window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_68661": {
"type": "attachments",
"id": "bayareabites_68661",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "68661",
"found": true
},
"parent": 68605,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/08/headlands-640.jpg",
"width": 640,
"height": 426
}
},
"publishDate": 1377106823,
"modified": 1377106823,
"caption": null,
"description": null,
"title": "headlands-640",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_68587": {
"type": "attachments",
"id": "bayareabites_68587",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "68587",
"found": true
},
"parent": 68561,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/08/bacon-and-beer.jpg",
"width": 640,
"height": 426
}
},
"publishDate": 1376968348,
"modified": 1376968348,
"caption": "The Boston Beer and Bacon Festival. Photo: Robert Gill",
"description": null,
"title": "bacon and beer",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_68521": {
"type": "attachments",
"id": "bayareabites_68521",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "68521",
"found": true
},
"parent": 68474,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/08/festival.jpg",
"width": 640,
"height": 426
}
},
"publishDate": 1376851631,
"modified": 1376851631,
"caption": null,
"description": null,
"title": "festival",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_68471": {
"type": "attachments",
"id": "bayareabites_68471",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "68471",
"found": true
},
"parent": 68411,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/08/streetfood.jpg",
"width": 640,
"height": 426
}
},
"publishDate": 1376785197,
"modified": 1376785197,
"caption": null,
"description": null,
"title": "streetfood",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_67307": {
"type": "attachments",
"id": "bayareabites_67307",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "67307",
"found": true
},
"parent": 66883,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/08/pig-woman-knife640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1375409173,
"modified": 1375409173,
"caption": null,
"description": null,
"title": "pig-woman-knife640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_68232": {
"type": "attachments",
"id": "bayareabites_68232",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "68232",
"found": true
},
"parent": 68231,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/08/spam10001.jpg",
"width": 1000,
"height": 669
}
},
"publishDate": 1376468263,
"modified": 1439859171,
"caption": "SpamTanic by Karen Weir (Burning Man 2012)",
"description": "SpamTanic by Karen Weir (Burning Man 2012)",
"title": "SpamTanic by Karen Weir (Burning Man 2012)",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_66973": {
"type": "attachments",
"id": "bayareabites_66973",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "66973",
"found": true
},
"parent": 66093,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/07/tara3.jpg",
"width": 1000,
"height": 561
}
},
"publishDate": 1375253904,
"modified": 1437286296,
"caption": "Cinnamon + Mexican Chocolate Ice Cream from Tara's Organic",
"description": null,
"title": "Cinnamon + Mexican Chocolate Ice Cream from Tara's Organic",
"credit": "Jenny Oh",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_68155": {
"type": "attachments",
"id": "bayareabites_68155",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "68155",
"found": true
},
"parent": 68088,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-2381.jpg",
"width": 640,
"height": 426
}
},
"publishDate": 1376344495,
"modified": 1376344495,
"caption": null,
"description": null,
"title": "2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-238",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_68046": {
"type": "attachments",
"id": "bayareabites_68046",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "68046",
"found": true
},
"parent": 68043,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/08/homestead2-640.jpg",
"width": 640,
"height": 361
}
},
"publishDate": 1376262406,
"modified": 1376262406,
"caption": "The inside of the new Homestead Restaurant in Piedmont. Photo: TruongChinh Duong",
"description": null,
"title": "homestead2-640",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_68007": {
"type": "attachments",
"id": "bayareabites_68007",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "68007",
"found": true
},
"parent": 67982,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/08/foraged-640.jpg",
"width": 640,
"height": 480
}
},
"publishDate": 1376156045,
"modified": 1376156045,
"caption": "A display of wild foods gathered by Chef Kory Stewart and foraging expert Connie Green at the third annual Wild Foods dinner on June 6.",
"description": null,
"title": "foraged-640",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_67487": {
"type": "attachments",
"id": "bayareabites_67487",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "67487",
"found": true
},
"parent": 66008,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/08/kitchen-garden640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1375482730,
"modified": 1375482730,
"caption": null,
"description": null,
"title": "kitchen-garden640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"kdomara": {
"type": "authors",
"id": "1459",
"meta": {
"index": "authors_1716337520",
"id": "1459",
"found": true
},
"name": "Kelly O'Mara",
"firstName": "Kelly",
"lastName": "O'Mara",
"slug": "kdomara",
"email": "komara@kqed.org",
"display_author_email": false,
"staff_mastheads": [
"news"
],
"title": "KQED Contributor",
"bio": "Kelly O'Mara is a writer and reporter in the San Francisco Bay Area. She writes about food, health, sports, travel, business and California news. Her work has appeared on KQED, online for Outside Magazine, epsnW, VICE and in Competitor Magazine, among others. Follow Kelly on Twitter \u003ca href=\"https://twitter.com/kellydomara\">@kellydomara\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "news",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "stateofhealth",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "checkplease",
"roles": [
"editor"
]
},
{
"site": "food",
"roles": []
},
{
"site": "forum",
"roles": [
"editor"
]
},
{
"site": "liveblog",
"roles": [
"editor"
]
}
],
"headData": {
"title": "Kelly O'Mara | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kdomara"
},
"jennyoh": {
"type": "authors",
"id": "2100",
"meta": {
"index": "authors_1716337520",
"id": "2100",
"found": true
},
"name": "Jenny Oh",
"firstName": "Jenny",
"lastName": "Oh",
"slug": "jennyoh",
"email": "joh@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "Audience Engagement Producer, Deep Look",
"bio": "Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.",
"avatar": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "pop",
"roles": []
},
{
"site": "about",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "education",
"roles": []
},
{
"site": "quest",
"roles": []
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Jenny Oh | KQED",
"description": "Audience Engagement Producer, Deep Look",
"ogImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/jennyoh"
},
"stephanie-im": {
"type": "authors",
"id": "5037",
"meta": {
"index": "authors_1716337520",
"id": "5037",
"found": true
},
"name": "Stephanie Hua",
"firstName": "Stephanie",
"lastName": "Hua",
"slug": "stephanie-im",
"email": "stephanieim1023@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g",
"twitter": "LickMySpoon",
"bluesky": null,
"facebook": "pages/Lick-My-Spoon/124276040932644",
"instagram": null,
"linkedin": "StephanieHua",
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Hua | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie-im"
},
"maryladd": {
"type": "authors",
"id": "5092",
"meta": {
"index": "authors_1716337520",
"id": "5092",
"found": true
},
"name": "Mary Ladd",
"firstName": "Mary",
"lastName": "Ladd",
"slug": "maryladd",
"email": "writereadeat@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twitter": "mladdfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Mary Ladd | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/maryladd"
},
"oaklandlocal": {
"type": "authors",
"id": "5475",
"meta": {
"index": "authors_1716337520",
"id": "5475",
"found": true
},
"name": "Oakland Local",
"firstName": "Oakland",
"lastName": "Local",
"slug": "oaklandlocal",
"email": "oaklandlocal@oaklandlocal.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://oaklandlocal.com/\">Oakland Local\u003c/a>, Oakland's leading news & community site, is filled with people who love to eat, drink and talk about food equity issues, sometimes all at the same time. We're avid about farm to table, affordable local restaurants, food artisans, intense chefs, butchers, bakers, and gardeners and everyone who wants to talk about what tastes good--and where to get it/make it or grow it--in Oakland, CA",
"avatar": "https://secure.gravatar.com/avatar/487293d74fcce97c7016ed0309409181?s=600&d=blank&r=g",
"twitter": "oaklandlocal",
"facebook": "oaklocal",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Oakland Local | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/487293d74fcce97c7016ed0309409181?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/487293d74fcce97c7016ed0309409181?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/oaklandlocal"
}
},
"pagesReducer": {
"bayareabites_category_food-and-drink": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"score": 11.302537
},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"title": "Bay Area Bites Food + Drink",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 42
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=food-and-drink",
"seeMore": false,
"paginated": true,
"page": 42
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_68605": {
"type": "posts",
"id": "bayareabites_68605",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "68605",
"score": null,
"sort": [
1377106424000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1377106424,
"format": "aside",
"disqusTitle": "Headlands Brewing Co. Brews Beer Without a Home",
"title": "Headlands Brewing Co. Brews Beer Without a Home",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68650\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/headlands2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/headlands2.jpg\" alt=\"Phil Cutti, Patrick Horn and Inna Volynskaya of Headlands Brewing Co. Photo: Courtesy of Headlands\" width=\"800\" height=\"533\" class=\"size-full wp-image-68650\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Phil Cutti, Patrick Horn and Inna Volynskaya of Headlands Brewing Co. Photo: Courtesy of Headlands\u003c/figcaption>\u003c/figure>\n\u003cp>How do you start a brewing company without a brewery?\u003c/p>\n\u003cp>You do it quickly. Phil Cutti, Patrick Horn and Inna Volynskaya launched \u003ca href=\"http://www.headlandsbrewing.com/\" target=\"_blank\">Headlands Brewing Company\u003c/a> in mid-July after just four months of preparation. The only catch is: they don't exactly have a brewery space.\u003c/p>\n\u003cp>\"We're a gypsy brewery,\" said Horn, who co-founded and then sold \u003ca href=\"http://www.pacbrewlab.com/\" target=\"_blank\">Pacific Brewing Laboratory\u003c/a> (also a gypsy brewery) before launching Headlands.\u003c/p>\n\u003cp>Instead, the trio -- who all come with extensive beer backgrounds -- roam (hence the term \"gypsy brewery\") from place to place, renting space to make batches of beer.\u003c/p>\n\u003cp>There are challenges to this approach, but also benefits.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It allows us to have a very quick entry into the market, which is very competitive,\" said Cutti, giving them the ability to build up their name and prove their model to their investors. The cost of launching is also far less than what's needed for an actual facility.\u003c/p>\n\u003cfigure id=\"attachment_68651\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/headlands3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/headlands3-290x290.jpg\" alt=\"Headlands Brewing Co.\" width=\"290\" height=\"290\" class=\"size-medium wp-image-68651\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Headlands Brewing Co.\u003c/figcaption>\u003c/figure>\n\u003cp>But, it means they have to be at the mercy of other breweries' schedules and ship ingredients all over. And, legally, once they rent the brewing space, they can't actually touch the equipment, but have to give their recipes to the brewers and be on-hand to oversee the process.\u003c/p>\n\u003cp>\"We're not physically able to do the brewing process, but we're there with them when they do it,\" said Cutti.\u003c/p>\n\u003cp>Eventually, they plan to find their own home. But, in the meantime, they're already getting their beer out there and gaining drinking fans -- hopefully, making it easier when they're ready to go.\u003c/p>\n\u003cp>\"When we open our doors, we're already on the ground running,\" said Horn.\u003c/p>\n\u003cp>Cutti and Horn teamed up with the idea for a brewery after Cutti decided to \"put up or shut up,\" he said. Although Cutti now also works as the head brewer at \u003ca href=\"http://www.southpawbbqsf.com/\" target=\"_blank\">SouthPaw BBQ\u003c/a>, until very recently he had another job, a serious, science-y job as an exercise physiologist running the Human Performance Lab at Stanford. \u003c/p>\n\u003cp>But, he quit his steady position at Stanford last year -- something that certainly raised some concerns from his wife -- in order to pursue brewing. He had long been a home-brewer, honing his skills and meeting other brewers to learn from them. In fact, that was how Horn and Cutti met, then bonding over swimming and athletic pursuits. Eventually, Cutti decided it was time to go all in on this hobby he'd been working on for nearly ten years. That was when the two of them teamed up.\u003c/p>\n\u003cp>\"We both had kind of a common vision,\" said Horn. \u003c/p>\n\u003cp>Volynskaya joined up with the other two after meeting them at San Francisco Beer Week. Volynskaya came out of \u003ca href=\"http://lagunitas.com/\" target=\"_blank\">Lagunitas Brewing Co\u003c/a>. to go to grad school at Presidio, but then opted to come to Headlands after finishing school.\u003c/p>\n\u003cp>\"I felt like I had a lot more room to build something and be creative here,\" said Volynskaya.\u003c/p>\n\u003cp>At a small start-up, everyone has to do everything, but Cutti is primarily the brewer, Horn the marketing and salesperson, and Volynskaya the operations manager.\u003c/p>\n\u003cp>\"We started off with three beers in July,\" said Horn -- Pt. Bonita Rustic Lager, Groupe G Belgian RyePA, and Hill 88 West Coast IPA. Because they have to brew on the schedule of other breweries, those three were made in large bulk and then poured and handed out and sampled and sold. \u003c/p>\n\u003cp>This time around, when they brewed new batches, they made those three again and two new beers: the Bay Trip (a Belgian triple with coconut sugar) and Live or Let Die (an imperial smoked black IPA).\u003c/p>\n\u003cfigure id=\"attachment_68649\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/headlands.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/headlands.jpg\" alt=\"The Headlands Brewing Co. beers at a launch event. Photo: Courtesy of Headlands\" width=\"800\" height=\"533\" class=\"size-full wp-image-68649\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Headlands Brewing Co. beers at a launch event. Photo: Courtesy of Headlands\u003c/figcaption>\u003c/figure>\n\u003cp>But to find one of the signature beers, you'll have to move fast. They do pour at festivals, including the \u003ca href=\"http://www.fortmason.org/events/events-details?id=2659\" target=\"_blank\">Bay Area Brew Fest\u003c/a> at Fort Mason on Aug. 24, and have sold wholesale to different restaurants and bars, such as \u003ca href=\"http://millvalleybeerworks.com/\" target=\"_blank\">Beerworks\u003c/a> in Mill Valley. But, mostly, they announce their events and beers on \u003ca href=\"https://twitter.com/headlandsbrew\" target=\"_blank\">twitter\u003c/a> and \u003ca href=\"https://www.facebook.com/headlandsbrewing\" target=\"_blank\">facebook\u003c/a>. Think of it as pop-up brewing. \u003c/p>\n\u003cp>\"We've had a great reception in the first 30 days of the company,\" said Horn. \"We've had beer travel all the way to Fresno and all the way up to Eureka [via wholesale contracts].\"\u003c/p>\n\u003cp>The brewery space in the Bay Area is crowded, though. So, what makes their beer different? How are they going to stand out from all the other new, hot breweries?\u003c/p>\n\u003cfigure id=\"attachment_68652\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Screen-shot-2013-08-21-at-10.18.11-AM.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Screen-shot-2013-08-21-at-10.18.11-AM-290x290.png\" alt=\"Beer floats at SoMa Streat Food Park in July. Photo: Courtesy of Headlands\" width=\"290\" height=\"290\" class=\"size-medium wp-image-68652\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer floats at SoMa Streat Food Park in July. Photo: Courtesy of Headlands\u003c/figcaption>\u003c/figure>\n\u003cp>\"First, you have to make great beer. We did that. I think we did that. People think we did that,\" said Horn.\u003c/p>\n\u003cp>Secondly, the trio believes, they have to engage with their customers and communities. The gypsy brewing strategy certainly emphasizes the need for them to connect with their drinkers. If people can't find them, then they won't be able to drink the beer.\u003c/p>\n\u003cp>Besides Meet the Brewer nights, though, they're also focusing on what they know and what brought them together: the outdoors, sports, recreation. The name Headlands Brewing Company even emphasizes that.\u003c/p>\n\u003cp>\"The headlands is a great playground for a lot of that stuff,\" said Horn.\u003c/p>\n\u003cp>That means they'll be putting on events like runs or races or trail clean-ups that end with everyone drinking Headlands beer. They're also working with the \u003ca href=\"http://www.sfbike.org/\" target=\"_blank\">San Francisco Bicycle Coalition\u003c/a>, sponsoring the \u003ca href=\"http://baykeeper.org/swimforthebay\" target=\"_blank\">Baykeeper fundraiser swim on Oct. 20\u003c/a> -- a swim that goes from the bridge to the Berkeley marina (and a swim Cutti will do), and serving their beer at \u003ca href=\"http://theblindcafe.com/san-francisco-blind-cafe/\">the Blind Cafe Dinner\u003c/a>, which raises money for guide dogs for the blind on Oct. 24.\u003c/p>\n\u003cp>\"We also want to give back a lot,\" said Volynskaya.\u003c/p>\n\u003cp>The next big thing on the horizon is the \u003ca href=\"http://www.greatamericanbeerfestival.com/\" target=\"_blank\">Great American Beer Festival\u003c/a> in Denver Oct. 10-12. And, then, the first competition they'll be entering is the World Beer Cup, said Cutti. But, if you can find a glass now, you'll be able to say you drank it first. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Headlands Brewing Company\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.headlandsbrewing.com\" target=\"_blank\">www.headlandsbrewing.com\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/headlandsbrew\" target=\"_blank\">@headlandsbrew\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/headlandsbrew\" target=\"_blank\">facebook.com/headlandsbrewing\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "68605 http://blogs.kqed.org/bayareabites/?p=68605",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/21/headlands-brewin-brews-beer-without-a-home/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1044,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 31
},
"modified": 1383234324,
"excerpt": "Phil Cutti, Patrick Horn and Inna Volynskaya -- all from other well-known breweries in the Bay Area -- launched Headlands Brewing Company in July. They're making five signature beers right now, attracting fans and gearing up for the Great American Festival. The only problem? They don't actually have a brewery.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Phil Cutti, Patrick Horn and Inna Volynskaya -- all from other well-known breweries in the Bay Area -- launched Headlands Brewing Company in July. They're making five signature beers right now, attracting fans and gearing up for the Great American Festival. The only problem? They don't actually have a brewery.",
"title": "Headlands Brewing Co. Brews Beer Without a Home | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Headlands Brewing Co. Brews Beer Without a Home",
"datePublished": "2013-08-21T10:33:44-07:00",
"dateModified": "2013-10-31T08:45:24-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "headlands-brewin-brews-beer-without-a-home",
"status": "publish",
"path": "/bayareabites/68605/headlands-brewin-brews-beer-without-a-home",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68650\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/headlands2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/headlands2.jpg\" alt=\"Phil Cutti, Patrick Horn and Inna Volynskaya of Headlands Brewing Co. Photo: Courtesy of Headlands\" width=\"800\" height=\"533\" class=\"size-full wp-image-68650\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Phil Cutti, Patrick Horn and Inna Volynskaya of Headlands Brewing Co. Photo: Courtesy of Headlands\u003c/figcaption>\u003c/figure>\n\u003cp>How do you start a brewing company without a brewery?\u003c/p>\n\u003cp>You do it quickly. Phil Cutti, Patrick Horn and Inna Volynskaya launched \u003ca href=\"http://www.headlandsbrewing.com/\" target=\"_blank\">Headlands Brewing Company\u003c/a> in mid-July after just four months of preparation. The only catch is: they don't exactly have a brewery space.\u003c/p>\n\u003cp>\"We're a gypsy brewery,\" said Horn, who co-founded and then sold \u003ca href=\"http://www.pacbrewlab.com/\" target=\"_blank\">Pacific Brewing Laboratory\u003c/a> (also a gypsy brewery) before launching Headlands.\u003c/p>\n\u003cp>Instead, the trio -- who all come with extensive beer backgrounds -- roam (hence the term \"gypsy brewery\") from place to place, renting space to make batches of beer.\u003c/p>\n\u003cp>There are challenges to this approach, but also benefits.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It allows us to have a very quick entry into the market, which is very competitive,\" said Cutti, giving them the ability to build up their name and prove their model to their investors. The cost of launching is also far less than what's needed for an actual facility.\u003c/p>\n\u003cfigure id=\"attachment_68651\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/headlands3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/headlands3-290x290.jpg\" alt=\"Headlands Brewing Co.\" width=\"290\" height=\"290\" class=\"size-medium wp-image-68651\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Headlands Brewing Co.\u003c/figcaption>\u003c/figure>\n\u003cp>But, it means they have to be at the mercy of other breweries' schedules and ship ingredients all over. And, legally, once they rent the brewing space, they can't actually touch the equipment, but have to give their recipes to the brewers and be on-hand to oversee the process.\u003c/p>\n\u003cp>\"We're not physically able to do the brewing process, but we're there with them when they do it,\" said Cutti.\u003c/p>\n\u003cp>Eventually, they plan to find their own home. But, in the meantime, they're already getting their beer out there and gaining drinking fans -- hopefully, making it easier when they're ready to go.\u003c/p>\n\u003cp>\"When we open our doors, we're already on the ground running,\" said Horn.\u003c/p>\n\u003cp>Cutti and Horn teamed up with the idea for a brewery after Cutti decided to \"put up or shut up,\" he said. Although Cutti now also works as the head brewer at \u003ca href=\"http://www.southpawbbqsf.com/\" target=\"_blank\">SouthPaw BBQ\u003c/a>, until very recently he had another job, a serious, science-y job as an exercise physiologist running the Human Performance Lab at Stanford. \u003c/p>\n\u003cp>But, he quit his steady position at Stanford last year -- something that certainly raised some concerns from his wife -- in order to pursue brewing. He had long been a home-brewer, honing his skills and meeting other brewers to learn from them. In fact, that was how Horn and Cutti met, then bonding over swimming and athletic pursuits. Eventually, Cutti decided it was time to go all in on this hobby he'd been working on for nearly ten years. That was when the two of them teamed up.\u003c/p>\n\u003cp>\"We both had kind of a common vision,\" said Horn. \u003c/p>\n\u003cp>Volynskaya joined up with the other two after meeting them at San Francisco Beer Week. Volynskaya came out of \u003ca href=\"http://lagunitas.com/\" target=\"_blank\">Lagunitas Brewing Co\u003c/a>. to go to grad school at Presidio, but then opted to come to Headlands after finishing school.\u003c/p>\n\u003cp>\"I felt like I had a lot more room to build something and be creative here,\" said Volynskaya.\u003c/p>\n\u003cp>At a small start-up, everyone has to do everything, but Cutti is primarily the brewer, Horn the marketing and salesperson, and Volynskaya the operations manager.\u003c/p>\n\u003cp>\"We started off with three beers in July,\" said Horn -- Pt. Bonita Rustic Lager, Groupe G Belgian RyePA, and Hill 88 West Coast IPA. Because they have to brew on the schedule of other breweries, those three were made in large bulk and then poured and handed out and sampled and sold. \u003c/p>\n\u003cp>This time around, when they brewed new batches, they made those three again and two new beers: the Bay Trip (a Belgian triple with coconut sugar) and Live or Let Die (an imperial smoked black IPA).\u003c/p>\n\u003cfigure id=\"attachment_68649\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/headlands.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/headlands.jpg\" alt=\"The Headlands Brewing Co. beers at a launch event. Photo: Courtesy of Headlands\" width=\"800\" height=\"533\" class=\"size-full wp-image-68649\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Headlands Brewing Co. beers at a launch event. Photo: Courtesy of Headlands\u003c/figcaption>\u003c/figure>\n\u003cp>But to find one of the signature beers, you'll have to move fast. They do pour at festivals, including the \u003ca href=\"http://www.fortmason.org/events/events-details?id=2659\" target=\"_blank\">Bay Area Brew Fest\u003c/a> at Fort Mason on Aug. 24, and have sold wholesale to different restaurants and bars, such as \u003ca href=\"http://millvalleybeerworks.com/\" target=\"_blank\">Beerworks\u003c/a> in Mill Valley. But, mostly, they announce their events and beers on \u003ca href=\"https://twitter.com/headlandsbrew\" target=\"_blank\">twitter\u003c/a> and \u003ca href=\"https://www.facebook.com/headlandsbrewing\" target=\"_blank\">facebook\u003c/a>. Think of it as pop-up brewing. \u003c/p>\n\u003cp>\"We've had a great reception in the first 30 days of the company,\" said Horn. \"We've had beer travel all the way to Fresno and all the way up to Eureka [via wholesale contracts].\"\u003c/p>\n\u003cp>The brewery space in the Bay Area is crowded, though. So, what makes their beer different? How are they going to stand out from all the other new, hot breweries?\u003c/p>\n\u003cfigure id=\"attachment_68652\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Screen-shot-2013-08-21-at-10.18.11-AM.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Screen-shot-2013-08-21-at-10.18.11-AM-290x290.png\" alt=\"Beer floats at SoMa Streat Food Park in July. Photo: Courtesy of Headlands\" width=\"290\" height=\"290\" class=\"size-medium wp-image-68652\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer floats at SoMa Streat Food Park in July. Photo: Courtesy of Headlands\u003c/figcaption>\u003c/figure>\n\u003cp>\"First, you have to make great beer. We did that. I think we did that. People think we did that,\" said Horn.\u003c/p>\n\u003cp>Secondly, the trio believes, they have to engage with their customers and communities. The gypsy brewing strategy certainly emphasizes the need for them to connect with their drinkers. If people can't find them, then they won't be able to drink the beer.\u003c/p>\n\u003cp>Besides Meet the Brewer nights, though, they're also focusing on what they know and what brought them together: the outdoors, sports, recreation. The name Headlands Brewing Company even emphasizes that.\u003c/p>\n\u003cp>\"The headlands is a great playground for a lot of that stuff,\" said Horn.\u003c/p>\n\u003cp>That means they'll be putting on events like runs or races or trail clean-ups that end with everyone drinking Headlands beer. They're also working with the \u003ca href=\"http://www.sfbike.org/\" target=\"_blank\">San Francisco Bicycle Coalition\u003c/a>, sponsoring the \u003ca href=\"http://baykeeper.org/swimforthebay\" target=\"_blank\">Baykeeper fundraiser swim on Oct. 20\u003c/a> -- a swim that goes from the bridge to the Berkeley marina (and a swim Cutti will do), and serving their beer at \u003ca href=\"http://theblindcafe.com/san-francisco-blind-cafe/\">the Blind Cafe Dinner\u003c/a>, which raises money for guide dogs for the blind on Oct. 24.\u003c/p>\n\u003cp>\"We also want to give back a lot,\" said Volynskaya.\u003c/p>\n\u003cp>The next big thing on the horizon is the \u003ca href=\"http://www.greatamericanbeerfestival.com/\" target=\"_blank\">Great American Beer Festival\u003c/a> in Denver Oct. 10-12. And, then, the first competition they'll be entering is the World Beer Cup, said Cutti. But, if you can find a glass now, you'll be able to say you drank it first. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Headlands Brewing Company\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.headlandsbrewing.com\" target=\"_blank\">www.headlandsbrewing.com\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/headlandsbrew\" target=\"_blank\">@headlandsbrew\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/headlandsbrew\" target=\"_blank\">facebook.com/headlandsbrewing\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/68605/headlands-brewin-brews-beer-without-a-home",
"authors": [
"1459"
],
"categories": [
"bayareabites_752",
"bayareabites_301",
"bayareabites_1875"
],
"tags": [
"bayareabites_11329",
"bayareabites_9416",
"bayareabites_12248",
"bayareabites_10076"
],
"featImg": "bayareabites_68661",
"label": "bayareabites"
},
"bayareabites_68561": {
"type": "posts",
"id": "bayareabites_68561",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "68561",
"score": null,
"sort": [
1377011545000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1377011545,
"format": "aside",
"disqusTitle": "Bacon and Beer Festival Comes to San Francisco",
"title": "Bacon and Beer Festival Comes to San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68587\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer.jpg\" alt=\"The Boston Beer and Bacon Festival. Photo: Robert Gill\" width=\"640\" height=\"426\" class=\"size-full wp-image-68587\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Boston Beer and Bacon Festival. Photo: Robert Gill\u003c/figcaption>\u003c/figure>\n\u003cp>Bacon and egss. Bacon and orange juice. Bacon and beer?\u003c/p>\n\u003cp>That's the idea behind the first-ever \u003ca href=\"http://www.wheretoeat.in/2013-san-francisco-bacon-and-beer-festival/\" target=\"_blank\">San Francisco Bacon and Beer Festival\u003c/a> this Sunday, Aug. 25 at The Fairmont Hotel on Mason Street. There'll be beer (naturally) from 25 breweries and bacon-themed food from 25 restaurants. Aaron Cohen, the organizer, said previous festivals in Denver and Boston have included bacon cotton candy, bacon ramen, and one restaurant said they'll be making bacon marmalade this weekend.\u003c/p>\n\u003cp>\"It's really a chance for the chefs to get creative with a pretty standard, at this point, recipe item and make something that shows off their restaurant,\" said Cohen.\u003c/p>\n\u003cp>Restaurants participating will include Bay Area staples like \u003ca href=\"http://nojosf.com/\" target=\"_blank\">Nojo\u003c/a>, \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a>, \u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">Haven\u003c/a>, \u003ca href=\"http://www.thegirlandthefig.com/\" target=\"_blank\">the Girl and the Fig\u003c/a>, and \u003ca href=\"http://www.memphisminnies.com/\" target=\"_blank\">Memphis Minnie's\u003c/a>, said Cohen. The event is being co-sponsored by Cohen's event company and by \u003ca href=\"http://bisonbrew.com/\" target=\"_blank\">Bison Brewery\u003c/a>, which will also be one of the breweries serving beer, along with \u003ca href=\"http://drinkdrakes.com/\" target=\"_blank\">Drake's Brewing\u003c/a>, \u003ca href=\"http://greenflashbeer.com/\" target=\"_blank\">Green Flash Brewing Company\u003c/a>, and others.\u003c/p>\n\u003cp>The festival may be odd, but it's certainly not complicated. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The bacon and beer festival is a celebration of bacon and beer,\" said Cohen. Of course it is.\u003c/p>\n\u003cfigure id=\"attachment_68586\" class=\"wp-caption alignleft\" style=\"max-width: 208px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer-2-208x290.jpg\" alt=\"San Francisco's first ever Bacon and Beer Festival. Photo: Courtesy of Aaron Cohen\" width=\"208\" height=\"290\" class=\"size-medium wp-image-68586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Francisco's first ever Bacon and Beer Festival. Photo: Courtesy of Aaron Coen\u003c/figcaption>\u003c/figure>\n\u003cp>Coen, an event organizer, wedding band manager and marketing consultant, first conceived of the idea when he wanted to put on a big food event in an amazing building across the street from his office in Boston. Bacon and beer seemed like the perfect thing to attract crowds.\u003c/p>\n\u003cp>\"I couldn't imagine what could sell more tickets than a beer event that had bacon involved with it,\" he said.\u003c/p>\n\u003cp>The first festival was held in Boston four years ago. The last three Boston festivals sold out, most recently within three minutes. Cohen then expanded to Denver this past December and now to San Francisco. San Francisco, he said, seemed logical both because of the Bison Brewery connection and because it's a \"great food city\" -- though, not necessarily one known for its bacon.\u003c/p>\n\u003cp>Cohen said they expect to get around 1,000 people at this Sunday afternoon. The nice thing about the festival, he said, is that it doesn't just attract beer lovers and \"foodies,\" but also those people who would usually skip a food or beer festival, but \"are attracted by the bacon,\" he said.\u003c/p>\n\u003cp>Tickets, which cost $50 (or $65 for the \"baller\" ticket), are \u003ca href=\"http://www.wheretoeat.in/2013-san-francisco-bacon-and-beer-festival/\" target=\"_blank\">still available\u003c/a>, but Cohen's not sure how many there will be the day of the event. Proceeds for the festival will go to the \u003ca href=\"http://www.sproutscookingclub.org/\" target=\"_blank\">Sprouts Cooking Club\u003c/a>.\u003c/p>\n\u003cp>\"This is actually the only bacon and beer fest that we've done where there's been tickets the week of the event,\" said Cohen.\u003c/p>\n\u003cp>So, if bacon cotton candy with beer sounds like something that can't be missed, then we know where you'll be this weekend.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>San Francisco Bacon and Beer Fesitval\u003c/strong>\u003cbr>\nAug. 25, 2:30 to 5 p.m.\u003cbr>\nThe Fairmont Hotel SF\u003cbr>\n950 Mason St.\u003cbr>\n\u003ca href=\"http://www.wheretoeat.in/\" target=\"_blank\">www.baconandbeer.net\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "68561 http://blogs.kqed.org/bayareabites/?p=68561",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/20/bacon-and-beer-festival-comes-to-san-francisco/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 521,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1377106918,
"excerpt": "Beer and bacon? That's the idea behind the first-ever San Francisco Beer and Bacon Festival this Sunday, where you can taste things like bacon marmalade with a craft brew.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Beer and bacon? That's the idea behind the first-ever San Francisco Beer and Bacon Festival this Sunday, where you can taste things like bacon marmalade with a craft brew.",
"title": "Bacon and Beer Festival Comes to San Francisco | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bacon and Beer Festival Comes to San Francisco",
"datePublished": "2013-08-20T08:12:25-07:00",
"dateModified": "2013-08-21T10:41:58-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bacon-and-beer-festival-comes-to-san-francisco",
"status": "publish",
"path": "/bayareabites/68561/bacon-and-beer-festival-comes-to-san-francisco",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68587\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer.jpg\" alt=\"The Boston Beer and Bacon Festival. Photo: Robert Gill\" width=\"640\" height=\"426\" class=\"size-full wp-image-68587\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Boston Beer and Bacon Festival. Photo: Robert Gill\u003c/figcaption>\u003c/figure>\n\u003cp>Bacon and egss. Bacon and orange juice. Bacon and beer?\u003c/p>\n\u003cp>That's the idea behind the first-ever \u003ca href=\"http://www.wheretoeat.in/2013-san-francisco-bacon-and-beer-festival/\" target=\"_blank\">San Francisco Bacon and Beer Festival\u003c/a> this Sunday, Aug. 25 at The Fairmont Hotel on Mason Street. There'll be beer (naturally) from 25 breweries and bacon-themed food from 25 restaurants. Aaron Cohen, the organizer, said previous festivals in Denver and Boston have included bacon cotton candy, bacon ramen, and one restaurant said they'll be making bacon marmalade this weekend.\u003c/p>\n\u003cp>\"It's really a chance for the chefs to get creative with a pretty standard, at this point, recipe item and make something that shows off their restaurant,\" said Cohen.\u003c/p>\n\u003cp>Restaurants participating will include Bay Area staples like \u003ca href=\"http://nojosf.com/\" target=\"_blank\">Nojo\u003c/a>, \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a>, \u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">Haven\u003c/a>, \u003ca href=\"http://www.thegirlandthefig.com/\" target=\"_blank\">the Girl and the Fig\u003c/a>, and \u003ca href=\"http://www.memphisminnies.com/\" target=\"_blank\">Memphis Minnie's\u003c/a>, said Cohen. The event is being co-sponsored by Cohen's event company and by \u003ca href=\"http://bisonbrew.com/\" target=\"_blank\">Bison Brewery\u003c/a>, which will also be one of the breweries serving beer, along with \u003ca href=\"http://drinkdrakes.com/\" target=\"_blank\">Drake's Brewing\u003c/a>, \u003ca href=\"http://greenflashbeer.com/\" target=\"_blank\">Green Flash Brewing Company\u003c/a>, and others.\u003c/p>\n\u003cp>The festival may be odd, but it's certainly not complicated. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The bacon and beer festival is a celebration of bacon and beer,\" said Cohen. Of course it is.\u003c/p>\n\u003cfigure id=\"attachment_68586\" class=\"wp-caption alignleft\" style=\"max-width: 208px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/bacon-and-beer-2-208x290.jpg\" alt=\"San Francisco's first ever Bacon and Beer Festival. Photo: Courtesy of Aaron Cohen\" width=\"208\" height=\"290\" class=\"size-medium wp-image-68586\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Francisco's first ever Bacon and Beer Festival. Photo: Courtesy of Aaron Coen\u003c/figcaption>\u003c/figure>\n\u003cp>Coen, an event organizer, wedding band manager and marketing consultant, first conceived of the idea when he wanted to put on a big food event in an amazing building across the street from his office in Boston. Bacon and beer seemed like the perfect thing to attract crowds.\u003c/p>\n\u003cp>\"I couldn't imagine what could sell more tickets than a beer event that had bacon involved with it,\" he said.\u003c/p>\n\u003cp>The first festival was held in Boston four years ago. The last three Boston festivals sold out, most recently within three minutes. Cohen then expanded to Denver this past December and now to San Francisco. San Francisco, he said, seemed logical both because of the Bison Brewery connection and because it's a \"great food city\" -- though, not necessarily one known for its bacon.\u003c/p>\n\u003cp>Cohen said they expect to get around 1,000 people at this Sunday afternoon. The nice thing about the festival, he said, is that it doesn't just attract beer lovers and \"foodies,\" but also those people who would usually skip a food or beer festival, but \"are attracted by the bacon,\" he said.\u003c/p>\n\u003cp>Tickets, which cost $50 (or $65 for the \"baller\" ticket), are \u003ca href=\"http://www.wheretoeat.in/2013-san-francisco-bacon-and-beer-festival/\" target=\"_blank\">still available\u003c/a>, but Cohen's not sure how many there will be the day of the event. Proceeds for the festival will go to the \u003ca href=\"http://www.sproutscookingclub.org/\" target=\"_blank\">Sprouts Cooking Club\u003c/a>.\u003c/p>\n\u003cp>\"This is actually the only bacon and beer fest that we've done where there's been tickets the week of the event,\" said Cohen.\u003c/p>\n\u003cp>So, if bacon cotton candy with beer sounds like something that can't be missed, then we know where you'll be this weekend.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>San Francisco Bacon and Beer Fesitval\u003c/strong>\u003cbr>\nAug. 25, 2:30 to 5 p.m.\u003cbr>\nThe Fairmont Hotel SF\u003cbr>\n950 Mason St.\u003cbr>\n\u003ca href=\"http://www.wheretoeat.in/\" target=\"_blank\">www.baconandbeer.net\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/68561/bacon-and-beer-festival-comes-to-san-francisco",
"authors": [
"1459"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_301",
"bayareabites_50",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_278",
"bayareabites_12245",
"bayareabites_14753",
"bayareabites_11449"
],
"featImg": "bayareabites_68587",
"label": "bayareabites"
},
"bayareabites_68474": {
"type": "posts",
"id": "bayareabites_68474",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "68474",
"score": null,
"sort": [
1376852040000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1376852040,
"format": "aside",
"disqusTitle": "Photos: San Francisco Street Food Festival",
"title": "Photos: San Francisco Street Food Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Have you digested everything from the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/17/photo-slideshow-san-francisco-night-market/\">Night Market\u003c/a> yet? Well don’t slow down now. There are too many plates and we have too little stomach space for everything at the \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>. Award-winning restaurants and budding entrepreneurs alike brought their tastiest bites to the street, and the people approved. \u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-113.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-113.jpg\" alt=\"Ramen Burger: a 50/50 pork belly and Wagyu patty topped with bacon, cheddar, and soy sauce (Nombe Izakaya)\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68479\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-128.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-128-190x190.jpg\" alt=\"Gil and Mari Payne, proud parents of the Ramen Burger (Nombe Izakaya)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68487\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-134.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-134-190x190.jpg\" alt=\"The ramen is mixed with ground nori, then pan-fried crispy to form the bun. The pork belly/Wagyu patty is topped with a shio-koji pickle, tomato, caramelized onions, and mizuna dressed in a wasabi vinaigrette.\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68488\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-117-190x190.jpg\" alt=\"Ramen Burger: worth the wait\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68486\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-88.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-88-190x190.jpg\" alt=\"Koja Kitchen's Bulgogi Koja (garlic rice bun burger), and Kamikaze Fries (topped with minced bulgogi, sautéed onions, kimchi, green onions, chili sauce, and Japanese mayo)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68485\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-6-190x190.jpg\" alt=\"Stuart Brioza, Nicole Krasinski, and the State Bird Provisions Team\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68484\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-3-190x190.jpg\" alt=\"Garlic Fry Bread to be served with Burrata (State Bird Provisions)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68483\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-76.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-76.jpg\" alt=\"Bunny Banh Mi with rabbit mortadella, pork & rabbit terrine, seared pork belly, and chicken liver pate (Central Kitchen)\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68477\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-79.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-79-190x190.jpg\" alt=\"Executive Chef Thomas McNaughton & Chef de Cuisine Ryan Pollnow (Central Kitchen)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68492\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-85-190x190.jpg\" alt=\"Thai Iced Tea-Inspired Lemongrass Carrot Juice (Central Kitchen)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68493\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-63.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-63-190x190.jpg\" alt=\"Breakfast at Central Kitchen\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68491\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-103-190x190.jpg\" alt=\"Pulled Pork Sandwich, Mint Lemonade, and a Chocolate Chip Oatmeal Cookie (Heirloom Café)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68494\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-61-190x190.jpg\" alt=\"Dressed to impress (D’Maize)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68490\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-23-190x190.jpg\" alt=\"Sisig with Steamed Rice (Senor Sisig)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68489\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-146.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-146.jpg\" alt=\"SF Street Food Festival 2013\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68514\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-8-190x190.jpg\" alt=\"Francis Lopez (In The Weeds), Rebecca Martinez, and Christine Omata\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68496\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-21-190x190.jpg\" alt=\"Sweet Buttery Cornbread (Minnie Bell’s Soul Movement)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68498\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-18-190x190.jpg\" alt=\"Fernay McPherson and her mother, Loretta (Minnie Bell’s Soul Movement)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68497\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-33-190x190.jpg\" alt=\"Summer Corn\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68499\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-40-190x190.jpg\" alt=\"Grilling corn for Elote (Los Cilantros)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68500\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-46.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-46-190x190.jpg\" alt=\"Grilled corn for Elote (Los Cilantros)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68501\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-93.jpg\" alt=\"Grilled Baby Octopus, basted in caramel fish sauce, served with rau rum, lime, and sweet chili sauce (Rice Paper Scissors) \" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68478\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-100-190x190.jpg\" alt=\"Beef Pho Rolls with lettuce and Thai basil (Rice Paper Scissors)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68504\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-102-190x190.jpg\" alt=\"Caleb Zigas, making deals (La Cocina)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68505\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-50.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-50-190x190.jpg\" alt=\"Indian Street Sandwich layered with kidney beans, potatoes, pickled onions, carrots, and cabbage (Kama Food Lab)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68503\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-122.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-122-190x190.jpg\" alt=\"Takoyaki (Nombe Izakaya)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68506\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-27-190x190.jpg\" alt=\"Clearly Kombucha\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68502\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-161.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-161-190x190.jpg\" alt=\"Eating street food...on the street...at the SF Street Food Festival\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68507\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-11.jpg\" alt=\"I Cart SF\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68476\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-108.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-108-190x190.jpg\" alt=\"Three Twins formal wear with Neil Gottlieb and Rich Bertrand (Three Twins Ice Cream)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68509\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-148.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-148-190x190.jpg\" alt=\"SF Street Food Festival 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68480\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-106-190x190.jpg\" alt=\"Rich Bertrand, Event Guru (Three Twins Ice Cream)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68508\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-160.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-160-190x190.jpg\" alt=\"Marcia Gagliardi (Tablehopper)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68511\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-164.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-164-190x190.jpg\" alt=\"Margie Kriebel, Caroline Brinckerhoff, and Jodi Liano (SF Cooking School)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68512\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-157.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-157-190x190.jpg\" alt=\"SF Street Food Festival 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68510\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "68474 http://blogs.kqed.org/bayareabites/?p=68474",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/18/photos-san-francisco-street-food-festival/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 62,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1383234360,
"excerpt": "Too many plates, too little stomach space at the San Francisco Street Food Festival. Take a look at some crowd favorites.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Too many plates, too little stomach space at the San Francisco Street Food Festival. Take a look at some crowd favorites.",
"title": "Photos: San Francisco Street Food Festival | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Photos: San Francisco Street Food Festival",
"datePublished": "2013-08-18T11:54:00-07:00",
"dateModified": "2013-10-31T08:46:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "photos-san-francisco-street-food-festival",
"status": "publish",
"path": "/bayareabites/68474/photos-san-francisco-street-food-festival",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Have you digested everything from the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/17/photo-slideshow-san-francisco-night-market/\">Night Market\u003c/a> yet? Well don’t slow down now. There are too many plates and we have too little stomach space for everything at the \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>. Award-winning restaurants and budding entrepreneurs alike brought their tastiest bites to the street, and the people approved. \u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-113.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-113.jpg\" alt=\"Ramen Burger: a 50/50 pork belly and Wagyu patty topped with bacon, cheddar, and soy sauce (Nombe Izakaya)\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68479\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-128.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-128-190x190.jpg\" alt=\"Gil and Mari Payne, proud parents of the Ramen Burger (Nombe Izakaya)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68487\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-134.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-134-190x190.jpg\" alt=\"The ramen is mixed with ground nori, then pan-fried crispy to form the bun. The pork belly/Wagyu patty is topped with a shio-koji pickle, tomato, caramelized onions, and mizuna dressed in a wasabi vinaigrette.\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68488\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-117-190x190.jpg\" alt=\"Ramen Burger: worth the wait\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68486\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-88.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-88-190x190.jpg\" alt=\"Koja Kitchen's Bulgogi Koja (garlic rice bun burger), and Kamikaze Fries (topped with minced bulgogi, sautéed onions, kimchi, green onions, chili sauce, and Japanese mayo)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68485\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-6-190x190.jpg\" alt=\"Stuart Brioza, Nicole Krasinski, and the State Bird Provisions Team\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68484\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-3-190x190.jpg\" alt=\"Garlic Fry Bread to be served with Burrata (State Bird Provisions)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68483\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-76.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-76.jpg\" alt=\"Bunny Banh Mi with rabbit mortadella, pork & rabbit terrine, seared pork belly, and chicken liver pate (Central Kitchen)\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68477\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-79.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-79-190x190.jpg\" alt=\"Executive Chef Thomas McNaughton & Chef de Cuisine Ryan Pollnow (Central Kitchen)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68492\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-85-190x190.jpg\" alt=\"Thai Iced Tea-Inspired Lemongrass Carrot Juice (Central Kitchen)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68493\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-63.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-63-190x190.jpg\" alt=\"Breakfast at Central Kitchen\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68491\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-103-190x190.jpg\" alt=\"Pulled Pork Sandwich, Mint Lemonade, and a Chocolate Chip Oatmeal Cookie (Heirloom Café)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68494\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-61-190x190.jpg\" alt=\"Dressed to impress (D’Maize)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68490\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-23-190x190.jpg\" alt=\"Sisig with Steamed Rice (Senor Sisig)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68489\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-146.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-146.jpg\" alt=\"SF Street Food Festival 2013\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68514\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-8-190x190.jpg\" alt=\"Francis Lopez (In The Weeds), Rebecca Martinez, and Christine Omata\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68496\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-21-190x190.jpg\" alt=\"Sweet Buttery Cornbread (Minnie Bell’s Soul Movement)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68498\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-18-190x190.jpg\" alt=\"Fernay McPherson and her mother, Loretta (Minnie Bell’s Soul Movement)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68497\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-33-190x190.jpg\" alt=\"Summer Corn\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68499\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-40-190x190.jpg\" alt=\"Grilling corn for Elote (Los Cilantros)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68500\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-46.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-46-190x190.jpg\" alt=\"Grilled corn for Elote (Los Cilantros)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68501\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-93.jpg\" alt=\"Grilled Baby Octopus, basted in caramel fish sauce, served with rau rum, lime, and sweet chili sauce (Rice Paper Scissors) \" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68478\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-100-190x190.jpg\" alt=\"Beef Pho Rolls with lettuce and Thai basil (Rice Paper Scissors)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68504\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-102-190x190.jpg\" alt=\"Caleb Zigas, making deals (La Cocina)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68505\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-50.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-50-190x190.jpg\" alt=\"Indian Street Sandwich layered with kidney beans, potatoes, pickled onions, carrots, and cabbage (Kama Food Lab)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68503\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-122.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-122-190x190.jpg\" alt=\"Takoyaki (Nombe Izakaya)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68506\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-27-190x190.jpg\" alt=\"Clearly Kombucha\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68502\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-161.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-161-190x190.jpg\" alt=\"Eating street food...on the street...at the SF Street Food Festival\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68507\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-11.jpg\" alt=\"I Cart SF\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68476\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-108.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-108-190x190.jpg\" alt=\"Three Twins formal wear with Neil Gottlieb and Rich Bertrand (Three Twins Ice Cream)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68509\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-148.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-148-190x190.jpg\" alt=\"SF Street Food Festival 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68480\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-106-190x190.jpg\" alt=\"Rich Bertrand, Event Guru (Three Twins Ice Cream)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68508\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-160.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-160-190x190.jpg\" alt=\"Marcia Gagliardi (Tablehopper)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68511\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-164.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-164-190x190.jpg\" alt=\"Margie Kriebel, Caroline Brinckerhoff, and Jodi Liano (SF Cooking School)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68512\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-157.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-17-sf-streetfood-fest-lick-my-spoon-stephanie-hua-157-190x190.jpg\" alt=\"SF Street Food Festival 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68510\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/68474/photos-san-francisco-street-food-festival",
"authors": [
"5037"
],
"categories": [
"bayareabites_752",
"bayareabites_50",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_295",
"bayareabites_2625"
],
"featImg": "bayareabites_68521",
"label": "bayareabites"
},
"bayareabites_68411": {
"type": "posts",
"id": "bayareabites_68411",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "68411",
"score": null,
"sort": [
1376785228000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1376785228,
"format": "aside",
"disqusTitle": "Photo Slideshow: San Francisco Night Market",
"title": "Photo Slideshow: San Francisco Night Market",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>La Cocina’s \u003ca href=\"http://www.sfstreetfoodfest.com/\">fifth annual Street Food Festival\u003c/a> kicked off with the \u003ca href=\"http://www.sfstreetfoodfest.com/night_market.php\">Night Market\u003c/a>, full of great food, music, games and smiling people. Think of it like the best block party you’ve ever been to. This year the Night Market was divvied up into six different regions (Europe, Mediterranean & Africa, East Asia, China & Southeast Asia, and Latin America, and the American South), making for a delicious tour around the world. Did you ever have cultural heritage day at school when everyone brought in a dish from a different country, and all the kids ate crepes and lo mein for lunch instead of ham sandwiches and Handi-Snacks? Yeah, the Night Market was like that, but so much better. \u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-23.jpg\" alt=\"M.Y. China Executive Chef Tony Wu making hand-pulled noodles\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68422\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-61-190x190.jpg\" alt=\"Bo Ssam (Hwa Soon Im , To Hyang)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68427\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-87.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-87-190x190.jpg\" alt=\"Hibiki Whisky\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68430\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-79.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-79-190x190.jpg\" alt=\"Albacore Tataki with ponzu and microgreens (Greg Dunmore, Nojo)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68429\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-92.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-92-190x190.jpg\" alt=\"San Francisco Night Market 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68431\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-78-190x190.jpg\" alt=\"Shio-Koji Yakitori: Chicken Skewers with Shio-Koji Marinade (Mariko Grady, Aedan Foods)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68428\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-238.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-238-190x190.jpg\" alt=\"San Francisco Night Market 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68432\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-39.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-39.jpg\" alt=\"Chef Brandon Jew\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68423\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-44.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-44-190x190.jpg\" alt=\"Pork Shrimp Egg Rolls from Brandon Jew\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68439\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-198.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-198-190x190.jpg\" alt=\"Real talk at San Francisco Night Market 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68443\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-215.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-215-190x190.jpg\" alt=\"Plantain Bread Pudding (Chiefo Chukwudebe, Chiefo's Kitchen)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68444\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-94.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-94-190x190.jpg\" alt=\"Steep Brew, Whole Foods\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68440\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-124.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-124-190x190.jpg\" alt=\"First come the vodka shots...\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68442\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-112.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-112-190x190.jpg\" alt=\"...then come the Vodka Chaser Snacks: Zakuska (Anna Tvelova, Anda Piroshki)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68441\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-178.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-178.jpg\" alt=\"Smoked Brisket from Ryan Farr (4505 Meats)\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68425\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-153.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-153-190x190.jpg\" alt=\"La Cocina, Ryan Farr, Hua\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68446\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-147.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-147-190x190.jpg\" alt=\"Lots of whole hog going on in the American South\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68445\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-186.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-186-190x190.jpg\" alt=\"Massive smokers rolled in from North Carolina. Dreamy. (Jim N Nick's BBQ)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68449\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-156.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-156-190x190.jpg\" alt=\"Cheese Grits (Sugarfoot Grits)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68447\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-273.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-273-190x190.jpg\" alt=\"Youngest little corn hole champion\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68450\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-184-190x190.jpg\" alt=\"Stephanie “Grits Queen” Fields (Sugarfoot Grits) and Charles Farrièr (Crème & Crumble)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68448\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-60.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-60.jpg\" alt=\"San Francisco Night Market 2013\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68424\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-107.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-107-190x190.jpg\" alt=\"Enjoying some Bratwurst with Sauerkraut and Potatoes\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68461\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-105-190x190.jpg\" alt=\"Bratwurst with Sauerkraut and Potatoes (Viktoria Daute, Little Red Riding Truck)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68460\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-138.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-138-190x190.jpg\" alt=\"Beer Pong at the Night Market\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68462\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-162.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-162-190x190.jpg\" alt=\"Frying up Chicken Wings\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68465\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-160.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-160-190x190.jpg\" alt='\"Hot Chicken\" Wings (Carlo Espinas, Comstock Saloon)' width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68464\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-144.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-144-190x190.jpg\" alt=\"Rock n’ Rye Toddies: Wild Turkey rye infused with citrus peels, cloves, cinnamon, and horehound rock candy (Rye)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68463\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-258.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-258.jpg\" alt=\"San Francisco Night Market 2013\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68426\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-213.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-213-190x190.jpg\" alt=\"Guisell Osorio selling her empanadas (Sabores Del Sur)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68434\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-199.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-199-190x190.jpg\" alt=\"Mixiotes de Borrego, (Adriana Lahl, Sal de Vida)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68433\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-235.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-235-190x190.jpg\" alt=\"San Francisco Night Market 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68437\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-223.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-223-190x190.jpg\" alt=\"Chef David Bazirgan (5th Floor)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68436\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-221.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-221-190x190.jpg\" alt=\"Lamb Kofte Kebabs (David Bazirgan, 5th Floor)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68435\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-267.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-267-190x190.jpg\" alt=\"This is my napkin\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68438\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "68411 http://blogs.kqed.org/bayareabites/?p=68411",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/17/photo-slideshow-san-francisco-night-market/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 130,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1376852068,
"excerpt": "Eat your way around the world at the San Francisco Street Food Festival's Night Market. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Eat your way around the world at the San Francisco Street Food Festival's Night Market. ",
"title": "Photo Slideshow: San Francisco Night Market | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Photo Slideshow: San Francisco Night Market",
"datePublished": "2013-08-17T17:20:28-07:00",
"dateModified": "2013-08-18T11:54:28-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "photo-slideshow-san-francisco-night-market",
"status": "publish",
"path": "/bayareabites/68411/photo-slideshow-san-francisco-night-market",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>La Cocina’s \u003ca href=\"http://www.sfstreetfoodfest.com/\">fifth annual Street Food Festival\u003c/a> kicked off with the \u003ca href=\"http://www.sfstreetfoodfest.com/night_market.php\">Night Market\u003c/a>, full of great food, music, games and smiling people. Think of it like the best block party you’ve ever been to. This year the Night Market was divvied up into six different regions (Europe, Mediterranean & Africa, East Asia, China & Southeast Asia, and Latin America, and the American South), making for a delicious tour around the world. Did you ever have cultural heritage day at school when everyone brought in a dish from a different country, and all the kids ate crepes and lo mein for lunch instead of ham sandwiches and Handi-Snacks? Yeah, the Night Market was like that, but so much better. \u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-23.jpg\" alt=\"M.Y. China Executive Chef Tony Wu making hand-pulled noodles\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68422\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-61-190x190.jpg\" alt=\"Bo Ssam (Hwa Soon Im , To Hyang)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68427\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-87.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-87-190x190.jpg\" alt=\"Hibiki Whisky\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68430\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-79.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-79-190x190.jpg\" alt=\"Albacore Tataki with ponzu and microgreens (Greg Dunmore, Nojo)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68429\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-92.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-92-190x190.jpg\" alt=\"San Francisco Night Market 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68431\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-78-190x190.jpg\" alt=\"Shio-Koji Yakitori: Chicken Skewers with Shio-Koji Marinade (Mariko Grady, Aedan Foods)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68428\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-238.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-238-190x190.jpg\" alt=\"San Francisco Night Market 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68432\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-39.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-39.jpg\" alt=\"Chef Brandon Jew\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68423\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-44.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-44-190x190.jpg\" alt=\"Pork Shrimp Egg Rolls from Brandon Jew\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68439\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-198.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-198-190x190.jpg\" alt=\"Real talk at San Francisco Night Market 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68443\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-215.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-215-190x190.jpg\" alt=\"Plantain Bread Pudding (Chiefo Chukwudebe, Chiefo's Kitchen)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68444\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-94.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-94-190x190.jpg\" alt=\"Steep Brew, Whole Foods\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68440\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-124.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-124-190x190.jpg\" alt=\"First come the vodka shots...\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68442\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-112.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-112-190x190.jpg\" alt=\"...then come the Vodka Chaser Snacks: Zakuska (Anna Tvelova, Anda Piroshki)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68441\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-178.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-178.jpg\" alt=\"Smoked Brisket from Ryan Farr (4505 Meats)\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68425\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-153.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-153-190x190.jpg\" alt=\"La Cocina, Ryan Farr, Hua\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68446\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-147.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-147-190x190.jpg\" alt=\"Lots of whole hog going on in the American South\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68445\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-186.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-186-190x190.jpg\" alt=\"Massive smokers rolled in from North Carolina. Dreamy. (Jim N Nick's BBQ)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68449\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-156.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-156-190x190.jpg\" alt=\"Cheese Grits (Sugarfoot Grits)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68447\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-273.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-273-190x190.jpg\" alt=\"Youngest little corn hole champion\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68450\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-184-190x190.jpg\" alt=\"Stephanie “Grits Queen” Fields (Sugarfoot Grits) and Charles Farrièr (Crème & Crumble)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68448\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-60.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-60.jpg\" alt=\"San Francisco Night Market 2013\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68424\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-107.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-107-190x190.jpg\" alt=\"Enjoying some Bratwurst with Sauerkraut and Potatoes\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68461\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-105.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-105-190x190.jpg\" alt=\"Bratwurst with Sauerkraut and Potatoes (Viktoria Daute, Little Red Riding Truck)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68460\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-138.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-138-190x190.jpg\" alt=\"Beer Pong at the Night Market\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68462\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-162.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-162-190x190.jpg\" alt=\"Frying up Chicken Wings\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68465\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-160.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-160-190x190.jpg\" alt='\"Hot Chicken\" Wings (Carlo Espinas, Comstock Saloon)' width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68464\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-144.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-144-190x190.jpg\" alt=\"Rock n’ Rye Toddies: Wild Turkey rye infused with citrus peels, cloves, cinnamon, and horehound rock candy (Rye)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68463\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-258.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-258.jpg\" alt=\"San Francisco Night Market 2013\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68426\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-213.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-213-190x190.jpg\" alt=\"Guisell Osorio selling her empanadas (Sabores Del Sur)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68434\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-199.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-199-190x190.jpg\" alt=\"Mixiotes de Borrego, (Adriana Lahl, Sal de Vida)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68433\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-235.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-235-190x190.jpg\" alt=\"San Francisco Night Market 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68437\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-223.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-223-190x190.jpg\" alt=\"Chef David Bazirgan (5th Floor)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68436\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-221.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-221-190x190.jpg\" alt=\"Lamb Kofte Kebabs (David Bazirgan, 5th Floor)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68435\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-267.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-16-sf-streetfood-fest-night-market-lick-my-spoon-stephanie-hua-267-190x190.jpg\" alt=\"This is my napkin\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68438\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/68411/photo-slideshow-san-francisco-night-market",
"authors": [
"5037"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_50",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_11449",
"bayareabites_295",
"bayareabites_10687",
"bayareabites_10675"
],
"featImg": "bayareabites_68471",
"label": "bayareabites"
},
"bayareabites_68297": {
"type": "posts",
"id": "bayareabites_68297",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "68297",
"score": null,
"sort": [
1376668341000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1376668341,
"format": "aside",
"disqusTitle": "The Whole Grain Revolution: What Does 100% Whole Wheat Mean?",
"title": "The Whole Grain Revolution: What Does 100% Whole Wheat Mean?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68298\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/communitygrains1.jpg\">\u003cimg class=\"size-full wp-image-68298\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/communitygrains1.jpg\" alt=\"Community Grains sells different flavors of whole wheat pasta and flour. Photo: Kelly O'Mara\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Community Grains sells different flavors of whole wheat pasta and flour. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Craig Ponsford remembers the day, four years ago, when he stopped using white flour.\u003c/p>\n\u003cp>For the Gold Medal-winning baker from the U.S. national team -- yes, there are gold medals awarded in world championship baking competitions and national teams, teams that Ponsford now coaches -- it was a long journey. White flour was his bread and butter. He is known around the country for his French-style baking and as Ponsford likes to joke, \"French whole wheat bread is really 98% white flour.\" That meant that since Ponsford started baking 23 years ago, he always used white flour.\u003c/p>\n\u003cp>But, now, that's all changed. At his three-year old bakery, \u003ca href=\"http://www.ponsfordsplace.com/Ponsfords_Place/Ponsfords_Place.html\">Ponsford's Place\u003c/a>, in San Rafael, Ponsford uses exclusively stone-milled 100% whole wheat. And, while it happened, in part, by accident, Ponsford believes he's just part of a larger change getting ready to sweep the Bay Area food scene.\u003c/p>\n\u003cp>That's because what he learned -- and what he thinks the food community needs to know too -- was this: what we think of as whole wheat might not really be whole wheat.\u003c/p>\n\u003cfigure id=\"attachment_68303\" class=\"wp-caption aligncenter\" style=\"max-width: 987px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\">\u003cimg class=\"size-full wp-image-68303\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\" alt=\"All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\" width=\"987\" height=\"689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>For Ponsford, the whole grain revolution started without him even knowing it. Back in the late 1990s as part of the U.S. baking team, he began using the flour from a Northern California miller, \u003ca href=\"http://certifiedfoods.com/jbflours.htm\">Joe Vanderliet\u003c/a>, based in Woodland. Ponsford didn't know much about why the flour tasted better, but he knew it worked better for his breads.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then, four years ago, after Ponsford was forced to leave Artisan Bakers, which he co-founded in Sonoma, he went to work for Vanderliet developing products. At first, Ponsford kept bringing in white flour to mix with the rye flour and the whole wheat flour -- because that's what he knew -- until one day Vanderliet asked him why he was doing that, why wasn't he just using Vanderliet's flour.\u003c/p>\n\u003cp>Vanderliet was the boss, so Ponsford did what he said. He stopped using white flour and started using just Vanderliet's stone milled whole wheat flours. (Vanderliet actually makes a number of flours ranging from pumpernickel to brown rice.) It was then -- almost entirely by accident -- that Ponsford realized all his conceptions about why whole wheat couldn't be as good were wrong.\u003c/p>\n\u003cp>\"[Vanderliet]'d been telling me all this stuff all the time, but I didn't understand or listen,\" said Ponsford.\u003c/p>\n\u003cfigure id=\"attachment_68302\" class=\"wp-caption alignleft\" style=\"max-width: 235px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains5.jpg\">\u003cimg class=\"size-medium wp-image-68302\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains5-235x290.jpg\" alt=\"The goods on display at Ponsford's Place. Photo: Kelly O'Mara\" width=\"235\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The goods on display at Ponsford's Place. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>To understand the issues with what is and isn't whole wheat and why bakers have, traditionally, been loathe to use the flour, it's necessary to go back to almost nearly the very beginning.\u003c/p>\n\u003cp>Before 1880, all grain was milled in small mills that used stones to mash the seeds whole, with the bran, germ and endosperm all together. The benefit was that you got fresh flour from nearby. The bad part was that it often was not finely milled, creating those images of thick, pulpy bread. It also went bad quickly, because once the germ is cracked open it becomes unstable and starts to go stale.\u003c/p>\n\u003cp>Then, came the invention of the roller mill as part of the industrialization of food -- well, the industrialization of many things in the late 1800s.\u003c/p>\n\u003cp>The roller mill, which is what is currently widely used by large-scale commercial milling operations, separates the bran, germ and endosperm, then mills the pieces. When you buy white flour, you're buying just the milled endosperm. (The germ is sold for Omega-3 fatty acids and the bran is added back into other things.) When you buy whole wheat flour, the milled parts are put back together and sold.\u003c/p>\n\u003cp>That has some people concerned.\u003c/p>\n\u003cp>\"There's a lot of information that says if you take it apart, you can't put it back together again,\" said Bob Klein, the owner of Oliveto in Oakland and the founder of Community Grains.\u003c/p>\n\u003cp>Klein started \u003ca href=\"http://communitygrains.com/\">Community Grains\u003c/a> when he began looking into what was in his grain and flour and found out he just didn't really know.\u003c/p>\n\u003cp>\"The grain industry is completely walled off,\" he said.\u003c/p>\n\u003cfigure id=\"attachment_68301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains3.jpg\">\u003cimg class=\"size-full wp-image-68301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains3.jpg\" alt=\"Bob Klein at Oliveto in Oakland, who started Community Grains after he became concerned about what was in his flour. Photo: Kelly O'Mara\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob Klein at Oliveto in Oakland, who started Community Grains after he became concerned about what was in his flour. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Both Klein and Ponsford can get upset talking about how little we really know about what's in our grains. While many people assume that putting the pieces back together to make whole wheat flour, per FDA regulations, means putting them back together in the same quantities, that isn't necessarily true. Some regulations seem to suggest the three parts just have to be there period -- in any quantity. Other regulations appear to lay out minimums, like 10%, for each. Often that can mean that only a small amount of germ is returned to the flour, because germ can make it go bad. Sometimes, it seems to mean different kinds of bran -- not from grain -- are added in. Typically, gluten is added to make the bread light and fluffy. And, all the stuff in between the germ and bran and endosperm, such as the aleurone layer, are entirely lost.\u003c/p>\n\u003cp>What exactly the aleurone layer does is unclear, though it seems that when it's included it has some health benefits. But, that's the point, said Klein: we don't know. There's a lot we don't know.\u003c/p>\n\u003cp>Even studies that have measured different health effects of whole wheat have used different definitions of whole wheat, different compositions, making it hard to know what any of it really means.\u003c/p>\n\u003cp>Starting Community Grains, Klein sampled stone-milled whole wheat flour and picked seeds from Italy and tried to understand what it is that really defines whole wheat. An international Whole Grain Summit basically decided there was no clear definition, said Ponsford, who was in attendance. And, Klein, too, eventually found his way to Vanderliet, who now supplies the flour for Community Grains products.\u003c/p>\n\u003cfigure id=\"attachment_68300\" class=\"wp-caption alignleft\" style=\"max-width: 164px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grain4.jpg\">\u003cimg class=\"size-medium wp-image-68300\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grain4-164x290.jpg\" alt=\"When the grain man is out, Ponsford's Place in San Rafael is open. Photo: Kelly O'Mara\" width=\"164\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the grain man is out, Ponsford's Place in San Rafael is open. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>While being stone-milled is distinctly one of the differences from roller-milled flour, there are also differences in how grains are stone-milled. Vanderliet's method, which he guards closely, keeps the flour from going bad and maintains a light consistency that works for high-end pastries and breads. (It has to do with temperature and water added to the seed to sprout it and the quality of the grain, said Ponsford.)\u003c/p>\n\u003cp>Oh, and there's not a lot of regulation about what calls itself stone-milled either, according to Ponsford. Some things that say they are, simply aren't.\u003c/p>\n\u003cp>That's part of the challenge of what Community Grains and these grain advocates want to do. It's not just a matter of finding the farmers and the millers and building the infrastructure, but also educating the consumers and creating a consistent understanding of where our grain comes from.\u003c/p>\n\u003cp>Klein's attracted a wide mix of people to his cause. Ponsford works with Community Grains, as does scientist Harold McGee, Chad Robertson of \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>, distiller Lance Winters of \u003ca href=\"http://www.stgeorgespirits.com/\">St. George Spirits\u003c/a>, former Spago pastry chef Sherry Yard, and Nancy Silverton of Mozza. An ad hoc Science Committee includes \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and Mark Sigenana, a scientist with the Oakland Children's Hospital.\u003c/p>\n\u003cp>\"This is huge,\" promises Ponsford of the whole grain movement.\u003c/p>\n\u003cp>Once upon a time, people didn't think about what kind of tomatoes they were eating, but then came the tomato revolution -- starting in Northern California. Klein, too, believes whole wheat is the next big food issue people will start to pay attention to.\u003c/p>\n\u003cp>The biggest thing that will attract regular people to eating whole wheat will be the taste. With a variety of different flours, Community Grains is also trying to offer different flavors. And, with high-end chefs and bakers, like Yard and Robertson and Ponsford, using the whole wheat flour to make delicious treats, it's sure to attract fans.\u003c/p>\n\u003cp>With more and more people avoiding gluten, it seems like an odd time to be pushing a grain-based education campaign. But, when the grain is milled whole the entire way and keeps all its parts -- and no extra gluten is added -- it seems to have a beneficial impact. Of course, that too isn't entirely clear.\u003c/p>\n\u003cp>\"People will tell me they can eat my pasta and they can't eat white pasta,\" said Klein, but it's merely anecdotal. Ponsford said he also has some customers who are gluten-intolerant, but eat his products and buy all their breads at his shop. And, they love the cheese and fig pastry puffs (or maybe that was just me).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All that means whole wheat doesn't just have to be good for you. It can also taste really good too.\u003c/p>\n\u003cfigure id=\"attachment_68304\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains8.jpg\">\u003cimg class=\"size-full wp-image-68304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains8.jpg\" alt=\"Ponsford makes savory and sweet treats at his bakery. Photo: Kelly O'Mara\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ponsford makes savory and sweet treats at his bakery. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "68297 http://blogs.kqed.org/bayareabites/?p=68297",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/16/the-whole-grain-revolution-what-does-100-whole-wheat-mean/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1534,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 32
},
"modified": 1376852131,
"excerpt": "Grains are about to get their own food revolution with big names leading the charge to redefine what we consider whole wheat.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Grains are about to get their own food revolution with big names leading the charge to redefine what we consider whole wheat.",
"title": "The Whole Grain Revolution: What Does 100% Whole Wheat Mean? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Whole Grain Revolution: What Does 100% Whole Wheat Mean?",
"datePublished": "2013-08-16T08:52:21-07:00",
"dateModified": "2013-08-18T11:55:31-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-whole-grain-revolution-what-does-100-whole-wheat-mean",
"status": "publish",
"path": "/bayareabites/68297/the-whole-grain-revolution-what-does-100-whole-wheat-mean",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68298\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/communitygrains1.jpg\">\u003cimg class=\"size-full wp-image-68298\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/communitygrains1.jpg\" alt=\"Community Grains sells different flavors of whole wheat pasta and flour. Photo: Kelly O'Mara\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Community Grains sells different flavors of whole wheat pasta and flour. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Craig Ponsford remembers the day, four years ago, when he stopped using white flour.\u003c/p>\n\u003cp>For the Gold Medal-winning baker from the U.S. national team -- yes, there are gold medals awarded in world championship baking competitions and national teams, teams that Ponsford now coaches -- it was a long journey. White flour was his bread and butter. He is known around the country for his French-style baking and as Ponsford likes to joke, \"French whole wheat bread is really 98% white flour.\" That meant that since Ponsford started baking 23 years ago, he always used white flour.\u003c/p>\n\u003cp>But, now, that's all changed. At his three-year old bakery, \u003ca href=\"http://www.ponsfordsplace.com/Ponsfords_Place/Ponsfords_Place.html\">Ponsford's Place\u003c/a>, in San Rafael, Ponsford uses exclusively stone-milled 100% whole wheat. And, while it happened, in part, by accident, Ponsford believes he's just part of a larger change getting ready to sweep the Bay Area food scene.\u003c/p>\n\u003cp>That's because what he learned -- and what he thinks the food community needs to know too -- was this: what we think of as whole wheat might not really be whole wheat.\u003c/p>\n\u003cfigure id=\"attachment_68303\" class=\"wp-caption aligncenter\" style=\"max-width: 987px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\">\u003cimg class=\"size-full wp-image-68303\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains7.jpg\" alt=\"All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\" width=\"987\" height=\"689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All the breads at Ponsford's Place, Craig Ponsford's bakery in San Rafael, are made with 100% whole wheat. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>For Ponsford, the whole grain revolution started without him even knowing it. Back in the late 1990s as part of the U.S. baking team, he began using the flour from a Northern California miller, \u003ca href=\"http://certifiedfoods.com/jbflours.htm\">Joe Vanderliet\u003c/a>, based in Woodland. Ponsford didn't know much about why the flour tasted better, but he knew it worked better for his breads.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then, four years ago, after Ponsford was forced to leave Artisan Bakers, which he co-founded in Sonoma, he went to work for Vanderliet developing products. At first, Ponsford kept bringing in white flour to mix with the rye flour and the whole wheat flour -- because that's what he knew -- until one day Vanderliet asked him why he was doing that, why wasn't he just using Vanderliet's flour.\u003c/p>\n\u003cp>Vanderliet was the boss, so Ponsford did what he said. He stopped using white flour and started using just Vanderliet's stone milled whole wheat flours. (Vanderliet actually makes a number of flours ranging from pumpernickel to brown rice.) It was then -- almost entirely by accident -- that Ponsford realized all his conceptions about why whole wheat couldn't be as good were wrong.\u003c/p>\n\u003cp>\"[Vanderliet]'d been telling me all this stuff all the time, but I didn't understand or listen,\" said Ponsford.\u003c/p>\n\u003cfigure id=\"attachment_68302\" class=\"wp-caption alignleft\" style=\"max-width: 235px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains5.jpg\">\u003cimg class=\"size-medium wp-image-68302\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains5-235x290.jpg\" alt=\"The goods on display at Ponsford's Place. Photo: Kelly O'Mara\" width=\"235\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The goods on display at Ponsford's Place. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>To understand the issues with what is and isn't whole wheat and why bakers have, traditionally, been loathe to use the flour, it's necessary to go back to almost nearly the very beginning.\u003c/p>\n\u003cp>Before 1880, all grain was milled in small mills that used stones to mash the seeds whole, with the bran, germ and endosperm all together. The benefit was that you got fresh flour from nearby. The bad part was that it often was not finely milled, creating those images of thick, pulpy bread. It also went bad quickly, because once the germ is cracked open it becomes unstable and starts to go stale.\u003c/p>\n\u003cp>Then, came the invention of the roller mill as part of the industrialization of food -- well, the industrialization of many things in the late 1800s.\u003c/p>\n\u003cp>The roller mill, which is what is currently widely used by large-scale commercial milling operations, separates the bran, germ and endosperm, then mills the pieces. When you buy white flour, you're buying just the milled endosperm. (The germ is sold for Omega-3 fatty acids and the bran is added back into other things.) When you buy whole wheat flour, the milled parts are put back together and sold.\u003c/p>\n\u003cp>That has some people concerned.\u003c/p>\n\u003cp>\"There's a lot of information that says if you take it apart, you can't put it back together again,\" said Bob Klein, the owner of Oliveto in Oakland and the founder of Community Grains.\u003c/p>\n\u003cp>Klein started \u003ca href=\"http://communitygrains.com/\">Community Grains\u003c/a> when he began looking into what was in his grain and flour and found out he just didn't really know.\u003c/p>\n\u003cp>\"The grain industry is completely walled off,\" he said.\u003c/p>\n\u003cfigure id=\"attachment_68301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains3.jpg\">\u003cimg class=\"size-full wp-image-68301\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains3.jpg\" alt=\"Bob Klein at Oliveto in Oakland, who started Community Grains after he became concerned about what was in his flour. Photo: Kelly O'Mara\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bob Klein at Oliveto in Oakland, who started Community Grains after he became concerned about what was in his flour. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Both Klein and Ponsford can get upset talking about how little we really know about what's in our grains. While many people assume that putting the pieces back together to make whole wheat flour, per FDA regulations, means putting them back together in the same quantities, that isn't necessarily true. Some regulations seem to suggest the three parts just have to be there period -- in any quantity. Other regulations appear to lay out minimums, like 10%, for each. Often that can mean that only a small amount of germ is returned to the flour, because germ can make it go bad. Sometimes, it seems to mean different kinds of bran -- not from grain -- are added in. Typically, gluten is added to make the bread light and fluffy. And, all the stuff in between the germ and bran and endosperm, such as the aleurone layer, are entirely lost.\u003c/p>\n\u003cp>What exactly the aleurone layer does is unclear, though it seems that when it's included it has some health benefits. But, that's the point, said Klein: we don't know. There's a lot we don't know.\u003c/p>\n\u003cp>Even studies that have measured different health effects of whole wheat have used different definitions of whole wheat, different compositions, making it hard to know what any of it really means.\u003c/p>\n\u003cp>Starting Community Grains, Klein sampled stone-milled whole wheat flour and picked seeds from Italy and tried to understand what it is that really defines whole wheat. An international Whole Grain Summit basically decided there was no clear definition, said Ponsford, who was in attendance. And, Klein, too, eventually found his way to Vanderliet, who now supplies the flour for Community Grains products.\u003c/p>\n\u003cfigure id=\"attachment_68300\" class=\"wp-caption alignleft\" style=\"max-width: 164px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grain4.jpg\">\u003cimg class=\"size-medium wp-image-68300\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grain4-164x290.jpg\" alt=\"When the grain man is out, Ponsford's Place in San Rafael is open. Photo: Kelly O'Mara\" width=\"164\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the grain man is out, Ponsford's Place in San Rafael is open. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>While being stone-milled is distinctly one of the differences from roller-milled flour, there are also differences in how grains are stone-milled. Vanderliet's method, which he guards closely, keeps the flour from going bad and maintains a light consistency that works for high-end pastries and breads. (It has to do with temperature and water added to the seed to sprout it and the quality of the grain, said Ponsford.)\u003c/p>\n\u003cp>Oh, and there's not a lot of regulation about what calls itself stone-milled either, according to Ponsford. Some things that say they are, simply aren't.\u003c/p>\n\u003cp>That's part of the challenge of what Community Grains and these grain advocates want to do. It's not just a matter of finding the farmers and the millers and building the infrastructure, but also educating the consumers and creating a consistent understanding of where our grain comes from.\u003c/p>\n\u003cp>Klein's attracted a wide mix of people to his cause. Ponsford works with Community Grains, as does scientist Harold McGee, Chad Robertson of \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>, distiller Lance Winters of \u003ca href=\"http://www.stgeorgespirits.com/\">St. George Spirits\u003c/a>, former Spago pastry chef Sherry Yard, and Nancy Silverton of Mozza. An ad hoc Science Committee includes \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a> and Mark Sigenana, a scientist with the Oakland Children's Hospital.\u003c/p>\n\u003cp>\"This is huge,\" promises Ponsford of the whole grain movement.\u003c/p>\n\u003cp>Once upon a time, people didn't think about what kind of tomatoes they were eating, but then came the tomato revolution -- starting in Northern California. Klein, too, believes whole wheat is the next big food issue people will start to pay attention to.\u003c/p>\n\u003cp>The biggest thing that will attract regular people to eating whole wheat will be the taste. With a variety of different flours, Community Grains is also trying to offer different flavors. And, with high-end chefs and bakers, like Yard and Robertson and Ponsford, using the whole wheat flour to make delicious treats, it's sure to attract fans.\u003c/p>\n\u003cp>With more and more people avoiding gluten, it seems like an odd time to be pushing a grain-based education campaign. But, when the grain is milled whole the entire way and keeps all its parts -- and no extra gluten is added -- it seems to have a beneficial impact. Of course, that too isn't entirely clear.\u003c/p>\n\u003cp>\"People will tell me they can eat my pasta and they can't eat white pasta,\" said Klein, but it's merely anecdotal. Ponsford said he also has some customers who are gluten-intolerant, but eat his products and buy all their breads at his shop. And, they love the cheese and fig pastry puffs (or maybe that was just me).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All that means whole wheat doesn't just have to be good for you. It can also taste really good too.\u003c/p>\n\u003cfigure id=\"attachment_68304\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains8.jpg\">\u003cimg class=\"size-full wp-image-68304\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/grains8.jpg\" alt=\"Ponsford makes savory and sweet treats at his bakery. Photo: Kelly O'Mara\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ponsford makes savory and sweet treats at his bakery. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/68297/the-whole-grain-revolution-what-does-100-whole-wheat-mean",
"authors": [
"1459"
],
"categories": [
"bayareabites_1516",
"bayareabites_109",
"bayareabites_752",
"bayareabites_2695",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_1875",
"bayareabites_2035"
],
"tags": [
"bayareabites_12229",
"bayareabites_10060",
"bayareabites_12230",
"bayareabites_12232",
"bayareabites_11449",
"bayareabites_12231",
"bayareabites_11309"
],
"label": "bayareabites"
},
"bayareabites_66883": {
"type": "posts",
"id": "bayareabites_66883",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "66883",
"score": null,
"sort": [
1376578801000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1376578801,
"format": "aside",
"disqusTitle": "Pig + Woman + Knife: Butchery with Bailie at Fatted Calf ",
"title": "Pig + Woman + Knife: Butchery with Bailie at Fatted Calf ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_67288\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife.jpg\" alt=\"Bailie (R) and guests. Photo: Ryan Harri\" width=\"720\" height=\"479\" class=\"size-full wp-image-67288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (R) and guests. Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>Heather Bailie—widely known as Bailie—is a Bay Area charcuterie and meat expert via her work as a butcher, operations manager and partner for Fatted Calf, the meat emporium with shops in Napa and San Francisco. \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> sells meat from smaller family farms, alongside handcrafted (and delectable) pates, beef jerky, terrines, sausage, bacon and salumi (pancetta \u003cem>tesa\u003c/em>, salame Toscano, and a personal favorite: an herby roll of cured pork belly). \u003c/p>\n\u003cp>Bailie currently lives in Napa and has a meaty side project called \u003ca href=\"http://pigwomanknife.com/\">Pig + Woman + Knife\u003c/a>, which has two components. The Pig + Woman + Knife blog demystifies meat buying and butchery, and has photos and tips. She also takes the Pig + Woman + Knife meat knowledge directly to people by giving butchery classes and hands-on demonstrations for smaller groups. Yes, women can take her classes, but she also teaches groups with both genders. Baile told Bay Area Bites that she helps at “Pig Parties” for her friends, and will bring her hacksaw and knives to break down a pig and, say, help the group make sausage.\u003c/p>\n\u003cp>\u003cstrong> Her reasons for creating Pig + Woman + Knife:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>“Stemmed from my experience working with the \"fathers\" of the Bay Area butchery and charcuterie scene. During my culinary upbringing, I was fortunate to work alongside some very talented meat masters, all of whom inspired me to keep a knife in my hand. This interest in butchery, paired with a background in animal right's activism, a degree in Women's Studies and a strong urge to do something creative, led me to create Pig + Woman + Knife.\"\u003c/p>\n\u003cp>\"What started as a simple blog to share knowledge with other women cooks and build community through cutting meat, eventually evolved into an educational site to reach a much broader audience—from home butchers to professionals alike. This website is devoted to showing people how buying whole animals (or rather large pieces of one) and learning a few skills will save money and time and can be a fun hobby! Going whole animal also supports local family farms and small businesses. I hope viewing this site helps to take the intimidation and confusion out of buying meat, clearly demonstrates what to do with it and inspires you to learn some traditional preparations and cooking techniques.”\u003c/p>\u003c/blockquote>\n\u003cp> [youtube //www.youtube.com/watch?v=sa1otNuqVlE]\u003c/p>\n\u003cp>Baile has a degree from the California Culinary Academy and did restaurant work at \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a> and Ubuntu before “stalking” Taylor Boetticher and Toponia Miller, the husband and wife team behind Fatted Calf. Bailie has an animal activist background and was a “card carrying PETA member and vegetarian.” Her gateway meat to break her vegetarian diet did eventually come: a late night drive-thru meal of a Jack in the Box hamburger caused her to indulge a strong meat craving with a friend. Bailie now eats slices of mortadella for breakfast daily and samples meat freely for work and pleasure. Bay Area Bites caught up with Bailie recently while she butchered at the \u003ca href=\"http://www.fattedcalf.com/classes/\">Fatted Calf Butcher's Happy Hour\u003c/a> on a Wednesday night with Ren Rossini in San Francisco. We first talked in Napa at the Oxbow Market. Her comments have been edited for clarity and grammar. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s the biggest challenge in your work at Fatted Calf?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> In my position, I’m dealing with people, products and things changing all the time. Examples: a pig that I ordered two weeks ago will arrive thirty pounds smaller. Or a lamb I need is one day late. Or someone forgets to communicate a special order. There’s also business stuff and situations like staff turnover to handle. I try to deal with things, be a leader, not get pissed off and act with a level of coolness. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You’ve taught classes for Fatted Calf and CUESA, work the Fatted Calf Butcher’s Happy Hour and do butchery demos at both locations. Did Pig + Woman + Knife grow out of those experiences?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> It is a passion of mine teaching women. There are a lot of women in the industry who will come to me and say things like, “The guys don’t let me break down lamb.” So I will show them how. As much as I can, I give back. There are women who taught me all that stuff and it’s fun. \u003c/p>\n\u003cfigure id=\"attachment_67291\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife2.jpg\" alt=\"Bailie (center) working on a whole pig with class guests Photo: Ryan Harris\" width=\"720\" height=\"479\" class=\"size-full wp-image-67291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (center) working on a whole pig with class guests Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: The Fatted Calf has a cookbook coming out in September. What’s that like? \u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> It’s been a good ride. There will be a book tour in the East Bay, in California and New York. We’re all really excited about that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You have mentors that have helped you. Teaching classes for others, have you become a mentor yourself?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie: \u003c/strong>It’s been fun and I’ve mentored Ren. I don’t just help females, I’ll help any employee or person who may not have known they have a flair for knives and butchery. When that shows up, it means they’ve got a knack for breaking things down. \u003c/p>\n\u003cp>It can be the opposite, too—when people are not good behind the knife, we find something else for them.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Like what?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> Usually it means they are good at talking with the customers and describing the product, or passionate about farms and sustainability. It could be that they can be the person who wraps the beef jerky (laughs). Or that sign you’re looking at, that details the specials, I could never do that. But someone who is an art major is good at that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you find that someone who is good with butchery has a certain strength, or maybe height? Or some sort of personality skill set?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> You’ll see they have a natural intuition and an understanding of how to look at muscles and seams. Ren was really good at watching what we did. People like that do well because they are perceptive. We can train and show them. When people come here from somewhere else, they may have training, so we’ll need to show them our way of doing things. That transition is fairly easy. \u003c/p>\n\u003cfigure id=\"attachment_67292\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife3.jpg\" alt=\"Bailie (R) doing knife work for a butchery class. Photo: Ryan Harris\" width=\"400\" class=\"size-full wp-image-67292\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (R) doing knife work for a butchery class. Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to make salumi at Fatted Calf?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie: \u003c/strong>A lot of the salumi has been here two to six months. The small guys in the middle usually cure in two months. The larger ones usually take anywhere from three to four months. It all depends on temperature and humidity. When it’s hotter, we notice a fluctuation. The process is monitored day by day. I come in here and I spray and move things around and feel it. If it’s too dry, I’ll spray with water to get moisture. Or if it’s too moist in here, I’ll open the door. We do have it regulated with a machine but sometimes I like to be in here and know what’s going on -- feel it, taste it, know what’s going on. \u003c/p>\n\u003cp>There has to be quality control and mold has a distinct flavor. You can sometimes smell if there’s something ‘not awesome’ going on -- a bad mold or ammonia smell, something like that. You want to stop that when it happens. You have to smell it, taste it and see it and use your olfactory senses to keep everything going. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What role can Fatted Calf play in the consumer marketplace?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> Compared to other meat markets in the Bay Area, we’re really on the lower end of things, price-wise. That’s because we can get away with a high-quality product and not gouge people. We maintain our inventory and our costs. Ideally, I don’t want Fatted Calf to be seen as the place to go for a special occasion purchase. I want the market to be an alternative to shopping at Safeway and buying a pork loin for $1.99. Instead the customer is going to get something really nice from Fatted Calf and they will spend a little bit more but they will know that they're supporting a different system and going against the grain. There’s just more awareness about knowing where your meat comes from these days. Eating a little bit less meat while being more conscientious—knowing where you spend your dollar—that right there, is a political act. I’ve definitely seen a change.\u003c/p>\n\n",
"disqusIdentifier": "66883 http://blogs.kqed.org/bayareabites/?p=66883",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/15/pig-woman-knife-butchery-with-bailie-at-fatted-calf/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1488,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1376690636,
"excerpt": "Bailie is the woman behind Pig + Woman + Knife, which gives hunters, home and restaurant cooks hands-on knowledge and tutorials on breaking down pig, duck and lamb. Bailie practices her butchery and charcuterie craft while working at Fatted Calf, which has locations in San Francisco and Napa.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Bailie is the woman behind Pig + Woman + Knife, which gives hunters, home and restaurant cooks hands-on knowledge and tutorials on breaking down pig, duck and lamb. Bailie practices her butchery and charcuterie craft while working at Fatted Calf, which has locations in San Francisco and Napa.",
"title": "Pig + Woman + Knife: Butchery with Bailie at Fatted Calf | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Pig + Woman + Knife: Butchery with Bailie at Fatted Calf ",
"datePublished": "2013-08-15T08:00:01-07:00",
"dateModified": "2013-08-16T15:03:56-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "pig-woman-knife-butchery-with-bailie-at-fatted-calf",
"status": "publish",
"path": "/bayareabites/66883/pig-woman-knife-butchery-with-bailie-at-fatted-calf",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67288\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife.jpg\" alt=\"Bailie (R) and guests. Photo: Ryan Harri\" width=\"720\" height=\"479\" class=\"size-full wp-image-67288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (R) and guests. Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>Heather Bailie—widely known as Bailie—is a Bay Area charcuterie and meat expert via her work as a butcher, operations manager and partner for Fatted Calf, the meat emporium with shops in Napa and San Francisco. \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a> sells meat from smaller family farms, alongside handcrafted (and delectable) pates, beef jerky, terrines, sausage, bacon and salumi (pancetta \u003cem>tesa\u003c/em>, salame Toscano, and a personal favorite: an herby roll of cured pork belly). \u003c/p>\n\u003cp>Bailie currently lives in Napa and has a meaty side project called \u003ca href=\"http://pigwomanknife.com/\">Pig + Woman + Knife\u003c/a>, which has two components. The Pig + Woman + Knife blog demystifies meat buying and butchery, and has photos and tips. She also takes the Pig + Woman + Knife meat knowledge directly to people by giving butchery classes and hands-on demonstrations for smaller groups. Yes, women can take her classes, but she also teaches groups with both genders. Baile told Bay Area Bites that she helps at “Pig Parties” for her friends, and will bring her hacksaw and knives to break down a pig and, say, help the group make sausage.\u003c/p>\n\u003cp>\u003cstrong> Her reasons for creating Pig + Woman + Knife:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>“Stemmed from my experience working with the \"fathers\" of the Bay Area butchery and charcuterie scene. During my culinary upbringing, I was fortunate to work alongside some very talented meat masters, all of whom inspired me to keep a knife in my hand. This interest in butchery, paired with a background in animal right's activism, a degree in Women's Studies and a strong urge to do something creative, led me to create Pig + Woman + Knife.\"\u003c/p>\n\u003cp>\"What started as a simple blog to share knowledge with other women cooks and build community through cutting meat, eventually evolved into an educational site to reach a much broader audience—from home butchers to professionals alike. This website is devoted to showing people how buying whole animals (or rather large pieces of one) and learning a few skills will save money and time and can be a fun hobby! Going whole animal also supports local family farms and small businesses. I hope viewing this site helps to take the intimidation and confusion out of buying meat, clearly demonstrates what to do with it and inspires you to learn some traditional preparations and cooking techniques.”\u003c/p>\u003c/blockquote>\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/sa1otNuqVlE'\n title='//www.youtube.com/embed/sa1otNuqVlE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Baile has a degree from the California Culinary Academy and did restaurant work at \u003ca href=\"http://www.acquerello.com/\">Acquerello\u003c/a> and Ubuntu before “stalking” Taylor Boetticher and Toponia Miller, the husband and wife team behind Fatted Calf. Bailie has an animal activist background and was a “card carrying PETA member and vegetarian.” Her gateway meat to break her vegetarian diet did eventually come: a late night drive-thru meal of a Jack in the Box hamburger caused her to indulge a strong meat craving with a friend. Bailie now eats slices of mortadella for breakfast daily and samples meat freely for work and pleasure. Bay Area Bites caught up with Bailie recently while she butchered at the \u003ca href=\"http://www.fattedcalf.com/classes/\">Fatted Calf Butcher's Happy Hour\u003c/a> on a Wednesday night with Ren Rossini in San Francisco. We first talked in Napa at the Oxbow Market. Her comments have been edited for clarity and grammar. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s the biggest challenge in your work at Fatted Calf?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> In my position, I’m dealing with people, products and things changing all the time. Examples: a pig that I ordered two weeks ago will arrive thirty pounds smaller. Or a lamb I need is one day late. Or someone forgets to communicate a special order. There’s also business stuff and situations like staff turnover to handle. I try to deal with things, be a leader, not get pissed off and act with a level of coolness. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You’ve taught classes for Fatted Calf and CUESA, work the Fatted Calf Butcher’s Happy Hour and do butchery demos at both locations. Did Pig + Woman + Knife grow out of those experiences?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> It is a passion of mine teaching women. There are a lot of women in the industry who will come to me and say things like, “The guys don’t let me break down lamb.” So I will show them how. As much as I can, I give back. There are women who taught me all that stuff and it’s fun. \u003c/p>\n\u003cfigure id=\"attachment_67291\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife2.jpg\" alt=\"Bailie (center) working on a whole pig with class guests Photo: Ryan Harris\" width=\"720\" height=\"479\" class=\"size-full wp-image-67291\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (center) working on a whole pig with class guests Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: The Fatted Calf has a cookbook coming out in September. What’s that like? \u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> It’s been a good ride. There will be a book tour in the East Bay, in California and New York. We’re all really excited about that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You have mentors that have helped you. Teaching classes for others, have you become a mentor yourself?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie: \u003c/strong>It’s been fun and I’ve mentored Ren. I don’t just help females, I’ll help any employee or person who may not have known they have a flair for knives and butchery. When that shows up, it means they’ve got a knack for breaking things down. \u003c/p>\n\u003cp>It can be the opposite, too—when people are not good behind the knife, we find something else for them.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Like what?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> Usually it means they are good at talking with the customers and describing the product, or passionate about farms and sustainability. It could be that they can be the person who wraps the beef jerky (laughs). Or that sign you’re looking at, that details the specials, I could never do that. But someone who is an art major is good at that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you find that someone who is good with butchery has a certain strength, or maybe height? Or some sort of personality skill set?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> You’ll see they have a natural intuition and an understanding of how to look at muscles and seams. Ren was really good at watching what we did. People like that do well because they are perceptive. We can train and show them. When people come here from somewhere else, they may have training, so we’ll need to show them our way of doing things. That transition is fairly easy. \u003c/p>\n\u003cfigure id=\"attachment_67292\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/pig-woman-knife3.jpg\" alt=\"Bailie (R) doing knife work for a butchery class. Photo: Ryan Harris\" width=\"400\" class=\"size-full wp-image-67292\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bailie (R) doing knife work for a butchery class. Photo: Ryan Harris\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is it like to make salumi at Fatted Calf?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie: \u003c/strong>A lot of the salumi has been here two to six months. The small guys in the middle usually cure in two months. The larger ones usually take anywhere from three to four months. It all depends on temperature and humidity. When it’s hotter, we notice a fluctuation. The process is monitored day by day. I come in here and I spray and move things around and feel it. If it’s too dry, I’ll spray with water to get moisture. Or if it’s too moist in here, I’ll open the door. We do have it regulated with a machine but sometimes I like to be in here and know what’s going on -- feel it, taste it, know what’s going on. \u003c/p>\n\u003cp>There has to be quality control and mold has a distinct flavor. You can sometimes smell if there’s something ‘not awesome’ going on -- a bad mold or ammonia smell, something like that. You want to stop that when it happens. You have to smell it, taste it and see it and use your olfactory senses to keep everything going. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What role can Fatted Calf play in the consumer marketplace?\u003c/strong>\u003cbr>\n\u003cstrong>Bailie:\u003c/strong> Compared to other meat markets in the Bay Area, we’re really on the lower end of things, price-wise. That’s because we can get away with a high-quality product and not gouge people. We maintain our inventory and our costs. Ideally, I don’t want Fatted Calf to be seen as the place to go for a special occasion purchase. I want the market to be an alternative to shopping at Safeway and buying a pork loin for $1.99. Instead the customer is going to get something really nice from Fatted Calf and they will spend a little bit more but they will know that they're supporting a different system and going against the grain. There’s just more awareness about knowing where your meat comes from these days. Eating a little bit less meat while being more conscientious—knowing where you spend your dollar—that right there, is a political act. I’ve definitely seen a change.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/66883/pig-woman-knife-butchery-with-bailie-at-fatted-calf",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_64",
"bayareabites_1875"
],
"tags": [
"bayareabites_8700",
"bayareabites_1596",
"bayareabites_320",
"bayareabites_1531",
"bayareabites_12154",
"bayareabites_11449",
"bayareabites_8864",
"bayareabites_12143",
"bayareabites_243",
"bayareabites_187",
"bayareabites_12145",
"bayareabites_12144"
],
"featImg": "bayareabites_67307",
"label": "bayareabites"
},
"bayareabites_68231": {
"type": "posts",
"id": "bayareabites_68231",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "68231",
"score": null,
"sort": [
1376499073000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1376499073,
"format": "standard",
"disqusTitle": "Preparing for Burning Man: The Food",
"title": "Preparing for Burning Man: The Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I survived my \u003ca href=\"http://lickmyspoon.com/recipes/post-burn-glow-rocky-road-rice-krispies-treats/\">virgin burn\u003c/a> last year and I’m going back for more. \u003c/p>\n\u003cp>In a few short weeks, I’ll be pulling on my \u003ca href=\"https://www.etsy.com/listing/158968830/the-tinkerbell-tutu-polka-dot?ref=pr_shop\">tutu\u003c/a> and heading into the dusty playground that is \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a>. As others in my camp focus on things like acquiring lasers, remodeling \u003ca href=\"http://www.indiegogo.com/projects/tiki-art-car-for-burning-man-2013\">art cars\u003c/a>, and learning how to solder el-wire, I’m sticking to what I know: Food. \u003c/p>\n\u003cp>I’m prepping meals for me plus 20 this year and thought it would be helpful to share some lessons learned from last year’s experience, along with some great tips I’ve come across in my own research of what to eat at Burning Man.\u003c/p>\n\u003cp>In general, last year’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/24/tips-on-preparing-food-for-burning-man/\">Tips on Preparing Food for Burning Man\u003c/a> hold true -- although I did find that buying my coffee at Center Camp was much more preferable to dealing with cleaning out my French press, and forget the sparkle shoes, everything gets coated with dust anyway and glitter is a big MOOPy (Matter Out Of Place) no-no. Here’s an updated list: \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>Ziplocks are still your best friend.\u003c/strong> We used big 2-gallon ones to portion out the ice from our daily ice run. When the ice melted, we had cold refreshing water ready to drink. (Bonus packing tip: organize your outfits with accompanying accessories into big Ziplock bags to minimize mess and chaos when you’re digging through all your stuff to find that gold lamé g-string you know you packed.)\u003c/li>\n\u003cli>\u003cstrong>Cooler management is key.\u003c/strong> Label your cooler with contents, make a cooler map, do whatever you need to do to minimize unnecessary opening and closing. Investing in some dry ice is a good idea. Wrap the dry ice in a towel to give it little extra insulation. We found that a good system is to keep your dry ice cooler as your freezer and use a second cooler as your thaw-out cooler. Transfer your meals for the day into the thaw-out cooler in the morning and by evening they’ll be ready for fast re-heating. \u003c/li>\n\u003cli>\u003cstrong>Not all coolers are created equal.\u003c/strong> Here’s a \u003ca href=\"http://www.youtube.com/watch?v=6-TE4RnqT0U\">high-end cooler test\u003c/a> that does a good cross comparison of a few major brands. Or get crafty and \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=Tjh6RDTgMuQ#at=710\">MacGyver yourself a better cooler\u003c/a>.\u003c/li>\n\u003cli>\u003cstrong>Coconut Oil is amazing.\u003c/strong> It is great to cook with, won’t spoil, and works wonders on tangled rat’s nest playa hair. (Bonus beauty tip: if you have long flowing locks, braid it or risk leaving Burning Man with one massive dreadlock that used to be your hair.)\u003c/li>\n\u003cli>\u003cstrong>Prep as much as possible in advance.\u003c/strong> You’re not going to want to worry about cooking or cleaning, so do yourself the favor of doing as much of that ahead of time as you can. Things are much easier in your home kitchen where you don’t have to worry about things like grey water and dust in everything. Make a few freezer-friendly meals, portion them out, air-tight seal them, and freeze them. That way all you’ll have to do is thaw, reheat and eat. Your future burner self will thank you. \u003c/li>\n\u003cli>\u003cstrong>You won’t eat as much as you think you will.\u003c/strong> With all the heat, you’re just not as hungry. You will also inevitably be gifted a meal or two. So don’t stress about planning out every single meal. \u003c/li>\n\u003cli>\u003cstrong>Hydrate.\u003c/strong> Duh. The \u003ca href=\"http://survival.burningman.com/\">Burning Man Survival Guide\u003c/a> recommends you bring 1.5 gallons of water per person per day for drinking, washing, and cooking.\u003c/li>\n\u003c/ol>\n\u003cp>Here are some favorites from my \u003cstrong>Burning Man Meal Plan\u003c/strong>:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>MEALS:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.zatarains.com/Recipes/Main-Dish/Chef-John-Beshs-Dirty-Jambalaya-For-A-Crowd.aspx\">Playa Jambalaya\u003c/a>\u003c/li>\n\u003cli>Baked Ziti with Eggplant\u003c/li>\n\u003cli>\u003ca href=\"http://lickmyspoon.com/recipes/pancetta-mac-n-cheese/\">Pancetta Mac & Cheese\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/11/cast-iron-skillet-cooking-chicken-marbella-recipe/\">Chicken Marbella with Herbed Rice\u003c/a>\u003c/li>\n\u003cli>Grilled Cheese with Trader Joe’s Tomato & Roasted Red Pepper Soup\u003c/li>\n\u003cli>Breakfast Burritos\u003c/li>\n\u003cli>Chicken Tikka Masala Wrap & Samosa from my favorite Indian joint (\u003ca href=\"http://cafechaatsf.com/\">Café Chaat\u003c/a>)\u003c/li>\n\u003cli>Mission Burrito – familiar and filling \u003c/li>\n\u003cli>Instant ramen – \u003ca href=\"http://www.seriouseats.com/2013/05/best-instant-noodles-asian-ramen.html\">the good stuff\u003c/a>. I’ve found Nongshim (#6) and Myojo (#8) brands at my favorite Asian-mart in Chinatown (759 Jackson St, SF). \u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>SNACKS:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Frozen grapes\u003c/li>\n\u003cli>Frozen cooked shrimp with cocktail sauce (all you have to do is thaw and serve) \u003c/li>\n\u003cli>Beef jerky\u003c/li>\n\u003cli>Pre-sliced salami \u003c/li>\n\u003cli>Laughing Cow cheese\u003c/li>\n\u003cli>Dried fruit or fruit leather\u003c/li>\n\u003cli>Miso soup\u003c/li>\n\u003cli>Pre-cooked bacon – just heat and serve, and you won’t have to worry about discarding a ton of grease \u003c/li>\n\u003cli>\u003ca href=\"https://lickmyspoon.com/recipes/post-burn-glow-rocky-road-rice-krispies-treats/\">Rocky Road Rice Krispies Treats\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://lickmyspoon.com/recipes/banana-boats/\">Banana Boats\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>What are some of your favorite things to eat at Burning Man? Or favorite camping meals? \u003c/p>\n\u003cp>For those who have never been to Burning Man, I’ll leave you with this stunning time lapse video from last year’s burn, so that you can perhaps catch a glimmer of the glow that draws tens of thousands of people back year after year. For those who know what I mean, get ready to go home. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>http://vimeo.com/57339195\u003c/p>\n\n",
"disqusIdentifier": "68231 http://blogs.kqed.org/bayareabites/?p=68231",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/14/preparing-for-burning-man-the-food/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 840,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1439859224,
"excerpt": "Wondering how to cook or what to eat at Burning Man? We've got you covered.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Wondering how to cook or what to eat at Burning Man? We've got you covered.",
"title": "Preparing for Burning Man: The Food | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Preparing for Burning Man: The Food",
"datePublished": "2013-08-14T09:51:13-07:00",
"dateModified": "2015-08-17T17:53:44-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "preparing-for-burning-man-the-food",
"status": "publish",
"path": "/bayareabites/68231/preparing-for-burning-man-the-food",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I survived my \u003ca href=\"http://lickmyspoon.com/recipes/post-burn-glow-rocky-road-rice-krispies-treats/\">virgin burn\u003c/a> last year and I’m going back for more. \u003c/p>\n\u003cp>In a few short weeks, I’ll be pulling on my \u003ca href=\"https://www.etsy.com/listing/158968830/the-tinkerbell-tutu-polka-dot?ref=pr_shop\">tutu\u003c/a> and heading into the dusty playground that is \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a>. As others in my camp focus on things like acquiring lasers, remodeling \u003ca href=\"http://www.indiegogo.com/projects/tiki-art-car-for-burning-man-2013\">art cars\u003c/a>, and learning how to solder el-wire, I’m sticking to what I know: Food. \u003c/p>\n\u003cp>I’m prepping meals for me plus 20 this year and thought it would be helpful to share some lessons learned from last year’s experience, along with some great tips I’ve come across in my own research of what to eat at Burning Man.\u003c/p>\n\u003cp>In general, last year’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/24/tips-on-preparing-food-for-burning-man/\">Tips on Preparing Food for Burning Man\u003c/a> hold true -- although I did find that buying my coffee at Center Camp was much more preferable to dealing with cleaning out my French press, and forget the sparkle shoes, everything gets coated with dust anyway and glitter is a big MOOPy (Matter Out Of Place) no-no. Here’s an updated list: \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>Ziplocks are still your best friend.\u003c/strong> We used big 2-gallon ones to portion out the ice from our daily ice run. When the ice melted, we had cold refreshing water ready to drink. (Bonus packing tip: organize your outfits with accompanying accessories into big Ziplock bags to minimize mess and chaos when you’re digging through all your stuff to find that gold lamé g-string you know you packed.)\u003c/li>\n\u003cli>\u003cstrong>Cooler management is key.\u003c/strong> Label your cooler with contents, make a cooler map, do whatever you need to do to minimize unnecessary opening and closing. Investing in some dry ice is a good idea. Wrap the dry ice in a towel to give it little extra insulation. We found that a good system is to keep your dry ice cooler as your freezer and use a second cooler as your thaw-out cooler. Transfer your meals for the day into the thaw-out cooler in the morning and by evening they’ll be ready for fast re-heating. \u003c/li>\n\u003cli>\u003cstrong>Not all coolers are created equal.\u003c/strong> Here’s a \u003ca href=\"http://www.youtube.com/watch?v=6-TE4RnqT0U\">high-end cooler test\u003c/a> that does a good cross comparison of a few major brands. Or get crafty and \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=Tjh6RDTgMuQ#at=710\">MacGyver yourself a better cooler\u003c/a>.\u003c/li>\n\u003cli>\u003cstrong>Coconut Oil is amazing.\u003c/strong> It is great to cook with, won’t spoil, and works wonders on tangled rat’s nest playa hair. (Bonus beauty tip: if you have long flowing locks, braid it or risk leaving Burning Man with one massive dreadlock that used to be your hair.)\u003c/li>\n\u003cli>\u003cstrong>Prep as much as possible in advance.\u003c/strong> You’re not going to want to worry about cooking or cleaning, so do yourself the favor of doing as much of that ahead of time as you can. Things are much easier in your home kitchen where you don’t have to worry about things like grey water and dust in everything. Make a few freezer-friendly meals, portion them out, air-tight seal them, and freeze them. That way all you’ll have to do is thaw, reheat and eat. Your future burner self will thank you. \u003c/li>\n\u003cli>\u003cstrong>You won’t eat as much as you think you will.\u003c/strong> With all the heat, you’re just not as hungry. You will also inevitably be gifted a meal or two. So don’t stress about planning out every single meal. \u003c/li>\n\u003cli>\u003cstrong>Hydrate.\u003c/strong> Duh. The \u003ca href=\"http://survival.burningman.com/\">Burning Man Survival Guide\u003c/a> recommends you bring 1.5 gallons of water per person per day for drinking, washing, and cooking.\u003c/li>\n\u003c/ol>\n\u003cp>Here are some favorites from my \u003cstrong>Burning Man Meal Plan\u003c/strong>:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>MEALS:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.zatarains.com/Recipes/Main-Dish/Chef-John-Beshs-Dirty-Jambalaya-For-A-Crowd.aspx\">Playa Jambalaya\u003c/a>\u003c/li>\n\u003cli>Baked Ziti with Eggplant\u003c/li>\n\u003cli>\u003ca href=\"http://lickmyspoon.com/recipes/pancetta-mac-n-cheese/\">Pancetta Mac & Cheese\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/11/cast-iron-skillet-cooking-chicken-marbella-recipe/\">Chicken Marbella with Herbed Rice\u003c/a>\u003c/li>\n\u003cli>Grilled Cheese with Trader Joe’s Tomato & Roasted Red Pepper Soup\u003c/li>\n\u003cli>Breakfast Burritos\u003c/li>\n\u003cli>Chicken Tikka Masala Wrap & Samosa from my favorite Indian joint (\u003ca href=\"http://cafechaatsf.com/\">Café Chaat\u003c/a>)\u003c/li>\n\u003cli>Mission Burrito – familiar and filling \u003c/li>\n\u003cli>Instant ramen – \u003ca href=\"http://www.seriouseats.com/2013/05/best-instant-noodles-asian-ramen.html\">the good stuff\u003c/a>. I’ve found Nongshim (#6) and Myojo (#8) brands at my favorite Asian-mart in Chinatown (759 Jackson St, SF). \u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>SNACKS:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Frozen grapes\u003c/li>\n\u003cli>Frozen cooked shrimp with cocktail sauce (all you have to do is thaw and serve) \u003c/li>\n\u003cli>Beef jerky\u003c/li>\n\u003cli>Pre-sliced salami \u003c/li>\n\u003cli>Laughing Cow cheese\u003c/li>\n\u003cli>Dried fruit or fruit leather\u003c/li>\n\u003cli>Miso soup\u003c/li>\n\u003cli>Pre-cooked bacon – just heat and serve, and you won’t have to worry about discarding a ton of grease \u003c/li>\n\u003cli>\u003ca href=\"https://lickmyspoon.com/recipes/post-burn-glow-rocky-road-rice-krispies-treats/\">Rocky Road Rice Krispies Treats\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://lickmyspoon.com/recipes/banana-boats/\">Banana Boats\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>What are some of your favorite things to eat at Burning Man? Or favorite camping meals? \u003c/p>\n\u003cp>For those who have never been to Burning Man, I’ll leave you with this stunning time lapse video from last year’s burn, so that you can perhaps catch a glimmer of the glow that draws tens of thousands of people back year after year. For those who know what I mean, get ready to go home. \u003c/p>\n\u003cp>\u003c/p>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "vimeoLink",
"attributes": {
"named": {
"vimeoId": "57339195"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/68231/preparing-for-burning-man-the-food",
"authors": [
"5037"
],
"categories": [
"bayareabites_752",
"bayareabites_50",
"bayareabites_61"
],
"tags": [
"bayareabites_9630",
"bayareabites_12216",
"bayareabites_11449"
],
"featImg": "bayareabites_68232",
"label": "bayareabites"
},
"bayareabites_66093": {
"type": "posts",
"id": "bayareabites_66093",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "66093",
"score": null,
"sort": [
1376406051000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1376406051,
"format": "standard",
"disqusTitle": "5 Bites: Get The Scoop On East Bay Ice Cream",
"title": "5 Bites: Get The Scoop On East Bay Ice Cream",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.fentonscreamery.com/\" target=\"_blank\">Fentons\u003c/a>, \u003ca href=\"http://www.loards.com/\" target=\"_blank\">Loard's\u003c/a> and \u003ca href=\"http://tuckersicecream.com/\" target=\"_blank\">Tucker's\u003c/a> are the esteemed trifecta of traditional ice cream parlors in the East Bay. But if you're looking to branch out from these beloved institutions, we've updated our list of five ice cream spots that draw upon organic, seasonal and sustainable ingredients. And let us know where you go to satisfy your sweet tooth in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66192,66191,66193\" width=\"1000\"]\u003c/p>\n\u003cp>If you're lucky, you'll arrive before a long line has formed in front of Ici that snakes down the sidewalk to the next block. But it's definitely worth the wait, and servers usually bring samples to patient patrons to enjoy while they're biding their time. Locals and tourists alike flock to this popular Elmwood spot for Mary Canales' delightful confections. Choose from the rotating menu of ice creams, sherbets and sorbets posted on the blackboard menu hanging from their storefront tree. One of the Chez Panisse alum's ingenious creations is the chocolate-tipped cones that are perfect for preventing ice cream from leaking out the bottom. They also prepare their own housemade sauces -- bittersweet hot fudge, dark caramel and dulce de leche -- in case you want to kick up your sugar intake a notch. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ici-icecream.com/\" target=\"_blank\">Ici\u003c/a>\u003c/strong>\u003cbr>\n2948 College Ave. [\u003ca href=\"http://goo.gl/maps/jfN17\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh:(510) 665-6054\u003cbr>\nHours: Mon-Thu 12-9:30pm; Fri 12-10pm; Sat-Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/iciicecream?fref=ts\" target=\"_blank\">Ici Ice Cream\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/IciIceCream\" target=\"_blank\">IciIceCream\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66971,66972,66973\" width=\"1000\"]\u003c/p>\n\u003cp>Exotic flavors abound at Tara Esperanza's ice cream shops in Temescal, Berkeley and Pleasanton. Perhaps you want to try \u003ca href=\"http://www.tarasorganic.com/ice-cream/description/lucuma\" target=\"_blank\">lucuma\u003c/a>, \u003ca href=\"http://www.tarasorganic.com/ice-cream/description/baobab\" target=\"_blank\">baobab\u003c/a> or \u003ca href=\"http://www.tarasorganic.com/ice-cream/description/pandan\" target=\"_blank\">pandan\u003c/a>? Maybe sprinkle some Himalayan pink salt on top, drizzle it with olive oil and scoop it into a sesame cone? You can also get a gluten-free option with their \u003ca href=\"http://www.mariposabaking.com/\" target=\"_blank\">Mariposa Baking Company\u003c/a> brownie sandwiches. Check out their daily offerings \u003ca href=\"https://www.facebook.com/TarasOrganicIceCream\" target=\"_blank\">online\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.tarasorganic.com/\" target=\"_blank\">Tara's Organic\u003c/a>\u003c/strong>\u003cbr>\n4731 Telegraph Ave. [\u003ca href=\"http://goo.gl/maps/I9UjS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 923-1567\u003cbr>\nHours: Mon-Sun 1-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TarasOrganicIceCream\" target=\"_blank\">Tara's Organic Ice Cream\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tarasorganic\" target=\"_blank\">@tarasorganic\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"66975,66976,66974\" width=\"1000\"] \u003c/p>\n\u003cp>Tucked away in the \u003ca href=\"http://epicuriousgarden.com/\" target=\"_blank\">Epicurious Garden\u003c/a>, a foodie marketplace in Berkeley's Gourmet Ghetto, Lush Gelato specializes in Italian-style ice cream and sorbets. Denser, creamier and with a lower butterfat, gelato has a richer feel than its American cousin. Lush's small batch artisans obtain key ingredients from local purveyors to produce a range of Northern California-inspired flavors, such as \u003ca href=\"http://www.cowgirlcreamery.com/\" target=\"_blank\">Cowgirl Creamery\u003c/a> Fromage Blanc, Black & Tan (made with \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden St. Brewery\u003c/a> Black Lager, waffle cones and dulce de leche) and \u003ca href=\"http://www.mcevoyranch.com/\" target=\"_blank\">McEvoy Ranch\u003c/a> olive oil. Their second location is just down the street from Fenton's on Piedmont Avenue in Oakland. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lushgelato.com/\" target=\"_blank\">Lush Gelato\u003c/a>\u003c/strong>\u003cbr>\n1511 Shattuck Ave. [\u003ca href=\"http://goo.gl/maps/T2LLw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 666-0644\u003cbr>\nHours: Mon-Sat 12-9pm, Sun 12-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lushgelato\" target=\"_blank\">lushgelato\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lushgelato\" target=\"_blank\">@lushgelato\u003c/a>\u003cbr>\n[gallery type=\"slideshow\" link=\"file\" ids=\"66807,66808,66809\" width=\"1000\"]\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>While Albany's iScream doesn't veer off into experimental directions with flavors -- they have a fairly standard selection in their case -- it's all wonderfully creamy and delicious. Their plate glass window proclaims that all of their ice cream and sorbets are homemade, seasonal and organic. And, they offer sundaes, fountain drinks and hot drinks, too. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.iscreamberkeley.com/\" target=\"_blank\">iScream\u003c/a>\u003c/strong>\u003cbr>\n1819 Solano Ave. [\u003ca href=\"http://goo.gl/7IiABW\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94707\u003cbr>\nPh: (510) 527-4787\u003cbr>\nHours: Mon-Thu, Sun 12-9pm, Fri-Sat 12-10pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"64781,64782,64790,64786,64795,100197\" width=\"1000\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.curbsideoakland.com\" target=\"_blank\">Curbside Creamery\u003c/a> scoops traditional and vegan ice cream on housemade cones, cups or tucked within ice cream sandwiches (made with \u003ca href=\"http://littleladybugbakeshop.com/\" target=\"_blank\">Little Ladybug Bakery cookies\u003c/a>). There's also seasonal sorbets, soft serve and other refreshments served in their sparkling 50's-style space in Oakland's Temescal Alley. Owner Tori Wentworth founded her business through a successful \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/09/curbside-creamery-a-new-ice-cream-venture-rolls-into-oakland/\" target=\"_blank\">Kickstarter campaign\u003c/a> and by hawking her treats from her unique ice cream tricycle, which you can still hire for special events or spot at local farmers' markets.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.curbsideoakland.com/%E2%80%8E\" target=\"_blank\">Curbside Creamery\u003c/a>\u003c/strong>\u003cbr>\n482 49th St., Oakland, CA [\u003ca href=\"http://goo.gl/wnb6m\">map\u003c/a>]\u003cbr>\nPh: (206) 819-4849\u003cbr>\nHours: Mon-Sun 12-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Curbside-Creamery/150544291776037\" target=\"_blank\">Curbside Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/curbsidecreamry\" target=\"_blank\">@CurbsideCreamery\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This post was updated on September 8, 2015. Sketch Ice Cream, which was previously included in the list, is now closed.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "66093 http://blogs.kqed.org/bayareabites/?p=66093",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/13/5-bites-get-the-scoop-on-east-bay-ice-cream/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 749,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1441840185,
"excerpt": "Check out this list of ice cream spots in the East Bay that draw upon organic, seasonal and sustainable ingredients.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Check out this list of ice cream spots in the East Bay that draw upon organic, seasonal and sustainable ingredients.",
"title": "5 Bites: Get The Scoop On East Bay Ice Cream | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 Bites: Get The Scoop On East Bay Ice Cream",
"datePublished": "2013-08-13T08:00:51-07:00",
"dateModified": "2015-09-09T16:09:45-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5-bites-get-the-scoop-on-east-bay-ice-cream",
"status": "publish",
"path": "/bayareabites/66093/5-bites-get-the-scoop-on-east-bay-ice-cream",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.fentonscreamery.com/\" target=\"_blank\">Fentons\u003c/a>, \u003ca href=\"http://www.loards.com/\" target=\"_blank\">Loard's\u003c/a> and \u003ca href=\"http://tuckersicecream.com/\" target=\"_blank\">Tucker's\u003c/a> are the esteemed trifecta of traditional ice cream parlors in the East Bay. But if you're looking to branch out from these beloved institutions, we've updated our list of five ice cream spots that draw upon organic, seasonal and sustainable ingredients. And let us know where you go to satisfy your sweet tooth in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "66192,66191,66193",
"width": "1000",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're lucky, you'll arrive before a long line has formed in front of Ici that snakes down the sidewalk to the next block. But it's definitely worth the wait, and servers usually bring samples to patient patrons to enjoy while they're biding their time. Locals and tourists alike flock to this popular Elmwood spot for Mary Canales' delightful confections. Choose from the rotating menu of ice creams, sherbets and sorbets posted on the blackboard menu hanging from their storefront tree. One of the Chez Panisse alum's ingenious creations is the chocolate-tipped cones that are perfect for preventing ice cream from leaking out the bottom. They also prepare their own housemade sauces -- bittersweet hot fudge, dark caramel and dulce de leche -- in case you want to kick up your sugar intake a notch. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ici-icecream.com/\" target=\"_blank\">Ici\u003c/a>\u003c/strong>\u003cbr>\n2948 College Ave. [\u003ca href=\"http://goo.gl/maps/jfN17\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh:(510) 665-6054\u003cbr>\nHours: Mon-Thu 12-9:30pm; Fri 12-10pm; Sat-Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/iciicecream?fref=ts\" target=\"_blank\">Ici Ice Cream\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/IciIceCream\" target=\"_blank\">IciIceCream\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "66971,66972,66973",
"width": "1000",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Exotic flavors abound at Tara Esperanza's ice cream shops in Temescal, Berkeley and Pleasanton. Perhaps you want to try \u003ca href=\"http://www.tarasorganic.com/ice-cream/description/lucuma\" target=\"_blank\">lucuma\u003c/a>, \u003ca href=\"http://www.tarasorganic.com/ice-cream/description/baobab\" target=\"_blank\">baobab\u003c/a> or \u003ca href=\"http://www.tarasorganic.com/ice-cream/description/pandan\" target=\"_blank\">pandan\u003c/a>? Maybe sprinkle some Himalayan pink salt on top, drizzle it with olive oil and scoop it into a sesame cone? You can also get a gluten-free option with their \u003ca href=\"http://www.mariposabaking.com/\" target=\"_blank\">Mariposa Baking Company\u003c/a> brownie sandwiches. Check out their daily offerings \u003ca href=\"https://www.facebook.com/TarasOrganicIceCream\" target=\"_blank\">online\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.tarasorganic.com/\" target=\"_blank\">Tara's Organic\u003c/a>\u003c/strong>\u003cbr>\n4731 Telegraph Ave. [\u003ca href=\"http://goo.gl/maps/I9UjS\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 923-1567\u003cbr>\nHours: Mon-Sun 1-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TarasOrganicIceCream\" target=\"_blank\">Tara's Organic Ice Cream\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tarasorganic\" target=\"_blank\">@tarasorganic\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "66975,66976,66974",
"width": "1000",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Tucked away in the \u003ca href=\"http://epicuriousgarden.com/\" target=\"_blank\">Epicurious Garden\u003c/a>, a foodie marketplace in Berkeley's Gourmet Ghetto, Lush Gelato specializes in Italian-style ice cream and sorbets. Denser, creamier and with a lower butterfat, gelato has a richer feel than its American cousin. Lush's small batch artisans obtain key ingredients from local purveyors to produce a range of Northern California-inspired flavors, such as \u003ca href=\"http://www.cowgirlcreamery.com/\" target=\"_blank\">Cowgirl Creamery\u003c/a> Fromage Blanc, Black & Tan (made with \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden St. Brewery\u003c/a> Black Lager, waffle cones and dulce de leche) and \u003ca href=\"http://www.mcevoyranch.com/\" target=\"_blank\">McEvoy Ranch\u003c/a> olive oil. Their second location is just down the street from Fenton's on Piedmont Avenue in Oakland. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lushgelato.com/\" target=\"_blank\">Lush Gelato\u003c/a>\u003c/strong>\u003cbr>\n1511 Shattuck Ave. [\u003ca href=\"http://goo.gl/maps/T2LLw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 666-0644\u003cbr>\nHours: Mon-Sat 12-9pm, Sun 12-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lushgelato\" target=\"_blank\">lushgelato\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lushgelato\" target=\"_blank\">@lushgelato\u003c/a>\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "66807,66808,66809",
"width": "1000",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>While Albany's iScream doesn't veer off into experimental directions with flavors -- they have a fairly standard selection in their case -- it's all wonderfully creamy and delicious. Their plate glass window proclaims that all of their ice cream and sorbets are homemade, seasonal and organic. And, they offer sundaes, fountain drinks and hot drinks, too. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.iscreamberkeley.com/\" target=\"_blank\">iScream\u003c/a>\u003c/strong>\u003cbr>\n1819 Solano Ave. [\u003ca href=\"http://goo.gl/7IiABW\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94707\u003cbr>\nPh: (510) 527-4787\u003cbr>\nHours: Mon-Thu, Sun 12-9pm, Fri-Sat 12-10pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "64781,64782,64790,64786,64795,100197",
"width": "1000",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.curbsideoakland.com\" target=\"_blank\">Curbside Creamery\u003c/a> scoops traditional and vegan ice cream on housemade cones, cups or tucked within ice cream sandwiches (made with \u003ca href=\"http://littleladybugbakeshop.com/\" target=\"_blank\">Little Ladybug Bakery cookies\u003c/a>). There's also seasonal sorbets, soft serve and other refreshments served in their sparkling 50's-style space in Oakland's Temescal Alley. Owner Tori Wentworth founded her business through a successful \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/09/curbside-creamery-a-new-ice-cream-venture-rolls-into-oakland/\" target=\"_blank\">Kickstarter campaign\u003c/a> and by hawking her treats from her unique ice cream tricycle, which you can still hire for special events or spot at local farmers' markets.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.curbsideoakland.com/%E2%80%8E\" target=\"_blank\">Curbside Creamery\u003c/a>\u003c/strong>\u003cbr>\n482 49th St., Oakland, CA [\u003ca href=\"http://goo.gl/wnb6m\">map\u003c/a>]\u003cbr>\nPh: (206) 819-4849\u003cbr>\nHours: Mon-Sun 12-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Curbside-Creamery/150544291776037\" target=\"_blank\">Curbside Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/curbsidecreamry\" target=\"_blank\">@CurbsideCreamery\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This post was updated on September 8, 2015. Sketch Ice Cream, which was previously included in the list, is now closed.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/66093/5-bites-get-the-scoop-on-east-bay-ice-cream",
"authors": [
"2100"
],
"categories": [
"bayareabites_13036",
"bayareabites_109",
"bayareabites_752",
"bayareabites_1653",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_1807"
],
"tags": [
"bayareabites_14072",
"bayareabites_11449",
"bayareabites_1298",
"bayareabites_312",
"bayareabites_11390",
"bayareabites_12072",
"bayareabites_11303",
"bayareabites_12071"
],
"featImg": "bayareabites_66973",
"label": "bayareabites"
},
"bayareabites_68088": {
"type": "posts",
"id": "bayareabites_68088",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "68088",
"score": null,
"sort": [
1376344613000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1376344613,
"format": "aside",
"disqusTitle": "Photos: Tasty Eats at Outside Lands",
"title": "Photos: Tasty Eats at Outside Lands",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/home/\">Outside Lands\u003c/a> proved once again that it is as much about the food and drink as it is about the music. And, both were as diverse as you can imagine. Dance to the dulcet tones of Paul McCartney, with flowers in your hair and vegan Malaysian Nachos in your hands. Or maybe Nine Inch Nails and Lamb Poutine are more your speed? It's cool, we can all get along. Maybe we can find common ground over a killer plate of Porcini Doughnuts (aka savory zeppole smothered in gruyere cheese sauce). That would bring anyone together. Grab your \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">craft beer\u003c/a> and lets head over the hill and through \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a>, to Chocolands we go. \u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-84.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-84.jpg\" alt=\"Massive amounts of Lamb Paella from Gerard's Paella\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68089\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-204.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-204-190x190.jpg\" alt=\"Gerard preparing his Lamb Chorizo Paella\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68105\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-111.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-111-190x190.jpg\" alt=\"Enjoying paella at Outside Lambs\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68102\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-26-190x190.jpg\" alt=\"Zedd, Outside Lands 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68101\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-375-190x190.jpg\" alt=\"Corn on the Cob (Nopalito): organic corn with house made lime mayo, queso fresco, and chili\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68106\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-193.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-193-190x190.jpg\" alt=\"Lunching at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-177.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-177-190x190.jpg\" alt=\"Big Chef Tom's Belly Burger with Cheese Fries\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68103\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-314.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-314.jpg\" alt=\"Gourmet Funnel Cakes (Endless Summer Sweets): topped with powdered sugar, whipped cream, crispy bacon, drizzled with agave syrup\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68092\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-117-190x190.jpg\" alt=\"Love Beer\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68118\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-55-190x190.jpg\" alt=\"Azalina's Malaysian Nachos: vegan tofu peanut sauce, corn tortilla chips, pickled veggies, blueberry compote, cilantro, and green onions\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68115\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-57-190x190.jpg\" alt=\"A fan of Azalina's Malaysian Nachos\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68116\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-40-190x190.jpg\" alt=\"Garlic Chimichurri Fries (4505 Meats)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68114\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-382.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-382-190x190.jpg\" alt=\"Outsider Art: Eos Montana @eosmontana (right) and Chez @chezgrizzly (left)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68119\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-116.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-116-190x190.jpg\" alt=\"Samba Dancers\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68117\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-253.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-253.jpg\" alt=\"The Growlers\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68091\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-285.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-285-190x190.jpg\" alt=\"Growler Fans\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68129\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-286.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-286-190x190.jpg\" alt=\"The Growlers, Outside Lands 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68130\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-17-190x190.jpg\" alt=\"Porcini Doughnuts with Gruyere Cheese Sauce (Rich Table)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68128\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-12-190x190.jpg\" alt=\"Sardine Chips (Rich Table)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68127\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-11-190x190.jpg\" alt=\"Jaclyn and Danny\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68126\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-2-190x190.jpg\" alt=\"Outside Lands on Stilts\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68125\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-235.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-235.jpg\" alt=\"Kara's Cupcakes\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68090\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-143.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-143-190x190.jpg\" alt=\"Furry Hats, all the rage at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68133\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-169.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-169-190x190.jpg\" alt=\"Breakfast at Outside Lands: Blue Bottle Coffee & Griddled French Toast from Il Cane Rosso, with whipped cream and salted maple caramel + crispy bacon and fried egg on the side\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68134\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-141-190x190.jpg\" alt=\"Coors Light Top Hat...also in mode at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68132\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-49.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-49-190x190.jpg\" alt=\"Pastrami Cheese Fries (Wish Sons Deli): topped with russian dressing, relish, and scallions\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68131\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-402.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-402-190x190.jpg\" alt=\"Outside Lands 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68136\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-226.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-226-190x190.jpg\" alt=\"Lamb Banh Mi (One Market): roasted leg of lamb, pickled vegetables, cilantro, on an ACME bun\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68135\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-331.jpg\" alt=\"Outside Lands 2013\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68093\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-239.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-239-190x190.jpg\" alt=\"Farmers Market at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68139\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-241.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-241-190x190.jpg\" alt=\"Bounty from Full Belly Farms\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68140\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-245.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-245-190x190.jpg\" alt=\"Nice Melons (Full Belly Farms)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68141\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-367.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-367-190x190.jpg\" alt=\"Woodhouse Fish Co. serving Drakes Bay Oysters\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68142\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-238.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-238-190x190.jpg\" alt=\"(Dis)Connect at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68138\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-75-190x190.jpg\" alt=\"Flower Power\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68137\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "68088 http://blogs.kqed.org/bayareabites/?p=68088",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/12/photos-tasty-eats-at-outside-lands/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 121,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1376407997,
"excerpt": "A photo slideshow of the food, treats and people at Outside Lands 2013.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A photo slideshow of the food, treats and people at Outside Lands 2013.",
"title": "Photos: Tasty Eats at Outside Lands | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Photos: Tasty Eats at Outside Lands",
"datePublished": "2013-08-12T14:56:53-07:00",
"dateModified": "2013-08-13T08:33:17-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "photos-tasty-eats-at-outside-lands",
"status": "publish",
"path": "/bayareabites/68088/photos-tasty-eats-at-outside-lands",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/home/\">Outside Lands\u003c/a> proved once again that it is as much about the food and drink as it is about the music. And, both were as diverse as you can imagine. Dance to the dulcet tones of Paul McCartney, with flowers in your hair and vegan Malaysian Nachos in your hands. Or maybe Nine Inch Nails and Lamb Poutine are more your speed? It's cool, we can all get along. Maybe we can find common ground over a killer plate of Porcini Doughnuts (aka savory zeppole smothered in gruyere cheese sauce). That would bring anyone together. Grab your \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">craft beer\u003c/a> and lets head over the hill and through \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a>, to Chocolands we go. \u003c/p>\n\u003cp>\u003cem>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-im/\">Stephanie Hua\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-84.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-84.jpg\" alt=\"Massive amounts of Lamb Paella from Gerard's Paella\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68089\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-204.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-204-190x190.jpg\" alt=\"Gerard preparing his Lamb Chorizo Paella\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68105\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-111.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-111-190x190.jpg\" alt=\"Enjoying paella at Outside Lambs\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68102\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-26-190x190.jpg\" alt=\"Zedd, Outside Lands 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68101\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-375-190x190.jpg\" alt=\"Corn on the Cob (Nopalito): organic corn with house made lime mayo, queso fresco, and chili\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68106\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-193.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-193-190x190.jpg\" alt=\"Lunching at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-177.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-177-190x190.jpg\" alt=\"Big Chef Tom's Belly Burger with Cheese Fries\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68103\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-314.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-314.jpg\" alt=\"Gourmet Funnel Cakes (Endless Summer Sweets): topped with powdered sugar, whipped cream, crispy bacon, drizzled with agave syrup\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68092\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-117-190x190.jpg\" alt=\"Love Beer\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68118\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-55.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-55-190x190.jpg\" alt=\"Azalina's Malaysian Nachos: vegan tofu peanut sauce, corn tortilla chips, pickled veggies, blueberry compote, cilantro, and green onions\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68115\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-57-190x190.jpg\" alt=\"A fan of Azalina's Malaysian Nachos\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68116\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-40-190x190.jpg\" alt=\"Garlic Chimichurri Fries (4505 Meats)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68114\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-382.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-382-190x190.jpg\" alt=\"Outsider Art: Eos Montana @eosmontana (right) and Chez @chezgrizzly (left)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68119\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-116.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-116-190x190.jpg\" alt=\"Samba Dancers\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68117\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-253.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-253.jpg\" alt=\"The Growlers\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68091\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-285.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-285-190x190.jpg\" alt=\"Growler Fans\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68129\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-286.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-286-190x190.jpg\" alt=\"The Growlers, Outside Lands 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68130\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-17-190x190.jpg\" alt=\"Porcini Doughnuts with Gruyere Cheese Sauce (Rich Table)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68128\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-12-190x190.jpg\" alt=\"Sardine Chips (Rich Table)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68127\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-11-190x190.jpg\" alt=\"Jaclyn and Danny\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68126\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-2-190x190.jpg\" alt=\"Outside Lands on Stilts\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68125\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-235.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-235.jpg\" alt=\"Kara's Cupcakes\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68090\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-143.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-143-190x190.jpg\" alt=\"Furry Hats, all the rage at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68133\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-169.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-169-190x190.jpg\" alt=\"Breakfast at Outside Lands: Blue Bottle Coffee & Griddled French Toast from Il Cane Rosso, with whipped cream and salted maple caramel + crispy bacon and fried egg on the side\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68134\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-141-190x190.jpg\" alt=\"Coors Light Top Hat...also in mode at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68132\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-49.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-49-190x190.jpg\" alt=\"Pastrami Cheese Fries (Wish Sons Deli): topped with russian dressing, relish, and scallions\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68131\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-402.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-402-190x190.jpg\" alt=\"Outside Lands 2013\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68136\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-226.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-226-190x190.jpg\" alt=\"Lamb Banh Mi (One Market): roasted leg of lamb, pickled vegetables, cilantro, on an ACME bun\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68135\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-331.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-331.jpg\" alt=\"Outside Lands 2013\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-68093\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-239.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-239-190x190.jpg\" alt=\"Farmers Market at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68139\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-241.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-241-190x190.jpg\" alt=\"Bounty from Full Belly Farms\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68140\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-245.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-245-190x190.jpg\" alt=\"Nice Melons (Full Belly Farms)\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68141\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-367.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-367-190x190.jpg\" alt=\"Woodhouse Fish Co. serving Drakes Bay Oysters\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68142\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-238.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-238-190x190.jpg\" alt=\"(Dis)Connect at Outside Lands\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68138\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/2013-08-09-outside-lands-lick-my-spoon-stephanie-hua-75-190x190.jpg\" alt=\"Flower Power\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-68137\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/68088/photos-tasty-eats-at-outside-lands",
"authors": [
"5037"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_50",
"bayareabites_10851",
"bayareabites_90"
],
"tags": [
"bayareabites_2566",
"bayareabites_3609",
"bayareabites_11449",
"bayareabites_2599",
"bayareabites_12208"
],
"featImg": "bayareabites_68155",
"label": "bayareabites"
},
"bayareabites_68043": {
"type": "posts",
"id": "bayareabites_68043",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "68043",
"score": null,
"sort": [
1376320736000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1376320736,
"format": "aside",
"disqusTitle": "First Look: Homestead Restaurant in Oakland’s Piedmont Neighborhood",
"title": "First Look: Homestead Restaurant in Oakland’s Piedmont Neighborhood",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68044\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead.jpg\" alt=\"Owners Fred and Elizabeth Sassen. Photo: Courtesy of Homestead\" width=\"600\" height=\"413\" class=\"size-full wp-image-68044\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owners Fred and Elizabeth Sassen. Photo: Courtesy of Homestead\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/truongchinh-duong/\">TruongChinh Duong\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/08/firstlookhomestea/\">Oakland Local\u003c/a> (8/11/2013)\u003c/p>\n\u003cp>Piedmont Avenue has been one of our favorite neighborhoods since we moved to Oakland. It’s a wonderful place for locally-owned retail. My favorite comic shop—\u003ca href=\"http://drcomicsmrgames.tumblr.com/\">Dr. Comics and Mr. Games\u003c/a>—is there along with my go-to fabric store, \u003ca href=\"http://piedmontfabrics.com/\">Piedmont Fabric\u003c/a>. (Yes, I have layers.) With fine dining places like Commis and Bay Wolf, Piedmont has been in need of a not-too-pricey dining joint with high-quality, thoughtful food. Newly-opened \u003ca href=\"http://homesteadoakland.com/\">Homestead Restaurant\u003c/a> is the perfect mix of high-quality, seasonal food with weeknight prices (all entrees are under $25).\u003c/p>\n\u003cfigure id=\"attachment_68045\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead2.jpg\" alt=\"The inside of the new Homestead Restaurant in Piedmont. Photo: TruongChinh Duong\" width=\"800\" height=\"452\" class=\"size-full wp-image-68045\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The inside of the new Homestead Restaurant in Piedmont. Photo: TruongChinh Duong\u003c/figcaption>\u003c/figure>\n\u003cp>We were delighted to have a first look at Homestead this past Thursday, only two days after they opened. Owners Fred and Elizabeth Sassen, along with general manager Abigail Reser, have created a warm, bustling atmosphere where you can see the chefs cook in the beautiful open kitchen. From our section, you could watch the pastry chef through an open wall of jars filled with seasonings. \u003c/p>\n\u003cfigure id=\"attachment_68047\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead3-290x163.jpg\" alt=\"A view of the open kitchen. Photo: TruongChinh Duong\" width=\"290\" height=\"163\" class=\"size-medium wp-image-68047\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A view of the open kitchen. Photo: TruongChinh Duong\u003c/figcaption>\u003c/figure>\n\u003cp>We were Homestead’s guests for a four-course meal with wine pairings, and both of us can say there wasn’t a weak dish on the menu. From start to finish, the food highlighted seasonal ingredients, with tomatoes and corn taking center stage in many dishes, achieving a balance of refreshing and hearty.\u003c/p>\n\u003cp>\u003cstrong>First Course\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We shared the baked ricotta with stone fruit, toast and lardo, along with the shaved summer squash salad with padron peppers and goat cheese. As starters, you can see that the ingredients shine and complement each other. The homemade ricotta is served with a peppery salad of mixed greens—more piquant than your usual mesclun mix. This is a dish where you really need to create a perfect bite: a piece of toast with the cheese, lardo, salad and peach—that mix of salty, tart, peppery, crunchy and fatty. The summer squash salad was even more of a summer dish. The acidity of the dressing really highlighted the absolute freshness of the ingredients. Both dishes paired well with the 2011 Grenache Blanc from \u003ca href=\"http://www.rancherocellars.com/\">Ranchero Cellars\u003c/a> in Paso Robles that was chosen for us. This is a wine we will be returning to and our server knew the beverage menu, prepared with Stephen Laborde of \u003ca href=\"http://www.thetrappist.com/provisions/\">Trappist Provisions\u003c/a>, very well.\u003c/p>\n\u003cp>\u003cstrong>Second Course\u003c/strong>\u003c/p>\n\u003cp>Our second courses were the pan-seared gnocchi with corn and chanterelle mushrooms, and the grilled squid with shell bean stew. Here’s where we see the thoughtfulness of the menu: both courses were a heartier and more savory progression from the first. The pan-seared gnocchi is a very typical dish for a farm-to-table restaurant, since the gnocchi provides a nice flavor base for other ingredients. Here, the gnocchi are perfectly seared—a little crisp on the outside and pillowy on the inside. This showcased the meaty flavor of the mushrooms and the sweet corn.\u003c/p>\n\u003cp>The squid was even more assertive in its savory flavor. The squid itself was seasoned and cooked perfectly, giving it a chance to shine in this dish. The beans and the sausage were almost an afterthought to the squid. When the squid was eaten, the genius of this dish was the broth at the bottom of the bowl. The beans and sausage flavors were in full display with every spoonful. While the dishes are beautifully plated, there’s nothing precious or tiny about the portions. If we wanted to save our pennies, we could have just done the first and second courses and would have been satisfied.\u003c/p>\n\u003cp>\u003cstrong>Main Course\u003c/strong>\u003c/p>\n\u003cp>Thankfully, we still had room in our stomachs, because the main courses we tried continued the theme of seasonal, ingredient-driven cooking. We shared the slow-roasted pork with creamed corn and tomatoes, and the salt-baked halibut with potatoes, pickled onions and Hollandaise. Because it was baked in a salt crust, the halibut had a tender but flaky consistency. It’s funny to call a sauce made of butter and eggs light, but the Hollandaise was wonderfully light and complemented the fish instead of overwhelming it. The slow-roasted pork was actually given to us two ways: with thin slices of the loin and a big hunk of the shoulder. It was hearty and well-seasoned, which was a great contrast to the pure summer flavor of both the tomatoes and the corn. The tomatoes were a close second to the ones growing in my garden. I am amazed at their sourcing!\u003c/p>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003c/p>\n\u003cp>If we were going to get a full sense of the menu, we had to try the desserts. Yes, we’re taking one for our Oakland Local readers! To try the range of desserts, we had the plum upside-down cake and the brownie with a semifreddo. The cake was a rich cornmeal cake, giving a nice heft to the fruit and the side of whipped creme fraiche. I was interested to see what they would do with the venerable brownie and it did not disappoint. The brownie was rich and slightly bitter to contrast with the creamy and silky texture of the semifreddo.\u003c/p>\n\u003cfigure id=\"attachment_68048\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead4.jpg\" alt=\"Plum Corn Cake. Photo: TruongChinh Duong\" width=\"800\" height=\"451\" class=\"size-full wp-image-68048\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plum Corn Cake. Photo: TruongChinh Duong\u003c/figcaption>\u003c/figure>\n\u003cp>We are so happy that Homestead landed in Piedmont. The overall menu is so thoughtful and the service was warm and knowledgeable. They are doing a lot of things right, especially given that they were only open two days when we went. As a testament to our enthusiasm, we immediately texted a friend whose birthday is coming up and told them we are taking them to Homestead.\u003c/p>\n\u003cp>\u003cstrong>If you go:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Homestead Restaurant\u003cbr>\n\u003ca href=\"http://www.homesteadoakland.com/\">www.homesteadoakland.com\u003c/a>\u003cbr>\n510-420-6962\u003cbr>\n4029 Piedmont Ave., Oakland\u003c/p>\n\n",
"disqusIdentifier": "68043 http://blogs.kqed.org/bayareabites/?p=68043",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/12/first-look-homestead-restaurant-in-oaklands-piedmont-neighborhood/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 982,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1376323306,
"excerpt": "Homestead Restaurant, opened by Fred and Elizabeth Sassen, is a high-quality addition to the Piedmont neighborhood.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Homestead Restaurant, opened by Fred and Elizabeth Sassen, is a high-quality addition to the Piedmont neighborhood.",
"title": "First Look: Homestead Restaurant in Oakland’s Piedmont Neighborhood | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "First Look: Homestead Restaurant in Oakland’s Piedmont Neighborhood",
"datePublished": "2013-08-12T08:18:56-07:00",
"dateModified": "2013-08-12T09:01:46-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "first-look-homestead-restaurant-in-oaklands-piedmont-neighborhood",
"status": "publish",
"path": "/bayareabites/68043/first-look-homestead-restaurant-in-oaklands-piedmont-neighborhood",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68044\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead.jpg\" alt=\"Owners Fred and Elizabeth Sassen. Photo: Courtesy of Homestead\" width=\"600\" height=\"413\" class=\"size-full wp-image-68044\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owners Fred and Elizabeth Sassen. Photo: Courtesy of Homestead\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/truongchinh-duong/\">TruongChinh Duong\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/08/firstlookhomestea/\">Oakland Local\u003c/a> (8/11/2013)\u003c/p>\n\u003cp>Piedmont Avenue has been one of our favorite neighborhoods since we moved to Oakland. It’s a wonderful place for locally-owned retail. My favorite comic shop—\u003ca href=\"http://drcomicsmrgames.tumblr.com/\">Dr. Comics and Mr. Games\u003c/a>—is there along with my go-to fabric store, \u003ca href=\"http://piedmontfabrics.com/\">Piedmont Fabric\u003c/a>. (Yes, I have layers.) With fine dining places like Commis and Bay Wolf, Piedmont has been in need of a not-too-pricey dining joint with high-quality, thoughtful food. Newly-opened \u003ca href=\"http://homesteadoakland.com/\">Homestead Restaurant\u003c/a> is the perfect mix of high-quality, seasonal food with weeknight prices (all entrees are under $25).\u003c/p>\n\u003cfigure id=\"attachment_68045\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead2.jpg\" alt=\"The inside of the new Homestead Restaurant in Piedmont. Photo: TruongChinh Duong\" width=\"800\" height=\"452\" class=\"size-full wp-image-68045\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The inside of the new Homestead Restaurant in Piedmont. Photo: TruongChinh Duong\u003c/figcaption>\u003c/figure>\n\u003cp>We were delighted to have a first look at Homestead this past Thursday, only two days after they opened. Owners Fred and Elizabeth Sassen, along with general manager Abigail Reser, have created a warm, bustling atmosphere where you can see the chefs cook in the beautiful open kitchen. From our section, you could watch the pastry chef through an open wall of jars filled with seasonings. \u003c/p>\n\u003cfigure id=\"attachment_68047\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead3-290x163.jpg\" alt=\"A view of the open kitchen. Photo: TruongChinh Duong\" width=\"290\" height=\"163\" class=\"size-medium wp-image-68047\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A view of the open kitchen. Photo: TruongChinh Duong\u003c/figcaption>\u003c/figure>\n\u003cp>We were Homestead’s guests for a four-course meal with wine pairings, and both of us can say there wasn’t a weak dish on the menu. From start to finish, the food highlighted seasonal ingredients, with tomatoes and corn taking center stage in many dishes, achieving a balance of refreshing and hearty.\u003c/p>\n\u003cp>\u003cstrong>First Course\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We shared the baked ricotta with stone fruit, toast and lardo, along with the shaved summer squash salad with padron peppers and goat cheese. As starters, you can see that the ingredients shine and complement each other. The homemade ricotta is served with a peppery salad of mixed greens—more piquant than your usual mesclun mix. This is a dish where you really need to create a perfect bite: a piece of toast with the cheese, lardo, salad and peach—that mix of salty, tart, peppery, crunchy and fatty. The summer squash salad was even more of a summer dish. The acidity of the dressing really highlighted the absolute freshness of the ingredients. Both dishes paired well with the 2011 Grenache Blanc from \u003ca href=\"http://www.rancherocellars.com/\">Ranchero Cellars\u003c/a> in Paso Robles that was chosen for us. This is a wine we will be returning to and our server knew the beverage menu, prepared with Stephen Laborde of \u003ca href=\"http://www.thetrappist.com/provisions/\">Trappist Provisions\u003c/a>, very well.\u003c/p>\n\u003cp>\u003cstrong>Second Course\u003c/strong>\u003c/p>\n\u003cp>Our second courses were the pan-seared gnocchi with corn and chanterelle mushrooms, and the grilled squid with shell bean stew. Here’s where we see the thoughtfulness of the menu: both courses were a heartier and more savory progression from the first. The pan-seared gnocchi is a very typical dish for a farm-to-table restaurant, since the gnocchi provides a nice flavor base for other ingredients. Here, the gnocchi are perfectly seared—a little crisp on the outside and pillowy on the inside. This showcased the meaty flavor of the mushrooms and the sweet corn.\u003c/p>\n\u003cp>The squid was even more assertive in its savory flavor. The squid itself was seasoned and cooked perfectly, giving it a chance to shine in this dish. The beans and the sausage were almost an afterthought to the squid. When the squid was eaten, the genius of this dish was the broth at the bottom of the bowl. The beans and sausage flavors were in full display with every spoonful. While the dishes are beautifully plated, there’s nothing precious or tiny about the portions. If we wanted to save our pennies, we could have just done the first and second courses and would have been satisfied.\u003c/p>\n\u003cp>\u003cstrong>Main Course\u003c/strong>\u003c/p>\n\u003cp>Thankfully, we still had room in our stomachs, because the main courses we tried continued the theme of seasonal, ingredient-driven cooking. We shared the slow-roasted pork with creamed corn and tomatoes, and the salt-baked halibut with potatoes, pickled onions and Hollandaise. Because it was baked in a salt crust, the halibut had a tender but flaky consistency. It’s funny to call a sauce made of butter and eggs light, but the Hollandaise was wonderfully light and complemented the fish instead of overwhelming it. The slow-roasted pork was actually given to us two ways: with thin slices of the loin and a big hunk of the shoulder. It was hearty and well-seasoned, which was a great contrast to the pure summer flavor of both the tomatoes and the corn. The tomatoes were a close second to the ones growing in my garden. I am amazed at their sourcing!\u003c/p>\n\u003cp>\u003cstrong>Dessert\u003c/strong>\u003c/p>\n\u003cp>If we were going to get a full sense of the menu, we had to try the desserts. Yes, we’re taking one for our Oakland Local readers! To try the range of desserts, we had the plum upside-down cake and the brownie with a semifreddo. The cake was a rich cornmeal cake, giving a nice heft to the fruit and the side of whipped creme fraiche. I was interested to see what they would do with the venerable brownie and it did not disappoint. The brownie was rich and slightly bitter to contrast with the creamy and silky texture of the semifreddo.\u003c/p>\n\u003cfigure id=\"attachment_68048\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/homestead4.jpg\" alt=\"Plum Corn Cake. Photo: TruongChinh Duong\" width=\"800\" height=\"451\" class=\"size-full wp-image-68048\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Plum Corn Cake. Photo: TruongChinh Duong\u003c/figcaption>\u003c/figure>\n\u003cp>We are so happy that Homestead landed in Piedmont. The overall menu is so thoughtful and the service was warm and knowledgeable. They are doing a lot of things right, especially given that they were only open two days when we went. As a testament to our enthusiasm, we immediately texted a friend whose birthday is coming up and told them we are taking them to Homestead.\u003c/p>\n\u003cp>\u003cstrong>If you go:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Homestead Restaurant\u003cbr>\n\u003ca href=\"http://www.homesteadoakland.com/\">www.homesteadoakland.com\u003c/a>\u003cbr>\n510-420-6962\u003cbr>\n4029 Piedmont Ave., Oakland\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/68043/first-look-homestead-restaurant-in-oaklands-piedmont-neighborhood",
"authors": [
"5475"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_12093",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_12198",
"bayareabites_14757",
"bayareabites_697"
],
"featImg": "bayareabites_68046",
"label": "bayareabites"
},
"bayareabites_67982": {
"type": "posts",
"id": "bayareabites_67982",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "67982",
"score": null,
"sort": [
1376157525000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1376157525,
"format": "aside",
"disqusTitle": "A Field Guide to Foraging: KQED's Forum",
"title": "A Field Guide to Foraging: KQED's Forum",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_68006\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/foraged.jpg\">\u003cimg class=\"size-full wp-image-68006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/foraged.jpg\" alt=\"A display of wild foods gathered by Chef Kory Stewart and foraging expert Connie Green at the third annual Wild Foods dinner on June 6.\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A display of wild foods gathered by Chef Kory Stewart and foraging expert Connie Green at the third annual Wild Foods dinner on June 6.\u003c/figcaption>\u003c/figure>\n\u003cp>Urban foraging is not a new topic for Bay Area Bites readers. It's actually not that new, period, since foraging is one of the original ways people found food. But, what was once the domain of cave people is now the hottest trend for hip food-lovers. And, the Bay Area has become \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/07/modern-day-food-foraging-comes-to-san-francisco-2/\" target=\"_blank\">the hot spot\u003c/a> for top chefs crafting five-star meals from what they found in the wild.\u003c/p>\n\u003cp>Of course, there's always more to learn about the best places to find foraged food, the best recipes for your finds and the secrets of crafting delicious, healthy meals from what others might ignore.\u003c/p>\n\u003cp>Friday afternoon, \u003ca href=\"http://www.kqed.org/a/forum/R201308091000\" target=\"_blank\">KQED Forum\u003c/a> host Rachael Myrow sat down with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/20/the-california-report-the-fine-art-of-foraging/\" target=\"_blank\">Connie Green\u003c/a>, author of \u003cem>The Wild Table\u003c/em> and owner of Wine Forest Wild Foods; \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/\" target=\"_blank\">Hank Shaw\u003c/a>, author of \u003cem>Hunt, Gather, Cook: Finding the Forgotten Feast\u003c/em>; Iso Rabins, founder of ForageSF, Forage Kitchen, Underground Market and Batch Made Market; Kirk Lombard, fisherman and forager, and operater of \"Sea Forager,\" a tour business; and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/07/modern-day-food-foraging-comes-to-san-francisco-2/\" target=\"_blank\">Kory Stewart\u003c/a>, chef at Americano Restaurant and Bar.\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\" classid=\"clsid:d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201308091000.xml\">\u003cparam name=\"src\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cembed width=\"335\" height=\"85\" type=\"application/x-shockwave-flash\" src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" flashvars=\"file=http://www.kqed.org/radio/archives/R201308091000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Before you head out on your own, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/23/want-to-forage-in-your-city-theres-a-map-for-that/\" target=\"_blank\">check out the Falling Fruit app\u003c/a> that identifies locations around the world where fruits and vegetables are available for the taking. Clicking on pinpoints on the map brings up information like what can be found there and when the best time to forage is. The map is done through crowd-sourcing, so if you find any particularly good spots, consider sharing the information with your fellow foragers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Along with foraging tips, the guests on KQED's Forum also shared recipes for your foraged food, including a nettle soup recipe from Rabins. Nettles, Rabins says, are nutritious and easy to find around here.\u003c/p>\n\u003cblockquote>\u003cp>River nettle (diocea) is much more intense in both sting and flavor. Whereas farm (urens) will give you a bit of a prick, river nettle will bite you, a searing pain that, instead of going away after several hours of throbbing, actually seems to turn into a general numbness/tingle for as much as 48 hours (hint: use vinegar to get rid of the sting). If you're using it in soup, river nettles are really the best. The intensity comes through in the soup in all the best ways.\u003c/p>\u003c/blockquote>\n\u003cp>See the rest of the recipes -- mushroom soup, candy cap crowned sidecar, Turkish washcloth raspberry chocolate pudding and candy cap mushroom ice cream sandwich -- \u003ca href=\"http://www.kqed.org/a/forum/R201308091000\" target=\"_blank\">on the Forum page\u003c/a>.\u003c/p>\n\u003ch2>Recipe for Nettle Soup:\u003c/h2>\n\u003cp>Food:\u003c/p>\n\u003cp>-1 lb nettle (collect it, or you can often find it at farmers markets in season)\u003c/p>\n\u003cp>-1 lb russet potatoes\u003c/p>\n\u003cp>-1 lb leek\u003c/p>\n\u003cp>-6 Cups chicken stock\u003c/p>\n\u003cp>-2 Tbsp butter\u003c/p>\n\u003cp>-Salt/pepper to taste\u003c/p>\n\u003cp>-Small tub crème fraiche\u003c/p>\n\u003cp>Equipment:\u003c/p>\n\u003cp>-Heavy gloves (seriously. If you're using the thin latex kind, so popular in restaurant kitchens and the nether regions of the airport security line, wear double, or even triple. A good thick pair of dishwashing gloves works perfectly)\u003c/p>\n\u003cp>-Heavy bottomed soup pot\u003c/p>\n\u003cp>-Stand up or hand (immersion) blender\u003c/p>\n\u003cp>-Wooden spoon\u003c/p>\n\u003cp>-Scissors\u003c/p>\n\u003cp>-mixing bowl\u003c/p>\n\u003cp>1.First, you've got to deal with the nettle. Put a pot of salted water on to boil. With your gloves on, use scissors to cut the leaves from the woody stem, discarding any brown leaves. Wash under cold water. Get a mixing bowl, and fill it with iced and salted water. Throw nettle into boiling water for 5 minutes, drain, then immediately place in ice water. This is called blanching and shocking. The boil gets rid of the nettle sting, and the ice water helps it retain its vibrant green color. Once they're cold, squeeze water out of nettles, and reserve.\u003c/p>\n\u003cp>2. Cut off the white section of the leeks, slice them lengthwise, and wash very well. Tons of dirt likes to get stuck in leeks, and it's the last thing you want in your soup. After they're clean, chop them and reserve.\u003c/p>\n\u003cp>3. Dice potatoes.\u003c/p>\n\u003cp>4. Melt butter in pot over medium heat, making sure not to let it burn. When it begins to bubble, throw in the leeks, cook 5 minutes (if they start to brown, turn down the flame, you want them to sweat). Add potatoes, cook 5 minutes. Add nettle, cook 5 minutes.\u003c/p>\n\u003cp>5. Pour in chicken stock, mix, turn up heat until it comes to a boil, then turn down to a simmer.\u003c/p>\n\u003cp>6. Allow to simmer 20-30 minutes, until potatoes are tender. Turn off heat and either blend with you immersion blender, or if using a stand-up, blend in batches with a ventilated blender (take that little plastic thing out of the middle of the lid), and a towel on top. With the danger sounding too much like you dad, BE CAREFUL! Hot soup on the face is not fun.\u003c/p>\n\u003cp>7. When its blended, add two spoonsfulls of crème fraiche, mix. Serve hot with a drizzle of crème fraiche on top. This soup will taste quite ?green?. Crème fraiche will balance it to your liking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>8. Enjoy! And regal your friends with your daring tales of nettle foraging, they'll be impressed.\u003c/p>\n\u003cfigure id=\"attachment_67983\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ForagedMushrooms.jpg\">\u003cimg class=\"size-full wp-image-67983\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ForagedMushrooms.jpg\" alt=\"Foraged mushrooms. Photo: kattebelletje/Flickr\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foraged mushrooms. Photo: kattebelletje/Flickr\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "67982 http://blogs.kqed.org/bayareabites/?p=67982",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/10/a-field-guide-to-foraging-kqeds-forum/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 886,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 33
},
"modified": 1377106963,
"excerpt": "Foraging experts Connie Green, Hank Shaw, Iso Rabins, Kirk Lombard and Kory Stewart sat down with KQED's Forum on Friday to talk about the basics of urban foraging. Listen and learn before testing our their recipes.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Foraging experts Connie Green, Hank Shaw, Iso Rabins, Kirk Lombard and Kory Stewart sat down with KQED's Forum on Friday to talk about the basics of urban foraging. Listen and learn before testing our their recipes.",
"title": "A Field Guide to Foraging: KQED's Forum | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Field Guide to Foraging: KQED's Forum",
"datePublished": "2013-08-10T10:58:45-07:00",
"dateModified": "2013-08-21T10:42:43-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-field-guide-to-foraging-kqeds-forum",
"status": "publish",
"path": "/bayareabites/67982/a-field-guide-to-foraging-kqeds-forum",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68006\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/foraged.jpg\">\u003cimg class=\"size-full wp-image-68006\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/foraged.jpg\" alt=\"A display of wild foods gathered by Chef Kory Stewart and foraging expert Connie Green at the third annual Wild Foods dinner on June 6.\" width=\"1280\" height=\"960\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A display of wild foods gathered by Chef Kory Stewart and foraging expert Connie Green at the third annual Wild Foods dinner on June 6.\u003c/figcaption>\u003c/figure>\n\u003cp>Urban foraging is not a new topic for Bay Area Bites readers. It's actually not that new, period, since foraging is one of the original ways people found food. But, what was once the domain of cave people is now the hottest trend for hip food-lovers. And, the Bay Area has become \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/07/modern-day-food-foraging-comes-to-san-francisco-2/\" target=\"_blank\">the hot spot\u003c/a> for top chefs crafting five-star meals from what they found in the wild.\u003c/p>\n\u003cp>Of course, there's always more to learn about the best places to find foraged food, the best recipes for your finds and the secrets of crafting delicious, healthy meals from what others might ignore.\u003c/p>\n\u003cp>Friday afternoon, \u003ca href=\"http://www.kqed.org/a/forum/R201308091000\" target=\"_blank\">KQED Forum\u003c/a> host Rachael Myrow sat down with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/20/the-california-report-the-fine-art-of-foraging/\" target=\"_blank\">Connie Green\u003c/a>, author of \u003cem>The Wild Table\u003c/em> and owner of Wine Forest Wild Foods; \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/\" target=\"_blank\">Hank Shaw\u003c/a>, author of \u003cem>Hunt, Gather, Cook: Finding the Forgotten Feast\u003c/em>; Iso Rabins, founder of ForageSF, Forage Kitchen, Underground Market and Batch Made Market; Kirk Lombard, fisherman and forager, and operater of \"Sea Forager,\" a tour business; and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/07/modern-day-food-foraging-comes-to-san-francisco-2/\" target=\"_blank\">Kory Stewart\u003c/a>, chef at Americano Restaurant and Bar.\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\" classid=\"clsid:d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201308091000.xml\">\u003cparam name=\"src\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cembed width=\"335\" height=\"85\" type=\"application/x-shockwave-flash\" src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" flashvars=\"file=http://www.kqed.org/radio/archives/R201308091000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Before you head out on your own, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/23/want-to-forage-in-your-city-theres-a-map-for-that/\" target=\"_blank\">check out the Falling Fruit app\u003c/a> that identifies locations around the world where fruits and vegetables are available for the taking. Clicking on pinpoints on the map brings up information like what can be found there and when the best time to forage is. The map is done through crowd-sourcing, so if you find any particularly good spots, consider sharing the information with your fellow foragers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Along with foraging tips, the guests on KQED's Forum also shared recipes for your foraged food, including a nettle soup recipe from Rabins. Nettles, Rabins says, are nutritious and easy to find around here.\u003c/p>\n\u003cblockquote>\u003cp>River nettle (diocea) is much more intense in both sting and flavor. Whereas farm (urens) will give you a bit of a prick, river nettle will bite you, a searing pain that, instead of going away after several hours of throbbing, actually seems to turn into a general numbness/tingle for as much as 48 hours (hint: use vinegar to get rid of the sting). If you're using it in soup, river nettles are really the best. The intensity comes through in the soup in all the best ways.\u003c/p>\u003c/blockquote>\n\u003cp>See the rest of the recipes -- mushroom soup, candy cap crowned sidecar, Turkish washcloth raspberry chocolate pudding and candy cap mushroom ice cream sandwich -- \u003ca href=\"http://www.kqed.org/a/forum/R201308091000\" target=\"_blank\">on the Forum page\u003c/a>.\u003c/p>\n\u003ch2>Recipe for Nettle Soup:\u003c/h2>\n\u003cp>Food:\u003c/p>\n\u003cp>-1 lb nettle (collect it, or you can often find it at farmers markets in season)\u003c/p>\n\u003cp>-1 lb russet potatoes\u003c/p>\n\u003cp>-1 lb leek\u003c/p>\n\u003cp>-6 Cups chicken stock\u003c/p>\n\u003cp>-2 Tbsp butter\u003c/p>\n\u003cp>-Salt/pepper to taste\u003c/p>\n\u003cp>-Small tub crème fraiche\u003c/p>\n\u003cp>Equipment:\u003c/p>\n\u003cp>-Heavy gloves (seriously. If you're using the thin latex kind, so popular in restaurant kitchens and the nether regions of the airport security line, wear double, or even triple. A good thick pair of dishwashing gloves works perfectly)\u003c/p>\n\u003cp>-Heavy bottomed soup pot\u003c/p>\n\u003cp>-Stand up or hand (immersion) blender\u003c/p>\n\u003cp>-Wooden spoon\u003c/p>\n\u003cp>-Scissors\u003c/p>\n\u003cp>-mixing bowl\u003c/p>\n\u003cp>1.First, you've got to deal with the nettle. Put a pot of salted water on to boil. With your gloves on, use scissors to cut the leaves from the woody stem, discarding any brown leaves. Wash under cold water. Get a mixing bowl, and fill it with iced and salted water. Throw nettle into boiling water for 5 minutes, drain, then immediately place in ice water. This is called blanching and shocking. The boil gets rid of the nettle sting, and the ice water helps it retain its vibrant green color. Once they're cold, squeeze water out of nettles, and reserve.\u003c/p>\n\u003cp>2. Cut off the white section of the leeks, slice them lengthwise, and wash very well. Tons of dirt likes to get stuck in leeks, and it's the last thing you want in your soup. After they're clean, chop them and reserve.\u003c/p>\n\u003cp>3. Dice potatoes.\u003c/p>\n\u003cp>4. Melt butter in pot over medium heat, making sure not to let it burn. When it begins to bubble, throw in the leeks, cook 5 minutes (if they start to brown, turn down the flame, you want them to sweat). Add potatoes, cook 5 minutes. Add nettle, cook 5 minutes.\u003c/p>\n\u003cp>5. Pour in chicken stock, mix, turn up heat until it comes to a boil, then turn down to a simmer.\u003c/p>\n\u003cp>6. Allow to simmer 20-30 minutes, until potatoes are tender. Turn off heat and either blend with you immersion blender, or if using a stand-up, blend in batches with a ventilated blender (take that little plastic thing out of the middle of the lid), and a towel on top. With the danger sounding too much like you dad, BE CAREFUL! Hot soup on the face is not fun.\u003c/p>\n\u003cp>7. When its blended, add two spoonsfulls of crème fraiche, mix. Serve hot with a drizzle of crème fraiche on top. This soup will taste quite ?green?. Crème fraiche will balance it to your liking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>8. Enjoy! And regal your friends with your daring tales of nettle foraging, they'll be impressed.\u003c/p>\n\u003cfigure id=\"attachment_67983\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ForagedMushrooms.jpg\">\u003cimg class=\"size-full wp-image-67983\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/ForagedMushrooms.jpg\" alt=\"Foraged mushrooms. Photo: kattebelletje/Flickr\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Foraged mushrooms. Photo: kattebelletje/Flickr\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/67982/a-field-guide-to-foraging-kqeds-forum",
"authors": [
"1459"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_2638",
"bayareabites_45",
"bayareabites_34",
"bayareabites_12"
],
"tags": [
"bayareabites_472",
"bayareabites_1325",
"bayareabites_11449",
"bayareabites_2197"
],
"featImg": "bayareabites_68007",
"label": "bayareabites"
},
"bayareabites_66008": {
"type": "posts",
"id": "bayareabites_66008",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "66008",
"score": null,
"sort": [
1376060429000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1376060429,
"format": "aside",
"disqusTitle": "Catering Entrepreneurs Build a Business and Plan a Community Garden in Bayview",
"title": "Catering Entrepreneurs Build a Business and Plan a Community Garden in Bayview",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_66952\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/kristin-barkley.jpg\">\u003cimg class=\"size-full wp-image-66952\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/kristin-barkley.jpg\" alt=\"Kristin Jenkins and Barclay Nicholson. Photo courtesy of Nosh SF\" width=\"300\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kristin Jenkins and Barclay Nicholson. Photo courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>Bayview District residents Kristin Jenkins and Barclay Nicholson are domestic partners growing not one but two food businesses that both have \"SF\" in the name: \u003ca href=\"http://noshsf.com/\">Nosh SF\u003c/a> and \u003ca href=\"http://sfprivatechef.com/contact.html\">SF Private Chef\u003c/a>. The two have been together for over thirteen years and were introduced by a mutual friend. They live and work in Bayview and have done so for the last two years and this fascinating tale has a twist of kismet. The morning they were about to move out of their Bernal Heights home, their landlord called to let them know a fire had burned down the home they were moving into. On very short notice, they were able to find \"the perfect space\" in which they now live and have an office. Green thumbs, take note: there is also a garden space that the two are actively cultivating--more details on that in a bit.\u003c/p>\n\u003cfigure id=\"attachment_67491\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1554-amuse-bouche1000.jpg\">\u003cimg class=\"size-full wp-image-67491\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1554-amuse-bouche1000.jpg\" alt=\"Amuse Bouche - Mini Pasta Carbonara with Deep Fried Prosciutto. Photo courtesy of Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amuse Bouche - Mini Pasta Carbonara with Deep Fried Prosciutto. Photo courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>Nosh SF is a boutique catering company sporting a roster of local events that include a fundraiser for President Obama last year. SF Private Chef is a healthy meal delivery service and Jenkins has been working on the company since she founded it over ten years ago. Before these ventures, Nicholson was working in venture capital. Jenkins was pursuing golf in a somewhat serious fashion when she first started SF Private Chef. Bay Area Bites caught up with Jenkins and Nicholson recently. Their comments have been edited for grammar and clarity.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: You’ve lived and worked in the Bayview District for the past two years. What is your work and life routine like?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> Our life has been focused on growing Nosh and SF Private Chef. Without much exaggeration, we have lived and breathed work for the last three years. To answer your question about our routine, it’s very routine. I get up, bring Kristin a coffee in bed while she watches a housewives show...No, seriously. We wake up, feed our two dogs and two cats. Make coffee and slide open the doors that separate our living quarters from our work quarters. I cross the threshold and head up the stairs to our office.\u003c/p>\n\u003cp>Kristin walks out the front door to the commercial kitchen (which we built out in record time at the end of last year), which is two doors down. The close proximity of the kitchen and our office helps us keep things very efficient. During the day we communicate often. (I would like to have an intercom system in the kitchen so I can page Kristin; Kristin has vetoed the idea.) Our ability to transition from work to events is very easy. We are able to pack out and pack back in and return home very seamlessly. Having our own kitchen has been invaluable.\u003c/p>\n\u003cfigure id=\"attachment_67488\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kitchen-garden1000.jpg\">\u003cimg class=\"size-full wp-image-67488\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kitchen-garden1000.jpg\" alt=\"Nosh SF and SF Private Chef commercial kitchen in Bayview - with view of outdoor garden. Photo: Courtesy of Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nosh SF and SF Private Chef commercial kitchen in Bayview - with view of outdoor garden. Photo: Courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How do you support each other for your work and in your personal life?\u003c/strong>\u003cbr>\n\u003cstrong>Jenkins:\u003c/strong> I have spent the last 20-plus years in the industry, in one form or another. I am a creative person. One of Barclay’s strengths is that she is great at helping translate my vision to words.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Nicholson:\u003c/strong> I transitioned to this industry about three years ago. I had spent the prior 16 years in the venture capital industry. Kristin has been incredibly supportive in helping me learn the industry and understanding while I have transitioned to this new lifestyle. Among the many challenges, the physical aspects of my new career has been the most difficult.\u003c/p>\n\u003cp>We come from similar backgrounds and we have the same values. We are able to help keep other centered and on track. We feel very fortunate.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How many staff do you have?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> Both companies are small. Our employees have been cross-trained and are able to work in whichever capacity is necessary given work flow. Each company is headed up by its own head chef and sous chef. Kristin, as executive chef, leads the team.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You have the start of a community garden going. How did that come about? What are you growing? And what future plans do you have for the garden?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> Kristin’s parents have a ranch outside of Santa Barbara. Since the two of us got together, we dreamed of having a large garden through which inner city kids could get exposure to growing produce and then learning to cook using the edibles. We also wanted to have goats so we could make cheese and milk. Given our current situation we feel we have an opportunity to realize at least part of our vision. There are some pre-existing apple, plum, fig, rosemary, bay leaf, wild fennel, wild roses, and more. We have added various types of tomatoes, various herbs and micro greens. We dream of making our dream happen.\u003c/p>\n\u003cfigure id=\"attachment_67485\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/garden600.jpg\">\u003cimg class=\"size-full wp-image-67485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/garden600.jpg\" alt=\"Barclay Nicholson picks tomatoes in their Bayview garden. Photo courtesy of Nosh SF\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barclay Nicholson picks tomatoes in their Bayview garden. Photo courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell me about how Nosh SF works as a business. Who are your typical customers? \u003c/strong>\u003cbr>\n\u003cstrong>Jenkins:\u003c/strong> I started the business about nine years ago cooking for two private families on the Peninsula. Since then, we have expanded both businesses by word of mouth. Most of our clients reside in and around Pacific Heights, as well as on the Peninsula. They are very busy with work and family and want to make sure they eat well, in spite of their schedules.\u003c/p>\n\u003cfigure id=\"attachment_67489\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1490-porkbelly1000.jpg\">\u003cimg class=\"size-full wp-image-67489\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1490-porkbelly1000.jpg\" alt=\"Asian-Braised Pork Belly with Gomae and Pickled Asian Veg. Photo courtesy Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asian-Braised Pork Belly with Gomae and Pickled Asian Veg. Photo courtesy Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is your experience with regard to homophobia and LGBT acceptance within the culinary world?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson: \u003c/strong>We are lucky that we live and work in the Bay Area, where people are generally educated.\u003c/p>\n\u003cp>\u003cstrong>Jenkins:\u003c/strong> When I first started my career I worked in Switzerland and South Africa at a time when women weren’t well-accepted in the kitchen on the hot line. I experienced quite a bit of hazing but stuck it out. It was not about my sexuality.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like for you coming out professionally? When did you do it? What was your job at the time? Have you noticed a change over time?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> I was about 26 and had just joined the venture capital firm on the Peninsula (from which I left after 16 years to join Kristin). The VC industry is very conservative and I was concerned about coming out. However, the firm I joined was led by two really great guys who turned out to be incredibly supportive and accepting. It was a great relief to be able to be out at work.\u003c/p>\n\u003cp>\u003cstrong>Jenkins:\u003c/strong> I was also about 26 and moving from South Africa to Ecuador. While there is a gay population in Ecuador it was very underground when I moved there. I came out to my family at this time but not professionally. I came out professionally when I relocated to Las Vegas, about one and a half years later. I worked for large restaurants; management didn’t want to know and, while the chefs I worked for weren’t thrilled, they weren’t really phased by it. Since moving to San Francisco my sexuality isn’t an issue.\u003c/p>\n\u003cp>Of our clients who are aware of our sexuality and relationship, it is a non-issue. It’s not something we think about. We feel very fortunate.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: I do catering and see hiccups at each event. Someone forgot to pack something that is at the shop (kitchen), miles away, one hour before the guests arrive. Do you have any blunder type stories you can share\u003c/strong>?\u003cbr>\n\u003cstrong>Jenkins: \u003c/strong>There are so many details and moving parts, as you know. In some ways, restaurants are so much easier.\u003c/p>\n\u003cp>I was doing a lunch event at Stanford. A fire alarm in a nearby building was set off. It caused our production to be stopped and the kitchen was evacuated for over an hour. When we were permitted to return to the kitchen, we had 30 minutes to unpack, start huge BBQs, cook food, set up and serve. It was totally out of our control, but our client was not sympathetic. It was the worst work feeling, to this day.\u003c/p>\n\u003cfigure id=\"attachment_67490\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1506balsamic-pasta1000.jpg\">\u003cimg class=\"size-full wp-image-67490\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1506balsamic-pasta1000.jpg\" alt=\"House Balsamic Pasta with Shaved Parm, Marinated Veg, Micro Herbs. Photo courtesy Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">House Balsamic Pasta with Shaved Parm, Marinated Veg, Micro Herbs. Photo courtesy Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What Bay Area places do you like for food? \u003c/strong>\u003cbr>\n\u003cstrong>Jenkins: \u003c/strong>Of course, the farmers’ markets. Seeing and touching what’s in season helps inspire me. Speaking with farmers is always wonderful.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> is great for bulk items, organics and breads.\u003c/p>\n\u003cp>I like underground markets like \u003ca href=\"http://foragesf.com/market/\">Forage SF\u003c/a> and am looking forward to checking out \u003ca href=\"http://batchmadesf.com/us/\">Batch Made Market\u003c/a>.\u003c/p>\n\u003cp>Sushi is our mutual favorite. When working around food all day, it’s the perfect food to end with.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you booked any same sex weddings? Or done menu proposals? What are people ordering? \u003c/strong>\u003cbr>\n\u003cstrong>Jenkins:\u003c/strong> Yes! Actually, we had a joint reception a few weekends ago for two couples who were married at City Hall on June 29. They wanted a very casual, fun, friends and family-oriented celebration. They have a beautiful house in the hills. We did something a little different for us; we made a BBQ with all the fixings. It felt like the right menu for these two couples. The cake had two men and two women.\u003c/p>\n\u003cfigure id=\"attachment_67492\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/scallops-1503-1000a.jpg\">\u003cimg class=\"size-full wp-image-67492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/scallops-1503-1000a.jpg\" alt=\"Seared Scallops with Grilled Radicchio, Shaved Beet, Truffle Parm Foam. Photo courtesy Nosh SF\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seared Scallops with Grilled Radicchio, Shaved Beet, Truffle Parm Foam. Photo courtesy Nosh SF\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "66008 http://blogs.kqed.org/bayareabites/?p=66008",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/08/09/catering-entrepreneurs-build-a-business-and-plan-a-community-garden-in-bayview/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1620,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1403899471,
"excerpt": "Bayview District residents Kristin Jenkins and Barclay Nicholson have lives that entwine the personal and professional. The domestic partners operate two growing food businesses that both have \"SF\" in the name: Nosh SF and SF Private Chef. They also have a dream to create a community garden to help kids learn about where food comes from.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Bayview District residents Kristin Jenkins and Barclay Nicholson have lives that entwine the personal and professional. The domestic partners operate two growing food businesses that both have "SF" in the name: Nosh SF and SF Private Chef. They also have a dream to create a community garden to help kids learn about where food comes from.",
"title": "Catering Entrepreneurs Build a Business and Plan a Community Garden in Bayview | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Catering Entrepreneurs Build a Business and Plan a Community Garden in Bayview",
"datePublished": "2013-08-09T08:00:29-07:00",
"dateModified": "2014-06-27T13:04:31-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "catering-entrepreneurs-build-a-business-and-plan-a-community-garden-in-bayview",
"status": "publish",
"path": "/bayareabites/66008/catering-entrepreneurs-build-a-business-and-plan-a-community-garden-in-bayview",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_66952\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/kristin-barkley.jpg\">\u003cimg class=\"size-full wp-image-66952\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/kristin-barkley.jpg\" alt=\"Kristin Jenkins and Barclay Nicholson. Photo courtesy of Nosh SF\" width=\"300\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kristin Jenkins and Barclay Nicholson. Photo courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>Bayview District residents Kristin Jenkins and Barclay Nicholson are domestic partners growing not one but two food businesses that both have \"SF\" in the name: \u003ca href=\"http://noshsf.com/\">Nosh SF\u003c/a> and \u003ca href=\"http://sfprivatechef.com/contact.html\">SF Private Chef\u003c/a>. The two have been together for over thirteen years and were introduced by a mutual friend. They live and work in Bayview and have done so for the last two years and this fascinating tale has a twist of kismet. The morning they were about to move out of their Bernal Heights home, their landlord called to let them know a fire had burned down the home they were moving into. On very short notice, they were able to find \"the perfect space\" in which they now live and have an office. Green thumbs, take note: there is also a garden space that the two are actively cultivating--more details on that in a bit.\u003c/p>\n\u003cfigure id=\"attachment_67491\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1554-amuse-bouche1000.jpg\">\u003cimg class=\"size-full wp-image-67491\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1554-amuse-bouche1000.jpg\" alt=\"Amuse Bouche - Mini Pasta Carbonara with Deep Fried Prosciutto. Photo courtesy of Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amuse Bouche - Mini Pasta Carbonara with Deep Fried Prosciutto. Photo courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>Nosh SF is a boutique catering company sporting a roster of local events that include a fundraiser for President Obama last year. SF Private Chef is a healthy meal delivery service and Jenkins has been working on the company since she founded it over ten years ago. Before these ventures, Nicholson was working in venture capital. Jenkins was pursuing golf in a somewhat serious fashion when she first started SF Private Chef. Bay Area Bites caught up with Jenkins and Nicholson recently. Their comments have been edited for grammar and clarity.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: You’ve lived and worked in the Bayview District for the past two years. What is your work and life routine like?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> Our life has been focused on growing Nosh and SF Private Chef. Without much exaggeration, we have lived and breathed work for the last three years. To answer your question about our routine, it’s very routine. I get up, bring Kristin a coffee in bed while she watches a housewives show...No, seriously. We wake up, feed our two dogs and two cats. Make coffee and slide open the doors that separate our living quarters from our work quarters. I cross the threshold and head up the stairs to our office.\u003c/p>\n\u003cp>Kristin walks out the front door to the commercial kitchen (which we built out in record time at the end of last year), which is two doors down. The close proximity of the kitchen and our office helps us keep things very efficient. During the day we communicate often. (I would like to have an intercom system in the kitchen so I can page Kristin; Kristin has vetoed the idea.) Our ability to transition from work to events is very easy. We are able to pack out and pack back in and return home very seamlessly. Having our own kitchen has been invaluable.\u003c/p>\n\u003cfigure id=\"attachment_67488\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kitchen-garden1000.jpg\">\u003cimg class=\"size-full wp-image-67488\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/kitchen-garden1000.jpg\" alt=\"Nosh SF and SF Private Chef commercial kitchen in Bayview - with view of outdoor garden. Photo: Courtesy of Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nosh SF and SF Private Chef commercial kitchen in Bayview - with view of outdoor garden. Photo: Courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How do you support each other for your work and in your personal life?\u003c/strong>\u003cbr>\n\u003cstrong>Jenkins:\u003c/strong> I have spent the last 20-plus years in the industry, in one form or another. I am a creative person. One of Barclay’s strengths is that she is great at helping translate my vision to words.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Nicholson:\u003c/strong> I transitioned to this industry about three years ago. I had spent the prior 16 years in the venture capital industry. Kristin has been incredibly supportive in helping me learn the industry and understanding while I have transitioned to this new lifestyle. Among the many challenges, the physical aspects of my new career has been the most difficult.\u003c/p>\n\u003cp>We come from similar backgrounds and we have the same values. We are able to help keep other centered and on track. We feel very fortunate.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How many staff do you have?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> Both companies are small. Our employees have been cross-trained and are able to work in whichever capacity is necessary given work flow. Each company is headed up by its own head chef and sous chef. Kristin, as executive chef, leads the team.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You have the start of a community garden going. How did that come about? What are you growing? And what future plans do you have for the garden?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> Kristin’s parents have a ranch outside of Santa Barbara. Since the two of us got together, we dreamed of having a large garden through which inner city kids could get exposure to growing produce and then learning to cook using the edibles. We also wanted to have goats so we could make cheese and milk. Given our current situation we feel we have an opportunity to realize at least part of our vision. There are some pre-existing apple, plum, fig, rosemary, bay leaf, wild fennel, wild roses, and more. We have added various types of tomatoes, various herbs and micro greens. We dream of making our dream happen.\u003c/p>\n\u003cfigure id=\"attachment_67485\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/garden600.jpg\">\u003cimg class=\"size-full wp-image-67485\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/garden600.jpg\" alt=\"Barclay Nicholson picks tomatoes in their Bayview garden. Photo courtesy of Nosh SF\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barclay Nicholson picks tomatoes in their Bayview garden. Photo courtesy of Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell me about how Nosh SF works as a business. Who are your typical customers? \u003c/strong>\u003cbr>\n\u003cstrong>Jenkins:\u003c/strong> I started the business about nine years ago cooking for two private families on the Peninsula. Since then, we have expanded both businesses by word of mouth. Most of our clients reside in and around Pacific Heights, as well as on the Peninsula. They are very busy with work and family and want to make sure they eat well, in spite of their schedules.\u003c/p>\n\u003cfigure id=\"attachment_67489\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1490-porkbelly1000.jpg\">\u003cimg class=\"size-full wp-image-67489\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1490-porkbelly1000.jpg\" alt=\"Asian-Braised Pork Belly with Gomae and Pickled Asian Veg. Photo courtesy Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asian-Braised Pork Belly with Gomae and Pickled Asian Veg. Photo courtesy Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is your experience with regard to homophobia and LGBT acceptance within the culinary world?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson: \u003c/strong>We are lucky that we live and work in the Bay Area, where people are generally educated.\u003c/p>\n\u003cp>\u003cstrong>Jenkins:\u003c/strong> When I first started my career I worked in Switzerland and South Africa at a time when women weren’t well-accepted in the kitchen on the hot line. I experienced quite a bit of hazing but stuck it out. It was not about my sexuality.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What was it like for you coming out professionally? When did you do it? What was your job at the time? Have you noticed a change over time?\u003c/strong>\u003cbr>\n\u003cstrong>Nicholson:\u003c/strong> I was about 26 and had just joined the venture capital firm on the Peninsula (from which I left after 16 years to join Kristin). The VC industry is very conservative and I was concerned about coming out. However, the firm I joined was led by two really great guys who turned out to be incredibly supportive and accepting. It was a great relief to be able to be out at work.\u003c/p>\n\u003cp>\u003cstrong>Jenkins:\u003c/strong> I was also about 26 and moving from South Africa to Ecuador. While there is a gay population in Ecuador it was very underground when I moved there. I came out to my family at this time but not professionally. I came out professionally when I relocated to Las Vegas, about one and a half years later. I worked for large restaurants; management didn’t want to know and, while the chefs I worked for weren’t thrilled, they weren’t really phased by it. Since moving to San Francisco my sexuality isn’t an issue.\u003c/p>\n\u003cp>Of our clients who are aware of our sexuality and relationship, it is a non-issue. It’s not something we think about. We feel very fortunate.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: I do catering and see hiccups at each event. Someone forgot to pack something that is at the shop (kitchen), miles away, one hour before the guests arrive. Do you have any blunder type stories you can share\u003c/strong>?\u003cbr>\n\u003cstrong>Jenkins: \u003c/strong>There are so many details and moving parts, as you know. In some ways, restaurants are so much easier.\u003c/p>\n\u003cp>I was doing a lunch event at Stanford. A fire alarm in a nearby building was set off. It caused our production to be stopped and the kitchen was evacuated for over an hour. When we were permitted to return to the kitchen, we had 30 minutes to unpack, start huge BBQs, cook food, set up and serve. It was totally out of our control, but our client was not sympathetic. It was the worst work feeling, to this day.\u003c/p>\n\u003cfigure id=\"attachment_67490\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1506balsamic-pasta1000.jpg\">\u003cimg class=\"size-full wp-image-67490\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/1506balsamic-pasta1000.jpg\" alt=\"House Balsamic Pasta with Shaved Parm, Marinated Veg, Micro Herbs. Photo courtesy Nosh SF\" width=\"1000\" height=\"746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">House Balsamic Pasta with Shaved Parm, Marinated Veg, Micro Herbs. Photo courtesy Nosh SF\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What Bay Area places do you like for food? \u003c/strong>\u003cbr>\n\u003cstrong>Jenkins: \u003c/strong>Of course, the farmers’ markets. Seeing and touching what’s in season helps inspire me. Speaking with farmers is always wonderful.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> is great for bulk items, organics and breads.\u003c/p>\n\u003cp>I like underground markets like \u003ca href=\"http://foragesf.com/market/\">Forage SF\u003c/a> and am looking forward to checking out \u003ca href=\"http://batchmadesf.com/us/\">Batch Made Market\u003c/a>.\u003c/p>\n\u003cp>Sushi is our mutual favorite. When working around food all day, it’s the perfect food to end with.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you booked any same sex weddings? Or done menu proposals? What are people ordering? \u003c/strong>\u003cbr>\n\u003cstrong>Jenkins:\u003c/strong> Yes! Actually, we had a joint reception a few weekends ago for two couples who were married at City Hall on June 29. They wanted a very casual, fun, friends and family-oriented celebration. They have a beautiful house in the hills. We did something a little different for us; we made a BBQ with all the fixings. It felt like the right menu for these two couples. The cake had two men and two women.\u003c/p>\n\u003cfigure id=\"attachment_67492\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/scallops-1503-1000a.jpg\">\u003cimg class=\"size-full wp-image-67492\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/scallops-1503-1000a.jpg\" alt=\"Seared Scallops with Grilled Radicchio, Shaved Beet, Truffle Parm Foam. Photo courtesy Nosh SF\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Seared Scallops with Grilled Radicchio, Shaved Beet, Truffle Parm Foam. Photo courtesy Nosh SF\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/66008/catering-entrepreneurs-build-a-business-and-plan-a-community-garden-in-bayview",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_1875",
"bayareabites_90"
],
"tags": [
"bayareabites_11296",
"bayareabites_9668",
"bayareabites_11449",
"bayareabites_2329",
"bayareabites_9448",
"bayareabites_9445",
"bayareabites_14745"
],
"featImg": "bayareabites_67487",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=food-and-drink": {
"isFetching": false,
"latestQuery": {
"from": 492,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1958,
"relation": "eq"
},
"items": [
"bayareabites_68605",
"bayareabites_68561",
"bayareabites_68474",
"bayareabites_68411",
"bayareabites_68297",
"bayareabites_66883",
"bayareabites_68231",
"bayareabites_66093",
"bayareabites_68088",
"bayareabites_68043",
"bayareabites_67982",
"bayareabites_66008"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_food-and-drink": {
"isLoading": true
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_301": {
"type": "terms",
"id": "bayareabites_301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": "Beer",
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "beer",
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1071,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/category/beer"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_11329": {
"type": "terms",
"id": "bayareabites_11329",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11329",
"found": true
},
"relationships": {},
"featImg": null,
"name": "brewing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "brewing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5788,
"slug": "brewing",
"isLoading": false,
"link": "/bayareabites/tag/brewing"
},
"bayareabites_9416": {
"type": "terms",
"id": "bayareabites_9416",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9416",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gypsy brewery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gypsy brewery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3870,
"slug": "gypsy-brewery",
"isLoading": false,
"link": "/bayareabites/tag/gypsy-brewery"
},
"bayareabites_12248": {
"type": "terms",
"id": "bayareabites_12248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Headlands Brewery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Headlands Brewery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6710,
"slug": "headlands-brewery",
"isLoading": false,
"link": "/bayareabites/tag/headlands-brewery"
},
"bayareabites_10076": {
"type": "terms",
"id": "bayareabites_10076",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10076",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lagunitas brewing company",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lagunitas brewing company Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4530,
"slug": "lagunitas-brewing-company",
"isLoading": false,
"link": "/bayareabites/tag/lagunitas-brewing-company"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_278": {
"type": "terms",
"id": "bayareabites_278",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "278",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bacon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bacon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 243,
"slug": "bacon",
"isLoading": false,
"link": "/bayareabites/tag/bacon"
},
"bayareabites_12245": {
"type": "terms",
"id": "bayareabites_12245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bacon and Beer Festival",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bacon and Beer Festival Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6707,
"slug": "bacon-and-beer-festival",
"isLoading": false,
"link": "/bayareabites/tag/bacon-and-beer-festival"
},
"bayareabites_14753": {
"type": "terms",
"id": "bayareabites_14753",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14753",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 266,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/tag/beer"
},
"bayareabites_11449": {
"type": "terms",
"id": "bayareabites_11449",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11449",
"found": true
},
"relationships": {},
"featImg": null,
"name": "full-image",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "full-image Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5909,
"slug": "full-image",
"isLoading": false,
"link": "/bayareabites/tag/full-image"
},
"bayareabites_295": {
"type": "terms",
"id": "bayareabites_295",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "295",
"found": true
},
"relationships": {},
"featImg": null,
"name": "La Cocina",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "La Cocina Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 260,
"slug": "la-cocina",
"isLoading": false,
"link": "/bayareabites/tag/la-cocina"
},
"bayareabites_2625": {
"type": "terms",
"id": "bayareabites_2625",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2625",
"found": true
},
"relationships": {},
"featImg": null,
"name": "San Francisco Street Food Festival",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "San Francisco Street Food Festival Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1874,
"slug": "san-francisco-street-food-festival",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco-street-food-festival"
},
"bayareabites_10687": {
"type": "terms",
"id": "bayareabites_10687",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10687",
"found": true
},
"relationships": {},
"featImg": null,
"name": "night market",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "night market Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5141,
"slug": "night-market",
"isLoading": false,
"link": "/bayareabites/tag/night-market"
},
"bayareabites_10675": {
"type": "terms",
"id": "bayareabites_10675",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10675",
"found": true
},
"relationships": {},
"featImg": null,
"name": "SF Street Food Festival",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "SF Street Food Festival Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5129,
"slug": "sf-street-food-festival",
"isLoading": false,
"link": "/bayareabites/tag/sf-street-food-festival"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_2695": {
"type": "terms",
"id": "bayareabites_2695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking techniques and tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking techniques and tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1905,
"slug": "cooking-techniques-and-tips",
"isLoading": false,
"link": "/bayareabites/category/cooking-techniques-and-tips"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_12229": {
"type": "terms",
"id": "bayareabites_12229",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12229",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bob Klein",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bob Klein Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6691,
"slug": "bob-klein",
"isLoading": false,
"link": "/bayareabites/tag/bob-klein"
},
"bayareabites_10060": {
"type": "terms",
"id": "bayareabites_10060",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10060",
"found": true
},
"relationships": {},
"featImg": null,
"name": "community grains",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "community grains Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4514,
"slug": "community-grains",
"isLoading": false,
"link": "/bayareabites/tag/community-grains"
},
"bayareabites_12230": {
"type": "terms",
"id": "bayareabites_12230",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12230",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Craig Ponsford",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Craig Ponsford Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6692,
"slug": "craig-ponsford",
"isLoading": false,
"link": "/bayareabites/tag/craig-ponsford"
},
"bayareabites_12232": {
"type": "terms",
"id": "bayareabites_12232",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12232",
"found": true
},
"relationships": {},
"featImg": null,
"name": "flour",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "flour Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6694,
"slug": "flour",
"isLoading": false,
"link": "/bayareabites/tag/flour"
},
"bayareabites_12231": {
"type": "terms",
"id": "bayareabites_12231",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12231",
"found": true
},
"relationships": {},
"featImg": null,
"name": "whole wheat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "whole wheat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6693,
"slug": "whole-wheat",
"isLoading": false,
"link": "/bayareabites/tag/whole-wheat"
},
"bayareabites_11309": {
"type": "terms",
"id": "bayareabites_11309",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11309",
"found": true
},
"relationships": {},
"featImg": null,
"name": "whole wheat bread",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "whole wheat bread Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5768,
"slug": "whole-wheat-bread",
"isLoading": false,
"link": "/bayareabites/tag/whole-wheat-bread"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_8700": {
"type": "terms",
"id": "bayareabites_8700",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8700",
"found": true
},
"relationships": {},
"featImg": null,
"name": "butchers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "butchers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3153,
"slug": "butchers",
"isLoading": false,
"link": "/bayareabites/tag/butchers"
},
"bayareabites_1596": {
"type": "terms",
"id": "bayareabites_1596",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1596",
"found": true
},
"relationships": {},
"featImg": null,
"name": "butchery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "butchery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1298,
"slug": "butchery",
"isLoading": false,
"link": "/bayareabites/tag/butchery"
},
"bayareabites_320": {
"type": "terms",
"id": "bayareabites_320",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "320",
"found": true
},
"relationships": {},
"featImg": null,
"name": "charcuterie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "charcuterie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 285,
"slug": "charcuterie",
"isLoading": false,
"link": "/bayareabites/tag/charcuterie"
},
"bayareabites_1531": {
"type": "terms",
"id": "bayareabites_1531",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1531",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fatted calf",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fatted calf Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1259,
"slug": "fatted-calf",
"isLoading": false,
"link": "/bayareabites/tag/fatted-calf"
},
"bayareabites_12154": {
"type": "terms",
"id": "bayareabites_12154",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12154",
"found": true
},
"relationships": {},
"featImg": null,
"name": "female butchers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "female butchers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6616,
"slug": "female-butchers",
"isLoading": false,
"link": "/bayareabites/tag/female-butchers"
},
"bayareabites_8864": {
"type": "terms",
"id": "bayareabites_8864",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8864",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Hayes Valley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Hayes Valley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3317,
"slug": "hayes-valley",
"isLoading": false,
"link": "/bayareabites/tag/hayes-valley"
},
"bayareabites_12143": {
"type": "terms",
"id": "bayareabites_12143",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12143",
"found": true
},
"relationships": {},
"featImg": null,
"name": "heather bailie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "heather bailie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6605,
"slug": "heather-bailie",
"isLoading": false,
"link": "/bayareabites/tag/heather-bailie"
},
"bayareabites_243": {
"type": "terms",
"id": "bayareabites_243",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "243",
"found": true
},
"relationships": {},
"featImg": null,
"name": "meat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "meat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 208,
"slug": "meat",
"isLoading": false,
"link": "/bayareabites/tag/meat"
},
"bayareabites_187": {
"type": "terms",
"id": "bayareabites_187",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "187",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Napa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Napa Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 152,
"slug": "napa",
"isLoading": false,
"link": "/bayareabites/tag/napa"
},
"bayareabites_12145": {
"type": "terms",
"id": "bayareabites_12145",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12145",
"found": true
},
"relationships": {},
"featImg": null,
"name": "taylor boetticher",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "taylor boetticher Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6607,
"slug": "taylor-boetticher",
"isLoading": false,
"link": "/bayareabites/tag/taylor-boetticher"
},
"bayareabites_12144": {
"type": "terms",
"id": "bayareabites_12144",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12144",
"found": true
},
"relationships": {},
"featImg": null,
"name": "toponia miller",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "toponia miller Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6606,
"slug": "toponia-miller",
"isLoading": false,
"link": "/bayareabites/tag/toponia-miller"
},
"bayareabites_61": {
"type": "terms",
"id": "bayareabites_61",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "61",
"found": true
},
"relationships": {},
"featImg": null,
"name": "travel",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "travel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1216,
"slug": "travel",
"isLoading": false,
"link": "/bayareabites/category/travel"
},
"bayareabites_9630": {
"type": "terms",
"id": "bayareabites_9630",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9630",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Burning Man",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Burning Man Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4084,
"slug": "burning-man",
"isLoading": false,
"link": "/bayareabites/tag/burning-man"
},
"bayareabites_12216": {
"type": "terms",
"id": "bayareabites_12216",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12216",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food prep",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food prep Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6678,
"slug": "food-prep",
"isLoading": false,
"link": "/bayareabites/tag/food-prep"
},
"bayareabites_13036": {
"type": "terms",
"id": "bayareabites_13036",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13036",
"found": true
},
"relationships": {},
"featImg": null,
"name": "5 Bites Restaurant Roundups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "5 Bites Restaurant Roundups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7499,
"slug": "5-bites-restaurant-roundups",
"isLoading": false,
"link": "/bayareabites/category/5-bites-restaurant-roundups"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_13746": {
"type": "terms",
"id": "bayareabites_13746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8219,
"slug": "guides-2",
"isLoading": false,
"link": "/bayareabites/category/guides-2"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_14072": {
"type": "terms",
"id": "bayareabites_14072",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14072",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Curbside Creamery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Curbside Creamery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8547,
"slug": "curbside-creamery",
"isLoading": false,
"link": "/bayareabites/tag/curbside-creamery"
},
"bayareabites_1298": {
"type": "terms",
"id": "bayareabites_1298",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1298",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gelato",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gelato Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1136,
"slug": "gelato",
"isLoading": false,
"link": "/bayareabites/tag/gelato"
},
"bayareabites_312": {
"type": "terms",
"id": "bayareabites_312",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "312",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ice cream",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ice cream Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 277,
"slug": "ice-cream",
"isLoading": false,
"link": "/bayareabites/tag/ice-cream"
},
"bayareabites_11390": {
"type": "terms",
"id": "bayareabites_11390",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11390",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ici",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ici Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5850,
"slug": "ici",
"isLoading": false,
"link": "/bayareabites/tag/ici"
},
"bayareabites_12072": {
"type": "terms",
"id": "bayareabites_12072",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12072",
"found": true
},
"relationships": {},
"featImg": null,
"name": "iscream",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "iscream Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6534,
"slug": "iscream",
"isLoading": false,
"link": "/bayareabites/tag/iscream"
},
"bayareabites_11303": {
"type": "terms",
"id": "bayareabites_11303",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11303",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Lush gelato",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Lush gelato Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5762,
"slug": "lush-gelato",
"isLoading": false,
"link": "/bayareabites/tag/lush-gelato"
},
"bayareabites_12071": {
"type": "terms",
"id": "bayareabites_12071",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12071",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tara's organic ice cream",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tara's organic ice cream Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6533,
"slug": "taras-organic-ice-cream",
"isLoading": false,
"link": "/bayareabites/tag/taras-organic-ice-cream"
},
"bayareabites_10851": {
"type": "terms",
"id": "bayareabites_10851",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10851",
"found": true
},
"relationships": {},
"featImg": null,
"name": "photo gallery",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "photo gallery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5305,
"slug": "photo-gallery",
"isLoading": false,
"link": "/bayareabites/category/photo-gallery"
},
"bayareabites_2566": {
"type": "terms",
"id": "bayareabites_2566",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2566",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food events",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1845,
"slug": "food-events",
"isLoading": false,
"link": "/bayareabites/tag/food-events"
},
"bayareabites_3609": {
"type": "terms",
"id": "bayareabites_3609",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3609",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food photography",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2390,
"slug": "food-photography",
"isLoading": false,
"link": "/bayareabites/tag/food-photography"
},
"bayareabites_2599": {
"type": "terms",
"id": "bayareabites_2599",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2599",
"found": true
},
"relationships": {},
"featImg": null,
"name": "outside lands",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "outside lands Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1859,
"slug": "outside-lands",
"isLoading": false,
"link": "/bayareabites/tag/outside-lands"
},
"bayareabites_12208": {
"type": "terms",
"id": "bayareabites_12208",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12208",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Outside Lands 2013",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Outside Lands 2013 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6670,
"slug": "outside-lands-2013",
"isLoading": false,
"link": "/bayareabites/tag/outside-lands-2013"
},
"bayareabites_12093": {
"type": "terms",
"id": "bayareabites_12093",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12093",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Oakland Local",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Oakland Local Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6555,
"slug": "oakland-local",
"isLoading": false,
"link": "/bayareabites/category/oakland-local"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_12198": {
"type": "terms",
"id": "bayareabites_12198",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12198",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Homestead Restaurant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Homestead Restaurant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6660,
"slug": "homestead-restaurant",
"isLoading": false,
"link": "/bayareabites/tag/homestead-restaurant"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
},
"bayareabites_697": {
"type": "terms",
"id": "bayareabites_697",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "697",
"found": true
},
"relationships": {},
"featImg": null,
"name": "piedmont grocery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "piedmont grocery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 662,
"slug": "piedmont-grocery",
"isLoading": false,
"link": "/bayareabites/tag/piedmont-grocery"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_34": {
"type": "terms",
"id": "bayareabites_34",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "34",
"found": true
},
"relationships": {},
"featImg": null,
"name": "radio",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1158,
"slug": "radio",
"isLoading": false,
"link": "/bayareabites/category/radio"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_472": {
"type": "terms",
"id": "bayareabites_472",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "472",
"found": true
},
"relationships": {},
"featImg": null,
"name": "foraging",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "foraging Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 437,
"slug": "foraging",
"isLoading": false,
"link": "/bayareabites/tag/foraging"
},
"bayareabites_1325": {
"type": "terms",
"id": "bayareabites_1325",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1325",
"found": true
},
"relationships": {},
"featImg": null,
"name": "forum",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "forum Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1159,
"slug": "forum",
"isLoading": false,
"link": "/bayareabites/tag/forum"
},
"bayareabites_2197": {
"type": "terms",
"id": "bayareabites_2197",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2197",
"found": true
},
"relationships": {},
"featImg": null,
"name": "urban food foraging",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "urban food foraging Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1633,
"slug": "urban-food-foraging",
"isLoading": false,
"link": "/bayareabites/tag/urban-food-foraging"
},
"bayareabites_11296": {
"type": "terms",
"id": "bayareabites_11296",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11296",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bayview",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bayview Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5755,
"slug": "bayview",
"isLoading": false,
"link": "/bayareabites/tag/bayview"
},
"bayareabites_9668": {
"type": "terms",
"id": "bayareabites_9668",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9668",
"found": true
},
"relationships": {},
"featImg": null,
"name": "catering",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "catering Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4122,
"slug": "catering",
"isLoading": false,
"link": "/bayareabites/tag/catering"
},
"bayareabites_2329": {
"type": "terms",
"id": "bayareabites_2329",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2329",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lgbt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lgbt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1733,
"slug": "lgbt",
"isLoading": false,
"link": "/bayareabites/tag/lgbt"
},
"bayareabites_9448": {
"type": "terms",
"id": "bayareabites_9448",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9448",
"found": true
},
"relationships": {},
"featImg": null,
"name": "LGBT chefs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "LGBT chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3902,
"slug": "lgbt-chefs",
"isLoading": false,
"link": "/bayareabites/tag/lgbt-chefs"
},
"bayareabites_9445": {
"type": "terms",
"id": "bayareabites_9445",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9445",
"found": true
},
"relationships": {},
"featImg": null,
"name": "LGBT Pride",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "LGBT Pride Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3899,
"slug": "lgbt-pride",
"isLoading": false,
"link": "/bayareabites/tag/lgbt-pride"
},
"bayareabites_14745": {
"type": "terms",
"id": "bayareabites_14745",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14745",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 817,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}