window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_43114": {
"type": "attachments",
"id": "bayareabites_43114",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "43114",
"found": true
},
"parent": 43005,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/05/lafitte560.jpg",
"width": 560,
"height": 420
}
},
"publishDate": 1336531005,
"modified": 1336531005,
"caption": null,
"description": null,
"title": "Diners at FU dinner",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_42638": {
"type": "attachments",
"id": "bayareabites_42638",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "42638",
"found": true
},
"parent": 42633,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-20.jpg",
"width": 333,
"height": 500
}
},
"publishDate": 1335908944,
"modified": 1335908944,
"caption": null,
"description": "green juice",
"title": "green juice",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_42934": {
"type": "attachments",
"id": "bayareabites_42934",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "42934",
"found": true
},
"parent": 42885,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/05/IMG_2960-e1336410852129.jpg",
"width": 550,
"height": 309
}
},
"publishDate": 1336409886,
"modified": 1336409886,
"caption": null,
"description": null,
"title": "dinner",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_42826": {
"type": "attachments",
"id": "bayareabites_42826",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "42826",
"found": true
},
"parent": 42415,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/04/adam-keough.jpg",
"width": 400,
"height": 600
}
},
"publishDate": 1336182265,
"modified": 1336182265,
"caption": null,
"description": null,
"title": "Adam Keough",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_42774": {
"type": "attachments",
"id": "bayareabites_42774",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "42774",
"found": true
},
"parent": 42766,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/05/occupyfarm2.jpg",
"width": 640,
"height": 427
}
},
"publishDate": 1336115510,
"modified": 1336115510,
"caption": null,
"description": null,
"title": "occupyfarm2",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_42549": {
"type": "attachments",
"id": "bayareabites_42549",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "42549",
"found": true
},
"parent": 41222,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/04/keith-cupping.jpg",
"width": 560,
"height": 375
}
},
"publishDate": 1335744451,
"modified": 1335744451,
"caption": null,
"description": null,
"title": "Keith - Azahar Coffee",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_42209": {
"type": "attachments",
"id": "bayareabites_42209",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "42209",
"found": true
},
"parent": 42205,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/04/20120422_BABFruitSalsa-114.jpg",
"width": 560,
"height": 373
}
},
"publishDate": 1335236847,
"modified": 1335236847,
"caption": null,
"description": null,
"title": "fruit salsa",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_42136": {
"type": "attachments",
"id": "bayareabites_42136",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "42136",
"found": true
},
"parent": 42119,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/04/IMG_2559-e1335157660956.jpg",
"width": 304,
"height": 400
}
},
"publishDate": 1335157477,
"modified": 1335157477,
"caption": null,
"description": null,
"title": "coffee ride flyer",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_42603": {
"type": "attachments",
"id": "bayareabites_42603",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "42603",
"found": true
},
"parent": 42521,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/04/Julie-and-Nate-Portrait560.jpg",
"width": 560,
"height": 420
}
},
"publishDate": 1335820560,
"modified": 1335820560,
"caption": null,
"description": null,
"title": "Nate Williams and Julie Pointer in Heirloom Cafe for Kinfolk brunch",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_42477": {
"type": "attachments",
"id": "bayareabites_42477",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "42477",
"found": true
},
"parent": 42452,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/04/Joanne-Weir-Larry-Mindel.jpg",
"width": 480,
"height": 435
}
},
"publishDate": 1335568430,
"modified": 1335568430,
"caption": null,
"description": null,
"title": "Joanne Weir and Larry Mindel, co-owners of Copita in Sausalito, the restaurant born of a margarita making competition. ",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_42378": {
"type": "attachments",
"id": "bayareabites_42378",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "42378",
"found": true
},
"parent": 42340,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/04/1goosegander560.jpg",
"width": 560,
"height": 420
}
},
"publishDate": 1335377065,
"modified": 1335377065,
"caption": null,
"description": "Goose and Gander",
"title": "Goose and Gander",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_42326": {
"type": "attachments",
"id": "bayareabites_42326",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "42326",
"found": true
},
"parent": 42210,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/04/grubs-e1335307524244.jpg",
"width": 549,
"height": 358
}
},
"publishDate": 1335307489,
"modified": 1335307489,
"caption": null,
"description": null,
"title": "mealworms",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"rachael-myrow": {
"type": "authors",
"id": "251",
"meta": {
"index": "authors_1716337520",
"id": "251",
"found": true
},
"name": "Rachael Myrow",
"firstName": "Rachael",
"lastName": "Myrow",
"slug": "rachael-myrow",
"email": "rmyrow@kqed.org",
"display_author_email": true,
"staff_mastheads": [
"news"
],
"title": "Senior Editor of KQED's Silicon Valley News Desk",
"bio": "• I write and edit stories about how Silicon Valley power and policies shape everyday life in California. I’m also passionate about making Bay Area history and culture more accessible to a broad public. • I’ve been a journalist for most of my life, starting in high school with The Franklin Press in Los Angeles, where I grew up. While earning my first degree in English at UC Berkeley, I got my start in public radio at KALX-FM. After completing a second degree in journalism at Cal, I landed my first professional job at Marketplace, then moved on to KPCC (now LAist), and then KQED, where I hosted The California Report for more than seven years. • My reporting has appeared on NPR, The World, WBUR’s \u003ci>Here & Now\u003c/i>, and the BBC. I also guest host for KQED’s \u003ci>Forum\u003c/i>, as well as the Commonwealth Club in San Francisco. • I speak periodically on media, democracy and technology issues, and do voiceover work for documentaries and educational video projects. • Outside of the studio, you'll find me hiking Bay Area trails and whipping up Insta-ready meals in my kitchen. • I do not accept gifts, money, or favors from anyone connected to my reporting, I don't pay people for information, and I do not support or donate to political causes. • I strive to treat the people I report on with fairness, honesty, and respect. I also recognize there are often multiple sides to a story and work to verify information through multiple sources and documentation. If I get something wrong, I correct it.",
"avatar": "https://secure.gravatar.com/avatar/3ed8a3c5f26025e4a805ba634cda8cd764906b97438a6d9ce216b044e340da4e?s=600&d=blank&r=g",
"twitter": "rachaelmyrow",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": "https://www.linkedin.com/in/rachaelmyrow/",
"sites": [
{
"site": "arts",
"roles": [
"administrator"
]
},
{
"site": "news",
"roles": [
"edit_others_posts",
"editor"
]
},
{
"site": "futureofyou",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"editor"
]
},
{
"site": "stateofhealth",
"roles": [
"editor"
]
},
{
"site": "science",
"roles": [
"editor"
]
},
{
"site": "food",
"roles": [
"editor"
]
},
{
"site": "forum",
"roles": [
"editor"
]
},
{
"site": "liveblog",
"roles": [
"author"
]
}
],
"headData": {
"title": "Rachael Myrow | KQED",
"description": "Senior Editor of KQED's Silicon Valley News Desk",
"ogImgSrc": "https://secure.gravatar.com/avatar/3ed8a3c5f26025e4a805ba634cda8cd764906b97438a6d9ce216b044e340da4e?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/3ed8a3c5f26025e4a805ba634cda8cd764906b97438a6d9ce216b044e340da4e?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/rachael-myrow"
},
"jennyoh": {
"type": "authors",
"id": "2100",
"meta": {
"index": "authors_1716337520",
"id": "2100",
"found": true
},
"name": "Jenny Oh",
"firstName": "Jenny",
"lastName": "Oh",
"slug": "jennyoh",
"email": "joh@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "Audience Engagement Producer, Deep Look",
"bio": "Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.",
"avatar": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "pop",
"roles": []
},
{
"site": "about",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "education",
"roles": []
},
{
"site": "quest",
"roles": []
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Jenny Oh | KQED",
"description": "Audience Engagement Producer, Deep Look",
"ogImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/jennyoh"
},
"stephanie-im": {
"type": "authors",
"id": "5037",
"meta": {
"index": "authors_1716337520",
"id": "5037",
"found": true
},
"name": "Stephanie Hua",
"firstName": "Stephanie",
"lastName": "Hua",
"slug": "stephanie-im",
"email": "stephanieim1023@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g",
"twitter": "LickMySpoon",
"bluesky": null,
"facebook": "pages/Lick-My-Spoon/124276040932644",
"instagram": null,
"linkedin": "StephanieHua",
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Hua | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie-im"
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twitter": "sjrosenbaum",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
},
"megangordon": {
"type": "authors",
"id": "5072",
"meta": {
"index": "authors_1716337520",
"id": "5072",
"found": true
},
"name": "Megan Gordon",
"firstName": "Megan",
"lastName": "Gordon",
"slug": "megangordon",
"email": "meganjgordon@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.",
"avatar": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Megan Gordon | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/megangordon"
},
"maryladd": {
"type": "authors",
"id": "5092",
"meta": {
"index": "authors_1716337520",
"id": "5092",
"found": true
},
"name": "Mary Ladd",
"firstName": "Mary",
"lastName": "Ladd",
"slug": "maryladd",
"email": "writereadeat@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twitter": "mladdfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Mary Ladd | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/maryladd"
},
"vizahajszky": {
"type": "authors",
"id": "5126",
"meta": {
"index": "authors_1716337520",
"id": "5126",
"found": true
},
"name": "Vi Zahajszky",
"firstName": "Vi",
"lastName": "Zahajszky",
"slug": "vizahajszky",
"email": "vizaha@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Vi Zahajszky, originally from Hungary, Boston, and New York, drove across the country to San Francisco a few years ago with her husband Chris and a rescue pup named The Bandit. By day she works at KQED and is involved in the station's new media efforts. By night, her passions lie in vegan food and fashion. Her own blog, \u003ca href=\"http://plantmade.me/\">plantmade\u003c/a>, focuses on vegan and cruelty-free fashion. She is a fashion writer for eco-conscious website \u003ca href=\"http://www.onegreenplanet.org/\">One Green Planet\u003c/a>, and has contributed to SF vegan lifestyle blog \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a> and San Diego food blog \u003ca href=\"http://www.pizzellesbakery.com/blog/\">Pizzelles\u003c/a>.\r\nCurrently studying fashion design and pattern-making at Apparel Arts in San Francisco, she has plans to eventually develop a vegan clothing line. You can find her on \u003ca href=\"http://www.facebook.com/?ref=logo#!/pages/Plantmade/202383299779143\">facebook\u003c/a> and on twitter \u003ca href=\"http://twitter.com/#!/plantmade\">@plantmade\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Vi Zahajszky | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/vizahajszky"
},
"mattwilliams": {
"type": "authors",
"id": "5232",
"meta": {
"index": "authors_1716337520",
"id": "5232",
"found": true
},
"name": "Matthew Williams",
"firstName": "Matthew",
"lastName": "Williams",
"slug": "mattwilliams",
"email": "mwilliams@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Matthew Williams is a filmmaker and media educator who has recently transplanted to Oakland from Los Angeles. He believes that you are what you eat and feels everyone should have a multitude of dietary options for self-realization. Matthew is the Educational Technologist at KQED.",
"avatar": "https://secure.gravatar.com/avatar/76ed000536cf07023cbb91b346b00c29?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "education",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Matthew Williams | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/76ed000536cf07023cbb91b346b00c29?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/76ed000536cf07023cbb91b346b00c29?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/mattwilliams"
},
"ellalawrence": {
"type": "authors",
"id": "5325",
"meta": {
"index": "authors_1716337520",
"id": "5325",
"found": true
},
"name": "Ella Lawrence",
"firstName": "Ella",
"lastName": "Lawrence",
"slug": "ellalawrence",
"email": "ella.lawrence@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Ella Lawrence is a freelance writer based out of San Francisco, California. She has written for Sunset magazine, San Francisco magazine, Time Out, and the San Francisco Chronicle, among other national and international publications. Ella’s ten-year stint as a champagne-fueled, designer-jeans-wearing waitress in some of the nation’s finest restaurants has given her an expert food and wine background, which she writes about with such gusto that she received an AAN Award in 2006.",
"avatar": "https://secure.gravatar.com/avatar/89b4cd8780d763b79202b9de03226d01?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Ella Lawrence | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/89b4cd8780d763b79202b9de03226d01?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/89b4cd8780d763b79202b9de03226d01?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/ellalawrence"
},
"mariafinn": {
"type": "authors",
"id": "5371",
"meta": {
"index": "authors_1716337520",
"id": "5371",
"found": true
},
"name": "Maria Finn",
"firstName": "Maria",
"lastName": "Finn",
"slug": "mariafinn",
"email": "mariafinn@mac.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Maria Finn lives on a floating houseboat in Sausalito, where she grows a rooftop container garden, despite the salty winds. She’s the author of the book, \u003ca href=\"http://www.bookpassage.com/book/9780789320278\">“A Little Piece of Earth, How to Grow Your Own Food in Small Spaces\u003c/a>” (Rizzoli, 2010), and the memoir, \u003ca href=\"http://www.bookpassage.com/book/9781565125179\">“Hold Me Tight and Tango Me Home”\u003c/a> (Algonquin Books, 2010) , which is in development for a television series with Fox Studios. Her novel-in-progress, “Sea Legs and Fish Nets,” loosely based on her experiences working on an all female fishing boat in Alaska, is a finalist for the Pen/Bellwether Prize, founded by Barbara Kingsolver for novels that address issues of social justice. She writes for Sunset Magazine, Afar Magazine, The Wall Street Journal, and many other publications. Visit her website at \u003ca href=\"http://www.mariafinn.com/\">mariafinn.com\u003c/a> and follow her on Twitter \u003ca href=\"https://twitter.com/#!/mariafinn\">@mariafinn\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/7665bb99151400dc3a28510892795cd9?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Maria Finn | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/7665bb99151400dc3a28510892795cd9?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7665bb99151400dc3a28510892795cd9?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/mariafinn"
}
},
"pagesReducer": {
"bayareabites_category_food-and-drink": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"score": 11.30279
},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"title": "Bay Area Bites Food + Drink",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 67
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=food-and-drink",
"seeMore": false,
"paginated": true,
"page": 67
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_43005": {
"type": "posts",
"id": "bayareabites_43005",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "43005",
"score": null,
"sort": [
1336564811000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1336564811,
"format": "aside",
"disqusTitle": "Last Hurrah for Foie Gras",
"title": "Last Hurrah for Foie Gras",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/foie-gras560a.jpg\">\u003cimg class=\"alignnone size-full wp-image-43130\" title=\"Foie Gras salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/foie-gras560a.jpg\" alt=\"Foie Gras salad\" width=\"560\" height=\"352\">\u003c/a>\u003cbr>\n\u003cem>Asparagus and artichoke salad, with mizuna, toasted oats and foie gras.\u003c/em>\u003c/p>\n\u003cp>Unless something surprising happens, Californians will no longer see foie gras on restaurant menus starting July 1.\u003cstrong> \u003c/strong>A 2004 \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=200320040SB1520\">state bill\u003c/a> enacted the ban, championed by then state Senate President Pro Tem John Burton, who told \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/03/kqeds-forum-foie-gras-to-ban-or-not-to-ban/\">KQED's Forum\u003c/a> he doesn't profess to be an expert on foie gras. He just wants to stop the force feeding of birds. \"I don't know why chefs can't make something that tastes like foie gras that doesn't mean they have to torture birds to do it.\"\u003c/p>\n\u003cp>The legislation gave California’s sole producer, \u003ca href=\"http://www.artisanfoiegras.com/\">Sonoma Foie Gras\u003c/a>, seven and a half years lead time to develop an alternative method of production considered humane. Founder/owner Guillermo Gonzalez tells KQED “Our last flock of ducks will be out of the farm by mid-June.”\u003c/p>\n\u003cp>In large part because of the lead time, many of California’s high end chefs say they were caught off guard. In an 11\u003csup>th\u003c/sup> hour protest, more than 100 \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/04/29/MN5A1OA7U6.DTL\">signed a petition\u003c/a> on behalf of the Coalition for Humane and Ethical Farming Standards (aka CHEFS) and sent it to Sacramento. It’s unclear how effective they can be politically, even though many have spent the last half year throwing foie gras themed dinners/fundraisers for the cause.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/russell-jackson200.jpg\">\u003cimg class=\"alignleft size-full wp-image-43116\" title=\"Russell Jackson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/russell-jackson200.jpg\" alt=\"Russell Jackson\" width=\"200\" height=\"245\">\u003c/a>Like Food Gal \u003ca href=\"http://www.foodgal.com/2012/03/fighting-for-foie-gras/\">Carolyn Jung\u003c/a>, I attended the last “FU Fois Gras rEvolution” held by Russell Jackson, the chef/owner of the now closed Lafitte Restaurant. He still sells t-shirts that say \"I've got your foie gras right here, \u003ca href=\"http://lafittesf.com/swag.html\">m!@#$%f^&*er\u003c/a>.\" (Did I mention this is a heated debate?)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What really gets in Jackson’s craw about SB 1520 is language he feels opens the door for California regulators to shut down most, if not all, poultry production in California.\u003c/p>\n\u003cp>“How big was your turkey at Thanksgiving this year?” he asks. “Read the law. It's there, in black and white.” He actually read part of the law to diners at Lafitte before they tucked into a six course meal starring foie gras.\u003c/p>\n\u003cp>\u003cstrong>Section of SB 1520\u003c/strong>\u003cbr>\n\u003cem>25980.\u003c/em>\u003cbr>\n\u003cem>For purposes of this section, the following terms have the following meanings:\u003c/em>\u003c/p>\n\u003cp>\u003cem>(a) A bird includes, but is not limited to, a duck or goose.\u003c/em>\u003c/p>\n\u003cp>\u003cem>(b) Force feeding a bird means a process that causes the bird to consume more food than a typical bird of the same species would consume voluntarily. Force feeding methods include, but are not limited to, delivering feed through a tube or other device inserted into the bird’s esophagus.\u003c/em>\u003c/p>\n\u003cp>I put Jackson’s charge to Bryan Pease, Co-founder and Board Chair of the \u003ca href=\"http://www.APRL.org\">Animal Protection and Rescue League\u003c/a> in San Diego. He replied “The law focuses narrowly on the cruel practice of force feeding ducks or geese to enlarge their livers beyond normal size. It would not affect any practices related to chickens, turkeys, or ordinary duck or geese farming, in which the birds can eat as much as they want but are not FORCED to eat (in this case with a long metal pipe) more than they would voluntarily.”\u003c/p>\n\u003cp>How you “read” the videos that depict the process of gavage (force feeding) depends on which videos you watch. If you take \u003ca href=\"http://www.youtube.com/watch?v=ABeWlY0KFv8\">Anthony Bourdain\u003c/a>'s word for it, “a few angry, twisted people” are misreading a process less objectionable than what you see people do to each other for a “pay per view film on the hotel channel.” If you take \u003ca href=\"http://www.youtube.com/watch?v=Ojvu7qHWqoM\">Kate Winslett\u003c/a>'s word for it, ducks and geese suffer a “terrifying and painful process” before being killed “for their diseased and bloated livers.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/lafitte560.jpg\">\u003cimg class=\"alignnone size-full wp-image-43114\" title=\"Diners at FU Fois Gras rEvolution\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/lafitte560.jpg\" alt=\"Diners at FU Fois Gras rEvolution\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Butcher paper blocks the diners' view of United for Animals protestors, but not their signs.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/25/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen/\">Jacques Pépin\u003c/a> told Bay Area Bites he feels the activists \"have no idea what they are talking about. And the worst is that they are righteous.\" Wolfgang Puck was one of the \u003ca href=\"http://sfist.com/2012/03/01/wolfgang_puck_sends_letter_to_resta.php\">famously righteous\u003c/a> chefs on the anti-foie gras side, until he was discovered \u003ca href=\"http://foodarts.com/news/features/16359/foie-and-its-discontents\">serving it at private events\u003c/a>, upon request.\u003c/p>\n\u003cp>Some predict a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/13/forbidden-foie-gras/\">black market will develop\u003c/a>, with the illicit goods smuggled in from places like New York, France and China. As Adrienne Hill reported for \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=13872710\">NPR\u003c/a>, Chicago chefs and diners found a way around a foie gras ban there. That said, it's much easier to circumvent a city-wide ban than a statewide ban.\u003c/p>\n\u003cp>As I reported for The California Report and NPR, animal rights activists estimate some 300 restaurants around California still serve foie gras. The protestors are mobilized to meet the chefs and diners wherever they meet to eat it. Dana Portnoy told me outside Lafitte that groups like United for Animals and the Animal Protection and Rescue League have such a strong sense of urgency “because the ducks are being tortured on a daily basis until the ban takes effect.”\u003c/p>\n\u003cp>Here's the California Report story that aired May 9.\u003cbr>\n\u003cobject width=\"335\" height=\"85\" classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201205090850b.xml\">\u003cparam name=\"src\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cembed width=\"335\" height=\"85\" type=\"application/x-shockwave-flash\" src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" flashvars=\"file=http://www.kqed.org/radio/archives/R201205090850b.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/PETA-560.jpg\">\u003cimg class=\"alignnone size-full wp-image-43115\" title=\"Julie Gillen of United for Animals\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/PETA-560.jpg\" alt=\"Julie Gillen of United for Animals\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Julie Gillen of United for Animals ran around to a back window as Lafitte diners ate six courses of foie gras, from appetizers to dessert.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Here’s a handy (but hardly comprehensive) list for foie gras fans and protesters alike. As you can see, the heavy concentrations are in LA, SF and Wine Country:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.alexanderssteakhouse.com/sf_site/san_francisco_information.html\">Alexander’s Steakhouse\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://amerestaurant.com/\">Ame\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://animalrestaurant.com/\">Animal\u003c/a> (LA)\u003c/li>\n\u003cli>\u003ca href=\"http://brassicanapavalley.com/\">Brassica\u003c/a> (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.bouchonbistro.com/\">Bouchon Bistro\u003c/a> (Yountville & Beverly Hills)\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.charliepalmer.com/Properties/DryCreekKitchen\">Charlie Palmer’s Dry Kitchen\u003c/a> (Healdsburg)\u003cstrong>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a> (Mountain View)\u003c/li>\n\u003cli>\u003ca href=\"http://www.cyrusrestaurant.com/\">Cyrus\u003c/a> (Healdsburg)\u003c/li>\n\u003cli>\u003ca href=\"http://www.theeveleigh.com/\">Eveleigh\u003c/a> (West Hollywood)\u003c/li>\n\u003cli>\u003ca href=\"http://www.havengastropub.com/\">Haven Gastropub+Brewery\u003c/a> (Pasadena)\u003c/li>\n\u003cli>\u003ca href=\"http://mvink.com/food/\">INK\u003c/a> (Los Angeles)\u003c/li>\n\u003cli>\u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.jirafferestaurant.com/\">Jiraffe\u003c/a> (Santa Monica)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kj.com/\">Kendall Jackson\u003c/a> (Healdsburg)\u003c/li>\n\u003cli>\u003ca href=\"http://www.lafolie.com/\">La Folie\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.laseinebg.com/\">La Seine\u003c/a> (Beverly Hills)\u003c/li>\n\u003cli>\u003ca href=\"http://www.bardessono.com/restaurant_bar/\">Lucy at Bardessono\u003c/a> (Yountville)\u003c/li>\n\u003cli>\u003ca href=\"http://www.ludolefebvre.com/ludobites\">LudoBites\u003c/a> (LA)\u003c/li>\n\u003cli>\u003ca href=\"http://www.martinswestgp.com/\">Martins West\u003c/a> (Redwood City)\u003c/li>\n\u003cli>\u003ca href=\"http://melisse.com/\">Mélisse\u003c/a> (Santa Monica)\u003c/li>\n\u003cli>\u003ca href=\"http://www.michaelsonnaples.com/\">Michaels on Naples\u003c/a> (Long Beach)\u003c/li>\n\u003cli>\u003ca href=\"http://morimotonapa.com/\">Morimoto Napa\u003c/a> (Napa)\u003c/li>\n\u003cli>\u003ca href=\"http://www.onemarket.com/\">One Market\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.patinagroup.com/\">Patina Group\u003c/a> (statewide)\u003c/li>\n\u003cli>\u003ca href=\"http://www.plumedhorse.com/\">Plumed Horse\u003c/a> (Saratoga)\u003c/li>\n\u003cli>\u003ca href=\"http://www.providencela.com/\">Providence\u003c/a> (Los Angeles)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thompsonhotels.com/hotels/la/hollywood-roosevelt/eat/public-kitchen-and-bar\">Public Bar and Kitchen\u003c/a> (LA)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thescdsf.com/SubCulture_Dining/Avenger_Series.html\">SubCulture Dining\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.terrarestaurant.com/\">Terra\u003c/a> (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a> (Yountville)\u003c/li>\n\u003cli>\u003ca href=\"http://www.therestaurantatmeadowood.com/\">The Restaurant at Meadowood\u003c/a> (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.roycela.com/\">The Royce at The Langham\u003c/a> (Pasadena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.txokosf.com/\">Txoko\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.waterlooandcity.com/\">Waterloo & City\u003c/a> (Culver City)\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "43005 http://blogs.kqed.org/bayareabites/?p=43005",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/05/09/last-hurrah-for-foie-gras/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1039,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1336876137,
"excerpt": "Unless something surprising happens, Californians will no longer see foie gras on restaurant menus starting July 1. A 2004 state bill enacted the ban, championed by then state Senate President Pro Tem John Burton, who told KQED's Forum he doesn't profess to be an expert on foie gras. He just wants to stop the force feeding of birds. \"I don't know why chefs can't make something that tastes like foie gras that doesn't mean they have to torture birds to do it.\"",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Unless something surprising happens, Californians will no longer see foie gras on restaurant menus starting July 1. A 2004 state bill enacted the ban, championed by then state Senate President Pro Tem John Burton, who told KQED's Forum he doesn't profess to be an expert on foie gras. He just wants to stop the force feeding of birds. "I don't know why chefs can't make something that tastes like foie gras that doesn't mean they have to torture birds to do it."",
"title": "Last Hurrah for Foie Gras | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Last Hurrah for Foie Gras",
"datePublished": "2012-05-09T05:00:11-07:00",
"dateModified": "2012-05-12T19:28:57-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "last-hurrah-for-foie-gras",
"status": "publish",
"path": "/bayareabites/43005/last-hurrah-for-foie-gras",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/foie-gras560a.jpg\">\u003cimg class=\"alignnone size-full wp-image-43130\" title=\"Foie Gras salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/foie-gras560a.jpg\" alt=\"Foie Gras salad\" width=\"560\" height=\"352\">\u003c/a>\u003cbr>\n\u003cem>Asparagus and artichoke salad, with mizuna, toasted oats and foie gras.\u003c/em>\u003c/p>\n\u003cp>Unless something surprising happens, Californians will no longer see foie gras on restaurant menus starting July 1.\u003cstrong> \u003c/strong>A 2004 \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=200320040SB1520\">state bill\u003c/a> enacted the ban, championed by then state Senate President Pro Tem John Burton, who told \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/03/kqeds-forum-foie-gras-to-ban-or-not-to-ban/\">KQED's Forum\u003c/a> he doesn't profess to be an expert on foie gras. He just wants to stop the force feeding of birds. \"I don't know why chefs can't make something that tastes like foie gras that doesn't mean they have to torture birds to do it.\"\u003c/p>\n\u003cp>The legislation gave California’s sole producer, \u003ca href=\"http://www.artisanfoiegras.com/\">Sonoma Foie Gras\u003c/a>, seven and a half years lead time to develop an alternative method of production considered humane. Founder/owner Guillermo Gonzalez tells KQED “Our last flock of ducks will be out of the farm by mid-June.”\u003c/p>\n\u003cp>In large part because of the lead time, many of California’s high end chefs say they were caught off guard. In an 11\u003csup>th\u003c/sup> hour protest, more than 100 \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/04/29/MN5A1OA7U6.DTL\">signed a petition\u003c/a> on behalf of the Coalition for Humane and Ethical Farming Standards (aka CHEFS) and sent it to Sacramento. It’s unclear how effective they can be politically, even though many have spent the last half year throwing foie gras themed dinners/fundraisers for the cause.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/russell-jackson200.jpg\">\u003cimg class=\"alignleft size-full wp-image-43116\" title=\"Russell Jackson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/russell-jackson200.jpg\" alt=\"Russell Jackson\" width=\"200\" height=\"245\">\u003c/a>Like Food Gal \u003ca href=\"http://www.foodgal.com/2012/03/fighting-for-foie-gras/\">Carolyn Jung\u003c/a>, I attended the last “FU Fois Gras rEvolution” held by Russell Jackson, the chef/owner of the now closed Lafitte Restaurant. He still sells t-shirts that say \"I've got your foie gras right here, \u003ca href=\"http://lafittesf.com/swag.html\">m!@#$%f^&*er\u003c/a>.\" (Did I mention this is a heated debate?)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What really gets in Jackson’s craw about SB 1520 is language he feels opens the door for California regulators to shut down most, if not all, poultry production in California.\u003c/p>\n\u003cp>“How big was your turkey at Thanksgiving this year?” he asks. “Read the law. It's there, in black and white.” He actually read part of the law to diners at Lafitte before they tucked into a six course meal starring foie gras.\u003c/p>\n\u003cp>\u003cstrong>Section of SB 1520\u003c/strong>\u003cbr>\n\u003cem>25980.\u003c/em>\u003cbr>\n\u003cem>For purposes of this section, the following terms have the following meanings:\u003c/em>\u003c/p>\n\u003cp>\u003cem>(a) A bird includes, but is not limited to, a duck or goose.\u003c/em>\u003c/p>\n\u003cp>\u003cem>(b) Force feeding a bird means a process that causes the bird to consume more food than a typical bird of the same species would consume voluntarily. Force feeding methods include, but are not limited to, delivering feed through a tube or other device inserted into the bird’s esophagus.\u003c/em>\u003c/p>\n\u003cp>I put Jackson’s charge to Bryan Pease, Co-founder and Board Chair of the \u003ca href=\"http://www.APRL.org\">Animal Protection and Rescue League\u003c/a> in San Diego. He replied “The law focuses narrowly on the cruel practice of force feeding ducks or geese to enlarge their livers beyond normal size. It would not affect any practices related to chickens, turkeys, or ordinary duck or geese farming, in which the birds can eat as much as they want but are not FORCED to eat (in this case with a long metal pipe) more than they would voluntarily.”\u003c/p>\n\u003cp>How you “read” the videos that depict the process of gavage (force feeding) depends on which videos you watch. If you take \u003ca href=\"http://www.youtube.com/watch?v=ABeWlY0KFv8\">Anthony Bourdain\u003c/a>'s word for it, “a few angry, twisted people” are misreading a process less objectionable than what you see people do to each other for a “pay per view film on the hotel channel.” If you take \u003ca href=\"http://www.youtube.com/watch?v=Ojvu7qHWqoM\">Kate Winslett\u003c/a>'s word for it, ducks and geese suffer a “terrifying and painful process” before being killed “for their diseased and bloated livers.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/lafitte560.jpg\">\u003cimg class=\"alignnone size-full wp-image-43114\" title=\"Diners at FU Fois Gras rEvolution\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/lafitte560.jpg\" alt=\"Diners at FU Fois Gras rEvolution\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Butcher paper blocks the diners' view of United for Animals protestors, but not their signs.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/25/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen/\">Jacques Pépin\u003c/a> told Bay Area Bites he feels the activists \"have no idea what they are talking about. And the worst is that they are righteous.\" Wolfgang Puck was one of the \u003ca href=\"http://sfist.com/2012/03/01/wolfgang_puck_sends_letter_to_resta.php\">famously righteous\u003c/a> chefs on the anti-foie gras side, until he was discovered \u003ca href=\"http://foodarts.com/news/features/16359/foie-and-its-discontents\">serving it at private events\u003c/a>, upon request.\u003c/p>\n\u003cp>Some predict a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/13/forbidden-foie-gras/\">black market will develop\u003c/a>, with the illicit goods smuggled in from places like New York, France and China. As Adrienne Hill reported for \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=13872710\">NPR\u003c/a>, Chicago chefs and diners found a way around a foie gras ban there. That said, it's much easier to circumvent a city-wide ban than a statewide ban.\u003c/p>\n\u003cp>As I reported for The California Report and NPR, animal rights activists estimate some 300 restaurants around California still serve foie gras. The protestors are mobilized to meet the chefs and diners wherever they meet to eat it. Dana Portnoy told me outside Lafitte that groups like United for Animals and the Animal Protection and Rescue League have such a strong sense of urgency “because the ducks are being tortured on a daily basis until the ban takes effect.”\u003c/p>\n\u003cp>Here's the California Report story that aired May 9.\u003cbr>\n\u003cobject width=\"335\" height=\"85\" classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201205090850b.xml\">\u003cparam name=\"src\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cembed width=\"335\" height=\"85\" type=\"application/x-shockwave-flash\" src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" flashvars=\"file=http://www.kqed.org/radio/archives/R201205090850b.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/PETA-560.jpg\">\u003cimg class=\"alignnone size-full wp-image-43115\" title=\"Julie Gillen of United for Animals\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/PETA-560.jpg\" alt=\"Julie Gillen of United for Animals\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Julie Gillen of United for Animals ran around to a back window as Lafitte diners ate six courses of foie gras, from appetizers to dessert.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Here’s a handy (but hardly comprehensive) list for foie gras fans and protesters alike. As you can see, the heavy concentrations are in LA, SF and Wine Country:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.alexanderssteakhouse.com/sf_site/san_francisco_information.html\">Alexander’s Steakhouse\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://amerestaurant.com/\">Ame\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://animalrestaurant.com/\">Animal\u003c/a> (LA)\u003c/li>\n\u003cli>\u003ca href=\"http://brassicanapavalley.com/\">Brassica\u003c/a> (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.bouchonbistro.com/\">Bouchon Bistro\u003c/a> (Yountville & Beverly Hills)\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.charliepalmer.com/Properties/DryCreekKitchen\">Charlie Palmer’s Dry Kitchen\u003c/a> (Healdsburg)\u003cstrong>\u003c/strong>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cheztj.com/\">Chez TJ\u003c/a> (Mountain View)\u003c/li>\n\u003cli>\u003ca href=\"http://www.cyrusrestaurant.com/\">Cyrus\u003c/a> (Healdsburg)\u003c/li>\n\u003cli>\u003ca href=\"http://www.theeveleigh.com/\">Eveleigh\u003c/a> (West Hollywood)\u003c/li>\n\u003cli>\u003ca href=\"http://www.havengastropub.com/\">Haven Gastropub+Brewery\u003c/a> (Pasadena)\u003c/li>\n\u003cli>\u003ca href=\"http://mvink.com/food/\">INK\u003c/a> (Los Angeles)\u003c/li>\n\u003cli>\u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.jirafferestaurant.com/\">Jiraffe\u003c/a> (Santa Monica)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kj.com/\">Kendall Jackson\u003c/a> (Healdsburg)\u003c/li>\n\u003cli>\u003ca href=\"http://www.lafolie.com/\">La Folie\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.laseinebg.com/\">La Seine\u003c/a> (Beverly Hills)\u003c/li>\n\u003cli>\u003ca href=\"http://www.bardessono.com/restaurant_bar/\">Lucy at Bardessono\u003c/a> (Yountville)\u003c/li>\n\u003cli>\u003ca href=\"http://www.ludolefebvre.com/ludobites\">LudoBites\u003c/a> (LA)\u003c/li>\n\u003cli>\u003ca href=\"http://www.martinswestgp.com/\">Martins West\u003c/a> (Redwood City)\u003c/li>\n\u003cli>\u003ca href=\"http://melisse.com/\">Mélisse\u003c/a> (Santa Monica)\u003c/li>\n\u003cli>\u003ca href=\"http://www.michaelsonnaples.com/\">Michaels on Naples\u003c/a> (Long Beach)\u003c/li>\n\u003cli>\u003ca href=\"http://morimotonapa.com/\">Morimoto Napa\u003c/a> (Napa)\u003c/li>\n\u003cli>\u003ca href=\"http://www.onemarket.com/\">One Market\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.patinagroup.com/\">Patina Group\u003c/a> (statewide)\u003c/li>\n\u003cli>\u003ca href=\"http://www.plumedhorse.com/\">Plumed Horse\u003c/a> (Saratoga)\u003c/li>\n\u003cli>\u003ca href=\"http://www.providencela.com/\">Providence\u003c/a> (Los Angeles)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thompsonhotels.com/hotels/la/hollywood-roosevelt/eat/public-kitchen-and-bar\">Public Bar and Kitchen\u003c/a> (LA)\u003c/li>\n\u003cli>\u003ca href=\"http://www.thescdsf.com/SubCulture_Dining/Avenger_Series.html\">SubCulture Dining\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.terrarestaurant.com/\">Terra\u003c/a> (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a> (Yountville)\u003c/li>\n\u003cli>\u003ca href=\"http://www.therestaurantatmeadowood.com/\">The Restaurant at Meadowood\u003c/a> (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.roycela.com/\">The Royce at The Langham\u003c/a> (Pasadena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.txokosf.com/\">Txoko\u003c/a> (SF)\u003c/li>\n\u003cli>\u003ca href=\"http://www.waterlooandcity.com/\">Waterloo & City\u003c/a> (Culver City)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/43005/last-hurrah-for-foie-gras",
"authors": [
"251"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_1875",
"bayareabites_2035",
"bayareabites_34",
"bayareabites_1807",
"bayareabites_1873"
],
"tags": [
"bayareabites_10420",
"bayareabites_1786",
"bayareabites_10323",
"bayareabites_8665",
"bayareabites_8664"
],
"featImg": "bayareabites_43114",
"label": "bayareabites"
},
"bayareabites_42633": {
"type": "posts",
"id": "bayareabites_42633",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "42633",
"score": null,
"sort": [
1336485628000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1336485628,
"format": "aside",
"disqusTitle": "Spring Cleansing: Juicing",
"title": "Spring Cleansing: Juicing",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-33.jpg\" alt=\"green juice\" title=\"green juice\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-42639\">\u003c/a>\u003c/p>\n\u003cp>I never thought I’d be one of those girls who juiced. I’ve never believed in dieting, certainly never did a regimented cleanse before…they seemed gimmicky, rigid, and not very healthy. So why would I ever consider a \u003cstrong>juice cleanse\u003c/strong>?\u003c/p>\n\u003cp>Well, let’s face it. Food is my life. I make an effort to balance out the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/13/forbidden-foie-gras/\">foie dinners\u003c/a> and \u003ca href=\"http://lickmyspoon.com/travel/weekend-getaway-oysters-cheese-marin-part-2/\">cheese benders\u003c/a> with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/15/kale-pesto-quinoa-and-10-irish-beers-for-st-patricks-day/\">kale and quinoa\u003c/a>, but sometimes all the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/20/fried-seafood-in-new-orleans-mardi-gras-slideshow/\">fun\u003c/a> catches up to me and I need a detox. \u003c/p>\n\u003cp>The whole juicing trend intrigued me, and seemed to be winning over fellow food bloggers by the masses. \u003ca href=\"http://joythebaker.com/2011/02/blue-print-cleanse-and-giveaway/\">Joy the Baker\u003c/a> loves cheeseburgers just like me, and she did it. \u003ca href=\"http://www.shutterbean.com/2010/juicing-101/\">Tracy Shutterbean\u003c/a> broke it down for me and it seemed less intimidating. And \u003ca href=\"http://gourmandeinthekitchen.com/2012/green-lemonade-juice-recipe-juicing-for-health/\">Sylvie at Gourmande in the Kitchen\u003c/a> made juicing for health sound downright delicious. The idea behind juicing is that it allows your body to quickly absorb high levels of vitamins, minerals, and phytonutrients, while giving your digestive track a much needed break. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-01-blue-print-cleanse-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-01-blue-print-cleanse-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"BluePrint Cleanse\" title=\"BluePrint Cleanse\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-42634\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Back in December (for the record, probably the worst time ever to embark in a cleanse when \u003ca href=\"http://lickmyspoon.com/recipes/dessert/holiday-cookies-best-of-the-best/\">holiday cookies\u003c/a> are tempting you at every turn), I decided to give the \u003ca href=\"http://blueprintcleanse.com/\">BluePrint Cleanse\u003c/a> a shot. Three days leading up to the cleanse, BPC recommends that you wean yourself off coffee, sugar, meat, and dairy. Psychologically, this may have been harder than the cleanse itself. Day one of weaning, I made a healthy \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/17/healthy-butternut-squash-soup/\">Roasted Butternut Squash Soup\u003c/a>…but while the veggies were roasting, I had a bunch of Wheat Thins and a slice of cheese. The cleanse hadn’t even started yet and I was cheating! I’m so weak. Cheese, I can’t quit you.\u003c/p>\n\u003cp>I pulled myself together and embarked on BluePrint’s three-day \u003ca href=\"http://blueprintcleanse.com/choose-your-cleanse/foundationcleanse.html\">Foundation Cleanse\u003c/a> which involved six juices a day: 3 Green Juices, 1 Pineapple-Apple-Mint, 1 Spicy Lemonade, and 1 Cashew Milk.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-01-blue-print-cleanse-stephanie-hua-lick-my-spoon-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-01-blue-print-cleanse-stephanie-hua-lick-my-spoon-14.jpg\" alt=\"Green Juice\" title=\"Green Juice\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-42635\">\u003c/a> \u003c/p>\n\u003cp>The \u003cstrong>Green Juice\u003c/strong> -- comprised of romaine, celery, cucumber, apple, spinach, kale, parsley, and lemon -- actually wasn’t bad. It tasted fresh and vegetal, and by day three it strangely reminded me of a Bloody Mary (this could have been wishful delusion however). The \u003cstrong>P.A.M\u003c/strong> was my favorite of the juices. Sweet, tart, and tasty, this was the sweet highlight of my day during the cleanse. The \u003cstrong>Spicy Lemonade\u003c/strong> was like watered down lemonade with a subtle kick of cayenne. And the \u003cstrong>Cashew Milk\u003c/strong> was chunkier than I would have liked, but I enjoyed the vanilla bean and cinnamon in it, and it was as close to a creamy dessert as I would get so I tried to savor it.\u003c/p>\n\u003cp>Overall, my BluePrint experience was challenging. Three days felt like an eternity. I hated the rigidity of having to drink the same thing each day. It was borderline ridiculous when I went to the movies with three juices crammed into my purse because I wasn’t sure when I’d be home again. And I missed the social aspects of sharing a meal, especially when my husband would come home with pepperoni pizza. Evil. \u003c/p>\n\u003cp>On the flip side, at the end of the cleanse I did feel good. Would I shell out the substantial amount of dough to do BluePrint again? No, but I would consider juicing myself. A few months ago I saw the documentary, \u003ca href=\"http://vimeo.com/18732737\">Fat, Sick & Nearly Dead\u003c/a>. The movie follows the journey of two men who turn around their lives through a 60-day juice cleanse. Granted, their story is extreme, but it was convincing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-8.jpg\" alt=\"kale, spinach, celery\" title=\"kale, spinach, celery\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-42636\">\u003c/a>\u003c/p>\n\u003cp>I splurged on a fancy \u003ca href=\"http://www.amazon.com/Breville-800JEXL-Fountain-1000-Watt-Extractor/dp/B0002VAFVG/ref=sr_1_1?ie=UTF8&qid=1336455207&sr=8-1\">juicer\u003c/a> and have been plowing through the veggies ever since. It is incredibly satisfying seeing my fridge brimming with fruits and vegetables, knowing that I am consuming all of it. It’s also really fun throwing entire bunches of greens and whole celery stalks into the juicer and watching them get pulverized in seconds. You’ll want to throw everything in your kitchen into that juicer, kind of like how little kids love throwing stuff down the toilet. You’ll see. \u003c/p>\n\u003cp>Why is this kind of juicing fun and enjoyable while the other kind was so painful? Balance? Moderation? Flexibility? I make a green juice almost every morning now, and feel so good about this commitment to health that I tend to eat healthier for the rest of the day. Sometimes the juice is breakfast and/or lunch. Sometimes it’s a supplement to a meal. It all depends on how I feel. For me, the flexibility of this approach to juicing is what makes it a sustainable practice. It is no longer something I’m making myself do. It is something I want to do. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-20.jpg\" alt=\"green juice\" title=\"green juice\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-42638\">\u003c/a> \u003c/p>\n\u003cp>I’ve found that the rush of energy I get from the juice alleviates my caffeine and sugar cravings. Plus, it is delicious. I crave my \u003cstrong>Mean Green Juice\u003c/strong>. The lurid color of beet juice is enthralling. I’ve heard that reduced red pepper juice makes a lovely glaze. And straight up orange juice is a frothy, creamy dream. I’m a little obsessed. \u003c/p>\n\u003cp>Are you a juicing convert? What are some of your favorite combinations? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-14.jpg\" alt=\"juicing\" title=\"juicing\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-42637\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Mean Green Juice\u003c/strong>\u003cbr>\n\u003cem>My go-to green juice with kale and spinach. You’ll find yourself craving this juice and the awesome energy boost it gives you. Adapted from Fat, Sick & Nearly Dead. \u003c/em>\u003c/p>\n\u003cp>Prep Time: 10 minutes\u003cbr>\nCook Time: 0 minutes\u003cbr>\nTotal Time: 10 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 1 liter (about 4 cups) of juice; about 3 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 big handful kale (about 8 leaves)\u003cbr>\n1 big handful spinach\u003cbr>\n1 cucumber\u003cbr>\n4 celery stalks\u003cbr>\n2 apples, quartered\u003cbr>\n1 orange, peel removed\u003cbr>\n1/2 lemon, peel removed\u003cbr>\n1/2-inch slice of ginger\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Wash all the ingredients.\u003c/li>\n\u003cli>Start by juicing the kale and spinach first, then continue with the rest of the ingredients. The juice of the other fruits and veggies will help flush out more of the juice from the greens.\u003c/li>\n\u003cli>Clean the juicer right away. I find that soaking the mesh disc in a bowl of warm water and using the cleaning brush while it’s submerged works well.\u003c/li>\n\u003cli>Enjoy that mean green high.\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "42633 http://blogs.kqed.org/bayareabites/?p=42633",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/05/08/spring-cleansing-juicing/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1040,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1336464086,
"excerpt": "A look into juicing and a recipe for energy-boosting Green Juice.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A look into juicing and a recipe for energy-boosting Green Juice.",
"title": "Spring Cleansing: Juicing | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Spring Cleansing: Juicing",
"datePublished": "2012-05-08T07:00:28-07:00",
"dateModified": "2012-05-08T01:01:26-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "spring-cleansing-juicing",
"status": "publish",
"path": "/bayareabites/42633/spring-cleansing-juicing",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-33.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-33.jpg\" alt=\"green juice\" title=\"green juice\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-42639\">\u003c/a>\u003c/p>\n\u003cp>I never thought I’d be one of those girls who juiced. I’ve never believed in dieting, certainly never did a regimented cleanse before…they seemed gimmicky, rigid, and not very healthy. So why would I ever consider a \u003cstrong>juice cleanse\u003c/strong>?\u003c/p>\n\u003cp>Well, let’s face it. Food is my life. I make an effort to balance out the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/13/forbidden-foie-gras/\">foie dinners\u003c/a> and \u003ca href=\"http://lickmyspoon.com/travel/weekend-getaway-oysters-cheese-marin-part-2/\">cheese benders\u003c/a> with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/15/kale-pesto-quinoa-and-10-irish-beers-for-st-patricks-day/\">kale and quinoa\u003c/a>, but sometimes all the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/20/fried-seafood-in-new-orleans-mardi-gras-slideshow/\">fun\u003c/a> catches up to me and I need a detox. \u003c/p>\n\u003cp>The whole juicing trend intrigued me, and seemed to be winning over fellow food bloggers by the masses. \u003ca href=\"http://joythebaker.com/2011/02/blue-print-cleanse-and-giveaway/\">Joy the Baker\u003c/a> loves cheeseburgers just like me, and she did it. \u003ca href=\"http://www.shutterbean.com/2010/juicing-101/\">Tracy Shutterbean\u003c/a> broke it down for me and it seemed less intimidating. And \u003ca href=\"http://gourmandeinthekitchen.com/2012/green-lemonade-juice-recipe-juicing-for-health/\">Sylvie at Gourmande in the Kitchen\u003c/a> made juicing for health sound downright delicious. The idea behind juicing is that it allows your body to quickly absorb high levels of vitamins, minerals, and phytonutrients, while giving your digestive track a much needed break. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-01-blue-print-cleanse-stephanie-hua-lick-my-spoon-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-01-blue-print-cleanse-stephanie-hua-lick-my-spoon-2.jpg\" alt=\"BluePrint Cleanse\" title=\"BluePrint Cleanse\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-42634\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Back in December (for the record, probably the worst time ever to embark in a cleanse when \u003ca href=\"http://lickmyspoon.com/recipes/dessert/holiday-cookies-best-of-the-best/\">holiday cookies\u003c/a> are tempting you at every turn), I decided to give the \u003ca href=\"http://blueprintcleanse.com/\">BluePrint Cleanse\u003c/a> a shot. Three days leading up to the cleanse, BPC recommends that you wean yourself off coffee, sugar, meat, and dairy. Psychologically, this may have been harder than the cleanse itself. Day one of weaning, I made a healthy \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/17/healthy-butternut-squash-soup/\">Roasted Butternut Squash Soup\u003c/a>…but while the veggies were roasting, I had a bunch of Wheat Thins and a slice of cheese. The cleanse hadn’t even started yet and I was cheating! I’m so weak. Cheese, I can’t quit you.\u003c/p>\n\u003cp>I pulled myself together and embarked on BluePrint’s three-day \u003ca href=\"http://blueprintcleanse.com/choose-your-cleanse/foundationcleanse.html\">Foundation Cleanse\u003c/a> which involved six juices a day: 3 Green Juices, 1 Pineapple-Apple-Mint, 1 Spicy Lemonade, and 1 Cashew Milk.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-01-blue-print-cleanse-stephanie-hua-lick-my-spoon-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-01-blue-print-cleanse-stephanie-hua-lick-my-spoon-14.jpg\" alt=\"Green Juice\" title=\"Green Juice\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-42635\">\u003c/a> \u003c/p>\n\u003cp>The \u003cstrong>Green Juice\u003c/strong> -- comprised of romaine, celery, cucumber, apple, spinach, kale, parsley, and lemon -- actually wasn’t bad. It tasted fresh and vegetal, and by day three it strangely reminded me of a Bloody Mary (this could have been wishful delusion however). The \u003cstrong>P.A.M\u003c/strong> was my favorite of the juices. Sweet, tart, and tasty, this was the sweet highlight of my day during the cleanse. The \u003cstrong>Spicy Lemonade\u003c/strong> was like watered down lemonade with a subtle kick of cayenne. And the \u003cstrong>Cashew Milk\u003c/strong> was chunkier than I would have liked, but I enjoyed the vanilla bean and cinnamon in it, and it was as close to a creamy dessert as I would get so I tried to savor it.\u003c/p>\n\u003cp>Overall, my BluePrint experience was challenging. Three days felt like an eternity. I hated the rigidity of having to drink the same thing each day. It was borderline ridiculous when I went to the movies with three juices crammed into my purse because I wasn’t sure when I’d be home again. And I missed the social aspects of sharing a meal, especially when my husband would come home with pepperoni pizza. Evil. \u003c/p>\n\u003cp>On the flip side, at the end of the cleanse I did feel good. Would I shell out the substantial amount of dough to do BluePrint again? No, but I would consider juicing myself. A few months ago I saw the documentary, \u003ca href=\"http://vimeo.com/18732737\">Fat, Sick & Nearly Dead\u003c/a>. The movie follows the journey of two men who turn around their lives through a 60-day juice cleanse. Granted, their story is extreme, but it was convincing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-8.jpg\" alt=\"kale, spinach, celery\" title=\"kale, spinach, celery\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-42636\">\u003c/a>\u003c/p>\n\u003cp>I splurged on a fancy \u003ca href=\"http://www.amazon.com/Breville-800JEXL-Fountain-1000-Watt-Extractor/dp/B0002VAFVG/ref=sr_1_1?ie=UTF8&qid=1336455207&sr=8-1\">juicer\u003c/a> and have been plowing through the veggies ever since. It is incredibly satisfying seeing my fridge brimming with fruits and vegetables, knowing that I am consuming all of it. It’s also really fun throwing entire bunches of greens and whole celery stalks into the juicer and watching them get pulverized in seconds. You’ll want to throw everything in your kitchen into that juicer, kind of like how little kids love throwing stuff down the toilet. You’ll see. \u003c/p>\n\u003cp>Why is this kind of juicing fun and enjoyable while the other kind was so painful? Balance? Moderation? Flexibility? I make a green juice almost every morning now, and feel so good about this commitment to health that I tend to eat healthier for the rest of the day. Sometimes the juice is breakfast and/or lunch. Sometimes it’s a supplement to a meal. It all depends on how I feel. For me, the flexibility of this approach to juicing is what makes it a sustainable practice. It is no longer something I’m making myself do. It is something I want to do. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-20.jpg\" alt=\"green juice\" title=\"green juice\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-42638\">\u003c/a> \u003c/p>\n\u003cp>I’ve found that the rush of energy I get from the juice alleviates my caffeine and sugar cravings. Plus, it is delicious. I crave my \u003cstrong>Mean Green Juice\u003c/strong>. The lurid color of beet juice is enthralling. I’ve heard that reduced red pepper juice makes a lovely glaze. And straight up orange juice is a frothy, creamy dream. I’m a little obsessed. \u003c/p>\n\u003cp>Are you a juicing convert? What are some of your favorite combinations? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2012-04-juicing-stephanie-hua-lick-my-spoon-14.jpg\" alt=\"juicing\" title=\"juicing\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-42637\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Mean Green Juice\u003c/strong>\u003cbr>\n\u003cem>My go-to green juice with kale and spinach. You’ll find yourself craving this juice and the awesome energy boost it gives you. Adapted from Fat, Sick & Nearly Dead. \u003c/em>\u003c/p>\n\u003cp>Prep Time: 10 minutes\u003cbr>\nCook Time: 0 minutes\u003cbr>\nTotal Time: 10 minutes\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 1 liter (about 4 cups) of juice; about 3 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 big handful kale (about 8 leaves)\u003cbr>\n1 big handful spinach\u003cbr>\n1 cucumber\u003cbr>\n4 celery stalks\u003cbr>\n2 apples, quartered\u003cbr>\n1 orange, peel removed\u003cbr>\n1/2 lemon, peel removed\u003cbr>\n1/2-inch slice of ginger\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Wash all the ingredients.\u003c/li>\n\u003cli>Start by juicing the kale and spinach first, then continue with the rest of the ingredients. The juice of the other fruits and veggies will help flush out more of the juice from the greens.\u003c/li>\n\u003cli>Clean the juicer right away. I find that soaking the mesh disc in a bowl of warm water and using the cleaning brush while it’s submerged works well.\u003c/li>\n\u003cli>Enjoy that mean green high.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/42633/spring-cleansing-juicing",
"authors": [
"5037"
],
"categories": [
"bayareabites_752",
"bayareabites_1245",
"bayareabites_12"
],
"tags": [
"bayareabites_10397",
"bayareabites_310",
"bayareabites_10396",
"bayareabites_10395"
],
"featImg": "bayareabites_42638",
"label": "bayareabites"
},
"bayareabites_42885": {
"type": "posts",
"id": "bayareabites_42885",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "42885",
"score": null,
"sort": [
1336413197000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1336413197,
"format": "aside",
"disqusTitle": "Mexican Restaurant Comal Opens its Doors in Berkeley",
"title": "Mexican Restaurant Comal Opens its Doors in Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2912-e1336409958980.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2912-e1336409958980.jpg\" alt=\"kitchen\" title=\"kitchen\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42913\">\u003c/a>\u003c/p>\n\u003cp>This past Saturday was the night of the \u003ca href=\"http://storify.com/kqednews/bay-area-supermoon-photos\">super moon\u003c/a> and Cinco de Mayo. It was a lovely, warm evening that was perfect for sitting outdoors and sipping on margaritas. I was overly optimistic about getting a table for myself and several friends at \u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a>, the new Mexican restaurant that opened last Friday in downtown Berkeley and was packed on the second night of its debut. \u003c/p>\n\u003cp>My friend \u003ca href=\"http://www.flickr.com/photos/bicigirl\">Pamela Palma\u003c/a> and I returned the next evening in search of cocktails and tamales. Comal (named after a Mexican \u003ca href=\"http://en.wikipedia.org/wiki/Comal_(cookware)\">griddle\u003c/a>) was filled to capacity by 6:30PM. We made ourselves comfortable at the bar, ready to sample some of \u003ca href=\"http://www.bonvivants-sf.com/\">Bon Vivants\u003c/a>' creations.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2914-e1336409979746.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2914-e1336409979746.jpg\" alt=\"bar\" title=\"bar\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42914\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2919-e1336409998446.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2919-e1336409998446.jpg\" alt=\"bartender\" title=\"bartender\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42915\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pamela went for a margarita (Cimarron Blanco tequila, orange-scented agave syrup, lime - $9), while I chose the \"Palomaesque\" (Don Amado Rustico Mezcal, Cocchi Americano, grapefruit, lime, honey and soda - $9). My favorite was \"El Burro,\" made with 1800 100-proof Blanco tequila, lime, bitters, salt, ginger and soda and accompanied with a toothpick laden with thin slices of candied ginger ($9). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2920-e1336410014505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2920-e1336410014505.jpg\" alt=\"drinks\" title=\"drinks\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42916\">\u003c/a>\u003c/p>\n\u003cp>While we nursed our drinks, we took in the gorgeous layout and design of the main room, exquisitely designed by the architectural firm \u003ca href=\"http://www.abmoarchitects.com/\">Abueg Morris\u003c/a> (Nopalito, Roam, Prather Ranch) that incorporated elements of the original Douglas fir beam structure and wooden floors with modern decor and artworks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2935.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2935-e1336410412748.jpg\" alt=\"front of comal\" title=\"front of comal\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42921\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2967-e1336410115238.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2967-e1336410115238.jpg\" alt=\"dining room\" title=\"dining room\" width=\"552\" height=\"309\" class=\"alignnone size-full wp-image-42938\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2926.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2926-e1336410319294.jpg\" alt=\"dining room\" title=\"dining room\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42919\">\u003c/a>\u003c/p>\n\u003cp>Seats at a communal table -- which can accomodate up to 10-12 diners -- opened up within the hour. While it's a little awkward at times navigating in and out of the long wooden bench when it's filled up with patrons, we were happy to avoid an hour and a half long wait for a private table. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2936.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2936-e1336410352468.jpg\" alt=\"communal table\" title=\"communal table\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42922\">\u003c/a>\u003c/p>\n\u003cp>And the seating arrangement, like the menu, is conducive to sharing both plates and conversations. We chatted with a party of three seated to the right of us that were marveling at the acoustics of the airy interior. Despite being surrounded by people and being located right near the open kitchen, we could hear our conversation without distraction and weren't disturbed by our neighbors. One gentlemen remarked that he'd heard plenty of thought had been put into the \u003ca href=\"http://www.urbandaddy.com/sfo/nightlife/17916/Comal_A_Sexy_New_Cantina_in_Berkeley_San_Francisco_SFO_Downtown_Restaurant\">sound quality of the dining space\u003c/a>, perhaps no surprise since the owner, John Paluska, spent over 20 years managing the band \u003ca href=\"http://phish.com/\">Phish\u003c/a> before embarking on his new career as restauranteur. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2934.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2934-e1336410748601.jpg\" alt=\"kitchen\" title=\"kitchen\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42920\">\u003c/a>\u003c/p>\n\u003cp>We began with thick-cut yucca fries and with chipotle aioli ($5), and \u003ca href=\"http://ranchogordo.typepad.com/rancho_gordo_experiments_/2008/06/sikil-pak-or-pumpkin-seed-dip.html\">\u003cem>sikil pak\u003c/em>\u003c/a>, a Mayan pumpkin seed dip traditionally made with roasted tomatoes (pak translates to tomato) ($6.50). Chef Gandin (former chef de cuisine at \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> whose background includes pursuing a doctoral degree in Latin American history and a short stint in Michoacán) opted to use grilled eggplant in lieu of the tomato, although I'm guessing this dish may evolve once tomatoes come into season in the Bay Area as the menu draws upon local and seasonal ingredients. The yucca fries with the creamy aioli seemed like a standard starter dish aimed to appeal to the general public, while the sikil pak was somewhat bland. But the freshly made tortilla chips and three salsas that came with the dip livened it up, particularly the chipotle salsa that gave it a little kick. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2950.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2950-e1336410510546.jpg\" alt=\"yucca fries\" title=\"yucca fries\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42928\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2951.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2951-e1336410535632.jpg\" alt=\"sikil pak\" title=\"sikil pak\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42929\">\u003c/a>\u003c/p>\n\u003cp>There were several other appetizers that seemed tempting -- the local King Salmon ceviche, \u003cem>tripe guisado\u003c/em> and Pt. Reyes mussels -- although there was no tortilla pizza, or \u003ca href=\"http://www.dailycandy.com/los-angeles/article/125706/Comal-Mexican-Fare-and-Tequila-Cocktails-in-Berkeley\">\u003cem>tlayuda\u003c/em>\u003c/a>, to be found on the menu and had been hyped up in several \u003ca href=\"http://blog.sfgate.com/inberkeley/2012/04/30/comal-new-restaurant-takes-a-bet-on-downtown-berkeley/\">blogs\u003c/a> prior to opening. We chose the squash blossom, epazote and salsa verde quesadilla ($9), but were disappointed that they must have run out of the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Corn_smut\">cuitlacoche\u003c/a>\u003c/em> version that was listed on the daily menu posted on their website. We also ordered the potato, rajas, chayote tamale ($8) and a side of midnight black beans de olla ($4). The server was happy to accomodate Pamela's request to have it sauced with mole negro as well, which came with the Fulton Valley chicken tamale. We rounded up the meal with the Berkshire pork carnitas, orange-fennel slaw, salsa verde ($10). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2956.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2956-e1336410629177.jpg\" alt=\"tamale\" title=\"tamale \" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42931\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2957.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2957-e1336410595522.jpg\" alt=\"tacos\" title=\"tacos\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42932\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2955.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2955-e1336410670458.jpg\" alt=\"quesadilla\" title=\"quesadilla\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42930\">\u003c/a>\u003c/p>\n\u003cp>While we waited for our food, we couldn't help but admire our neighbors's platter of spit-roasted chicken, which would be perfect to share amongst a large group.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2946.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2946-e1336410695492.jpg\" alt=\"chicken\" title=\"chicken\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42927\">\u003c/a>\u003c/p>\n\u003cp>A native Chilean and daughter of a retired professional chef (and a talented home cook herself), Pamela is a fairly discerning eater -- particularly when it comes to Latin American cuisine. She found her tamale to be too mushy and wished it had a creamier, more polenta-like texture; there was also an underwhelming amount of rajas and other fillings inside. The mole tasted too strongly of tomato and not enough chocolate essence and spices for her liking, and the beans, while garnished with \u003cem>queso blanco\u003c/em>, were just average. We both loved the quesadilla which has a pleasant blend of gently bitter and sweet tastes. The carnitas were tender and juicy, but I would have preferred to have more meat and less of the pickled onions and fennel slaw, which were heaped on top with too-large chunks of orange. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2960-e1336410852129.jpg\" alt=\"dinner\" title=\"dinner\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42934\">\u003c/a>\u003c/p>\n\u003cp>While the dinner didn't quite measure up against one of our beloved Mexican restaurants in Oakland, \u003ca href=\"http://www.donatomas.com/\">Doña Tomás\u003c/a>, the food was good overall. The service from our congenial server and the staff was impeccable, and despite the busy dinner rush, we were attended to quickly and always with charm and warmth. We'll definitely be back once the large patio opens (it can accomodate over 100 diners year-round), and I predict it will be a much sought-after spot in the upcoming summer months. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2922-e1336410030828.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2922-e1336410030828.jpg\" alt=\"patio\" title=\"patio\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42917\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.comalberkeley.com\">Comal\u003c/a>\u003cbr>\n2020 Shattuck Avenue (at University Ave.)\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPhone: 510.926.6300\u003cbr>\nHours: 5:30 to late, with weekend brunch to follow down the road\u003cbr>\n\u003ca href=\"https://www.facebook.com/comalberkeley\">Facebook\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/comalrestaurant\">@comalrestaurant\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "42885 http://blogs.kqed.org/bayareabites/?p=42885",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/05/07/new-mexican-restaurant-comal-opens-its-doors-berkeley/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 966,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 31
},
"modified": 1336425942,
"excerpt": "Comal, the new Mexican restaurant that opened last Friday in downtown Berkeley, was packed on the second night of its debut. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Comal, the new Mexican restaurant that opened last Friday in downtown Berkeley, was packed on the second night of its debut. ",
"title": "Mexican Restaurant Comal Opens its Doors in Berkeley | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Mexican Restaurant Comal Opens its Doors in Berkeley",
"datePublished": "2012-05-07T10:53:17-07:00",
"dateModified": "2012-05-07T14:25:42-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "new-mexican-restaurant-comal-opens-its-doors-berkeley",
"status": "publish",
"path": "/bayareabites/42885/new-mexican-restaurant-comal-opens-its-doors-berkeley",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2912-e1336409958980.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2912-e1336409958980.jpg\" alt=\"kitchen\" title=\"kitchen\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42913\">\u003c/a>\u003c/p>\n\u003cp>This past Saturday was the night of the \u003ca href=\"http://storify.com/kqednews/bay-area-supermoon-photos\">super moon\u003c/a> and Cinco de Mayo. It was a lovely, warm evening that was perfect for sitting outdoors and sipping on margaritas. I was overly optimistic about getting a table for myself and several friends at \u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a>, the new Mexican restaurant that opened last Friday in downtown Berkeley and was packed on the second night of its debut. \u003c/p>\n\u003cp>My friend \u003ca href=\"http://www.flickr.com/photos/bicigirl\">Pamela Palma\u003c/a> and I returned the next evening in search of cocktails and tamales. Comal (named after a Mexican \u003ca href=\"http://en.wikipedia.org/wiki/Comal_(cookware)\">griddle\u003c/a>) was filled to capacity by 6:30PM. We made ourselves comfortable at the bar, ready to sample some of \u003ca href=\"http://www.bonvivants-sf.com/\">Bon Vivants\u003c/a>' creations.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2914-e1336409979746.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2914-e1336409979746.jpg\" alt=\"bar\" title=\"bar\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42914\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2919-e1336409998446.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2919-e1336409998446.jpg\" alt=\"bartender\" title=\"bartender\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42915\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pamela went for a margarita (Cimarron Blanco tequila, orange-scented agave syrup, lime - $9), while I chose the \"Palomaesque\" (Don Amado Rustico Mezcal, Cocchi Americano, grapefruit, lime, honey and soda - $9). My favorite was \"El Burro,\" made with 1800 100-proof Blanco tequila, lime, bitters, salt, ginger and soda and accompanied with a toothpick laden with thin slices of candied ginger ($9). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2920-e1336410014505.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2920-e1336410014505.jpg\" alt=\"drinks\" title=\"drinks\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42916\">\u003c/a>\u003c/p>\n\u003cp>While we nursed our drinks, we took in the gorgeous layout and design of the main room, exquisitely designed by the architectural firm \u003ca href=\"http://www.abmoarchitects.com/\">Abueg Morris\u003c/a> (Nopalito, Roam, Prather Ranch) that incorporated elements of the original Douglas fir beam structure and wooden floors with modern decor and artworks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2935.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2935-e1336410412748.jpg\" alt=\"front of comal\" title=\"front of comal\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42921\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2967-e1336410115238.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2967-e1336410115238.jpg\" alt=\"dining room\" title=\"dining room\" width=\"552\" height=\"309\" class=\"alignnone size-full wp-image-42938\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2926.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2926-e1336410319294.jpg\" alt=\"dining room\" title=\"dining room\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42919\">\u003c/a>\u003c/p>\n\u003cp>Seats at a communal table -- which can accomodate up to 10-12 diners -- opened up within the hour. While it's a little awkward at times navigating in and out of the long wooden bench when it's filled up with patrons, we were happy to avoid an hour and a half long wait for a private table. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2936.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2936-e1336410352468.jpg\" alt=\"communal table\" title=\"communal table\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42922\">\u003c/a>\u003c/p>\n\u003cp>And the seating arrangement, like the menu, is conducive to sharing both plates and conversations. We chatted with a party of three seated to the right of us that were marveling at the acoustics of the airy interior. Despite being surrounded by people and being located right near the open kitchen, we could hear our conversation without distraction and weren't disturbed by our neighbors. One gentlemen remarked that he'd heard plenty of thought had been put into the \u003ca href=\"http://www.urbandaddy.com/sfo/nightlife/17916/Comal_A_Sexy_New_Cantina_in_Berkeley_San_Francisco_SFO_Downtown_Restaurant\">sound quality of the dining space\u003c/a>, perhaps no surprise since the owner, John Paluska, spent over 20 years managing the band \u003ca href=\"http://phish.com/\">Phish\u003c/a> before embarking on his new career as restauranteur. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2934.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2934-e1336410748601.jpg\" alt=\"kitchen\" title=\"kitchen\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42920\">\u003c/a>\u003c/p>\n\u003cp>We began with thick-cut yucca fries and with chipotle aioli ($5), and \u003ca href=\"http://ranchogordo.typepad.com/rancho_gordo_experiments_/2008/06/sikil-pak-or-pumpkin-seed-dip.html\">\u003cem>sikil pak\u003c/em>\u003c/a>, a Mayan pumpkin seed dip traditionally made with roasted tomatoes (pak translates to tomato) ($6.50). Chef Gandin (former chef de cuisine at \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> whose background includes pursuing a doctoral degree in Latin American history and a short stint in Michoacán) opted to use grilled eggplant in lieu of the tomato, although I'm guessing this dish may evolve once tomatoes come into season in the Bay Area as the menu draws upon local and seasonal ingredients. The yucca fries with the creamy aioli seemed like a standard starter dish aimed to appeal to the general public, while the sikil pak was somewhat bland. But the freshly made tortilla chips and three salsas that came with the dip livened it up, particularly the chipotle salsa that gave it a little kick. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2950.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2950-e1336410510546.jpg\" alt=\"yucca fries\" title=\"yucca fries\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42928\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2951.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2951-e1336410535632.jpg\" alt=\"sikil pak\" title=\"sikil pak\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42929\">\u003c/a>\u003c/p>\n\u003cp>There were several other appetizers that seemed tempting -- the local King Salmon ceviche, \u003cem>tripe guisado\u003c/em> and Pt. Reyes mussels -- although there was no tortilla pizza, or \u003ca href=\"http://www.dailycandy.com/los-angeles/article/125706/Comal-Mexican-Fare-and-Tequila-Cocktails-in-Berkeley\">\u003cem>tlayuda\u003c/em>\u003c/a>, to be found on the menu and had been hyped up in several \u003ca href=\"http://blog.sfgate.com/inberkeley/2012/04/30/comal-new-restaurant-takes-a-bet-on-downtown-berkeley/\">blogs\u003c/a> prior to opening. We chose the squash blossom, epazote and salsa verde quesadilla ($9), but were disappointed that they must have run out of the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Corn_smut\">cuitlacoche\u003c/a>\u003c/em> version that was listed on the daily menu posted on their website. We also ordered the potato, rajas, chayote tamale ($8) and a side of midnight black beans de olla ($4). The server was happy to accomodate Pamela's request to have it sauced with mole negro as well, which came with the Fulton Valley chicken tamale. We rounded up the meal with the Berkshire pork carnitas, orange-fennel slaw, salsa verde ($10). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2956.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2956-e1336410629177.jpg\" alt=\"tamale\" title=\"tamale \" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42931\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2957.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2957-e1336410595522.jpg\" alt=\"tacos\" title=\"tacos\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42932\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2955.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2955-e1336410670458.jpg\" alt=\"quesadilla\" title=\"quesadilla\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42930\">\u003c/a>\u003c/p>\n\u003cp>While we waited for our food, we couldn't help but admire our neighbors's platter of spit-roasted chicken, which would be perfect to share amongst a large group.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2946.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2946-e1336410695492.jpg\" alt=\"chicken\" title=\"chicken\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42927\">\u003c/a>\u003c/p>\n\u003cp>A native Chilean and daughter of a retired professional chef (and a talented home cook herself), Pamela is a fairly discerning eater -- particularly when it comes to Latin American cuisine. She found her tamale to be too mushy and wished it had a creamier, more polenta-like texture; there was also an underwhelming amount of rajas and other fillings inside. The mole tasted too strongly of tomato and not enough chocolate essence and spices for her liking, and the beans, while garnished with \u003cem>queso blanco\u003c/em>, were just average. We both loved the quesadilla which has a pleasant blend of gently bitter and sweet tastes. The carnitas were tender and juicy, but I would have preferred to have more meat and less of the pickled onions and fennel slaw, which were heaped on top with too-large chunks of orange. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2960-e1336410852129.jpg\" alt=\"dinner\" title=\"dinner\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42934\">\u003c/a>\u003c/p>\n\u003cp>While the dinner didn't quite measure up against one of our beloved Mexican restaurants in Oakland, \u003ca href=\"http://www.donatomas.com/\">Doña Tomás\u003c/a>, the food was good overall. The service from our congenial server and the staff was impeccable, and despite the busy dinner rush, we were attended to quickly and always with charm and warmth. We'll definitely be back once the large patio opens (it can accomodate over 100 diners year-round), and I predict it will be a much sought-after spot in the upcoming summer months. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2922-e1336410030828.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_2922-e1336410030828.jpg\" alt=\"patio\" title=\"patio\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42917\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.comalberkeley.com\">Comal\u003c/a>\u003cbr>\n2020 Shattuck Avenue (at University Ave.)\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPhone: 510.926.6300\u003cbr>\nHours: 5:30 to late, with weekend brunch to follow down the road\u003cbr>\n\u003ca href=\"https://www.facebook.com/comalberkeley\">Facebook\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/comalrestaurant\">@comalrestaurant\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/42885/new-mexican-restaurant-comal-opens-its-doors-berkeley",
"authors": [
"2100"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_1873"
],
"tags": [
"bayareabites_14751",
"bayareabites_10413",
"bayareabites_10411",
"bayareabites_2101",
"bayareabites_10416",
"bayareabites_10415",
"bayareabites_10412",
"bayareabites_9627",
"bayareabites_10414"
],
"featImg": "bayareabites_42934",
"label": "bayareabites"
},
"bayareabites_42415": {
"type": "posts",
"id": "bayareabites_42415",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "42415",
"score": null,
"sort": [
1336294190000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1336294190,
"format": "aside",
"disqusTitle": "Interview with Absinthe Chef Adam Keough: spicy rabbit meatballs, food secrets and culinary mentors",
"title": "Interview with Absinthe Chef Adam Keough: spicy rabbit meatballs, food secrets and culinary mentors",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/adam-keough.jpg\">\u003cimg class=\"alignnone size-full wp-image-42826\" title=\"Adam Keough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/adam-keough.jpg\" alt=\"Adam Keough\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Chef Adam Keough. Photo Credit: Ana Homonnay\u003c/em>\u003c/p>\n\u003cp>One San Francisco hotspot that has been able to consistently nail brasserie food and thoughtful cocktails is \u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>. The Hayes Valley location and varied menu tend to be a draw for arts patrons and gourmand imbibers, and the inviting space gives off a sexy and warm vibe (what’s not to love about that?). Adam Keough, 34, has been the Executive Chef of Absinthe since 2010. During his tenure, Absinthe garnered a Chronicle \u003ca href=\"http://www.sfgate.com/food/top100/\">Top 100\u003c/a> spot for both 2011 and 2012. Wine Spectator gave Absinthe its Best of Award of Excellence for three straight years from 2009 through 2011. The accolade list continues: Absinthe is also on the 2011 and 2012 \u003ca href=\"http://sf.eater.com/tags/eater-38\">Eater SF 38\u003c/a> Essential San Francisco Restaurants list and \u003ca href=\"http://www.7x7.com/eat-drink/big-eat-2012-list\">7x7 Magazine Big Eat 2012\u003c/a> list of 100 things to eat before you die.\u003c/p>\n\u003cp>Chef Keogh is from Boston and early on felt the draw of the kitchen when he did holiday cooking with his grandparents as a kid. His first job was as a teenager at a South Boston restaurant and he then enrolled at the Culinary Institute of America in Hyde Park. Keough did an externship at the Ritz-Carlton in Palm Beach and was junior sous chef and chef de cuisine for award-winning \u003ca href=\"http://ambrosiaeventsandcatering.com/thechef.html\">Chef Anthony Ambrose\u003c/a> at Ambrosia on Huntington. The budding chef worked with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/18/qa-with-saison-chef-joshua-skenes/\">Joshua Skenes\u003c/a> at Ambrosia, and the two remained friends after Skenes landed in the Bay Area (more on that in a bit).\u003c/p>\n\u003cp>He next worked under Skenes at Chez TJ, and then cheffed for the \u003ca href=\"http://michaelmina.net/\">Mina Restaurant Group\u003c/a> at Arcadia in San Jose. At age 28, he opened \u003ca href=\"http://michaelmina.net/restaurants/locations/stoc.php\">Stonehill Tavern\u003c/a> for Michael Mina at the St. Regis Monarch Beach Resort in Dana Point. Under his watch, the restaurant received three stars from the \u003ca href=\"http://www.latimes.com/features/food/la-fo-stonehill-review,0,541908.story\">Los Angeles Times\u003c/a>, and Keough was named “Best New Chef of Orange County” by Riviera magazine. He was also twice a \u003ca href=\"http://www.jamesbeard.org/awards\">James Beard Foundation\u003c/a> semifinalist, in 2007 and 2008. Bay Area Bites caught up with Keough via telephone interview.\u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant? We hear you’re \u003ca href=\"https://twitter.com/#!/el_cuchillo\">looking for a pastry cook\u003c/a>.\u003c/strong>\u003cbr>\nWe’re always looking for good people in every department.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/03/13/matt-conway-named-bar-manager-at-absinthe/\">Mattie Conway\u003c/a> is now the Bar Manager. We’re re-launching some items on the menu and he’s still out front doing some bartending.\u003c/p>\n\u003cp>Obviously launching the spring menu is exciting. We’re coming out of the long winter, where you see the same products over and over. So once spring hits, you have beautiful vegetables and fruit. I’m adding a mozzarella stuffed arancini with a spicy orange pomodoro. My grandmother used to put orange juice in her marinara for sweetness. The dish is done with a little white wine, and San Marzano tomatoes charred under the broiler. Fold that into all the ingredients, and then do a slow simmer for 45 minutes. There’s acid to balance the flavor from all the mascarpone cheese and cream.\u003c/p>\n\u003cp>By early May, there will also be an open face smoked trout sandwich with gribiche sauce, crispy pancetta, butter lettuce, and pickled red onion, on griddled brioche. Gribiche is almost like a French version of tartare sauce. It has all the same kind of components, and instead of egg yolk, there’s a mayo made with hard boiled egg. Then I fold in capers, cornichons and fines herbes.\u003c/p>\n\u003cp>I’m also preparing a James Beard menu, for an event happening at the \u003ca href=\"http://www.jamesbeard.org/\">Beard House\u003c/a> in Manhattan mid-summer. We have a team of about ten people doing the planning and preparing. Everyone’s distributed to different tasks, and we’ll create the Absinthe experience there. Which means we bring everything there. I went ten years ago with Tony Ambrose. They’ve remodeled since I was there last, but you can look online to see how it’s all set up.\u003c/p>\n\u003cp>\u003cstrong>You rotate rabbit meatballs on the menu. Meatballs are crowd pleasing, but why go with rabbit?\u003c/strong>\u003cbr>\nThe way the rabbit meatballs started is I wanted to do this rabbit stew because I really like a good, simple braised rabbit stew. But the loin pieces of meat always dry out. So I decided I wanted to just serve my favorite part of the rabbit: the front and hind legs. Then I can take the rest of the meat and do something different. Thinking about our bar snack program, you've got people who are going to the symphony and getting small bites and what not… Whenever rabbit stew is on the menu, then meatballs are also on the bar menu.\u003c/p>\n\u003cp>\u003cstrong>Do you have a significant other? \u003c/strong>\u003cbr>\nYes, I do and she likes it when I mention her (laughs). Emily LeBloch and I met when I was the chef at Stonehill Tavern. I was at the \u003ca href=\"http://www.yelp.com/biz/red-fox-lounge-san-clemente\">Red Fox Lounge\u003c/a> bar. It’s a surfer and lifeguard type of bar and I used to go there after work. She was having a small birthday party and asked me to sign her friend’s birthday card. We started talking and have been together for 5 yrs. She’s a behavior therapist for kids with CARD (the \u003ca href=\"http://www.centerforautism.com/\">Center for Autism Related Disorders\u003c/a>) and we live together in Hayes Valley.\u003c/p>\n\u003cp>\u003cstrong>Working at a place called Absinthe may get people wondering if you love to order the “green fairy” spirit. Do you drink absinthe?\u003c/strong>\u003cbr>\nI like it in cocktails and try and taste everything here. But I prefer my drink to be the 21 Hayes, which has gin, Pimms and muddled cucumber.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food & drink? \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a>. For meats and things, I’ll stop by \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> and get something cool.\u003cbr>\nI don't want it to blow up too much but I like to go to \u003ca href=\"http://www.yelp.com/biz/katana-ya-san-francisco\">Katana-Ya\u003c/a> on Geary at Mason. Every time, I get the lava roll, which has tempura shrimp with spicy tuna.\u003c/p>\n\u003cp>We really like going to \u003ca href=\"http://www.burmasuperstar.com/\">Burma Superstar\u003c/a>, usually for lunch on Monday, which is always my day off.\u003c/p>\n\u003cp>I go get pizza at \u003ca href=\"http://tonyspizzanapoletana.com/\">Tony’s\u003c/a> in North Beach.\u003c/p>\n\u003cp>\u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\nMichael Mina – we still communicate by phone or text.\u003cbr>\nTony Ambrose really taught me a lot and we still talk quite a bit. He’ll probably come to the James Beard dinner.\u003cbr>\nJosh Skenes – we worked together years ago with Tony Ambrose. Then Josh moved out here. He kept telling me about Chez TJ, and the produce and restaurant scene out here. So then we worked together at Chez TJ.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy favorite cooking style that I love is cooking whole cuts of meat, whether it’s a whole turkey, prime rib, or leg of lamb. I make an herb marinade, and then a sauce from the natural pan drippings.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nSmartfood popcorn.\u003c/p>\n\u003cp>\u003cstrong>Any other news? \u003c/strong>\u003cbr>\nBeyond going to New York for the James Beard dinner, I have some trips planned to Vegas this year.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/560_BABKeough_RabbitMeatballs.jpg\">\u003cimg class=\"alignnone size-full wp-image-42825\" title=\"Rabbit Meatballs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/560_BABKeough_RabbitMeatballs.jpg\" alt=\"Rabbit Meatballs\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\nPhoto Credit: Ana Homonnay\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spicy Rabbit Meatballs\u003c/strong>\u003cbr>\n\u003cstrong>Yields:\u003c/strong> about 20-25 golf ball size meatballs\u003c/p>\n\u003cp>\u003cstrong>Ingredients: Meatballs\u003c/strong>\u003cbr>\n1 1/2 lb ground rabbit (very cold)\u003cbr>\n1/4 lb ground chicken leg meat (very cold)\u003cbr>\n1/4 lb ground pancetta (very cold)\u003cbr>\n1/4 lb ground back fat (very cold)\u003cbr>\n1C finely chopped Calabrian chiles\u003cbr>\n1 1/2 Tbs finely chopped garlic\u003cbr>\n3/4 C minced yellow onions\u003cbr>\n1 tsp toasted and ground fennel seeds\u003cbr>\n2 tbs Kosher salt\u003cbr>\n2 tsp freshly ground black pepper\u003cbr>\n1/4 C chopped Italian parsley\u003cbr>\n1/4 C chopped oregano\u003cbr>\n1/4 C chopped basil\u003cbr>\n2 tsp red chile flakes\u003cbr>\n1/2 C grated Parmesan\u003cbr>\n4 ea whole eggs\u003cbr>\n1/4 C milk\u003cbr>\n1/3 C Ricotta cheese\u003cbr>\n3 C bread crumbs (made from Italian or French loaf)\u003cbr>\n1qt olive oil for frying\u003cbr>\n1 pt All purpose flour for coating the meatballs\u003c/p>\n\u003cp>\u003cstrong>Ingredients: Sauce\u003c/strong>\u003cbr>\n3 qt San Marzano tomatoes, hand crushed\u003cbr>\n1 bunch basil\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Mix the ricotta, milk and eggs in a bowl and lightly whisk together.\u003c/li>\n\u003cli>Add all other meatball ingredients in a big bowl and pour over the milk-ricotta mixture.\u003c/li>\n\u003cli>Mix well. Then sauté a small piece in oil to check for seasoning. Adjust seasoning if necessary.\u003c/li>\n\u003cli>Form by hand into golf ball sized meatballs and put on a large tray lined with wax paper.\u003c/li>\n\u003cli>Heat oil in skillet to 350 degrees. Heat tomatoes and basil in a large pot. Season with salt & pepper.\u003c/li>\n\u003cli>Lightly coat 9 or 10 meatballs at a time with the flour and fry in the oil until golden brown. Drain on a paper towel. Then add them to the tomato sauce. Repeat until all the meatballs are fried.\u003c/li>\n\u003cli>Cook over low heat (very slight bubbles) for 1.5 hours. Stir gently every 20 minutes to rotate the meatballs.\u003c/li>\n\u003cli>Turn off heat and cool the meatballs down in the sauce.\u003c/li>\n\u003cli>Serve with crusty bread or over your favorite type of pasta. These meatballs are best topped with freshly grated Parmesan cheese, chopped basil and good extra virgin olive oil.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "42415 http://blogs.kqed.org/bayareabites/?p=42415",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/05/06/interview-with-absinthe-chef-adam-keough-spicy-rabbit-meatballs-food-secrets-and-culinary-mentors/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1536,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1552420584,
"excerpt": "Mary Ladd profiles Absinthe chef Adam Keough, who shares his spicy rabbit meatball recipe and talks about cooking, food and his culinary mentors.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Mary Ladd profiles Absinthe chef Adam Keough, who shares his spicy rabbit meatball recipe and talks about cooking, food and his culinary mentors.",
"title": "Interview with Absinthe Chef Adam Keough: spicy rabbit meatballs, food secrets and culinary mentors | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Interview with Absinthe Chef Adam Keough: spicy rabbit meatballs, food secrets and culinary mentors",
"datePublished": "2012-05-06T01:49:50-07:00",
"dateModified": "2019-03-12T12:56:24-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "interview-with-absinthe-chef-adam-keough-spicy-rabbit-meatballs-food-secrets-and-culinary-mentors",
"status": "publish",
"path": "/bayareabites/42415/interview-with-absinthe-chef-adam-keough-spicy-rabbit-meatballs-food-secrets-and-culinary-mentors",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/adam-keough.jpg\">\u003cimg class=\"alignnone size-full wp-image-42826\" title=\"Adam Keough\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/adam-keough.jpg\" alt=\"Adam Keough\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Chef Adam Keough. Photo Credit: Ana Homonnay\u003c/em>\u003c/p>\n\u003cp>One San Francisco hotspot that has been able to consistently nail brasserie food and thoughtful cocktails is \u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>. The Hayes Valley location and varied menu tend to be a draw for arts patrons and gourmand imbibers, and the inviting space gives off a sexy and warm vibe (what’s not to love about that?). Adam Keough, 34, has been the Executive Chef of Absinthe since 2010. During his tenure, Absinthe garnered a Chronicle \u003ca href=\"http://www.sfgate.com/food/top100/\">Top 100\u003c/a> spot for both 2011 and 2012. Wine Spectator gave Absinthe its Best of Award of Excellence for three straight years from 2009 through 2011. The accolade list continues: Absinthe is also on the 2011 and 2012 \u003ca href=\"http://sf.eater.com/tags/eater-38\">Eater SF 38\u003c/a> Essential San Francisco Restaurants list and \u003ca href=\"http://www.7x7.com/eat-drink/big-eat-2012-list\">7x7 Magazine Big Eat 2012\u003c/a> list of 100 things to eat before you die.\u003c/p>\n\u003cp>Chef Keogh is from Boston and early on felt the draw of the kitchen when he did holiday cooking with his grandparents as a kid. His first job was as a teenager at a South Boston restaurant and he then enrolled at the Culinary Institute of America in Hyde Park. Keough did an externship at the Ritz-Carlton in Palm Beach and was junior sous chef and chef de cuisine for award-winning \u003ca href=\"http://ambrosiaeventsandcatering.com/thechef.html\">Chef Anthony Ambrose\u003c/a> at Ambrosia on Huntington. The budding chef worked with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/18/qa-with-saison-chef-joshua-skenes/\">Joshua Skenes\u003c/a> at Ambrosia, and the two remained friends after Skenes landed in the Bay Area (more on that in a bit).\u003c/p>\n\u003cp>He next worked under Skenes at Chez TJ, and then cheffed for the \u003ca href=\"http://michaelmina.net/\">Mina Restaurant Group\u003c/a> at Arcadia in San Jose. At age 28, he opened \u003ca href=\"http://michaelmina.net/restaurants/locations/stoc.php\">Stonehill Tavern\u003c/a> for Michael Mina at the St. Regis Monarch Beach Resort in Dana Point. Under his watch, the restaurant received three stars from the \u003ca href=\"http://www.latimes.com/features/food/la-fo-stonehill-review,0,541908.story\">Los Angeles Times\u003c/a>, and Keough was named “Best New Chef of Orange County” by Riviera magazine. He was also twice a \u003ca href=\"http://www.jamesbeard.org/awards\">James Beard Foundation\u003c/a> semifinalist, in 2007 and 2008. Bay Area Bites caught up with Keough via telephone interview.\u003c/p>\n\u003cp>\u003cstrong>What’s new at the restaurant? We hear you’re \u003ca href=\"https://twitter.com/#!/el_cuchillo\">looking for a pastry cook\u003c/a>.\u003c/strong>\u003cbr>\nWe’re always looking for good people in every department.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/03/13/matt-conway-named-bar-manager-at-absinthe/\">Mattie Conway\u003c/a> is now the Bar Manager. We’re re-launching some items on the menu and he’s still out front doing some bartending.\u003c/p>\n\u003cp>Obviously launching the spring menu is exciting. We’re coming out of the long winter, where you see the same products over and over. So once spring hits, you have beautiful vegetables and fruit. I’m adding a mozzarella stuffed arancini with a spicy orange pomodoro. My grandmother used to put orange juice in her marinara for sweetness. The dish is done with a little white wine, and San Marzano tomatoes charred under the broiler. Fold that into all the ingredients, and then do a slow simmer for 45 minutes. There’s acid to balance the flavor from all the mascarpone cheese and cream.\u003c/p>\n\u003cp>By early May, there will also be an open face smoked trout sandwich with gribiche sauce, crispy pancetta, butter lettuce, and pickled red onion, on griddled brioche. Gribiche is almost like a French version of tartare sauce. It has all the same kind of components, and instead of egg yolk, there’s a mayo made with hard boiled egg. Then I fold in capers, cornichons and fines herbes.\u003c/p>\n\u003cp>I’m also preparing a James Beard menu, for an event happening at the \u003ca href=\"http://www.jamesbeard.org/\">Beard House\u003c/a> in Manhattan mid-summer. We have a team of about ten people doing the planning and preparing. Everyone’s distributed to different tasks, and we’ll create the Absinthe experience there. Which means we bring everything there. I went ten years ago with Tony Ambrose. They’ve remodeled since I was there last, but you can look online to see how it’s all set up.\u003c/p>\n\u003cp>\u003cstrong>You rotate rabbit meatballs on the menu. Meatballs are crowd pleasing, but why go with rabbit?\u003c/strong>\u003cbr>\nThe way the rabbit meatballs started is I wanted to do this rabbit stew because I really like a good, simple braised rabbit stew. But the loin pieces of meat always dry out. So I decided I wanted to just serve my favorite part of the rabbit: the front and hind legs. Then I can take the rest of the meat and do something different. Thinking about our bar snack program, you've got people who are going to the symphony and getting small bites and what not… Whenever rabbit stew is on the menu, then meatballs are also on the bar menu.\u003c/p>\n\u003cp>\u003cstrong>Do you have a significant other? \u003c/strong>\u003cbr>\nYes, I do and she likes it when I mention her (laughs). Emily LeBloch and I met when I was the chef at Stonehill Tavern. I was at the \u003ca href=\"http://www.yelp.com/biz/red-fox-lounge-san-clemente\">Red Fox Lounge\u003c/a> bar. It’s a surfer and lifeguard type of bar and I used to go there after work. She was having a small birthday party and asked me to sign her friend’s birthday card. We started talking and have been together for 5 yrs. She’s a behavior therapist for kids with CARD (the \u003ca href=\"http://www.centerforautism.com/\">Center for Autism Related Disorders\u003c/a>) and we live together in Hayes Valley.\u003c/p>\n\u003cp>\u003cstrong>Working at a place called Absinthe may get people wondering if you love to order the “green fairy” spirit. Do you drink absinthe?\u003c/strong>\u003cbr>\nI like it in cocktails and try and taste everything here. But I prefer my drink to be the 21 Hayes, which has gin, Pimms and muddled cucumber.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food & drink? \u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a>. For meats and things, I’ll stop by \u003ca href=\"http://fattedcalf.com/\">Fatted Calf\u003c/a> and get something cool.\u003cbr>\nI don't want it to blow up too much but I like to go to \u003ca href=\"http://www.yelp.com/biz/katana-ya-san-francisco\">Katana-Ya\u003c/a> on Geary at Mason. Every time, I get the lava roll, which has tempura shrimp with spicy tuna.\u003c/p>\n\u003cp>We really like going to \u003ca href=\"http://www.burmasuperstar.com/\">Burma Superstar\u003c/a>, usually for lunch on Monday, which is always my day off.\u003c/p>\n\u003cp>I go get pizza at \u003ca href=\"http://tonyspizzanapoletana.com/\">Tony’s\u003c/a> in North Beach.\u003c/p>\n\u003cp>\u003cstrong>Who are your mentors?\u003c/strong>\u003cbr>\nMichael Mina – we still communicate by phone or text.\u003cbr>\nTony Ambrose really taught me a lot and we still talk quite a bit. He’ll probably come to the James Beard dinner.\u003cbr>\nJosh Skenes – we worked together years ago with Tony Ambrose. Then Josh moved out here. He kept telling me about Chez TJ, and the produce and restaurant scene out here. So then we worked together at Chez TJ.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMy favorite cooking style that I love is cooking whole cuts of meat, whether it’s a whole turkey, prime rib, or leg of lamb. I make an herb marinade, and then a sauce from the natural pan drippings.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nSmartfood popcorn.\u003c/p>\n\u003cp>\u003cstrong>Any other news? \u003c/strong>\u003cbr>\nBeyond going to New York for the James Beard dinner, I have some trips planned to Vegas this year.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/560_BABKeough_RabbitMeatballs.jpg\">\u003cimg class=\"alignnone size-full wp-image-42825\" title=\"Rabbit Meatballs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/560_BABKeough_RabbitMeatballs.jpg\" alt=\"Rabbit Meatballs\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\nPhoto Credit: Ana Homonnay\u003c/p>\n\u003cp>\u003cstrong>Recipe: Spicy Rabbit Meatballs\u003c/strong>\u003cbr>\n\u003cstrong>Yields:\u003c/strong> about 20-25 golf ball size meatballs\u003c/p>\n\u003cp>\u003cstrong>Ingredients: Meatballs\u003c/strong>\u003cbr>\n1 1/2 lb ground rabbit (very cold)\u003cbr>\n1/4 lb ground chicken leg meat (very cold)\u003cbr>\n1/4 lb ground pancetta (very cold)\u003cbr>\n1/4 lb ground back fat (very cold)\u003cbr>\n1C finely chopped Calabrian chiles\u003cbr>\n1 1/2 Tbs finely chopped garlic\u003cbr>\n3/4 C minced yellow onions\u003cbr>\n1 tsp toasted and ground fennel seeds\u003cbr>\n2 tbs Kosher salt\u003cbr>\n2 tsp freshly ground black pepper\u003cbr>\n1/4 C chopped Italian parsley\u003cbr>\n1/4 C chopped oregano\u003cbr>\n1/4 C chopped basil\u003cbr>\n2 tsp red chile flakes\u003cbr>\n1/2 C grated Parmesan\u003cbr>\n4 ea whole eggs\u003cbr>\n1/4 C milk\u003cbr>\n1/3 C Ricotta cheese\u003cbr>\n3 C bread crumbs (made from Italian or French loaf)\u003cbr>\n1qt olive oil for frying\u003cbr>\n1 pt All purpose flour for coating the meatballs\u003c/p>\n\u003cp>\u003cstrong>Ingredients: Sauce\u003c/strong>\u003cbr>\n3 qt San Marzano tomatoes, hand crushed\u003cbr>\n1 bunch basil\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Mix the ricotta, milk and eggs in a bowl and lightly whisk together.\u003c/li>\n\u003cli>Add all other meatball ingredients in a big bowl and pour over the milk-ricotta mixture.\u003c/li>\n\u003cli>Mix well. Then sauté a small piece in oil to check for seasoning. Adjust seasoning if necessary.\u003c/li>\n\u003cli>Form by hand into golf ball sized meatballs and put on a large tray lined with wax paper.\u003c/li>\n\u003cli>Heat oil in skillet to 350 degrees. Heat tomatoes and basil in a large pot. Season with salt & pepper.\u003c/li>\n\u003cli>Lightly coat 9 or 10 meatballs at a time with the flour and fry in the oil until golden brown. Drain on a paper towel. Then add them to the tomato sauce. Repeat until all the meatballs are fried.\u003c/li>\n\u003cli>Cook over low heat (very slight bubbles) for 1.5 hours. Stir gently every 20 minutes to rotate the meatballs.\u003c/li>\n\u003cli>Turn off heat and cool the meatballs down in the sauce.\u003c/li>\n\u003cli>Serve with crusty bread or over your favorite type of pasta. These meatballs are best topped with freshly grated Parmesan cheese, chopped basil and good extra virgin olive oil.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/42415/interview-with-absinthe-chef-adam-keough-spicy-rabbit-meatballs-food-secrets-and-culinary-mentors",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_1244",
"bayareabites_2695",
"bayareabites_1875",
"bayareabites_12",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_103",
"bayareabites_10373",
"bayareabites_2597",
"bayareabites_2434",
"bayareabites_14738"
],
"featImg": "bayareabites_42826",
"label": "bayareabites"
},
"bayareabites_42766": {
"type": "posts",
"id": "bayareabites_42766",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "42766",
"score": null,
"sort": [
1336230030000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1336230030,
"format": "aside",
"disqusTitle": "Occupy Movement Focuses on Urban Farming",
"title": "Occupy Movement Focuses on Urban Farming",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/occupyfarm560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/occupyfarm560.jpg\" alt=\"Occupy the Farm - Take Back the Tract\" title=\"Occupy the Farm - Take Back the Tract\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-42789\">\u003c/a>\u003c/p>\n\u003cp>In what seems to be the first action of the Occupy movement in the Bay Area this Spring, activists on the Albany and Berkeley border took to their shovels and hoes to claim a piece of agricultural property and build a community farm. This story looks at the day's happenings through a narrated slideshow that includes interviews of the organizers and urban farmers. \u003ca href=\"http://www.berkeleyside.com/2012/05/04/could-uc-and-occupy-the-farm-compromise-on-gill-tract/\">Berkeleyside\u003c/a> has also covered more recent developments of the story. \u003c/p>\n\u003cp>\u003ca href=\"http://www.takebackthetract.com/\">Occupy the Farm\u003c/a>, a coalition of local residents, farmers, students, researchers, and activists brought 15,000 seedlings to plant at the Gill Tract, the last remaining 10 acres of Class I agricultural soil in the urbanized East Bay area. The Gill Tract is public land administered by the University of California, which plans to sell it to private developers. \u003c/p>\n\u003cp>Anya Kamenskaya, a UC Berkeley alum and one of the organizers explains:\u003c/p>\n\u003cblockquote>\u003cp>“We are occupying it, we are reclaiming it, we are planting it because it is under the threat of development. UC Berkeley which is a public institution which administers this public piece this land has plans with the city government of Albany and they are planning to rezone this entire space for commercial development in perpetuity to build Whole Foods, other retail space, and to pave over a good section of this land.”\u003c/p>\u003c/blockquote>\n\u003cp>Krystof, another organizer, mentions that:\u003c/p>\n\u003cblockquote>\u003cp>“This here is the perfect opportunity to teach people how to produce their own food, to show people that it’s possible to produce your own food, to show people that it is possible to produce food in an urban environment and we really think that it would be criminal not to use this land for that.”\u003c/p>\u003c/blockquote>\n\u003cp>Local writer \u003ca href=\"http://globaljusticeecology.org/about_us.php?ID=168\">Jeff Conant\u003c/a> who is editor of \u003ca href=\"http://climate-connections.org/\">Climate Connections\u003c/a> interviewed some of the organizers and activists during the evening. Here’s an audio slideshow of the interviews.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cobject classid=\"D27CDB6E-AE6D-11cf-96B8-444553540000\" width=\"560\" height=\"481\" id=\"soundslider\">\u003cparam name=\"movie\" value=\"http://kqed03.streamguys.us/anon.kqed/education/Occupy_farm/soundslider.swf?size=1&format=xml\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cparam name=\"quality\" value=\"high\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"menu\" value=\"false\">\u003cparam name=\"bgcolor\" value=\"#000000\">\u003cembed src=\"http://kqed03.streamguys.us/anon.kqed/education/Occupy_farm/soundslider.swf?size=1&format=xml\" quality=\"high\" bgcolor=\"#000000\" width=\"560\" height=\"481\" allowscriptaccess=\"always\" allowfullscreen=\"true\" type=\"application/x-shockwave-flash\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>The land is currently used by UC Berkeley researchers and graduate students involved in both basic genetic research with corn, and agro-ecological research to improve organic farming practices. Over the last several decades, as the University has received increased funding from agribusiness and biotech companies, research priorities on the Gill Tract have come to exemplify the broader split between those who favor community-based organic agriculture on the one hand, and the interests of the industrial food system on the other. A controversial \u003ca href=\"http://berkeley.edu/news/media/releases/98legacy/11-23-1998.html\">$25 million grant from Swiss biotech company Novartis in 1998\u003c/a>, and a \u003ca href=\"http://berkeley.edu/news/media/releases/2007/02/01_ebi.shtml\">2007 grant for $500 million from BP\u003c/a>, have heightened concerns that the University has drifted away from its mandate as a land grant University and a public institution.\u003c/p>\n\u003cp>Frustrated that traditional dialogue has fallen on deaf ears, local residents, students, and professors have united as Occupy the Farm to Take Back the Gill Tract. This group’s goal is to empower communities to control their own resilient food systems for a stable and just future -- a concept and practice known as food sovereignty.\u003c/p>\n\u003cp>\"For ten years, people in Albany have tried to turn the Gill Tract into an Urban Farm and a more open space for the community. The people in the Bay Area deserve to use this treasure of land for an urban farm to help secure the future of our children,\" explains Jackie Hermes-Fletcher, an Albany resident and public school teacher for 38 years. Occupy the Farm seeks to address structural problems with health and inequalities in the Bay Area that stem from communities’ lack of access to food and land.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Occupy the Farm action reclaims the Gill Tract to demonstrate and exercise the peoples’ right to use public space for the public good. This farm aims to serve as a hub for urban agriculture, a healthy and affordable food source for Bay Area residents and an educational center. The UC, however, is poised to take it back, responding in an \u003ca href=\"http://newscenter.berkeley.edu/2012/05/03/an-open-letter-to-gill-tract-neighbors/\">open letter\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>Related Links:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.alternet.org/story/155127/occupy_v._whole_foods_activists_take_over_land_slated_for_development_and_start_a_farm/\">Occupy v. Whole Foods? Activists Take Over Land Slated for Development and Start a Farm\u003c/a> - AlterNet\u003c/li>\n\u003cli>\u003ca href=\"http://grist.org/urban-agriculture/by-growing-food-occupy-the-farm-helps-a-movement-grow-up/\">By growing food, Occupy the Farm helps a movement grow up\u003c/a> - Grist\u003c/li>\n\u003cli>\u003ca href=\"http://www.takebackthetract.com/\">Occupy the Farm\u003c/a> – website, \u003ca href=\"https://www.facebook.com/pages/Occupy-the-Farm/342929665770200\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/#!/occupyfarm\">@occupyfarm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://albany.patch.com/articles/war-of-words-between-gill-tract-activists-uc-berkeley-officials\">War of Words Between Gill Tract Activists, UC Berkeley Officials\u003c/a> – Albany Patch\u003c/li>\n\u003cli>\u003ca href=\"http://www.berkeleyside.com/2012/05/04/could-uc-and-occupy-the-farm-compromise-on-gill-tract/\">Could UC and Occupy the Farm compromise on Gill Tract?\u003c/a> - Berkeleyside\u003c/li>\n\u003cli>\u003ca href=\"http://albany.patch.com/articles/column-to-occupy-the-farm-please-make-good-on-your-intentions\">Column: To the Occupiers — Please Make Good on your Intentions\u003c/a> - Christopher Church on Albany Patch\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "42766 http://blogs.kqed.org/bayareabites/?p=42766",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/05/05/occupy-movement-focuses-on-urban-farming/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 729,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1336764998,
"excerpt": "In what seems to be the first action of the Occupy movement in the Bay Area this Spring, activists on the Albany and Berkeley border took to their shovels and hoes to claim a piece of agricultural property and build a community farm. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In what seems to be the first action of the Occupy movement in the Bay Area this Spring, activists on the Albany and Berkeley border took to their shovels and hoes to claim a piece of agricultural property and build a community farm. ",
"title": "Occupy Movement Focuses on Urban Farming | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Occupy Movement Focuses on Urban Farming",
"datePublished": "2012-05-05T08:00:30-07:00",
"dateModified": "2012-05-11T12:36:38-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "occupy-movement-focuses-on-urban-farming",
"status": "publish",
"path": "/bayareabites/42766/occupy-movement-focuses-on-urban-farming",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/occupyfarm560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/occupyfarm560.jpg\" alt=\"Occupy the Farm - Take Back the Tract\" title=\"Occupy the Farm - Take Back the Tract\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-42789\">\u003c/a>\u003c/p>\n\u003cp>In what seems to be the first action of the Occupy movement in the Bay Area this Spring, activists on the Albany and Berkeley border took to their shovels and hoes to claim a piece of agricultural property and build a community farm. This story looks at the day's happenings through a narrated slideshow that includes interviews of the organizers and urban farmers. \u003ca href=\"http://www.berkeleyside.com/2012/05/04/could-uc-and-occupy-the-farm-compromise-on-gill-tract/\">Berkeleyside\u003c/a> has also covered more recent developments of the story. \u003c/p>\n\u003cp>\u003ca href=\"http://www.takebackthetract.com/\">Occupy the Farm\u003c/a>, a coalition of local residents, farmers, students, researchers, and activists brought 15,000 seedlings to plant at the Gill Tract, the last remaining 10 acres of Class I agricultural soil in the urbanized East Bay area. The Gill Tract is public land administered by the University of California, which plans to sell it to private developers. \u003c/p>\n\u003cp>Anya Kamenskaya, a UC Berkeley alum and one of the organizers explains:\u003c/p>\n\u003cblockquote>\u003cp>“We are occupying it, we are reclaiming it, we are planting it because it is under the threat of development. UC Berkeley which is a public institution which administers this public piece this land has plans with the city government of Albany and they are planning to rezone this entire space for commercial development in perpetuity to build Whole Foods, other retail space, and to pave over a good section of this land.”\u003c/p>\u003c/blockquote>\n\u003cp>Krystof, another organizer, mentions that:\u003c/p>\n\u003cblockquote>\u003cp>“This here is the perfect opportunity to teach people how to produce their own food, to show people that it’s possible to produce your own food, to show people that it is possible to produce food in an urban environment and we really think that it would be criminal not to use this land for that.”\u003c/p>\u003c/blockquote>\n\u003cp>Local writer \u003ca href=\"http://globaljusticeecology.org/about_us.php?ID=168\">Jeff Conant\u003c/a> who is editor of \u003ca href=\"http://climate-connections.org/\">Climate Connections\u003c/a> interviewed some of the organizers and activists during the evening. Here’s an audio slideshow of the interviews.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cobject classid=\"D27CDB6E-AE6D-11cf-96B8-444553540000\" width=\"560\" height=\"481\" id=\"soundslider\">\u003cparam name=\"movie\" value=\"http://kqed03.streamguys.us/anon.kqed/education/Occupy_farm/soundslider.swf?size=1&format=xml\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cparam name=\"quality\" value=\"high\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"menu\" value=\"false\">\u003cparam name=\"bgcolor\" value=\"#000000\">\u003cembed src=\"http://kqed03.streamguys.us/anon.kqed/education/Occupy_farm/soundslider.swf?size=1&format=xml\" quality=\"high\" bgcolor=\"#000000\" width=\"560\" height=\"481\" allowscriptaccess=\"always\" allowfullscreen=\"true\" type=\"application/x-shockwave-flash\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>The land is currently used by UC Berkeley researchers and graduate students involved in both basic genetic research with corn, and agro-ecological research to improve organic farming practices. Over the last several decades, as the University has received increased funding from agribusiness and biotech companies, research priorities on the Gill Tract have come to exemplify the broader split between those who favor community-based organic agriculture on the one hand, and the interests of the industrial food system on the other. A controversial \u003ca href=\"http://berkeley.edu/news/media/releases/98legacy/11-23-1998.html\">$25 million grant from Swiss biotech company Novartis in 1998\u003c/a>, and a \u003ca href=\"http://berkeley.edu/news/media/releases/2007/02/01_ebi.shtml\">2007 grant for $500 million from BP\u003c/a>, have heightened concerns that the University has drifted away from its mandate as a land grant University and a public institution.\u003c/p>\n\u003cp>Frustrated that traditional dialogue has fallen on deaf ears, local residents, students, and professors have united as Occupy the Farm to Take Back the Gill Tract. This group’s goal is to empower communities to control their own resilient food systems for a stable and just future -- a concept and practice known as food sovereignty.\u003c/p>\n\u003cp>\"For ten years, people in Albany have tried to turn the Gill Tract into an Urban Farm and a more open space for the community. The people in the Bay Area deserve to use this treasure of land for an urban farm to help secure the future of our children,\" explains Jackie Hermes-Fletcher, an Albany resident and public school teacher for 38 years. Occupy the Farm seeks to address structural problems with health and inequalities in the Bay Area that stem from communities’ lack of access to food and land.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Occupy the Farm action reclaims the Gill Tract to demonstrate and exercise the peoples’ right to use public space for the public good. This farm aims to serve as a hub for urban agriculture, a healthy and affordable food source for Bay Area residents and an educational center. The UC, however, is poised to take it back, responding in an \u003ca href=\"http://newscenter.berkeley.edu/2012/05/03/an-open-letter-to-gill-tract-neighbors/\">open letter\u003c/a>.\u003c/p>\n\u003cul>\n\u003cstrong>Related Links:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.alternet.org/story/155127/occupy_v._whole_foods_activists_take_over_land_slated_for_development_and_start_a_farm/\">Occupy v. Whole Foods? Activists Take Over Land Slated for Development and Start a Farm\u003c/a> - AlterNet\u003c/li>\n\u003cli>\u003ca href=\"http://grist.org/urban-agriculture/by-growing-food-occupy-the-farm-helps-a-movement-grow-up/\">By growing food, Occupy the Farm helps a movement grow up\u003c/a> - Grist\u003c/li>\n\u003cli>\u003ca href=\"http://www.takebackthetract.com/\">Occupy the Farm\u003c/a> – website, \u003ca href=\"https://www.facebook.com/pages/Occupy-the-Farm/342929665770200\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/#!/occupyfarm\">@occupyfarm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://albany.patch.com/articles/war-of-words-between-gill-tract-activists-uc-berkeley-officials\">War of Words Between Gill Tract Activists, UC Berkeley Officials\u003c/a> – Albany Patch\u003c/li>\n\u003cli>\u003ca href=\"http://www.berkeleyside.com/2012/05/04/could-uc-and-occupy-the-farm-compromise-on-gill-tract/\">Could UC and Occupy the Farm compromise on Gill Tract?\u003c/a> - Berkeleyside\u003c/li>\n\u003cli>\u003ca href=\"http://albany.patch.com/articles/column-to-occupy-the-farm-please-make-good-on-your-intentions\">Column: To the Occupiers — Please Make Good on your Intentions\u003c/a> - Christopher Church on Albany Patch\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/42766/occupy-movement-focuses-on-urban-farming",
"authors": [
"5232"
],
"categories": [
"bayareabites_752",
"bayareabites_1874",
"bayareabites_2554",
"bayareabites_2035"
],
"tags": [
"bayareabites_10407",
"bayareabites_10406",
"bayareabites_9649",
"bayareabites_3063"
],
"featImg": "bayareabites_42774",
"label": "bayareabites"
},
"bayareabites_41222": {
"type": "posts",
"id": "bayareabites_41222",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "41222",
"score": null,
"sort": [
1336147400000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1336147400,
"format": "aside",
"disqusTitle": "Azahar Coffee: Farm Fresh from Colombia",
"title": "Azahar Coffee: Farm Fresh from Colombia",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith-cupping.jpg\">\u003cimg class=\"alignnone size-full wp-image-42549\" title=\"Keith - Azahar Coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith-cupping.jpg\" alt=\"Keith - Azahar Coffee\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Keith Schuman, Co-Founder of Azahar shares the story behind Azahar Coffee and sets up a cupping.\u003c/em>\u003cbr>\n\u003cem>Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>I like coffee. A lot. In my family, coffee is second beverage of choice after water. Depending on the time of day, sometimes it’s first. And not wimpy coffee either. I grew up watching my dad drink MUGS of ESPRESSO.\u003c/p>\n\u003cp>But until a few years ago, and especially since moving to the Bay Area, I hadn’t given much thought to what goes into getting the muddy water into my mug. I was only concerned with it being delicious and giving me an energy boost.\u003c/p>\n\u003cp>The 70s through the 90s saw a retrospectively titled “Second Wave” of coffee with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">Peet’s\u003c/a>, Starbucks, and the whole Seattle scene nudging us out of the conformity that was Folgers and Taster’s Choice. Already the idea that coffee can be appreciated for its nuances and flavor profiles, as well as the origin and production of the coffee, was being highlighted. Coffee no longer just tasted like coffee. It tasted like red berries, hazelnut, oak, and caramel. Just like wine, the origin of the bean and its effect on the end result were being considered. In addition, the sourcing of the coffee and the company’s relationship to the growers was highlighted as an attribute almost as important as taste.\u003c/p>\n\u003cp>Then, there’s the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">Third Wave\u003c/a>, the era of coffee we are in right now. And anyone in the Bay Area would have a hard time missing it with our neighborhoods housing the likes of \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, \u003ca href=\"http://ritualroasters.com/\">Ritual\u003c/a>, \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a>, \u003ca href=\"http://www.caffetrieste.com/\">Caffe Trieste\u003c/a>, and \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>. (Or if you’re in other states, perhaps it’s \u003ca href=\"http://stumptowncoffee.com/\">Stumptown\u003c/a>, \u003ca href=\"http://www.intelligentsiacoffee.com/\">Intelligentsia\u003c/a>, or \u003ca href=\"http://counterculturecoffee.com/index.php\">Counter Culture\u003c/a>.) The Third Wave is made up of independent roasters who view coffee as an artisanal ingredient. There is even a stronger focus on sourcing (now probably equaling in importance to taste), and these smaller companies differentiate themselves from one another in how the beans are roasted (generally lighter than Starbucks or Peet’s who roast darker to get a consistent flavor for its customer base, which also happens to take away some of the coffee’s flavor nuances).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/azahar-coffee-bags2.jpg\">\u003cimg class=\"alignnone size-full wp-image-42540\" title=\"Azahar coffee - 3 varieties\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/azahar-coffee-bags2.jpg\" alt=\"Azahar coffee - 3 varieties\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Then there’s \u003ca href=\"https://azaharcoffee.com/\">Azahar\u003c/a>. A coffee company doing something that no one else is--or probably ever has. Their coffee is “Farm Fresh” from Colombia, which means they roast it only two weeks to two months off the farm, versus other companies, whose beans are up to a year old before they are roasted. In addition, their single origin coffee company is developed under a strategic philosophy called \u003ca href=\"https://azaharcoffee.com/certification/VAS\">Value Added at Source (VAS.)\u003c/a>, which is aimed at tailoring the business “to achieve enduring, structural sustainability in the developing world.\" Their website explains:\u003c/p>\n\u003cblockquote>\u003cp>\"It is based on the simple idea that adding value to commodities at their origin, rather than at their end-point of consumption, helps equalize the economics of trade. In the process, VAS provides fair compensation for all the constituencies of the supply chain, creating employment at a livable wage while elevating the quality of refined products to compete with top tier brands.”\u003c/p>\u003c/blockquote>\n\u003cp>Azahar goes beyond \u003ca href=\"http://en.wikipedia.org/wiki/Fair_trade_coffee\">Fair Trade\u003c/a> and doesn't price themselves on international prices but instead qualifies the coffee, compensating for various levels of premiums, and pays above Fair Trade prices. In addition, farmers are not required to be a part of a co-operative to work with them, as they are with Fair Trade companies. Plus, for each bag of coffee that is exported, a portion of the proceeds gets redistributed to the farmer in the form of a dividend. It's a way of having the farmer participate in the final sale of the coffee. Keith Schuman, Co-Founder of Azahar, with whom Wendy Goodfriend and I recently met for a cupping, puts it as: \"Literally, it's the farmer, it's Azahar, it's the consumer.\"\u003c/p>\n\u003cp>At Azahar, everything is done at the source. The beans are harvested, \u003ca href=\"https://azaharcoffee.com/our-processes/hulling-and-hand-selection\">hulled and hand-selected\u003c/a>, then \u003ca href=\"https://azaharcoffee.com/our-processes/roasting\">“roasted to fit”\u003c/a> in Colombia. It is then shipped to the United States. How fresh is the coffee? Well, when Wendy and I met with Keith from Azahar, he brought a bag of coffee that was harvested three weeks before and roasted just four days before, all in Colombia. Can’t get much fresher than that.\u003c/p>\n\u003cp>Azahar’s focus on quality and freshness is combined with a \u003ca href=\"https://azaharcoffee.com/our-processes/relationships-and-sourcing\">sustainable business practice\u003c/a> (economic, social, and environmental) that also happens to be incredibly beneficial to the farmers with whom they work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith2.jpg\">\u003cimg class=\"alignnone size-full wp-image-42554\" title=\"Keith Schuman\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith2.jpg\" alt=\"Keith Schuman\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Keith explains:\u003c/p>\n\u003cblockquote>\u003cp>“We really view ourselves as ambassadors for the individual farmers -- the artisans behind the coffee. This whole project is a few years old and it really started with a question of ‘How can we differentiate and add value to the coffee farmers while decommodifying the coffee?’\u003c/p>\n\u003cp>Coffee is treated like a commodity throughout the entire supply chain. Even specialty coffee roasters go through a very convoluted supply chain. The farmers sell their coffee—even if they negotiate it with roasters—they still sell it to the cooperative. The cooperative sells it to a dry mill. The mill works with an exporter who sells it to a broker. And through the broker, it goes to an importer. And the importer gets it to the roasters. We have eliminated the entire intermediary supply chain, because we’re at origin. We work directly with our farmers, [even] providing technical assistance from an agronomic standpoint. We buy our coffee directly from the farmers. In Colombia, it comes to our mill. We maintain all the processes in house.\u003c/p>\n\u003cp>We are the exporter and we are the importer and we distribute our coffee on a weekly basis. Our whole philosophy started as a question of ‘How can we add value to this product that is basically, to the farmer, worth nothing?’ It’s a very labor intensive cash crop. 90% of farmers have never cupped or tried their own coffee and they are completely outmaneuvered in a lot of ways by the people they work with.”\u003c/p>\u003c/blockquote>\n\u003cp>There is a huge focus on social responsibility at Azahar. The company has even created its own program (stemming from a program that predated them but became defunct due to lack of funding) which employs 10 women from \u003ca href=\"http://en.wikipedia.org/wiki/La_Tebaida,_Quind%C3%ADo\">La Tebaida\u003c/a>, near Armenia, Quindío, Colombia a nearby town to their roasting works. Keith explains, “Armenia, Quindío has the second highest rate of unemployment in Colombia. The city has experienced economic hardship since an \u003ca href=\"http://en.wikipedia.org/wiki/1999_Armenia,_Colombia_earthquake\">earthquake hit the city\u003c/a> in the late 1990's. The damage was extensive and many companies relocated, leaving the city with a shortage of jobs. Social pressures that women face, especially those with children, make it even more challenging to find meaningful work.” The 10 women Azahar employs have gone through extensive training, learning not only about sorting coffee, but also the effect that various defects have on the quality in the cup.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_6540-001.jpg\">\u003cimg class=\"alignnone size-full wp-image-41399\" title=\"Azahar Coffee Sorters\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_6540-001.jpg\" alt=\"Azahar Coffee Sorters\" width=\"500\" height=\"374\">\u003c/a>\u003cbr>\n\u003cem>Hand sorters at Azahar in a training session. Photo courtesy of Azahar Coffee\u003c/em>\u003c/p>\n\u003cp>Of course, in addition to their goal of social and economic sustainability, Azahar’s focus is on impeccable quality as well as on introducing to the world a coffee experience like they have never had before. The term \"\u003ca href=\"http://en.wikipedia.org/wiki/Terroir\">Terroir\u003c/a>,\" as with wine-making, is just as relevant here. Each bag of Azahar coffee comes from a micro-lot selected from haciendas, small farms and veredas (small rural neighborhoods) across Colombia. Keith tells us, “The inherent chemical make-up of the coffees from the different lots each have its own unique terroir characteristics.”\u003c/p>\n\u003cp>When Azahar processes the coffee at the source and distributes it to their consumers in a very short amount of time, they are essentially preserving those characteristics. “And those are lost over time,” Keith says. “Oxidization causes the oils, lipids, and disucrose sugars [which give coffee its aromatics and unique flavor profile] to break down.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/iphone-azahar.jpg\">\u003cimg class=\"alignnone size-full wp-image-42557\" title=\"Azahar video on iPhone\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/iphone-azahar.jpg\" alt=\"Azahar video on iPhone\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>True to Azahar’s pride in their rare coffees and fairness to their farmers, they even color-code each bag according to region, then label it with the name of the municipality, the Vereda, the Altitude, the \u003ca href=\"https://azaharcoffee.com/varietals\">Varietals\u003c/a>, and the flavor profile. In addition, they add a QR code to each bag that brings you to a video of the farm from which it came.\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/39209546?title=0&byline=0&portrait=0&color=c9ff23&autoplay=0&loop=1\" frameborder=\"0\" width=\"500\" height=\"375\">\u003c/iframe>\u003c/p>\n\u003cp>We watch a \u003ca href=\"https://azaharcoffee.com/farm/quindio/finca-la-mina-daniel-correal\">video\u003c/a> with Keith from one of the bags and see the entire wet-mill process, followed by a testimonial from the owner of the farm, \u003ca href=\"https://azaharcoffee.com/farm/quindio/finca-la-mina-daniel-correal\">Daniel Correal\u003c/a>. The video focuses on everything from harvesting only ripe cherries, to the social work the farm does to generate employment and healthcare, to the schools built on the farm for children of workers from the region (who would otherwise have to travel hours to reach a school in the heads of the municipalities). Other videos, all available on \u003ca href=\"https://azaharcoffee.com/coffees\">Azahar’s website\u003c/a>\u003cstrong>\u003c/strong>, give us testimonials from farmers and their\u003cstrong> \u003c/strong>\u003ca href=\"https://azaharcoffee.com/farm/huila/finca-el-guamo-maria-cecilia-trujillo\">children\u003c/a> and allow us to have a glimpse of the families and workers behind each coffee. We learn about ASOMUPAL (a network of female coffee farmers), the \u003ca href=\"https://azaharcoffee.com/farm/narino/finca-ojo-de-agua-esperanza-reyes\">lineage of families on the farms\u003c/a>, the \u003ca href=\"https://azaharcoffee.com/farm/huila/finca-la-esperanza-maria-e-guarnizo\">varietals they grow\u003c/a>, and in\u003cstrong>-\u003c/strong>depth information about their \u003ca href=\"https://azaharcoffee.com/farm/huila/finca-el-porvenir-maria-edith-bolanos\">land and practices\u003c/a>. \u003ca href=\"https://azaharcoffee.com/farm/narino/finca-piedra-grande-ramiro-meneses\">Ramiro Meneses from Finca Piedra Grande\u003c/a> tells us, “I give each coffee a lot of what I must give it. But I’ll tell you, the earth plays its part. With coffee it’s always the earth that commands first.”\u003c/p>\n\u003cp>But what you can feel most when watching these videos is pride -- immense pride in the land and what it gives, not just to the world of coffee, but to the owners and workers of the farms. As \u003ca href=\"https://azaharcoffee.com/farm/huila/finca-diostede-jose-maria-fierro\">José María Fierro\u003cstrong> \u003c/strong>of\u003cstrong> \u003c/strong>Finca Diostede\u003c/a> says “That’s my life. Coffee. For me, there’s God and coffee.”\u003c/p>\n\u003cp>I encourage you to watch these videos, which are truly enlightening. You really can’t get much more personal with Azahar’s coffee or with the process of growing coffee in general than this -- unless you straight up fly to Colombia.\u003c/p>\n\u003cp>But what about the taste, you ask? Let’s move onto the cupping...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grinder.jpg\">\u003cimg class=\"alignnone size-full wp-image-42545\" title=\"Keith uses burr grinder\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grinder.jpg\" alt=\"Keith uses burr grinder\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>Keith uses a \u003ca href=\"http://en.wikipedia.org/wiki/Burr_mill\">burr grinder\u003c/a> to grind the coffee. A burr grinder is preferable to a blade grinder because it crushes the coffee. Blade grinders cut the beans unevenly leading to inconsistent brewing and heat creation which can lead to a burnt taste. Burr grinders create more consistent grounds and release the oils in the beans, making for a richer and smoother brew.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cupping.jpg\">\u003cimg class=\"alignnone size-full wp-image-42564\" title=\"Azahar cupping\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cupping.jpg\" alt=\"Azahar cupping\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Three cups are used for each lot for uniformity throughout the process. Beans used for cupping are roasted very lightly so that the grounds are not too soluble [coffee has a defined solubility of 26% of grounds soluble in water]. Professional cupping, which is also done to analyze weight loss and humidity, as well as identify defects, is done blindly and lots are numbered, so that there is no subconscious bias during the process. Azahar cups in accordance with the \u003ca href=\"http://www.scaa.org/\">Specialty Coffee Association of America\u003c/a> (SCAA), the governing body for quality control for specialty coffee, in conjunction with SCAA’s charitable trust, the \u003ca href=\"http://www.coffeeinstitute.org/\">Coffee Quality Institute\u003c/a> (CQI). Keith explains \u003ca href=\"http://www.coffeeinstitute.org/the-q-coffee-system\">CQI’s Q Coffee System\u003c/a>, a certification system for cupping where coffees receive points like wine. Q Scores also establish a common language.\u003c/p>\n\u003cp>He explains, “If accounting is the language of business, cupping is the language of coffee. So I can talk to somebody in Japan and say ‘this coffee cupped at…” and they know within a reasonable margin of difference that it’s of a certain quality. Cupping is trying to standardize the process.” Any coffee that cups over an 80 (out of 100) is considered a specialty grade coffee. Coffees scoring 84 or higher are eligible to compete in the SCAA’s Coffees of the Year Competition. The overwhelming majority of coffees cup below 80. Azahar only uses coffees cupping over 85, with many cupping over 90.\u003c/p>\n\u003cp>We’re doing a very remedial cupping here, just to get a feel for the process, so Keith has lined the bags up next to each set of cups. However we don’t look at the flavor profiles on the bag, so we can make up own minds about flavors and aromas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling.jpg\">\u003cimg class=\"alignnone size-full wp-image-42547\" title=\"Vi detecting fragrance of coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling.jpg\" alt=\"Vi detecting fragrance of coffee\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Keith begins the “fragrance” part of the cupping and very carefully measures 8 grams of ground coffee into each cup. Bits of yellow speckle the dark grounds -- it’s the chaff in the bean which has not burned off due to the light roasting. We have 15-30 seconds before the aromatics of the coffee starts to “escape.” We swish the coffee grounds in each cup before we smell them, flaring our nostrils to pick up the most aromatics possible. At first, with my untrained nose, I think to myself, “Ummm, it smells like coffee” But then I try to close my eyes and focus, and eventually pick up fruity notes, earthy notes, chocolatey notes.\u003c/p>\n\u003cp>He explains that the more you do this the more adept you become at identifying aromatics, including subtle or more complicated aromas like jasmine, rose, or cinnamon, or picking up on complex finishes. Juan Vélez, Director of Quality Control and Co-Founder Tyler Youngblood, who are on location in Colombia (and who gave us a virtual tour of the facility via Skype!), cup every single day, for example.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/skype-tour560.jpg\">\u003cimg class=\"alignnone size-full wp-image-42756\" title=\"Skype virtual tour of Azahar facilities in Columbia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/skype-tour560.jpg\" alt=\"Skype virtual tour of Azahar facilities in Columbia\" width=\"560\" height=\"316\">\u003c/a>\u003cbr>\n\u003cem>Co-Founder Tyler Youngblood gives us a virtual tour, via Skype, of the Azahar facility in Colombia.\u003c/em>\u003c/p>\n\u003cp>Per coffee cupping etiquette, Wendy and I keep our opinions to ourselves, so as not to influence each other, and then discuss afterwards. I feel proud when I pick up a caramel note! Soon it becomes really fun, as we compare our experiences.\u003c/p>\n\u003cp>After the “fragrance” part of the cupping, Keith adds hot water (at near boiling temperature) to the grounds for the “aroma” part. We smell again without disturbing it and get entirely new notes. We watch the bubbles rise to the top as the coffee degasifies and the last of the CO\u003csub>2\u003c/sub> leaves the grounds. Oil-rich crema forms on top. After we wait a little, we “break the crust” by “cracking” through the top layer with a silver cupping spoon, and smell the back of the spoon. Ever eloquent, I say to Keith \"I feel like it brings up different stuff.\" But I think that pretty much sums up the experience. Every step pulls out new aromas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling-backspoon.jpg\">\u003cimg class=\"alignnone size-full wp-image-42546\" title=\"Vi smelling back of spoon\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling-backspoon.jpg\" alt=\"Vi smelling back of spoon\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Next we skim the grounds and froth off the top. We eat a piece of banana then sip some water to cleanse our palates. We take a spoonful of coffee and slurp it loud and fast to cover the most surface area in our mouths. Then, like with wine, you're supposed to spit it back out. We realize we forgot to get a spittoon, so we just end up swallowing, accepting that we'll just be a little over-caffeinated for the rest of the day. We compare our experiences, this time comparing our impressions with the bags that list the flavor profiles. That's when I realize that it is all about practice, just as Keith says. Yes, I do taste that oak. But my untrained brain wouldn't make that association without the prompt. Practice builds the language for you to be able to not just identify a flavor or aroma, but to also label it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-banana.jpg\">\u003cimg class=\"alignnone size-full wp-image-42567\" title=\"Vi and Keith cupping- banana palate cleanser\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-banana.jpg\" alt=\"Vi and Keith cupping - banana palate cleanser\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-slurp.jpg\">\u003cimg class=\"alignnone size-full wp-image-42569\" title=\"Keith slurps the coffee during the cupping as Vi watches his technique\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-slurp.jpg\" alt=\"Keith slurps the coffee during the cupping as Vi watches his technique\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Finally we've reached the moment we've all been waiting for: a perfect cup of coffee. Keith opts for a simple and elegant pour-over, which is great for enhancing the terroir characteristics of these single origin coffees. (You can check out Azahar's \u003ca href=\"https://azaharcoffee.com/brew-guide\">brew guide\u003c/a> here for some great tips.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/kettle-filtercone.jpg\">\u003cimg class=\"alignnone size-full wp-image-42542\" title=\"Pour-over from kettle into ceramic cone filter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/kettle-filtercone.jpg\" alt=\"Pour-over from kettle into ceramic cone filter\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>In a pour-over, water is poured from a special \u003ca href=\"http://www.harioworld.com/Coffee/v60-coffee-drip-kettle-buono\">pouring kettle\u003c/a> onto coffee grounds in a \u003ca href=\"http://www.harioworld.com/Coffee/2-cup-pour-over\">ceramic drip device\u003c/a> lined with a cone filter, straight into the coffee cup. It has the feel of a ritual. An intimate method of extracting fresh flavors and aromas from the grounds, well beyond just filling the water tank of your drip machine and pushing a button.\u003c/p>\n\u003cp>The taste is brighter and pops more. Flavors are distinctive and you truly taste a difference between each bag of Azahar's fresh coffee. There is no need for cream or soy milk. You experience the coffee for its uniqueness, not just in taste, but in its origin, its history, all the care that has gone into it to that point where you take your long awaited and delicious first sip.\u003c/p>\n\u003cp>\u003cem>Azahar has been kind enough to offer our readers a discount on their coffee when \u003ca href=\"https://azaharcoffee.com/order\">ordered through their website\u003c/a>. Use the code\u003cstrong> \"Bay Area Bites\"\u003c/strong> on any order and you'll get 15% off!\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Info:\u003c/strong>\u003cbr>\n\u003ca href=\"https://azaharcoffee.com/\">Azahar Coffee\u003c/a> website\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/azaharcoffee\">@AzaharCoffee\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Azahar-Coffee/187565737962618\">Azahar Coffee\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "41222 http://blogs.kqed.org/bayareabites/?p=41222",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/05/04/azahar-coffee-farm-fresh-from-colombia/",
"stats": {
"hasVideo": true,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2867,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://player.vimeo.com/video/39209546"
],
"paragraphCount": 51
},
"modified": 1336236932,
"excerpt": "Azahar is a coffee company doing something that no one else is--or probably ever has. Their coffee is “Farm Fresh” from Colombia; they roast their beans only two weeks to two months off the farm, versus other companies, whose beans are up to a year old before they are roasted. Azahar’s focus on quality and freshness is combined with a sustainable business practice (economic, social, and environmental) that also happens to be incredibly beneficial to the farmers with whom they work.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Azahar is a coffee company doing something that no one else is--or probably ever has. Their coffee is “Farm Fresh” from Colombia; they roast their beans only two weeks to two months off the farm, versus other companies, whose beans are up to a year old before they are roasted. Azahar’s focus on quality and freshness is combined with a sustainable business practice (economic, social, and environmental) that also happens to be incredibly beneficial to the farmers with whom they work.",
"title": "Azahar Coffee: Farm Fresh from Colombia | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Azahar Coffee: Farm Fresh from Colombia",
"datePublished": "2012-05-04T09:03:20-07:00",
"dateModified": "2012-05-05T09:55:32-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "azahar-coffee-farm-fresh-from-colombia",
"status": "publish",
"path": "/bayareabites/41222/azahar-coffee-farm-fresh-from-colombia",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith-cupping.jpg\">\u003cimg class=\"alignnone size-full wp-image-42549\" title=\"Keith - Azahar Coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith-cupping.jpg\" alt=\"Keith - Azahar Coffee\" width=\"560\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Keith Schuman, Co-Founder of Azahar shares the story behind Azahar Coffee and sets up a cupping.\u003c/em>\u003cbr>\n\u003cem>Photos: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>I like coffee. A lot. In my family, coffee is second beverage of choice after water. Depending on the time of day, sometimes it’s first. And not wimpy coffee either. I grew up watching my dad drink MUGS of ESPRESSO.\u003c/p>\n\u003cp>But until a few years ago, and especially since moving to the Bay Area, I hadn’t given much thought to what goes into getting the muddy water into my mug. I was only concerned with it being delicious and giving me an energy boost.\u003c/p>\n\u003cp>The 70s through the 90s saw a retrospectively titled “Second Wave” of coffee with \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/08/touring-the-peets-coffee-tea-roastery/\">Peet’s\u003c/a>, Starbucks, and the whole Seattle scene nudging us out of the conformity that was Folgers and Taster’s Choice. Already the idea that coffee can be appreciated for its nuances and flavor profiles, as well as the origin and production of the coffee, was being highlighted. Coffee no longer just tasted like coffee. It tasted like red berries, hazelnut, oak, and caramel. Just like wine, the origin of the bean and its effect on the end result were being considered. In addition, the sourcing of the coffee and the company’s relationship to the growers was highlighted as an attribute almost as important as taste.\u003c/p>\n\u003cp>Then, there’s the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">Third Wave\u003c/a>, the era of coffee we are in right now. And anyone in the Bay Area would have a hard time missing it with our neighborhoods housing the likes of \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a>, \u003ca href=\"http://ritualroasters.com/\">Ritual\u003c/a>, \u003ca href=\"http://sightglasscoffee.com/\">Sightglass\u003c/a>, \u003ca href=\"http://www.caffetrieste.com/\">Caffe Trieste\u003c/a>, and \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a>. (Or if you’re in other states, perhaps it’s \u003ca href=\"http://stumptowncoffee.com/\">Stumptown\u003c/a>, \u003ca href=\"http://www.intelligentsiacoffee.com/\">Intelligentsia\u003c/a>, or \u003ca href=\"http://counterculturecoffee.com/index.php\">Counter Culture\u003c/a>.) The Third Wave is made up of independent roasters who view coffee as an artisanal ingredient. There is even a stronger focus on sourcing (now probably equaling in importance to taste), and these smaller companies differentiate themselves from one another in how the beans are roasted (generally lighter than Starbucks or Peet’s who roast darker to get a consistent flavor for its customer base, which also happens to take away some of the coffee’s flavor nuances).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/azahar-coffee-bags2.jpg\">\u003cimg class=\"alignnone size-full wp-image-42540\" title=\"Azahar coffee - 3 varieties\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/azahar-coffee-bags2.jpg\" alt=\"Azahar coffee - 3 varieties\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Then there’s \u003ca href=\"https://azaharcoffee.com/\">Azahar\u003c/a>. A coffee company doing something that no one else is--or probably ever has. Their coffee is “Farm Fresh” from Colombia, which means they roast it only two weeks to two months off the farm, versus other companies, whose beans are up to a year old before they are roasted. In addition, their single origin coffee company is developed under a strategic philosophy called \u003ca href=\"https://azaharcoffee.com/certification/VAS\">Value Added at Source (VAS.)\u003c/a>, which is aimed at tailoring the business “to achieve enduring, structural sustainability in the developing world.\" Their website explains:\u003c/p>\n\u003cblockquote>\u003cp>\"It is based on the simple idea that adding value to commodities at their origin, rather than at their end-point of consumption, helps equalize the economics of trade. In the process, VAS provides fair compensation for all the constituencies of the supply chain, creating employment at a livable wage while elevating the quality of refined products to compete with top tier brands.”\u003c/p>\u003c/blockquote>\n\u003cp>Azahar goes beyond \u003ca href=\"http://en.wikipedia.org/wiki/Fair_trade_coffee\">Fair Trade\u003c/a> and doesn't price themselves on international prices but instead qualifies the coffee, compensating for various levels of premiums, and pays above Fair Trade prices. In addition, farmers are not required to be a part of a co-operative to work with them, as they are with Fair Trade companies. Plus, for each bag of coffee that is exported, a portion of the proceeds gets redistributed to the farmer in the form of a dividend. It's a way of having the farmer participate in the final sale of the coffee. Keith Schuman, Co-Founder of Azahar, with whom Wendy Goodfriend and I recently met for a cupping, puts it as: \"Literally, it's the farmer, it's Azahar, it's the consumer.\"\u003c/p>\n\u003cp>At Azahar, everything is done at the source. The beans are harvested, \u003ca href=\"https://azaharcoffee.com/our-processes/hulling-and-hand-selection\">hulled and hand-selected\u003c/a>, then \u003ca href=\"https://azaharcoffee.com/our-processes/roasting\">“roasted to fit”\u003c/a> in Colombia. It is then shipped to the United States. How fresh is the coffee? Well, when Wendy and I met with Keith from Azahar, he brought a bag of coffee that was harvested three weeks before and roasted just four days before, all in Colombia. Can’t get much fresher than that.\u003c/p>\n\u003cp>Azahar’s focus on quality and freshness is combined with a \u003ca href=\"https://azaharcoffee.com/our-processes/relationships-and-sourcing\">sustainable business practice\u003c/a> (economic, social, and environmental) that also happens to be incredibly beneficial to the farmers with whom they work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith2.jpg\">\u003cimg class=\"alignnone size-full wp-image-42554\" title=\"Keith Schuman\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/keith2.jpg\" alt=\"Keith Schuman\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Keith explains:\u003c/p>\n\u003cblockquote>\u003cp>“We really view ourselves as ambassadors for the individual farmers -- the artisans behind the coffee. This whole project is a few years old and it really started with a question of ‘How can we differentiate and add value to the coffee farmers while decommodifying the coffee?’\u003c/p>\n\u003cp>Coffee is treated like a commodity throughout the entire supply chain. Even specialty coffee roasters go through a very convoluted supply chain. The farmers sell their coffee—even if they negotiate it with roasters—they still sell it to the cooperative. The cooperative sells it to a dry mill. The mill works with an exporter who sells it to a broker. And through the broker, it goes to an importer. And the importer gets it to the roasters. We have eliminated the entire intermediary supply chain, because we’re at origin. We work directly with our farmers, [even] providing technical assistance from an agronomic standpoint. We buy our coffee directly from the farmers. In Colombia, it comes to our mill. We maintain all the processes in house.\u003c/p>\n\u003cp>We are the exporter and we are the importer and we distribute our coffee on a weekly basis. Our whole philosophy started as a question of ‘How can we add value to this product that is basically, to the farmer, worth nothing?’ It’s a very labor intensive cash crop. 90% of farmers have never cupped or tried their own coffee and they are completely outmaneuvered in a lot of ways by the people they work with.”\u003c/p>\u003c/blockquote>\n\u003cp>There is a huge focus on social responsibility at Azahar. The company has even created its own program (stemming from a program that predated them but became defunct due to lack of funding) which employs 10 women from \u003ca href=\"http://en.wikipedia.org/wiki/La_Tebaida,_Quind%C3%ADo\">La Tebaida\u003c/a>, near Armenia, Quindío, Colombia a nearby town to their roasting works. Keith explains, “Armenia, Quindío has the second highest rate of unemployment in Colombia. The city has experienced economic hardship since an \u003ca href=\"http://en.wikipedia.org/wiki/1999_Armenia,_Colombia_earthquake\">earthquake hit the city\u003c/a> in the late 1990's. The damage was extensive and many companies relocated, leaving the city with a shortage of jobs. Social pressures that women face, especially those with children, make it even more challenging to find meaningful work.” The 10 women Azahar employs have gone through extensive training, learning not only about sorting coffee, but also the effect that various defects have on the quality in the cup.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_6540-001.jpg\">\u003cimg class=\"alignnone size-full wp-image-41399\" title=\"Azahar Coffee Sorters\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_6540-001.jpg\" alt=\"Azahar Coffee Sorters\" width=\"500\" height=\"374\">\u003c/a>\u003cbr>\n\u003cem>Hand sorters at Azahar in a training session. Photo courtesy of Azahar Coffee\u003c/em>\u003c/p>\n\u003cp>Of course, in addition to their goal of social and economic sustainability, Azahar’s focus is on impeccable quality as well as on introducing to the world a coffee experience like they have never had before. The term \"\u003ca href=\"http://en.wikipedia.org/wiki/Terroir\">Terroir\u003c/a>,\" as with wine-making, is just as relevant here. Each bag of Azahar coffee comes from a micro-lot selected from haciendas, small farms and veredas (small rural neighborhoods) across Colombia. Keith tells us, “The inherent chemical make-up of the coffees from the different lots each have its own unique terroir characteristics.”\u003c/p>\n\u003cp>When Azahar processes the coffee at the source and distributes it to their consumers in a very short amount of time, they are essentially preserving those characteristics. “And those are lost over time,” Keith says. “Oxidization causes the oils, lipids, and disucrose sugars [which give coffee its aromatics and unique flavor profile] to break down.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/iphone-azahar.jpg\">\u003cimg class=\"alignnone size-full wp-image-42557\" title=\"Azahar video on iPhone\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/iphone-azahar.jpg\" alt=\"Azahar video on iPhone\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>True to Azahar’s pride in their rare coffees and fairness to their farmers, they even color-code each bag according to region, then label it with the name of the municipality, the Vereda, the Altitude, the \u003ca href=\"https://azaharcoffee.com/varietals\">Varietals\u003c/a>, and the flavor profile. In addition, they add a QR code to each bag that brings you to a video of the farm from which it came.\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/39209546?title=0&byline=0&portrait=0&color=c9ff23&autoplay=0&loop=1\" frameborder=\"0\" width=\"500\" height=\"375\">\u003c/iframe>\u003c/p>\n\u003cp>We watch a \u003ca href=\"https://azaharcoffee.com/farm/quindio/finca-la-mina-daniel-correal\">video\u003c/a> with Keith from one of the bags and see the entire wet-mill process, followed by a testimonial from the owner of the farm, \u003ca href=\"https://azaharcoffee.com/farm/quindio/finca-la-mina-daniel-correal\">Daniel Correal\u003c/a>. The video focuses on everything from harvesting only ripe cherries, to the social work the farm does to generate employment and healthcare, to the schools built on the farm for children of workers from the region (who would otherwise have to travel hours to reach a school in the heads of the municipalities). Other videos, all available on \u003ca href=\"https://azaharcoffee.com/coffees\">Azahar’s website\u003c/a>\u003cstrong>\u003c/strong>, give us testimonials from farmers and their\u003cstrong> \u003c/strong>\u003ca href=\"https://azaharcoffee.com/farm/huila/finca-el-guamo-maria-cecilia-trujillo\">children\u003c/a> and allow us to have a glimpse of the families and workers behind each coffee. We learn about ASOMUPAL (a network of female coffee farmers), the \u003ca href=\"https://azaharcoffee.com/farm/narino/finca-ojo-de-agua-esperanza-reyes\">lineage of families on the farms\u003c/a>, the \u003ca href=\"https://azaharcoffee.com/farm/huila/finca-la-esperanza-maria-e-guarnizo\">varietals they grow\u003c/a>, and in\u003cstrong>-\u003c/strong>depth information about their \u003ca href=\"https://azaharcoffee.com/farm/huila/finca-el-porvenir-maria-edith-bolanos\">land and practices\u003c/a>. \u003ca href=\"https://azaharcoffee.com/farm/narino/finca-piedra-grande-ramiro-meneses\">Ramiro Meneses from Finca Piedra Grande\u003c/a> tells us, “I give each coffee a lot of what I must give it. But I’ll tell you, the earth plays its part. With coffee it’s always the earth that commands first.”\u003c/p>\n\u003cp>But what you can feel most when watching these videos is pride -- immense pride in the land and what it gives, not just to the world of coffee, but to the owners and workers of the farms. As \u003ca href=\"https://azaharcoffee.com/farm/huila/finca-diostede-jose-maria-fierro\">José María Fierro\u003cstrong> \u003c/strong>of\u003cstrong> \u003c/strong>Finca Diostede\u003c/a> says “That’s my life. Coffee. For me, there’s God and coffee.”\u003c/p>\n\u003cp>I encourage you to watch these videos, which are truly enlightening. You really can’t get much more personal with Azahar’s coffee or with the process of growing coffee in general than this -- unless you straight up fly to Colombia.\u003c/p>\n\u003cp>But what about the taste, you ask? Let’s move onto the cupping...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grinder.jpg\">\u003cimg class=\"alignnone size-full wp-image-42545\" title=\"Keith uses burr grinder\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grinder.jpg\" alt=\"Keith uses burr grinder\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>Keith uses a \u003ca href=\"http://en.wikipedia.org/wiki/Burr_mill\">burr grinder\u003c/a> to grind the coffee. A burr grinder is preferable to a blade grinder because it crushes the coffee. Blade grinders cut the beans unevenly leading to inconsistent brewing and heat creation which can lead to a burnt taste. Burr grinders create more consistent grounds and release the oils in the beans, making for a richer and smoother brew.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cupping.jpg\">\u003cimg class=\"alignnone size-full wp-image-42564\" title=\"Azahar cupping\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cupping.jpg\" alt=\"Azahar cupping\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Three cups are used for each lot for uniformity throughout the process. Beans used for cupping are roasted very lightly so that the grounds are not too soluble [coffee has a defined solubility of 26% of grounds soluble in water]. Professional cupping, which is also done to analyze weight loss and humidity, as well as identify defects, is done blindly and lots are numbered, so that there is no subconscious bias during the process. Azahar cups in accordance with the \u003ca href=\"http://www.scaa.org/\">Specialty Coffee Association of America\u003c/a> (SCAA), the governing body for quality control for specialty coffee, in conjunction with SCAA’s charitable trust, the \u003ca href=\"http://www.coffeeinstitute.org/\">Coffee Quality Institute\u003c/a> (CQI). Keith explains \u003ca href=\"http://www.coffeeinstitute.org/the-q-coffee-system\">CQI’s Q Coffee System\u003c/a>, a certification system for cupping where coffees receive points like wine. Q Scores also establish a common language.\u003c/p>\n\u003cp>He explains, “If accounting is the language of business, cupping is the language of coffee. So I can talk to somebody in Japan and say ‘this coffee cupped at…” and they know within a reasonable margin of difference that it’s of a certain quality. Cupping is trying to standardize the process.” Any coffee that cups over an 80 (out of 100) is considered a specialty grade coffee. Coffees scoring 84 or higher are eligible to compete in the SCAA’s Coffees of the Year Competition. The overwhelming majority of coffees cup below 80. Azahar only uses coffees cupping over 85, with many cupping over 90.\u003c/p>\n\u003cp>We’re doing a very remedial cupping here, just to get a feel for the process, so Keith has lined the bags up next to each set of cups. However we don’t look at the flavor profiles on the bag, so we can make up own minds about flavors and aromas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling.jpg\">\u003cimg class=\"alignnone size-full wp-image-42547\" title=\"Vi detecting fragrance of coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling.jpg\" alt=\"Vi detecting fragrance of coffee\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Keith begins the “fragrance” part of the cupping and very carefully measures 8 grams of ground coffee into each cup. Bits of yellow speckle the dark grounds -- it’s the chaff in the bean which has not burned off due to the light roasting. We have 15-30 seconds before the aromatics of the coffee starts to “escape.” We swish the coffee grounds in each cup before we smell them, flaring our nostrils to pick up the most aromatics possible. At first, with my untrained nose, I think to myself, “Ummm, it smells like coffee” But then I try to close my eyes and focus, and eventually pick up fruity notes, earthy notes, chocolatey notes.\u003c/p>\n\u003cp>He explains that the more you do this the more adept you become at identifying aromatics, including subtle or more complicated aromas like jasmine, rose, or cinnamon, or picking up on complex finishes. Juan Vélez, Director of Quality Control and Co-Founder Tyler Youngblood, who are on location in Colombia (and who gave us a virtual tour of the facility via Skype!), cup every single day, for example.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/skype-tour560.jpg\">\u003cimg class=\"alignnone size-full wp-image-42756\" title=\"Skype virtual tour of Azahar facilities in Columbia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/skype-tour560.jpg\" alt=\"Skype virtual tour of Azahar facilities in Columbia\" width=\"560\" height=\"316\">\u003c/a>\u003cbr>\n\u003cem>Co-Founder Tyler Youngblood gives us a virtual tour, via Skype, of the Azahar facility in Colombia.\u003c/em>\u003c/p>\n\u003cp>Per coffee cupping etiquette, Wendy and I keep our opinions to ourselves, so as not to influence each other, and then discuss afterwards. I feel proud when I pick up a caramel note! Soon it becomes really fun, as we compare our experiences.\u003c/p>\n\u003cp>After the “fragrance” part of the cupping, Keith adds hot water (at near boiling temperature) to the grounds for the “aroma” part. We smell again without disturbing it and get entirely new notes. We watch the bubbles rise to the top as the coffee degasifies and the last of the CO\u003csub>2\u003c/sub> leaves the grounds. Oil-rich crema forms on top. After we wait a little, we “break the crust” by “cracking” through the top layer with a silver cupping spoon, and smell the back of the spoon. Ever eloquent, I say to Keith \"I feel like it brings up different stuff.\" But I think that pretty much sums up the experience. Every step pulls out new aromas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling-backspoon.jpg\">\u003cimg class=\"alignnone size-full wp-image-42546\" title=\"Vi smelling back of spoon\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-smelling-backspoon.jpg\" alt=\"Vi smelling back of spoon\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Next we skim the grounds and froth off the top. We eat a piece of banana then sip some water to cleanse our palates. We take a spoonful of coffee and slurp it loud and fast to cover the most surface area in our mouths. Then, like with wine, you're supposed to spit it back out. We realize we forgot to get a spittoon, so we just end up swallowing, accepting that we'll just be a little over-caffeinated for the rest of the day. We compare our experiences, this time comparing our impressions with the bags that list the flavor profiles. That's when I realize that it is all about practice, just as Keith says. Yes, I do taste that oak. But my untrained brain wouldn't make that association without the prompt. Practice builds the language for you to be able to not just identify a flavor or aroma, but to also label it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-banana.jpg\">\u003cimg class=\"alignnone size-full wp-image-42567\" title=\"Vi and Keith cupping- banana palate cleanser\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-banana.jpg\" alt=\"Vi and Keith cupping - banana palate cleanser\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-slurp.jpg\">\u003cimg class=\"alignnone size-full wp-image-42569\" title=\"Keith slurps the coffee during the cupping as Vi watches his technique\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/vi-keith-slurp.jpg\" alt=\"Keith slurps the coffee during the cupping as Vi watches his technique\" width=\"560\" height=\"375\">\u003c/a>\u003c/p>\n\u003cp>Finally we've reached the moment we've all been waiting for: a perfect cup of coffee. Keith opts for a simple and elegant pour-over, which is great for enhancing the terroir characteristics of these single origin coffees. (You can check out Azahar's \u003ca href=\"https://azaharcoffee.com/brew-guide\">brew guide\u003c/a> here for some great tips.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/kettle-filtercone.jpg\">\u003cimg class=\"alignnone size-full wp-image-42542\" title=\"Pour-over from kettle into ceramic cone filter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/kettle-filtercone.jpg\" alt=\"Pour-over from kettle into ceramic cone filter\" width=\"400\" height=\"598\">\u003c/a>\u003c/p>\n\u003cp>In a pour-over, water is poured from a special \u003ca href=\"http://www.harioworld.com/Coffee/v60-coffee-drip-kettle-buono\">pouring kettle\u003c/a> onto coffee grounds in a \u003ca href=\"http://www.harioworld.com/Coffee/2-cup-pour-over\">ceramic drip device\u003c/a> lined with a cone filter, straight into the coffee cup. It has the feel of a ritual. An intimate method of extracting fresh flavors and aromas from the grounds, well beyond just filling the water tank of your drip machine and pushing a button.\u003c/p>\n\u003cp>The taste is brighter and pops more. Flavors are distinctive and you truly taste a difference between each bag of Azahar's fresh coffee. There is no need for cream or soy milk. You experience the coffee for its uniqueness, not just in taste, but in its origin, its history, all the care that has gone into it to that point where you take your long awaited and delicious first sip.\u003c/p>\n\u003cp>\u003cem>Azahar has been kind enough to offer our readers a discount on their coffee when \u003ca href=\"https://azaharcoffee.com/order\">ordered through their website\u003c/a>. Use the code\u003cstrong> \"Bay Area Bites\"\u003c/strong> on any order and you'll get 15% off!\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Info:\u003c/strong>\u003cbr>\n\u003ca href=\"https://azaharcoffee.com/\">Azahar Coffee\u003c/a> website\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/azaharcoffee\">@AzaharCoffee\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Azahar-Coffee/187565737962618\">Azahar Coffee\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/41222/azahar-coffee-farm-fresh-from-colombia",
"authors": [
"5126"
],
"categories": [
"bayareabites_752",
"bayareabites_2695",
"bayareabites_1874",
"bayareabites_60",
"bayareabites_1248",
"bayareabites_1873"
],
"tags": [
"bayareabites_10392",
"bayareabites_125",
"bayareabites_10393",
"bayareabites_10394",
"bayareabites_10063"
],
"featImg": "bayareabites_42549",
"label": "bayareabites"
},
"bayareabites_42205": {
"type": "posts",
"id": "bayareabites_42205",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "42205",
"score": null,
"sort": [
1335976891000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1335976891,
"format": "aside",
"disqusTitle": "Spring Entertaining Made Easy: Two Simple Fruit Salsa Recipes",
"title": "Spring Entertaining Made Easy: Two Simple Fruit Salsa Recipes",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-114.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-114.jpg\" alt=\"fruit salsa\" title=\"fruit salsa\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42209\">\u003c/a>\u003cbr>\nHaving people over in the spring and summer months makes up for the gloomy weekends that February and March bring. You can smell the outdoor barbeques and hear neighbors sitting outside with friends. Kids are skating down city streets, and it's light past 6 p.m. All good things. Also good is finding a few recipes that are simple to throw together, just a little unexpected in their flavor profiles, and appeal to even the pickiest of eaters. I think fruit salsas do the trick.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-104.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-104.jpg\" alt=\"cilantro\" title=\"cilantro\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42207\">\u003c/a>\u003cbr>\n\u003cem>Washing and Spinning Fresh Cilantro for Salsa\u003c/em>\u003c/p>\n\u003cp>Entertaining means different things to different people. Whether it means having a few buddies over for some beer or planning a more structured dinner party, you get to see people you enjoy and hopefully eat something delicious. In our house lately, this involves good salty tortilla chips and fruity salsas. Typically you'll see tomato-based salsas when you go out to eat, or you've likely seen mango salsas at higher-end grocery stores and Mexican restaurants. While I love pico de gallo and tomato salsas, there's something really special about seasonal fruit salsas. They're bright, fragrant, and add a welcome balance to the more typically savory foods that tomato salsas accompany. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-100.jpg\" alt=\"strawberries\" title=\"strawberries\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42206\">\u003c/a>\u003cbr>\n\u003cem>Market Fresh Strawberries!\u003cbr>\n\u003c/em>\u003cbr>\nThe nice thing about both of these recipes is that the fruit is in season right now. Go and get yourself some strawberries and an ataulfo mango! Because most of the ingredients are the same in each recipe, you can make a mental note when you're at the store to grab some cilantro, a few jalapenos and limes and you're going to be in pretty good shape. This is one of those appetizers you can actually throw together at the last minute if unexpected folks arrive or you run out of time to make something more complicated. There's a bit of chopping involved which I love when I'm having people over because you can put them to work! This obviously saves you time, but I find that people end up gathering in the kitchen anyway, and right when folks arrive at a party it can be nice to have a task to take the pressure off of standing around and making small talk right away. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-117.jpg\" alt=\"fruit salsa\" title=\"Fruit salsa\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42208\">\u003c/a>\u003cbr>\n\u003cem>Salsa Duo: Ready to Party.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>May, in particular, is a great month to entertain and make fresh salsa at home. Obviously, we have \u003ca href=\"http://www.sfcincodemayo.com/\">Cinco de Mayo\u003c/a> and it's also National Salsa Month. So there's a lot of salsa going on. If I were you, I'd stray from the norm just a bit with fresh fruit instead of tomato. Both the Strawberry and Mango/Cucumber Salsas are wonderful with just tortilla chips, but if you have leftovers, they're also great on top of grilled fish or chicken. Or stirred into leftover rice with some chopped parsley for a quick lunch. A soft-boiled egg on top makes a heartier meal. You'll see: the uses are endless. Happy spring, and happy salsa making. \u003c/p>\n\u003cp>\u003cstrong>Spring Strawberry Salsa\u003c/strong>\u003cbr>\nAs with the mango salsa, if you prefer a spicier salsa, feel free to keep the seeds from the jalapenos and add them in. I call to discard them here just because I think a milder salsa is really nice with both of these fruits, but feel free to adapt to suit your spice threshold.\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> n/a\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 15 minutes\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n16 ounces strawberries (2 1/2 cups), rinsed, hulled, and finely diced\u003cbr>\n1 jalapeno, minced; ribs and seeds discarded\u003cbr>\n2 tablespoons cilantro, chopped\u003cbr>\n1 shallot, sliced thin\u003cbr>\n1 tablespoon fresh lime juice\u003cbr>\n2 tablespoons fresh parsley, chopped\u003cbr>\n1 teaspoon balsamic vinegar\u003cbr>\nDrizzle of extra virgin olive oil\u003cbr>\nKosher salt and black pepper, to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nSelect your favorite serving bowl, and combine all of the ingredients inside the bowl. Stir carefully but thoroughly to combine. Refrigerate until ready to serve. Serve with salty tortilla chips and, preferably, beer. \u003c/p>\n\u003cp>\u003cstrong>Mango, Cucumber, Avocado Salsa\u003c/strong>\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> n/a\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 15 minutes\u003c/p>\n\u003cp>For this recipe, I use ataulfo mangoes because they're readily available right now and don't have the characteristic stringiness or fibrousness that some other mangoes have. Ataulfo mangoes are also called honey, champagne or manilla mangoes -- look for them. \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 ripe mangos, peeled, pitted, and diced (about 2 1/2 cups)\u003cbr>\n1/2 small yellow onion, finely chopped\u003cbr>\n1 jalapeño pepper, minced; ribs and seeds discarded\u003cbr>\n1/2 of a small cucumber, peeled and diced (about 1/2 cup)\u003cbr>\n3 tablespoons fresh cilantro, chopped\u003cbr>\n3 tablespoons fresh lime juice\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nChoose your favorite medium serving bowl, and combine all of the ingredients inside the bowl. Taste and season with salt and pepper. Refrigerate until ready to serve. Serve with salty tortilla chips and, preferably, beer. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other Easy Spring Entertaining Recipes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.thekitchn.com/spring-appetizer-pea-pods-stuffed-with-herbed-cream-cheese-169315\">Pea Pods Stuffed with Herbed Cream Cheese\u003c/a> - The Kitchn\u003c/li>\n\u003cli>\u003ca href=\"http://www.marthastewart.com/335589/smoked-salmon-dip-with-bagel-chips?czone=holiday/sixty-days-of-summer/recipes-ideas&czone=holiday/sixty-days-of-summer/recipes-ideas¢er=276964&gallery=274311&slide=222777\">Smoked Salmon Dip with Bagel Chips\u003c/a> - Martha Stewart\u003c/li>\n\u003cli>\u003ca href=\"http://5secondrule.typepad.com/my_weblog/2010/01/simple-hummus-recipe-with-toasted-cumin.html\">Toasted Cumin Hummus\u003c/a> - 5 Second Rule\u003c/li>\n\u003cli>\u003ca href=\"http://leitesculinaria.com/73244/recipes-herbed-ricotta-dip-vegetables.html\">Herbed Ricotta Dip with Vegetables\u003c/a> - Leite's Culinaria\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/truffled-popcorn-recipe/index.html\">Truffled Popcorn \u003c/a>- Ina Garten\u003c/li>\n\u003cli>\u003ca href=\"http://www.turntablekitchen.com/2008/05/the-bounty-of-spring/\">Market Roasted Carrots \u003c/a>- Turntable Kitchen\n\u003c/li>\u003cli>\u003ca href=\"http://www.shutterbean.com/2012/baked-artichoke-squares/\">Baked Artichoke Squares\u003c/a> - Shutterbean\u003c/li>\n\u003c/ul>\n\n\n",
"disqusIdentifier": "42205 http://blogs.kqed.org/bayareabites/?p=42205",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/05/02/spring-entertaining-made-easy-two-simple-fruit-salsa-recipes/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 873,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1550267712,
"excerpt": "Megan Gordon shares her two favorite fruit salsas: simple strawberry salsa and mango cucumber salsa. Both are perfect for easy spring entertaining: they're wonderful with simple tortilla chips or on top of grilled fish or chicken. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Megan Gordon shares her two favorite fruit salsas: simple strawberry salsa and mango cucumber salsa. Both are perfect for easy spring entertaining: they're wonderful with simple tortilla chips or on top of grilled fish or chicken. ",
"title": "Spring Entertaining Made Easy: Two Simple Fruit Salsa Recipes | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Spring Entertaining Made Easy: Two Simple Fruit Salsa Recipes",
"datePublished": "2012-05-02T09:41:31-07:00",
"dateModified": "2019-02-15T13:55:12-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "spring-entertaining-made-easy-two-simple-fruit-salsa-recipes",
"status": "publish",
"path": "/bayareabites/42205/spring-entertaining-made-easy-two-simple-fruit-salsa-recipes",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-114.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-114.jpg\" alt=\"fruit salsa\" title=\"fruit salsa\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42209\">\u003c/a>\u003cbr>\nHaving people over in the spring and summer months makes up for the gloomy weekends that February and March bring. You can smell the outdoor barbeques and hear neighbors sitting outside with friends. Kids are skating down city streets, and it's light past 6 p.m. All good things. Also good is finding a few recipes that are simple to throw together, just a little unexpected in their flavor profiles, and appeal to even the pickiest of eaters. I think fruit salsas do the trick.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-104.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-104.jpg\" alt=\"cilantro\" title=\"cilantro\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42207\">\u003c/a>\u003cbr>\n\u003cem>Washing and Spinning Fresh Cilantro for Salsa\u003c/em>\u003c/p>\n\u003cp>Entertaining means different things to different people. Whether it means having a few buddies over for some beer or planning a more structured dinner party, you get to see people you enjoy and hopefully eat something delicious. In our house lately, this involves good salty tortilla chips and fruity salsas. Typically you'll see tomato-based salsas when you go out to eat, or you've likely seen mango salsas at higher-end grocery stores and Mexican restaurants. While I love pico de gallo and tomato salsas, there's something really special about seasonal fruit salsas. They're bright, fragrant, and add a welcome balance to the more typically savory foods that tomato salsas accompany. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-100.jpg\" alt=\"strawberries\" title=\"strawberries\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42206\">\u003c/a>\u003cbr>\n\u003cem>Market Fresh Strawberries!\u003cbr>\n\u003c/em>\u003cbr>\nThe nice thing about both of these recipes is that the fruit is in season right now. Go and get yourself some strawberries and an ataulfo mango! Because most of the ingredients are the same in each recipe, you can make a mental note when you're at the store to grab some cilantro, a few jalapenos and limes and you're going to be in pretty good shape. This is one of those appetizers you can actually throw together at the last minute if unexpected folks arrive or you run out of time to make something more complicated. There's a bit of chopping involved which I love when I'm having people over because you can put them to work! This obviously saves you time, but I find that people end up gathering in the kitchen anyway, and right when folks arrive at a party it can be nice to have a task to take the pressure off of standing around and making small talk right away. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-117.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/20120422_BABFruitSalsa-117.jpg\" alt=\"fruit salsa\" title=\"Fruit salsa\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42208\">\u003c/a>\u003cbr>\n\u003cem>Salsa Duo: Ready to Party.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>May, in particular, is a great month to entertain and make fresh salsa at home. Obviously, we have \u003ca href=\"http://www.sfcincodemayo.com/\">Cinco de Mayo\u003c/a> and it's also National Salsa Month. So there's a lot of salsa going on. If I were you, I'd stray from the norm just a bit with fresh fruit instead of tomato. Both the Strawberry and Mango/Cucumber Salsas are wonderful with just tortilla chips, but if you have leftovers, they're also great on top of grilled fish or chicken. Or stirred into leftover rice with some chopped parsley for a quick lunch. A soft-boiled egg on top makes a heartier meal. You'll see: the uses are endless. Happy spring, and happy salsa making. \u003c/p>\n\u003cp>\u003cstrong>Spring Strawberry Salsa\u003c/strong>\u003cbr>\nAs with the mango salsa, if you prefer a spicier salsa, feel free to keep the seeds from the jalapenos and add them in. I call to discard them here just because I think a milder salsa is really nice with both of these fruits, but feel free to adapt to suit your spice threshold.\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> n/a\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 15 minutes\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n16 ounces strawberries (2 1/2 cups), rinsed, hulled, and finely diced\u003cbr>\n1 jalapeno, minced; ribs and seeds discarded\u003cbr>\n2 tablespoons cilantro, chopped\u003cbr>\n1 shallot, sliced thin\u003cbr>\n1 tablespoon fresh lime juice\u003cbr>\n2 tablespoons fresh parsley, chopped\u003cbr>\n1 teaspoon balsamic vinegar\u003cbr>\nDrizzle of extra virgin olive oil\u003cbr>\nKosher salt and black pepper, to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nSelect your favorite serving bowl, and combine all of the ingredients inside the bowl. Stir carefully but thoroughly to combine. Refrigerate until ready to serve. Serve with salty tortilla chips and, preferably, beer. \u003c/p>\n\u003cp>\u003cstrong>Mango, Cucumber, Avocado Salsa\u003c/strong>\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 15 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> n/a\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 15 minutes\u003c/p>\n\u003cp>For this recipe, I use ataulfo mangoes because they're readily available right now and don't have the characteristic stringiness or fibrousness that some other mangoes have. Ataulfo mangoes are also called honey, champagne or manilla mangoes -- look for them. \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 ripe mangos, peeled, pitted, and diced (about 2 1/2 cups)\u003cbr>\n1/2 small yellow onion, finely chopped\u003cbr>\n1 jalapeño pepper, minced; ribs and seeds discarded\u003cbr>\n1/2 of a small cucumber, peeled and diced (about 1/2 cup)\u003cbr>\n3 tablespoons fresh cilantro, chopped\u003cbr>\n3 tablespoons fresh lime juice\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nChoose your favorite medium serving bowl, and combine all of the ingredients inside the bowl. Taste and season with salt and pepper. Refrigerate until ready to serve. Serve with salty tortilla chips and, preferably, beer. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other Easy Spring Entertaining Recipes:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.thekitchn.com/spring-appetizer-pea-pods-stuffed-with-herbed-cream-cheese-169315\">Pea Pods Stuffed with Herbed Cream Cheese\u003c/a> - The Kitchn\u003c/li>\n\u003cli>\u003ca href=\"http://www.marthastewart.com/335589/smoked-salmon-dip-with-bagel-chips?czone=holiday/sixty-days-of-summer/recipes-ideas&czone=holiday/sixty-days-of-summer/recipes-ideas¢er=276964&gallery=274311&slide=222777\">Smoked Salmon Dip with Bagel Chips\u003c/a> - Martha Stewart\u003c/li>\n\u003cli>\u003ca href=\"http://5secondrule.typepad.com/my_weblog/2010/01/simple-hummus-recipe-with-toasted-cumin.html\">Toasted Cumin Hummus\u003c/a> - 5 Second Rule\u003c/li>\n\u003cli>\u003ca href=\"http://leitesculinaria.com/73244/recipes-herbed-ricotta-dip-vegetables.html\">Herbed Ricotta Dip with Vegetables\u003c/a> - Leite's Culinaria\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/truffled-popcorn-recipe/index.html\">Truffled Popcorn \u003c/a>- Ina Garten\u003c/li>\n\u003cli>\u003ca href=\"http://www.turntablekitchen.com/2008/05/the-bounty-of-spring/\">Market Roasted Carrots \u003c/a>- Turntable Kitchen\n\u003c/li>\u003cli>\u003ca href=\"http://www.shutterbean.com/2012/baked-artichoke-squares/\">Baked Artichoke Squares\u003c/a> - Shutterbean\u003c/li>\n\u003c/ul>\n\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/42205/spring-entertaining-made-easy-two-simple-fruit-salsa-recipes",
"authors": [
"5072"
],
"categories": [
"bayareabites_752",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_957",
"bayareabites_1213",
"bayareabites_10398",
"bayareabites_8376",
"bayareabites_10399",
"bayareabites_8377",
"bayareabites_8986",
"bayareabites_1012"
],
"featImg": "bayareabites_42209",
"label": "bayareabites"
},
"bayareabites_42119": {
"type": "posts",
"id": "bayareabites_42119",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "42119",
"score": null,
"sort": [
1335894895000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1335894895,
"format": "aside",
"disqusTitle": "Cruising for Caffeine - The East Bay Edition",
"title": "Cruising for Caffeine - The East Bay Edition",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2559-e1335157660956.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2559-e1335157660956.jpg\" alt=\"coffee ride flyer\" title=\"coffee ride flyer\" width=\"304\" height=\"400\" class=\"alignnone size-full wp-image-42136\">\u003c/a>\u003c/p>\n\u003cp>Last spring, my friend \u003ca href=\"http://www.flickr.com/photos/bicigirl/sets/72157629870901831/\">Pamela Palma\u003c/a> and I organized a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/22/cruising-for-caffeine/\">big group bicycle ride\u003c/a> that visited several of our favorite coffee shops and cafes in San Francisco. For our second annual event, we created an East Bay edition comprised of six stops spread throughout Oakland and Berkeley. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2204-e1335160325955.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2204-e1335160325955.jpg\" alt=\"pamela palma\" title=\"pamela palma\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42151\">\u003c/a>\u003cbr>\n\u003cem>East Bay Coffee ride co-organizer Pamela Palma (riding along in the blue dress)\u003c/em>\u003c/p>\n\u003cp>It was a beautiful, brilliantly sunny Saturday morning when we congregated at the West Oakland BART station at 10AM. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2180-e1335156093900.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2180-e1335156093900.jpg\" alt=\"west oakland bart\" title=\"west oakland bart\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42121\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our numbers doubled this year, and over 60 cycling coffee fiends were ready to sample the East Bay’s fine caffeinated offerings and check out its diverse neighborhoods on our 18-mile tour. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2200-e1335156175333.jpg\" alt=\"heading to blue bottle\" title=\"heading to blue bottle\" width=\"550\" height=\"344\" class=\"alignnone size-full wp-image-42122\">\u003c/a>\u003c/p>\n\u003cp>Our first stop, \u003ca href=\"http://www.bluebottlecoffee.net/locations/webster-st/\">Blue Bottle Coffee\u003c/a>, is located right near Jack London Square in downtown Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2219-e1335156262452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2219-e1335156262452.jpg\" alt=\"blue bottle\" title=\"blue bottle\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42123\">\u003c/a>\u003c/p>\n\u003cp>This location is home to their roastery as well as their Oakland shop and cafe. It's always busy, especially on a weekend, but the employees didn’t mind our bicycle flash mob descending upon them and efficiently divided us up into two lines: one queue for their famous New Orleans-style iced coffee, the other for their drip coffee. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2227-e1335156341225.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2227-e1335156341225.jpg\" alt=\"blue bottle interior\" title=\"blue bottle interior\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42124\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2233-e1335156397516.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2233-e1335156397516.jpg\" alt=\"blue bottle iced coffee\" title=\"blue bottle iced coffee\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42125\">\u003c/a>\u003c/p>\n\u003cp>We then decamped for \u003ca href=\"http://www.farleyscoffee.com/oakland.html\">Farley’s East\u003c/a> on Grand Avenue, but took a longer, more leisurely scenic route that circumnavigated Lake Merritt. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2259-e1335156486172.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2259-e1335156486172.jpg\" alt=\"lake merritt\" title=\"lake merritt\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42126\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2276-e1335156548993.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2276-e1335156548993.jpg\" alt=\"laura + may\" title=\"laura + may\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42127\">\u003c/a>\u003c/p>\n\u003cp>After we improvised some bike parking out front, the Farley’s folks expertly served up our thirsty bunch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2288-e1335156816600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2288-e1335156816600.jpg\" alt=\"farley's\" title=\"farley's\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42129\">\u003c/a>\u003c/p>\n\u003cp>Then we headed off to the popular Temescal neighborhood that’s filled with many great restaurants -– Bakesale Betty’s, Pizzaiolo, Dona Tomas and Burma Superstar to name a few –- and is also home to Oakland’s Koreatown. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2322-e1335156981208.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2322-e1335156981208.jpg\" alt=\"oakland\" title=\"oakland\" width=\"550\" height=\"292\" class=\"alignnone size-full wp-image-42131\">\u003c/a>\u003c/p>\n\u003cp>After breezing past \u003ca href=\"http://www.subrosacoffee.com/\">Subrosa\u003c/a> on 40th Street, another quaint cafe located next to \u003ca href=\"http://wearemanifesto.com/\">Manifesto Bicycles\u003c/a>, we stopped at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\">Arbor Cafe\u003c/a>. It’s a relatively new establishment that serves the locally-roasted \u003ca href=\"http://www.bicyclecoffeeco.com/\">Bicycle Coffee\u003c/a>, has indoor parking for cyclists and is neighbors to another wonderful cafe, \u003ca href=\"http://remedyoakland.com/\">Remedy Coffee\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2386-e1335157094368.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2386-e1335157094368.jpg\" alt=\"arbor cafe\" title=\"arbor cafe\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42132\">\u003c/a>\u003c/p>\n\u003cp>Cruising past \u003ca href=\"http://bicacoffeehouse.com/\">Bica Coffeehouse\u003c/a>, which is located near the Rockridge BART, we rolled on over to our fourth stop, \u003ca href=\"http://www.colecoffee.com/\">Cole Coffee\u003c/a>. It’s been open on the corner of College and Alcatraz Avenues for many years, including its previous incarnation as \u003ca href=\"http://www.amoeba.com/blog/2011/02/jamoeblog/the-town-pt-vi-oakland-s-cole-coffee-where-conversation-is-celebrated-music-is-appreciated.html\">Royal Coffee\u003c/a>. Many rides begin and end at this beloved cafe which has ample sidewalk seating and has two storefronts –- one for food and drinks, while the other also sells beans for you to brew at home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2403-e1335157160483.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2403-e1335157160483.jpg\" alt=\"cole coffee\" title=\"cole coffee\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42133\">\u003c/a>\u003c/p>\n\u003cp>Winding through the lush, tree-lined streets of Berkeley, we then made our way to \u003ca href=\"http://local123cafe.com/\">Local 123\u003c/a> at San Pablo near University Avenue. This coffeehouse has a spacious patio out back that’s a relaxing oasis on warm days. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2499-e1335157348324.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2499-e1335157348324.jpg\" alt=\"local 123 patio\" title=\"local 123 patio\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42134\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://actualcafe.com/\">Actual Cafe\u003c/a> on Alcatraz and San Pablo was our last and final stop. It’s another bike-friendly business with ample indoor bike parking and also hosts \"\u003ca href=\"http://actualcafe.com/events/bicycle-bingo/\">Bicycle Bingo\u003c/a>\" on Thursday nights. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2555-e1335157438994.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2555-e1335157438994.jpg\" alt=\"actual cafe\" title=\"actual cafe\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42135\">\u003c/a>\u003c/p>\n\u003cp>By the late afternoon, our group had dwindled down to a small, stalwart crew who were ready to eat and unwind after a full day of java. With sandwiches and beer in our bellies, our afternoon came to an end as we looped back towards the West Oakland BART station to send home our San Francisco contingent. We hope to lead another adventure next year -- perhaps in Marin or the South Bay!\u003c/p>\n\u003cp>\u003ciframe width=\"550\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps/ms?msa=0&msid=201721235018429071851.0004be5248fc38c8f7282&ie=UTF8&t=m&ll=37.832294,-122.271652&spn=0.094906,0.188828&z=12&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"http://maps.google.com/maps/ms?msa=0&msid=201721235018429071851.0004be5248fc38c8f7282&ie=UTF8&t=m&ll=37.832294,-122.271652&spn=0.094906,0.188828&z=12&source=embed\">East Bay Coffee Ride!\u003c/a> in a larger map\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"550\" height=\"413\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2F&set_id=72157629879946559&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2F&set_id=72157629879946559&jump_to=\" width=\"550\" height=\"413\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
"disqusIdentifier": "42119 http://blogs.kqed.org/bayareabites/?p=42119",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/05/01/cruising-for-caffeine-the-east-bay-edition/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 559,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://maps.google.com/maps/ms"
],
"paragraphCount": 32
},
"modified": 1362701517,
"excerpt": "Last spring, my friend Pamela Palma and I organized a big group bicycle ride that visited several of our favorite coffee shops and cafes in San Francisco. For our second annual event, we created an East Bay edition comprised of six stops spread throughout Oakland and Berkeley. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Last spring, my friend Pamela Palma and I organized a big group bicycle ride that visited several of our favorite coffee shops and cafes in San Francisco. For our second annual event, we created an East Bay edition comprised of six stops spread throughout Oakland and Berkeley. ",
"title": "Cruising for Caffeine - The East Bay Edition | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Cruising for Caffeine - The East Bay Edition",
"datePublished": "2012-05-01T10:54:55-07:00",
"dateModified": "2013-03-07T16:11:57-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cruising-for-caffeine-the-east-bay-edition",
"status": "publish",
"path": "/bayareabites/42119/cruising-for-caffeine-the-east-bay-edition",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2559-e1335157660956.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2559-e1335157660956.jpg\" alt=\"coffee ride flyer\" title=\"coffee ride flyer\" width=\"304\" height=\"400\" class=\"alignnone size-full wp-image-42136\">\u003c/a>\u003c/p>\n\u003cp>Last spring, my friend \u003ca href=\"http://www.flickr.com/photos/bicigirl/sets/72157629870901831/\">Pamela Palma\u003c/a> and I organized a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/22/cruising-for-caffeine/\">big group bicycle ride\u003c/a> that visited several of our favorite coffee shops and cafes in San Francisco. For our second annual event, we created an East Bay edition comprised of six stops spread throughout Oakland and Berkeley. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2204-e1335160325955.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2204-e1335160325955.jpg\" alt=\"pamela palma\" title=\"pamela palma\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42151\">\u003c/a>\u003cbr>\n\u003cem>East Bay Coffee ride co-organizer Pamela Palma (riding along in the blue dress)\u003c/em>\u003c/p>\n\u003cp>It was a beautiful, brilliantly sunny Saturday morning when we congregated at the West Oakland BART station at 10AM. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2180-e1335156093900.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2180-e1335156093900.jpg\" alt=\"west oakland bart\" title=\"west oakland bart\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42121\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our numbers doubled this year, and over 60 cycling coffee fiends were ready to sample the East Bay’s fine caffeinated offerings and check out its diverse neighborhoods on our 18-mile tour. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2200-e1335156175333.jpg\" alt=\"heading to blue bottle\" title=\"heading to blue bottle\" width=\"550\" height=\"344\" class=\"alignnone size-full wp-image-42122\">\u003c/a>\u003c/p>\n\u003cp>Our first stop, \u003ca href=\"http://www.bluebottlecoffee.net/locations/webster-st/\">Blue Bottle Coffee\u003c/a>, is located right near Jack London Square in downtown Oakland.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2219-e1335156262452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2219-e1335156262452.jpg\" alt=\"blue bottle\" title=\"blue bottle\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42123\">\u003c/a>\u003c/p>\n\u003cp>This location is home to their roastery as well as their Oakland shop and cafe. It's always busy, especially on a weekend, but the employees didn’t mind our bicycle flash mob descending upon them and efficiently divided us up into two lines: one queue for their famous New Orleans-style iced coffee, the other for their drip coffee. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2227-e1335156341225.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2227-e1335156341225.jpg\" alt=\"blue bottle interior\" title=\"blue bottle interior\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42124\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2233-e1335156397516.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2233-e1335156397516.jpg\" alt=\"blue bottle iced coffee\" title=\"blue bottle iced coffee\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42125\">\u003c/a>\u003c/p>\n\u003cp>We then decamped for \u003ca href=\"http://www.farleyscoffee.com/oakland.html\">Farley’s East\u003c/a> on Grand Avenue, but took a longer, more leisurely scenic route that circumnavigated Lake Merritt. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2259-e1335156486172.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2259-e1335156486172.jpg\" alt=\"lake merritt\" title=\"lake merritt\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42126\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2276-e1335156548993.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2276-e1335156548993.jpg\" alt=\"laura + may\" title=\"laura + may\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42127\">\u003c/a>\u003c/p>\n\u003cp>After we improvised some bike parking out front, the Farley’s folks expertly served up our thirsty bunch. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2288-e1335156816600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2288-e1335156816600.jpg\" alt=\"farley's\" title=\"farley's\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42129\">\u003c/a>\u003c/p>\n\u003cp>Then we headed off to the popular Temescal neighborhood that’s filled with many great restaurants -– Bakesale Betty’s, Pizzaiolo, Dona Tomas and Burma Superstar to name a few –- and is also home to Oakland’s Koreatown. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2322-e1335156981208.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2322-e1335156981208.jpg\" alt=\"oakland\" title=\"oakland\" width=\"550\" height=\"292\" class=\"alignnone size-full wp-image-42131\">\u003c/a>\u003c/p>\n\u003cp>After breezing past \u003ca href=\"http://www.subrosacoffee.com/\">Subrosa\u003c/a> on 40th Street, another quaint cafe located next to \u003ca href=\"http://wearemanifesto.com/\">Manifesto Bicycles\u003c/a>, we stopped at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\">Arbor Cafe\u003c/a>. It’s a relatively new establishment that serves the locally-roasted \u003ca href=\"http://www.bicyclecoffeeco.com/\">Bicycle Coffee\u003c/a>, has indoor parking for cyclists and is neighbors to another wonderful cafe, \u003ca href=\"http://remedyoakland.com/\">Remedy Coffee\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2386-e1335157094368.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2386-e1335157094368.jpg\" alt=\"arbor cafe\" title=\"arbor cafe\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42132\">\u003c/a>\u003c/p>\n\u003cp>Cruising past \u003ca href=\"http://bicacoffeehouse.com/\">Bica Coffeehouse\u003c/a>, which is located near the Rockridge BART, we rolled on over to our fourth stop, \u003ca href=\"http://www.colecoffee.com/\">Cole Coffee\u003c/a>. It’s been open on the corner of College and Alcatraz Avenues for many years, including its previous incarnation as \u003ca href=\"http://www.amoeba.com/blog/2011/02/jamoeblog/the-town-pt-vi-oakland-s-cole-coffee-where-conversation-is-celebrated-music-is-appreciated.html\">Royal Coffee\u003c/a>. Many rides begin and end at this beloved cafe which has ample sidewalk seating and has two storefronts –- one for food and drinks, while the other also sells beans for you to brew at home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2403-e1335157160483.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2403-e1335157160483.jpg\" alt=\"cole coffee\" title=\"cole coffee\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42133\">\u003c/a>\u003c/p>\n\u003cp>Winding through the lush, tree-lined streets of Berkeley, we then made our way to \u003ca href=\"http://local123cafe.com/\">Local 123\u003c/a> at San Pablo near University Avenue. This coffeehouse has a spacious patio out back that’s a relaxing oasis on warm days. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2499-e1335157348324.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2499-e1335157348324.jpg\" alt=\"local 123 patio\" title=\"local 123 patio\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42134\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://actualcafe.com/\">Actual Cafe\u003c/a> on Alcatraz and San Pablo was our last and final stop. It’s another bike-friendly business with ample indoor bike parking and also hosts \"\u003ca href=\"http://actualcafe.com/events/bicycle-bingo/\">Bicycle Bingo\u003c/a>\" on Thursday nights. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2555-e1335157438994.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/IMG_2555-e1335157438994.jpg\" alt=\"actual cafe\" title=\"actual cafe\" width=\"550\" height=\"309\" class=\"alignnone size-full wp-image-42135\">\u003c/a>\u003c/p>\n\u003cp>By the late afternoon, our group had dwindled down to a small, stalwart crew who were ready to eat and unwind after a full day of java. With sandwiches and beer in our bellies, our afternoon came to an end as we looped back towards the West Oakland BART station to send home our San Francisco contingent. We hope to lead another adventure next year -- perhaps in Marin or the South Bay!\u003c/p>\n\u003cp>\u003ciframe width=\"550\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps/ms?msa=0&msid=201721235018429071851.0004be5248fc38c8f7282&ie=UTF8&t=m&ll=37.832294,-122.271652&spn=0.094906,0.188828&z=12&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"http://maps.google.com/maps/ms?msa=0&msid=201721235018429071851.0004be5248fc38c8f7282&ie=UTF8&t=m&ll=37.832294,-122.271652&spn=0.094906,0.188828&z=12&source=embed\">East Bay Coffee Ride!\u003c/a> in a larger map\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"550\" height=\"413\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2F&set_id=72157629879946559&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629879946559%2F&set_id=72157629879946559&jump_to=\" width=\"550\" height=\"413\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/42119/cruising-for-caffeine-the-east-bay-edition",
"authors": [
"2100"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_50",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_4",
"bayareabites_1248"
],
"tags": [
"bayareabites_10350",
"bayareabites_9977",
"bayareabites_14751",
"bayareabites_10346",
"bayareabites_8472",
"bayareabites_9719",
"bayareabites_125",
"bayareabites_10348",
"bayareabites_9687",
"bayareabites_14773",
"bayareabites_10347",
"bayareabites_10349",
"bayareabites_14757"
],
"featImg": "bayareabites_42136",
"label": "bayareabites"
},
"bayareabites_42521": {
"type": "posts",
"id": "bayareabites_42521",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "42521",
"score": null,
"sort": [
1335822675000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1335822675,
"format": "aside",
"disqusTitle": "Brunch at Heirloom Cafe with Kinfolk Magazine",
"title": "Brunch at Heirloom Cafe with Kinfolk Magazine",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Doorway640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Doorway560.jpg\" alt=\"doorway to Kinfolk magazine brunch at Heirloom Cafe\" title=\"doorway to Kinfolk magazine brunch at Heirloom Cafe\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42579\">\u003c/a>\u003c/p>\n\u003cp>The flowers were everywhere. Fat nodding peonies, burgundy lilacs, roses the shade of eggshells and buttermilk, silvery dusty miller and scented geraniums, all spilling over makeshift wooden carts and shelves inside and out of San Francisco’s \u003ca href=\"http://www.heirloom-sf.com\">Heirloom Café\u003c/a> at the corner of Folsom and 21st Streets last Saturday morning. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flower-Cart640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flower-Cart560.jpg\" alt=\"flower cart\" title=\"flower cart\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42581\">\u003c/a>\u003c/p>\n\u003cp>The occasion was a brunch for contributors and friends of \u003ca href=\"http://www.kinfolkmag.com\">Kinfolk\u003c/a> magazine, now on its third quarterly issue. The magazine, perfect bound and printed on thick matte stock by local custom-publishing company Weldon Owen, is serene and bookish, heavy on the white space, filled with one- or two-page personal essays about food, family, and entertaining, lavishly illustrated with photographs and watercolors. It’s a chunky \u003ca href=\"http://www.heathceramics.com\">Heath\u003c/a> plate of a thing, utterly unconcerned with the flash, cash, and trash-talk of a trend-driven, chef-written magazine like the equally new \u003ca href=\"http://www.mcsweeneys.net/luckypeach\">Lucky Peach\u003c/a>, put out by McSweeney's. It’s the hobby/brainchild of Portland-based, economist-turned-editor Nathan Williams, who’s created a venue for a loosely knit, like-minded crew of photographers, writers, and stylists to revitalize (and capture) the art of casual entertaining between family and friends. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Magazine-and-Flowers560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Magazine-and-Flowers560.jpg\" alt=\"Kinfolk Magazine and flowers\" title=\"Kinfolk Magazine and flowers\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42584\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Whether you find it worth the $18 sticker price may depend on your affinity for lyrical essays about spoons, crocheting, and gathering “the hen’s orbed offerings” (that’s eggs to you, buddy) next to soft-focus pictures of cheese boards, jam pots, flowering branches, and bike-riding guys in glasses awkwardly hugging their bandana-wearing dogs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Menu-Plate640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Menu-Plate560.jpg\" alt=\"Kinfolk brunch menu on plate at Heirloom Cafe\" title=\"Kinfolk brunch menu on plate at Heirloom Cafe\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42588\">\u003c/a>\u003c/p>\n\u003cp>But, back to brunch. Heirloom stopped serving brunch in 2009 after its first few months in business, so this was a rare chance to enjoy the spacious, airy room with bright spring sunshine pouring through the huge front windows. The brunch was created by Heirloom Café chef-owner Matt Straus and his crew, rounded out with generous donations from local makers. On the tables were wooden boards of \u003ca href=\"http://www.redwoodhill.com\">Redwood Hill\u003c/a> goat cheeses paired with candied peels and fruit cheeses from \u003ca href=\"http://www.junetaylorjams.com\">June Taylor Jams\u003c/a>, followed by sweet and savory scones from Polk Street’s \u003ca href=\"http://batterbakery.com/\">Batter Bakery\u003c/a>, run by self-taught baker Jen Musty. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flowers-Cheese640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flowers-Cheese560.jpg\" alt=\"Cheese with flowers\" title=\"Cheese with flowers\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42608\">\u003c/a>\u003c/p>\n\u003cp>To my left, much-loved chef/author/blogger Heidi Swanson of \u003ca href=\"http://www.101cookbooks.com\">101 Cookbooks\u003c/a> was taking snapshots of the food and company with her vintage Polaroid camera while lifestyle and design blogger Erin of \u003ca href=\"http://www.apartment34.com/\">Apartment 34\u003c/a> sipped coral-colored carrot-citrus juice from \u003ca href=\"http://www.livinggreenssf.com/\">Living Greens Juice\u003c/a> and rhapsodized about the joys of the \u003ca href=\"http://instagr.am\">Instagram\u003c/a> app on her iPhone. There were bloggers galore, editors from Chronicle Books and Williams-Sonoma, photographers and stylists, all with Charlotte Gainsbourg bangs and high-waisted belts over puffed-sleeve pastel dresses. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Gravlax640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Gravlax560.jpg\" alt=\"Gravlax at Heirloom Cafe brunch for Kinfolk magazine\" title=\"Gravlax at Heirloom Cafe brunch for Kinfolk magazine\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42591\">\u003c/a>\u003c/p>\n\u003cp>The next course, silky housemade gravlax, cured with brown sugar, fennel, and dill over Acme rye bread and served with neon-yellow pickled onions, cauliflower, and cukes, was a dish to be envied by all those waiting on line for bagels and lox at \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a> a few blocks away.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/quiche640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/quiche560.jpg\" alt=\"Quiche at Heirloom Cafe brunch for Kinfolk magazine\" title=\"Quiche at Heirloom Cafe brunch for Kinfolk magazine\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42594\">\u003c/a>\u003c/p>\n\u003cp>Next came a platter of quiche squares, flavored with the classic French fines herbes combo (chervil, parsley, chives, and tarragon) and served with roasted asparagus spears, followed by slices of \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a>’s country bread drenched like escargots in pungent green garlic butter made by \u003ca href=\"http://www.ciaosamin.com/p/about-samin.html\">Samin Nosrat\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Samins-Green-Garlic-Bread560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Samins-Green-Garlic-Bread560.jpg\" alt=\"Green Garlic Bread by Samin Nosrat \" title=\"Green Garlic Bread by Samin Nosrat \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42597\">\u003c/a>\u003c/p>\n\u003cp>After the eggs, the salmon, the toast, affogati of Breyer’s vanilla drowned in \u003ca href=\"http://www.ritualroasters.com\">Ritual Roasters\u003c/a> espresso, then organic \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> strawberries pillowed in fresh whipped cream. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Strawberries-and-Cream560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Strawberries-and-Cream560.jpg\" alt=\"Swanton Berry Farm strawberries and cream\" title=\"Swanton Berry Farm strawberries and cream\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42600\">\u003c/a>\u003c/p>\n\u003cp>For the past few months, Nate and features editor/events coordinator Julie Pointer have been hitting the road for one weekend a month to spread the good word through a shared Kinfolk meal. Each event is unique; said Julie, “For the the last one, we were setting up a table in a field in Texas,” all on their own on a sweltering day. But each one brings together local producers and restauranteurs, introducing people face-to-face after months of communication through nothing but digital words and pictures. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Nate-and-Julie640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Nate-and-Julie560.jpg\" alt=\"Nate Williams and Julie Pointer in Heirloom Cafe for Kinfolk brunch\" title=\"Nate Williams and Julie Pointer in Heirloom Cafe for Kinfolk brunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42605\">\u003c/a>\u003cbr>\n\u003cem>Nate Williams and Julie Pointer at Heirloom Cafe for Kinfolk Magazine brunch\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/heirloomcafe640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Room560.jpg\" alt=\"crowd at Heirloom Cafe for Kinfolk brunch\" title=\"crowd at Heirloom Cafe for Kinfolk brunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42607\">\u003c/a>\u003c/p>\n\u003cp>So, brunch: quite lovely, and Heirloom should do sun-drenched, family-style daytime events like this more often. But what kind of read is Kinfolk’s actual magazine? \u003c/p>\n\u003cp>In volume three, the spring issue, Kinfolk’s contributors welcome readers to their white, white world, a world of tall white walls and soaring ceilings, of creamy white cheese flaked over gold-white baguette slices and white china stacked on white shelves, of moon-glowing light fixtures and baskets of eggs, of a child’s cupped hands caked in flour and, yes, people so uniformly pale and wand-like as to appear incandescent, like waving glow sticks. The men wear geek-chic plaid; the ladies, plaid trenchcoats (for feeding the chickens, natch), creamy sweaters, crocheted lace, bare legs and stubby boots. It’s a rigorously styled life, a \u003ca href=\"http://hipstamatic.com/\">Hipstamic-ready\u003c/a>, matte-finish world of rustic lake cabins and elegant Danish apartments, of family breakfasts that start with steamed milk (jolted, for Mom and Dad, with double espresso shots pulled by the nine-year-old in the house) followed by backyard chicken eggs and bacon over hunks of buttery, pan-crisped peasant bread. Clutter, ketchup, placemats, Jimmy Dean sausage: they may exist, but not in these pages. \u003c/p>\n\u003cp>Every contributor has a story to tell about their efforts to create a homemade life, striving to build friendship and community, enriching their family life, balancing work and home, and trying to make vivid sensory awareness part of even the most mundane morning. Clearly, for their writers, these first-person narratives were important to share: how a lunch led to marriage (and a tradition of recreating that first date on every anniversary); how a Marine wife and her husband reconnected after his tour of duty in Iraq by refurbishing a vintage Scamp trailer for a cross-country road trip. \u003c/p>\n\u003cp>The writing is pretty, occasionally adept, but I would bet that many of these contributors’ writing experience comes from personal blogging, not professional work as novelists, poets, critics, or journalists. (The photography, however, seems undeniably professional and beautiful.) They share their stories earnestly, too earnestly, maybe, as if their need for occasional switched-off solitude, for fresh eggs from their own hens, for leaving it all behind and starting a 2500€-a-week \u003ca href=\"http://www.thecooksatelier.com/Site/The_Cooks_Atelier.html\">cooking school\u003c/a> in Burgundy were the most important thing in the world, not just to themselves but to their readers, too. \u003c/p>\n\u003cp>And yet, anyone aspiring to write for a larger, slower-reading audience must be reminded that no one loves you in print like you can love yourself online. By all means, write about yourself, your dreams, your shoes and breakfasts, but remember that, stripped of links, recipes, and photos in the text, such things are rarely interesting to readers unless you work hard to make them so, by drawing some parallel between your experience and the wider world. (Or by being really, really funny—see Sedaris, David and Amy--but even then, insight and/or poignancy is still the salt in the soup.)\u003c/p>\n\u003cp>I’m hoping Kinfolk has enough self-awareness to have planned its final photo spread, \u003cem>The Manly Host,\u003c/em> as a spoof of a particular type of (mostly masculine) foodie hipster. Here, lovingly photographed, is \u003cem>The Whittling Party,\u003c/em> fueled by saltines, sardines from a can, bourbon and antlers. It’s followed by \u003cem>The Midday Roast,\u003c/em> not of prime rib or a brace of ducks but s’mores, deconstructed into a waxed-paper sleeve of graham crackers, a cup of square, chunky marshmallows, a single perfect birch log, an antler-handled knife (more antlers! When is this, \u003ca href=\"http://www.nytimes.com/2006/09/20/dining/reviews/20rest.html?pagewanted=all\">2004?\u003c/a>) and cult-status, hand-crafted bars of Brooklyn’s \u003ca href=\"http://www.mastbrothers.com\">Mast Brothers\u003c/a> chocolate, at eight bucks a bar. Funny, or “Funny, that’s just what we did last night!”? \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Julie-and-Nate-Portrait640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Julie-and-Nate-Portrait560.jpg\" alt=\"Julie Pointer and Nate Williams in front of Heirloom Cafe for Kinfolk Magazine brunch\" title=\"Julie Pointer and Nate Williams in front of Heirloom Cafe for Kinfolk Magazine brunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42603\">\u003c/a>\u003cbr>\n\u003cem>Julie Pointer and Nate Williams in front of Heirloom Cafe for Kinfolk Magazine brunch\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "42521 http://blogs.kqed.org/bayareabites/?p=42521",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/04/30/brunch-at-heirloom-cafe-with-kinfolk-magazine/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1332,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 29
},
"modified": 1335822675,
"excerpt": "San Francisco's Heirloom Cafe throws a rare daytime event, a flower-decked brunch for friends and contributors to Kinfolk magazine. Stephanie Rosenbaum gets a view of the scene and weighs in on the contents of the new quarterly publication. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "San Francisco's Heirloom Cafe throws a rare daytime event, a flower-decked brunch for friends and contributors to Kinfolk magazine. Stephanie Rosenbaum gets a view of the scene and weighs in on the contents of the new quarterly publication. ",
"title": "Brunch at Heirloom Cafe with Kinfolk Magazine | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Brunch at Heirloom Cafe with Kinfolk Magazine",
"datePublished": "2012-04-30T14:51:15-07:00",
"dateModified": "2012-04-30T14:51:15-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "brunch-at-heirloom-cafe-with-kinfolk-magazine",
"status": "publish",
"path": "/bayareabites/42521/brunch-at-heirloom-cafe-with-kinfolk-magazine",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Doorway640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Doorway560.jpg\" alt=\"doorway to Kinfolk magazine brunch at Heirloom Cafe\" title=\"doorway to Kinfolk magazine brunch at Heirloom Cafe\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42579\">\u003c/a>\u003c/p>\n\u003cp>The flowers were everywhere. Fat nodding peonies, burgundy lilacs, roses the shade of eggshells and buttermilk, silvery dusty miller and scented geraniums, all spilling over makeshift wooden carts and shelves inside and out of San Francisco’s \u003ca href=\"http://www.heirloom-sf.com\">Heirloom Café\u003c/a> at the corner of Folsom and 21st Streets last Saturday morning. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flower-Cart640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flower-Cart560.jpg\" alt=\"flower cart\" title=\"flower cart\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42581\">\u003c/a>\u003c/p>\n\u003cp>The occasion was a brunch for contributors and friends of \u003ca href=\"http://www.kinfolkmag.com\">Kinfolk\u003c/a> magazine, now on its third quarterly issue. The magazine, perfect bound and printed on thick matte stock by local custom-publishing company Weldon Owen, is serene and bookish, heavy on the white space, filled with one- or two-page personal essays about food, family, and entertaining, lavishly illustrated with photographs and watercolors. It’s a chunky \u003ca href=\"http://www.heathceramics.com\">Heath\u003c/a> plate of a thing, utterly unconcerned with the flash, cash, and trash-talk of a trend-driven, chef-written magazine like the equally new \u003ca href=\"http://www.mcsweeneys.net/luckypeach\">Lucky Peach\u003c/a>, put out by McSweeney's. It’s the hobby/brainchild of Portland-based, economist-turned-editor Nathan Williams, who’s created a venue for a loosely knit, like-minded crew of photographers, writers, and stylists to revitalize (and capture) the art of casual entertaining between family and friends. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Magazine-and-Flowers560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Magazine-and-Flowers560.jpg\" alt=\"Kinfolk Magazine and flowers\" title=\"Kinfolk Magazine and flowers\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42584\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Whether you find it worth the $18 sticker price may depend on your affinity for lyrical essays about spoons, crocheting, and gathering “the hen’s orbed offerings” (that’s eggs to you, buddy) next to soft-focus pictures of cheese boards, jam pots, flowering branches, and bike-riding guys in glasses awkwardly hugging their bandana-wearing dogs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Menu-Plate640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Menu-Plate560.jpg\" alt=\"Kinfolk brunch menu on plate at Heirloom Cafe\" title=\"Kinfolk brunch menu on plate at Heirloom Cafe\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42588\">\u003c/a>\u003c/p>\n\u003cp>But, back to brunch. Heirloom stopped serving brunch in 2009 after its first few months in business, so this was a rare chance to enjoy the spacious, airy room with bright spring sunshine pouring through the huge front windows. The brunch was created by Heirloom Café chef-owner Matt Straus and his crew, rounded out with generous donations from local makers. On the tables were wooden boards of \u003ca href=\"http://www.redwoodhill.com\">Redwood Hill\u003c/a> goat cheeses paired with candied peels and fruit cheeses from \u003ca href=\"http://www.junetaylorjams.com\">June Taylor Jams\u003c/a>, followed by sweet and savory scones from Polk Street’s \u003ca href=\"http://batterbakery.com/\">Batter Bakery\u003c/a>, run by self-taught baker Jen Musty. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flowers-Cheese640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Flowers-Cheese560.jpg\" alt=\"Cheese with flowers\" title=\"Cheese with flowers\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42608\">\u003c/a>\u003c/p>\n\u003cp>To my left, much-loved chef/author/blogger Heidi Swanson of \u003ca href=\"http://www.101cookbooks.com\">101 Cookbooks\u003c/a> was taking snapshots of the food and company with her vintage Polaroid camera while lifestyle and design blogger Erin of \u003ca href=\"http://www.apartment34.com/\">Apartment 34\u003c/a> sipped coral-colored carrot-citrus juice from \u003ca href=\"http://www.livinggreenssf.com/\">Living Greens Juice\u003c/a> and rhapsodized about the joys of the \u003ca href=\"http://instagr.am\">Instagram\u003c/a> app on her iPhone. There were bloggers galore, editors from Chronicle Books and Williams-Sonoma, photographers and stylists, all with Charlotte Gainsbourg bangs and high-waisted belts over puffed-sleeve pastel dresses. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Gravlax640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Gravlax560.jpg\" alt=\"Gravlax at Heirloom Cafe brunch for Kinfolk magazine\" title=\"Gravlax at Heirloom Cafe brunch for Kinfolk magazine\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42591\">\u003c/a>\u003c/p>\n\u003cp>The next course, silky housemade gravlax, cured with brown sugar, fennel, and dill over Acme rye bread and served with neon-yellow pickled onions, cauliflower, and cukes, was a dish to be envied by all those waiting on line for bagels and lox at \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a> a few blocks away.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/quiche640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/quiche560.jpg\" alt=\"Quiche at Heirloom Cafe brunch for Kinfolk magazine\" title=\"Quiche at Heirloom Cafe brunch for Kinfolk magazine\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42594\">\u003c/a>\u003c/p>\n\u003cp>Next came a platter of quiche squares, flavored with the classic French fines herbes combo (chervil, parsley, chives, and tarragon) and served with roasted asparagus spears, followed by slices of \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a>’s country bread drenched like escargots in pungent green garlic butter made by \u003ca href=\"http://www.ciaosamin.com/p/about-samin.html\">Samin Nosrat\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Samins-Green-Garlic-Bread560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Samins-Green-Garlic-Bread560.jpg\" alt=\"Green Garlic Bread by Samin Nosrat \" title=\"Green Garlic Bread by Samin Nosrat \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42597\">\u003c/a>\u003c/p>\n\u003cp>After the eggs, the salmon, the toast, affogati of Breyer’s vanilla drowned in \u003ca href=\"http://www.ritualroasters.com\">Ritual Roasters\u003c/a> espresso, then organic \u003ca href=\"http://www.swantonberryfarm.com/\">Swanton Berry Farm\u003c/a> strawberries pillowed in fresh whipped cream. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Strawberries-and-Cream560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Strawberries-and-Cream560.jpg\" alt=\"Swanton Berry Farm strawberries and cream\" title=\"Swanton Berry Farm strawberries and cream\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42600\">\u003c/a>\u003c/p>\n\u003cp>For the past few months, Nate and features editor/events coordinator Julie Pointer have been hitting the road for one weekend a month to spread the good word through a shared Kinfolk meal. Each event is unique; said Julie, “For the the last one, we were setting up a table in a field in Texas,” all on their own on a sweltering day. But each one brings together local producers and restauranteurs, introducing people face-to-face after months of communication through nothing but digital words and pictures. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Nate-and-Julie640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Nate-and-Julie560.jpg\" alt=\"Nate Williams and Julie Pointer in Heirloom Cafe for Kinfolk brunch\" title=\"Nate Williams and Julie Pointer in Heirloom Cafe for Kinfolk brunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42605\">\u003c/a>\u003cbr>\n\u003cem>Nate Williams and Julie Pointer at Heirloom Cafe for Kinfolk Magazine brunch\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/heirloomcafe640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Room560.jpg\" alt=\"crowd at Heirloom Cafe for Kinfolk brunch\" title=\"crowd at Heirloom Cafe for Kinfolk brunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42607\">\u003c/a>\u003c/p>\n\u003cp>So, brunch: quite lovely, and Heirloom should do sun-drenched, family-style daytime events like this more often. But what kind of read is Kinfolk’s actual magazine? \u003c/p>\n\u003cp>In volume three, the spring issue, Kinfolk’s contributors welcome readers to their white, white world, a world of tall white walls and soaring ceilings, of creamy white cheese flaked over gold-white baguette slices and white china stacked on white shelves, of moon-glowing light fixtures and baskets of eggs, of a child’s cupped hands caked in flour and, yes, people so uniformly pale and wand-like as to appear incandescent, like waving glow sticks. The men wear geek-chic plaid; the ladies, plaid trenchcoats (for feeding the chickens, natch), creamy sweaters, crocheted lace, bare legs and stubby boots. It’s a rigorously styled life, a \u003ca href=\"http://hipstamatic.com/\">Hipstamic-ready\u003c/a>, matte-finish world of rustic lake cabins and elegant Danish apartments, of family breakfasts that start with steamed milk (jolted, for Mom and Dad, with double espresso shots pulled by the nine-year-old in the house) followed by backyard chicken eggs and bacon over hunks of buttery, pan-crisped peasant bread. Clutter, ketchup, placemats, Jimmy Dean sausage: they may exist, but not in these pages. \u003c/p>\n\u003cp>Every contributor has a story to tell about their efforts to create a homemade life, striving to build friendship and community, enriching their family life, balancing work and home, and trying to make vivid sensory awareness part of even the most mundane morning. Clearly, for their writers, these first-person narratives were important to share: how a lunch led to marriage (and a tradition of recreating that first date on every anniversary); how a Marine wife and her husband reconnected after his tour of duty in Iraq by refurbishing a vintage Scamp trailer for a cross-country road trip. \u003c/p>\n\u003cp>The writing is pretty, occasionally adept, but I would bet that many of these contributors’ writing experience comes from personal blogging, not professional work as novelists, poets, critics, or journalists. (The photography, however, seems undeniably professional and beautiful.) They share their stories earnestly, too earnestly, maybe, as if their need for occasional switched-off solitude, for fresh eggs from their own hens, for leaving it all behind and starting a 2500€-a-week \u003ca href=\"http://www.thecooksatelier.com/Site/The_Cooks_Atelier.html\">cooking school\u003c/a> in Burgundy were the most important thing in the world, not just to themselves but to their readers, too. \u003c/p>\n\u003cp>And yet, anyone aspiring to write for a larger, slower-reading audience must be reminded that no one loves you in print like you can love yourself online. By all means, write about yourself, your dreams, your shoes and breakfasts, but remember that, stripped of links, recipes, and photos in the text, such things are rarely interesting to readers unless you work hard to make them so, by drawing some parallel between your experience and the wider world. (Or by being really, really funny—see Sedaris, David and Amy--but even then, insight and/or poignancy is still the salt in the soup.)\u003c/p>\n\u003cp>I’m hoping Kinfolk has enough self-awareness to have planned its final photo spread, \u003cem>The Manly Host,\u003c/em> as a spoof of a particular type of (mostly masculine) foodie hipster. Here, lovingly photographed, is \u003cem>The Whittling Party,\u003c/em> fueled by saltines, sardines from a can, bourbon and antlers. It’s followed by \u003cem>The Midday Roast,\u003c/em> not of prime rib or a brace of ducks but s’mores, deconstructed into a waxed-paper sleeve of graham crackers, a cup of square, chunky marshmallows, a single perfect birch log, an antler-handled knife (more antlers! When is this, \u003ca href=\"http://www.nytimes.com/2006/09/20/dining/reviews/20rest.html?pagewanted=all\">2004?\u003c/a>) and cult-status, hand-crafted bars of Brooklyn’s \u003ca href=\"http://www.mastbrothers.com\">Mast Brothers\u003c/a> chocolate, at eight bucks a bar. Funny, or “Funny, that’s just what we did last night!”? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Julie-and-Nate-Portrait640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Julie-and-Nate-Portrait560.jpg\" alt=\"Julie Pointer and Nate Williams in front of Heirloom Cafe for Kinfolk Magazine brunch\" title=\"Julie Pointer and Nate Williams in front of Heirloom Cafe for Kinfolk Magazine brunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42603\">\u003c/a>\u003cbr>\n\u003cem>Julie Pointer and Nate Williams in front of Heirloom Cafe for Kinfolk Magazine brunch\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/42521/brunch-at-heirloom-cafe-with-kinfolk-magazine",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_2254",
"bayareabites_50",
"bayareabites_2407",
"bayareabites_1865",
"bayareabites_1146",
"bayareabites_1875",
"bayareabites_1807"
],
"tags": [
"bayareabites_10388",
"bayareabites_120",
"bayareabites_10386",
"bayareabites_10391",
"bayareabites_10389",
"bayareabites_10385",
"bayareabites_10387",
"bayareabites_4149",
"bayareabites_1012",
"bayareabites_9456"
],
"featImg": "bayareabites_42603",
"label": "bayareabites"
},
"bayareabites_42452": {
"type": "posts",
"id": "bayareabites_42452",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "42452",
"score": null,
"sort": [
1335708663000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1335708663,
"format": "aside",
"disqusTitle": "Copita Tequileria y Comida: Joanne Weir and Larry Mindel’s Mexico in Sausalito",
"title": "Copita Tequileria y Comida: Joanne Weir and Larry Mindel’s Mexico in Sausalito",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Weir-Larry-Mindel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Weir-Larry-Mindel.jpg\" alt=\"Joanne Weir and Larry Mindel, co-owners of Copita in Sausalito, the restaurant born of a margarita making competition. Photo: Elisabeth Fall\" title=\"Joanne Weir and Larry Mindel, co-owners of Copita in Sausalito, the restaurant born of a margarita making competition. Photo: Elisabeth Fall\" width=\"480\" height=\"435\" class=\"alignnone size-full wp-image-42477\">\u003c/a>\u003cbr>\n\u003cem>Joanne Weir and Larry Mindel, co-owners of Copita in Sausalito, the restaurant born of a margarita making competition. Photo: Elisabeth Fall\u003c/em> \u003c/p>\n\u003cp>\u003ca href=\"http://www.joanneweir.com/index.php\">Chef Joanne Weir\u003c/a> and restaurateur Larry Mindel are opening Copita, a tequileria and eatery officially opening on May 1, though they are serving April 28-30 from 11am to 11pm, and the food world is abuzz about it. This high-powered partnership started with a margarita contest. \u003c/p>\n\u003cp>It takes a lot of chutzpah to challenge Joanne Weir to a margarita-making competition. Joanne Weir is a chef, a culinary teacher, television personality and kitchen consultant, sought after for her precise palate. Her most recent book is “\u003ca href=\"http://www.amazon.com/Tequila-Guide-Types-Flights-Cocktails/dp/1580089496\">Tequila, A Guide to Types, Flights, Cocktails, and Bites.\u003c/a>” But Larry Mindel doesn’t scare easily. He’s a restaurateur with a golden touch. He has opened Ciao, MacArthur Park, Guaymas and Prego. He turned Il Fornaio from struggling bakeries into a very successful group of Italian restaurants. He’s the co-owner of \u003ca href=\"http://www.poggiotrattoria.com/\">Poggio Trattoria\u003c/a> restaurant in Sausalito. I live in Sausalito and this is a beloved place for locals, where you often dine next guys who live on their sailboats at one table and Carlos Santana to the other side. And everyone marvels at how even the spinach is so amazing. But now he turns his focus south of the border. \u003c/p>\n\u003cp>The margarita competition has two differing versions. According to Larry, he concocted a “Lorenzo” heavy on the tequila, and lighter on the lime juice and agave syrup. He shook it with ice, then served it up, martini style, with a delicate salt rim. “It was really strong,” Larry said. “So everyone was tipsy by the time they tried Joanne’s. The second margarita was bound to win because the first was so potent.”\u003c/p>\n\u003cp>According to Joanne, “Larry’s was terrible. I love the taste of tequila and the acidity from lime, so a balance is what you want, with just a hint of agave so it’s not too sweet. Mine was perfect.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Fernando-Guzman800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Fernando-Guzman560.jpg\" alt=\"Joanne Weir with Fernando Guzman, the general manager and tequila curator behind the bar at Copita.\" title=\"Joanne Weir with Fernando Guzman, the general manager and tequila curator behind the bar at Copita.\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-42475\">\u003c/a>\u003cbr>\n\u003cem>Joanne Weir (co-owner of Copita) with Fernando Guzman, the general manager and tequila curator behind the bar at Copita. \u003c/em>\u003c/p>\n\u003cp>When drinking tequila based cocktails, I almost always find myself wanting a margarita made with a blanco with spicy food or a Don Julio Anejo straight up with milder, more savory Mexican. In ambitious hands tequila cocktails can often get too complicated or sweet to be food-friendly. The manager and “tequila curator” of Copita, Fernando Guzman, has changed that notion. His margaritas were excellent, and the cocktails all had a delicate touch that kept them bright, citrusy and food-friendly. He made a “Mexican 75” with sparkling wine, tequila and lime juice, as well as a “Raspado” with shaved ice, tamarind juice, and mescal with a salt and chili rim. But the ‘Prado” was Joanne’s proclaimed favorite. (She had just set down a plate of Mexico City style quesadillas filled with potatoes and chorizo and topped with crema and queso fresco.) Joanne is as charming as she is talented, so when she declared this cocktail with corazon blanco tequila, maraschino liquor, fresh lime juice and egg whites “sexy” we all vigorously agreed. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/rotisserie400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/rotisserie200.jpg\" alt=\"The rotisserie, considered the heart of Copita.\" title=\"The rotisserie, considered the heart of Copita.\" width=\"200\" height=\"355\" class=\"alignleft size-full wp-image-42473\">\u003c/a>Larry and Joanne’s common spot is not only their prowess in the food industry, but also a love for Mexico. Neither could nail down their favorite spot there, but Mexico City, Oaxaca, and both coasts were mentioned with much affection. In particular, they sited the Pacific side as influential of the ceviches. Their menu has the basic, fresh fish with tomato, onion, cilantro and Serrano chili, as well as halibut with mango and cucumber, but it’s the shrimp aguachile that they both get a little dreamy-eyed over. “I could eat this every day,” Larry said. \u003c/p>\n\u003cp>There are no fiesta platters at this place. “I hate pushing away from the table at a Mexican restaurant too full from rice and beans and cheese,” Larry said. “This is more refined. More like Mexico.” Though he admits, an almost promiscuous regard for tamales, “They are my biggest passion. I like them all. I had a grandmother from Texas who used to make them by the hundreds for the holidays. Pork is my favorite, but the chicken ones here are made with wood-roasted meat.”\u003c/p>\n\u003cp>Their rotisserie is the heart of the menu, and their spit roasted chicken is seasoned with chile guajillo and served with pickled spring vegetables and heirloom beans with housemade chorizo. “It’s Mexican, but with a California sensibility,” Joanne said. “Everyone working with me in the kitchen is from Mexico, and all of them are passionate about food. We work to keep it fresh, seasonal and light. We are all learning a lot from each other.”\u003c/p>\n\u003cp>It’s not a large restaurant, with 50 seats indoors and 15 outside. It has a low-key, casual elegance. The rotisserie is the focal point; it’s embossed with decorative tiles from Mexico. Bowls from the local \u003ca href=\"http://www.heathceramics.com/\">Heath Ceramics\u003c/a> are stacked on the counter—a blend of Mexico and Sausalito that seems very natural. The bar itself is polished hardwood, reminiscent of an Old World cocktail spot in Mexico City with bottles of premium tequila displayed. There are a few tables outside on the sidewalk for people watching on Bridgeway Avenue and a glimpse of the bay. I pictured sitting out there on a warm evening, sipping a sexy Prado and having seasonal salsa and ceviche. I’ve started putting the word out with friends and neighbors in Sausalito, “It’s going to be a very good summer.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/prado400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/prado300.jpg\" alt=\"Prado cocktail. Photo: Erin Gleeson\" title=\"Prado cocktail. Photo: Erin Gleeson\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-42471\">\u003c/a>\u003cbr>\n\u003cem>“Prado” made of corazon blanco tequila, maraschino liquor, fresh lime juice and egg whites. The “sexy” tequila cocktail at Copita. Photo: Erin Gleeson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Prado\u003c/strong>\u003c/p>\n\u003cp>Serves 1\u003c/p>\n\u003cp>From “\u003ca href=\"http://www.amazon.com/Tequila-Guide-Types-Flights-Cocktails/dp/1580089496\">Tequila, A Guide to Types, Flights, Cocktails, and Bites.\u003c/a>” by Joanne Weir\u003c/p>\n\u003cp>A prado is a grassy “meadow” or “field” in Spanish. This aptly named drink is the loveliest green. Airy and light, with a generous dose of agave, this cocktail is sure to impress. Its heavenly foam crown is most easily made by employing an interesting technique: remove the spring from your cocktail strainer and use it in the shaker as a whisk!\u003c/p>\n\u003cp>2 ounces blanco tequila\u003cbr>\n1 ounce freshly squeezed lime juice\u003cbr>\n1 ounce maraschino liqueur\u003cbr>\n1 egg white\u003cbr>\n1 flamed lime peel for garnish*\u003c/p>\n\u003cp>Combine all of the ingredients except the garnish in a cocktail shaker with plenty of ice and shake vigorously for 5 seconds. Using a whisk or the spring from the cocktail shaker, whisk the drink to create a little bit of foam. Strain into a chilled cocktail glass and garnish with the flamed lime peel. \u003c/p>\n\u003cp>*Flamed Citrus Peel\u003cbr>\nRemove a 2-to 3 inch-long piece of citrus peel using a sharp knife or a vegetable peeler. To flame the peel, light the end of a toothpick or bamboo skewer with a lighter. Hold the burning toothpick or skewer about 2 fingers above the rim of the glass and warm the outside of the peel. Then, holding the peel just above the flame, sharply squeeze it, propelling the oil from the peel through the flame and into the glass. Drop the flamed peel into the cocktail. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.copitarestaurant.com\">Copita Tequileria y Comida\u003c/a>\u003cbr>\n\u003ca href=\"http://g.co/maps/g39gm\">739 Bridgeway\u003c/a>\u003cbr>\nSausalito, CA 94965\u003cbr>\nPhone: (415) 331-7400\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CopitaTequileria\">Copita Tequileria y Comida\u003c/a>\u003cbr>\nEmail: \u003ca href=\"mailto:info@copitarestaurant.com\">info@copitarestaurant.com\u003c/a>\u003cbr>\nBusiness hours will be 11am-11pm \u003c/p>\n\n",
"disqusIdentifier": "42452 http://blogs.kqed.org/bayareabites/?p=42452",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%e2%80%99s-mexico-in-sausalito/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1289,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1336687508,
"excerpt": "Chef Joanne Weir and restaurateur Larry Mindel are opening Copita, a tequileria and eatery officially opening on May 1, though they are serving April 28-30 from 11am to 11pm, and the food world is abuzz about it. This high-powered partnership started with a margarita contest. \r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Chef Joanne Weir and restaurateur Larry Mindel are opening Copita, a tequileria and eatery officially opening on May 1, though they are serving April 28-30 from 11am to 11pm, and the food world is abuzz about it. This high-powered partnership started with a margarita contest. \r\n",
"title": "Copita Tequileria y Comida: Joanne Weir and Larry Mindel’s Mexico in Sausalito | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Copita Tequileria y Comida: Joanne Weir and Larry Mindel’s Mexico in Sausalito",
"datePublished": "2012-04-29T07:11:03-07:00",
"dateModified": "2012-05-10T15:05:08-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "copita-tequileria-y-comida-joanne-weir-and-larry-mindel%e2%80%99s-mexico-in-sausalito",
"status": "publish",
"path": "/bayareabites/42452/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%e2%80%99s-mexico-in-sausalito",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Weir-Larry-Mindel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Weir-Larry-Mindel.jpg\" alt=\"Joanne Weir and Larry Mindel, co-owners of Copita in Sausalito, the restaurant born of a margarita making competition. Photo: Elisabeth Fall\" title=\"Joanne Weir and Larry Mindel, co-owners of Copita in Sausalito, the restaurant born of a margarita making competition. Photo: Elisabeth Fall\" width=\"480\" height=\"435\" class=\"alignnone size-full wp-image-42477\">\u003c/a>\u003cbr>\n\u003cem>Joanne Weir and Larry Mindel, co-owners of Copita in Sausalito, the restaurant born of a margarita making competition. Photo: Elisabeth Fall\u003c/em> \u003c/p>\n\u003cp>\u003ca href=\"http://www.joanneweir.com/index.php\">Chef Joanne Weir\u003c/a> and restaurateur Larry Mindel are opening Copita, a tequileria and eatery officially opening on May 1, though they are serving April 28-30 from 11am to 11pm, and the food world is abuzz about it. This high-powered partnership started with a margarita contest. \u003c/p>\n\u003cp>It takes a lot of chutzpah to challenge Joanne Weir to a margarita-making competition. Joanne Weir is a chef, a culinary teacher, television personality and kitchen consultant, sought after for her precise palate. Her most recent book is “\u003ca href=\"http://www.amazon.com/Tequila-Guide-Types-Flights-Cocktails/dp/1580089496\">Tequila, A Guide to Types, Flights, Cocktails, and Bites.\u003c/a>” But Larry Mindel doesn’t scare easily. He’s a restaurateur with a golden touch. He has opened Ciao, MacArthur Park, Guaymas and Prego. He turned Il Fornaio from struggling bakeries into a very successful group of Italian restaurants. He’s the co-owner of \u003ca href=\"http://www.poggiotrattoria.com/\">Poggio Trattoria\u003c/a> restaurant in Sausalito. I live in Sausalito and this is a beloved place for locals, where you often dine next guys who live on their sailboats at one table and Carlos Santana to the other side. And everyone marvels at how even the spinach is so amazing. But now he turns his focus south of the border. \u003c/p>\n\u003cp>The margarita competition has two differing versions. According to Larry, he concocted a “Lorenzo” heavy on the tequila, and lighter on the lime juice and agave syrup. He shook it with ice, then served it up, martini style, with a delicate salt rim. “It was really strong,” Larry said. “So everyone was tipsy by the time they tried Joanne’s. The second margarita was bound to win because the first was so potent.”\u003c/p>\n\u003cp>According to Joanne, “Larry’s was terrible. I love the taste of tequila and the acidity from lime, so a balance is what you want, with just a hint of agave so it’s not too sweet. Mine was perfect.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Fernando-Guzman800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Joanne-Fernando-Guzman560.jpg\" alt=\"Joanne Weir with Fernando Guzman, the general manager and tequila curator behind the bar at Copita.\" title=\"Joanne Weir with Fernando Guzman, the general manager and tequila curator behind the bar at Copita.\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-42475\">\u003c/a>\u003cbr>\n\u003cem>Joanne Weir (co-owner of Copita) with Fernando Guzman, the general manager and tequila curator behind the bar at Copita. \u003c/em>\u003c/p>\n\u003cp>When drinking tequila based cocktails, I almost always find myself wanting a margarita made with a blanco with spicy food or a Don Julio Anejo straight up with milder, more savory Mexican. In ambitious hands tequila cocktails can often get too complicated or sweet to be food-friendly. The manager and “tequila curator” of Copita, Fernando Guzman, has changed that notion. His margaritas were excellent, and the cocktails all had a delicate touch that kept them bright, citrusy and food-friendly. He made a “Mexican 75” with sparkling wine, tequila and lime juice, as well as a “Raspado” with shaved ice, tamarind juice, and mescal with a salt and chili rim. But the ‘Prado” was Joanne’s proclaimed favorite. (She had just set down a plate of Mexico City style quesadillas filled with potatoes and chorizo and topped with crema and queso fresco.) Joanne is as charming as she is talented, so when she declared this cocktail with corazon blanco tequila, maraschino liquor, fresh lime juice and egg whites “sexy” we all vigorously agreed. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/rotisserie400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/rotisserie200.jpg\" alt=\"The rotisserie, considered the heart of Copita.\" title=\"The rotisserie, considered the heart of Copita.\" width=\"200\" height=\"355\" class=\"alignleft size-full wp-image-42473\">\u003c/a>Larry and Joanne’s common spot is not only their prowess in the food industry, but also a love for Mexico. Neither could nail down their favorite spot there, but Mexico City, Oaxaca, and both coasts were mentioned with much affection. In particular, they sited the Pacific side as influential of the ceviches. Their menu has the basic, fresh fish with tomato, onion, cilantro and Serrano chili, as well as halibut with mango and cucumber, but it’s the shrimp aguachile that they both get a little dreamy-eyed over. “I could eat this every day,” Larry said. \u003c/p>\n\u003cp>There are no fiesta platters at this place. “I hate pushing away from the table at a Mexican restaurant too full from rice and beans and cheese,” Larry said. “This is more refined. More like Mexico.” Though he admits, an almost promiscuous regard for tamales, “They are my biggest passion. I like them all. I had a grandmother from Texas who used to make them by the hundreds for the holidays. Pork is my favorite, but the chicken ones here are made with wood-roasted meat.”\u003c/p>\n\u003cp>Their rotisserie is the heart of the menu, and their spit roasted chicken is seasoned with chile guajillo and served with pickled spring vegetables and heirloom beans with housemade chorizo. “It’s Mexican, but with a California sensibility,” Joanne said. “Everyone working with me in the kitchen is from Mexico, and all of them are passionate about food. We work to keep it fresh, seasonal and light. We are all learning a lot from each other.”\u003c/p>\n\u003cp>It’s not a large restaurant, with 50 seats indoors and 15 outside. It has a low-key, casual elegance. The rotisserie is the focal point; it’s embossed with decorative tiles from Mexico. Bowls from the local \u003ca href=\"http://www.heathceramics.com/\">Heath Ceramics\u003c/a> are stacked on the counter—a blend of Mexico and Sausalito that seems very natural. The bar itself is polished hardwood, reminiscent of an Old World cocktail spot in Mexico City with bottles of premium tequila displayed. There are a few tables outside on the sidewalk for people watching on Bridgeway Avenue and a glimpse of the bay. I pictured sitting out there on a warm evening, sipping a sexy Prado and having seasonal salsa and ceviche. I’ve started putting the word out with friends and neighbors in Sausalito, “It’s going to be a very good summer.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/prado400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/prado300.jpg\" alt=\"Prado cocktail. Photo: Erin Gleeson\" title=\"Prado cocktail. Photo: Erin Gleeson\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-42471\">\u003c/a>\u003cbr>\n\u003cem>“Prado” made of corazon blanco tequila, maraschino liquor, fresh lime juice and egg whites. The “sexy” tequila cocktail at Copita. Photo: Erin Gleeson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Prado\u003c/strong>\u003c/p>\n\u003cp>Serves 1\u003c/p>\n\u003cp>From “\u003ca href=\"http://www.amazon.com/Tequila-Guide-Types-Flights-Cocktails/dp/1580089496\">Tequila, A Guide to Types, Flights, Cocktails, and Bites.\u003c/a>” by Joanne Weir\u003c/p>\n\u003cp>A prado is a grassy “meadow” or “field” in Spanish. This aptly named drink is the loveliest green. Airy and light, with a generous dose of agave, this cocktail is sure to impress. Its heavenly foam crown is most easily made by employing an interesting technique: remove the spring from your cocktail strainer and use it in the shaker as a whisk!\u003c/p>\n\u003cp>2 ounces blanco tequila\u003cbr>\n1 ounce freshly squeezed lime juice\u003cbr>\n1 ounce maraschino liqueur\u003cbr>\n1 egg white\u003cbr>\n1 flamed lime peel for garnish*\u003c/p>\n\u003cp>Combine all of the ingredients except the garnish in a cocktail shaker with plenty of ice and shake vigorously for 5 seconds. Using a whisk or the spring from the cocktail shaker, whisk the drink to create a little bit of foam. Strain into a chilled cocktail glass and garnish with the flamed lime peel. \u003c/p>\n\u003cp>*Flamed Citrus Peel\u003cbr>\nRemove a 2-to 3 inch-long piece of citrus peel using a sharp knife or a vegetable peeler. To flame the peel, light the end of a toothpick or bamboo skewer with a lighter. Hold the burning toothpick or skewer about 2 fingers above the rim of the glass and warm the outside of the peel. Then, holding the peel just above the flame, sharply squeeze it, propelling the oil from the peel through the flame and into the glass. Drop the flamed peel into the cocktail. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.copitarestaurant.com\">Copita Tequileria y Comida\u003c/a>\u003cbr>\n\u003ca href=\"http://g.co/maps/g39gm\">739 Bridgeway\u003c/a>\u003cbr>\nSausalito, CA 94965\u003cbr>\nPhone: (415) 331-7400\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CopitaTequileria\">Copita Tequileria y Comida\u003c/a>\u003cbr>\nEmail: \u003ca href=\"mailto:info@copitarestaurant.com\">info@copitarestaurant.com\u003c/a>\u003cbr>\nBusiness hours will be 11am-11pm \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/42452/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%e2%80%99s-mexico-in-sausalito",
"authors": [
"5371"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_1244",
"bayareabites_1807"
],
"tags": [
"bayareabites_10383",
"bayareabites_4302",
"bayareabites_2736",
"bayareabites_9268"
],
"featImg": "bayareabites_42477",
"label": "bayareabites"
},
"bayareabites_42340": {
"type": "posts",
"id": "bayareabites_42340",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "42340",
"score": null,
"sort": [
1335600078000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1335600078,
"format": "aside",
"disqusTitle": "Goose & Gander takes up where Martini House left off, and then some",
"title": "Goose & Gander takes up where Martini House left off, and then some",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/1goosegander560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/1goosegander560.jpg\" alt=\"\" title=\"Goose and Gander\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42378\">\u003c/a>\u003cbr>\n\u003cem>The dining room at the newly opened Goose & Gander.\u003c/em>\u003c/p>\n\u003cp>The former \u003ca href=\"http://napavalleyregister.com/news/local/article_f0080040-d4e3-11df-90a1-001cc4c03286.html\">Martini House\u003c/a> in Napa's St. Helena is gradually being restored to its old glory. Restaurateur \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/07/25/martini-house-sold-to-restaurateur-andy-florsheim/\">Andrew Florsheim\u003c/a>, formerly of the \u003ca href=\"http://www.levyrestaurants.com/\">Levy Restaurant Group\u003c/a> in Chicago, has been a resident of the Napa Valley since 2008 and took over the space from \u003ca href=\"http://www.kuleto.com/\">Pat Kuleto\u003c/a>. \u003c/p>\n\u003cp>Martini House's opening chef de cuisine \u003ca href=\"http://2011.pebblebeachfoodandwine.com/index.cfm/chef-Kelly_McCown_63.htm\">Kelly McCown\u003c/a> returns as Executive Chef and partner after spending two and a half years as Executive Chef at Sacramento's noted \u003ca href=\"http://www.elladiningroomandbar.com/\">Ella Dining Room and Bar\u003c/a>.\u003c/p>\n\u003cp>We traipsed up to Napa on Friday night for the media preview at \u003ca href=\"http://www.goosegander.com/\">Goose & Gander\u003c/a> and got a glimpse of what the menu will be like. Though some things about the old Martini House have remained the same--like the awesome downstairs bar, thank goodness--the menu has taken a different and entirely less fussy direction under Chef McCown's expert tutelage. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2kitchenline560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2kitchenline560.jpg\" alt=\"\" title=\"Kitchen Line\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42380\">\u003c/a>\u003cbr>\n\u003cem>Cooks line up meatballs in the Goose & Gander kitchen.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The down-to-earth chef has built solid relationships with local farmers and artisans, thanks to more than two decades of experience in some of California's most prominent kitchens, and his menu is simple and ingredient-driven. Though the food appears simple, don't be fooled: fancier items reminiscent of McCown's five years as Executive Chef at \u003ca href=\"http://www.yelp.com/biz/rubicon-san-francisco\">Rubicon\u003c/a>, like a sous-vide pork chop or an escargot appetizer, humbly deep-fried in panko bread crumbs and served with melted anchovy butter for dipping, do make the occasional appearance.\u003c/p>\n\u003cp>McCown sported a walking cast due to a broken foot and hopped crazily up and down the line on Friday as he supervised his crew. He brought dishes to the tables where journalists dined family-style, and spoke about the concepts behind his food. \"In Japan, they enjoy softer foods; a gelatin component is important there, \" he said. \"I've noticed that Americans like crunchy things in everything they eat.\"\u003c/p>\n\u003cp>And the crunchy component was certainly present in each of the dishes we tried. Along with the aforementioned escargot, which was skewered with deep-fried castelvetrano olives, appetizers included a finger-friendly version of hot wings: duck and chicken meats, boneless, with deep-fried pickle chips on the side and a Green Goddess sauce for dipping. \u003c/p>\n\u003cp>The crispy element manifested as crackly skin on mild Scottish salmon served with freshly shelled spring peas as a main course. \u003c/p>\n\u003cp>\"It's my interpretation of my Irish mum's salmon with mushy peas,\" said McCown about the perfectly cooked fish, which melted in my mouth as the skin offset the rest of the dish's soft textures. Another standout entree was a grilled beef coulotte, served with a spicy cilantro salsa verde and panko-breaded onion rings that were fried in duck fat. The richness of the onion rings were nicely complemented by the tender, yet lean beef, and the bright green flavor of cilantro worked surprisingly well to balance what could have easily become a heavy steak dinner.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/6scallops560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/6scallops560.jpg\" alt=\"\" title=\"scallops and tomatoes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42385\">\u003c/a>\u003cbr>\n\u003cem>Scallops with pancetta and fried green tomatoes.\u003c/em>\u003c/p>\n\u003cp>In another entree, scallops were given pub-grub styling--McCown describes his menu as \"rustic American pub food.\" The large Maine scallops were served over fried green tomatoes with a shaving of thick, curled pancetta. A creamy jalapeno-cilantro sauce finished the dish, and the tanginess and richness of the plate called out for one of the restaurant's signature cocktails.\u003c/p>\n\u003cfigure id=\"attachment_42387\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/10collinsdrink300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/10collinsdrink300.jpg\" alt=\"A refreshing Collins at the bar\" title=\"A refreshing Collins at the bar\" width=\"300\" height=\"400\" class=\"size-full wp-image-42387\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>A refreshing Collins at the bar.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Ahhhh, the cocktails. The legendary \u003ca href=\"http://www.scottbeattiecocktails.com/\">Scott Beattie\u003c/a>, of \u003ca href=\"http://www.cyrusrestaurant.com/\">Cyrus\u003c/a> fame, has worked his magic once again for a new restaurant opening by designing the bar program at Goose & Gander. Beattie, whose recent consulting projects have included designing the cocktail programs for \u003ca href=\"http://www.hogandrocks.com/\">Hog & Rocks\u003c/a> and Healdsburg's \u003ca href=\"http://www.h2hotel.com/spoonbar/\">Spoonbar\u003c/a>, has created a list that is both innovative and familiar. Beattie is also familiar with the layout of the land, so to speak--he tended bar at the Martini House way back in 2001. Drinks like the \"Bali Spice Old Fashioned,\" featuring \u003ca href=\"http://www.stgeorgespirits.com/\">St. George\u003c/a> bourbon, orange, cinnamon, clove, and star anise, are so good that you won't want to put them down to have wine with dinner. Goose & Gander is the first restaurant in St. Helena to serve whiskey drinks with \"proper\" ice--large, hand-carved globes in the Japanese style that nearly fill the entire glass, ensuring that the quality liquor does not get too watered-down. The \"Cucumber Collins,\" with Square One cucumber Vodka, lemon, yuzu, huckleberries, and both fresh and pickled cucumbers is also a winner. \u003c/p>\n\u003cp>The wines, mostly a local selection of smaller names, are nothing to sneeze at--a second-label \u003ca href=\"http://www.dumol.com/\">DuMol\u003c/a> Chardonnay stood out, although it was somewhat interestingly paired with meatballs--but they take the backseat to the cocktail program.\u003c/p>\n\u003cp>The redesigned building is as comfortable and unpretentious as the food. The outdoor garden area is slated to open in late spring, but the downstairs bar is convivial and the upstairs dining room is welcoming and feels more open than the former decor. Red-leather seating booths and reclaimed redwood tables add to the \"duck club\" vibe, iron fowl knicknackery adorn the restaurant--but not to excess. Interestingly, Goose & Gander is as of now the only place to serve \u003ca href=\"http://www.panevino-napa.com/david_bio.htm\">Panevino's David Katz's\u003c/a> crazy-good salumi offerings.\u003c/p>\n\u003cp>Morsels like duck prosciutto, lamb chorizo, and Provençal salumi dusted with fennel pollen rocked my socks off. Katz's salumi will be available soon for retail purchase, but you can only get it at Goose & Gander for right now. Fans of the old Martini House will not be disappointed with the direction the property has taken, and lovers of nouvelle cuisine will find Goose & Gander a worthwhile destination to dine at in its early days.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/11salumi560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/11salumi560.jpg\" alt=\"\" title=\"Salumi plate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42391\">\u003c/a>\u003cbr>\n\u003cem>Diners enjoy a board of David Katz's salumi.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.goosegander.com/\">Goose & Gander\u003c/a>, 1245 Spring St. at Oak St., St. Helena, 707-967-8779\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/goosegandernapa\">Goose & Gander\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/goosegandernapa\">@goosegandernapa\u003c/a> \u003c/p>\n\n",
"disqusIdentifier": "42340 http://blogs.kqed.org/bayareabites/?p=42340",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/04/28/goose-gander-takes-up-where-martini-house-left-off-and-then-some/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 990,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1335807059,
"excerpt": "St. Helena's former Martini House welcomes back its opening Chef de Cuisine in its new incarnation as cozy, upscale gastropub Goose & Gander.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "St. Helena's former Martini House welcomes back its opening Chef de Cuisine in its new incarnation as cozy, upscale gastropub Goose & Gander.",
"title": "Goose & Gander takes up where Martini House left off, and then some | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Goose & Gander takes up where Martini House left off, and then some",
"datePublished": "2012-04-28T01:01:18-07:00",
"dateModified": "2012-04-30T10:30:59-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "goose-gander-takes-up-where-martini-house-left-off-and-then-some",
"status": "publish",
"path": "/bayareabites/42340/goose-gander-takes-up-where-martini-house-left-off-and-then-some",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/1goosegander560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/1goosegander560.jpg\" alt=\"\" title=\"Goose and Gander\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42378\">\u003c/a>\u003cbr>\n\u003cem>The dining room at the newly opened Goose & Gander.\u003c/em>\u003c/p>\n\u003cp>The former \u003ca href=\"http://napavalleyregister.com/news/local/article_f0080040-d4e3-11df-90a1-001cc4c03286.html\">Martini House\u003c/a> in Napa's St. Helena is gradually being restored to its old glory. Restaurateur \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/07/25/martini-house-sold-to-restaurateur-andy-florsheim/\">Andrew Florsheim\u003c/a>, formerly of the \u003ca href=\"http://www.levyrestaurants.com/\">Levy Restaurant Group\u003c/a> in Chicago, has been a resident of the Napa Valley since 2008 and took over the space from \u003ca href=\"http://www.kuleto.com/\">Pat Kuleto\u003c/a>. \u003c/p>\n\u003cp>Martini House's opening chef de cuisine \u003ca href=\"http://2011.pebblebeachfoodandwine.com/index.cfm/chef-Kelly_McCown_63.htm\">Kelly McCown\u003c/a> returns as Executive Chef and partner after spending two and a half years as Executive Chef at Sacramento's noted \u003ca href=\"http://www.elladiningroomandbar.com/\">Ella Dining Room and Bar\u003c/a>.\u003c/p>\n\u003cp>We traipsed up to Napa on Friday night for the media preview at \u003ca href=\"http://www.goosegander.com/\">Goose & Gander\u003c/a> and got a glimpse of what the menu will be like. Though some things about the old Martini House have remained the same--like the awesome downstairs bar, thank goodness--the menu has taken a different and entirely less fussy direction under Chef McCown's expert tutelage. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2kitchenline560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/2kitchenline560.jpg\" alt=\"\" title=\"Kitchen Line\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42380\">\u003c/a>\u003cbr>\n\u003cem>Cooks line up meatballs in the Goose & Gander kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The down-to-earth chef has built solid relationships with local farmers and artisans, thanks to more than two decades of experience in some of California's most prominent kitchens, and his menu is simple and ingredient-driven. Though the food appears simple, don't be fooled: fancier items reminiscent of McCown's five years as Executive Chef at \u003ca href=\"http://www.yelp.com/biz/rubicon-san-francisco\">Rubicon\u003c/a>, like a sous-vide pork chop or an escargot appetizer, humbly deep-fried in panko bread crumbs and served with melted anchovy butter for dipping, do make the occasional appearance.\u003c/p>\n\u003cp>McCown sported a walking cast due to a broken foot and hopped crazily up and down the line on Friday as he supervised his crew. He brought dishes to the tables where journalists dined family-style, and spoke about the concepts behind his food. \"In Japan, they enjoy softer foods; a gelatin component is important there, \" he said. \"I've noticed that Americans like crunchy things in everything they eat.\"\u003c/p>\n\u003cp>And the crunchy component was certainly present in each of the dishes we tried. Along with the aforementioned escargot, which was skewered with deep-fried castelvetrano olives, appetizers included a finger-friendly version of hot wings: duck and chicken meats, boneless, with deep-fried pickle chips on the side and a Green Goddess sauce for dipping. \u003c/p>\n\u003cp>The crispy element manifested as crackly skin on mild Scottish salmon served with freshly shelled spring peas as a main course. \u003c/p>\n\u003cp>\"It's my interpretation of my Irish mum's salmon with mushy peas,\" said McCown about the perfectly cooked fish, which melted in my mouth as the skin offset the rest of the dish's soft textures. Another standout entree was a grilled beef coulotte, served with a spicy cilantro salsa verde and panko-breaded onion rings that were fried in duck fat. The richness of the onion rings were nicely complemented by the tender, yet lean beef, and the bright green flavor of cilantro worked surprisingly well to balance what could have easily become a heavy steak dinner.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/6scallops560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/6scallops560.jpg\" alt=\"\" title=\"scallops and tomatoes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42385\">\u003c/a>\u003cbr>\n\u003cem>Scallops with pancetta and fried green tomatoes.\u003c/em>\u003c/p>\n\u003cp>In another entree, scallops were given pub-grub styling--McCown describes his menu as \"rustic American pub food.\" The large Maine scallops were served over fried green tomatoes with a shaving of thick, curled pancetta. A creamy jalapeno-cilantro sauce finished the dish, and the tanginess and richness of the plate called out for one of the restaurant's signature cocktails.\u003c/p>\n\u003cfigure id=\"attachment_42387\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/10collinsdrink300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/10collinsdrink300.jpg\" alt=\"A refreshing Collins at the bar\" title=\"A refreshing Collins at the bar\" width=\"300\" height=\"400\" class=\"size-full wp-image-42387\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>A refreshing Collins at the bar.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Ahhhh, the cocktails. The legendary \u003ca href=\"http://www.scottbeattiecocktails.com/\">Scott Beattie\u003c/a>, of \u003ca href=\"http://www.cyrusrestaurant.com/\">Cyrus\u003c/a> fame, has worked his magic once again for a new restaurant opening by designing the bar program at Goose & Gander. Beattie, whose recent consulting projects have included designing the cocktail programs for \u003ca href=\"http://www.hogandrocks.com/\">Hog & Rocks\u003c/a> and Healdsburg's \u003ca href=\"http://www.h2hotel.com/spoonbar/\">Spoonbar\u003c/a>, has created a list that is both innovative and familiar. Beattie is also familiar with the layout of the land, so to speak--he tended bar at the Martini House way back in 2001. Drinks like the \"Bali Spice Old Fashioned,\" featuring \u003ca href=\"http://www.stgeorgespirits.com/\">St. George\u003c/a> bourbon, orange, cinnamon, clove, and star anise, are so good that you won't want to put them down to have wine with dinner. Goose & Gander is the first restaurant in St. Helena to serve whiskey drinks with \"proper\" ice--large, hand-carved globes in the Japanese style that nearly fill the entire glass, ensuring that the quality liquor does not get too watered-down. The \"Cucumber Collins,\" with Square One cucumber Vodka, lemon, yuzu, huckleberries, and both fresh and pickled cucumbers is also a winner. \u003c/p>\n\u003cp>The wines, mostly a local selection of smaller names, are nothing to sneeze at--a second-label \u003ca href=\"http://www.dumol.com/\">DuMol\u003c/a> Chardonnay stood out, although it was somewhat interestingly paired with meatballs--but they take the backseat to the cocktail program.\u003c/p>\n\u003cp>The redesigned building is as comfortable and unpretentious as the food. The outdoor garden area is slated to open in late spring, but the downstairs bar is convivial and the upstairs dining room is welcoming and feels more open than the former decor. Red-leather seating booths and reclaimed redwood tables add to the \"duck club\" vibe, iron fowl knicknackery adorn the restaurant--but not to excess. Interestingly, Goose & Gander is as of now the only place to serve \u003ca href=\"http://www.panevino-napa.com/david_bio.htm\">Panevino's David Katz's\u003c/a> crazy-good salumi offerings.\u003c/p>\n\u003cp>Morsels like duck prosciutto, lamb chorizo, and Provençal salumi dusted with fennel pollen rocked my socks off. Katz's salumi will be available soon for retail purchase, but you can only get it at Goose & Gander for right now. Fans of the old Martini House will not be disappointed with the direction the property has taken, and lovers of nouvelle cuisine will find Goose & Gander a worthwhile destination to dine at in its early days.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/11salumi560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/11salumi560.jpg\" alt=\"\" title=\"Salumi plate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42391\">\u003c/a>\u003cbr>\n\u003cem>Diners enjoy a board of David Katz's salumi.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.goosegander.com/\">Goose & Gander\u003c/a>, 1245 Spring St. at Oak St., St. Helena, 707-967-8779\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/goosegandernapa\">Goose & Gander\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/goosegandernapa\">@goosegandernapa\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/42340/goose-gander-takes-up-where-martini-house-left-off-and-then-some",
"authors": [
"5325"
],
"categories": [
"bayareabites_752",
"bayareabites_63",
"bayareabites_1244",
"bayareabites_2090",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_61"
],
"tags": [
"bayareabites_10379",
"bayareabites_10381",
"bayareabites_10380",
"bayareabites_10382",
"bayareabites_10321"
],
"featImg": "bayareabites_42378",
"label": "bayareabites"
},
"bayareabites_42210": {
"type": "posts",
"id": "bayareabites_42210",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "42210",
"score": null,
"sort": [
1335538848000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1335538848,
"format": "aside",
"disqusTitle": "QUEST: Edible Insects - Finger Lickin' Grub ",
"title": "QUEST: Edible Insects - Finger Lickin' Grub ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grubs-e1335307524244.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grubs-e1335307524244.jpg\" alt=\"mealworms\" title=\"mealworms\" width=\"549\" height=\"358\" class=\"alignnone size-full wp-image-42326\">\u003c/a>\u003cbr>\n\u003cem>Mmmm...a plate full of mealworms, getting ready to be roasted by chef Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>When I'm not blogging for Bay Area Bites, I work as an Interactive Producer for \u003ca href=\"http://science.kqed.org/quest/\">QUEST\u003c/a>, the science, nature and environment series produced by KQED. We launched our sixth television season this past Wednesday, and one of the fascinating stories from the premiere episode, \"\u003ca href=\"http://science.kqed.org/quest/video/edible-insects-finger-lickin-grub/\">Edible Insects: Finger Lickin' Grub\u003c/a>,\" focuses on a food trend that's newer to Americans, but not to the rest of the globe: eating bugs. \u003c/p>\n\u003cp>The producer of this segment, Sheraz Sadiq, has been making the rounds around town promoting his story. He recently participated at one of the \u003ca href=\"http://sf.nerdnite.com/\">Nerd Nite SF\u003c/a> gatherings, a popular event that bills itself as, \"The Discovery Channel...with beer!\" More than 200 people packed the Rickshaw Stop on April 18th. \"After a brief introduction by the organizer, Bart Bernhardt,\" says Sheraz, \"QUEST TV Series Producer Amy Miller and I came out on stage. Amy did a terrific job talking about QUEST and the impetus for the edible insects story.\u003c/p>\n\u003cp>We showed the last six minutes of the story and then I moderated a discussion with \u003ca href=\"http://www.donbugito.com/\">Monica Martinez\u003c/a> and \u003ca href=\"http://girlmeetsbug.com/\">Daniella Martin\u003c/a>, two chefs featured in the story. They talked about their favorite edible insects, the diversity of insect dishes in Mexico and then they took questions from the audience. I think the highlight for me, and I’m sure for many others there, was inviting ten or so folks to come onstage to sample an Aztec snack mix graciously prepared by Daniella Martin, consisting of popcorn, pumpkin seeds, roasted crickets, mealworms and wax moth larvae.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nerdnite-e1335308749690.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nerdnite-e1335308749690.jpg\" alt=\"nerdnite\" title=\"nerdnite\" width=\"551\" height=\"369\" class=\"alignnone size-full wp-image-42333\">\u003c/a>\u003cbr>\n\u003cem>Nerd Nite attendees eagerly dig into the Aztec snack mix prepared by Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sheraz also made an appearance at \"Dirty, Earthy \u003ca href=\"http://www.calacademy.org/events/nightlife/\">NightLife\u003c/a>,\" this week's adults-only event held at the California Academy of Sciences. A screening of the story was followed by another tasting with both Monica Martinez and Daniella Martin, who served up carmelized mealworms over vanilla ice cream and salted crickets.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/sheraz-taste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/sheraz-taste.jpg\" alt=\"sheraz sampling mealworms over vanilla ice cream\" title=\"sheraz taste\" width=\"550\" height=\"368\" class=\"alignnone size-full wp-image-42444\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq samples a sweet and wriggly treat. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cal-academy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cal-academy.jpg\" alt=\"cal academy nightlife\" title=\"cal academy nightlife\" width=\"550\" height=\"368\" class=\"alignnone size-full wp-image-42446\">\u003c/a>\u003cbr>\n\u003cem>The NightLife crowd at California Academy of Sciences. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>My colleague took some time out from his busy schedule with QUEST to answer a few questions about some of the intriguing information he gained about edible insects in the course of producing his story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Interviewing_Daniella_L1100280-e1335551654299.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Interviewing_Daniella_L1100280-e1335551654299.jpg\" alt=\"sheraz interviews daniella\" title=\"Interviewing_Daniella_L1100280\" width=\"551\" height=\"310\" class=\"alignnone size-full wp-image-42448\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq interviews Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What pre-conceived notions did you have, if any, about insects as food before starting this story?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>I did some preliminary research, including reading the excellent New Yorker article, “\u003ca href=\"http://www.newyorker.com/reporting/2011/08/15/110815fa_fact_goodyear\">Grub\u003c/a>,” by Dana Goodyear, which along with other media coverage of this unusual culinary phenomenon, helped inspire our particular take on edible insects. Those articles and stories did have descriptions of the diversity of the flavors possible with edible insects, but I couldn’t help being slightly disgusted at the prospect of nibbling a mealworm or swallowing a cricket whole. Like most people, I was raised with an entrenched bug bias that held insects to be vectors for disease and eminently worthy of squashing, especially if they invaded the sanctity of the home. “Fear Factor” clips of people eating insects, usually raw, made it difficult to believe that insects could not only be tasty but good for you. I’m happy to report that not only did I eat edible insects (crickets, mealworms, insect larvae) but that I actually enjoyed them more than I initially thought I would. And no, they don’t taste like chicken. Instead, they tasted nutty, shrimpy and the larvae were the richest, most buttery of the insects I gobbled. \u003c/p>\n\u003cp>Another misconception I had was the belief that people eat insects out of desperation when no other more attractive source of animal protein is readily available. However, in many countries, regional insect delicacies abound, including \u003cem>escamoles\u003c/em>, an expensive dish made with ant eggs harvested from the roots of agave plants. Again, this misconception shows the prevalence of our society’s aversion to insects, an aversion perpetuated by horror films, “Fear Factor” stunts and even religious beliefs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/L1100295-e1335306904709.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/L1100295-e1335306904709.jpg\" alt=\"sheraz + quest crew\" title=\"sheraz + quest crew\" width=\"551\" height=\"310\" class=\"alignnone size-full wp-image-42319\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq with Daniella Martin and the production team. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What were some of the more surprising facts you learned about insects through your research?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>One fact regarding edible insects that I never tire of telling anyone within earshot is that 80% of the world’s population regularly eats insects. Also, 80% of all the animals on earth are insects and of the millions of species of insects on the planet, more than 1000 are edible! Other facts which left an indelible impression for me have to do with the environmental impact of eating traditional forms of meat. For instance, 18% of the world’s greenhouse gas emissions can be traced to the production of livestock, from deforestation of land to create pasture to the methane released by cows, for example. 70% of agricultural land is currently set aside to raise livestock as well. Insects are cold-blooded so they’re a much more efficient source of animal protein. In addition, they need very little space, they grow quickly and they can derive most if not all their water from their vegetarian diets. Although I still eat meat, I eat it only maybe twice a week instead of five or more times a week before I produced this story. If only I could get my hands on more tasty bee larvae!\u003c/p>\n\u003cp>\u003cstrong>Can you give us an update about one of the entrepreneurs, Monica Martinez of Don Bugito, who’s featured in the QUEST video?\u003c/strong>\u003c/p>\n\u003cp>At the 2011 San Francisco Street Food Festival, Monica Martinez launched the nation’s first edible insect food cart, \u003ca href=\"http://www.donbugito.com/\">Don Bugito\u003c/a>. The street food fans responded enthusiastically to her tasty wax moth larvae tacos, cricket salad and Mexican vanilla ice cream topped with caramelized mealworms. When I checked in with Monica earlier this month, she told me that she was trying to raise funds through \u003ca href=\"http://www.kickstarter.com/projects/497059094/don-bugito-an-edible-insect-food-business?ref=recently_launched\">Kickstarter.com\u003c/a> to buy an actual cart and establish a more regular presence for the pre-Hispanic insect fare for which she has garnered much attention. She also mentioned that the PBS series “NOVA ScienceNow” had filmed at her house on April 6th, capturing scenes of her cooking and showing off the mealworms she raises on an organic diet of oats and carrots. \u003c/p>\n\u003cp>In addition to the media coverage, Don Bugito now has a bi-monthly presence at the prestigious \"\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\" food cart venue at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">Fort Mason\u003c/a> and Monica’s signature wax moth larvae tacos are also being served on Monday evenings at Mosto in San Francisco’s Mission District, which must be good news for intrepid foodies hankering for a tasty and exotic bite to eat, exoskeleton and all. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Watch \u003ca href=\"http://science.kqed.org/quest/video/edible-insects-finger-lickin-grub/\">Edible Insects: Finger Lickin' Grub\u003c/a>\u003cbr>\n\u003c/em>\u003cbr>\n\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/hgqZe8Gn9Oc\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
"disqusIdentifier": "42210 http://blogs.kqed.org/bayareabites/?p=42210",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/04/27/quest-edible-insects-finger-lickin-grub/",
"stats": {
"hasVideo": true,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1173,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://www.youtube.com/embed/hgqZe8Gn9Oc"
],
"paragraphCount": 22
},
"modified": 1352841940,
"excerpt": "QUEST launched its sixth television season this past Wednesday, and one of the fascinating stories from the premiere episode, \"Edible Insects: Finger Lickin' Grub,\" focuses on a food trend that's newer to Americans, but not to the rest of the globe: eating bugs. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "QUEST launched its sixth television season this past Wednesday, and one of the fascinating stories from the premiere episode, "Edible Insects: Finger Lickin' Grub," focuses on a food trend that's newer to Americans, but not to the rest of the globe: eating bugs. ",
"title": "QUEST: Edible Insects - Finger Lickin' Grub | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "QUEST: Edible Insects - Finger Lickin' Grub ",
"datePublished": "2012-04-27T08:00:48-07:00",
"dateModified": "2012-11-13T13:25:40-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "quest-edible-insects-finger-lickin-grub",
"status": "publish",
"path": "/bayareabites/42210/quest-edible-insects-finger-lickin-grub",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grubs-e1335307524244.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/grubs-e1335307524244.jpg\" alt=\"mealworms\" title=\"mealworms\" width=\"549\" height=\"358\" class=\"alignnone size-full wp-image-42326\">\u003c/a>\u003cbr>\n\u003cem>Mmmm...a plate full of mealworms, getting ready to be roasted by chef Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>When I'm not blogging for Bay Area Bites, I work as an Interactive Producer for \u003ca href=\"http://science.kqed.org/quest/\">QUEST\u003c/a>, the science, nature and environment series produced by KQED. We launched our sixth television season this past Wednesday, and one of the fascinating stories from the premiere episode, \"\u003ca href=\"http://science.kqed.org/quest/video/edible-insects-finger-lickin-grub/\">Edible Insects: Finger Lickin' Grub\u003c/a>,\" focuses on a food trend that's newer to Americans, but not to the rest of the globe: eating bugs. \u003c/p>\n\u003cp>The producer of this segment, Sheraz Sadiq, has been making the rounds around town promoting his story. He recently participated at one of the \u003ca href=\"http://sf.nerdnite.com/\">Nerd Nite SF\u003c/a> gatherings, a popular event that bills itself as, \"The Discovery Channel...with beer!\" More than 200 people packed the Rickshaw Stop on April 18th. \"After a brief introduction by the organizer, Bart Bernhardt,\" says Sheraz, \"QUEST TV Series Producer Amy Miller and I came out on stage. Amy did a terrific job talking about QUEST and the impetus for the edible insects story.\u003c/p>\n\u003cp>We showed the last six minutes of the story and then I moderated a discussion with \u003ca href=\"http://www.donbugito.com/\">Monica Martinez\u003c/a> and \u003ca href=\"http://girlmeetsbug.com/\">Daniella Martin\u003c/a>, two chefs featured in the story. They talked about their favorite edible insects, the diversity of insect dishes in Mexico and then they took questions from the audience. I think the highlight for me, and I’m sure for many others there, was inviting ten or so folks to come onstage to sample an Aztec snack mix graciously prepared by Daniella Martin, consisting of popcorn, pumpkin seeds, roasted crickets, mealworms and wax moth larvae.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nerdnite-e1335308749690.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/nerdnite-e1335308749690.jpg\" alt=\"nerdnite\" title=\"nerdnite\" width=\"551\" height=\"369\" class=\"alignnone size-full wp-image-42333\">\u003c/a>\u003cbr>\n\u003cem>Nerd Nite attendees eagerly dig into the Aztec snack mix prepared by Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sheraz also made an appearance at \"Dirty, Earthy \u003ca href=\"http://www.calacademy.org/events/nightlife/\">NightLife\u003c/a>,\" this week's adults-only event held at the California Academy of Sciences. A screening of the story was followed by another tasting with both Monica Martinez and Daniella Martin, who served up carmelized mealworms over vanilla ice cream and salted crickets.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/sheraz-taste.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/sheraz-taste.jpg\" alt=\"sheraz sampling mealworms over vanilla ice cream\" title=\"sheraz taste\" width=\"550\" height=\"368\" class=\"alignnone size-full wp-image-42444\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq samples a sweet and wriggly treat. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cal-academy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/cal-academy.jpg\" alt=\"cal academy nightlife\" title=\"cal academy nightlife\" width=\"550\" height=\"368\" class=\"alignnone size-full wp-image-42446\">\u003c/a>\u003cbr>\n\u003cem>The NightLife crowd at California Academy of Sciences. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>My colleague took some time out from his busy schedule with QUEST to answer a few questions about some of the intriguing information he gained about edible insects in the course of producing his story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Interviewing_Daniella_L1100280-e1335551654299.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Interviewing_Daniella_L1100280-e1335551654299.jpg\" alt=\"sheraz interviews daniella\" title=\"Interviewing_Daniella_L1100280\" width=\"551\" height=\"310\" class=\"alignnone size-full wp-image-42448\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq interviews Daniella Martin. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What pre-conceived notions did you have, if any, about insects as food before starting this story?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>I did some preliminary research, including reading the excellent New Yorker article, “\u003ca href=\"http://www.newyorker.com/reporting/2011/08/15/110815fa_fact_goodyear\">Grub\u003c/a>,” by Dana Goodyear, which along with other media coverage of this unusual culinary phenomenon, helped inspire our particular take on edible insects. Those articles and stories did have descriptions of the diversity of the flavors possible with edible insects, but I couldn’t help being slightly disgusted at the prospect of nibbling a mealworm or swallowing a cricket whole. Like most people, I was raised with an entrenched bug bias that held insects to be vectors for disease and eminently worthy of squashing, especially if they invaded the sanctity of the home. “Fear Factor” clips of people eating insects, usually raw, made it difficult to believe that insects could not only be tasty but good for you. I’m happy to report that not only did I eat edible insects (crickets, mealworms, insect larvae) but that I actually enjoyed them more than I initially thought I would. And no, they don’t taste like chicken. Instead, they tasted nutty, shrimpy and the larvae were the richest, most buttery of the insects I gobbled. \u003c/p>\n\u003cp>Another misconception I had was the belief that people eat insects out of desperation when no other more attractive source of animal protein is readily available. However, in many countries, regional insect delicacies abound, including \u003cem>escamoles\u003c/em>, an expensive dish made with ant eggs harvested from the roots of agave plants. Again, this misconception shows the prevalence of our society’s aversion to insects, an aversion perpetuated by horror films, “Fear Factor” stunts and even religious beliefs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/L1100295-e1335306904709.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/L1100295-e1335306904709.jpg\" alt=\"sheraz + quest crew\" title=\"sheraz + quest crew\" width=\"551\" height=\"310\" class=\"alignnone size-full wp-image-42319\">\u003c/a>\u003cbr>\n\u003cem>QUEST television producer Sheraz Sadiq with Daniella Martin and the production team. Photo Credit: Sevda Eris\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What were some of the more surprising facts you learned about insects through your research?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>One fact regarding edible insects that I never tire of telling anyone within earshot is that 80% of the world’s population regularly eats insects. Also, 80% of all the animals on earth are insects and of the millions of species of insects on the planet, more than 1000 are edible! Other facts which left an indelible impression for me have to do with the environmental impact of eating traditional forms of meat. For instance, 18% of the world’s greenhouse gas emissions can be traced to the production of livestock, from deforestation of land to create pasture to the methane released by cows, for example. 70% of agricultural land is currently set aside to raise livestock as well. Insects are cold-blooded so they’re a much more efficient source of animal protein. In addition, they need very little space, they grow quickly and they can derive most if not all their water from their vegetarian diets. Although I still eat meat, I eat it only maybe twice a week instead of five or more times a week before I produced this story. If only I could get my hands on more tasty bee larvae!\u003c/p>\n\u003cp>\u003cstrong>Can you give us an update about one of the entrepreneurs, Monica Martinez of Don Bugito, who’s featured in the QUEST video?\u003c/strong>\u003c/p>\n\u003cp>At the 2011 San Francisco Street Food Festival, Monica Martinez launched the nation’s first edible insect food cart, \u003ca href=\"http://www.donbugito.com/\">Don Bugito\u003c/a>. The street food fans responded enthusiastically to her tasty wax moth larvae tacos, cricket salad and Mexican vanilla ice cream topped with caramelized mealworms. When I checked in with Monica earlier this month, she told me that she was trying to raise funds through \u003ca href=\"http://www.kickstarter.com/projects/497059094/don-bugito-an-edible-insect-food-business?ref=recently_launched\">Kickstarter.com\u003c/a> to buy an actual cart and establish a more regular presence for the pre-Hispanic insect fare for which she has garnered much attention. She also mentioned that the PBS series “NOVA ScienceNow” had filmed at her house on April 6th, capturing scenes of her cooking and showing off the mealworms she raises on an organic diet of oats and carrots. \u003c/p>\n\u003cp>In addition to the media coverage, Don Bugito now has a bi-monthly presence at the prestigious \"\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\" food cart venue at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/\">Fort Mason\u003c/a> and Monica’s signature wax moth larvae tacos are also being served on Monday evenings at Mosto in San Francisco’s Mission District, which must be good news for intrepid foodies hankering for a tasty and exotic bite to eat, exoskeleton and all. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Watch \u003ca href=\"http://science.kqed.org/quest/video/edible-insects-finger-lickin-grub/\">Edible Insects: Finger Lickin' Grub\u003c/a>\u003cbr>\n\u003c/em>\u003cbr>\n\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/hgqZe8Gn9Oc\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/42210/quest-edible-insects-finger-lickin-grub",
"authors": [
"2100"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_1245",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_90",
"bayareabites_181",
"bayareabites_60",
"bayareabites_1593"
],
"tags": [
"bayareabites_10357",
"bayareabites_10366",
"bayareabites_10358",
"bayareabites_10359",
"bayareabites_9872",
"bayareabites_9873",
"bayareabites_10360",
"bayareabites_9551",
"bayareabites_10361",
"bayareabites_10362",
"bayareabites_10364",
"bayareabites_10365",
"bayareabites_359",
"bayareabites_2625",
"bayareabites_10363"
],
"featImg": "bayareabites_42326",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=food-and-drink": {
"isFetching": false,
"latestQuery": {
"from": 792,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1958,
"relation": "eq"
},
"items": [
"bayareabites_43005",
"bayareabites_42633",
"bayareabites_42885",
"bayareabites_42415",
"bayareabites_42766",
"bayareabites_41222",
"bayareabites_42205",
"bayareabites_42119",
"bayareabites_42521",
"bayareabites_42452",
"bayareabites_42340",
"bayareabites_42210"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_food-and-drink": {
"isLoading": true
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_34": {
"type": "terms",
"id": "bayareabites_34",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "34",
"found": true
},
"relationships": {},
"featImg": null,
"name": "radio",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1158,
"slug": "radio",
"isLoading": false,
"link": "/bayareabites/category/radio"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_10420": {
"type": "terms",
"id": "bayareabites_10420",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10420",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Coalition for Humane and Ethical Farming Standards",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Coalition for Humane and Ethical Farming Standards Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4874,
"slug": "coalition-for-humane-and-ethical-farming-standards",
"isLoading": false,
"link": "/bayareabites/tag/coalition-for-humane-and-ethical-farming-standards"
},
"bayareabites_1786": {
"type": "terms",
"id": "bayareabites_1786",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1786",
"found": true
},
"relationships": {},
"featImg": null,
"name": "foie gras",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "foie gras Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1401,
"slug": "foie-gras",
"isLoading": false,
"link": "/bayareabites/tag/foie-gras"
},
"bayareabites_10323": {
"type": "terms",
"id": "bayareabites_10323",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10323",
"found": true
},
"relationships": {},
"featImg": null,
"name": "foie gras ban",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "foie gras ban Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4777,
"slug": "foie-gras-ban",
"isLoading": false,
"link": "/bayareabites/tag/foie-gras-ban"
},
"bayareabites_8665": {
"type": "terms",
"id": "bayareabites_8665",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8665",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Lafitte",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Lafitte Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3118,
"slug": "lafitte",
"isLoading": false,
"link": "/bayareabites/tag/lafitte"
},
"bayareabites_8664": {
"type": "terms",
"id": "bayareabites_8664",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8664",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Russell Jackson",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Russell Jackson Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3117,
"slug": "russell-jackson",
"isLoading": false,
"link": "/bayareabites/tag/russell-jackson"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_10397": {
"type": "terms",
"id": "bayareabites_10397",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10397",
"found": true
},
"relationships": {},
"featImg": null,
"name": "green juice",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "green juice Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4851,
"slug": "green-juice",
"isLoading": false,
"link": "/bayareabites/tag/green-juice"
},
"bayareabites_310": {
"type": "terms",
"id": "bayareabites_310",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "310",
"found": true
},
"relationships": {},
"featImg": null,
"name": "healthy eating",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "healthy eating Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 275,
"slug": "healthy-eating",
"isLoading": false,
"link": "/bayareabites/tag/healthy-eating"
},
"bayareabites_10396": {
"type": "terms",
"id": "bayareabites_10396",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10396",
"found": true
},
"relationships": {},
"featImg": null,
"name": "juice cleanse",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "juice cleanse Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4850,
"slug": "juice-cleanse",
"isLoading": false,
"link": "/bayareabites/tag/juice-cleanse"
},
"bayareabites_10395": {
"type": "terms",
"id": "bayareabites_10395",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10395",
"found": true
},
"relationships": {},
"featImg": null,
"name": "juicing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "juicing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4849,
"slug": "juicing",
"isLoading": false,
"link": "/bayareabites/tag/juicing"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_14751": {
"type": "terms",
"id": "bayareabites_14751",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14751",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 229,
"slug": "berkeley",
"isLoading": false,
"link": "/bayareabites/tag/berkeley"
},
"bayareabites_10413": {
"type": "terms",
"id": "bayareabites_10413",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10413",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bon Vivants",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bon Vivants Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4867,
"slug": "bon-vivants",
"isLoading": false,
"link": "/bayareabites/tag/bon-vivants"
},
"bayareabites_10411": {
"type": "terms",
"id": "bayareabites_10411",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10411",
"found": true
},
"relationships": {},
"featImg": null,
"name": "comal",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "comal Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4865,
"slug": "comal",
"isLoading": false,
"link": "/bayareabites/tag/comal"
},
"bayareabites_2101": {
"type": "terms",
"id": "bayareabites_2101",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2101",
"found": true
},
"relationships": {},
"featImg": null,
"name": "delfina",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "delfina Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1568,
"slug": "delfina",
"isLoading": false,
"link": "/bayareabites/tag/delfina"
},
"bayareabites_10416": {
"type": "terms",
"id": "bayareabites_10416",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10416",
"found": true
},
"relationships": {},
"featImg": null,
"name": "John Paluska",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "John Paluska Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4870,
"slug": "john-paluska",
"isLoading": false,
"link": "/bayareabites/tag/john-paluska"
},
"bayareabites_10415": {
"type": "terms",
"id": "bayareabites_10415",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10415",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Josh Harris",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Josh Harris Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4869,
"slug": "josh-harris",
"isLoading": false,
"link": "/bayareabites/tag/josh-harris"
},
"bayareabites_10412": {
"type": "terms",
"id": "bayareabites_10412",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10412",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Matt Gandin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Matt Gandin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4866,
"slug": "matt-gandin",
"isLoading": false,
"link": "/bayareabites/tag/matt-gandin"
},
"bayareabites_9627": {
"type": "terms",
"id": "bayareabites_9627",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9627",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Phish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Phish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4081,
"slug": "phish",
"isLoading": false,
"link": "/bayareabites/tag/phish"
},
"bayareabites_10414": {
"type": "terms",
"id": "bayareabites_10414",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10414",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Scott Baird",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Scott Baird Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4868,
"slug": "scott-baird",
"isLoading": false,
"link": "/bayareabites/tag/scott-baird"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_2695": {
"type": "terms",
"id": "bayareabites_2695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking techniques and tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking techniques and tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1905,
"slug": "cooking-techniques-and-tips",
"isLoading": false,
"link": "/bayareabites/category/cooking-techniques-and-tips"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_103": {
"type": "terms",
"id": "bayareabites_103",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "103",
"found": true
},
"relationships": {},
"featImg": null,
"name": "absinthe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "absinthe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 67,
"slug": "absinthe",
"isLoading": false,
"link": "/bayareabites/tag/absinthe"
},
"bayareabites_10373": {
"type": "terms",
"id": "bayareabites_10373",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10373",
"found": true
},
"relationships": {},
"featImg": null,
"name": "adam keough",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "adam keough Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4827,
"slug": "adam-keough",
"isLoading": false,
"link": "/bayareabites/tag/adam-keough"
},
"bayareabites_2597": {
"type": "terms",
"id": "bayareabites_2597",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2597",
"found": true
},
"relationships": {},
"featImg": null,
"name": "meatballs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "meatballs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1857,
"slug": "meatballs",
"isLoading": false,
"link": "/bayareabites/tag/meatballs"
},
"bayareabites_2434": {
"type": "terms",
"id": "bayareabites_2434",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2434",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rabbit",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rabbit Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1808,
"slug": "rabbit",
"isLoading": false,
"link": "/bayareabites/tag/rabbit"
},
"bayareabites_14738": {
"type": "terms",
"id": "bayareabites_14738",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 831,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/tag/recipes"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_2554": {
"type": "terms",
"id": "bayareabites_2554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening and urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1016,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/category/gardening-and-urban-farming"
},
"bayareabites_10407": {
"type": "terms",
"id": "bayareabites_10407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gill tract",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gill tract Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4861,
"slug": "gill-tract",
"isLoading": false,
"link": "/bayareabites/tag/gill-tract"
},
"bayareabites_10406": {
"type": "terms",
"id": "bayareabites_10406",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10406",
"found": true
},
"relationships": {},
"featImg": null,
"name": "occupy the farm",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "occupy the farm Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4860,
"slug": "occupy-the-farm",
"isLoading": false,
"link": "/bayareabites/tag/occupy-the-farm"
},
"bayareabites_9649": {
"type": "terms",
"id": "bayareabites_9649",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9649",
"found": true
},
"relationships": {},
"featImg": null,
"name": "UC Berkeley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "UC Berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4103,
"slug": "uc-berkeley",
"isLoading": false,
"link": "/bayareabites/tag/uc-berkeley"
},
"bayareabites_3063": {
"type": "terms",
"id": "bayareabites_3063",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3063",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Whole Foods",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Whole Foods Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2130,
"slug": "whole-foods",
"isLoading": false,
"link": "/bayareabites/tag/whole-foods"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_1248": {
"type": "terms",
"id": "bayareabites_1248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tea and coffee",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tea and coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1086,
"slug": "tea-and-coffee",
"isLoading": false,
"link": "/bayareabites/category/tea-and-coffee"
},
"bayareabites_10392": {
"type": "terms",
"id": "bayareabites_10392",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10392",
"found": true
},
"relationships": {},
"featImg": null,
"name": "azahar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "azahar Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4846,
"slug": "azahar",
"isLoading": false,
"link": "/bayareabites/tag/azahar"
},
"bayareabites_125": {
"type": "terms",
"id": "bayareabites_125",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "125",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coffee",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 89,
"slug": "coffee",
"isLoading": false,
"link": "/bayareabites/tag/coffee"
},
"bayareabites_10393": {
"type": "terms",
"id": "bayareabites_10393",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10393",
"found": true
},
"relationships": {},
"featImg": null,
"name": "colombia",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "colombia Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4847,
"slug": "colombia",
"isLoading": false,
"link": "/bayareabites/tag/colombia"
},
"bayareabites_10394": {
"type": "terms",
"id": "bayareabites_10394",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10394",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Keith Schuman",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Keith Schuman Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4848,
"slug": "keith-schuman",
"isLoading": false,
"link": "/bayareabites/tag/keith-schuman"
},
"bayareabites_10063": {
"type": "terms",
"id": "bayareabites_10063",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10063",
"found": true
},
"relationships": {},
"featImg": null,
"name": "third wave coffee",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "third wave coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4517,
"slug": "third-wave-coffee",
"isLoading": false,
"link": "/bayareabites/tag/third-wave-coffee"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_957": {
"type": "terms",
"id": "bayareabites_957",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "957",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cinco de mayo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cinco de mayo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 869,
"slug": "cinco-de-mayo",
"isLoading": false,
"link": "/bayareabites/tag/cinco-de-mayo"
},
"bayareabites_1213": {
"type": "terms",
"id": "bayareabites_1213",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1213",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cucumber",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cucumber Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1069,
"slug": "cucumber",
"isLoading": false,
"link": "/bayareabites/tag/cucumber"
},
"bayareabites_10398": {
"type": "terms",
"id": "bayareabites_10398",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10398",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fruit salsa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fruit salsa Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4852,
"slug": "fruit-salsa",
"isLoading": false,
"link": "/bayareabites/tag/fruit-salsa"
},
"bayareabites_8376": {
"type": "terms",
"id": "bayareabites_8376",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8376",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mango",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mango Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2829,
"slug": "mango",
"isLoading": false,
"link": "/bayareabites/tag/mango"
},
"bayareabites_10399": {
"type": "terms",
"id": "bayareabites_10399",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10399",
"found": true
},
"relationships": {},
"featImg": null,
"name": "National Salsa Month",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "National Salsa Month Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4853,
"slug": "national-salsa-month",
"isLoading": false,
"link": "/bayareabites/tag/national-salsa-month"
},
"bayareabites_8377": {
"type": "terms",
"id": "bayareabites_8377",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8377",
"found": true
},
"relationships": {},
"featImg": null,
"name": "salsa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "salsa Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2830,
"slug": "salsa",
"isLoading": false,
"link": "/bayareabites/tag/salsa"
},
"bayareabites_8986": {
"type": "terms",
"id": "bayareabites_8986",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8986",
"found": true
},
"relationships": {},
"featImg": null,
"name": "spring recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "spring recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3439,
"slug": "spring-recipes",
"isLoading": false,
"link": "/bayareabites/tag/spring-recipes"
},
"bayareabites_1012": {
"type": "terms",
"id": "bayareabites_1012",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1012",
"found": true
},
"relationships": {},
"featImg": null,
"name": "strawberries",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "strawberries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 923,
"slug": "strawberries",
"isLoading": false,
"link": "/bayareabites/tag/strawberries"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_4": {
"type": "terms",
"id": "bayareabites_4",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sports",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sports Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5814,
"slug": "sports",
"isLoading": false,
"link": "/bayareabites/category/sports"
},
"bayareabites_10350": {
"type": "terms",
"id": "bayareabites_10350",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10350",
"found": true
},
"relationships": {},
"featImg": null,
"name": "actual cafe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "actual cafe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4804,
"slug": "actual-cafe",
"isLoading": false,
"link": "/bayareabites/tag/actual-cafe"
},
"bayareabites_9977": {
"type": "terms",
"id": "bayareabites_9977",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9977",
"found": true
},
"relationships": {},
"featImg": null,
"name": "arbor cafe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "arbor cafe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4431,
"slug": "arbor-cafe",
"isLoading": false,
"link": "/bayareabites/tag/arbor-cafe"
},
"bayareabites_10346": {
"type": "terms",
"id": "bayareabites_10346",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10346",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bicycles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bicycles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4800,
"slug": "bicycles",
"isLoading": false,
"link": "/bayareabites/tag/bicycles"
},
"bayareabites_8472": {
"type": "terms",
"id": "bayareabites_8472",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8472",
"found": true
},
"relationships": {},
"featImg": null,
"name": "blue bottle",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "blue bottle Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2925,
"slug": "blue-bottle",
"isLoading": false,
"link": "/bayareabites/tag/blue-bottle"
},
"bayareabites_9719": {
"type": "terms",
"id": "bayareabites_9719",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9719",
"found": true
},
"relationships": {},
"featImg": null,
"name": "breast cancer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "breast cancer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4173,
"slug": "breast-cancer",
"isLoading": false,
"link": "/bayareabites/tag/breast-cancer"
},
"bayareabites_10348": {
"type": "terms",
"id": "bayareabites_10348",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10348",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cole coffee",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cole coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4802,
"slug": "cole-coffee",
"isLoading": false,
"link": "/bayareabites/tag/cole-coffee"
},
"bayareabites_9687": {
"type": "terms",
"id": "bayareabites_9687",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9687",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cycling",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cycling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4141,
"slug": "cycling",
"isLoading": false,
"link": "/bayareabites/tag/cycling"
},
"bayareabites_14773": {
"type": "terms",
"id": "bayareabites_14773",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14773",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3223,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/tag/east-bay"
},
"bayareabites_10347": {
"type": "terms",
"id": "bayareabites_10347",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10347",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farley's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farley's Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4801,
"slug": "farleys",
"isLoading": false,
"link": "/bayareabites/tag/farleys"
},
"bayareabites_10349": {
"type": "terms",
"id": "bayareabites_10349",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10349",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local 123",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local 123 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4803,
"slug": "local-123",
"isLoading": false,
"link": "/bayareabites/tag/local-123"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_2407": {
"type": "terms",
"id": "bayareabites_2407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art, writing, music, dance",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art, writing, music, dance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 941,
"slug": "food-art-writing-music",
"isLoading": false,
"link": "/bayareabites/category/food-art-writing-music"
},
"bayareabites_1865": {
"type": "terms",
"id": "bayareabites_1865",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1865",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food bloggers and social media",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food bloggers and social media Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1240,
"slug": "food-bloggers-and-social-media",
"isLoading": false,
"link": "/bayareabites/category/food-bloggers-and-social-media"
},
"bayareabites_1146": {
"type": "terms",
"id": "bayareabites_1146",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1146",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hospitality",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hospitality Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1460,
"slug": "hospitality",
"isLoading": false,
"link": "/bayareabites/category/hospitality"
},
"bayareabites_10388": {
"type": "terms",
"id": "bayareabites_10388",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10388",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gravlax",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gravlax Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4842,
"slug": "gravlax",
"isLoading": false,
"link": "/bayareabites/tag/gravlax"
},
"bayareabites_120": {
"type": "terms",
"id": "bayareabites_120",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "120",
"found": true
},
"relationships": {},
"featImg": null,
"name": "heidi swanson",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "heidi swanson Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 84,
"slug": "heidi-swanson",
"isLoading": false,
"link": "/bayareabites/tag/heidi-swanson"
},
"bayareabites_10386": {
"type": "terms",
"id": "bayareabites_10386",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10386",
"found": true
},
"relationships": {},
"featImg": null,
"name": "heirloom cafe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "heirloom cafe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4840,
"slug": "heirloom-cafe",
"isLoading": false,
"link": "/bayareabites/tag/heirloom-cafe"
},
"bayareabites_10391": {
"type": "terms",
"id": "bayareabites_10391",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10391",
"found": true
},
"relationships": {},
"featImg": null,
"name": "june taylor jam",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "june taylor jam Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4845,
"slug": "june-taylor-jam",
"isLoading": false,
"link": "/bayareabites/tag/june-taylor-jam"
},
"bayareabites_10389": {
"type": "terms",
"id": "bayareabites_10389",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10389",
"found": true
},
"relationships": {},
"featImg": null,
"name": "june taylor jams",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "june taylor jams Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4843,
"slug": "june-taylor-jams",
"isLoading": false,
"link": "/bayareabites/tag/june-taylor-jams"
},
"bayareabites_10385": {
"type": "terms",
"id": "bayareabites_10385",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10385",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kinfolk",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kinfolk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4839,
"slug": "kinfolk",
"isLoading": false,
"link": "/bayareabites/tag/kinfolk"
},
"bayareabites_10387": {
"type": "terms",
"id": "bayareabites_10387",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10387",
"found": true
},
"relationships": {},
"featImg": null,
"name": "quiche",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "quiche Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4841,
"slug": "quiche",
"isLoading": false,
"link": "/bayareabites/tag/quiche"
},
"bayareabites_4149": {
"type": "terms",
"id": "bayareabites_4149",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4149",
"found": true
},
"relationships": {},
"featImg": null,
"name": "samin nosrat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "samin nosrat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2601,
"slug": "samin-nosrat",
"isLoading": false,
"link": "/bayareabites/tag/samin-nosrat"
},
"bayareabites_9456": {
"type": "terms",
"id": "bayareabites_9456",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9456",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Tartine Afterhours",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Tartine Afterhours Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3910,
"slug": "tartine-afterhours",
"isLoading": false,
"link": "/bayareabites/tag/tartine-afterhours"
},
"bayareabites_10383": {
"type": "terms",
"id": "bayareabites_10383",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10383",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Copita Tequileria Y Comida",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Copita Tequileria Y Comida Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4837,
"slug": "copita-tequileria-y-comida",
"isLoading": false,
"link": "/bayareabites/tag/copita-tequileria-y-comida"
},
"bayareabites_4302": {
"type": "terms",
"id": "bayareabites_4302",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4302",
"found": true
},
"relationships": {},
"featImg": null,
"name": "joanne weir",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "joanne weir Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2679,
"slug": "joanne-weir",
"isLoading": false,
"link": "/bayareabites/tag/joanne-weir"
},
"bayareabites_2736": {
"type": "terms",
"id": "bayareabites_2736",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2736",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sausalito",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sausalito Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1932,
"slug": "sausalito",
"isLoading": false,
"link": "/bayareabites/tag/sausalito"
},
"bayareabites_9268": {
"type": "terms",
"id": "bayareabites_9268",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9268",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tequila",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tequila Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3722,
"slug": "tequila",
"isLoading": false,
"link": "/bayareabites/tag/tequila"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_61": {
"type": "terms",
"id": "bayareabites_61",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "61",
"found": true
},
"relationships": {},
"featImg": null,
"name": "travel",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "travel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1216,
"slug": "travel",
"isLoading": false,
"link": "/bayareabites/category/travel"
},
"bayareabites_10379": {
"type": "terms",
"id": "bayareabites_10379",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10379",
"found": true
},
"relationships": {},
"featImg": null,
"name": "goose & gander",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "goose & gander Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4833,
"slug": "goose-gander",
"isLoading": false,
"link": "/bayareabites/tag/goose-gander"
},
"bayareabites_10381": {
"type": "terms",
"id": "bayareabites_10381",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10381",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Kelly McCown",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Kelly McCown Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4835,
"slug": "kelly-mccown",
"isLoading": false,
"link": "/bayareabites/tag/kelly-mccown"
},
"bayareabites_10380": {
"type": "terms",
"id": "bayareabites_10380",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10380",
"found": true
},
"relationships": {},
"featImg": null,
"name": "martini house",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "martini house Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4834,
"slug": "martini-house",
"isLoading": false,
"link": "/bayareabites/tag/martini-house"
},
"bayareabites_10382": {
"type": "terms",
"id": "bayareabites_10382",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10382",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Scott Beattie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Scott Beattie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4836,
"slug": "scott-beattie",
"isLoading": false,
"link": "/bayareabites/tag/scott-beattie"
},
"bayareabites_10321": {
"type": "terms",
"id": "bayareabites_10321",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10321",
"found": true
},
"relationships": {},
"featImg": null,
"name": "St. Helena",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "St. Helena Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4775,
"slug": "st-helena",
"isLoading": false,
"link": "/bayareabites/tag/st-helena"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_10357": {
"type": "terms",
"id": "bayareabites_10357",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10357",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Brian Fisher",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Brian Fisher Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4811,
"slug": "brian-fisher",
"isLoading": false,
"link": "/bayareabites/tag/brian-fisher"
},
"bayareabites_10366": {
"type": "terms",
"id": "bayareabites_10366",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10366",
"found": true
},
"relationships": {},
"featImg": null,
"name": "california academy of sciences",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "california academy of sciences Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4820,
"slug": "california-academy-of-sciences",
"isLoading": false,
"link": "/bayareabites/tag/california-academy-of-sciences"
},
"bayareabites_10358": {
"type": "terms",
"id": "bayareabites_10358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10358",
"found": true
},
"relationships": {},
"featImg": null,
"name": "crickets",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "crickets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4812,
"slug": "crickets",
"isLoading": false,
"link": "/bayareabites/tag/crickets"
},
"bayareabites_10359": {
"type": "terms",
"id": "bayareabites_10359",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10359",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Daniella Martin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Daniella Martin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4813,
"slug": "daniella-martin",
"isLoading": false,
"link": "/bayareabites/tag/daniella-martin"
},
"bayareabites_9872": {
"type": "terms",
"id": "bayareabites_9872",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9872",
"found": true
},
"relationships": {},
"featImg": null,
"name": "don bugito",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "don bugito Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4326,
"slug": "don-bugito",
"isLoading": false,
"link": "/bayareabites/tag/don-bugito"
},
"bayareabites_9873": {
"type": "terms",
"id": "bayareabites_9873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "edible insects",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "edible insects Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4327,
"slug": "edible-insects",
"isLoading": false,
"link": "/bayareabites/tag/edible-insects"
},
"bayareabites_10360": {
"type": "terms",
"id": "bayareabites_10360",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10360",
"found": true
},
"relationships": {},
"featImg": null,
"name": "entomophagy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "entomophagy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4814,
"slug": "entomophagy",
"isLoading": false,
"link": "/bayareabites/tag/entomophagy"
},
"bayareabites_9551": {
"type": "terms",
"id": "bayareabites_9551",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9551",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kqed quest",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kqed quest Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4005,
"slug": "kqed-quest",
"isLoading": false,
"link": "/bayareabites/tag/kqed-quest"
},
"bayareabites_10361": {
"type": "terms",
"id": "bayareabites_10361",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10361",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mealworms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mealworms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4815,
"slug": "mealworms",
"isLoading": false,
"link": "/bayareabites/tag/mealworms"
},
"bayareabites_10362": {
"type": "terms",
"id": "bayareabites_10362",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10362",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Monica Martinez",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Monica Martinez Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4816,
"slug": "monica-martinez",
"isLoading": false,
"link": "/bayareabites/tag/monica-martinez"
},
"bayareabites_10364": {
"type": "terms",
"id": "bayareabites_10364",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10364",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nerd nite",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nerd nite Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4818,
"slug": "nerd-nite",
"isLoading": false,
"link": "/bayareabites/tag/nerd-nite"
},
"bayareabites_10365": {
"type": "terms",
"id": "bayareabites_10365",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10365",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nightlife",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nightlife Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4819,
"slug": "nightlife",
"isLoading": false,
"link": "/bayareabites/tag/nightlife"
},
"bayareabites_359": {
"type": "terms",
"id": "bayareabites_359",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "359",
"found": true
},
"relationships": {},
"featImg": null,
"name": "quest",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "quest Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 324,
"slug": "quest",
"isLoading": false,
"link": "/bayareabites/tag/quest"
},
"bayareabites_2625": {
"type": "terms",
"id": "bayareabites_2625",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2625",
"found": true
},
"relationships": {},
"featImg": null,
"name": "San Francisco Street Food Festival",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "San Francisco Street Food Festival Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1874,
"slug": "san-francisco-street-food-festival",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco-street-food-festival"
},
"bayareabites_10363": {
"type": "terms",
"id": "bayareabites_10363",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10363",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sheraz sadiq",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sheraz sadiq Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4817,
"slug": "sheraz-sadiq",
"isLoading": false,
"link": "/bayareabites/tag/sheraz-sadiq"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}