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"disqusTitle": "Food Banks Shift Focus, Seek to Nourish People in Need",
"title": "Food Banks Shift Focus, Seek to Nourish People in Need",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_51502\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/about_us_colGardens.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/about_us_colGardens.jpg\" alt=\"Food bank volunteers help get fresh produce to people quickly. Photo: Courtesy Alameda County Community Food Bank\" title=\"Food bank volunteers help ensure that fresh produce gets to people quickly. Photo: Courtesy Alameda County Community Food Bank\" width=\"300\" height=\"192\" class=\"size-full wp-image-51502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food bank volunteers help get produce to people quickly. Photo: Courtesy Alameda County Community Food Bank\u003c/figcaption>\u003c/figure>\n\u003cp>It's not enough to simply feed the hungry. Given the obesity epidemic and other diet-related illnesses, hunger-relief organizations like the \u003ca href=\"http://www.accfb.org/\">Alameda County Community Food Bank\u003c/a> are seeking ways to make sure those calories count. They want their clients to have nutrient-dense foods -- including fresh produce -- that will fuel their bodies, not simply stave off the rumblings of an empty stomach. \u003c/p>\n\u003cp>That mission is clear the minute you enter the ACCFB's vast warehouse. Last Friday, one of the busiest days of the year for the local food bank, Corey Garmon, a nutrition education intern, was positioned at the entrance handing out samples of his sweet potato hash -- made from scratch with a little heat and a lot of heart -- using fresh produce available to food pantry members dashing in for their pre-Thanksgiving pick ups. Those paper cups of comfort food (a simple mix of onions, bell peppers, and bright orange tuber cubes seasoned with red pepper flakes) added a sweet note of tasty cheer on a dreary, cold day. They got snapped right up.\u003c/p>\n\u003cp>Meanwhile, warehouse workers deftly moved heavy pallets of chicken stock, cranberry sauce, and turkey stuffing in a flurry of activity, while other employees handed out boxes of turkey breasts and volunteers bagged a mountain of carrots. \u003c/p>\n\u003cp>ACCFB is considered a national leader in efforts to ensure that the neediest receive nourishment. Back in 2005 -- well before the recent \u003ca href=\"http://www.nytimes.com/2012/06/03/us/richmond-calif-seeks-to-tax-sweetened-beverages.html\">soda tax campaigns\u003c/a> -- the food bank banned carbonated drinks from its warehouse shelves. It's been making strides to offer more healthy options ever since.\u003c/p>\n\u003cp>Now, as the biggest eating holiday of the year looms, comes word about the results of an initiative designed to improve the quality of edible offerings in food banks nationwide. ACCFB is one of 12 food banks around the country participating in a program dubbed \u003ca href=\"http://mazon.org/2011/01/31/mazon-kicks-off-healthy-options-healthy-meals-initiative/\">Healthy Options, Healthy Meals\u003c/a>, in collaboration with the nonprofit \u003ca href=\"http://mazon.org/\">MAZON: A Jewish Response to Hunger\u003c/a>, health care giant \u003ca href=\"http://www.kp.kaiser.org\">Kaiser Permanente\u003c/a>, and the \u003ca href=\"http://cwh.berkeley.edu/resource/healthy-options-healthy-meals-evaluation\">University of California, Berkeley's Center for Weight & Health\u003c/a>. The program, in place for two years, provides financial and other support to food banks who want to develop and implement formal nutrition policies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That is not as splashy news as, say, the end of the \u003ca href=\"http://www.sfgate.com/bayarea/nevius/article/Twinkies-are-mortal-Then-so-are-Boomers-4045670.php\">Twinkie\u003c/a>. But it's significant in the food banking world. It may come as a surprise to learn that food banks typically don't have nutritional guidelines in place -- even the ACCFB's soda ban isn't part of a formal written policy. That's because, in part, most people in the anti-hunger world are too busy trying to meet a growing need, and have had scant time for mulling over policy matters.\u003c/p>\n\u003cp>So taking small steps to assess what constitutes healthy food for clients is a big shift in food bank circles, say leaders in the fight against hunger, malnutrition, and obesity. \"These food banks are setting a new standard within the food banking community, paving the way for their peers to be more proactive,\" says Marla Feldman, director of the initiative at MAZON. \"Formal, documented nutrition policies provide a concrete blueprint for how food providers can increase the nutritional quality of the foods and beverages they distribute.\"\u003c/p>\n\u003cfigure id=\"attachment_51504\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.chop560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.chop560.jpg\" alt=\"The CHOP system is a quick reference for food pantry members choosing products for their clients. Photo: Courtesy ACCFB\" title=\"The CHOP system is a quick reference for food pantry members choosing products for their clients. Photo: Courtesy ACCFB\" width=\"560\" height=\"373\" class=\"size-full wp-image-51504\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CHOP offers a quick reference for pantry members choosing food for their clients. Photo: Courtesy ACCFB\u003c/figcaption>\u003c/figure>\n\u003cp>Here's how the initiative's work has played out in practice at the food bank: The organization, which has two nutritionists on staff, implemented a system on the warehouse floor known as the Choosing Healthy Options Program or CHOP for short -- a simple traffic-light grading of goods (green represents healthy choices recommended any time, yellow foods are sometimes options, and red items, heavy on sugar, salt, and/or fats are rare treats.) In addition, notices like the one below are posted throughout the warehouse offering suggestions for more nutritious eating.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.rice400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.rice400.jpg\" alt=\"Foodbank - Rice\" title=\"Foodbank - Rice\" width=\"400\" height=\"488\" class=\"aligncenter size-full wp-image-51505\">\u003c/a>\u003c/p>\n\u003cp>Food pantries served by ACCFB are also experimenting with a new distribution method known as client choice in place of a pre-packed bag of staples. Client choice recognizes the diverse range of dietary needs in a community, whether due to culture, religion, health preferences, or medical concerns. Tofu may be an everyday food for one family, while peanut butter more appropriate for another. Food bank staffers say that client choice decreases waste and increase dignity for clients -- and volunteers enjoy the extra interaction they have with the people they’re helping. At the \u003ca href=\"http://gregharland.wix.com/food-bank#!\">Oakland Food Pantry\u003c/a> -- located in a former liquor store in West Oakland -- clients appreciate the chance to \"go shopping\" for fresh foods and kitchen staples in a so-called food desert. \"Offering vegetables and fruits has made a big difference in the way people choose what they take home,\" pantry executive director Greg Harland reports in an ACCFB newsletter. \"At first, people didn't grab broccoli, but now it's all gone at the end of the day. With availability comes change.\"\u003c/p>\n\u003cfigure id=\"attachment_51506\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/OaklandFoodPantry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/OaklandFoodPantry560.jpg\" alt=\"Food bank clients at the Oakland Food Pantry report a preference for choosing the types of produce they take home to cook. Photo: ACCFB\" title=\"Food bank clients at the Oakland Food Pantry report a preference for choosing the types of produce they take home to cook. Photo: ACCFB\" width=\"560\" height=\"373\" class=\"size-full wp-image-51506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clients at the Oakland Food Pantry report a preference for choosing the produce they take home. Photo: ACCFB\u003c/figcaption>\u003c/figure>\n\u003cp>And the ACCFB now has a mobile produce hub program delivering fresh fruits and vegetables to small and medium-sized member agencies, saving them the trek out to the food bank's warehouse near Oakland airport. These pop-up produce events take place in parking lots in Oakland, Berkeley, and Hayward and they save smaller agencies time and money. Most importantly, people they serve are now able to enjoy a lot more farm fresh strawberries and oranges. \u003c/p>\n\u003cp>The food bank is also in the early stages of developing formal, written nutritional guidelines and, as part of that process, is evaluating the contents of all the cans, boxes, and containers of products that are either donated or purchased for distribution to people in need, according to Justine Kaplan, the food bank's director of food, agency, and nutrition services. This time-consuming process will likely have implications for purchasing decisions down the track, adds Kaplan, who notes that 60 percent of the food banks' offerings are procured. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Such practices shift the focus from quantity to quality. \u003c/p>\n\u003cblockquote>\u003cp>\"The real opportunity here is to get beyond a pounds in/pounds out approach to food banking, and to take a careful look at the nutritional value of food on the shelves,\" says Loel Solomon, vice president for community health at Kaiser Permanente. \"Every family deserves access to healthy food, and that’s especially important for low-income people who are more likely to suffer from diabetes, heart disease and obesity.\"\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "Food banks are in the business of combating hunger -- and they want to nourish their clients too. Sarah Henry reports on a new initiative designed to help places like the Alameda County Community Food Bank better serve people in need of a good feed.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_51502\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/about_us_colGardens.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/about_us_colGardens.jpg\" alt=\"Food bank volunteers help get fresh produce to people quickly. Photo: Courtesy Alameda County Community Food Bank\" title=\"Food bank volunteers help ensure that fresh produce gets to people quickly. Photo: Courtesy Alameda County Community Food Bank\" width=\"300\" height=\"192\" class=\"size-full wp-image-51502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Food bank volunteers help get produce to people quickly. Photo: Courtesy Alameda County Community Food Bank\u003c/figcaption>\u003c/figure>\n\u003cp>It's not enough to simply feed the hungry. Given the obesity epidemic and other diet-related illnesses, hunger-relief organizations like the \u003ca href=\"http://www.accfb.org/\">Alameda County Community Food Bank\u003c/a> are seeking ways to make sure those calories count. They want their clients to have nutrient-dense foods -- including fresh produce -- that will fuel their bodies, not simply stave off the rumblings of an empty stomach. \u003c/p>\n\u003cp>That mission is clear the minute you enter the ACCFB's vast warehouse. Last Friday, one of the busiest days of the year for the local food bank, Corey Garmon, a nutrition education intern, was positioned at the entrance handing out samples of his sweet potato hash -- made from scratch with a little heat and a lot of heart -- using fresh produce available to food pantry members dashing in for their pre-Thanksgiving pick ups. Those paper cups of comfort food (a simple mix of onions, bell peppers, and bright orange tuber cubes seasoned with red pepper flakes) added a sweet note of tasty cheer on a dreary, cold day. They got snapped right up.\u003c/p>\n\u003cp>Meanwhile, warehouse workers deftly moved heavy pallets of chicken stock, cranberry sauce, and turkey stuffing in a flurry of activity, while other employees handed out boxes of turkey breasts and volunteers bagged a mountain of carrots. \u003c/p>\n\u003cp>ACCFB is considered a national leader in efforts to ensure that the neediest receive nourishment. Back in 2005 -- well before the recent \u003ca href=\"http://www.nytimes.com/2012/06/03/us/richmond-calif-seeks-to-tax-sweetened-beverages.html\">soda tax campaigns\u003c/a> -- the food bank banned carbonated drinks from its warehouse shelves. It's been making strides to offer more healthy options ever since.\u003c/p>\n\u003cp>Now, as the biggest eating holiday of the year looms, comes word about the results of an initiative designed to improve the quality of edible offerings in food banks nationwide. ACCFB is one of 12 food banks around the country participating in a program dubbed \u003ca href=\"http://mazon.org/2011/01/31/mazon-kicks-off-healthy-options-healthy-meals-initiative/\">Healthy Options, Healthy Meals\u003c/a>, in collaboration with the nonprofit \u003ca href=\"http://mazon.org/\">MAZON: A Jewish Response to Hunger\u003c/a>, health care giant \u003ca href=\"http://www.kp.kaiser.org\">Kaiser Permanente\u003c/a>, and the \u003ca href=\"http://cwh.berkeley.edu/resource/healthy-options-healthy-meals-evaluation\">University of California, Berkeley's Center for Weight & Health\u003c/a>. The program, in place for two years, provides financial and other support to food banks who want to develop and implement formal nutrition policies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That is not as splashy news as, say, the end of the \u003ca href=\"http://www.sfgate.com/bayarea/nevius/article/Twinkies-are-mortal-Then-so-are-Boomers-4045670.php\">Twinkie\u003c/a>. But it's significant in the food banking world. It may come as a surprise to learn that food banks typically don't have nutritional guidelines in place -- even the ACCFB's soda ban isn't part of a formal written policy. That's because, in part, most people in the anti-hunger world are too busy trying to meet a growing need, and have had scant time for mulling over policy matters.\u003c/p>\n\u003cp>So taking small steps to assess what constitutes healthy food for clients is a big shift in food bank circles, say leaders in the fight against hunger, malnutrition, and obesity. \"These food banks are setting a new standard within the food banking community, paving the way for their peers to be more proactive,\" says Marla Feldman, director of the initiative at MAZON. \"Formal, documented nutrition policies provide a concrete blueprint for how food providers can increase the nutritional quality of the foods and beverages they distribute.\"\u003c/p>\n\u003cfigure id=\"attachment_51504\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.chop560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.chop560.jpg\" alt=\"The CHOP system is a quick reference for food pantry members choosing products for their clients. Photo: Courtesy ACCFB\" title=\"The CHOP system is a quick reference for food pantry members choosing products for their clients. Photo: Courtesy ACCFB\" width=\"560\" height=\"373\" class=\"size-full wp-image-51504\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CHOP offers a quick reference for pantry members choosing food for their clients. Photo: Courtesy ACCFB\u003c/figcaption>\u003c/figure>\n\u003cp>Here's how the initiative's work has played out in practice at the food bank: The organization, which has two nutritionists on staff, implemented a system on the warehouse floor known as the Choosing Healthy Options Program or CHOP for short -- a simple traffic-light grading of goods (green represents healthy choices recommended any time, yellow foods are sometimes options, and red items, heavy on sugar, salt, and/or fats are rare treats.) In addition, notices like the one below are posted throughout the warehouse offering suggestions for more nutritious eating.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.rice400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/foodbank.rice400.jpg\" alt=\"Foodbank - Rice\" title=\"Foodbank - Rice\" width=\"400\" height=\"488\" class=\"aligncenter size-full wp-image-51505\">\u003c/a>\u003c/p>\n\u003cp>Food pantries served by ACCFB are also experimenting with a new distribution method known as client choice in place of a pre-packed bag of staples. Client choice recognizes the diverse range of dietary needs in a community, whether due to culture, religion, health preferences, or medical concerns. Tofu may be an everyday food for one family, while peanut butter more appropriate for another. Food bank staffers say that client choice decreases waste and increase dignity for clients -- and volunteers enjoy the extra interaction they have with the people they’re helping. At the \u003ca href=\"http://gregharland.wix.com/food-bank#!\">Oakland Food Pantry\u003c/a> -- located in a former liquor store in West Oakland -- clients appreciate the chance to \"go shopping\" for fresh foods and kitchen staples in a so-called food desert. \"Offering vegetables and fruits has made a big difference in the way people choose what they take home,\" pantry executive director Greg Harland reports in an ACCFB newsletter. \"At first, people didn't grab broccoli, but now it's all gone at the end of the day. With availability comes change.\"\u003c/p>\n\u003cfigure id=\"attachment_51506\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/OaklandFoodPantry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/OaklandFoodPantry560.jpg\" alt=\"Food bank clients at the Oakland Food Pantry report a preference for choosing the types of produce they take home to cook. Photo: ACCFB\" title=\"Food bank clients at the Oakland Food Pantry report a preference for choosing the types of produce they take home to cook. Photo: ACCFB\" width=\"560\" height=\"373\" class=\"size-full wp-image-51506\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clients at the Oakland Food Pantry report a preference for choosing the produce they take home. Photo: ACCFB\u003c/figcaption>\u003c/figure>\n\u003cp>And the ACCFB now has a mobile produce hub program delivering fresh fruits and vegetables to small and medium-sized member agencies, saving them the trek out to the food bank's warehouse near Oakland airport. These pop-up produce events take place in parking lots in Oakland, Berkeley, and Hayward and they save smaller agencies time and money. Most importantly, people they serve are now able to enjoy a lot more farm fresh strawberries and oranges. \u003c/p>\n\u003cp>The food bank is also in the early stages of developing formal, written nutritional guidelines and, as part of that process, is evaluating the contents of all the cans, boxes, and containers of products that are either donated or purchased for distribution to people in need, according to Justine Kaplan, the food bank's director of food, agency, and nutrition services. This time-consuming process will likely have implications for purchasing decisions down the track, adds Kaplan, who notes that 60 percent of the food banks' offerings are procured. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Such practices shift the focus from quantity to quality. \u003c/p>\n\u003cblockquote>\u003cp>\"The real opportunity here is to get beyond a pounds in/pounds out approach to food banking, and to take a careful look at the nutritional value of food on the shelves,\" says Loel Solomon, vice president for community health at Kaiser Permanente. \"Every family deserves access to healthy food, and that’s especially important for low-income people who are more likely to suffer from diabetes, heart disease and obesity.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cranberry Jalapeno Relish",
"title": "Cranberry Jalapeno Relish",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-002.jpg\">\u003cimg class=\"alignnone size-full wp-image-50115\" title=\"Cranberries\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-002.jpg\" alt=\"Cranberries\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Cranberries\u003c/em>\u003c/p>\n\u003cp>One of my favorite parts about writing a food blog is that friends (and strangers for that matter) will often offer unsolicited jewels of their favorite eating experiences. It’s awesome. There is nothing like it when someone recounts a memorable dish or ridiculous meal they just had. Their face lights up, they get all excited, and when the orgasmic noises start up, I know it was really a good one.\u003c/p>\n\u003cp>This is what happened a few weeks ago when I dined with my old friend, Mark. The swoon-worthy topic of conversation? \u003cstrong>Cranberry Sauce\u003c/strong>.\u003c/p>\n\u003cp>I know what you’re thinking. Of all the delectable things on the table at \u003cstrong>Thanksgiving\u003c/strong>, we’re talking about \u003cem>cranberry sauce\u003c/em> here? Correct. Because this is not your average, ordinary, just-a-side cranberry sauce. It’s not even a sauce. It’s a relish. \u003cstrong>Auntie Louise’s Cranberry Jalapeno Relish\u003c/strong> to be exact.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-019.jpg\">\u003cimg class=\"alignnone size-full wp-image-50116\" title=\"Cranberry relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-019.jpg\" alt=\"Cranberry relish\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Cranberries in the food processor\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mark fell in love with this sweet-tart delight when he dined one year at our friend Gen's house. Gen was kind enough to share his auntie’s secret recipe, and for that I will be forever thankful because this cranberry relish will be the stealth favorite this Thanksgiving!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-024.jpg\">\u003cimg class=\"alignnone size-full wp-image-50117\" title=\"Cranberry relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-024.jpg\" alt=\"Cranberry relish\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Relish cooking down\u003c/em>\u003c/p>\n\u003cp>It is everything I ever wanted in a cranberry sauce. Sweet (but not cloyingly sweet), tart (but not mouth-puckering tart), and just a little out of the ordinary. The garlic and shallots bring a welcome savory element to the mix, and the heat of the jalapeno has kick, but accomplishes it with subtlety and finesse – like a ninja.\u003c/p>\n\u003cp>And, the lime is brilliant. I wavered at the thought of adding even more acidity to cranberries, which are pretty sour as it is, so I decreased the amount from Auntie’s original recipe and added a bit more sugar to help balance it out. The result? The lime brought out the natural sweetness of the cranberries and complemented the jalapeno perfectly. I also took the liberty of adding the zest from the limes, since I am a firm believer that good citrus zest is a horrible thing to waste. It is full of essential oils that add a punch of flavor.\u003c/p>\n\u003cp>Another reason I love this recipe – this is the note that came with it:\u003c/p>\n\u003cblockquote>\u003cp>“I noticed that this recipe has an alarming amount of sugar, but it’s Thanksgiving, which means that overindulgence is the spirit of the day.”\u003c/p>\u003c/blockquote>\n\u003cp>Hear, hear!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-033.jpg\">\u003cimg class=\"alignnone size-full wp-image-50118\" title=\"Auntie Louise's Cranberry Jalapeno Relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-033.jpg\" alt=\"Auntie Louise's Cranberry Jalapeno Relish\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Auntie Louise’s Cranberry Jalapeno Relish\u003c/strong>\u003cbr>\n\u003cem>Sweet, tart, with a subtle kick of jalapeno and a twist of lime, this cranberry relish packs a punch of flavor. Recipe courtesy of Gen's auntie.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 10-12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>24 oz fresh cranberries\u003c/li>\n\u003cli>½ cup fresh lime juice (about 3 limes, plus zest)\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>2 tablespoons shallots, finely chopped\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1 bunch cilantro, chopped\u003c/li>\n\u003cli>1 jalapeno pepper, seeded and chopped\u003c/li>\n\u003cli>1 tablespoon chopped garlic\u003c/li>\n\u003cli>2 ½ cups sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Pulse the cranberries in a food processor until coarsely chopped. Be careful not to over process because you don’t want the berries pureed.\u003c/li>\n\u003cli>Add all the ingredients, except the cilantro, to a medium pot with a heavy bottom. Simmer, uncovered, for about 20 minutes, until thickened. Mix in the cilantro. Cool before serving.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-002.jpg\">\u003cimg class=\"alignnone size-full wp-image-50115\" title=\"Cranberries\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-002.jpg\" alt=\"Cranberries\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Cranberries\u003c/em>\u003c/p>\n\u003cp>One of my favorite parts about writing a food blog is that friends (and strangers for that matter) will often offer unsolicited jewels of their favorite eating experiences. It’s awesome. There is nothing like it when someone recounts a memorable dish or ridiculous meal they just had. Their face lights up, they get all excited, and when the orgasmic noises start up, I know it was really a good one.\u003c/p>\n\u003cp>This is what happened a few weeks ago when I dined with my old friend, Mark. The swoon-worthy topic of conversation? \u003cstrong>Cranberry Sauce\u003c/strong>.\u003c/p>\n\u003cp>I know what you’re thinking. Of all the delectable things on the table at \u003cstrong>Thanksgiving\u003c/strong>, we’re talking about \u003cem>cranberry sauce\u003c/em> here? Correct. Because this is not your average, ordinary, just-a-side cranberry sauce. It’s not even a sauce. It’s a relish. \u003cstrong>Auntie Louise’s Cranberry Jalapeno Relish\u003c/strong> to be exact.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-019.jpg\">\u003cimg class=\"alignnone size-full wp-image-50116\" title=\"Cranberry relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-019.jpg\" alt=\"Cranberry relish\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Cranberries in the food processor\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Mark fell in love with this sweet-tart delight when he dined one year at our friend Gen's house. Gen was kind enough to share his auntie’s secret recipe, and for that I will be forever thankful because this cranberry relish will be the stealth favorite this Thanksgiving!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-024.jpg\">\u003cimg class=\"alignnone size-full wp-image-50117\" title=\"Cranberry relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-024.jpg\" alt=\"Cranberry relish\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Relish cooking down\u003c/em>\u003c/p>\n\u003cp>It is everything I ever wanted in a cranberry sauce. Sweet (but not cloyingly sweet), tart (but not mouth-puckering tart), and just a little out of the ordinary. The garlic and shallots bring a welcome savory element to the mix, and the heat of the jalapeno has kick, but accomplishes it with subtlety and finesse – like a ninja.\u003c/p>\n\u003cp>And, the lime is brilliant. I wavered at the thought of adding even more acidity to cranberries, which are pretty sour as it is, so I decreased the amount from Auntie’s original recipe and added a bit more sugar to help balance it out. The result? The lime brought out the natural sweetness of the cranberries and complemented the jalapeno perfectly. I also took the liberty of adding the zest from the limes, since I am a firm believer that good citrus zest is a horrible thing to waste. It is full of essential oils that add a punch of flavor.\u003c/p>\n\u003cp>Another reason I love this recipe – this is the note that came with it:\u003c/p>\n\u003cblockquote>\u003cp>“I noticed that this recipe has an alarming amount of sugar, but it’s Thanksgiving, which means that overindulgence is the spirit of the day.”\u003c/p>\u003c/blockquote>\n\u003cp>Hear, hear!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-033.jpg\">\u003cimg class=\"alignnone size-full wp-image-50118\" title=\"Auntie Louise's Cranberry Jalapeno Relish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Cranberry-Relish-033.jpg\" alt=\"Auntie Louise's Cranberry Jalapeno Relish\" width=\"500\" height=\"333\">\u003c/a>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Auntie Louise’s Cranberry Jalapeno Relish\u003c/strong>\u003cbr>\n\u003cem>Sweet, tart, with a subtle kick of jalapeno and a twist of lime, this cranberry relish packs a punch of flavor. Recipe courtesy of Gen's auntie.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 30 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 10-12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>24 oz fresh cranberries\u003c/li>\n\u003cli>½ cup fresh lime juice (about 3 limes, plus zest)\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>2 tablespoons shallots, finely chopped\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>1 bunch cilantro, chopped\u003c/li>\n\u003cli>1 jalapeno pepper, seeded and chopped\u003c/li>\n\u003cli>1 tablespoon chopped garlic\u003c/li>\n\u003cli>2 ½ cups sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Pulse the cranberries in a food processor until coarsely chopped. Be careful not to over process because you don’t want the berries pureed.\u003c/li>\n\u003cli>Add all the ingredients, except the cilantro, to a medium pot with a heavy bottom. Simmer, uncovered, for about 20 minutes, until thickened. Mix in the cilantro. Cool before serving.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_51429\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/SFFoodBank20121115.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/SFFoodBank20121115.jpg\" alt=\"San Francisco Food Bank. Photo: Justin Sullivan/Getty Images\" title=\"San Francisco Food Bank. Photo: Justin Sullivan/Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-51429\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A worker passes a nearly empty shelf at the San Francisco Food Bank in November, 2009, a time when food banks saw increased demand due to the recession. Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Thanksgiving is just around the corner -- but some local food banks are reporting a lack of donations. KQED's \u003ca href=\"http://www.kqed.org/radio/programs/forum/index.jsp\">Forum\u003c/a> talks with local food banks about food shortages and what people can do to help.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201211161030\">Original Broadcast:\u003c/a> Fri, Nov 16, 2012 -- 10:30 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/11/20121116bbforum.mp3\"] \u003cbr clear=\"all\">\u003c/p>\n\u003cul>\nHost: Dave Iverson\u003cbr>\nGuests:\n\u003cli>Barry Stenger, interim executive director of the St. Anthony Foundation\u003c/li>\n\u003cli>John Healey, president and CEO of California Emergency Foodlink\u003c/li>\n\u003cli>Kelly Siefkin, communications director for the Sacramento Food Bank and Family Services\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.feedingamericanortherncalifornia.org/\">List of Northern California food banks\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodlink.org/\">California Emergency Foodlink\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sacramentofoodbank.org/\">Sacramento Food Bank\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.stanthonysf.org/\">St. Anthony's of San Francisco\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_51429\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/SFFoodBank20121115.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/SFFoodBank20121115.jpg\" alt=\"San Francisco Food Bank. Photo: Justin Sullivan/Getty Images\" title=\"San Francisco Food Bank. Photo: Justin Sullivan/Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-51429\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A worker passes a nearly empty shelf at the San Francisco Food Bank in November, 2009, a time when food banks saw increased demand due to the recession. Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Thanksgiving is just around the corner -- but some local food banks are reporting a lack of donations. KQED's \u003ca href=\"http://www.kqed.org/radio/programs/forum/index.jsp\">Forum\u003c/a> talks with local food banks about food shortages and what people can do to help.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201211161030\">Original Broadcast:\u003c/a> Fri, Nov 16, 2012 -- 10:30 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003cbr clear=\"all\">\u003c/p>\n\u003cul>\nHost: Dave Iverson\u003cbr>\nGuests:\n\u003cli>Barry Stenger, interim executive director of the St. Anthony Foundation\u003c/li>\n\u003cli>John Healey, president and CEO of California Emergency Foodlink\u003c/li>\n\u003cli>Kelly Siefkin, communications director for the Sacramento Food Bank and Family Services\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.feedingamericanortherncalifornia.org/\">List of Northern California food banks\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodlink.org/\">California Emergency Foodlink\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sacramentofoodbank.org/\">Sacramento Food Bank\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.stanthonysf.org/\">St. Anthony's of San Francisco\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Q&A with Mission Restaurateur Yaron Milgrom",
"title": "Q&A with Mission Restaurateur Yaron Milgrom",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_Yaron.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_Yaron.jpg\" alt=\"Yaron Milgrom. Photo credit: Timmy Malloy\" title=\"Yaron Milgrom. Photo credit: Timmy Malloy\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-50817\">\u003c/a>\u003cbr>\n\u003cem>Yaron Milgrom. Photo credit: Timmy Malloy, sous chef at Local's Corner\u003c/em>\u003c/p>\n\u003cp>Mission District resident Yaron Milgrom didn’t plan on becoming a restaurant owner five years ago when he moved to San Francisco with his wife Miriam, who was training to be a doctor at San Francisco General Hospital. Milgrom owns \u003ca href=\"http://www.localscornersf.com/\">Local’s Corner\u003c/a> and \u003ca href=\"http://www.localmissioneatery.com/\">Local: Mission Eatery\u003c/a> and is at work on a third Mission food business. He had studied Medieval Jewish Mysticism at NYU. While he's maybe not the most likely candidate to build two successful restaurants, Milgrom has succeeded so far. He was drawn to the idea of creating community and feeding others, hence the use of work local for both businesses. Bay Area Bites caught up with Milgrom to find out what it’s like to start two food eateries from scratch and what his plans are for the future.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How has the Mission changed and what role do you see your restaurants playing in those changes, if any?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> I moved to the neighborhood five years ago and pretty much the week we moved here, Dynamo Donuts opened. That marks the beginning of a certain reconsideration of the neighborhood and a real possibility for a broader diversity and different culinary opportunity in the neighborhood. We came here to be near SF General, where my wife was training. We fell in love with the neighborhood and thought it really needed options that were locally sourced, well prepared and from scratch. \u003c/p>\n\u003cp>My family and I really loved 24th street, because it’s tree lined and colorful and interesting but later in the day, there wasn’t necessarily a great feeling of safety. So we came up with the idea to make the street more safe and welcoming as a goal, and to be a street presence. Now, our restaurants are open five days a week and we have customers eating dinner ‘til eleven at night.\u003c/p>\n\u003cp>The changes here in the last five years include \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donuts\u003c/a>, \u003ca href=\"http://www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a>, us, \u003ca href=\"http://heirloom-sf.com/\">Heirloom\u003c/a>, \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>, \u003ca href=\"http://www.pigandpiesf.com/\">Pig and Pie\u003c/a> and newly opened retail and gallery spaces. All of those are transitions for the neighborhood; we’re hoping for crossover appeal, and not only from a class and race standpoint. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> When I was a graduate student I interned with \u003ca href=\"http://www.willpowder.net/goldfarb.html\">Will Goldfarb\u003c/a> once a week. He has expert knowledge of pastry and culinary methods and knew the temperature of sugar just by looking at it. Now I really appreciate the discipline of cooks. All of our cooks tie garbage bags well, sweep well, dice well… so you see a real sense of caring and a craft.\u003c/p>\n\u003cp>Local: Mission Eatery Executive Chef \u003ca href=\"http://www.localmissioneatery.com/about-us/founders\">Jake Des Voignes\u003c/a> is a mentor and helped me understand how the kitchen works. I’m really appreciative of him, as well as \u003ca href=\"http://missionlocal.org/2010/03/flour-water-ingredients-for-business-success-in-the-mission/\">David Steele\u003c/a>, \u003ca href=\"http://www.flourandwater.com/about/\">David White\u003c/a> – and more of the folks from flour + water, and Sebo helped me. \u003ca href=\"http://starchefs.com/chefs/rising_stars/2007/sf/html/bio_l_jossel_.shtml\">Laurence Jossel\u003c/a>, too. Early on I talked to people and got little tidbits of information, which can be really encouraging.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being a restaurateur?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> I really love what I do and that I have 27 employees between the two restaurants. What we do well supports 27 people and makes their lives possible. Between the two restaurants, we spend tens of thousands of dollars on food and wine and literally know the people who produce our food, wine, cheese, and olive oil... We’ve visited them and they visit us. To have relatively small restaurants and have a big impact is great. I love being around delicious food and being able to taste and give feedback on it each day. I walk between the two spots and see neighbors -- we meet at the park, we go to each others homes. I love that my kids have this sense of family with staff and it’s special.\u003c/p>\n\u003cp>I’m very lucky, because I bring my son to school and pick him up every day. I eat dinner with my family and work till one or two every night. I’ve been able to grow the business and still be with them. I don’t think anyone could be luckier than that. \u003c/p>\n\u003cp>The worst aspects are it’s a tremendous amount of pressure and anxiety. Ultimately the buck does stop at the top. Making sure the business continues to operate is on me. All the tens of thousands of dollars we spend and paying those 27 people -- they need to be paid on time. There’s pressure to deliver to our employees and our vendors, and they put a lot of trust in us. Then I have friends and family who helped get this started, so I really want to make good on the promises I made to them. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> As a family we do mostly eat at home -- we don’t eat at our own restaurants except for Sunday brunch. We eat at \u003ca href=\"http://www.yelp.com/biz/el-metate-san-francisco\">El Metate\u003c/a> and \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>. Bar Tartine is so interesting.\u003cbr>\nI like \u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a> and \u003ca href=\"http://ichisushi.com/\">Ichi\u003c/a> for sushi.\u003cbr>\nI go to \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a> and \u003ca href=\"http://www.salumeriasf.com/\">Salumeria\u003c/a> during the day.\u003cbr>\n\u003ca href=\"http://www.ippukuberkeley.com/home\">Ippuku\u003c/a> in Berkeley is just phenomenal.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Local: Mission Eatery has a selection of cookbooks. Does your training as a scholar have anything to do with the library?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> For me, it’s about being open about your influences. There’s so much of an emphasis on culinary innovation as if it stands on its own. It’s not that there’s nothing new under the sun. It’s really important to me as a scholar and an eater to recognize that ideas have sources. Our culinary tradition is European-based around ingredients and method-based.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is in terms of appreciation for other cultures food-wise? \u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> I have very little idea what it looks like between New York and San Francisco. In San Francisco, we have a diversity of food opportunities. You have the Eastern European food which is really taking hold and wines from there as well. \u003c/p>\n\u003cp>For authenticity, the Thai food that people are eating has been modified for an American palate. There are regional foods: Thai, Chinese, Italian.... But now we have more of a sense that there is more to, say Italian food: there’s Tuscan food, and there’s Roman food. That is a deep level of appreciation. It’s not just having Thai, Italian or Chinese restaurant; it’s enjoying the heritage. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any foods that you enjoy and are a guilty pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> In our house we really don’t eat processed or mass produced food. Part of being a parent and creating businesses is to not have or sell packaged goods.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We certainly eat ice cream. I don’t know how many days of a week I eat pastries from \u003ca href=\"http://www.kneadpatisserie.com/\">Knead Patisserie\u003c/a>. Right now their Linzer cookie is a favorite. \u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Yaron Milgrom, who employs 27 people at two Mission District eateries and strongly believes in food made from scratch that is locally sourced. Milgrom explains what community means and what it's like to live and work in the ever-changing Mission.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_Yaron.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_Yaron.jpg\" alt=\"Yaron Milgrom. Photo credit: Timmy Malloy\" title=\"Yaron Milgrom. Photo credit: Timmy Malloy\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-50817\">\u003c/a>\u003cbr>\n\u003cem>Yaron Milgrom. Photo credit: Timmy Malloy, sous chef at Local's Corner\u003c/em>\u003c/p>\n\u003cp>Mission District resident Yaron Milgrom didn’t plan on becoming a restaurant owner five years ago when he moved to San Francisco with his wife Miriam, who was training to be a doctor at San Francisco General Hospital. Milgrom owns \u003ca href=\"http://www.localscornersf.com/\">Local’s Corner\u003c/a> and \u003ca href=\"http://www.localmissioneatery.com/\">Local: Mission Eatery\u003c/a> and is at work on a third Mission food business. He had studied Medieval Jewish Mysticism at NYU. While he's maybe not the most likely candidate to build two successful restaurants, Milgrom has succeeded so far. He was drawn to the idea of creating community and feeding others, hence the use of work local for both businesses. Bay Area Bites caught up with Milgrom to find out what it’s like to start two food eateries from scratch and what his plans are for the future.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How has the Mission changed and what role do you see your restaurants playing in those changes, if any?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> I moved to the neighborhood five years ago and pretty much the week we moved here, Dynamo Donuts opened. That marks the beginning of a certain reconsideration of the neighborhood and a real possibility for a broader diversity and different culinary opportunity in the neighborhood. We came here to be near SF General, where my wife was training. We fell in love with the neighborhood and thought it really needed options that were locally sourced, well prepared and from scratch. \u003c/p>\n\u003cp>My family and I really loved 24th street, because it’s tree lined and colorful and interesting but later in the day, there wasn’t necessarily a great feeling of safety. So we came up with the idea to make the street more safe and welcoming as a goal, and to be a street presence. Now, our restaurants are open five days a week and we have customers eating dinner ‘til eleven at night.\u003c/p>\n\u003cp>The changes here in the last five years include \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donuts\u003c/a>, \u003ca href=\"http://www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a>, us, \u003ca href=\"http://heirloom-sf.com/\">Heirloom\u003c/a>, \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>, \u003ca href=\"http://www.pigandpiesf.com/\">Pig and Pie\u003c/a> and newly opened retail and gallery spaces. All of those are transitions for the neighborhood; we’re hoping for crossover appeal, and not only from a class and race standpoint. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> When I was a graduate student I interned with \u003ca href=\"http://www.willpowder.net/goldfarb.html\">Will Goldfarb\u003c/a> once a week. He has expert knowledge of pastry and culinary methods and knew the temperature of sugar just by looking at it. Now I really appreciate the discipline of cooks. All of our cooks tie garbage bags well, sweep well, dice well… so you see a real sense of caring and a craft.\u003c/p>\n\u003cp>Local: Mission Eatery Executive Chef \u003ca href=\"http://www.localmissioneatery.com/about-us/founders\">Jake Des Voignes\u003c/a> is a mentor and helped me understand how the kitchen works. I’m really appreciative of him, as well as \u003ca href=\"http://missionlocal.org/2010/03/flour-water-ingredients-for-business-success-in-the-mission/\">David Steele\u003c/a>, \u003ca href=\"http://www.flourandwater.com/about/\">David White\u003c/a> – and more of the folks from flour + water, and Sebo helped me. \u003ca href=\"http://starchefs.com/chefs/rising_stars/2007/sf/html/bio_l_jossel_.shtml\">Laurence Jossel\u003c/a>, too. Early on I talked to people and got little tidbits of information, which can be really encouraging.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being a restaurateur?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> I really love what I do and that I have 27 employees between the two restaurants. What we do well supports 27 people and makes their lives possible. Between the two restaurants, we spend tens of thousands of dollars on food and wine and literally know the people who produce our food, wine, cheese, and olive oil... We’ve visited them and they visit us. To have relatively small restaurants and have a big impact is great. I love being around delicious food and being able to taste and give feedback on it each day. I walk between the two spots and see neighbors -- we meet at the park, we go to each others homes. I love that my kids have this sense of family with staff and it’s special.\u003c/p>\n\u003cp>I’m very lucky, because I bring my son to school and pick him up every day. I eat dinner with my family and work till one or two every night. I’ve been able to grow the business and still be with them. I don’t think anyone could be luckier than that. \u003c/p>\n\u003cp>The worst aspects are it’s a tremendous amount of pressure and anxiety. Ultimately the buck does stop at the top. Making sure the business continues to operate is on me. All the tens of thousands of dollars we spend and paying those 27 people -- they need to be paid on time. There’s pressure to deliver to our employees and our vendors, and they put a lot of trust in us. Then I have friends and family who helped get this started, so I really want to make good on the promises I made to them. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> As a family we do mostly eat at home -- we don’t eat at our own restaurants except for Sunday brunch. We eat at \u003ca href=\"http://www.yelp.com/biz/el-metate-san-francisco\">El Metate\u003c/a> and \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>. Bar Tartine is so interesting.\u003cbr>\nI like \u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a> and \u003ca href=\"http://ichisushi.com/\">Ichi\u003c/a> for sushi.\u003cbr>\nI go to \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a> and \u003ca href=\"http://www.salumeriasf.com/\">Salumeria\u003c/a> during the day.\u003cbr>\n\u003ca href=\"http://www.ippukuberkeley.com/home\">Ippuku\u003c/a> in Berkeley is just phenomenal.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Local: Mission Eatery has a selection of cookbooks. Does your training as a scholar have anything to do with the library?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> For me, it’s about being open about your influences. There’s so much of an emphasis on culinary innovation as if it stands on its own. It’s not that there’s nothing new under the sun. It’s really important to me as a scholar and an eater to recognize that ideas have sources. Our culinary tradition is European-based around ingredients and method-based.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is in terms of appreciation for other cultures food-wise? \u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> I have very little idea what it looks like between New York and San Francisco. In San Francisco, we have a diversity of food opportunities. You have the Eastern European food which is really taking hold and wines from there as well. \u003c/p>\n\u003cp>For authenticity, the Thai food that people are eating has been modified for an American palate. There are regional foods: Thai, Chinese, Italian.... But now we have more of a sense that there is more to, say Italian food: there’s Tuscan food, and there’s Roman food. That is a deep level of appreciation. 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"disqusTitle": "Roasted Pumpkin Seeds Three Ways",
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"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Halloween is over but Thanksgiving is on the horizon. Whether you carve your pumpkin or just use its meat for pie, don't throw out those slimy pumpkin guts! In the spirit of conserving food waste roast the seeds to make a simple and tasty snack. Here are three simple ways to season and roast pumpkin seeds.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\">\u003cimg class=\"alignnone size-full wp-image-50615\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>The first thing you need to do is clean the pumpkin seeds. Here is how I do it:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\">\u003cimg class=\"alignnone size-full wp-image-50623\" title=\"Pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\" alt=\"Pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Separate the seeds from the slimy and stringy pumpkin guts as best you can.\u003c/li>\n\u003cli>Transfer the (mostly) cleaned seeds to a large bowl of water.\u003c/li>\n\u003cli>The seeds will float to the top, the guts to the bottom; skim the seeds off the top.\u003c/li>\n\u003cli>Wash the seeds and let them dry.\u003c/li>\n\u003c/ul>\n\u003cp>Now let's roast those seeds! Instead of just salting them, I am going to roast them three different ways: Coffee and Chili flavored, Maple and Sea Salt flavored, and classic (okay, that is just salted). Listed below is the ingredients you will need for seasoning one cup of raw pumpkin seeds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Recipe: \u003cstrong>Coffee and Chili Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\">\u003cimg class=\"alignnone size-full wp-image-50618\" title=\"Chili and Coffee seasoning\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\" alt=\"Chili and Coffee seasoning\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/8 teaspoon of olive oil\u003c/li>\n\u003cli>1 teaspoon chili powder\u003c/li>\n\u003cli>1 teaspoon finely ground coffee\u003c/li>\n\u003cli>1/2 teaspoon sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Maple and Sea Salt Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\">\u003cimg class=\"alignnone size-full wp-image-50614\" title=\"Maple and sea salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\" alt=\"Maple and sea salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1 tablespoon maple syrup\u003c/li>\n\u003cli>1/2 teaspoon brown sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Salted Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/2 teaspoon olive oil\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>1. I like my pumpkin seeds salty. That is, after I suck off whatever spice I put on them, I still want the seed itself to be salted. To accomplish this, I simmer them in salted water before flavoring them. Do do this, place the seeds in a sauce pan with just enough water to cover, adding 1 tablespoon of salt for every cup of pumpkin seeds. Bring it to a boil and let them simmer for about five minutes. Strain the seeds and let them completely dry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\">\u003cimg class=\"alignnone size-full wp-image-50619\" title=\"Salting pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\" alt=\"Salting pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Now mix your raw pumpkin seeds with the seasonings listed above. How tasty does this chili and coffee seasoning look?!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\">\u003cimg class=\"alignnone size-full wp-image-50617\" title=\"Chili and Sea Salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\" alt=\"Chili and Sea Salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. Line a large baking sheet with parchment paper, and while keeping the flavored seeds separated, spread them out into a single layer.\u003c/p>\n\u003cp>4. Roast them at 375 degrees for about 20 minutes, or until the salted seeds just begin to look toasted--don't let them burn!\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\">\u003cimg class=\"alignnone size-full wp-image-50616\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Halloween is over but Thanksgiving is on the horizon. Whether you carve your pumpkin or just use its meat for pie, don't throw out those slimy pumpkin guts! In the spirit of conserving food waste roast the seeds to make a simple and tasty snack. Here are three simple ways to season and roast pumpkin seeds.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\">\u003cimg class=\"alignnone size-full wp-image-50615\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6658.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>The first thing you need to do is clean the pumpkin seeds. Here is how I do it:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\">\u003cimg class=\"alignnone size-full wp-image-50623\" title=\"Pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_64701.jpg\" alt=\"Pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cli>Separate the seeds from the slimy and stringy pumpkin guts as best you can.\u003c/li>\n\u003cli>Transfer the (mostly) cleaned seeds to a large bowl of water.\u003c/li>\n\u003cli>The seeds will float to the top, the guts to the bottom; skim the seeds off the top.\u003c/li>\n\u003cli>Wash the seeds and let them dry.\u003c/li>\n\u003c/ul>\n\u003cp>Now let's roast those seeds! Instead of just salting them, I am going to roast them three different ways: Coffee and Chili flavored, Maple and Sea Salt flavored, and classic (okay, that is just salted). Listed below is the ingredients you will need for seasoning one cup of raw pumpkin seeds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Coffee and Chili Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\">\u003cimg class=\"alignnone size-full wp-image-50618\" title=\"Chili and Coffee seasoning\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6623.jpg\" alt=\"Chili and Coffee seasoning\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/8 teaspoon of olive oil\u003c/li>\n\u003cli>1 teaspoon chili powder\u003c/li>\n\u003cli>1 teaspoon finely ground coffee\u003c/li>\n\u003cli>1/2 teaspoon sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Maple and Sea Salt Flavored Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\">\u003cimg class=\"alignnone size-full wp-image-50614\" title=\"Maple and sea salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6666.jpg\" alt=\"Maple and sea salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1 tablespoon maple syrup\u003c/li>\n\u003cli>1/2 teaspoon brown sugar\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>Recipe: \u003cstrong>Salted Pumpkin Seeds\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup raw pumpkin seeds\u003c/li>\n\u003cli>1/2 teaspoon olive oil\u003c/li>\n\u003cli>1/2 teaspoon sea salt\u003c/li>\n\u003c/ul>\n\u003cp>1. I like my pumpkin seeds salty. That is, after I suck off whatever spice I put on them, I still want the seed itself to be salted. To accomplish this, I simmer them in salted water before flavoring them. Do do this, place the seeds in a sauce pan with just enough water to cover, adding 1 tablespoon of salt for every cup of pumpkin seeds. Bring it to a boil and let them simmer for about five minutes. Strain the seeds and let them completely dry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\">\u003cimg class=\"alignnone size-full wp-image-50619\" title=\"Salting pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6612.jpg\" alt=\"Salting pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>2. Now mix your raw pumpkin seeds with the seasonings listed above. How tasty does this chili and coffee seasoning look?!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\">\u003cimg class=\"alignnone size-full wp-image-50617\" title=\"Chili and Sea Salt pumpkin seeds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6639.jpg\" alt=\"Chili and Sea Salt pumpkin seeds\" width=\"560\">\u003c/a>\u003c/p>\n\u003cp>3. Line a large baking sheet with parchment paper, and while keeping the flavored seeds separated, spread them out into a single layer.\u003c/p>\n\u003cp>4. Roast them at 375 degrees for about 20 minutes, or until the salted seeds just begin to look toasted--don't let them burn!\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\">\u003cimg class=\"alignnone size-full wp-image-50616\" title=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6653.jpg\" alt=\"Coffee and Chili pumpkin seeds, Maple and Sea Salt, and Salted\" width=\"560\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "In Search of the Chocolate Persimmon",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-vine800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51148\" title=\"The chocolate persimmon on the vine. Photo: KQED/Rachael Myrow\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-vine800.jpg\" alt=\"The chocolate persimmon on the vine. Photo: KQED/Rachael Myrow\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>The Maru or chocolate persimmon, a variety many Japanese connoisseurs consider to be the finest. Some grow here in California. Photo: Rachael Myrow\u003c/em>\u003c/p>\n\u003cp>Most of us are familiar with two kinds of persimmon: the apple-sized, crunchy \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">Fuyu\u003c/a> and the bulbous \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/13/hachiya-persimmons/\">Hachiya\u003c/a>, best enjoyed when it’s so ripe, it’s gooey. I'm going to go out on a limb here and argue there's an even BETTER persimmon, available only at farms and farmers' markets.\u003c/p>\n\u003cp>I'm speaking about the Maru, or chocolate persimmon, so called because when you bite into a ripe one, the flesh inside is brown like chocolate. The Maru is juicy and sweet without being cloying. It's my obsession now.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51146\" title=\"Maru aka chocolate persimmon\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-800.jpg\" alt=\"Maru aka chocolate persimmon\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Persimmon perfection, thy name is Maru. Note the color is a deeper orange than you see with the typical Fuyu. What's inside is different, too. Photo: Rachael Myrow\u003c/em>\u003c/p>\n\u003cp>I blame David Karp, who set me off on the search. He’s the farmers' market writer for \u003ca href=\"http://www.latimes.com/features/food/la-fo-karp-columns-sg,0,6235399.storygallery\">\u003cem>The Los Angeles Times\u003c/em>\u003c/a> and a pomologist -- which is to say, a botanist who specializes in fruit. A few years back an old mentor of Karp’s, the late \u003ca href=\"http://www.botgard.ucla.edu/html/MEMBGNewsletter/Volume4number2/Rememberingchar.html\">Art Schroeder\u003c/a> of UCLA, pulled out a fragile manuscript yellowed with age and tattered at the edges.\u003c/p>\n\u003cblockquote>\u003cp>\"He showed me an ancient Japanese treatise written by a Japanese marquis in English in like 1907, or something like that,\" says Karp. \"My eyes got wide. I looked at these various different varieties and I said, 'Where can we find these in California?'\"\u003c/p>\u003c/blockquote>\n\u003cp>When Japanese farmers settled in California more than 100 years ago, they brought Japanese persimmons with them. Americans caught on almost immediately, but not across the board. They took to the Hachiya, the Fuyu and the Jiro (which many confuse with the Fuyu). The other varieties? Not so much. It's a common story, and it gives nostalgic pomologists a lot to dream and wonder about.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Karp got in his battered old truck nicknamed Bessie and canvassed the state, visiting Japanese family farms from San Diego County to the Sierra foothills. It took Karp a couple of years to get to a particular farm famous for its Maru, and by that time, word had gotten out there was a crazed pomologist combing the back roads.\u003c/p>\n\u003cp>\"Tosh Kuratomi greeted me at the door,\" Karp recalls. \"He said, 'I always knew you’d find your way here some day.'\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.otoworchard.com/\">Otow Orchard\u003c/a> sits on 20 sunny acres east of Sacramento in Granite Bay. Suburbs have sprung up in what used to be farm country, and if you weren't looking for the hand painted signs promising fruit, you might fly right past the farm. But Placer County is the Garden of Eden for California persimmon lovers.\u003c/p>\n\u003cp>On the day I turned up, I arrived just in time to join Tosh Kuratomi as he led a pack of pre-schoolers from \u003ca href=\"http://folsompreschool.com/\">Folsom American River Montessori\u003c/a> on an orchard tour. As it happens, chocolate persimmons are his favorite, too. Kuratomi reached into one likely looking tree to grab a round fruit the size of a tangerine.\u003c/p>\n\u003cp>\"You see how the skin is?\" he said to the pint-sized toddlers. \"You see how it’s starting to get brown? This nice orange fruit is starting to show brown, almost like bruises. That’s the flesh inside. Anyone wants to take a bite?\"\u003c/p>\n\u003cp>Debbie Doss, the gal leading this group, couldn't help herself from interrupting. \"Oh that’s -- you guys -- that’s to die for. It is so delicious.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-inside800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51147\" title=\"The inside view of the Maru or chocolate persimmon. Photo: Rachel Myrow\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-inside800.jpg\" alt=\"The inside view of the Maru or chocolate persimmon. Photo: Rachel Myrow\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>The inside view of the Maru or chocolate persimmon. Photo: Rachel Myrow\u003c/em>\u003c/p>\n\u003cp>With that endorsement, everybody’s hands shot out for a sample.\u003c/p>\n\u003cp>Why aren't there Maru piled high in every supermarket in the land? In truth, there are several reasons, starting with the fact many Americans associate the color brown with spoilage.\u003c/p>\n\u003cp>Kuratomi says \"We’ve had calls from customers saying “Boy, you just sent us a box of rotten persimmons. We just threw them out.” He urges them to go digging in the trash to retrieve the fruit.\u003c/p>\n\u003cp>Perhaps even more damning: the Maru requires pollination to ripen. That doesn’t always happen, and sometimes, only some of the fruit is pollinated.\u003c/p>\n\u003cblockquote>\u003cp>\"If it’s yellow, eat the brown part,\" Kuratomi warns the tour group. \"You only want the brown part, because the yellow part will make your mouth feel funny.\"\u003c/p>\u003c/blockquote>\n\u003cp>If you've ever eaten a Hachiya persimmon before it was fully ripe, you know what he's talking about. The flesh is what the experts call \"astringent.\" Captain John Smith wrote famously in 1607 of his encounter with an unripe American persimmon: \"It will drive a man's mouth awry with much torment.\"\u003c/p>\n\u003cp>Even worse: you can't tell whether a Maru is pollinated from the outside. \"Now that is the kiss of death commercially,\" David Karp says. \"You can’t tell from the outside whether it’s edible or not.\"\u003c/p>\n\u003cp>In the farm store, Kuratomi's wife Chris takes the time to educate customers about all nine varieties of persimmon they sell, starting with how to know when they’re ripe. Presuming your fruit is ripe, Chris sees no need to cook or otherwise fuss with what Mother Nature made perfect. \"I just eat them out of hand,\" she says. \"That’s the best way.\"\u003c/p>\n\u003cp>Over the years, word has gotten out about Otow Orchard. Public TV stations play a \u003ca href=\"http://www.calgold.com/calgold/Default.asp?Series=10000&Show=1000\">California Gold\u003c/a> segment by Huell Howser every fall. There have been magazine profiles, some written by David Karp. Then there's the word of mouth from people like Randy Fong, who drives all the way from South San Francisco every year. That’s two hours each way just for persimmons.\u003c/p>\n\u003cp>\"It’s important to me,\" he says, carefully holding a box of a dozen persimmons. \"I’m a firm believer in either buying local or supporting the smaller people.\"\u003c/p>\n\u003cp>\u003cstrong>Listen to The California Report radio story: Family Cultivates Persimmon History\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/tcrmag/2012/11/2012-11-16b-tcrmag.mp3\"] \u003c/p>\n\u003cp>\u003cstrong>So where can you procure chocolate persimmons?\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>The \u003ca href=\"http://www.otoworchard.com/\">Otow Orchard\u003c/a> farm store is open 9-6 Tuesday through Saturday and 9-5 Sundays. Gordon Poulsen of Willow Creek Ranch buys from Otow and sells at the farmers market in Loomis (weekly at the Blue Goose Fruit Shed).\u003c/li>\n\u003cli>\u003ca href=\"http://www.penrynorchardspecialties.com/fruitdescriptions/tsurunoko.html\">Penryn Orchard Specialties\u003c/a>, near Auburn, is another Placer County persimmon gem. Jeff Rieger drives like a mad man to the farmers' market in \u003ca href=\"http://www.smgov.net/Portals/Farmers_Market/Market_Days/Wednesdays/Wednesday_Downtown.aspx\">Santa Monica\u003c/a>, which is not Bay Area adjacent much as some would like it to be. The good news is he will ship his persimmons.\u003c/li>\n\u003cli>\u003ca href=\"http://www.twinpeaksent.com\">Twin Peaks Orchards\u003c/a>, in Newcastle (northeast of Granite Bay), grows Hykume, a variety of chocolate persimmon the farm cures and calls Amagaki. They sell at a numbers of \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> in Northern California, most reliably in the Sacramento area and Sonoma County. You'll also find them at the \u003ca href=\"http://www.agriculturalinstitute.org/stonestown/\">Stonestown Farmers' Market\u003c/a>, \u003ca href=\"http://petalumafarmersmarket.com/\">Petaluma Farmers' Market\u003c/a>, and \u003ca href=\"http://www.sebastopolfarmmarket.org/Sebastopol_Farm_Market/Home.html\">Sebastopol Farmers' Market\u003c/a>. They ship!\u003c/li>\n\u003cli>\u003ca href=\"http://www.cuesa.org/farm/blossom-bluff-orchards\">Blossom Bluff Orchards\u003c/a> in Reedley sells a couple chocolate persimmon varieties at the \u003ca href=\"http://www.cuesa.org/markets\">Ferry Building Farmers' Market\u003c/a> in San Francisco on Tuesdays and Saturdays. You'll also find them at \u003ca href=\"http://www.ecologycenter.org/bfm/\">Berkeley Farmers' Market\u003c/a>, \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\">Temesecal Farmers' Market\u003c/a> and \u003ca href=\"http://www.ecologycenter.org/bfm/\">Albany Farmers' Market\u003c/a>. Quantities are limited, though they have lots of Hachiyas and Fuyus.\u003c/li>\n\u003cli>\u003ca href=\"http://www.kjorchards.blogspot.com/\">K&J Orchards\u003c/a> in Winters sells two varieties at the Ferry Building Farmers' Market in San Francisco on Saturdays. They also ship if you call and special order.\u003c/li>\n\u003c/ul>\n\u003cp>But don’t wait too long to hunt for your maru. The season only lasts till through December.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/persimmons-temescal800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51149\" title=\"Chocolate persimmons from Temescal Farmers market. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/persimmons-temescal800.jpg\" alt=\"Chocolate persimmons from Temescal Farmers market. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Look for Maru persimmons at Bay Area farmers' markets, like Temescal in Oakland. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>If you’ve got more ripe persimmons than you know what do with, there are recipes like the one Tosh is most fond of -- persimmon date bars. Here's the version his wife Chris makes for him:\u003c/p>\n\u003cp>\u003cstrong>Recipe: Persimmon Date Bars with Lemon Glaze\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup butter\u003cbr>\n1 cup sugar\u003cbr>\n2 eggs\u003cbr>\n1 t baking soda\u003cbr>\n1 cup persimmon pulp\u003cbr>\n2 cups flour\u003cbr>\n1/2 t cinnamon\u003cbr>\n1/2 t nutmeg\u003cbr>\n1/4 t cloves\u003cbr>\n1/4 t cloves\u003cbr>\n1/4 t salt\u003cbr>\n1 t grated lemon rind\u003cbr>\n1 cup chopped dates or raisins\u003cbr>\n1 cup coarsely chopped nuts\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Cream butter and sugar; add eggs.\u003c/li>\n\u003cli>Stir soda into persimmon pulp and add to creamed mixture.\u003c/li>\n\u003cli>Combine flour, spices and salt and add to creamed mixture.\u003c/li>\n\u003cli>Blend in lemon rind, dates and nuts.\u003c/li>\n\u003cli>Turn into well-greased 9 inch square baking pan.\u003c/li>\n\u003cli>Bake at 350\u003csup>o\u003c/sup> in oven for approximately 25 to 30 minutes.\u003c/li>\n\u003cli>Glaze with powdered sugar thinned with lemon juice, orange juice, or lime. Cream.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Most of us are familiar with two kinds of persimmon: the apple-sized, crunchy Fuyu and the bulbous Hachiya, best enjoyed when it’s so ripe, it’s gooey. I'm going to go out on a limb here and argue there's an even BETTER persimmon, the Maru, or chocolate persimmon.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-vine800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51148\" title=\"The chocolate persimmon on the vine. Photo: KQED/Rachael Myrow\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-vine800.jpg\" alt=\"The chocolate persimmon on the vine. Photo: KQED/Rachael Myrow\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>The Maru or chocolate persimmon, a variety many Japanese connoisseurs consider to be the finest. Some grow here in California. Photo: Rachael Myrow\u003c/em>\u003c/p>\n\u003cp>Most of us are familiar with two kinds of persimmon: the apple-sized, crunchy \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/\">Fuyu\u003c/a> and the bulbous \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/13/hachiya-persimmons/\">Hachiya\u003c/a>, best enjoyed when it’s so ripe, it’s gooey. I'm going to go out on a limb here and argue there's an even BETTER persimmon, available only at farms and farmers' markets.\u003c/p>\n\u003cp>I'm speaking about the Maru, or chocolate persimmon, so called because when you bite into a ripe one, the flesh inside is brown like chocolate. The Maru is juicy and sweet without being cloying. It's my obsession now.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51146\" title=\"Maru aka chocolate persimmon\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-800.jpg\" alt=\"Maru aka chocolate persimmon\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Persimmon perfection, thy name is Maru. Note the color is a deeper orange than you see with the typical Fuyu. What's inside is different, too. Photo: Rachael Myrow\u003c/em>\u003c/p>\n\u003cp>I blame David Karp, who set me off on the search. He’s the farmers' market writer for \u003ca href=\"http://www.latimes.com/features/food/la-fo-karp-columns-sg,0,6235399.storygallery\">\u003cem>The Los Angeles Times\u003c/em>\u003c/a> and a pomologist -- which is to say, a botanist who specializes in fruit. A few years back an old mentor of Karp’s, the late \u003ca href=\"http://www.botgard.ucla.edu/html/MEMBGNewsletter/Volume4number2/Rememberingchar.html\">Art Schroeder\u003c/a> of UCLA, pulled out a fragile manuscript yellowed with age and tattered at the edges.\u003c/p>\n\u003cblockquote>\u003cp>\"He showed me an ancient Japanese treatise written by a Japanese marquis in English in like 1907, or something like that,\" says Karp. \"My eyes got wide. I looked at these various different varieties and I said, 'Where can we find these in California?'\"\u003c/p>\u003c/blockquote>\n\u003cp>When Japanese farmers settled in California more than 100 years ago, they brought Japanese persimmons with them. Americans caught on almost immediately, but not across the board. They took to the Hachiya, the Fuyu and the Jiro (which many confuse with the Fuyu). The other varieties? Not so much. It's a common story, and it gives nostalgic pomologists a lot to dream and wonder about.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Karp got in his battered old truck nicknamed Bessie and canvassed the state, visiting Japanese family farms from San Diego County to the Sierra foothills. It took Karp a couple of years to get to a particular farm famous for its Maru, and by that time, word had gotten out there was a crazed pomologist combing the back roads.\u003c/p>\n\u003cp>\"Tosh Kuratomi greeted me at the door,\" Karp recalls. \"He said, 'I always knew you’d find your way here some day.'\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.otoworchard.com/\">Otow Orchard\u003c/a> sits on 20 sunny acres east of Sacramento in Granite Bay. Suburbs have sprung up in what used to be farm country, and if you weren't looking for the hand painted signs promising fruit, you might fly right past the farm. But Placer County is the Garden of Eden for California persimmon lovers.\u003c/p>\n\u003cp>On the day I turned up, I arrived just in time to join Tosh Kuratomi as he led a pack of pre-schoolers from \u003ca href=\"http://folsompreschool.com/\">Folsom American River Montessori\u003c/a> on an orchard tour. As it happens, chocolate persimmons are his favorite, too. Kuratomi reached into one likely looking tree to grab a round fruit the size of a tangerine.\u003c/p>\n\u003cp>\"You see how the skin is?\" he said to the pint-sized toddlers. \"You see how it’s starting to get brown? This nice orange fruit is starting to show brown, almost like bruises. That’s the flesh inside. Anyone wants to take a bite?\"\u003c/p>\n\u003cp>Debbie Doss, the gal leading this group, couldn't help herself from interrupting. \"Oh that’s -- you guys -- that’s to die for. It is so delicious.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-inside800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51147\" title=\"The inside view of the Maru or chocolate persimmon. Photo: Rachel Myrow\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/maru-inside800.jpg\" alt=\"The inside view of the Maru or chocolate persimmon. Photo: Rachel Myrow\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>The inside view of the Maru or chocolate persimmon. Photo: Rachel Myrow\u003c/em>\u003c/p>\n\u003cp>With that endorsement, everybody’s hands shot out for a sample.\u003c/p>\n\u003cp>Why aren't there Maru piled high in every supermarket in the land? In truth, there are several reasons, starting with the fact many Americans associate the color brown with spoilage.\u003c/p>\n\u003cp>Kuratomi says \"We’ve had calls from customers saying “Boy, you just sent us a box of rotten persimmons. We just threw them out.” He urges them to go digging in the trash to retrieve the fruit.\u003c/p>\n\u003cp>Perhaps even more damning: the Maru requires pollination to ripen. That doesn’t always happen, and sometimes, only some of the fruit is pollinated.\u003c/p>\n\u003cblockquote>\u003cp>\"If it’s yellow, eat the brown part,\" Kuratomi warns the tour group. \"You only want the brown part, because the yellow part will make your mouth feel funny.\"\u003c/p>\u003c/blockquote>\n\u003cp>If you've ever eaten a Hachiya persimmon before it was fully ripe, you know what he's talking about. The flesh is what the experts call \"astringent.\" Captain John Smith wrote famously in 1607 of his encounter with an unripe American persimmon: \"It will drive a man's mouth awry with much torment.\"\u003c/p>\n\u003cp>Even worse: you can't tell whether a Maru is pollinated from the outside. \"Now that is the kiss of death commercially,\" David Karp says. \"You can’t tell from the outside whether it’s edible or not.\"\u003c/p>\n\u003cp>In the farm store, Kuratomi's wife Chris takes the time to educate customers about all nine varieties of persimmon they sell, starting with how to know when they’re ripe. Presuming your fruit is ripe, Chris sees no need to cook or otherwise fuss with what Mother Nature made perfect. \"I just eat them out of hand,\" she says. \"That’s the best way.\"\u003c/p>\n\u003cp>Over the years, word has gotten out about Otow Orchard. Public TV stations play a \u003ca href=\"http://www.calgold.com/calgold/Default.asp?Series=10000&Show=1000\">California Gold\u003c/a> segment by Huell Howser every fall. There have been magazine profiles, some written by David Karp. Then there's the word of mouth from people like Randy Fong, who drives all the way from South San Francisco every year. That’s two hours each way just for persimmons.\u003c/p>\n\u003cp>\"It’s important to me,\" he says, carefully holding a box of a dozen persimmons. \"I’m a firm believer in either buying local or supporting the smaller people.\"\u003c/p>\n\u003cp>\u003cstrong>Listen to The California Report radio story: Family Cultivates Persimmon History\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003cstrong>So where can you procure chocolate persimmons?\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>The \u003ca href=\"http://www.otoworchard.com/\">Otow Orchard\u003c/a> farm store is open 9-6 Tuesday through Saturday and 9-5 Sundays. Gordon Poulsen of Willow Creek Ranch buys from Otow and sells at the farmers market in Loomis (weekly at the Blue Goose Fruit Shed).\u003c/li>\n\u003cli>\u003ca href=\"http://www.penrynorchardspecialties.com/fruitdescriptions/tsurunoko.html\">Penryn Orchard Specialties\u003c/a>, near Auburn, is another Placer County persimmon gem. Jeff Rieger drives like a mad man to the farmers' market in \u003ca href=\"http://www.smgov.net/Portals/Farmers_Market/Market_Days/Wednesdays/Wednesday_Downtown.aspx\">Santa Monica\u003c/a>, which is not Bay Area adjacent much as some would like it to be. The good news is he will ship his persimmons.\u003c/li>\n\u003cli>\u003ca href=\"http://www.twinpeaksent.com\">Twin Peaks Orchards\u003c/a>, in Newcastle (northeast of Granite Bay), grows Hykume, a variety of chocolate persimmon the farm cures and calls Amagaki. They sell at a numbers of \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> in Northern California, most reliably in the Sacramento area and Sonoma County. You'll also find them at the \u003ca href=\"http://www.agriculturalinstitute.org/stonestown/\">Stonestown Farmers' Market\u003c/a>, \u003ca href=\"http://petalumafarmersmarket.com/\">Petaluma Farmers' Market\u003c/a>, and \u003ca href=\"http://www.sebastopolfarmmarket.org/Sebastopol_Farm_Market/Home.html\">Sebastopol Farmers' Market\u003c/a>. They ship!\u003c/li>\n\u003cli>\u003ca href=\"http://www.cuesa.org/farm/blossom-bluff-orchards\">Blossom Bluff Orchards\u003c/a> in Reedley sells a couple chocolate persimmon varieties at the \u003ca href=\"http://www.cuesa.org/markets\">Ferry Building Farmers' Market\u003c/a> in San Francisco on Tuesdays and Saturdays. You'll also find them at \u003ca href=\"http://www.ecologycenter.org/bfm/\">Berkeley Farmers' Market\u003c/a>, \u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\">Temesecal Farmers' Market\u003c/a> and \u003ca href=\"http://www.ecologycenter.org/bfm/\">Albany Farmers' Market\u003c/a>. Quantities are limited, though they have lots of Hachiyas and Fuyus.\u003c/li>\n\u003cli>\u003ca href=\"http://www.kjorchards.blogspot.com/\">K&J Orchards\u003c/a> in Winters sells two varieties at the Ferry Building Farmers' Market in San Francisco on Saturdays. They also ship if you call and special order.\u003c/li>\n\u003c/ul>\n\u003cp>But don’t wait too long to hunt for your maru. The season only lasts till through December.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/persimmons-temescal800.jpg\">\u003cimg class=\"alignnone size-full wp-image-51149\" title=\"Chocolate persimmons from Temescal Farmers market. Photo: Wendy Goodfriend\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/persimmons-temescal800.jpg\" alt=\"Chocolate persimmons from Temescal Farmers market. Photo: Wendy Goodfriend\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Look for Maru persimmons at Bay Area farmers' markets, like Temescal in Oakland. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>If you’ve got more ripe persimmons than you know what do with, there are recipes like the one Tosh is most fond of -- persimmon date bars. Here's the version his wife Chris makes for him:\u003c/p>\n\u003cp>\u003cstrong>Recipe: Persimmon Date Bars with Lemon Glaze\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup butter\u003cbr>\n1 cup sugar\u003cbr>\n2 eggs\u003cbr>\n1 t baking soda\u003cbr>\n1 cup persimmon pulp\u003cbr>\n2 cups flour\u003cbr>\n1/2 t cinnamon\u003cbr>\n1/2 t nutmeg\u003cbr>\n1/4 t cloves\u003cbr>\n1/4 t cloves\u003cbr>\n1/4 t salt\u003cbr>\n1 t grated lemon rind\u003cbr>\n1 cup chopped dates or raisins\u003cbr>\n1 cup coarsely chopped nuts\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Cream butter and sugar; add eggs.\u003c/li>\n\u003cli>Stir soda into persimmon pulp and add to creamed mixture.\u003c/li>\n\u003cli>Combine flour, spices and salt and add to creamed mixture.\u003c/li>\n\u003cli>Blend in lemon rind, dates and nuts.\u003c/li>\n\u003cli>Turn into well-greased 9 inch square baking pan.\u003c/li>\n\u003cli>Bake at 350\u003csup>o\u003c/sup> in oven for approximately 25 to 30 minutes.\u003c/li>\n\u003cli>Glaze with powdered sugar thinned with lemon juice, orange juice, or lime. Cream.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_James-OSeland-black-shirt-head-shot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_James-OSeland-black-shirt-head-shot.jpg\" alt=\"James Oseland. Photo: Darrell Hucks\" title=\"James Oseland. Photo: Darrell Hucks\" width=\"400\" class=\"alignnone size-full wp-image-51172\">\u003c/a>\u003cbr>\n\u003cem>James Oseland. Photo: Darrell Hucks\u003c/em>\u003c/p>\n\u003cp>The famed fireplace at Camino restaurant will sizzle this Saturday, November 10 for \u003ca href=\"http://camino-oseland.eventbrite.com\">a book luncheon\u003c/a> featuring \u003ca href=\"http://www.saveur.com/\">\u003cem>Saveur's\u003c/em>\u003c/a> James Oseland. He may be familiar for his recent judging appearances on Top Chef Masters but he brings serious journalistic food cred to the table as well. Under his watch, \u003cem>Saveur\u003c/em> has raked in more than 25 awards, including eight James Beard awards. Oseland's newest culinary tome is heavy on food images that will make you ready to cook and, of course, eat: \u003ca href=\"http://www.amazon.com/The-Way-Cook-Saveur-Portraits/dp/1616284404\">The Way We Cook: Portraits from Around the World\u003c/a>. Yes, you can catch Wolfgang Puck smiling for the camera but the participants are mainly home cooks who are non-professional, and there’s a cozy warmth to their stories. Bay Area Bites interviewed Oseland recently to find out more. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did this book project come about?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> This book is a tribute to kitchens around the world and the people who make them hum. I'm fond of saying, cooking connects us, and I think what I love most about \u003cem>Saveur\u003c/em> is its mission to tell human stories. Even if it's a story about a type of dish or technique, it's also a story about the person putting food on the table. I'm amazed every day that at the heart of it all, the desire to cook is fantastically similar whether we’re in a remote village or in the midst of a big city. Looking back through hundreds of stories and photographs we've collected over the past decade, I feel lucky to be part of such a wonderful community with a hearty appetite and respect for global cuisine and culture. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/The-Way-Cook-Saveur-Portraits/dp/1616284404\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/400_BAB_Saveur_TWWC_cover_final.jpg\" alt=\"The Way We Cook\" title=\"The Way We Cook\" width=\"400\" height=\"380\" class=\"alignnone size-full wp-image-51171\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise? \u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> There is nothing that settles and satisfies me at the same time more than the act of cooking in my own kitchen. I also must admit, my husband is Brazilian and he has gotten me completely hooked on the country's pickled chilies. They have such depth and range of flavor -- it's like I've never had a chili before! They manage to sneak their way into the vast majority of my meals. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your culinary mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> I most admire the folks out there who make an impact on the food world through their unyielding passion for creating great meals. Ultimately, thoughtful chefs develop sophisticated yet simple cooking techniques. That extra care results in artful and intentional food I want to eat and share with those I love. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best things about being a writer and editor? And the worst?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> The best part's easy -- I am paid to do what I love most. I was a contributor to \u003cem>Saveur\u003c/em> for almost seven years before I got an impeccably timed call from Colman Andrews (the former editor in chief) asking if I was interested in the executive editor's position. At that exact moment, I had just completed a final draft of my book about living and eating my way through Indonesia and had about 800 dollars to my name. I hope I didn't sound too desperate when I accepted on the spot! \u003c/p>\n\u003cp>I'd have to say that the worst part of the job is choosing what stories make it into each issue and which ones don't. I wish we could assign a thousand stories every year. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> is one of my all time favorite San Francisco spots and it's hard to pick one dish -- anything Chris Cosentino makes is bound to be fantastic. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is for appreciation of other cultures?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> Let me start by saying that as a New Yorker, I'm a little biased -- this city has tons of affection for global cuisine and talk about easy access! It's stunning how quickly you can get your hands on a good bao sandwich or satisfy your empanada craving here. However, I do think as a whole, Americans are a little different when it comes to food. We foster a kind of \"eat to work\" attitude that is the opposite of many countries where people \"work to live.\" I've noticed in many places I've visited, folks carve out a significant part of the day to share food together, and it's this sit-down-at-the-table ethic that \u003cem>The Way We Cook\u003c/em> champions. I'm proud of that, and I think the tradition to make time for eating with family and friends is on an exciting upswing in the U.S. too.\u003c/p>\n\u003cp>\u003cstrong>Event Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://sfcooking.com/oseland-event.php\">An Evening with James Oseland at San Francisco Cooking School\u003c/a>\u003cbr>\nFriday, November 9, 2012 from 7pm to 9pm\u003cbr>\n690 Van Ness Avenue (Corner @ Turk near Civic Center)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003ca href=\"http://sfcooking.com/oseland-event.php\">Purchase Tix\u003c/a>: $15 admission only, $40 admission + book\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://camino-oseland.eventbrite.com/#\">Lunch with James Oseland at Camino\u003c/a>\u003cbr>\nSaturday, November 10, 2012 from 11:30am to 3pm\u003cbr>\n3917 Grand Avenue\u003cbr>\nOakland, CA 94610\u003cbr>\n\u003ca href=\"http://camino-oseland.eventbrite.com/#\">Purchase Tix\u003c/a>: $64.17 ($50 lunch + $9 tip + $5.17 tax) + $2.59 (tix fee) = $66.76 per person\u003cbr>\nCopies of the book will be available for sale at the event\u003cbr>\ncourtesy of Omnivore Books\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_James-OSeland-black-shirt-head-shot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_James-OSeland-black-shirt-head-shot.jpg\" alt=\"James Oseland. Photo: Darrell Hucks\" title=\"James Oseland. Photo: Darrell Hucks\" width=\"400\" class=\"alignnone size-full wp-image-51172\">\u003c/a>\u003cbr>\n\u003cem>James Oseland. Photo: Darrell Hucks\u003c/em>\u003c/p>\n\u003cp>The famed fireplace at Camino restaurant will sizzle this Saturday, November 10 for \u003ca href=\"http://camino-oseland.eventbrite.com\">a book luncheon\u003c/a> featuring \u003ca href=\"http://www.saveur.com/\">\u003cem>Saveur's\u003c/em>\u003c/a> James Oseland. He may be familiar for his recent judging appearances on Top Chef Masters but he brings serious journalistic food cred to the table as well. Under his watch, \u003cem>Saveur\u003c/em> has raked in more than 25 awards, including eight James Beard awards. Oseland's newest culinary tome is heavy on food images that will make you ready to cook and, of course, eat: \u003ca href=\"http://www.amazon.com/The-Way-Cook-Saveur-Portraits/dp/1616284404\">The Way We Cook: Portraits from Around the World\u003c/a>. Yes, you can catch Wolfgang Puck smiling for the camera but the participants are mainly home cooks who are non-professional, and there’s a cozy warmth to their stories. Bay Area Bites interviewed Oseland recently to find out more. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did this book project come about?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> This book is a tribute to kitchens around the world and the people who make them hum. I'm fond of saying, cooking connects us, and I think what I love most about \u003cem>Saveur\u003c/em> is its mission to tell human stories. Even if it's a story about a type of dish or technique, it's also a story about the person putting food on the table. I'm amazed every day that at the heart of it all, the desire to cook is fantastically similar whether we’re in a remote village or in the midst of a big city. Looking back through hundreds of stories and photographs we've collected over the past decade, I feel lucky to be part of such a wonderful community with a hearty appetite and respect for global cuisine and culture. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/The-Way-Cook-Saveur-Portraits/dp/1616284404\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/400_BAB_Saveur_TWWC_cover_final.jpg\" alt=\"The Way We Cook\" title=\"The Way We Cook\" width=\"400\" height=\"380\" class=\"alignnone size-full wp-image-51171\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise? \u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> There is nothing that settles and satisfies me at the same time more than the act of cooking in my own kitchen. I also must admit, my husband is Brazilian and he has gotten me completely hooked on the country's pickled chilies. They have such depth and range of flavor -- it's like I've never had a chili before! They manage to sneak their way into the vast majority of my meals. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your culinary mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> I most admire the folks out there who make an impact on the food world through their unyielding passion for creating great meals. Ultimately, thoughtful chefs develop sophisticated yet simple cooking techniques. That extra care results in artful and intentional food I want to eat and share with those I love. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best things about being a writer and editor? And the worst?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> The best part's easy -- I am paid to do what I love most. I was a contributor to \u003cem>Saveur\u003c/em> for almost seven years before I got an impeccably timed call from Colman Andrews (the former editor in chief) asking if I was interested in the executive editor's position. At that exact moment, I had just completed a final draft of my book about living and eating my way through Indonesia and had about 800 dollars to my name. I hope I didn't sound too desperate when I accepted on the spot! \u003c/p>\n\u003cp>I'd have to say that the worst part of the job is choosing what stories make it into each issue and which ones don't. I wish we could assign a thousand stories every year. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> is one of my all time favorite San Francisco spots and it's hard to pick one dish -- anything Chris Cosentino makes is bound to be fantastic. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is for appreciation of other cultures?\u003c/strong>\u003cbr>\n\u003cstrong>Oseland:\u003c/strong> Let me start by saying that as a New Yorker, I'm a little biased -- this city has tons of affection for global cuisine and talk about easy access! It's stunning how quickly you can get your hands on a good bao sandwich or satisfy your empanada craving here. However, I do think as a whole, Americans are a little different when it comes to food. We foster a kind of \"eat to work\" attitude that is the opposite of many countries where people \"work to live.\" I've noticed in many places I've visited, folks carve out a significant part of the day to share food together, and it's this sit-down-at-the-table ethic that \u003cem>The Way We Cook\u003c/em> champions. I'm proud of that, and I think the tradition to make time for eating with family and friends is on an exciting upswing in the U.S. too.\u003c/p>\n\u003cp>\u003cstrong>Event Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://sfcooking.com/oseland-event.php\">An Evening with James Oseland at San Francisco Cooking School\u003c/a>\u003cbr>\nFriday, November 9, 2012 from 7pm to 9pm\u003cbr>\n690 Van Ness Avenue (Corner @ Turk near Civic Center)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n\u003ca href=\"http://sfcooking.com/oseland-event.php\">Purchase Tix\u003c/a>: $15 admission only, $40 admission + book\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://camino-oseland.eventbrite.com/#\">Lunch with James Oseland at Camino\u003c/a>\u003cbr>\nSaturday, November 10, 2012 from 11:30am to 3pm\u003cbr>\n3917 Grand Avenue\u003cbr>\nOakland, CA 94610\u003cbr>\n\u003ca href=\"http://camino-oseland.eventbrite.com/#\">Purchase Tix\u003c/a>: $64.17 ($50 lunch + $9 tip + $5.17 tax) + $2.59 (tix fee) = $66.76 per person\u003cbr>\nCopies of the book will be available for sale at the event\u003cbr>\ncourtesy of Omnivore Books\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Nido Expands Its Nest in Oakland",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido01.jpg\" alt=\"nido exterior\" title=\"nido exterior\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50927\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nidooakland.com/#!home/mainPage\">Nido\u003c/a>, a relatively new arrival to Oakland's culinary scene, launched their dinner service this past week. \u003ca href=\"http://www.kickstarter.com/projects/438776021/nido-a-synergy-of-food-drink-and-community-in-oakl?ref=live\" target=\"_blank\">Kickstarted\u003c/a> into existence earlier this year, Nido (which means 'nest') serves up \"farm-to-table\" Mexican fare from the husband-and-wife team Silvia and Cory McCollow. Silvia, a former sous chef at Cosecha, melds elements from her Mexican culinary roots with a Bay Area focus on sustainability. The restaurant's decor uses reclaimed materials and reflects the industrial nature of the neighborhood -- sections of shipping containers adorn the walls -- and its ingredients are sourced from local purveyors. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido02.jpg\" alt=\"nido interior\" title=\"nido02\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50928\">\u003c/a>\u003c/p>\n\u003cp>Nido is a little off the beaten path in Jack London Square, and it was a little quiet on the Saturday night that my husband and our friend Aaron stopped in for dinner. We were seated right away by our attentive server at one of the rustic wooden tables in the back of the dining room. Scanning their drink menu, the Flamingo Rosado cocktail ($8) sounded most appealing. As they don't have their full liquor license yet, the drink was made with \u003ca href=\"http://en.wikipedia.org/wiki/Manzanilla_(wine)\" target=\"_blank\">manzanilla\u003c/a>, grapefruit, bitters, agave, ginger beer and mint. It was light and refreshing and served casually in a glass jar. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido03.jpg\" alt=\"cocktail\" title=\"cocktail\" width=\"350\" class=\"alignnone size-full wp-image-50929\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We started off our meal with the standard platter of chips, guacamole and pico de gallo. The homemade chips were delicious, but the side dishes were a bit scant for the $6 price tag and disappeared quickly between the three of us.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido04.jpg\" alt=\"chips and salsa\" title=\"chips and salsa\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50930\">\u003c/a>\u003c/p>\n\u003cp>The Quesadillitas Coloraditas, prepared with chile California tortillas, Oaxacan and Cotija cheeses, red onion and cilantro, were up next ($7). They were too deep fried for my taste and seemed saturated with oil, while the accompanying salsa was somewhat on the bland side. The Ensalada Nido, a simple green salad dressed with coconut-habanero vinaigrette, cucumber, apple, avocado and \u003ca href=\"http://en.wikipedia.org/wiki/Pepita\" target=\"_blank\">pepitas\u003c/a>, was a rather ordinary starter ($8). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido06.jpg\" alt=\"quesadillitas\" title=\"quesadillitas\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50932\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido05.jpg\" alt=\"salad\" title=\"salad\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50931\">\u003c/a>\u003c/p>\n\u003cp>While the appetizers were a bit lackluster, Nido's entrees are where they shine. The Pollo Sobado, a generous half-portion of juicy roasted chicken served with escabeche \u003ca href=\"http://en.wikipedia.org/wiki/Opuntia_matudae\" target=\"_blank\">xoconostle\u003c/a>-tomatillo salsa, was excellent ($14). The only disappointment was that my friend discovered only one tortilla, instead of the customary three or four, tucked away in the foil packet. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido07.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido07.jpg\" alt=\"roasted chicken\" title=\"roasted chicken\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50933\">\u003c/a>\u003c/p>\n\u003cp>The roasted pork chop, or Chuleta de Puerco, was a succulent cut surrounded by a pool of spicy chile-almond sauce. A slice of roasted squash and scallion garnished the platter, with a sweet corn tamale on the side ($16).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido08.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido08.jpg\" alt=\"grilled pork chop\" title=\"grilled pork chop\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50934\">\u003c/a>\u003c/p>\n\u003cp>The braised chicken tamales with raisins, chiles and assorted vegetables were a savory delight and paired well with the pomegranate seed green salad ($12). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido09.jpg\" alt=\"chicken tamales\" title=\"chicken tamales\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50935\">\u003c/a>\u003c/p>\n\u003cp>After dinner, we still had room for some pie from \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/10/a-slice-of-life-two-women-pie-and-the-search-for-home/\" target=\"_blank\">Jaynelle St. Jean's\u003c/a> \u003ca href=\"http://www.pietisserie.com/\" target=\"_blank\">Pietisserie\u003c/a>, the neighboring establishment that shares the space. Unable to choose among the evening's specials, we ordered one of each: Okinawan sweet potato, chocolate cream with a pretzel crust and kabocha squash with a chocolate crust ($6/slice). The chocolate cream pie was my personal favorite, as the salty and sweet flavors were a perfect duo. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido10.jpg\" alt=\"pietisserie pies\" title=\"pietisserie pies\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50936\">\u003c/a>\u003c/p>\n\u003cp>Despite feeling somewhat underwhelmed by their starters, the excellent service, coupled with a relaxed atmosphere and homey cooking, makes Nido another welcome addition to the neighborhood. I'll make a point to try their brunch in the future and look forward to seeing how their menu evolves over the coming year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nidooakland.com/#!home/mainPage\">Nido\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=444+Oak+St,+oakland,+ca&hl=en&sll=37.774507,-122.426708&sspn=0.01077,0.021651&gl=us&hnear=444+Oak+St,+Oakland,+California+94607&t=m&z=16\" target=\"_blank\">Map\u003c/a>\u003cbr>\n444 Oak St. (btwn 4th & 5th Streets)\u003cbr>\nOakland, CA 94607\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510.444.6436\u003cbr>\n\u003cstrong>Hours:\u003c/strong> CLOSED Mondays\u003cbr>\nLunch: Tuesday-Friday 11am-3pm\u003cbr>\nHappy Hour: Tuesday-Friday 3pm-6pm\u003cbr>\nDinner: Tuesday-Thursday 5:30pm-9:30pm, Friday & Saturday 5:30pm-10:30pm\u003cbr>\nBrunch: Saturday & Sunday 9am-2pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Nido510\">Nido\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/nido510\">@nido510\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido01.jpg\" alt=\"nido exterior\" title=\"nido exterior\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50927\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nidooakland.com/#!home/mainPage\">Nido\u003c/a>, a relatively new arrival to Oakland's culinary scene, launched their dinner service this past week. \u003ca href=\"http://www.kickstarter.com/projects/438776021/nido-a-synergy-of-food-drink-and-community-in-oakl?ref=live\" target=\"_blank\">Kickstarted\u003c/a> into existence earlier this year, Nido (which means 'nest') serves up \"farm-to-table\" Mexican fare from the husband-and-wife team Silvia and Cory McCollow. Silvia, a former sous chef at Cosecha, melds elements from her Mexican culinary roots with a Bay Area focus on sustainability. The restaurant's decor uses reclaimed materials and reflects the industrial nature of the neighborhood -- sections of shipping containers adorn the walls -- and its ingredients are sourced from local purveyors. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido02.jpg\" alt=\"nido interior\" title=\"nido02\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50928\">\u003c/a>\u003c/p>\n\u003cp>Nido is a little off the beaten path in Jack London Square, and it was a little quiet on the Saturday night that my husband and our friend Aaron stopped in for dinner. We were seated right away by our attentive server at one of the rustic wooden tables in the back of the dining room. Scanning their drink menu, the Flamingo Rosado cocktail ($8) sounded most appealing. As they don't have their full liquor license yet, the drink was made with \u003ca href=\"http://en.wikipedia.org/wiki/Manzanilla_(wine)\" target=\"_blank\">manzanilla\u003c/a>, grapefruit, bitters, agave, ginger beer and mint. It was light and refreshing and served casually in a glass jar. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido03.jpg\" alt=\"cocktail\" title=\"cocktail\" width=\"350\" class=\"alignnone size-full wp-image-50929\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We started off our meal with the standard platter of chips, guacamole and pico de gallo. The homemade chips were delicious, but the side dishes were a bit scant for the $6 price tag and disappeared quickly between the three of us.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido04.jpg\" alt=\"chips and salsa\" title=\"chips and salsa\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50930\">\u003c/a>\u003c/p>\n\u003cp>The Quesadillitas Coloraditas, prepared with chile California tortillas, Oaxacan and Cotija cheeses, red onion and cilantro, were up next ($7). They were too deep fried for my taste and seemed saturated with oil, while the accompanying salsa was somewhat on the bland side. The Ensalada Nido, a simple green salad dressed with coconut-habanero vinaigrette, cucumber, apple, avocado and \u003ca href=\"http://en.wikipedia.org/wiki/Pepita\" target=\"_blank\">pepitas\u003c/a>, was a rather ordinary starter ($8). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido06.jpg\" alt=\"quesadillitas\" title=\"quesadillitas\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50932\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido05.jpg\" alt=\"salad\" title=\"salad\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50931\">\u003c/a>\u003c/p>\n\u003cp>While the appetizers were a bit lackluster, Nido's entrees are where they shine. The Pollo Sobado, a generous half-portion of juicy roasted chicken served with escabeche \u003ca href=\"http://en.wikipedia.org/wiki/Opuntia_matudae\" target=\"_blank\">xoconostle\u003c/a>-tomatillo salsa, was excellent ($14). The only disappointment was that my friend discovered only one tortilla, instead of the customary three or four, tucked away in the foil packet. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido07.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido07.jpg\" alt=\"roasted chicken\" title=\"roasted chicken\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50933\">\u003c/a>\u003c/p>\n\u003cp>The roasted pork chop, or Chuleta de Puerco, was a succulent cut surrounded by a pool of spicy chile-almond sauce. A slice of roasted squash and scallion garnished the platter, with a sweet corn tamale on the side ($16).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido08.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido08.jpg\" alt=\"grilled pork chop\" title=\"grilled pork chop\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50934\">\u003c/a>\u003c/p>\n\u003cp>The braised chicken tamales with raisins, chiles and assorted vegetables were a savory delight and paired well with the pomegranate seed green salad ($12). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido09.jpg\" alt=\"chicken tamales\" title=\"chicken tamales\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50935\">\u003c/a>\u003c/p>\n\u003cp>After dinner, we still had room for some pie from \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/10/a-slice-of-life-two-women-pie-and-the-search-for-home/\" target=\"_blank\">Jaynelle St. Jean's\u003c/a> \u003ca href=\"http://www.pietisserie.com/\" target=\"_blank\">Pietisserie\u003c/a>, the neighboring establishment that shares the space. Unable to choose among the evening's specials, we ordered one of each: Okinawan sweet potato, chocolate cream with a pretzel crust and kabocha squash with a chocolate crust ($6/slice). The chocolate cream pie was my personal favorite, as the salty and sweet flavors were a perfect duo. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/nido10.jpg\" alt=\"pietisserie pies\" title=\"pietisserie pies\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-50936\">\u003c/a>\u003c/p>\n\u003cp>Despite feeling somewhat underwhelmed by their starters, the excellent service, coupled with a relaxed atmosphere and homey cooking, makes Nido another welcome addition to the neighborhood. I'll make a point to try their brunch in the future and look forward to seeing how their menu evolves over the coming year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nidooakland.com/#!home/mainPage\">Nido\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=444+Oak+St,+oakland,+ca&hl=en&sll=37.774507,-122.426708&sspn=0.01077,0.021651&gl=us&hnear=444+Oak+St,+Oakland,+California+94607&t=m&z=16\" target=\"_blank\">Map\u003c/a>\u003cbr>\n444 Oak St. (btwn 4th & 5th Streets)\u003cbr>\nOakland, CA 94607\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510.444.6436\u003cbr>\n\u003cstrong>Hours:\u003c/strong> CLOSED Mondays\u003cbr>\nLunch: Tuesday-Friday 11am-3pm\u003cbr>\nHappy Hour: Tuesday-Friday 3pm-6pm\u003cbr>\nDinner: Tuesday-Thursday 5:30pm-9:30pm, Friday & Saturday 5:30pm-10:30pm\u003cbr>\nBrunch: Saturday & Sunday 9am-2pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Nido510\">Nido\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/nido510\">@nido510\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Lady Cookie Toss-Up Part II: Michelle Obama",
"title": "First Lady Cookie Toss-Up Part II: Michelle Obama",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/michelle-obama-john-gurziniski-afp-getty-images560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/michelle-obama-john-gurziniski-afp-getty-images560.jpg\" alt=\"US First Lady Michelle Obama. Photo: John Gurzinski/AFP/Getty Images \" title=\"US First Lady Michelle Obama. Photo: John Gurzinski/AFP/Getty Images \" width=\"560\" height=\"407\" class=\"alignnone size-full wp-image-51018\">\u003c/a>\u003cbr>\n\u003cem>US First Lady Michelle Obama. Photo: John Gurzinski/AFP/Getty Images\u003c/em> \u003c/p>\n\u003cp>Michelle Obama's husband may have won The White House, but her citrus and amaretto-laced shortbread lost the Family Circle Bake-Off in 2008 to Cindy McCain's plagiarized Butterscotch Oatmeal cookies. To date, she is the only woman to lose the bake-off yet become first lady.\u003c/p>\n\u003cp>Taking no chances in 2012, she has greatly toned down her sophisticated tastes and presents us with a subtle twist on a classic recipe:\u003c/p>\n\u003cp>\u003cstrong>Mama Kaye's White and Dark Chocolate Chip Cookies\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Michelle-Obama-Cookies.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Michelle-Obama-Cookies.png\" alt=\"Michelle Obama Chocolate Chip Cookies\" title=\"Michelle Obamas Chocolate Chip Cookies\" width=\"500\" class=\"alignnone size-full wp-image-50994\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Makes 5 dozen\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 1/4 cups all-purpose flour\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1 teaspoon salt\u003cbr>\n1 cup (2 sticks) unsalted butter, softened\u003cbr>\n1 stick Crisco butter-flavored solid vegetable shortening\u003cbr>\n3/4 cup granulated sugar\u003cbr>\n3/4 cup packed brown sugar\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n2 eggs\u003cbr>\n1 cup each white chocolate chips, milk chocolate chips and mint chocolate chips (or Andes mint pieces)\u003cbr>\n2 cups chopped walnuts\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oven to 375°.\u003c/p>\n\u003cp>2. Whisk together flour, baking soda and salt in a small bowl. In a large bowl with an electric mixer, cream butter, vegetable shortening, granulated sugar, brown sugar, and vanilla extract.\u003c/p>\n\u003cp>3. Add eggs, 1 at a time, beating well after each addition.\u003c/p>\n\u003cp>4. On low speed, beat in flour mixture. By hand, stir in white and milk chocolate chips, mint chips and walnuts.\u003c/p>\n\u003cp>5. Drop rounded tablespoons of dough onto un-greased baking sheets.\u003c/p>\n\u003cp>6. Bake at 375° for 10 to 12 minutes or until golden brown. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.\u003c/p>\n\u003cp>\u003cstrong>What Michelle's Cookies Tell Us:\u003c/strong>\u003c/p>\n\u003cp>It should be noted that this recipe was not developed by Michelle Obama herself. Rather, it is from her daughters' godmother. Though she emphasizes that she and her husband sit down with their girls every evening \"with good conversation and healthy food,\" she admits that these decadent cookies are a \"splurge.\"\u003c/p>\n\u003cp>The current First Lady is firmly committed to healthy eating-- adhering to organic principles in her \u003ca href=\"http://www.dailyfinance.com/2009/07/30/michelle-obamas-toxic-veggie-nightmare-white-house-organic-gar/\" target=\"_blank\">non-organic White House garden\u003c/a>. So why then would she use something as unhealthy as Crisco butter-flavored baking sticks, which contain fully hydrogenated palm oil, mono and diglycerides, and no actual butter? Shortening does have it's benefits in terms of cookie baking (batters spread and brown less readily, for example), but it contains no heath benefits whatsoever. Then again, she explicitly stated that this is a \"splurge.\" Frankly I'd stick to butter.\u003c/p>\n\u003cp>Whether or not it was intentional, the inclusion of both white and milk chocolate chips is a touching nod to her husband's heritage. The addition of chocolate mint chips adds a pleasant surprise note of interest. \u003c/p>\n\u003cp>If one cannot find chocolate mint chips, as I could not, the Andes Creme de Menthe Thins are good tasting, but are filled with more junk that the Crisco butter-flavored sticks. Then there is the labor of unwrapping and chopping the 30 mints it takes to fill one cup, not to mention the garbage left behind.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Obama-Andes-Wrappers.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Obama-Andes-Wrappers.png\" alt=\"Obama Andes Wrappers\" title=\"Obama Andes Wrappers\" width=\"500\" class=\"alignnone size-full wp-image-50998\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Approximate cost of making Michelle Obama's cookies: $16.34\u003c/strong>\u003c/p>\n\u003cp>Both Michelle Obama's and Ann Romney's cookies could easily be labeled as junk food-- there's nothing very wholesome about either of them. That said, no one eats cookies for health reasons. Cookies are consumed because they typically taste good.\u003c/p>\n\u003cp>So it is beyond me why anyone would want to eat the crises of identity known as Mrs. Romney's M&M Cookies. It would be much simpler (and, I think, far more satisfying/healthier) to dump a bag of M&M's in a jar of peanut butter, grab a spoon, and have at it. I would then pay for my sins by consuming 4 1/2 cups of oatmeal, sweeten it with a little bit of Karo syrup for insurance, take a little \u003ca href=\"http://www.nytimes.com/2012/06/03/books/review/michelle-obamas-american-grown-and-more.html?pagewanted=all\" target=\"_blank\">light reading\u003c/a> into the bathroom, and wait for atonement.\u003c/p>\n\u003cp>Mrs. Obama's cookies may not be as wholesome as her personal food philosophies, but at least they tasted good. And, unlike Mrs. Romney's, they stay on message. There is no confusion about what her cookies are about. If I had to vote for a cookie that best fit a husband's political persona, my vote would go to Mrs. Obama's.\u003c/p>\n\u003cp>\u003cstrong>The Ultimate Cost:\u003c/strong>\u003c/p>\n\u003cp>Some of you out there may or may not be thinking: \"But Ann Romney's cookies are less expensive to make. If they're anything like her husband's fiscal policies, these cookies must be good for the country.\"\u003c/p>\n\u003cp>Yes, Ann Romney's $14.60 versus Michelle Obama's $16.34 looks like the better deal, but it isn't. Romney's recipe yields 36 cookies at 41¢ a piece; Obama's recipe yields 60 cookies at 27¢ a piece.\u003c/p>\n\u003cp>I am no financial genius, as my parents will quickly tell you, but the Romney numbers are misleading. Less spending? Sure. But there are fewer cookies to go around. Obama may spend more at the outset but, ultimately, more people benefit from them being spread around.\u003c/p>\n\u003cp>And just think: if Michelle abandons the Crisco habit and uses butter exclusively in her recipe, her cookie largesse would spread even further.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>PREVIOUSLY:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/05/first-lady-cookie-toss-up-ann-romneys-mm-cookies/\">\u003cstrong>ANN ROMNEY'S M&M COOKIES\u003c/strong>\u003c/a>\u003c/p>\n\n",
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"excerpt": "Michelle Obama's husband may have won The White House, but her citrus and amaretto-laced shortbread lost the Family Circle Bake-Off in 2008 to Cindy McCain's plagiarized Butterscotch Oatmeal cookies. To date, she is the only woman to lose the bake-off yet become first lady.\r\n\r\n",
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"description": "Michelle Obama's husband may have won The White House, but her citrus and amaretto-laced shortbread lost the Family Circle Bake-Off in 2008 to Cindy McCain's plagiarized Butterscotch Oatmeal cookies. To date, she is the only woman to lose the bake-off yet become first lady.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/michelle-obama-john-gurziniski-afp-getty-images560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/michelle-obama-john-gurziniski-afp-getty-images560.jpg\" alt=\"US First Lady Michelle Obama. Photo: John Gurzinski/AFP/Getty Images \" title=\"US First Lady Michelle Obama. Photo: John Gurzinski/AFP/Getty Images \" width=\"560\" height=\"407\" class=\"alignnone size-full wp-image-51018\">\u003c/a>\u003cbr>\n\u003cem>US First Lady Michelle Obama. Photo: John Gurzinski/AFP/Getty Images\u003c/em> \u003c/p>\n\u003cp>Michelle Obama's husband may have won The White House, but her citrus and amaretto-laced shortbread lost the Family Circle Bake-Off in 2008 to Cindy McCain's plagiarized Butterscotch Oatmeal cookies. To date, she is the only woman to lose the bake-off yet become first lady.\u003c/p>\n\u003cp>Taking no chances in 2012, she has greatly toned down her sophisticated tastes and presents us with a subtle twist on a classic recipe:\u003c/p>\n\u003cp>\u003cstrong>Mama Kaye's White and Dark Chocolate Chip Cookies\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Michelle-Obama-Cookies.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Michelle-Obama-Cookies.png\" alt=\"Michelle Obama Chocolate Chip Cookies\" title=\"Michelle Obamas Chocolate Chip Cookies\" width=\"500\" class=\"alignnone size-full wp-image-50994\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Makes 5 dozen\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>2 1/4 cups all-purpose flour\u003cbr>\n1 teaspoon baking soda\u003cbr>\n1 teaspoon salt\u003cbr>\n1 cup (2 sticks) unsalted butter, softened\u003cbr>\n1 stick Crisco butter-flavored solid vegetable shortening\u003cbr>\n3/4 cup granulated sugar\u003cbr>\n3/4 cup packed brown sugar\u003cbr>\n1 teaspoon vanilla extract\u003cbr>\n2 eggs\u003cbr>\n1 cup each white chocolate chips, milk chocolate chips and mint chocolate chips (or Andes mint pieces)\u003cbr>\n2 cups chopped walnuts\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oven to 375°.\u003c/p>\n\u003cp>2. Whisk together flour, baking soda and salt in a small bowl. In a large bowl with an electric mixer, cream butter, vegetable shortening, granulated sugar, brown sugar, and vanilla extract.\u003c/p>\n\u003cp>3. Add eggs, 1 at a time, beating well after each addition.\u003c/p>\n\u003cp>4. On low speed, beat in flour mixture. By hand, stir in white and milk chocolate chips, mint chips and walnuts.\u003c/p>\n\u003cp>5. Drop rounded tablespoons of dough onto un-greased baking sheets.\u003c/p>\n\u003cp>6. Bake at 375° for 10 to 12 minutes or until golden brown. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.\u003c/p>\n\u003cp>\u003cstrong>What Michelle's Cookies Tell Us:\u003c/strong>\u003c/p>\n\u003cp>It should be noted that this recipe was not developed by Michelle Obama herself. Rather, it is from her daughters' godmother. Though she emphasizes that she and her husband sit down with their girls every evening \"with good conversation and healthy food,\" she admits that these decadent cookies are a \"splurge.\"\u003c/p>\n\u003cp>The current First Lady is firmly committed to healthy eating-- adhering to organic principles in her \u003ca href=\"http://www.dailyfinance.com/2009/07/30/michelle-obamas-toxic-veggie-nightmare-white-house-organic-gar/\" target=\"_blank\">non-organic White House garden\u003c/a>. So why then would she use something as unhealthy as Crisco butter-flavored baking sticks, which contain fully hydrogenated palm oil, mono and diglycerides, and no actual butter? Shortening does have it's benefits in terms of cookie baking (batters spread and brown less readily, for example), but it contains no heath benefits whatsoever. Then again, she explicitly stated that this is a \"splurge.\" Frankly I'd stick to butter.\u003c/p>\n\u003cp>Whether or not it was intentional, the inclusion of both white and milk chocolate chips is a touching nod to her husband's heritage. The addition of chocolate mint chips adds a pleasant surprise note of interest. \u003c/p>\n\u003cp>If one cannot find chocolate mint chips, as I could not, the Andes Creme de Menthe Thins are good tasting, but are filled with more junk that the Crisco butter-flavored sticks. Then there is the labor of unwrapping and chopping the 30 mints it takes to fill one cup, not to mention the garbage left behind.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Obama-Andes-Wrappers.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Obama-Andes-Wrappers.png\" alt=\"Obama Andes Wrappers\" title=\"Obama Andes Wrappers\" width=\"500\" class=\"alignnone size-full wp-image-50998\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Approximate cost of making Michelle Obama's cookies: $16.34\u003c/strong>\u003c/p>\n\u003cp>Both Michelle Obama's and Ann Romney's cookies could easily be labeled as junk food-- there's nothing very wholesome about either of them. That said, no one eats cookies for health reasons. Cookies are consumed because they typically taste good.\u003c/p>\n\u003cp>So it is beyond me why anyone would want to eat the crises of identity known as Mrs. Romney's M&M Cookies. It would be much simpler (and, I think, far more satisfying/healthier) to dump a bag of M&M's in a jar of peanut butter, grab a spoon, and have at it. I would then pay for my sins by consuming 4 1/2 cups of oatmeal, sweeten it with a little bit of Karo syrup for insurance, take a little \u003ca href=\"http://www.nytimes.com/2012/06/03/books/review/michelle-obamas-american-grown-and-more.html?pagewanted=all\" target=\"_blank\">light reading\u003c/a> into the bathroom, and wait for atonement.\u003c/p>\n\u003cp>Mrs. Obama's cookies may not be as wholesome as her personal food philosophies, but at least they tasted good. And, unlike Mrs. Romney's, they stay on message. There is no confusion about what her cookies are about. If I had to vote for a cookie that best fit a husband's political persona, my vote would go to Mrs. Obama's.\u003c/p>\n\u003cp>\u003cstrong>The Ultimate Cost:\u003c/strong>\u003c/p>\n\u003cp>Some of you out there may or may not be thinking: \"But Ann Romney's cookies are less expensive to make. If they're anything like her husband's fiscal policies, these cookies must be good for the country.\"\u003c/p>\n\u003cp>Yes, Ann Romney's $14.60 versus Michelle Obama's $16.34 looks like the better deal, but it isn't. Romney's recipe yields 36 cookies at 41¢ a piece; Obama's recipe yields 60 cookies at 27¢ a piece.\u003c/p>\n\u003cp>I am no financial genius, as my parents will quickly tell you, but the Romney numbers are misleading. Less spending? Sure. But there are fewer cookies to go around. Obama may spend more at the outset but, ultimately, more people benefit from them being spread around.\u003c/p>\n\u003cp>And just think: if Michelle abandons the Crisco habit and uses butter exclusively in her recipe, her cookie largesse would spread even further.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>PREVIOUSLY:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/05/first-lady-cookie-toss-up-ann-romneys-mm-cookies/\">\u003cstrong>ANN ROMNEY'S M&M COOKIES\u003c/strong>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Lady Cookie Toss-Up: Ann Romney's M&M Cookies",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ann-romney-mark-wilson-getty-images400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ann-romney-mark-wilson-getty-images400.jpg\" alt=\"Ann Romney. Photo: Mark Wilson/Getty Images\" title=\"Ann Romney. Photo: Mark Wilson/Getty Images\" width=\"400\" height=\"555\" class=\"alignnone size-full wp-image-51016\">\u003c/a>\u003cbr>\n\u003cem>Ann Romney. Photo: Mark Wilson/Getty Images\u003c/em>\u003c/p>\n\u003cp>Ever since Martha Washington became famous for serving up soft foods to her dentally-challenged husband, First Ladies of the United States have sought to bolster their presidential helpmates by virtue of their artistry in the kitchen-- often with limited success: \"Lemonade\" Lucy Hayes' refusal to serve alcohol made her unpopular with non-sober male voters; Edith Wilson's \u003ca href=\"http://edithbollingwilson.org/shop/mrs-wilsons-hoecake-mix/\" target=\"_blank\">hoecakes\u003c/a> are rumored to have sunk \u003ca href=\"http://en.wikipedia.org/wiki/RMS_Lusitania\" target=\"_blank\">The Lusitania\u003c/a>; and Dolley Madison's successful line of \u003ca href=\"http://www.youtube.com/watch?v=3cWJxvvSHbA\" target=\"_blank\">cream-filled pastries\u003c/a> supplied her husband's detractors with 200 years worth of political zingers.\u003c/p>\n\u003cp>Thanks to these women, the position of White House chef became one of ever-increasing power and importance. First ladies were now free to support their husbands in other ways. For example, John F. Kennedy and Ronald Reagan might never have been president if their wives were kept in the kitchen rather than by their sides.\u003c/p>\n\u003cp>A surge of interest in the baking habits of First Ladies-- both incumbent and aspiring-- occurred in 1992 when Hillary Clinton mentioned that she chose to pursue her own career after her husband was elected Governor of Arkansas rather than \"stay home and bake cookies.\" Every election year since, Family Circle magazine has presented a First Lady cookie bake-off-- a depressingly old-fashioned, sexist, yet remarkably accurate bellwether of the real presidential contest.\u003cstrong>*\u003c/strong>\u003c/p>\n\u003cp>What is interesting about this contest is not so much about how good these cookies are (or aren't), but rather, what each recipe says about the woman who submitted it. And, by extension, her husband's political philosophies. Do these treats adhere to their respective party platforms? The only way to find out is to bake them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Romney-Cookies1.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Romney-Cookies1.png\" alt=\"Romneys M&M Cookies\" title=\"Romneys M&M Cookies\" width=\"560\" class=\"alignnone size-full wp-image-50968\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>First up:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ann Romney's M&M's Cookies\u003c/strong>\u003c/p>\n\u003cp>Makes 3 dozen.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup granulated sugar\u003cbr>\n1 cup packed light brown sugar\u003cbr>\n1/2 cup (1 stick) butter, softened\u003cbr>\n1 1/2 cups crunchy peanut butter\u003cbr>\n1 tablespoon light corn syrup (such as Karo)\u003cbr>\n3 eggs\u003cbr>\n1/2 teaspoon vanilla extract\u003cbr>\n4 1/2 cups rolled oats\u003cbr>\n2 teaspoons baking soda\u003cbr>\n6 ounces chocolate chips\u003cbr>\n2/3 cups M&M's candies\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oven to 325 degrees F. In a large bowl, cream sugars, butter, peanut butter and corn syrup on high speed until well combined. Beat in eggs 1 at a time. Beat in vanilla extract.\u003c/p>\n\u003cp>2. In a separate bowl, mix together oats and baking soda. Stir into peanut butter mixture until combined. Mix in chocolate chips and M&M's.\u003c/p>\n\u003cp>3. Using a standard-size ice cream scoop, drop dough onto baking sheets (about 9 per sheet). Bake at 325 degrees F for 18 minutes or until lightly browned. Cool 2 minutes, then transfer cookies to a wire rack to cool completely.\u003c/p>\n\u003cp>\u003cstrong> What Ann's Cookies Tell Us\u003c/strong>\u003c/p>\n\u003cp>As a self-proclaimed \"avid baker,\" it's little wonder that her husband frowns upon any woman who would dare serve store-bought cookies rather than stay at home and make her own:\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/X1QuRppcOgQ\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>A passionate horsewoman, it isn't surprising that Ann Romney would have plenty of oats on hand. The fact that she would include 4 1/2 cups of them is entirely in keeping with her public persona.\u003c/p>\n\u003cp>Politically speaking, this is truly a Romney-style cookie. It simply cannot take a firm position on anything. Is it a peanut butter cookie? Chocolate chip? Oatmeal? It tries to be all things to all people, but in the end, it tastes like none of the above.\u003c/p>\n\u003cp>Though it's an interesting cookie to behold-- garish bits of blue, green, and red M&M's peeking out of a bumpy oatmeal lunar surface-- it is heavy both in the hand and on the tongue. A little of this cookie goes a very long way.\u003c/p>\n\u003cp>But if you find that you have consumed too much Romney in cookie form, be comforted by the knowledge that, as an excellent source of fiber, oats act as \"nature's broom\"-- these cookies won't be staying with you long. For added insurance, Mrs. Romney has included Karo syrup, which has osmotic properties and was once popular as a home remedy for infant constipation.\u003c/p>\n\u003cp>The approximate total cost of making Ann Romney's creation: $14.60\u003c/p>\n\u003cp>\u003cstrong>NEXT UP: \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/05/first-lady-cookie-toss-up-part-ii-michelle-obama/\">MICHELLE OBAMA'S CHOCOLATE CHIP COOKIES\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>*\u003c/strong>The only woman to win the cookie bake-off and lose The White House was Cindy McCain, whose Butterscotch Oatmeal Cookies beat out Michelle Obama's Citrus and Amaretto-laced Shortbread. It should be noted that McCain has been accused of stealing the recipe directly from Hershey's website.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ann-romney-mark-wilson-getty-images400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ann-romney-mark-wilson-getty-images400.jpg\" alt=\"Ann Romney. Photo: Mark Wilson/Getty Images\" title=\"Ann Romney. Photo: Mark Wilson/Getty Images\" width=\"400\" height=\"555\" class=\"alignnone size-full wp-image-51016\">\u003c/a>\u003cbr>\n\u003cem>Ann Romney. Photo: Mark Wilson/Getty Images\u003c/em>\u003c/p>\n\u003cp>Ever since Martha Washington became famous for serving up soft foods to her dentally-challenged husband, First Ladies of the United States have sought to bolster their presidential helpmates by virtue of their artistry in the kitchen-- often with limited success: \"Lemonade\" Lucy Hayes' refusal to serve alcohol made her unpopular with non-sober male voters; Edith Wilson's \u003ca href=\"http://edithbollingwilson.org/shop/mrs-wilsons-hoecake-mix/\" target=\"_blank\">hoecakes\u003c/a> are rumored to have sunk \u003ca href=\"http://en.wikipedia.org/wiki/RMS_Lusitania\" target=\"_blank\">The Lusitania\u003c/a>; and Dolley Madison's successful line of \u003ca href=\"http://www.youtube.com/watch?v=3cWJxvvSHbA\" target=\"_blank\">cream-filled pastries\u003c/a> supplied her husband's detractors with 200 years worth of political zingers.\u003c/p>\n\u003cp>Thanks to these women, the position of White House chef became one of ever-increasing power and importance. First ladies were now free to support their husbands in other ways. For example, John F. Kennedy and Ronald Reagan might never have been president if their wives were kept in the kitchen rather than by their sides.\u003c/p>\n\u003cp>A surge of interest in the baking habits of First Ladies-- both incumbent and aspiring-- occurred in 1992 when Hillary Clinton mentioned that she chose to pursue her own career after her husband was elected Governor of Arkansas rather than \"stay home and bake cookies.\" Every election year since, Family Circle magazine has presented a First Lady cookie bake-off-- a depressingly old-fashioned, sexist, yet remarkably accurate bellwether of the real presidential contest.\u003cstrong>*\u003c/strong>\u003c/p>\n\u003cp>What is interesting about this contest is not so much about how good these cookies are (or aren't), but rather, what each recipe says about the woman who submitted it. And, by extension, her husband's political philosophies. Do these treats adhere to their respective party platforms? The only way to find out is to bake them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Romney-Cookies1.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Romney-Cookies1.png\" alt=\"Romneys M&M Cookies\" title=\"Romneys M&M Cookies\" width=\"560\" class=\"alignnone size-full wp-image-50968\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>First up:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ann Romney's M&M's Cookies\u003c/strong>\u003c/p>\n\u003cp>Makes 3 dozen.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup granulated sugar\u003cbr>\n1 cup packed light brown sugar\u003cbr>\n1/2 cup (1 stick) butter, softened\u003cbr>\n1 1/2 cups crunchy peanut butter\u003cbr>\n1 tablespoon light corn syrup (such as Karo)\u003cbr>\n3 eggs\u003cbr>\n1/2 teaspoon vanilla extract\u003cbr>\n4 1/2 cups rolled oats\u003cbr>\n2 teaspoons baking soda\u003cbr>\n6 ounces chocolate chips\u003cbr>\n2/3 cups M&M's candies\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat oven to 325 degrees F. In a large bowl, cream sugars, butter, peanut butter and corn syrup on high speed until well combined. Beat in eggs 1 at a time. Beat in vanilla extract.\u003c/p>\n\u003cp>2. In a separate bowl, mix together oats and baking soda. Stir into peanut butter mixture until combined. Mix in chocolate chips and M&M's.\u003c/p>\n\u003cp>3. Using a standard-size ice cream scoop, drop dough onto baking sheets (about 9 per sheet). Bake at 325 degrees F for 18 minutes or until lightly browned. Cool 2 minutes, then transfer cookies to a wire rack to cool completely.\u003c/p>\n\u003cp>\u003cstrong> What Ann's Cookies Tell Us\u003c/strong>\u003c/p>\n\u003cp>As a self-proclaimed \"avid baker,\" it's little wonder that her husband frowns upon any woman who would dare serve store-bought cookies rather than stay at home and make her own:\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/X1QuRppcOgQ\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>A passionate horsewoman, it isn't surprising that Ann Romney would have plenty of oats on hand. The fact that she would include 4 1/2 cups of them is entirely in keeping with her public persona.\u003c/p>\n\u003cp>Politically speaking, this is truly a Romney-style cookie. It simply cannot take a firm position on anything. Is it a peanut butter cookie? Chocolate chip? Oatmeal? It tries to be all things to all people, but in the end, it tastes like none of the above.\u003c/p>\n\u003cp>Though it's an interesting cookie to behold-- garish bits of blue, green, and red M&M's peeking out of a bumpy oatmeal lunar surface-- it is heavy both in the hand and on the tongue. A little of this cookie goes a very long way.\u003c/p>\n\u003cp>But if you find that you have consumed too much Romney in cookie form, be comforted by the knowledge that, as an excellent source of fiber, oats act as \"nature's broom\"-- these cookies won't be staying with you long. For added insurance, Mrs. Romney has included Karo syrup, which has osmotic properties and was once popular as a home remedy for infant constipation.\u003c/p>\n\u003cp>The approximate total cost of making Ann Romney's creation: $14.60\u003c/p>\n\u003cp>\u003cstrong>NEXT UP: \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/05/first-lady-cookie-toss-up-part-ii-michelle-obama/\">MICHELLE OBAMA'S CHOCOLATE CHIP COOKIES\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>*\u003c/strong>The only woman to win the cookie bake-off and lose The White House was Cindy McCain, whose Butterscotch Oatmeal Cookies beat out Michelle Obama's Citrus and Amaretto-laced Shortbread. It should be noted that McCain has been accused of stealing the recipe directly from Hershey's website.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area reviews: Roti Indian Bistro, Chop Bar, Park Tavern",
"title": "Check, Please! Bay Area reviews: Roti Indian Bistro, Chop Bar, Park Tavern",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 712 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 712 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50606\">\u003c/a>\u003cbr>\n\u003cem>Guests Andrea Kissack, KQED Science Editor; Raj Mathai, News Anchor; Thuy Vu, Journalist / Program Host and host Leslie Sbrocco taping episode 712 of Check, Please! Bay Area at KQED.\u003c/em>\u003cbr>\n\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 12 (712) airs Thursday November 1 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7860\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The twelfth and final episode of Season 7 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7868\">Roti Indian Bistro\u003c/a> (Burlingame), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7877\">Chop Bar\u003c/a> (Oakland) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7890\">Park Tavern\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560b.jpg\" alt=\"Guests and host Leslie Sbrocco in greenroom after taping episode 712 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco in greenroom after taping episode 712 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50608\">\u003c/a>\u003cbr>\n\u003cem>Guests and host Leslie Sbrocco in green room after taping episode 712 of Check, Please! Bay Area at KQED.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Pinot Envy:\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/nJIOfMyDk90\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\n",
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"datePublished": "2012-10-31T20:50:25-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 712 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 712 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50606\">\u003c/a>\u003cbr>\n\u003cem>Guests Andrea Kissack, KQED Science Editor; Raj Mathai, News Anchor; Thuy Vu, Journalist / Program Host and host Leslie Sbrocco taping episode 712 of Check, Please! Bay Area at KQED.\u003c/em>\u003cbr>\n\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 12 (712) airs Thursday November 1 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7860\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The twelfth and final episode of Season 7 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7868\">Roti Indian Bistro\u003c/a> (Burlingame), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7877\">Chop Bar\u003c/a> (Oakland) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7890\">Park Tavern\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560b.jpg\" alt=\"Guests and host Leslie Sbrocco in greenroom after taping episode 712 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco in greenroom after taping episode 712 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50608\">\u003c/a>\u003cbr>\n\u003cem>Guests and host Leslie Sbrocco in green room after taping episode 712 of Check, Please! Bay Area at KQED.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Pinot Envy:\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/nJIOfMyDk90\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Halloween Treats: Sweet & Savory Pumpkin Recipes, Homemade Halloween Candy, Day of the Dead Events",
"title": "Halloween Treats: Sweet & Savory Pumpkin Recipes, Homemade Halloween Candy, Day of the Dead Events",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\">\u003cimg class=\"alignnone size-full wp-image-50170\" title=\"skulls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\" alt=\"skulls\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Day of the Dead skulls. Photo: Anna Mindess\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Halloween\">Happy Halloween!\u003c/a> It's going to be a crazy day for black and orange, adding a fabulous Giants parade for our hometown World Series winners on top of San Francisco's favorite holiday. So, if you need some inspiration for celebrating Halloween in style, we've got lots of recipes for you. From pumpkin bread to pumpkin whoopee pies to spicy goat stew served in a pumpkin, there's something spookily delicious for everyone!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">Trick or Treat: Homemade Halloween Candy\u003c/a>\u003cbr>\nHey, DIY-ers: Who says candy bars only come from the store? Join Stephanie Hua as she makes her own junk-free Twixt bars at home!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">\u003cimg class=\"alignnone size-full wp-image-18030\" title=\"Twixt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-4.jpg\" alt=\"Twixt\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Twixt (Photo Credit: Chow.com)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/\">Pumpkin Toffee Cookies\u003c/a>\u003cbr>\nPumpkin butter gives these cookies a rich autumn flavor, without sacrificing that satisfying cookie crunch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/\">\u003cimg class=\"alignnone size-full wp-image-50043\" title=\"pumpkin toffee cookies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-11.jpg\" alt=\"pumpkin toffee cookies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">Pumpkin Doughnut Holes\u003c/a> Having a Halloween get-together? Get over your fear of frying with these easy-to-make pumpkin doughnuts, served with a pitcher of fresh-pressed apple cider.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">\u003cimg class=\"alignnone size-full wp-image-50248\" title=\"Pumpkin Donut Holes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes560.jpg\" alt=\"Pumpkin Donut Holes\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Donut Holes. Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">Pumpkin Whoopsie Pies\u003c/a> Trying to make crunchy pumpkin cookies, Stephanie Hua ends up with soft, cakey ones, which turn out to be just right when sandwiched with pumpkin cream cheese icing and rolled in toffee bits.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">\u003cimg class=\"alignnone size-full wp-image-36124\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"pumpkin toffee whoopie pies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Whoopie! Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">Halloween Pumpkin Stew\u003c/a> Craving something savory? How about \u003ca href=\"http://en.wikipedia.org/wiki/Chupacabra\">Chupacabra\u003c/a> Stew? Serve up this festively spooky centerpiece of goat (or lamb) stew baked in a pumpkin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">\u003cimg class=\"alignnone size-full wp-image-18204\" title=\"halloween pumpkin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/halloween-pumpkin.jpg\" alt=\"halloween pumpkin\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">Butternut Squash Soup with Gingerbread and Brown Butter\u003c/a> An elegant starter from Stephanie Hua, inspired by Thomas Keller's Bouchon cookbook, flavored with sage and browned butter and topped with a sweet-savory gingerbread crouton.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">\u003cimg class=\"alignnone size-full wp-image-18241\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-3.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">Pumpkin Bread\u003c/a>\u003cbr>\nDiane Santoro Lincoln offers an easy recipe for pumpkin quick bread, just right for breakfast on Halloween morning.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/pumpkin-bread.jpg\" alt=\"pumpkin bread\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin bread. Photo: Denise Santoro Lincoln\u003c/em>\u003c/p>\n\u003cp>Jerry James Stone created a frightening yet instructive video on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">How To Carve A Pumpkin\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">\u003cimg class=\"alignnone size-full wp-image-50523\" title=\"Jack O Lantern\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\" alt=\"Jack O Lantern\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/19/celebrate-day-of-the-dead-with-sugar-skulls-and-pan-de-muerto/\">Celebrate Day of the Dead with Sugar Skulls and Pan de Muerto\u003c/a> Here in the Bay Area, the celebration of all things spooky and skeletal doesn't end with Halloween. Anna Mindess rounds up her favorite spots for celebrating the Mexican-inspired Day of the Day (Dia de los Muertos) holiday with sugar skulls and sweet \u003cem>pan de muerto\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50163\" title=\"skulls bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\" alt=\"skulls bakery\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Sugar Skulls from Berkeley's Casa Latina Bakery. Photo: Anna Mindess\u003c/em>\u003c/p>\n\n",
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"excerpt": "Looking for spooky inspiration for your Halloween table? Enjoy our holiday round-up of all things pumpkin-y and Halloween-y. They're scarily delicious! ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\">\u003cimg class=\"alignnone size-full wp-image-50170\" title=\"skulls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\" alt=\"skulls\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Day of the Dead skulls. Photo: Anna Mindess\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Halloween\">Happy Halloween!\u003c/a> It's going to be a crazy day for black and orange, adding a fabulous Giants parade for our hometown World Series winners on top of San Francisco's favorite holiday. So, if you need some inspiration for celebrating Halloween in style, we've got lots of recipes for you. From pumpkin bread to pumpkin whoopee pies to spicy goat stew served in a pumpkin, there's something spookily delicious for everyone!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">Trick or Treat: Homemade Halloween Candy\u003c/a>\u003cbr>\nHey, DIY-ers: Who says candy bars only come from the store? Join Stephanie Hua as she makes her own junk-free Twixt bars at home!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">\u003cimg class=\"alignnone size-full wp-image-18030\" title=\"Twixt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-4.jpg\" alt=\"Twixt\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Twixt (Photo Credit: Chow.com)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/\">Pumpkin Toffee Cookies\u003c/a>\u003cbr>\nPumpkin butter gives these cookies a rich autumn flavor, without sacrificing that satisfying cookie crunch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/\">\u003cimg class=\"alignnone size-full wp-image-50043\" title=\"pumpkin toffee cookies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-11.jpg\" alt=\"pumpkin toffee cookies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">Pumpkin Doughnut Holes\u003c/a> Having a Halloween get-together? Get over your fear of frying with these easy-to-make pumpkin doughnuts, served with a pitcher of fresh-pressed apple cider.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">\u003cimg class=\"alignnone size-full wp-image-50248\" title=\"Pumpkin Donut Holes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes560.jpg\" alt=\"Pumpkin Donut Holes\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Donut Holes. Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">Pumpkin Whoopsie Pies\u003c/a> Trying to make crunchy pumpkin cookies, Stephanie Hua ends up with soft, cakey ones, which turn out to be just right when sandwiched with pumpkin cream cheese icing and rolled in toffee bits.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">\u003cimg class=\"alignnone size-full wp-image-36124\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"pumpkin toffee whoopie pies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Whoopie! Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">Halloween Pumpkin Stew\u003c/a> Craving something savory? How about \u003ca href=\"http://en.wikipedia.org/wiki/Chupacabra\">Chupacabra\u003c/a> Stew? Serve up this festively spooky centerpiece of goat (or lamb) stew baked in a pumpkin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">\u003cimg class=\"alignnone size-full wp-image-18204\" title=\"halloween pumpkin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/halloween-pumpkin.jpg\" alt=\"halloween pumpkin\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">Butternut Squash Soup with Gingerbread and Brown Butter\u003c/a> An elegant starter from Stephanie Hua, inspired by Thomas Keller's Bouchon cookbook, flavored with sage and browned butter and topped with a sweet-savory gingerbread crouton.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">\u003cimg class=\"alignnone size-full wp-image-18241\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-3.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">Pumpkin Bread\u003c/a>\u003cbr>\nDiane Santoro Lincoln offers an easy recipe for pumpkin quick bread, just right for breakfast on Halloween morning.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/pumpkin-bread.jpg\" alt=\"pumpkin bread\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin bread. Photo: Denise Santoro Lincoln\u003c/em>\u003c/p>\n\u003cp>Jerry James Stone created a frightening yet instructive video on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">How To Carve A Pumpkin\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">\u003cimg class=\"alignnone size-full wp-image-50523\" title=\"Jack O Lantern\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\" alt=\"Jack O Lantern\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/19/celebrate-day-of-the-dead-with-sugar-skulls-and-pan-de-muerto/\">Celebrate Day of the Dead with Sugar Skulls and Pan de Muerto\u003c/a> Here in the Bay Area, the celebration of all things spooky and skeletal doesn't end with Halloween. Anna Mindess rounds up her favorite spots for celebrating the Mexican-inspired Day of the Day (Dia de los Muertos) holiday with sugar skulls and sweet \u003cem>pan de muerto\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50163\" title=\"skulls bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\" alt=\"skulls bakery\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Sugar Skulls from Berkeley's Casa Latina Bakery. Photo: Anna Mindess\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
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