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_58236": {
"type": "attachments",
"id": "bayareabites_58236",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "58236",
"found": true
},
"parent": 57860,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/03/Tabletop400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1362801995,
"modified": 1362801995,
"caption": null,
"description": null,
"title": "Tabletop400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_58144": {
"type": "attachments",
"id": "bayareabites_58144",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "58144",
"found": true
},
"parent": 58128,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/03/alice-waters-fire1.jpg",
"width": 392,
"height": 313
}
},
"publishDate": 1362765112,
"modified": 1362765112,
"caption": "Alice Waters at the scene of the Chez Panisse fire on 3/8/13",
"description": null,
"title": "alice-waters-fire1",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_58108": {
"type": "attachments",
"id": "bayareabites_58108",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "58108",
"found": true
},
"parent": 57928,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/03/cyclingchow400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1362698765,
"modified": 1362698765,
"caption": null,
"description": null,
"title": "cyclingchow400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_57791": {
"type": "attachments",
"id": "bayareabites_57791",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "57791",
"found": true
},
"parent": 57632,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/03/Washington400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1362453903,
"modified": 1362453903,
"caption": null,
"description": null,
"title": "Washington400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_57649": {
"type": "attachments",
"id": "bayareabites_57649",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "57649",
"found": true
},
"parent": 49281,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/02/leslie-drinking-set400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1362111436,
"modified": 1362111436,
"caption": null,
"description": null,
"title": "leslie-drinking-set400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_57641": {
"type": "attachments",
"id": "bayareabites_57641",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "57641",
"found": true
},
"parent": 57537,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/02/eggplant-salad-lms400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1362100315,
"modified": 1362100315,
"caption": null,
"description": null,
"title": "eggplant-salad-lms400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_57568": {
"type": "attachments",
"id": "bayareabites_57568",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "57568",
"found": true
},
"parent": 57282,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/02/Jessica-Goldman400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1362005767,
"modified": 1362005767,
"caption": null,
"description": null,
"title": "Jessica-Goldman400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_57412": {
"type": "attachments",
"id": "bayareabites_57412",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "57412",
"found": true
},
"parent": 57161,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/02/daniellealvarez.chezp3_.naomifiss.400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1361832591,
"modified": 1361832591,
"caption": null,
"description": null,
"title": "daniellealvarez.chezp3.naomifiss.400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_57343": {
"type": "attachments",
"id": "bayareabites_57343",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "57343",
"found": true
},
"parent": 55926,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/02/PreetiwSpices400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1361737255,
"modified": 1361737255,
"caption": null,
"description": null,
"title": "PreetiwSpices400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_57225": {
"type": "attachments",
"id": "bayareabites_57225",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "57225",
"found": true
},
"parent": 57125,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/02/map-400x3001.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1361486552,
"modified": 1361486552,
"caption": null,
"description": null,
"title": "map-400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_57081": {
"type": "attachments",
"id": "bayareabites_57081",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "57081",
"found": true
},
"parent": 55876,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/02/inflammation400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1361336859,
"modified": 1361336859,
"caption": null,
"description": null,
"title": "inflammation400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_57041": {
"type": "attachments",
"id": "bayareabites_57041",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "57041",
"found": true
},
"parent": 57003,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/02/BAB-session-400x300a.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1361304685,
"modified": 1361304685,
"caption": null,
"description": null,
"title": "BAB-session-400x300a",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"jennyoh": {
"type": "authors",
"id": "2100",
"meta": {
"index": "authors_1716337520",
"id": "2100",
"found": true
},
"name": "Jenny Oh",
"firstName": "Jenny",
"lastName": "Oh",
"slug": "jennyoh",
"email": "joh@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "Audience Engagement Producer, Deep Look",
"bio": "Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.",
"avatar": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "pop",
"roles": []
},
{
"site": "about",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "education",
"roles": []
},
{
"site": "quest",
"roles": []
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Jenny Oh | KQED",
"description": "Audience Engagement Producer, Deep Look",
"ogImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/jennyoh"
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"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"
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twitter": "sjrosenbaum",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
},
"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"
},
"sarahhenry": {
"type": "authors",
"id": "5125",
"meta": {
"index": "authors_1716337520",
"id": "5125",
"found": true
},
"name": "Sarah Henry",
"firstName": "Sarah",
"lastName": "Henry",
"slug": "sarahhenry",
"email": "sarahhenry0509@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
"avatar": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twitter": "lettuceeatkale",
"facebook": "pages/Lettuce-Eat-Kale/239312194611",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Sarah Henry | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/sarahhenry"
},
"tildeherrera": {
"type": "authors",
"id": "5392",
"meta": {
"index": "authors_1716337520",
"id": "5392",
"found": true
},
"name": "Tilde Herrera",
"firstName": "Tilde",
"lastName": "Herrera",
"slug": "tildeherrera",
"email": "tildeherrera@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Tilde Herrera is a San Francisco-based journalist who spends an inordinate amount of time plotting her next meal. Over the course of her career, she has reviewed restaurants, covered the commercial fishing industry in Florida and tracked the greening of mainstream Fortune 500 companies. Her work, covering food, business and sustainability, has appeared at the San Francisco Chronicle, Grist and GreenBiz, among others.",
"avatar": "https://secure.gravatar.com/avatar/340b8d764ecd1b4acd8f9989b6523095?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Tilde Herrera | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/340b8d764ecd1b4acd8f9989b6523095?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/340b8d764ecd1b4acd8f9989b6523095?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/tildeherrera"
},
"darathompson": {
"type": "authors",
"id": "5402",
"meta": {
"index": "authors_1716337520",
"id": "5402",
"found": true
},
"name": "Dara Thompson",
"firstName": "Dara",
"lastName": "Thompson",
"slug": "darathompson",
"email": "drdarathompson@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://solutionsnaturopathiccare.com/\">Dara Thompson N.D.\u003c/a> is a Naturopathic Doctor practicing in Mill Valley, CA . She is passionate about medicine, and believes that the food we eat is an integral part of healing. Dr. Thompson studied cell and molecular biology at The Massachusetts Institute of Technology and UC Santa Cruz. She received her doctorate in naturopathic medicine at National College of Natural Medicine in Portland, Oregon, where she worked her way through school catering and teaching cooking classes. Dr. Thompson specializes in environmental medicine and providing supportive care for cancer patients. You can follow her \u003ca href=\"http://solutionsnaturopathiccare.com/blog/\">food and nutrition blog\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/7918a53f14a1253cb107c6f45a0fe63b?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Dara Thompson | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/7918a53f14a1253cb107c6f45a0fe63b?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7918a53f14a1253cb107c6f45a0fe63b?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/darathompson"
}
},
"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": 49
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=food-and-drink",
"seeMore": false,
"paginated": true,
"page": 49
}
},
{
"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_57860": {
"type": "posts",
"id": "bayareabites_57860",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "57860",
"score": null,
"sort": [
1362840859000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1362840859,
"format": "aside",
"disqusTitle": "Russ & Daughters: Reflections and Recipes from the House that Herring Built",
"title": "Russ & Daughters: Reflections and Recipes from the House that Herring Built",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-cover600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-cover600.jpg\" alt=\"Russ & Daughters: Reflections and Recipes From The House That Herring Built by Mark Russ Federman\" width=\"300\" class=\"aligncenter size-full wp-image-58235\">\u003c/a>\u003c/p>\n\u003cp>\"Overwhelming\" and \"unexpected\" is how smoked-fishmonger turned writer Mark Russ Federman describes the reaction to his recently published memoir, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0805242945/kqedorg-20\">Russ & Daughters: Reflections and Recipes from the House That Herring Built\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_57757\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-night.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-night-217x290.jpg\" alt=\"Russ & Daughters pink-and-green neon sign. Photo: Courtesy of Jen Snow, Russ & Daughters\" width=\"217\" height=\"290\" class=\"size-medium wp-image-57757\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russ & Daughters pink-and-green neon sign. Photo: Courtesy of Jen Snow, Russ & Daughters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.russanddaughters.com/\">Russ & Daughters\u003c/a>, for those of you who weren't lucky enough to grow up within Sunday-morning driving distance of its pink-and-green neon sign on the Lower East Side, is an \"appetizing\" store, a family business nearly 100 years old, still thriving under the ownership of the great-granddaughter and great-grandnephew of the original founder, Joel Russ. \u003c/p>\n\u003cp>Wait, what's an \"appetizing\" store, you ask? Let's start with the smell. \u003c/p>\n\u003cp>\"Push open the door at Russ & Daughters and the first thing to hit you is the store's unique aroma. It's a combination of smokiness from whitefish, salmon, sturgeon,and sable; the brininess of herrings and pickles; the yeastiness of freshly baked bagels and bialys, and the sweetness of rugelach, babka, chocolates, and halvah. How I wish I could bottle that singular scent--smoky, briny, yeasty and sweet.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As Russ Federman's description above shows, the \"appetizing\" store is a particularly Jewish-American category of business, specializing in smoked fish and dairy products. It arose out of kosher dietary laws, which forbid the mixing of milk and meat at the same meal or, indeed, in the same shop. So, when it came to prepared foods, the delicatessen, or deli, sold pastrami, corned beef, tongue, salami, chopped liver, chicken soup, and more, while the \"appetizing\" store stocked smoked and cured fish in all its forms, from pickled \u003ca href=\"http://www.sfgate.com/default/article/Herring-on-menus-of-Bay-Area-restaurants-4283165.php\"> herring\u003c/a> to smoked salmon, along with the dairy to serve with it: cheese and cream cheese, plus pickles, sauerkraut, and often bagels, bialys, candies, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/26/grandmas-rugelach\">rugelach\u003c/a>, chocolates, and dried fruit, too. \u003c/p>\n\u003cfigure id=\"attachment_58237\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Tabletop600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Tabletop600.jpg\" alt=\"A Typical Appetizing Spread, Ready for a Family Celebration. Photo by Matthew Hranek\" width=\"400\" class=\"size-full wp-image-58237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Typical Appetizing Spread, Ready for a Family Celebration.\u003cbr>Photo by Matthew Hranek\u003c/figcaption>\u003c/figure>\n\u003cp>Appetizing stores--and Jewish bakeries, delis, restaurants, shops, and Yiddish theaters--flourished in New York City’s Lower East Side, where Jews from Russia, Poland, Hungary, and the rest of Central and Eastern Europe came fleeing persecution, seeking religious freedom or just looking, like so many other immigrants then and now, for economic opportunity and a better life for themselves and their children. \u003c/p>\n\u003cp>The story that Russ Federman tells, of how his grandfather Joel Russ made it to the Lower East Side from a tiny village in Poland, and, with business savvy and a whole lot of grinding, day in-day out hard work, managed to go from selling herring from a barrel on the street to launching a store that remains a beloved New York landmark some 100 years later, is a classic American immigrant’s tale. But it also brings to life the lost Jewish world of the Lower East Side. My great-grandfather, also born in Poland, was a baker in the neighborhood; my grandmother, who came here as a child in the early 1900s, had stories of delivering hot rolls in a horse-drawn cart through the pushcarts crowding the tenement-lined streets.\u003c/p>\n\u003cp>That Joel Russ's three daughters Anne, Hattie, and Ida would work in the family business went without saying. As Russ Federman tells it, the family motto became \u003cem>\"Vi nempt men parnosa?\"\u003c/em> a Yiddish phrase he translates as \"From where do we take our living?\" The family's living came from the shop, and so the family, all of it, worked hard to make the shop successful. \u003c/p>\n\u003cp>But Joel Russ also recognized that his three smiling, pretty daughters were a draw that lured customers as much as a good price on schmaltz herring, and he turned the name of the business into Russ & Daughters. Son-in-laws were set up behind the counter, too, but the third generation, including Mark, weren't supposed to be shopkeepers. For them, the goal was college and a profession--a doctor, a lawyer, not a herring-seller.\u003c/p>\n\u003cfigure id=\"attachment_58234\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Federman600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Federman600.jpg\" alt=\"Mark Russ Federman. Photo: Belathée Photography\" width=\"300\" class=\"size-full wp-image-58234\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Russ Federman. Photo: Belathée Photography\u003c/figcaption>\u003c/figure>\n\u003cp>As expected, Russ Federman went to law school, passed the bar, and started practicing--only to discover that he wasn't happy practicing with a big uptown law firm. After years of being pressed into work at the shop during every school vacation and holiday, he came back to the shop in 1978 to learn the business and take some of the pressure off his aging parents. As he writes, \u003c/p>\n\u003cblockquote>\u003cp>\"My plan was to help them run the store part-time and practice law part-time. What was I smoking? The first day I took up my place behind the counter was the last day I practiced law. Even though I had worked there as a kid, I had no idea what it meant to be responsible for every piece of fish, every customer, and every employee every minute of the day.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>It wasn't easy, stepping into the shoes of \"Mr. Russ,\" the public face and buck-stops-here owner. The men at the smokehouses where he bought their fish were tough, making him earn their respect, even slipping bad fish into his orders to see if he could pick them out. \u003c/p>\n\u003cp>Even when he had retired from active duty, after 35 years on the floor, customers who saw him in the shop thought nothing of ordering him to get behind the counter and fill their requests for lox and herring. As he writes in the beginning of the book, when one bossy elderly woman, ignoring the lines of waiting customers around her, insists that he should \"make her a herring\"--that is, skin, bone, and fillet a smoked herring for her while she waits, even though the case is filled with ready-to-go fillets, he loses patience and pulls rank. \u003c/p>\n\u003cblockquote>\u003cp>I went for the ultimate weapon in my arsenal. \"Lady, do you know who I am? I am Mr. Russ.\" I expected my pronouncement to end any further challenges.\u003c/p>\n\u003cp>It took less than a second for her response. \"I know you. You're not Mistar Russ. Your grandfadder vas Mistar Russ.\" \u003c/p>\u003c/blockquote>\n\u003cp>After passing on the business to his daughter Niki and nephew Josh in 2009, he found himself suddenly, if gratefully, no longer Mr. Russ. \"I wrote a book, basically, to give me something to do, keep me from just \u003ca href=\"http://www.russanddaughters.com/yiddishisms.php\">potchking\u003c/a> [puttering] around. All those years, my persona was Mr. Russ, the guy behind the counter. You can get the bends, you stop too soon,\" he said in a recent phone interview. \u003c/p>\n\u003cp>He already had a built-in platform--the shop--for selling the book. He got an agent, then a publisher, and then, he just had to write it. \u003c/p>\n\u003cp>\"[Calvin] Bud Trillin said, 'Listen, Mark, you stay out of my business, I'll stay out of yours.' So then it was a challenge,\" he laughed. \"Who knew that writing could be harder than retail?\" \u003c/p>\n\u003cp>Of course, Trillin, a popular writer and longtime fan of the shop, went on to write a heartfelt introduction to the book, updating a piece he'd written about the shop back in 1974. In the early 70s, Trillin, like my own father, was taking his daughters to the shop for their first tastes of halvah, herring, kippered salmon, and pickled lox. Now, he takes his grandchildren. As Trillin writes,\u003c/p>\n\u003cblockquote>\u003cp>\"But Russ and Daughters still looks about the same as it did when I described it, around forty years ago, as refutation of the false teaching that a store that sells pickled herring cannot have character and a clean display case at the same time...I know, because I can often be found there on a Sunday morning.\"\u003c/p>\u003c/blockquote>\n\u003cp>But Russ Federman didn't just want to share whitefish-salad recipes and funny anecdotes of famous customers like Zero Mostel and Tony Bourdain. He wanted to capture his family's own stories, research their history, and \"make the Russ family proud of what we've been doing for the past 100 years,\" especially his 92 year old mother Anne and 100 year old aunt Hattie, the two remaining original Russ daughters. \"Because, for them, it was hard work and awful conditions.\" \u003c/p>\n\u003cp>Random House sent the first two copies of the book by FedEx to his mother and aunt in Florida, where they now live. Russ Federman opened the box with them and watched as they turned the pages peppered with old family photos. \"Of course, their first reaction was 'Why did you have to say that'? But then, they were totally thrilled. They were stopping, telling their own stories,\" as they went through the book. \"It took 3 years, but I accomplished my mission.\" \u003c/p>\n\u003cp>The book also details how the store went from neighbor herring purveyor to city institution, playing an essential part in the lives of its customers even as Jews left the Lower East Side, and the neighborhood sank into drug-fueled crime and squalor in the 70s and 80s, followed by artists and then ever-increasing gentrification over the past 20 years. \u003c/p>\n\u003cp>Even as, one by one, the old Jewish bakeries and delis closed, Russ & Daughters kept going, even after the downtown devastation of 9/11. You wanted to celebrate a bris, you ordered a smoked-fish platter. Sitting shiva after a death in the family, you ordered babka and rugalach, cookies and dried fruit for noshing. From the Yom Kippur break-fast to New Year's Day or just another Sunday morning, any day was a occasion made better with lox, sturgeon, smoked chub, herring salad, even caviar. The trick, of course, wasn't just the sterling quality of the fish; it was that the Russes had the \"schmooze gene,\" able to remember complete customer histories, not just of their tastes in sturgeon and lox but their medical histories, their foibles, and their family trees, and able to banter back and forth across the counter so that shopping there wasn't just shopping, it was an only-in-New-York experience, even for customers who'd long since relocated to Great Neck or New Rochelle. \u003c/p>\n\u003cp>Now that everyone's got a crock of kraut going in the kitchen, does Russ Federman have advice for the next generation of would-be professional salmon-smokers and pickle makers dreaming of a storefront in Oakland or Bushwick? \u003c/p>\n\u003cp>Forget cutesy names and logos, he tells me. \"Put your own name on the door. Because if your name is on it, every product, every bag, every thing that goes through that door has your ego, your personality, your life on it. Do that for 100 years. Then you'll be a success.\" \u003c/p>\n\u003cfigure id=\"attachment_58233\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Beet-Salad600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Beet-Salad600.jpg\" alt=\"Beet, Apple, and Herring Salad. Photo: Matthew Hranek\" width=\"400\" class=\"size-full wp-image-58233\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet, Apple, and Herring Salad. Photo: Matthew Hranek\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beet, Apple, and Herring Salad\u003c/strong>\u003c/p>\n\u003cp>Swedish mustard, which you can find at IKEA, has a sweet-spiced tang that matches very well with this combination of earthy beets, tart apple, and pickled herring. \u003c/p>\n\u003cp>\u003cem>Adapted from Russ & Daughters: Reflections and Recipes from the House that Herring Built, by Mark Russ Federman. Reprinted by permission.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nPrep Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Cooking Time: \u003c/strong>45 minutes\u003cbr>\n\u003cstrong> Total Time: \u003c/strong>1 hour 45 minutes, plus chilling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 to 8 servings\u003c/p>\n\u003cp>\u003cstrong>Beets\u003c/strong>\u003cbr>\n6 to 8 medium beets, trimmed and scrubbed (about 1 3/4-2 lbs)\u003cbr>\n3/4 cup red wine vinegar\u003cbr>\n3 tbsp vegetable oil\u003cbr>\n3 tbsp sugar\u003cbr>\n2 tsp mild Swedish mustard\u003c/p>\n\u003cp>\u003cstrong>Mustard Sauce\u003c/strong>\u003cbr>\n3 tbsp red wine vinegar\u003cbr>\n2 tbsp mild Swedish mustard\u003cbr>\n1 tbsp sugar\u003cbr>\n1 tbsp honey\u003cbr>\n1/4 cup vegetable oil\u003cbr>\n1 tbsp minced fresh dill\u003cbr>\nKosher salt\u003cbr>\nFreshly ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Salad\u003c/strong>\u003cbr>\n1 medium Granny Smith apple, peeled, cored, and cut into 1/4 inch dice\u003cbr>\n1 small red onion, cut into 1/4-inch dice\u003cbr>\n2 pickled herring fillets, cut into 1/4-inch dice\u003cbr>\n1/4 cup minced sour pickle\u003c/p>\n\u003cp>1. To prepare the beets, place them in a large saucepean and add water to cover. Bring to a boil, reduce the heat, and simmer until the beets are tender, 30 to 45 minutes. Drain the beets and rinse with cold water until they are cool enough to handle. The skins should slip off easily. Cut the beets into quarters.\u003c/p>\n\u003cp>2. Whisk the red wine vinegar, oil, sugar, and mustard in a large bowl. Add the beets and toss to coat. Allow the beets to stand in the vinegar mixture for 2 hours. \u003c/p>\n\u003cp>3. To prepare the mustard sauce, combine the red wine vinegar, mustard, sugar, and honey in a medium bowl and whisk to blend. Slowly pour in the vegetable oil, whisking constantly. Whisk in the dill and salt and pepper to taste. \u003c/p>\n\u003cp>4. Drain the beets and cut into 1/4-inch dice. Place them in a large bowl and add the apple, red onion, herring, and minced pickle. Pour half the mustard sauce over the salad and toss to blend. Add more mustard sauce a little at a time until the salad is well coated. Taste and adjust the seasoning with more salt and pepper as necessary. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Mark Russ Federman will be talking about his book with chef and cookbook author \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> on March 10 at 12pm at the San Francisco Jewish Community Center. The event is sold out, but the talk will be streamed live on the \u003ca href=\"https://www.jccsf.org/arts-ideas/lectures/culinary/brunch-w-russ-daughters/\">JCC website\u003c/a>. \u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "57860 http://blogs.kqed.org/bayareabites/?p=57860",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/03/09/russ-daughters-reflections-and-recipes-from-the-house-that-herring-built/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2214,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 41
},
"modified": 1363918471,
"excerpt": "What does it take to stay in business for 100 years selling herring? Stephanie Rosenbaum talks to Mark Russ Federman of New York City's legendary Russ & Daughters about his new memoir and the secret to his family's success. \r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "What does it take to stay in business for 100 years selling herring? Stephanie Rosenbaum talks to Mark Russ Federman of New York City's legendary Russ & Daughters about his new memoir and the secret to his family's success. \r\n",
"title": "Russ & Daughters: Reflections and Recipes from the House that Herring Built | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Russ & Daughters: Reflections and Recipes from the House that Herring Built",
"datePublished": "2013-03-09T06:54:19-08:00",
"dateModified": "2013-03-21T19:14:31-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "russ-daughters-reflections-and-recipes-from-the-house-that-herring-built",
"status": "publish",
"path": "/bayareabites/57860/russ-daughters-reflections-and-recipes-from-the-house-that-herring-built",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-cover600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-cover600.jpg\" alt=\"Russ & Daughters: Reflections and Recipes From The House That Herring Built by Mark Russ Federman\" width=\"300\" class=\"aligncenter size-full wp-image-58235\">\u003c/a>\u003c/p>\n\u003cp>\"Overwhelming\" and \"unexpected\" is how smoked-fishmonger turned writer Mark Russ Federman describes the reaction to his recently published memoir, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0805242945/kqedorg-20\">Russ & Daughters: Reflections and Recipes from the House That Herring Built\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_57757\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-night.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-night-217x290.jpg\" alt=\"Russ & Daughters pink-and-green neon sign. Photo: Courtesy of Jen Snow, Russ & Daughters\" width=\"217\" height=\"290\" class=\"size-medium wp-image-57757\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russ & Daughters pink-and-green neon sign. Photo: Courtesy of Jen Snow, Russ & Daughters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.russanddaughters.com/\">Russ & Daughters\u003c/a>, for those of you who weren't lucky enough to grow up within Sunday-morning driving distance of its pink-and-green neon sign on the Lower East Side, is an \"appetizing\" store, a family business nearly 100 years old, still thriving under the ownership of the great-granddaughter and great-grandnephew of the original founder, Joel Russ. \u003c/p>\n\u003cp>Wait, what's an \"appetizing\" store, you ask? Let's start with the smell. \u003c/p>\n\u003cp>\"Push open the door at Russ & Daughters and the first thing to hit you is the store's unique aroma. It's a combination of smokiness from whitefish, salmon, sturgeon,and sable; the brininess of herrings and pickles; the yeastiness of freshly baked bagels and bialys, and the sweetness of rugelach, babka, chocolates, and halvah. How I wish I could bottle that singular scent--smoky, briny, yeasty and sweet.\"\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>As Russ Federman's description above shows, the \"appetizing\" store is a particularly Jewish-American category of business, specializing in smoked fish and dairy products. It arose out of kosher dietary laws, which forbid the mixing of milk and meat at the same meal or, indeed, in the same shop. So, when it came to prepared foods, the delicatessen, or deli, sold pastrami, corned beef, tongue, salami, chopped liver, chicken soup, and more, while the \"appetizing\" store stocked smoked and cured fish in all its forms, from pickled \u003ca href=\"http://www.sfgate.com/default/article/Herring-on-menus-of-Bay-Area-restaurants-4283165.php\"> herring\u003c/a> to smoked salmon, along with the dairy to serve with it: cheese and cream cheese, plus pickles, sauerkraut, and often bagels, bialys, candies, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/26/grandmas-rugelach\">rugelach\u003c/a>, chocolates, and dried fruit, too. \u003c/p>\n\u003cfigure id=\"attachment_58237\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Tabletop600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Tabletop600.jpg\" alt=\"A Typical Appetizing Spread, Ready for a Family Celebration. Photo by Matthew Hranek\" width=\"400\" class=\"size-full wp-image-58237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Typical Appetizing Spread, Ready for a Family Celebration.\u003cbr>Photo by Matthew Hranek\u003c/figcaption>\u003c/figure>\n\u003cp>Appetizing stores--and Jewish bakeries, delis, restaurants, shops, and Yiddish theaters--flourished in New York City’s Lower East Side, where Jews from Russia, Poland, Hungary, and the rest of Central and Eastern Europe came fleeing persecution, seeking religious freedom or just looking, like so many other immigrants then and now, for economic opportunity and a better life for themselves and their children. \u003c/p>\n\u003cp>The story that Russ Federman tells, of how his grandfather Joel Russ made it to the Lower East Side from a tiny village in Poland, and, with business savvy and a whole lot of grinding, day in-day out hard work, managed to go from selling herring from a barrel on the street to launching a store that remains a beloved New York landmark some 100 years later, is a classic American immigrant’s tale. But it also brings to life the lost Jewish world of the Lower East Side. My great-grandfather, also born in Poland, was a baker in the neighborhood; my grandmother, who came here as a child in the early 1900s, had stories of delivering hot rolls in a horse-drawn cart through the pushcarts crowding the tenement-lined streets.\u003c/p>\n\u003cp>That Joel Russ's three daughters Anne, Hattie, and Ida would work in the family business went without saying. As Russ Federman tells it, the family motto became \u003cem>\"Vi nempt men parnosa?\"\u003c/em> a Yiddish phrase he translates as \"From where do we take our living?\" The family's living came from the shop, and so the family, all of it, worked hard to make the shop successful. \u003c/p>\n\u003cp>But Joel Russ also recognized that his three smiling, pretty daughters were a draw that lured customers as much as a good price on schmaltz herring, and he turned the name of the business into Russ & Daughters. Son-in-laws were set up behind the counter, too, but the third generation, including Mark, weren't supposed to be shopkeepers. For them, the goal was college and a profession--a doctor, a lawyer, not a herring-seller.\u003c/p>\n\u003cfigure id=\"attachment_58234\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Federman600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Federman600.jpg\" alt=\"Mark Russ Federman. Photo: Belathée Photography\" width=\"300\" class=\"size-full wp-image-58234\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Russ Federman. Photo: Belathée Photography\u003c/figcaption>\u003c/figure>\n\u003cp>As expected, Russ Federman went to law school, passed the bar, and started practicing--only to discover that he wasn't happy practicing with a big uptown law firm. After years of being pressed into work at the shop during every school vacation and holiday, he came back to the shop in 1978 to learn the business and take some of the pressure off his aging parents. As he writes, \u003c/p>\n\u003cblockquote>\u003cp>\"My plan was to help them run the store part-time and practice law part-time. What was I smoking? The first day I took up my place behind the counter was the last day I practiced law. Even though I had worked there as a kid, I had no idea what it meant to be responsible for every piece of fish, every customer, and every employee every minute of the day.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>It wasn't easy, stepping into the shoes of \"Mr. Russ,\" the public face and buck-stops-here owner. The men at the smokehouses where he bought their fish were tough, making him earn their respect, even slipping bad fish into his orders to see if he could pick them out. \u003c/p>\n\u003cp>Even when he had retired from active duty, after 35 years on the floor, customers who saw him in the shop thought nothing of ordering him to get behind the counter and fill their requests for lox and herring. As he writes in the beginning of the book, when one bossy elderly woman, ignoring the lines of waiting customers around her, insists that he should \"make her a herring\"--that is, skin, bone, and fillet a smoked herring for her while she waits, even though the case is filled with ready-to-go fillets, he loses patience and pulls rank. \u003c/p>\n\u003cblockquote>\u003cp>I went for the ultimate weapon in my arsenal. \"Lady, do you know who I am? I am Mr. Russ.\" I expected my pronouncement to end any further challenges.\u003c/p>\n\u003cp>It took less than a second for her response. \"I know you. You're not Mistar Russ. Your grandfadder vas Mistar Russ.\" \u003c/p>\u003c/blockquote>\n\u003cp>After passing on the business to his daughter Niki and nephew Josh in 2009, he found himself suddenly, if gratefully, no longer Mr. Russ. \"I wrote a book, basically, to give me something to do, keep me from just \u003ca href=\"http://www.russanddaughters.com/yiddishisms.php\">potchking\u003c/a> [puttering] around. All those years, my persona was Mr. Russ, the guy behind the counter. You can get the bends, you stop too soon,\" he said in a recent phone interview. \u003c/p>\n\u003cp>He already had a built-in platform--the shop--for selling the book. He got an agent, then a publisher, and then, he just had to write it. \u003c/p>\n\u003cp>\"[Calvin] Bud Trillin said, 'Listen, Mark, you stay out of my business, I'll stay out of yours.' So then it was a challenge,\" he laughed. \"Who knew that writing could be harder than retail?\" \u003c/p>\n\u003cp>Of course, Trillin, a popular writer and longtime fan of the shop, went on to write a heartfelt introduction to the book, updating a piece he'd written about the shop back in 1974. In the early 70s, Trillin, like my own father, was taking his daughters to the shop for their first tastes of halvah, herring, kippered salmon, and pickled lox. Now, he takes his grandchildren. As Trillin writes,\u003c/p>\n\u003cblockquote>\u003cp>\"But Russ and Daughters still looks about the same as it did when I described it, around forty years ago, as refutation of the false teaching that a store that sells pickled herring cannot have character and a clean display case at the same time...I know, because I can often be found there on a Sunday morning.\"\u003c/p>\u003c/blockquote>\n\u003cp>But Russ Federman didn't just want to share whitefish-salad recipes and funny anecdotes of famous customers like Zero Mostel and Tony Bourdain. He wanted to capture his family's own stories, research their history, and \"make the Russ family proud of what we've been doing for the past 100 years,\" especially his 92 year old mother Anne and 100 year old aunt Hattie, the two remaining original Russ daughters. \"Because, for them, it was hard work and awful conditions.\" \u003c/p>\n\u003cp>Random House sent the first two copies of the book by FedEx to his mother and aunt in Florida, where they now live. Russ Federman opened the box with them and watched as they turned the pages peppered with old family photos. \"Of course, their first reaction was 'Why did you have to say that'? But then, they were totally thrilled. They were stopping, telling their own stories,\" as they went through the book. \"It took 3 years, but I accomplished my mission.\" \u003c/p>\n\u003cp>The book also details how the store went from neighbor herring purveyor to city institution, playing an essential part in the lives of its customers even as Jews left the Lower East Side, and the neighborhood sank into drug-fueled crime and squalor in the 70s and 80s, followed by artists and then ever-increasing gentrification over the past 20 years. \u003c/p>\n\u003cp>Even as, one by one, the old Jewish bakeries and delis closed, Russ & Daughters kept going, even after the downtown devastation of 9/11. You wanted to celebrate a bris, you ordered a smoked-fish platter. Sitting shiva after a death in the family, you ordered babka and rugalach, cookies and dried fruit for noshing. From the Yom Kippur break-fast to New Year's Day or just another Sunday morning, any day was a occasion made better with lox, sturgeon, smoked chub, herring salad, even caviar. The trick, of course, wasn't just the sterling quality of the fish; it was that the Russes had the \"schmooze gene,\" able to remember complete customer histories, not just of their tastes in sturgeon and lox but their medical histories, their foibles, and their family trees, and able to banter back and forth across the counter so that shopping there wasn't just shopping, it was an only-in-New-York experience, even for customers who'd long since relocated to Great Neck or New Rochelle. \u003c/p>\n\u003cp>Now that everyone's got a crock of kraut going in the kitchen, does Russ Federman have advice for the next generation of would-be professional salmon-smokers and pickle makers dreaming of a storefront in Oakland or Bushwick? \u003c/p>\n\u003cp>Forget cutesy names and logos, he tells me. \"Put your own name on the door. Because if your name is on it, every product, every bag, every thing that goes through that door has your ego, your personality, your life on it. Do that for 100 years. Then you'll be a success.\" \u003c/p>\n\u003cfigure id=\"attachment_58233\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Beet-Salad600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Beet-Salad600.jpg\" alt=\"Beet, Apple, and Herring Salad. Photo: Matthew Hranek\" width=\"400\" class=\"size-full wp-image-58233\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet, Apple, and Herring Salad. Photo: Matthew Hranek\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beet, Apple, and Herring Salad\u003c/strong>\u003c/p>\n\u003cp>Swedish mustard, which you can find at IKEA, has a sweet-spiced tang that matches very well with this combination of earthy beets, tart apple, and pickled herring. \u003c/p>\n\u003cp>\u003cem>Adapted from Russ & Daughters: Reflections and Recipes from the House that Herring Built, by Mark Russ Federman. Reprinted by permission.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nPrep Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Cooking Time: \u003c/strong>45 minutes\u003cbr>\n\u003cstrong> Total Time: \u003c/strong>1 hour 45 minutes, plus chilling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 to 8 servings\u003c/p>\n\u003cp>\u003cstrong>Beets\u003c/strong>\u003cbr>\n6 to 8 medium beets, trimmed and scrubbed (about 1 3/4-2 lbs)\u003cbr>\n3/4 cup red wine vinegar\u003cbr>\n3 tbsp vegetable oil\u003cbr>\n3 tbsp sugar\u003cbr>\n2 tsp mild Swedish mustard\u003c/p>\n\u003cp>\u003cstrong>Mustard Sauce\u003c/strong>\u003cbr>\n3 tbsp red wine vinegar\u003cbr>\n2 tbsp mild Swedish mustard\u003cbr>\n1 tbsp sugar\u003cbr>\n1 tbsp honey\u003cbr>\n1/4 cup vegetable oil\u003cbr>\n1 tbsp minced fresh dill\u003cbr>\nKosher salt\u003cbr>\nFreshly ground black pepper\u003c/p>\n\u003cp>\u003cstrong>Salad\u003c/strong>\u003cbr>\n1 medium Granny Smith apple, peeled, cored, and cut into 1/4 inch dice\u003cbr>\n1 small red onion, cut into 1/4-inch dice\u003cbr>\n2 pickled herring fillets, cut into 1/4-inch dice\u003cbr>\n1/4 cup minced sour pickle\u003c/p>\n\u003cp>1. To prepare the beets, place them in a large saucepean and add water to cover. Bring to a boil, reduce the heat, and simmer until the beets are tender, 30 to 45 minutes. Drain the beets and rinse with cold water until they are cool enough to handle. The skins should slip off easily. Cut the beets into quarters.\u003c/p>\n\u003cp>2. Whisk the red wine vinegar, oil, sugar, and mustard in a large bowl. Add the beets and toss to coat. Allow the beets to stand in the vinegar mixture for 2 hours. \u003c/p>\n\u003cp>3. To prepare the mustard sauce, combine the red wine vinegar, mustard, sugar, and honey in a medium bowl and whisk to blend. Slowly pour in the vegetable oil, whisking constantly. Whisk in the dill and salt and pepper to taste. \u003c/p>\n\u003cp>4. Drain the beets and cut into 1/4-inch dice. Place them in a large bowl and add the apple, red onion, herring, and minced pickle. Pour half the mustard sauce over the salad and toss to blend. Add more mustard sauce a little at a time until the salad is well coated. Taste and adjust the seasoning with more salt and pepper as necessary. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Mark Russ Federman will be talking about his book with chef and cookbook author \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> on March 10 at 12pm at the San Francisco Jewish Community Center. The event is sold out, but the talk will be streamed live on the \u003ca href=\"https://www.jccsf.org/arts-ideas/lectures/culinary/brunch-w-russ-daughters/\">JCC website\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/57860/russ-daughters-reflections-and-recipes-from-the-house-that-herring-built",
"authors": [
"5038"
],
"categories": [
"bayareabites_752",
"bayareabites_2254",
"bayareabites_588",
"bayareabites_50",
"bayareabites_2090",
"bayareabites_12"
],
"tags": [
"bayareabites_10831",
"bayareabites_1958",
"bayareabites_11355",
"bayareabites_8553",
"bayareabites_529",
"bayareabites_11372",
"bayareabites_10171",
"bayareabites_3662",
"bayareabites_11356",
"bayareabites_11357",
"bayareabites_11358"
],
"featImg": "bayareabites_58236",
"label": "bayareabites"
},
"bayareabites_58128": {
"type": "posts",
"id": "bayareabites_58128",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "58128",
"score": null,
"sort": [
1362765420000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1362765420,
"format": "aside",
"disqusTitle": "Alice Waters Talks About Chez Panisse Fire (VIDEO)",
"title": "Alice Waters Talks About Chez Panisse Fire (VIDEO)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>So sorry to hear about the fire at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> early this morning. Listen to this moving interview from \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a> on the scene. My heart goes out to her and the entire Chez Panisse family.\u003c/p>\n\u003cfigure id=\"attachment_58144\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/alice-waters-fire1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/alice-waters-fire1-190x190.jpg\" alt=\"Alice Waters at the scene of the Chez Panisse fire on 3/8/13\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-58144\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters at the scene of the Chez Panisse fire on 3/8/13\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.nbcbayarea.com/news/local/Berkeley-Icon-Chez-Panisse-Catches-Fire-196294691.html\">Fire Rips Through Berkeley Icon - Chez Panisse (VIDEO)\u003c/a> (nbcbayarea.com)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/news/2013/03/08/chez-panisse-berkeley-shrine-to-innovative-cuisine-closed-by-fire-3/\">Chez Panisse, Berkeley Shrine to Innovative Cuisine, Closed by Fire\u003c/a> (KQED NewsFix)\u003c/p>\n\u003cp>\u003ca href=\"http://abclocal.go.com/kgo/story?section=news/local/east_bay&id=9020265#&cmp=twi-kgo-article-9020265\">Fire damages Chez Panisse restaurant in Berkeley (VIDEO)\u003c/a> (abclocal.go.com)\u003c/p>\n\u003cp>\u003ca href=\"http://www.berkeleyside.com/2013/03/08/fire-at-chez-panisse-damages-front-of-restaurant/\">Fire at Chez Panisse damages front of restaurant\u003c/a> (Berkeleyside)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://dinersjournal.blogs.nytimes.com/2013/03/08/fire-breaks-out-at-chez-panisse/\">Fire Damages Chez Panisse\u003c/a> (New York Times Diner's Journal)\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfgate.com/bayarea/article/Fire-damages-Berkeley-s-Chez-Panisse-4339097.php\">Fire damages Berkeley's Chez Panisse\u003c/a> (sfgate.com)\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>On scene at Chez Panisse fire. Damage very visible on front under dining alcove. \u003ca href=\"http://t.co/lmlGSVsz63\" title=\"http://twitter.com/berkeleyside/status/310067236842921986/photo/1\">twitter.com/berkeleyside/s…\u003c/a>\u003c/p>\n\u003cp>— Berkeleyside (@berkeleyside) \u003ca href=\"https://twitter.com/berkeleyside/status/310067236842921986\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Berkeley fire investigators are examining possible cause of \u003ca href=\"https://twitter.com/search/%23ChezPanisse\">#ChezPanisse\u003c/a> fire on scene. \u003ca href=\"http://t.co/5s7ibMCQKz\" title=\"http://twitter.com/berkeleyside/status/310068230087643136/photo/1\">twitter.com/berkeleyside/s…\u003c/a>\u003c/p>\n\u003cp>— Berkeleyside (@berkeleyside) \u003ca href=\"https://twitter.com/berkeleyside/status/310068230087643136\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Berkeley Fire Department at work on the scene of the Chez Panisse fire Friday morning at 8:45 a.m. (Berkeleyside)\u003cbr>\n[youtube http://www.youtube.com/watch?v=jf1ktalLL_A]\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Berkeley fire now leaving \u003ca href=\"https://twitter.com/search/%23ChezPanisse\">#ChezPanisse\u003c/a>scene. Fire Marshall says first signs indicate electrical fault caused fire \u003ca href=\"http://t.co/udwapAQcKk\" title=\"http://twitter.com/berkeleyside/status/310072393664172032/photo/1\">twitter.com/berkeleyside/s…\u003c/a>\u003c/p>\n\u003cp>— Berkeleyside (@berkeleyside) \u003ca href=\"https://twitter.com/berkeleyside/status/310072393664172032\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>An emotional Alice Waters says Chez Panisse will reopen.She says she is shaken up.Glad no one inside. \u003ca href=\"http://t.co/p7WOE5o0fB\" title=\"http://twitter.com/christies_nbc/status/310043190344421376/photo/1\">twitter.com/christies_nbc/…\u003c/a>\u003c/p>\n\u003cp>— Christie Smith (@christies_nbc) \u003ca href=\"https://twitter.com/christies_nbc/status/310043190344421376\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=PT5FyAIP2q8]\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Luckily no one hurt and the main structure of Chez Panisse in tact.Hope to reopen the Cafe next weekend. Thank you for the love + support\u003c/p>\n\u003cp>— Alice Waters (@AliceWaters) \u003ca href=\"https://twitter.com/AliceWaters/status/310088725206016001\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/permalink.php?story_fbid=525438477494875&id=111788775526516\">Chez Panisse Facebook update\u003c/a> (3/19/13):\u003c/p>\n\u003cblockquote>\u003cp>Thank you to the many friends of Chez Panisse who have offered their incredible support and council since the fire at the restaurant on March 8th.\u003c/p>\n\u003cp>Kip Mesirow, the original artisan builder of the restaurant, has flown out from Vermont and is leading a team of talented woodworkers to rebuild both porches and redesign the façade of the building. We have learned from the builders that we have to remove both the top and bottom porches on the front of the building. This means there will be a more significant demolition project ahead of us than we had originally anticipated, as well as many structural repairs that affect both upstairs and down.\u003c/p>\n\u003cp>All the staff is pitching in to help with the cleanup—we are cleaning and repainting every inch and working to get Chez Panisse back open again as quickly as possible. The opening dates for both the café and the restaurant are still to be determined. We are calling everyone personally to cancel all existing reservations, and we will post new updates as we receive additional information about the progress of the reconstruction.\u003c/p>\n\u003cp>We are so grateful to the city of Berkeley and our whole community of friends, family, and longtime patrons for their ongoing patience and generosity.\u003c/p>\n\u003cp>Most gratefully yours,\u003cbr>\nAlice and the Chez Panisse family\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_58620\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-sign700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-sign700.jpg\" alt=\"Sign outside Chez Panisse 3/20/13. Photo: Wendy Goodfriend\" width=\"700\" height=\"933\" class=\"size-full wp-image-58620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sign outside Chez Panisse 3/20/13. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_58623\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-fire700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-fire700.jpg\" alt=\"Chez Panisse fire damage - photo taken 3/20/13. Photo: Wendy Goodfriend\" width=\"700\" height=\"933\" class=\"size-full wp-image-58623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chez Panisse fire damage - photo taken 3/20/13. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/permalink.php?story_fbid=526503184055071&id=111788775526516\">Chez Panisse Facebook update\u003c/a> (3/22/13):\u003c/p>\n\u003cblockquote>\u003cp>To all the friends of Chez Panisse,\u003c/p>\n\u003cp>Thank you to all of you for your continued faith in Chez Panisse as we move forward into the next phase of rebuilding after the fire on March 8th.\u003c/p>\n\u003cp>The big question, of course, is: When will Chez Panisse reopen? Right now we are feeling confident that the first week of June is a realistic opening date for both café and restaurant. We had considered whether it would be possible to open the café earlier with construction still going on, but have decided to complete all construction work before opening. This will allow the builders unfettered access to the building without having to open the café on a daily basis—which would have slowed their work considerably. We are, of course, working as quickly as possible and may be able to open earlier; we will update as the rebuilding progresses.\u003c/p>\n\u003cp>We feel very fortunate to have such a passionate and motivated community behind us, and extend our thanks to the many individuals and businesses who have so generously offered their support in the cleanup and restoration process. We are all looking forward to reopening for the summer!\u003c/p>\n\u003cp>With all our gratitude,\u003cbr>\nAlice and the Chez Panisse family\u003c/p>\u003c/blockquote>\n\n",
"disqusIdentifier": "58128 http://blogs.kqed.org/bayareabites/?p=58128",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 753,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 38
},
"modified": 1364165717,
"excerpt": "So sorry to hear about the fire at Chez Panisse early this morning. Listen to this moving interview from Alice Waters on the scene. My heart goes out to her and the entire Chez Panisse family.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "So sorry to hear about the fire at Chez Panisse early this morning. Listen to this moving interview from Alice Waters on the scene. My heart goes out to her and the entire Chez Panisse family.",
"title": "Alice Waters Talks About Chez Panisse Fire (VIDEO) | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Alice Waters Talks About Chez Panisse Fire (VIDEO)",
"datePublished": "2013-03-08T09:57:00-08:00",
"dateModified": "2013-03-24T15:55:17-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "alice-waters-on-chez-panisse-fire-video",
"status": "publish",
"videoEmbed": "\u003cembed width=\"576\" height=\"324\" src=\"http://media.nbcbayarea.com/assets/pdk449/pdk/swf/flvPlayer.swf?pid=e08wnJv7cRee\"flashvars=\"v=http%3A%2F%2Fwww.nbcbayarea.com%2Fi%2Fembed_new%2F%3Fcid%3D196311491&path=%2Fhttp://www.nbcbayarea.com/news/local/Berkeley-Icon-Chez-Panisse-Catches-Fire-196294691.html\"allowFullScreen=\"true\" AllowScriptAccess=\"always\" />",
"path": "/bayareabites/58128/alice-waters-on-chez-panisse-fire-video",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>So sorry to hear about the fire at \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a> early this morning. Listen to this moving interview from \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a> on the scene. My heart goes out to her and the entire Chez Panisse family.\u003c/p>\n\u003cfigure id=\"attachment_58144\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/alice-waters-fire1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/alice-waters-fire1-190x190.jpg\" alt=\"Alice Waters at the scene of the Chez Panisse fire on 3/8/13\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-58144\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alice Waters at the scene of the Chez Panisse fire on 3/8/13\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.nbcbayarea.com/news/local/Berkeley-Icon-Chez-Panisse-Catches-Fire-196294691.html\">Fire Rips Through Berkeley Icon - Chez Panisse (VIDEO)\u003c/a> (nbcbayarea.com)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/news/2013/03/08/chez-panisse-berkeley-shrine-to-innovative-cuisine-closed-by-fire-3/\">Chez Panisse, Berkeley Shrine to Innovative Cuisine, Closed by Fire\u003c/a> (KQED NewsFix)\u003c/p>\n\u003cp>\u003ca href=\"http://abclocal.go.com/kgo/story?section=news/local/east_bay&id=9020265#&cmp=twi-kgo-article-9020265\">Fire damages Chez Panisse restaurant in Berkeley (VIDEO)\u003c/a> (abclocal.go.com)\u003c/p>\n\u003cp>\u003ca href=\"http://www.berkeleyside.com/2013/03/08/fire-at-chez-panisse-damages-front-of-restaurant/\">Fire at Chez Panisse damages front of restaurant\u003c/a> (Berkeleyside)\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://dinersjournal.blogs.nytimes.com/2013/03/08/fire-breaks-out-at-chez-panisse/\">Fire Damages Chez Panisse\u003c/a> (New York Times Diner's Journal)\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfgate.com/bayarea/article/Fire-damages-Berkeley-s-Chez-Panisse-4339097.php\">Fire damages Berkeley's Chez Panisse\u003c/a> (sfgate.com)\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>On scene at Chez Panisse fire. Damage very visible on front under dining alcove. \u003ca href=\"http://t.co/lmlGSVsz63\" title=\"http://twitter.com/berkeleyside/status/310067236842921986/photo/1\">twitter.com/berkeleyside/s…\u003c/a>\u003c/p>\n\u003cp>— Berkeleyside (@berkeleyside) \u003ca href=\"https://twitter.com/berkeleyside/status/310067236842921986\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Berkeley fire investigators are examining possible cause of \u003ca href=\"https://twitter.com/search/%23ChezPanisse\">#ChezPanisse\u003c/a> fire on scene. \u003ca href=\"http://t.co/5s7ibMCQKz\" title=\"http://twitter.com/berkeleyside/status/310068230087643136/photo/1\">twitter.com/berkeleyside/s…\u003c/a>\u003c/p>\n\u003cp>— Berkeleyside (@berkeleyside) \u003ca href=\"https://twitter.com/berkeleyside/status/310068230087643136\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Berkeley Fire Department at work on the scene of the Chez Panisse fire Friday morning at 8:45 a.m. (Berkeleyside)\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/jf1ktalLL_A'\n title='//www.youtube.com/embed/jf1ktalLL_A'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Berkeley fire now leaving \u003ca href=\"https://twitter.com/search/%23ChezPanisse\">#ChezPanisse\u003c/a>scene. Fire Marshall says first signs indicate electrical fault caused fire \u003ca href=\"http://t.co/udwapAQcKk\" title=\"http://twitter.com/berkeleyside/status/310072393664172032/photo/1\">twitter.com/berkeleyside/s…\u003c/a>\u003c/p>\n\u003cp>— Berkeleyside (@berkeleyside) \u003ca href=\"https://twitter.com/berkeleyside/status/310072393664172032\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>An emotional Alice Waters says Chez Panisse will reopen.She says she is shaken up.Glad no one inside. \u003ca href=\"http://t.co/p7WOE5o0fB\" title=\"http://twitter.com/christies_nbc/status/310043190344421376/photo/1\">twitter.com/christies_nbc/…\u003c/a>\u003c/p>\n\u003cp>— Christie Smith (@christies_nbc) \u003ca href=\"https://twitter.com/christies_nbc/status/310043190344421376\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/PT5FyAIP2q8'\n title='//www.youtube.com/embed/PT5FyAIP2q8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\n\u003cp>Luckily no one hurt and the main structure of Chez Panisse in tact.Hope to reopen the Cafe next weekend. Thank you for the love + support\u003c/p>\n\u003cp>— Alice Waters (@AliceWaters) \u003ca href=\"https://twitter.com/AliceWaters/status/310088725206016001\">March 8, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/permalink.php?story_fbid=525438477494875&id=111788775526516\">Chez Panisse Facebook update\u003c/a> (3/19/13):\u003c/p>\n\u003cblockquote>\u003cp>Thank you to the many friends of Chez Panisse who have offered their incredible support and council since the fire at the restaurant on March 8th.\u003c/p>\n\u003cp>Kip Mesirow, the original artisan builder of the restaurant, has flown out from Vermont and is leading a team of talented woodworkers to rebuild both porches and redesign the façade of the building. We have learned from the builders that we have to remove both the top and bottom porches on the front of the building. This means there will be a more significant demolition project ahead of us than we had originally anticipated, as well as many structural repairs that affect both upstairs and down.\u003c/p>\n\u003cp>All the staff is pitching in to help with the cleanup—we are cleaning and repainting every inch and working to get Chez Panisse back open again as quickly as possible. The opening dates for both the café and the restaurant are still to be determined. We are calling everyone personally to cancel all existing reservations, and we will post new updates as we receive additional information about the progress of the reconstruction.\u003c/p>\n\u003cp>We are so grateful to the city of Berkeley and our whole community of friends, family, and longtime patrons for their ongoing patience and generosity.\u003c/p>\n\u003cp>Most gratefully yours,\u003cbr>\nAlice and the Chez Panisse family\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_58620\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-sign700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-sign700.jpg\" alt=\"Sign outside Chez Panisse 3/20/13. Photo: Wendy Goodfriend\" width=\"700\" height=\"933\" class=\"size-full wp-image-58620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sign outside Chez Panisse 3/20/13. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_58623\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-fire700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/chez-panisse-fire700.jpg\" alt=\"Chez Panisse fire damage - photo taken 3/20/13. Photo: Wendy Goodfriend\" width=\"700\" height=\"933\" class=\"size-full wp-image-58623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chez Panisse fire damage - photo taken 3/20/13. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/permalink.php?story_fbid=526503184055071&id=111788775526516\">Chez Panisse Facebook update\u003c/a> (3/22/13):\u003c/p>\n\u003cblockquote>\u003cp>To all the friends of Chez Panisse,\u003c/p>\n\u003cp>Thank you to all of you for your continued faith in Chez Panisse as we move forward into the next phase of rebuilding after the fire on March 8th.\u003c/p>\n\u003cp>The big question, of course, is: When will Chez Panisse reopen? Right now we are feeling confident that the first week of June is a realistic opening date for both café and restaurant. We had considered whether it would be possible to open the café earlier with construction still going on, but have decided to complete all construction work before opening. This will allow the builders unfettered access to the building without having to open the café on a daily basis—which would have slowed their work considerably. We are, of course, working as quickly as possible and may be able to open earlier; we will update as the rebuilding progresses.\u003c/p>\n\u003cp>We feel very fortunate to have such a passionate and motivated community behind us, and extend our thanks to the many individuals and businesses who have so generously offered their support in the cleanup and restoration process. We are all looking forward to reopening for the summer!\u003c/p>\n\u003cp>With all our gratitude,\u003cbr>\nAlice and the Chez Panisse family\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/58128/alice-waters-on-chez-panisse-fire-video",
"authors": [
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_316"
],
"tags": [
"bayareabites_234",
"bayareabites_14751",
"bayareabites_583",
"bayareabites_10728"
],
"featImg": "bayareabites_58144",
"label": "bayareabites"
},
"bayareabites_57928": {
"type": "posts",
"id": "bayareabites_57928",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "57928",
"score": null,
"sort": [
1362701622000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1362701622,
"format": "aside",
"disqusTitle": "Cycling Chow: Fast Fuel For The Road",
"title": "Cycling Chow: Fast Fuel For The Road",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_58071\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0686.jpg\" alt=\"Lavash wrap with roasted chicken, avocado, roasted tomatoes, romaine lettuce and labneh.\" width=\"1000\" height=\"561\" class=\"size-full wp-image-58071\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lavash wrap with roasted chicken, avocado, roasted tomatoes, romaine lettuce and labneh.\u003c/figcaption>\u003c/figure>\n\u003cp>As an Interactive Producer for \u003ca href=\"http://www.kqed.org/science/\" target=\"_blank\">KQED Science\u003c/a>, I've always been drawn to cover a range of subjects about the natural world. Health and wellness-related stories interest me in particular -- and this month happens to be \u003ca href=\"http://www.eatright.org/nnm/\" target=\"_blank\">National Nutrition Month\u003c/a> -- as I'm an avid cyclist. When I'm not behind a computer, you'll more often than not find me riding \u003ca href=\"http://www.plattyjo.com/category/cycling/\" target=\"_blank\">one of my bicycles\u003c/a>. \u003c/p>\n\u003cp>One challenge I decided to undertake this year is completing as many of the routes organized by the \u003ca href=\"http://sfrandonneurs.org/\" target=\"_blank\">San Francisco Randonneurs\u003c/a> as I can. (Randonneuring is a type of cycling endurance event that originated in France; check out \u003ca href=\"http://www.rusa.org/faq1.html\" target=\"_blank\">this website\u003c/a> for more info.) My third event on the calendar is the \u003ca href=\"http://ridewithgps.com/routes/1770624\" target=\"_blank\">Russian River 300k\u003c/a> coming up this Saturday. My husband and I will be pedaling 186 miles within a 20-hour period. That's a lot of time on the bike -- and we'll need to eat a lot of calories to keep us going. \u003c/p>\n\u003cp>I'm generally not a fan of sports drinks, energy gels or bars that athletes typically rely on during training sessions or competitive events. (There are some exceptions I'll make when it comes to bars, see my list further down in this post.) Many of them have a lot of artificial ingredients, additives and preservatives and frankly, aren't really that appetizing to me. Some of them disagree with my stomach, especially ones that contain stimulants like \u003ca href=\"http://en.wikipedia.org/wiki/Guarana\" target=\"_blank\">guarana\u003c/a>. I prefer to eat food that looks like, well, food -- so that means I'll avoid purple sugary liquids, gelatinous packets of goo and waxy energy bricks. For me, a big part of enjoying a meal is the psychological aspect. I just don't feel as nourished when I eat junk food or a lot of processed, prepackaged products (although pizza and burgers definitely hold a dear place in my hopefully healthy heart.) So lately I've been brainstorming ways to make healthy, portable meals in the small amount of spare time that I have during the evenings or weekends.\u003c/p>\n\u003cp>I recently acquired a copy of sports physiologist Allen Lim's book, \"\u003ca href=\"http://feedzonecookbook.com/\" target=\"_blank\">The Feed Zone\u003c/a>,\" a cookbook specifically geared towards serious cyclists (although his recipes can be used by anyone who leads an active lifestyle.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Feed-Zone.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Feed-Zone.png\" alt=\"The Feed Zone Cookbook\" width=\"400\" class=\"aligncenter size-full wp-image-57959\">\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>\"There is an overwhelming amount of scientific and real-world evidence that demonstrates that a diet rich in carbohydrates is critical to success in endurance sports,\" Lim writes in the introduction of his book. \"Carbohydrates are stored in the body as liver and muscle glycogen. Without it, an athlete's ability to perform at high intensity is severely diminished, and when it is depleted the dreaded \u003ca href=\"http://en.wikipedia.org/wiki/Hitting_the_wall\" target=\"_blank\">bonk\u003c/a> is a distinct possibility.\"\u003c/p>\u003c/blockquote>\n\u003cp>Many athletes 'carbo-load,' or build up their stores of carbohydrates in advance of an event. But are there carbs that are better than others? Lim feels there's really no one-size-fits-all strategy and also discusses one of the more popular trends within health circles today -- gluten-free eating -- and his experimentation with the diet professionally. \u003c/p>\n\u003cblockquote>\u003cp>\"In the 2008 Tour de France, the Garmin cycling team did something that no other team had done before -- the team went almost entirely gluten-free, or, more correctly, wheat-free. The idea came about when some of our doctors hypothesized that going wheat-free would help reduce the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/20/four-foods-to-avoid-that-promote-inflammation-and-can-cause-disease/\" target=\"_blank\">inflammatory load\u003c/a> on our riders over the course of the race.\"\u003c/p>\u003c/blockquote>\n\u003cp>Lim concludes that the results were mixed and it's best for individuals to listen to their own bodies to determine whether a bowl of pasta or quinoa will provide the best energy source in the long run. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For my own diet, eating mostly yeast-free and gluten-free generally works best for me. I feel less bloated and sluggish when I limit my intake of white bread, pasta and pastries. So I rely more on whole grains, tortillas, lavash and multi-grain bread as carb sources, along with fruits and vegetables. \u003c/p>\n\u003cp>The tricky part with my meals-on-wheels is figuring out how to carry as much food as possible in the small bag I have mounted on my handlebars. \u003c/p>\n\u003cfigure id=\"attachment_58081\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0699.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0699.jpg\" alt=\"Hopefully I can cram a ton of food into this bag for Saturday!\" width=\"1000\" height=\"561\" class=\"size-full wp-image-58081\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hopefully I can cram a ton of food into this bag for this Saturday!\u003c/figcaption>\u003c/figure>\n\u003cp>While there are mandatory stops along the way where we can buy prepared food -- we're required to get receipts at designated stops such as supermarkets as proof we're riding along the route -- it's faster, cheaper and oftentimes more delicious to eat our own homemade meals (although \u003ca href=\"http://www.plattyjo.com/2013/02/randonneur-ride-report-two-rock-valley-ford-200k/\" target=\"_blank\">our lunch of flank steak bruschetta and tomato soup\u003c/a> from \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/04/27/do-the-cowgirl-can-cantina/\" target=\"_blank\">The Cowgirl Cantina\u003c/a> was superb.) \u003c/p>\n\u003cp>Here's a small sampling of what I've brought with me on recent rides: \u003c/p>\n\u003cul>\n\u003cli>Peanut butter, strawberry jelly and banana sandwiches on whole wheat bread\u003c/li>\n\u003cli>Whole wheat lavash with roasted chicken, roasted tomatoes, romaine lettuce, avocado and \u003ca href=\"http://en.wikipedia.org/wiki/Strained_yogurt\" target=\"_blank\">labneh\u003c/a>\u003c/li>\n\u003cli>Hummus on whole wheat pita with cucumber and tomato\u003c/li>\n\u003cli>Hard-boiled eggs\u003c/li>\n\u003cli>Tangerines and small apples\u003c/li>\n\u003cli>Baby carrots\u003c/li>\n\u003cli>Dried nuts and fruit\u003c/li>\n\u003cli>\u003ca href=\"http://shop.theprobar.com/PROBAR-Meal-Peanut-Butter-Chocolate-Chip/p/PRO-100322N&c=ProBar@Meal\" target=\"_blank\">ProBars\u003c/a>, \u003ca href=\"http://www.18rabbits.com/nutrition.html#veritas\" target=\"_blank\">18 Rabbits\u003c/a> and \u003ca href=\"http://www.bonkbreaker.com/energy-bars/__peanut-butter-and-jelly\" target=\"_blank\">Bonk Breakers\u003c/a> (I've found these brands to be the tastiest and most wholesome energy bars and great for low sugar emergencies.)\u003c/li>\n\u003cp>I tend to avoid most dairy products and chocolate as they don't keep as well in my bag, so I'll pick up those items during the ride.\n\u003c/p>\u003c/ul>\n\u003cp>For the 300k, more PB & J and lavash sandwiches will be the staple items of our meals as they don't get soggy and are super filling. \u003c/p>\n\u003cfigure id=\"attachment_58072\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0691.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0691.jpg\" alt=\"Lavash wrap with roasted chicken, avocado, roasted tomatoes, romaine lettuce and labneh.\" width=\"1000\" height=\"561\" class=\"size-full wp-image-58072\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I pack my wraps in a lined, reusable snack bag.\u003c/figcaption>\u003c/figure>\n\u003cp>I'm also adding mini-burritos to the mix (made with roasted chicken or tri-tip, black beans, brown rice, avocado, roasted tomato salsa, sauteed zucchini and peppers).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0693.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0693.jpg\" alt=\"roasted chicken burrito\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-58073\">\u003c/a>\u003c/p>\n\u003cp>And here's one of Lim's famous recipes: \u003ca href=\"http://lavamagazine.com/training/recipe-allen-lims-rice-cakes/\" target=\"_blank\">rice cakes\u003c/a>. I adapted his version and made mine with brown rice, Niman Ranch ham, eggs, scallions wrapped with seaweed and omitted the sugar and cheese. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0695.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0695.jpg\" alt=\"seaweed burrito\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-58078\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0696.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0696.jpg\" alt=\"seaweed burrito\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-58079\">\u003c/a>\u003c/p>\n\u003cp>Future combinations I'd like to try would be a brown rice burritos made with sauteed onions and ground turkey, spinach, dried or fresh cherries and cashews wrapped in a tortilla. \u003c/p>\n\u003cfigure id=\"attachment_57961\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/turkey-e1362592568931.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/turkey-e1362592568931.jpg\" alt=\"I've made this brown rice and ground turkey dish with sauteed red onion, spinach, fresh or dried cherries and cashews before and think it would be a great burrito filling.\" width=\"1000\" height=\"576\" class=\"size-full wp-image-57961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I've made this brown rice and ground turkey dish in the past and think it would be a savory burrito filling.\u003c/figcaption>\u003c/figure>\n\u003cp>I'm also a big fan of quinoa and have used a wide \u003ca href=\"http://www.flickr.com/photos/plattyjo/3195563299/\" target=\"_blank\">variety of ingredients\u003c/a> in the past to make an assortment of salads. \u003c/p>\n\u003cfigure id=\"attachment_57969\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/quinoa-e1362593552767.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/quinoa-e1362593552767.jpg\" alt=\"Roasted chicken quinoa salad with roasted peppers, sheep and cow's milk feta, mixed olives, scallions, spicy pork sausage and sherry vinegar.\" width=\"1000\" height=\"570\" class=\"size-full wp-image-57969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted chicken quinoa with roasted peppers, sheep and cow's milk feta, mixed olives, scallions, spicy pork sausage and sherry vinegar.\u003c/figcaption>\u003c/figure>\n\u003cp>Other potential candidates include roasted sweet potatoes with steak and arugula in a lavash wrap and roasted salmon, avocado and sesame rice balls. I'd also love to make some of my own energy bars. Lim includes recipes for sweet rice cakes in his book, including these variations: fig & honey; chocolate, peanut and coconut; almond and date.\u003c/p>\n\u003cp>So the next time you're out on the bike, need to pack snacks for a hike or a camping trip or just want something to bring with you to eat before or after a workout -- try some of these alternatives to candy bars and potato chips. And let me know if you have any great recipes of your own in the comments.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bike1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bike1000.jpg\" title=\"El Camino CX is in full #randonnerd mode!\" alt=\"El Camino CX is in full #randonnerd mode!\" width=\"1000\" height=\"564\" class=\"aligncenter size-full wp-image-58111\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "57928 http://blogs.kqed.org/bayareabites/?p=57928",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/03/07/cycling-chow-fast-fuel-for-the-road/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1217,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1363674584,
"excerpt": "Whether you're out on the bike, a hike or on a camping trip, here are some ideas for portable meals-on-the-go for active lifestyles. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Whether you're out on the bike, a hike or on a camping trip, here are some ideas for portable meals-on-the-go for active lifestyles. ",
"title": "Cycling Chow: Fast Fuel For The Road | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Cycling Chow: Fast Fuel For The Road",
"datePublished": "2013-03-07T16:13:42-08:00",
"dateModified": "2013-03-18T23:29:44-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cycling-chow-fast-fuel-for-the-road",
"status": "publish",
"path": "/bayareabites/57928/cycling-chow-fast-fuel-for-the-road",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58071\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0686.jpg\" alt=\"Lavash wrap with roasted chicken, avocado, roasted tomatoes, romaine lettuce and labneh.\" width=\"1000\" height=\"561\" class=\"size-full wp-image-58071\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lavash wrap with roasted chicken, avocado, roasted tomatoes, romaine lettuce and labneh.\u003c/figcaption>\u003c/figure>\n\u003cp>As an Interactive Producer for \u003ca href=\"http://www.kqed.org/science/\" target=\"_blank\">KQED Science\u003c/a>, I've always been drawn to cover a range of subjects about the natural world. Health and wellness-related stories interest me in particular -- and this month happens to be \u003ca href=\"http://www.eatright.org/nnm/\" target=\"_blank\">National Nutrition Month\u003c/a> -- as I'm an avid cyclist. When I'm not behind a computer, you'll more often than not find me riding \u003ca href=\"http://www.plattyjo.com/category/cycling/\" target=\"_blank\">one of my bicycles\u003c/a>. \u003c/p>\n\u003cp>One challenge I decided to undertake this year is completing as many of the routes organized by the \u003ca href=\"http://sfrandonneurs.org/\" target=\"_blank\">San Francisco Randonneurs\u003c/a> as I can. (Randonneuring is a type of cycling endurance event that originated in France; check out \u003ca href=\"http://www.rusa.org/faq1.html\" target=\"_blank\">this website\u003c/a> for more info.) My third event on the calendar is the \u003ca href=\"http://ridewithgps.com/routes/1770624\" target=\"_blank\">Russian River 300k\u003c/a> coming up this Saturday. My husband and I will be pedaling 186 miles within a 20-hour period. That's a lot of time on the bike -- and we'll need to eat a lot of calories to keep us going. \u003c/p>\n\u003cp>I'm generally not a fan of sports drinks, energy gels or bars that athletes typically rely on during training sessions or competitive events. (There are some exceptions I'll make when it comes to bars, see my list further down in this post.) Many of them have a lot of artificial ingredients, additives and preservatives and frankly, aren't really that appetizing to me. Some of them disagree with my stomach, especially ones that contain stimulants like \u003ca href=\"http://en.wikipedia.org/wiki/Guarana\" target=\"_blank\">guarana\u003c/a>. I prefer to eat food that looks like, well, food -- so that means I'll avoid purple sugary liquids, gelatinous packets of goo and waxy energy bricks. For me, a big part of enjoying a meal is the psychological aspect. I just don't feel as nourished when I eat junk food or a lot of processed, prepackaged products (although pizza and burgers definitely hold a dear place in my hopefully healthy heart.) So lately I've been brainstorming ways to make healthy, portable meals in the small amount of spare time that I have during the evenings or weekends.\u003c/p>\n\u003cp>I recently acquired a copy of sports physiologist Allen Lim's book, \"\u003ca href=\"http://feedzonecookbook.com/\" target=\"_blank\">The Feed Zone\u003c/a>,\" a cookbook specifically geared towards serious cyclists (although his recipes can be used by anyone who leads an active lifestyle.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Feed-Zone.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Feed-Zone.png\" alt=\"The Feed Zone Cookbook\" width=\"400\" class=\"aligncenter size-full wp-image-57959\">\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>\"There is an overwhelming amount of scientific and real-world evidence that demonstrates that a diet rich in carbohydrates is critical to success in endurance sports,\" Lim writes in the introduction of his book. \"Carbohydrates are stored in the body as liver and muscle glycogen. Without it, an athlete's ability to perform at high intensity is severely diminished, and when it is depleted the dreaded \u003ca href=\"http://en.wikipedia.org/wiki/Hitting_the_wall\" target=\"_blank\">bonk\u003c/a> is a distinct possibility.\"\u003c/p>\u003c/blockquote>\n\u003cp>Many athletes 'carbo-load,' or build up their stores of carbohydrates in advance of an event. But are there carbs that are better than others? Lim feels there's really no one-size-fits-all strategy and also discusses one of the more popular trends within health circles today -- gluten-free eating -- and his experimentation with the diet professionally. \u003c/p>\n\u003cblockquote>\u003cp>\"In the 2008 Tour de France, the Garmin cycling team did something that no other team had done before -- the team went almost entirely gluten-free, or, more correctly, wheat-free. The idea came about when some of our doctors hypothesized that going wheat-free would help reduce the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/20/four-foods-to-avoid-that-promote-inflammation-and-can-cause-disease/\" target=\"_blank\">inflammatory load\u003c/a> on our riders over the course of the race.\"\u003c/p>\u003c/blockquote>\n\u003cp>Lim concludes that the results were mixed and it's best for individuals to listen to their own bodies to determine whether a bowl of pasta or quinoa will provide the best energy source in the long run. \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>For my own diet, eating mostly yeast-free and gluten-free generally works best for me. I feel less bloated and sluggish when I limit my intake of white bread, pasta and pastries. So I rely more on whole grains, tortillas, lavash and multi-grain bread as carb sources, along with fruits and vegetables. \u003c/p>\n\u003cp>The tricky part with my meals-on-wheels is figuring out how to carry as much food as possible in the small bag I have mounted on my handlebars. \u003c/p>\n\u003cfigure id=\"attachment_58081\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0699.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0699.jpg\" alt=\"Hopefully I can cram a ton of food into this bag for Saturday!\" width=\"1000\" height=\"561\" class=\"size-full wp-image-58081\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hopefully I can cram a ton of food into this bag for this Saturday!\u003c/figcaption>\u003c/figure>\n\u003cp>While there are mandatory stops along the way where we can buy prepared food -- we're required to get receipts at designated stops such as supermarkets as proof we're riding along the route -- it's faster, cheaper and oftentimes more delicious to eat our own homemade meals (although \u003ca href=\"http://www.plattyjo.com/2013/02/randonneur-ride-report-two-rock-valley-ford-200k/\" target=\"_blank\">our lunch of flank steak bruschetta and tomato soup\u003c/a> from \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/04/27/do-the-cowgirl-can-cantina/\" target=\"_blank\">The Cowgirl Cantina\u003c/a> was superb.) \u003c/p>\n\u003cp>Here's a small sampling of what I've brought with me on recent rides: \u003c/p>\n\u003cul>\n\u003cli>Peanut butter, strawberry jelly and banana sandwiches on whole wheat bread\u003c/li>\n\u003cli>Whole wheat lavash with roasted chicken, roasted tomatoes, romaine lettuce, avocado and \u003ca href=\"http://en.wikipedia.org/wiki/Strained_yogurt\" target=\"_blank\">labneh\u003c/a>\u003c/li>\n\u003cli>Hummus on whole wheat pita with cucumber and tomato\u003c/li>\n\u003cli>Hard-boiled eggs\u003c/li>\n\u003cli>Tangerines and small apples\u003c/li>\n\u003cli>Baby carrots\u003c/li>\n\u003cli>Dried nuts and fruit\u003c/li>\n\u003cli>\u003ca href=\"http://shop.theprobar.com/PROBAR-Meal-Peanut-Butter-Chocolate-Chip/p/PRO-100322N&c=ProBar@Meal\" target=\"_blank\">ProBars\u003c/a>, \u003ca href=\"http://www.18rabbits.com/nutrition.html#veritas\" target=\"_blank\">18 Rabbits\u003c/a> and \u003ca href=\"http://www.bonkbreaker.com/energy-bars/__peanut-butter-and-jelly\" target=\"_blank\">Bonk Breakers\u003c/a> (I've found these brands to be the tastiest and most wholesome energy bars and great for low sugar emergencies.)\u003c/li>\n\u003cp>I tend to avoid most dairy products and chocolate as they don't keep as well in my bag, so I'll pick up those items during the ride.\n\u003c/p>\u003c/ul>\n\u003cp>For the 300k, more PB & J and lavash sandwiches will be the staple items of our meals as they don't get soggy and are super filling. \u003c/p>\n\u003cfigure id=\"attachment_58072\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0691.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0691.jpg\" alt=\"Lavash wrap with roasted chicken, avocado, roasted tomatoes, romaine lettuce and labneh.\" width=\"1000\" height=\"561\" class=\"size-full wp-image-58072\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I pack my wraps in a lined, reusable snack bag.\u003c/figcaption>\u003c/figure>\n\u003cp>I'm also adding mini-burritos to the mix (made with roasted chicken or tri-tip, black beans, brown rice, avocado, roasted tomato salsa, sauteed zucchini and peppers).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0693.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0693.jpg\" alt=\"roasted chicken burrito\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-58073\">\u003c/a>\u003c/p>\n\u003cp>And here's one of Lim's famous recipes: \u003ca href=\"http://lavamagazine.com/training/recipe-allen-lims-rice-cakes/\" target=\"_blank\">rice cakes\u003c/a>. I adapted his version and made mine with brown rice, Niman Ranch ham, eggs, scallions wrapped with seaweed and omitted the sugar and cheese. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0695.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0695.jpg\" alt=\"seaweed burrito\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-58078\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0696.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0696.jpg\" alt=\"seaweed burrito\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-58079\">\u003c/a>\u003c/p>\n\u003cp>Future combinations I'd like to try would be a brown rice burritos made with sauteed onions and ground turkey, spinach, dried or fresh cherries and cashews wrapped in a tortilla. \u003c/p>\n\u003cfigure id=\"attachment_57961\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/turkey-e1362592568931.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/turkey-e1362592568931.jpg\" alt=\"I've made this brown rice and ground turkey dish with sauteed red onion, spinach, fresh or dried cherries and cashews before and think it would be a great burrito filling.\" width=\"1000\" height=\"576\" class=\"size-full wp-image-57961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I've made this brown rice and ground turkey dish in the past and think it would be a savory burrito filling.\u003c/figcaption>\u003c/figure>\n\u003cp>I'm also a big fan of quinoa and have used a wide \u003ca href=\"http://www.flickr.com/photos/plattyjo/3195563299/\" target=\"_blank\">variety of ingredients\u003c/a> in the past to make an assortment of salads. \u003c/p>\n\u003cfigure id=\"attachment_57969\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/quinoa-e1362593552767.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/quinoa-e1362593552767.jpg\" alt=\"Roasted chicken quinoa salad with roasted peppers, sheep and cow's milk feta, mixed olives, scallions, spicy pork sausage and sherry vinegar.\" width=\"1000\" height=\"570\" class=\"size-full wp-image-57969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted chicken quinoa with roasted peppers, sheep and cow's milk feta, mixed olives, scallions, spicy pork sausage and sherry vinegar.\u003c/figcaption>\u003c/figure>\n\u003cp>Other potential candidates include roasted sweet potatoes with steak and arugula in a lavash wrap and roasted salmon, avocado and sesame rice balls. I'd also love to make some of my own energy bars. Lim includes recipes for sweet rice cakes in his book, including these variations: fig & honey; chocolate, peanut and coconut; almond and date.\u003c/p>\n\u003cp>So the next time you're out on the bike, need to pack snacks for a hike or a camping trip or just want something to bring with you to eat before or after a workout -- try some of these alternatives to candy bars and potato chips. And let me know if you have any great recipes of your own in the comments.\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>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bike1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bike1000.jpg\" title=\"El Camino CX is in full #randonnerd mode!\" alt=\"El Camino CX is in full #randonnerd mode!\" width=\"1000\" height=\"564\" class=\"aligncenter size-full wp-image-58111\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/57928/cycling-chow-fast-fuel-for-the-road",
"authors": [
"2100"
],
"categories": [
"bayareabites_752",
"bayareabites_2695",
"bayareabites_1245",
"bayareabites_12",
"bayareabites_4"
],
"tags": [
"bayareabites_9218",
"bayareabites_569",
"bayareabites_9687",
"bayareabites_11330",
"bayareabites_1270",
"bayareabites_449"
],
"featImg": "bayareabites_58108",
"label": "bayareabites"
},
"bayareabites_57632": {
"type": "posts",
"id": "bayareabites_57632",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "57632",
"score": null,
"sort": [
1362511038000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1362511038,
"format": "aside",
"disqusTitle": "A Tour through the San Francisco Wholesale Produce Market",
"title": "A Tour through the San Francisco Wholesale Produce Market",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Mexican asparagus, young coconuts from Thailand, stiffly frilled kale and fuschia-stemmed chard grown in Winters or Watsonville, edible purple pansies babied in a backyard in Oakland: Do you ever think about how they get to the shelves of Mollie Stone’s, onto your $11 salad in the Marina, or your $18 pizza in the Mission? \u003c/p>\n\u003cp>The answer is down on this chilly, pre-dawn corner of Jerrold Avenue, where the moon, fat and round as a pomelo, is sinking behind the hodgepodge cluster of warehouses, coolers, and trucking bays that make up the \u003ca href=\"http://www.sfproduce.org\">\u003cstrong>San Francisco Wholesale Produce Market\u003c/strong>\u003c/a>, stretched over old streetcar tracks, crisscrossing worn brick-lined streets in one of the city’s last rumbling, remaining districts of light industry. \u003c/p>\n\u003cfigure id=\"attachment_57783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/CooksCo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/CooksCo1000.jpg\" alt=\"Cook's Company\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cook's Company\u003c/figcaption>\u003c/figure>\n\u003cp>While you were sleeping or dancing, drinking or downloading, buyers from \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a>, \u003ca href=\"http://www.canyonmarket.com/\">Canyon Market\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/good-life-grocery-san-francisco\">Good Life\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> and hundreds of corner groceries and fresh produce stores all around the city spent the night's darkest hours in close communion with the food you’ll be eating today, judging and bargaining to get the best stuff at the cheapest price. \u003c/p>\n\u003cfigure id=\"attachment_57784\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Grass1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Grass1000.jpg\" alt=\"Asparagus from Mexico\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57784\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asparagus from Mexico\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a working market that’s been part of the city’s fabric since the early 1960s, when the old downtown produce market was razed to make room for what’s now the Embarcadero complex. Working with the city, the vendors and merchants built a new market near where Bernal Heights flattened out past Bayshore, north of Silver Terrace not far from Bayview. Stretched over 20 acres, it provides over 650 jobs, fills more than 300,000 square feet of warehouse space and moves millions of dollars of food from growers to distributors to buyers annually. \u003c/p>\n\u003cfigure id=\"attachment_57788\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/VegDisplay1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/VegDisplay1000.jpg\" alt=\"Vegetable Display\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57788\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetable Display\u003c/figcaption>\u003c/figure>\n\u003cp>And yet, few San Franciscans know of it. In its full swing at 2 or 3 in the morning, busy as a trading floor, the market exists to move product, this colorful money stacked up in the shape of snow peas and eggplants, radishes and apples. The daunting maze of trucks and loading bays is no place for sleepy civilians: Stand still for a moment, anywhere, and you’re bound to be in several someones’ way as they barrel past you, pushing a hand cart or maneuvering a forklift stacked high with boxes, filled with oversized red peppers from Mexico, big and shiny as shoes, or bristling bunches of parsley, dozens to a case. \u003c/p>\n\u003cfigure id=\"attachment_57786\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Peppers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Peppers1000.jpg\" alt=\"Oversized red peppers from Mexico\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57786\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oversized red peppers from Mexico\u003c/figcaption>\u003c/figure>\n\u003cp>If you have to be there, stay close to the sides of general manager Michael Janis and his colleague, business development representative Eddie Kapper. Genial, dedicated, fast-moving men, they slide through the market as if strolling through their offices, greeting workers by name, shaking hands with buyers. The market is made up of more than two dozen independent businesses, each with its own specialty, many still family run. There’s \u003ca href=\"http://www.washingtonvegetable.com/\">Washington Vegetable\u003c/a>, carrying a full line of vegetables but specializing in greens. \u003ca href=\"http://www.earlsorganic.com\">Earl’s Organic Produce\u003c/a>, in business since the 1970s, sells only organic produce from its spacious new warehouse, where the coolers are adjusted to the optimal needs of the produce: one cold and moist, another cold and dry. (Bananas long for one climate, Meyer lemons another.) \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> has its own huge warehouse here, which it has since outgrown; it’s moving to a new, dedicated distribution facility in Richmond soon. Some businesses, like Yuet Cheong Produce, focus on the Asian market, others in Latino products. \u003c/p>\n\u003cfigure id=\"attachment_57789\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Washington1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Washington1000.jpg\" alt=\"Washington Vegetable\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57789\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Greens and more at Washington Vegetable\u003c/figcaption>\u003c/figure>\n\u003cp>Skirt around an impromptu wall of limes in ten-pound boxes, then hustle past a levee of net sacks, fifty-pounders of red and yellow onions, hundredweights of potatoes destined for French-fry cutters from the Excelsior to the Richmond. At Cook’s Company and \u003ca href=\"http://www.greenleafsf.com/\">Greenleaf\u003c/a>, the boxes are smaller, the products—edible flowers, exotic mushrooms—daintier. The clientele here are chefs, caterers, and artisans, who buy in smaller quantities and are notoriously picky about quality and consistency. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here, not everyone comes with a truck. A trio of young men—caterers from the East Bay--are packing a black Mini Cooper with pillowcase-sized bags of greens until every inch is stuffed, a clown car of mizuna and tatsoi. At another loading bay, Fontaine McFadden, bright-eyed even at this bleak hour, wedges boxes into her hatchback. She's buying for her three-month-old venture, \u003ca href=\"http://www.strongtablesf.com/\">Strong Table\u003c/a>, a paleo-diet meal delivery. \u003c/p>\n\u003cfigure id=\"attachment_57785\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/PaleoMeals1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/PaleoMeals1000.jpg\" alt=\"Fontaine McFadden of Strong Table at the Produce Market\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57785\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fontaine McFadden of Strong Table at the Produce Market\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a tricky business, dealing in perishables. In a thick blue sweatshirt, hands sheathed in heavy rubber gloves, a worker scoops crushed ice like snow over waxy boxes lettered in red Chinese characters. Broccoli likes it cold. Too warm and the stems flop into rubber, once-tight blue-green florets yawning open into sunny yellow flowers no one will buy. Brassicas like these--Brussels sprouts, collards, kale, kohlrabi, broccoli--are the greens of winter. Cabbage will grow through snow. A good frost sweetens the kale crop, nature producing its own antifreeze in the leaves. Aphids, who love to huddle in these vegetables' nooks and crannies, can't survive the cold. \u003c/p>\n\u003cfigure id=\"attachment_57781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Broccoli1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Broccoli1000.jpg\" alt=\"Produce worker with boxes of broccoli\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Produce worker with boxes of broccoli\u003c/figcaption>\u003c/figure>\n\u003cp>Selling wholesale like this isn't for every farmer. Earl's owner Earl Herrick, just back from visiting an avocado and citrus grower in the Pauma Valley, lays out what a distributor needs: quality, consistency, and reliable supply. He liked the man's fruit, he says, but his avocados were too small, his grapefruits not heavy enough. \u003c/p>\n\u003cp>Boxes are packed and labeled by size, every piece inside graded to meet a certain standard. A 20-count peach is one size, a 16-count another. Don't try to mix them in the same box. Anything too small or too light risks getting the whole box \"kicked,\" or sent back on the truck to the farmer. There's also a matter of shelf life. Selling wholesale means the product has to last at least a week off the farm--a day or two for packing and shipping, another day or two on site at the warehouse, a day or two in the market, then however long the customer waits to use it once she gets it home. \u003c/p>\n\u003cfigure id=\"attachment_57782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/CitrusSeason1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/CitrusSeason1000.jpg\" alt=\"Winter Produce at Earl's - Citrus Season\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Winter Produce at Earl's - Citrus Season\u003c/figcaption>\u003c/figure>\n\u003cp>Once, the market had bars, a hofbrau, a handful of restaurants. They’re gone now, swallowed up by the need for more space for vendors. Only the J&V remains, opening at one a.m., closing up by 10 a.m. Started by a couple of former produce workers, it's two businesses now, a café for market workers by night, a catering kitchen by day. By daybreak, even as the café empties out, the big back kitchen is in full swing busy prepping meals for businesses downtown. Order sheets for banks, tech firms and brokerages are taped to the wall. A man fills bowls with identical cubes of melon in tri-colored rows. A row of women stand making dozens of sandwiches, lining them up on plastic trays. \u003c/p>\n\u003cp>The market’s moving with the times. It’s just signed a new 60-year lease with the city. There are long-term, multi-million-dollar reinvestment and capital improvement plans in development, focusing on a complete overhaul and rebuilding of the vendor spaces, with a lot more room and more up-to-date, energy-efficient cooling facilities. \u003c/p>\n\u003cp>As the new \u003ca href=\"http://www.businessweek.com/articles/2013-01-02/californias-newest-business-craze-homemade-food\">cottage food law\u003c/a> comes into effect, Kapper tells us how he hopes more small food businesses will see the market as a resource. Every day, says Eddie, he gets calls from people wanting to start up some kind of new business—niche caterers, jam or salsa makers, someone with a great idea for an herb salt or a juice-cleanse biz. He’ll talk to any potential new clients, walk them through, introduce them to the right vendors, try to get them what they need from the market. \u003c/p>\n\u003cp>It's part of a vision of community revitalization for Earl Shaddix, too. A longtime member of the San Francisco professional food community as a chef and trainer for All-Clad Metalcrafters, Shaddix recently bought a house in Bayview, and wants to show residents of the community how they can take advantage of the market's offerings to start their own small food businesses. He hopes to start a series of free food-business classes for people in the surrounding neighborhoods. He'd also like to encourage food makers around the city to start renting their kitchen space in the southeastern end of the city, where commercial rents are still reasonable. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Pushing brooms, men at the end of their shifts sweep wilted lettuce into green bins. (The market has one of the city’s highest levels of waste-diversion compliance, with a composting program for green waste and a recycling program for nearly everything else it uses, from cardboard and shrink wrap down to the tough plastic straps used to bundle stacks of boxes together.) At Whole Foods, at Safeway, the day’s produce is being arranged in green stacks, red pyramids, orange piles. The misting jets come on, hissing gently. On Jerrold Avenue, it’s quiet, until the sun goes down and the trucks arrive again, disgorging what will feed the city. \u003c/p>\n\n",
"disqusIdentifier": "57632 http://blogs.kqed.org/bayareabites/?p=57632",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/03/05/san-francisco-wholesale-produce-market/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1579,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1546975506,
"excerpt": "Got food? Stephanie Rosenbaum takes an early-morning trip into the bustle of the San Francisco Wholesale Produce Market, the city's biggest business you've never seen. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Got food? Stephanie Rosenbaum takes an early-morning trip into the bustle of the San Francisco Wholesale Produce Market, the city's biggest business you've never seen. ",
"title": "A Tour through the San Francisco Wholesale Produce Market | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Tour through the San Francisco Wholesale Produce Market",
"datePublished": "2013-03-05T11:17:18-08:00",
"dateModified": "2019-01-08T11:25:06-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "san-francisco-wholesale-produce-market",
"status": "publish",
"path": "/bayareabites/57632/san-francisco-wholesale-produce-market",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Mexican asparagus, young coconuts from Thailand, stiffly frilled kale and fuschia-stemmed chard grown in Winters or Watsonville, edible purple pansies babied in a backyard in Oakland: Do you ever think about how they get to the shelves of Mollie Stone’s, onto your $11 salad in the Marina, or your $18 pizza in the Mission? \u003c/p>\n\u003cp>The answer is down on this chilly, pre-dawn corner of Jerrold Avenue, where the moon, fat and round as a pomelo, is sinking behind the hodgepodge cluster of warehouses, coolers, and trucking bays that make up the \u003ca href=\"http://www.sfproduce.org\">\u003cstrong>San Francisco Wholesale Produce Market\u003c/strong>\u003c/a>, stretched over old streetcar tracks, crisscrossing worn brick-lined streets in one of the city’s last rumbling, remaining districts of light industry. \u003c/p>\n\u003cfigure id=\"attachment_57783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/CooksCo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/CooksCo1000.jpg\" alt=\"Cook's Company\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57783\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cook's Company\u003c/figcaption>\u003c/figure>\n\u003cp>While you were sleeping or dancing, drinking or downloading, buyers from \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a>, \u003ca href=\"http://www.canyonmarket.com/\">Canyon Market\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/good-life-grocery-san-francisco\">Good Life\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> and hundreds of corner groceries and fresh produce stores all around the city spent the night's darkest hours in close communion with the food you’ll be eating today, judging and bargaining to get the best stuff at the cheapest price. \u003c/p>\n\u003cfigure id=\"attachment_57784\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Grass1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Grass1000.jpg\" alt=\"Asparagus from Mexico\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57784\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Asparagus from Mexico\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a working market that’s been part of the city’s fabric since the early 1960s, when the old downtown produce market was razed to make room for what’s now the Embarcadero complex. Working with the city, the vendors and merchants built a new market near where Bernal Heights flattened out past Bayshore, north of Silver Terrace not far from Bayview. Stretched over 20 acres, it provides over 650 jobs, fills more than 300,000 square feet of warehouse space and moves millions of dollars of food from growers to distributors to buyers annually. \u003c/p>\n\u003cfigure id=\"attachment_57788\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/VegDisplay1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/VegDisplay1000.jpg\" alt=\"Vegetable Display\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57788\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetable Display\u003c/figcaption>\u003c/figure>\n\u003cp>And yet, few San Franciscans know of it. In its full swing at 2 or 3 in the morning, busy as a trading floor, the market exists to move product, this colorful money stacked up in the shape of snow peas and eggplants, radishes and apples. The daunting maze of trucks and loading bays is no place for sleepy civilians: Stand still for a moment, anywhere, and you’re bound to be in several someones’ way as they barrel past you, pushing a hand cart or maneuvering a forklift stacked high with boxes, filled with oversized red peppers from Mexico, big and shiny as shoes, or bristling bunches of parsley, dozens to a case. \u003c/p>\n\u003cfigure id=\"attachment_57786\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Peppers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Peppers1000.jpg\" alt=\"Oversized red peppers from Mexico\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57786\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oversized red peppers from Mexico\u003c/figcaption>\u003c/figure>\n\u003cp>If you have to be there, stay close to the sides of general manager Michael Janis and his colleague, business development representative Eddie Kapper. Genial, dedicated, fast-moving men, they slide through the market as if strolling through their offices, greeting workers by name, shaking hands with buyers. The market is made up of more than two dozen independent businesses, each with its own specialty, many still family run. There’s \u003ca href=\"http://www.washingtonvegetable.com/\">Washington Vegetable\u003c/a>, carrying a full line of vegetables but specializing in greens. \u003ca href=\"http://www.earlsorganic.com\">Earl’s Organic Produce\u003c/a>, in business since the 1970s, sells only organic produce from its spacious new warehouse, where the coolers are adjusted to the optimal needs of the produce: one cold and moist, another cold and dry. (Bananas long for one climate, Meyer lemons another.) \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> has its own huge warehouse here, which it has since outgrown; it’s moving to a new, dedicated distribution facility in Richmond soon. Some businesses, like Yuet Cheong Produce, focus on the Asian market, others in Latino products. \u003c/p>\n\u003cfigure id=\"attachment_57789\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Washington1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Washington1000.jpg\" alt=\"Washington Vegetable\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57789\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Greens and more at Washington Vegetable\u003c/figcaption>\u003c/figure>\n\u003cp>Skirt around an impromptu wall of limes in ten-pound boxes, then hustle past a levee of net sacks, fifty-pounders of red and yellow onions, hundredweights of potatoes destined for French-fry cutters from the Excelsior to the Richmond. At Cook’s Company and \u003ca href=\"http://www.greenleafsf.com/\">Greenleaf\u003c/a>, the boxes are smaller, the products—edible flowers, exotic mushrooms—daintier. The clientele here are chefs, caterers, and artisans, who buy in smaller quantities and are notoriously picky about quality and consistency. \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>Here, not everyone comes with a truck. A trio of young men—caterers from the East Bay--are packing a black Mini Cooper with pillowcase-sized bags of greens until every inch is stuffed, a clown car of mizuna and tatsoi. At another loading bay, Fontaine McFadden, bright-eyed even at this bleak hour, wedges boxes into her hatchback. She's buying for her three-month-old venture, \u003ca href=\"http://www.strongtablesf.com/\">Strong Table\u003c/a>, a paleo-diet meal delivery. \u003c/p>\n\u003cfigure id=\"attachment_57785\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/PaleoMeals1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/PaleoMeals1000.jpg\" alt=\"Fontaine McFadden of Strong Table at the Produce Market\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57785\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fontaine McFadden of Strong Table at the Produce Market\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a tricky business, dealing in perishables. In a thick blue sweatshirt, hands sheathed in heavy rubber gloves, a worker scoops crushed ice like snow over waxy boxes lettered in red Chinese characters. Broccoli likes it cold. Too warm and the stems flop into rubber, once-tight blue-green florets yawning open into sunny yellow flowers no one will buy. Brassicas like these--Brussels sprouts, collards, kale, kohlrabi, broccoli--are the greens of winter. Cabbage will grow through snow. A good frost sweetens the kale crop, nature producing its own antifreeze in the leaves. Aphids, who love to huddle in these vegetables' nooks and crannies, can't survive the cold. \u003c/p>\n\u003cfigure id=\"attachment_57781\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Broccoli1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Broccoli1000.jpg\" alt=\"Produce worker with boxes of broccoli\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Produce worker with boxes of broccoli\u003c/figcaption>\u003c/figure>\n\u003cp>Selling wholesale like this isn't for every farmer. Earl's owner Earl Herrick, just back from visiting an avocado and citrus grower in the Pauma Valley, lays out what a distributor needs: quality, consistency, and reliable supply. He liked the man's fruit, he says, but his avocados were too small, his grapefruits not heavy enough. \u003c/p>\n\u003cp>Boxes are packed and labeled by size, every piece inside graded to meet a certain standard. A 20-count peach is one size, a 16-count another. Don't try to mix them in the same box. Anything too small or too light risks getting the whole box \"kicked,\" or sent back on the truck to the farmer. There's also a matter of shelf life. Selling wholesale means the product has to last at least a week off the farm--a day or two for packing and shipping, another day or two on site at the warehouse, a day or two in the market, then however long the customer waits to use it once she gets it home. \u003c/p>\n\u003cfigure id=\"attachment_57782\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/CitrusSeason1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/CitrusSeason1000.jpg\" alt=\"Winter Produce at Earl's - Citrus Season\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Winter Produce at Earl's - Citrus Season\u003c/figcaption>\u003c/figure>\n\u003cp>Once, the market had bars, a hofbrau, a handful of restaurants. They’re gone now, swallowed up by the need for more space for vendors. Only the J&V remains, opening at one a.m., closing up by 10 a.m. Started by a couple of former produce workers, it's two businesses now, a café for market workers by night, a catering kitchen by day. By daybreak, even as the café empties out, the big back kitchen is in full swing busy prepping meals for businesses downtown. Order sheets for banks, tech firms and brokerages are taped to the wall. A man fills bowls with identical cubes of melon in tri-colored rows. A row of women stand making dozens of sandwiches, lining them up on plastic trays. \u003c/p>\n\u003cp>The market’s moving with the times. It’s just signed a new 60-year lease with the city. There are long-term, multi-million-dollar reinvestment and capital improvement plans in development, focusing on a complete overhaul and rebuilding of the vendor spaces, with a lot more room and more up-to-date, energy-efficient cooling facilities. \u003c/p>\n\u003cp>As the new \u003ca href=\"http://www.businessweek.com/articles/2013-01-02/californias-newest-business-craze-homemade-food\">cottage food law\u003c/a> comes into effect, Kapper tells us how he hopes more small food businesses will see the market as a resource. Every day, says Eddie, he gets calls from people wanting to start up some kind of new business—niche caterers, jam or salsa makers, someone with a great idea for an herb salt or a juice-cleanse biz. He’ll talk to any potential new clients, walk them through, introduce them to the right vendors, try to get them what they need from the market. \u003c/p>\n\u003cp>It's part of a vision of community revitalization for Earl Shaddix, too. A longtime member of the San Francisco professional food community as a chef and trainer for All-Clad Metalcrafters, Shaddix recently bought a house in Bayview, and wants to show residents of the community how they can take advantage of the market's offerings to start their own small food businesses. He hopes to start a series of free food-business classes for people in the surrounding neighborhoods. He'd also like to encourage food makers around the city to start renting their kitchen space in the southeastern end of the city, where commercial rents are still reasonable. \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>Pushing brooms, men at the end of their shifts sweep wilted lettuce into green bins. (The market has one of the city’s highest levels of waste-diversion compliance, with a composting program for green waste and a recycling program for nearly everything else it uses, from cardboard and shrink wrap down to the tough plastic straps used to bundle stacks of boxes together.) At Whole Foods, at Safeway, the day’s produce is being arranged in green stacks, red pyramids, orange piles. The misting jets come on, hissing gently. On Jerrold Avenue, it’s quiet, until the sun goes down and the trucks arrive again, disgorging what will feed the city. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/57632/san-francisco-wholesale-produce-market",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_2638",
"bayareabites_1874",
"bayareabites_1875",
"bayareabites_90",
"bayareabites_60"
],
"tags": [
"bayareabites_14453",
"bayareabites_16264",
"bayareabites_668",
"bayareabites_16250"
],
"featImg": "bayareabites_57791",
"label": "bayareabites"
},
"bayareabites_49281": {
"type": "posts",
"id": "bayareabites_49281",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "49281",
"score": null,
"sort": [
1362418278000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1362418278,
"format": "aside",
"disqusTitle": "Interview with Check, Please! Bay Area host Leslie Sbrocco",
"title": "Interview with Check, Please! Bay Area host Leslie Sbrocco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_57651\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-drinking703.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-drinking703.jpg\" title=\"Leslie Sbrocco on the set of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" alt=\"Leslie Sbrocco on the set of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57651\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco on the set of Check, Please! Bay Area at KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Season 8 of KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> will premiere April 11 on KQED 9. This locally-produced \u003ca href=\"http://blogs.kqed.org/checkplease/program/\">program\u003c/a> features regular Bay Area residents reviewing and talking about their favorite restaurants. Leslie Sbrocco has been the host for the entire series and in this Bay Area Bites interview we get a closer look at who she is and what goes on behind the clinking wine glasses. \u003c/p>\n\u003cp>\u003cstrong>What do viewers have to look forward to in Check, Please! Bay Area's new season 8?\u003c/strong>\u003cbr>\nMore fun and guest fireworks, more wine tips, which we launched last season, and restaurants that you've never heard of but deserve attention. \u003c/p>\n\u003cp>\u003cstrong>Can you briefly share what your background is in the wine and food industry and why you think you were selected to host Check, Please! Bay Area?\u003c/strong>\u003cbr>\nMy background before coming to Check, Please! Bay Area as host was (and still is) in the wine and drinks industry. I helped create the website about wine for the New York Times Company more than a decade ago, which really kicked off my wine career. I have written two books about wine (\u003ca href=\"http://www.amazon.com/Wine-Women-Buying-Pairing-Sharing/dp/0060523328/ref=sr_1_4?ie=UTF8&qid=1362018172&sr=8-4&keywords=leslie+sbrocco\">Wine for Women\u003c/a> and \u003ca href=\"http://www.amazon.com/The-Simple-Savvy-Wine-Guide/dp/B001PO68WE/ref=sr_1_1?ie=UTF8&qid=1362018172&sr=8-1&keywords=leslie+sbrocco\">The Simple & Savvy Wine Guide\u003c/a>), I am a wine consultant who has worked with Virgin America Airlines, Kimpton Hotels, Harry & David among other companies, a wine educator and speaker who travels the globe speaking to thousands about wine, drinks and food, a regular on numerous national television programs such as NBC's Today show, and the co-founder of \u003ca href=\"http://thirstygirl.com/\">ThirstyGirl.com\u003c/a>.\u003c/p>\n\u003cp>I was contacted before the first season to come in and audition after someone had seen my wine segments on a PBS cooking show. And, as they say, the rest is history. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How has being the host of Check, Please! Bay Area for 8 years affected your career?\u003c/strong>\u003cbr>\nIt's been a terrific part of my career! I get recognized quite a lot now and when I do people profess their love of the show. I love it. \u003c/p>\n\u003cfigure id=\"attachment_57622\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeup1000.jpg\" alt=\"Make-up artist Kadidja Sallak gets Leslie ready for taping 3 episodes of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-57622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make-up artist Kadidja Sallak gets Leslie ready for taping 3 episodes of Check, Please! Bay Area at KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Do you eat at all the restaurants on the show?\u003c/strong>\u003cbr>\nI visit nearly all the restaurants. With three on each show I aim to eat at two of them. As I live in the Sonoma area, I must admit I don't always make it to the South Bay or far East Bay spots, but I've put plenty of miles on my car during seven seasons. Usually I bring friends or family with me as I just try to sample the food not eat whole dishes. I like to talk to the chefs, the sommeliers and wine directors and get a feel for the place. Now that the show has become so popular most of the restaurants recognize me, but by the time I get there the guests have already visited the spot anonymously so it's no big deal.\u003c/p>\n\u003cp>\u003cstrong>What's the hardest thing about doing the show?\u003c/strong>\u003cbr>\nI don't get to give my opinion. You should see how hard it is sometimes when I think the guest is saying something totally off base or outrageous. I'm smiling but really thinking, \"Are they crazy?\" But, my job is to keep the conversation moving. We only have one go at the show so what you see is pretty much live. I'm taking time cues from the director and have to make sure we hit all of the timing. It's fast-paced but everyone who has been on has wanted to come back and do it again. They have a great time and so do I.\u003c/p>\n\u003cp>\u003cstrong>The structure of Check, Please! Bay Area is fairly formulaic -- what are your fantasies about an episode that would break the mold?\u003c/strong>\u003cbr>\nAs I said above, the hardest part for me is not giving my opinion on the restaurants. I'd LOVE to actually be my wild, opinionated self who shows a little more cleavage, drinks wine with the guests (maybe do the occasional shot of tequila) and generally be less controlled. That would be fun, but don't think it's going to happen.\u003c/p>\n\u003cfigure id=\"attachment_57596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp709group-greenroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp709group-greenroom1000.jpg\" alt=\"Leslie and guests relaxing in the green room after the taping of Check, Please! Bay Area. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie and guests relaxing in the green room after the taping of Check, Please! Bay Area.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are the questions people ask you most?\u003c/strong>\u003cbr>\nHow do I get on the show is number one, then the next is, \"are you really drinking wine?\" Yes. The vast majority of our guests have never been on television and so it's my job to make it a comfortable, fun and easy experience. I'd like to think I'm good at doing all those things but gotta say...the wine helps. When they drink the glasses we fill them back up so it looks the same. We've only had a couple guests who were slightly over-served. And, if they don't drink wine, you'll see juice, water, and even the occasional beer on the table.\u003c/p>\n\u003cfigure id=\"attachment_57598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp802-group-laughing1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp802-group-laughing1000.jpg\" alt=\"Leslie and guests drinking wine on the set after taping an episode for Season 8. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-57598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie and guests drinking wine on the set after taping an episode for Season 8.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some other \"insider\" fun facts about the show?\u003c/strong>\u003cbr>\nWhen we first started doing the show my producer had a hell of a time editing because my hands were in every shot. (I married an Italian, but everyone claims I move my hands like one, too.) After season one we modified the table to put on a Leslie \"nipple,\" which is an extra curved part of the table that juts out to keep me slightly separated from the guests so I'm not hitting them with my hands all the time. I've only knocked one glass of wine on a guest this season with my expressive hands. It was white so we were cool, though.\u003c/p>\n\u003cfigure id=\"attachment_57592\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/spill-800a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/spill-800a.jpg\" alt=\"Leslie Sbrocco accidently spills wine on a guest and stage manager Randy Brase uses a blow dryer to remedy the situation. Photo: Wendy Goodfriend\" width=\"800\" height=\"536\" class=\"size-full wp-image-57592\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco accidently spills wine on a guest and stage manager Randy Brase uses a blow dryer to remedy the situation.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>When people meet you, what is the first thing they say?\u003c/strong>\u003cbr>\nYou're so tall! I get it all the time. I'm 5' 10\" and usually wear heels. Viewers are used to seeing me sit down so they think I'm shorter and many people who are on television are actually much smaller in person. (Secret -- We also put quite a few of the guests up on cushions so that the height is evened out.) I always joke that I'd love people to meet me and say, \"You're so much younger and thinner in person,\" but I usually get the tall comment first. Last event I did, however, a husband and wife came up to me and said they were huge fans of the show and noted how much \"prettier\" I was in person. I was very flattered, gave them a hug, then slipped them a $20 bill.\u003c/p>\n\u003cfigure id=\"attachment_57633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-el-sur-empanadas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-el-sur-empanadas1000.jpg\" alt=\"Leslie Sbrocco with El Sur owner Marianne Despres at Check, Please! Bay Area event at SOMA StrEat Food Park. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco with El Sur owner Marianne Despres at \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/17/kqeds-check-please-at-soma-streat-food-park/\">Check, Please! Bay Area event\u003c/a> at SOMA StrEat Food Park.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are you like off camera?\u003c/strong>\u003cbr>\nI like to think I'm the same, but I'm definitely a little crazier and even more gregarious in person. I've had friends say they watch me on the show and call it \"Leslie Lite\" because I tend to be more of a comedian in person. I try to keep my racy mouth in check, too, when doing the show except between takes when my bawdy humor takes over.\u003c/p>\n\u003cfigure id=\"attachment_57603\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-tastingwines1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-tastingwines1000.jpg\" alt=\"Leslie tasting wines post-taping to write wine notes that are published on the website. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57603\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie tasting wines post-taping to write wine notes that are published on the website.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>You have a tattoo on your leg. what's the story?\u003c/strong>\u003cbr>\nI wanted a tattoo for the last few years and I knew it would be glass of rose champagne -- my favorite wine. I had three criteria when it came to getting a tat: first, my tattoo had to be done by a terrific artist; second, it had to be in a place I could cover up; and most importantly, it had to be in a place that didn't sag (I'm not 21 you know). So, I decided the back of my leg was the perfect spot. I was going to get it done locally then my publicist got a call about me appearing on the TV show \u003ca href=\"http://tlc.howstuffworks.com/tv/la-ink\">LA INK\u003c/a>. So, I packed up my pink bubbly and my legs and headed to Los Angeles where I got inked. It turned out to be bigger and more colorful than I thought, but now I love it. My motto after all is \"life, drink it up!\" \u003c/p>\n\u003cfigure id=\"attachment_57605\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tattoos-leg-arms703.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tattoos-leg-arms703.jpg\" alt=\"Leslie Sbrocco's wine glass leg tattoo (center). Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco's wine glass leg tattoo (center).\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Here are some of Leslie's favorite pink sparklers:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>Value (under $20)\u003c/em>\n\u003cli>Graham Beck Brut Rose Sparkling Wine, South Africa\u003c/li>\n\u003cli>Mont-Ferrant Rose Brut Cava, Spain\u003c/li>\n\u003cli>Domaine Ste. Michelle Rose, Columbia Valley, Washington\u003c/li>\n\u003cli>Gloria Ferrer Blanc de Noirs, Sonoma County, California\u003c/li>\n\u003cli>Mirabelle by Schramsberg, Napa Valley, California\u003c/li>\n\u003cli>JCB N°69 Brut Rose Cremant de Bourgogne, France\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Splurges (over $25)\u003c/em>\n\u003cli>Moet et Chandon Brut Rose, Champagne France\u003c/li>\n\u003cli>Laurent-Perrier Champagne, France\u003c/li>\n\u003cli>Paul Georg \"Premier Cru\" Brut, Champagne, France\u003c/li>\n\u003cli>Roederer Estate \"L'Ermitage\" Brut, Anderson Valley, California\u003c/li>\n\u003cli>Iron Horse Brut Rose, Green Valley, Sonoma County, California\n\u003c/li>\n\u003cli>Quartz Reef Brut Rose, Central Otago, New Zealand\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "49281 http://blogs.kqed.org/bayareabites/?p=49281",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/03/04/interview-with-check-please-bay-area-host-leslie-sbrocco/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1546,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1363368509,
"excerpt": "Check, Please! Bay Area host Leslie Sbrocco shares insider fun facts from the show as well as some personal information including the story behind her tattoo. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Check, Please! Bay Area host Leslie Sbrocco shares insider fun facts from the show as well as some personal information including the story behind her tattoo. ",
"title": "Interview with Check, Please! Bay Area host Leslie Sbrocco | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Interview with Check, Please! Bay Area host Leslie Sbrocco",
"datePublished": "2013-03-04T09:31:18-08:00",
"dateModified": "2013-03-15T10:28:29-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "interview-with-check-please-bay-area-host-leslie-sbrocco",
"status": "publish",
"path": "/bayareabites/49281/interview-with-check-please-bay-area-host-leslie-sbrocco",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57651\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-drinking703.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-drinking703.jpg\" title=\"Leslie Sbrocco on the set of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" alt=\"Leslie Sbrocco on the set of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57651\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco on the set of Check, Please! Bay Area at KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Season 8 of KQED's \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> will premiere April 11 on KQED 9. This locally-produced \u003ca href=\"http://blogs.kqed.org/checkplease/program/\">program\u003c/a> features regular Bay Area residents reviewing and talking about their favorite restaurants. Leslie Sbrocco has been the host for the entire series and in this Bay Area Bites interview we get a closer look at who she is and what goes on behind the clinking wine glasses. \u003c/p>\n\u003cp>\u003cstrong>What do viewers have to look forward to in Check, Please! Bay Area's new season 8?\u003c/strong>\u003cbr>\nMore fun and guest fireworks, more wine tips, which we launched last season, and restaurants that you've never heard of but deserve attention. \u003c/p>\n\u003cp>\u003cstrong>Can you briefly share what your background is in the wine and food industry and why you think you were selected to host Check, Please! Bay Area?\u003c/strong>\u003cbr>\nMy background before coming to Check, Please! Bay Area as host was (and still is) in the wine and drinks industry. I helped create the website about wine for the New York Times Company more than a decade ago, which really kicked off my wine career. I have written two books about wine (\u003ca href=\"http://www.amazon.com/Wine-Women-Buying-Pairing-Sharing/dp/0060523328/ref=sr_1_4?ie=UTF8&qid=1362018172&sr=8-4&keywords=leslie+sbrocco\">Wine for Women\u003c/a> and \u003ca href=\"http://www.amazon.com/The-Simple-Savvy-Wine-Guide/dp/B001PO68WE/ref=sr_1_1?ie=UTF8&qid=1362018172&sr=8-1&keywords=leslie+sbrocco\">The Simple & Savvy Wine Guide\u003c/a>), I am a wine consultant who has worked with Virgin America Airlines, Kimpton Hotels, Harry & David among other companies, a wine educator and speaker who travels the globe speaking to thousands about wine, drinks and food, a regular on numerous national television programs such as NBC's Today show, and the co-founder of \u003ca href=\"http://thirstygirl.com/\">ThirstyGirl.com\u003c/a>.\u003c/p>\n\u003cp>I was contacted before the first season to come in and audition after someone had seen my wine segments on a PBS cooking show. And, as they say, the rest is history. \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>How has being the host of Check, Please! Bay Area for 8 years affected your career?\u003c/strong>\u003cbr>\nIt's been a terrific part of my career! I get recognized quite a lot now and when I do people profess their love of the show. I love it. \u003c/p>\n\u003cfigure id=\"attachment_57622\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/makeup1000.jpg\" alt=\"Make-up artist Kadidja Sallak gets Leslie ready for taping 3 episodes of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-57622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make-up artist Kadidja Sallak gets Leslie ready for taping 3 episodes of Check, Please! Bay Area at KQED.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Do you eat at all the restaurants on the show?\u003c/strong>\u003cbr>\nI visit nearly all the restaurants. With three on each show I aim to eat at two of them. As I live in the Sonoma area, I must admit I don't always make it to the South Bay or far East Bay spots, but I've put plenty of miles on my car during seven seasons. Usually I bring friends or family with me as I just try to sample the food not eat whole dishes. I like to talk to the chefs, the sommeliers and wine directors and get a feel for the place. Now that the show has become so popular most of the restaurants recognize me, but by the time I get there the guests have already visited the spot anonymously so it's no big deal.\u003c/p>\n\u003cp>\u003cstrong>What's the hardest thing about doing the show?\u003c/strong>\u003cbr>\nI don't get to give my opinion. You should see how hard it is sometimes when I think the guest is saying something totally off base or outrageous. I'm smiling but really thinking, \"Are they crazy?\" But, my job is to keep the conversation moving. We only have one go at the show so what you see is pretty much live. I'm taking time cues from the director and have to make sure we hit all of the timing. It's fast-paced but everyone who has been on has wanted to come back and do it again. They have a great time and so do I.\u003c/p>\n\u003cp>\u003cstrong>The structure of Check, Please! Bay Area is fairly formulaic -- what are your fantasies about an episode that would break the mold?\u003c/strong>\u003cbr>\nAs I said above, the hardest part for me is not giving my opinion on the restaurants. I'd LOVE to actually be my wild, opinionated self who shows a little more cleavage, drinks wine with the guests (maybe do the occasional shot of tequila) and generally be less controlled. That would be fun, but don't think it's going to happen.\u003c/p>\n\u003cfigure id=\"attachment_57596\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp709group-greenroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp709group-greenroom1000.jpg\" alt=\"Leslie and guests relaxing in the green room after the taping of Check, Please! Bay Area. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie and guests relaxing in the green room after the taping of Check, Please! Bay Area.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are the questions people ask you most?\u003c/strong>\u003cbr>\nHow do I get on the show is number one, then the next is, \"are you really drinking wine?\" Yes. The vast majority of our guests have never been on television and so it's my job to make it a comfortable, fun and easy experience. I'd like to think I'm good at doing all those things but gotta say...the wine helps. When they drink the glasses we fill them back up so it looks the same. We've only had a couple guests who were slightly over-served. And, if they don't drink wine, you'll see juice, water, and even the occasional beer on the table.\u003c/p>\n\u003cfigure id=\"attachment_57598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp802-group-laughing1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/cp802-group-laughing1000.jpg\" alt=\"Leslie and guests drinking wine on the set after taping an episode for Season 8. Photo: Wendy Goodfriend \" width=\"1000\" height=\"669\" class=\"size-full wp-image-57598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie and guests drinking wine on the set after taping an episode for Season 8.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some other \"insider\" fun facts about the show?\u003c/strong>\u003cbr>\nWhen we first started doing the show my producer had a hell of a time editing because my hands were in every shot. (I married an Italian, but everyone claims I move my hands like one, too.) After season one we modified the table to put on a Leslie \"nipple,\" which is an extra curved part of the table that juts out to keep me slightly separated from the guests so I'm not hitting them with my hands all the time. I've only knocked one glass of wine on a guest this season with my expressive hands. It was white so we were cool, though.\u003c/p>\n\u003cfigure id=\"attachment_57592\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/spill-800a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/spill-800a.jpg\" alt=\"Leslie Sbrocco accidently spills wine on a guest and stage manager Randy Brase uses a blow dryer to remedy the situation. Photo: Wendy Goodfriend\" width=\"800\" height=\"536\" class=\"size-full wp-image-57592\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco accidently spills wine on a guest and stage manager Randy Brase uses a blow dryer to remedy the situation.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>When people meet you, what is the first thing they say?\u003c/strong>\u003cbr>\nYou're so tall! I get it all the time. I'm 5' 10\" and usually wear heels. Viewers are used to seeing me sit down so they think I'm shorter and many people who are on television are actually much smaller in person. (Secret -- We also put quite a few of the guests up on cushions so that the height is evened out.) I always joke that I'd love people to meet me and say, \"You're so much younger and thinner in person,\" but I usually get the tall comment first. Last event I did, however, a husband and wife came up to me and said they were huge fans of the show and noted how much \"prettier\" I was in person. I was very flattered, gave them a hug, then slipped them a $20 bill.\u003c/p>\n\u003cfigure id=\"attachment_57633\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-el-sur-empanadas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-el-sur-empanadas1000.jpg\" alt=\"Leslie Sbrocco with El Sur owner Marianne Despres at Check, Please! Bay Area event at SOMA StrEat Food Park. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco with El Sur owner Marianne Despres at \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/09/17/kqeds-check-please-at-soma-streat-food-park/\">Check, Please! Bay Area event\u003c/a> at SOMA StrEat Food Park.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are you like off camera?\u003c/strong>\u003cbr>\nI like to think I'm the same, but I'm definitely a little crazier and even more gregarious in person. I've had friends say they watch me on the show and call it \"Leslie Lite\" because I tend to be more of a comedian in person. I try to keep my racy mouth in check, too, when doing the show except between takes when my bawdy humor takes over.\u003c/p>\n\u003cfigure id=\"attachment_57603\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-tastingwines1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/leslie-tastingwines1000.jpg\" alt=\"Leslie tasting wines post-taping to write wine notes that are published on the website. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57603\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie tasting wines post-taping to write wine notes that are published on the website.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>You have a tattoo on your leg. what's the story?\u003c/strong>\u003cbr>\nI wanted a tattoo for the last few years and I knew it would be glass of rose champagne -- my favorite wine. I had three criteria when it came to getting a tat: first, my tattoo had to be done by a terrific artist; second, it had to be in a place I could cover up; and most importantly, it had to be in a place that didn't sag (I'm not 21 you know). So, I decided the back of my leg was the perfect spot. I was going to get it done locally then my publicist got a call about me appearing on the TV show \u003ca href=\"http://tlc.howstuffworks.com/tv/la-ink\">LA INK\u003c/a>. So, I packed up my pink bubbly and my legs and headed to Los Angeles where I got inked. It turned out to be bigger and more colorful than I thought, but now I love it. My motto after all is \"life, drink it up!\" \u003c/p>\n\u003cfigure id=\"attachment_57605\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tattoos-leg-arms703.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tattoos-leg-arms703.jpg\" alt=\"Leslie Sbrocco's wine glass leg tattoo (center). Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-57605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leslie Sbrocco's wine glass leg tattoo (center).\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Here are some of Leslie's favorite pink sparklers:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cem>Value (under $20)\u003c/em>\n\u003cli>Graham Beck Brut Rose Sparkling Wine, South Africa\u003c/li>\n\u003cli>Mont-Ferrant Rose Brut Cava, Spain\u003c/li>\n\u003cli>Domaine Ste. Michelle Rose, Columbia Valley, Washington\u003c/li>\n\u003cli>Gloria Ferrer Blanc de Noirs, Sonoma County, California\u003c/li>\n\u003cli>Mirabelle by Schramsberg, Napa Valley, California\u003c/li>\n\u003cli>JCB N°69 Brut Rose Cremant de Bourgogne, France\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cem>Splurges (over $25)\u003c/em>\n\u003cli>Moet et Chandon Brut Rose, Champagne France\u003c/li>\n\u003cli>Laurent-Perrier Champagne, France\u003c/li>\n\u003cli>Paul Georg \"Premier Cru\" Brut, Champagne, France\u003c/li>\n\u003cli>Roederer Estate \"L'Ermitage\" Brut, Anderson Valley, California\u003c/li>\n\u003cli>Iron Horse Brut Rose, Green Valley, Sonoma County, California\n\u003c/li>\n\u003cli>Quartz Reef Brut Rose, Central Otago, New Zealand\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/49281/interview-with-check-please-bay-area-host-leslie-sbrocco",
"authors": [
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_45",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_1593",
"bayareabites_119"
],
"tags": [
"bayareabites_867",
"bayareabites_9717",
"bayareabites_2214",
"bayareabites_14748"
],
"featImg": "bayareabites_57649",
"label": "bayareabites"
},
"bayareabites_57537": {
"type": "posts",
"id": "bayareabites_57537",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "57537",
"score": null,
"sort": [
1362157158000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1362157158,
"format": "aside",
"disqusTitle": "Roasted Eggplant Salad with Almonds, Feta, and Mint",
"title": "Roasted Eggplant Salad with Almonds, Feta, and Mint",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-7.jpg\" alt=\"Roasted Eggplant Salad with Almonds, Feta, and Mint\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57544\">\u003c/a>\u003c/p>\n\u003cp>Eggplant is one of my favorite foods. It is almost decadent with its creamy texture, and so versatile because it loves soaking in the flavors of seasonings or sauces like a thirsty sponge. Eggplant is like the guy everyone gets along with — super easy going and plays well with others.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-3.jpg\" alt=\"eggplant\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57540\">\u003c/a>\u003c/p>\n\u003cp>This attribute is especially valuable in a recipe like this, where some seriously vibrant flavors are at work. Thank you, \u003ca href=\"http://www.thekitchn.com/recipe-roasted-eggplant-salad-with-smoked-almonds-goat-cheese-164756\">The Kitchn\u003c/a>, you never let me down. I made some adjustments, swapping in ribbons of mint for parsley, and feta in place of goat cheese, but the rest the preparation was spot on. The dish is a bit tangy, a bit smoky, creamy, fresh, mouthwatering. Healthy and light, yet comforting and indulgent at the same time.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-4.jpg\" alt=\"marinade\" width=\"467\" height=\"700\" class=\"alignnone size-full wp-image-57541\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The eggplant is tossed in a marinade of olive oil, cider vinegar, honey, smoked paprika, cumin, and garlic, and then roasted until all that goodness is baked in.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-5.jpg\" alt=\"Eggplant in marinade and garlic\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57542\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-6.jpg\" alt=\"Eggplant Salad\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57543\">\u003c/a>\u003c/p>\n\u003cp>After the eggplant is done roasting, it’s dressed in lemon juice and soy sauce, and finished off with a handful of almonds, feta, scallions, and mint. And that’s it! The result is incredible.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-1.jpg\" alt=\"fresh mint\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57538\">\u003c/a>\u003c/p>\n\u003cp>I’ve been eating it as a salad with big handfuls of baby spinach thrown in, as a side with steak, made into a wrap with a bit of grilled chicken, even in the morning with a few eggs over easy. I’m a little obsessed…and pretty sure you’ll also find yourself coming back to this dish again and again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-2.jpg\" alt=\"Eggplant Salad Ingredients\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57539\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Roasted Eggplant Salad with Almonds, Feta, and Mint\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Eggplant is tossed in a flavor-packed marinade, roasted until golden and creamy, and then dressed in lemon, soy sauce, almonds, feta, mint, and scallions. You’ll be coming back to this again and again -- as a side, on its own, in a wrap, served with eggs…it’s a good every which way! (Adapted from \u003ca href=\"http://www.thekitchn.com/recipe-roasted-eggplant-salad-with-smoked-almonds-goat-cheese-164756\">The Kitchn\u003c/a>.)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 40 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 50 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>2 large Japanese eggplants, about 2 pounds\u003cbr>\n1/3 cup olive oil\u003cbr>\n2 tablespoons cider vinegar\u003cbr>\n1 tablespoon honey\u003cbr>\n1 teaspoon smoked paprika\u003cbr>\n1/2 teaspoon cumin\u003cbr>\n4 large garlic cloves, roughly chopped\u003cbr>\nJuice and zest of 1 lemon\u003cbr>\n1 tablespoon soy sauce\u003cbr>\n1 cup mint leaves, roughly chopped\u003cbr>\n1/2 cup toasted almond slivers\u003cbr>\n2 ounces crumbled feta cheese\u003cbr>\n1/4 cup finely chopped scallions\u003cbr>\nKosher salt\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400°F.\u003c/li>\n\u003cli>Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with kosher salt and set aside while you make the marinade.\u003c/li>\n\u003cli>Whisk together the olive oil, cider vinegar, honey, smoked paprika, and cumin. Toss the cubed eggplant in the marinade. Stir in the garlic.\u003c/li>\n\u003cli>Spread the eggplant onto a parchment paper-lined baking sheet and roast for 40 minutes, or until very tender and slightly browned. (Stir after 20 minutes and check it at 30 minutes to make sure it is not burning.) Remove from the oven and cool slightly.\u003c/li>\n\u003cli>Whisk together the lemon juice and soy sauce. Return the eggplant to the bowl and toss with the lemon juice mixture. Stir in the mint, almonds, and most of the cheese, reserving a little for garnishing.\u003c/li>\n\u003cli>Transfer to a serving bowl and sprinkle the reserved feta and scallions on top.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "57537 http://blogs.kqed.org/bayareabites/?p=57537",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/03/01/roasted-eggplant-salad-with-almonds-feta-and-mint/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 565,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1567627240,
"excerpt": "Eggplant is tossed in a flavor-packed marinade, roasted until golden and creamy, and then dressed in lemon, soy sauce, almonds, feta, mint, and scallions. You’ll be coming back to this again and again — as a side, on its own, in a wrap, served with eggs…it’s a good every which way! ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Eggplant is tossed in a flavor-packed marinade, roasted until golden and creamy, and then dressed in lemon, soy sauce, almonds, feta, mint, and scallions. You’ll be coming back to this again and again — as a side, on its own, in a wrap, served with eggs…it’s a good every which way! ",
"title": "Roasted Eggplant Salad with Almonds, Feta, and Mint | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Roasted Eggplant Salad with Almonds, Feta, and Mint",
"datePublished": "2013-03-01T08:59:18-08:00",
"dateModified": "2019-09-04T13:00:40-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "roasted-eggplant-salad-with-almonds-feta-and-mint",
"status": "publish",
"path": "/bayareabites/57537/roasted-eggplant-salad-with-almonds-feta-and-mint",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-7.jpg\" alt=\"Roasted Eggplant Salad with Almonds, Feta, and Mint\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57544\">\u003c/a>\u003c/p>\n\u003cp>Eggplant is one of my favorite foods. It is almost decadent with its creamy texture, and so versatile because it loves soaking in the flavors of seasonings or sauces like a thirsty sponge. Eggplant is like the guy everyone gets along with — super easy going and plays well with others.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-3.jpg\" alt=\"eggplant\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57540\">\u003c/a>\u003c/p>\n\u003cp>This attribute is especially valuable in a recipe like this, where some seriously vibrant flavors are at work. Thank you, \u003ca href=\"http://www.thekitchn.com/recipe-roasted-eggplant-salad-with-smoked-almonds-goat-cheese-164756\">The Kitchn\u003c/a>, you never let me down. I made some adjustments, swapping in ribbons of mint for parsley, and feta in place of goat cheese, but the rest the preparation was spot on. The dish is a bit tangy, a bit smoky, creamy, fresh, mouthwatering. Healthy and light, yet comforting and indulgent at the same time.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-4.jpg\" alt=\"marinade\" width=\"467\" height=\"700\" class=\"alignnone size-full wp-image-57541\">\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>The eggplant is tossed in a marinade of olive oil, cider vinegar, honey, smoked paprika, cumin, and garlic, and then roasted until all that goodness is baked in.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-5.jpg\" alt=\"Eggplant in marinade and garlic\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57542\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-6.jpg\" alt=\"Eggplant Salad\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57543\">\u003c/a>\u003c/p>\n\u003cp>After the eggplant is done roasting, it’s dressed in lemon juice and soy sauce, and finished off with a handful of almonds, feta, scallions, and mint. And that’s it! The result is incredible.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-1.jpg\" alt=\"fresh mint\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57538\">\u003c/a>\u003c/p>\n\u003cp>I’ve been eating it as a salad with big handfuls of baby spinach thrown in, as a side with steak, made into a wrap with a bit of grilled chicken, even in the morning with a few eggs over easy. I’m a little obsessed…and pretty sure you’ll also find yourself coming back to this dish again and again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/2012-05-eggplant-salad-2.jpg\" alt=\"Eggplant Salad Ingredients\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-57539\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Roasted Eggplant Salad with Almonds, Feta, and Mint\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Eggplant is tossed in a flavor-packed marinade, roasted until golden and creamy, and then dressed in lemon, soy sauce, almonds, feta, mint, and scallions. You’ll be coming back to this again and again -- as a side, on its own, in a wrap, served with eggs…it’s a good every which way! (Adapted from \u003ca href=\"http://www.thekitchn.com/recipe-roasted-eggplant-salad-with-smoked-almonds-goat-cheese-164756\">The Kitchn\u003c/a>.)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 40 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 50 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>2 large Japanese eggplants, about 2 pounds\u003cbr>\n1/3 cup olive oil\u003cbr>\n2 tablespoons cider vinegar\u003cbr>\n1 tablespoon honey\u003cbr>\n1 teaspoon smoked paprika\u003cbr>\n1/2 teaspoon cumin\u003cbr>\n4 large garlic cloves, roughly chopped\u003cbr>\nJuice and zest of 1 lemon\u003cbr>\n1 tablespoon soy sauce\u003cbr>\n1 cup mint leaves, roughly chopped\u003cbr>\n1/2 cup toasted almond slivers\u003cbr>\n2 ounces crumbled feta cheese\u003cbr>\n1/4 cup finely chopped scallions\u003cbr>\nKosher salt\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400°F.\u003c/li>\n\u003cli>Cut the eggplant into 1-inch cubes and put in a large bowl. Sprinkle lightly with kosher salt and set aside while you make the marinade.\u003c/li>\n\u003cli>Whisk together the olive oil, cider vinegar, honey, smoked paprika, and cumin. Toss the cubed eggplant in the marinade. Stir in the garlic.\u003c/li>\n\u003cli>Spread the eggplant onto a parchment paper-lined baking sheet and roast for 40 minutes, or until very tender and slightly browned. (Stir after 20 minutes and check it at 30 minutes to make sure it is not burning.) Remove from the oven and cool slightly.\u003c/li>\n\u003cli>Whisk together the lemon juice and soy sauce. Return the eggplant to the bowl and toss with the lemon juice mixture. Stir in the mint, almonds, and most of the cheese, reserving a little for garnishing.\u003c/li>\n\u003cli>Transfer to a serving bowl and sprinkle the reserved feta and scallions on top.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/57537/roasted-eggplant-salad-with-almonds-feta-and-mint",
"authors": [
"5037"
],
"categories": [
"bayareabites_752",
"bayareabites_12",
"bayareabites_1873"
],
"tags": [
"bayareabites_2292",
"bayareabites_16285",
"bayareabites_8988"
],
"featImg": "bayareabites_57641",
"label": "bayareabites"
},
"bayareabites_57282": {
"type": "posts",
"id": "bayareabites_57282",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "57282",
"score": null,
"sort": [
1362073384000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1362073384,
"format": "aside",
"disqusTitle": "Sodium Girl Jessica Goldman Foung Finds Flavor Sans Salt",
"title": "Sodium Girl Jessica Goldman Foung Finds Flavor Sans Salt",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_57569\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jessica-Goldman1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jessica-Goldman1000.jpg\" alt=\"Jessica Goldman Foung started eating for health after illness struck. Photo: Norbert von der Groeben, courtesy Stanford Hospital & Clinics\" width=\"1000\" height=\"578\" class=\"size-full wp-image-57569\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jessica Goldman Foung started eating for health after illness struck. Photo: Norbert von der Groeben, courtesy Stanford Hospital & Clinics\u003c/figcaption>\u003c/figure>\n\u003cp>There likely aren't many cookbooks out there that include a nod to the author's kidneys in the acknowledgments. But in Jessica Goldman Foung's \u003ca href=\"http://www.amazon.com/Sodium-Girls-Limitless-Low-Sodium-Cookbook/dp/1118123778\">\u003cem>Sodium Girl's Limitless Low-Sodium Cookbook\u003c/em>\u003c/a>, she not only thanks these vital organs, she does so by name. She calls her kidneys Frank and Stein.\u003c/p>\n\u003cp>Given Goldman Foung's health history -- the woman nearly died during her college years, the result of an aggressive form of lupus attacking her kidneys and brain that required chemotherapy to combat -- her fondness for her resilient kidneys is understandable. \u003c/p>\n\u003cp>At 21, Goldman Foung found herself on dialysis waiting for a transplant. She could have wallowed in the misery of it all, instead she opted to overhaul her diet and began a strict low-sodium, no-salt regimen. With that shift, and in concert with topnotch medical care, her kidneys began regenerating over the course of a year in such a way that not even her doctors at Stanford Hospital could fully explain. Fast forward to today and she's officially been kicked off the kidney transplant list for nine years and has stayed healthy and active through diet and medications alone.\u003c/p>\n\u003cp>Given all she went through -- and learned along the way -- she sought to share her experiences with others who might benefit from a low-sodium way of life. In 2009 she began her blog, \u003ca href=\"http://www.sodiumgirl.com/\">Sodium Girl\u003c/a>, and ever since she's been experimenting with creating tasty favorite foods and comfort fare \u003cem>sans \u003c/em>salt in her kitchen. The self-taught cook champions finding alternative flavors through techniques like smoking and roasting, by drawing on the natural salty taste found in foods like beets and celery and in experimenting with spices. She's also the queen of substitutions to create finger-licking food. Think: molasses for miso, cauliflower for cheese, balsamic blueberry sauce for BBQ sauce, and tamarind paste for soy sauce to create a teriyaki-like alternative. \u003c/p>\n\u003cp>The granddaughter of \u003ca href=\"http://www.goldmanfund.org/html/about/history.html\">philanthropists Richard and Rhoda Goldman\u003c/a> (perhaps best known for the \u003ca href=\"http://www.goldmanprize.org/\">Goldman Environmental Prize\u003c/a>), this bubbly 30-year-old has worked in development for \u003ca href=\"http://www.odcdance.org/\">ODC Dance Company\u003c/a> and is soon to sit on the board of \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a>, where she first had the chance to wax poetic about produce and other wholesome foods for the non-profit's newsletter. The self-described foodlanthropist writes regularly for \u003ca href=\"http://www.ediblesanfrancisco.com/\">\u003cem>Edible San Francisco\u003c/em>\u003c/a> and lives in Noe Valley with her husband and 4-month-old daughter Nomi.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Goldman Foung will talk buffalo wings, pad Thai, and baked macaroni and peas -- all whipped up without the addition of those addictive white crystals, at a reading at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books on March 3\u003c/a>. She'll also hold cooking demonstrations at \u003ca href=\"http://18reasons.org/calendar.php\">18 Reasons on March 4\u003c/a> and \u003ca href=\"http://www.cuesa.org/events/2013/seasonal-cooking-demo-jessica-goldman-foung\">at CUESA on March 30\u003c/a>. Sodium Girl spoke with Bay Area Bites last week and shared recipes from her new book too.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Sodium-Girl-Book-Jacket-e1359657421753.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Sodium-Girl-Book-Jacket-e1359657421753.jpg\" alt=\"Sodium Girls Limitless Low-Sodium Cookbook\" width=\"300\" class=\"aligncenter size-full wp-image-57555\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Why did you start your food blog?\u003c/strong>\u003c/p>\n\u003cp>I was trying to figure out what kind of job was going to work for my health and my body. I wanted to be a writer -- I was a creative writing major at Stanford -- but I basically had to start my career from ground zero. The best advice I got at the time was start with a blog and write about what you know, and what I know about is living with lupus and eating a low-sodium diet.\u003c/p>\n\u003cp>One of my first posts -- the \u003ca href=\"http://www.sodiumgirl.com/blackdresstheory/\">black dress theory\u003c/a> uses the analogy that losing salt from your diet is like not having black in your closet. It was the moment when I found my voice. I wanted to talk about a low-sodium life in a way people can relate to. It was a younger, fresher, more positive and playful way to tackle the subject with spirit.\u003c/p>\n\u003cp>Everyone had always told me to write about my experience being sick but I had never found the right vehicle. Food became the perfect way to write about overcoming challenges, making the most of things, and using your hardships to set sail on new adventures. \u003c/p>\n\u003cp>\u003cstrong>Are there many other low-sodium cookbooks?\u003c/strong>\u003c/p>\n\u003cp>There's a good handful but what's missing is the low-sodium cookbook that can be on anyone's shelf that you can share with friends or take out when you're having a dinner party, one that leaves you with the knowledge you can salt-free any recipe and make it work. That's where my cookbook comes in.\u003c/p>\n\u003cp>Low-sodium cooking has been excommunicated from the culinary world because salt has been put on this flavor pedestal. We've got to change that so low sodium is seen more like vegan or gluten-free cooking. It adds to the culinary playbook versus being totally separate from it.\u003c/p>\n\u003cfigure id=\"attachment_57573\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kimchi-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kimchi-burger.jpg\" alt=\"Say what? A kimchi umami burger with no added salt. Photo: Jessica Goldman Foung\" width=\"500\" height=\"355\" class=\"size-full wp-image-57573\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Say what? A kimchi umami burger with no added salt. Photo: Jessica Goldman Foung\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How did you eat before you got sick?\u003c/strong>\u003c/p>\n\u003cp>I was a junk food eater. I think I would be in big trouble if I hadn't gotten sick because I ate Taco Bell and French fries all the time. I grew up in a family where we used a microwave to steam our vegetables and we ordered out three nights a week; I ate a lot of Chinese food and pizza. I was also a very unadventurous eater: I was mostly just into traditional American comfort fare. \u003c/p>\n\u003cp>\u003cstrong>Do you miss the taste of salt?\u003c/strong>\u003c/p>\n\u003cp>I actually don't even remember it. Some people ask me about salt substitutes but I'm like: 'Why would you even go there?' Salt is almost offensive to my mouth now because it's so strong to me. \u003c/p>\n\u003cp>\u003cstrong>What are some of the myths about low-sodium food that you've dispelled by living without salt?\u003c/strong>\u003c/p>\n\u003cp>Low-sodium food is viewed as dull, boring, time consuming, and costly. Also: No eating out, no eating convenience or comfort foods, nothing canned, and no eating with friends. I discovered that none of those things have to be true. Now, if you just remove salt, a dish is going to be unappealing, because it's just the food you love without salt and that's not going to work. I joke about endangered spices: Because we're so focused on only using salt other spices may become extinct. But celery seed is a great salt replacement, because it has so much natural sodium taste. Curry, cumin, and coriander seed are strong flavors you can use everywhere. I'm having a passionate affair with those three right now. But there are so many spices to play with -- smoked paprika, dill, mace.\u003c/p>\n\u003cfigure id=\"attachment_57578\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chix1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chix1000.jpg\" alt=\"Sodium Girl's salt-free version of the classic comfort fare buffalo wings. Photo: Jessica Goldman Foung\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57578\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sodium Girl's salt-free version of the classic comfort fare buffalo wings. Photo: Jessica Goldman Foung\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How is it dining around town with your dietary needs?\u003c/strong>\u003c/p>\n\u003cp>San Francisco has been so accommodating. I tell people in situations like mine: Don't be afraid to strike up a relationship. If you have a restaurant you love to go to, call ahead, meet with the manager, and sit down and say: 'Here is what I'm living with, what do you need me to do to make it easier for people? How many days ahead do you need me to call?' If you make relationships you're going to get food cooked the way you need it. And then you don't feel like an outsider anymore; if anything you feel like a VIP diner. I probably get better meals than my friends because they're usually made by the head chef, to order, with so much care.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfmaverick.com/\">Maverick\u003c/a> was the first place where I received a salt-free meal that was cooked with as much flair as all the other plates coming out of the kitchen. \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> is down the street from me, so I go maybe twice a month -- frequenting a place definitely helps. The more they cook for me the more adventurous they get. I went to \u003ca href=\"http://www.nojosf.com/\">Nojo\u003c/a>, the Japanense izakaya restaurant, with a last-minute reservation thinking I could get sashimi, which is easy for me. I took one look at the menu and thought there's no way I can eat here I'll just drink my dinner. But the \u003ca href=\"http://www.ediblesanfrancisco.com/?p=4228\">chef Greg Dunmore\u003c/a> circled on the menu what he thought he could do over for me salt- free. I had chicken neck, sautéed chicken liver, and food flavored with his personal stash of special chili peppers. \u003c/p>\n\u003cp>\u003cstrong>Why invite prominent chefs, including \u003ca href=\"http://tracidesjardins.com/\">Traci Des Jardins\u003c/a> (Jardiniere, Mijita Cocina Mexicana), \u003ca href=\"http://www.sfmaverick.com/scott_youkilis.asp\">Scott Youkilis\u003c/a> (Maverick, Hog & Rocks) and \u003ca href=\"http://www.hubertkeller.com/\">Hubert Keller\u003c/a> (Fleur de Lys), to contribute recipes to this book?\u003c/strong>\u003c/p>\n\u003cp>Chefs love to create new tastes and they love a challenge, this is what they do and why they cook. Their contributions are testimony that even top chefs can have fun and hold the salt, in dishes full of flavors, layers, and unexpected combinations.\u003c/p>\n\u003cp>\u003cstrong>Were there any recipe flops that didn't make it into the book?\u003c/strong>\u003c/p>\n\u003cp>The one I wanted in there that didn't make it was pho. I got it right on my first try but didn't write anything down and I wasn't able to replicate it again. I will have a faux pho on my website at some stage.\u003c/p>\n\u003cp>\u003cstrong>What's your day-to-day life like living with lupus?\u003c/strong>\u003c/p>\n\u003cp>I deal with chronic joint pain, chronic fatigue, and I'm immune suppressed, so I don't have a lot of reserves. I also have hypertension from my kidneys. I have to watch my fluid retention and all that fun stuff. And there are lots of aftershocks from chemo. For the most part, though, I'm busier and more active than most people I know. My condition has never stopped me from doing anything I wanted to do, I just have to be creative about it. I'm on a ton of meds and I have to check in with my doctors on a regular basis, but so much less so than when I was younger. When I was writing the book I was like: 'Okay kidneys, don't fail on me now because that would be really bad marketing.' \u003c/p>\n\u003cp>\u003cstrong>Are you always able to remain upbeat in the face of adversity?\u003c/strong>\u003c/p>\n\u003cp>My life before my illness prepared me for when I got sick. I was misdiagnosed with juvenile rheumatoid arthritis, which is what my mom has, so I have this amazing role model of a woman. You would never know she was sick. She's always positive. Her theory is when your life is changed, change your life. When I got sick I had a rule: It was okay to be sad but you couldn't do it in my hospital room. When I shaved my head, I invited friends over and we had drinks and played music. It's not like I don't break down, I do. Having a good three-hour cry is important, and then you eat chocolate and you call it a day. At a certain point it's not useful energy and I have only so much energy.\u003c/p>\n\u003cp>\u003cstrong>Why have you chosen to donate a portion of your book's royalties to \u003ca href=\"http://wholesomewave.org/\">Wholesome Wave\u003c/a>?\u003c/strong>\u003c/p>\n\u003cp>Philanthropy has always been a part of my life. I'm a Goldman, I don't usually talk about it much, but I'm embracing it as I get older. I never wanted people to think that I was spoiled or to judge me. I wanted to have a career for myself outside of my family, which is funny because I went into the nonprofit world. But I always wanted to be in a profession where I was giving back. I worked for the \u003ca href=\"http://www.arthritis.org/\">Arthritis Foundation\u003c/a> and ODC, and while health and the arts are really important it never felt like I was touching enough people and having a big enough impact. I watched \u003ca href=\"http://www.sonypictures.com/homevideo/julieandjulia/\">\"Julie & Julia\"\u003c/a> and \"\u003ca href=\"http://www.takepart.com/foodinc\">Food, Inc.\u003c/a>\" on the same day when I was in the middle of funemployment and I realized that food was going to be it for me, that access point that combines social issues, education, the environment, and health.\u003c/p>\n\u003cp>Sustainable agriculture has become my passion and my book talks about using fresh ingredients when so few people have access to good fresh food or the cost is prohibitive. It's a bigger problem than I can solve and not my expertise, so the only way I could write this book and have it sit well with me is to have it help fund people who are addressing the issue of fresh food access for everyone.\u003c/p>\n\u003cfigure id=\"attachment_57576\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad1000.jpg\" alt=\"Fresh food for all: Pickled beet salad Photo: Jessica Goldman Foung\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57576\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh food for all: Pickled beet salad Photo: Jessica Goldman Foung\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Is there a takeaway from writing this cookbook you'd like to share with home cooks? \u003c/strong>\u003c/p>\n\u003cp>People freak out when they're cooking a recipe and they don't have an ingredient when that really is the moment when they should jump for joy. Don't have a potato but have an apple? Go for it -- that will automatically change the dish. Enjoy experimenting, don't think recipes are set in stone, and remember that you have creative license when you cook. That's one of my favorite ways to cook: To switch out an ingredient and make it your own, just different enough, say, using fennel instead of celery. It's all good.\u003c/p>\n\u003cp>\u003cstrong>What's next?\u003c/strong>\u003c/p>\n\u003cp>I'm teaching a writing class through continuing education at Stanford in April \u003ca href=\"https://continuingstudies.stanford.edu/courses/course.php?cid=20123_PDV+26\">Writing Through Illness\u003c/a>. I've been very lucky I have this platform where I get to share my experiences and it's so empowering and I think that's why I never see myself as losing out. I gained so much from telling my story. Not everyone realizes they can have that platform. It's a five-week course and at the end we're doing an open mic at the medical school. \u003c/p>\n\u003cp>And I'd really like to write an interactive children's story for kids with kidney disease for while they're in doctors' waiting rooms. I think I'll call it \u003cem>The Adventures of Frank and Stein\u003c/em>. Frank and Stein really need their own book.\u003c/p>\n\u003cfigure id=\"attachment_57581\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bloody-mary.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bloody-mary.jpg\" alt=\"Time for a low-sodium Bloody Mary. We thought you'd never ask. Photo: Jessica Goldman Foung\" width=\"500\" height=\"375\" class=\"size-full wp-image-57581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Time for a low-sodium Bloody Mary. We thought you'd never ask. Photo: Jessica Goldman Foung\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003ch2>Recipe: Quick Kimchi + Crispy Tofu Salad\u003c/h2>\n\u003cp>Kimchi comes in jars. It’s bright red. It’s salty. It was once just a Korean side dish or topper for steamed rice. But now it can be found in pancakes, on pizzas, and in major grocery store aisles. And while you cannot make an exact replica without the salt—which is an essential part of the fermentation process—you can get close with similarly punchy ingredients like chili oil, nori, vinegar, sugar, garlic, and sesame oil. The cabbage takes at least a day to soak in all the good flavors, so prepare ahead for this salad. The rest is simple and easy to assemble. Oh, and before I forget, don’t skip the crisped tofu. It adds welcome firm bite to the otherwise slick greens.\u003c/p>\n\u003cfigure id=\"attachment_57562\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kimchi-Tofu-Salad600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kimchi-Tofu-Salad600.jpg\" alt=\"Quick Kimchi + Crispy Tofu Salad. Photo: Matt Armendariz\" width=\"400\" class=\"size-full wp-image-57562\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Quick Kimchi + Crispy Tofu Salad. Photo: Matt Armendariz\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 2 to 4\u003c/em>\u003c/p>\n\u003cp>Effort Level: Plan Ahead\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 loosely packed cups chopped savoy or Napa cabbage\u003cbr>\n1⁄2 cup water\u003cbr>\n6 garlic cloves, smashed in a garlic press\u003cbr>\n1⁄2 sheet Pacific nori\u003cbr>\n5 tablespoons sesame oil\u003cbr>\n1⁄4 cup unseasoned rice vinegar\u003cbr>\n2 green onions, thinly sliced (everything but the bulb)\u003cbr>\nJuice of 1⁄2 lime\u003cbr>\n1 teaspoon diced ginger\u003cbr>\n1⁄2 teaspoon granulated white sugar\u003cbr>\n1⁄2 to 1 teaspoon salt-free chili oil\u003cbr>\n2 cups cubed firm tofu, 1⁄2 inch high and 1 inch wide\u003cbr>\n1⁄4 teaspoon ground turmeric\u003cbr>\nToasted white sesame seeds\u003cbr>\nRed chili pepper flakes\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Put the cabbage, water, and the garlic into a pot and bring to a rolling boil over medium heat. Cook until the cabbage is soft and wilted, 8 to 10 minutes. Meanwhile, using scissors, shred the nori into very thin 2-inch strips. Cut until you have about 1⁄2 cup of shredded nori; save any extra.\u003c/p>\n\u003cp>In an airtight container, whisk together 2 tablespoons of the sesame oil, the rice vinegar, nori, three-quarters of the green onions, the lime juice, ginger, sugar, and chili oil.\u003c/p>\n\u003cp>When the cabbage and garlic mixture has cooked, remove the pot from of the heat and drain out any leftover liquid. Transfer the cabbage and garlic to the container with the rice vinegar marinade. Place the lid on top, shake vigorously to coat. Place the tofu, 2 tablespoons of the sesame oil, and the turmeric in another airtight container, and shake it gently to spread the oil and spice. Place the cabbage and tofu containers in the refrigerator and marinate for 24 hours.\u003c/p>\n\u003cp>When you’re close to eating time, heat 1 tablespoon of the sesame oil in a skillet over high heat. Take the cubes of tofu out of their marinade and, working in batches, fry until their skin bubbles and turns golden brown, 3 to 5 minutes. Flip them over, sprinkle some sesame seeds on top, and fry the opposite sides, 3 to 5 minutes more. Repeat until all the tofu cubes are cooked. They are now yellow, crispy, and ready to be eaten.\u003c/p>\n\u003cp>To serve, place a serving of kimchi salad in bowls or on a plate and then layer the tofu on top. Sprinkle with leftover green onion slices, more sesame seeds, and chili pepper fl akes, to taste if desired.\u003c/p>\n\u003cp>\u003cstrong>sodium count:\u003c/strong>\u003cbr>\nSavoy cabbage: 20mg per 1 cup shredded; Cabbage (general variety): 13mg per 1 cup shredded; Tofu: 0 to 10mg depending on brand\u003c/p>\n\u003chr>\n\u003ch2>Recipe: Coconut Dream Bars\u003c/h2>\n\u003cp>This recipe for Dream Bars is from my wonderful grandmother, who I am sure pickpocketed it from someone else. But for the sake of legacy and honor, we will just go ahead and give her full credit.\u003cbr>\nThese brookies (brownie cookies) are good. Really good. They are dense and insanely sweet, and the real surprise comes from the crunchy brown sugar crust (who knew you could make a crust from sugar?) and sweetened, sugar-soaked coconut (who knew coconut could get even tastier?). This is what makes them really addictive. So don’t be embarrassed when you find yourself picking at the caramelized pieces of dream bars that stick to the side of the pan. I do it, too, every time I make them.\u003c/p>\n\u003cp>This dessert is superchewy and it holds up well when given a deep dunk in a glass of coconut milk. To make them, you need only a few bowls, one pan, and 40 minutes of your precious time. So bake up a batch whenever you have a sweet-tooth craving and an hour to spare. And make sure to grab a few for yourself before daring to share with others.\u003c/p>\n\u003cp>To jazz them up, pair the bars with fresh strawberries or raspberries, or even a drizzle of melted dark chocolate on the top, because who says no to melted chocolate? These are sweet dreams come true.\u003c/p>\n\u003cfigure id=\"attachment_57561\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coconut-dream-bars600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coconut-dream-bars600.jpg\" alt=\"Coconut Dream Bars. Photo: Matt Armendariz\" width=\"400\" class=\"size-full wp-image-57561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut Dream Bars. Photo: Matt Armendariz\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 12 to 16 bars\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup unsweetened shredded coconut\u003cbr>\n1 cup sugar water (1 cup water plus 1 cup granulated white sugar)\u003cbr>\n1 cup plus 2 tablespoons all-purpose flour\u003cbr>\n8 tablespoons (1 stick) unsalted butter, cut into small chunks and softened at room temperature\u003cbr>\n1 1/2 cups packed dark brown sugar\u003cbr>\n2 large eggs, beaten\u003cbr>\n2 teaspoons vanilla extract\u003cbr>\n1/2 teaspoons sodium-free baking powder\u003cbr>\nPowdered sugar\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 350°F.\u003c/p>\n\u003cp>Place the coconut into a small bowl, and in a small saucepan, bring the sugar water to a simmer over a medium-low heat. When it begins bubbling, pour the sugar water over the coconut and let it soak for 30 minutes. Drain the coconut from the sugar water.\u003c/p>\n\u003cp>In a separate small bowl, using your fingers to mix 1 cup of the flour, the softened butter cubes, and 1/2 cup of the brown sugar until it forms a crumbly dough. This is your crust.\u003c/p>\n\u003cp>Spread the dough evenly along the bottom of a greased 8 by 8-inch baking pan, using your fingers to press the dough onto the bottom and sides of the pan. Your crust should be about 1/2 inch thick. Place the pan in the oven and bake until the crust is lightly browned, 15 minutes. Remove the pan from the oven and let the crust cool for about 10 minutes.\u003c/p>\n\u003cp>Meanwhile, mix the remaining 1 cup brown sugar, the eggs, vanilla extract, remaining 2 tablespoons flour, the baking powder, and the drained coconut. Pour the mixture evenly over the crust.\u003cbr>\nPlace the dream bars in the oven and bake for 25 minutes. When the top has turned a caramel-brown color and has hardened, remove the bars from the oven, sprinkle with powdered sugar, and serve warm.\u003c/p>\n\u003cp>\u003cstrong>sodium count:\u003c/strong>\u003cbr>\nRaw coconut: 0 to 15mg per 1 cup depending on brand; Eggs: 71mg per large egg\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Recipes reprinted with permission from\u003c/em> \u003ca href=\"http://www.amazon.com/Sodium-Girls-Limitless-Low-Sodium-Cookbook/dp/1118123778\">\u003cem>Sodium Girl's Limitless Low-Sodium Cookbook\u003c/em>\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "57282 http://blogs.kqed.org/bayareabites/?p=57282",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/02/28/sodium-girl-jessica-goldman-foung-finds-flavor-sans-salt/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 3535,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 65
},
"modified": 1546982425,
"excerpt": "The bubbly voice behind the blog Sodium Girl has a new cookbook. Sarah Henry talks with Jessica Goldman Foung about finding flavor outside the salt shaker.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The bubbly voice behind the blog Sodium Girl has a new cookbook. Sarah Henry talks with Jessica Goldman Foung about finding flavor outside the salt shaker.",
"title": "Sodium Girl Jessica Goldman Foung Finds Flavor Sans Salt | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Sodium Girl Jessica Goldman Foung Finds Flavor Sans Salt",
"datePublished": "2013-02-28T09:43:04-08:00",
"dateModified": "2019-01-08T13:20:25-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "sodium-girl-jessica-goldman-foung-finds-flavor-sans-salt",
"status": "publish",
"path": "/bayareabites/57282/sodium-girl-jessica-goldman-foung-finds-flavor-sans-salt",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57569\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jessica-Goldman1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jessica-Goldman1000.jpg\" alt=\"Jessica Goldman Foung started eating for health after illness struck. Photo: Norbert von der Groeben, courtesy Stanford Hospital & Clinics\" width=\"1000\" height=\"578\" class=\"size-full wp-image-57569\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jessica Goldman Foung started eating for health after illness struck. Photo: Norbert von der Groeben, courtesy Stanford Hospital & Clinics\u003c/figcaption>\u003c/figure>\n\u003cp>There likely aren't many cookbooks out there that include a nod to the author's kidneys in the acknowledgments. But in Jessica Goldman Foung's \u003ca href=\"http://www.amazon.com/Sodium-Girls-Limitless-Low-Sodium-Cookbook/dp/1118123778\">\u003cem>Sodium Girl's Limitless Low-Sodium Cookbook\u003c/em>\u003c/a>, she not only thanks these vital organs, she does so by name. She calls her kidneys Frank and Stein.\u003c/p>\n\u003cp>Given Goldman Foung's health history -- the woman nearly died during her college years, the result of an aggressive form of lupus attacking her kidneys and brain that required chemotherapy to combat -- her fondness for her resilient kidneys is understandable. \u003c/p>\n\u003cp>At 21, Goldman Foung found herself on dialysis waiting for a transplant. She could have wallowed in the misery of it all, instead she opted to overhaul her diet and began a strict low-sodium, no-salt regimen. With that shift, and in concert with topnotch medical care, her kidneys began regenerating over the course of a year in such a way that not even her doctors at Stanford Hospital could fully explain. Fast forward to today and she's officially been kicked off the kidney transplant list for nine years and has stayed healthy and active through diet and medications alone.\u003c/p>\n\u003cp>Given all she went through -- and learned along the way -- she sought to share her experiences with others who might benefit from a low-sodium way of life. In 2009 she began her blog, \u003ca href=\"http://www.sodiumgirl.com/\">Sodium Girl\u003c/a>, and ever since she's been experimenting with creating tasty favorite foods and comfort fare \u003cem>sans \u003c/em>salt in her kitchen. The self-taught cook champions finding alternative flavors through techniques like smoking and roasting, by drawing on the natural salty taste found in foods like beets and celery and in experimenting with spices. She's also the queen of substitutions to create finger-licking food. Think: molasses for miso, cauliflower for cheese, balsamic blueberry sauce for BBQ sauce, and tamarind paste for soy sauce to create a teriyaki-like alternative. \u003c/p>\n\u003cp>The granddaughter of \u003ca href=\"http://www.goldmanfund.org/html/about/history.html\">philanthropists Richard and Rhoda Goldman\u003c/a> (perhaps best known for the \u003ca href=\"http://www.goldmanprize.org/\">Goldman Environmental Prize\u003c/a>), this bubbly 30-year-old has worked in development for \u003ca href=\"http://www.odcdance.org/\">ODC Dance Company\u003c/a> and is soon to sit on the board of \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a>, where she first had the chance to wax poetic about produce and other wholesome foods for the non-profit's newsletter. The self-described foodlanthropist writes regularly for \u003ca href=\"http://www.ediblesanfrancisco.com/\">\u003cem>Edible San Francisco\u003c/em>\u003c/a> and lives in Noe Valley with her husband and 4-month-old daughter Nomi.\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>Goldman Foung will talk buffalo wings, pad Thai, and baked macaroni and peas -- all whipped up without the addition of those addictive white crystals, at a reading at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books on March 3\u003c/a>. She'll also hold cooking demonstrations at \u003ca href=\"http://18reasons.org/calendar.php\">18 Reasons on March 4\u003c/a> and \u003ca href=\"http://www.cuesa.org/events/2013/seasonal-cooking-demo-jessica-goldman-foung\">at CUESA on March 30\u003c/a>. Sodium Girl spoke with Bay Area Bites last week and shared recipes from her new book too.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Sodium-Girl-Book-Jacket-e1359657421753.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Sodium-Girl-Book-Jacket-e1359657421753.jpg\" alt=\"Sodium Girls Limitless Low-Sodium Cookbook\" width=\"300\" class=\"aligncenter size-full wp-image-57555\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Why did you start your food blog?\u003c/strong>\u003c/p>\n\u003cp>I was trying to figure out what kind of job was going to work for my health and my body. I wanted to be a writer -- I was a creative writing major at Stanford -- but I basically had to start my career from ground zero. The best advice I got at the time was start with a blog and write about what you know, and what I know about is living with lupus and eating a low-sodium diet.\u003c/p>\n\u003cp>One of my first posts -- the \u003ca href=\"http://www.sodiumgirl.com/blackdresstheory/\">black dress theory\u003c/a> uses the analogy that losing salt from your diet is like not having black in your closet. It was the moment when I found my voice. I wanted to talk about a low-sodium life in a way people can relate to. It was a younger, fresher, more positive and playful way to tackle the subject with spirit.\u003c/p>\n\u003cp>Everyone had always told me to write about my experience being sick but I had never found the right vehicle. Food became the perfect way to write about overcoming challenges, making the most of things, and using your hardships to set sail on new adventures. \u003c/p>\n\u003cp>\u003cstrong>Are there many other low-sodium cookbooks?\u003c/strong>\u003c/p>\n\u003cp>There's a good handful but what's missing is the low-sodium cookbook that can be on anyone's shelf that you can share with friends or take out when you're having a dinner party, one that leaves you with the knowledge you can salt-free any recipe and make it work. That's where my cookbook comes in.\u003c/p>\n\u003cp>Low-sodium cooking has been excommunicated from the culinary world because salt has been put on this flavor pedestal. We've got to change that so low sodium is seen more like vegan or gluten-free cooking. It adds to the culinary playbook versus being totally separate from it.\u003c/p>\n\u003cfigure id=\"attachment_57573\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kimchi-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kimchi-burger.jpg\" alt=\"Say what? A kimchi umami burger with no added salt. Photo: Jessica Goldman Foung\" width=\"500\" height=\"355\" class=\"size-full wp-image-57573\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Say what? A kimchi umami burger with no added salt. Photo: Jessica Goldman Foung\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How did you eat before you got sick?\u003c/strong>\u003c/p>\n\u003cp>I was a junk food eater. I think I would be in big trouble if I hadn't gotten sick because I ate Taco Bell and French fries all the time. I grew up in a family where we used a microwave to steam our vegetables and we ordered out three nights a week; I ate a lot of Chinese food and pizza. I was also a very unadventurous eater: I was mostly just into traditional American comfort fare. \u003c/p>\n\u003cp>\u003cstrong>Do you miss the taste of salt?\u003c/strong>\u003c/p>\n\u003cp>I actually don't even remember it. Some people ask me about salt substitutes but I'm like: 'Why would you even go there?' Salt is almost offensive to my mouth now because it's so strong to me. \u003c/p>\n\u003cp>\u003cstrong>What are some of the myths about low-sodium food that you've dispelled by living without salt?\u003c/strong>\u003c/p>\n\u003cp>Low-sodium food is viewed as dull, boring, time consuming, and costly. Also: No eating out, no eating convenience or comfort foods, nothing canned, and no eating with friends. I discovered that none of those things have to be true. Now, if you just remove salt, a dish is going to be unappealing, because it's just the food you love without salt and that's not going to work. I joke about endangered spices: Because we're so focused on only using salt other spices may become extinct. But celery seed is a great salt replacement, because it has so much natural sodium taste. Curry, cumin, and coriander seed are strong flavors you can use everywhere. I'm having a passionate affair with those three right now. But there are so many spices to play with -- smoked paprika, dill, mace.\u003c/p>\n\u003cfigure id=\"attachment_57578\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chix1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/chix1000.jpg\" alt=\"Sodium Girl's salt-free version of the classic comfort fare buffalo wings. Photo: Jessica Goldman Foung\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57578\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sodium Girl's salt-free version of the classic comfort fare buffalo wings. Photo: Jessica Goldman Foung\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How is it dining around town with your dietary needs?\u003c/strong>\u003c/p>\n\u003cp>San Francisco has been so accommodating. I tell people in situations like mine: Don't be afraid to strike up a relationship. If you have a restaurant you love to go to, call ahead, meet with the manager, and sit down and say: 'Here is what I'm living with, what do you need me to do to make it easier for people? How many days ahead do you need me to call?' If you make relationships you're going to get food cooked the way you need it. And then you don't feel like an outsider anymore; if anything you feel like a VIP diner. I probably get better meals than my friends because they're usually made by the head chef, to order, with so much care.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfmaverick.com/\">Maverick\u003c/a> was the first place where I received a salt-free meal that was cooked with as much flair as all the other plates coming out of the kitchen. \u003ca href=\"http://www.fireflyrestaurant.com/\">Firefly\u003c/a> is down the street from me, so I go maybe twice a month -- frequenting a place definitely helps. The more they cook for me the more adventurous they get. I went to \u003ca href=\"http://www.nojosf.com/\">Nojo\u003c/a>, the Japanense izakaya restaurant, with a last-minute reservation thinking I could get sashimi, which is easy for me. I took one look at the menu and thought there's no way I can eat here I'll just drink my dinner. But the \u003ca href=\"http://www.ediblesanfrancisco.com/?p=4228\">chef Greg Dunmore\u003c/a> circled on the menu what he thought he could do over for me salt- free. I had chicken neck, sautéed chicken liver, and food flavored with his personal stash of special chili peppers. \u003c/p>\n\u003cp>\u003cstrong>Why invite prominent chefs, including \u003ca href=\"http://tracidesjardins.com/\">Traci Des Jardins\u003c/a> (Jardiniere, Mijita Cocina Mexicana), \u003ca href=\"http://www.sfmaverick.com/scott_youkilis.asp\">Scott Youkilis\u003c/a> (Maverick, Hog & Rocks) and \u003ca href=\"http://www.hubertkeller.com/\">Hubert Keller\u003c/a> (Fleur de Lys), to contribute recipes to this book?\u003c/strong>\u003c/p>\n\u003cp>Chefs love to create new tastes and they love a challenge, this is what they do and why they cook. Their contributions are testimony that even top chefs can have fun and hold the salt, in dishes full of flavors, layers, and unexpected combinations.\u003c/p>\n\u003cp>\u003cstrong>Were there any recipe flops that didn't make it into the book?\u003c/strong>\u003c/p>\n\u003cp>The one I wanted in there that didn't make it was pho. I got it right on my first try but didn't write anything down and I wasn't able to replicate it again. I will have a faux pho on my website at some stage.\u003c/p>\n\u003cp>\u003cstrong>What's your day-to-day life like living with lupus?\u003c/strong>\u003c/p>\n\u003cp>I deal with chronic joint pain, chronic fatigue, and I'm immune suppressed, so I don't have a lot of reserves. I also have hypertension from my kidneys. I have to watch my fluid retention and all that fun stuff. And there are lots of aftershocks from chemo. For the most part, though, I'm busier and more active than most people I know. My condition has never stopped me from doing anything I wanted to do, I just have to be creative about it. I'm on a ton of meds and I have to check in with my doctors on a regular basis, but so much less so than when I was younger. When I was writing the book I was like: 'Okay kidneys, don't fail on me now because that would be really bad marketing.' \u003c/p>\n\u003cp>\u003cstrong>Are you always able to remain upbeat in the face of adversity?\u003c/strong>\u003c/p>\n\u003cp>My life before my illness prepared me for when I got sick. I was misdiagnosed with juvenile rheumatoid arthritis, which is what my mom has, so I have this amazing role model of a woman. You would never know she was sick. She's always positive. Her theory is when your life is changed, change your life. When I got sick I had a rule: It was okay to be sad but you couldn't do it in my hospital room. When I shaved my head, I invited friends over and we had drinks and played music. It's not like I don't break down, I do. Having a good three-hour cry is important, and then you eat chocolate and you call it a day. At a certain point it's not useful energy and I have only so much energy.\u003c/p>\n\u003cp>\u003cstrong>Why have you chosen to donate a portion of your book's royalties to \u003ca href=\"http://wholesomewave.org/\">Wholesome Wave\u003c/a>?\u003c/strong>\u003c/p>\n\u003cp>Philanthropy has always been a part of my life. I'm a Goldman, I don't usually talk about it much, but I'm embracing it as I get older. I never wanted people to think that I was spoiled or to judge me. I wanted to have a career for myself outside of my family, which is funny because I went into the nonprofit world. But I always wanted to be in a profession where I was giving back. I worked for the \u003ca href=\"http://www.arthritis.org/\">Arthritis Foundation\u003c/a> and ODC, and while health and the arts are really important it never felt like I was touching enough people and having a big enough impact. I watched \u003ca href=\"http://www.sonypictures.com/homevideo/julieandjulia/\">\"Julie & Julia\"\u003c/a> and \"\u003ca href=\"http://www.takepart.com/foodinc\">Food, Inc.\u003c/a>\" on the same day when I was in the middle of funemployment and I realized that food was going to be it for me, that access point that combines social issues, education, the environment, and health.\u003c/p>\n\u003cp>Sustainable agriculture has become my passion and my book talks about using fresh ingredients when so few people have access to good fresh food or the cost is prohibitive. It's a bigger problem than I can solve and not my expertise, so the only way I could write this book and have it sit well with me is to have it help fund people who are addressing the issue of fresh food access for everyone.\u003c/p>\n\u003cfigure id=\"attachment_57576\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad1000.jpg\" alt=\"Fresh food for all: Pickled beet salad Photo: Jessica Goldman Foung\" width=\"1000\" height=\"750\" class=\"size-full wp-image-57576\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh food for all: Pickled beet salad Photo: Jessica Goldman Foung\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Is there a takeaway from writing this cookbook you'd like to share with home cooks? \u003c/strong>\u003c/p>\n\u003cp>People freak out when they're cooking a recipe and they don't have an ingredient when that really is the moment when they should jump for joy. Don't have a potato but have an apple? Go for it -- that will automatically change the dish. Enjoy experimenting, don't think recipes are set in stone, and remember that you have creative license when you cook. That's one of my favorite ways to cook: To switch out an ingredient and make it your own, just different enough, say, using fennel instead of celery. It's all good.\u003c/p>\n\u003cp>\u003cstrong>What's next?\u003c/strong>\u003c/p>\n\u003cp>I'm teaching a writing class through continuing education at Stanford in April \u003ca href=\"https://continuingstudies.stanford.edu/courses/course.php?cid=20123_PDV+26\">Writing Through Illness\u003c/a>. I've been very lucky I have this platform where I get to share my experiences and it's so empowering and I think that's why I never see myself as losing out. I gained so much from telling my story. Not everyone realizes they can have that platform. It's a five-week course and at the end we're doing an open mic at the medical school. \u003c/p>\n\u003cp>And I'd really like to write an interactive children's story for kids with kidney disease for while they're in doctors' waiting rooms. I think I'll call it \u003cem>The Adventures of Frank and Stein\u003c/em>. Frank and Stein really need their own book.\u003c/p>\n\u003cfigure id=\"attachment_57581\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bloody-mary.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/bloody-mary.jpg\" alt=\"Time for a low-sodium Bloody Mary. We thought you'd never ask. Photo: Jessica Goldman Foung\" width=\"500\" height=\"375\" class=\"size-full wp-image-57581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Time for a low-sodium Bloody Mary. We thought you'd never ask. Photo: Jessica Goldman Foung\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003ch2>Recipe: Quick Kimchi + Crispy Tofu Salad\u003c/h2>\n\u003cp>Kimchi comes in jars. It’s bright red. It’s salty. It was once just a Korean side dish or topper for steamed rice. But now it can be found in pancakes, on pizzas, and in major grocery store aisles. And while you cannot make an exact replica without the salt—which is an essential part of the fermentation process—you can get close with similarly punchy ingredients like chili oil, nori, vinegar, sugar, garlic, and sesame oil. The cabbage takes at least a day to soak in all the good flavors, so prepare ahead for this salad. The rest is simple and easy to assemble. Oh, and before I forget, don’t skip the crisped tofu. It adds welcome firm bite to the otherwise slick greens.\u003c/p>\n\u003cfigure id=\"attachment_57562\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kimchi-Tofu-Salad600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kimchi-Tofu-Salad600.jpg\" alt=\"Quick Kimchi + Crispy Tofu Salad. Photo: Matt Armendariz\" width=\"400\" class=\"size-full wp-image-57562\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Quick Kimchi + Crispy Tofu Salad. Photo: Matt Armendariz\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 2 to 4\u003c/em>\u003c/p>\n\u003cp>Effort Level: Plan Ahead\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n6 loosely packed cups chopped savoy or Napa cabbage\u003cbr>\n1⁄2 cup water\u003cbr>\n6 garlic cloves, smashed in a garlic press\u003cbr>\n1⁄2 sheet Pacific nori\u003cbr>\n5 tablespoons sesame oil\u003cbr>\n1⁄4 cup unseasoned rice vinegar\u003cbr>\n2 green onions, thinly sliced (everything but the bulb)\u003cbr>\nJuice of 1⁄2 lime\u003cbr>\n1 teaspoon diced ginger\u003cbr>\n1⁄2 teaspoon granulated white sugar\u003cbr>\n1⁄2 to 1 teaspoon salt-free chili oil\u003cbr>\n2 cups cubed firm tofu, 1⁄2 inch high and 1 inch wide\u003cbr>\n1⁄4 teaspoon ground turmeric\u003cbr>\nToasted white sesame seeds\u003cbr>\nRed chili pepper flakes\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Put the cabbage, water, and the garlic into a pot and bring to a rolling boil over medium heat. Cook until the cabbage is soft and wilted, 8 to 10 minutes. Meanwhile, using scissors, shred the nori into very thin 2-inch strips. Cut until you have about 1⁄2 cup of shredded nori; save any extra.\u003c/p>\n\u003cp>In an airtight container, whisk together 2 tablespoons of the sesame oil, the rice vinegar, nori, three-quarters of the green onions, the lime juice, ginger, sugar, and chili oil.\u003c/p>\n\u003cp>When the cabbage and garlic mixture has cooked, remove the pot from of the heat and drain out any leftover liquid. Transfer the cabbage and garlic to the container with the rice vinegar marinade. Place the lid on top, shake vigorously to coat. Place the tofu, 2 tablespoons of the sesame oil, and the turmeric in another airtight container, and shake it gently to spread the oil and spice. Place the cabbage and tofu containers in the refrigerator and marinate for 24 hours.\u003c/p>\n\u003cp>When you’re close to eating time, heat 1 tablespoon of the sesame oil in a skillet over high heat. Take the cubes of tofu out of their marinade and, working in batches, fry until their skin bubbles and turns golden brown, 3 to 5 minutes. Flip them over, sprinkle some sesame seeds on top, and fry the opposite sides, 3 to 5 minutes more. Repeat until all the tofu cubes are cooked. They are now yellow, crispy, and ready to be eaten.\u003c/p>\n\u003cp>To serve, place a serving of kimchi salad in bowls or on a plate and then layer the tofu on top. Sprinkle with leftover green onion slices, more sesame seeds, and chili pepper fl akes, to taste if desired.\u003c/p>\n\u003cp>\u003cstrong>sodium count:\u003c/strong>\u003cbr>\nSavoy cabbage: 20mg per 1 cup shredded; Cabbage (general variety): 13mg per 1 cup shredded; Tofu: 0 to 10mg depending on brand\u003c/p>\n\u003chr>\n\u003ch2>Recipe: Coconut Dream Bars\u003c/h2>\n\u003cp>This recipe for Dream Bars is from my wonderful grandmother, who I am sure pickpocketed it from someone else. But for the sake of legacy and honor, we will just go ahead and give her full credit.\u003cbr>\nThese brookies (brownie cookies) are good. Really good. They are dense and insanely sweet, and the real surprise comes from the crunchy brown sugar crust (who knew you could make a crust from sugar?) and sweetened, sugar-soaked coconut (who knew coconut could get even tastier?). This is what makes them really addictive. So don’t be embarrassed when you find yourself picking at the caramelized pieces of dream bars that stick to the side of the pan. I do it, too, every time I make them.\u003c/p>\n\u003cp>This dessert is superchewy and it holds up well when given a deep dunk in a glass of coconut milk. To make them, you need only a few bowls, one pan, and 40 minutes of your precious time. So bake up a batch whenever you have a sweet-tooth craving and an hour to spare. And make sure to grab a few for yourself before daring to share with others.\u003c/p>\n\u003cp>To jazz them up, pair the bars with fresh strawberries or raspberries, or even a drizzle of melted dark chocolate on the top, because who says no to melted chocolate? These are sweet dreams come true.\u003c/p>\n\u003cfigure id=\"attachment_57561\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coconut-dream-bars600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coconut-dream-bars600.jpg\" alt=\"Coconut Dream Bars. Photo: Matt Armendariz\" width=\"400\" class=\"size-full wp-image-57561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut Dream Bars. Photo: Matt Armendariz\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 12 to 16 bars\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup unsweetened shredded coconut\u003cbr>\n1 cup sugar water (1 cup water plus 1 cup granulated white sugar)\u003cbr>\n1 cup plus 2 tablespoons all-purpose flour\u003cbr>\n8 tablespoons (1 stick) unsalted butter, cut into small chunks and softened at room temperature\u003cbr>\n1 1/2 cups packed dark brown sugar\u003cbr>\n2 large eggs, beaten\u003cbr>\n2 teaspoons vanilla extract\u003cbr>\n1/2 teaspoons sodium-free baking powder\u003cbr>\nPowdered sugar\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 350°F.\u003c/p>\n\u003cp>Place the coconut into a small bowl, and in a small saucepan, bring the sugar water to a simmer over a medium-low heat. When it begins bubbling, pour the sugar water over the coconut and let it soak for 30 minutes. Drain the coconut from the sugar water.\u003c/p>\n\u003cp>In a separate small bowl, using your fingers to mix 1 cup of the flour, the softened butter cubes, and 1/2 cup of the brown sugar until it forms a crumbly dough. This is your crust.\u003c/p>\n\u003cp>Spread the dough evenly along the bottom of a greased 8 by 8-inch baking pan, using your fingers to press the dough onto the bottom and sides of the pan. Your crust should be about 1/2 inch thick. Place the pan in the oven and bake until the crust is lightly browned, 15 minutes. Remove the pan from the oven and let the crust cool for about 10 minutes.\u003c/p>\n\u003cp>Meanwhile, mix the remaining 1 cup brown sugar, the eggs, vanilla extract, remaining 2 tablespoons flour, the baking powder, and the drained coconut. Pour the mixture evenly over the crust.\u003cbr>\nPlace the dream bars in the oven and bake for 25 minutes. When the top has turned a caramel-brown color and has hardened, remove the bars from the oven, sprinkle with powdered sugar, and serve warm.\u003c/p>\n\u003cp>\u003cstrong>sodium count:\u003c/strong>\u003cbr>\nRaw coconut: 0 to 15mg per 1 cup depending on brand; Eggs: 71mg per large egg\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Recipes reprinted with permission from\u003c/em> \u003ca href=\"http://www.amazon.com/Sodium-Girls-Limitless-Low-Sodium-Cookbook/dp/1118123778\">\u003cem>Sodium Girl's Limitless Low-Sodium Cookbook\u003c/em>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/57282/sodium-girl-jessica-goldman-foung-finds-flavor-sans-salt",
"authors": [
"5125"
],
"categories": [
"bayareabites_752",
"bayareabites_588",
"bayareabites_1245",
"bayareabites_12"
],
"tags": [
"bayareabites_14758",
"bayareabites_16268",
"bayareabites_449"
],
"featImg": "bayareabites_57568",
"label": "bayareabites"
},
"bayareabites_57161": {
"type": "posts",
"id": "bayareabites_57161",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "57161",
"score": null,
"sort": [
1361896174000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1361896174,
"format": "aside",
"disqusTitle": "A Cuban-American Chez Panisse Chef Explores Her Culinary Roots",
"title": "A Cuban-American Chez Panisse Chef Explores Her Culinary Roots",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_57413\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.chezp3_.naomifiss1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.chezp3_.naomifiss1000.jpg\" alt=\"Danielle Alvarez cooks Dungeness crab downstairs at Chez Panisse. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-57413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle Alvarez cooks Dungeness crab downstairs at Chez Panisse. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>When a contingent from \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> went to Cuba last December, their visit was duly reported in the \u003ca href=\"http://www.sfgate.com/world/article/Chez-Panisse-chefs-visit-Havana-4110402.php\">press\u003c/a>. A crew of \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> devotees was poised to foment \u003ca href=\"http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/12/chez-panisse-havana-cuba.html\">a food revolution in Havana\u003c/a> -- or at least feed people well for a few days. \u003ca href=\"http://acmebread.com/the_company\">Steve Sullivan\u003c/a> baked bread. \u003ca href=\"http://www.pizzaiolooakland.com/about/founders/\">Charlie Hallowell\u003c/a> grilled pork on a \u003cem>parrilla \u003c/em>in the streets of Havana. \u003ca href=\"http://www.chezpanisse.com/about/our-chefs/\">Jerome Waag\u003c/a> plated polenta for Cuban dignitaries at dinners designed to showcase the Chez way of cooking.\u003c/p>\n\u003cp>Missing from the coverage: Any word from either of the Chez Panisse line cooks on the \u003ca href=\"http://www.berkeleyside.com/2012/08/01/chez-panisse-contingent-head-to-cuba-public-welcome-too/\">culinary diplomacy mission\u003c/a> who are of Cuban-American heritage. Danielle Alvarez and Melissa Fernandez both have roots in the island nation and Alvarez, who set foot on Cuban soil for the first time, spoke with Bay Area Bites about her recent visit. The 28-year-old says she went on the trip with an open mind and exploratory spirit, wanting to learn more about the land her family calls home, despite \u003ca href=\"http://www.nytimes.com/2012/10/21/opinion/sunday/bridging-the-cuban-generation-gap.html\">bittersweet memories common to a generation of exiles\u003c/a> in the aftermath of the revolution. She came away, though, with an overwhelming sadness, she says, for what has been lost from Cuba's culture and cuisine, despite encountering a few bright spots on the food and farming front and hope among besieged residents for better times ahead. \u003c/p>\n\u003cp>Let's be frank: Nobody goes to Cuba, widely regarded as a culinary backwater, for the food. And nothing about growing, selling, buying, cooking, or eating food -- whether at home or in restaurants -- in Cuba is easy. The lack of variety of fresh ingredients alone would make a farmers' market-loving Northern Californian cry. Food is still rationed in Cuba and much of it is imported (about 70 percent) or frozen, the result of a survivalist mentality born out of scarcity. An agriculture exchange which sprouted in 2011 after the Cuban government loosened up restrictions on a range of small businesses would suggest greater freedoms on the farming front. But such shifts are both an indication of just how much the country has changed, according to a recent \u003cem>\u003ca href=\"http://www.nytimes.com/2012/12/09/world/americas/changes-to-agriculture-highlight-cubas-problems.html?pagewanted=all\">New York Times\u003c/a>\u003c/em> story, and the political and practical limitations that continue to thwart this Caribbean country flirting with capitalism. By most measures, Cuba's free-enterprise farm experiment has failed, writes journalist Damien Cave, with many Cuban residents actually seeing \u003cem>less\u003c/em> locally-grown food at private markets. \u003c/p>\n\u003cp>Still, Alvarez was encouraged by first-hand accounts from Waters' personal assistant, Varun Mehra, a man mad for all things Cuban, who was instrumental in organizing the recent \"Planting Seeds\" edible expedition, the first of what he hopes will be an ongoing U.S.-Cuba dialogue around food and farming. “Havana’s food scene is changing rapidly and the Cuban government is phasing out its system of rations and cautiously allowing private restaurant ownership,” Mehra notes in \u003ca href=\"http://www.papermag.com/arts_and_style/2012/05/off-the-eaten-path-havana-cuba.php\">his recent travelogue for \u003cem>Paper Magazine\u003c/em>\u003c/a>. “As a result, the population is rediscovering its own pre-revolution culinary history — a delicious mix of Spanish, African, and Caribbean influences.” Mehra refers in his piece to \u003cem>paladars\u003c/em>, home-based private eating establishments popping up in Cuba in recent years, that some say could revolutionize -- and spice up -- Cuba's dining options. \u003c/p>\n\u003cfigure id=\"attachment_57415\" class=\"wp-caption aligncenter\" style=\"max-width: 715px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/havana_final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/havana_final.jpg\" alt=\"Snapshots from Cuba's farm and food scene. Photos: Varun Mehra\" width=\"715\" height=\"720\" class=\"size-full wp-image-57415\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Snapshots from Cuba's farm and food scene. Photos: Varun Mehra\u003c/figcaption>\u003c/figure>\n\u003cp>Alvarez was eager to see for herself. She grew up in Miami, dining in on the vivid stories her relatives told about a magical place they left behind. Her mom's family owned a sugar plantation in Cuba's eastern Oriente Province, her father's family hailed from Havana; they both moved to the U.S. as young children shortly after the revolution. Alvarez grew up eating Cuban food: White rice, red or black beans cooked with \u003cem>sofrito\u003c/em> (aromatics like garlic, onions, and peppers) and a little sugar and apple cider vinegar, which, she says, made her mom's version special. Her mother and grandmother cooked peasant food that could feed many, Cuban classics like \u003cem>ropa vieja\u003c/em>, (shredded skirt steak stewed in a tomato sauce) and \u003cem>Moros y Cristianos\u003c/em> (\"Moors and Christians,\" a rice and beans dish elevated in flavor by the addition of pork fat or bacon.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She was dismayed by what she encountered on her ten-day trip. \"The food culture has largely been lost there, they just don't have a lot of ingredients,\" says Alvarez, who has worked at Chez Panisse for more than two years. \"We were told we couldn't get seafood, which is incredible to me because it's a Caribbean island surrounded by the sea. My mom has stories about live crab walking around the kitchen but now there's no fishing industry to speak of.\"\u003c/p>\n\u003cfigure id=\"attachment_57421\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/danielle.alvarez.chezpanisse1.naomifiss.1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/danielle.alvarez.chezpanisse1.naomifiss.1000.jpg\" alt=\"Back in Berkeley, Alvarez finds an abundance of seafood. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-57421\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Back in Berkeley, Alvarez finds an abundance of seafood. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>And Alvarez was stunned by the limitations in the kitchen -- from a lack of oils, vinegars, and spices to a narrow range of fresh food. \"There's no variety in what type of produce they have – they have one type of lettuce and it's really beautiful, but it's all they have. One lettuce, one type of tomato, and one type of eggplant. We asked the farmers and were told that the state supplies the seeds and that's all they have to work with. Since there are no seasons a lot of the plants don't even go to seed, so it's not like they can harvest their own.\" Likewise, while beef might be on the menu at many local restaurants, it was never available to order during Alvarez's stay; pork was the only meat of choice on offer at most places.\u003c/p>\n\u003cp>Raw ingredients weren't the only limited resource on the island. \"It broke my heart because at the culinary school and other restaurants we visited they had so little equipment,\" says Alvarez, a graduate of \u003ca href=\"http://www.jwu.edu/culinary/\">Johnson & Wales University's College of Culinary Arts\u003c/a> in Miami. \"I found it difficult just to do what we do, as simple as it is, not having pots to cook in or basic equipment like spoons.\" Everyone she encountered asked if they could have a pan or a knife, including the tour group's guide and driver. The Chez Panisse team brought pots and pans with them with the intention of leaving them with local chefs. Dinners were held at Old Havana's \u003ca href=\"http://www.fodors.com/world/caribbean/cuba/havana/review-39914.html\">El Patio\u003c/a> restaurant, a state run enterprise, and at \u003ca href=\"http://www.lonelyplanet.com/cuba/havana/restaurants/french/paladar-le-chansonnier\">Le Chansonnier\u003c/a>, a popular \u003cem>paladar\u003c/em>. \u003ca href=\"http://www.democracynow.org/2012/6/11/mariela_castro_daughter_of_cuban_president\">Mariela Castro\u003c/a>, daughter of Cuban President Raul Castro, made an appearance at both events and \u003ca href=\"http://www.berkeleyside.com/2012/12/31/tom-bates-and-loni-hancock-visit-sister-city-in-cuba/\">State Senator Loni Hancock and her husband Berkeley Mayor Tom Bates\u003c/a> also attended the dinners, as part of the \"Planting Seeds\" entourage.\u003c/p>\n\u003cfigure id=\"attachment_57417\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad.chezpcuba.ninawolpow.1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad.chezpcuba.ninawolpow.1000.jpg\" alt=\"Chez Panisse chefs foraged fresh food for their trademark salads served at Cuban dinners. Photo: Nina Wolpow\" width=\"1000\" height=\"666\" class=\"size-full wp-image-57417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chez Panisse chefs foraged fresh food for their trademark salads served at Cuban dinners. Photo: Nina Wolpow\u003c/figcaption>\u003c/figure>\n\u003cp>Alvarez observed other hardships that aren't typical in North American kitchens. One of the restaurants the contingent cooked at didn't have electricity or running water until the afternoon. \"I couldn't tell if that was a regular thing or just happened once in a while, but it seemed like they knew it would come on at four,\" explains Alvarez, a native Spanish speaker, who has done stints at \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's Larder\u003c/a> in San Francisco's Ferry Building and landed an internship at the Wine Country's \u003ca href=\"http://www.frenchlaundry.com/\">French Laundry\u003c/a> straight out of cooking school. \"We lost electricity several times while we were there in different places. Just very basic things that make things difficult that we take for granted here.\"\u003c/p>\n\u003cp>One trip highlight: A sourcing excursion to a farm to find pigs and rabbits for the dinners. The family who ran the farm gathered for a big pot of boiled yucca, a root vegetable similar to potatoes, and the visitors were brought a bowl of steaming yucca to share, accompanied by \u003cem>mojo\u003c/em>, a local marinade of garlic, onion, lime juice, and spices. \"I grew up eating yucca, it's a favorite, and that was probably the most delicious thing we ate on our trip,\" says Alvarez, who made yucca ceviche for one dinner cooked by the Chez Panisse chefs.\u003c/p>\n\u003cfigure id=\"attachment_57414\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.cuba_.ninawolpow.640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.cuba_.ninawolpow.640.jpg\" alt=\"Danielle Alvarez gives plates a final look before sending them out to Cuban diners. Photo: Nina Wolpow\" width=\"640\" height=\"960\" class=\"size-full wp-image-57414\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle Alvarez gives plates a final look before sending them out to Cuban diners. Photo: Nina Wolpow\u003c/figcaption>\u003c/figure>\n\u003cp>Overall, though, Alvarez found the local food disappointing. \"So much of our philosophy at Chez is about fresh food that's cooked very little. But in Havana much of the food we encountered was frozen, canned, and cooked a lot,\" she says. \"I realized, too, that the limited fresh produce they have doesn't really make it to the people because they can't afford it.\" She did pick up some tips, however, from a local chef on the fine art of braising pork belly in an oven that crisped the skin to perfection while keeping the meat tender and moist.\u003c/p>\n\u003cfigure id=\"attachment_57416\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melissafernandez.chespcuba.ninawolpow.1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melissafernandez.chespcuba.ninawolpow.1000.jpg\" alt=\"Fellow Cuban-American Melissa Fernandez plates dishes before serving Cuban dignitaries. Photo: Nina Wolpow\" width=\"1000\" height=\"666\" class=\"size-full wp-image-57416\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fellow Cuban-American Melissa Fernandez plates dishes before serving Cuban dignitaries. Photo: Nina Wolpow\u003c/figcaption>\u003c/figure>\n\u003cp>She also discovered that pizza and pasta (local chefs made pasta from scratch at a cooking demonstration at a local cooking school) are becoming go-to foods in Havana, which intrigued the visiting chefs, known for cooking such dishes to critical acclaim in the Bay Area. \"A lot of people have these little businesses now where they sell pizza out of a window in their homes,\" explains Alvarez. \"It's not like it's great pizza – it's just doughy, oily bread with I don't know what kind of cheese, and a smear of tomato sauce.\" Still, such scenes -- residents dispensing savory pies out of decaying colonial buildings -- would have been unheard of even a few years ago. But as the \u003cem>\u003ca href=\"http://www.nytimes.com/2012/12/02/sunday-review/how-capitalist-are-the-cubans.html?pagewanted=all\">New York Times\u003c/a>\u003c/em> notes in recent Cuba coverage: Havana's growing pizza peddlers are one indication of the entrepreneurial spirit of a country long schooled in socialism and the state. These government-sanctioned edible entrepreneurs are viewed by some as a desperate move by the ruling party to kick start the country's flagging economy. Could culinary endeavors be a pathway to prosperity for some Cubans?\u003c/p>\n\u003cp>It's tough for Alvarez to consider such questions, since her family was doing well before the revolution. At the end of her trip, Alvarez added on a couple of days to visit with the few remaining relatives who never left the island. \"I went to the family farm and that was just hugely emotional for me. I was sobbing. I got to see the daily struggles of every day life,\" she says. \"I had pictures with me about how it used to be; buildings that were once there are now just a pile of rubble. The old houses my family lived in were gone. There were just little wooden, thatched-roof shacks on the property.\"\u003c/p>\n\u003cp>Alvarez is still processing her visit and how to make sense of it to her family in the States, none of whom have returned to the homeland in more than 40 years. And she wants to focus on the positive things she encountered in a country that bombards newcomers on the ride from the airport with billboards covered in socialist propaganda. True to country stereotype, two in the Chez Panisse crew who needed health care -- Jerome Waag badly burned his hand behind the stove and \u003ca href=\"http://www.cosechacafe.com/\">Cosecha's Dominica Rice\u003c/a> endured an inexplicably swollen ankle -- reported that they received excellent medical services, at the same hospital where \u003ca href=\"http://www.washingtonpost.com/world/the_americas/hugo-chavez-returns-home-to-venezuela-after-more-than-2-months-of-cancer-treatment-in-cuba/2013/02/18/812b30a6-79b0-11e2-9c27-fdd594ea6286_story.html\">Venezuelan President Hugo Chavez\u003c/a> was receiving cancer treatment. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Mostly, Alvarez was drawn to people's enduring spirit in the face of adversity. \"I'd be such a miserable person if I had to live there. Cubans just persevere and try so hard in difficult circumstance,\" she says. \"And still it's hopeful. People feel change is coming, little by little. As bad as things are they love their country so much.\" (Proving, perhaps, \u003ca href=\"http://www.nytimes.com/2012/09/23/magazine/where-is-cuba-going.html?pagewanted=all\">where one person sees a prison another sees paradise\u003c/a>.) \"One of the consultants on our tour who went to the University of Miami, as I did, has come back to Cuba and says there is nowhere else he would want to live,\" says Alvarez, who adds: \"I understand, it's home.\"\u003c/p>\n\n",
"disqusIdentifier": "57161 http://blogs.kqed.org/bayareabites/?p=57161",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/02/26/a-cuban-american-chez-panisse-chef-explores-her-culinary-roots/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2032,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1362511397,
"excerpt": "A Cuban-American Chez Panisse chef talks about her recent trip to Cuba as part of a culinary diplomacy tour in a story by BAB's Sarah Henry.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A Cuban-American Chez Panisse chef talks about her recent trip to Cuba as part of a culinary diplomacy tour in a story by BAB's Sarah Henry.",
"title": "A Cuban-American Chez Panisse Chef Explores Her Culinary Roots | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Cuban-American Chez Panisse Chef Explores Her Culinary Roots",
"datePublished": "2013-02-26T08:29:34-08:00",
"dateModified": "2013-03-05T11:23:17-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-cuban-american-chez-panisse-chef-explores-her-culinary-roots",
"status": "publish",
"path": "/bayareabites/57161/a-cuban-american-chez-panisse-chef-explores-her-culinary-roots",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57413\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.chezp3_.naomifiss1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.chezp3_.naomifiss1000.jpg\" alt=\"Danielle Alvarez cooks Dungeness crab downstairs at Chez Panisse. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-57413\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle Alvarez cooks Dungeness crab downstairs at Chez Panisse. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>When a contingent from \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> went to Cuba last December, their visit was duly reported in the \u003ca href=\"http://www.sfgate.com/world/article/Chez-Panisse-chefs-visit-Havana-4110402.php\">press\u003c/a>. A crew of \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> devotees was poised to foment \u003ca href=\"http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/12/chez-panisse-havana-cuba.html\">a food revolution in Havana\u003c/a> -- or at least feed people well for a few days. \u003ca href=\"http://acmebread.com/the_company\">Steve Sullivan\u003c/a> baked bread. \u003ca href=\"http://www.pizzaiolooakland.com/about/founders/\">Charlie Hallowell\u003c/a> grilled pork on a \u003cem>parrilla \u003c/em>in the streets of Havana. \u003ca href=\"http://www.chezpanisse.com/about/our-chefs/\">Jerome Waag\u003c/a> plated polenta for Cuban dignitaries at dinners designed to showcase the Chez way of cooking.\u003c/p>\n\u003cp>Missing from the coverage: Any word from either of the Chez Panisse line cooks on the \u003ca href=\"http://www.berkeleyside.com/2012/08/01/chez-panisse-contingent-head-to-cuba-public-welcome-too/\">culinary diplomacy mission\u003c/a> who are of Cuban-American heritage. Danielle Alvarez and Melissa Fernandez both have roots in the island nation and Alvarez, who set foot on Cuban soil for the first time, spoke with Bay Area Bites about her recent visit. The 28-year-old says she went on the trip with an open mind and exploratory spirit, wanting to learn more about the land her family calls home, despite \u003ca href=\"http://www.nytimes.com/2012/10/21/opinion/sunday/bridging-the-cuban-generation-gap.html\">bittersweet memories common to a generation of exiles\u003c/a> in the aftermath of the revolution. She came away, though, with an overwhelming sadness, she says, for what has been lost from Cuba's culture and cuisine, despite encountering a few bright spots on the food and farming front and hope among besieged residents for better times ahead. \u003c/p>\n\u003cp>Let's be frank: Nobody goes to Cuba, widely regarded as a culinary backwater, for the food. And nothing about growing, selling, buying, cooking, or eating food -- whether at home or in restaurants -- in Cuba is easy. The lack of variety of fresh ingredients alone would make a farmers' market-loving Northern Californian cry. Food is still rationed in Cuba and much of it is imported (about 70 percent) or frozen, the result of a survivalist mentality born out of scarcity. An agriculture exchange which sprouted in 2011 after the Cuban government loosened up restrictions on a range of small businesses would suggest greater freedoms on the farming front. But such shifts are both an indication of just how much the country has changed, according to a recent \u003cem>\u003ca href=\"http://www.nytimes.com/2012/12/09/world/americas/changes-to-agriculture-highlight-cubas-problems.html?pagewanted=all\">New York Times\u003c/a>\u003c/em> story, and the political and practical limitations that continue to thwart this Caribbean country flirting with capitalism. By most measures, Cuba's free-enterprise farm experiment has failed, writes journalist Damien Cave, with many Cuban residents actually seeing \u003cem>less\u003c/em> locally-grown food at private markets. \u003c/p>\n\u003cp>Still, Alvarez was encouraged by first-hand accounts from Waters' personal assistant, Varun Mehra, a man mad for all things Cuban, who was instrumental in organizing the recent \"Planting Seeds\" edible expedition, the first of what he hopes will be an ongoing U.S.-Cuba dialogue around food and farming. “Havana’s food scene is changing rapidly and the Cuban government is phasing out its system of rations and cautiously allowing private restaurant ownership,” Mehra notes in \u003ca href=\"http://www.papermag.com/arts_and_style/2012/05/off-the-eaten-path-havana-cuba.php\">his recent travelogue for \u003cem>Paper Magazine\u003c/em>\u003c/a>. “As a result, the population is rediscovering its own pre-revolution culinary history — a delicious mix of Spanish, African, and Caribbean influences.” Mehra refers in his piece to \u003cem>paladars\u003c/em>, home-based private eating establishments popping up in Cuba in recent years, that some say could revolutionize -- and spice up -- Cuba's dining options. \u003c/p>\n\u003cfigure id=\"attachment_57415\" class=\"wp-caption aligncenter\" style=\"max-width: 715px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/havana_final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/havana_final.jpg\" alt=\"Snapshots from Cuba's farm and food scene. Photos: Varun Mehra\" width=\"715\" height=\"720\" class=\"size-full wp-image-57415\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Snapshots from Cuba's farm and food scene. Photos: Varun Mehra\u003c/figcaption>\u003c/figure>\n\u003cp>Alvarez was eager to see for herself. She grew up in Miami, dining in on the vivid stories her relatives told about a magical place they left behind. Her mom's family owned a sugar plantation in Cuba's eastern Oriente Province, her father's family hailed from Havana; they both moved to the U.S. as young children shortly after the revolution. Alvarez grew up eating Cuban food: White rice, red or black beans cooked with \u003cem>sofrito\u003c/em> (aromatics like garlic, onions, and peppers) and a little sugar and apple cider vinegar, which, she says, made her mom's version special. Her mother and grandmother cooked peasant food that could feed many, Cuban classics like \u003cem>ropa vieja\u003c/em>, (shredded skirt steak stewed in a tomato sauce) and \u003cem>Moros y Cristianos\u003c/em> (\"Moors and Christians,\" a rice and beans dish elevated in flavor by the addition of pork fat or bacon.)\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>She was dismayed by what she encountered on her ten-day trip. \"The food culture has largely been lost there, they just don't have a lot of ingredients,\" says Alvarez, who has worked at Chez Panisse for more than two years. \"We were told we couldn't get seafood, which is incredible to me because it's a Caribbean island surrounded by the sea. My mom has stories about live crab walking around the kitchen but now there's no fishing industry to speak of.\"\u003c/p>\n\u003cfigure id=\"attachment_57421\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/danielle.alvarez.chezpanisse1.naomifiss.1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/danielle.alvarez.chezpanisse1.naomifiss.1000.jpg\" alt=\"Back in Berkeley, Alvarez finds an abundance of seafood. Photo: Naomi Fiss\" width=\"1000\" height=\"714\" class=\"size-full wp-image-57421\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Back in Berkeley, Alvarez finds an abundance of seafood. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>And Alvarez was stunned by the limitations in the kitchen -- from a lack of oils, vinegars, and spices to a narrow range of fresh food. \"There's no variety in what type of produce they have – they have one type of lettuce and it's really beautiful, but it's all they have. One lettuce, one type of tomato, and one type of eggplant. We asked the farmers and were told that the state supplies the seeds and that's all they have to work with. Since there are no seasons a lot of the plants don't even go to seed, so it's not like they can harvest their own.\" Likewise, while beef might be on the menu at many local restaurants, it was never available to order during Alvarez's stay; pork was the only meat of choice on offer at most places.\u003c/p>\n\u003cp>Raw ingredients weren't the only limited resource on the island. \"It broke my heart because at the culinary school and other restaurants we visited they had so little equipment,\" says Alvarez, a graduate of \u003ca href=\"http://www.jwu.edu/culinary/\">Johnson & Wales University's College of Culinary Arts\u003c/a> in Miami. \"I found it difficult just to do what we do, as simple as it is, not having pots to cook in or basic equipment like spoons.\" Everyone she encountered asked if they could have a pan or a knife, including the tour group's guide and driver. The Chez Panisse team brought pots and pans with them with the intention of leaving them with local chefs. Dinners were held at Old Havana's \u003ca href=\"http://www.fodors.com/world/caribbean/cuba/havana/review-39914.html\">El Patio\u003c/a> restaurant, a state run enterprise, and at \u003ca href=\"http://www.lonelyplanet.com/cuba/havana/restaurants/french/paladar-le-chansonnier\">Le Chansonnier\u003c/a>, a popular \u003cem>paladar\u003c/em>. \u003ca href=\"http://www.democracynow.org/2012/6/11/mariela_castro_daughter_of_cuban_president\">Mariela Castro\u003c/a>, daughter of Cuban President Raul Castro, made an appearance at both events and \u003ca href=\"http://www.berkeleyside.com/2012/12/31/tom-bates-and-loni-hancock-visit-sister-city-in-cuba/\">State Senator Loni Hancock and her husband Berkeley Mayor Tom Bates\u003c/a> also attended the dinners, as part of the \"Planting Seeds\" entourage.\u003c/p>\n\u003cfigure id=\"attachment_57417\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad.chezpcuba.ninawolpow.1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/salad.chezpcuba.ninawolpow.1000.jpg\" alt=\"Chez Panisse chefs foraged fresh food for their trademark salads served at Cuban dinners. Photo: Nina Wolpow\" width=\"1000\" height=\"666\" class=\"size-full wp-image-57417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chez Panisse chefs foraged fresh food for their trademark salads served at Cuban dinners. Photo: Nina Wolpow\u003c/figcaption>\u003c/figure>\n\u003cp>Alvarez observed other hardships that aren't typical in North American kitchens. One of the restaurants the contingent cooked at didn't have electricity or running water until the afternoon. \"I couldn't tell if that was a regular thing or just happened once in a while, but it seemed like they knew it would come on at four,\" explains Alvarez, a native Spanish speaker, who has done stints at \u003ca href=\"http://www.bouletteslarder.com/\">Boulette's Larder\u003c/a> in San Francisco's Ferry Building and landed an internship at the Wine Country's \u003ca href=\"http://www.frenchlaundry.com/\">French Laundry\u003c/a> straight out of cooking school. \"We lost electricity several times while we were there in different places. Just very basic things that make things difficult that we take for granted here.\"\u003c/p>\n\u003cp>One trip highlight: A sourcing excursion to a farm to find pigs and rabbits for the dinners. The family who ran the farm gathered for a big pot of boiled yucca, a root vegetable similar to potatoes, and the visitors were brought a bowl of steaming yucca to share, accompanied by \u003cem>mojo\u003c/em>, a local marinade of garlic, onion, lime juice, and spices. \"I grew up eating yucca, it's a favorite, and that was probably the most delicious thing we ate on our trip,\" says Alvarez, who made yucca ceviche for one dinner cooked by the Chez Panisse chefs.\u003c/p>\n\u003cfigure id=\"attachment_57414\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.cuba_.ninawolpow.640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/daniellealvarez.cuba_.ninawolpow.640.jpg\" alt=\"Danielle Alvarez gives plates a final look before sending them out to Cuban diners. Photo: Nina Wolpow\" width=\"640\" height=\"960\" class=\"size-full wp-image-57414\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Danielle Alvarez gives plates a final look before sending them out to Cuban diners. Photo: Nina Wolpow\u003c/figcaption>\u003c/figure>\n\u003cp>Overall, though, Alvarez found the local food disappointing. \"So much of our philosophy at Chez is about fresh food that's cooked very little. But in Havana much of the food we encountered was frozen, canned, and cooked a lot,\" she says. \"I realized, too, that the limited fresh produce they have doesn't really make it to the people because they can't afford it.\" She did pick up some tips, however, from a local chef on the fine art of braising pork belly in an oven that crisped the skin to perfection while keeping the meat tender and moist.\u003c/p>\n\u003cfigure id=\"attachment_57416\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melissafernandez.chespcuba.ninawolpow.1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/melissafernandez.chespcuba.ninawolpow.1000.jpg\" alt=\"Fellow Cuban-American Melissa Fernandez plates dishes before serving Cuban dignitaries. Photo: Nina Wolpow\" width=\"1000\" height=\"666\" class=\"size-full wp-image-57416\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fellow Cuban-American Melissa Fernandez plates dishes before serving Cuban dignitaries. Photo: Nina Wolpow\u003c/figcaption>\u003c/figure>\n\u003cp>She also discovered that pizza and pasta (local chefs made pasta from scratch at a cooking demonstration at a local cooking school) are becoming go-to foods in Havana, which intrigued the visiting chefs, known for cooking such dishes to critical acclaim in the Bay Area. \"A lot of people have these little businesses now where they sell pizza out of a window in their homes,\" explains Alvarez. \"It's not like it's great pizza – it's just doughy, oily bread with I don't know what kind of cheese, and a smear of tomato sauce.\" Still, such scenes -- residents dispensing savory pies out of decaying colonial buildings -- would have been unheard of even a few years ago. But as the \u003cem>\u003ca href=\"http://www.nytimes.com/2012/12/02/sunday-review/how-capitalist-are-the-cubans.html?pagewanted=all\">New York Times\u003c/a>\u003c/em> notes in recent Cuba coverage: Havana's growing pizza peddlers are one indication of the entrepreneurial spirit of a country long schooled in socialism and the state. These government-sanctioned edible entrepreneurs are viewed by some as a desperate move by the ruling party to kick start the country's flagging economy. Could culinary endeavors be a pathway to prosperity for some Cubans?\u003c/p>\n\u003cp>It's tough for Alvarez to consider such questions, since her family was doing well before the revolution. At the end of her trip, Alvarez added on a couple of days to visit with the few remaining relatives who never left the island. \"I went to the family farm and that was just hugely emotional for me. I was sobbing. I got to see the daily struggles of every day life,\" she says. \"I had pictures with me about how it used to be; buildings that were once there are now just a pile of rubble. The old houses my family lived in were gone. There were just little wooden, thatched-roof shacks on the property.\"\u003c/p>\n\u003cp>Alvarez is still processing her visit and how to make sense of it to her family in the States, none of whom have returned to the homeland in more than 40 years. And she wants to focus on the positive things she encountered in a country that bombards newcomers on the ride from the airport with billboards covered in socialist propaganda. True to country stereotype, two in the Chez Panisse crew who needed health care -- Jerome Waag badly burned his hand behind the stove and \u003ca href=\"http://www.cosechacafe.com/\">Cosecha's Dominica Rice\u003c/a> endured an inexplicably swollen ankle -- reported that they received excellent medical services, at the same hospital where \u003ca href=\"http://www.washingtonpost.com/world/the_americas/hugo-chavez-returns-home-to-venezuela-after-more-than-2-months-of-cancer-treatment-in-cuba/2013/02/18/812b30a6-79b0-11e2-9c27-fdd594ea6286_story.html\">Venezuelan President Hugo Chavez\u003c/a> was receiving cancer treatment. \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>Mostly, Alvarez was drawn to people's enduring spirit in the face of adversity. \"I'd be such a miserable person if I had to live there. Cubans just persevere and try so hard in difficult circumstance,\" she says. \"And still it's hopeful. People feel change is coming, little by little. As bad as things are they love their country so much.\" (Proving, perhaps, \u003ca href=\"http://www.nytimes.com/2012/09/23/magazine/where-is-cuba-going.html?pagewanted=all\">where one person sees a prison another sees paradise\u003c/a>.) \"One of the consultants on our tour who went to the University of Miami, as I did, has come back to Cuba and says there is nowhere else he would want to live,\" says Alvarez, who adds: \"I understand, it's home.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/57161/a-cuban-american-chez-panisse-chef-explores-her-culinary-roots",
"authors": [
"5125"
],
"categories": [
"bayareabites_752",
"bayareabites_63",
"bayareabites_1807",
"bayareabites_60",
"bayareabites_61"
],
"tags": [
"bayareabites_234",
"bayareabites_11233",
"bayareabites_583",
"bayareabites_11236",
"bayareabites_11238",
"bayareabites_11237",
"bayareabites_11267",
"bayareabites_11268",
"bayareabites_11235",
"bayareabites_11266",
"bayareabites_11234",
"bayareabites_11265"
],
"featImg": "bayareabites_57412",
"label": "bayareabites"
},
"bayareabites_55926": {
"type": "posts",
"id": "bayareabites_55926",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "55926",
"score": null,
"sort": [
1361739119000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1361739119,
"format": "aside",
"disqusTitle": "Chef Preeti Mistry + Juhu Beach Club in Oakland's Temescal",
"title": "Chef Preeti Mistry + Juhu Beach Club in Oakland's Temescal",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_57301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\" alt=\"Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57301\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, \u003ca href=\"http://www.juhubeachclub.com/\">Juhu Beach Club\u003c/a> in Temescal, Oakland on \u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">March 1\u003c/a>. Having her restaurant business set up in the old SR24 space in the East Bay instead of the originally planned Mission District is a marked change from when I interviewed her \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%E2%80%99s-preeti-mistry/\">last summer\u003c/a>, for the Bay Area Bites’ annual LGBT Pride stories. Breaking off (amicably) with a business partner and wanting to live closer to her work were the main factors behind this decision. She shared that she is now working with family to run the business but has also been buoyed by offers of general help from fellow Oakland business owners. Getting a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">\u003cem>Top Chef\u003c/em>\u003c/a> to set up shop in Oakland is a bonus for Temescal, a district that has arrived as a food and dining destination--complete with its own new culinary tour from \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/oaklands-taste-of-temescal-tour\">Edible Excursions\u003c/a> and a thriving \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\">Sunday farmers’ market\u003c/a>. \u003c/p>\n\u003cp>I was able to experience Juhu Beach Club via a stop on the \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/880\">Oakland Taste Temescal\u003c/a> media tour from Edible Excursions. It’s obvious Chef Preeti and her crew have worked hard to transform the once grey and dark hues of SR24 into something that is definitely more Mumbai-beachy and fun: pink and orange swirl together with golden notes in a wonderful monkey wall pattern, which match the adorable tiffins that will be used to serve kids meals (a smart menu move, considering the local population). Her partner Ann Nadeau was on hand to help serve sassy lassis but mainly stayed in the background while the Chef talked to our group. Guests will be able to see the kitchen action, where Preeti will cook with her sous chef and line cooks. \u003c/p>\n\u003cfigure id=\"attachment_57299\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\" alt=\"Juhu Beach Club interior. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-57299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juhu Beach Club interior. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>There are 50 seats and 6 stools and the open space definitely grants guests an up-close-and-personal view of the making of every slider-like pav (with custom rolls from Starter Bakery), Gujarti-style samosa, mung bean “Guju chili” soup, curry, salad and sassy lassi. The menu is approachable: vegetarians, carnivores and kids should all find something here. The color blocked kiddie-friendly tiffins are designed by a nearby artist and will be for sale; I am making space in my pantry after seeing how cute and functional they are. Juhu Beach Club just received their beer and wine license and will be opening for dinner March 1. Cheers!\u003c/p>\n\u003cp>I interviewed Chef Mistry to find out more about how the process is going from operating her pop-up restaurant to getting an actual restaurant finalized. Her comments have been edited for clarity and length. \u003c/p>\n\u003cfigure id=\"attachment_57324\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75-1024x681.jpg\" alt=\"Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle).\" width=\"1024\" height=\"681\" class=\"size-large wp-image-57324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle). Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Congrats on the new restaurant. When we last talked to you, you were planning to open a spot in the Mission. That situation changed for you in October 2012. Why do Indian Street Food in Temesal?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Mistry: \u003c/strong>It was a matter of circumstances. Even when I was in San Francisco, I was saying ‘I want to open in Oakland.’ The Mission space and the partner connected to that didn’t work out, which was actually a blessing. If we were having a hard time then, running a business wouldn’t have been easy. We were able to realize that and walk away from each other and there were no hard feelings ultimately. I moved to Oakland a year and a half ago. Once we walked away from a financial partner, I started looking at things financially but also looked at how it would affect my lifestyle. We’ve gotten to know the scene and it’s so happening here. Temescal is really fun, and there has been a great community in terms of chefs and restaurateurs. \u003c/p>\n\u003cfigure id=\"attachment_57326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\" alt=\"India's Bizarre Love Triangle Samosas. Photo: Mary Ladd \" width=\"1000\" height=\"750\" class=\"size-full wp-image-57326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">India's Bizarre Love Triangle Samosas. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have a new business partner? How did you come up with the funding after the relationship with your former business partner ended?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> No. (Laughs). It’s a family business now. So. You know. That was one of the reasons why we picked the space. It was really set up. I talked to a few contractors and architects and they were urging me to find a spot that was already set up. I looked at cheaper places but it was a Pandora’s box -- they had been dumped for a reason. Once you start with the building department.... With our new Temescal location, it’s been all elbow grease and a little cosmetic work. There have been a few expenses that have come up but that’s par for the course.\u003c/p>\n\u003cp>We did a lot of cleaning and changed the space pretty dramatically. It was really dark in here, very Gothic with big chandeliers. The baseboard and entire ceiling were dark grey and then there was deep magenta red. We just brightened it so there is a lot of bright pink and orange on the walls. It gets an advantage of the sun that comes through in the day. We got funky wallpaper with monkeys to give the space a fun and casual feel, because we want to see people wanting to hang out here.\u003c/p>\n\u003cfigure id=\"attachment_57320\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\" alt=\"Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\" width=\"300\" class=\"size-full wp-image-57320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Have you met any of your restaurant neighbors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The person that owned this restaurant owns the taqueria next door. We share bathrooms and storage space and one of the more qualitative parts of purchasing was that he wanted to make sure it would be someone who’s cooperative. Not ‘I bought your restaurant. See ya later.’ I interact with his manager Kevin and family all day and they’ve been super. I’ve also talked with Jen Louise Dunning at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>. \u003ca href=\"http://tanyaholland.com/\">Tanya Holland\u003c/a> was super helpful with advice as was Sarah Kirnon with \u003ca href=\"https://www.facebook.com/MissOllies\">Miss Ollie’s\u003c/a>. I just ran into \u003ca href=\"http://summerkitchenbakeshop.com/about\">Paul Arenstam\u003c/a> at the restaurant supply store and he said, ‘Give me a call if you need anything.’\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite menu items?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The Bombay sandwich, which we just tried out. The way it’s made in India is with a sandwich maker in a campfire. We’ll use a steak press and do it on the flat top. Everyone was like ‘I don’t know what this is but it’s awesome’ when we did the taste tests. I’ll press it with Jack cheese, cilantro chutney, sliced beets, potatoes, pickled onions and our house-made chaat masala. There’s also a healthy amount of butter and it’s like a veggie grilled cheese. I’ll change it seasonally. It’s kind of funny how the chutney and masala make it distinctly Indian. It’ll probably be priced at $7.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How about drinks and desserts? ... anything unusual?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> All of our wine will be on tap. I want to focus on beer more because it just pairs better in my opinion with the Indian food and spices. We’ll have 1-3 white wines. People want to pair Indian food with really sweet Rieslings and I can’t stand that. The wines will definitely be on the crisper side. For every tasting we’ve had, the big question is, ‘What will the red be?’ We’re looking for something nice and lean, and nothing really fruity and jammy or high alcohol.\u003c/p>\n\u003cp>I make the sassy lassi in-house, and it’s sweet and salty. We'll have cilantro lemonade and also the Darjeeling Limited, which is half cilantro lemonade and half tea. Gotta have a hot chai and we will be serving imported \u003ca href=\"http://www.coca-colaindia.com/products/thumsup.html\">Thums Up\u003c/a> plus \u003ca href=\"http://en.wikipedia.org/wiki/Limca\">Limca\u003c/a> sodas, which are owned by Coke now. They have a distinctive Indian flavor. \u003c/p>\n\u003cfigure id=\"attachment_57313\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\" alt=\"Sassy Lassis. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sassy Lassis. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>We’re going to have \u003ca href=\"http://strausfamilycreamery.com/products/organic-wholesale/organic-soft-serve-ice-cream-mix\">Straus soft-serve\u003c/a> for dessert, but will do it differently than other places. I may use infused oils as toppings: things like pistachio and pumpkin seed oils. There will be tropical fruit drizzles of passion fruit, guava or rosewater. I’m sure we’ll make some seasonal local macerated fruit. Then there will be add-ons like salty curried peanuts, Chai spiced pecans and those little fennel candies. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Any advice for folks looking to open a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> Laughs. That’s so funny. \u003ca href=\"http://cholitalinda.com/1.html\">Cholita Linda\u003c/a> was talking on the Edible Excursions tour about how they’re opening on Telegraph and that it had been in 3 months of waiting. I couldn’t wait like that!\u003c/p>\n\u003cp>I guess for me as a first time restaurateur I would say finding an existing business is a way to factor your time and money. Juhu Beach Club will not have that high a price point. The average check will not be $70 per person. The ability to make that money back and profit is crazy. For me, it was always start small and see if people liked it. Even with that funny liquor store in the Mission, we spent $1,500. My advice? Start small. \u003c/p>\n\u003cfigure id=\"attachment_57325\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\" alt=\"Vada Pav. Photo courtesy of Preeti Mistry\" width=\"640\" height=\"427\" class=\"size-full wp-image-57325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vada Pav. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you think there is a \u003cem>Top Chef\u003c/em> celeb halo that helps or hinders your work? What is that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> I think for a long time I was really angry about \u003cem>Top Chef\u003c/em>. But you know it’s the thing that has helped me get the word out. I suppose if I hadn’t been on the show it would take longer for people and media to show up. The fact that people already know who I am is helpful. \u003c/p>\n\u003cp>As for hindering, I can’t say that there is anything negative at this point four years later. People are excited. I’ve talked to people in Oakland and they’re excited to have someone from \u003ca href=\"http://www.bravotv.com/top-chef\">\u003cem>Top Chef\u003c/em>\u003c/a>. I was at the farmers’ market and a lady told me ‘I'm really excited you’re opening here.’ \u003c/p>\n\u003cp>I was talking to the cashier at the planning department and she said she is a huge \u003cem>Top Chef\u003c/em> fan and she recognized my name. It’s nice that people recognize me. If my food didn't stand up or the service wasn't helpful then people wouldn’t continue to show up. Especially in the Bay Area, where there are so many good chefs who haven’t been on TV.\u003c/p>\n\u003cfigure id=\"attachment_57296\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\" alt=\"Preeti Mistry at Juhu Beach Club. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.juhubeachclub.com/\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">Opening March 1 for Dinner\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/bpBX1\">Map\u003c/a>\u003cbr>\n5179 Telegraph Avenue\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-7350\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tue - Sat: 5:30 pm - 9:30 pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/juhubeachclub\">@juhubeachclub\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/chefpmistry\">@chefpmistry\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "55926 http://blogs.kqed.org/bayareabites/?p=55926",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/02/24/chef-preeti-mistry-juhu-beach-club-in-temescal/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1864,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1362419706,
"excerpt": "Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, Juhu Beach Club in Temescal, Oakland on March 1.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, Juhu Beach Club in Temescal, Oakland on March 1.",
"title": "Chef Preeti Mistry + Juhu Beach Club in Oakland's Temescal | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Chef Preeti Mistry + Juhu Beach Club in Oakland's Temescal",
"datePublished": "2013-02-24T12:51:59-08:00",
"dateModified": "2013-03-04T09:55:06-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "chef-preeti-mistry-juhu-beach-club-in-temescal",
"status": "publish",
"path": "/bayareabites/55926/chef-preeti-mistry-juhu-beach-club-in-temescal",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/PreetiwSpices1000.jpg\" alt=\"Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57301\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club with spice jars. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Preeti Mistry is gearing up to open her Indian street food-inspired, previously a pop-up, \u003ca href=\"http://www.juhubeachclub.com/\">Juhu Beach Club\u003c/a> in Temescal, Oakland on \u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">March 1\u003c/a>. Having her restaurant business set up in the old SR24 space in the East Bay instead of the originally planned Mission District is a marked change from when I interviewed her \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%E2%80%99s-preeti-mistry/\">last summer\u003c/a>, for the Bay Area Bites’ annual LGBT Pride stories. Breaking off (amicably) with a business partner and wanting to live closer to her work were the main factors behind this decision. She shared that she is now working with family to run the business but has also been buoyed by offers of general help from fellow Oakland business owners. Getting a \u003ca href=\"http://www.bravotv.com/top-chef/bio/preeti-mistry\">\u003cem>Top Chef\u003c/em>\u003c/a> to set up shop in Oakland is a bonus for Temescal, a district that has arrived as a food and dining destination--complete with its own new culinary tour from \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/oaklands-taste-of-temescal-tour\">Edible Excursions\u003c/a> and a thriving \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\">Sunday farmers’ market\u003c/a>. \u003c/p>\n\u003cp>I was able to experience Juhu Beach Club via a stop on the \u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/880\">Oakland Taste Temescal\u003c/a> media tour from Edible Excursions. It’s obvious Chef Preeti and her crew have worked hard to transform the once grey and dark hues of SR24 into something that is definitely more Mumbai-beachy and fun: pink and orange swirl together with golden notes in a wonderful monkey wall pattern, which match the adorable tiffins that will be used to serve kids meals (a smart menu move, considering the local population). Her partner Ann Nadeau was on hand to help serve sassy lassis but mainly stayed in the background while the Chef talked to our group. Guests will be able to see the kitchen action, where Preeti will cook with her sous chef and line cooks. \u003c/p>\n\u003cfigure id=\"attachment_57299\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2517.jpg\" alt=\"Juhu Beach Club interior. Photo: Naomi Fiss\" width=\"1000\" height=\"664\" class=\"size-full wp-image-57299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juhu Beach Club interior. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>There are 50 seats and 6 stools and the open space definitely grants guests an up-close-and-personal view of the making of every slider-like pav (with custom rolls from Starter Bakery), Gujarti-style samosa, mung bean “Guju chili” soup, curry, salad and sassy lassi. The menu is approachable: vegetarians, carnivores and kids should all find something here. The color blocked kiddie-friendly tiffins are designed by a nearby artist and will be for sale; I am making space in my pantry after seeing how cute and functional they are. Juhu Beach Club just received their beer and wine license and will be opening for dinner March 1. Cheers!\u003c/p>\n\u003cp>I interviewed Chef Mistry to find out more about how the process is going from operating her pop-up restaurant to getting an actual restaurant finalized. Her comments have been edited for clarity and length. \u003c/p>\n\u003cfigure id=\"attachment_57324\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Preeti_75-1024x681.jpg\" alt=\"Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle).\" width=\"1024\" height=\"681\" class=\"size-large wp-image-57324\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pav (slider-sized sandwich) menu items: Sloppy Lil'P (left+right) Holy Cow (middle). Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Congrats on the new restaurant. When we last talked to you, you were planning to open a spot in the Mission. That situation changed for you in October 2012. Why do Indian Street Food in Temesal?\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>Mistry: \u003c/strong>It was a matter of circumstances. Even when I was in San Francisco, I was saying ‘I want to open in Oakland.’ The Mission space and the partner connected to that didn’t work out, which was actually a blessing. If we were having a hard time then, running a business wouldn’t have been easy. We were able to realize that and walk away from each other and there were no hard feelings ultimately. I moved to Oakland a year and a half ago. Once we walked away from a financial partner, I started looking at things financially but also looked at how it would affect my lifestyle. We’ve gotten to know the scene and it’s so happening here. Temescal is really fun, and there has been a great community in terms of chefs and restaurateurs. \u003c/p>\n\u003cfigure id=\"attachment_57326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/samosas1000.jpg\" alt=\"India's Bizarre Love Triangle Samosas. Photo: Mary Ladd \" width=\"1000\" height=\"750\" class=\"size-full wp-image-57326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">India's Bizarre Love Triangle Samosas. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have a new business partner? How did you come up with the funding after the relationship with your former business partner ended?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> No. (Laughs). It’s a family business now. So. You know. That was one of the reasons why we picked the space. It was really set up. I talked to a few contractors and architects and they were urging me to find a spot that was already set up. I looked at cheaper places but it was a Pandora’s box -- they had been dumped for a reason. Once you start with the building department.... With our new Temescal location, it’s been all elbow grease and a little cosmetic work. There have been a few expenses that have come up but that’s par for the course.\u003c/p>\n\u003cp>We did a lot of cleaning and changed the space pretty dramatically. It was really dark in here, very Gothic with big chandeliers. The baseboard and entire ceiling were dark grey and then there was deep magenta red. We just brightened it so there is a lot of bright pink and orange on the walls. It gets an advantage of the sun that comes through in the day. We got funky wallpaper with monkeys to give the space a fun and casual feel, because we want to see people wanting to hang out here.\u003c/p>\n\u003cfigure id=\"attachment_57320\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/monkey-wallpaper600.jpg\" alt=\"Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\" width=\"300\" class=\"size-full wp-image-57320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monkey wallpaper at Juhu Beach Club. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Have you met any of your restaurant neighbors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The person that owned this restaurant owns the taqueria next door. We share bathrooms and storage space and one of the more qualitative parts of purchasing was that he wanted to make sure it would be someone who’s cooperative. Not ‘I bought your restaurant. See ya later.’ I interact with his manager Kevin and family all day and they’ve been super. I’ve also talked with Jen Louise Dunning at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>. \u003ca href=\"http://tanyaholland.com/\">Tanya Holland\u003c/a> was super helpful with advice as was Sarah Kirnon with \u003ca href=\"https://www.facebook.com/MissOllies\">Miss Ollie’s\u003c/a>. I just ran into \u003ca href=\"http://summerkitchenbakeshop.com/about\">Paul Arenstam\u003c/a> at the restaurant supply store and he said, ‘Give me a call if you need anything.’\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite menu items?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> The Bombay sandwich, which we just tried out. The way it’s made in India is with a sandwich maker in a campfire. We’ll use a steak press and do it on the flat top. Everyone was like ‘I don’t know what this is but it’s awesome’ when we did the taste tests. I’ll press it with Jack cheese, cilantro chutney, sliced beets, potatoes, pickled onions and our house-made chaat masala. There’s also a healthy amount of butter and it’s like a veggie grilled cheese. I’ll change it seasonally. It’s kind of funny how the chutney and masala make it distinctly Indian. It’ll probably be priced at $7.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>How about drinks and desserts? ... anything unusual?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> All of our wine will be on tap. I want to focus on beer more because it just pairs better in my opinion with the Indian food and spices. We’ll have 1-3 white wines. People want to pair Indian food with really sweet Rieslings and I can’t stand that. The wines will definitely be on the crisper side. For every tasting we’ve had, the big question is, ‘What will the red be?’ We’re looking for something nice and lean, and nothing really fruity and jammy or high alcohol.\u003c/p>\n\u003cp>I make the sassy lassi in-house, and it’s sweet and salty. We'll have cilantro lemonade and also the Darjeeling Limited, which is half cilantro lemonade and half tea. Gotta have a hot chai and we will be serving imported \u003ca href=\"http://www.coca-colaindia.com/products/thumsup.html\">Thums Up\u003c/a> plus \u003ca href=\"http://en.wikipedia.org/wiki/Limca\">Limca\u003c/a> sodas, which are owned by Coke now. They have a distinctive Indian flavor. \u003c/p>\n\u003cfigure id=\"attachment_57313\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2457.jpg\" alt=\"Sassy Lassis. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57313\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sassy Lassis. Photo: Naomi Fiss\u003c/figcaption>\u003c/figure>\n\u003cp>We’re going to have \u003ca href=\"http://strausfamilycreamery.com/products/organic-wholesale/organic-soft-serve-ice-cream-mix\">Straus soft-serve\u003c/a> for dessert, but will do it differently than other places. I may use infused oils as toppings: things like pistachio and pumpkin seed oils. There will be tropical fruit drizzles of passion fruit, guava or rosewater. I’m sure we’ll make some seasonal local macerated fruit. Then there will be add-ons like salty curried peanuts, Chai spiced pecans and those little fennel candies. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Any advice for folks looking to open a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> Laughs. That’s so funny. \u003ca href=\"http://cholitalinda.com/1.html\">Cholita Linda\u003c/a> was talking on the Edible Excursions tour about how they’re opening on Telegraph and that it had been in 3 months of waiting. I couldn’t wait like that!\u003c/p>\n\u003cp>I guess for me as a first time restaurateur I would say finding an existing business is a way to factor your time and money. Juhu Beach Club will not have that high a price point. The average check will not be $70 per person. The ability to make that money back and profit is crazy. For me, it was always start small and see if people liked it. Even with that funny liquor store in the Mission, we spent $1,500. My advice? Start small. \u003c/p>\n\u003cfigure id=\"attachment_57325\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/vadapavNM.jpg\" alt=\"Vada Pav. Photo courtesy of Preeti Mistry\" width=\"640\" height=\"427\" class=\"size-full wp-image-57325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vada Pav. Photo courtesy of Preeti Mistry\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>Do you think there is a \u003cem>Top Chef\u003c/em> celeb halo that helps or hinders your work? What is that like?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Mistry:\u003c/strong> I think for a long time I was really angry about \u003cem>Top Chef\u003c/em>. But you know it’s the thing that has helped me get the word out. I suppose if I hadn’t been on the show it would take longer for people and media to show up. The fact that people already know who I am is helpful. \u003c/p>\n\u003cp>As for hindering, I can’t say that there is anything negative at this point four years later. People are excited. I’ve talked to people in Oakland and they’re excited to have someone from \u003ca href=\"http://www.bravotv.com/top-chef\">\u003cem>Top Chef\u003c/em>\u003c/a>. I was at the farmers’ market and a lady told me ‘I'm really excited you’re opening here.’ \u003c/p>\n\u003cp>I was talking to the cashier at the planning department and she said she is a huge \u003cem>Top Chef\u003c/em> fan and she recognized my name. It’s nice that people recognize me. If my food didn't stand up or the service wasn't helpful then people wouldn’t continue to show up. Especially in the Bay Area, where there are so many good chefs who haven’t been on TV.\u003c/p>\n\u003cfigure id=\"attachment_57296\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/fiss-2454.jpg\" alt=\"Preeti Mistry at Juhu Beach Club. Photo: Naomi Fiss\" width=\"400\" class=\"size-full wp-image-57296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry at Juhu Beach Club. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifliss/\">Naomi Fiss\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.juhubeachclub.com/\">\u003cstrong>Juhu Beach Club\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/juhubeachclub/status/305316755113385984\">Opening March 1 for Dinner\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/bpBX1\">Map\u003c/a>\u003cbr>\n5179 Telegraph Avenue\u003cbr>\nOakland CA 94609\u003cbr>\n(510) 652-7350\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tue - Sat: 5:30 pm - 9:30 pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/juhubeachclub\">@juhubeachclub\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/chefpmistry\">@chefpmistry\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JuhuBeachClub\">Juhu Beach Club\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/55926/chef-preeti-mistry-juhu-beach-club-in-temescal",
"authors": [
"5092"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_64",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_181",
"bayareabites_1873",
"bayareabites_119"
],
"tags": [
"bayareabites_9142",
"bayareabites_324",
"bayareabites_11257",
"bayareabites_10523",
"bayareabites_14757",
"bayareabites_10522",
"bayareabites_8843",
"bayareabites_209",
"bayareabites_11256"
],
"featImg": "bayareabites_57343",
"label": "bayareabites"
},
"bayareabites_57125": {
"type": "posts",
"id": "bayareabites_57125",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "57125",
"score": null,
"sort": [
1361489714000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1361489714,
"format": "aside",
"disqusTitle": "My American Pantry (MAP) Celebrates Local Food Producers",
"title": "My American Pantry (MAP) Celebrates Local Food Producers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_57212\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-1.jpg\" alt=\"An aerial photo of Santa Cruz-area food and drink makers. Photo credit: Andrea Blum of My American Pantry and Kenny Blum Photography.\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An aerial photo of Santa Cruz-area food and drink makers. Photo credit: Andrea Blum of My American Pantry and Kenny Blum Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>Andrea Blum has spent much of her life following others. She once followed a cheesemaker back to his village in Italy to learn about where the milk came from. That's also how she ended up in a butcher shop in Switzerland watching the curing of meats, or in a basement in Austria sampling homemade schnapps.\u003c/p>\n\u003cblockquote>\u003cp>\"It's a passion of mine to go beyond what I'm eating and find the story behind it,\" Blum says.\u003c/p>\u003c/blockquote>\n\u003cp>That curiosity about the people behind our food led her to create \u003ca href=\"http://myamericanpantry.com/\" title=\"My American Pantry\" target=\"_blank\">My American Pantry\u003c/a> (MAP), a start-up company that promotes regional food and drink producers across the country. Blum is laying the groundwork for an online marketplace with a series of aerial photos of food artisans with their goods.\u003c/p>\n\u003cp>\"I think of it as a \u003ca href=\"http://www.kickstarter.com/\" title=\"Kickstarter\" target=\"_blank\">Kickstarter\u003c/a> for food artisans, where people can launch their businesses but in a very curated, beautiful and artistic way with recipes, videos, multimedia,\" says Blum, who is a \u003ca href=\"http://montalvoarts.org/participants/andrea_blum/\" title=\"Culinary artist in residence - Montalvo\" target=\"_blank\">culinary artist in residence\u003c/a> at the \u003ca href=\"http://montalvoarts.org/\" title=\"Montalvo Arts Center\" target=\"_blank\">Montalvo Arts Center\u003c/a> in Saratoga. \u003c/p>\n\u003cfigure id=\"attachment_57213\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-2.jpg\" alt=\"Andrea Blum with her brother Kenny, who built the remote-controlled helicopter used for the aerial photo.\" width=\"1000\" height=\"660\" class=\"size-full wp-image-57213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andrea Blum with her brother Kenny, who built the remote-controlled helicopter used for the aerial photo.\u003c/figcaption>\u003c/figure>\n\u003cp>MAP just held its second aerial photo shoot in Santa Cruz on Sunday with nearly two dozen local food and drink makers, including the \u003ca href=\"http://www.scmbrew.com/\" title=\"Santa Cruz Mountain Brewing Co.\" target=\"_blank\">Santa Cruz Mountain Brewing Co.\u003c/a>, \u003ca href=\"http://www.creativeculturesfoods.com/blog/\" title=\"Creative Cultures\" target=\"_blank\">Creative Cultures\u003c/a>, \u003ca href=\"http://www.uncommonbrewers.com/\" title=\"Uncommon Brewers\" target=\"_blank\">Uncommon Brewers\u003c/a> and \u003ca href=\"http://www.shelleysbiscotti.com/\" title=\"Shelley's Biscotti\" target=\"_blank\">Shelley's Biscotti\u003c/a>. The first aerial photo took place in Marin last month. \u003c/p>\n\u003cp>The aerial photos are a way for Blum to bootstrap her company while she fine-tunes her business plan and raises capital. She says she may turn to Kickstarter herself to drum up funds so she can travel around the country taking photos of food and drink makers. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Blum plans to stitch the photos together into a multi-layered atlas. Users will be able to view food makers by region, along with their personal stories, recipes and videos. They would also be able to purchase products through the online marketplace, which she hopes to launch later this year. Blum also envisions regionally-focused cookbooks with recipes from the MAP producers. \u003c/p>\n\u003cp>One of the first videos MAP produced is a profile of Connie Green, who is something of a local legend who leads chefs on foraging expeditions and owns \u003ca href=\"http://wineforest.com/\" title=\"Wine Forest Wild Foods\" target=\"_blank\">Wine Forest Wild Foods\u003c/a>. \u003c/p>\n\u003cblockquote>\u003cp>\"She talks about her passion of collecting things in the woods, collecting mushrooms,\" Blum says. \"She was able to make it into a business that really represents herself. She made it her life.\"\u003c/p>\u003c/blockquote>\n\u003cp>https://vimeo.com/58071230\u003c/p>\n\u003cp>In Santa Cruz, a new group of food and drink makers gathered at the \u003ca href=\"http://www.homelessgardenproject.org/index.php\" title=\"Homeless Garden Project\" target=\"_blank\">Homeless Garden Project\u003c/a> farm in Santa Cruz with examples of their products, including apples, jams, sausages, mini-kegs and even a mild-mannered black duck. \u003c/p>\n\u003cfigure id=\"attachment_57214\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-3.jpg\" alt=\"Denise Arasin is a volunteer at the Homeless Garden Project farm and founder of Duck Lovers Adoptions.\" width=\"1000\" height=\"689\" class=\"size-full wp-image-57214\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Denise Arasin is a volunteer at the Homeless Garden Project farm and founder of Duck Lovers Adoptions.\u003c/figcaption>\u003c/figure>\n\u003cp>The farm is community supported with some 1,200 volunteers, which Blum realized added another layer of meaning to the photo. This gave her the idea of also highlighting non-profits that are contributing to local food systems and economic development in future aerial photos.\u003c/p>\n\u003cfigure id=\"attachment_57215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-4.jpg\" alt=\"During the shoot, Andrea Blum controlled the camera while her brother Kenny operated the remote-controlled helicopter, which he built.\" width=\"1000\" height=\"700\" class=\"size-full wp-image-57215\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">During the shoot, Andrea Blum controlled the camera while her brother Kenny operated the remote-controlled helicopter, which he built.\u003c/figcaption>\u003c/figure>\n\u003cp>To take the aerial photos, Blum uses a camera strapped to a remote-controlled helicopter built by her brother and fellow collaborator Kenny Blum. It rose above the group of food and drink makers assembled in a grid.\u003c/p>\n\u003cfigure id=\"attachment_57235\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-7.jpg\" alt=\"The Blums use two different remote-controlled helicopters for the project, including one with four propellers and one with eight, which is shown here and used in windy conditions.\" width=\"1000\" height=\"635\" class=\"size-full wp-image-57235\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Blums use two different remote-controlled helicopters for the project, including one with four propellers and one with eight, which is shown here and used in windy conditions.\u003c/figcaption>\u003c/figure>\n\u003cp>\"As a food producer, you don't get to lay down very often,\" says Melinda Harrower, owner of \u003ca href=\"http://melindasglutenfree.com/\" title=\"Melinda's Gluten Free\" target=\"_blank\">Melinda's Gluten Free\u003c/a>. \"It was nice to just lay in the sun in a field.\"\u003c/p>\n\u003cp>Shelley Fryer, owner of Shelley's Biscotti, read about the photo shoot in the local newspaper and loved how Blum arranged the first group of artisans in Marin to resemble a quilt. Fryer hopes people will appreciate the diversity of food makers represented in the MAP photos, some of whom she'd heard about but had never met.\u003c/p>\n\u003cfigure id=\"attachment_57216\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-5.jpg\" alt=\"Shelley Fryer launched Shelley's Biscotti 16 years ago in Santa Cruz. She says she hardly ever misses a day at the bakery.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57216\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley Fryer launched Shelley's Biscotti 16 years ago in Santa Cruz. She says she hardly ever misses a day at the bakery.\u003c/figcaption>\u003c/figure>\n\u003cp>\"I work all the time so I don't really see other people who do what I do,\" Fryer says. \"I'm aware of them but haven't had the chance to connect, so it was nice to have that opportunity.\"\u003c/p>\n\u003cp>Kristen Cederquist, co-owner of \u003ca href=\"http://www.serendipityspreads.com/\" title=\"Serendipity Saucy Spreads\" target=\"_blank\">Serendipity Saucy Spreads\u003c/a>, also doesn't get many chances to hang out with fellow food producers in such a laid-back setting. She even discussed a potential collaboration with Chris LaVeque, a butcher with \u003ca href=\"http://www.elsalchichero.com/\" title=\"El Salchichero\" target=\"_blank\">El Salchichero\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_57217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-6.jpg\" alt=\"Melinda Harrower of Melinda's Gluten Free and Kristen Cederquist of Serendipity Saucy Spreads talk shop in between photos.\" width=\"1000\" height=\"722\" class=\"size-full wp-image-57217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melinda Harrower of Melinda's Gluten Free and Kristen Cederquist of Serendipity Saucy Spreads talk shop in between photos.\u003c/figcaption>\u003c/figure>\n\u003cp>Cederquist sees the MAP project as another way to tell her story and add a human dimension to her products. She and her mother have been making fruit preserves since they were both children and they created their company out of this family tradition. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"It's not made in a factory,\" she says. \"Everything is made with our hands and we love what we do.\"\u003c/p>\n\n",
"disqusIdentifier": "57125 http://blogs.kqed.org/bayareabites/?p=57125",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/02/21/my-american-pantry-map-celebrates-local-food-producers/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 910,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1454710554,
"excerpt": "Founder Andrea Blum is laying the groundwork for an online marketplace with an aerial photo series highlighting regional food and drink makers.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Founder Andrea Blum is laying the groundwork for an online marketplace with an aerial photo series highlighting regional food and drink makers.",
"title": "My American Pantry (MAP) Celebrates Local Food Producers | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "My American Pantry (MAP) Celebrates Local Food Producers",
"datePublished": "2013-02-21T15:35:14-08:00",
"dateModified": "2016-02-05T14:15:54-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "my-american-pantry-map-celebrates-local-food-producers",
"status": "publish",
"path": "/bayareabites/57125/my-american-pantry-map-celebrates-local-food-producers",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57212\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-1.jpg\" alt=\"An aerial photo of Santa Cruz-area food and drink makers. Photo credit: Andrea Blum of My American Pantry and Kenny Blum Photography.\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An aerial photo of Santa Cruz-area food and drink makers. Photo credit: Andrea Blum of My American Pantry and Kenny Blum Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>Andrea Blum has spent much of her life following others. She once followed a cheesemaker back to his village in Italy to learn about where the milk came from. That's also how she ended up in a butcher shop in Switzerland watching the curing of meats, or in a basement in Austria sampling homemade schnapps.\u003c/p>\n\u003cblockquote>\u003cp>\"It's a passion of mine to go beyond what I'm eating and find the story behind it,\" Blum says.\u003c/p>\u003c/blockquote>\n\u003cp>That curiosity about the people behind our food led her to create \u003ca href=\"http://myamericanpantry.com/\" title=\"My American Pantry\" target=\"_blank\">My American Pantry\u003c/a> (MAP), a start-up company that promotes regional food and drink producers across the country. Blum is laying the groundwork for an online marketplace with a series of aerial photos of food artisans with their goods.\u003c/p>\n\u003cp>\"I think of it as a \u003ca href=\"http://www.kickstarter.com/\" title=\"Kickstarter\" target=\"_blank\">Kickstarter\u003c/a> for food artisans, where people can launch their businesses but in a very curated, beautiful and artistic way with recipes, videos, multimedia,\" says Blum, who is a \u003ca href=\"http://montalvoarts.org/participants/andrea_blum/\" title=\"Culinary artist in residence - Montalvo\" target=\"_blank\">culinary artist in residence\u003c/a> at the \u003ca href=\"http://montalvoarts.org/\" title=\"Montalvo Arts Center\" target=\"_blank\">Montalvo Arts Center\u003c/a> in Saratoga. \u003c/p>\n\u003cfigure id=\"attachment_57213\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-2.jpg\" alt=\"Andrea Blum with her brother Kenny, who built the remote-controlled helicopter used for the aerial photo.\" width=\"1000\" height=\"660\" class=\"size-full wp-image-57213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andrea Blum with her brother Kenny, who built the remote-controlled helicopter used for the aerial photo.\u003c/figcaption>\u003c/figure>\n\u003cp>MAP just held its second aerial photo shoot in Santa Cruz on Sunday with nearly two dozen local food and drink makers, including the \u003ca href=\"http://www.scmbrew.com/\" title=\"Santa Cruz Mountain Brewing Co.\" target=\"_blank\">Santa Cruz Mountain Brewing Co.\u003c/a>, \u003ca href=\"http://www.creativeculturesfoods.com/blog/\" title=\"Creative Cultures\" target=\"_blank\">Creative Cultures\u003c/a>, \u003ca href=\"http://www.uncommonbrewers.com/\" title=\"Uncommon Brewers\" target=\"_blank\">Uncommon Brewers\u003c/a> and \u003ca href=\"http://www.shelleysbiscotti.com/\" title=\"Shelley's Biscotti\" target=\"_blank\">Shelley's Biscotti\u003c/a>. The first aerial photo took place in Marin last month. \u003c/p>\n\u003cp>The aerial photos are a way for Blum to bootstrap her company while she fine-tunes her business plan and raises capital. She says she may turn to Kickstarter herself to drum up funds so she can travel around the country taking photos of food and drink makers. \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>Blum plans to stitch the photos together into a multi-layered atlas. Users will be able to view food makers by region, along with their personal stories, recipes and videos. They would also be able to purchase products through the online marketplace, which she hopes to launch later this year. Blum also envisions regionally-focused cookbooks with recipes from the MAP producers. \u003c/p>\n\u003cp>One of the first videos MAP produced is a profile of Connie Green, who is something of a local legend who leads chefs on foraging expeditions and owns \u003ca href=\"http://wineforest.com/\" title=\"Wine Forest Wild Foods\" target=\"_blank\">Wine Forest Wild Foods\u003c/a>. \u003c/p>\n\u003cblockquote>\u003cp>\"She talks about her passion of collecting things in the woods, collecting mushrooms,\" Blum says. \"She was able to make it into a business that really represents herself. She made it her life.\"\u003c/p>\u003c/blockquote>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "vimeoLink",
"attributes": {
"named": {
"vimeoId": "58071230"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In Santa Cruz, a new group of food and drink makers gathered at the \u003ca href=\"http://www.homelessgardenproject.org/index.php\" title=\"Homeless Garden Project\" target=\"_blank\">Homeless Garden Project\u003c/a> farm in Santa Cruz with examples of their products, including apples, jams, sausages, mini-kegs and even a mild-mannered black duck. \u003c/p>\n\u003cfigure id=\"attachment_57214\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-3.jpg\" alt=\"Denise Arasin is a volunteer at the Homeless Garden Project farm and founder of Duck Lovers Adoptions.\" width=\"1000\" height=\"689\" class=\"size-full wp-image-57214\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Denise Arasin is a volunteer at the Homeless Garden Project farm and founder of Duck Lovers Adoptions.\u003c/figcaption>\u003c/figure>\n\u003cp>The farm is community supported with some 1,200 volunteers, which Blum realized added another layer of meaning to the photo. This gave her the idea of also highlighting non-profits that are contributing to local food systems and economic development in future aerial photos.\u003c/p>\n\u003cfigure id=\"attachment_57215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-4.jpg\" alt=\"During the shoot, Andrea Blum controlled the camera while her brother Kenny operated the remote-controlled helicopter, which he built.\" width=\"1000\" height=\"700\" class=\"size-full wp-image-57215\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">During the shoot, Andrea Blum controlled the camera while her brother Kenny operated the remote-controlled helicopter, which he built.\u003c/figcaption>\u003c/figure>\n\u003cp>To take the aerial photos, Blum uses a camera strapped to a remote-controlled helicopter built by her brother and fellow collaborator Kenny Blum. It rose above the group of food and drink makers assembled in a grid.\u003c/p>\n\u003cfigure id=\"attachment_57235\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-7.jpg\" alt=\"The Blums use two different remote-controlled helicopters for the project, including one with four propellers and one with eight, which is shown here and used in windy conditions.\" width=\"1000\" height=\"635\" class=\"size-full wp-image-57235\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Blums use two different remote-controlled helicopters for the project, including one with four propellers and one with eight, which is shown here and used in windy conditions.\u003c/figcaption>\u003c/figure>\n\u003cp>\"As a food producer, you don't get to lay down very often,\" says Melinda Harrower, owner of \u003ca href=\"http://melindasglutenfree.com/\" title=\"Melinda's Gluten Free\" target=\"_blank\">Melinda's Gluten Free\u003c/a>. \"It was nice to just lay in the sun in a field.\"\u003c/p>\n\u003cp>Shelley Fryer, owner of Shelley's Biscotti, read about the photo shoot in the local newspaper and loved how Blum arranged the first group of artisans in Marin to resemble a quilt. Fryer hopes people will appreciate the diversity of food makers represented in the MAP photos, some of whom she'd heard about but had never met.\u003c/p>\n\u003cfigure id=\"attachment_57216\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-5.jpg\" alt=\"Shelley Fryer launched Shelley's Biscotti 16 years ago in Santa Cruz. She says she hardly ever misses a day at the bakery.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57216\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley Fryer launched Shelley's Biscotti 16 years ago in Santa Cruz. She says she hardly ever misses a day at the bakery.\u003c/figcaption>\u003c/figure>\n\u003cp>\"I work all the time so I don't really see other people who do what I do,\" Fryer says. \"I'm aware of them but haven't had the chance to connect, so it was nice to have that opportunity.\"\u003c/p>\n\u003cp>Kristen Cederquist, co-owner of \u003ca href=\"http://www.serendipityspreads.com/\" title=\"Serendipity Saucy Spreads\" target=\"_blank\">Serendipity Saucy Spreads\u003c/a>, also doesn't get many chances to hang out with fellow food producers in such a laid-back setting. She even discussed a potential collaboration with Chris LaVeque, a butcher with \u003ca href=\"http://www.elsalchichero.com/\" title=\"El Salchichero\" target=\"_blank\">El Salchichero\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_57217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-6.jpg\" alt=\"Melinda Harrower of Melinda's Gluten Free and Kristen Cederquist of Serendipity Saucy Spreads talk shop in between photos.\" width=\"1000\" height=\"722\" class=\"size-full wp-image-57217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melinda Harrower of Melinda's Gluten Free and Kristen Cederquist of Serendipity Saucy Spreads talk shop in between photos.\u003c/figcaption>\u003c/figure>\n\u003cp>Cederquist sees the MAP project as another way to tell her story and add a human dimension to her products. She and her mother have been making fruit preserves since they were both children and they created their company out of this family tradition. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"It's not made in a factory,\" she says. \"Everything is made with our hands and we love what we do.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/57125/my-american-pantry-map-celebrates-local-food-producers",
"authors": [
"5392"
],
"categories": [
"bayareabites_1516",
"bayareabites_109",
"bayareabites_752",
"bayareabites_301",
"bayareabites_63",
"bayareabites_2638",
"bayareabites_50",
"bayareabites_1874",
"bayareabites_2407",
"bayareabites_1875",
"bayareabites_1927"
],
"tags": [
"bayareabites_11225",
"bayareabites_8731",
"bayareabites_11242",
"bayareabites_11224",
"bayareabites_11239",
"bayareabites_11243",
"bayareabites_11240",
"bayareabites_141",
"bayareabites_8980"
],
"featImg": "bayareabites_57225",
"label": "bayareabites"
},
"bayareabites_55876": {
"type": "posts",
"id": "bayareabites_55876",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "55876",
"score": null,
"sort": [
1361404837000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1361404837,
"format": "aside",
"disqusTitle": "Four Foods to Avoid that Promote Inflammation and Can Cause Disease ",
"title": "Four Foods to Avoid that Promote Inflammation and Can Cause Disease ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_57079\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/inflammation1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/inflammation1000.jpg\" alt=\"Food that promote inflammation. Photo collage: Wendy Goodfriend\" width=\"1000\" height=\"500\" class=\"size-full wp-image-57079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food that promote inflammation. Photo collage: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Inflammation is simply your immune system in action. It is a natural response to infection or injury characterized by redness, swelling, pain, and heat. These mechanisms are important because they shield the rest of the body from further harm. But when inflammation is triggered inappropriately it can cause needless damage, destroying healthy tissues. If it becomes chronic it can even promote \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23357128\">atherosclerosis\u003c/a> (hardening of the arteries), stimulate the growth of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22632748\">cancer\u003c/a>, or lead to degenerative \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3546455/\">arthritis\u003c/a>. For prevention, a healthy diet is essential. Just as certain \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/\">foods act as medicine, reducing inflammation\u003c/a> and combating disease, other foods promote inflammation and are best avoided. \u003c/p>\n\u003cp>As a naturopathic doctor, I see many patients with chronic, low-grade inflammation. This may be hard to spot without blood tests because the symptoms can be mild, but the long term health implications are serious. Symptoms like headaches, hay fever, arthritis and sore muscles can all be caused by chronic inflammation. As part of their treatment I frequently advise patients to stay away from the following pro-inflammatory foods.\u003c/p>\n\u003ch1>Sugar\u003c/h1>\n\u003cp>Sugar provides instant energy for our cells. When we exercise, for example, sugar is used to fuel our heart and muscles. Unfortunately, many of us are leading sedentary lives, spending most of our day sitting behind a desk. If sugar is eaten and not burned off with exercise or other activities it can stay in the bloodstream and cause \u003ca href=\"http://www.medterms.com/script/main/art.asp?articlekey=3836\">elevated blood sugar\u003c/a>. Excess sugar in the blood causes a host of problems including the production of AGEs, advanced glycation end-products. These AGEs are produced when sugar binds to various proteins “glycating” them. AGEs promote inflammation and have been implicated in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23354008\">arthritis\u003c/a>, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23341693\">diabetes\u003c/a>, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21771973\">heart disease\u003c/a> and the premature \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257625/\">aging\u003c/a>. Although refined sugar and high fructose corn syrup are major culprits in the standard American diet, natural sweeteners also elevate blood sugar. Excess consumption of fruit juice, honey, agave, even raisins can lead to glycation. Actually, all carbohydrates are converted into sugar before they can be absorbed into the blood. 1 cup of cooked pasta has approximately 40 grams of carbohydrates which will all be converted to simple sugar during digestion. A 12 oz. serving of sweetened cola also has about 40 grams of carbohydrates. So eating a large plate of pasta or a bag of oranges can raise your blood sugar as much as drinking a soda! The difference is that complex carbohydrates like pasta, potatoes and rice are absorbed more slowly than simple sugars because they need to be digested first. That means that blood sugar will not rise as quickly, but it can easily rise as high over time. This can be partly prevented by combining starchy foods with fats and proteins in the same meal. Fat and protein slows the digestion of carbohydrates causing them to enter the blood stream gradually. This extended absorption helps prevent blood sugar spikes. \u003c/p>\n\u003ch1>Gluten\u003c/h1>\n\u003cp>Gluten is one of the primary proteins found in wheat, rye, barley and triticale. It provides the elasticity in bread flour and increases the shelf life of baked goods. But in certain people it can trigger a serious autoimmune condition called \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/15/six-facts-everyone-should-know-about-celiac-disease/\">celiac disease\u003c/a>. Many other people suffer from gluten sensitivity, a milder reaction that can still cause significant suffering. New evidence shows that \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed?term=22913724\">gluten can promote inflammation\u003c/a> even without an allergy or sensitivity and it has been linked to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23253599\">weight gain\u003c/a> and obesity. Gluten can be hard to avoid. It is in all standard pasta, bread, crackers, tortillas and pastries, and it is frequently added to other foods in the form of food starch, a thickener. But with increased awareness of celiac disease and gluten sensitivity are a lot more gluten-free products available. Most health conscious grocery stores now have a gluten-free section and there are multiple options for online ordering: \u003ca href=\"http://grindstonebakery.com/\">Grindstone Bakery\u003c/a> and \u003ca href=\"http://www.mariposabaking.com/\">Mariposa Baking\u003c/a>.\u003c/p>\n\u003ch1>Hydrogenated oil\u003c/h1>\n\u003cp>These solid vegetable oils were developed to increase the shelf life of mass-produced foods. It was a brilliant idea that had an unfortunate side effect -- the production of trans fatty acids. Trans fatty acids are foreign to the human body since they are rarely ever produced in nature. When people consume these trans fats their \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22216328\">inflammatory\u003c/a> markers rise along with their risk for \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17268422\">heart disease\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22813572\">diabetes\u003c/a>. Trans fats are found in margarine, vegetable shortening and many processed foods. Because of this it is important to read your labels whenever you buy something that is pre-made. Trans fats will often be labeled as hydrogenated or partially hydrogenated oils.\u003c/p>\n\u003ch1>Commercially produced, grain-fed meat\u003c/h1>\n\u003cp>Meat, especially red meat, is very high in a type of fat called arachidonic acid (AA). Small amounts of AA are vital for health and it is an important nutrient for the developing brains in children. In adults, however, large quantities of AA form \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/3036460\">inflammatory chemicals\u003c/a>. In fact AA has been associated with the development of various diseases including \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21920632\">Alzheimer’s disease\u003c/a>, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3502782/\">arthritis\u003c/a>, and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22895552\">cancer\u003c/a>. Arachidonic acid is an omega-6 fatty acid. It must be formed from other omega-6 fats like those present in corn and soy, the major types of commercial animal feed. The good news for carnivores is that \u003ca href=\"http://www.eatwild.com/healthbenefits.htm#8\">grass-fed animals have a different fatty acid profile\u003c/a> than standard animals raised in feed-lots. Green grasses are high in omega-3 fatty acids, which are transferred to the meat. \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16500874\">Grass-fed beef\u003c/a> still contains AA but it also has high levels of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22640930\">omega-3 fatty acids\u003c/a>. These omega-3s are very beneficial; they reduce inflammation, improve cholesterol and reduce anxiety and depression. For an optimal fatty acid profile it is important to choose meat that has been 100 percent grass-fed and never \u003ca href=\"http://www.nutritionj.com/content/9/1/10\">grain-finished\u003c/a>. There are numerous local resources (\u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a> and \u003ca href=\"http://www.tarafirmafarms.com/\">Tara Firma Farms\u003c/a>) for 100 percent grass-fed beef and lamb so that you can have your steak and eat it too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>None of the information in this article is intended as medical advice or to diagnose, or treat any disease or health condition.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "55876 http://blogs.kqed.org/bayareabites/?p=55876",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/02/20/four-foods-to-avoid-that-promote-inflammation-and-can-cause-disease/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1008,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1388702729,
"excerpt": "Can diet really affect my risk of developing cancer, heart disease and arthritis? What are the most important foods to avoid? Dr. Dara Thompson, N.D. answers these questions and more.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Can diet really affect my risk of developing cancer, heart disease and arthritis? What are the most important foods to avoid? Dr. Dara Thompson, N.D. answers these questions and more.",
"title": "Four Foods to Avoid that Promote Inflammation and Can Cause Disease | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Four Foods to Avoid that Promote Inflammation and Can Cause Disease ",
"datePublished": "2013-02-20T16:00:37-08:00",
"dateModified": "2014-01-02T14:45:29-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "four-foods-to-avoid-that-promote-inflammation-and-can-cause-disease",
"status": "publish",
"path": "/bayareabites/55876/four-foods-to-avoid-that-promote-inflammation-and-can-cause-disease",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57079\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/inflammation1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/inflammation1000.jpg\" alt=\"Food that promote inflammation. Photo collage: Wendy Goodfriend\" width=\"1000\" height=\"500\" class=\"size-full wp-image-57079\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food that promote inflammation. Photo collage: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Inflammation is simply your immune system in action. It is a natural response to infection or injury characterized by redness, swelling, pain, and heat. These mechanisms are important because they shield the rest of the body from further harm. But when inflammation is triggered inappropriately it can cause needless damage, destroying healthy tissues. If it becomes chronic it can even promote \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23357128\">atherosclerosis\u003c/a> (hardening of the arteries), stimulate the growth of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22632748\">cancer\u003c/a>, or lead to degenerative \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3546455/\">arthritis\u003c/a>. For prevention, a healthy diet is essential. Just as certain \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/28/5-essential-foods-that-reduce-inflammation-and-optimize-health/\">foods act as medicine, reducing inflammation\u003c/a> and combating disease, other foods promote inflammation and are best avoided. \u003c/p>\n\u003cp>As a naturopathic doctor, I see many patients with chronic, low-grade inflammation. This may be hard to spot without blood tests because the symptoms can be mild, but the long term health implications are serious. Symptoms like headaches, hay fever, arthritis and sore muscles can all be caused by chronic inflammation. As part of their treatment I frequently advise patients to stay away from the following pro-inflammatory foods.\u003c/p>\n\u003ch1>Sugar\u003c/h1>\n\u003cp>Sugar provides instant energy for our cells. When we exercise, for example, sugar is used to fuel our heart and muscles. Unfortunately, many of us are leading sedentary lives, spending most of our day sitting behind a desk. If sugar is eaten and not burned off with exercise or other activities it can stay in the bloodstream and cause \u003ca href=\"http://www.medterms.com/script/main/art.asp?articlekey=3836\">elevated blood sugar\u003c/a>. Excess sugar in the blood causes a host of problems including the production of AGEs, advanced glycation end-products. These AGEs are produced when sugar binds to various proteins “glycating” them. AGEs promote inflammation and have been implicated in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23354008\">arthritis\u003c/a>, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23341693\">diabetes\u003c/a>, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21771973\">heart disease\u003c/a> and the premature \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257625/\">aging\u003c/a>. Although refined sugar and high fructose corn syrup are major culprits in the standard American diet, natural sweeteners also elevate blood sugar. Excess consumption of fruit juice, honey, agave, even raisins can lead to glycation. Actually, all carbohydrates are converted into sugar before they can be absorbed into the blood. 1 cup of cooked pasta has approximately 40 grams of carbohydrates which will all be converted to simple sugar during digestion. A 12 oz. serving of sweetened cola also has about 40 grams of carbohydrates. So eating a large plate of pasta or a bag of oranges can raise your blood sugar as much as drinking a soda! The difference is that complex carbohydrates like pasta, potatoes and rice are absorbed more slowly than simple sugars because they need to be digested first. That means that blood sugar will not rise as quickly, but it can easily rise as high over time. This can be partly prevented by combining starchy foods with fats and proteins in the same meal. Fat and protein slows the digestion of carbohydrates causing them to enter the blood stream gradually. This extended absorption helps prevent blood sugar spikes. \u003c/p>\n\u003ch1>Gluten\u003c/h1>\n\u003cp>Gluten is one of the primary proteins found in wheat, rye, barley and triticale. It provides the elasticity in bread flour and increases the shelf life of baked goods. But in certain people it can trigger a serious autoimmune condition called \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/15/six-facts-everyone-should-know-about-celiac-disease/\">celiac disease\u003c/a>. Many other people suffer from gluten sensitivity, a milder reaction that can still cause significant suffering. New evidence shows that \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed?term=22913724\">gluten can promote inflammation\u003c/a> even without an allergy or sensitivity and it has been linked to \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23253599\">weight gain\u003c/a> and obesity. Gluten can be hard to avoid. It is in all standard pasta, bread, crackers, tortillas and pastries, and it is frequently added to other foods in the form of food starch, a thickener. But with increased awareness of celiac disease and gluten sensitivity are a lot more gluten-free products available. Most health conscious grocery stores now have a gluten-free section and there are multiple options for online ordering: \u003ca href=\"http://grindstonebakery.com/\">Grindstone Bakery\u003c/a> and \u003ca href=\"http://www.mariposabaking.com/\">Mariposa Baking\u003c/a>.\u003c/p>\n\u003ch1>Hydrogenated oil\u003c/h1>\n\u003cp>These solid vegetable oils were developed to increase the shelf life of mass-produced foods. It was a brilliant idea that had an unfortunate side effect -- the production of trans fatty acids. Trans fatty acids are foreign to the human body since they are rarely ever produced in nature. When people consume these trans fats their \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22216328\">inflammatory\u003c/a> markers rise along with their risk for \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/17268422\">heart disease\u003c/a> and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22813572\">diabetes\u003c/a>. Trans fats are found in margarine, vegetable shortening and many processed foods. Because of this it is important to read your labels whenever you buy something that is pre-made. Trans fats will often be labeled as hydrogenated or partially hydrogenated oils.\u003c/p>\n\u003ch1>Commercially produced, grain-fed meat\u003c/h1>\n\u003cp>Meat, especially red meat, is very high in a type of fat called arachidonic acid (AA). Small amounts of AA are vital for health and it is an important nutrient for the developing brains in children. In adults, however, large quantities of AA form \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/3036460\">inflammatory chemicals\u003c/a>. In fact AA has been associated with the development of various diseases including \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21920632\">Alzheimer’s disease\u003c/a>, \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3502782/\">arthritis\u003c/a>, and \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22895552\">cancer\u003c/a>. Arachidonic acid is an omega-6 fatty acid. It must be formed from other omega-6 fats like those present in corn and soy, the major types of commercial animal feed. The good news for carnivores is that \u003ca href=\"http://www.eatwild.com/healthbenefits.htm#8\">grass-fed animals have a different fatty acid profile\u003c/a> than standard animals raised in feed-lots. Green grasses are high in omega-3 fatty acids, which are transferred to the meat. \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/16500874\">Grass-fed beef\u003c/a> still contains AA but it also has high levels of \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22640930\">omega-3 fatty acids\u003c/a>. These omega-3s are very beneficial; they reduce inflammation, improve cholesterol and reduce anxiety and depression. For an optimal fatty acid profile it is important to choose meat that has been 100 percent grass-fed and never \u003ca href=\"http://www.nutritionj.com/content/9/1/10\">grain-finished\u003c/a>. There are numerous local resources (\u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a> and \u003ca href=\"http://www.tarafirmafarms.com/\">Tara Firma Farms\u003c/a>) for 100 percent grass-fed beef and lamb so that you can have your steak and eat it too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>None of the information in this article is intended as medical advice or to diagnose, or treat any disease or health condition.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/55876/four-foods-to-avoid-that-promote-inflammation-and-can-cause-disease",
"authors": [
"5402"
],
"categories": [
"bayareabites_752",
"bayareabites_1245",
"bayareabites_12869"
],
"tags": [
"bayareabites_635",
"bayareabites_11215",
"bayareabites_11132",
"bayareabites_11216",
"bayareabites_1852",
"bayareabites_11133",
"bayareabites_11096",
"bayareabites_243",
"bayareabites_511"
],
"featImg": "bayareabites_57081",
"label": "bayareabites"
},
"bayareabites_57003": {
"type": "posts",
"id": "bayareabites_57003",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "57003",
"score": null,
"sort": [
1361304862000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1361304862,
"format": "aside",
"disqusTitle": "Local Brewers Bet on Low-Alcohol 'Session' Beers",
"title": "Local Brewers Bet on Low-Alcohol 'Session' Beers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_57028\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-1.jpg\" alt='Mavericks \"Not yet world famous session beers\" contain 3.75 percent alcohol by volume (ABV).' width=\"1000\" height=\"569\" class=\"size-full wp-image-57028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mavericks \"Not yet world famous session beers\" contain 3.75 percent alcohol by volume (ABV).\u003c/figcaption>\u003c/figure>\n\u003cp>Over the past decade, the alcohol levels of many beers has edged toward -- or well into -- the double digits. But a couple of new Bay Area brewing companies are betting that bigger is not always better.\u003c/p>\n\u003cp>Pete Slosberg of Pete's Wicked Ale fame unveiled \u003ca href=\"https://www.facebook.com/mavericksbeer\" title=\"Mavericks Beer\" target=\"_blank\">Mavericks \"Not yet world famous session beers\"\u003c/a> on Feb. 8. This comes on the heels of the debut of \u003ca href=\"http://www.freewheelbrewing.com/\" title=\"FreeWheel Brewing Co.\" target=\"_blank\">FreeWheel Brewing Co.\u003c/a>, which introduced a lineup of cask-conditioned English-style ales mostly clocking in under 4 percent alcohol by volume (ABV). Their approaches differ, but both are striving for the same goal: Making low-alcohol beers that taste just as good as their high-octane counterparts. \u003c/p>\n\u003cblockquote>\u003cp>\"What I wanted to demonstrate is that we could make a beer in basically any style and have all the full flavor attributes as a 5 or 6 percent (ABV) beer,\" Slosberg says. \"So as a consumer, you wouldn't know the difference, but at significantly less alcohol, you can enjoy it and not worry as much.\"\u003c/p>\u003c/blockquote>\n\u003cp>Those worries include waking up with a hangover. Or getting back on your bike after knocking back a couple beers. Or feeling tipsy halfway through your second glass. \u003c/p>\n\u003cp>Slosberg is marketing Mavericks as a lifestyle beer that won't interfere with your lifestyle. It was inspired by Slosberg's own experiences bicycling over the Golden Gate Bridge to Marin Brewing Co., says his son Alex Slosberg, who, along with Will Shelton, are working on the project in partnership with Half Moon Bay Brewing Co. \u003c/p>\n\u003cfigure id=\"attachment_57029\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-2.jpg\" alt=\"Pete Slosberg, the man who created Pete's Wicked Ale in the 1980s, says it can be difficult to make a full-flavored beer with less alcohol. "There was no grey hair when we started this," he says.\" width=\"1000\" height=\"699\" class=\"size-full wp-image-57029\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pete Slosberg, the man who created Pete's Wicked Ale in the 1980s, says it can be difficult to make a full-flavored beer with less alcohol. \"There was no grey hair when we started this,\" he says.\u003c/figcaption>\u003c/figure>\n\u003cp>But after a glass or two of 9 percent ABV beer, Slosberg often ended up taking the ferry home to San Francisco. This left him longing for a flavorful beer he could drink without becoming impaired. When \u003ca href=\"http://www.hmbbrewingco.com/\" title=\"Half Moon Bay Brewing Co.\" target=\"_blank\">Half Moon Bay Brewing Co.\u003c/a> sought his advice for getting into the external distribution market, Slosberg suggested a differentiated beer. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"With over 2,300 micros and another 1,000 in process, the world doesn't need another pale or amber or IPA,\" Slosberg says. \"So I told them if you're going to do something, do something completely different. Stand out.\"\u003c/p>\n\u003cfigure id=\"attachment_57030\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-3.jpg\" alt=\"The men behind Mavericks session beers: Head Brewer James Costa, Pete Slosberg, Alex Slosberg and Will Shelton.\" width=\"1000\" height=\"525\" class=\"size-full wp-image-57030\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The men behind Mavericks session beers: Head Brewer James Costa, Pete Slosberg, Alex Slosberg and Will Shelton.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Standing out from the crowd\u003c/strong>\u003c/p>\n\u003cp>The four co-founders of FreeWheel Brewing Co. in Redwood City reached a similar conclusion. \u003c/p>\n\u003cblockquote>\u003cp>\"The reason we decided on session beers was once we decided to do a brewery, just like any business, you try to figure out how you are going to distinguish yourself and stand out as a business,\" says Malcolm McGinnis, who started FreeWheel with Larry Bucka, Gary Waymire and Pete Krausa.\u003c/p>\u003c/blockquote>\n\u003cp>The partners were intrigued by English ales and sought breweries in the U.K. with whom they could collaborate. They hooked up with Ironbridge Brewery and Green Jack Brewing Co., giving them a direct connection to the style of beer they wanted to produce. As part of the relationship, they share beer recipes and collaborate on new ones. \u003c/p>\n\u003cp>\"For them, I think it's interesting to have their name and beer over here in California,\" McGinnis says.\u003c/p>\n\u003cfigure id=\"attachment_57031\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-4.jpg\" alt=\"Malcolm McGinnis of FreeWheel Brewing Co. in Redwood City and Dave Goldingay of Ironbridge Brewery in the U.K. share beer recipes and collaborate on new brews.\" width=\"1000\" height=\"685\" class=\"size-full wp-image-57031\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Malcolm McGinnis of FreeWheel Brewing Co. in Redwood City and Dave Goldingay of Ironbridge Brewery in the U.K. share beer recipes and collaborate on new brews.\u003c/figcaption>\u003c/figure>\n\u003cp>The brewery makes session beers from an English-inspired tradition, with cask-conditioned ales packaged without carbon dioxide pressure and poured from hand pumps, also known as beer engines. McGinnis personally defines session beer as one under 4 percent ABV, but in California, he sees this definition inching toward 5 percent ABV. FreeWheel's core lineup will include a bitter and an amber ale in the 3.5 to 4 percent ABV range. It also offers a 5 percent-ABV-plus stout, and may occasionally feature popular higher-alcohol beers, such as IPAs or porters.\u003c/p>\n\u003cp>Mavericks, meanwhile, is taking a more contemporary approach, with modern styles that include a Belgian-style wit, rye pale ale and chocolate porter. Mavericks is going all-in with session beers by specifically targeting 3.75 percent ABV, but Shelton would like to see them go lower. \u003c/p>\n\u003cp>\u003cstrong>Moving target\u003c/strong>\u003c/p>\n\u003cp>The definition of session beer may differ depending on whom you ask, but generally refers to low-alcohol beers that can be consumed in larger quantities in one sitting or session. Some industry players, including beer columnist Lew Bryson, \u003ca href=\"http://sessionbeerproject.blogspot.com/\" title=\"Session Beer Project\" target=\"_blank\">advocate for a 4.5 percent ABV threshold\u003c/a>. Brian Stechschulte, executive director of the \u003ca href=\"http://sfbrewersguild.org/\" title=\"SF Brewers Guild\" target=\"_blank\">San Francisco Brewers Guild\u003c/a>, generally views a session beer as under 4 percent ABV. \u003c/p>\n\u003cp>\"I think that is the traditional idea or thought,\" Stechschulte says. \"What's happening now is that definition or target is moving.\"\u003c/p>\n\u003cp>For newcomer \u003ca href=\"http://www.pinestreetbrewery.com/index.html\" title=\"Pine Street Brewery\" target=\"_blank\">Pine Street Brewery\u003c/a>, that target has edged higher.\u003c/p>\n\u003cp>\"We're dedicated to session beers, but our definition is quite a bit bigger,\" says Jay Holliday, co-founder of Pine Street Brewery, which just launched ahead of SF Beer Week two weeks ago.\u003c/p>\n\u003cfigure id=\"attachment_57032\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-5.jpg\" alt=\"The Atom Splitter, the first beer released by Pine Street Brewery, is offered on tap at bars and restaurants around San Francisco, including Amsterdam Cafe (above), St. Vincent Tavern, Shotwell's and The Sycamore.\" width=\"1000\" height=\"589\" class=\"size-full wp-image-57032\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Atom Splitter, the first beer released by Pine Street Brewery, is offered on tap at bars and restaurants around San Francisco, including Amsterdam Cafe (above), St. Vincent Tavern, Shotwell's and The Sycamore.\u003c/figcaption>\u003c/figure>\n\u003cp>The company's inaugural beer, the Atom Splitter, contains 5 percent ABV. So do two of its upcoming beers, a stout and saison. \u003c/p>\n\u003cblockquote>\u003cp>\"Here on the West Coast, everything is a little bit bigger, a little more intense, so we interpret that to be 4.5 to 6.5 (percent.),\" Holliday says.\u003c/p>\u003c/blockquote>\n\u003cp>There never has been a lot of agreement on what a session beer is, Shelton says.\u003c/p>\n\u003cp>\"I don't know that there is a definition,\" Shelton says, \"except that most people are wrong.\"\u003c/p>\n\u003cp>What these brewers do agree on is that this segment of the market is under-served, even though some craft brewers offer lower alcohol beers as part of their lineups. \u003c/p>\n\u003cp>\"There's a real gap,\" Slosberg said. \"An IPA might be 6, 7 or 8 percent ABV, but if you're active, that'll screw you up for continuing your activity,\" he said. \"The alternative is going for a light beer, but you get no flavor with a light beer. And by the way, many mass-produced light beers in the U.S. are 4.2 percent ABV.\"\u003c/p>\n\u003cp>Low-alcohol beers don't have to be thin or taste like water, he says, but don't expect them to be cheaper. Making a great low-alcohol beer can cost as much as a making a full-strength one. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"That's our challenge,\" Shelton says. \"How do we present our beer that's going to be in the same price range as full-strength beers, and have people say even though it's 3.75 (percent), it tastes good enough to me that I choose it over a similarly-priced beer that is 6, 6.5 percent (ABV).\" \u003c/p>\n\n",
"disqusIdentifier": "57003 http://blogs.kqed.org/bayareabites/?p=57003",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/02/19/local-brewers-bet-on-low-alcohol-session-beers/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1193,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 29
},
"modified": 1546975788,
"excerpt": "Industry veterans and newcomers see low-alcohol \"session\" beers as an untapped market.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Industry veterans and newcomers see low-alcohol "session" beers as an untapped market.",
"title": "Local Brewers Bet on Low-Alcohol 'Session' Beers | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Local Brewers Bet on Low-Alcohol 'Session' Beers",
"datePublished": "2013-02-19T12:14:22-08:00",
"dateModified": "2019-01-08T11:29:48-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "local-brewers-bet-on-low-alcohol-session-beers",
"status": "publish",
"path": "/bayareabites/57003/local-brewers-bet-on-low-alcohol-session-beers",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57028\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-1.jpg\" alt='Mavericks \"Not yet world famous session beers\" contain 3.75 percent alcohol by volume (ABV).' width=\"1000\" height=\"569\" class=\"size-full wp-image-57028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mavericks \"Not yet world famous session beers\" contain 3.75 percent alcohol by volume (ABV).\u003c/figcaption>\u003c/figure>\n\u003cp>Over the past decade, the alcohol levels of many beers has edged toward -- or well into -- the double digits. But a couple of new Bay Area brewing companies are betting that bigger is not always better.\u003c/p>\n\u003cp>Pete Slosberg of Pete's Wicked Ale fame unveiled \u003ca href=\"https://www.facebook.com/mavericksbeer\" title=\"Mavericks Beer\" target=\"_blank\">Mavericks \"Not yet world famous session beers\"\u003c/a> on Feb. 8. This comes on the heels of the debut of \u003ca href=\"http://www.freewheelbrewing.com/\" title=\"FreeWheel Brewing Co.\" target=\"_blank\">FreeWheel Brewing Co.\u003c/a>, which introduced a lineup of cask-conditioned English-style ales mostly clocking in under 4 percent alcohol by volume (ABV). Their approaches differ, but both are striving for the same goal: Making low-alcohol beers that taste just as good as their high-octane counterparts. \u003c/p>\n\u003cblockquote>\u003cp>\"What I wanted to demonstrate is that we could make a beer in basically any style and have all the full flavor attributes as a 5 or 6 percent (ABV) beer,\" Slosberg says. \"So as a consumer, you wouldn't know the difference, but at significantly less alcohol, you can enjoy it and not worry as much.\"\u003c/p>\u003c/blockquote>\n\u003cp>Those worries include waking up with a hangover. Or getting back on your bike after knocking back a couple beers. Or feeling tipsy halfway through your second glass. \u003c/p>\n\u003cp>Slosberg is marketing Mavericks as a lifestyle beer that won't interfere with your lifestyle. It was inspired by Slosberg's own experiences bicycling over the Golden Gate Bridge to Marin Brewing Co., says his son Alex Slosberg, who, along with Will Shelton, are working on the project in partnership with Half Moon Bay Brewing Co. \u003c/p>\n\u003cfigure id=\"attachment_57029\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-2.jpg\" alt=\"Pete Slosberg, the man who created Pete's Wicked Ale in the 1980s, says it can be difficult to make a full-flavored beer with less alcohol. "There was no grey hair when we started this," he says.\" width=\"1000\" height=\"699\" class=\"size-full wp-image-57029\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pete Slosberg, the man who created Pete's Wicked Ale in the 1980s, says it can be difficult to make a full-flavored beer with less alcohol. \"There was no grey hair when we started this,\" he says.\u003c/figcaption>\u003c/figure>\n\u003cp>But after a glass or two of 9 percent ABV beer, Slosberg often ended up taking the ferry home to San Francisco. This left him longing for a flavorful beer he could drink without becoming impaired. When \u003ca href=\"http://www.hmbbrewingco.com/\" title=\"Half Moon Bay Brewing Co.\" target=\"_blank\">Half Moon Bay Brewing Co.\u003c/a> sought his advice for getting into the external distribution market, Slosberg suggested a differentiated beer. \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>\"With over 2,300 micros and another 1,000 in process, the world doesn't need another pale or amber or IPA,\" Slosberg says. \"So I told them if you're going to do something, do something completely different. Stand out.\"\u003c/p>\n\u003cfigure id=\"attachment_57030\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-3.jpg\" alt=\"The men behind Mavericks session beers: Head Brewer James Costa, Pete Slosberg, Alex Slosberg and Will Shelton.\" width=\"1000\" height=\"525\" class=\"size-full wp-image-57030\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The men behind Mavericks session beers: Head Brewer James Costa, Pete Slosberg, Alex Slosberg and Will Shelton.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Standing out from the crowd\u003c/strong>\u003c/p>\n\u003cp>The four co-founders of FreeWheel Brewing Co. in Redwood City reached a similar conclusion. \u003c/p>\n\u003cblockquote>\u003cp>\"The reason we decided on session beers was once we decided to do a brewery, just like any business, you try to figure out how you are going to distinguish yourself and stand out as a business,\" says Malcolm McGinnis, who started FreeWheel with Larry Bucka, Gary Waymire and Pete Krausa.\u003c/p>\u003c/blockquote>\n\u003cp>The partners were intrigued by English ales and sought breweries in the U.K. with whom they could collaborate. They hooked up with Ironbridge Brewery and Green Jack Brewing Co., giving them a direct connection to the style of beer they wanted to produce. As part of the relationship, they share beer recipes and collaborate on new ones. \u003c/p>\n\u003cp>\"For them, I think it's interesting to have their name and beer over here in California,\" McGinnis says.\u003c/p>\n\u003cfigure id=\"attachment_57031\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-4.jpg\" alt=\"Malcolm McGinnis of FreeWheel Brewing Co. in Redwood City and Dave Goldingay of Ironbridge Brewery in the U.K. share beer recipes and collaborate on new brews.\" width=\"1000\" height=\"685\" class=\"size-full wp-image-57031\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Malcolm McGinnis of FreeWheel Brewing Co. in Redwood City and Dave Goldingay of Ironbridge Brewery in the U.K. share beer recipes and collaborate on new brews.\u003c/figcaption>\u003c/figure>\n\u003cp>The brewery makes session beers from an English-inspired tradition, with cask-conditioned ales packaged without carbon dioxide pressure and poured from hand pumps, also known as beer engines. McGinnis personally defines session beer as one under 4 percent ABV, but in California, he sees this definition inching toward 5 percent ABV. FreeWheel's core lineup will include a bitter and an amber ale in the 3.5 to 4 percent ABV range. It also offers a 5 percent-ABV-plus stout, and may occasionally feature popular higher-alcohol beers, such as IPAs or porters.\u003c/p>\n\u003cp>Mavericks, meanwhile, is taking a more contemporary approach, with modern styles that include a Belgian-style wit, rye pale ale and chocolate porter. Mavericks is going all-in with session beers by specifically targeting 3.75 percent ABV, but Shelton would like to see them go lower. \u003c/p>\n\u003cp>\u003cstrong>Moving target\u003c/strong>\u003c/p>\n\u003cp>The definition of session beer may differ depending on whom you ask, but generally refers to low-alcohol beers that can be consumed in larger quantities in one sitting or session. Some industry players, including beer columnist Lew Bryson, \u003ca href=\"http://sessionbeerproject.blogspot.com/\" title=\"Session Beer Project\" target=\"_blank\">advocate for a 4.5 percent ABV threshold\u003c/a>. Brian Stechschulte, executive director of the \u003ca href=\"http://sfbrewersguild.org/\" title=\"SF Brewers Guild\" target=\"_blank\">San Francisco Brewers Guild\u003c/a>, generally views a session beer as under 4 percent ABV. \u003c/p>\n\u003cp>\"I think that is the traditional idea or thought,\" Stechschulte says. \"What's happening now is that definition or target is moving.\"\u003c/p>\n\u003cp>For newcomer \u003ca href=\"http://www.pinestreetbrewery.com/index.html\" title=\"Pine Street Brewery\" target=\"_blank\">Pine Street Brewery\u003c/a>, that target has edged higher.\u003c/p>\n\u003cp>\"We're dedicated to session beers, but our definition is quite a bit bigger,\" says Jay Holliday, co-founder of Pine Street Brewery, which just launched ahead of SF Beer Week two weeks ago.\u003c/p>\n\u003cfigure id=\"attachment_57032\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-5.jpg\" alt=\"The Atom Splitter, the first beer released by Pine Street Brewery, is offered on tap at bars and restaurants around San Francisco, including Amsterdam Cafe (above), St. Vincent Tavern, Shotwell's and The Sycamore.\" width=\"1000\" height=\"589\" class=\"size-full wp-image-57032\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Atom Splitter, the first beer released by Pine Street Brewery, is offered on tap at bars and restaurants around San Francisco, including Amsterdam Cafe (above), St. Vincent Tavern, Shotwell's and The Sycamore.\u003c/figcaption>\u003c/figure>\n\u003cp>The company's inaugural beer, the Atom Splitter, contains 5 percent ABV. So do two of its upcoming beers, a stout and saison. \u003c/p>\n\u003cblockquote>\u003cp>\"Here on the West Coast, everything is a little bit bigger, a little more intense, so we interpret that to be 4.5 to 6.5 (percent.),\" Holliday says.\u003c/p>\u003c/blockquote>\n\u003cp>There never has been a lot of agreement on what a session beer is, Shelton says.\u003c/p>\n\u003cp>\"I don't know that there is a definition,\" Shelton says, \"except that most people are wrong.\"\u003c/p>\n\u003cp>What these brewers do agree on is that this segment of the market is under-served, even though some craft brewers offer lower alcohol beers as part of their lineups. \u003c/p>\n\u003cp>\"There's a real gap,\" Slosberg said. \"An IPA might be 6, 7 or 8 percent ABV, but if you're active, that'll screw you up for continuing your activity,\" he said. \"The alternative is going for a light beer, but you get no flavor with a light beer. And by the way, many mass-produced light beers in the U.S. are 4.2 percent ABV.\"\u003c/p>\n\u003cp>Low-alcohol beers don't have to be thin or taste like water, he says, but don't expect them to be cheaper. Making a great low-alcohol beer can cost as much as a making a full-strength one. \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>\"That's our challenge,\" Shelton says. \"How do we present our beer that's going to be in the same price range as full-strength beers, and have people say even though it's 3.75 (percent), it tastes good enough to me that I choose it over a similarly-priced beer that is 6, 6.5 percent (ABV).\" \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/57003/local-brewers-bet-on-low-alcohol-session-beers",
"authors": [
"5392"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_301",
"bayareabites_1875"
],
"tags": [
"bayareabites_14453",
"bayareabites_14753",
"bayareabites_16221",
"bayareabites_449"
],
"featImg": "bayareabites_57041",
"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": 576,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1958,
"relation": "eq"
},
"items": [
"bayareabites_57860",
"bayareabites_58128",
"bayareabites_57928",
"bayareabites_57632",
"bayareabites_49281",
"bayareabites_57537",
"bayareabites_57282",
"bayareabites_57161",
"bayareabites_55926",
"bayareabites_57125",
"bayareabites_55876",
"bayareabites_57003"
],
"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_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_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_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_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_10831": {
"type": "terms",
"id": "bayareabites_10831",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10831",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bagels",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bagels Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5285,
"slug": "bagels",
"isLoading": false,
"link": "/bayareabites/tag/bagels"
},
"bayareabites_1958": {
"type": "terms",
"id": "bayareabites_1958",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1958",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beets",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1483,
"slug": "beets",
"isLoading": false,
"link": "/bayareabites/tag/beets"
},
"bayareabites_11355": {
"type": "terms",
"id": "bayareabites_11355",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11355",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bialys",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bialys Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5815,
"slug": "bialys",
"isLoading": false,
"link": "/bayareabites/tag/bialys"
},
"bayareabites_8553": {
"type": "terms",
"id": "bayareabites_8553",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8553",
"found": true
},
"relationships": {},
"featImg": null,
"name": "borscht",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "borscht Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3006,
"slug": "borscht",
"isLoading": false,
"link": "/bayareabites/tag/borscht"
},
"bayareabites_529": {
"type": "terms",
"id": "bayareabites_529",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "529",
"found": true
},
"relationships": {},
"featImg": null,
"name": "herring",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "herring Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 494,
"slug": "herring",
"isLoading": false,
"link": "/bayareabites/tag/herring"
},
"bayareabites_11372": {
"type": "terms",
"id": "bayareabites_11372",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11372",
"found": true
},
"relationships": {},
"featImg": null,
"name": "JCC",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "JCC Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5832,
"slug": "jcc",
"isLoading": false,
"link": "/bayareabites/tag/jcc"
},
"bayareabites_10171": {
"type": "terms",
"id": "bayareabites_10171",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10171",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jewish deli",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jewish deli Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4625,
"slug": "jewish-deli",
"isLoading": false,
"link": "/bayareabites/tag/jewish-deli"
},
"bayareabites_3662": {
"type": "terms",
"id": "bayareabites_3662",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3662",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jewish food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jewish food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2419,
"slug": "jewish-food",
"isLoading": false,
"link": "/bayareabites/tag/jewish-food"
},
"bayareabites_11356": {
"type": "terms",
"id": "bayareabites_11356",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11356",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lower east side",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lower east side Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5816,
"slug": "lower-east-side",
"isLoading": false,
"link": "/bayareabites/tag/lower-east-side"
},
"bayareabites_11357": {
"type": "terms",
"id": "bayareabites_11357",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11357",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nyc",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nyc Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5817,
"slug": "nyc",
"isLoading": false,
"link": "/bayareabites/tag/nyc"
},
"bayareabites_11358": {
"type": "terms",
"id": "bayareabites_11358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11358",
"found": true
},
"relationships": {},
"featImg": null,
"name": "russ & daughters",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "russ & daughters Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5818,
"slug": "russ-daughters",
"isLoading": false,
"link": "/bayareabites/tag/russ-daughters"
},
"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_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_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_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_316": {
"type": "terms",
"id": "bayareabites_316",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "316",
"found": true
},
"relationships": {},
"featImg": null,
"name": "video",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "video Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5360,
"slug": "video",
"isLoading": false,
"link": "/bayareabites/category/video"
},
"bayareabites_234": {
"type": "terms",
"id": "bayareabites_234",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "234",
"found": true
},
"relationships": {},
"featImg": null,
"name": "alice waters",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "alice waters Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 199,
"slug": "alice-waters",
"isLoading": false,
"link": "/bayareabites/tag/alice-waters"
},
"bayareabites_14751": {
"type": "terms",
"id": "bayareabites_14751",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14751",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 229,
"slug": "berkeley",
"isLoading": false,
"link": "/bayareabites/tag/berkeley"
},
"bayareabites_583": {
"type": "terms",
"id": "bayareabites_583",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "583",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chez panisse",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chez panisse Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 548,
"slug": "chez-panisse",
"isLoading": false,
"link": "/bayareabites/tag/chez-panisse"
},
"bayareabites_10728": {
"type": "terms",
"id": "bayareabites_10728",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10728",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fire",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fire Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5182,
"slug": "fire",
"isLoading": false,
"link": "/bayareabites/tag/fire"
},
"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_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_4": {
"type": "terms",
"id": "bayareabites_4",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sports",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sports Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5814,
"slug": "sports",
"isLoading": false,
"link": "/bayareabites/category/sports"
},
"bayareabites_9218": {
"type": "terms",
"id": "bayareabites_9218",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9218",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bicycle",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bicycle Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3672,
"slug": "bicycle",
"isLoading": false,
"link": "/bayareabites/tag/bicycle"
},
"bayareabites_569": {
"type": "terms",
"id": "bayareabites_569",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "569",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 534,
"slug": "cooking",
"isLoading": false,
"link": "/bayareabites/tag/cooking"
},
"bayareabites_9687": {
"type": "terms",
"id": "bayareabites_9687",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9687",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cycling",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cycling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4141,
"slug": "cycling",
"isLoading": false,
"link": "/bayareabites/tag/cycling"
},
"bayareabites_11330": {
"type": "terms",
"id": "bayareabites_11330",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11330",
"found": true
},
"relationships": {},
"featImg": null,
"name": "exercise",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "exercise Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5789,
"slug": "exercise",
"isLoading": false,
"link": "/bayareabites/tag/exercise"
},
"bayareabites_1270": {
"type": "terms",
"id": "bayareabites_1270",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1270",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1113,
"slug": "health",
"isLoading": false,
"link": "/bayareabites/tag/health"
},
"bayareabites_449": {
"type": "terms",
"id": "bayareabites_449",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "449",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nutrition",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 414,
"slug": "nutrition",
"isLoading": false,
"link": "/bayareabites/tag/nutrition"
},
"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_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_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_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_14453": {
"type": "terms",
"id": "bayareabites_14453",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14453",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98829,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/tag/bay-area"
},
"bayareabites_16264": {
"type": "terms",
"id": "bayareabites_16264",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16264",
"found": true
},
"relationships": {},
"featImg": null,
"name": "behind the scenes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "behind the scenes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100594,
"slug": "behind-the-scenes",
"isLoading": false,
"link": "/bayareabites/tag/behind-the-scenes"
},
"bayareabites_668": {
"type": "terms",
"id": "bayareabites_668",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "668",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grocery store",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grocery store Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 633,
"slug": "grocery-store",
"isLoading": false,
"link": "/bayareabites/tag/grocery-store"
},
"bayareabites_16250": {
"type": "terms",
"id": "bayareabites_16250",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16250",
"found": true
},
"relationships": {},
"featImg": null,
"name": "shopping",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "shopping Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100580,
"slug": "shopping",
"isLoading": false,
"link": "/bayareabites/tag/shopping"
},
"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_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_867": {
"type": "terms",
"id": "bayareabites_867",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "867",
"found": true
},
"relationships": {},
"featImg": null,
"name": "leslie sbrocco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "leslie sbrocco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2242,
"slug": "leslie-sbrocco",
"isLoading": false,
"link": "/bayareabites/tag/leslie-sbrocco"
},
"bayareabites_9717": {
"type": "terms",
"id": "bayareabites_9717",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9717",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Please! Bay Area",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Please! Bay Area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4171,
"slug": "please-bay-area",
"isLoading": false,
"link": "/bayareabites/tag/please-bay-area"
},
"bayareabites_2214": {
"type": "terms",
"id": "bayareabites_2214",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2214",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tattoo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tattoo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1646,
"slug": "tattoo",
"isLoading": false,
"link": "/bayareabites/tag/tattoo"
},
"bayareabites_14748": {
"type": "terms",
"id": "bayareabites_14748",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14748",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 930,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/tag/wine"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_2292": {
"type": "terms",
"id": "bayareabites_2292",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2292",
"found": true
},
"relationships": {},
"featImg": null,
"name": "eggplant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "eggplant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1706,
"slug": "eggplant",
"isLoading": false,
"link": "/bayareabites/tag/eggplant"
},
"bayareabites_16285": {
"type": "terms",
"id": "bayareabites_16285",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16285",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fall recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fall recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100615,
"slug": "fall-recipes",
"isLoading": false,
"link": "/bayareabites/tag/fall-recipes"
},
"bayareabites_8988": {
"type": "terms",
"id": "bayareabites_8988",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8988",
"found": true
},
"relationships": {},
"featImg": null,
"name": "salads",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "salads Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3441,
"slug": "salads",
"isLoading": false,
"link": "/bayareabites/tag/salads"
},
"bayareabites_14758": {
"type": "terms",
"id": "bayareabites_14758",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14758",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1562,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/tag/cookbooks"
},
"bayareabites_16268": {
"type": "terms",
"id": "bayareabites_16268",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16268",
"found": true
},
"relationships": {},
"featImg": null,
"name": "low sodium",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "low sodium Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100598,
"slug": "low-sodium",
"isLoading": false,
"link": "/bayareabites/tag/low-sodium"
},
"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_11233": {
"type": "terms",
"id": "bayareabites_11233",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11233",
"found": true
},
"relationships": {},
"featImg": null,
"name": "charlie hallowell",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "charlie hallowell Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5692,
"slug": "charlie-hallowell",
"isLoading": false,
"link": "/bayareabites/tag/charlie-hallowell"
},
"bayareabites_11236": {
"type": "terms",
"id": "bayareabites_11236",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11236",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cuba",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cuba Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5695,
"slug": "cuba",
"isLoading": false,
"link": "/bayareabites/tag/cuba"
},
"bayareabites_11238": {
"type": "terms",
"id": "bayareabites_11238",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11238",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cuban food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cuban food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5697,
"slug": "cuban-food",
"isLoading": false,
"link": "/bayareabites/tag/cuban-food"
},
"bayareabites_11237": {
"type": "terms",
"id": "bayareabites_11237",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11237",
"found": true
},
"relationships": {},
"featImg": null,
"name": "danielle alvarez",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "danielle alvarez Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5696,
"slug": "danielle-alvarez",
"isLoading": false,
"link": "/bayareabites/tag/danielle-alvarez"
},
"bayareabites_11267": {
"type": "terms",
"id": "bayareabites_11267",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11267",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dominica rice",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dominica rice Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5726,
"slug": "dominica-rice",
"isLoading": false,
"link": "/bayareabites/tag/dominica-rice"
},
"bayareabites_11268": {
"type": "terms",
"id": "bayareabites_11268",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11268",
"found": true
},
"relationships": {},
"featImg": null,
"name": "havana",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "havana Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5727,
"slug": "havana",
"isLoading": false,
"link": "/bayareabites/tag/havana"
},
"bayareabites_11235": {
"type": "terms",
"id": "bayareabites_11235",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11235",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jerome waag",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jerome waag Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5694,
"slug": "jerome-waag",
"isLoading": false,
"link": "/bayareabites/tag/jerome-waag"
},
"bayareabites_11266": {
"type": "terms",
"id": "bayareabites_11266",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11266",
"found": true
},
"relationships": {},
"featImg": null,
"name": "melissa fernandez",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "melissa fernandez Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5725,
"slug": "melissa-fernandez",
"isLoading": false,
"link": "/bayareabites/tag/melissa-fernandez"
},
"bayareabites_11234": {
"type": "terms",
"id": "bayareabites_11234",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11234",
"found": true
},
"relationships": {},
"featImg": null,
"name": "steve sullivan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "steve sullivan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5693,
"slug": "steve-sullivan",
"isLoading": false,
"link": "/bayareabites/tag/steve-sullivan"
},
"bayareabites_11265": {
"type": "terms",
"id": "bayareabites_11265",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11265",
"found": true
},
"relationships": {},
"featImg": null,
"name": "varun mehra",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "varun mehra Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5724,
"slug": "varun-mehra",
"isLoading": false,
"link": "/bayareabites/tag/varun-mehra"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"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_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_9142": {
"type": "terms",
"id": "bayareabites_9142",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9142",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Edible Excursions",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Edible Excursions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3596,
"slug": "edible-excursions",
"isLoading": false,
"link": "/bayareabites/tag/edible-excursions"
},
"bayareabites_324": {
"type": "terms",
"id": "bayareabites_324",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "324",
"found": true
},
"relationships": {},
"featImg": null,
"name": "indian food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "indian food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 289,
"slug": "indian-food",
"isLoading": false,
"link": "/bayareabites/tag/indian-food"
},
"bayareabites_11257": {
"type": "terms",
"id": "bayareabites_11257",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11257",
"found": true
},
"relationships": {},
"featImg": null,
"name": "indian street food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "indian street food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5716,
"slug": "indian-street-food",
"isLoading": false,
"link": "/bayareabites/tag/indian-street-food"
},
"bayareabites_10523": {
"type": "terms",
"id": "bayareabites_10523",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10523",
"found": true
},
"relationships": {},
"featImg": null,
"name": "juhu beach club",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "juhu beach club Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4977,
"slug": "juhu-beach-club",
"isLoading": false,
"link": "/bayareabites/tag/juhu-beach-club"
},
"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_10522": {
"type": "terms",
"id": "bayareabites_10522",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10522",
"found": true
},
"relationships": {},
"featImg": null,
"name": "preeti mistry",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "preeti mistry Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4976,
"slug": "preeti-mistry",
"isLoading": false,
"link": "/bayareabites/tag/preeti-mistry"
},
"bayareabites_8843": {
"type": "terms",
"id": "bayareabites_8843",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8843",
"found": true
},
"relationships": {},
"featImg": null,
"name": "temescal",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "temescal Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3296,
"slug": "temescal",
"isLoading": false,
"link": "/bayareabites/tag/temescal"
},
"bayareabites_209": {
"type": "terms",
"id": "bayareabites_209",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "209",
"found": true
},
"relationships": {},
"featImg": null,
"name": "top chef",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "top chef Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 174,
"slug": "top-chef",
"isLoading": false,
"link": "/bayareabites/tag/top-chef"
},
"bayareabites_11256": {
"type": "terms",
"id": "bayareabites_11256",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11256",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wines on tap",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wines on tap Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5715,
"slug": "wines-on-tap",
"isLoading": false,
"link": "/bayareabites/tag/wines-on-tap"
},
"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_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_2407": {
"type": "terms",
"id": "bayareabites_2407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art, writing, music, dance",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art, writing, music, dance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 941,
"slug": "food-art-writing-music",
"isLoading": false,
"link": "/bayareabites/category/food-art-writing-music"
},
"bayareabites_1927": {
"type": "terms",
"id": "bayareabites_1927",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1927",
"found": true
},
"relationships": {},
"featImg": null,
"name": "online marketplaces and food sites",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "online marketplaces and food sites Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1472,
"slug": "online-marketplaces-and-food-sites",
"isLoading": false,
"link": "/bayareabites/category/online-marketplaces-and-food-sites"
},
"bayareabites_11225": {
"type": "terms",
"id": "bayareabites_11225",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11225",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverage producers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverage producers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5684,
"slug": "beverage-producers",
"isLoading": false,
"link": "/bayareabites/tag/beverage-producers"
},
"bayareabites_8731": {
"type": "terms",
"id": "bayareabites_8731",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8731",
"found": true
},
"relationships": {},
"featImg": null,
"name": "diy food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "diy food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3184,
"slug": "diy-food",
"isLoading": false,
"link": "/bayareabites/tag/diy-food"
},
"bayareabites_11242": {
"type": "terms",
"id": "bayareabites_11242",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11242",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Kenny Blum",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Kenny Blum Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5701,
"slug": "kenny-blum",
"isLoading": false,
"link": "/bayareabites/tag/kenny-blum"
},
"bayareabites_11224": {
"type": "terms",
"id": "bayareabites_11224",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11224",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food producer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food producer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5683,
"slug": "local-food-producer",
"isLoading": false,
"link": "/bayareabites/tag/local-food-producer"
},
"bayareabites_11239": {
"type": "terms",
"id": "bayareabites_11239",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11239",
"found": true
},
"relationships": {},
"featImg": null,
"name": "MAP",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "MAP Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5698,
"slug": "map",
"isLoading": false,
"link": "/bayareabites/tag/map"
},
"bayareabites_11243": {
"type": "terms",
"id": "bayareabites_11243",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11243",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Melinda's Gluten Free",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Melinda's Gluten Free Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5702,
"slug": "melindas-gluten-free",
"isLoading": false,
"link": "/bayareabites/tag/melindas-gluten-free"
},
"bayareabites_11240": {
"type": "terms",
"id": "bayareabites_11240",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11240",
"found": true
},
"relationships": {},
"featImg": null,
"name": "My American Pantry",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "My American Pantry Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5699,
"slug": "my-american-pantry",
"isLoading": false,
"link": "/bayareabites/tag/my-american-pantry"
},
"bayareabites_141": {
"type": "terms",
"id": "bayareabites_141",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "141",
"found": true
},
"relationships": {},
"featImg": null,
"name": "santa cruz",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "santa cruz Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 106,
"slug": "santa-cruz",
"isLoading": false,
"link": "/bayareabites/tag/santa-cruz"
},
"bayareabites_8980": {
"type": "terms",
"id": "bayareabites_8980",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8980",
"found": true
},
"relationships": {},
"featImg": null,
"name": "santa cruz mountain brewing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "santa cruz mountain brewing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3433,
"slug": "santa-cruz-mountain-brewing",
"isLoading": false,
"link": "/bayareabites/tag/santa-cruz-mountain-brewing"
},
"bayareabites_12869": {
"type": "terms",
"id": "bayareabites_12869",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12869",
"found": true
},
"relationships": {},
"featImg": null,
"name": "healthy recipes and guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "healthy recipes and guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7332,
"slug": "healthy-recipes",
"isLoading": false,
"link": "/bayareabites/category/healthy-recipes"
},
"bayareabites_635": {
"type": "terms",
"id": "bayareabites_635",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "635",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cancer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cancer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 600,
"slug": "cancer",
"isLoading": false,
"link": "/bayareabites/tag/cancer"
},
"bayareabites_11215": {
"type": "terms",
"id": "bayareabites_11215",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11215",
"found": true
},
"relationships": {},
"featImg": null,
"name": "diabetes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "diabetes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5674,
"slug": "diabetes",
"isLoading": false,
"link": "/bayareabites/tag/diabetes"
},
"bayareabites_11132": {
"type": "terms",
"id": "bayareabites_11132",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11132",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gluten",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gluten Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5591,
"slug": "gluten",
"isLoading": false,
"link": "/bayareabites/tag/gluten"
},
"bayareabites_11216": {
"type": "terms",
"id": "bayareabites_11216",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11216",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grain-finished beef",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grain-finished beef Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5675,
"slug": "grain-finished-beef",
"isLoading": false,
"link": "/bayareabites/tag/grain-finished-beef"
},
"bayareabites_1852": {
"type": "terms",
"id": "bayareabites_1852",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1852",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grass-fed beef",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grass-fed beef Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1438,
"slug": "grass-fed-beef",
"isLoading": false,
"link": "/bayareabites/tag/grass-fed-beef"
},
"bayareabites_11133": {
"type": "terms",
"id": "bayareabites_11133",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11133",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hydrogenated oil",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hydrogenated oil Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5592,
"slug": "hydrogenated-oil",
"isLoading": false,
"link": "/bayareabites/tag/hydrogenated-oil"
},
"bayareabites_11096": {
"type": "terms",
"id": "bayareabites_11096",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11096",
"found": true
},
"relationships": {},
"featImg": null,
"name": "inflammation",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "inflammation Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5555,
"slug": "inflammation",
"isLoading": false,
"link": "/bayareabites/tag/inflammation"
},
"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_511": {
"type": "terms",
"id": "bayareabites_511",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "511",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sugar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sugar Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 476,
"slug": "sugar",
"isLoading": false,
"link": "/bayareabites/tag/sugar"
},
"bayareabites_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_16221": {
"type": "terms",
"id": "bayareabites_16221",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16221",
"found": true
},
"relationships": {},
"featImg": null,
"name": "low abv",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "low abv Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100551,
"slug": "low-abv",
"isLoading": false,
"link": "/bayareabites/tag/low-abv"
}
},
"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": {}
}
}
}