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_40339": {
"type": "attachments",
"id": "bayareabites_40339",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "40339",
"found": true
},
"parent": 40335,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-25.jpg",
"width": 500,
"height": 333
}
},
"publishDate": 1331698105,
"modified": 1331698105,
"caption": null,
"description": "Kale Pesto Quinoa Salad",
"title": "Kale Pesto Quinoa Salad",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_40028": {
"type": "attachments",
"id": "bayareabites_40028",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "40028",
"found": true
},
"parent": 39991,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/03/sheep-collateral560.jpg",
"width": 560,
"height": 420
}
},
"publishDate": 1331145881,
"modified": 1331145881,
"caption": null,
"description": null,
"title": "Baserri label",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_40131": {
"type": "attachments",
"id": "bayareabites_40131",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "40131",
"found": true
},
"parent": 40107,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/03/Ajile1.jpg",
"width": 560,
"height": 420
}
},
"publishDate": 1331518323,
"modified": 1331518323,
"caption": null,
"description": null,
"title": " Norooz Ajile",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_40074": {
"type": "attachments",
"id": "bayareabites_40074",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "40074",
"found": true
},
"parent": 40053,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/03/pancakes560.jpg",
"width": 560,
"height": 420
}
},
"publishDate": 1331249903,
"modified": 1331249903,
"caption": null,
"description": null,
"title": "cottage cheese pancakes",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_39950": {
"type": "attachments",
"id": "bayareabites_39950",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "39950",
"found": true
},
"parent": 39945,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/03/IMG_1515-e1331095706520.jpg",
"width": 550,
"height": 308
}
},
"publishDate": 1331095631,
"modified": 1331095631,
"caption": null,
"description": null,
"title": "classic burger",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_39764": {
"type": "attachments",
"id": "bayareabites_39764",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "39764",
"found": true
},
"parent": 39528,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/03/photo-2.jpg",
"width": 500,
"height": 375
}
},
"publishDate": 1330982489,
"modified": 1330982489,
"caption": null,
"description": null,
"title": "Wente Morning Fog Chardonnay",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_39928": {
"type": "attachments",
"id": "bayareabites_39928",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "39928",
"found": true
},
"parent": 39718,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/03/CAM-staff560.jpg",
"width": 560,
"height": 374
}
},
"publishDate": 1331084295,
"modified": 1331084295,
"caption": null,
"description": null,
"title": "Merrilee Olson, on right, and her crew in the FoodWorks kitchen.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_39869": {
"type": "attachments",
"id": "bayareabites_39869",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "39869",
"found": true
},
"parent": 39611,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/03/CHLOES-KITCHEN-Cover-Image1.jpg",
"width": 500,
"height": 620
}
},
"publishDate": 1330994713,
"modified": 1330994713,
"caption": null,
"description": null,
"title": "CHLOE'S KITCHEN Cover Image",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_39706": {
"type": "attachments",
"id": "bayareabites_39706",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "39706",
"found": true
},
"parent": 39702,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-9.jpg",
"width": 500,
"height": 333
}
},
"publishDate": 1330928901,
"modified": 1330928901,
"caption": null,
"description": "olive oil banana bread",
"title": "olive oil banana bread",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_39657": {
"type": "attachments",
"id": "bayareabites_39657",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "39657",
"found": true
},
"parent": 39627,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/03/hamtoast.jpg",
"width": 560,
"height": 420
}
},
"publishDate": 1330685307,
"modified": 1330685307,
"caption": null,
"description": null,
"title": "ham toast",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_39445": {
"type": "attachments",
"id": "bayareabites_39445",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "39445",
"found": true
},
"parent": 39410,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/02/ravkoa300.jpg",
"width": 300,
"height": 402
}
},
"publishDate": 1330453168,
"modified": 1330453168,
"caption": "Chef Ravi Kapur and his baby son Makoa.",
"description": null,
"title": "Ravi Kapur",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_39310": {
"type": "attachments",
"id": "bayareabites_39310",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "39310",
"found": true
},
"parent": 39186,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/02/Jonny-Raglin-final.jpg",
"width": 525,
"height": 394
}
},
"publishDate": 1330055677,
"modified": 1330055677,
"caption": null,
"description": null,
"title": "Jonny-Raglin-final",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"jennyoh": {
"type": "authors",
"id": "2100",
"meta": {
"index": "authors_1716337520",
"id": "2100",
"found": true
},
"name": "Jenny Oh",
"firstName": "Jenny",
"lastName": "Oh",
"slug": "jennyoh",
"email": "joh@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "Audience Engagement Producer, Deep Look",
"bio": "Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.",
"avatar": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "pop",
"roles": []
},
{
"site": "about",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "education",
"roles": []
},
{
"site": "quest",
"roles": []
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Jenny Oh | KQED",
"description": "Audience Engagement Producer, Deep Look",
"ogImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/jennyoh"
},
"stephanie-im": {
"type": "authors",
"id": "5037",
"meta": {
"index": "authors_1716337520",
"id": "5037",
"found": true
},
"name": "Stephanie Hua",
"firstName": "Stephanie",
"lastName": "Hua",
"slug": "stephanie-im",
"email": "stephanieim1023@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g",
"twitter": "LickMySpoon",
"bluesky": null,
"facebook": "pages/Lick-My-Spoon/124276040932644",
"instagram": null,
"linkedin": "StephanieHua",
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Hua | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/25d5d746bf96940e83c86d9a5cb527ed00eb0e7d0b3bc9e2c73eba55d7755cc7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie-im"
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twitter": "sjrosenbaum",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
},
"maryladd": {
"type": "authors",
"id": "5092",
"meta": {
"index": "authors_1716337520",
"id": "5092",
"found": true
},
"name": "Mary Ladd",
"firstName": "Mary",
"lastName": "Ladd",
"slug": "maryladd",
"email": "writereadeat@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twitter": "mladdfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Mary Ladd | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/maryladd"
},
"sarahhenry": {
"type": "authors",
"id": "5125",
"meta": {
"index": "authors_1716337520",
"id": "5125",
"found": true
},
"name": "Sarah Henry",
"firstName": "Sarah",
"lastName": "Henry",
"slug": "sarahhenry",
"email": "sarahhenry0509@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
"avatar": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twitter": "lettuceeatkale",
"facebook": "pages/Lettuce-Eat-Kale/239312194611",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Sarah Henry | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/sarahhenry"
},
"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"
},
"annamindess": {
"type": "authors",
"id": "5283",
"meta": {
"index": "authors_1716337520",
"id": "5283",
"found": true
},
"name": "Anna Mindess",
"firstName": "Anna",
"lastName": "Mindess",
"slug": "annamindess",
"email": "amindess@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"subscriber"
]
},
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Anna Mindess | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/23c79f04bf3d58b2e727d35ca471d184e8945f6ed82e41a0c062eab5e7dc2bb5?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/annamindess"
},
"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"
}
},
"pagesReducer": {
"bayareabites_category_food-and-drink": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"score": 11.302748
},
"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": 70
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=food-and-drink",
"seeMore": false,
"paginated": true,
"page": 70
}
},
{
"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_40335": {
"type": "posts",
"id": "bayareabites_40335",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "40335",
"score": null,
"sort": [
1331830843000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1331830843,
"format": "aside",
"disqusTitle": "Kale Pesto Quinoa and 10 Irish Beers for St. Patrick's Day",
"title": "Kale Pesto Quinoa and 10 Irish Beers for St. Patrick's Day",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-25.jpg\" alt=\"Kale Pesto Quinoa Salad\" title=\"Kale Pesto Quinoa Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-40339\">\u003c/a>\u003cbr>\n\u003cem>Kale Pesto Quinoa Salad\u003c/em>\u003c/p>\n\u003cp>Green beer and \u003ca href=\"http://www.shamrockshake.com/shamrock.shake\">Shamrock Shakes\u003c/a> are just a few of the questionable ways to go green this \u003cstrong>St. Patty's Day\u003c/strong>. Here's another option that is festively shamrock-hued yet delicious and easy enough to become a perennial staple: \u003cstrong>Kale Pesto Quinoa\u003c/strong>. That's right my lucky leprechauns, I've taken two of the trendiest, most wildly popular superfoods right now and combined them into one mega-healthy dish. Is your body thanking you in advance for the motherload of vitamins, nutrients, and complete amino acids you're about to give it? I thought so. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-4-Edit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-4-Edit.jpg\" alt=\"Go Green\" title=\"Go Green\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-40336\">\u003c/a>\u003cbr>\n\u003cem>Go Green\u003c/em>\u003c/p>\n\u003cp>A pesto made of basil and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/16/superfood-kale/\">kale\u003c/a> gives this \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/11/quinoa-its-an-ancient-grain/\">quinoa\u003c/a> salad its vibrant color. Handfuls of barely steamed broccoli florets bump up the green quotient (not to mention Vitamin C and cancer fighting properties). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"Lacinato (Dino) Kale\" title=\"Lacinato (Dino) Kale\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-40337\">\u003c/a>\u003cbr>\n\u003cem>Lacinato (Dino) Kale\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I went with the more tender lacinato kale (aka dino kale) rather than the heartier curly kale you often find at the market, figuring it would be easier to blend into a smooth paste. I had my doubts about kale pesto, but it works. You get all the flavor of the basil, nuts, cheese, and EVOO, with the added nutritional boost of raw kale, without the lockjaw from chewing all of those cruciferous greens). The pesto is versatile too. Eat it as a dip, spread it on a sandwich, spoon it over fish or chicken. \u003c/p>\n\u003cp>Since you're being so responsible and healthy with this dish, you've earned yourself the go-ahead to indulge in other ways. Can I interest you in some Irish beers? (See how great this is working out?) \u003c/p>\n\u003cp>Stouts, red ales, lagers, even cider…here are \u003cstrong>10 Irish brews\u003c/strong> beyond your traditional Guinness that are worth checking out: \u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"http://www.beeradvocate.com/beer/profile/358/927/\">Beamish Irish Stout\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.carlowbrewing.com/beer_detail.php?Pid=23\">O'Hara's Irish Stout\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.porterhousebrewco.com/beers-oyster.php\">Porterhouse Oyster Stout\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.northcoastbrewing.com/beer-38.htm\">North Coast Old No.38 Stout\u003c/a>, California\u003c/li>\n\u003cli>\u003ca href=\"http://www.smithwicks.ie/landing.html\">Smithwick's Irish Ale\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://beeradvocate.com/beer/profile/240/913\">Murphy's Irish Red Beer\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.samueladams.com/enjoy-our-beer/beer-detail.aspx?id=382d8bc2-7a8f-42f6-a20d-5b0e5d7c93a6\">Samuel Adams Irish Red\u003c/a>, Massachusetts\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevard.com/BoulevardBeers/irish-ale/\">Boulevard Brewing Irish Ale\u003c/a>, Missouri\u003c/li>\n\u003cli>\u003ca href=\"http://www.rogue.com/beers/rogue-irish-lager.php\">Rogue Irish Lager\u003c/a>, Oregon\u003c/li>\n\u003cli>\u003ca href=\"http://usa.magners.com/product.php\">Magners Irish Cider\u003c/a>, Ireland\u003c/li>\n\u003c/ol>\n\u003cp>Admittedly, a hippie dippie quinoa salad isn't the most likely of food pairings for a pint of Irish beer, but it'll give you plenty of room for a few rounds of beer dessert. Cheers! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-23.jpg\" alt=\"Kale Pesto Quinoa\" title=\"Kale Pesto Quinoa\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-40338\">\u003c/a>\u003cbr>\n\u003cem>Kale Pesto Quinoa\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Kale Pesto Quinoa\u003c/strong>\u003cbr>\nThis healthy yet hearty quinoa salad makes a great side or meal in itself. Fresh basil adds a wonderful herbaceous flavor, while kale and broccoli bring a vitamin-packed punch. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 ounces kale (about 3 cups)\u003cbr>\n2 ounces basil (about 1 cup)\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n1/2 cup toasted walnuts\u003cbr>\n1/4 cup grated parmigiano\u003cbr>\nZest and juice of 1 lemon\u003cbr>\n1 clove garlic\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1 cup quinoa, cooked\u003cbr>\n2 cups broccoli florets, steamed\u003cbr>\n1 cup cherry tomatoes\u003cbr>\n2 chicken breasts, grilled and diced\u003cbr>\nSliced almonds to garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nMake the pesto: In a food processor, blend together the walnuts until pulverized. Then add the kale, basil, parmigiano, lemon zest and juice, garlic, and salt. Process until combined, stopping to scrape down the sides as needed. With the food processor running, drizzle in the olive oil and whir until evenly combined. \u003c/p>\n\u003cp>Stir in as much pesto as you'd like into the quinoa. (This recipe makes about twice as much pesto as you need for this dish. Reserve the extra pesto in an airtight container or freeze it. Makes a great spread or dip.) \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mix in the broccoli, tomatoes, and chicken. Garnish with almonds and drizzle of olive oil if you'd like. \u003c/p>\n\n",
"disqusIdentifier": "40335 http://blogs.kqed.org/bayareabites/?p=40335",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/03/15/kale-pesto-quinoa-and-10-irish-beers-for-st-patricks-day/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 598,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1520882793,
"excerpt": "A healthy way to go green this St. Patty's Day and 10 Irish Beers to try.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A healthy way to go green this St. Patty's Day and 10 Irish Beers to try.",
"title": "Kale Pesto Quinoa and 10 Irish Beers for St. Patrick's Day | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Kale Pesto Quinoa and 10 Irish Beers for St. Patrick's Day",
"datePublished": "2012-03-15T10:00:43-07:00",
"dateModified": "2018-03-12T12:26:33-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "kale-pesto-quinoa-and-10-irish-beers-for-st-patricks-day",
"status": "publish",
"path": "/bayareabites/40335/kale-pesto-quinoa-and-10-irish-beers-for-st-patricks-day",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-25.jpg\" alt=\"Kale Pesto Quinoa Salad\" title=\"Kale Pesto Quinoa Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-40339\">\u003c/a>\u003cbr>\n\u003cem>Kale Pesto Quinoa Salad\u003c/em>\u003c/p>\n\u003cp>Green beer and \u003ca href=\"http://www.shamrockshake.com/shamrock.shake\">Shamrock Shakes\u003c/a> are just a few of the questionable ways to go green this \u003cstrong>St. Patty's Day\u003c/strong>. Here's another option that is festively shamrock-hued yet delicious and easy enough to become a perennial staple: \u003cstrong>Kale Pesto Quinoa\u003c/strong>. That's right my lucky leprechauns, I've taken two of the trendiest, most wildly popular superfoods right now and combined them into one mega-healthy dish. Is your body thanking you in advance for the motherload of vitamins, nutrients, and complete amino acids you're about to give it? I thought so. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-4-Edit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-4-Edit.jpg\" alt=\"Go Green\" title=\"Go Green\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-40336\">\u003c/a>\u003cbr>\n\u003cem>Go Green\u003c/em>\u003c/p>\n\u003cp>A pesto made of basil and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/16/superfood-kale/\">kale\u003c/a> gives this \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/11/quinoa-its-an-ancient-grain/\">quinoa\u003c/a> salad its vibrant color. Handfuls of barely steamed broccoli florets bump up the green quotient (not to mention Vitamin C and cancer fighting properties). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"Lacinato (Dino) Kale\" title=\"Lacinato (Dino) Kale\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-40337\">\u003c/a>\u003cbr>\n\u003cem>Lacinato (Dino) Kale\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>I went with the more tender lacinato kale (aka dino kale) rather than the heartier curly kale you often find at the market, figuring it would be easier to blend into a smooth paste. I had my doubts about kale pesto, but it works. You get all the flavor of the basil, nuts, cheese, and EVOO, with the added nutritional boost of raw kale, without the lockjaw from chewing all of those cruciferous greens). The pesto is versatile too. Eat it as a dip, spread it on a sandwich, spoon it over fish or chicken. \u003c/p>\n\u003cp>Since you're being so responsible and healthy with this dish, you've earned yourself the go-ahead to indulge in other ways. Can I interest you in some Irish beers? (See how great this is working out?) \u003c/p>\n\u003cp>Stouts, red ales, lagers, even cider…here are \u003cstrong>10 Irish brews\u003c/strong> beyond your traditional Guinness that are worth checking out: \u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"http://www.beeradvocate.com/beer/profile/358/927/\">Beamish Irish Stout\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.carlowbrewing.com/beer_detail.php?Pid=23\">O'Hara's Irish Stout\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.porterhousebrewco.com/beers-oyster.php\">Porterhouse Oyster Stout\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.northcoastbrewing.com/beer-38.htm\">North Coast Old No.38 Stout\u003c/a>, California\u003c/li>\n\u003cli>\u003ca href=\"http://www.smithwicks.ie/landing.html\">Smithwick's Irish Ale\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://beeradvocate.com/beer/profile/240/913\">Murphy's Irish Red Beer\u003c/a>, Ireland\u003c/li>\n\u003cli>\u003ca href=\"http://www.samueladams.com/enjoy-our-beer/beer-detail.aspx?id=382d8bc2-7a8f-42f6-a20d-5b0e5d7c93a6\">Samuel Adams Irish Red\u003c/a>, Massachusetts\u003c/li>\n\u003cli>\u003ca href=\"http://www.boulevard.com/BoulevardBeers/irish-ale/\">Boulevard Brewing Irish Ale\u003c/a>, Missouri\u003c/li>\n\u003cli>\u003ca href=\"http://www.rogue.com/beers/rogue-irish-lager.php\">Rogue Irish Lager\u003c/a>, Oregon\u003c/li>\n\u003cli>\u003ca href=\"http://usa.magners.com/product.php\">Magners Irish Cider\u003c/a>, Ireland\u003c/li>\n\u003c/ol>\n\u003cp>Admittedly, a hippie dippie quinoa salad isn't the most likely of food pairings for a pint of Irish beer, but it'll give you plenty of room for a few rounds of beer dessert. Cheers! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-kale-pesto-quinoa-stephanie-hua-lick-my-spoon-23.jpg\" alt=\"Kale Pesto Quinoa\" title=\"Kale Pesto Quinoa\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-40338\">\u003c/a>\u003cbr>\n\u003cem>Kale Pesto Quinoa\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Kale Pesto Quinoa\u003c/strong>\u003cbr>\nThis healthy yet hearty quinoa salad makes a great side or meal in itself. Fresh basil adds a wonderful herbaceous flavor, while kale and broccoli bring a vitamin-packed punch. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 ounces kale (about 3 cups)\u003cbr>\n2 ounces basil (about 1 cup)\u003cbr>\n1/2 cup extra virgin olive oil\u003cbr>\n1/2 cup toasted walnuts\u003cbr>\n1/4 cup grated parmigiano\u003cbr>\nZest and juice of 1 lemon\u003cbr>\n1 clove garlic\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1 cup quinoa, cooked\u003cbr>\n2 cups broccoli florets, steamed\u003cbr>\n1 cup cherry tomatoes\u003cbr>\n2 chicken breasts, grilled and diced\u003cbr>\nSliced almonds to garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nMake the pesto: In a food processor, blend together the walnuts until pulverized. Then add the kale, basil, parmigiano, lemon zest and juice, garlic, and salt. Process until combined, stopping to scrape down the sides as needed. With the food processor running, drizzle in the olive oil and whir until evenly combined. \u003c/p>\n\u003cp>Stir in as much pesto as you'd like into the quinoa. (This recipe makes about twice as much pesto as you need for this dish. Reserve the extra pesto in an airtight container or freeze it. Makes a great spread or dip.) \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mix in the broccoli, tomatoes, and chicken. Garnish with almonds and drizzle of olive oil if you'd like. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/40335/kale-pesto-quinoa-and-10-irish-beers-for-st-patricks-day",
"authors": [
"5037"
],
"categories": [
"bayareabites_752",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_10226",
"bayareabites_16078",
"bayareabites_3050",
"bayareabites_8987",
"bayareabites_4207",
"bayareabites_123"
],
"featImg": "bayareabites_40339",
"label": "bayareabites"
},
"bayareabites_39991": {
"type": "posts",
"id": "bayareabites_39991",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "39991",
"score": null,
"sort": [
1331654439000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1331654439,
"format": "aside",
"disqusTitle": "Barinaga Ranch: Cheesemaking tradition from Basque Country to West Marin",
"title": "Barinaga Ranch: Cheesemaking tradition from Basque Country to West Marin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/1baserri560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/1baserri560.jpg\" alt=\"Marcia Barinaga with Baserri\" title=\"Marcia Barinaga with Baserri\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40023\">\u003c/a>\u003cbr>\n\u003cem>Marcia Barinaga with her Basque-style sheep's milk cheese, Baserri.\u003c/em>\u003c/p>\n\u003cp>On a steep hill above Marshall, CA a gorgeous rolling sheep ranch sits on 800 acres of land. Its owner Marcia \u003ca href=\"http://barinagaranch.com/\">Barinaga\u003c/a>, a third-generation American Basque, bought it with her husband when she decided to “take a break” from her career as a science journalist and retire on the land they had grown to love since purchasing a shore house in Marshall in 1993. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2ewes560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2ewes560.jpg\" alt=\"Ewes on the ranch\" title=\"Ewes on the ranch\" width=\"560\" height=\"547\" class=\"alignnone size-full wp-image-40026\">\u003c/a>\u003cbr>\n\u003cem>Pregnant ewes resting at Barinaga Ranch. Photo: Liza Shaw\u003c/em>\u003c/p>\n\u003cp>While Barinaga’s original intention was to retire, she is not a woman who sits still easily. The compact, well-spoken cheesemaker with a doctorate in molecular biology was not sure what she wanted to do with the land. But her Basque roots run deep and slowly the idea of making sheep’s milk cheese took hold of her. “When we bought the ranch I had never even touched a sheep and there were no buildings here,” she laughs. But Barinaga is a quick learner and within a few years she had traveled to Basque country to learn shepherding and cheesemaking from her distant relatives; built a milking parlor and a small creamery; and by 2008 began producing two types of distinctly Basque cheeses. \u003c/p>\n\u003cp>On a recent tour of Barinaga Ranch and creamery, Marcia was asked by a visitor, \"What kind of cheese did they have in your father's Idaho sheep camp?\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She laughed and responded, \"Big blocks of orange American cheese. They never thought to make cheese with their sheep's milk!”\u003c/p>\n\u003cp>Barinaga’s grandparents arrived from \u003ca href=\"http://en.wikipedia.org/wiki/Markina-Xemein\">Markina\u003c/a> and \u003ca href=\"http://www.chinci.com/travel/pax/e/3130017/Angiozar/ES/Spain/0/\">Angoziar\u003c/a> in the Basque country to Mountain Home, Idaho in the early 1900s. Her father grew up on a ranch with 5,000 sheep where the main products were lamb and wool. At that time cheesemaking from a herd of ranch sheep was unheard of in Idaho though it was a common practice in the Basque country. \u003c/p>\n\u003cp>Barinaga’s father eventually left the ranch to become a mechanical engineer in upstate New York where Marcia was raised. “He was unique because he worked for General Electric and he spoke fluent Basque,” she explained. “My father traveled on business to Bilbao for his entire working life, and business trips to Europe in the 1960s lasted at least a month. He got to know all of his Basque family,” unlike his siblings that still worked on the Idaho ranch and were only able to travel to the Basque country once in their lifetime. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sheep-collateral560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sheep-collateral560.jpg\" alt=\"Baserri label\" title=\"Baserri label\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40028\">\u003c/a>\u003cbr>\n\u003cem>Barinaga shows the label for her Baserri cheese.\u003c/em>\u003c/p>\n\u003cp>Barinaga herself traveled to the Basque country for the first time at age 12, and has since returned five times. “My family there doesn’t speak English, and I don't speak Basque, so we communicate in Spanish--which they speak well, and I speak poorly,\" she says. \"There's a limit to the degree we know each other, but there's love and a great affection.” \u003c/p>\n\u003cp>And so it was these shepherding cousins that Barinaga turned to when she decided to try her hand at cheesemaking. Shepherding is synonymous with cheesemaking in the Basque country--it would be unheard of to have sheep there and not make cheese from their milk. \u003c/p>\n\u003cp>When she contacted a cousin to ask for advice on how to begin her new career path, Barinaga says, “He wrote me this email in Spanish, saying:\u003c/p>\n\u003cblockquote>\u003cp>‘I am so happy you have chosen the life of the baserri. It is not a wealthy life, but it is a rich life.’\"\u003c/p>\u003c/blockquote>\n\u003cp>Baserri, in Basque, means both “farmhouse” and can refer to the 'farming life.' Barinaga named her first cheese, a pressed, raw-milk cheese “Baserri.” It’s made in the same manner that \u003ca href=\"http://www.artisanalcheese.com/cheeses/Idiazabal\">Idiazabal\u003c/a>, the traditional Basque cheese that has its own \u003ca href=\"http://en.wikipedia.org/wiki/Denominaci%C3%B3n_de_Origen\">DOC\u003c/a> (Denomination de Origen, like a wine appellation) is made on both sides of the Pyrenees. On the French side, it's called \u003ca href=\"http://en.wikipedia.org/wiki/Ossau-Iraty\">Ossau-Iraty\u003c/a>. A newer addition to the Barinaga cheese lineup is the “Txiki,” (meaning “small”) a miniature version of the Baserri. Both cheeses have a pleasantly nutty taste, a firm texture, and lend themselves well to being eaten on their own in triangles with an accompaniment of figs or chutney, or to being melted into a decadent sandwich.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/8baserri-txiki560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/8baserri-txiki560.jpg\" alt=\"Both Barinaga Cheeses\" title=\"Both Barinaga Cheeses\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40030\">\u003c/a>\u003cbr>\n\u003cem>Both of Barinaga's sheep's milk cheeses.\u003c/em>\u003c/p>\n\u003cp>Barinaga also learned aspects of cheesemaking on the French side of the Pyrenees from Luxi and Arno Oxandabarats who taught renowned Vermont cheesemakers Cindy and David Major the tricks to making their acclaimed \u003ca href=\"http://www.vermontshepherd.com/\">Vermont Shepherd Cheese\u003c/a>. Also in Vermont, Barinaga did an internship of sorts at \u003ca href=\"http://www.eatwellguide.org/listing/detail/25743\">Hope Farm Sheep Cheese\u003c/a>. “I went for a week to learn how to milk sheep,” she explains, “and I learned so much there. So many of my key ideas came from the wonderful generosity and creativity of Harvey and Barb Levin,” she attributes. Among them, a one-of-a-kind cheese press that Harvey Levin designed for her, slanted at a slight angle to provide optimum pressure on the rounds of curds, so that the whey drains evenly from the forms. \u003c/p>\n\u003cblockquote>\u003cp>“I’m trying to use my PhD in as many ways as I can before I die,” she says of her scientific approach to making cheese.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/6cheese-press400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/6cheese-press400.jpg\" alt=\"Cheese Press\" title=\"Cheese Press\" width=\"400\" height=\"533\" class=\"size-full wp-image-40037\">\u003c/a>\u003cbr>\n\u003cem>The scientifically-designed cheese press.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/3creamery-container560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/3creamery-container560.jpg\" alt=\"The Creamery\" title=\"The Creamery\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40033\">\u003c/a>\u003cbr>\n\u003cem>Barinaga Ranch's Creamery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/4creamery-inside560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/4creamery-inside560.jpg\" alt=\"Creamery interior\" title=\"Creamery interior\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40034\">\u003c/a>\u003cbr>\n\u003cem>The creamery's interior\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/5drying-rags560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/5drying-rags560.jpg\" alt=\"Window Rags\" title=\"Window Rags\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40035\">\u003c/a>\u003cbr>\n\u003cem>Everything is squeaky clean in the creamery.\u003c/em>\u003c/p>\n\u003cp>Barinaga Ranch’s creamery is made of several shipping containers, a cool modern use of space. It’s clear that Barinaga has great love and respect for her animals. All of the sheep featured on the marketing collateral are actually from her flock. She recognizes and has given many of the 86 ewes names and ensures they are humanely slaughtered once their lambing days are over. Locally made sausage is available for purchase when you tour Barinaga Ranch and you can expect to see Barinaga Ranch charceuterie on a few select San Francisco restaurant menus in the coming year. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/9sausages560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/9sausages560.jpg\" alt=\"Fresh Sausage\" title=\"Fresh Sausage\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40036\">\u003c/a>\u003cbr>\n\u003cem>Freshly-made Barinaga Ranch sausage.\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>“I’ll never send my ewes off to a slaughterhouse to be made into dog food,” she avers. “They have served me faithfully and they deserve better than that.”\n\u003c/p>\u003c/blockquote>\n\u003cp>Barinaga Ranch cheeses are made from April through early October when the ewes are in their prime milking season, though Saturday tours of the ranch and the creamery are available year-round. On a tour, which can accommodate up to 15 people, visitors can meet the ewes, view a milking session, and perhaps even pet a lamb. \u003ca href=\"http://barinagaranch.com/app/tours\">Tours\u003c/a> are $20 per person, and include a tasting of both Barinaga Ranch cheeses. Should a visitor choose to purchase a wheel of cheese, the price of the tour will be deducted from the price of the cheese. The cheese is available to the consumer once it has aged at least 60 days. From June through December, the 'young' cheese is available, aged 2-3 months. From October through March or April, Barinaga's 'extra-aged' cheese is available, aged 6-9 months.\u003c/p>\n\u003cp>As for her future plans? Barinaga says, “I would like to rest a little more...but a sheep dairy is certainly not a retirement occupation!”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/10group-tour560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/10group-tour560.jpg\" alt=\"Tour Group\" title=\"Tour Group\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40040\">\u003c/a>\u003cbr>\n\u003cem>SF chefs, sommeliers, wine importers, and cheesemongers at a tour of Barinaga Ranch.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://barinagaranch.com/\">Barinaga Ranch\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/3x5hj\">Map\u003c/a>\u003cbr>\n9059 Marshall Petaluma Road, Marshall, CA 94940\u003cbr>\nPhone: 415-663-8638\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Barinaga-Ranch/214103988646213?ref=ts&sk=wall\">Barinaga Ranch\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "39991 http://blogs.kqed.org/bayareabites/?p=39991",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/03/13/barinaga-ranch-cheesemaking-tradition-from-basque-country-to-west-marin/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1268,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1331655511,
"excerpt": "Raw sheep's milk cheese made in the traditional Basque style is a rarity in Northern California. We took a tour of Barinaga Ranch to learn about the ancient process directly from the source. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Raw sheep's milk cheese made in the traditional Basque style is a rarity in Northern California. We took a tour of Barinaga Ranch to learn about the ancient process directly from the source. ",
"title": "Barinaga Ranch: Cheesemaking tradition from Basque Country to West Marin | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Barinaga Ranch: Cheesemaking tradition from Basque Country to West Marin",
"datePublished": "2012-03-13T09:00:39-07:00",
"dateModified": "2012-03-13T09:18:31-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "barinaga-ranch-cheesemaking-tradition-from-basque-country-to-west-marin",
"status": "publish",
"path": "/bayareabites/39991/barinaga-ranch-cheesemaking-tradition-from-basque-country-to-west-marin",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/1baserri560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/1baserri560.jpg\" alt=\"Marcia Barinaga with Baserri\" title=\"Marcia Barinaga with Baserri\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40023\">\u003c/a>\u003cbr>\n\u003cem>Marcia Barinaga with her Basque-style sheep's milk cheese, Baserri.\u003c/em>\u003c/p>\n\u003cp>On a steep hill above Marshall, CA a gorgeous rolling sheep ranch sits on 800 acres of land. Its owner Marcia \u003ca href=\"http://barinagaranch.com/\">Barinaga\u003c/a>, a third-generation American Basque, bought it with her husband when she decided to “take a break” from her career as a science journalist and retire on the land they had grown to love since purchasing a shore house in Marshall in 1993. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2ewes560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2ewes560.jpg\" alt=\"Ewes on the ranch\" title=\"Ewes on the ranch\" width=\"560\" height=\"547\" class=\"alignnone size-full wp-image-40026\">\u003c/a>\u003cbr>\n\u003cem>Pregnant ewes resting at Barinaga Ranch. Photo: Liza Shaw\u003c/em>\u003c/p>\n\u003cp>While Barinaga’s original intention was to retire, she is not a woman who sits still easily. The compact, well-spoken cheesemaker with a doctorate in molecular biology was not sure what she wanted to do with the land. But her Basque roots run deep and slowly the idea of making sheep’s milk cheese took hold of her. “When we bought the ranch I had never even touched a sheep and there were no buildings here,” she laughs. But Barinaga is a quick learner and within a few years she had traveled to Basque country to learn shepherding and cheesemaking from her distant relatives; built a milking parlor and a small creamery; and by 2008 began producing two types of distinctly Basque cheeses. \u003c/p>\n\u003cp>On a recent tour of Barinaga Ranch and creamery, Marcia was asked by a visitor, \"What kind of cheese did they have in your father's Idaho sheep camp?\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She laughed and responded, \"Big blocks of orange American cheese. They never thought to make cheese with their sheep's milk!”\u003c/p>\n\u003cp>Barinaga’s grandparents arrived from \u003ca href=\"http://en.wikipedia.org/wiki/Markina-Xemein\">Markina\u003c/a> and \u003ca href=\"http://www.chinci.com/travel/pax/e/3130017/Angiozar/ES/Spain/0/\">Angoziar\u003c/a> in the Basque country to Mountain Home, Idaho in the early 1900s. Her father grew up on a ranch with 5,000 sheep where the main products were lamb and wool. At that time cheesemaking from a herd of ranch sheep was unheard of in Idaho though it was a common practice in the Basque country. \u003c/p>\n\u003cp>Barinaga’s father eventually left the ranch to become a mechanical engineer in upstate New York where Marcia was raised. “He was unique because he worked for General Electric and he spoke fluent Basque,” she explained. “My father traveled on business to Bilbao for his entire working life, and business trips to Europe in the 1960s lasted at least a month. He got to know all of his Basque family,” unlike his siblings that still worked on the Idaho ranch and were only able to travel to the Basque country once in their lifetime. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sheep-collateral560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sheep-collateral560.jpg\" alt=\"Baserri label\" title=\"Baserri label\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40028\">\u003c/a>\u003cbr>\n\u003cem>Barinaga shows the label for her Baserri cheese.\u003c/em>\u003c/p>\n\u003cp>Barinaga herself traveled to the Basque country for the first time at age 12, and has since returned five times. “My family there doesn’t speak English, and I don't speak Basque, so we communicate in Spanish--which they speak well, and I speak poorly,\" she says. \"There's a limit to the degree we know each other, but there's love and a great affection.” \u003c/p>\n\u003cp>And so it was these shepherding cousins that Barinaga turned to when she decided to try her hand at cheesemaking. Shepherding is synonymous with cheesemaking in the Basque country--it would be unheard of to have sheep there and not make cheese from their milk. \u003c/p>\n\u003cp>When she contacted a cousin to ask for advice on how to begin her new career path, Barinaga says, “He wrote me this email in Spanish, saying:\u003c/p>\n\u003cblockquote>\u003cp>‘I am so happy you have chosen the life of the baserri. It is not a wealthy life, but it is a rich life.’\"\u003c/p>\u003c/blockquote>\n\u003cp>Baserri, in Basque, means both “farmhouse” and can refer to the 'farming life.' Barinaga named her first cheese, a pressed, raw-milk cheese “Baserri.” It’s made in the same manner that \u003ca href=\"http://www.artisanalcheese.com/cheeses/Idiazabal\">Idiazabal\u003c/a>, the traditional Basque cheese that has its own \u003ca href=\"http://en.wikipedia.org/wiki/Denominaci%C3%B3n_de_Origen\">DOC\u003c/a> (Denomination de Origen, like a wine appellation) is made on both sides of the Pyrenees. On the French side, it's called \u003ca href=\"http://en.wikipedia.org/wiki/Ossau-Iraty\">Ossau-Iraty\u003c/a>. A newer addition to the Barinaga cheese lineup is the “Txiki,” (meaning “small”) a miniature version of the Baserri. Both cheeses have a pleasantly nutty taste, a firm texture, and lend themselves well to being eaten on their own in triangles with an accompaniment of figs or chutney, or to being melted into a decadent sandwich.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/8baserri-txiki560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/8baserri-txiki560.jpg\" alt=\"Both Barinaga Cheeses\" title=\"Both Barinaga Cheeses\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40030\">\u003c/a>\u003cbr>\n\u003cem>Both of Barinaga's sheep's milk cheeses.\u003c/em>\u003c/p>\n\u003cp>Barinaga also learned aspects of cheesemaking on the French side of the Pyrenees from Luxi and Arno Oxandabarats who taught renowned Vermont cheesemakers Cindy and David Major the tricks to making their acclaimed \u003ca href=\"http://www.vermontshepherd.com/\">Vermont Shepherd Cheese\u003c/a>. Also in Vermont, Barinaga did an internship of sorts at \u003ca href=\"http://www.eatwellguide.org/listing/detail/25743\">Hope Farm Sheep Cheese\u003c/a>. “I went for a week to learn how to milk sheep,” she explains, “and I learned so much there. So many of my key ideas came from the wonderful generosity and creativity of Harvey and Barb Levin,” she attributes. Among them, a one-of-a-kind cheese press that Harvey Levin designed for her, slanted at a slight angle to provide optimum pressure on the rounds of curds, so that the whey drains evenly from the forms. \u003c/p>\n\u003cblockquote>\u003cp>“I’m trying to use my PhD in as many ways as I can before I die,” she says of her scientific approach to making cheese.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/6cheese-press400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/6cheese-press400.jpg\" alt=\"Cheese Press\" title=\"Cheese Press\" width=\"400\" height=\"533\" class=\"size-full wp-image-40037\">\u003c/a>\u003cbr>\n\u003cem>The scientifically-designed cheese press.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/3creamery-container560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/3creamery-container560.jpg\" alt=\"The Creamery\" title=\"The Creamery\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40033\">\u003c/a>\u003cbr>\n\u003cem>Barinaga Ranch's Creamery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/4creamery-inside560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/4creamery-inside560.jpg\" alt=\"Creamery interior\" title=\"Creamery interior\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40034\">\u003c/a>\u003cbr>\n\u003cem>The creamery's interior\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/5drying-rags560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/5drying-rags560.jpg\" alt=\"Window Rags\" title=\"Window Rags\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40035\">\u003c/a>\u003cbr>\n\u003cem>Everything is squeaky clean in the creamery.\u003c/em>\u003c/p>\n\u003cp>Barinaga Ranch’s creamery is made of several shipping containers, a cool modern use of space. It’s clear that Barinaga has great love and respect for her animals. All of the sheep featured on the marketing collateral are actually from her flock. She recognizes and has given many of the 86 ewes names and ensures they are humanely slaughtered once their lambing days are over. Locally made sausage is available for purchase when you tour Barinaga Ranch and you can expect to see Barinaga Ranch charceuterie on a few select San Francisco restaurant menus in the coming year. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/9sausages560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/9sausages560.jpg\" alt=\"Fresh Sausage\" title=\"Fresh Sausage\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40036\">\u003c/a>\u003cbr>\n\u003cem>Freshly-made Barinaga Ranch sausage.\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>“I’ll never send my ewes off to a slaughterhouse to be made into dog food,” she avers. “They have served me faithfully and they deserve better than that.”\n\u003c/p>\u003c/blockquote>\n\u003cp>Barinaga Ranch cheeses are made from April through early October when the ewes are in their prime milking season, though Saturday tours of the ranch and the creamery are available year-round. On a tour, which can accommodate up to 15 people, visitors can meet the ewes, view a milking session, and perhaps even pet a lamb. \u003ca href=\"http://barinagaranch.com/app/tours\">Tours\u003c/a> are $20 per person, and include a tasting of both Barinaga Ranch cheeses. Should a visitor choose to purchase a wheel of cheese, the price of the tour will be deducted from the price of the cheese. The cheese is available to the consumer once it has aged at least 60 days. From June through December, the 'young' cheese is available, aged 2-3 months. From October through March or April, Barinaga's 'extra-aged' cheese is available, aged 6-9 months.\u003c/p>\n\u003cp>As for her future plans? Barinaga says, “I would like to rest a little more...but a sheep dairy is certainly not a retirement occupation!”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/10group-tour560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/10group-tour560.jpg\" alt=\"Tour Group\" title=\"Tour Group\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40040\">\u003c/a>\u003cbr>\n\u003cem>SF chefs, sommeliers, wine importers, and cheesemongers at a tour of Barinaga Ranch.\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>\u003ca href=\"http://barinagaranch.com/\">Barinaga Ranch\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/3x5hj\">Map\u003c/a>\u003cbr>\n9059 Marshall Petaluma Road, Marshall, CA 94940\u003cbr>\nPhone: 415-663-8638\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Barinaga-Ranch/214103988646213?ref=ts&sk=wall\">Barinaga Ranch\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/39991/barinaga-ranch-cheesemaking-tradition-from-basque-country-to-west-marin",
"authors": [
"5325"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_64",
"bayareabites_1874",
"bayareabites_1875",
"bayareabites_60"
],
"tags": [
"bayareabites_10210",
"bayareabites_14750",
"bayareabites_367",
"bayareabites_65",
"bayareabites_10209"
],
"featImg": "bayareabites_40028",
"label": "bayareabites"
},
"bayareabites_40107": {
"type": "posts",
"id": "bayareabites_40107",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "40107",
"score": null,
"sort": [
1331582446000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1331582446,
"format": "aside",
"disqusTitle": "Persian New Year Welcomes Spring with Symbolic Traditions and Treats",
"title": "Persian New Year Welcomes Spring with Symbolic Traditions and Treats",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Monier-Attar.jpg\">\u003cimg class=\"alignnone size-full wp-image-40120\" title=\"Monier Attar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Monier-Attar.jpg\" alt=\"Monier Attar\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>This post was updated March 18, 2018.\u003c/em>\u003c/p>\n\u003cp>Why do customers travel from as far away as Sacramento and Eureka to a little shop on Albany’s Solano Avenue every March and leave with bags full of crushed sumac, sprouted wheat, and flower-shaped chickpea cookies? To celebrate \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nowruz\">Norooz\u003c/a>\u003c/em> (also spelled Nowruz) or Persian New Year, a secular holiday, observed in thousands of homes around the world on the first day of Spring.\u003cbr>\n[aside postID=\"bayareabites_94115\" label=\"The Seven Edible ‘S’ Foods of the Persian New Year\"]\u003cbr>\nOn a recent foray to \u003ca href=\"http://www.zandpastry.com/\">Zands\u003c/a>, my neighborhood Middle Eastern store, I spotted an intriguing assortment of items artfully arranged on a table. I asked the owner, Monier Attar, about the meaning of the arrangement and she graciously described the symbols and traditions associated with this ancient holiday.\u003c/p>\n\u003cp>\u003ca href=\"http://cmes.hmdc.harvard.edu/files/NowruzCurriculumText.pdf\">Norooz, a pre-Islamic festival\u003c/a> dating back at least 3000 years, is rooted in rituals from the \u003ca href=\"http://www.religionfacts.com/zoroastrianism/index.htm\">Zoroastrian religion\u003c/a>. This celebration of the first day of Spring originated in the geographical area then called Persia, but is now observed in many lands, including Iran, India, Iraq, Afghanistan, Central Asia, Canada and the U.S. It crosses religious and national boundaries and is celebrated by Persian Jews, Christians, Baha’is and Muslims.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haft-sin.jpg\">\u003cimg class=\"alignnone size-full wp-image-40119\" title=\"haft-sin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haft-sin.jpg\" alt=\"haft-sin\" width=\"400\" height=\"536\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy Monier Attar\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I am no stranger to symbolic foods (the Jewish \u003ca href=\"http://en.wikipedia.org/wiki/Passover_Seder_Plate\">Passover Seder plate\u003c/a> includes horseradish for the bitterness of slavery and a \u003ca href=\"http://en.wikipedia.org/wiki/Charoset\">fruit and nut mixture\u003c/a> representing the mortar used by slaves for building structures in Egypt). But next to the food, I noticed several other items on the table-- goldfish in a bowl, a mirror, a dish full of what looks like grass, coins in a cup of reddish spice-- that pique my interest.\u003c/p>\n\u003cp>Attar explained that the most essential tradition of Norooz is for every family to prepare the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Haft-Sin\">Haft Sin\u003c/a>\u003c/em> or 7 symbolic items that start with the letter S (in Farsi):\u003c/p>\n\u003cp>\u003cem>Sabzeh\u003c/em>, sprouted wheat or other grain growing in a dish, to symbolize rebirth.\u003cbr>\n\u003cem>Samanu\u003c/em>, a sweet pudding made from sprouted wheat that represents fertility and the sweetness of life.\u003cbr>\n\u003cem>Seeb\u003c/em>, apples, for health and beauty.\u003cbr>\n\u003cem>Senjed\u003c/em>, the sweet, dried fruit of the Lotus tree, for love.\u003cbr>\n\u003cem>Sir\u003c/em>, garlic, for medicine and good health.\u003cbr>\n\u003cem>Somaq\u003c/em>, crushed sumac berries, to reflect the color of the sunrise.\u003cbr>\n\u003cem>Serkeh\u003c/em>, vinegar, to symbolize patience and age.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/senjed.jpg\">\u003cimg class=\"alignnone size-full wp-image-40126\" title=\"senjed\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/senjed.jpg\" alt=\"senjed\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Senjed, one of the 7 foods that begin with S\u003c/em>\u003c/p>\n\u003cp>Preparations must commence days before the actual day of the vernal equinox and include a thorough housecleaning, sprouting the grain and buying new clothes for everyone in the family.\u003c/p>\n\u003cp>The equinox is calculated to occur the moment that the Sun crosses the celestial equator and equalizes night and day, which happens at different times across the globe (\u003ca href=\"http://www.farsinet.com/noruz/sal_tahvils.html\">see chart\u003c/a>). This year, the West Coast will celebrate it Thursday, March 21st.\u003c/p>\n\u003cblockquote>\u003cp>“It’s important that at the exact moment of the equinox, the family is sitting around the table, because you want the family to be together for the rest of the year,” says Attar. “We pray and hold hands and then the countdown on radio or TV announces the exact moment and we all kiss and hug. I’m getting goose bumps just talking about it,” says Attar, tearing up, “It’s emotional for me because I think of my parents.”\u003c/p>\u003c/blockquote>\n\u003cp>Attar grew up in Iran, but left in 1984, at age 35 with her 2 young children.\u003c/p>\n\u003cblockquote>\u003cp>“I sacrificed my parents to make a new life for my children. My mom is still in Iran. When I was a child, New Years was the most exciting time. Every year it comes at a different hour. When it was at 4am, my mother woke us up an hour before to take a shower and put on new clothes. But the best part is that for the next 13 days the young people in the family go visit the older people who give them money, crisp new bills.”\u003c/p>\u003c/blockquote>\n\u003cp>This tradition is similar to the \u003ca href=\"http://en.wikipedia.org/wiki/Red_envelope\">Chinese New Year tradition\u003c/a>, where New Year’s bills are placed in red envelopes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-samanu.jpg\">\u003cimg class=\"alignnone size-full wp-image-40111\" title=\"norooz samanu\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-samanu.jpg\" alt=\"norooz samanu\" width=\"560\" height=\"283\">\u003c/a>\u003c/p>\n\u003cp>Of all the dishes on the Haft Sin, the hardest one to procure is the \u003cem>Samanu\u003c/em>. It takes days to prepare a sweet creamy pudding made from sprouted wheat that is cooked for many hours. The wheat must be sprouted for 5 days until white roots and sprouts appear, then it is crushed and the mash repeatedly “milked” and cooked on the stove for at least 5 hours. It is finally finished overnight in a low oven to give it that burnished brown hue.\u003cbr>\n[aside postID=\"food_1332170\" label=\"Taste This: Kuku, The Persian Frittata\"]\u003cbr>\nAttar offered me a taste. It was so sweet and nutty, it’s hard to believe it’s only made from sprouted wheat and flour. Many Persian families put a tiny symbolic dish of the stuff on their table but Attar cooks pots of it for her customers and says, “Once people taste how delicious it is, they actually want enough for their guests to eat.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-wheat1.jpg\">\u003cimg class=\"alignnone size-full wp-image-40122\" title=\"norooz wheat\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-wheat1.jpg\" alt=\"norooz wheat\" width=\"560\" height=\"283\">\u003c/a>\u003cbr>\n\u003cem>Whole wheat and its early sprouts\u003c/em>\u003c/p>\n\u003cp>Another tradition is on the 13th day of the New Year, the family takes the Sabzeh (the sprouts growing in a dish) from their place on the table and after a picnic in the park, throws them into running water, to rid the house of sickness and sadness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggs1.jpg\">\u003cimg class=\"alignnone size-full wp-image-40116\" title=\"eggs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggs1.jpg\" alt=\"eggs\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>Additional items on the table may include: golden coins representing prosperity and wealth, a basket of painted eggs for fertility, live goldfish in a bowl of water for life, a flowering hyacinth for its lovely smell, lit candles for enlightenment and happiness, a mirror to represent truth or reflection and a platter of special pastries. Every year, Attar makes thousands of cookies from chickpea flour or rice flour with nuts.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-cookies-2nd.jpg\">\u003cimg class=\"alignnone size-full wp-image-40134\" title=\"norooz cookies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-cookies-2nd.jpg\" alt=\"norooz cookies\" width=\"560\" height=\"240\">\u003c/a>\u003cbr>\n\u003cem>Cookie platter. Photo courtesy Monier Attar\u003c/em>\u003c/p>\n\u003cp>The customary meal for New Year's Day is \u003cem>Sabzi Polo Mahi\u003c/em>, rice with green herbs served with fish. Attar says this is the Persian equivalent of having turkey for Thanksgiving. She carries fresh whitefish and the traditional herbs for the rice: parsley, coriander, chives, dill and fenugreek.\u003c/p>\n\u003cp>Norooz also has special meaning to Zohal Nassrollahi, Berkeley City College student and first generation American. “When I was a child, the event seemed very magical. I’ve always loved certain things on the Haft Sin table: the glowing gold coins, the maroon colored sumac,” says Nassrollahi, who studies art and design.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sumac.jpg\">\u003cimg class=\"alignnone size-full wp-image-40125\" title=\"sumac\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sumac.jpg\" alt=\"sumac\" width=\"400\" height=\"533\">\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“I plan to keep celebrating Norooz, even when I have children. It’s a way to stay connected to my culture, even though I have never been to Iran. But it’s kind of bittersweet, because the holiday is a lot about spending time with the family and we have such a small one, just my parents and me. I also love the tradition of \u003ca href=\"http://en.wikipedia.org/wiki/Chaharshanbe_Suri\">Chahar Shanbeh Suri \u003c/a>(or fire-jumping).”\u003c/p>\u003c/blockquote>\n\u003cp>This ritual traces back to Zoroastrianism, as a rite of purification. Bonfires are lit in the streets on the last Tuesday evening of the year and people leap over them while chanting. The translation, “Give me your beautiful red color, and take back my sickly pallor,” demonstrates the fire’s ability to cleanse.\u003c/p>\n\u003cblockquote>\u003cp>“Fire is a powerful symbol,” says Nassrollahi, “When you hop over the fires, it takes away the negativities from the past year and helps you focus on the future.”\u003c/p>\u003c/blockquote>\n\u003cp>Berkeley’s \u003ca href=\"http://www.persiancenter.org/\">Persian Center\u003c/a> holds its annual \u003ca href=\"https://www.facebook.com/events/2169816293080399/\">bonfire-jumping event\u003c/a> Tuesday evening March 19 on the 2000 block of Durant -- and invites both adults and children, Persians and non-Persians to join in the fire-jumping festivities with music and food.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ajile.jpg\">\u003cimg class=\"alignnone size-full wp-image-40109\" title=\"Ajile\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ajile.jpg\" alt=\"Ajile\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>Attar carries the traditional snack of dried fruit and nuts to eat on Chahar Shanbeh Suri plus everything else one would need to fully celebrate the holiday. As she served me a cup of tea and some of her cookies, she told me Norooz (whose literal meaning is “new day”), is the perfect time to let go of grudges, apologize, hug and make-up and start over again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/happy-norooz.jpg\">\u003cimg class=\"alignnone size-full wp-image-40110\" title=\"happy norooz\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/happy-norooz.jpg\" alt=\"happy norooz\" width=\"560\" height=\"305\">\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Norooz is included on UNESCO’s \u003ca href=\"http://en.wikipedia.org/wiki/UNESCO_Intangible_Cultural_Heritage_Lists#Proclaimed_masterpieces\">List of Intangible Cultural Heritage\u003c/a>.\u003c/p>\n\n",
"disqusIdentifier": "40107 http://blogs.kqed.org/bayareabites/?p=40107",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1379,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 35
},
"modified": 1552931806,
"excerpt": "Persian New Year (Norooz or Nowruz) is a 3000 year old celebration, observed around the world on the first day of Spring. Its many traditions include a table of 7 foods that start with \"S\" in Farsi, and jumping over bonfires. Monier Attar of Zands Market is busily preparing everything her Persian patrons will need for the holiday, from a creamy pudding of sprouted wheat to flower-shaped chickpea flour cookies.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Persian New Year (Norooz or Nowruz) is a 3000 year old celebration, observed around the world on the first day of Spring. Its many traditions include a table of 7 foods that start with "S" in Farsi, and jumping over bonfires. Monier Attar of Zands Market is busily preparing everything her Persian patrons will need for the holiday, from a creamy pudding of sprouted wheat to flower-shaped chickpea flour cookies.",
"title": "Persian New Year Welcomes Spring with Symbolic Traditions and Treats | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Persian New Year Welcomes Spring with Symbolic Traditions and Treats",
"datePublished": "2012-03-12T13:00:46-07:00",
"dateModified": "2019-03-18T10:56:46-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats",
"status": "publish",
"path": "/bayareabites/40107/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Monier-Attar.jpg\">\u003cimg class=\"alignnone size-full wp-image-40120\" title=\"Monier Attar\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Monier-Attar.jpg\" alt=\"Monier Attar\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>This post was updated March 18, 2018.\u003c/em>\u003c/p>\n\u003cp>Why do customers travel from as far away as Sacramento and Eureka to a little shop on Albany’s Solano Avenue every March and leave with bags full of crushed sumac, sprouted wheat, and flower-shaped chickpea cookies? To celebrate \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Nowruz\">Norooz\u003c/a>\u003c/em> (also spelled Nowruz) or Persian New Year, a secular holiday, observed in thousands of homes around the world on the first day of Spring.\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_94115",
"label": "The Seven Edible ‘S Foods of the Persian New Year "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nOn a recent foray to \u003ca href=\"http://www.zandpastry.com/\">Zands\u003c/a>, my neighborhood Middle Eastern store, I spotted an intriguing assortment of items artfully arranged on a table. I asked the owner, Monier Attar, about the meaning of the arrangement and she graciously described the symbols and traditions associated with this ancient holiday.\u003c/p>\n\u003cp>\u003ca href=\"http://cmes.hmdc.harvard.edu/files/NowruzCurriculumText.pdf\">Norooz, a pre-Islamic festival\u003c/a> dating back at least 3000 years, is rooted in rituals from the \u003ca href=\"http://www.religionfacts.com/zoroastrianism/index.htm\">Zoroastrian religion\u003c/a>. This celebration of the first day of Spring originated in the geographical area then called Persia, but is now observed in many lands, including Iran, India, Iraq, Afghanistan, Central Asia, Canada and the U.S. It crosses religious and national boundaries and is celebrated by Persian Jews, Christians, Baha’is and Muslims.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haft-sin.jpg\">\u003cimg class=\"alignnone size-full wp-image-40119\" title=\"haft-sin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/haft-sin.jpg\" alt=\"haft-sin\" width=\"400\" height=\"536\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy Monier Attar\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>I am no stranger to symbolic foods (the Jewish \u003ca href=\"http://en.wikipedia.org/wiki/Passover_Seder_Plate\">Passover Seder plate\u003c/a> includes horseradish for the bitterness of slavery and a \u003ca href=\"http://en.wikipedia.org/wiki/Charoset\">fruit and nut mixture\u003c/a> representing the mortar used by slaves for building structures in Egypt). But next to the food, I noticed several other items on the table-- goldfish in a bowl, a mirror, a dish full of what looks like grass, coins in a cup of reddish spice-- that pique my interest.\u003c/p>\n\u003cp>Attar explained that the most essential tradition of Norooz is for every family to prepare the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Haft-Sin\">Haft Sin\u003c/a>\u003c/em> or 7 symbolic items that start with the letter S (in Farsi):\u003c/p>\n\u003cp>\u003cem>Sabzeh\u003c/em>, sprouted wheat or other grain growing in a dish, to symbolize rebirth.\u003cbr>\n\u003cem>Samanu\u003c/em>, a sweet pudding made from sprouted wheat that represents fertility and the sweetness of life.\u003cbr>\n\u003cem>Seeb\u003c/em>, apples, for health and beauty.\u003cbr>\n\u003cem>Senjed\u003c/em>, the sweet, dried fruit of the Lotus tree, for love.\u003cbr>\n\u003cem>Sir\u003c/em>, garlic, for medicine and good health.\u003cbr>\n\u003cem>Somaq\u003c/em>, crushed sumac berries, to reflect the color of the sunrise.\u003cbr>\n\u003cem>Serkeh\u003c/em>, vinegar, to symbolize patience and age.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/senjed.jpg\">\u003cimg class=\"alignnone size-full wp-image-40126\" title=\"senjed\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/senjed.jpg\" alt=\"senjed\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Senjed, one of the 7 foods that begin with S\u003c/em>\u003c/p>\n\u003cp>Preparations must commence days before the actual day of the vernal equinox and include a thorough housecleaning, sprouting the grain and buying new clothes for everyone in the family.\u003c/p>\n\u003cp>The equinox is calculated to occur the moment that the Sun crosses the celestial equator and equalizes night and day, which happens at different times across the globe (\u003ca href=\"http://www.farsinet.com/noruz/sal_tahvils.html\">see chart\u003c/a>). This year, the West Coast will celebrate it Thursday, March 21st.\u003c/p>\n\u003cblockquote>\u003cp>“It’s important that at the exact moment of the equinox, the family is sitting around the table, because you want the family to be together for the rest of the year,” says Attar. “We pray and hold hands and then the countdown on radio or TV announces the exact moment and we all kiss and hug. I’m getting goose bumps just talking about it,” says Attar, tearing up, “It’s emotional for me because I think of my parents.”\u003c/p>\u003c/blockquote>\n\u003cp>Attar grew up in Iran, but left in 1984, at age 35 with her 2 young children.\u003c/p>\n\u003cblockquote>\u003cp>“I sacrificed my parents to make a new life for my children. My mom is still in Iran. When I was a child, New Years was the most exciting time. Every year it comes at a different hour. When it was at 4am, my mother woke us up an hour before to take a shower and put on new clothes. But the best part is that for the next 13 days the young people in the family go visit the older people who give them money, crisp new bills.”\u003c/p>\u003c/blockquote>\n\u003cp>This tradition is similar to the \u003ca href=\"http://en.wikipedia.org/wiki/Red_envelope\">Chinese New Year tradition\u003c/a>, where New Year’s bills are placed in red envelopes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-samanu.jpg\">\u003cimg class=\"alignnone size-full wp-image-40111\" title=\"norooz samanu\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-samanu.jpg\" alt=\"norooz samanu\" width=\"560\" height=\"283\">\u003c/a>\u003c/p>\n\u003cp>Of all the dishes on the Haft Sin, the hardest one to procure is the \u003cem>Samanu\u003c/em>. It takes days to prepare a sweet creamy pudding made from sprouted wheat that is cooked for many hours. The wheat must be sprouted for 5 days until white roots and sprouts appear, then it is crushed and the mash repeatedly “milked” and cooked on the stove for at least 5 hours. It is finally finished overnight in a low oven to give it that burnished brown hue.\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "food_1332170",
"label": "Taste This: Kuku, The Persian Frittata "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAttar offered me a taste. It was so sweet and nutty, it’s hard to believe it’s only made from sprouted wheat and flour. Many Persian families put a tiny symbolic dish of the stuff on their table but Attar cooks pots of it for her customers and says, “Once people taste how delicious it is, they actually want enough for their guests to eat.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-wheat1.jpg\">\u003cimg class=\"alignnone size-full wp-image-40122\" title=\"norooz wheat\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-wheat1.jpg\" alt=\"norooz wheat\" width=\"560\" height=\"283\">\u003c/a>\u003cbr>\n\u003cem>Whole wheat and its early sprouts\u003c/em>\u003c/p>\n\u003cp>Another tradition is on the 13th day of the New Year, the family takes the Sabzeh (the sprouts growing in a dish) from their place on the table and after a picnic in the park, throws them into running water, to rid the house of sickness and sadness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggs1.jpg\">\u003cimg class=\"alignnone size-full wp-image-40116\" title=\"eggs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggs1.jpg\" alt=\"eggs\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>Additional items on the table may include: golden coins representing prosperity and wealth, a basket of painted eggs for fertility, live goldfish in a bowl of water for life, a flowering hyacinth for its lovely smell, lit candles for enlightenment and happiness, a mirror to represent truth or reflection and a platter of special pastries. Every year, Attar makes thousands of cookies from chickpea flour or rice flour with nuts.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-cookies-2nd.jpg\">\u003cimg class=\"alignnone size-full wp-image-40134\" title=\"norooz cookies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/norooz-cookies-2nd.jpg\" alt=\"norooz cookies\" width=\"560\" height=\"240\">\u003c/a>\u003cbr>\n\u003cem>Cookie platter. Photo courtesy Monier Attar\u003c/em>\u003c/p>\n\u003cp>The customary meal for New Year's Day is \u003cem>Sabzi Polo Mahi\u003c/em>, rice with green herbs served with fish. Attar says this is the Persian equivalent of having turkey for Thanksgiving. She carries fresh whitefish and the traditional herbs for the rice: parsley, coriander, chives, dill and fenugreek.\u003c/p>\n\u003cp>Norooz also has special meaning to Zohal Nassrollahi, Berkeley City College student and first generation American. “When I was a child, the event seemed very magical. I’ve always loved certain things on the Haft Sin table: the glowing gold coins, the maroon colored sumac,” says Nassrollahi, who studies art and design.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sumac.jpg\">\u003cimg class=\"alignnone size-full wp-image-40125\" title=\"sumac\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/sumac.jpg\" alt=\"sumac\" width=\"400\" height=\"533\">\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>“I plan to keep celebrating Norooz, even when I have children. It’s a way to stay connected to my culture, even though I have never been to Iran. But it’s kind of bittersweet, because the holiday is a lot about spending time with the family and we have such a small one, just my parents and me. I also love the tradition of \u003ca href=\"http://en.wikipedia.org/wiki/Chaharshanbe_Suri\">Chahar Shanbeh Suri \u003c/a>(or fire-jumping).”\u003c/p>\u003c/blockquote>\n\u003cp>This ritual traces back to Zoroastrianism, as a rite of purification. Bonfires are lit in the streets on the last Tuesday evening of the year and people leap over them while chanting. The translation, “Give me your beautiful red color, and take back my sickly pallor,” demonstrates the fire’s ability to cleanse.\u003c/p>\n\u003cblockquote>\u003cp>“Fire is a powerful symbol,” says Nassrollahi, “When you hop over the fires, it takes away the negativities from the past year and helps you focus on the future.”\u003c/p>\u003c/blockquote>\n\u003cp>Berkeley’s \u003ca href=\"http://www.persiancenter.org/\">Persian Center\u003c/a> holds its annual \u003ca href=\"https://www.facebook.com/events/2169816293080399/\">bonfire-jumping event\u003c/a> Tuesday evening March 19 on the 2000 block of Durant -- and invites both adults and children, Persians and non-Persians to join in the fire-jumping festivities with music and food.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ajile.jpg\">\u003cimg class=\"alignnone size-full wp-image-40109\" title=\"Ajile\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Ajile.jpg\" alt=\"Ajile\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>Attar carries the traditional snack of dried fruit and nuts to eat on Chahar Shanbeh Suri plus everything else one would need to fully celebrate the holiday. As she served me a cup of tea and some of her cookies, she told me Norooz (whose literal meaning is “new day”), is the perfect time to let go of grudges, apologize, hug and make-up and start over again.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/happy-norooz.jpg\">\u003cimg class=\"alignnone size-full wp-image-40110\" title=\"happy norooz\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/happy-norooz.jpg\" alt=\"happy norooz\" width=\"560\" height=\"305\">\u003c/a>\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>Norooz is included on UNESCO’s \u003ca href=\"http://en.wikipedia.org/wiki/UNESCO_Intangible_Cultural_Heritage_Lists#Proclaimed_masterpieces\">List of Intangible Cultural Heritage\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/40107/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats",
"authors": [
"5283"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_50",
"bayareabites_1763",
"bayareabites_1875"
],
"tags": [
"bayareabites_10219",
"bayareabites_10217",
"bayareabites_10214",
"bayareabites_10215",
"bayareabites_10218",
"bayareabites_3648",
"bayareabites_10216"
],
"featImg": "bayareabites_40131",
"label": "bayareabites"
},
"bayareabites_40053": {
"type": "posts",
"id": "bayareabites_40053",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "40053",
"score": null,
"sort": [
1331391659000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1331391659,
"format": "aside",
"disqusTitle": "Cottage Cheese Pancakes for Spring",
"title": "Cottage Cheese Pancakes for Spring",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/pancakes560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/pancakes560.jpg\" alt=\"cottage cheese pancakes\" title=\"cottage cheese pancakes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40074\">\u003c/a>\u003c/p>\n\u003cp>Time for eggs! The sunshine hours are lengthening in anticipation of the upcoming vernal equinox, in which the hours of light and the hours of darkness will be poised in balance before the sun starts its crawl upwards to midsummer's apex. Longer hours of daylight flip a switch in the instinctual brains of our feathered friends, chickens both urban and rural among them, and the stingy-to-nonexistent egg-laying of the winter months suddenly turns into a bountiful flood of fresh, beautiful eggs for spring. \u003c/p>\n\u003cp>Last week, the chickens of \u003ca href=\"http://www.marinsunfarms.com\">Marin Sun Farms'\u003c/a> home ranch in Inverness were chattering and clucking like a posse of glamour gals from \u003ca href=\"http://gossipgirl-blog.cwtv.com/\">Gossip Girl\u003c/a>, crisscrossed by a handful of strutting roosters. Eve Love, who runs the kitchen at the company's butcher shop and cafe in Point Reyes Station, gave me a springtime gift of a half-dozen jumbo eggs in every color from palest buff to aqua-green. Every egg was double-yolked, a good-luck charm from their happy hens. Love is also starting her own flock of quail, with three hens in a pen, and along with the jumbo eggs she gave me three dainty speckled quail eggs. Seen side by side, they looked like that Annie Leibovitz picture of \u003ca href=\"http://marshallmatlock.com/wp-content/gallery/annie-leibovitz-at-work-again/willie%20shoemaker%20and%20wilt%20chamberlain,%20malibu,%20ca,%201987.%20by%20annie%20leibovitz.png\"> basketball star Wilt Chamberlain and jockey Willie Shoemaker.\u003c/a> \u003c/p>\n\u003cp>Dainty and speckled, quail eggs, which can be found in specialty grocery stores as well in Asian markets, invariably put me in mind of the centerpiece of plovers' eggs decorating Sebastian's rooms in Evelyn Waugh's novel \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0316926345/kqedorg-20\">Brideshead Revisited.\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>Sebastian lived at Christ Church, high in Meadow Buildings. He was alone when I came in, peeling a plover's egg taken from the large nest of moss in the centre of the table. \u003c/p>\n\u003cp>'I've just counted them,\" he said. 'There were five each and two over, so I'm having the two. I'm unaccountably hungry to-day.' \u003c/p>\n\u003cp>The party assembled. Each as he came in made first for the plover's eggs, then noticed Sebastian and then myself with a polite lack of curiosity which seemed to say: \u003cem>We should not dream of being so offensive as to suggest that you never met us before.\u003c/em>\u003c/p>\n\u003cp>'The first this year!\" they said. 'Where did you get them?' \u003c/p>\n\u003cp>'Mummy sends them from Brideshead. They always lay early for her.' \"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/quailegg560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/quailegg560.jpg\" alt=\"quail eggs. Photo: Stephane von Stephane\" title=\"quail eggs. Photo: Stephane von Stephane\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40075\">\u003c/a>\u003cbr>\n\u003cem>Quail eggs, front egg peeled and topped with paprika. Photo: Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I've never seen a plover's egg, but I imagine them something like these, a little shy and wild, a woodland morsel out of a fairytale. Or, like a quail's egg, something very chic, displayed on a square black plate, ready for peeling, with matching saucers of sea salt and smoked paprika for dipping. \u003c/p>\n\u003cp>It's easy to hard-boil quails' eggs. Put them in a pot and cover with at least an inch of water. Bring to a boil, then cover, turn off the heat, and let sit for five minutes. Drop the eggs into an ice-water bath to stop the cooking. (This helps prevent that unsightly gray ring from forming around the yolk). Once cooled, chill, then let your guests peel their own, sprinkling each bite with salt and smoked paprika. (This is a nice chance to show off whatever expensive crunchy salts you were gifted over the holidays, by the way.)\u003c/p>\n\u003cp>What else can you do with this month's bounty of eggs? There are \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter/\">souffles\u003c/a>, of course, and \u003ca href=\"http://www.kqed.org/w/morefastfoodmyway/episode208.html\">Jacques Pepin's Asparagus Fans \u003c/a> with hard-boiled eggs and mustard vinaigrette. \u003c/p>\n\u003cp>Once you've made your fill of scrambles and frittatas, over-easy's and sunny-sides-up, you can try a batch of these lovely, tender pancakes, made with cottage cheese, lots of eggs, and just a hint of lemon. Similar to lemon ricotta pancakes, these were a family specialty when I was growing up, served interchangeably for breakfast and Sunday-night supper, usually rolled around a dollop of sour cream and a spoonful of warmed Bing cherries. \u003c/p>\n\u003cp>After calling my mom for the recipe (which she found, scrawled in my teenage handwriting, on the flyleaf of one of her cookbooks), I made them again, for the first time in decades. They were exactly as I'd remembered: moist, tender, delicate and mess-free, with a taste somewhere between a crepe and a blintz. \u003c/p>\n\u003cp>All you need is a blender (or a bowl and a whisk) and a frying pan. Happy spring!\u003c/p>\n\u003cp>\u003cstrong>Cottage Cheese Pancakes\u003c/strong>\u003cbr>\n\u003cem>Measure your ingredients right into the blender, then buzz and go! The pancakes can be served with maple syrup, powdered sugar, or lemon glaze. If you want to keep your pancakes local, use \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Cowgirl Creamery's excellent, Marin-made cottage cheese\u003c/a>, made from organic Straus Family Creamery milk. \u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong>10 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 10 pancakes\u003c/p>\n\u003cp>\u003cstrong>Ingredients \u003c/strong>\u003cbr>\n1 cup small-curd cottage cheese\u003cbr>\n6 eggs\u003cbr>\n1/2 cup sifted all-purpose flour\u003cbr>\n1/4 cup milk\u003cbr>\ngrated rind of 1 Meyer lemon (optional)\u003cbr>\n1/4 cup vegetable oil, such as grapeseed or canola\u003cbr>\n1/2 tsp vanilla extract\u003cbr>\n1/4 tsp salt\u003cbr>\nButter, for greasing pan\u003c/p>\n\u003cp>Lemon Glaze:\u003cbr>\n3 tbsp butter\u003cbr>\njuice of 1 large Meyer lemon\u003cbr>\n1 tbsp sugar, or to taste\u003c/p>\n\u003cp>For Serving:\u003cbr>\n1/2 cup sour cream\u003cbr>\n1 cup pitted cherries, liquid reserved if canned\u003cbr>\nPowdered sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Combine all pancake ingredients in a blender. Blend at high speed for 1 minute, stopping to scrape down sides once. \u003c/p>\n\u003cp>2. Cook on a hot, lightly greased griddle or frying pan, using a 1/4 cup of batter for each pancake. Bake for approximately 2 minutes per side, until well golden browned. \u003c/p>\n\u003cp>3. While pancakes are cooking, make glaze. In a small saucepan, melt butter with lemon juice and sugar, cooking over low heat until butter is melted and mixture is slightly syrupy. If using cherries, warm in their liquid until plump and heated through. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Serve pancakes immediately, drizzled with glaze. If desired, fill each pancake with a dollop of sour cream and a spoonful of cherries. Roll pancake up around filling. Sprinkle with powdered sugar and/or drizzle with glaze. \u003c/p>\n\n",
"disqusIdentifier": "40053 http://blogs.kqed.org/bayareabites/?p=40053",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/03/10/cottage-cheese-pancakes-for-spring/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1027,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1550267776,
"excerpt": "It's spring, and the chickens are laying again! Time to start (or end) the day with tender, eggy Cottage Cheese Pancakes. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "It's spring, and the chickens are laying again! Time to start (or end) the day with tender, eggy Cottage Cheese Pancakes. ",
"title": "Cottage Cheese Pancakes for Spring | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Cottage Cheese Pancakes for Spring",
"datePublished": "2012-03-10T07:00:59-08:00",
"dateModified": "2019-02-15T13:56:16-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cottage-cheese-pancakes-for-spring",
"status": "publish",
"path": "/bayareabites/40053/cottage-cheese-pancakes-for-spring",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/pancakes560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/pancakes560.jpg\" alt=\"cottage cheese pancakes\" title=\"cottage cheese pancakes\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40074\">\u003c/a>\u003c/p>\n\u003cp>Time for eggs! The sunshine hours are lengthening in anticipation of the upcoming vernal equinox, in which the hours of light and the hours of darkness will be poised in balance before the sun starts its crawl upwards to midsummer's apex. Longer hours of daylight flip a switch in the instinctual brains of our feathered friends, chickens both urban and rural among them, and the stingy-to-nonexistent egg-laying of the winter months suddenly turns into a bountiful flood of fresh, beautiful eggs for spring. \u003c/p>\n\u003cp>Last week, the chickens of \u003ca href=\"http://www.marinsunfarms.com\">Marin Sun Farms'\u003c/a> home ranch in Inverness were chattering and clucking like a posse of glamour gals from \u003ca href=\"http://gossipgirl-blog.cwtv.com/\">Gossip Girl\u003c/a>, crisscrossed by a handful of strutting roosters. Eve Love, who runs the kitchen at the company's butcher shop and cafe in Point Reyes Station, gave me a springtime gift of a half-dozen jumbo eggs in every color from palest buff to aqua-green. Every egg was double-yolked, a good-luck charm from their happy hens. Love is also starting her own flock of quail, with three hens in a pen, and along with the jumbo eggs she gave me three dainty speckled quail eggs. Seen side by side, they looked like that Annie Leibovitz picture of \u003ca href=\"http://marshallmatlock.com/wp-content/gallery/annie-leibovitz-at-work-again/willie%20shoemaker%20and%20wilt%20chamberlain,%20malibu,%20ca,%201987.%20by%20annie%20leibovitz.png\"> basketball star Wilt Chamberlain and jockey Willie Shoemaker.\u003c/a> \u003c/p>\n\u003cp>Dainty and speckled, quail eggs, which can be found in specialty grocery stores as well in Asian markets, invariably put me in mind of the centerpiece of plovers' eggs decorating Sebastian's rooms in Evelyn Waugh's novel \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0316926345/kqedorg-20\">Brideshead Revisited.\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>Sebastian lived at Christ Church, high in Meadow Buildings. He was alone when I came in, peeling a plover's egg taken from the large nest of moss in the centre of the table. \u003c/p>\n\u003cp>'I've just counted them,\" he said. 'There were five each and two over, so I'm having the two. I'm unaccountably hungry to-day.' \u003c/p>\n\u003cp>The party assembled. Each as he came in made first for the plover's eggs, then noticed Sebastian and then myself with a polite lack of curiosity which seemed to say: \u003cem>We should not dream of being so offensive as to suggest that you never met us before.\u003c/em>\u003c/p>\n\u003cp>'The first this year!\" they said. 'Where did you get them?' \u003c/p>\n\u003cp>'Mummy sends them from Brideshead. They always lay early for her.' \"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/quailegg560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/quailegg560.jpg\" alt=\"quail eggs. Photo: Stephane von Stephane\" title=\"quail eggs. Photo: Stephane von Stephane\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-40075\">\u003c/a>\u003cbr>\n\u003cem>Quail eggs, front egg peeled and topped with paprika. Photo: Stephane von Stephane\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>I've never seen a plover's egg, but I imagine them something like these, a little shy and wild, a woodland morsel out of a fairytale. Or, like a quail's egg, something very chic, displayed on a square black plate, ready for peeling, with matching saucers of sea salt and smoked paprika for dipping. \u003c/p>\n\u003cp>It's easy to hard-boil quails' eggs. Put them in a pot and cover with at least an inch of water. Bring to a boil, then cover, turn off the heat, and let sit for five minutes. Drop the eggs into an ice-water bath to stop the cooking. (This helps prevent that unsightly gray ring from forming around the yolk). Once cooled, chill, then let your guests peel their own, sprinkling each bite with salt and smoked paprika. (This is a nice chance to show off whatever expensive crunchy salts you were gifted over the holidays, by the way.)\u003c/p>\n\u003cp>What else can you do with this month's bounty of eggs? There are \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter/\">souffles\u003c/a>, of course, and \u003ca href=\"http://www.kqed.org/w/morefastfoodmyway/episode208.html\">Jacques Pepin's Asparagus Fans \u003c/a> with hard-boiled eggs and mustard vinaigrette. \u003c/p>\n\u003cp>Once you've made your fill of scrambles and frittatas, over-easy's and sunny-sides-up, you can try a batch of these lovely, tender pancakes, made with cottage cheese, lots of eggs, and just a hint of lemon. Similar to lemon ricotta pancakes, these were a family specialty when I was growing up, served interchangeably for breakfast and Sunday-night supper, usually rolled around a dollop of sour cream and a spoonful of warmed Bing cherries. \u003c/p>\n\u003cp>After calling my mom for the recipe (which she found, scrawled in my teenage handwriting, on the flyleaf of one of her cookbooks), I made them again, for the first time in decades. They were exactly as I'd remembered: moist, tender, delicate and mess-free, with a taste somewhere between a crepe and a blintz. \u003c/p>\n\u003cp>All you need is a blender (or a bowl and a whisk) and a frying pan. Happy spring!\u003c/p>\n\u003cp>\u003cstrong>Cottage Cheese Pancakes\u003c/strong>\u003cbr>\n\u003cem>Measure your ingredients right into the blender, then buzz and go! The pancakes can be served with maple syrup, powdered sugar, or lemon glaze. If you want to keep your pancakes local, use \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Cowgirl Creamery's excellent, Marin-made cottage cheese\u003c/a>, made from organic Straus Family Creamery milk. \u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong>10 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 10 pancakes\u003c/p>\n\u003cp>\u003cstrong>Ingredients \u003c/strong>\u003cbr>\n1 cup small-curd cottage cheese\u003cbr>\n6 eggs\u003cbr>\n1/2 cup sifted all-purpose flour\u003cbr>\n1/4 cup milk\u003cbr>\ngrated rind of 1 Meyer lemon (optional)\u003cbr>\n1/4 cup vegetable oil, such as grapeseed or canola\u003cbr>\n1/2 tsp vanilla extract\u003cbr>\n1/4 tsp salt\u003cbr>\nButter, for greasing pan\u003c/p>\n\u003cp>Lemon Glaze:\u003cbr>\n3 tbsp butter\u003cbr>\njuice of 1 large Meyer lemon\u003cbr>\n1 tbsp sugar, or to taste\u003c/p>\n\u003cp>For Serving:\u003cbr>\n1/2 cup sour cream\u003cbr>\n1 cup pitted cherries, liquid reserved if canned\u003cbr>\nPowdered sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Combine all pancake ingredients in a blender. Blend at high speed for 1 minute, stopping to scrape down sides once. \u003c/p>\n\u003cp>2. Cook on a hot, lightly greased griddle or frying pan, using a 1/4 cup of batter for each pancake. Bake for approximately 2 minutes per side, until well golden browned. \u003c/p>\n\u003cp>3. While pancakes are cooking, make glaze. In a small saucepan, melt butter with lemon juice and sugar, cooking over low heat until butter is melted and mixture is slightly syrupy. If using cherries, warm in their liquid until plump and heated through. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Serve pancakes immediately, drizzled with glaze. If desired, fill each pancake with a dollop of sour cream and a spoonful of cherries. Roll pancake up around filling. Sprinkle with powdered sugar and/or drizzle with glaze. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/40053/cottage-cheese-pancakes-for-spring",
"authors": [
"5038"
],
"categories": [
"bayareabites_752",
"bayareabites_2695",
"bayareabites_2554",
"bayareabites_12"
],
"tags": [
"bayareabites_1368",
"bayareabites_10212",
"bayareabites_404",
"bayareabites_33",
"bayareabites_4159",
"bayareabites_473",
"bayareabites_9543",
"bayareabites_1893",
"bayareabites_8986",
"bayareabites_3682"
],
"featImg": "bayareabites_40074",
"label": "bayareabites"
},
"bayareabites_39945": {
"type": "posts",
"id": "bayareabites_39945",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "39945",
"score": null,
"sort": [
1331305239000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1331305239,
"format": "aside",
"disqusTitle": "New Burger on the Block: Flipside ",
"title": "New Burger on the Block: Flipside ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1506-e1331095831153.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1506-e1331095831153.jpg\" alt=\"flipside exterior\" title=\"flipside exterior\" width=\"412\" height=\"550\" class=\"alignnone size-full wp-image-39946\">\u003c/a>\u003c/p>\n\u003cp>Right now, somewhere in the Bay Area, there's a group of food fanatics engaged in a heated debate about where to get the best burrito. Or where to find the best latte. And while \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/09/kqeds-forum-sfs-coffee-innovators/\">artisanal coffee\u003c/a> and taquerias often spark contentious conversations among residents about who's at the top of the list, burgers are another topic that gets folks all fired up. \u003c/p>\n\u003cp>In Oakland, the Lake Merritt food scene is starting to get crowded with a newish crop of burger restaurants that have opened recently like \u003ca href=\"http://kwikwayoakland.com/\">Kwik-Way\u003c/a>, \u003ca href=\"http://www.trueburgeroakland.com/\">Trueburger\u003c/a> and now \u003ca href=\"http://www.fsburger.com/\">Flipside\u003c/a>. \u003c/p>\n\u003cp>Housed in the now-shuttered Adam's Burger, Flipside serves up a wide variety of burgers, fries and shakes in a bright, colorful space. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1510-e1331095766175.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1510-e1331095766175.jpg\" alt=\"flipside\" title=\"flipside\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39948\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like the other recent additions to the neighborhood, Flipside emphasizes its premium ingredients. Their menu promises that they use \"100% all-natural certified Angus beef that is ground fresh daily. And is never frozen. Our beef is brought up with strict husbandry principles and never treated w/ hormones or antibiotics.\" They also offer vegetarian options with veggie burgers and salads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1508-e1331096599274.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1508-e1331095793219.jpg\" alt=\"flipside menu\" title=\"flipside menu\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39947\">\u003c/a>\u003c/p>\n\u003cp>At first glance, the large menu stocks the usual standards although there are a few unusual combinations like the \"Hangover\" (fried egg, yellow American cheese, applewood smoked bacon, French fries and Tabasco mayo, $10.50) and the \"Islander\" (grilled pineapple, Swiss cheese, grilled onions and teriyaki glaze, $9.50). \u003c/p>\n\u003cp>My husband and I went for the first two listed on the menu: the \"Classic\" (lettuce, tomato, red onion, lettuce and their housemade 'Flip' sauce -- their version of Thousand Island sauce) and \"California Sensation\" (avocado, Swiss cheese, sprouts and 'Flip' sauce, $9.50). All the burgers include fries or salad, and I upgraded my order to \"frings\" which is half fries, half onion rings. They've also got sweet potato, garlic and curly fries if you want something else besides the regular fried spuds. And you can also get your burgers on Texas Toast or a 9-grain bun. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1515-e1331095706520.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1515-e1331095706520.jpg\" alt=\"classic burger\" title=\"classic burger\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39950\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1513-e1331095737680.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1513-e1331095737680.jpg\" alt=\"california sensation\" title=\"california sensation\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39949\">\u003c/a>\u003c/p>\n\u003cp>There's a sign on the counter that says that as each 1/2 lb. burger is made to order, wait times can vary between 12-25 minutes depending on how busy they are. We settled in at our table, although we wished they toned down the music and widescreen TV a notch, which we found distracting since they were both blaring loudly at the same time.\u003c/p>\n\u003cp>Despite the promising provenance of the ingredients, when we took our first bites of our burgers, we found that they had been grilled well beyond medium. Needless to say, the \"California Sensation\" was less than sensational. The meat was on the dry side and even with the buttery \"signature classic\" buns slathered with Flip sauce, the burgers were below average. Their burgers are quite large as well, almost big enough for two -- and when they're overcooked, the portions are rather overwhelming. The thin-cut fries and onion rings were perfectly crisp, not too greasy and tasty, although the side salad of romaine lettuce, carrots, cucumber and tomato was undressed and elicited a ho-hum reaction from my husband. \u003c/p>\n\u003cp>So while we were disappointed with our first visit, Flipside's only had their doors open for several weeks. There's plenty of room for improvement, and of course there's many items we haven't tried yet like their \"fountain-style\" shakes and malts. In any event, the Flipside is the latest player in the busy burger battle that's unfolding in Oakland, and they're worth watching to see how they evolve over time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fsburger.com/\">Flipside\u003c/a>\u003cbr>\n3401 Lakeshore Ave\u003cbr>\n(between Longridge Rd & Trestle Glen Rd)\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 879-7195\u003cbr>\nHours:\u003cbr>\nMon-Sun 11 am - 9 pm\u003c/p>\n\n",
"disqusIdentifier": "39945 http://blogs.kqed.org/bayareabites/?p=39945",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/03/09/new-burger-on-the-block-flipside/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 614,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1331274414,
"excerpt": "In Oakland, the Lake Merritt food scene is starting to get crowded with a newish crop of burger restaurants that have opened recently like Kwik-Way, Trueburger and now Flipside. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In Oakland, the Lake Merritt food scene is starting to get crowded with a newish crop of burger restaurants that have opened recently like Kwik-Way, Trueburger and now Flipside. ",
"title": "New Burger on the Block: Flipside | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "New Burger on the Block: Flipside ",
"datePublished": "2012-03-09T07:00:39-08:00",
"dateModified": "2012-03-08T22:26:54-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "new-burger-on-the-block-flipside",
"status": "publish",
"path": "/bayareabites/39945/new-burger-on-the-block-flipside",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1506-e1331095831153.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1506-e1331095831153.jpg\" alt=\"flipside exterior\" title=\"flipside exterior\" width=\"412\" height=\"550\" class=\"alignnone size-full wp-image-39946\">\u003c/a>\u003c/p>\n\u003cp>Right now, somewhere in the Bay Area, there's a group of food fanatics engaged in a heated debate about where to get the best burrito. Or where to find the best latte. And while \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/09/kqeds-forum-sfs-coffee-innovators/\">artisanal coffee\u003c/a> and taquerias often spark contentious conversations among residents about who's at the top of the list, burgers are another topic that gets folks all fired up. \u003c/p>\n\u003cp>In Oakland, the Lake Merritt food scene is starting to get crowded with a newish crop of burger restaurants that have opened recently like \u003ca href=\"http://kwikwayoakland.com/\">Kwik-Way\u003c/a>, \u003ca href=\"http://www.trueburgeroakland.com/\">Trueburger\u003c/a> and now \u003ca href=\"http://www.fsburger.com/\">Flipside\u003c/a>. \u003c/p>\n\u003cp>Housed in the now-shuttered Adam's Burger, Flipside serves up a wide variety of burgers, fries and shakes in a bright, colorful space. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1510-e1331095766175.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1510-e1331095766175.jpg\" alt=\"flipside\" title=\"flipside\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39948\">\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>Like the other recent additions to the neighborhood, Flipside emphasizes its premium ingredients. Their menu promises that they use \"100% all-natural certified Angus beef that is ground fresh daily. And is never frozen. Our beef is brought up with strict husbandry principles and never treated w/ hormones or antibiotics.\" They also offer vegetarian options with veggie burgers and salads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1508-e1331096599274.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1508-e1331095793219.jpg\" alt=\"flipside menu\" title=\"flipside menu\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39947\">\u003c/a>\u003c/p>\n\u003cp>At first glance, the large menu stocks the usual standards although there are a few unusual combinations like the \"Hangover\" (fried egg, yellow American cheese, applewood smoked bacon, French fries and Tabasco mayo, $10.50) and the \"Islander\" (grilled pineapple, Swiss cheese, grilled onions and teriyaki glaze, $9.50). \u003c/p>\n\u003cp>My husband and I went for the first two listed on the menu: the \"Classic\" (lettuce, tomato, red onion, lettuce and their housemade 'Flip' sauce -- their version of Thousand Island sauce) and \"California Sensation\" (avocado, Swiss cheese, sprouts and 'Flip' sauce, $9.50). All the burgers include fries or salad, and I upgraded my order to \"frings\" which is half fries, half onion rings. They've also got sweet potato, garlic and curly fries if you want something else besides the regular fried spuds. And you can also get your burgers on Texas Toast or a 9-grain bun. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1515-e1331095706520.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1515-e1331095706520.jpg\" alt=\"classic burger\" title=\"classic burger\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39950\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1513-e1331095737680.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_1513-e1331095737680.jpg\" alt=\"california sensation\" title=\"california sensation\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-39949\">\u003c/a>\u003c/p>\n\u003cp>There's a sign on the counter that says that as each 1/2 lb. burger is made to order, wait times can vary between 12-25 minutes depending on how busy they are. We settled in at our table, although we wished they toned down the music and widescreen TV a notch, which we found distracting since they were both blaring loudly at the same time.\u003c/p>\n\u003cp>Despite the promising provenance of the ingredients, when we took our first bites of our burgers, we found that they had been grilled well beyond medium. Needless to say, the \"California Sensation\" was less than sensational. The meat was on the dry side and even with the buttery \"signature classic\" buns slathered with Flip sauce, the burgers were below average. Their burgers are quite large as well, almost big enough for two -- and when they're overcooked, the portions are rather overwhelming. The thin-cut fries and onion rings were perfectly crisp, not too greasy and tasty, although the side salad of romaine lettuce, carrots, cucumber and tomato was undressed and elicited a ho-hum reaction from my husband. \u003c/p>\n\u003cp>So while we were disappointed with our first visit, Flipside's only had their doors open for several weeks. There's plenty of room for improvement, and of course there's many items we haven't tried yet like their \"fountain-style\" shakes and malts. In any event, the Flipside is the latest player in the busy burger battle that's unfolding in Oakland, and they're worth watching to see how they evolve over time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fsburger.com/\">Flipside\u003c/a>\u003cbr>\n3401 Lakeshore Ave\u003cbr>\n(between Longridge Rd & Trestle Glen Rd)\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 879-7195\u003cbr>\nHours:\u003cbr>\nMon-Sun 11 am - 9 pm\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/39945/new-burger-on-the-block-flipside",
"authors": [
"2100"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_181"
],
"tags": [
"bayareabites_10204",
"bayareabites_10205",
"bayareabites_14773",
"bayareabites_10203",
"bayareabites_10207",
"bayareabites_10206",
"bayareabites_10213",
"bayareabites_14757",
"bayareabites_1965",
"bayareabites_3875"
],
"featImg": "bayareabites_39950",
"label": "bayareabites"
},
"bayareabites_39528": {
"type": "posts",
"id": "bayareabites_39528",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "39528",
"score": null,
"sort": [
1331232101000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1331232101,
"format": "aside",
"disqusTitle": "Chardonnay: The Queen of California Whites Turns 100 at Wente",
"title": "Chardonnay: The Queen of California Whites Turns 100 at Wente",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/photo-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/photo-2.jpg\" alt=\"Wente Morning Fog Chardonnay\" title=\"Wente Morning Fog Chardonnay\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-39764\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Chardonnay\">Chardonnay\u003c/a> happens to be one of my favorite varietals. I love the full body and acidity, whether it’s a leaner, Burgundian French style or a tropical, voluptuous California style. But I am not a fan of the super buttery, sweet, oaky kind. The problem is many people don’t realize there is any other style. It’s our nation's favorite varietal, one out of four bottles that Americans drink is a California Chardonnay and it really all began at \u003ca href=\"http://www.wentevineyards.com/\">Wente Vineyards in Livermore\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/wente.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/wente.jpg\" alt=\"Wente family circa 1895. Photo: Wente\" title=\"Wente family circa 1895. Photo: Wente\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-39531\">\u003c/a>\u003cbr>\n\u003cem>Wente family circa 1895. Photo: Wente.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ever Heard of the Wente Clone? \u003c/strong> \u003c/p>\n\u003cp>In 1912 Ernest Wente (son of Wente Family Estates founder C.H. Wente) brought Chardonnay cuttings from France back to California and planted them in Livermore. One hundred years later \u003ca href=\"http://www.wineinstitute.org/resources/winefactsheets/article98\">California Chardonnay\u003c/a> is the most planted wine grape in the state and most of it is still started from a \u003ca href=\"http://en.wikipedia.org/wiki/Wente_Vineyards\">Wente clone\u003c/a>. Like any centenarian, California Chardonnay is a survivor. Chardonnay plantings at Wente Vineyards were among the few to make it through prohibition. The varietal has survived disease as well as corporatization which eventually put mediocre Chardonnays on nearly every menu as the house white. And now it is overcoming an infatuation with a certain flavor profile. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/RuedGrapes-258x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/RuedGrapes-258x300.jpg\" alt=\"Old Wente Chardonnay Clone\" title=\"Old Wente Chardonnay Clone\" width=\"365\" height=\"423\" class=\"alignnone size-full wp-image-39774\">\u003c/a>\u003cbr>\n\u003cem>Old Wente Chardonnay Clone. Photo: Wente\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>California Oak\u003c/strong>\u003c/p>\n\u003cp>No, I am not talking about those majestic trees that dot our landscape but, rather, that aspect of Chardonnay that got out of control for awhile. In the 1950s, Ambassador James Zellerbach brought French oak barrels to the U.S. to use for aging wine. His success making Burgundian Chardonnays at \u003ca href=\"http://www.hanzell.com/\">Hanzell Vineyards\u003c/a> encouraged others to use oak barrels and likely influenced \u003ca href=\"http://en.wikipedia.org/wiki/Judgment_of_Paris_(wine)\">Chateau Montelena's victory over French Chardonnay\u003c/a> in 1976. But for many, bigger is better. The trend of aging in new French oak barrels took off in California. By the late 1980s that nice, toasty quality from the French oak became a kind of crack cocaine for winemakers-- addictive to the point of excess. Fortunately, the trend is beginning to correct itself.\u003c/p>\n\u003cp>\u003cstrong>Meanwhile, Back in Livermore\u003c/strong>\u003c/p>\n\u003cp>As with many younger winemakers, fifth generation \u003ca href=\"http://www.jennfarrington.com/publication_2008-10_tasting_panel_magazine_cover_why_karl_wente_rocks.html\">Karl Wente\u003c/a> is less enamored of the big oak, high alcohol trend. He would never say that outright. As \u003ca href=\"http://www.wentevineyards.com/blog/yoga-for-life/\">a serious practicing yogi\u003c/a>, Wente is less judgmental than I am. He would say something like, “Stylistically, I want the fruit to be more expressive.” At 6 foot 7, Karl Wente may be carrying the weight of his family's legacy on his shoulders but he is also reaching out to a new generation of wine drinkers who already know a thing, or two, about wine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_0198.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_0198.jpg\" alt=\"Tasting Wente Chardonnays with Karl Wente\" title=\"Tasting Wente Chardonnays with Karl Wente\" width=\"500\" height=\"345\" class=\"alignnone size-full wp-image-39553\">\u003c/a>\u003cbr>\n\u003cem>Tasting with Karl Wente. Photo: Kimberly Charles\u003c/em>\u003c/p>\n\u003cp>I paid a visit to Wente back in December, on the eve of their Chardonnay centennial celebration. Karl Wente led me through a \u003ca href=\"http://wine.about.com/od/winetastings/a/Vertiwinetaste.htm\">vertical tasting \u003c/a>of six Chardonnay vintages and styles. Like many wines, crisp Chardonnays are best paired with food and so we tasted them along side several dishes prepared by \u003ca href=\"http://www.diablomag.com/D-blog/Diablo-Dish/September-2011/Wente-Names-New-Chef/\">Chef Matt Greco\u003c/a> at \u003ca href=\"http://www.wentevineyards.com/restaurant/\">the winery's restaurant\u003c/a> on Arroyo Road in Livermore. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_01851.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_01851.jpg\" alt=\"Agnolotti paired with Morning Fog Chardonnay\" title=\"Agnolotti paired with Morning Fog Chardonnay\" width=\"458\" height=\"319\" class=\"alignnone size-full wp-image-39814\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Agnolotti paired with Morning Fog Chardonnay 07' \u003c/em>\u003c/p>\n\u003cp>I tried a one hundred percent stainless steel '07 \u003ca href=\"http://www.wentevineyards.com/wine/small_lot/small_lot_erics_chardonnay3/\">Eric's Chardonnay\u003c/a> from Wente’s artisanal, small production line. It was paired with a fowl terrine. \"Awesome\" was the way Karl Wente explained it. I agreed it had great acidity. If cost was not an issue growers would farm in the style of Wente's \u003ca href=\"http://www.wentevineyards.com/wine/nth_degree/nth_degree_chardonnay/\">Nth Degree\u003c/a> line. This is the best of the vintages, handcrafted and limited in production. We tried an '04 and '09 with swordfish. After aging in the bottle for eight years the '04 was stunning. The '09 was lovely but a little too oaky for my taste. I also liked one of Wente's most accessible wines, \u003ca href=\"http://www.wentevineyards.com/wine/vineyard_selection/morning_fog_chardonnay3/\">Morning Fog \u003c/a>($13). As Karl Wente explains, \"there is this perception that the Livermore Valley is a really hot place but we get a morning fog that cools off the valley so we can retain those beautiful flavors.\" The Wente '07 Morning Fog shined with butternut squash agnolotti. I tasted stone fruit and pear. But I also liked the 2010 Morning Fog and could have drank it by itself. I was less enamored by the \u003ca href=\"http://www.wentevineyards.com/wine/heritage_block/riva_ranch_chardonnay3/\">Riva Ranch 2010 from Monterey\u003c/a>. It was lush with subtle oak and perfect for folks that like that hint of butter and vanilla. \u003c/p>\n\u003cp>In all honesty, I was hesitant at first to feature the Wentes because I like to focus on smaller undiscovered wine makers. But the Wentes are doing thoughtful work with Chardonnay that should be recognized. So, a toast to this California wine making family for helping to pave the way in our love affair with a certain white grape. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Do you have a favorite Chardonnay? Let us know!\u003c/p>\n\n",
"disqusIdentifier": "39528 http://blogs.kqed.org/bayareabites/?p=39528",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/03/08/chardonnay-californias-top-grape-turns-100-at-wente/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 800,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1331232101,
"excerpt": "Time to raise a glass to this country's most popular grape. California Chardonnay turns 100. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Time to raise a glass to this country's most popular grape. California Chardonnay turns 100. ",
"title": "Chardonnay: The Queen of California Whites Turns 100 at Wente | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Chardonnay: The Queen of California Whites Turns 100 at Wente",
"datePublished": "2012-03-08T10:41:41-08:00",
"dateModified": "2012-03-08T10:41:41-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "chardonnay-californias-top-grape-turns-100-at-wente",
"status": "publish",
"path": "/bayareabites/39528/chardonnay-californias-top-grape-turns-100-at-wente",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/photo-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/photo-2.jpg\" alt=\"Wente Morning Fog Chardonnay\" title=\"Wente Morning Fog Chardonnay\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-39764\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Chardonnay\">Chardonnay\u003c/a> happens to be one of my favorite varietals. I love the full body and acidity, whether it’s a leaner, Burgundian French style or a tropical, voluptuous California style. But I am not a fan of the super buttery, sweet, oaky kind. The problem is many people don’t realize there is any other style. It’s our nation's favorite varietal, one out of four bottles that Americans drink is a California Chardonnay and it really all began at \u003ca href=\"http://www.wentevineyards.com/\">Wente Vineyards in Livermore\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/wente.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/wente.jpg\" alt=\"Wente family circa 1895. Photo: Wente\" title=\"Wente family circa 1895. Photo: Wente\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-39531\">\u003c/a>\u003cbr>\n\u003cem>Wente family circa 1895. Photo: Wente.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ever Heard of the Wente Clone? \u003c/strong> \u003c/p>\n\u003cp>In 1912 Ernest Wente (son of Wente Family Estates founder C.H. Wente) brought Chardonnay cuttings from France back to California and planted them in Livermore. One hundred years later \u003ca href=\"http://www.wineinstitute.org/resources/winefactsheets/article98\">California Chardonnay\u003c/a> is the most planted wine grape in the state and most of it is still started from a \u003ca href=\"http://en.wikipedia.org/wiki/Wente_Vineyards\">Wente clone\u003c/a>. Like any centenarian, California Chardonnay is a survivor. Chardonnay plantings at Wente Vineyards were among the few to make it through prohibition. The varietal has survived disease as well as corporatization which eventually put mediocre Chardonnays on nearly every menu as the house white. And now it is overcoming an infatuation with a certain flavor profile. \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/24/2012/03/RuedGrapes-258x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/RuedGrapes-258x300.jpg\" alt=\"Old Wente Chardonnay Clone\" title=\"Old Wente Chardonnay Clone\" width=\"365\" height=\"423\" class=\"alignnone size-full wp-image-39774\">\u003c/a>\u003cbr>\n\u003cem>Old Wente Chardonnay Clone. Photo: Wente\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>California Oak\u003c/strong>\u003c/p>\n\u003cp>No, I am not talking about those majestic trees that dot our landscape but, rather, that aspect of Chardonnay that got out of control for awhile. In the 1950s, Ambassador James Zellerbach brought French oak barrels to the U.S. to use for aging wine. His success making Burgundian Chardonnays at \u003ca href=\"http://www.hanzell.com/\">Hanzell Vineyards\u003c/a> encouraged others to use oak barrels and likely influenced \u003ca href=\"http://en.wikipedia.org/wiki/Judgment_of_Paris_(wine)\">Chateau Montelena's victory over French Chardonnay\u003c/a> in 1976. But for many, bigger is better. The trend of aging in new French oak barrels took off in California. By the late 1980s that nice, toasty quality from the French oak became a kind of crack cocaine for winemakers-- addictive to the point of excess. Fortunately, the trend is beginning to correct itself.\u003c/p>\n\u003cp>\u003cstrong>Meanwhile, Back in Livermore\u003c/strong>\u003c/p>\n\u003cp>As with many younger winemakers, fifth generation \u003ca href=\"http://www.jennfarrington.com/publication_2008-10_tasting_panel_magazine_cover_why_karl_wente_rocks.html\">Karl Wente\u003c/a> is less enamored of the big oak, high alcohol trend. He would never say that outright. As \u003ca href=\"http://www.wentevineyards.com/blog/yoga-for-life/\">a serious practicing yogi\u003c/a>, Wente is less judgmental than I am. He would say something like, “Stylistically, I want the fruit to be more expressive.” At 6 foot 7, Karl Wente may be carrying the weight of his family's legacy on his shoulders but he is also reaching out to a new generation of wine drinkers who already know a thing, or two, about wine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_0198.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_0198.jpg\" alt=\"Tasting Wente Chardonnays with Karl Wente\" title=\"Tasting Wente Chardonnays with Karl Wente\" width=\"500\" height=\"345\" class=\"alignnone size-full wp-image-39553\">\u003c/a>\u003cbr>\n\u003cem>Tasting with Karl Wente. Photo: Kimberly Charles\u003c/em>\u003c/p>\n\u003cp>I paid a visit to Wente back in December, on the eve of their Chardonnay centennial celebration. Karl Wente led me through a \u003ca href=\"http://wine.about.com/od/winetastings/a/Vertiwinetaste.htm\">vertical tasting \u003c/a>of six Chardonnay vintages and styles. Like many wines, crisp Chardonnays are best paired with food and so we tasted them along side several dishes prepared by \u003ca href=\"http://www.diablomag.com/D-blog/Diablo-Dish/September-2011/Wente-Names-New-Chef/\">Chef Matt Greco\u003c/a> at \u003ca href=\"http://www.wentevineyards.com/restaurant/\">the winery's restaurant\u003c/a> on Arroyo Road in Livermore. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_01851.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/IMG_01851.jpg\" alt=\"Agnolotti paired with Morning Fog Chardonnay\" title=\"Agnolotti paired with Morning Fog Chardonnay\" width=\"458\" height=\"319\" class=\"alignnone size-full wp-image-39814\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Agnolotti paired with Morning Fog Chardonnay 07' \u003c/em>\u003c/p>\n\u003cp>I tried a one hundred percent stainless steel '07 \u003ca href=\"http://www.wentevineyards.com/wine/small_lot/small_lot_erics_chardonnay3/\">Eric's Chardonnay\u003c/a> from Wente’s artisanal, small production line. It was paired with a fowl terrine. \"Awesome\" was the way Karl Wente explained it. I agreed it had great acidity. If cost was not an issue growers would farm in the style of Wente's \u003ca href=\"http://www.wentevineyards.com/wine/nth_degree/nth_degree_chardonnay/\">Nth Degree\u003c/a> line. This is the best of the vintages, handcrafted and limited in production. We tried an '04 and '09 with swordfish. After aging in the bottle for eight years the '04 was stunning. The '09 was lovely but a little too oaky for my taste. I also liked one of Wente's most accessible wines, \u003ca href=\"http://www.wentevineyards.com/wine/vineyard_selection/morning_fog_chardonnay3/\">Morning Fog \u003c/a>($13). As Karl Wente explains, \"there is this perception that the Livermore Valley is a really hot place but we get a morning fog that cools off the valley so we can retain those beautiful flavors.\" The Wente '07 Morning Fog shined with butternut squash agnolotti. I tasted stone fruit and pear. But I also liked the 2010 Morning Fog and could have drank it by itself. I was less enamored by the \u003ca href=\"http://www.wentevineyards.com/wine/heritage_block/riva_ranch_chardonnay3/\">Riva Ranch 2010 from Monterey\u003c/a>. It was lush with subtle oak and perfect for folks that like that hint of butter and vanilla. \u003c/p>\n\u003cp>In all honesty, I was hesitant at first to feature the Wentes because I like to focus on smaller undiscovered wine makers. But the Wentes are doing thoughtful work with Chardonnay that should be recognized. So, a toast to this California wine making family for helping to pave the way in our love affair with a certain white grape. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Do you have a favorite Chardonnay? Let us know!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/39528/chardonnay-californias-top-grape-turns-100-at-wente",
"authors": [
"5101"
],
"categories": [
"bayareabites_752",
"bayareabites_63",
"bayareabites_119"
],
"tags": [
"bayareabites_9906",
"bayareabites_10202",
"bayareabites_10200",
"bayareabites_10199",
"bayareabites_10198",
"bayareabites_10201"
],
"featImg": "bayareabites_39764",
"label": "bayareabites"
},
"bayareabites_39718": {
"type": "posts",
"id": "bayareabites_39718",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "39718",
"score": null,
"sort": [
1331142680000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1331142680,
"format": "aside",
"disqusTitle": "FoodWorks: Canning Company Preserves Marin's Produce",
"title": "FoodWorks: Canning Company Preserves Marin's Produce",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/CAM-staff560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/CAM-staff560.jpg\" alt=\"Merrilee Olson, on right, and her crew in the FoodWorks kitchen.\" title=\"Merrilee Olson, on right, and her crew in the FoodWorks kitchen.\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-39928\">\u003c/a>\u003cbr>\n\u003cem>Merrilee Olson, on right, kitchen supervisor Mayte Lopez on her left, and crew in the FoodWorks kitchen. Photo: Duncan Garrett \u003c/em>\u003c/p>\n\u003cp>It's no secret that Marin County farms produce an abundance of local, seasonal, and organic produce enjoyed by residents around the Bay Area.\u003c/p>\n\u003cp>But finding homes for all that fresh food, whether lemons, tomatoes, or apples, can be a challenge for farmers during harvest time -- and what to do to generate income during the months when specialty crops are out of season?\u003c/p>\n\u003cp>Enter \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/11/canning-for-a-cause-lets-preserve/\">canning queen Merrilee Olson\u003c/a> to the rescue. Olson heads up the new food manufacturing company \u003ca href=\"http://www.camfoodworks.com/\">Community Action Marin's (CAM) FoodWorks\u003c/a>, a small-batch, co-packing company that helps Marin farmers turn their excess fruits and vegetables into jams and jellies, conserves and chutneys, and salsas and sauces, giving them a shelf life beyond the growing season, adding another source of revenue to farmers, and providing an artisan product to consumers. \u003c/p>\n\u003cp>And -- the CAM community hopes down the track -- turning a profit that would supplement this San Rafael-based, non-profit, county organization, which funds, among other services, food programs for local residents in need.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>From Olson's perspective, it's a win-win all round.\u003c/p>\n\u003cblockquote>\u003cp>\"We're trying to create a model here that's replicable and plays a role in creating a resilient, thriving, and healthy community,\" she says. \"Though my new motto is: We're sailing the ship while we're building it. Since we're creating something that hasn't been done it's both exciting and challenging,\" she adds. \"We're a local food company for the people and we want to make stars out of our local farmers and their produce through these value-added products.\"\u003c/p>\u003c/blockquote>\n\u003cp>Launched last June as a project with long-term fundraising objectives for \u003ca href=\"http://camarin.org/\">Community Action Marin\u003c/a>, a social services agency that provides child care, energy assistance, emergency family needs, mental health care, employment training, and senior programs for the county's low-income residents, FoodWorks began producing jars of jams back in August from the agency's central kitchen and production has been steadily building ever since.\u003c/p>\n\u003cp>The CAM kitchen -- which feeds more than 600 children in the county's Head Start program every day -- used to shut down at 2 p.m. CAM staffers realized that the state-of-the-art space was an underutilized resource that could be put to good use and hired canning guru and recipe tester Olson, the founder of \u003ca href=\"http://www.facebook.com/pages/PRESERVEsonoma/142805682435645\">PRESERVESonoma\u003c/a>, a nonprofit canning organization previously profiled on BAB, to come on board as FoodWorks' director. \u003c/p>\n\u003cp>Given her canning and culinary background, Olson was able to attract many big name small producers to her nascent project, including \u003ca href=\"http://mcevoyranch.com/\">McEvoy Ranch\u003c/a> in northern Marin, as well as Middleton Farms, \u003ca href=\"https://www.prestonvineyards.com/\">Preston Vineyard\u003c/a>, and \u003ca href=\"http://www.medlockames.com/\">Medlock Ames Winery\u003c/a>, all in Healdsburg. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/cam.foodworks.products400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/cam.foodworks.products400.jpg\" alt=\"A trio of value-added products produced by FoodWorks.\" title=\"A trio of value-added products produced by FoodWorks.\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-39930\">\u003c/a>\u003cbr>\n\u003cem>A trio of value-added products produced by FoodWorks. Photo: Shae Irving\u003c/em>\u003c/p>\n\u003cp>Others who have sought out FoodWorks include small local food entrepreneurs, who want to sell their own BBQ sauce, and restaurant clients who want to produce their own line of condiments. Kenny Rochford of \u003ca href=\"http://www.schoolgardenwines.com/\">School Garden\u003c/a> called on Olson's service for an apple chutney product using gleaned produce from an unused farm in Healdsburg as part of a fund-raising effort for a local school garden. \"As charitable endeavors go, I'd rather write a check for apple chutney than gift wrap,\" jokes Rochford. The project has proven popular; up next: Meyer lemon marmalade. \"Gleaned fruit is tricky, there are variations in color, flavor, and texture,\" notes Rochford. \"Olson is good at tweaking recipes to accommodate that.\"\u003c/p>\n\u003cp>FoodWorks recently landed a commitment from \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a> to make tomato sauce using produce from the independent retailer's farm, and FoodWorks' biggest client, whose product will hit a major grocery store chain at a $5.99 price point, will be announced shortly. Both are big gets for the budding business.\u003c/p>\n\u003cp>While Olson, a former culinary director for \u003ca href=\"http://www.bamco.com/\">Bon Appetit Management Corporation\u003c/a>, enjoys coming up with unique specialty products for farmers, she's especially glad to be crafting quality artisan products out of pristine produce that was otherwise destined for the compost pile. (Speaking of compost: Olson sends all of hers to \u003ca href=\"http://tarafirmafarms.com/\">Tara Firma Farms\u003c/a> in Petaluma, where it's enjoyed by the resident pigs.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/fuyu.persimmons.400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/fuyu.persimmons.400.jpg\" alt=\"Persimmon-ginger-chile preserves ready for canning.\" title=\"Persimmon-ginger-chile preserves ready for canning.\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-39932\">\u003c/a>\u003cbr>\n\u003cem>Persimmon pickles with ginger and chile ready for canning. Photo: Shae Irving\u003c/em>\u003c/p>\n\u003cp>Olson, who supervises a kitchen crew of three, works with clients on product concept, recipe development, production, and packaging and labeling, often with farmers own private label attached for instant branding purposes. Higher-value, less-perishable products can also help subsidize small farmers whose profit margins are slim in the sustainable, organic produce world.\u003c/p>\n\u003cp>CAM FoodWorks plays an invaluable role as an incubator for small food businesses, says Sarah Darcey-Martin, outreach director for \u003ca href=\"http://www.agriculturalinstitute.org/\">Agricultural Institute of Marin\u003c/a>, which operates eight Bay Area farmers' markets. And the group can assume many of the costs of regulation and certification, a commercial kitchen space, and labor that could prove prohibitive for small farmers, adds Ellen Roggemann, the specialty food developer and an assistant gardener at McEvoy Ranch, who works with Olson on recipes for the ranch's line of products, including apple and lavender jelly.\u003c/p>\n\u003cp>Each jar that comes out of the FoodWorks kitchen costs between $2 and $3.50 to produce, with a minimum order of 25 cases (by comparison, the industry average is around 500). Farmers pass on this cost to consumers, with products retailing around $8-$12 for the gourmet goodies, typically sold on site, at farmers' markets around the Bay Area, or in small specialty stores. (Though the notion of landing bigger takers like Whole Foods remains a goal, as is farmers pooling produce to come up with a product -- say, five-farm soup -- for the wholesale or retail market.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/medlock_jars560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/medlock_jars560.jpg\" alt=\"The range of products produced by FoodWorks for Medlock Ames Winery.\" title=\"The range of products produced by FoodWorks for Medlock Ames Winery.\" width=\"560\" height=\"388\" class=\"alignnone size-full wp-image-39934\">\u003c/a>\u003cbr>\n\u003cem>The range of products produced by FoodWorks for Medlock Ames Winery. Photo: Shae Irving\u003c/em>\u003c/p>\n\u003cp>\"Foodworks is one of the few kitchen partners able to work with boutique volumes and Merrilee Olson has the skill and zeal to help us craft delicious products, says Dawn Pacheco of Medlock Ames Winery, for whom FoodWorks has produced strawberry jam, quince apple butter, apple pear butter, mandarin marmalade, and rustic marinara sauce. \"The scale, flexibility and passion of Foodworks is perfect for us.\"\u003c/p>\n\u003cp>Olson, a \u003ca href=\"http://www.goodfoodawards.org/preserves/middleton-farm-raspberry-preserves/\">Good Foods Award winner for her raspberry preserves using Middleton Farm fruit\u003c/a>, would also like to see the kitchen made available for community canning projects, such as jarring excess tomatoes, for instance, that can be used as sauce in school lunch programs.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Olson also hopes to see other small-scale food processing places popping up emulating FoodWorks efforts. And she's already talking about expansion plans for her own nascent enterprise. \u003c/p>\n\u003cblockquote>\u003cp>\"We need other local food-processing facilities to get where we need to go in terms of advancing a local, sustainable food system,\" she says. \"We need to build momentum here -- for us that means a bigger facility and more investment. We've already demonstrated the business is there.\"\u003c/p>\u003c/blockquote>\n\n",
"disqusIdentifier": "39718 http://blogs.kqed.org/bayareabites/?p=39718",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/03/07/food-works-canning-company-preserves-marins-produce/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1171,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1342311156,
"excerpt": "Canning queen Merrilee Olson lends her expertise to a new preservation project designed to help Marin farms -- and county children fed by the Head Start program -- by producing an artisan product from excess produce.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Canning queen Merrilee Olson lends her expertise to a new preservation project designed to help Marin farms -- and county children fed by the Head Start program -- by producing an artisan product from excess produce.",
"title": "FoodWorks: Canning Company Preserves Marin's Produce | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "FoodWorks: Canning Company Preserves Marin's Produce",
"datePublished": "2012-03-07T09:51:20-08:00",
"dateModified": "2012-07-14T17:12:36-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "food-works-canning-company-preserves-marins-produce",
"status": "publish",
"path": "/bayareabites/39718/food-works-canning-company-preserves-marins-produce",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/CAM-staff560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/CAM-staff560.jpg\" alt=\"Merrilee Olson, on right, and her crew in the FoodWorks kitchen.\" title=\"Merrilee Olson, on right, and her crew in the FoodWorks kitchen.\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-39928\">\u003c/a>\u003cbr>\n\u003cem>Merrilee Olson, on right, kitchen supervisor Mayte Lopez on her left, and crew in the FoodWorks kitchen. Photo: Duncan Garrett \u003c/em>\u003c/p>\n\u003cp>It's no secret that Marin County farms produce an abundance of local, seasonal, and organic produce enjoyed by residents around the Bay Area.\u003c/p>\n\u003cp>But finding homes for all that fresh food, whether lemons, tomatoes, or apples, can be a challenge for farmers during harvest time -- and what to do to generate income during the months when specialty crops are out of season?\u003c/p>\n\u003cp>Enter \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/11/canning-for-a-cause-lets-preserve/\">canning queen Merrilee Olson\u003c/a> to the rescue. Olson heads up the new food manufacturing company \u003ca href=\"http://www.camfoodworks.com/\">Community Action Marin's (CAM) FoodWorks\u003c/a>, a small-batch, co-packing company that helps Marin farmers turn their excess fruits and vegetables into jams and jellies, conserves and chutneys, and salsas and sauces, giving them a shelf life beyond the growing season, adding another source of revenue to farmers, and providing an artisan product to consumers. \u003c/p>\n\u003cp>And -- the CAM community hopes down the track -- turning a profit that would supplement this San Rafael-based, non-profit, county organization, which funds, among other services, food programs for local residents in need.\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>From Olson's perspective, it's a win-win all round.\u003c/p>\n\u003cblockquote>\u003cp>\"We're trying to create a model here that's replicable and plays a role in creating a resilient, thriving, and healthy community,\" she says. \"Though my new motto is: We're sailing the ship while we're building it. Since we're creating something that hasn't been done it's both exciting and challenging,\" she adds. \"We're a local food company for the people and we want to make stars out of our local farmers and their produce through these value-added products.\"\u003c/p>\u003c/blockquote>\n\u003cp>Launched last June as a project with long-term fundraising objectives for \u003ca href=\"http://camarin.org/\">Community Action Marin\u003c/a>, a social services agency that provides child care, energy assistance, emergency family needs, mental health care, employment training, and senior programs for the county's low-income residents, FoodWorks began producing jars of jams back in August from the agency's central kitchen and production has been steadily building ever since.\u003c/p>\n\u003cp>The CAM kitchen -- which feeds more than 600 children in the county's Head Start program every day -- used to shut down at 2 p.m. CAM staffers realized that the state-of-the-art space was an underutilized resource that could be put to good use and hired canning guru and recipe tester Olson, the founder of \u003ca href=\"http://www.facebook.com/pages/PRESERVEsonoma/142805682435645\">PRESERVESonoma\u003c/a>, a nonprofit canning organization previously profiled on BAB, to come on board as FoodWorks' director. \u003c/p>\n\u003cp>Given her canning and culinary background, Olson was able to attract many big name small producers to her nascent project, including \u003ca href=\"http://mcevoyranch.com/\">McEvoy Ranch\u003c/a> in northern Marin, as well as Middleton Farms, \u003ca href=\"https://www.prestonvineyards.com/\">Preston Vineyard\u003c/a>, and \u003ca href=\"http://www.medlockames.com/\">Medlock Ames Winery\u003c/a>, all in Healdsburg. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/cam.foodworks.products400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/cam.foodworks.products400.jpg\" alt=\"A trio of value-added products produced by FoodWorks.\" title=\"A trio of value-added products produced by FoodWorks.\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-39930\">\u003c/a>\u003cbr>\n\u003cem>A trio of value-added products produced by FoodWorks. Photo: Shae Irving\u003c/em>\u003c/p>\n\u003cp>Others who have sought out FoodWorks include small local food entrepreneurs, who want to sell their own BBQ sauce, and restaurant clients who want to produce their own line of condiments. Kenny Rochford of \u003ca href=\"http://www.schoolgardenwines.com/\">School Garden\u003c/a> called on Olson's service for an apple chutney product using gleaned produce from an unused farm in Healdsburg as part of a fund-raising effort for a local school garden. \"As charitable endeavors go, I'd rather write a check for apple chutney than gift wrap,\" jokes Rochford. The project has proven popular; up next: Meyer lemon marmalade. \"Gleaned fruit is tricky, there are variations in color, flavor, and texture,\" notes Rochford. \"Olson is good at tweaking recipes to accommodate that.\"\u003c/p>\n\u003cp>FoodWorks recently landed a commitment from \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a> to make tomato sauce using produce from the independent retailer's farm, and FoodWorks' biggest client, whose product will hit a major grocery store chain at a $5.99 price point, will be announced shortly. Both are big gets for the budding business.\u003c/p>\n\u003cp>While Olson, a former culinary director for \u003ca href=\"http://www.bamco.com/\">Bon Appetit Management Corporation\u003c/a>, enjoys coming up with unique specialty products for farmers, she's especially glad to be crafting quality artisan products out of pristine produce that was otherwise destined for the compost pile. (Speaking of compost: Olson sends all of hers to \u003ca href=\"http://tarafirmafarms.com/\">Tara Firma Farms\u003c/a> in Petaluma, where it's enjoyed by the resident pigs.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/fuyu.persimmons.400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/fuyu.persimmons.400.jpg\" alt=\"Persimmon-ginger-chile preserves ready for canning.\" title=\"Persimmon-ginger-chile preserves ready for canning.\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-39932\">\u003c/a>\u003cbr>\n\u003cem>Persimmon pickles with ginger and chile ready for canning. Photo: Shae Irving\u003c/em>\u003c/p>\n\u003cp>Olson, who supervises a kitchen crew of three, works with clients on product concept, recipe development, production, and packaging and labeling, often with farmers own private label attached for instant branding purposes. Higher-value, less-perishable products can also help subsidize small farmers whose profit margins are slim in the sustainable, organic produce world.\u003c/p>\n\u003cp>CAM FoodWorks plays an invaluable role as an incubator for small food businesses, says Sarah Darcey-Martin, outreach director for \u003ca href=\"http://www.agriculturalinstitute.org/\">Agricultural Institute of Marin\u003c/a>, which operates eight Bay Area farmers' markets. And the group can assume many of the costs of regulation and certification, a commercial kitchen space, and labor that could prove prohibitive for small farmers, adds Ellen Roggemann, the specialty food developer and an assistant gardener at McEvoy Ranch, who works with Olson on recipes for the ranch's line of products, including apple and lavender jelly.\u003c/p>\n\u003cp>Each jar that comes out of the FoodWorks kitchen costs between $2 and $3.50 to produce, with a minimum order of 25 cases (by comparison, the industry average is around 500). Farmers pass on this cost to consumers, with products retailing around $8-$12 for the gourmet goodies, typically sold on site, at farmers' markets around the Bay Area, or in small specialty stores. (Though the notion of landing bigger takers like Whole Foods remains a goal, as is farmers pooling produce to come up with a product -- say, five-farm soup -- for the wholesale or retail market.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/medlock_jars560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/medlock_jars560.jpg\" alt=\"The range of products produced by FoodWorks for Medlock Ames Winery.\" title=\"The range of products produced by FoodWorks for Medlock Ames Winery.\" width=\"560\" height=\"388\" class=\"alignnone size-full wp-image-39934\">\u003c/a>\u003cbr>\n\u003cem>The range of products produced by FoodWorks for Medlock Ames Winery. Photo: Shae Irving\u003c/em>\u003c/p>\n\u003cp>\"Foodworks is one of the few kitchen partners able to work with boutique volumes and Merrilee Olson has the skill and zeal to help us craft delicious products, says Dawn Pacheco of Medlock Ames Winery, for whom FoodWorks has produced strawberry jam, quince apple butter, apple pear butter, mandarin marmalade, and rustic marinara sauce. \"The scale, flexibility and passion of Foodworks is perfect for us.\"\u003c/p>\n\u003cp>Olson, a \u003ca href=\"http://www.goodfoodawards.org/preserves/middleton-farm-raspberry-preserves/\">Good Foods Award winner for her raspberry preserves using Middleton Farm fruit\u003c/a>, would also like to see the kitchen made available for community canning projects, such as jarring excess tomatoes, for instance, that can be used as sauce in school lunch programs.\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>Olson also hopes to see other small-scale food processing places popping up emulating FoodWorks efforts. And she's already talking about expansion plans for her own nascent enterprise. \u003c/p>\n\u003cblockquote>\u003cp>\"We need other local food-processing facilities to get where we need to go in terms of advancing a local, sustainable food system,\" she says. \"We need to build momentum here -- for us that means a bigger facility and more investment. We've already demonstrated the business is there.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/39718/food-works-canning-company-preserves-marins-produce",
"authors": [
"5125"
],
"categories": [
"bayareabites_752",
"bayareabites_63",
"bayareabites_1874",
"bayareabites_60"
],
"tags": [
"bayareabites_9576",
"bayareabites_344",
"bayareabites_10193",
"bayareabites_8828",
"bayareabites_10195",
"bayareabites_8573",
"bayareabites_10194"
],
"featImg": "bayareabites_39928",
"label": "bayareabites"
},
"bayareabites_39611": {
"type": "posts",
"id": "bayareabites_39611",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "39611",
"score": null,
"sort": [
1330993825000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1330993825,
"format": "aside",
"disqusTitle": "Chloe's Kitchen: An Interview with Vegan Chef Chloe Coscarelli on Her New Cookbook",
"title": "Chloe's Kitchen: An Interview with Vegan Chef Chloe Coscarelli on Her New Cookbook",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-39615\" title=\"CHLOE'S KITCHEN Cover Image\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/CHLOES-KITCHEN-Cover-Image.jpg\" alt=\"CHLOE'S KITCHEN Cover Image\" width=\"500\" height=\"620\">\u003c/p>\n\u003cp>The vegan community owes a lot to Chloe Coscarelli for \u003ca href=\"http://chefchloe.com/videos/vegan-cupcakes-take-top-honors-on-cupcake-wars.html\">her victory on Food Network's \u003cem>Cupcake Wars\u003c/em>\u003c/a> in 2010. A graduate of \u003ca href=\"http://naturalgourmetinstitute.com/\">The Natural Gourmet Institute\u003c/a>, UC Berkeley, and Cornell University’s Plant-Based Nutrition Program, the creative, animal-loving, and adorable \u003ca href=\"http://chefchloe.com/\">Chef Chloe\u003c/a> had already entered the culinary world at the time of the competition with positions at Bay Area veggie hot spots \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> and \u003ca href=\"http://www.herbivorerestaurant.com/\">Herbivore\u003c/a> as well as Counter in New York. But it was her victory on \u003cem>Cupcake Wars—\u003c/em>the first victory by a vegan on a Food Network competition—that finally gave permission to vegans all over the country to shout from the rooftops: \"Ha! Our desserts are not only just as good as all the others! They can even be better!\" So influential was Chloe's win, that not only have more vegan bakers competed on the show since her, but tomorrow, Food Network is even airing a \u003ca href=\"http://vegansaurus.com/post/18569962552\">\u003cem>Cupcake Wars\u003c/em> all-vegan showdown\u003c/a>.\u003c/p>\n\u003cp>Since that win, Chloe's approachable take on veganism has blown up in the media, with spreads in \u003cem>\u003ca href=\"http://well.blogs.nytimes.com/2010/09/06/tasty-vegan-food-cupcakes-show-it-can-be-done/\">The New York Times\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://vegnews.com/articles/page.do?pageId=2483&catId=8\">Woman's World\u003c/a>\u003c/em>, and on \u003ca href=\"http://eatocracy.cnn.com/2011/10/17/55-give-vegan-cooking-a-chance/\">CNN\u003c/a>. In January \u003ca href=\"http://chefchloe.com/sweets/chocolate-layer-cake.html\">she appeared on \u003cem>The Doctors\u003c/em>\u003c/a> with a recipe for a decadent vegan chocolate cake.\u003c/p>\n\u003cp>And tomorrow, March 6, after much anticipation, Chloe's first cookbook, \u003cem>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1451636741/kqedorg-20\">Chloe’s Kitchen\u003c/a>\u003c/em> will launch (but you can \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1451636741/kqedorg-20\">pre-order it now\u003c/a>!).\u003c/p>\n\u003cp>\u003cem>Chloe's Kitchen\u003c/em> has recipes ranging from the very simple, like \"Classic Roasted Vegetables\" and \"Avocado Toast\" all the way to the more intricate, like \"Seitan Scallopini\" and \"Tarte Tatin with Coconut Whipped Cream.\" And of course it features her famous desserts, including her award-winning cupcakes, plus (in true vegan form) a recipe for \"Peanut Butter Dog Treats.\" It serves as a great intro to those new to veganism or interested in trying it out, with helpful tips on everything from how to stock a vegan pantry to how to make soy-free soy sauce. In addition to an intro from Chloe on how she came to be a vegan and how she approaches cooking, there is also a forward by \u003ca href=\"http://www.nealbarnard.org/\">Dr. Neal D. Barnard\u003c/a>, Founder and President of Physicians Committee for Responsible Medicine addressing common concerns about veganism, like the ever-present question of \"Will I get enough protein?\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I can go on and on about Chloe and the yummy recipes in her book, but let's talk to the chef herself. Chloe was kind enough to answer some questions for Bay Area Bites about her approach to veganism, her favorite recipe, her take on the Bay Area vegan food scene, and even about her beloved animal friends. Read on, then scroll down for a recipe from her book, as well information on book signing events in the Bay Area in the coming weeks.\u003c/p>\n\u003cp>\u003cstrong>The vegan community is very excited for your new cookbook! What was the motivating spirit behind \u003cem>Chloe's Kitchen\u003c/em> and what impact do you hope it will have in the culinary world?\u003c/strong>\u003c/p>\n\u003cp>Since going vegan 8 years ago, I've had so many people ask me \"How do you do it? I could NEVER be vegan!\" There are lots of myths out there that vegan food is bland, boring, expensive, and difficult to prepare. Wrong! My motivation behind \u003cem>Chloe's Kitchen\u003c/em> is to show people that vegan food can actually be extremely flavorful, exciting, and easy to prepare. I hope that \u003cem>Chloe's Kitchen\u003c/em> will prove to the mainstream that vegan cooking is fun and accessible and convince people to try it in their homes on a regular basis.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Chloe's Kitchen\u003c/em> is dedicated to your mom, and you mentioned that she and the rest of your family was very supportive when you went vegan as a kid. What were your reasons for going vegan, and do you have advice for anyone else--child or adult--who is the sole vegan in their family?\u003c/strong>\u003c/p>\n\u003cp>Going vegan in a family of carnivores can seem daunting, but if I could do it as a child, anyone can! My advice would be to stay positive. Your family might be overwhelmed if you focus on what you can't eat. Instead focus on what you can eat! Take your family to a local vegan restaurant or try cooking something delicious from \u003cem>Chloe's Kitchen\u003c/em> once a week (I'd recommend \"Penne alla Vodka with the Best Garlic Bread in the World\" or \"Mongolian BBQ Seitan\"). Your family will be thrilled and open up to the idea.\u003c/p>\n\u003cp>I dedicated \u003cem>Chloe's Kitchen\u003c/em> to my mom because she has been with me on this journey every step of the way. She was the first person to support my dietary choices and even cooked me a separate feast on my first vegan Thanksgiving! She always has a \"can do\" attitude and tells me everyday that anything is possible. Without her optimism, I would have never taken a chance on going to culinary school and writing this book.\u003c/p>\n\u003cp>\u003cstrong>I love the range of difficulty that your recipes offer. A novice can take their time moving from something simple like Easy Peasy Pasta Salad, all the way to Moroccan Bastilla. But tell us: What is YOUR favorite go-to dish from your collection?\u003c/strong>\u003c/p>\n\u003cp>I love that you noticed that! For the most part, the recipes in \u003cem>Chloe's Kitchen\u003c/em> are simple and straight forward, but I did throw in a couple fun ones for the more adventurous chefs. My favorite go-to weeknight meal would have to be \"Fettuccine Alfredo\" or \"Falafel Sliders with Avocado Hummus.\" For dessert, definitely my \"Cinnamon Espresso Chocolate Chip Cookies.\" I even make them for breakfast sometimes.\u003c/p>\n\u003cp>\u003cstrong>You mention in your book that your love for cooking started during college at UC Berkeley, after which you jetted off to New York to attend \u003ca href=\"http://naturalgourmetinstitute.com/\">The Natural Gourmet Institute\u003c/a>. Did you specifically study vegan culinary arts or did you have to adapt your studies to your ethical stance?\u003c/strong>\u003c/p>\n\u003cp>In my senior year of college at UC Berkeley, I toured a bunch of culinary schools with my mom before making a choice. It became clear that Natural Gourmet was the obvious choice. Not only does Natural Gourmet have a focus on health, nutrition, and alternative medicine, but they are also very supportive of each student's moral beliefs. You do not have to touch or taste anything you don't want to. Natural Gourmet's plant-based focus truly puts them on the cutting edge of culinary education.\u003c/p>\n\u003cp>\u003cstrong>You have some strong Bay Area roots. How do you feel the Bay Area is evolving from a vegan perspective?\u003c/strong>\u003c/p>\n\u003cp>The Bay Area holds a very dear place in my heart. I have had so many amazing experiences there, from going to college at UC Berkeley, to getting my first restaurant job at Herbivore, to experiencing my first vegetarian festival in San Francisco, to working at the world's greatest vegan restaurant, Millennium! The Bay Area is definitely one of the fastest-evolving veg cities in the world. I mean, come on, what other city has an all-vegan cinnamon roll bakery (\u003ca href=\"www.cinnaholic.com\">Cinnaholic\u003c/a>) or an all-vegan sushi house (\u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-san-francisco\">Cha-ya\u003c/a>)?\u003c/p>\n\u003cp>\u003cstrong>What are your favorite Bay Area culinary destinations?\u003c/strong>\u003c/p>\n\u003cp>I could probably write a whole book on this topic because I am totally obsessed with the food in the Bay! There is nothing like a bag of salty air-baked garlic fries at \u003ca href=\"http://www.yelp.com/biz/smart-alecs-intelligent-food-berkeley\">Smart Alecs\u003c/a>, or a platter of the oyster mushroom calamari at Millennium Restaurant. I could eat hundreds of pieces of tempura sushi (specifically, the Cha-Ya roll) at Cha-ya. Vegan Chinese food is also very plentiful in the Bay, my favorite place being \u003ca href=\"http://www.yelp.com/biz/long-life-vegi-house-berkeley\">Long Life Veggie House\u003c/a> in Berkeley. My friends took me there every year on my birthday in college and I would always get the Broccoli Veggie Chicken-- it's to die for! And don't forget the Shawarma Wrap from Herbivore. After this question, I'm starving!\u003c/p>\n\u003cp>\u003cstrong>And a final question I just have to ask. One of my favorite quotes from your introduction in \u003cem>Chloe's Kitchen\u003c/em> is \"You name it. I've adopted it. From pit bulls and rats to frogs and lizards, I've always been a please-can-we-keep-him? kind of girl.\" I can totally relate, as I'm sure many vegans can. Are there any special non-human animals that have made a particularly strong impact in your life? (Feel free to share adorable photos!)\u003c/strong>\u003c/p>\n\u003cp>My life has been made so incredibly rich with the love of my pets! I just recently adopted 2 infant chihuahua's from the shelter. They were abandoned on the street by someone and were going to be put to sleep the day the we picked them up. We were originally asked by an animal rescue group to foster the puppies, but you know how that works... One look into their eyes and the adoption papers were signed! They are brother and sister named Buster and Winnie. All they want to do is kiss each other and me...all day long. They are the sweetest dogs who love nothing more than sleeping curled up on top of me.\u003c/p>\n\u003cp>\u003cstrong>Thank you, Chloe, for taking the time to talk to Bay Area Bites. We can't wait to make everything in your book, and see other creative recipes you come up with in the future! \u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-39751\" title=\"Chloe with Puppies \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Recently-Updated16.jpg\" alt=\"Chloe with Puppies \" width=\"500\" height=\"313\">\u003cbr>\n\u003cem>Chef Chloe with the recently adopted Buster and Winnie (photo courtesy of the author)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Upcoming Book Signing Events:\u003c/strong>\u003cbr>\nMonday, March 12: \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> (San Francisco) – 6pm\u003cbr>\nTuesday, March 13: \u003ca href=\"http://bookpassage.com/event/chloe-coscarelli-chloes-kitchen-125-easy-delicious-recipes-making-food-you-love-vegan-way\">Book Passage\u003c/a> (San Francisco) – Ferry Building – 6pm\u003cbr>\nWednesday, March 14: \u003ca href=\"http://www.booksinc.net/event/chloe-coscarelli-books-inc-marina\">Books Inc.\u003c/a> (San Francisco) – Marina location – 7pm\u003c/p>\n\u003cp>\u003cstrong>Chloe will also be appearing on KQED's \u003ca href=\"http://www.kqed.org/radio/programs/forum/index.jsp\">Forum\u003c/a> with fellow vegan chef \u003ca href=\"http://www.compassionatecook.com/\">Colleen Patrick-Goudreau\u003c/a> on March 13. \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cimg class=\"alignnone size-full wp-image-39637\" title=\"Sweet Potato Gnocchi with Sage Butter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Sweet-Potato-Gnocchi-with-Sage-Butter1.jpg\" alt=\"Sweet Potato Gnocchi with Sage Butter\" width=\"500\" height=\"667\">\u003cbr>\n\u003c/strong>\u003cem>Photo Credit: Miki Duisterhol\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong> Sweet Potato Gnocchi with Sage Butter\u003c/strong>\u003c/p>\n\u003cp>SERVES 4 TO 6\u003cbr>\n\u003cem>Gnocchi (pronounced NYO-kee) are soft little pillows of potato heaven that pretty much put regular\u003c/em>\u003cbr>\n\u003cem>noodles to shame. I like to make the dough with sweet potatoes and pan-fry the gnocchi with a\u003c/em>\u003cbr>\n\u003cem>touch of vegan butter and fresh sage leaves. You get extra points if they make it to the plate before\u003c/em>\u003cbr>\n\u003cem>going into your mouth!\u003c/em>\u003c/p>\n\u003cp>Make-Ahead Tip\u003cbr>\nUncooked gnocchi can be made in advance and kept frozen for up to 1 month or refrigerated\u003cbr>\nfor 3 to 4 days until ready to boil.\u003c/p>\n\u003cp>2 large red-skinned sweet potatoes (about 2 pounds)\u003cbr>\n2 1/2 to 3 1/2 cups all-purpose flour, plus extra for rolling\u003cbr>\n1 teaspoon sea salt\u003cbr>\n1/2 cup vegan margarine\u003cbr>\n1/2 teaspoon ground nutmeg\u003cbr>\n1/2 cup fresh sage leaves\u003cbr>\n1/4 teaspoon freshly ground black pepper, plus extra for serving\u003c/p>\n\u003cp>Preheat the oven to 425 degrees.\u003c/p>\n\u003cp>Pierce sweet potatoes with a fork, place in a baking pan, and bake until fully cooked, about 45 to 60 minutes. Remove from oven and let sit until cool enough to handle. Using a sharp knife, cut the potatoes in half lengthwise. Using a large spoon, scoop the flesh out of each sweet potato into a medium bowl. Thoroughly mash the sweet potatoes while they are still warm, then set aside or refrigerate to cool completely. Add salt, nutmeg, and pepper to the sweet potatoes. Add flour, 1/2 cup at a time, mixing well with a spoon to combine. Once a soft, slightly sticky, dough has formed, divide it into six portions. Generously flour the work surface and your hands. Roll each portion of dough into ropes about 1/2 inch in diameter. Each rope will be approximately 7 to 9 inches long. Dip a sharp knife in flour and cut each rope into 1-inch long pillows. If desired, roll each pillow on fork tines to make decorative ridges.\u003c/p>\n\u003cp>Fill a medium saucepan with heavily salted water and bring it to a boil. In the meantime, heat margarine and sage in a large nonstick skillet until the margarine begins to bubble.\u003c/p>\n\u003cp>When the water is boiling, reduce heat to a gentle simmer and gently drop in the gnocchi, about 20 at a time. The gnocchi will float to the surface in about 4 minutes. Continue to cook about 30 seconds more. Using a slotted spoon, immediately transfer the gnocchi to the skillet of butter sauce. Let cook, turning frequently, for 1 to 2 minutes. You will have to do this in several batches, until all the gnocchi are cooked. Serve immediately, topped with additional freshly ground black pepper.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>You can follow Chloe on \u003ca href=\"http://www.facebook.com/ChloeCoscarelli\">Facebook\u003c/a>, \u003ca href=\"http://twitter.com/#%21/chloecoscarelli\">Twitter\u003c/a> and \u003ca href=\"http://www.youtube.com/chloecoscarelli\">YouTube\u003c/a>.\u003c/strong>\u003c/p>\n\n",
"disqusIdentifier": "39611 http://blogs.kqed.org/bayareabites/?p=39611",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/03/05/chloes-kitchen-an-interview-with-vegan-chef-chloe-coscarelli-on-her-new-cookbook/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2113,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 36
},
"modified": 1331662552,
"excerpt": "Chloe Coscarelli has taken the culinary world by storm since her victory on Cupcake Wars with her vegan confections. On March 6 Chloe's first cookbook, Chloe's Kitchen, launches with recipes ranging from sweet to savory, simple to complex, and, of course, featuring her award-winning baked goods. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Chloe Coscarelli has taken the culinary world by storm since her victory on Cupcake Wars with her vegan confections. On March 6 Chloe's first cookbook, Chloe's Kitchen, launches with recipes ranging from sweet to savory, simple to complex, and, of course, featuring her award-winning baked goods. ",
"title": "Chloe's Kitchen: An Interview with Vegan Chef Chloe Coscarelli on Her New Cookbook | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Chloe's Kitchen: An Interview with Vegan Chef Chloe Coscarelli on Her New Cookbook",
"datePublished": "2012-03-05T16:30:25-08:00",
"dateModified": "2012-03-13T11:15:52-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "chloes-kitchen-an-interview-with-vegan-chef-chloe-coscarelli-on-her-new-cookbook",
"status": "publish",
"path": "/bayareabites/39611/chloes-kitchen-an-interview-with-vegan-chef-chloe-coscarelli-on-her-new-cookbook",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-39615\" title=\"CHLOE'S KITCHEN Cover Image\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/CHLOES-KITCHEN-Cover-Image.jpg\" alt=\"CHLOE'S KITCHEN Cover Image\" width=\"500\" height=\"620\">\u003c/p>\n\u003cp>The vegan community owes a lot to Chloe Coscarelli for \u003ca href=\"http://chefchloe.com/videos/vegan-cupcakes-take-top-honors-on-cupcake-wars.html\">her victory on Food Network's \u003cem>Cupcake Wars\u003c/em>\u003c/a> in 2010. A graduate of \u003ca href=\"http://naturalgourmetinstitute.com/\">The Natural Gourmet Institute\u003c/a>, UC Berkeley, and Cornell University’s Plant-Based Nutrition Program, the creative, animal-loving, and adorable \u003ca href=\"http://chefchloe.com/\">Chef Chloe\u003c/a> had already entered the culinary world at the time of the competition with positions at Bay Area veggie hot spots \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> and \u003ca href=\"http://www.herbivorerestaurant.com/\">Herbivore\u003c/a> as well as Counter in New York. But it was her victory on \u003cem>Cupcake Wars—\u003c/em>the first victory by a vegan on a Food Network competition—that finally gave permission to vegans all over the country to shout from the rooftops: \"Ha! Our desserts are not only just as good as all the others! They can even be better!\" So influential was Chloe's win, that not only have more vegan bakers competed on the show since her, but tomorrow, Food Network is even airing a \u003ca href=\"http://vegansaurus.com/post/18569962552\">\u003cem>Cupcake Wars\u003c/em> all-vegan showdown\u003c/a>.\u003c/p>\n\u003cp>Since that win, Chloe's approachable take on veganism has blown up in the media, with spreads in \u003cem>\u003ca href=\"http://well.blogs.nytimes.com/2010/09/06/tasty-vegan-food-cupcakes-show-it-can-be-done/\">The New York Times\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://vegnews.com/articles/page.do?pageId=2483&catId=8\">Woman's World\u003c/a>\u003c/em>, and on \u003ca href=\"http://eatocracy.cnn.com/2011/10/17/55-give-vegan-cooking-a-chance/\">CNN\u003c/a>. In January \u003ca href=\"http://chefchloe.com/sweets/chocolate-layer-cake.html\">she appeared on \u003cem>The Doctors\u003c/em>\u003c/a> with a recipe for a decadent vegan chocolate cake.\u003c/p>\n\u003cp>And tomorrow, March 6, after much anticipation, Chloe's first cookbook, \u003cem>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1451636741/kqedorg-20\">Chloe’s Kitchen\u003c/a>\u003c/em> will launch (but you can \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1451636741/kqedorg-20\">pre-order it now\u003c/a>!).\u003c/p>\n\u003cp>\u003cem>Chloe's Kitchen\u003c/em> has recipes ranging from the very simple, like \"Classic Roasted Vegetables\" and \"Avocado Toast\" all the way to the more intricate, like \"Seitan Scallopini\" and \"Tarte Tatin with Coconut Whipped Cream.\" And of course it features her famous desserts, including her award-winning cupcakes, plus (in true vegan form) a recipe for \"Peanut Butter Dog Treats.\" It serves as a great intro to those new to veganism or interested in trying it out, with helpful tips on everything from how to stock a vegan pantry to how to make soy-free soy sauce. In addition to an intro from Chloe on how she came to be a vegan and how she approaches cooking, there is also a forward by \u003ca href=\"http://www.nealbarnard.org/\">Dr. Neal D. Barnard\u003c/a>, Founder and President of Physicians Committee for Responsible Medicine addressing common concerns about veganism, like the ever-present question of \"Will I get enough protein?\"\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>I can go on and on about Chloe and the yummy recipes in her book, but let's talk to the chef herself. Chloe was kind enough to answer some questions for Bay Area Bites about her approach to veganism, her favorite recipe, her take on the Bay Area vegan food scene, and even about her beloved animal friends. Read on, then scroll down for a recipe from her book, as well information on book signing events in the Bay Area in the coming weeks.\u003c/p>\n\u003cp>\u003cstrong>The vegan community is very excited for your new cookbook! What was the motivating spirit behind \u003cem>Chloe's Kitchen\u003c/em> and what impact do you hope it will have in the culinary world?\u003c/strong>\u003c/p>\n\u003cp>Since going vegan 8 years ago, I've had so many people ask me \"How do you do it? I could NEVER be vegan!\" There are lots of myths out there that vegan food is bland, boring, expensive, and difficult to prepare. Wrong! My motivation behind \u003cem>Chloe's Kitchen\u003c/em> is to show people that vegan food can actually be extremely flavorful, exciting, and easy to prepare. I hope that \u003cem>Chloe's Kitchen\u003c/em> will prove to the mainstream that vegan cooking is fun and accessible and convince people to try it in their homes on a regular basis.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Chloe's Kitchen\u003c/em> is dedicated to your mom, and you mentioned that she and the rest of your family was very supportive when you went vegan as a kid. What were your reasons for going vegan, and do you have advice for anyone else--child or adult--who is the sole vegan in their family?\u003c/strong>\u003c/p>\n\u003cp>Going vegan in a family of carnivores can seem daunting, but if I could do it as a child, anyone can! My advice would be to stay positive. Your family might be overwhelmed if you focus on what you can't eat. Instead focus on what you can eat! Take your family to a local vegan restaurant or try cooking something delicious from \u003cem>Chloe's Kitchen\u003c/em> once a week (I'd recommend \"Penne alla Vodka with the Best Garlic Bread in the World\" or \"Mongolian BBQ Seitan\"). Your family will be thrilled and open up to the idea.\u003c/p>\n\u003cp>I dedicated \u003cem>Chloe's Kitchen\u003c/em> to my mom because she has been with me on this journey every step of the way. She was the first person to support my dietary choices and even cooked me a separate feast on my first vegan Thanksgiving! She always has a \"can do\" attitude and tells me everyday that anything is possible. Without her optimism, I would have never taken a chance on going to culinary school and writing this book.\u003c/p>\n\u003cp>\u003cstrong>I love the range of difficulty that your recipes offer. A novice can take their time moving from something simple like Easy Peasy Pasta Salad, all the way to Moroccan Bastilla. But tell us: What is YOUR favorite go-to dish from your collection?\u003c/strong>\u003c/p>\n\u003cp>I love that you noticed that! For the most part, the recipes in \u003cem>Chloe's Kitchen\u003c/em> are simple and straight forward, but I did throw in a couple fun ones for the more adventurous chefs. My favorite go-to weeknight meal would have to be \"Fettuccine Alfredo\" or \"Falafel Sliders with Avocado Hummus.\" For dessert, definitely my \"Cinnamon Espresso Chocolate Chip Cookies.\" I even make them for breakfast sometimes.\u003c/p>\n\u003cp>\u003cstrong>You mention in your book that your love for cooking started during college at UC Berkeley, after which you jetted off to New York to attend \u003ca href=\"http://naturalgourmetinstitute.com/\">The Natural Gourmet Institute\u003c/a>. Did you specifically study vegan culinary arts or did you have to adapt your studies to your ethical stance?\u003c/strong>\u003c/p>\n\u003cp>In my senior year of college at UC Berkeley, I toured a bunch of culinary schools with my mom before making a choice. It became clear that Natural Gourmet was the obvious choice. Not only does Natural Gourmet have a focus on health, nutrition, and alternative medicine, but they are also very supportive of each student's moral beliefs. You do not have to touch or taste anything you don't want to. Natural Gourmet's plant-based focus truly puts them on the cutting edge of culinary education.\u003c/p>\n\u003cp>\u003cstrong>You have some strong Bay Area roots. How do you feel the Bay Area is evolving from a vegan perspective?\u003c/strong>\u003c/p>\n\u003cp>The Bay Area holds a very dear place in my heart. I have had so many amazing experiences there, from going to college at UC Berkeley, to getting my first restaurant job at Herbivore, to experiencing my first vegetarian festival in San Francisco, to working at the world's greatest vegan restaurant, Millennium! The Bay Area is definitely one of the fastest-evolving veg cities in the world. I mean, come on, what other city has an all-vegan cinnamon roll bakery (\u003ca href=\"www.cinnaholic.com\">Cinnaholic\u003c/a>) or an all-vegan sushi house (\u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-san-francisco\">Cha-ya\u003c/a>)?\u003c/p>\n\u003cp>\u003cstrong>What are your favorite Bay Area culinary destinations?\u003c/strong>\u003c/p>\n\u003cp>I could probably write a whole book on this topic because I am totally obsessed with the food in the Bay! There is nothing like a bag of salty air-baked garlic fries at \u003ca href=\"http://www.yelp.com/biz/smart-alecs-intelligent-food-berkeley\">Smart Alecs\u003c/a>, or a platter of the oyster mushroom calamari at Millennium Restaurant. I could eat hundreds of pieces of tempura sushi (specifically, the Cha-Ya roll) at Cha-ya. Vegan Chinese food is also very plentiful in the Bay, my favorite place being \u003ca href=\"http://www.yelp.com/biz/long-life-vegi-house-berkeley\">Long Life Veggie House\u003c/a> in Berkeley. My friends took me there every year on my birthday in college and I would always get the Broccoli Veggie Chicken-- it's to die for! And don't forget the Shawarma Wrap from Herbivore. After this question, I'm starving!\u003c/p>\n\u003cp>\u003cstrong>And a final question I just have to ask. One of my favorite quotes from your introduction in \u003cem>Chloe's Kitchen\u003c/em> is \"You name it. I've adopted it. From pit bulls and rats to frogs and lizards, I've always been a please-can-we-keep-him? kind of girl.\" I can totally relate, as I'm sure many vegans can. Are there any special non-human animals that have made a particularly strong impact in your life? (Feel free to share adorable photos!)\u003c/strong>\u003c/p>\n\u003cp>My life has been made so incredibly rich with the love of my pets! I just recently adopted 2 infant chihuahua's from the shelter. They were abandoned on the street by someone and were going to be put to sleep the day the we picked them up. We were originally asked by an animal rescue group to foster the puppies, but you know how that works... One look into their eyes and the adoption papers were signed! They are brother and sister named Buster and Winnie. All they want to do is kiss each other and me...all day long. They are the sweetest dogs who love nothing more than sleeping curled up on top of me.\u003c/p>\n\u003cp>\u003cstrong>Thank you, Chloe, for taking the time to talk to Bay Area Bites. We can't wait to make everything in your book, and see other creative recipes you come up with in the future! \u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-39751\" title=\"Chloe with Puppies \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Recently-Updated16.jpg\" alt=\"Chloe with Puppies \" width=\"500\" height=\"313\">\u003cbr>\n\u003cem>Chef Chloe with the recently adopted Buster and Winnie (photo courtesy of the author)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Upcoming Book Signing Events:\u003c/strong>\u003cbr>\nMonday, March 12: \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> (San Francisco) – 6pm\u003cbr>\nTuesday, March 13: \u003ca href=\"http://bookpassage.com/event/chloe-coscarelli-chloes-kitchen-125-easy-delicious-recipes-making-food-you-love-vegan-way\">Book Passage\u003c/a> (San Francisco) – Ferry Building – 6pm\u003cbr>\nWednesday, March 14: \u003ca href=\"http://www.booksinc.net/event/chloe-coscarelli-books-inc-marina\">Books Inc.\u003c/a> (San Francisco) – Marina location – 7pm\u003c/p>\n\u003cp>\u003cstrong>Chloe will also be appearing on KQED's \u003ca href=\"http://www.kqed.org/radio/programs/forum/index.jsp\">Forum\u003c/a> with fellow vegan chef \u003ca href=\"http://www.compassionatecook.com/\">Colleen Patrick-Goudreau\u003c/a> on March 13. \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cimg class=\"alignnone size-full wp-image-39637\" title=\"Sweet Potato Gnocchi with Sage Butter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/Sweet-Potato-Gnocchi-with-Sage-Butter1.jpg\" alt=\"Sweet Potato Gnocchi with Sage Butter\" width=\"500\" height=\"667\">\u003cbr>\n\u003c/strong>\u003cem>Photo Credit: Miki Duisterhol\u003c/em>\u003cstrong>\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong> Sweet Potato Gnocchi with Sage Butter\u003c/strong>\u003c/p>\n\u003cp>SERVES 4 TO 6\u003cbr>\n\u003cem>Gnocchi (pronounced NYO-kee) are soft little pillows of potato heaven that pretty much put regular\u003c/em>\u003cbr>\n\u003cem>noodles to shame. I like to make the dough with sweet potatoes and pan-fry the gnocchi with a\u003c/em>\u003cbr>\n\u003cem>touch of vegan butter and fresh sage leaves. You get extra points if they make it to the plate before\u003c/em>\u003cbr>\n\u003cem>going into your mouth!\u003c/em>\u003c/p>\n\u003cp>Make-Ahead Tip\u003cbr>\nUncooked gnocchi can be made in advance and kept frozen for up to 1 month or refrigerated\u003cbr>\nfor 3 to 4 days until ready to boil.\u003c/p>\n\u003cp>2 large red-skinned sweet potatoes (about 2 pounds)\u003cbr>\n2 1/2 to 3 1/2 cups all-purpose flour, plus extra for rolling\u003cbr>\n1 teaspoon sea salt\u003cbr>\n1/2 cup vegan margarine\u003cbr>\n1/2 teaspoon ground nutmeg\u003cbr>\n1/2 cup fresh sage leaves\u003cbr>\n1/4 teaspoon freshly ground black pepper, plus extra for serving\u003c/p>\n\u003cp>Preheat the oven to 425 degrees.\u003c/p>\n\u003cp>Pierce sweet potatoes with a fork, place in a baking pan, and bake until fully cooked, about 45 to 60 minutes. Remove from oven and let sit until cool enough to handle. Using a sharp knife, cut the potatoes in half lengthwise. Using a large spoon, scoop the flesh out of each sweet potato into a medium bowl. Thoroughly mash the sweet potatoes while they are still warm, then set aside or refrigerate to cool completely. Add salt, nutmeg, and pepper to the sweet potatoes. Add flour, 1/2 cup at a time, mixing well with a spoon to combine. Once a soft, slightly sticky, dough has formed, divide it into six portions. Generously flour the work surface and your hands. Roll each portion of dough into ropes about 1/2 inch in diameter. Each rope will be approximately 7 to 9 inches long. Dip a sharp knife in flour and cut each rope into 1-inch long pillows. If desired, roll each pillow on fork tines to make decorative ridges.\u003c/p>\n\u003cp>Fill a medium saucepan with heavily salted water and bring it to a boil. In the meantime, heat margarine and sage in a large nonstick skillet until the margarine begins to bubble.\u003c/p>\n\u003cp>When the water is boiling, reduce heat to a gentle simmer and gently drop in the gnocchi, about 20 at a time. The gnocchi will float to the surface in about 4 minutes. Continue to cook about 30 seconds more. Using a slotted spoon, immediately transfer the gnocchi to the skillet of butter sauce. Let cook, turning frequently, for 1 to 2 minutes. You will have to do this in several batches, until all the gnocchi are cooked. Serve immediately, topped with additional freshly ground black pepper.\u003cstrong>\u003c/strong>\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>You can follow Chloe on \u003ca href=\"http://www.facebook.com/ChloeCoscarelli\">Facebook\u003c/a>, \u003ca href=\"http://twitter.com/#%21/chloecoscarelli\">Twitter\u003c/a> and \u003ca href=\"http://www.youtube.com/chloecoscarelli\">YouTube\u003c/a>.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/39611/chloes-kitchen-an-interview-with-vegan-chef-chloe-coscarelli-on-her-new-cookbook",
"authors": [
"5126"
],
"categories": [
"bayareabites_1516",
"bayareabites_109",
"bayareabites_752",
"bayareabites_2254",
"bayareabites_63",
"bayareabites_588",
"bayareabites_64",
"bayareabites_1245",
"bayareabites_10",
"bayareabites_1873"
],
"tags": [
"bayareabites_9886",
"bayareabites_10197",
"bayareabites_10182",
"bayareabites_10183",
"bayareabites_239",
"bayareabites_10184",
"bayareabites_1871"
],
"featImg": "bayareabites_39869",
"label": "bayareabites"
},
"bayareabites_39702": {
"type": "posts",
"id": "bayareabites_39702",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "39702",
"score": null,
"sort": [
1330977774000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1330977774,
"format": "aside",
"disqusTitle": "Mariangela's Olive Oil Banana Bread Recipe",
"title": "Mariangela's Olive Oil Banana Bread Recipe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-9.jpg\" alt=\"olive oil banana bread\" title=\"olive oil banana bread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39706\">\u003c/a>\u003cbr>\n\u003cem>Olive Oil Banana Bread\u003c/em>\u003c/p>\n\u003cp>When I visited \u003ca href=\"http://lickmyspoon.com/category/travel/italy/\">Italy\u003c/a> this past summer, I stayed with my darling friend Mariangela. Mari cooks like the free spirit she is. No recipes. No rules. Her style is beautifully Italian. Some fresh produce from the \u003cem>fruttivendolo\u003c/em> down the street, a few generous glugs of the liquid gold olive oil from her hometown in Calabria, and magic just happens. I learned on this last stay that Mari apparently bakes in a similar fashion. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2011-08-taormina-sicily-stephanie-hua-lick-my-spoon-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2011-08-taormina-sicily-stephanie-hua-lick-my-spoon-61.jpg\" alt=\"Bellissima Mariangela\" title=\"Bellissima Mariangela\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39703\">\u003c/a>\u003cbr>\n\u003cem>Bellissima Mariangela\u003c/em>\u003c/p>\n\u003cp>On a weekly, sometimes twice-weekly basis, Mari would whip together a simple breakfast cake, \"\u003cstrong>Because mornings are so much easier when there's cake\u003c/strong>,\" she'd say. I know, don't you just love her? This cake is super easy, the kind of cake you can throw together without any fuss. All it takes is flour, sugar, eggs, olive oil, yogurt, vanilla, baking powder, salt, and ripe fruit. Mari mostly made a banana version, but while I was there we experimented with using some divinely sweet and juicy peaches -- highly recommended. I need to do some more testing, but I suspect berries would also work well in this versatile cake. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-13.jpg\" alt=\"EVOO\" title=\"EVOO\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-39709\">\u003c/a>\u003cbr>\n\u003cem>EVOO: good thing we came home with 30 liters\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A good amount of fruity \u003cstrong>extra virgin olive oil\u003c/strong> adds some great flavor (and less guilt) to this breakfast-snack-dessert cake. \u003cstrong>Yogurt\u003c/strong> is the other binder. A full-fat cream top yogurt or Greek yogurt would be the closest thing to the ultra creamy, thick European yogurt we used in Italy. If you're looking to save a few calories though, low-fat yogurt works just fine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-3.jpg\" alt=\"Olive Oil Banana Bread Ingredients\" title=\"Olive Oil Banana Bread Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39704\">\u003c/a>\u003cbr>\n\u003cem>Olive Oil Banana Bread Ingredients\u003c/em>\u003c/p>\n\u003cp>Oh, and then of course, you need a few \u003cstrong>ripe bananas\u003c/strong>. Extra spotted please. Also, Mari's original recipe called for \u003cem>una bustina di lievito per dolci\u003c/em>, which I gathered to be a mixture of baking powder and vanilla powder. I estimated the amounts…if anyone can confirm what exactly is in a \u003cem>bustina\u003c/em>, please share. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-8.jpg\" alt=\"olive oil banana bread\" title=\"olive oil banana bread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39705\">\u003c/a>\u003cbr>\n\u003cem>It's really this easy\u003c/em>\u003c/p>\n\u003cp>The lesson that I really took away from my cake making sessions with Mari is that baking doesn't always have to be such a to-do. I mean, this girl's mode of measuring was an old plastic yogurt cup. She used a fork to mix everything together. We ran out of sugar and resorted to emptying little packets of sugar from the coffee shop downstairs. No biggie. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-10.jpg\" alt=\"Olive Oil Banana Bread\" title=\"Olive Oil Banana Bread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39707\">\u003c/a>\u003cbr>\n\u003cem>This smells incredible\u003c/em>\u003c/p>\n\u003cp>So loosen up. And have some cake for breakfast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-12.jpg\" alt=\"Olive Oil Banana Bread\" title=\"Olive Oil Banana Bread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39708\">\u003c/a>\u003cbr>\n\u003cem>Olive Oil Banana Bread\u003c/em>\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>Recipe: Mariangela's Olive Oil Banana Bread\u003c/strong>\u003cbr>\nThis delicious banana bread (a.k.a. breakfast cake) is easy, fuss-free, and made with fruity olive oil and creamy yogurt. As Mari says, \"Because mornings are so much easier when there's cake.\" \u003c/p>\n\u003cp>Prep Time: 15 minutes\u003cbr>\nCook Time: 1 hour 5 minutes\u003cbr>\nTotal Time: 1 hour 20 minutes\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8 servings\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ripe bananas, mashed (about 1 cup)\u003cbr>\n3/4 cup olive oil\u003cbr>\n3/4 cup yogurt\u003cbr>\n2 eggs, beaten\u003cbr>\n2 teaspoons vanilla\u003cbr>\n2 cups all-purpose flour\u003cbr>\n1 cup sugar\u003cbr>\n2 teaspoons baking powder\u003cbr>\n1/4 teaspoon kosher salt \u003c/p>\n\u003cul>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Preheat oven to 350 F.\u003c/li>\n\u003cli>In a large bowl, mix together the mashed bananas, olive oil, yogurt, eggs, and vanilla.\u003c/li>\n\u003cli>In another bowl, whisk together the flour, sugar, baking powder, and salt.\n\u003c/li>\n\u003cli>Add the dry ingredients to the wet ingredients and fold until everything is combined. Pour into a well-greased or parchment paper-lined pan (8.5\" x 8.5\" pan, bundt cake pan, skillet, or traditional loaf pan would all work).\n\u003c/li>\n\u003cli>Bake for 50-65 minutes, or until top is golden and a toothpick inserted into the center of the cake comes out clean.\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "39702 http://blogs.kqed.org/bayareabites/?p=39702",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/03/05/mariangelas-olive-oil-banana-bread-recipe/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 619,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1330977774,
"excerpt": "This delicious banana bread (a.k.a. breakfast cake) is easy, fuss-free, and made with fruity olive oil and creamy yogurt.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This delicious banana bread (a.k.a. breakfast cake) is easy, fuss-free, and made with fruity olive oil and creamy yogurt.",
"title": "Mariangela's Olive Oil Banana Bread Recipe | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Mariangela's Olive Oil Banana Bread Recipe",
"datePublished": "2012-03-05T12:02:54-08:00",
"dateModified": "2012-03-05T12:02:54-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "mariangelas-olive-oil-banana-bread-recipe",
"status": "publish",
"path": "/bayareabites/39702/mariangelas-olive-oil-banana-bread-recipe",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-9.jpg\" alt=\"olive oil banana bread\" title=\"olive oil banana bread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39706\">\u003c/a>\u003cbr>\n\u003cem>Olive Oil Banana Bread\u003c/em>\u003c/p>\n\u003cp>When I visited \u003ca href=\"http://lickmyspoon.com/category/travel/italy/\">Italy\u003c/a> this past summer, I stayed with my darling friend Mariangela. Mari cooks like the free spirit she is. No recipes. No rules. Her style is beautifully Italian. Some fresh produce from the \u003cem>fruttivendolo\u003c/em> down the street, a few generous glugs of the liquid gold olive oil from her hometown in Calabria, and magic just happens. I learned on this last stay that Mari apparently bakes in a similar fashion. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2011-08-taormina-sicily-stephanie-hua-lick-my-spoon-61.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2011-08-taormina-sicily-stephanie-hua-lick-my-spoon-61.jpg\" alt=\"Bellissima Mariangela\" title=\"Bellissima Mariangela\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39703\">\u003c/a>\u003cbr>\n\u003cem>Bellissima Mariangela\u003c/em>\u003c/p>\n\u003cp>On a weekly, sometimes twice-weekly basis, Mari would whip together a simple breakfast cake, \"\u003cstrong>Because mornings are so much easier when there's cake\u003c/strong>,\" she'd say. I know, don't you just love her? This cake is super easy, the kind of cake you can throw together without any fuss. All it takes is flour, sugar, eggs, olive oil, yogurt, vanilla, baking powder, salt, and ripe fruit. Mari mostly made a banana version, but while I was there we experimented with using some divinely sweet and juicy peaches -- highly recommended. I need to do some more testing, but I suspect berries would also work well in this versatile cake. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-13.jpg\" alt=\"EVOO\" title=\"EVOO\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-39709\">\u003c/a>\u003cbr>\n\u003cem>EVOO: good thing we came home with 30 liters\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>A good amount of fruity \u003cstrong>extra virgin olive oil\u003c/strong> adds some great flavor (and less guilt) to this breakfast-snack-dessert cake. \u003cstrong>Yogurt\u003c/strong> is the other binder. A full-fat cream top yogurt or Greek yogurt would be the closest thing to the ultra creamy, thick European yogurt we used in Italy. If you're looking to save a few calories though, low-fat yogurt works just fine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-3.jpg\" alt=\"Olive Oil Banana Bread Ingredients\" title=\"Olive Oil Banana Bread Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39704\">\u003c/a>\u003cbr>\n\u003cem>Olive Oil Banana Bread Ingredients\u003c/em>\u003c/p>\n\u003cp>Oh, and then of course, you need a few \u003cstrong>ripe bananas\u003c/strong>. Extra spotted please. Also, Mari's original recipe called for \u003cem>una bustina di lievito per dolci\u003c/em>, which I gathered to be a mixture of baking powder and vanilla powder. I estimated the amounts…if anyone can confirm what exactly is in a \u003cem>bustina\u003c/em>, please share. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-8.jpg\" alt=\"olive oil banana bread\" title=\"olive oil banana bread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39705\">\u003c/a>\u003cbr>\n\u003cem>It's really this easy\u003c/em>\u003c/p>\n\u003cp>The lesson that I really took away from my cake making sessions with Mari is that baking doesn't always have to be such a to-do. I mean, this girl's mode of measuring was an old plastic yogurt cup. She used a fork to mix everything together. We ran out of sugar and resorted to emptying little packets of sugar from the coffee shop downstairs. No biggie. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-10.jpg\" alt=\"Olive Oil Banana Bread\" title=\"Olive Oil Banana Bread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39707\">\u003c/a>\u003cbr>\n\u003cem>This smells incredible\u003c/em>\u003c/p>\n\u003cp>So loosen up. And have some cake for breakfast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2012-03-olive-oil-banana-bread-stephanie-hua-lick-my-spoon-12.jpg\" alt=\"Olive Oil Banana Bread\" title=\"Olive Oil Banana Bread\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-39708\">\u003c/a>\u003cbr>\n\u003cem>Olive Oil Banana Bread\u003c/em>\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>Recipe: Mariangela's Olive Oil Banana Bread\u003c/strong>\u003cbr>\nThis delicious banana bread (a.k.a. breakfast cake) is easy, fuss-free, and made with fruity olive oil and creamy yogurt. As Mari says, \"Because mornings are so much easier when there's cake.\" \u003c/p>\n\u003cp>Prep Time: 15 minutes\u003cbr>\nCook Time: 1 hour 5 minutes\u003cbr>\nTotal Time: 1 hour 20 minutes\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8 servings\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 ripe bananas, mashed (about 1 cup)\u003cbr>\n3/4 cup olive oil\u003cbr>\n3/4 cup yogurt\u003cbr>\n2 eggs, beaten\u003cbr>\n2 teaspoons vanilla\u003cbr>\n2 cups all-purpose flour\u003cbr>\n1 cup sugar\u003cbr>\n2 teaspoons baking powder\u003cbr>\n1/4 teaspoon kosher salt \u003c/p>\n\u003cul>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Preheat oven to 350 F.\u003c/li>\n\u003cli>In a large bowl, mix together the mashed bananas, olive oil, yogurt, eggs, and vanilla.\u003c/li>\n\u003cli>In another bowl, whisk together the flour, sugar, baking powder, and salt.\n\u003c/li>\n\u003cli>Add the dry ingredients to the wet ingredients and fold until everything is combined. Pour into a well-greased or parchment paper-lined pan (8.5\" x 8.5\" pan, bundt cake pan, skillet, or traditional loaf pan would all work).\n\u003c/li>\n\u003cli>Bake for 50-65 minutes, or until top is golden and a toothpick inserted into the center of the cake comes out clean.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/39702/mariangelas-olive-oil-banana-bread-recipe",
"authors": [
"5037"
],
"categories": [
"bayareabites_1516",
"bayareabites_752",
"bayareabites_12"
],
"tags": [
"bayareabites_10192",
"bayareabites_2203",
"bayareabites_8347"
],
"featImg": "bayareabites_39706",
"label": "bayareabites"
},
"bayareabites_39627": {
"type": "posts",
"id": "bayareabites_39627",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "39627",
"score": null,
"sort": [
1330709664000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1330709664,
"format": "aside",
"disqusTitle": "The new Caffe 817 in Old Oakland",
"title": "The new Caffe 817 in Old Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/owners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/owners.jpg\" alt=\"Owners Emily and Scott Goldenberg\" title=\"Owners Emily and Scott Goldenberg\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39655\">\u003c/a>\u003cbr>\n\u003cem>Owners Emily and Scott Goldenberg\u003c/em> \u003c/p>\n\u003cp>Have you been to \u003ca href=\"http://caffe817.com/\">Caffe 817\u003c/a> lately? Opened in 1993, this sunny hangout in Old Oakland changed hands last year. While the name and the Italian inspiration remains the name, new owners Scott and Emily Goldenberg have made the place their own. The couple, who met while both were working as sous-chefs at \u003ca href=\"http://www.zunicafe.com/\">Zuni Cafe\u003c/a>, are dedicated to bringing their love for local flavors and housemade products to downtown Oakland. At a recent breakfast for food writers and bloggers hosted by \u003ca href=\"http://www.oaklandlocal.com\">Oakland Local\u003c/a>, Scott and Emily showcased a few of their favorite brunch items and talked about what they're trying to do.\u003c/p>\n\u003cp>But first, what's that alluring, elusive flavor--not cinnamon--in that bowl of crunchy, not-too-sweet organic granola? It's cardamom, a legacy of Emily's Norwegian heritage. (Throughout Scandanavia, cardamom is a commonly addition to sweet breads and morning pastries.) Nutmeg's in there, and an herby-citrusy burst of coriander, too, tossed into a hearty mix of organic nuts, seeds, and grains. \u003c/p>\n\u003cp>Granola may not be Italian, but the coffee certainly is, or at least as Italian as you can get without leaving the West Coast. The Goldenbergs stock \u003ca href=\"http://www.mrespresso.com\">Mr. Espresso\u003c/a> beans, which Emily describes as \"as local as local can be,\" since their beans are roasted over oak just a few blocks away on 3rd Street close to Jack London Square. The family-run business was founded by the Italian-born Carlo Di Ruocco, who got his start as an importer of espresso machines. The Di Ruocco family \"come in for coffee all the time,\" Emily notes, while praising the \"real Italian profile\" of their beans. The Di Ruoccos were one of the first roasters in the area to source organic and certified fair-trade beans. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/jams.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/jams.jpg\" alt=\"jams\" title=\"jams\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39659\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While Scott works the poached-egg maker--which he describes, with pride, as \"an old-school piece of Italian gadgetry,\" Emily urges us to dress up our levain toast with a spoonful of one of her housemade winter preserves, including spiced apple butter, mandarin orange marmalade, and kiwi jam.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggpoacher.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggpoacher.jpg\" alt=\"egg poacher\" title=\"egg poacher\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39656\">\u003c/a>\u003c/p>\n\u003cp>But I can't resist ducking behind the counter to get a closer look at that egg poacher. It's a tall, streamlined metal box, with hot water in the base topped by a perforated metal insert. \"It's an old thing that doesn't break,\" marvels Scott as he cracks eggs into individual ceramic cups, then lowers them into the insert. Once the lid is shut, the eggs cook fast but gently, bain-marie style, in the circulating steam. A quick scoop around with a rubber spatula, and a perfectly shaped, consistently tender egg pops out, ready to be perched atop a slice of olivada-smeared levain toast or nestled into a dish of chunky, satisfying corned-beef hash. The corned beef starts with grass-fed brisket (sourced, depending on the season, from local \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a> or South Dakota's \u003ca href=\"http://preferredmeats.com/PMranch_stormhill2.htm\">Storm Hill Beef Cooperative\u003c/a>) that's brined for five days, then slow-cooked overnight to get \"uberdelicious,\" as Emily calls it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/hash.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/hash.jpg\" alt=\"corned beef hash\" title=\"corned beef hash\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39658\">\u003c/a>\u003c/p>\n\u003cp>We also get to try the Italian toast, a slim pressed hot sandwich of Italian proscuitto cotto (cooked ham) with rosemary paired with a domestic Gruyere (made by Wisconsin-based Roth Kase) and a tangy slather of mostarda, made with dried figs, cherries, and raisins poached with spices and wine and then pureed into jam, a untraditional touch that turns it from chunky condiment into versatile spread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/hamtoast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/hamtoast.jpg\" alt=\"Italian toast - proscuitto and Gruyere\" title=\"Italian toast - proscuitto and Gruyere\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39657\">\u003c/a>\u003c/p>\n\u003cp>So far, the neighborhood's response to their freshened-up, seasonal menu has been strong. But since the name remains the same, Scott and Emily realize that many people, even formerly regular diners, may not yet know that the place is, in fact, new. It's just one of many challenges; the Goldenbergs also welcomed the arrival of their first child recently. A new restaurant, a new baby, and they still find time to make their own jam and cure their own brisket! If that's not a labor of love, what is? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://caffe817.com/\">Caffe 817\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/82sz2\">Map\u003c/a>\u003cbr>\n817 Washington St., Oakland, CA 94607\u003cbr>\nPhone: 510.271.7965\u003cbr>\nHours: Mon - Fri: 7:30am - 3pm, Sat: 8:30am - 3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/caffe817\">Caffe 817\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/caffe817\">@caffe817\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "39627 http://blogs.kqed.org/bayareabites/?p=39627",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/03/02/the-new-caffe-817-in-old-oakland/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 703,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1330709664,
"excerpt": "Emily and Scott Goldenberg take Caffe 817 in a new, seasonally inspired direction for Old Oakland. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Emily and Scott Goldenberg take Caffe 817 in a new, seasonally inspired direction for Old Oakland. ",
"title": "The new Caffe 817 in Old Oakland | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The new Caffe 817 in Old Oakland",
"datePublished": "2012-03-02T09:34:24-08:00",
"dateModified": "2012-03-02T09:34:24-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-new-caffe-817-in-old-oakland",
"status": "publish",
"path": "/bayareabites/39627/the-new-caffe-817-in-old-oakland",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/owners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/owners.jpg\" alt=\"Owners Emily and Scott Goldenberg\" title=\"Owners Emily and Scott Goldenberg\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39655\">\u003c/a>\u003cbr>\n\u003cem>Owners Emily and Scott Goldenberg\u003c/em> \u003c/p>\n\u003cp>Have you been to \u003ca href=\"http://caffe817.com/\">Caffe 817\u003c/a> lately? Opened in 1993, this sunny hangout in Old Oakland changed hands last year. While the name and the Italian inspiration remains the name, new owners Scott and Emily Goldenberg have made the place their own. The couple, who met while both were working as sous-chefs at \u003ca href=\"http://www.zunicafe.com/\">Zuni Cafe\u003c/a>, are dedicated to bringing their love for local flavors and housemade products to downtown Oakland. At a recent breakfast for food writers and bloggers hosted by \u003ca href=\"http://www.oaklandlocal.com\">Oakland Local\u003c/a>, Scott and Emily showcased a few of their favorite brunch items and talked about what they're trying to do.\u003c/p>\n\u003cp>But first, what's that alluring, elusive flavor--not cinnamon--in that bowl of crunchy, not-too-sweet organic granola? It's cardamom, a legacy of Emily's Norwegian heritage. (Throughout Scandanavia, cardamom is a commonly addition to sweet breads and morning pastries.) Nutmeg's in there, and an herby-citrusy burst of coriander, too, tossed into a hearty mix of organic nuts, seeds, and grains. \u003c/p>\n\u003cp>Granola may not be Italian, but the coffee certainly is, or at least as Italian as you can get without leaving the West Coast. The Goldenbergs stock \u003ca href=\"http://www.mrespresso.com\">Mr. Espresso\u003c/a> beans, which Emily describes as \"as local as local can be,\" since their beans are roasted over oak just a few blocks away on 3rd Street close to Jack London Square. The family-run business was founded by the Italian-born Carlo Di Ruocco, who got his start as an importer of espresso machines. The Di Ruocco family \"come in for coffee all the time,\" Emily notes, while praising the \"real Italian profile\" of their beans. The Di Ruoccos were one of the first roasters in the area to source organic and certified fair-trade beans. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/jams.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/jams.jpg\" alt=\"jams\" title=\"jams\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39659\">\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>While Scott works the poached-egg maker--which he describes, with pride, as \"an old-school piece of Italian gadgetry,\" Emily urges us to dress up our levain toast with a spoonful of one of her housemade winter preserves, including spiced apple butter, mandarin orange marmalade, and kiwi jam.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggpoacher.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/eggpoacher.jpg\" alt=\"egg poacher\" title=\"egg poacher\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39656\">\u003c/a>\u003c/p>\n\u003cp>But I can't resist ducking behind the counter to get a closer look at that egg poacher. It's a tall, streamlined metal box, with hot water in the base topped by a perforated metal insert. \"It's an old thing that doesn't break,\" marvels Scott as he cracks eggs into individual ceramic cups, then lowers them into the insert. Once the lid is shut, the eggs cook fast but gently, bain-marie style, in the circulating steam. A quick scoop around with a rubber spatula, and a perfectly shaped, consistently tender egg pops out, ready to be perched atop a slice of olivada-smeared levain toast or nestled into a dish of chunky, satisfying corned-beef hash. The corned beef starts with grass-fed brisket (sourced, depending on the season, from local \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a> or South Dakota's \u003ca href=\"http://preferredmeats.com/PMranch_stormhill2.htm\">Storm Hill Beef Cooperative\u003c/a>) that's brined for five days, then slow-cooked overnight to get \"uberdelicious,\" as Emily calls it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/hash.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/hash.jpg\" alt=\"corned beef hash\" title=\"corned beef hash\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39658\">\u003c/a>\u003c/p>\n\u003cp>We also get to try the Italian toast, a slim pressed hot sandwich of Italian proscuitto cotto (cooked ham) with rosemary paired with a domestic Gruyere (made by Wisconsin-based Roth Kase) and a tangy slather of mostarda, made with dried figs, cherries, and raisins poached with spices and wine and then pureed into jam, a untraditional touch that turns it from chunky condiment into versatile spread. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/hamtoast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/hamtoast.jpg\" alt=\"Italian toast - proscuitto and Gruyere\" title=\"Italian toast - proscuitto and Gruyere\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39657\">\u003c/a>\u003c/p>\n\u003cp>So far, the neighborhood's response to their freshened-up, seasonal menu has been strong. But since the name remains the same, Scott and Emily realize that many people, even formerly regular diners, may not yet know that the place is, in fact, new. It's just one of many challenges; the Goldenbergs also welcomed the arrival of their first child recently. A new restaurant, a new baby, and they still find time to make their own jam and cure their own brisket! If that's not a labor of love, what is? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://caffe817.com/\">Caffe 817\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/82sz2\">Map\u003c/a>\u003cbr>\n817 Washington St., Oakland, CA 94607\u003cbr>\nPhone: 510.271.7965\u003cbr>\nHours: Mon - Fri: 7:30am - 3pm, Sat: 8:30am - 3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/caffe817\">Caffe 817\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/caffe817\">@caffe817\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/39627/the-new-caffe-817-in-old-oakland",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_60"
],
"tags": [
"bayareabites_10185",
"bayareabites_10186",
"bayareabites_14757"
],
"featImg": "bayareabites_39657",
"label": "bayareabites"
},
"bayareabites_39410": {
"type": "posts",
"id": "bayareabites_39410",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "39410",
"score": null,
"sort": [
1330639297000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1330639297,
"format": "aside",
"disqusTitle": "Talking Story at Ravi Kapur's Pop-Up, Liholiho Yacht Club",
"title": "Talking Story at Ravi Kapur's Pop-Up, Liholiho Yacht Club",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_39445\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ravkoa300.jpg\" alt=\"Chef Ravi Kapur and his son, Makoa. Photo: LLYC\" title=\"Chef Ravi Kapur and his son, Makoa. Photo: LLYC\" width=\"300\" height=\"402\" class=\"size-full wp-image-39445\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Chef Ravi Kapur and his son, Makoa. Photo: LLYC\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/06/food-secrets-of-prospects-chef-ravi-kapur/\">Ravi Kapur\u003c/a>, formerly of \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> and \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>, brings his homegrown version of \u003cem>ohana\u003c/em> (Hawaiian for 'family') to a pop-up restaurant he is calling \u003ca href=\"https://www.facebook.com/liholihoyachtclub\">Liholiho Yacht Club\u003c/a>. The pop-up is happening at \u003ca href=\"http://citizensbandsf.com/\">Citizen's Band\u003c/a> in San Francisco for a total of four Monday nights. I attended the second dinner and there are two more scheduled with a possibility for additional ones in the future. The menu pulls from dishes that Kapur created with his friends in mind: the idea being to bring people together, eat family style, and enjoy each others company—without having to be an 'over-the-top-foodie experience.'\u003c/p>\n\u003cp>“In Hawaii, everyone seems to cook. It's a function of survival. Cooking isn't intimidating.” Kapur brings the easiness of his native Oahu to his menu, with dishes like tender \u003ca href=\"http://www.hawaiimagazine.com/blogs/hawaii_today/2010/2/11/Hawaii_style_pulehu_steak_recipe\">pulehu\u003c/a> beef tongue and smoked tako (octopus) easily shared between friends. Discussing the idea behind the pop-up, Kapur says, “I'm cooking with flavors I grew up with and not having to fit my inspiration into a fine-dining context.”\u003c/p>\n\u003cp>Though the food intentionally steers away from being 'fine dining,' the decade that Kapur spent as chef de cuisine at Boulevard and then executive chef at Prospect is evident in the dishes' execution: they look simple, but each of them has multiple ingredients that have been lovingly prepared for days before the pop-up: kimchi to accompany the main courses fermenting in the kitchen, three kinds of radishes pickling before being sliced onto appetizers, sugar caramelizing for the short-rib glaze.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new-150x150.jpg\" alt=\"LLYC menu\" title=\"LLYC menu\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-39574\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new.jpg\" rel=\"lightbox\">Liholiho Yacht Club’s menu\u003c/a> is fixed price, with no substitutions, set at $65 per person which includes tax and tip. The price tag might seem hefty, but considering that both the appetizer and the entrée courses include five dishes per person, there are two desserts, and all of the ingredients are high quality, your full belly will thank you after you 'grind'(Hawaiian slang for 'eats').\u003c/p>\n\u003cp>Sitting down at a cozy table at Citizen's Band, the first noticeable feature is the relaxed atmosphere. Even the servers have warm Hawaiian smiles and \u003ca href=\"http://www.myspace.com/maunaloa88\">Mauna Loa\u003c/a> music plays through the speakers. Tables are filled with groups of friends \"talking story.\"\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2F&set_id=72157629490438603&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%2F72157629490438603%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2F&set_id=72157629490438603&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cblockquote>\u003cp>\"When I was just on Maui, I was talking story, I mean 'hanging out' (he quickly corrects himself for my Californian ears) with my Uncle George,\" Kapur said. \"He was telling me about how when he was younger, and racing \u003ca href=\"http://www.hobiecat.com/sailing/\">Hobie Cats\u003c/a>, he and his friends would throw parties to pay for their supplies. They would go down to the beach and throw a party--fire up the grill, ice down the beer, and get a band to play,\" reminisces Kapur. \"They would charge a modest price--the intention was to make enough money to allow them to do what they loved. They realized they needed a name for their 'organization' and he lived on Liholiho street so decided to name it Liholiho Yacht Club. I loved the name \u003cem>and\u003c/em> the idea: to throw a party to allow you to keep doing what you love.\"\u003c/p>\u003c/blockquote>\n\u003cp>About the future of the pop-up, Kapur says there is \"no grand plan, no long term goal,\" though he expresses admiration for Citizen's Band owner Chris Beerman for \"taking care of his neighborhood first,\" and says one day he hopes to be able to do the same in the neighborhood he's lived in for 15 years: the Mission.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/12diners_560.jpg\" alt=\"Ravi Kapur hanging with a table of diners at LLYC\" title=\"Ravi Kapur hanging with a table of diners at LLYC\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39427\">\u003cbr>\n\u003cem>Ravi Kapur hanging with a table of diners at LLYC.\u003c/em>\u003c/p>\n\u003cp>I’d recommend dining at Liholiho with a few friends. Portions are adjusted for smaller parties, but there’s something so inviting about the platters of Asian-influenced Hawaiian soul food. The Korean-style fried quail with a red Fresno chile barbecue sauce is especially noteworthy. The idea of digging into platefuls of soy-date glazed shortribs, fermented-miso sauced Brussels sprouts, and thin, tenderly-grilled beef tongue is even more appealing when you’re with a few friends, washing it all down with several communal bottles of \u003ca href=\"http://en.wikipedia.org/wiki/Sapporo_Brewery\">Sapporo\u003c/a> or \u003ca href=\"http://www.asahibeer.com/\">Asahi\u003c/a> beer.\u003c/p>\n\u003cp>The dishes for each course arrived all together, the five dishes took up most of the room on the table. The appetizer course dishes consisted of: small bites of potatoes in a white-miso vinaigrette, finished with steelhead roe and crispy potato skins; cold roasted sunchokes with large, dried nori flakes on a stripe of seaweed \"ranch\"; spicy clams in a red Thai curry sauce peppered with crispy strips of pig ears and larger chunks of the ear meat floating in the broth; and pungent house-smoked tako, cut nicely by spicy pickled radishes, sesame oil, and plenty of sesame seeds to give the dish a nice crunch that offsets the soft tako.\u003c/p>\n\u003cp>Don't eat a late lunch before dining at Liholiho Yacht Club, you'll want to save plenty of room for the deep-fried half-quail and the sweetly salty pork ribs. The vegetable sides accompanying the dishes have a fermented tang to them, and everything is self-served over a bed of sticky shiitake rice that's been steamed in a lotus leaf, Chinese-style.\u003c/p>\n\u003cblockquote>\u003cp>“The food I'm cooking is very personal and influenced strongly by my childhood,” says Kapur on a Sunday afternoon as he brines pig ears that will eventually get thin-sliced and deep-fried to accompany a steaming bowl of clams during the appetizer course. “There's a lot of nostalgia on the menu. Eating smoked tako is one of my earliest food memories. \u003ca href=\"http://en.wikipedia.org/wiki/Malasada\">Malasadas\u003c/a>...they're everywhere. The ones I looked forward to the most were at the \u003ca href=\"http://en.wikipedia.org/wiki/Punahou_School\">Punahou School\u003c/a> carnival... that's the school Obama went to!”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/18donuts-2_560.jpg\" alt=\"Liholiho Yacht Club: Malasadas, cinnamon sugar. Photo: Ella Lawrence\" title=\"Liholiho Yacht Club: Malasadas, cinnamon sugar. Photo: Ella Lawrence\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39435\">\u003cbr>\n\u003cem>Liholiho Yacht Club: Malasadas, cinnamon sugar.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/liholihoyachtclub\">Liholiho Yacht Club\u003c/a>\u003cbr>\nMake your reservation here, at \u003ca href=\"http://citizensbandsf.com/\">Citizen's Band\u003c/a>\u003cbr>\n1198 Folsom Street (at 8th)\u003cbr>\nMondays March 5 and March 12, 5:30-10pm.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/Liholihoclub\">@Liholihoclub\u003c/a> \u003c/p>\n\n",
"disqusIdentifier": "39410 http://blogs.kqed.org/bayareabites/?p=39410",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/03/01/talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1002,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1330639297,
"excerpt": "Chef Ravi Kapur, formerly of Boulevard and Prospect, has set aside his fine dining ways in favor of cooking the soul food he loves for his friends. He tests those waters at a new pop-up restaurant, Liholiho Yacht Club. Bay Area Bites attended the second in the series of four dinners: here's what we ate.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Chef Ravi Kapur, formerly of Boulevard and Prospect, has set aside his fine dining ways in favor of cooking the soul food he loves for his friends. He tests those waters at a new pop-up restaurant, Liholiho Yacht Club. Bay Area Bites attended the second in the series of four dinners: here's what we ate.",
"title": "Talking Story at Ravi Kapur's Pop-Up, Liholiho Yacht Club | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Talking Story at Ravi Kapur's Pop-Up, Liholiho Yacht Club",
"datePublished": "2012-03-01T14:01:37-08:00",
"dateModified": "2012-03-01T14:01:37-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club",
"status": "publish",
"path": "/bayareabites/39410/talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_39445\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ravkoa300.jpg\" alt=\"Chef Ravi Kapur and his son, Makoa. Photo: LLYC\" title=\"Chef Ravi Kapur and his son, Makoa. Photo: LLYC\" width=\"300\" height=\"402\" class=\"size-full wp-image-39445\">\u003cfigcaption class=\"wp-caption-text\">\u003cem>Chef Ravi Kapur and his son, Makoa. Photo: LLYC\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/06/food-secrets-of-prospects-chef-ravi-kapur/\">Ravi Kapur\u003c/a>, formerly of \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> and \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a>, brings his homegrown version of \u003cem>ohana\u003c/em> (Hawaiian for 'family') to a pop-up restaurant he is calling \u003ca href=\"https://www.facebook.com/liholihoyachtclub\">Liholiho Yacht Club\u003c/a>. The pop-up is happening at \u003ca href=\"http://citizensbandsf.com/\">Citizen's Band\u003c/a> in San Francisco for a total of four Monday nights. I attended the second dinner and there are two more scheduled with a possibility for additional ones in the future. The menu pulls from dishes that Kapur created with his friends in mind: the idea being to bring people together, eat family style, and enjoy each others company—without having to be an 'over-the-top-foodie experience.'\u003c/p>\n\u003cp>“In Hawaii, everyone seems to cook. It's a function of survival. Cooking isn't intimidating.” Kapur brings the easiness of his native Oahu to his menu, with dishes like tender \u003ca href=\"http://www.hawaiimagazine.com/blogs/hawaii_today/2010/2/11/Hawaii_style_pulehu_steak_recipe\">pulehu\u003c/a> beef tongue and smoked tako (octopus) easily shared between friends. Discussing the idea behind the pop-up, Kapur says, “I'm cooking with flavors I grew up with and not having to fit my inspiration into a fine-dining context.”\u003c/p>\n\u003cp>Though the food intentionally steers away from being 'fine dining,' the decade that Kapur spent as chef de cuisine at Boulevard and then executive chef at Prospect is evident in the dishes' execution: they look simple, but each of them has multiple ingredients that have been lovingly prepared for days before the pop-up: kimchi to accompany the main courses fermenting in the kitchen, three kinds of radishes pickling before being sliced onto appetizers, sugar caramelizing for the short-rib glaze.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new-150x150.jpg\" alt=\"LLYC menu\" title=\"LLYC menu\" width=\"150\" height=\"150\" class=\"alignleft size-thumbnail wp-image-39574\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/2LLYCmenu-new.jpg\" rel=\"lightbox\">Liholiho Yacht Club’s menu\u003c/a> is fixed price, with no substitutions, set at $65 per person which includes tax and tip. The price tag might seem hefty, but considering that both the appetizer and the entrée courses include five dishes per person, there are two desserts, and all of the ingredients are high quality, your full belly will thank you after you 'grind'(Hawaiian slang for 'eats').\u003c/p>\n\u003cp>Sitting down at a cozy table at Citizen's Band, the first noticeable feature is the relaxed atmosphere. Even the servers have warm Hawaiian smiles and \u003ca href=\"http://www.myspace.com/maunaloa88\">Mauna Loa\u003c/a> music plays through the speakers. Tables are filled with groups of friends \"talking story.\"\u003cbr clear=\"all\">\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 width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2F&set_id=72157629490438603&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%2F72157629490438603%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157629490438603%2F&set_id=72157629490438603&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cblockquote>\u003cp>\"When I was just on Maui, I was talking story, I mean 'hanging out' (he quickly corrects himself for my Californian ears) with my Uncle George,\" Kapur said. \"He was telling me about how when he was younger, and racing \u003ca href=\"http://www.hobiecat.com/sailing/\">Hobie Cats\u003c/a>, he and his friends would throw parties to pay for their supplies. They would go down to the beach and throw a party--fire up the grill, ice down the beer, and get a band to play,\" reminisces Kapur. \"They would charge a modest price--the intention was to make enough money to allow them to do what they loved. They realized they needed a name for their 'organization' and he lived on Liholiho street so decided to name it Liholiho Yacht Club. I loved the name \u003cem>and\u003c/em> the idea: to throw a party to allow you to keep doing what you love.\"\u003c/p>\u003c/blockquote>\n\u003cp>About the future of the pop-up, Kapur says there is \"no grand plan, no long term goal,\" though he expresses admiration for Citizen's Band owner Chris Beerman for \"taking care of his neighborhood first,\" and says one day he hopes to be able to do the same in the neighborhood he's lived in for 15 years: the Mission.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/12diners_560.jpg\" alt=\"Ravi Kapur hanging with a table of diners at LLYC\" title=\"Ravi Kapur hanging with a table of diners at LLYC\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39427\">\u003cbr>\n\u003cem>Ravi Kapur hanging with a table of diners at LLYC.\u003c/em>\u003c/p>\n\u003cp>I’d recommend dining at Liholiho with a few friends. Portions are adjusted for smaller parties, but there’s something so inviting about the platters of Asian-influenced Hawaiian soul food. The Korean-style fried quail with a red Fresno chile barbecue sauce is especially noteworthy. The idea of digging into platefuls of soy-date glazed shortribs, fermented-miso sauced Brussels sprouts, and thin, tenderly-grilled beef tongue is even more appealing when you’re with a few friends, washing it all down with several communal bottles of \u003ca href=\"http://en.wikipedia.org/wiki/Sapporo_Brewery\">Sapporo\u003c/a> or \u003ca href=\"http://www.asahibeer.com/\">Asahi\u003c/a> beer.\u003c/p>\n\u003cp>The dishes for each course arrived all together, the five dishes took up most of the room on the table. The appetizer course dishes consisted of: small bites of potatoes in a white-miso vinaigrette, finished with steelhead roe and crispy potato skins; cold roasted sunchokes with large, dried nori flakes on a stripe of seaweed \"ranch\"; spicy clams in a red Thai curry sauce peppered with crispy strips of pig ears and larger chunks of the ear meat floating in the broth; and pungent house-smoked tako, cut nicely by spicy pickled radishes, sesame oil, and plenty of sesame seeds to give the dish a nice crunch that offsets the soft tako.\u003c/p>\n\u003cp>Don't eat a late lunch before dining at Liholiho Yacht Club, you'll want to save plenty of room for the deep-fried half-quail and the sweetly salty pork ribs. The vegetable sides accompanying the dishes have a fermented tang to them, and everything is self-served over a bed of sticky shiitake rice that's been steamed in a lotus leaf, Chinese-style.\u003c/p>\n\u003cblockquote>\u003cp>“The food I'm cooking is very personal and influenced strongly by my childhood,” says Kapur on a Sunday afternoon as he brines pig ears that will eventually get thin-sliced and deep-fried to accompany a steaming bowl of clams during the appetizer course. “There's a lot of nostalgia on the menu. Eating smoked tako is one of my earliest food memories. \u003ca href=\"http://en.wikipedia.org/wiki/Malasada\">Malasadas\u003c/a>...they're everywhere. The ones I looked forward to the most were at the \u003ca href=\"http://en.wikipedia.org/wiki/Punahou_School\">Punahou School\u003c/a> carnival... that's the school Obama went to!”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/18donuts-2_560.jpg\" alt=\"Liholiho Yacht Club: Malasadas, cinnamon sugar. Photo: Ella Lawrence\" title=\"Liholiho Yacht Club: Malasadas, cinnamon sugar. Photo: Ella Lawrence\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39435\">\u003cbr>\n\u003cem>Liholiho Yacht Club: Malasadas, cinnamon sugar.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/liholihoyachtclub\">Liholiho Yacht Club\u003c/a>\u003cbr>\nMake your reservation here, at \u003ca href=\"http://citizensbandsf.com/\">Citizen's Band\u003c/a>\u003cbr>\n1198 Folsom Street (at 8th)\u003cbr>\nMondays March 5 and March 12, 5:30-10pm.\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/Liholihoclub\">@Liholihoclub\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/39410/talking-story-at-ravi-kapurs-pop-up-liholiho-yacht-club",
"authors": [
"5325"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90"
],
"tags": [
"bayareabites_10179",
"bayareabites_10180",
"bayareabites_2165",
"bayareabites_10181",
"bayareabites_9242",
"bayareabites_493"
],
"featImg": "bayareabites_39445",
"label": "bayareabites"
},
"bayareabites_39186": {
"type": "posts",
"id": "bayareabites_39186",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "39186",
"score": null,
"sort": [
1330460277000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1330460277,
"format": "aside",
"disqusTitle": "Q&A with Comstock Saloon Keeper Jonny Raglin",
"title": "Q&A with Comstock Saloon Keeper Jonny Raglin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-Raglin-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-Raglin-final.jpg\" alt=\"Jonny Raglin. Photo: courtesy of FoodGPS.com\" title=\"Jonny Raglin. Photo: courtesy of FoodGPS.com\" width=\"525\" height=\"394\" class=\"alignnone size-full wp-image-39310\">\u003c/a>\u003cbr>\n\u003cem>Jonny Raglin. Photo: courtesy of FoodGPS.com\u003c/em>\u003c/p>\n\u003cp>Jonny Raglin and fellow Saloon Keeper Jeff Hollinger partnered with Bill Russell-Shapiro’s The Absinthe Group to open \u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> on the ever-busy corner of Pacific and Columbus Avenues in North Beach in 2009. Raglin and Hollinger created the bar program, and chef Carlo Espinas handles the classic menu: Hangtown toast, beef shank & bone marrow pot pie, and house made Cheddar crackers with pepper jelly. Comstock’s design, menus and staff uniform all reflect an earlier era, and the building’s history can be dated to 1907.\u003c/p>\n\u003cp>Raglin is from Harrah, Oklahoma and got his start at the Cajun restaurant \u003ca href=\"http://funfresh.com/\">Pearl's Oyster Bar\u003c/a> while attending the University of Central Oklahoma. After graduating, he traveled to Europe and worked in Irish pubs. In 2001, he began working at Stars, where he learned from Dan McCracken “how to make proper cocktails with fresh juices and seasonal ingredients.” After Stars closed in 2003, he joined \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> and worked with Chef \u003ca href=\"https://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a>. The next year, Raglin joined \u003ca href=\"http://www.absinthe.com/\">Absinthe Brasserie & Bar’s\u003c/a> bar team, and began working with Hollinger to develop culinary-like cocktails inspired by the classics. From 2005 to 2009, he oversaw Absinthe’s bar program as Bar Manager. He designed cocktail menus for \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>, \u003ca href=\"http://dosasf.com/\">DOSA\u003c/a> and \u003ca href=\"http://www.sfmaverick.com/\">Maverick\u003c/a>, through his own company, \u003ca href=\"http://www.properpotion.com/\">Proper Potion Consulting\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockExterior560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockExterior560.jpg\" alt=\"Comstock exterior. Photo: Mary Ladd\" title=\"Comstock exterior. Photo: Mary Ladd\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-39307\">\u003c/a>\u003c/p>\n\u003cp>Raglin is a member of the United States Bartender’s Guild association. In 2007, he was selected as a StarChefs “\u003ca href=\"http://starchefs.com/chefs/rising_stars/2007/sf/html/bio_j_raglin.shtml\">Rising Star Bar Chef\u003c/a>.” He lives in Bernal Heights with his wife Sara Spearin of \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donuts\u003c/a> fame, and their two sons, Henry and Arlo. Raglin met Spearin at Stars, where she was the pastry chef and they have been married for six years. On a recent visit, Raglin crafted a Bamboo cocktail (recipe below) on a Free Lunch Friday at Comstock, which was paired with a Scotch egg salad. The free lunch promotion means anyone who buys two adult beverages can try Chef Espina’s lunch plate for free; other recent offerings in the rotation were fried chicken with mashed potatoes and chicken and dumplings. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What was it like having Anthony Bourdain visit Comstock for his TV show, \u003ca href=\"http://www.travelchannel.com/tv-shows/the-layover/episodes/sanfrancisco\">The Layover\u003c/a>\u003c/strong>?\u003cbr>\nWe’ve been very busy ever since and we were already busy. Right after the show aired we had to hold the door on weekends. The Layover is one of the better shows because it’s for tourists who specifically travel to eat and drink. \u003c/p>\n\u003cp>\u003cstrong>What do you think about the mixologist label?\u003c/strong>\u003cbr>\nIt’s a really old term. I don’t call myself that. I don't think it’s a bad word. I’ve bartended for 16 years now and always considered myself a bartender. Why would I change that? Everyone wants to talk about the esoteric ingredients in their drink rather than talk about life. \u003c/p>\n\u003cp>\u003cstrong>How do you divide Comstock’s Twitter duties \u003ca href=\"https://twitter.com/#!/ComstockSaloon\">@ComstockSaloon\u003c/a>?\u003c/strong>\u003cbr>\nIt goes to whoever’s on duty. We do twitter throughout the week, mainly to say what the free lunch item is [for Friday]. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite eating spots?\u003c/strong>\u003cbr>\nSara and I work very opposite hours. It’s a lot of handoff. Our son is in preschool now, so there’s not a lot of date night going on. We manage our time and bank account these days. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nI like \u003ca href=\"http://www.yelp.com/biz/good-life-grocery-san-francisco\">Good Life Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and fish from \u003ca href=\"http://www.yelp.com/biz/mission-market-fish-and-poultry-san-francisco\">Mission Market\u003c/a>. We supplement most everything with biweekly trips to \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a>. There are some things that Trader Joe’s does well and ultimately it’s the price that wins out. When we lived on Capp Street before moving to Bernal, we lived at \u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> for their discount days, and we used those Rainbow phone book coupons. Living in Bernal, you’ve got to get in a car. \u003c/p>\n\u003cp>\u003cstrong>What’s new with Proper Potion Consulting?\u003c/strong>\u003cbr>\nEver since Jeff and I opened up Comstock, I haven’t had much time. When I do some consultation, it’s kind of cool because I get to know about places before they open. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nI’m not guilty but bacon is probably my biggest one. I’m not the type that wants bacon on everything, but I do want three bacon strips a day. And Bourbon Whisky. That is a pleasure I should definitely feel guilty about. \u003c/p>\n\u003cp>\u003cstrong>Any news for 2012?\u003c/strong>\u003cbr>\n This year we’ll travel to Maine, near the Canadian border. We own a portion of a family cabin and have been doing a remodel. It will be Arlo’s first time. We didn’t take a vacation last year. \u003c/p>\n\u003cp>We’re anticipating having an even busier year because there will be a Dynamo kiosk at Crissy field. [Mayor] Ed Lee is our landlord, so as soon as we get the papers signed, it should happen. We thought we’d be running by spring. There will be two deliveries a day, and production will still be in the Mission.\u003c/p>\n\u003cp>\u003cstrong>What is it like running Comstock?\u003c/strong>\u003cbr>\nJeff and I had thoughts on what the space would be: a classic spot where you can dress up and have fun. We continue to come back to the end commodity, which is fun. I would never recommend to anyone to open a restaurant, kids or not. The risks involved here in the city are great. Maybe in another city. It’s a lot cheaper to do business in the East Bay. Here, it’s high rents, high utilities and health insurance. If you saw what our water bill was here, it’s crazy. A lot of doing business here is about labor and healthcare. As a company, we just offer full health benefits via Kaiser. I think it’s great to offer healthcare. \u003c/p>\n\u003cp>For the future, we’ve talked about eventually opening something more foodcentric, like a café. \u003c/p>\n\u003cp>\u003cstrong>Which places do you watch and visit?\u003c/strong>\u003cbr>\nI see so much more comfort cuisine in San Francisco. New York has these amazing fine dining restaurants and fine pizza slices with very few mid-range places. San Francisco has embodied more variety for a long time. There is \u003ca href=\"http://benusf.com/\">Benu\u003c/a>, which is very successful. Then you have Ron Siegel at \u003ca href=\"http://parallel37sf.com/chef/\">Parallel 37\u003c/a> now doing something much more approachable. \u003c/p>\n\u003cp>The really cool one who was able to diversify is \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>. Valencia Street blows me away. We ate at \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a> and it’s awesome. All that tequila? That makes me happy. Their fried fish taco was so good. No one’s really trying that here. In Southern California, they do fried tacos well, but here?\u003c/p>\n\u003cp>I go to \u003ca href=\"http://mrbings.com/\">Mr. Bing’s\u003c/a> because it’s right across the street from Comstock. \u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> is my go-to for a cocktail bar.\u003c/p>\n\u003cp>I like what they’ve done at \u003ca href=\"http://www.thehouseofshields.com/\">House of Shields\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-and-family-biking560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-and-family-biking560.jpg\" alt=\"Family photo - biking at Ocean Beach - courtesy of Jonny Raglin\" title=\"Family photo - biking at Ocean Beach - courtesy of Jonny Raglin\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39309\">\u003c/a>\u003cbr>\n\u003cem>Family photo -- biking at Ocean Beach. Courtesy of Jonny Raglin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMost often, we cook at home. Our culinary extravagances have definitely toned down. Last night, I took chicken roulade home from here [Comstock], which was awesome. Carlo’s food is not delicate so it travels well. It still tasted great. My youngest will eat about anything. The older one has food allergies and is very picky, but he’ll eat the bacon donut [from Dynamo Donuts.] I raised the boys on bacon because I do the mornings with them. Honestly, before Sara, I wasn’t that great around the stove. Now I feel confident with my skills. All it takes is \u003ca href=\"http://fattedcalf.com/omg.php\">Fatted Calf\u003c/a> bacon to make us happy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockSaloonBamboo300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockSaloonBamboo300.jpg\" alt=\"Comstock Saloon Bamboo cocktail\" title=\"Comstock Saloon Bamboo cocktail\" width=\"300\" height=\"451\" class=\"alignnone size-full wp-image-39308\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bamboo Cocktail:\u003c/strong>\u003cbr>\n\u003cem>courtesy of Liza Gershman\u003c/em>\u003c/p>\n\u003cp>1.5 oz. medium dry Amontillado sherry (we use Pemartin)\u003cbr>\n1.5 oz. dry vermouth (we use \u003ca href=\"http://www.suttoncellars.com/Welcome.html\">Sutton Cellars\u003c/a>)\u003cbr>\n1 dash \u003ca href=\"http://angosturabitters.com/\">Angostura bitters\u003c/a>\u003cbr>\ngarnish with a twist of lemon.\u003c/p>\n\u003cp>Combine all ingredients in a mixing glass with ice and stir for about 30 seconds. Strain into a chilled cocktail glass and garnish. Serve.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>P.S. Keep your sherry and vermouth refrigerated for optimum freshness.\u003c/p>\n\n",
"disqusIdentifier": "39186 http://blogs.kqed.org/bayareabites/?p=39186",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/02/28/qa-with-comstock-saloon-keeper-jonny-raglin-2/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1384,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1330461548,
"excerpt": "Jonny Raglin is a San Francisco resident, bartender, and founding partner at Comstock Saloon in North Beach. Raglin shares his favorite foods and restaurant spots, and tells what it's like to have a family with his wife Sara Spearin, who runs a popular food business: Dynamo Donuts.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Jonny Raglin is a San Francisco resident, bartender, and founding partner at Comstock Saloon in North Beach. Raglin shares his favorite foods and restaurant spots, and tells what it's like to have a family with his wife Sara Spearin, who runs a popular food business: Dynamo Donuts.",
"title": "Q&A with Comstock Saloon Keeper Jonny Raglin | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Q&A with Comstock Saloon Keeper Jonny Raglin",
"datePublished": "2012-02-28T12:17:57-08:00",
"dateModified": "2012-02-28T12:39:08-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "qa-with-comstock-saloon-keeper-jonny-raglin-2",
"status": "publish",
"path": "/bayareabites/39186/qa-with-comstock-saloon-keeper-jonny-raglin-2",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-Raglin-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-Raglin-final.jpg\" alt=\"Jonny Raglin. Photo: courtesy of FoodGPS.com\" title=\"Jonny Raglin. Photo: courtesy of FoodGPS.com\" width=\"525\" height=\"394\" class=\"alignnone size-full wp-image-39310\">\u003c/a>\u003cbr>\n\u003cem>Jonny Raglin. Photo: courtesy of FoodGPS.com\u003c/em>\u003c/p>\n\u003cp>Jonny Raglin and fellow Saloon Keeper Jeff Hollinger partnered with Bill Russell-Shapiro’s The Absinthe Group to open \u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> on the ever-busy corner of Pacific and Columbus Avenues in North Beach in 2009. Raglin and Hollinger created the bar program, and chef Carlo Espinas handles the classic menu: Hangtown toast, beef shank & bone marrow pot pie, and house made Cheddar crackers with pepper jelly. Comstock’s design, menus and staff uniform all reflect an earlier era, and the building’s history can be dated to 1907.\u003c/p>\n\u003cp>Raglin is from Harrah, Oklahoma and got his start at the Cajun restaurant \u003ca href=\"http://funfresh.com/\">Pearl's Oyster Bar\u003c/a> while attending the University of Central Oklahoma. After graduating, he traveled to Europe and worked in Irish pubs. In 2001, he began working at Stars, where he learned from Dan McCracken “how to make proper cocktails with fresh juices and seasonal ingredients.” After Stars closed in 2003, he joined \u003ca href=\"http://incanto.biz/\">Incanto\u003c/a> and worked with Chef \u003ca href=\"https://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a>. The next year, Raglin joined \u003ca href=\"http://www.absinthe.com/\">Absinthe Brasserie & Bar’s\u003c/a> bar team, and began working with Hollinger to develop culinary-like cocktails inspired by the classics. From 2005 to 2009, he oversaw Absinthe’s bar program as Bar Manager. He designed cocktail menus for \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>, \u003ca href=\"http://dosasf.com/\">DOSA\u003c/a> and \u003ca href=\"http://www.sfmaverick.com/\">Maverick\u003c/a>, through his own company, \u003ca href=\"http://www.properpotion.com/\">Proper Potion Consulting\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockExterior560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockExterior560.jpg\" alt=\"Comstock exterior. Photo: Mary Ladd\" title=\"Comstock exterior. Photo: Mary Ladd\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-39307\">\u003c/a>\u003c/p>\n\u003cp>Raglin is a member of the United States Bartender’s Guild association. In 2007, he was selected as a StarChefs “\u003ca href=\"http://starchefs.com/chefs/rising_stars/2007/sf/html/bio_j_raglin.shtml\">Rising Star Bar Chef\u003c/a>.” He lives in Bernal Heights with his wife Sara Spearin of \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donuts\u003c/a> fame, and their two sons, Henry and Arlo. Raglin met Spearin at Stars, where she was the pastry chef and they have been married for six years. On a recent visit, Raglin crafted a Bamboo cocktail (recipe below) on a Free Lunch Friday at Comstock, which was paired with a Scotch egg salad. The free lunch promotion means anyone who buys two adult beverages can try Chef Espina’s lunch plate for free; other recent offerings in the rotation were fried chicken with mashed potatoes and chicken and dumplings. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What was it like having Anthony Bourdain visit Comstock for his TV show, \u003ca href=\"http://www.travelchannel.com/tv-shows/the-layover/episodes/sanfrancisco\">The Layover\u003c/a>\u003c/strong>?\u003cbr>\nWe’ve been very busy ever since and we were already busy. Right after the show aired we had to hold the door on weekends. The Layover is one of the better shows because it’s for tourists who specifically travel to eat and drink. \u003c/p>\n\u003cp>\u003cstrong>What do you think about the mixologist label?\u003c/strong>\u003cbr>\nIt’s a really old term. I don’t call myself that. I don't think it’s a bad word. I’ve bartended for 16 years now and always considered myself a bartender. Why would I change that? Everyone wants to talk about the esoteric ingredients in their drink rather than talk about life. \u003c/p>\n\u003cp>\u003cstrong>How do you divide Comstock’s Twitter duties \u003ca href=\"https://twitter.com/#!/ComstockSaloon\">@ComstockSaloon\u003c/a>?\u003c/strong>\u003cbr>\nIt goes to whoever’s on duty. We do twitter throughout the week, mainly to say what the free lunch item is [for Friday]. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite eating spots?\u003c/strong>\u003cbr>\nSara and I work very opposite hours. It’s a lot of handoff. Our son is in preschool now, so there’s not a lot of date night going on. We manage our time and bank account these days. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\nI like \u003ca href=\"http://www.yelp.com/biz/good-life-grocery-san-francisco\">Good Life Grocery\u003c/a>, \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> and fish from \u003ca href=\"http://www.yelp.com/biz/mission-market-fish-and-poultry-san-francisco\">Mission Market\u003c/a>. We supplement most everything with biweekly trips to \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a>. There are some things that Trader Joe’s does well and ultimately it’s the price that wins out. When we lived on Capp Street before moving to Bernal, we lived at \u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> for their discount days, and we used those Rainbow phone book coupons. Living in Bernal, you’ve got to get in a car. \u003c/p>\n\u003cp>\u003cstrong>What’s new with Proper Potion Consulting?\u003c/strong>\u003cbr>\nEver since Jeff and I opened up Comstock, I haven’t had much time. When I do some consultation, it’s kind of cool because I get to know about places before they open. \u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nI’m not guilty but bacon is probably my biggest one. I’m not the type that wants bacon on everything, but I do want three bacon strips a day. And Bourbon Whisky. That is a pleasure I should definitely feel guilty about. \u003c/p>\n\u003cp>\u003cstrong>Any news for 2012?\u003c/strong>\u003cbr>\n This year we’ll travel to Maine, near the Canadian border. We own a portion of a family cabin and have been doing a remodel. It will be Arlo’s first time. We didn’t take a vacation last year. \u003c/p>\n\u003cp>We’re anticipating having an even busier year because there will be a Dynamo kiosk at Crissy field. [Mayor] Ed Lee is our landlord, so as soon as we get the papers signed, it should happen. We thought we’d be running by spring. There will be two deliveries a day, and production will still be in the Mission.\u003c/p>\n\u003cp>\u003cstrong>What is it like running Comstock?\u003c/strong>\u003cbr>\nJeff and I had thoughts on what the space would be: a classic spot where you can dress up and have fun. We continue to come back to the end commodity, which is fun. I would never recommend to anyone to open a restaurant, kids or not. The risks involved here in the city are great. Maybe in another city. It’s a lot cheaper to do business in the East Bay. Here, it’s high rents, high utilities and health insurance. If you saw what our water bill was here, it’s crazy. A lot of doing business here is about labor and healthcare. As a company, we just offer full health benefits via Kaiser. I think it’s great to offer healthcare. \u003c/p>\n\u003cp>For the future, we’ve talked about eventually opening something more foodcentric, like a café. \u003c/p>\n\u003cp>\u003cstrong>Which places do you watch and visit?\u003c/strong>\u003cbr>\nI see so much more comfort cuisine in San Francisco. New York has these amazing fine dining restaurants and fine pizza slices with very few mid-range places. San Francisco has embodied more variety for a long time. There is \u003ca href=\"http://benusf.com/\">Benu\u003c/a>, which is very successful. Then you have Ron Siegel at \u003ca href=\"http://parallel37sf.com/chef/\">Parallel 37\u003c/a> now doing something much more approachable. \u003c/p>\n\u003cp>The really cool one who was able to diversify is \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>. Valencia Street blows me away. We ate at \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a> and it’s awesome. All that tequila? That makes me happy. Their fried fish taco was so good. No one’s really trying that here. In Southern California, they do fried tacos well, but here?\u003c/p>\n\u003cp>I go to \u003ca href=\"http://mrbings.com/\">Mr. Bing’s\u003c/a> because it’s right across the street from Comstock. \u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> is my go-to for a cocktail bar.\u003c/p>\n\u003cp>I like what they’ve done at \u003ca href=\"http://www.thehouseofshields.com/\">House of Shields\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-and-family-biking560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Jonny-and-family-biking560.jpg\" alt=\"Family photo - biking at Ocean Beach - courtesy of Jonny Raglin\" title=\"Family photo - biking at Ocean Beach - courtesy of Jonny Raglin\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39309\">\u003c/a>\u003cbr>\n\u003cem>Family photo -- biking at Ocean Beach. Courtesy of Jonny Raglin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nMost often, we cook at home. Our culinary extravagances have definitely toned down. Last night, I took chicken roulade home from here [Comstock], which was awesome. Carlo’s food is not delicate so it travels well. It still tasted great. My youngest will eat about anything. The older one has food allergies and is very picky, but he’ll eat the bacon donut [from Dynamo Donuts.] I raised the boys on bacon because I do the mornings with them. Honestly, before Sara, I wasn’t that great around the stove. Now I feel confident with my skills. All it takes is \u003ca href=\"http://fattedcalf.com/omg.php\">Fatted Calf\u003c/a> bacon to make us happy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockSaloonBamboo300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ComstockSaloonBamboo300.jpg\" alt=\"Comstock Saloon Bamboo cocktail\" title=\"Comstock Saloon Bamboo cocktail\" width=\"300\" height=\"451\" class=\"alignnone size-full wp-image-39308\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bamboo Cocktail:\u003c/strong>\u003cbr>\n\u003cem>courtesy of Liza Gershman\u003c/em>\u003c/p>\n\u003cp>1.5 oz. medium dry Amontillado sherry (we use Pemartin)\u003cbr>\n1.5 oz. dry vermouth (we use \u003ca href=\"http://www.suttoncellars.com/Welcome.html\">Sutton Cellars\u003c/a>)\u003cbr>\n1 dash \u003ca href=\"http://angosturabitters.com/\">Angostura bitters\u003c/a>\u003cbr>\ngarnish with a twist of lemon.\u003c/p>\n\u003cp>Combine all ingredients in a mixing glass with ice and stir for about 30 seconds. Strain into a chilled cocktail glass and garnish. Serve.\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>P.S. Keep your sherry and vermouth refrigerated for optimum freshness.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/39186/qa-with-comstock-saloon-keeper-jonny-raglin-2",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_1244",
"bayareabites_1875",
"bayareabites_12",
"bayareabites_1807"
],
"tags": [
"bayareabites_2213",
"bayareabites_9598",
"bayareabites_993",
"bayareabites_89",
"bayareabites_10176",
"bayareabites_10175"
],
"featImg": "bayareabites_39310",
"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": 828,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1958,
"relation": "eq"
},
"items": [
"bayareabites_40335",
"bayareabites_39991",
"bayareabites_40107",
"bayareabites_40053",
"bayareabites_39945",
"bayareabites_39528",
"bayareabites_39718",
"bayareabites_39611",
"bayareabites_39702",
"bayareabites_39627",
"bayareabites_39410",
"bayareabites_39186"
],
"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_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_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_10226": {
"type": "terms",
"id": "bayareabites_10226",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10226",
"found": true
},
"relationships": {},
"featImg": null,
"name": "irish beer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "irish beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4680,
"slug": "irish-beer",
"isLoading": false,
"link": "/bayareabites/tag/irish-beer"
},
"bayareabites_16078": {
"type": "terms",
"id": "bayareabites_16078",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16078",
"found": true
},
"relationships": {},
"featImg": null,
"name": "irish recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "irish recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100408,
"slug": "irish-recipes",
"isLoading": false,
"link": "/bayareabites/tag/irish-recipes"
},
"bayareabites_3050": {
"type": "terms",
"id": "bayareabites_3050",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3050",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kale",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kale Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2124,
"slug": "kale",
"isLoading": false,
"link": "/bayareabites/tag/kale"
},
"bayareabites_8987": {
"type": "terms",
"id": "bayareabites_8987",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8987",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pesto",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pesto Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3440,
"slug": "pesto",
"isLoading": false,
"link": "/bayareabites/tag/pesto"
},
"bayareabites_4207": {
"type": "terms",
"id": "bayareabites_4207",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4207",
"found": true
},
"relationships": {},
"featImg": null,
"name": "quinoa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "quinoa Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2636,
"slug": "quinoa",
"isLoading": false,
"link": "/bayareabites/tag/quinoa"
},
"bayareabites_123": {
"type": "terms",
"id": "bayareabites_123",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "123",
"found": true
},
"relationships": {},
"featImg": null,
"name": "st. patrick's day",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "st. patrick's day Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 87,
"slug": "st-patricks-day",
"isLoading": false,
"link": "/bayareabites/tag/st-patricks-day"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_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_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_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_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_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_10210": {
"type": "terms",
"id": "bayareabites_10210",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10210",
"found": true
},
"relationships": {},
"featImg": null,
"name": "barinaga ranch",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "barinaga ranch Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4664,
"slug": "barinaga-ranch",
"isLoading": false,
"link": "/bayareabites/tag/barinaga-ranch"
},
"bayareabites_14750": {
"type": "terms",
"id": "bayareabites_14750",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14750",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 153,
"slug": "cheese",
"isLoading": false,
"link": "/bayareabites/tag/cheese"
},
"bayareabites_367": {
"type": "terms",
"id": "bayareabites_367",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "367",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Marin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Marin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 332,
"slug": "marin",
"isLoading": false,
"link": "/bayareabites/tag/marin"
},
"bayareabites_65": {
"type": "terms",
"id": "bayareabites_65",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "65",
"found": true
},
"relationships": {},
"featImg": null,
"name": "organic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "organic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 29,
"slug": "organic",
"isLoading": false,
"link": "/bayareabites/tag/organic"
},
"bayareabites_10209": {
"type": "terms",
"id": "bayareabites_10209",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10209",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sheep cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sheep cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4663,
"slug": "sheep-cheese",
"isLoading": false,
"link": "/bayareabites/tag/sheep-cheese"
},
"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_10219": {
"type": "terms",
"id": "bayareabites_10219",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10219",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Haft Sin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Haft Sin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4673,
"slug": "haft-sin",
"isLoading": false,
"link": "/bayareabites/tag/haft-sin"
},
"bayareabites_10217": {
"type": "terms",
"id": "bayareabites_10217",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10217",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Monier Attar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Monier Attar Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4671,
"slug": "monier-attar",
"isLoading": false,
"link": "/bayareabites/tag/monier-attar"
},
"bayareabites_10214": {
"type": "terms",
"id": "bayareabites_10214",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10214",
"found": true
},
"relationships": {},
"featImg": null,
"name": "norooz",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "norooz Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4668,
"slug": "norooz",
"isLoading": false,
"link": "/bayareabites/tag/norooz"
},
"bayareabites_10215": {
"type": "terms",
"id": "bayareabites_10215",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10215",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nowruz",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nowruz Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4669,
"slug": "nowruz",
"isLoading": false,
"link": "/bayareabites/tag/nowruz"
},
"bayareabites_10218": {
"type": "terms",
"id": "bayareabites_10218",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10218",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Persian New Year",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Persian New Year Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4672,
"slug": "persian-new-year",
"isLoading": false,
"link": "/bayareabites/tag/persian-new-year"
},
"bayareabites_3648": {
"type": "terms",
"id": "bayareabites_3648",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3648",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vernal equinox",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vernal equinox Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2412,
"slug": "vernal-equinox",
"isLoading": false,
"link": "/bayareabites/tag/vernal-equinox"
},
"bayareabites_10216": {
"type": "terms",
"id": "bayareabites_10216",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10216",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Zands",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Zands Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4670,
"slug": "zands",
"isLoading": false,
"link": "/bayareabites/tag/zands"
},
"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_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_1368": {
"type": "terms",
"id": "bayareabites_1368",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1368",
"found": true
},
"relationships": {},
"featImg": null,
"name": "brunch",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "brunch Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1182,
"slug": "brunch",
"isLoading": false,
"link": "/bayareabites/tag/brunch"
},
"bayareabites_10212": {
"type": "terms",
"id": "bayareabites_10212",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10212",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cottage cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cottage cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4666,
"slug": "cottage-cheese",
"isLoading": false,
"link": "/bayareabites/tag/cottage-cheese"
},
"bayareabites_404": {
"type": "terms",
"id": "bayareabites_404",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "404",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cowgirl creamery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cowgirl creamery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 369,
"slug": "cowgirl-creamery",
"isLoading": false,
"link": "/bayareabites/tag/cowgirl-creamery"
},
"bayareabites_33": {
"type": "terms",
"id": "bayareabites_33",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "33",
"found": true
},
"relationships": {},
"featImg": null,
"name": "eggs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "eggs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1497,
"slug": "eggs",
"isLoading": false,
"link": "/bayareabites/tag/eggs"
},
"bayareabites_4159": {
"type": "terms",
"id": "bayareabites_4159",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4159",
"found": true
},
"relationships": {},
"featImg": null,
"name": "marin sun farms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "marin sun farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2607,
"slug": "marin-sun-farms",
"isLoading": false,
"link": "/bayareabites/tag/marin-sun-farms"
},
"bayareabites_473": {
"type": "terms",
"id": "bayareabites_473",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "473",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pancakes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pancakes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 438,
"slug": "pancakes",
"isLoading": false,
"link": "/bayareabites/tag/pancakes"
},
"bayareabites_9543": {
"type": "terms",
"id": "bayareabites_9543",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9543",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Plow",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Plow Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3997,
"slug": "plow",
"isLoading": false,
"link": "/bayareabites/tag/plow"
},
"bayareabites_1893": {
"type": "terms",
"id": "bayareabites_1893",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1893",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ricotta",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ricotta Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1459,
"slug": "ricotta",
"isLoading": false,
"link": "/bayareabites/tag/ricotta"
},
"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_3682": {
"type": "terms",
"id": "bayareabites_3682",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3682",
"found": true
},
"relationships": {},
"featImg": null,
"name": "summer recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "summer recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2433,
"slug": "summer-recipes",
"isLoading": false,
"link": "/bayareabites/tag/summer-recipes"
},
"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_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_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_10204": {
"type": "terms",
"id": "bayareabites_10204",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10204",
"found": true
},
"relationships": {},
"featImg": null,
"name": "california sensation",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "california sensation Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4658,
"slug": "california-sensation",
"isLoading": false,
"link": "/bayareabites/tag/california-sensation"
},
"bayareabites_10205": {
"type": "terms",
"id": "bayareabites_10205",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10205",
"found": true
},
"relationships": {},
"featImg": null,
"name": "classic burger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "classic burger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4659,
"slug": "classic-burger",
"isLoading": false,
"link": "/bayareabites/tag/classic-burger"
},
"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_10203": {
"type": "terms",
"id": "bayareabites_10203",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10203",
"found": true
},
"relationships": {},
"featImg": null,
"name": "flipside",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "flipside Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4657,
"slug": "flipside",
"isLoading": false,
"link": "/bayareabites/tag/flipside"
},
"bayareabites_10207": {
"type": "terms",
"id": "bayareabites_10207",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10207",
"found": true
},
"relationships": {},
"featImg": null,
"name": "french fries",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "french fries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4661,
"slug": "french-fries",
"isLoading": false,
"link": "/bayareabites/tag/french-fries"
},
"bayareabites_10206": {
"type": "terms",
"id": "bayareabites_10206",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10206",
"found": true
},
"relationships": {},
"featImg": null,
"name": "frings",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "frings Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4660,
"slug": "frings",
"isLoading": false,
"link": "/bayareabites/tag/frings"
},
"bayareabites_10213": {
"type": "terms",
"id": "bayareabites_10213",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10213",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Kwik-Way",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Kwik-Way Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4667,
"slug": "kwik-way",
"isLoading": false,
"link": "/bayareabites/tag/kwik-way"
},
"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_1965": {
"type": "terms",
"id": "bayareabites_1965",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1965",
"found": true
},
"relationships": {},
"featImg": null,
"name": "onion rings",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "onion rings Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1490,
"slug": "onion-rings",
"isLoading": false,
"link": "/bayareabites/tag/onion-rings"
},
"bayareabites_3875": {
"type": "terms",
"id": "bayareabites_3875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "trueburger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "trueburger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2478,
"slug": "trueburger",
"isLoading": false,
"link": "/bayareabites/tag/trueburger"
},
"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_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_9906": {
"type": "terms",
"id": "bayareabites_9906",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9906",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Chardonnay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Chardonnay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4360,
"slug": "chardonnay",
"isLoading": false,
"link": "/bayareabites/tag/chardonnay"
},
"bayareabites_10202": {
"type": "terms",
"id": "bayareabites_10202",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10202",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Hanzell Wines",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Hanzell Wines Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4656,
"slug": "hanzell-wines",
"isLoading": false,
"link": "/bayareabites/tag/hanzell-wines"
},
"bayareabites_10200": {
"type": "terms",
"id": "bayareabites_10200",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10200",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Morning Fog",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Morning Fog Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4654,
"slug": "morning-fog",
"isLoading": false,
"link": "/bayareabites/tag/morning-fog"
},
"bayareabites_10199": {
"type": "terms",
"id": "bayareabites_10199",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10199",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Wente clone",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Wente clone Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4653,
"slug": "wente-clone",
"isLoading": false,
"link": "/bayareabites/tag/wente-clone"
},
"bayareabites_10198": {
"type": "terms",
"id": "bayareabites_10198",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10198",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Wente Vineyards",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Wente Vineyards Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4652,
"slug": "wente-vineyards",
"isLoading": false,
"link": "/bayareabites/tag/wente-vineyards"
},
"bayareabites_10201": {
"type": "terms",
"id": "bayareabites_10201",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10201",
"found": true
},
"relationships": {},
"featImg": null,
"name": "white wine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "white wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4655,
"slug": "white-wine",
"isLoading": false,
"link": "/bayareabites/tag/white-wine"
},
"bayareabites_9576": {
"type": "terms",
"id": "bayareabites_9576",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9576",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bi-rite market",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bi-rite market Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4030,
"slug": "bi-rite-market",
"isLoading": false,
"link": "/bayareabites/tag/bi-rite-market"
},
"bayareabites_344": {
"type": "terms",
"id": "bayareabites_344",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "344",
"found": true
},
"relationships": {},
"featImg": null,
"name": "canning",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "canning Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 309,
"slug": "canning",
"isLoading": false,
"link": "/bayareabites/tag/canning"
},
"bayareabites_10193": {
"type": "terms",
"id": "bayareabites_10193",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10193",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Community Action Marin FoodWorks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Community Action Marin FoodWorks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4647,
"slug": "community-action-marin-foodworks",
"isLoading": false,
"link": "/bayareabites/tag/community-action-marin-foodworks"
},
"bayareabites_8828": {
"type": "terms",
"id": "bayareabites_8828",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8828",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Good Food Awards",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Good Food Awards Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3281,
"slug": "good-food-awards",
"isLoading": false,
"link": "/bayareabites/tag/good-food-awards"
},
"bayareabites_10195": {
"type": "terms",
"id": "bayareabites_10195",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10195",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Marin Farms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Marin Farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4649,
"slug": "marin-farms",
"isLoading": false,
"link": "/bayareabites/tag/marin-farms"
},
"bayareabites_8573": {
"type": "terms",
"id": "bayareabites_8573",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8573",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Merrilee Olson",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Merrilee Olson Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3026,
"slug": "merrilee-olson",
"isLoading": false,
"link": "/bayareabites/tag/merrilee-olson"
},
"bayareabites_10194": {
"type": "terms",
"id": "bayareabites_10194",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10194",
"found": true
},
"relationships": {},
"featImg": null,
"name": "PRESERVESonoma",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "PRESERVESonoma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4648,
"slug": "preservesonoma",
"isLoading": false,
"link": "/bayareabites/tag/preservesonoma"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_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_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_9886": {
"type": "terms",
"id": "bayareabites_9886",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9886",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Animal",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Animal Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4340,
"slug": "animal",
"isLoading": false,
"link": "/bayareabites/tag/animal"
},
"bayareabites_10197": {
"type": "terms",
"id": "bayareabites_10197",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10197",
"found": true
},
"relationships": {},
"featImg": null,
"name": "animal rescue",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "animal rescue Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4651,
"slug": "animal-rescue",
"isLoading": false,
"link": "/bayareabites/tag/animal-rescue"
},
"bayareabites_10182": {
"type": "terms",
"id": "bayareabites_10182",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10182",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Chloe Coscarelli",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Chloe Coscarelli Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4636,
"slug": "chloe-coscarelli",
"isLoading": false,
"link": "/bayareabites/tag/chloe-coscarelli"
},
"bayareabites_10183": {
"type": "terms",
"id": "bayareabites_10183",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10183",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Chloe's Kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Chloe's Kitchen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4637,
"slug": "chloes-kitchen",
"isLoading": false,
"link": "/bayareabites/tag/chloes-kitchen"
},
"bayareabites_239": {
"type": "terms",
"id": "bayareabites_239",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "239",
"found": true
},
"relationships": {},
"featImg": null,
"name": "interview",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "interview Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 204,
"slug": "interview",
"isLoading": false,
"link": "/bayareabites/tag/interview"
},
"bayareabites_10184": {
"type": "terms",
"id": "bayareabites_10184",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10184",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Natural Gourmet Institute",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Natural Gourmet Institute Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4638,
"slug": "natural-gourmet-institute",
"isLoading": false,
"link": "/bayareabites/tag/natural-gourmet-institute"
},
"bayareabites_1871": {
"type": "terms",
"id": "bayareabites_1871",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1871",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1450,
"slug": "vegan",
"isLoading": false,
"link": "/bayareabites/tag/vegan"
},
"bayareabites_10192": {
"type": "terms",
"id": "bayareabites_10192",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10192",
"found": true
},
"relationships": {},
"featImg": null,
"name": "banana bread",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "banana bread Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4646,
"slug": "banana-bread",
"isLoading": false,
"link": "/bayareabites/tag/banana-bread"
},
"bayareabites_2203": {
"type": "terms",
"id": "bayareabites_2203",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2203",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bananas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bananas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1639,
"slug": "bananas",
"isLoading": false,
"link": "/bayareabites/tag/bananas"
},
"bayareabites_8347": {
"type": "terms",
"id": "bayareabites_8347",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8347",
"found": true
},
"relationships": {},
"featImg": null,
"name": "olive oil",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "olive oil Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2800,
"slug": "olive-oil",
"isLoading": false,
"link": "/bayareabites/tag/olive-oil"
},
"bayareabites_10185": {
"type": "terms",
"id": "bayareabites_10185",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10185",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Caffe 817",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Caffe 817 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4639,
"slug": "caffe-817",
"isLoading": false,
"link": "/bayareabites/tag/caffe-817"
},
"bayareabites_10186": {
"type": "terms",
"id": "bayareabites_10186",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10186",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Emily and Scott Goldenberg",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Emily and Scott Goldenberg Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4640,
"slug": "emily-and-scott-goldenberg",
"isLoading": false,
"link": "/bayareabites/tag/emily-and-scott-goldenberg"
},
"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_10179": {
"type": "terms",
"id": "bayareabites_10179",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10179",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Chris Beerman",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Chris Beerman Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4633,
"slug": "chris-beerman",
"isLoading": false,
"link": "/bayareabites/tag/chris-beerman"
},
"bayareabites_10180": {
"type": "terms",
"id": "bayareabites_10180",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10180",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Citizens Band",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Citizens Band Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4634,
"slug": "citizens-band",
"isLoading": false,
"link": "/bayareabites/tag/citizens-band"
},
"bayareabites_2165": {
"type": "terms",
"id": "bayareabites_2165",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2165",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Hawaiian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Hawaiian Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2192,
"slug": "hawaiian",
"isLoading": false,
"link": "/bayareabites/tag/hawaiian"
},
"bayareabites_10181": {
"type": "terms",
"id": "bayareabites_10181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Liho Liho Yacht Club",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Liho Liho Yacht Club Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4635,
"slug": "liho-liho-yacht-club",
"isLoading": false,
"link": "/bayareabites/tag/liho-liho-yacht-club"
},
"bayareabites_9242": {
"type": "terms",
"id": "bayareabites_9242",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9242",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ravi Kapur",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ravi Kapur Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3696,
"slug": "ravi-kapur",
"isLoading": false,
"link": "/bayareabites/tag/ravi-kapur"
},
"bayareabites_493": {
"type": "terms",
"id": "bayareabites_493",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "493",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soma",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 458,
"slug": "soma",
"isLoading": false,
"link": "/bayareabites/tag/soma"
},
"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_2213": {
"type": "terms",
"id": "bayareabites_2213",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2213",
"found": true
},
"relationships": {},
"featImg": null,
"name": "anthony bourdain",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "anthony bourdain Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1645,
"slug": "anthony-bourdain",
"isLoading": false,
"link": "/bayareabites/tag/anthony-bourdain"
},
"bayareabites_9598": {
"type": "terms",
"id": "bayareabites_9598",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9598",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bartender",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bartender Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4052,
"slug": "bartender",
"isLoading": false,
"link": "/bayareabites/tag/bartender"
},
"bayareabites_993": {
"type": "terms",
"id": "bayareabites_993",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "993",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bartenders",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bartenders Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 904,
"slug": "bartenders",
"isLoading": false,
"link": "/bayareabites/tag/bartenders"
},
"bayareabites_89": {
"type": "terms",
"id": "bayareabites_89",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "89",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cocktails",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cocktails Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1514,
"slug": "cocktails",
"isLoading": false,
"link": "/bayareabites/tag/cocktails"
},
"bayareabites_10176": {
"type": "terms",
"id": "bayareabites_10176",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10176",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jeff Hollinger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jeff Hollinger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4630,
"slug": "jeff-hollinger",
"isLoading": false,
"link": "/bayareabites/tag/jeff-hollinger"
},
"bayareabites_10175": {
"type": "terms",
"id": "bayareabites_10175",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10175",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jonny Raglin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jonny Raglin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4629,
"slug": "jonny-raglin",
"isLoading": false,
"link": "/bayareabites/tag/jonny-raglin"
}
},
"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": {}
}
}
}