribs. Finely chop the ribs and set aside. Roughly chop the leaves and set aside separately.\u003c/p>\n\u003cp>In a large sauté pan, warm a few glugs of olive oil. Add the chopped ribs and sauté for 2–4 minutes, depending upon their toughness; they should be slightly tender. Add the leaves and sauté until tender and wilted, from 4-10 minutes depending upon the type of greens you are cooking (spinach cooks fastest, then chard, then kale, then collards). You want them to be tender but not mushy, and still retain a little bit of a bite.\u003c/p>\n\u003cp>Season with salt and stir in any your add-ins for about the last 30–60 seconds of cooking. Serve warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_73654\" class=\"wp-caption alignleft\" style=\"max-width: 620px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Google-Nose.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Google-Nose.jpg\" alt=\"Google Nose turned out to be a joke, but the technology isn't. Photo: Google Nose\" width=\"620\" height=\"389\" class=\"size-full wp-image-73654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Google Nose turned out to be a joke, but the technology isn't. Photo: Google Nose\u003c/figcaption>\u003c/figure>\n\u003cp>The adage goes that much of what we consider the taste of our food actually comes from its smells. \u003ca href=\"http://www.mayoclinic.com/health/loss-of-smell/MY00408\" target=\"_blank\">Many people who are deprived of their sense of smell often experience a corresponding loss in taste\u003c/a>. \u003c/p>\n\u003cp>A growing avenue of research is attempting to capitalize on this link to stimulate our noses and, in turn, our tastebuds, with scratch n' sniff books -- for adults, not kids -- and mobile apps that share scents.\u003c/p>\n\u003cp>On April 1, Google even premiered a new product: \u003ca href=\"http://www.google.com/landing/nose/\" target=\"_blank\">The Google Nose\u003c/a>. Google Nose turned out to be an April Fool's joke. (Maybe the \"scentsation\" advertising wet dog smell as \"foxy with notes of musk\" should have been a giveaway.) \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=9-P6jEMtixY]\u003c/p>\n\u003cp>But, it's no joke for a growing industry of very real smell technologies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The revent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/18/scratch-n-sniff-your-way-to-wine-expertise-or-at-least-more-fun/\" target=\"_blank\">\u003cem>Essential Scratch and Sniff Guide to Becoming a Wine Expert\u003c/em>\u003c/a> has become a hot book among wine lovers and future wine lovers using an old technology -- scratch 'n sniff -- to reach a new audience: drinking adults.\u003c/p>\n\u003cp>While \u003ca href=\"http://www.madehow.com/Volume-3/Scratch-and-Sniff.html\">scratch 'n sniff\u003c/a> has been around for years, it has never made its way into the adult arena before. The basics of many smell technologies have actually existed for decades (remember \u003ca href=\"http://en.wikipedia.org/wiki/Smell-O-Vision\">Smell-O-Vision\u003c/a>?), but they have traditionally been seen as jokes or \u003ca href=\"http://cdn.theatlantic.com/static/mt/assets/science/Polyester%20Odorama.jpg\">oddities\u003c/a>. They also generally were plagued with problems. Replicating the exact smell of something can be surprisingly challenging and getting it into a product that truly appeals to people can be even more difficult.\u003c/p>\n\u003cp>It's only been in recent years, as digital technology has become easier to use and more advanced, that smell tech has really begun to go mainstream. This April, the \u003ca href=\"http://www.digital-olfaction.com/\" target=\"_blank\">Digital Olfaction Society\u003c/a> held its first-ever world congress, \u003ca href=\"http://gigaom.com/2013/04/13/how-technology-is-slowly-developing-its-sense-of-smell\" target=\"_blank\">according to GigaOM\u003c/a>, to discuss and share ideas about digital smells.\u003c/p>\n\u003cp>At the congress, groups showed off things like \u003ca href=\"http://hypeanidea.com/virtual-ice-cream-shop/\" target=\"_blank\">the Virtual Ice Cream Shop\u003c/a>, where the smells of ice cream mixed with musical notes representing flavors, and \u003ca href=\"http://gizmodo.com/5608457/meta-cookie-uses-virtual-reality-to-make-a-cookie-taste-like-anything-you-want\" target=\"_blank\">the Meta Cookie\u003c/a> from researchers at the University of Tokyo, which uses smells and a visor to trick your brain into thinking the cookie you're eating is something else entirely. \u003c/p>\n\u003cp>At least two companies, both from Japan, are looking to go a step further. \u003ca href=\"http://www.scentee.com/\" target=\"_blank\">Scentee\u003c/a> and \u003ca href=\"http://chatperf.com/\" target=\"_blank\">ChatPerf\u003c/a> have invented attachments for your phone that emit scents.\u003c/p>\n\u003cp>You can replace the cartridges in the attachment to change the smells. Scentee also has an app programmed with three smells: short ribs, grilled beef and buttered potatoes. They seem to suggest the smell can be a substitute if you can't buy food. Of course, you could probably buy food if you stopped buying iPhones.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=oDQpF3NWoJQ]\u003c/p>\n\u003cp>According to NPR, we'll be \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/29/a-japanese-iphone-gadget-teases-the-tummy-with-food-smells/\" target=\"_blank\">able to buy Scentee by the end of the month\u003c/a> for $35 for the attachment. ChatPerf was supposed to be commercially available this summer, but is still in pre-order stages. Scentee is reportedly also in talks to create scented ads for advertisers and will be releasing a series of apps linking different smells to your alarm clock, social networks and text messages. Why wake up to fresh bacon, when you could just wake up to the smell of fresh bacon?\u003c/p>\n\u003cp>Advertisers have actually been trying to figure out how to capitalize on smell technologies for years. Mars has tried to spread the smell of chocolate around its M&M retail stores and Verizon has had units wafting chocolate scent for LG Chocolate phones. The question for them has always been how to make the smell effective and cost-effective.\u003c/p>\n\u003cp>Wafting scents through the air to convince you subconsciously to buy something is \u003ca href=\"http://www.lasvegassun.com/news/2010/jan/11/hes-behind-casinos-scent-science/\" target=\"_blank\">a trick hotels and casinos long ago perfected\u003c/a>. Now, everyone else is starting to get on board.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If they can make it effective and cost-effective, Smell-O-Vision might even be coming back. \u003ca href=\"http://news.cnet.com/8301-17938_105-57577555-1/japanese-scientists-create-smell-o-vision-screen/\" target=\"_blank\">According to CNET\u003c/a>, Japanese researchers have also developed a screen that emits smells corresponding with what's on the screen. That could be really appealing -- watching a scene from \u003ca href=\"http://www.sonypictures.com/movies/juliejulia/\">\u003cem>Julie & Julia\u003c/em>\u003c/a> would take on a whole new level of tastiness -- or it could be really unappealing. I don't know that I need the smells that might come with \u003ca href=\"http://www.cbs.com/shows/csi/\">\u003cem>CSI\u003c/em>\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73654\" class=\"wp-caption alignleft\" style=\"max-width: 620px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Google-Nose.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Google-Nose.jpg\" alt=\"Google Nose turned out to be a joke, but the technology isn't. Photo: Google Nose\" width=\"620\" height=\"389\" class=\"size-full wp-image-73654\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Google Nose turned out to be a joke, but the technology isn't. Photo: Google Nose\u003c/figcaption>\u003c/figure>\n\u003cp>The adage goes that much of what we consider the taste of our food actually comes from its smells. \u003ca href=\"http://www.mayoclinic.com/health/loss-of-smell/MY00408\" target=\"_blank\">Many people who are deprived of their sense of smell often experience a corresponding loss in taste\u003c/a>. \u003c/p>\n\u003cp>A growing avenue of research is attempting to capitalize on this link to stimulate our noses and, in turn, our tastebuds, with scratch n' sniff books -- for adults, not kids -- and mobile apps that share scents.\u003c/p>\n\u003cp>On April 1, Google even premiered a new product: \u003ca href=\"http://www.google.com/landing/nose/\" target=\"_blank\">The Google Nose\u003c/a>. Google Nose turned out to be an April Fool's joke. (Maybe the \"scentsation\" advertising wet dog smell as \"foxy with notes of musk\" should have been a giveaway.) \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/9-P6jEMtixY'\n title='//www.youtube.com/embed/9-P6jEMtixY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>But, it's no joke for a growing industry of very real smell technologies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The revent \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/18/scratch-n-sniff-your-way-to-wine-expertise-or-at-least-more-fun/\" target=\"_blank\">\u003cem>Essential Scratch and Sniff Guide to Becoming a Wine Expert\u003c/em>\u003c/a> has become a hot book among wine lovers and future wine lovers using an old technology -- scratch 'n sniff -- to reach a new audience: drinking adults.\u003c/p>\n\u003cp>While \u003ca href=\"http://www.madehow.com/Volume-3/Scratch-and-Sniff.html\">scratch 'n sniff\u003c/a> has been around for years, it has never made its way into the adult arena before. The basics of many smell technologies have actually existed for decades (remember \u003ca href=\"http://en.wikipedia.org/wiki/Smell-O-Vision\">Smell-O-Vision\u003c/a>?), but they have traditionally been seen as jokes or \u003ca href=\"http://cdn.theatlantic.com/static/mt/assets/science/Polyester%20Odorama.jpg\">oddities\u003c/a>. They also generally were plagued with problems. Replicating the exact smell of something can be surprisingly challenging and getting it into a product that truly appeals to people can be even more difficult.\u003c/p>\n\u003cp>It's only been in recent years, as digital technology has become easier to use and more advanced, that smell tech has really begun to go mainstream. This April, the \u003ca href=\"http://www.digital-olfaction.com/\" target=\"_blank\">Digital Olfaction Society\u003c/a> held its first-ever world congress, \u003ca href=\"http://gigaom.com/2013/04/13/how-technology-is-slowly-developing-its-sense-of-smell\" target=\"_blank\">according to GigaOM\u003c/a>, to discuss and share ideas about digital smells.\u003c/p>\n\u003cp>At the congress, groups showed off things like \u003ca href=\"http://hypeanidea.com/virtual-ice-cream-shop/\" target=\"_blank\">the Virtual Ice Cream Shop\u003c/a>, where the smells of ice cream mixed with musical notes representing flavors, and \u003ca href=\"http://gizmodo.com/5608457/meta-cookie-uses-virtual-reality-to-make-a-cookie-taste-like-anything-you-want\" target=\"_blank\">the Meta Cookie\u003c/a> from researchers at the University of Tokyo, which uses smells and a visor to trick your brain into thinking the cookie you're eating is something else entirely. \u003c/p>\n\u003cp>At least two companies, both from Japan, are looking to go a step further. \u003ca href=\"http://www.scentee.com/\" target=\"_blank\">Scentee\u003c/a> and \u003ca href=\"http://chatperf.com/\" target=\"_blank\">ChatPerf\u003c/a> have invented attachments for your phone that emit scents.\u003c/p>\n\u003cp>You can replace the cartridges in the attachment to change the smells. Scentee also has an app programmed with three smells: short ribs, grilled beef and buttered potatoes. They seem to suggest the smell can be a substitute if you can't buy food. Of course, you could probably buy food if you stopped buying iPhones.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/oDQpF3NWoJQ'\n title='//www.youtube.com/embed/oDQpF3NWoJQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>According to NPR, we'll be \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/10/29/a-japanese-iphone-gadget-teases-the-tummy-with-food-smells/\" target=\"_blank\">able to buy Scentee by the end of the month\u003c/a> for $35 for the attachment. ChatPerf was supposed to be commercially available this summer, but is still in pre-order stages. Scentee is reportedly also in talks to create scented ads for advertisers and will be releasing a series of apps linking different smells to your alarm clock, social networks and text messages. Why wake up to fresh bacon, when you could just wake up to the smell of fresh bacon?\u003c/p>\n\u003cp>Advertisers have actually been trying to figure out how to capitalize on smell technologies for years. Mars has tried to spread the smell of chocolate around its M&M retail stores and Verizon has had units wafting chocolate scent for LG Chocolate phones. The question for them has always been how to make the smell effective and cost-effective.\u003c/p>\n\u003cp>Wafting scents through the air to convince you subconsciously to buy something is \u003ca href=\"http://www.lasvegassun.com/news/2010/jan/11/hes-behind-casinos-scent-science/\" target=\"_blank\">a trick hotels and casinos long ago perfected\u003c/a>. Now, everyone else is starting to get on board.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If they can make it effective and cost-effective, Smell-O-Vision might even be coming back. \u003ca href=\"http://news.cnet.com/8301-17938_105-57577555-1/japanese-scientists-create-smell-o-vision-screen/\" target=\"_blank\">According to CNET\u003c/a>, Japanese researchers have also developed a screen that emits smells corresponding with what's on the screen. That could be really appealing -- watching a scene from \u003ca href=\"http://www.sonypictures.com/movies/juliejulia/\">\u003cem>Julie & Julia\u003c/em>\u003c/a> would take on a whole new level of tastiness -- or it could be really unappealing. I don't know that I need the smells that might come with \u003ca href=\"http://www.cbs.com/shows/csi/\">\u003cem>CSI\u003c/em>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_73978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage11.jpg\">\u003cimg class=\"size-full wp-image-73978\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage11.jpg\" alt=\"Braised Red Cabbage. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Braised Red Cabbage. 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>I’ve always loved the sweet and sour braised red cabbage you get in German restaurants, but I never considered making it at home until I met my British husband and started frequenting the UK more often (cabbage actually comes from Britain). There, in the deep, dark winter months, they serve it alongside braised sausages, slow-roasted meats, and pillowy piles of mash. Helllooo?! I came home one year and was determined to come up with my own version; one that had all the layers of flavor and nuances of the versions I’d tried across the pond.\u003c/p>\n\u003cp>This is my special holiday version. It feels warm and cozy and a bit spruced up. If you want to make a simpler version, just omit the chestnuts, swap out the pancetta for bacon, and leave off the fresh parsley garnish. It is great alongside turkey, stuffing, and mashed potatoes, providing the perfect sweet-tart counterpoint, but you can also serve this up with sausages, roast chicken, seared lamb chops, or roast pork tenderloin. Sometimes I even just stand there at my fridge and eat it semi-respectfully from the bowl (as opposed to my toddler who merely shovels it into her mouth with her hands, declaring it “nummy” after each and every bite).\u003c/p>\n\u003cfigure id=\"attachment_73965\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage1.jpg\">\u003cimg class=\"size-full wp-image-73965\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage1.jpg\" alt=\"Ingredients for Braised Red Cabbage. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Braised Red Cabbage. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Braised Red Cabbage\u003c/h3>\n\u003cp>\u003cem>Serves 4–6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOlive oil\u003cbr>\n3–4 thin slices pancetta, roughly chopped\u003cbr>\n2 tablespoons unsalted butter\u003cbr>\nAbout 8 oz cooked, peeled chestnuts, roughly chopped*\u003cbr>\n1 tablespoon dry sherry\u003cbr>\n2 tart baking apples, peeled, cored, and chopped\u003cbr>\n1 small red cabbage, outer leaves and core removed, sliced\u003cbr>\nBalsamic vinegar\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\nA handful of chopped fresh flat-leaf parsley leaves\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat the oven to 325°F. Pour a glug of olive oil into a large, heavy Dutch oven or an ovenproof saucepan and warm it over medium heat. Add the pancetta and cook, stirring, until golden. Add the butter, chestnuts, sherry, and apples. Stir to combine then let sizzle for a few minutes. Add the cabbage, a few healthy glugs of balsamic (maybe 1/4 to 1/3 cup or so), and season with salt and pepper. Stir everything together so that the cabbage is evenly coated. Cover and bake, stirring occasionally, until the cabbage is nice and tender, 1 1/2 to 2 hours. Add a little water or broth if the cabbage starts to dry out, you want it to remain nice and moist. Sprinkle with parsley before serving.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"73965,73968,73969,73970,73971,73973,73974,73975,73990,73977,73976,73978\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*\u003cstrong>A note on chestnuts:\u003c/strong> If you are determined to roast or boil your own fresh chestnuts and then peel them, good on you. After many years of attempting this, and now that I have a kid, I cannot be bothered. I love the vacuum-sealed precooked, pre-peeled versions, which I think are just as good...in fact, no, they are better because I don’t have to do anything!\u003c/p>\n\n",
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"excerpt": "Kim Laidlaw shares her special holiday version of braised red cabbage which is great alongside turkey, stuffing, and mashed potatoes, providing the perfect sweet-tart counterpoint.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage11.jpg\">\u003cimg class=\"size-full wp-image-73978\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage11.jpg\" alt=\"Braised Red Cabbage. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Braised Red Cabbage. 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>I’ve always loved the sweet and sour braised red cabbage you get in German restaurants, but I never considered making it at home until I met my British husband and started frequenting the UK more often (cabbage actually comes from Britain). There, in the deep, dark winter months, they serve it alongside braised sausages, slow-roasted meats, and pillowy piles of mash. Helllooo?! I came home one year and was determined to come up with my own version; one that had all the layers of flavor and nuances of the versions I’d tried across the pond.\u003c/p>\n\u003cp>This is my special holiday version. It feels warm and cozy and a bit spruced up. If you want to make a simpler version, just omit the chestnuts, swap out the pancetta for bacon, and leave off the fresh parsley garnish. It is great alongside turkey, stuffing, and mashed potatoes, providing the perfect sweet-tart counterpoint, but you can also serve this up with sausages, roast chicken, seared lamb chops, or roast pork tenderloin. Sometimes I even just stand there at my fridge and eat it semi-respectfully from the bowl (as opposed to my toddler who merely shovels it into her mouth with her hands, declaring it “nummy” after each and every bite).\u003c/p>\n\u003cfigure id=\"attachment_73965\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage1.jpg\">\u003cimg class=\"size-full wp-image-73965\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/red-cabbage1.jpg\" alt=\"Ingredients for Braised Red Cabbage. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Braised Red Cabbage. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Braised Red Cabbage\u003c/h3>\n\u003cp>\u003cem>Serves 4–6\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nOlive oil\u003cbr>\n3–4 thin slices pancetta, roughly chopped\u003cbr>\n2 tablespoons unsalted butter\u003cbr>\nAbout 8 oz cooked, peeled chestnuts, roughly chopped*\u003cbr>\n1 tablespoon dry sherry\u003cbr>\n2 tart baking apples, peeled, cored, and chopped\u003cbr>\n1 small red cabbage, outer leaves and core removed, sliced\u003cbr>\nBalsamic vinegar\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\nA handful of chopped fresh flat-leaf parsley leaves\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nPreheat the oven to 325°F. Pour a glug of olive oil into a large, heavy Dutch oven or an ovenproof saucepan and warm it over medium heat. Add the pancetta and cook, stirring, until golden. Add the butter, chestnuts, sherry, and apples. Stir to combine then let sizzle for a few minutes. Add the cabbage, a few healthy glugs of balsamic (maybe 1/4 to 1/3 cup or so), and season with salt and pepper. Stir everything together so that the cabbage is evenly coated. Cover and bake, stirring occasionally, until the cabbage is nice and tender, 1 1/2 to 2 hours. Add a little water or broth if the cabbage starts to dry out, you want it to remain nice and moist. Sprinkle with parsley before serving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*\u003cstrong>A note on chestnuts:\u003c/strong> If you are determined to roast or boil your own fresh chestnuts and then peel them, good on you. After many years of attempting this, and now that I have a kid, I cannot be bothered. I love the vacuum-sealed precooked, pre-peeled versions, which I think are just as good...in fact, no, they are better because I don’t have to do anything!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving Recipe: Oh-So-Decadent Wild Mushroom Gravy",
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"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushrooms1.jpg\">\u003cimg class=\"size-full wp-image-73894\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushrooms1.jpg\" alt=\"Ingredients for Wild Mushroom gravy: trumpets, maitakes, thyme, carrots, onion. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Wild Mushroom gravy: trumpets, maitakes, thyme, carrots, onion. 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>I’m a bit of a purist when it comes to Thanksgiving. I want the turkey, the stuffing, the cranberry sauce, the mashed potatoes, the yams, and of course, The Gravy (don’t worry, in addition to this starch-fest there are plenty of green veggies thrown in, but those tend to change year to year). Gravy just takes all of this over the top and makes it oh-so-decadent.\u003c/p>\n\u003cp>Generally, I make my gravy at the last minute, using drippings from the turkey along with the turkey stock I’ve bubbled away for hours and the shredded meat from the neck. But I thought I’d switch it up and offer a new option: wild mushroom gravy. This is a simple but chunky gravy, full of the deep richness of mushrooms.\u003c/p>\n\u003cp>You can easily make this vegan by subbing olive oil for the butter and using vegetable stock. You can even make this gluten-free by swapping out the all-purpose flour for sweet rice flour. If you’d like a less chunky gravy just stick an immersion blender into it at the end and whiz away to your desired level of smoothness; run it through a sieve if you really want it to be smooth, you’ll still retain all that delicious flavor.\u003c/p>\n\u003cfigure id=\"attachment_73899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushroom-gravy-final.jpg\">\u003cimg class=\"size-full wp-image-73899\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushroom-gravy-final.jpg\" alt=\"Wild Mushroom Gravy. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Gravy. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Wild Mushroom Gravy\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons butter\u003cbr>\n1 small yellow onion, very finely chopped\u003cbr>\n1 carrot, peeled and very finely chopped\u003cbr>\n10 ounces mixed wild or cultivated mushrooms, such as porcini, trumpet, maitake, matsutake, chanterelle, and/or cremini, finely chopped\u003cbr>\n2 teaspoons chopped fresh thyme leaves\u003cbr>\nOlive oil\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n1/4 cup flour\u003cbr>\n1/4 cup dry sherry\u003cbr>\nAbout 2 1/2 cups turkey, chicken, or vegetable stock, plus more as needed to thin the gravy to your desired consistency\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a saucepan over medium-high heat, melt 1 tablespoon butter. Add the onion and carrot and sauté, stirring occasionally, until tender and browned, about 5 minutes. Add the mushrooms, thyme, a glug of olive oil, and a pinch of salt and sauté, stirring, until the mushrooms release their juices, become tender, and the juices mostly evaporate, about 10 minutes. Transfer to a bowl and set aside.\u003c/p>\n\u003cp>In the same saucepan, melt the remaining 3 tablespoons butter. Add the flour, whisking to remove any lumps. Slowly add the sherry, stirring, until smooth. Slowly add the stock, stirring, until smooth. Simmer for about 5 minutes, then return the mushroom mixture to the saucepan, stirring to combine. Simmer until the flavors come together, about 5 minutes. Taste and season with salt and pepper and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"73908,73909,73913,73910,73911,73912,73914,73915,73916,73920,73922,73899\"]\u003c/p>\n\n",
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"excerpt": "Generally, I make my gravy at the last minute, using drippings from the turkey along with the turkey stock I’ve bubbled away for hours and the shredded meat from the neck. But I thought I’d switch it up and offer a new option: wild mushroom gravy. This is a simple but chunky gravy, full of the deep richness of mushrooms.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73894\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushrooms1.jpg\">\u003cimg class=\"size-full wp-image-73894\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushrooms1.jpg\" alt=\"Ingredients for Wild Mushroom gravy: trumpets, maitakes, thyme, carrots, onion. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Wild Mushroom gravy: trumpets, maitakes, thyme, carrots, onion. 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>I’m a bit of a purist when it comes to Thanksgiving. I want the turkey, the stuffing, the cranberry sauce, the mashed potatoes, the yams, and of course, The Gravy (don’t worry, in addition to this starch-fest there are plenty of green veggies thrown in, but those tend to change year to year). Gravy just takes all of this over the top and makes it oh-so-decadent.\u003c/p>\n\u003cp>Generally, I make my gravy at the last minute, using drippings from the turkey along with the turkey stock I’ve bubbled away for hours and the shredded meat from the neck. But I thought I’d switch it up and offer a new option: wild mushroom gravy. This is a simple but chunky gravy, full of the deep richness of mushrooms.\u003c/p>\n\u003cp>You can easily make this vegan by subbing olive oil for the butter and using vegetable stock. You can even make this gluten-free by swapping out the all-purpose flour for sweet rice flour. If you’d like a less chunky gravy just stick an immersion blender into it at the end and whiz away to your desired level of smoothness; run it through a sieve if you really want it to be smooth, you’ll still retain all that delicious flavor.\u003c/p>\n\u003cfigure id=\"attachment_73899\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushroom-gravy-final.jpg\">\u003cimg class=\"size-full wp-image-73899\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/mushroom-gravy-final.jpg\" alt=\"Wild Mushroom Gravy. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Mushroom Gravy. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Wild Mushroom Gravy\u003c/h3>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons butter\u003cbr>\n1 small yellow onion, very finely chopped\u003cbr>\n1 carrot, peeled and very finely chopped\u003cbr>\n10 ounces mixed wild or cultivated mushrooms, such as porcini, trumpet, maitake, matsutake, chanterelle, and/or cremini, finely chopped\u003cbr>\n2 teaspoons chopped fresh thyme leaves\u003cbr>\nOlive oil\u003cbr>\nKosher salt and freshly ground black pepper\u003cbr>\n1/4 cup flour\u003cbr>\n1/4 cup dry sherry\u003cbr>\nAbout 2 1/2 cups turkey, chicken, or vegetable stock, plus more as needed to thin the gravy to your desired consistency\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nIn a saucepan over medium-high heat, melt 1 tablespoon butter. Add the onion and carrot and sauté, stirring occasionally, until tender and browned, about 5 minutes. Add the mushrooms, thyme, a glug of olive oil, and a pinch of salt and sauté, stirring, until the mushrooms release their juices, become tender, and the juices mostly evaporate, about 10 minutes. Transfer to a bowl and set aside.\u003c/p>\n\u003cp>In the same saucepan, melt the remaining 3 tablespoons butter. Add the flour, whisking to remove any lumps. Slowly add the sherry, stirring, until smooth. Slowly add the stock, stirring, until smooth. Simmer for about 5 minutes, then return the mushroom mixture to the saucepan, stirring to combine. Simmer until the flavors come together, about 5 minutes. Taste and season with salt and pepper and serve.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Deconstructed Turkey: A Succulent Alternative to a Thanksgiving Classic",
"title": "Deconstructed Turkey: A Succulent Alternative to a Thanksgiving Classic",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73816\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/deconstructed-turkey1000.jpg\">\u003cimg class=\"size-full wp-image-73816\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/deconstructed-turkey1000.jpg\" alt=\"Deconstructed Turkey. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deconstructed Turkey. 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>For as long as I can remember, I’ve played a big role in preparing Thanksgiving dinner for both family and friends. Growing up, we did turkey the way most folks did: stuff it, throw it in the oven, and roast it until the little plastic doo-hickey popped out. As I got older, and my culinary sense of adventure grew and matured, I started brining the turkey. Then one year, this was maybe 10 years ago or more, we got really crazy and threw the brined bird on the grill, slow grill-roasting and smoking it to a mahogany red.\u003c/p>\n\u003cfigure id=\"attachment_73823\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/raw-turkey1000.jpg\">\u003cimg class=\"size-full wp-image-73823\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/raw-turkey1000.jpg\" alt=\"The raw \" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The raw \"petite\" turkey ready to be deconstructed. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>After a number of years on Thanksgiving hiatus (due to the fact that we were traveling abroad), I finally found myself back home last year, and I couldn’t wait to host my first Thanksgiving in our new house.\u003c/p>\n\u003cp>I decided to take the entire thing on myself, something I’d not done for many years, and I was ready to do something new. So in that spirit, I thought I’d try a whole new and slightly blasphemous approach: I would dismantle the turkey.\u003c/p>\n\u003cp>This is not a new idea, it was actually suggested to me a few years back by a close friend who is also an amazing chef. The idea is simple. White meat and dark meat simply don’t cook at the same rate, so why not treat them the way they want to be treated? Braise the dark meat until it’s falling-off-the-bone-tender and roast the breast meat just long enough to keep it tender and juicy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, I’d fallen into the brining camp years ago, but due to the lack of space for putting a whole 15-lb turkey into a vat of brining liquid, I decided to dry-brine the turkey by rubbing each part down with kosher salt and letting it wallow in the salt for a few days.\u003c/p>\n\u003cp>The results were incredible. Not only was I able to braise the legs early in the day and just warm the meat right before we sat down, but the breast took no time at all – a mere hour – and took up far less oven space than an entire turkey. It was also the very first time that every scrap of dark meat was devoured that very same night, something I’d never witnessed in all my years of turkey baking/roasting/grilling.\u003c/p>\n\u003cp>So, perhaps it is unthinkable to sit down to your Thanksgiving dinner without the ceremony of bringing a whole golden brown bird to the table and carving it to applause. But if it’s succulent flavor you are after, you really can’t go wrong with this version.\u003c/p>\n\u003ch3>Recipe: Deconstructed Turkey & Gravy\u003c/h3>\n\u003cp>\u003cem>Serves 10–12 with leftovers\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>15 lb turkey, ideally organic*\u003c/li>\n\u003cli>2 large yellow onions, 1 diced and 1 cut into large chunks (skins reserved)\u003c/li>\n\u003cli>4 stalks celery, 2 diced and 2 cut into large chunks (trimmed tops reserved)\u003c/li>\n\u003cli>About 3–4 tbsp kosher salt, plus more as needed\u003c/li>\n\u003cli>3 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 large carrot, peeled and diced\u003c/li>\n\u003cli>3/4 cup dry white wine\u003c/li>\n\u003cli>4 cups turkey stock or low-sodium chicken broth, plus more as needed\u003c/li>\n\u003cli>3 tbsp unsalted butter, softened, plus more if needed\u003c/li>\n\u003cli>1 tbsp thyme leaves, chopped\u003c/li>\n\u003cli>1/3 cup all-purpose flour\u003c/li>\n\u003cli>Freshly ground pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a sharp knife or poultry shears, separate the legs and thighs from the breast and wing section. Remove the backbone and set aside. Rub the leg/thigh and breast sections all over (including under the skin) with kosher salt. Place the turkey pieces on a rimmed baking sheet or in a roasting pan, cover with plastic wrap and refrigerate for 1 to 2 days. If the turkey pieces don’t fit all on the baking sheet, put the breast section into a deep mixing bowl and cover with plastic wrap before refrigerating.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"73828,73829,73830,73831,73832,73833,73834,73836,73838,73839,73841,73840\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, to make turkey stock, add the reserved backbone plus the neck, onion chunks and skins, and celery chunks and trimmed celery tops to a stockpot. Cover with cold water and bring to a boil over medium-high heat. Reduce the heat, cover partially, and simmer for about 3 hours. Strain through a fine mesh sieve, let cool to room temperature, then refrigerate until ready to use.\u003c/li>\n\u003cli>\u003cstrong>To braise the legs and thighs:\u003c/strong> Preheat the oven to 300°F. Pat the turkey dry with paper towels. In a large, heavy Dutch oven, warm the olive oil over medium-high heat. Add the thighs and drumsticks and sear until well browned all over, about 15 minutes. Transfer to a platter.\u003c/li>\n\u003cli>Add the onion, celery, and carrot to the Dutch oven. Saute, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the wine and simmer about 5 minutes. Return the thighs and drumsticks to the Dutch oven and add about 4 cups of the turkey stock. Bring to a slow boil, then cover and place in the oven. Cook until the turkey is very tender, turning once about halfway through, about 1 hour. Transfer the turkey to a platter to cool. Strain the braising liquid and set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"73846,73847,73848,73849,73850,73851,73852,73853,73854,73855,73856,73857,73858,73859,73860\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the turkey is cool enough to handle, remove the meat from the thighs and roughly shred. Return the drumsticks and thigh meat to the Dutch oven, moisten with some of the braising liquid, and set aside until ready to eat (or re-warm the meat in the oven before eating). Reserve the remaining braising liquid to make the pan gravy.\u003c/li>\n\u003cli>\u003cstrong>To roast the turkey breast:\u003c/strong> Remove the turkey breast from the refrigerator about 1 hour before roasting. Preheat the oven to 425°F. Pat the turkey breast dry with paper towels. Spread some of the butter under the turkey breast skin along with the chopped thyme. Spread the remaining butter over the skin, all over the turkey.\u003c/li>\n\u003cli>Place the turkey breast in a heavy cast-iron skillet just big enough to fit it snugly (I used a 12-inch pan). Place in the oven and roast the turkey breast for about 30 minutes, then reduce the heat to 375°F. Roast for about 1 hour, until an instant-read thermometer inserted in the thickest part of the meat registers 150°–160°F. Transfer the breast to a cutting board and let rest for about 15 minutes.\u003c/li>\n\u003cli>To make pan gravy, over medium heat, add the flour to the drippings in the skillet, whisking to remove any lumps. Add some butter if you need more fat. Slowly add the reserved braising liquid, stirring, until smooth. Add more broth if needed to thin the gravy slightly. (\u003cem>not pictured\u003c/em>)\u003c/li>\n\u003cli>Remove the breast meat from the turkey carcass, and slice across the grain. Serve with the dark meat and drumsticks, and the gravy.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"73863,73864,73865,73866,73867,73868\"]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>*\u003cem>A note on the turkey you see in this post:\u003c/em> I jumped through hoops to get a turkey for this post, but after one snafu after another I ended up with a very tiny turkey (labeled “petite”) that almost looks like a chicken. This recipe is actually for a 15-pounder, but you can use anything from about 10 lbs up to 15 lbs.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73816\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/deconstructed-turkey1000.jpg\">\u003cimg class=\"size-full wp-image-73816\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/deconstructed-turkey1000.jpg\" alt=\"Deconstructed Turkey. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Deconstructed Turkey. 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>For as long as I can remember, I’ve played a big role in preparing Thanksgiving dinner for both family and friends. Growing up, we did turkey the way most folks did: stuff it, throw it in the oven, and roast it until the little plastic doo-hickey popped out. As I got older, and my culinary sense of adventure grew and matured, I started brining the turkey. Then one year, this was maybe 10 years ago or more, we got really crazy and threw the brined bird on the grill, slow grill-roasting and smoking it to a mahogany red.\u003c/p>\n\u003cfigure id=\"attachment_73823\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/raw-turkey1000.jpg\">\u003cimg class=\"size-full wp-image-73823\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/raw-turkey1000.jpg\" alt=\"The raw \" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The raw \"petite\" turkey ready to be deconstructed. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>After a number of years on Thanksgiving hiatus (due to the fact that we were traveling abroad), I finally found myself back home last year, and I couldn’t wait to host my first Thanksgiving in our new house.\u003c/p>\n\u003cp>I decided to take the entire thing on myself, something I’d not done for many years, and I was ready to do something new. So in that spirit, I thought I’d try a whole new and slightly blasphemous approach: I would dismantle the turkey.\u003c/p>\n\u003cp>This is not a new idea, it was actually suggested to me a few years back by a close friend who is also an amazing chef. The idea is simple. White meat and dark meat simply don’t cook at the same rate, so why not treat them the way they want to be treated? Braise the dark meat until it’s falling-off-the-bone-tender and roast the breast meat just long enough to keep it tender and juicy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, I’d fallen into the brining camp years ago, but due to the lack of space for putting a whole 15-lb turkey into a vat of brining liquid, I decided to dry-brine the turkey by rubbing each part down with kosher salt and letting it wallow in the salt for a few days.\u003c/p>\n\u003cp>The results were incredible. Not only was I able to braise the legs early in the day and just warm the meat right before we sat down, but the breast took no time at all – a mere hour – and took up far less oven space than an entire turkey. It was also the very first time that every scrap of dark meat was devoured that very same night, something I’d never witnessed in all my years of turkey baking/roasting/grilling.\u003c/p>\n\u003cp>So, perhaps it is unthinkable to sit down to your Thanksgiving dinner without the ceremony of bringing a whole golden brown bird to the table and carving it to applause. But if it’s succulent flavor you are after, you really can’t go wrong with this version.\u003c/p>\n\u003ch3>Recipe: Deconstructed Turkey & Gravy\u003c/h3>\n\u003cp>\u003cem>Serves 10–12 with leftovers\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>15 lb turkey, ideally organic*\u003c/li>\n\u003cli>2 large yellow onions, 1 diced and 1 cut into large chunks (skins reserved)\u003c/li>\n\u003cli>4 stalks celery, 2 diced and 2 cut into large chunks (trimmed tops reserved)\u003c/li>\n\u003cli>About 3–4 tbsp kosher salt, plus more as needed\u003c/li>\n\u003cli>3 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 large carrot, peeled and diced\u003c/li>\n\u003cli>3/4 cup dry white wine\u003c/li>\n\u003cli>4 cups turkey stock or low-sodium chicken broth, plus more as needed\u003c/li>\n\u003cli>3 tbsp unsalted butter, softened, plus more if needed\u003c/li>\n\u003cli>1 tbsp thyme leaves, chopped\u003c/li>\n\u003cli>1/3 cup all-purpose flour\u003c/li>\n\u003cli>Freshly ground pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a sharp knife or poultry shears, separate the legs and thighs from the breast and wing section. Remove the backbone and set aside. Rub the leg/thigh and breast sections all over (including under the skin) with kosher salt. Place the turkey pieces on a rimmed baking sheet or in a roasting pan, cover with plastic wrap and refrigerate for 1 to 2 days. If the turkey pieces don’t fit all on the baking sheet, put the breast section into a deep mixing bowl and cover with plastic wrap before refrigerating.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, to make turkey stock, add the reserved backbone plus the neck, onion chunks and skins, and celery chunks and trimmed celery tops to a stockpot. Cover with cold water and bring to a boil over medium-high heat. Reduce the heat, cover partially, and simmer for about 3 hours. Strain through a fine mesh sieve, let cool to room temperature, then refrigerate until ready to use.\u003c/li>\n\u003cli>\u003cstrong>To braise the legs and thighs:\u003c/strong> Preheat the oven to 300°F. Pat the turkey dry with paper towels. In a large, heavy Dutch oven, warm the olive oil over medium-high heat. Add the thighs and drumsticks and sear until well browned all over, about 15 minutes. Transfer to a platter.\u003c/li>\n\u003cli>Add the onion, celery, and carrot to the Dutch oven. Saute, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the wine and simmer about 5 minutes. Return the thighs and drumsticks to the Dutch oven and add about 4 cups of the turkey stock. Bring to a slow boil, then cover and place in the oven. Cook until the turkey is very tender, turning once about halfway through, about 1 hour. Transfer the turkey to a platter to cool. Strain the braising liquid and set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When the turkey is cool enough to handle, remove the meat from the thighs and roughly shred. Return the drumsticks and thigh meat to the Dutch oven, moisten with some of the braising liquid, and set aside until ready to eat (or re-warm the meat in the oven before eating). Reserve the remaining braising liquid to make the pan gravy.\u003c/li>\n\u003cli>\u003cstrong>To roast the turkey breast:\u003c/strong> Remove the turkey breast from the refrigerator about 1 hour before roasting. Preheat the oven to 425°F. Pat the turkey breast dry with paper towels. Spread some of the butter under the turkey breast skin along with the chopped thyme. Spread the remaining butter over the skin, all over the turkey.\u003c/li>\n\u003cli>Place the turkey breast in a heavy cast-iron skillet just big enough to fit it snugly (I used a 12-inch pan). Place in the oven and roast the turkey breast for about 30 minutes, then reduce the heat to 375°F. Roast for about 1 hour, until an instant-read thermometer inserted in the thickest part of the meat registers 150°–160°F. Transfer the breast to a cutting board and let rest for about 15 minutes.\u003c/li>\n\u003cli>To make pan gravy, over medium heat, add the flour to the drippings in the skillet, whisking to remove any lumps. Add some butter if you need more fat. Slowly add the reserved braising liquid, stirring, until smooth. Add more broth if needed to thin the gravy slightly. (\u003cem>not pictured\u003c/em>)\u003c/li>\n\u003cli>Remove the breast meat from the turkey carcass, and slice across the grain. Serve with the dark meat and drumsticks, and the gravy.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "First Impression: Local Mission Market",
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"content": "\u003cfigure id=\"attachment_73689\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7209.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7209.jpg\" alt=\"Cheese counter, pickles and fresh pasta shelves with view of kitchen. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local Mission Market cheese counter, pickles and fresh pasta shelves with view of kitchen.\u003cbr>Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">\u003cem>Naomi Fiss\u003c/em>\u003c/a>\u003c/p>\n\u003cp>The to-do list of the prep chefs at \u003ca href=\"http://www.localmissionmarket.com\">Local Mission Market\u003c/a> is a long one. Literally: stand in front of the swath of butcher paper listing the day's output, and you'll see a list of items that extends from eye-level to somewhere near your knees. And each station--bread, meat and fish, pasta, preserving--has its own equally long list, to make all the elements that come together to stock this newly opened market that prides itself on making almost everything in-house from locally sourced ingredients. \u003c/p>\n\u003cfigure id=\"attachment_73706\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7095.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7095.jpg\" alt=\"Yaron Milgrom examines the prep list for the day. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-73706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yaron Milgrom examines the prep list for the day. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>Opened on Tuesday November 5 by Yaron Milgrom and executive chef Jake Des Voignes, the market joins the business partners' two Local restaurants nearby, \u003ca href=\"http://www.localmissioneatery.com/\">Local Mission Eatery\u003c/a> and \u003ca href=\"http://www.localscornersf.com\">Local's Corner\u003c/a>. As a retail business open daily from 9am to 9pm, it's already employing more than 30 people, including chef de cuisine Leslie Gratiano, sous chefs Nick Noren and T.J. Richards, and head baker Sandy Guevara. \u003c/p>\n\u003cfigure id=\"attachment_73692\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7274.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7274.jpg\" alt=\"Yaron Milgrom and executive chef Jake Des Voignes. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yaron Milgrom and executive chef Jake Des Voignes. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>The stripped-down, rectangular space is still being filled, and not all the layout makes sense. Ready-to-eat and prepared foods, like salads and soups, are tucked away in a refrigerated case in a side alcove next to the coffee and tea, too easy for the casual shopper to miss. But the store is still brand-new and just being its learning curve of what the neighborhood wants; presumably, over the next few weeks, if no one can find the soup, the soup will move. \u003c/p>\n\u003cfigure id=\"attachment_73682\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7062.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7062.jpg\" alt=\"Interior of Local Mission Market. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Local Mission Market. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"73713,73716,73683,73719,73704,73691\"]\u003c/p>\n\u003cp>This is a market for both chefs and eaters. Everything is either a single ingredient--glass bottles of Straus milk, boxes of Red Hill eggs, a small but inviting display of Northern and Central California cheeses, plus persimmons and chanterelles in the produce boxes and dozens of whole grains, beans, nuts, and dried fruits giving Rainbow a run of its money in sleek, wood-trimmed bulk bins--or a creation of something more sumptuous and ready-to-eat from the busy mezzanine kitchen above. Creme fraiche, mascarpone, yogurt, and goat's milk ricotta are all made in-house. \u003c/p>\n\u003cfigure id=\"attachment_73681\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7050.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7050.jpg\" alt=\"Local Mission Market produce and dairy area. Photo: Naomi Fiss\" width=\"1000\" height=\"773\" class=\"size-full wp-image-73681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local Mission Market produce and dairy area. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"73687,73712,73690\"]\u003c/p>\n\u003cp>Dozens of pickles, jams, marmalades, and preserves line the shop's wooden shelves; near the meat counter are jars of house-made ketchup, mustard, barbecue sauce, Italian-style peach mostarda, even three kinds of hot sauce. The style is straightforward with a twist: tarragon in the apricot jam, rosemary in the plum preserves and pear butter, lemon verbena in the strawberry jam. The key is the commercial combi oven, a self-contained steam-injection unit that can process close to 200 jars at a time, thanks to adjustable temperature and humidity levels. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"73720,73714,73708\"]\u003c/p>\n\u003cp>And it's a good thing there's plenty of cheese, butter, and jam in the house, because word is already out about baker Sandy Guevera's delicious bread. For all San Francisco's frenzy for all things gluten-free, it seems that plenty of us still can't pass up a fantastic fresh loaf when it's coming out the oven right down the block. An alum of Acme Bread, Arizmendi, A16, Mayfield Bakery in Palo Alto, and the \u003ca href=\"http://www.sfbi.com\">San Francisco Baking Institute\u003c/a>, Guevara is excited about the \"amazing, heirloom grains and flours\" that the kitchen is sourcing from \u003ca href=\"http://fpfarm.com/the-farm/orchard/\">Front Porch Farm\u003c/a> near the Russian River and \u003ca href=\"http://www.fullbellyfarm.com\">Full Belly Farm\u003c/a> in the Capay Valley, which she blends with a live starter culture to make country-style pan loaves as well as crusty boules and batards. What keeps it fun and interesting for Guevara is getting to shop for the kitchen and \"mix and match\" out of what's coming in daily to the store. She also feels seeing the same ingredients in the store that she's using in the kitchen will help demystify the process, and encourage shoppers to try baking their own similar breads at home. And while the bulk of her breads are slow-risen with her own sourdough-style starter, she's also making baguettes with fresh yeast, which means faster proofing, rising, and baking, in order to keep up with the demand. \u003c/p>\n\u003cfigure id=\"attachment_73705\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7091.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7091.jpg\" alt='\"Zero Waste\" sign. Everything in your cart is either compostable or recyclable. Photo: Naomi Fiss' width=\"500\" height=\"700\" class=\"size-full wp-image-73705\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Zero Waste\" sign. Everything in your cart is either compostable or recyclable. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In the kitchen, as in the shop itself, the emphasis is on zero waste. Squeezed lemon halves leftover from lemonade-making are dehydrated and added to citrus salt or herb-tea blends; tomato skins are dried and pulverized into tomato powder for tomato salt and seasoning mixtures. Bones from animal butchery go into stock, then get roasted for use as dog bones. Having two other food businesses also helps Milgrom and his team buy in greater bulk and have a place to use produce and other perishable items before they can go to waste. And while no one would confuse this place with Foods 4 Less, or any of the many lower-priced neighborhood markets along 24th and Mission Streets, Milgrom hopes to pass along good prices on abundant items whenever possible. The chanterelle crop is fantastic this year, for example, and so fresh chanterelles are $10/lb here, rather than the $20+ found at other similar shops. The heavy wildfire season of 2013 should have a small upside of encouraging great morel mushroom supplies next year; Milgrom hopes his customers will be able to \"eat morels like they're button mushrooms\" come spring. In the bulk bins, there are \u003ca href=\"https://www.tcho.com/\">TCHO\u003c/a> chocolate buttons for baking, at $5/lb, less expensive, by several dollars a pound than the raisins next to them, and worthwhile stocking up on for holiday baking.\u003c/p>\n\u003cfigure id=\"attachment_73685\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7092.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7092.jpg\" alt=\"Signage for Fish and Meat revealing local sources. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-73685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Signage for Fish and Meat revealing local sources. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>The shop's dedication to staying local is most obvious in the fish case. Late fall, before crab season opens, is a slow time for the Pacific coast fishery. What the shop can source sustainably right now:\u003cbr>\nblack cod, rock cod, whole or filleted, oysters, octopus, trout, and fat slabs of sturgeon, plus rosy-orange chunks of salmon, hot-smoked back when it was still available from local waters. \u003c/p>\n\u003cfigure id=\"attachment_73718\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7220.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7220.jpg\" alt=\"The fish case at the Local Mission Market. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-73718\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fish case at the Local Mission Market. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In the meat case, chicken, beef, pork, lamb, and rabbit, with plans for turkey closer to Thanksgiving. A lone pig trotter hangs by a string in the cold room behind the case--somewhat of a Local signature, since a similar foot has pride of place in the glass-walled walk-in at Local Mission Eatery, too. It's a visceral reminder that the shop and restaurants pride themselves on doing their butchery and using the whole animal, treating the ears and feet with as much respect as the higher-dollar chops and roasts. \u003c/p>\n\u003cfigure id=\"attachment_73688\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7147.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7147.jpg\" alt=\"Meats curing at Local Mission Market. Photo: Naomi Fiss\" width=\"1000\" height=\"773\" class=\"size-full wp-image-73688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meats curing at Local Mission Market. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.localmissionmarket.com\">Local Mission Market\u003c/a>\u003cbr>\n\u003cstrong>Address: \u003c/strong> \u003ca href=\"http://goo.gl/maps/FsqKa\">[map]\u003c/a>\u003cbr>\n2670 Harrison St (between 22nd and 23rd Sts)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 795-3355\u003cbr>\nHours:\u003cbr>\nMon-Sun, 9am-9pm\u003cbr>\n\u003cstrong>Facebook: \u003c/strong>\u003ca>LocalMissionMarket\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"http://twitter.com/localmarketsf\">@localmarketsf\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7049.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7049.jpg\" alt=\"Exterior of Local Mission Market on Harrison Street. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Exterior of Local Mission Market on Harrison Street. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>KQED Pop coverage on Local Mission Market:\u003c/strong> \u003ca href=\"http://blogs.kqed.org/pop/2013/11/13/should-we-embrace-or-resist-gourmet-grocery-stores-like-local-mission-market-san-francisco/\">Should We Embrace or Resist Gourmet Grocery Stores Like Local Mission Market?\u003c/a>\u003c/p>\n\n",
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"excerpt": "Bay Area Bites takes a look around the new Local Mission Market, dedicated to locavore cooking and eating from the team behind Local Mission Eatery and Local's Corner. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73689\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7209.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7209.jpg\" alt=\"Cheese counter, pickles and fresh pasta shelves with view of kitchen. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local Mission Market cheese counter, pickles and fresh pasta shelves with view of kitchen.\u003cbr>Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">\u003cem>Naomi Fiss\u003c/em>\u003c/a>\u003c/p>\n\u003cp>The to-do list of the prep chefs at \u003ca href=\"http://www.localmissionmarket.com\">Local Mission Market\u003c/a> is a long one. Literally: stand in front of the swath of butcher paper listing the day's output, and you'll see a list of items that extends from eye-level to somewhere near your knees. And each station--bread, meat and fish, pasta, preserving--has its own equally long list, to make all the elements that come together to stock this newly opened market that prides itself on making almost everything in-house from locally sourced ingredients. \u003c/p>\n\u003cfigure id=\"attachment_73706\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7095.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7095.jpg\" alt=\"Yaron Milgrom examines the prep list for the day. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-73706\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yaron Milgrom examines the prep list for the day. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>Opened on Tuesday November 5 by Yaron Milgrom and executive chef Jake Des Voignes, the market joins the business partners' two Local restaurants nearby, \u003ca href=\"http://www.localmissioneatery.com/\">Local Mission Eatery\u003c/a> and \u003ca href=\"http://www.localscornersf.com\">Local's Corner\u003c/a>. As a retail business open daily from 9am to 9pm, it's already employing more than 30 people, including chef de cuisine Leslie Gratiano, sous chefs Nick Noren and T.J. Richards, and head baker Sandy Guevara. \u003c/p>\n\u003cfigure id=\"attachment_73692\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7274.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7274.jpg\" alt=\"Yaron Milgrom and executive chef Jake Des Voignes. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yaron Milgrom and executive chef Jake Des Voignes. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>The stripped-down, rectangular space is still being filled, and not all the layout makes sense. Ready-to-eat and prepared foods, like salads and soups, are tucked away in a refrigerated case in a side alcove next to the coffee and tea, too easy for the casual shopper to miss. But the store is still brand-new and just being its learning curve of what the neighborhood wants; presumably, over the next few weeks, if no one can find the soup, the soup will move. \u003c/p>\n\u003cfigure id=\"attachment_73682\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7062.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7062.jpg\" alt=\"Interior of Local Mission Market. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Local Mission Market. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is a market for both chefs and eaters. Everything is either a single ingredient--glass bottles of Straus milk, boxes of Red Hill eggs, a small but inviting display of Northern and Central California cheeses, plus persimmons and chanterelles in the produce boxes and dozens of whole grains, beans, nuts, and dried fruits giving Rainbow a run of its money in sleek, wood-trimmed bulk bins--or a creation of something more sumptuous and ready-to-eat from the busy mezzanine kitchen above. Creme fraiche, mascarpone, yogurt, and goat's milk ricotta are all made in-house. \u003c/p>\n\u003cfigure id=\"attachment_73681\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7050.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7050.jpg\" alt=\"Local Mission Market produce and dairy area. Photo: Naomi Fiss\" width=\"1000\" height=\"773\" class=\"size-full wp-image-73681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local Mission Market produce and dairy area. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dozens of pickles, jams, marmalades, and preserves line the shop's wooden shelves; near the meat counter are jars of house-made ketchup, mustard, barbecue sauce, Italian-style peach mostarda, even three kinds of hot sauce. The style is straightforward with a twist: tarragon in the apricot jam, rosemary in the plum preserves and pear butter, lemon verbena in the strawberry jam. The key is the commercial combi oven, a self-contained steam-injection unit that can process close to 200 jars at a time, thanks to adjustable temperature and humidity levels. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And it's a good thing there's plenty of cheese, butter, and jam in the house, because word is already out about baker Sandy Guevera's delicious bread. For all San Francisco's frenzy for all things gluten-free, it seems that plenty of us still can't pass up a fantastic fresh loaf when it's coming out the oven right down the block. An alum of Acme Bread, Arizmendi, A16, Mayfield Bakery in Palo Alto, and the \u003ca href=\"http://www.sfbi.com\">San Francisco Baking Institute\u003c/a>, Guevara is excited about the \"amazing, heirloom grains and flours\" that the kitchen is sourcing from \u003ca href=\"http://fpfarm.com/the-farm/orchard/\">Front Porch Farm\u003c/a> near the Russian River and \u003ca href=\"http://www.fullbellyfarm.com\">Full Belly Farm\u003c/a> in the Capay Valley, which she blends with a live starter culture to make country-style pan loaves as well as crusty boules and batards. What keeps it fun and interesting for Guevara is getting to shop for the kitchen and \"mix and match\" out of what's coming in daily to the store. She also feels seeing the same ingredients in the store that she's using in the kitchen will help demystify the process, and encourage shoppers to try baking their own similar breads at home. And while the bulk of her breads are slow-risen with her own sourdough-style starter, she's also making baguettes with fresh yeast, which means faster proofing, rising, and baking, in order to keep up with the demand. \u003c/p>\n\u003cfigure id=\"attachment_73705\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7091.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7091.jpg\" alt='\"Zero Waste\" sign. Everything in your cart is either compostable or recyclable. Photo: Naomi Fiss' width=\"500\" height=\"700\" class=\"size-full wp-image-73705\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"Zero Waste\" sign. Everything in your cart is either compostable or recyclable. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In the kitchen, as in the shop itself, the emphasis is on zero waste. Squeezed lemon halves leftover from lemonade-making are dehydrated and added to citrus salt or herb-tea blends; tomato skins are dried and pulverized into tomato powder for tomato salt and seasoning mixtures. Bones from animal butchery go into stock, then get roasted for use as dog bones. Having two other food businesses also helps Milgrom and his team buy in greater bulk and have a place to use produce and other perishable items before they can go to waste. And while no one would confuse this place with Foods 4 Less, or any of the many lower-priced neighborhood markets along 24th and Mission Streets, Milgrom hopes to pass along good prices on abundant items whenever possible. The chanterelle crop is fantastic this year, for example, and so fresh chanterelles are $10/lb here, rather than the $20+ found at other similar shops. The heavy wildfire season of 2013 should have a small upside of encouraging great morel mushroom supplies next year; Milgrom hopes his customers will be able to \"eat morels like they're button mushrooms\" come spring. In the bulk bins, there are \u003ca href=\"https://www.tcho.com/\">TCHO\u003c/a> chocolate buttons for baking, at $5/lb, less expensive, by several dollars a pound than the raisins next to them, and worthwhile stocking up on for holiday baking.\u003c/p>\n\u003cfigure id=\"attachment_73685\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7092.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7092.jpg\" alt=\"Signage for Fish and Meat revealing local sources. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-73685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Signage for Fish and Meat revealing local sources. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>The shop's dedication to staying local is most obvious in the fish case. Late fall, before crab season opens, is a slow time for the Pacific coast fishery. What the shop can source sustainably right now:\u003cbr>\nblack cod, rock cod, whole or filleted, oysters, octopus, trout, and fat slabs of sturgeon, plus rosy-orange chunks of salmon, hot-smoked back when it was still available from local waters. \u003c/p>\n\u003cfigure id=\"attachment_73718\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7220.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7220.jpg\" alt=\"The fish case at the Local Mission Market. Photo: Naomi Fiss\" width=\"500\" class=\"size-full wp-image-73718\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The fish case at the Local Mission Market. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>In the meat case, chicken, beef, pork, lamb, and rabbit, with plans for turkey closer to Thanksgiving. A lone pig trotter hangs by a string in the cold room behind the case--somewhat of a Local signature, since a similar foot has pride of place in the glass-walled walk-in at Local Mission Eatery, too. It's a visceral reminder that the shop and restaurants pride themselves on doing their butchery and using the whole animal, treating the ears and feet with as much respect as the higher-dollar chops and roasts. \u003c/p>\n\u003cfigure id=\"attachment_73688\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7147.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7147.jpg\" alt=\"Meats curing at Local Mission Market. Photo: Naomi Fiss\" width=\"1000\" height=\"773\" class=\"size-full wp-image-73688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meats curing at Local Mission Market. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.localmissionmarket.com\">Local Mission Market\u003c/a>\u003cbr>\n\u003cstrong>Address: \u003c/strong> \u003ca href=\"http://goo.gl/maps/FsqKa\">[map]\u003c/a>\u003cbr>\n2670 Harrison St (between 22nd and 23rd Sts)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (415) 795-3355\u003cbr>\nHours:\u003cbr>\nMon-Sun, 9am-9pm\u003cbr>\n\u003cstrong>Facebook: \u003c/strong>\u003ca>LocalMissionMarket\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"http://twitter.com/localmarketsf\">@localmarketsf\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_73680\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7049.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/fiss-7049.jpg\" alt=\"Exterior of Local Mission Market on Harrison Street. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-73680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Exterior of Local Mission Market on Harrison Street. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>KQED Pop coverage on Local Mission Market:\u003c/strong> \u003ca href=\"http://blogs.kqed.org/pop/2013/11/13/should-we-embrace-or-resist-gourmet-grocery-stores-like-local-mission-market-san-francisco/\">Should We Embrace or Resist Gourmet Grocery Stores Like Local Mission Market?\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "FDA Moves To Phase Out Remaining Trans Fats In Food Supply",
"title": "FDA Moves To Phase Out Remaining Trans Fats In Food Supply",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_73588\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crisco.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crisco.jpg\" alt=\"Crisco was the original product made with partially hydrogenated soybean oil, which contains trans fats. Today, Crisco has only small amounts of the fats. Photo: Tony Dejak/AP\" width=\"624\" height=\"467\" class=\"size-full wp-image-73588\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crisco was the original product made with partially hydrogenated soybean oil, which contains trans fats. Today, Crisco has only small amounts of the fats. Photo: Tony Dejak/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243730263/fda-moves-to-phase-out-remaining-trans-fats-in-food-supply\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/11/20131107_atc_01.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243730263/fda-moves-to-phase-out-remaining-trans-fats-in-food-supply\">The Salt at NPR Food\u003c/a> (11/7/13)\u003c/p>\n\u003cp>If the Food and Drug Administration has its way, an era of food technology will soon end. The agency \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm372915.htm\">announced\u003c/a> Thursday it is aiming to ban partially hydrogenated vegetable oils from all food products.\u003c/p>\n\u003cp>Margaret Hamburg, the FDA commissioner, said at a press conference that her agency has come to the preliminary conclusion that the oils \"are not generally recognized as safe for use in food.\"\u003c/p>\n\u003cp>If the agency makes this decision final, it will mean a complete ban on this ingredient.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Health concerns about the trans fats in the oil have been mounting for years. The biggest concern? Trans fats raise the risk of heart disease. The Centers for Disease Control and Prevention \u003ca href=\"http://www.cdc.gov/nutrition/downloads/transfat_508_final.pdf\">estimates\u003c/a> that an FDA ban on trans fats could prevent an additional 7,000 deaths from heart disease each year and up to 20,000 heart attacks each year.\u003c/p>\n\u003cp>But it took decades for health officials to arrive at that conclusion.\u003c/p>\n\u003cp>Partially hydrogenated oil came on the market about a century ago when food scientists figured out how to add hydrogen atoms to a molecule of oil. Typically, it's soybean oil.\u003c/p>\n\u003cp>\u003ca href=\"http://www.newswise.com/articles/kantha-shelke-phd-cfs-ift-spokesperson\">Kantha Shelke\u003c/a>, a scientist with the Institute of Food Technologists in Chicago, says this makes liquid oil more solid, and stable. Depending on how you add the hydrogen atoms, you can make the oil as solid as you like.\u003c/p>\n\u003cp>\"So we could literally dial the needle to as solid as you wanted, and get the kind of results we were looking for,\" says Shelke.\u003c/p>\n\u003cp>These results include cookies or doughnuts that didn't leave a ring of oil behind on a paper towel and don't start tasting rancid after a few weeks.\u003c/p>\n\u003cp>Also, this oil doesn't have a strong taste of its own so you can use lots of it without ruining the flavor.\u003c/p>\n\u003cp>\"It's really absolutely perfect, and it's also perfect for the American style of shopping: You buy boxes and boxes of crackers, put them in your pantry,\" says Shelke. \"You open this box six months or eight months or a year later, and it would still taste and smell just as good as it was on the day you bought it!\"\u003c/p>\n\u003cp>By the time the government came up with laws regulating food additives, people had been eating this form of oil for decades with no apparent problems.\u003c/p>\n\u003cp>\u003ca href=\"http://www.publicagenda.org/pages/david-schleifer-phd\">David Schleifer\u003c/a>, a researcher at a nonprofit group called Public Agenda, in New York, says most scientists in the 1980s actually thought this kind of oil was probably safer than lard or palm oil. Schleifer wrote a recent journal \u003ca href=\"http://muse.jhu.edu/journals/technology_and_culture/v053/53.1.schleifer.html\">article\u003c/a> on the history of trans fats.\u003c/p>\n\u003cp>McDonald's, Schleifer says, previously used beef tallow for frying. \"People freaked out about beef tallow because it had saturated fat, and McDonald's responded to that public outcry by replacing beef tallow with trans fat,\" he says.\u003c/p>\n\u003cp>Everything changed in the mid-1990s. New studies showed that trans fats raised bad cholesterol and increased the risk of heart disease.\u003c/p>\n\u003cp>In fact, they were even worse than saturated fats. In 2006, after a campaign by public health advocates, the FDA required food companies to add trans fats to food labels.\u003c/p>\n\u003cp>Most companies responded by \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=6407183\">drastically cutting\u003c/a> their use of partially hydrogenated oil. That had a big impact on consumption — Americans consumed around 1 gram per day in 2012, down from 4.6 grams per day in 2003.\u003c/p>\n\u003cp>But not every company has eliminated it from every product.\u003c/p>\n\u003cp>You can \u003ca href=\"http://www.cdc.gov/pcd/issues/2013/12_0198.htm\">still find\u003c/a> trans fats in microwavable popcorn, frozen pies and all kinds of mass-produced baked goods. Often, food companies use just a little bit. If there's less than half a gram of trans fats per serving they can list the amount of trans fats in their products as zero.\u003c/p>\n\u003cp>A complete ban on trans fats would be a big deal for food manufacturers, says Shelke. She says food companies can drop the trans fats, but their products won't be quite the same.\u003c/p>\n\u003cp>\"They have to go back to re-educating consumers that cookies and consumers don't last forever,\" says Shelke.\u003c/p>\n\u003cp>The cookies will have a shorter life, but consumers' lives might be longer. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The agency says trans fats, found in partially hydrogenated oils, raise the risk of heart disease. Even though food companies have drastically reduced their use of the oils, you can still find trans fat in microwavable popcorn, Crisco and all kinds of mass-produced baked goods.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73588\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crisco.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/crisco.jpg\" alt=\"Crisco was the original product made with partially hydrogenated soybean oil, which contains trans fats. Today, Crisco has only small amounts of the fats. Photo: Tony Dejak/AP\" width=\"624\" height=\"467\" class=\"size-full wp-image-73588\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crisco was the original product made with partially hydrogenated soybean oil, which contains trans fats. Today, Crisco has only small amounts of the fats. Photo: Tony Dejak/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243730263/fda-moves-to-phase-out-remaining-trans-fats-in-food-supply\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243730263/fda-moves-to-phase-out-remaining-trans-fats-in-food-supply\">The Salt at NPR Food\u003c/a> (11/7/13)\u003c/p>\n\u003cp>If the Food and Drug Administration has its way, an era of food technology will soon end. The agency \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm372915.htm\">announced\u003c/a> Thursday it is aiming to ban partially hydrogenated vegetable oils from all food products.\u003c/p>\n\u003cp>Margaret Hamburg, the FDA commissioner, said at a press conference that her agency has come to the preliminary conclusion that the oils \"are not generally recognized as safe for use in food.\"\u003c/p>\n\u003cp>If the agency makes this decision final, it will mean a complete ban on this ingredient.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Health concerns about the trans fats in the oil have been mounting for years. The biggest concern? Trans fats raise the risk of heart disease. The Centers for Disease Control and Prevention \u003ca href=\"http://www.cdc.gov/nutrition/downloads/transfat_508_final.pdf\">estimates\u003c/a> that an FDA ban on trans fats could prevent an additional 7,000 deaths from heart disease each year and up to 20,000 heart attacks each year.\u003c/p>\n\u003cp>But it took decades for health officials to arrive at that conclusion.\u003c/p>\n\u003cp>Partially hydrogenated oil came on the market about a century ago when food scientists figured out how to add hydrogen atoms to a molecule of oil. Typically, it's soybean oil.\u003c/p>\n\u003cp>\u003ca href=\"http://www.newswise.com/articles/kantha-shelke-phd-cfs-ift-spokesperson\">Kantha Shelke\u003c/a>, a scientist with the Institute of Food Technologists in Chicago, says this makes liquid oil more solid, and stable. Depending on how you add the hydrogen atoms, you can make the oil as solid as you like.\u003c/p>\n\u003cp>\"So we could literally dial the needle to as solid as you wanted, and get the kind of results we were looking for,\" says Shelke.\u003c/p>\n\u003cp>These results include cookies or doughnuts that didn't leave a ring of oil behind on a paper towel and don't start tasting rancid after a few weeks.\u003c/p>\n\u003cp>Also, this oil doesn't have a strong taste of its own so you can use lots of it without ruining the flavor.\u003c/p>\n\u003cp>\"It's really absolutely perfect, and it's also perfect for the American style of shopping: You buy boxes and boxes of crackers, put them in your pantry,\" says Shelke. \"You open this box six months or eight months or a year later, and it would still taste and smell just as good as it was on the day you bought it!\"\u003c/p>\n\u003cp>By the time the government came up with laws regulating food additives, people had been eating this form of oil for decades with no apparent problems.\u003c/p>\n\u003cp>\u003ca href=\"http://www.publicagenda.org/pages/david-schleifer-phd\">David Schleifer\u003c/a>, a researcher at a nonprofit group called Public Agenda, in New York, says most scientists in the 1980s actually thought this kind of oil was probably safer than lard or palm oil. Schleifer wrote a recent journal \u003ca href=\"http://muse.jhu.edu/journals/technology_and_culture/v053/53.1.schleifer.html\">article\u003c/a> on the history of trans fats.\u003c/p>\n\u003cp>McDonald's, Schleifer says, previously used beef tallow for frying. \"People freaked out about beef tallow because it had saturated fat, and McDonald's responded to that public outcry by replacing beef tallow with trans fat,\" he says.\u003c/p>\n\u003cp>Everything changed in the mid-1990s. New studies showed that trans fats raised bad cholesterol and increased the risk of heart disease.\u003c/p>\n\u003cp>In fact, they were even worse than saturated fats. In 2006, after a campaign by public health advocates, the FDA required food companies to add trans fats to food labels.\u003c/p>\n\u003cp>Most companies responded by \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=6407183\">drastically cutting\u003c/a> their use of partially hydrogenated oil. That had a big impact on consumption — Americans consumed around 1 gram per day in 2012, down from 4.6 grams per day in 2003.\u003c/p>\n\u003cp>But not every company has eliminated it from every product.\u003c/p>\n\u003cp>You can \u003ca href=\"http://www.cdc.gov/pcd/issues/2013/12_0198.htm\">still find\u003c/a> trans fats in microwavable popcorn, frozen pies and all kinds of mass-produced baked goods. Often, food companies use just a little bit. If there's less than half a gram of trans fats per serving they can list the amount of trans fats in their products as zero.\u003c/p>\n\u003cp>A complete ban on trans fats would be a big deal for food manufacturers, says Shelke. She says food companies can drop the trans fats, but their products won't be quite the same.\u003c/p>\n\u003cp>\"They have to go back to re-educating consumers that cookies and consumers don't last forever,\" says Shelke.\u003c/p>\n\u003cp>The cookies will have a shorter life, but consumers' lives might be longer. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_73526\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-looking-at-computer1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-looking-at-computer1000.jpg\" alt=\"Tim West looking at computer. Photo courtesy of Molly DeCoudreaux\" width=\"1000\" height=\"667\" class=\"size-full wp-image-73526\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim West. Photo courtesy of Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>Tim West is a familiar name in both the food and technology worlds. He moved cross country to cook at Facebook headquarters but then shifted his culinary pursuits to food technology entrepreneurship. West became the Chief Cereal Officer and founder of the startup \u003ca href=\"http://cerealize.com/#\">Cerealize\u003c/a>, a customized cereal company. He also became the co-creator of the \u003ca href=\"http://www.FutureFoodHack.com\">Food Hackathon\u003c/a>. Until recently, West worked on \u003ca href=\"https://cosemble.com/\">Cosemble\u003c/a>, which was an extension of his involvement with \u003ca href=\"https://www.facebook.com/grubly\">Grubly\u003c/a>, an AirBNB concept for food. He recently stepped into an advisory role at Cosemble to make more time for \u003ca href=\"http://futurefoodtech.com/hackathon/\">The Future of Food Hackathon\u003c/a>, happening November 16-17 at the Tagged HQ in San Francisco. Bay Area Bites caught up with West recently and his comments have been edited for brevity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is a Food Hackathon?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> A traditional hackathon is an event where people meet to engage in collaborative computer programming (aka: hacking). Tech companies use this model to attract new talent and launch new products internally. I had prepared food for these events while cooking at the Facebook HQ and it occurred to me that we could use this model to address challenges and opportunities in our food system. Food Hackathon was born to provide a place to create, prototype and launch new food related business ideas and products that make the world a happier, healthier and tastier place. The result has become a diverse community of entrepreneurs and investors dedicated to growing food related businesses.\u003c/p>\n\u003cp>Our \u003ca href=\"http://www.FoodHackathon.com\">video\u003c/a> best showcases the energy in the community. \u003c/p>\n\u003cp>[vimeo 69940410]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the challenges with running Food Hackathon?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> Nobody knows what a food hackathon is! People often think that we are cooking or cutting food so we start by telling them that we’re really more like a business plan competition and show them our video. The rest just works itself out.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And the exciting parts are...?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> We had 250+ people show up to our first event from as far away as Singapore, Poland and India—and that was with just two weeks notice! We’ve been covered on NPR, in the LA Times and received requests for Food Hackathons in Texas, Canada and Rome. We are most excited to take this show on the road and build a global community of entrepreneurs who love food as much as we do here in the SF Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_73524\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-1000.jpg\" alt=\"Tim West next to FoodHackathon signage. Photo courtesy of Molly DeCoudreaux\" width=\"1000\" height=\"667\" class=\"size-full wp-image-73524\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim West next to FoodHackathon signage. Photo courtesy of Molly DeCoudreaux\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What food startups have peaked your interest?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> I really love \u003ca href=\"http://www.letsfeast.com/\">Feast\u003c/a> for their use of technology to teach folks to cook and \u003ca href=\"http://www.goodeggs.com/sfbay\">Good Eggs\u003c/a> for taking the farmers' market online. Also, \u003ca href=\"http://localfoodlab.com/\">Local Food Lab\u003c/a> is launching Start Something Local to help food entrepreneurs and \u003ca href=\"http://www.foodtechconnect.com/\">Food Tech Connect\u003c/a> is the best place to keep up with food and tech.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Your grandfather created \u003ca href=\"http://www.fritolay.com/our-snacks/doritos.html\">Doritos\u003c/a>. What was he like and do you have a go-to Doritos favorite flavor?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> Yes, true story; my grandfather, Arch West, invented Doritos. He was a brilliant man, very driven and hard working. He once told me that the name for Doritos (little gold) came two years before the product. It was while vacationing in San Diego that he first tasted corn chips. He liked them so he took the idea back to Frito but they didn’t think that Americans would buy corn chips. So, in typical entrepreneurial fashion, he started making the product on his own. People love them! And, in typical corporate fashion, Frito promoted him and claimed ownership.\u003c/p>\n\u003cp>It’s funny, I don’t remember ever seeing my grandfather eat Doritos. I guess that must be why he lived to be 98 years old. They taste great but I don’t care much for them either. Have you ever tried to chew a Dorito 100 times? Maybe it’s time for somebody to reinvent Doritos?\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you live? Where are your favorite spots for food and drink?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> I live at the Dead Houses in Palo Alto, CA. They are a bunch of coops near the Stanford Campus and are full of entrepreneurs, artists, musicians and Stanford graduate students. It’s rumored that this is where Sean Parker started Napster (before Facebook). It’s an awesomely kooky spot! \u003c/p>\n\u003cp>I love the \u003ca href=\"http://www.roseandcrownpa.com/\">Rose and Crown\u003c/a> if I’m looking for a beer. They have an excellent selection and are refreshingly down to earth (Palo Alto can be stuffy sometimes). The Nut House is awesomely funky too!\u003c/p>\n\u003cp>My favorite eating spots in Palo Alto are \u003ca href=\"http://orenshummus.com/\">Oren’s Hummus Shop\u003c/a> (if you’re on a budget) and \u003ca href=\"http://bonvivantcafe.net/\">Bon Vivant Café\u003c/a> (if you really want to woo someone cute). Tip: Make sure to stop by \u003ca href=\"http://www.yelp.com/biz/moniques-chocolates-palo-alto\">Monique's Chocolates\u003c/a> and pick up some dark chocolate salted caramels before dinner. They might just make you fall in love. It worked for me!\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your own cooking and eating habits like and what technology do you use?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> Cooking is my creative release. I love feeding people and I love being well fed. Unless struck by a desire for a specific dish (like paella or lasagna Bolognese), I often let my environment take the lead on deciding what I’m meant to eat. I start by looking at what’s ripe and in season. Then I look at what equipment and tools I have available. These limiting factors often lead me to meals most in line with my food ideology which, is no doubt, most delicious.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> is still my #1 go-to app for locating immediate food options. I used to turn to GrubHub for menus and ordering but their selection is quite small. \u003ca href=\"http://www.seamless.com/sf/\">Seamless\u003c/a> is good too. If not in a rush, I like to support startups like Good Eggs and \u003ca href=\"http://www.eatsprig.com\">Sprig\u003c/a>. When looking for an adventure I trust \u003ca href=\"http://eatfeastly.com/intro/\">Feastly\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You went to Burning Man this summer. Any ideas related to food and community from that outing?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> This was my second year organizing the food at Camp IDEATE. Spending a week in the desert with 69,000+ people was honestly the most civilized thing I’ve ever done in my life. People are so generous! There is no money and no advertising. It is pure gift economy and food is not surprisingly one of the most popular gifts.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I hired a group called \u003ca href=\"http://krishnakitchen.org/\">Krishna Kitchen\u003c/a> to cater our camp this year. They produced the most delicious, high vibrational, vegetarian food I’ve ever consumed in my entire life! In fact, it was such an amazing experience that I haven’t had a bite of meat since. This year was truly life changing. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73526\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-looking-at-computer1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-looking-at-computer1000.jpg\" alt=\"Tim West looking at computer. Photo courtesy of Molly DeCoudreaux\" width=\"1000\" height=\"667\" class=\"size-full wp-image-73526\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim West. Photo courtesy of Molly DeCoudreaux\u003c/figcaption>\u003c/figure>\n\u003cp>Tim West is a familiar name in both the food and technology worlds. He moved cross country to cook at Facebook headquarters but then shifted his culinary pursuits to food technology entrepreneurship. West became the Chief Cereal Officer and founder of the startup \u003ca href=\"http://cerealize.com/#\">Cerealize\u003c/a>, a customized cereal company. He also became the co-creator of the \u003ca href=\"http://www.FutureFoodHack.com\">Food Hackathon\u003c/a>. Until recently, West worked on \u003ca href=\"https://cosemble.com/\">Cosemble\u003c/a>, which was an extension of his involvement with \u003ca href=\"https://www.facebook.com/grubly\">Grubly\u003c/a>, an AirBNB concept for food. He recently stepped into an advisory role at Cosemble to make more time for \u003ca href=\"http://futurefoodtech.com/hackathon/\">The Future of Food Hackathon\u003c/a>, happening November 16-17 at the Tagged HQ in San Francisco. Bay Area Bites caught up with West recently and his comments have been edited for brevity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is a Food Hackathon?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> A traditional hackathon is an event where people meet to engage in collaborative computer programming (aka: hacking). Tech companies use this model to attract new talent and launch new products internally. I had prepared food for these events while cooking at the Facebook HQ and it occurred to me that we could use this model to address challenges and opportunities in our food system. Food Hackathon was born to provide a place to create, prototype and launch new food related business ideas and products that make the world a happier, healthier and tastier place. The result has become a diverse community of entrepreneurs and investors dedicated to growing food related businesses.\u003c/p>\n\u003cp>Our \u003ca href=\"http://www.FoodHackathon.com\">video\u003c/a> best showcases the energy in the community. \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: And the exciting parts are...?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> We had 250+ people show up to our first event from as far away as Singapore, Poland and India—and that was with just two weeks notice! We’ve been covered on NPR, in the LA Times and received requests for Food Hackathons in Texas, Canada and Rome. We are most excited to take this show on the road and build a global community of entrepreneurs who love food as much as we do here in the SF Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_73524\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/Tim-West-1000.jpg\" alt=\"Tim West next to FoodHackathon signage. Photo courtesy of Molly DeCoudreaux\" width=\"1000\" height=\"667\" class=\"size-full wp-image-73524\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim West next to FoodHackathon signage. Photo courtesy of Molly DeCoudreaux\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What food startups have peaked your interest?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> I really love \u003ca href=\"http://www.letsfeast.com/\">Feast\u003c/a> for their use of technology to teach folks to cook and \u003ca href=\"http://www.goodeggs.com/sfbay\">Good Eggs\u003c/a> for taking the farmers' market online. Also, \u003ca href=\"http://localfoodlab.com/\">Local Food Lab\u003c/a> is launching Start Something Local to help food entrepreneurs and \u003ca href=\"http://www.foodtechconnect.com/\">Food Tech Connect\u003c/a> is the best place to keep up with food and tech.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Your grandfather created \u003ca href=\"http://www.fritolay.com/our-snacks/doritos.html\">Doritos\u003c/a>. What was he like and do you have a go-to Doritos favorite flavor?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> Yes, true story; my grandfather, Arch West, invented Doritos. He was a brilliant man, very driven and hard working. He once told me that the name for Doritos (little gold) came two years before the product. It was while vacationing in San Diego that he first tasted corn chips. He liked them so he took the idea back to Frito but they didn’t think that Americans would buy corn chips. So, in typical entrepreneurial fashion, he started making the product on his own. People love them! And, in typical corporate fashion, Frito promoted him and claimed ownership.\u003c/p>\n\u003cp>It’s funny, I don’t remember ever seeing my grandfather eat Doritos. I guess that must be why he lived to be 98 years old. They taste great but I don’t care much for them either. Have you ever tried to chew a Dorito 100 times? Maybe it’s time for somebody to reinvent Doritos?\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you live? Where are your favorite spots for food and drink?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> I live at the Dead Houses in Palo Alto, CA. They are a bunch of coops near the Stanford Campus and are full of entrepreneurs, artists, musicians and Stanford graduate students. It’s rumored that this is where Sean Parker started Napster (before Facebook). It’s an awesomely kooky spot! \u003c/p>\n\u003cp>I love the \u003ca href=\"http://www.roseandcrownpa.com/\">Rose and Crown\u003c/a> if I’m looking for a beer. They have an excellent selection and are refreshingly down to earth (Palo Alto can be stuffy sometimes). The Nut House is awesomely funky too!\u003c/p>\n\u003cp>My favorite eating spots in Palo Alto are \u003ca href=\"http://orenshummus.com/\">Oren’s Hummus Shop\u003c/a> (if you’re on a budget) and \u003ca href=\"http://bonvivantcafe.net/\">Bon Vivant Café\u003c/a> (if you really want to woo someone cute). Tip: Make sure to stop by \u003ca href=\"http://www.yelp.com/biz/moniques-chocolates-palo-alto\">Monique's Chocolates\u003c/a> and pick up some dark chocolate salted caramels before dinner. They might just make you fall in love. It worked for me!\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your own cooking and eating habits like and what technology do you use?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> Cooking is my creative release. I love feeding people and I love being well fed. Unless struck by a desire for a specific dish (like paella or lasagna Bolognese), I often let my environment take the lead on deciding what I’m meant to eat. I start by looking at what’s ripe and in season. Then I look at what equipment and tools I have available. These limiting factors often lead me to meals most in line with my food ideology which, is no doubt, most delicious.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> is still my #1 go-to app for locating immediate food options. I used to turn to GrubHub for menus and ordering but their selection is quite small. \u003ca href=\"http://www.seamless.com/sf/\">Seamless\u003c/a> is good too. If not in a rush, I like to support startups like Good Eggs and \u003ca href=\"http://www.eatsprig.com\">Sprig\u003c/a>. When looking for an adventure I trust \u003ca href=\"http://eatfeastly.com/intro/\">Feastly\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You went to Burning Man this summer. Any ideas related to food and community from that outing?\u003c/strong>\u003cbr>\n\u003cstrong>West:\u003c/strong> This was my second year organizing the food at Camp IDEATE. Spending a week in the desert with 69,000+ people was honestly the most civilized thing I’ve ever done in my life. People are so generous! There is no money and no advertising. It is pure gift economy and food is not surprisingly one of the most popular gifts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I hired a group called \u003ca href=\"http://krishnakitchen.org/\">Krishna Kitchen\u003c/a> to cater our camp this year. They produced the most delicious, high vibrational, vegetarian food I’ve ever consumed in my entire life! In fact, it was such an amazing experience that I haven’t had a bite of meat since. This year was truly life changing. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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