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_23494": {
"type": "attachments",
"id": "bayareabites_23494",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "23494",
"found": true
},
"parent": 23486,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/02/ramen21.jpg",
"width": 500,
"height": 334
}
},
"publishDate": 1298061341,
"modified": 1298061341,
"caption": null,
"description": null,
"title": "ramen bowl",
"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": {
"denise-lincoln": {
"type": "authors",
"id": "5016",
"meta": {
"index": "authors_1716337520",
"id": "5016",
"found": true
},
"name": "Denise Santoro Lincoln",
"firstName": "Denise Santoro",
"lastName": "Lincoln",
"slug": "denise-lincoln",
"email": "dmsantoro@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.",
"avatar": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Denise Santoro Lincoln | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/denise-lincoln"
},
"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"
},
"stephaniestiavetti": {
"type": "authors",
"id": "5120",
"meta": {
"index": "authors_1716337520",
"id": "5120",
"found": true
},
"name": "Stephanie Stiavetti",
"firstName": "Stephanie",
"lastName": "Stiavetti",
"slug": "stephaniestiavetti",
"email": "steph@theculinarylife.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Stephanie is a writer and cookbook author recovering from her former tech-startup life. On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.",
"avatar": "https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g",
"twitter": "sstiavetti",
"facebook": "sstiavetti",
"instagram": null,
"linkedin": "sstiavetti",
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Stiavetti | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephaniestiavetti"
},
"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"
}
},
"pagesReducer": {
"bayareabites_category_food-and-drink": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"score": 11.30279
},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"title": "Bay Area Bites Food + Drink",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 95
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=food-and-drink",
"seeMore": false,
"paginated": true,
"page": 95
}
},
{
"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_23303": {
"type": "posts",
"id": "bayareabites_23303",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "23303",
"score": null,
"sort": [
1298249518000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1298249518,
"format": "aside",
"disqusTitle": "Cheese in Temescal: Sacred Wheel and Homeroom",
"title": "Cheese in Temescal: Sacred Wheel and Homeroom",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/sacred-wheel-shop.jpg\" alt=\"Sacred Wheel Cheese Cheese and Specialty Market. Photo by Marlene Saroni\" title=\"Sacred Wheel Cheese and Specialty Market. Photo by Marlene Saroni\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-23564\">\u003c/a>\u003cbr>\n\u003cem>Outside of the Sacred Wheel Cheese and Specialty Market, on 51st and Shattuck Ave. in Oakland. Photo by Marlene Saroni\u003c/em>\u003c/p>\n\u003cp>\"Wait, there's still 10 cheeses here you haven't tried!\" insisted Chris Howse, the enthusiastic, lavishly tattooed general manager of Oakland's' new \u003ca href=\"http://www.facebook.com/SacredWheel\">Sacred Wheel Cheese and Specialty Market\u003c/a>.\u003c/p>\n\u003cp>When was the last time you heard that over a cheese counter? Especially a few minutes before closing time, after you've already tried several dozen different cheeses, each handed over eagerly, complete with full description. \u003c/p>\n\u003cp>In my experience, 3 tastes is about the limit of most cheese-wranglers' patience. After that, there seems to be a tacit agreement that you'll pick one, pull out your wallet, and seal the deal, or else slink away to make room for the next dairy-loving freeloader in line. \u003c/p>\n\u003cp>Not at \u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel Cheese and Specialty Market\u003c/a>, which opened early January in the rapidly foodie-izing district of Temescal. Here, the staff seems much more eager to discover your new favorite cheese, reveal their latest find, or simply blow your mind with a groovy but unfamiliar flavor or texture. Specializing in domestic cheeses from mostly small, farmstead producers, the emphasis right now is on mostly Northern California cheeses. But you'll also find wheels and wedges from Oregon, Utah, Minnesota, Wisconsin, New York, Vermont, and New Hampshire. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23561\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jena-300.jpg\" alt=\"Jena Davidson Hood. Photo by Marlene Saroni\" title=\"Jena Davidson Hood. Photo by Marlene Saroni\" width=\"300\" height=\"452\" class=\"size-full wp-image-23561\">\u003cfigcaption class=\"wp-caption-text\">Jena Davidson Hood. Photo by Marlene Saroni\u003c/figcaption>\u003c/figure>\n\u003cp>Going all-American was part of co-owner Jena Davidson Hood's plan to create an unpretentious, unintimidating, neighborhood-friendly shop, where anyone could drop in, taste, and learn, without being overwhelmed by an enormous selection or a wall of hard-to-pronounce names. And while Jena may have the most food knowledge, thanks to her culinary-school training and years as a chef with Michael Mina's restaurant group, she emphasized that \"no one here is pretending they know everything. We really encourage tasting--we'll taste any cheese in the shop, because it's fun to learn with people.\" \u003c/p>\n\u003cp>Said Jena, \"Now that we've been open a little while, people are starting to come to me,\" with handmade accompaniments. \"I'd really like to see the shelves fill up with local stuff, tiny, small-batch products.\" Already, the shelves are stocked with hot-pepper jellies from \u003ca href=\"http://www.innajam.com\">Inna Jam\u003c/a>; honeys from \u003ca href=\"http://www.fiveanddimegardens.com/\">Five+Dime\u003c/a> and \u003ca href=\"http://www.bayareabeecompany.com/\">Bay Area Bee Company\u003c/a>; and baguettes from Berkeley's \u003ca href=\"http://www.thebreadworkshop.com\">Bread Workshop\u003c/a>.\u003c/p>\n\u003cp>Not everything will be local, however. Sacred Wheel is a family affair, and Jena, her brother Merrick Davidson, and her mother Bernice Davidson, all of whom work in the shop, are proud of their Virginia roots. \"We grew up \u003cem>country,\u003c/em>\" Jena laughed, \"on a farm in Bedford County, so we wanted to bring a little bit of home here.\" In a green shelving unit (made by her husband, Brian Hood, out of an old truck bed) are all manner of edible Virginiana, including jars of sweet chow-chow and hot zucchini relish from Meadowcroft Farm and cans of she-crab soup and blue crab chowder. \u003c/p>\n\u003cp>Still, Jena is proud to be living \"100% Temescal\" lately. She and her husband, who did much of the carpentry and design work needed to turn the long-empty storefront into a homey and welcoming space, live just a few blocks away, close enough so that she can run home to walk their dogs at midday. Said Jena, \"We moved here 5 years ago, but I think even if we hadn't, it would have ended up being our favorite neighborhood. We're hoping this will help make Shattuck less of a stepchild\" to the more popular and already restaurant-lined Telegraph Ave. \"I'm happy we got in when we did.\" \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23566\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/crew-300.jpg\" alt=\"Sacred Wheel Crew- Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\" title=\"Sacred Wheel Crew- Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\" width=\"300\" height=\"452\" class=\"size-full wp-image-23566\">\u003cfigcaption class=\"wp-caption-text\">Sacred Wheel Crew: Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\u003c/figcaption>\u003c/figure>\n\u003cp>While the bulk of the business is in take-home cheese and products, there's also a short menu: a couple of soups, including chunky, beer-spiked \"tomato PBR\" and a daily special, like silky, creamy carrot and roasted garlic; and a simple, kid-friendly grilled cheese sandwich of Cowgirl Creamery's Wagon Wheel cheese on sourdough bread. On the second Saturday of each month, James Whitehead of \u003ca href=\"http://wheresthefist.com/wordpress/\">Fist of Flour\u003c/a> will be setting up his mobile pizza oven on the sidewalk outside, making pizzas with a variety of Sacred Wheel's cheeses. \u003c/p>\n\u003cp>So, it's clear: Temescal likes its cheese, the bigger and bolder the better. And what could be better than grilled cheese dunked in tomato soup? Well, how about mac and cheese washed down with beer? \u003c/p>\n\u003cp>A few blocks east of Telegraph, a lunchtime line is snaking from the counter at \u003ca href=\"http://WWW.homeroom510.com\">Homeroom\u003c/a>, past the Kraft-yellow wall almost all the way to the door. As you might expect, woolly hats, trucker caps, goatees, and \u003ca href=\"http://www.hellalove.com\"> I hella (heart) Oakland\u003c/a> tees are much in evidence. But despite the line's slow crawl, everyone seems to be smiling. And why not? Above the counter is a chalkboard reading A is for Apple, B is for Beer, C is for Cheese. \u003c/p>\n\u003cp>It's the last two that \u003ca href=\"http://www.facebook.com/pages/Homeroom/134146949943276\">Homeroom\u003c/a> is banking on, with a menu that's all mac and cheese, all the time, serving ten varieties (loaded with Vermont cheddar, Mexican chorizo, goat cheese, Prather Ranch hot dogs, and more--and yes, they do make both vegan and gluten-free versions) alongside a dozen draft and bottled beers. There's wine, too, a few veggie sides (broccoli with ranch dressing, roasted carrots, salad) and a handful of simple desserts (brownies, peanut-butter pie, homemade Oreos, ice cream floats made with housemade root beer or Old Rasputin stout). The mac and cheese, plenty of it, comes bubbling in wide ceramic dishes, while the beer arrives in Mason jars, a few ounces shy of a pint. Just enough for a pleasant little lunchtime buzz, especially over the ballast of all that cheese and starch. \u003c/p>\n\u003cp>In the kitchen, a wiry crew is sweating over the pots, shoulders hunched with the pressure. \"Even working in a mac and cheese restaurant, I think I've lost 5 pounds since we opened,\" laughs co-owner Erin Wade. Less than a week after opening their doors on Valentine's Day, Wade and her co-owner Allison Arevalo are still getting their systems down, gearing up for an all-day schedule that will see them dishing up from 11am to 9pm from Tuesday through Thursday (and Sunday) and from 11am to 10pm on Friday and Saturday. \u003c/p>\n\u003cp>Like the crew at Sacred Wheel, Arevalo and Wade have made Homeroom into a community affair; with the help of their husbands and friends, they did much of the space's renovation themselves, giving the big, open space a sweet and quirky feel that's almost kitschy, but not quite. The chunky red coffee mugs, decorated with the Homeroom logo, are instantly covetable; the old-fashioned library card catalog, now a repository for customers' \"buy 10 get one free\" cards, is a nice touch, even if few of the 20something patrons here would remember ever using a card catalog for real. Still, there's no denying the moneymaking appeal of cheesy-good nostalgia, especially with beer and without homework. \u003c/p>\n\u003cp>The only thing missing? Some no-nonsense lunch ladies to keep the din down. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel Cheese and Specialty Market\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=sacred+wheel+cheese+and+specialty+market&aq=&sll=37.0625,-95.677068&sspn=35.219929,71.455078&ie=UTF8&hq=sacred+wheel+cheese+and+specialty+market&hnear=&ll=37.837462,-122.260065&spn=0.008575,0.017445&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n4935 Shattuck Avenue\u003cbr>\nOakland, CA, 94609\u003cbr>\n(510) 653-1653\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Sun: 11am-8pm\u003cbr>\nTwitter: @\u003ca href=\"http://twitter.com/#!/SacredWheelOak\">SacredWheelOak\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/SacredWheel\">Sacred Wheel Cheese and Specialty Market\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://WWW.homeroom510.com\">Homeroom\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=homeroom+400+40th+Street+Oakland,+CA+94609&aq=&sll=37.883525,-122.102051&sspn=2.085287,4.465942&ie=UTF8&hq=homeroom&hnear=400+40th+St,+Oakland,+Alameda,+California+94609&ll=37.835683,-122.260323&spn=0.065211,0.139561&z=13&iwloc=C\">Map\u003c/a>\u003cbr>\n400 40th Street\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 597-0400\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Thurs: 11am-9pm, Fri- Sat: 11am-10pm, Sun: 11am-9pm\u003cbr>\nTwitter: @\u003ca href=\"http://twitter.com/#!/homeroom510\">homeroom510\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/Homeroom/134146949943276\">Homeroom\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "23303 http://blogs.kqed.org/bayareabites/?p=23303",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/02/20/cheese-in-temescal-sacred-wheel-and-homeroom/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1275,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1298249725,
"excerpt": "Oakland's Temescal district has two new businesses ready to feed our love of cheese: Sacred Wheel Cheese and Specialty Market, specializing in domestic farmstead cheeses, and Homeroom, a mac and cheese restaurant. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Oakland's Temescal district has two new businesses ready to feed our love of cheese: Sacred Wheel Cheese and Specialty Market, specializing in domestic farmstead cheeses, and Homeroom, a mac and cheese restaurant. ",
"title": "Cheese in Temescal: Sacred Wheel and Homeroom | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Cheese in Temescal: Sacred Wheel and Homeroom",
"datePublished": "2011-02-20T16:51:58-08:00",
"dateModified": "2011-02-20T16:55:25-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cheese-in-temescal-sacred-wheel-and-homeroom",
"status": "publish",
"path": "/bayareabites/23303/cheese-in-temescal-sacred-wheel-and-homeroom",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/sacred-wheel-shop.jpg\" alt=\"Sacred Wheel Cheese Cheese and Specialty Market. Photo by Marlene Saroni\" title=\"Sacred Wheel Cheese and Specialty Market. Photo by Marlene Saroni\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-23564\">\u003c/a>\u003cbr>\n\u003cem>Outside of the Sacred Wheel Cheese and Specialty Market, on 51st and Shattuck Ave. in Oakland. Photo by Marlene Saroni\u003c/em>\u003c/p>\n\u003cp>\"Wait, there's still 10 cheeses here you haven't tried!\" insisted Chris Howse, the enthusiastic, lavishly tattooed general manager of Oakland's' new \u003ca href=\"http://www.facebook.com/SacredWheel\">Sacred Wheel Cheese and Specialty Market\u003c/a>.\u003c/p>\n\u003cp>When was the last time you heard that over a cheese counter? Especially a few minutes before closing time, after you've already tried several dozen different cheeses, each handed over eagerly, complete with full description. \u003c/p>\n\u003cp>In my experience, 3 tastes is about the limit of most cheese-wranglers' patience. After that, there seems to be a tacit agreement that you'll pick one, pull out your wallet, and seal the deal, or else slink away to make room for the next dairy-loving freeloader in line. \u003c/p>\n\u003cp>Not at \u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel Cheese and Specialty Market\u003c/a>, which opened early January in the rapidly foodie-izing district of Temescal. Here, the staff seems much more eager to discover your new favorite cheese, reveal their latest find, or simply blow your mind with a groovy but unfamiliar flavor or texture. Specializing in domestic cheeses from mostly small, farmstead producers, the emphasis right now is on mostly Northern California cheeses. But you'll also find wheels and wedges from Oregon, Utah, Minnesota, Wisconsin, New York, Vermont, and New Hampshire. \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>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23561\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jena-300.jpg\" alt=\"Jena Davidson Hood. Photo by Marlene Saroni\" title=\"Jena Davidson Hood. Photo by Marlene Saroni\" width=\"300\" height=\"452\" class=\"size-full wp-image-23561\">\u003cfigcaption class=\"wp-caption-text\">Jena Davidson Hood. Photo by Marlene Saroni\u003c/figcaption>\u003c/figure>\n\u003cp>Going all-American was part of co-owner Jena Davidson Hood's plan to create an unpretentious, unintimidating, neighborhood-friendly shop, where anyone could drop in, taste, and learn, without being overwhelmed by an enormous selection or a wall of hard-to-pronounce names. And while Jena may have the most food knowledge, thanks to her culinary-school training and years as a chef with Michael Mina's restaurant group, she emphasized that \"no one here is pretending they know everything. We really encourage tasting--we'll taste any cheese in the shop, because it's fun to learn with people.\" \u003c/p>\n\u003cp>Said Jena, \"Now that we've been open a little while, people are starting to come to me,\" with handmade accompaniments. \"I'd really like to see the shelves fill up with local stuff, tiny, small-batch products.\" Already, the shelves are stocked with hot-pepper jellies from \u003ca href=\"http://www.innajam.com\">Inna Jam\u003c/a>; honeys from \u003ca href=\"http://www.fiveanddimegardens.com/\">Five+Dime\u003c/a> and \u003ca href=\"http://www.bayareabeecompany.com/\">Bay Area Bee Company\u003c/a>; and baguettes from Berkeley's \u003ca href=\"http://www.thebreadworkshop.com\">Bread Workshop\u003c/a>.\u003c/p>\n\u003cp>Not everything will be local, however. Sacred Wheel is a family affair, and Jena, her brother Merrick Davidson, and her mother Bernice Davidson, all of whom work in the shop, are proud of their Virginia roots. \"We grew up \u003cem>country,\u003c/em>\" Jena laughed, \"on a farm in Bedford County, so we wanted to bring a little bit of home here.\" In a green shelving unit (made by her husband, Brian Hood, out of an old truck bed) are all manner of edible Virginiana, including jars of sweet chow-chow and hot zucchini relish from Meadowcroft Farm and cans of she-crab soup and blue crab chowder. \u003c/p>\n\u003cp>Still, Jena is proud to be living \"100% Temescal\" lately. She and her husband, who did much of the carpentry and design work needed to turn the long-empty storefront into a homey and welcoming space, live just a few blocks away, close enough so that she can run home to walk their dogs at midday. Said Jena, \"We moved here 5 years ago, but I think even if we hadn't, it would have ended up being our favorite neighborhood. We're hoping this will help make Shattuck less of a stepchild\" to the more popular and already restaurant-lined Telegraph Ave. \"I'm happy we got in when we did.\" \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23566\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/crew-300.jpg\" alt=\"Sacred Wheel Crew- Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\" title=\"Sacred Wheel Crew- Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\" width=\"300\" height=\"452\" class=\"size-full wp-image-23566\">\u003cfigcaption class=\"wp-caption-text\">Sacred Wheel Crew: Bernice Davidson, Chris Howse, Jena Davidson Hood, Merrick Davidson. Photo by Marlene Saroni\u003c/figcaption>\u003c/figure>\n\u003cp>While the bulk of the business is in take-home cheese and products, there's also a short menu: a couple of soups, including chunky, beer-spiked \"tomato PBR\" and a daily special, like silky, creamy carrot and roasted garlic; and a simple, kid-friendly grilled cheese sandwich of Cowgirl Creamery's Wagon Wheel cheese on sourdough bread. On the second Saturday of each month, James Whitehead of \u003ca href=\"http://wheresthefist.com/wordpress/\">Fist of Flour\u003c/a> will be setting up his mobile pizza oven on the sidewalk outside, making pizzas with a variety of Sacred Wheel's cheeses. \u003c/p>\n\u003cp>So, it's clear: Temescal likes its cheese, the bigger and bolder the better. And what could be better than grilled cheese dunked in tomato soup? Well, how about mac and cheese washed down with beer? \u003c/p>\n\u003cp>A few blocks east of Telegraph, a lunchtime line is snaking from the counter at \u003ca href=\"http://WWW.homeroom510.com\">Homeroom\u003c/a>, past the Kraft-yellow wall almost all the way to the door. As you might expect, woolly hats, trucker caps, goatees, and \u003ca href=\"http://www.hellalove.com\"> I hella (heart) Oakland\u003c/a> tees are much in evidence. But despite the line's slow crawl, everyone seems to be smiling. And why not? Above the counter is a chalkboard reading A is for Apple, B is for Beer, C is for Cheese. \u003c/p>\n\u003cp>It's the last two that \u003ca href=\"http://www.facebook.com/pages/Homeroom/134146949943276\">Homeroom\u003c/a> is banking on, with a menu that's all mac and cheese, all the time, serving ten varieties (loaded with Vermont cheddar, Mexican chorizo, goat cheese, Prather Ranch hot dogs, and more--and yes, they do make both vegan and gluten-free versions) alongside a dozen draft and bottled beers. There's wine, too, a few veggie sides (broccoli with ranch dressing, roasted carrots, salad) and a handful of simple desserts (brownies, peanut-butter pie, homemade Oreos, ice cream floats made with housemade root beer or Old Rasputin stout). The mac and cheese, plenty of it, comes bubbling in wide ceramic dishes, while the beer arrives in Mason jars, a few ounces shy of a pint. Just enough for a pleasant little lunchtime buzz, especially over the ballast of all that cheese and starch. \u003c/p>\n\u003cp>In the kitchen, a wiry crew is sweating over the pots, shoulders hunched with the pressure. \"Even working in a mac and cheese restaurant, I think I've lost 5 pounds since we opened,\" laughs co-owner Erin Wade. Less than a week after opening their doors on Valentine's Day, Wade and her co-owner Allison Arevalo are still getting their systems down, gearing up for an all-day schedule that will see them dishing up from 11am to 9pm from Tuesday through Thursday (and Sunday) and from 11am to 10pm on Friday and Saturday. \u003c/p>\n\u003cp>Like the crew at Sacred Wheel, Arevalo and Wade have made Homeroom into a community affair; with the help of their husbands and friends, they did much of the space's renovation themselves, giving the big, open space a sweet and quirky feel that's almost kitschy, but not quite. The chunky red coffee mugs, decorated with the Homeroom logo, are instantly covetable; the old-fashioned library card catalog, now a repository for customers' \"buy 10 get one free\" cards, is a nice touch, even if few of the 20something patrons here would remember ever using a card catalog for real. Still, there's no denying the moneymaking appeal of cheesy-good nostalgia, especially with beer and without homework. \u003c/p>\n\u003cp>The only thing missing? Some no-nonsense lunch ladies to keep the din down. \u003c/p>\n\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\">Sacred Wheel Cheese and Specialty Market\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=sacred+wheel+cheese+and+specialty+market&aq=&sll=37.0625,-95.677068&sspn=35.219929,71.455078&ie=UTF8&hq=sacred+wheel+cheese+and+specialty+market&hnear=&ll=37.837462,-122.260065&spn=0.008575,0.017445&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n4935 Shattuck Avenue\u003cbr>\nOakland, CA, 94609\u003cbr>\n(510) 653-1653\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Sun: 11am-8pm\u003cbr>\nTwitter: @\u003ca href=\"http://twitter.com/#!/SacredWheelOak\">SacredWheelOak\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/SacredWheel\">Sacred Wheel Cheese and Specialty Market\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>\u003ca href=\"http://WWW.homeroom510.com\">Homeroom\u003c/a>\u003cbr>\n\u003cstrong>Location:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=homeroom+400+40th+Street+Oakland,+CA+94609&aq=&sll=37.883525,-122.102051&sspn=2.085287,4.465942&ie=UTF8&hq=homeroom&hnear=400+40th+St,+Oakland,+Alameda,+California+94609&ll=37.835683,-122.260323&spn=0.065211,0.139561&z=13&iwloc=C\">Map\u003c/a>\u003cbr>\n400 40th Street\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 597-0400\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues-Thurs: 11am-9pm, Fri- Sat: 11am-10pm, Sun: 11am-9pm\u003cbr>\nTwitter: @\u003ca href=\"http://twitter.com/#!/homeroom510\">homeroom510\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/Homeroom/134146949943276\">Homeroom\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/23303/cheese-in-temescal-sacred-wheel-and-homeroom",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_14750",
"bayareabites_1855",
"bayareabites_8995",
"bayareabites_679",
"bayareabites_677",
"bayareabites_14757",
"bayareabites_8997",
"bayareabites_8996",
"bayareabites_8843"
],
"label": "bayareabites"
},
"bayareabites_23486": {
"type": "posts",
"id": "bayareabites_23486",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "23486",
"score": null,
"sort": [
1298087235000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1298087235,
"format": "aside",
"disqusTitle": "Vegan Ramen for a Rainy Day",
"title": "Vegan Ramen for a Rainy Day",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ramen3.jpg\" alt=\"ramen\" title=\"ramen\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-23492\">\u003c/p>\n\u003cp>In case you haven't noticed it's pretty dreary out there. While this is a summer vacation compared to the dreaded East Coast winters I've faced in the past, I still love to curl up with blankets and soup on days like these (a warm dog sleeping next to you doesn't hurt either). \u003c/p>\n\u003cp>A favorite soup for everyone is ramen. Yummy broth, chewy noodles, and a medley of toppings. It doesn't get much better than that.\u003c/p>\n\u003cp>Unfortunately traditional ramen is not vegan; the broth contains fish (\u003ca href=\"http://en.wikipedia.org/wiki/Bonito\">bonito\u003c/a>), pork, and sometimes chicken, and the noodles contain eggs. So the option of going to a Japanese restaurant is out. But no need to fret! You can make easy and delicious vegan ramen at home with just a few tweaks.\u003c/p>\n\u003cp>I use \u003ca href=\"http://www.ohanafood.com/pro_noodles_ohana.html\">O'Hana House noodles\u003c/a> that are available at \u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> and Whole Foods in the refrigerated section. The \"chow mein\" variety has a surprisingly similar effect as regular ramen. It may be taboo for me to make this comparison, but it's the closest thing we've got and it works really well. If anyone knows of a better alternative, I'd love to hear about it!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Vegan Shoyu Ramen\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes\u003c/strong>: 2 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 package of O'Hana noodles (each inner packet is good for one bowl)\u003cbr>\n1 clove garlic, finely chopped\u003cbr>\n1 tsp grated ginger (tip: freeze ginger and grate on a Microplane)\u003cbr>\n1 tsp sesame oil\u003cbr>\n3 cups water\u003cbr>\n1 cup \u003ca href=\"http://macrobiotic.about.com/od/brothsoups/r/KombuDashi.htm\">kombu dashi soup stock\u003c/a> (You can also buy instant kombu dashi like \u003ca href=\"http://www.asianfoodgrocer.com/product/riken-dashi-kombu-1-4-oz\">Riken Kombu Instant Dashi\u003c/a> at a Japanese market like \u003ca href=\"http://www.yelp.com/biz/nijiya-market-san-francisco\">Nijiya\u003c/a>.)\u003cbr>\n1 Tbsp sake\u003cbr>\n1/2 tsp salt\u003cbr>\n1 Tbsp sugar\u003cbr>\n3 Tbsp soy sauce\u003c/p>\n\u003cul>\n\u003cstrong>Topping options:\u003c/strong>\n\u003cli>tofu (I used \u003ca href=\"http://www.hodosoy.com/\">Hodo Soy Beanery's\u003c/a> braised tofu.)\u003c/li>\n\u003cli>spinach (I like to blanch it, line it up, roll it in a towel to get some moisture out, and then slice it.)\u003c/li>\n\u003cli>sliced green onions\u003c/li>\n\u003cli>nori strips (You can cut your own, or buy a tub of pre-made strips at a Japanese market.)\u003c/li>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/shichimi\">shichimi tōgarashi\u003c/a>\n\u003c/li>\n\u003cli>other options: shiitake mushrooms, veggie tempura, seitan, steamed or seared vegetables\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place noodles in a bowl of very hot water to loosen them up. \u003c/li>\n\u003cli>Meanwhile, heat sesame oil. Saute ginger and garlic for a few seconds.\u003c/li>\n\u003cli>Add water and kombu dashi soup stock and bring to a boil. \u003c/li>\n\u003cli>Add sugar, salt, sake, and soy sauce and simmer for a minute.\u003c/li>\n\u003cli>Pour broth through a strainer -- you want a nice clear broth with no bits floating around. \u003c/li>\n\u003c/ol>\n\u003cp>Place noodles into two bowls. Pour broth over noodles and arrange toppings. Make it pretty -- it makes a difference! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ramen21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ramen21.jpg\" alt=\"ramen bowl\" title=\"ramen bowl\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-23494\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\n",
"disqusIdentifier": "23486 http://blogs.kqed.org/bayareabites/?p=23486",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/02/18/vegan-ramen-for-a-rainy-day/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 441,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1388700444,
"excerpt": "A favorite soup for everyone is ramen. Yummy broth, chewy noodles, and a medley of toppings. It doesn't get much better than that.\r\n\r\nUnfortunately traditional ramen is not vegan; the broth contains fish (bonito), pork, and sometimes chicken, and the noodles contain eggs. So the option of going to a Japanese restaurant is out. But no need to fret! You can make easy and delicious vegan ramen at home with just a few tweaks.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A favorite soup for everyone is ramen. Yummy broth, chewy noodles, and a medley of toppings. It doesn't get much better than that.\r\n\r\nUnfortunately traditional ramen is not vegan; the broth contains fish (bonito), pork, and sometimes chicken, and the noodles contain eggs. So the option of going to a Japanese restaurant is out. But no need to fret! You can make easy and delicious vegan ramen at home with just a few tweaks.",
"title": "Vegan Ramen for a Rainy Day | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Vegan Ramen for a Rainy Day",
"datePublished": "2011-02-18T19:47:15-08:00",
"dateModified": "2014-01-02T14:07:24-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "vegan-ramen-for-a-rainy-day",
"status": "publish",
"path": "/bayareabites/23486/vegan-ramen-for-a-rainy-day",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ramen3.jpg\" alt=\"ramen\" title=\"ramen\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-23492\">\u003c/p>\n\u003cp>In case you haven't noticed it's pretty dreary out there. While this is a summer vacation compared to the dreaded East Coast winters I've faced in the past, I still love to curl up with blankets and soup on days like these (a warm dog sleeping next to you doesn't hurt either). \u003c/p>\n\u003cp>A favorite soup for everyone is ramen. Yummy broth, chewy noodles, and a medley of toppings. It doesn't get much better than that.\u003c/p>\n\u003cp>Unfortunately traditional ramen is not vegan; the broth contains fish (\u003ca href=\"http://en.wikipedia.org/wiki/Bonito\">bonito\u003c/a>), pork, and sometimes chicken, and the noodles contain eggs. So the option of going to a Japanese restaurant is out. But no need to fret! You can make easy and delicious vegan ramen at home with just a few tweaks.\u003c/p>\n\u003cp>I use \u003ca href=\"http://www.ohanafood.com/pro_noodles_ohana.html\">O'Hana House noodles\u003c/a> that are available at \u003ca href=\"http://www.rainbow.coop/\">Rainbow\u003c/a> and Whole Foods in the refrigerated section. The \"chow mein\" variety has a surprisingly similar effect as regular ramen. It may be taboo for me to make this comparison, but it's the closest thing we've got and it works really well. If anyone knows of a better alternative, I'd love to hear about it!\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>Vegan Shoyu Ramen\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes\u003c/strong>: 2 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 package of O'Hana noodles (each inner packet is good for one bowl)\u003cbr>\n1 clove garlic, finely chopped\u003cbr>\n1 tsp grated ginger (tip: freeze ginger and grate on a Microplane)\u003cbr>\n1 tsp sesame oil\u003cbr>\n3 cups water\u003cbr>\n1 cup \u003ca href=\"http://macrobiotic.about.com/od/brothsoups/r/KombuDashi.htm\">kombu dashi soup stock\u003c/a> (You can also buy instant kombu dashi like \u003ca href=\"http://www.asianfoodgrocer.com/product/riken-dashi-kombu-1-4-oz\">Riken Kombu Instant Dashi\u003c/a> at a Japanese market like \u003ca href=\"http://www.yelp.com/biz/nijiya-market-san-francisco\">Nijiya\u003c/a>.)\u003cbr>\n1 Tbsp sake\u003cbr>\n1/2 tsp salt\u003cbr>\n1 Tbsp sugar\u003cbr>\n3 Tbsp soy sauce\u003c/p>\n\u003cul>\n\u003cstrong>Topping options:\u003c/strong>\n\u003cli>tofu (I used \u003ca href=\"http://www.hodosoy.com/\">Hodo Soy Beanery's\u003c/a> braised tofu.)\u003c/li>\n\u003cli>spinach (I like to blanch it, line it up, roll it in a towel to get some moisture out, and then slice it.)\u003c/li>\n\u003cli>sliced green onions\u003c/li>\n\u003cli>nori strips (You can cut your own, or buy a tub of pre-made strips at a Japanese market.)\u003c/li>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/shichimi\">shichimi tōgarashi\u003c/a>\n\u003c/li>\n\u003cli>other options: shiitake mushrooms, veggie tempura, seitan, steamed or seared vegetables\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Place noodles in a bowl of very hot water to loosen them up. \u003c/li>\n\u003cli>Meanwhile, heat sesame oil. Saute ginger and garlic for a few seconds.\u003c/li>\n\u003cli>Add water and kombu dashi soup stock and bring to a boil. \u003c/li>\n\u003cli>Add sugar, salt, sake, and soy sauce and simmer for a minute.\u003c/li>\n\u003cli>Pour broth through a strainer -- you want a nice clear broth with no bits floating around. \u003c/li>\n\u003c/ol>\n\u003cp>Place noodles into two bowls. Pour broth over noodles and arrange toppings. Make it pretty -- it makes a difference! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ramen21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/ramen21.jpg\" alt=\"ramen bowl\" title=\"ramen bowl\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-23494\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/23486/vegan-ramen-for-a-rainy-day",
"authors": [
"5126"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_2695",
"bayareabites_12869",
"bayareabites_1875",
"bayareabites_1873"
],
"tags": [
"bayareabites_3583",
"bayareabites_335",
"bayareabites_8992",
"bayareabites_377",
"bayareabites_8990",
"bayareabites_4042",
"bayareabites_439",
"bayareabites_8991",
"bayareabites_1871",
"bayareabites_108"
],
"featImg": "bayareabites_23494",
"label": "bayareabites"
},
"bayareabites_23423": {
"type": "posts",
"id": "bayareabites_23423",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "23423",
"score": null,
"sort": [
1297877902000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1297877902,
"format": "aside",
"disqusTitle": "Superfood Kale",
"title": "Superfood Kale",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-13.jpg\" alt=\"Tuscan Kale Caesar Salad\" title=\"Tuscan Kale Caesar Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-23430\">\u003c/a>\u003cbr>\n\u003cem>Tuscan Kale Caesar Salad\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.peertrainer.com/DFcaloriecounterB.aspx?id=2666\">Kale\u003c/a> is insanely good for you. It's packed with Vitamins A & C, and is also rich in beta carotene, potassium, calcium, and phytonutrients that are believed to help fight cancer and repair cells. Kale is like the Hulk of cruciferous vegetables, bulging with nutrients and antioxidant properties. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-7.jpg\" alt=\"Kale nutritional info\" title=\"Kale nutritional info\" width=\"500\" height=\"105\" class=\"alignnone size-full wp-image-23427\">\u003c/a>\u003cbr>\n\u003cem>Serving Size 1 cup, chopped (67 g). Percent Daily Values are based on a 2,000 calorie diet. (Source: \u003ca href=\"http://www.peertrainer.com/DFcaloriecounterB.aspx?id=2666\">Peer Trainer\u003c/a>)\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>But with all healthy foods, comes the question of taste. It may be a superfood uber-veggie, but if it doesn't taste good, I'm not gonna eat it. (I'm a grown up so I'm allowed to say that). Kale newbies may be dubious, but with the right preparation and wise selection of the type of kale to best fit the dish, this healthy, versatile veggie will become a staple in your diet before you know it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-montage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-montage-1.jpg\" alt=\"curly Scots kale and Tuscan kale\" title=\"curly Scots kale and Tuscan kale\" width=\"500\" height=\"236\" class=\"alignnone size-full wp-image-23429\">\u003c/a>\u003cbr>\n\u003cem>Left: Scots kale; Right: Tuscan kale (Photo credit: Tuscan kale by Greg Henry, SippitySup)\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I most often see two different types of kale at the market. \u003cstrong>Curly Scots kale\u003c/strong> and \u003cstrong>Tuscan kale\u003c/strong> (also called cavolo nero, black cabbage, lacinato, or dinosaur kale). Curly kale has a hearty texture and a brassy minerality to it. This type of kale lends itself well to wintry \u003ca href=\"http://www.epicurious.com/recipes/food/views/Kale-and-White-Bean-Soup-106153\">soups\u003c/a>, stews, even pasta dishes. Either way, it's best cooked to soften the bite a bit. For raw preparations, like salads, or a simple sauté, I much prefer Tuscan kale. I tried making a version of Caesar Salad using both varieties and found that the curly kale was tough to eat raw (like eating raw broccoli), while the Tuscan kale's texture was much more amenable and still held up well under dressing.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-caesar-salad-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-caesar-salad-1.jpg\" alt=\"Tuscan Kale Caesar Salad\" title=\"Tuscan Kale Caesar Salad\" width=\"500\" height=\"355\" class=\"alignnone size-full wp-image-23428\">\u003c/a>\u003cbr>\n\u003cem>Tuscan Kale Caesar Salad\u003c/em>\u003c/p>\n\u003cp>Lately I've been obsessed with this \u003cstrong>Tuscan Kale Caesar Salad\u003c/strong>. Adapted from Melissa Clark's recipe from \u003cem>In the Kitchen with a Good Appetite\u003c/em>, I replace pecorino with parmigiano, and add salty, briny anchovies to create a Caesar dressing. I'm a big proponent of chopping my salads, and this one is no exception. Here, I chiffonade big leafy bunches of kale into a pile of ribbons before tossing them in my thick, creamy dressing. Greg from \u003ca href=\"http://www.sippitysup.com/market-matters-tuscan-kale-raw-slaw\">SippitySup\u003c/a> makes a very similar riff on this recipe too. \u003c/p>\n\u003cp>Kale isn't limited to raw preparations, although there is a lot you can do with it on the \u003ca href=\"http://www.saveur.com/article/Recipes/Kale-and-Avocado-Salad\">salad\u003c/a>-front. The versatility of this superfood is astounding. You can stir it into mashed potatoes, blend it into a pasta sauce, make oven-baked \u003ca href=\"http://smittenkitchen.com/2010/03/baked-kale-chips/\">chips\u003c/a> out of it, you can even pulverize said baked chips and sprinkle it over \u003ca href=\"http://smittenkitchen.com/2010/03/baked-kale-chips/\">popcorn\u003c/a>! Here are some of my favorite kale inspirations: \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-1.jpg\" alt=\"Kale with raisins and pine nuts\" title=\"Kale with raisins and pine nuts\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-23424\">\u003c/a>\u003cbr>\n\u003cem>(Photo credit: Marc Matsumoto, No Recipes)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://norecipes.com/blog/2011/01/26/kale-recipe/\">Sauteed Kale with Raisins & Pine Nuts\u003c/a>, for a sweet, nutty, side dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-5.jpg\" alt=\"Kale and Olive Oil Mashed Potatoes\" title=\"Kale and Olive Oil Mashed Potatoes\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-23426\">\u003c/a>\u003cbr>\n\u003cem>(Photo credit: Heidi Swanson, 101 Cookbooks) \u003c/em>\u003c/p>\n\u003cp>Our super green makes even mashed potatoes seem virtuous in this \u003ca href=\"http://www.101cookbooks.com/archives/001566.html\">Kale and Olive Oil Mashed Potatoes\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-2.jpg\" alt=\"Winter Pasta with kale sauce\" title=\"Winter Pasta with kale sauce\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-23425\">\u003c/a>\u003cbr>\n\u003cem>(Photo credit: Heidi Swanson, 101 Cookbooks) \u003c/em>\u003c/p>\n\u003cp>This recipe for \u003ca href=\"http://www.101cookbooks.com/archives/winter-pasta-recipe.html\">Winter Pasta\u003c/a> turns pureed kale into a sauce. This pasta dish would be great hot or cold.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-14.jpg\" alt=\"Kale Chips\" title=\"Kale Chips\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-23431\">\u003c/a>\u003cbr>\n\u003cem>Kale Chips\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://smittenkitchen.com/2010/03/baked-kale-chips/\">Kale Chips\u003c/a> make a great crispy snack. Experiment with different seasonings for variety (Old Bay, parmesan, cayenne, vinegar). In fact, the dressing from the \u003cstrong>Kale Caesar Salad\u003c/strong> gave my kale chips good cheesy, salty flavor. Just toss the kale in the dressing before baking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-4.jpg\" alt=\"Kale-Sprinkled Popcorn\" title=\"Kale-Sprinkled Popcorn\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-23438\">\u003c/a>\u003cbr>\n\u003cem>(Photo credit: Deb Perelman, Smitten Kitchen)\u003c/em>\u003c/p>\n\u003cp>And finally, my favorite way of getting in veggies. No one will suspect healthy vitamins hiding out in a big bowl of \u003ca href=\"http://smittenkitchen.com/2010/03/baked-kale-chips/\">Kale-Dusted Popcorn\u003c/a>.\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>Kale Caesar Salad\u003c/strong>\u003cbr>\nFresh, cruciferous ribbons of green coated in salty, garlicky, lemony dressing. This raw Tuscan Kale salad is astonishingly addictive.\u003cbr>\n\u003cem>Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark's In the Kitchen with a Good Appetite.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bunch Tuscan kale (also called cavolo nero, black cabbage, lacinato, or dinosaur kale)\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the dressing\u003c/em>:\u003c/strong> (Makes 1 cup)\u003cbr>\n2-oz flat fillets of anchovies packed in olive oil\u003cbr>\n1 garlic clove\u003cbr>\n½ teaspoon kosher salt\u003cbr>\n½ cup grated parmigiano cheese\u003cbr>\n½ cup extra-virgin olive oil\u003cbr>\nJuice & zest of 1 lemon\u003cbr>\nFreshly ground black pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Rinse the kale thoroughly and shake dry. Trim the bottom few inches of the kale stems and discard. Roll the leaves up lengthwise and chiffonade them so that you get thin ribbons. Place in a large bowl.\u003c/li>\n\u003cli>Using a food processor or blender, combine all the ingredients for the dressing except the olive oil. Blend until everything is combined. While the food processor/blender is running, slowly drizzle in the olive oil. \u003c/li>\n\u003cli>Toss the kale with as much dressing as you'd like (this recipe makes more than enough – I like to keep extra in the fridge). Let sit for at least 5 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: This salad is great for parties because it gets better as the leaves absorb the dressing. Unlike more delicate greens, the kale stands up well and won't get all wilty on you.\u003cbr>\n\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "23423 http://blogs.kqed.org/bayareabites/?p=23423",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/02/16/superfood-kale/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 847,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1546456386,
"excerpt": "Inspired ways to work this insanely nutritious vegetable into your diet...like this Tuscan Kale Caesar Salad.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Inspired ways to work this insanely nutritious vegetable into your diet...like this Tuscan Kale Caesar Salad.",
"title": "Superfood Kale | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Superfood Kale",
"datePublished": "2011-02-16T09:38:22-08:00",
"dateModified": "2019-01-02T11:13:06-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "superfood-kale",
"status": "publish",
"path": "/bayareabites/23423/superfood-kale",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-13.jpg\" alt=\"Tuscan Kale Caesar Salad\" title=\"Tuscan Kale Caesar Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-23430\">\u003c/a>\u003cbr>\n\u003cem>Tuscan Kale Caesar Salad\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.peertrainer.com/DFcaloriecounterB.aspx?id=2666\">Kale\u003c/a> is insanely good for you. It's packed with Vitamins A & C, and is also rich in beta carotene, potassium, calcium, and phytonutrients that are believed to help fight cancer and repair cells. Kale is like the Hulk of cruciferous vegetables, bulging with nutrients and antioxidant properties. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-7.jpg\" alt=\"Kale nutritional info\" title=\"Kale nutritional info\" width=\"500\" height=\"105\" class=\"alignnone size-full wp-image-23427\">\u003c/a>\u003cbr>\n\u003cem>Serving Size 1 cup, chopped (67 g). Percent Daily Values are based on a 2,000 calorie diet. (Source: \u003ca href=\"http://www.peertrainer.com/DFcaloriecounterB.aspx?id=2666\">Peer Trainer\u003c/a>)\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>But with all healthy foods, comes the question of taste. It may be a superfood uber-veggie, but if it doesn't taste good, I'm not gonna eat it. (I'm a grown up so I'm allowed to say that). Kale newbies may be dubious, but with the right preparation and wise selection of the type of kale to best fit the dish, this healthy, versatile veggie will become a staple in your diet before you know it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-montage-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-montage-1.jpg\" alt=\"curly Scots kale and Tuscan kale\" title=\"curly Scots kale and Tuscan kale\" width=\"500\" height=\"236\" class=\"alignnone size-full wp-image-23429\">\u003c/a>\u003cbr>\n\u003cem>Left: Scots kale; Right: Tuscan kale (Photo credit: Tuscan kale by Greg Henry, SippitySup)\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 most often see two different types of kale at the market. \u003cstrong>Curly Scots kale\u003c/strong> and \u003cstrong>Tuscan kale\u003c/strong> (also called cavolo nero, black cabbage, lacinato, or dinosaur kale). Curly kale has a hearty texture and a brassy minerality to it. This type of kale lends itself well to wintry \u003ca href=\"http://www.epicurious.com/recipes/food/views/Kale-and-White-Bean-Soup-106153\">soups\u003c/a>, stews, even pasta dishes. Either way, it's best cooked to soften the bite a bit. For raw preparations, like salads, or a simple sauté, I much prefer Tuscan kale. I tried making a version of Caesar Salad using both varieties and found that the curly kale was tough to eat raw (like eating raw broccoli), while the Tuscan kale's texture was much more amenable and still held up well under dressing.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-caesar-salad-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-caesar-salad-1.jpg\" alt=\"Tuscan Kale Caesar Salad\" title=\"Tuscan Kale Caesar Salad\" width=\"500\" height=\"355\" class=\"alignnone size-full wp-image-23428\">\u003c/a>\u003cbr>\n\u003cem>Tuscan Kale Caesar Salad\u003c/em>\u003c/p>\n\u003cp>Lately I've been obsessed with this \u003cstrong>Tuscan Kale Caesar Salad\u003c/strong>. Adapted from Melissa Clark's recipe from \u003cem>In the Kitchen with a Good Appetite\u003c/em>, I replace pecorino with parmigiano, and add salty, briny anchovies to create a Caesar dressing. I'm a big proponent of chopping my salads, and this one is no exception. Here, I chiffonade big leafy bunches of kale into a pile of ribbons before tossing them in my thick, creamy dressing. Greg from \u003ca href=\"http://www.sippitysup.com/market-matters-tuscan-kale-raw-slaw\">SippitySup\u003c/a> makes a very similar riff on this recipe too. \u003c/p>\n\u003cp>Kale isn't limited to raw preparations, although there is a lot you can do with it on the \u003ca href=\"http://www.saveur.com/article/Recipes/Kale-and-Avocado-Salad\">salad\u003c/a>-front. The versatility of this superfood is astounding. You can stir it into mashed potatoes, blend it into a pasta sauce, make oven-baked \u003ca href=\"http://smittenkitchen.com/2010/03/baked-kale-chips/\">chips\u003c/a> out of it, you can even pulverize said baked chips and sprinkle it over \u003ca href=\"http://smittenkitchen.com/2010/03/baked-kale-chips/\">popcorn\u003c/a>! Here are some of my favorite kale inspirations: \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-1.jpg\" alt=\"Kale with raisins and pine nuts\" title=\"Kale with raisins and pine nuts\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-23424\">\u003c/a>\u003cbr>\n\u003cem>(Photo credit: Marc Matsumoto, No Recipes)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://norecipes.com/blog/2011/01/26/kale-recipe/\">Sauteed Kale with Raisins & Pine Nuts\u003c/a>, for a sweet, nutty, side dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-5.jpg\" alt=\"Kale and Olive Oil Mashed Potatoes\" title=\"Kale and Olive Oil Mashed Potatoes\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-23426\">\u003c/a>\u003cbr>\n\u003cem>(Photo credit: Heidi Swanson, 101 Cookbooks) \u003c/em>\u003c/p>\n\u003cp>Our super green makes even mashed potatoes seem virtuous in this \u003ca href=\"http://www.101cookbooks.com/archives/001566.html\">Kale and Olive Oil Mashed Potatoes\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-2.jpg\" alt=\"Winter Pasta with kale sauce\" title=\"Winter Pasta with kale sauce\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-23425\">\u003c/a>\u003cbr>\n\u003cem>(Photo credit: Heidi Swanson, 101 Cookbooks) \u003c/em>\u003c/p>\n\u003cp>This recipe for \u003ca href=\"http://www.101cookbooks.com/archives/winter-pasta-recipe.html\">Winter Pasta\u003c/a> turns pureed kale into a sauce. This pasta dish would be great hot or cold.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/kale-14.jpg\" alt=\"Kale Chips\" title=\"Kale Chips\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-23431\">\u003c/a>\u003cbr>\n\u003cem>Kale Chips\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://smittenkitchen.com/2010/03/baked-kale-chips/\">Kale Chips\u003c/a> make a great crispy snack. Experiment with different seasonings for variety (Old Bay, parmesan, cayenne, vinegar). In fact, the dressing from the \u003cstrong>Kale Caesar Salad\u003c/strong> gave my kale chips good cheesy, salty flavor. Just toss the kale in the dressing before baking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2010_02_kale-4.jpg\" alt=\"Kale-Sprinkled Popcorn\" title=\"Kale-Sprinkled Popcorn\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-23438\">\u003c/a>\u003cbr>\n\u003cem>(Photo credit: Deb Perelman, Smitten Kitchen)\u003c/em>\u003c/p>\n\u003cp>And finally, my favorite way of getting in veggies. No one will suspect healthy vitamins hiding out in a big bowl of \u003ca href=\"http://smittenkitchen.com/2010/03/baked-kale-chips/\">Kale-Dusted Popcorn\u003c/a>.\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>Kale Caesar Salad\u003c/strong>\u003cbr>\nFresh, cruciferous ribbons of green coated in salty, garlicky, lemony dressing. This raw Tuscan Kale salad is astonishingly addictive.\u003cbr>\n\u003cem>Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark's In the Kitchen with a Good Appetite.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 bunch Tuscan kale (also called cavolo nero, black cabbage, lacinato, or dinosaur kale)\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the dressing\u003c/em>:\u003c/strong> (Makes 1 cup)\u003cbr>\n2-oz flat fillets of anchovies packed in olive oil\u003cbr>\n1 garlic clove\u003cbr>\n½ teaspoon kosher salt\u003cbr>\n½ cup grated parmigiano cheese\u003cbr>\n½ cup extra-virgin olive oil\u003cbr>\nJuice & zest of 1 lemon\u003cbr>\nFreshly ground black pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Rinse the kale thoroughly and shake dry. Trim the bottom few inches of the kale stems and discard. Roll the leaves up lengthwise and chiffonade them so that you get thin ribbons. Place in a large bowl.\u003c/li>\n\u003cli>Using a food processor or blender, combine all the ingredients for the dressing except the olive oil. Blend until everything is combined. While the food processor/blender is running, slowly drizzle in the olive oil. \u003c/li>\n\u003cli>Toss the kale with as much dressing as you'd like (this recipe makes more than enough – I like to keep extra in the fridge). Let sit for at least 5 minutes before serving.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: This salad is great for parties because it gets better as the leaves absorb the dressing. Unlike more delicate greens, the kale stands up well and won't get all wilty on you.\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/23423/superfood-kale",
"authors": [
"5037"
],
"categories": [
"bayareabites_752",
"bayareabites_12",
"bayareabites_1873"
],
"tags": [
"bayareabites_16053",
"bayareabites_310",
"bayareabites_3050",
"bayareabites_8988"
],
"label": "bayareabites"
},
"bayareabites_23299": {
"type": "posts",
"id": "bayareabites_23299",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "23299",
"score": null,
"sort": [
1297633809000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1297633809,
"format": "aside",
"disqusTitle": "Valentine's Day with Sexpert Susie Bright",
"title": "Valentine's Day with Sexpert Susie Bright",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/susie-bright-heart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/susie-bright-heart.jpg\" alt=\"Susie Bright. Photo: Jill Posener\" title=\"Susie Bright. Photo: Jill Posener\" width=\"604\" height=\"453\" class=\"alignnone size-full wp-image-23339\">\u003c/a>\u003cbr>\n\u003cem>Susie Bright. Photo: Jill Posener\u003c/em>\u003c/p>\n\u003cp>When it comes to talking about food and sex for Valentine's Day, you don't want to ask a chef. For a professional, Valentine's Day is like catering for Noah's Ark: a long, sweaty, jammed-full night making dinners for all those expectant couples tromping in two by two for champagne and crab salad, rare steaks and roses, not to mention the anticipation of double-caret diamonds hidden in the passion-fruit mousse. \u003c/p>\n\u003cp>Instead, why not talk to someone who has made the pleasures of the flesh her life's work? Here in the Bay Area, there's no shortage of experts on this subject, but few have influenced the cultural, political, and literary landscape like \u003ca href=\"http://www.susiebright.com/\">Susie Bright\u003c/a>. She has written and edited dozens of books of erotica, cultural critiques, personal essays, how-to's, and more, worked as the \"lesbian sex consultant\" on the butch-femme neo-noir \u003ca href=\"http://www.imdb.com/title/tt0115736/\">Bound\u003c/a>, helped bring quality sex toys into the mainstream, raised a daughter, spoken and taught all over the world, and fought for the personal expression of freedom and pleasure in all its forms. Her popular \u003ca href=\"http://www.susiebright.com/\">blog\u003c/a> (and its accompanying podcast) is sharp, smart, funny and unabashedly political. Her latest book is the sure-to-be-juicy memoir \u003ca href=\"http://www.bigsexlittledeath.com\">Big Sex Little Death\u003c/a>, to be released by Seal Press next month. \u003c/p>\n\u003cp>But only close readers of a book like \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/156025551X/kqedorg-20\">Mommy's Little Girl: On Sex, Motherhood, Porn & Cherry Pie\u003c/a> might catch that the pie of the title isn't metaphorical. Head to the last chapter, and you'll find a recipe for a real pie, filled with fresh Bing cherries and laced with lemon zest, almond extract and a splash of brandy, and called, completely appropriately, \u003cstrong>Eternal Cherry Devotion Pie.\u003c/strong> Susie, it turns out, is a truly passionate cook, eater, and \u003ca href=\"http://bigsexlittledeath.com/my-autobiography-a-cocktail-epilogue\">cocktail aficionado\u003c/a> (yes, she makes her own nocino). As she writes about her cherry pie,\u003c/p>\n\u003cblockquote>\u003cp>\"Sometimes you need to prepare a meal that will make someone fall in love with you. Sometimes you need a dessert with an enchantment so strong that your lover will never leave you, no matter what the temptation.\u003c/p>\n\u003cp>Don't make this pie if you're just toying with someone--you'll be sorry. Don't make this pie for your lover if you don't want him or her by your side forever, then moaning at your grave when you're gone. This is serious stuff.\"\u003c/p>\u003c/blockquote>\n\u003cp>So, what would Susie propose for a Valentine's Day meal? Red and spicy is on the top of her list. Red velvet cake, beet salad, rice with tomatoes or red peppers--and for the \u003cem>piece de resistance\u003c/em>, tandoori chicken, fiery and magenta-skinned, picked up from your favorite Indian restaurant. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Living in Santa Cruz, I'm really deprived of good Indian food,\" she laments. \"In San Francisco, I could just walk to my tandoori chicken,\" usually from one of the Tenderloin's many hole-in-the-wall Indian and Pakistani restaurants. \"For a luxurious place, though, \u003ca href=\"http://www.amber-india.com/\">Amber India\u003c/a>, near the Yerba Buena Center, has a hot and spicy green apple-curry soup that's insane.\"\u003c/p>\n\u003cp>But Santa Cruz does have its delights, not the least being its status as a perfectly laid-back, spontaneously romantic getaway. Where you can stroll the boardwalk, wake up to the sound of waves and barking seals, take walks on the beach or hikes under the redwoods...and then wallow in the hot-fudge sauce that the veggie-punk \u003ca href=\"http://www.saturncafe.com/\">Saturn Cafe\u003c/a> ladles over its ice-cream sundaes. \u003c/p>\n\u003cp>\"It's the best hot fudge I've had in a lifetime of international travel. It blows my mind, especially over vanilla-bean ice cream.\" She's been known to beg a pint of it to go, and isn't above pleading and cajoling former Saturn Cafe waiters and cooks for the recipe. \"But it's supersecret, and no one will tell me.\" (Happily, Saturn now has a branch in downtown Berkeley with the same secret sauce on tap.)\u003c/p>\n\u003cp>So, what about some first-date eateries? There's \u003ca href=\"http://www.bettyburgers.com\">Betty Burgers\u003c/a> (slogan, \"Juicy Patties, Hot Buns\") which now has two locations, the better to fill up hungry diners with handfuls like the Big Betty (described on the menu as \"a half-pound burger with Betty's secret lube\") or the Betty on Top, a burger patty nestled into a piled-high veggie salad.\u003c/p>\n\u003cp>There's also \u003ca href=\"http://www.engferpizzaworks.com\"> Engfer Pizza Works\u003c/a>, \"started by a couple of lesbian feminists, which warms my heart,\" as does the ping-pong room, the checkers, the excellent beer selection, and of course the pizzas, baked in a wood-fired oven and topped with everything from spectacular local sausages from \u003ca href=\"http://www.yelp.com/biz/corralitos-market-and-sausage-company-corralitos\">Corralitos Market\u003c/a> to a tofu-based vegan cheese alternative they've dubbed Megan's Vegan. \"Even as a \u003cem>cheese fanatic\u003c/em>, I get it as a topping. With extra cheese!\"\u003c/p>\n\u003cp>Afterwards, of course, there's \u003ca href=\"http://thepennyicecreamery.com/\">Penny Ice Creamery\u003c/a>, whose locavore owners are chummy with Michelle Obama, as well as longtime favorite \u003ca href=\"http://www.yelp.com/biz/mariannes-ice-cream-santa-cruz\">Marianne's\u003c/a>. \"Marianne's cardamom-pistachio ice cream...holy shit! It's unreal. You go get some hot fudge sauce from Saturn Cafe, pour it over that, you can just lay down and die.\"\u003c/p>\n\u003cp>To really cinch the deal, there's the rapidly expanding \"food heaven\" in the Swift Street Courtyard on Ingalls Street, including \u003ca href=\"http://www.bonnydoonvineyard.com\">Bonny Doon's\u003c/a> tasting room and Cellar Door Cafe, shaped like an enormous wine cask; \u003ca href=\"http://www.santacruzmountainbrewing.com/taisting.html\">Santa Cruz Mountain Brewing's\u003c/a> taproom; and \u003ca href=\"http://www.kellysfrenchbakery.com\">Kelly's French Bakery\u003c/a>. \u003c/p>\n\u003cp>Follow it up by nightcaps for two, shaken or stirred by bartender Jeff Pappas at \u003ca href=\"http://www.cloudsdowntown.com/\">Clouds\u003c/a>, right around the corner from the movie theater. \"He's our unofficial mayor, the most charming, sensitive, professional bartender ever. I don't know how he keeps that many people happy.\"\u003c/p>\n\u003cp>And for waking up with a smile on your face? Lavender-white chocolate scones or a poached egg on a chile-chive biscuit from the sweet folks at \u003ca href=\"http://www.iveta.com\">Cafe Iveta\u003c/a>. \u003c/p>\n\u003cp>Valentine's Day, it turns out, is one of Susie's very favorite holidays. \"I'm a traditionalist. I get out my heart-shaped cookie cutters, braid dough into the shape of a heart--I really like doing things in shapes, using all the Valentine symbols.\" She makes a lot of valentines and valentine treats for friends and their kids. \"Just go with it: you've got your red, your cuteness, your sweetness...it doesn't always have to do with Mr. or Ms. Right.\" \u003c/p>\n\u003cp>\"My first cookbook was \u003ca href=\"http://www.amazon.com/Betty-Crockers-Cookbook-boys-girls/dp/0307099431/ref=tmm_hrd_title_0\">Betty Crocker's Cookbook for Boys and Girls\u003c/a>. It was full of all these color pictures of the great things you could make. But my absolute favorite was a mac n' cheese casserole topped with a heart made of hotdog slices, with the word \"mom\" spelled out in hotdog inside.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Telling this story, she's suddenly inspired. Why not make a \"yuppie gourmet\" version of her old Betty Crocker favorite, with real bechamel sauce, fancy cheese and those dreamy Corralitos sausages, for a Valentine's Dinner for two with her longtime partner? Sometimes, the simplest things can say the most. \u003c/p>\n\n",
"disqusIdentifier": "23299 http://blogs.kqed.org/bayareabites/?p=23299",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/02/13/valentines-day-with-sexpert-susie-bright/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1184,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1328841630,
"excerpt": "Need a little inspiration for Valentine's Day? We've got heart-tingling tips from Susie Bright, longtime sexpert, author, and pleasure aficionado.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Need a little inspiration for Valentine's Day? We've got heart-tingling tips from Susie Bright, longtime sexpert, author, and pleasure aficionado.",
"title": "Valentine's Day with Sexpert Susie Bright | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Valentine's Day with Sexpert Susie Bright",
"datePublished": "2011-02-13T13:50:09-08:00",
"dateModified": "2012-02-09T18:40:30-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "valentines-day-with-sexpert-susie-bright",
"status": "publish",
"path": "/bayareabites/23299/valentines-day-with-sexpert-susie-bright",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/susie-bright-heart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/susie-bright-heart.jpg\" alt=\"Susie Bright. Photo: Jill Posener\" title=\"Susie Bright. Photo: Jill Posener\" width=\"604\" height=\"453\" class=\"alignnone size-full wp-image-23339\">\u003c/a>\u003cbr>\n\u003cem>Susie Bright. Photo: Jill Posener\u003c/em>\u003c/p>\n\u003cp>When it comes to talking about food and sex for Valentine's Day, you don't want to ask a chef. For a professional, Valentine's Day is like catering for Noah's Ark: a long, sweaty, jammed-full night making dinners for all those expectant couples tromping in two by two for champagne and crab salad, rare steaks and roses, not to mention the anticipation of double-caret diamonds hidden in the passion-fruit mousse. \u003c/p>\n\u003cp>Instead, why not talk to someone who has made the pleasures of the flesh her life's work? Here in the Bay Area, there's no shortage of experts on this subject, but few have influenced the cultural, political, and literary landscape like \u003ca href=\"http://www.susiebright.com/\">Susie Bright\u003c/a>. She has written and edited dozens of books of erotica, cultural critiques, personal essays, how-to's, and more, worked as the \"lesbian sex consultant\" on the butch-femme neo-noir \u003ca href=\"http://www.imdb.com/title/tt0115736/\">Bound\u003c/a>, helped bring quality sex toys into the mainstream, raised a daughter, spoken and taught all over the world, and fought for the personal expression of freedom and pleasure in all its forms. Her popular \u003ca href=\"http://www.susiebright.com/\">blog\u003c/a> (and its accompanying podcast) is sharp, smart, funny and unabashedly political. Her latest book is the sure-to-be-juicy memoir \u003ca href=\"http://www.bigsexlittledeath.com\">Big Sex Little Death\u003c/a>, to be released by Seal Press next month. \u003c/p>\n\u003cp>But only close readers of a book like \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/156025551X/kqedorg-20\">Mommy's Little Girl: On Sex, Motherhood, Porn & Cherry Pie\u003c/a> might catch that the pie of the title isn't metaphorical. Head to the last chapter, and you'll find a recipe for a real pie, filled with fresh Bing cherries and laced with lemon zest, almond extract and a splash of brandy, and called, completely appropriately, \u003cstrong>Eternal Cherry Devotion Pie.\u003c/strong> Susie, it turns out, is a truly passionate cook, eater, and \u003ca href=\"http://bigsexlittledeath.com/my-autobiography-a-cocktail-epilogue\">cocktail aficionado\u003c/a> (yes, she makes her own nocino). As she writes about her cherry pie,\u003c/p>\n\u003cblockquote>\u003cp>\"Sometimes you need to prepare a meal that will make someone fall in love with you. Sometimes you need a dessert with an enchantment so strong that your lover will never leave you, no matter what the temptation.\u003c/p>\n\u003cp>Don't make this pie if you're just toying with someone--you'll be sorry. Don't make this pie for your lover if you don't want him or her by your side forever, then moaning at your grave when you're gone. This is serious stuff.\"\u003c/p>\u003c/blockquote>\n\u003cp>So, what would Susie propose for a Valentine's Day meal? Red and spicy is on the top of her list. Red velvet cake, beet salad, rice with tomatoes or red peppers--and for the \u003cem>piece de resistance\u003c/em>, tandoori chicken, fiery and magenta-skinned, picked up from your favorite Indian restaurant. \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>\"Living in Santa Cruz, I'm really deprived of good Indian food,\" she laments. \"In San Francisco, I could just walk to my tandoori chicken,\" usually from one of the Tenderloin's many hole-in-the-wall Indian and Pakistani restaurants. \"For a luxurious place, though, \u003ca href=\"http://www.amber-india.com/\">Amber India\u003c/a>, near the Yerba Buena Center, has a hot and spicy green apple-curry soup that's insane.\"\u003c/p>\n\u003cp>But Santa Cruz does have its delights, not the least being its status as a perfectly laid-back, spontaneously romantic getaway. Where you can stroll the boardwalk, wake up to the sound of waves and barking seals, take walks on the beach or hikes under the redwoods...and then wallow in the hot-fudge sauce that the veggie-punk \u003ca href=\"http://www.saturncafe.com/\">Saturn Cafe\u003c/a> ladles over its ice-cream sundaes. \u003c/p>\n\u003cp>\"It's the best hot fudge I've had in a lifetime of international travel. It blows my mind, especially over vanilla-bean ice cream.\" She's been known to beg a pint of it to go, and isn't above pleading and cajoling former Saturn Cafe waiters and cooks for the recipe. \"But it's supersecret, and no one will tell me.\" (Happily, Saturn now has a branch in downtown Berkeley with the same secret sauce on tap.)\u003c/p>\n\u003cp>So, what about some first-date eateries? There's \u003ca href=\"http://www.bettyburgers.com\">Betty Burgers\u003c/a> (slogan, \"Juicy Patties, Hot Buns\") which now has two locations, the better to fill up hungry diners with handfuls like the Big Betty (described on the menu as \"a half-pound burger with Betty's secret lube\") or the Betty on Top, a burger patty nestled into a piled-high veggie salad.\u003c/p>\n\u003cp>There's also \u003ca href=\"http://www.engferpizzaworks.com\"> Engfer Pizza Works\u003c/a>, \"started by a couple of lesbian feminists, which warms my heart,\" as does the ping-pong room, the checkers, the excellent beer selection, and of course the pizzas, baked in a wood-fired oven and topped with everything from spectacular local sausages from \u003ca href=\"http://www.yelp.com/biz/corralitos-market-and-sausage-company-corralitos\">Corralitos Market\u003c/a> to a tofu-based vegan cheese alternative they've dubbed Megan's Vegan. \"Even as a \u003cem>cheese fanatic\u003c/em>, I get it as a topping. With extra cheese!\"\u003c/p>\n\u003cp>Afterwards, of course, there's \u003ca href=\"http://thepennyicecreamery.com/\">Penny Ice Creamery\u003c/a>, whose locavore owners are chummy with Michelle Obama, as well as longtime favorite \u003ca href=\"http://www.yelp.com/biz/mariannes-ice-cream-santa-cruz\">Marianne's\u003c/a>. \"Marianne's cardamom-pistachio ice cream...holy shit! It's unreal. You go get some hot fudge sauce from Saturn Cafe, pour it over that, you can just lay down and die.\"\u003c/p>\n\u003cp>To really cinch the deal, there's the rapidly expanding \"food heaven\" in the Swift Street Courtyard on Ingalls Street, including \u003ca href=\"http://www.bonnydoonvineyard.com\">Bonny Doon's\u003c/a> tasting room and Cellar Door Cafe, shaped like an enormous wine cask; \u003ca href=\"http://www.santacruzmountainbrewing.com/taisting.html\">Santa Cruz Mountain Brewing's\u003c/a> taproom; and \u003ca href=\"http://www.kellysfrenchbakery.com\">Kelly's French Bakery\u003c/a>. \u003c/p>\n\u003cp>Follow it up by nightcaps for two, shaken or stirred by bartender Jeff Pappas at \u003ca href=\"http://www.cloudsdowntown.com/\">Clouds\u003c/a>, right around the corner from the movie theater. \"He's our unofficial mayor, the most charming, sensitive, professional bartender ever. I don't know how he keeps that many people happy.\"\u003c/p>\n\u003cp>And for waking up with a smile on your face? Lavender-white chocolate scones or a poached egg on a chile-chive biscuit from the sweet folks at \u003ca href=\"http://www.iveta.com\">Cafe Iveta\u003c/a>. \u003c/p>\n\u003cp>Valentine's Day, it turns out, is one of Susie's very favorite holidays. \"I'm a traditionalist. I get out my heart-shaped cookie cutters, braid dough into the shape of a heart--I really like doing things in shapes, using all the Valentine symbols.\" She makes a lot of valentines and valentine treats for friends and their kids. \"Just go with it: you've got your red, your cuteness, your sweetness...it doesn't always have to do with Mr. or Ms. Right.\" \u003c/p>\n\u003cp>\"My first cookbook was \u003ca href=\"http://www.amazon.com/Betty-Crockers-Cookbook-boys-girls/dp/0307099431/ref=tmm_hrd_title_0\">Betty Crocker's Cookbook for Boys and Girls\u003c/a>. It was full of all these color pictures of the great things you could make. But my absolute favorite was a mac n' cheese casserole topped with a heart made of hotdog slices, with the word \"mom\" spelled out in hotdog inside.\"\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>Telling this story, she's suddenly inspired. Why not make a \"yuppie gourmet\" version of her old Betty Crocker favorite, with real bechamel sauce, fancy cheese and those dreamy Corralitos sausages, for a Valentine's Dinner for two with her longtime partner? Sometimes, the simplest things can say the most. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/23299/valentines-day-with-sexpert-susie-bright",
"authors": [
"5038"
],
"categories": [
"bayareabites_752",
"bayareabites_2254",
"bayareabites_1763",
"bayareabites_1807"
],
"tags": [
"bayareabites_4113",
"bayareabites_8976",
"bayareabites_8977",
"bayareabites_679",
"bayareabites_8978",
"bayareabites_8979",
"bayareabites_141",
"bayareabites_8980",
"bayareabites_8929",
"bayareabites_8982",
"bayareabites_8975",
"bayareabites_8981",
"bayareabites_3439",
"bayareabites_81"
],
"label": "bayareabites"
},
"bayareabites_22992": {
"type": "posts",
"id": "bayareabites_22992",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "22992",
"score": null,
"sort": [
1297436440000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1297436440,
"format": "aside",
"disqusTitle": "Vegan Resources for Beginners + Oprah's Vegan Challenge",
"title": "Vegan Resources for Beginners + Oprah's Vegan Challenge",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.vegan.org/index.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/certified-vegan200.jpg\" alt=\"certified vegan\" title=\"certified vegan\" width=\"200\" height=\"199\" class=\"alignleft size-full wp-image-23107\">\u003c/a>Oprah did a pretty big thing for the vegan community last week. She had a \u003ca href=\"http://www.oprah.com/showinfo/Oprah-and-378-Staffers-Go-Vegan-The-One-Week-Challenge\">Vegan Challenge\u003c/a> where she and 378 Harpo staffers went vegan for a week, followed by a show on veganism, American eating habits, factory farming, and industrial agriculture. Guests Kathy Freston, Michael Pollan, and Lisa Ling joined. There have been \u003ca href=\"http://veganhope.com/2011/02/04/what-you-didnt-see-on-oprah/\">mixed emotions\u003c/a> about the show: Was it sugar-coated? Should Michael Pollan \u003ca href=\"http://saywhatmichaelpollan.wordpress.com/2011/02/02/michael-pollan-on-oprah/\">have even been there\u003c/a>? Did the \u003ca href=\"http://www.oprah.com/oprahshow/Inside-a-Slaughterhouse-Video\">footage of a Cargill slaughterhouse\u003c/a> correctly represent the true horror of animal agriculture (Hint: No. But a new and concise video called \u003ca href=\"http://www.meatvideo.com/\">Farm to Fridge\u003c/a> by \u003ca href=\"http://www.mercyforanimals.org/\">Mercy for Animals\u003c/a> does. So does \u003ca href=\"http://www.earthlings.com/\">Earthlings\u003c/a>.)? There was a sense of tip-toeing around the issues, which I’m sure was at least in part due to the infamous \u003ca href=\"http://articles.cnn.com/1998-02-26/us/9802_26_oprah.verdict_1_mad-cow-disease-bovine-spongiform-encephalopathy-human-version?_s=PM:US\">Texas Cattlemen vs. Oprah Winfrey\u003c/a> and Howard Lyman lawsuit of 1998. Lisa Ling mentioned that they were not allowed to shoot everything at the slaughterhouse, and Oprah even says in one segment “Let’s try not to get sued.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Oprah Goes Vegan\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28922\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>That’s not to say that good things didn’t come out of the show. One thing most vegans can probably agree upon is that it was huge exposure for the vegan lifestyle. Ten—hell, five—years ago, this wouldn’t have happened. \u003ca href=\"http://www.youtube.com/watch?v=O-4j6vSyDu0\">Ellen\u003c/a> is awesome, \u003ca href=\"http://www.youtube.com/watch?v=ehZXRQaaPCo\">Martha\u003c/a> has been great—but really, you can’t get bigger than Oprah in terms of reaching an audience. She opened a dialogue which few media personalities have dared to open.\u003c/p>\n\u003cp>Not only did Oprah convince her staff to go vegan with her (who collectively lost 444 pounds and gained 84 pounds), but she also instituted \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Mondays\u003c/a> at the Harpo café and created a \u003ca href=\"http://www.oprah.com/packages/vegan-starter-kit.html\">Vegan Starter Kit\u003c/a> that now lives on her website. It features a \u003ca href=\"http://static.oprah.com/images/packages/vegan-starter-kit/vegan-shopping-list.pdf\">grocery list\u003c/a>, a \u003ca href=\"http://www.oprah.com/food/Three-Week-Vegan-Menu-Plan\">3-week meal plan\u003c/a>, a list of \u003ca href=\"http://www.oprah.com/health/Kathy-Frestons-Vegan-Alternatives\">simple substitutions\u003c/a>, a \u003ca href=\"http://www.oprah.com/health/Frequently-Asked-Questions-About-Going-Vegan\">vegan FAQ\u003c/a>, and some Vegan 101 from Kathy Freston (whose new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1602861331/kqedorg-20\">The Veganist\u003c/a>, was the \u003ca href=\"http://www.huffingtonpost.com/chris-elam/kathy-freston-veganist-oprah-vegan-challenge_b_819371.html?ir=Green\">number one best-selling book on Amazon\u003c/a> after the show aired). \u003c/p>\n\u003cp>\u003cstrong>Kathy Freston on Being a Veganist\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28972\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While the kit is pretty good for basic info, it does include a lot of processed foods, and TONS of Kashi (who seems to be a sponsor, \u003ca href=\"https://www.msu.edu/~howardp/organicindustry.html\">owned by Kellogg Company\u003c/a>). PETA has had a \u003ca href=\"http://features.peta.org/VegetarianStarterKit/index.asp\">Vegetarian/Vegan Starter Kit\u003c/a> on their site for years. Believe it or not, not all vegans agree with all of PETA’s tactics, but for all the controversial things they’ve done, they’ve also done a lot of good. One of those good things is their kit. It’s interactive and approachable, with traveler tips, recipes, and a shopping guide of what’s vegan at your regular, everyday supermarket (note: They are not all healthy—just vegan!). The shopping list is very handy for vegans just starting out or living in areas that are not vegan-friendly.\u003c/p>\n\u003cp>I referenced kits like these when I first became vegan, but as the years have gone by, I’ve grown a lot in my knowledge of what makes my life easier, healthier, and tastier and I’ve naturally moved beyond the basics. With the help of blogs, cookbooks, videos, and yes, even celebrities, I’ve compiled, not only a great pantry and fridge, but also a strong library of resources. What better way to append the efforts of Oprah’s starter kit and online “resource center,” than to add what I know? New and exciting vegan information, products and places pop up everyday, so please feel free to comment and add resources that should be included. For those either committed to or just flirting with the idea of going vegan, I hope that this list proves useful. \u003c/p>\n\u003cp>\u003cstrong>In My Vegan Pantry/Fridge:\u003c/strong>\u003cbr>\nThese are not your standard tofu/veggie dog/beans suggestions that most beginner vegan guides list. But they are essential for me and for most vegans I know. There is a whole world beyond what most people consider \"typical vegan ingredients.\" \u003c/p>\n\u003col>\n\u003cli>Cashews: For nut cheeses, milks, sour cream, cream cheese, pumpkin pies, cream soups, the list goes on...\u003c/li>\n\u003cli>Nutritional Yeast: To create cheesy sauces, add savory flavors, and as an alternative to parmesan. It's also a source of B-12.\u003c/li>\n\u003cli>\u003ca href=\"http://www.turtlemountain.com/products/product.php?p=so_delicious_creamer_original\">So Delicious Coconut Milk Creamer\u003c/a>: For coffee and to add something creamier to dessert recipes than your standard soy/coconut/hemp/almond/rice milk.\u003c/li>\n\u003cli>\u003ca href=\"http://store.veganessentials.com/vegetable-broth-and-seasoning-by-seitenbacher-p2663.aspx\">Seitenbacher Vegetable Broth and Seasoning\u003c/a>: It doesn't have crap for ingredients and adds tons of savory flavor to sauces and broths. You can get it at Whole Foods.\u003c/li>\n\u003cli>Wine: Get \u003ca href=\"http://www.barnivore.com/wine\">a vegan variety\u003c/a> and use to deglaze pans, pump up sauces, or add more flavor to veggies.\u003c/li>\n\u003cli>\u003ca href=\"http://www.eatpastry.com/html/\">EatPastry\u003c/a> cookies: I always have tubs of this dough in the fridge to eat raw (you can do that when it's vegan!) or baked. The gluten-free variety is amazing.\u003c/li>\n\u003cli>Coconut Oil: \u003ca href=\"http://pages.citebite.com/x4x0u2h9rmax\">For frosting\u003c/a>. Extra virgin if you don't mind the scent or prefer something unrefined. Otherwise you can get unscented.\u003c/li>\n\u003cli>\u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Egg Replacer\u003c/a>, flax seeds, and/or applesauce: All can be used as egg replacements in baked goods.\u003c/li>\n\u003cli>\u003ca href=\"http://www.followyourheart.com/product-family.php?id=14\">Vegenaise\u003c/a>: As good as non-vegan mayo. Stay away from Nayonaise. \u003c/li>\n\u003cli>\u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance Natural Buttery Spread\u003c/a>: A great butter replacement for cooking, baking, and just on toast. I prefer the soy-free variety. \u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Best Local Places to Shop for Unique and Standard Vegan Groceries:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> (San Francisco)\u003cbr>\n\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl Marketplace\u003c/a> (Berkeley)\u003cbr>\n\u003ca href=\"http://www.wholefoodsmarket.com/index-3.php\">Whole Foods\u003c/a> (Everywhere)\u003cbr>\n\u003ca href=\"http://www.farmerjoesmarketplace.com/\">Farmer Joe's Marketplace\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.foodmillonline.com/retailer/store_templates/shell_id_1.asp?storeID=026BBA9AF5D94884990AC012E72A676B\">The Food Mill\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.newleaf.com/retailer/store_templates/shell_id_1.asp?storeID=J3QSSEQX5CS92J2000AKHMCCQJA05T39\">New Leaf Community Markets\u003c/a> (Santa Cruz area)\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/ug/index.htm?city=-1&cat=2&veg=1&submit=Search&show_closed=1&search_script=%2Fug%2Findex.htm\">Veg Food Finder for Stores in the Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vegan videos and cooking shows \u003c/strong>(because Food Network STILL refuses to produce a vegetarian cooking show)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.miyokoskitchen.com/\">Miyoko’s Kitchen\u003c/a> (with Bay Area native and \u003ca href=\"http://veganmanifesto.blogspot.com/2010/08/summertime.html\">vegan cheese aficionado\u003c/a>, Miyoko Schinner)\u003cbr>\n\u003ca href=\"http://www.google.com/search?q=post+punk+kitchen&tbo=p&tbs=vid%3A1&source=vgc\">The Post Punk Kitchen\u003c/a> with Isa Chandra Moskowitz and Terry Hope Romero\u003c/p>\n\u003cp>\u003cstrong>Vegan Blogs/Websites:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.thekindlife.com/\">The Kind Life\u003c/a>: Alicia Silverstone’s blog is just as approachable, smart, and, well, kind, as her book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605296449/kqedorg-20\">The Kind Diet\u003c/a>.\u003cbr>\n\u003ca href=\"http://www.thespunkycoconut.com/\">The Spunky Coconut\u003c/a>: A cooking blog that often features gluten-free, casein-free, and sugar-free vegan recipes.\u003cbr>\n\u003ca href=\"http://vegangoodthings.blogspot.com/\">Vegan Good Things\u003c/a>\u003cbr>\n\u003ca href=\"http://crazysexylife.com/\">Crazy Sexy Life\u003c/a>\u003cbr>\n\u003ca href=\"http://my-face-is-on-fire.blogspot.com/\">My Face is on Fire\u003c/a>\u003cbr>\n\u003ca href=\"http://veganmenu.blogspot.com/\">What the Hell Does a Vegan Eat Anyways?\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ieattrees.com/\">I Eat Trees\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.org/\">Vegan.org\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.com/\">Vegan.com\u003c/a>: Check out their \u003ca href=\"http://vegan.com/ultimate-vegan-guide/\">Ultimate Vegan Guide\u003c/a>.\u003cbr>\n\u003ca href=\"http://vegweb.com/\">VegWeb \u003c/a>: They have over 13,000 recipes and anyone can submit one! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Vegan Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://vegansaurus.com/\">vegansaurus\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sfvs.org/\">The San Francisco Vegetarian Society\u003c/a>\u003cbr>\n\u003ca href=\"http://sfvegandrinks.com/\">SF Vegan Drinks\u003c/a>\u003cbr>\n\u003ca href=\"http://www.vegnews.com/\">VegNews\u003c/a>\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/index.htm\">Bay Area Vegetarians\u003c/a>: \u003ca href=\"http://www.bayareaveg.org/finder.htm\">Veg Food Finder\u003c/a>\u003cbr>\n\u003ca href=\"http://www.friendsofanimals.org/programs/vegetarianism/restaurant-guides/SF_Guide.pdf\">The Vegan Restaurant Guide to San Francisco & The Bay Area\u003c/a> (pdf) by \u003ca href=\"http://www.friendsofanimals.org/index.html\">Friends of Animals\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Cookbooks\u003c/strong> (Oh my goodness, there are SO many, but here’s a good variety)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/156924264X/kqedorg-20\">Veganomicon\u003c/a> by Isa Chandra Moskowitz and Terry Hope Romero\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762752815/kqedorg-20\">The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine\u003c/a> by Dynise Balcavage\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1600940323/kqedorg-20\">The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes\u003c/a> by Susan O'Brien\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0738212288/kqedorg-20\">Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine\u003c/a> by Bryant Terry\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061874337/kqedorg-20\">The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat\u003c/a> by Tal Ronnen\u003c/p>\n\u003cp>\u003cstrong>For Parents:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.veganlunchbox.blogspot.com/\">Vegan Lunchbox\u003c/a>\u003cbr>\n\u003ca href=\"http://vegandad.blogspot.com/\">Vegan Dad\u003c/a>\u003cbr>\n\u003ca href=\"http://wedonteatanimals.com/\">That's Why We Don't Eat Animals: A Book About Vegans, Vegetarians, and All Living Things \u003c/a> (children’s book)\u003c/p>\n\u003cp>\u003cstrong>Meet the Animals:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.farmsanctuary.org/farm/ca/\">Farm Sanctuary\u003c/a> in Orland, CA\u003cbr>\n\u003ca href=\"http://animalplace.org/index.html\">Animal Place Sanctuary\u003c/a> in Grass Valley, CA near Vacaville \u003c/p>\n\u003cp>\u003cstrong>iPhone apps:\u003c/strong>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegout-vegetarian-restaurant/id301275521?mt=8\">VegOut\u003c/a> (powered by the \u003ca href=\"http://www.happycow.net/\">HappyCow\u003c/a> Compassionate Eating Guide)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegan-recipe-finder/id377593431?mt=8#\">VegWeb Recipe Finder \u003c/a>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/ca/app/vegan-is-easy/id353713668?mt=8\">Vegan is Easy\u003c/a> (based on \u003ca href=\"http://www.barnivore.com/\">Barnivore’s\u003c/a> database)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/animal-free/id357422989?mt=8\">Animal Free\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Worth the Splurge:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a>\u003cbr>\nIt’s not just for smoothies. It’s a must for nut-based cheeses, sour cream and milks, as well as homemade vegan ice cream, pureed soups, and sauces. This is seriously the best purchase I have made in years and it has opened up doors for me in my culinary adventures at home.\u003cbr>\n\u003cins datetime=\"2011-02-10T21:12:00+00:00\">\u003c/ins>\u003c/p>\n\n",
"disqusIdentifier": "22992 http://blogs.kqed.org/bayareabites/?p=22992",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/02/11/vegan-resources-for-beginners-oprahs-vegan-challenge/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1325,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://www.oprah.com/common/omplayer_embed.html"
],
"paragraphCount": 19
},
"modified": 1304015719,
"excerpt": "A look at Oprah's show on veganism plus a comprehensive list of helpful (and some local) resources for those interested in the lifestyle. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A look at Oprah's show on veganism plus a comprehensive list of helpful (and some local) resources for those interested in the lifestyle. ",
"title": "Vegan Resources for Beginners + Oprah's Vegan Challenge | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Vegan Resources for Beginners + Oprah's Vegan Challenge",
"datePublished": "2011-02-11T07:00:40-08:00",
"dateModified": "2011-04-28T11:35:19-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "vegan-resources-for-beginners-oprahs-vegan-challenge",
"status": "publish",
"path": "/bayareabites/22992/vegan-resources-for-beginners-oprahs-vegan-challenge",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.vegan.org/index.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/certified-vegan200.jpg\" alt=\"certified vegan\" title=\"certified vegan\" width=\"200\" height=\"199\" class=\"alignleft size-full wp-image-23107\">\u003c/a>Oprah did a pretty big thing for the vegan community last week. She had a \u003ca href=\"http://www.oprah.com/showinfo/Oprah-and-378-Staffers-Go-Vegan-The-One-Week-Challenge\">Vegan Challenge\u003c/a> where she and 378 Harpo staffers went vegan for a week, followed by a show on veganism, American eating habits, factory farming, and industrial agriculture. Guests Kathy Freston, Michael Pollan, and Lisa Ling joined. There have been \u003ca href=\"http://veganhope.com/2011/02/04/what-you-didnt-see-on-oprah/\">mixed emotions\u003c/a> about the show: Was it sugar-coated? Should Michael Pollan \u003ca href=\"http://saywhatmichaelpollan.wordpress.com/2011/02/02/michael-pollan-on-oprah/\">have even been there\u003c/a>? Did the \u003ca href=\"http://www.oprah.com/oprahshow/Inside-a-Slaughterhouse-Video\">footage of a Cargill slaughterhouse\u003c/a> correctly represent the true horror of animal agriculture (Hint: No. But a new and concise video called \u003ca href=\"http://www.meatvideo.com/\">Farm to Fridge\u003c/a> by \u003ca href=\"http://www.mercyforanimals.org/\">Mercy for Animals\u003c/a> does. So does \u003ca href=\"http://www.earthlings.com/\">Earthlings\u003c/a>.)? There was a sense of tip-toeing around the issues, which I’m sure was at least in part due to the infamous \u003ca href=\"http://articles.cnn.com/1998-02-26/us/9802_26_oprah.verdict_1_mad-cow-disease-bovine-spongiform-encephalopathy-human-version?_s=PM:US\">Texas Cattlemen vs. Oprah Winfrey\u003c/a> and Howard Lyman lawsuit of 1998. Lisa Ling mentioned that they were not allowed to shoot everything at the slaughterhouse, and Oprah even says in one segment “Let’s try not to get sued.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Oprah Goes Vegan\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28922\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>That’s not to say that good things didn’t come out of the show. One thing most vegans can probably agree upon is that it was huge exposure for the vegan lifestyle. Ten—hell, five—years ago, this wouldn’t have happened. \u003ca href=\"http://www.youtube.com/watch?v=O-4j6vSyDu0\">Ellen\u003c/a> is awesome, \u003ca href=\"http://www.youtube.com/watch?v=ehZXRQaaPCo\">Martha\u003c/a> has been great—but really, you can’t get bigger than Oprah in terms of reaching an audience. She opened a dialogue which few media personalities have dared to open.\u003c/p>\n\u003cp>Not only did Oprah convince her staff to go vegan with her (who collectively lost 444 pounds and gained 84 pounds), but she also instituted \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Mondays\u003c/a> at the Harpo café and created a \u003ca href=\"http://www.oprah.com/packages/vegan-starter-kit.html\">Vegan Starter Kit\u003c/a> that now lives on her website. It features a \u003ca href=\"http://static.oprah.com/images/packages/vegan-starter-kit/vegan-shopping-list.pdf\">grocery list\u003c/a>, a \u003ca href=\"http://www.oprah.com/food/Three-Week-Vegan-Menu-Plan\">3-week meal plan\u003c/a>, a list of \u003ca href=\"http://www.oprah.com/health/Kathy-Frestons-Vegan-Alternatives\">simple substitutions\u003c/a>, a \u003ca href=\"http://www.oprah.com/health/Frequently-Asked-Questions-About-Going-Vegan\">vegan FAQ\u003c/a>, and some Vegan 101 from Kathy Freston (whose new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1602861331/kqedorg-20\">The Veganist\u003c/a>, was the \u003ca href=\"http://www.huffingtonpost.com/chris-elam/kathy-freston-veganist-oprah-vegan-challenge_b_819371.html?ir=Green\">number one best-selling book on Amazon\u003c/a> after the show aired). \u003c/p>\n\u003cp>\u003cstrong>Kathy Freston on Being a Veganist\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28972\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\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 the kit is pretty good for basic info, it does include a lot of processed foods, and TONS of Kashi (who seems to be a sponsor, \u003ca href=\"https://www.msu.edu/~howardp/organicindustry.html\">owned by Kellogg Company\u003c/a>). PETA has had a \u003ca href=\"http://features.peta.org/VegetarianStarterKit/index.asp\">Vegetarian/Vegan Starter Kit\u003c/a> on their site for years. Believe it or not, not all vegans agree with all of PETA’s tactics, but for all the controversial things they’ve done, they’ve also done a lot of good. One of those good things is their kit. It’s interactive and approachable, with traveler tips, recipes, and a shopping guide of what’s vegan at your regular, everyday supermarket (note: They are not all healthy—just vegan!). The shopping list is very handy for vegans just starting out or living in areas that are not vegan-friendly.\u003c/p>\n\u003cp>I referenced kits like these when I first became vegan, but as the years have gone by, I’ve grown a lot in my knowledge of what makes my life easier, healthier, and tastier and I’ve naturally moved beyond the basics. With the help of blogs, cookbooks, videos, and yes, even celebrities, I’ve compiled, not only a great pantry and fridge, but also a strong library of resources. What better way to append the efforts of Oprah’s starter kit and online “resource center,” than to add what I know? New and exciting vegan information, products and places pop up everyday, so please feel free to comment and add resources that should be included. For those either committed to or just flirting with the idea of going vegan, I hope that this list proves useful. \u003c/p>\n\u003cp>\u003cstrong>In My Vegan Pantry/Fridge:\u003c/strong>\u003cbr>\nThese are not your standard tofu/veggie dog/beans suggestions that most beginner vegan guides list. But they are essential for me and for most vegans I know. There is a whole world beyond what most people consider \"typical vegan ingredients.\" \u003c/p>\n\u003col>\n\u003cli>Cashews: For nut cheeses, milks, sour cream, cream cheese, pumpkin pies, cream soups, the list goes on...\u003c/li>\n\u003cli>Nutritional Yeast: To create cheesy sauces, add savory flavors, and as an alternative to parmesan. It's also a source of B-12.\u003c/li>\n\u003cli>\u003ca href=\"http://www.turtlemountain.com/products/product.php?p=so_delicious_creamer_original\">So Delicious Coconut Milk Creamer\u003c/a>: For coffee and to add something creamier to dessert recipes than your standard soy/coconut/hemp/almond/rice milk.\u003c/li>\n\u003cli>\u003ca href=\"http://store.veganessentials.com/vegetable-broth-and-seasoning-by-seitenbacher-p2663.aspx\">Seitenbacher Vegetable Broth and Seasoning\u003c/a>: It doesn't have crap for ingredients and adds tons of savory flavor to sauces and broths. You can get it at Whole Foods.\u003c/li>\n\u003cli>Wine: Get \u003ca href=\"http://www.barnivore.com/wine\">a vegan variety\u003c/a> and use to deglaze pans, pump up sauces, or add more flavor to veggies.\u003c/li>\n\u003cli>\u003ca href=\"http://www.eatpastry.com/html/\">EatPastry\u003c/a> cookies: I always have tubs of this dough in the fridge to eat raw (you can do that when it's vegan!) or baked. The gluten-free variety is amazing.\u003c/li>\n\u003cli>Coconut Oil: \u003ca href=\"http://pages.citebite.com/x4x0u2h9rmax\">For frosting\u003c/a>. Extra virgin if you don't mind the scent or prefer something unrefined. Otherwise you can get unscented.\u003c/li>\n\u003cli>\u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Egg Replacer\u003c/a>, flax seeds, and/or applesauce: All can be used as egg replacements in baked goods.\u003c/li>\n\u003cli>\u003ca href=\"http://www.followyourheart.com/product-family.php?id=14\">Vegenaise\u003c/a>: As good as non-vegan mayo. Stay away from Nayonaise. \u003c/li>\n\u003cli>\u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance Natural Buttery Spread\u003c/a>: A great butter replacement for cooking, baking, and just on toast. I prefer the soy-free variety. \u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Best Local Places to Shop for Unique and Standard Vegan Groceries:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> (San Francisco)\u003cbr>\n\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl Marketplace\u003c/a> (Berkeley)\u003cbr>\n\u003ca href=\"http://www.wholefoodsmarket.com/index-3.php\">Whole Foods\u003c/a> (Everywhere)\u003cbr>\n\u003ca href=\"http://www.farmerjoesmarketplace.com/\">Farmer Joe's Marketplace\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.foodmillonline.com/retailer/store_templates/shell_id_1.asp?storeID=026BBA9AF5D94884990AC012E72A676B\">The Food Mill\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.newleaf.com/retailer/store_templates/shell_id_1.asp?storeID=J3QSSEQX5CS92J2000AKHMCCQJA05T39\">New Leaf Community Markets\u003c/a> (Santa Cruz area)\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/ug/index.htm?city=-1&cat=2&veg=1&submit=Search&show_closed=1&search_script=%2Fug%2Findex.htm\">Veg Food Finder for Stores in the Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vegan videos and cooking shows \u003c/strong>(because Food Network STILL refuses to produce a vegetarian cooking show)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.miyokoskitchen.com/\">Miyoko’s Kitchen\u003c/a> (with Bay Area native and \u003ca href=\"http://veganmanifesto.blogspot.com/2010/08/summertime.html\">vegan cheese aficionado\u003c/a>, Miyoko Schinner)\u003cbr>\n\u003ca href=\"http://www.google.com/search?q=post+punk+kitchen&tbo=p&tbs=vid%3A1&source=vgc\">The Post Punk Kitchen\u003c/a> with Isa Chandra Moskowitz and Terry Hope Romero\u003c/p>\n\u003cp>\u003cstrong>Vegan Blogs/Websites:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.thekindlife.com/\">The Kind Life\u003c/a>: Alicia Silverstone’s blog is just as approachable, smart, and, well, kind, as her book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605296449/kqedorg-20\">The Kind Diet\u003c/a>.\u003cbr>\n\u003ca href=\"http://www.thespunkycoconut.com/\">The Spunky Coconut\u003c/a>: A cooking blog that often features gluten-free, casein-free, and sugar-free vegan recipes.\u003cbr>\n\u003ca href=\"http://vegangoodthings.blogspot.com/\">Vegan Good Things\u003c/a>\u003cbr>\n\u003ca href=\"http://crazysexylife.com/\">Crazy Sexy Life\u003c/a>\u003cbr>\n\u003ca href=\"http://my-face-is-on-fire.blogspot.com/\">My Face is on Fire\u003c/a>\u003cbr>\n\u003ca href=\"http://veganmenu.blogspot.com/\">What the Hell Does a Vegan Eat Anyways?\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ieattrees.com/\">I Eat Trees\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.org/\">Vegan.org\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.com/\">Vegan.com\u003c/a>: Check out their \u003ca href=\"http://vegan.com/ultimate-vegan-guide/\">Ultimate Vegan Guide\u003c/a>.\u003cbr>\n\u003ca href=\"http://vegweb.com/\">VegWeb \u003c/a>: They have over 13,000 recipes and anyone can submit one! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Vegan Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://vegansaurus.com/\">vegansaurus\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sfvs.org/\">The San Francisco Vegetarian Society\u003c/a>\u003cbr>\n\u003ca href=\"http://sfvegandrinks.com/\">SF Vegan Drinks\u003c/a>\u003cbr>\n\u003ca href=\"http://www.vegnews.com/\">VegNews\u003c/a>\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/index.htm\">Bay Area Vegetarians\u003c/a>: \u003ca href=\"http://www.bayareaveg.org/finder.htm\">Veg Food Finder\u003c/a>\u003cbr>\n\u003ca href=\"http://www.friendsofanimals.org/programs/vegetarianism/restaurant-guides/SF_Guide.pdf\">The Vegan Restaurant Guide to San Francisco & The Bay Area\u003c/a> (pdf) by \u003ca href=\"http://www.friendsofanimals.org/index.html\">Friends of Animals\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Cookbooks\u003c/strong> (Oh my goodness, there are SO many, but here’s a good variety)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/156924264X/kqedorg-20\">Veganomicon\u003c/a> by Isa Chandra Moskowitz and Terry Hope Romero\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762752815/kqedorg-20\">The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine\u003c/a> by Dynise Balcavage\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1600940323/kqedorg-20\">The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes\u003c/a> by Susan O'Brien\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0738212288/kqedorg-20\">Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine\u003c/a> by Bryant Terry\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061874337/kqedorg-20\">The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat\u003c/a> by Tal Ronnen\u003c/p>\n\u003cp>\u003cstrong>For Parents:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.veganlunchbox.blogspot.com/\">Vegan Lunchbox\u003c/a>\u003cbr>\n\u003ca href=\"http://vegandad.blogspot.com/\">Vegan Dad\u003c/a>\u003cbr>\n\u003ca href=\"http://wedonteatanimals.com/\">That's Why We Don't Eat Animals: A Book About Vegans, Vegetarians, and All Living Things \u003c/a> (children’s book)\u003c/p>\n\u003cp>\u003cstrong>Meet the Animals:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.farmsanctuary.org/farm/ca/\">Farm Sanctuary\u003c/a> in Orland, CA\u003cbr>\n\u003ca href=\"http://animalplace.org/index.html\">Animal Place Sanctuary\u003c/a> in Grass Valley, CA near Vacaville \u003c/p>\n\u003cp>\u003cstrong>iPhone apps:\u003c/strong>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegout-vegetarian-restaurant/id301275521?mt=8\">VegOut\u003c/a> (powered by the \u003ca href=\"http://www.happycow.net/\">HappyCow\u003c/a> Compassionate Eating Guide)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegan-recipe-finder/id377593431?mt=8#\">VegWeb Recipe Finder \u003c/a>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/ca/app/vegan-is-easy/id353713668?mt=8\">Vegan is Easy\u003c/a> (based on \u003ca href=\"http://www.barnivore.com/\">Barnivore’s\u003c/a> database)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/animal-free/id357422989?mt=8\">Animal Free\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>\u003cstrong>Worth the Splurge:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a>\u003cbr>\nIt’s not just for smoothies. It’s a must for nut-based cheeses, sour cream and milks, as well as homemade vegan ice cream, pureed soups, and sauces. This is seriously the best purchase I have made in years and it has opened up doors for me in my culinary adventures at home.\u003cbr>\n\u003cins datetime=\"2011-02-10T21:12:00+00:00\">\u003c/ins>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/22992/vegan-resources-for-beginners-oprahs-vegan-challenge",
"authors": [
"5126"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_2695",
"bayareabites_1321",
"bayareabites_1865",
"bayareabites_1245",
"bayareabites_1875",
"bayareabites_2035",
"bayareabites_90",
"bayareabites_60",
"bayareabites_1593",
"bayareabites_1873",
"bayareabites_119"
],
"tags": [
"bayareabites_8956",
"bayareabites_8841",
"bayareabites_8964",
"bayareabites_8959",
"bayareabites_8966",
"bayareabites_8954",
"bayareabites_3897",
"bayareabites_8963",
"bayareabites_8961",
"bayareabites_8958",
"bayareabites_8955",
"bayareabites_8965",
"bayareabites_97",
"bayareabites_8957",
"bayareabites_8967",
"bayareabites_1871",
"bayareabites_8962",
"bayareabites_8634",
"bayareabites_8817",
"bayareabites_8960"
],
"label": "bayareabites"
},
"bayareabites_22898": {
"type": "posts",
"id": "bayareabites_22898",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "22898",
"score": null,
"sort": [
1297272433000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1297272433,
"format": "aside",
"disqusTitle": "Butternut Squash Polenta: Meat-lovers v. Vegetarians",
"title": "Butternut Squash Polenta: Meat-lovers v. Vegetarians",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2011_02_polenta_two_ways-2.jpg\" alt=\"Butternut Squash Polenta with Pulled Pork\" title=\"Butternut Squash Polenta with Pulled Pork\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22900\">\u003cbr>\n\u003cem>Butternut Squash Polenta with Pulled Pork\u003c/em>\u003c/p>\n\u003cp>I'm a huge fan of \u003cstrong>polenta\u003c/strong>. It's rich, creamy, warm, and comforting, and the perfect blank canvas to work with. I almost always add a nice handful of cheese to the mix (think cheesey grits), sometime I wilt some \u003ca href=\"http://lickmyspoon.com/recipes/the-chicken-or-the-egg/\">spinach or arugula\u003c/a> into it to boost the health quotient, or my latest favorite add-in has been \u003cstrong>roasted butternut squash\u003c/strong>. The sweet caramelized squash marries well with the wholesome sweet cornmeal. \u003c/p>\n\u003cp>Not only is polenta delicious, it is also very forgiving, as I learned from \u003ca href=\"http://blogs.kqed.org/checkplease/2008/11/07/check-please-bay-area-season-3-joyce-goldstein-special-391/\">Joyce Goldstein\u003c/a>, who taught me how to make a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/10/cooking-class-at-ramekins-with-joyce-goldstein/\">pumpkin polenta with pork and chestnut stew\u003c/a>. As Goldstein says, unlike risotto, which you have to serve right away, polenta you can baby, and keep it on the stove until you're ready.\u003c/p>\n\u003cp>Another reason I love polenta so much is for its versatility. You can serve it freshly made, while it has the consistency of warm pudding. Or, you can chill it in a baking sheet, and then cut it out into shapes (squares, triangles, strips, rounds, whatever you desire) to pan fry into the best leftovers you've ever had. \u003c/p>\n\u003cp>For my freshly made version, I paired my \u003cstrong>butternut squash polenta\u003c/strong> with a deceptively easy \u003cstrong>pulled pork\u003c/strong>. I started with a lean and inexpensive cut of pork tenderloin, and seared it off so that a nice golden crust formed on both sides. Then, the aromatics (onion and garlic) and spices (chili powder, cumin, cinnamon, cayenne) are introduced. The cinnamon and cumin in particular add a great smoky-sweet dimension, while the chili and cayenne bring some heat. Now for the tang. Ketchup and apple cider vinegar create the acidity that really flavors the meat. The pork is shredded and then left to simmer in the sauce. The sweet richness of the butternut squash polenta provides the perfect accompaniment for this tangy, saucy pulled pork.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2011_02_polenta_two_ways-1.jpg\" alt=\"Butternut Squash Polenta Cakes with Roasted Veggie Spread\" title=\"Butternut Squash Polenta Cakes with Roasted Veggie Spread\" width=\"346\" height=\"500\" class=\"alignnone size-full wp-image-22899\">\u003cbr>\n\u003cem>Butternut Squash Polenta Cakes with Roasted Veggie Spread\u003c/em>\u003c/p>\n\u003cp>Now, for the leftover polenta! Pan-fried polenta cakes make for the perfect hors d'oeuvres because you can top them with virtually anything. I love topping my \u003cstrong>butternut squash polenta cakes\u003c/strong> with a \u003cstrong>roasted veggie spread\u003c/strong> made with eggplant, red peppers, red onion, and tomato paste. \u003c/p>\n\u003cp>Best of all, you can make this dish ahead of time. The veggie spread can be whirred up the day before and kept in the fridge. And, the polenta cakes can even be cut up ahead of time and kept under plastic wrap. When you're ready to assemble, simply dust the polenta cakes with a flour/cornstarch mix to make sure they get a nice crust, and you're good to go.\u003c/p>\n\u003cp>If the idea of jockeying for a reservation at an expensive restaurant on 2/14 makes you cringe, why not \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/14/valentines-day-at-home/\">spend Valentine's Day at home\u003c/a> and cozy up to a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/13/roasted-beet-inspiration-from-pasta-sfoglia/\">romantic meal\u003c/a> made with love. Whether it's a homey dish of \u003cstrong>Butternut Squash Polenta with Pulled Pork\u003c/strong>, or a fancy looking appetizer of \u003cstrong>Butternut Squash Polenta Cakes with Roasted Veggie Spread\u003c/strong>, polenta will be sure to earn you some big points with your honey. \u003c/p>\n\u003cp>*****\u003c/p>\n\u003cp>\u003cstrong>Butternut Squash Polenta with Pulled Pork\u003c/strong>\u003cbr>\n\u003cem>The sweet richness of the butternut squash polenta provides the perfect accompaniment for the tangy, saucy pulled pork.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Pulled Pork\u003c/em>\u003c/strong>\u003cbr>\n\u003cem>Recipe adapted from the \u003ca href=\"http://www.foodnetwork.com/recipes/food-network-kitchens/pulled-pork-recipe/index.html\">Food Network\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 teaspoons olive oil\u003cbr>\n1 small onion, chopped\u003cbr>\n2 cloves garlic, chopped\u003cbr>\nKosher salt and freshly ground pepper\u003cbr>\n2 teaspoons chili powder\u003cbr>\n1 teaspoon ground cumin\u003cbr>\n1/2 teaspoon ground cinnamon\u003cbr>\n1/4 teaspoon cayenne pepper\u003cbr>\n1 1/2 cups low-sodium chicken broth\u003cbr>\n1/3 cup ketchup\u003cbr>\n1/3 cup apple cider vinegar\u003cbr>\n2 tablespoons brown sugar\u003cbr>\n1 pork tenderloin, about 1 pound, cut into 4 pieces\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large pot heat the oil over medium heat. Season the pork with salt and pepper. Add the pork to the pot and sear both sides, flipping only once so that a nice golden crust forms. Remove the pork and set aside.\u003c/li>\n\u003cli>Add the onion and garlic to the pot and season with salt and pepper. Cook until softened and lightly browned (about 5 minutes). Add the chili powder, cumin, cinnamon, and cayenne and cook until toasted (1 minute more).\u003c/li>\n\u003cli>Stir in the broth, ketchup, vinegar, and brown sugar. Bring to a simmer and add the pork. Simmer, covered, until the pork is just cooked through and tender (about 20 minutes).\u003c/li>\n\u003cli>Remove the pork to a cutting board and let stand for 5 minutes. Increase the heat on the remaining sauce in the pot to medium-high and cook until thickened (about 5 minutes). Remove from the heat.\u003c/li>\n\u003cli>Shred the pork with two forks into large chunks and add back into the thickened sauce. Toss well to coat. Let stand 10 minutes, tossing occasionally, to let the pork absorb the sauce.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>\u003cem>For the Polenta\u003c/em>\u003c/strong>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 small butternut squash (about 1 1/2 pounds)\u003cbr>\n2 tablespoons olive oil\u003cbr>\n2 cups polenta (or coarse cornmeal)\u003cbr>\n7 cups cold water\u003cbr>\n2 tablespoons butter\u003cbr>\n1/2 cup grated parmesan cheese\u003cbr>\nsalt & pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 450 degrees. \u003c/li>\n\u003cli>Peel the squash, cut it in half, scoop out the seeds, and cut into 1-inch cubes (Tip: microwave the entire squash for a few minutes so that it's easier to cut into). Place the squash on a foil-lined baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and roast until soft and edges are lightly browned (30-40 min). Set aside.\u003c/li>\n\u003cli>Combine polenta and cold water in a large saucepan or pot. Bring to a boil. Reduce heat and simmer over low heat, stirring often, until thickened, about 15 minutes. Mix in squash and stir, mashing up the squash. Continue cooking until the cornmeal is no longer grainy on your tongue (about another 15 minutes); add more water if needed if the polenta becomes too thick. \u003c/li>\n\u003cli>Mix in the parmesan and season with salt and pepper to taste. Stir in butter to finish.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>Note: To make polenta cakes with leftovers, spread the polenta evenly onto a sheet pan lined with parchment paper. Allow to cool, then cover with plastic wrap and refrigerate until you're ready cut into shapes and pan fry.\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>Butternut Squash Polenta Cakes with Roasted Veggie Spread\u003c/strong>\u003cbr>\n\u003cem>If you've already refrigerated your leftover polenta, skip to Step 6.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8-10 (as an appetizer)\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Polenta\u003c/em>\u003c/strong>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 small butternut squash (about 1 1/2 pounds)\u003cbr>\n2 tablespoons olive oil\u003cbr>\n2 cups polenta (or coarse cornmeal)\u003cbr>\n7 cups cold water\u003cbr>\n2 tablespoons butter\u003cbr>\n1/2 cup grated parmesan cheese\u003cbr>\nsalt & pepper\u003cbr>\n1/2 cup flour + 2 tablespoons cornstarch\u003cbr>\noil for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 450 degrees.\u003c/li>\n\u003cli>Peel the squash, cut it in half, scoop out the seeds, and cut into 1-inch cubes (Tip: microwave the entire squash for a few minutes so that it's easier to cut into). Place the squash on a foil-lined baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and roast until soft and edges are lightly browned (30-40 min). Set aside.\u003c/li>\n\u003cli>Combine polenta and cold water in a large saucepan or pot. Bring to a boil. Reduce heat and simmer over low heat, stirring often, until thickened, about 15 minutes. Mix in squash and stir, mashing up the squash. Continue cooking until the cornmeal is no longer grainy on your tongue (about another 15 minutes); add more water if needed if the polenta becomes too thick.\u003c/li>\n\u003cli>Mix in the parmesan and season with salt and pepper to taste. Stir in butter to finish.\u003c/li>\n\u003cli>Spread the polenta evenly onto a sheet pan lined with parchment paper. Allow to cool, then cover and refrigerate overnight.\u003c/li>\n\u003cli>Cut the polenta out in squares.\u003c/li>\n\u003cli>Dust both sides with the flour/cornstarch mixture.\u003c/li>\n\u003cli>Heat up some oil in a frying pan and fry the polenta squares, flipping once, so that a browned crust forms on each side.\u003c/li>\n\u003cli>Cut into triangles, top with a spoonful of Roasted Veggie Spread, and sprinkle with grated Parmigiano. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>For the Roasted Veggie Spread\u003c/strong>\u003cbr>\n\u003cem>Recipe adapted from \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/roasted-eggplant-spread-recipe/index.html\">Ina Garten\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 medium eggplant\u003cbr>\n2 red bell peppers, seeded\u003cbr>\n1 red onion, peeled\u003cbr>\n2 garlic cloves, minced\u003cbr>\n3 tablespoons olive oil\u003cbr>\n1 1/2 teaspoons kosher salt\u003cbr>\n1/2 teaspoon freshly ground black pepper\u003cbr>\n2 tablespoons tomato paste\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 400 degrees F.\u003c/li>\n\u003cli>Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet.\u003c/li>\n\u003cli>Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.\u003c/li>\n\u003cli>Place the vegetables in a food processor, add the tomato paste, and blend until everything is pureed. Season with salt and pepper to taste.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "22898 http://blogs.kqed.org/bayareabites/?p=22898",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/02/09/butternut-squash-polenta-meat-lovers-v-vegetarians/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1486,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 28
},
"modified": 1297272442,
"excerpt": "Polenta. It’s rich, creamy, warm, and comforting, and the perfect blank canvas to work with. Here I've added roasted butternut squash to the sweet cornmeal and paired it saucy, tangy pulled pork. For leftovers, take a look at our pretty polenta cakes topped with a roasted veggie spread.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Polenta. It’s rich, creamy, warm, and comforting, and the perfect blank canvas to work with. Here I've added roasted butternut squash to the sweet cornmeal and paired it saucy, tangy pulled pork. For leftovers, take a look at our pretty polenta cakes topped with a roasted veggie spread.",
"title": "Butternut Squash Polenta: Meat-lovers v. Vegetarians | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Butternut Squash Polenta: Meat-lovers v. Vegetarians",
"datePublished": "2011-02-09T09:27:13-08:00",
"dateModified": "2011-02-09T09:27:22-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "butternut-squash-polenta-meat-lovers-v-vegetarians",
"status": "publish",
"path": "/bayareabites/22898/butternut-squash-polenta-meat-lovers-v-vegetarians",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2011_02_polenta_two_ways-2.jpg\" alt=\"Butternut Squash Polenta with Pulled Pork\" title=\"Butternut Squash Polenta with Pulled Pork\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22900\">\u003cbr>\n\u003cem>Butternut Squash Polenta with Pulled Pork\u003c/em>\u003c/p>\n\u003cp>I'm a huge fan of \u003cstrong>polenta\u003c/strong>. It's rich, creamy, warm, and comforting, and the perfect blank canvas to work with. I almost always add a nice handful of cheese to the mix (think cheesey grits), sometime I wilt some \u003ca href=\"http://lickmyspoon.com/recipes/the-chicken-or-the-egg/\">spinach or arugula\u003c/a> into it to boost the health quotient, or my latest favorite add-in has been \u003cstrong>roasted butternut squash\u003c/strong>. The sweet caramelized squash marries well with the wholesome sweet cornmeal. \u003c/p>\n\u003cp>Not only is polenta delicious, it is also very forgiving, as I learned from \u003ca href=\"http://blogs.kqed.org/checkplease/2008/11/07/check-please-bay-area-season-3-joyce-goldstein-special-391/\">Joyce Goldstein\u003c/a>, who taught me how to make a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/10/cooking-class-at-ramekins-with-joyce-goldstein/\">pumpkin polenta with pork and chestnut stew\u003c/a>. As Goldstein says, unlike risotto, which you have to serve right away, polenta you can baby, and keep it on the stove until you're ready.\u003c/p>\n\u003cp>Another reason I love polenta so much is for its versatility. You can serve it freshly made, while it has the consistency of warm pudding. Or, you can chill it in a baking sheet, and then cut it out into shapes (squares, triangles, strips, rounds, whatever you desire) to pan fry into the best leftovers you've ever had. \u003c/p>\n\u003cp>For my freshly made version, I paired my \u003cstrong>butternut squash polenta\u003c/strong> with a deceptively easy \u003cstrong>pulled pork\u003c/strong>. I started with a lean and inexpensive cut of pork tenderloin, and seared it off so that a nice golden crust formed on both sides. Then, the aromatics (onion and garlic) and spices (chili powder, cumin, cinnamon, cayenne) are introduced. The cinnamon and cumin in particular add a great smoky-sweet dimension, while the chili and cayenne bring some heat. Now for the tang. Ketchup and apple cider vinegar create the acidity that really flavors the meat. The pork is shredded and then left to simmer in the sauce. The sweet richness of the butternut squash polenta provides the perfect accompaniment for this tangy, saucy pulled pork.\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>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/2011_02_polenta_two_ways-1.jpg\" alt=\"Butternut Squash Polenta Cakes with Roasted Veggie Spread\" title=\"Butternut Squash Polenta Cakes with Roasted Veggie Spread\" width=\"346\" height=\"500\" class=\"alignnone size-full wp-image-22899\">\u003cbr>\n\u003cem>Butternut Squash Polenta Cakes with Roasted Veggie Spread\u003c/em>\u003c/p>\n\u003cp>Now, for the leftover polenta! Pan-fried polenta cakes make for the perfect hors d'oeuvres because you can top them with virtually anything. I love topping my \u003cstrong>butternut squash polenta cakes\u003c/strong> with a \u003cstrong>roasted veggie spread\u003c/strong> made with eggplant, red peppers, red onion, and tomato paste. \u003c/p>\n\u003cp>Best of all, you can make this dish ahead of time. The veggie spread can be whirred up the day before and kept in the fridge. And, the polenta cakes can even be cut up ahead of time and kept under plastic wrap. When you're ready to assemble, simply dust the polenta cakes with a flour/cornstarch mix to make sure they get a nice crust, and you're good to go.\u003c/p>\n\u003cp>If the idea of jockeying for a reservation at an expensive restaurant on 2/14 makes you cringe, why not \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/14/valentines-day-at-home/\">spend Valentine's Day at home\u003c/a> and cozy up to a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/10/13/roasted-beet-inspiration-from-pasta-sfoglia/\">romantic meal\u003c/a> made with love. Whether it's a homey dish of \u003cstrong>Butternut Squash Polenta with Pulled Pork\u003c/strong>, or a fancy looking appetizer of \u003cstrong>Butternut Squash Polenta Cakes with Roasted Veggie Spread\u003c/strong>, polenta will be sure to earn you some big points with your honey. \u003c/p>\n\u003cp>*****\u003c/p>\n\u003cp>\u003cstrong>Butternut Squash Polenta with Pulled Pork\u003c/strong>\u003cbr>\n\u003cem>The sweet richness of the butternut squash polenta provides the perfect accompaniment for the tangy, saucy pulled pork.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Pulled Pork\u003c/em>\u003c/strong>\u003cbr>\n\u003cem>Recipe adapted from the \u003ca href=\"http://www.foodnetwork.com/recipes/food-network-kitchens/pulled-pork-recipe/index.html\">Food Network\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 teaspoons olive oil\u003cbr>\n1 small onion, chopped\u003cbr>\n2 cloves garlic, chopped\u003cbr>\nKosher salt and freshly ground pepper\u003cbr>\n2 teaspoons chili powder\u003cbr>\n1 teaspoon ground cumin\u003cbr>\n1/2 teaspoon ground cinnamon\u003cbr>\n1/4 teaspoon cayenne pepper\u003cbr>\n1 1/2 cups low-sodium chicken broth\u003cbr>\n1/3 cup ketchup\u003cbr>\n1/3 cup apple cider vinegar\u003cbr>\n2 tablespoons brown sugar\u003cbr>\n1 pork tenderloin, about 1 pound, cut into 4 pieces\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large pot heat the oil over medium heat. Season the pork with salt and pepper. Add the pork to the pot and sear both sides, flipping only once so that a nice golden crust forms. Remove the pork and set aside.\u003c/li>\n\u003cli>Add the onion and garlic to the pot and season with salt and pepper. Cook until softened and lightly browned (about 5 minutes). Add the chili powder, cumin, cinnamon, and cayenne and cook until toasted (1 minute more).\u003c/li>\n\u003cli>Stir in the broth, ketchup, vinegar, and brown sugar. Bring to a simmer and add the pork. Simmer, covered, until the pork is just cooked through and tender (about 20 minutes).\u003c/li>\n\u003cli>Remove the pork to a cutting board and let stand for 5 minutes. Increase the heat on the remaining sauce in the pot to medium-high and cook until thickened (about 5 minutes). Remove from the heat.\u003c/li>\n\u003cli>Shred the pork with two forks into large chunks and add back into the thickened sauce. Toss well to coat. Let stand 10 minutes, tossing occasionally, to let the pork absorb the sauce.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>\u003cem>For the Polenta\u003c/em>\u003c/strong>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 small butternut squash (about 1 1/2 pounds)\u003cbr>\n2 tablespoons olive oil\u003cbr>\n2 cups polenta (or coarse cornmeal)\u003cbr>\n7 cups cold water\u003cbr>\n2 tablespoons butter\u003cbr>\n1/2 cup grated parmesan cheese\u003cbr>\nsalt & pepper\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 450 degrees. \u003c/li>\n\u003cli>Peel the squash, cut it in half, scoop out the seeds, and cut into 1-inch cubes (Tip: microwave the entire squash for a few minutes so that it's easier to cut into). Place the squash on a foil-lined baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and roast until soft and edges are lightly browned (30-40 min). Set aside.\u003c/li>\n\u003cli>Combine polenta and cold water in a large saucepan or pot. Bring to a boil. Reduce heat and simmer over low heat, stirring often, until thickened, about 15 minutes. Mix in squash and stir, mashing up the squash. Continue cooking until the cornmeal is no longer grainy on your tongue (about another 15 minutes); add more water if needed if the polenta becomes too thick. \u003c/li>\n\u003cli>Mix in the parmesan and season with salt and pepper to taste. Stir in butter to finish.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>Note: To make polenta cakes with leftovers, spread the polenta evenly onto a sheet pan lined with parchment paper. Allow to cool, then cover with plastic wrap and refrigerate until you're ready cut into shapes and pan fry.\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>Butternut Squash Polenta Cakes with Roasted Veggie Spread\u003c/strong>\u003cbr>\n\u003cem>If you've already refrigerated your leftover polenta, skip to Step 6.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 8-10 (as an appetizer)\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Polenta\u003c/em>\u003c/strong>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 small butternut squash (about 1 1/2 pounds)\u003cbr>\n2 tablespoons olive oil\u003cbr>\n2 cups polenta (or coarse cornmeal)\u003cbr>\n7 cups cold water\u003cbr>\n2 tablespoons butter\u003cbr>\n1/2 cup grated parmesan cheese\u003cbr>\nsalt & pepper\u003cbr>\n1/2 cup flour + 2 tablespoons cornstarch\u003cbr>\noil for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 450 degrees.\u003c/li>\n\u003cli>Peel the squash, cut it in half, scoop out the seeds, and cut into 1-inch cubes (Tip: microwave the entire squash for a few minutes so that it's easier to cut into). Place the squash on a foil-lined baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and roast until soft and edges are lightly browned (30-40 min). Set aside.\u003c/li>\n\u003cli>Combine polenta and cold water in a large saucepan or pot. Bring to a boil. Reduce heat and simmer over low heat, stirring often, until thickened, about 15 minutes. Mix in squash and stir, mashing up the squash. Continue cooking until the cornmeal is no longer grainy on your tongue (about another 15 minutes); add more water if needed if the polenta becomes too thick.\u003c/li>\n\u003cli>Mix in the parmesan and season with salt and pepper to taste. Stir in butter to finish.\u003c/li>\n\u003cli>Spread the polenta evenly onto a sheet pan lined with parchment paper. Allow to cool, then cover and refrigerate overnight.\u003c/li>\n\u003cli>Cut the polenta out in squares.\u003c/li>\n\u003cli>Dust both sides with the flour/cornstarch mixture.\u003c/li>\n\u003cli>Heat up some oil in a frying pan and fry the polenta squares, flipping once, so that a browned crust forms on each side.\u003c/li>\n\u003cli>Cut into triangles, top with a spoonful of Roasted Veggie Spread, and sprinkle with grated Parmigiano. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>For the Roasted Veggie Spread\u003c/strong>\u003cbr>\n\u003cem>Recipe adapted from \u003ca href=\"http://www.foodnetwork.com/recipes/ina-garten/roasted-eggplant-spread-recipe/index.html\">Ina Garten\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 medium eggplant\u003cbr>\n2 red bell peppers, seeded\u003cbr>\n1 red onion, peeled\u003cbr>\n2 garlic cloves, minced\u003cbr>\n3 tablespoons olive oil\u003cbr>\n1 1/2 teaspoons kosher salt\u003cbr>\n1/2 teaspoon freshly ground black pepper\u003cbr>\n2 tablespoons tomato paste\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>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 400 degrees F.\u003c/li>\n\u003cli>Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet.\u003c/li>\n\u003cli>Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.\u003c/li>\n\u003cli>Place the vegetables in a food processor, add the tomato paste, and blend until everything is pureed. Season with salt and pepper to taste.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/22898/butternut-squash-polenta-meat-lovers-v-vegetarians",
"authors": [
"5037"
],
"categories": [
"bayareabites_752",
"bayareabites_12",
"bayareabites_1873"
],
"tags": [
"bayareabites_1642",
"bayareabites_1556",
"bayareabites_8951",
"bayareabites_1781",
"bayareabites_8952"
],
"label": "bayareabites"
},
"bayareabites_22853": {
"type": "posts",
"id": "bayareabites_22853",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "22853",
"score": null,
"sort": [
1297186138000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1297186138,
"format": "aside",
"disqusTitle": "Will Write for Food: An Interview with Dianne Jacob",
"title": "Will Write for Food: An Interview with Dianne Jacob",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/WWFF1.jpg\" alt=\"Will Write for Food\" title=\"Will Write for Food\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-22868\">\u003cbr>\nAre you interested in expressing your passion for food, but don't know where to start? Never fear, dear reader -- \u003ca href=\"http://diannej.com/\" title=\"Dianne Jacob's Website\">Dianne Jacob\u003c/a>, Oakland resident and author of \u003ca href=\"http://www.amazon.com/gp/product/0738214043?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0738214043\">Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More\u003c/a>, is here to help. Today, she will answer the pressing question: \u003cstrong>\"How can I get started in food writing if I have no formal background?\" \u003c/strong>\u003c/p>\n\u003cp>As a culinary career coach, Jacob brings to the table an extensive background in writing, editing and teaching. Her work has appeared in Writer's Digest, The San Francisco Chronicle, Gastronomica, Sunset, Salon.com, and a host of other media outlets, and she teaches classes at the local writing organization, \u003ca href=\"http://www.writingsalons.com/\" title=\"San Francisco Writing Classes\">The Writing Salon\u003c/a>. To learn more about Dianne and hear her ongoing advice for food writers, visit her \u003ca href=\"http://diannej.com/blog/\" title=\"Food Writing Blog\">blog dedicated to the art and craft of food writing\u003c/a> or follow her on Twitter under \u003ca href=\"http://twitter.com/#!/diannej\" title=\"Dianne Jacob Twitter\">@diannej\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>So many people out there want to share their passion for food but don't know how. A food blog is the most obvious place to start. What tips do you have for someone just starting out in blogging?\u003c/strong>\u003c/p>\n\u003cp>Go for it! It's fun, its easy, and you'll have the tremendous satisfaction of seeing your work published as soon as you click the \"Publish\" button. Templates on \u003ca href=\"and%20she%20teaches%20classes%20and%20the%20local%20writing%20organization,%20The%20Writing%20Salon.\">WordPress\u003c/a>, \u003ca href=\"http://www.typepad.com/\">Typepad\u003c/a> and Blogger are free and only take a few minutes to set up. You pick a title and background for your blog and you're off. Start small. Write a few paragraphs, insert a few photos, and make it easy to keep posting. Write as though talking to a good friend. Don't take yourself too seriously, but at the same time, edit your work to make it as tight as possible.\u003c/p>\n\u003cp>\u003cstrong>How can a food blogger spice up their writing so that it's more than, \"I ate eggs today. They were good. Last night I had a steak. It was juicy.\"\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Resist the kind of writing that's based on \"and then, and then, and then.\" Tell a story that has a beginning, middle, and end. What was it about your eggs? Did you fry them in bacon grease with sausages, sprinkle them with smoked paprika, or scramble them with wild mushrooms? Did you eat one boiled egg because you've just started a diet, and how did that feel? Did you get halfway through when the phone rang, and you couldn't bear to not answer? Paint a picture for the reader that includes your life, not just the food. Let them know something about you.\u003c/p>\n\u003cp>\u003cstrong>What different kinds of food writing are there? If someone is starting a blog, what areas could they possibly cover? Is it ok to mix and match, or should they stick to one \"beat?\"\u003c/strong>\u003c/p>\n\u003cp>Oh gosh, there are tons of ways to write about food: You're enthusiastic about the Korean taco truck you visited, the new pasta dish you discovered on your last trip to Tuscany, or the salted caramels you served when entertaining guests. You could write about what it's like to have a kid with celiac disease, planting a kitchen garden, spearheading an overhaul of the school lunch program, and about your day trips exploring farmers' markets in the Bay Area. It's really limitless. Some people have general blogs where they write about whatever appeals to them, and some people deal with a specific subject, like baking, nutritious meals, or travel. There is no right way.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22863\" class=\"wp-caption alignleft\" style=\"max-width: 185px\">\u003ca href=\"http://diannej.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/djacob.jpg\" alt=\"Dianne Jacob. Photo by Pamela Zacharias\" title=\"Dianne Jacob. Photo by Pamela Zacharias\" width=\"185\" height=\"278\" class=\"size-full wp-image-22863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dianne Jacob. Photo by Pamela Zacharias\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How can a food blogger build a readership? Can you give us some basic tips?\u003c/strong>\u003c/p>\n\u003cp>Become a great storyteller. That's the first secret, and the most important one. Find a like-minded community of other bloggers and food-obsessed types and get to know them. Read their blogs and maybe they'll read yours. Get business cards printed with your blog name on it and hand them out at food-based events. Ask your friends to read and leave comments. If you're a terrific photographer or videographer, often those skills can drive people to your posts. When you post, announce it on Twitter and Facebook. \u003c/p>\n\u003cp>\u003cstrong>Here's a scenario: Jenny is a food lover who spends most of her time cooking, eating, or thinking about food. Her family is always telling her that she should write a cookbook, but she knows that's probably not realistic since she's never written anything before in her life. Still, Jenny wants to share her love of food. What would you recommend she do? Where should she start, and where should she hope to end up? \u003c/strong>\u003c/p>\n\u003cp>Jenny can take inexpensive classes on personal essay writing from the \u003ca href=\"http://www.writingsalons.com/\" title=\"San Francisco Writing Classes\">Writing Salon\u003c/a> or \u003ca href=\"http://bookpassage.com/classes-workshops\" title=\"San Francisco Writing Class\">Book Passage\u003c/a> to learn how to express herself. Or she can just dive in and read food blogs to get an idea of how to start out. She also needs to figure out what kind of food appeals to her most. A general cookbook from someone who has never written before is not a winning combination. Is she mad about macaroons, bonkers for bread, or ravenous for raw food? A focus can be worthwhile. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Where should she hope to end up? If she's lucky, she'll be the creator of a popular blog people enjoy. She needs hundreds of thousands of readers across the country to interest a cookbook publisher, and a subject where she has something new to offer. If she's been building that content and readership, publishers might be interested.\u003c/p>\n\n",
"disqusIdentifier": "22853 http://blogs.kqed.org/bayareabites/?p=22853",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/02/08/will-write-for-food-dianne-jacob/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 924,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1297186239,
"excerpt": "Are you interested in expressing your passion for food, but don't know where to start? Never fear, dear reader -- Dianne Jacob, Oakland resident and author of \u003cem>Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More\u003c/em>, is here to help. Today, she will answer the pressing question: \u003cstrong>\"How can I get started in food writing if I have no formal background?\"\u003c/strong> ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Are you interested in expressing your passion for food, but don't know where to start? Never fear, dear reader -- Dianne Jacob, Oakland resident and author of Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More, is here to help. Today, she will answer the pressing question: "How can I get started in food writing if I have no formal background?" ",
"title": "Will Write for Food: An Interview with Dianne Jacob | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Will Write for Food: An Interview with Dianne Jacob",
"datePublished": "2011-02-08T09:28:58-08:00",
"dateModified": "2011-02-08T09:30:39-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "will-write-for-food-dianne-jacob",
"status": "publish",
"path": "/bayareabites/22853/will-write-for-food-dianne-jacob",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/WWFF1.jpg\" alt=\"Will Write for Food\" title=\"Will Write for Food\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-22868\">\u003cbr>\nAre you interested in expressing your passion for food, but don't know where to start? Never fear, dear reader -- \u003ca href=\"http://diannej.com/\" title=\"Dianne Jacob's Website\">Dianne Jacob\u003c/a>, Oakland resident and author of \u003ca href=\"http://www.amazon.com/gp/product/0738214043?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0738214043\">Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More\u003c/a>, is here to help. Today, she will answer the pressing question: \u003cstrong>\"How can I get started in food writing if I have no formal background?\" \u003c/strong>\u003c/p>\n\u003cp>As a culinary career coach, Jacob brings to the table an extensive background in writing, editing and teaching. Her work has appeared in Writer's Digest, The San Francisco Chronicle, Gastronomica, Sunset, Salon.com, and a host of other media outlets, and she teaches classes at the local writing organization, \u003ca href=\"http://www.writingsalons.com/\" title=\"San Francisco Writing Classes\">The Writing Salon\u003c/a>. To learn more about Dianne and hear her ongoing advice for food writers, visit her \u003ca href=\"http://diannej.com/blog/\" title=\"Food Writing Blog\">blog dedicated to the art and craft of food writing\u003c/a> or follow her on Twitter under \u003ca href=\"http://twitter.com/#!/diannej\" title=\"Dianne Jacob Twitter\">@diannej\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>So many people out there want to share their passion for food but don't know how. A food blog is the most obvious place to start. What tips do you have for someone just starting out in blogging?\u003c/strong>\u003c/p>\n\u003cp>Go for it! It's fun, its easy, and you'll have the tremendous satisfaction of seeing your work published as soon as you click the \"Publish\" button. Templates on \u003ca href=\"and%20she%20teaches%20classes%20and%20the%20local%20writing%20organization,%20The%20Writing%20Salon.\">WordPress\u003c/a>, \u003ca href=\"http://www.typepad.com/\">Typepad\u003c/a> and Blogger are free and only take a few minutes to set up. You pick a title and background for your blog and you're off. Start small. Write a few paragraphs, insert a few photos, and make it easy to keep posting. Write as though talking to a good friend. Don't take yourself too seriously, but at the same time, edit your work to make it as tight as possible.\u003c/p>\n\u003cp>\u003cstrong>How can a food blogger spice up their writing so that it's more than, \"I ate eggs today. They were good. Last night I had a steak. It was juicy.\"\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Resist the kind of writing that's based on \"and then, and then, and then.\" Tell a story that has a beginning, middle, and end. What was it about your eggs? Did you fry them in bacon grease with sausages, sprinkle them with smoked paprika, or scramble them with wild mushrooms? Did you eat one boiled egg because you've just started a diet, and how did that feel? Did you get halfway through when the phone rang, and you couldn't bear to not answer? Paint a picture for the reader that includes your life, not just the food. Let them know something about you.\u003c/p>\n\u003cp>\u003cstrong>What different kinds of food writing are there? If someone is starting a blog, what areas could they possibly cover? Is it ok to mix and match, or should they stick to one \"beat?\"\u003c/strong>\u003c/p>\n\u003cp>Oh gosh, there are tons of ways to write about food: You're enthusiastic about the Korean taco truck you visited, the new pasta dish you discovered on your last trip to Tuscany, or the salted caramels you served when entertaining guests. You could write about what it's like to have a kid with celiac disease, planting a kitchen garden, spearheading an overhaul of the school lunch program, and about your day trips exploring farmers' markets in the Bay Area. It's really limitless. Some people have general blogs where they write about whatever appeals to them, and some people deal with a specific subject, like baking, nutritious meals, or travel. There is no right way.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22863\" class=\"wp-caption alignleft\" style=\"max-width: 185px\">\u003ca href=\"http://diannej.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/djacob.jpg\" alt=\"Dianne Jacob. Photo by Pamela Zacharias\" title=\"Dianne Jacob. Photo by Pamela Zacharias\" width=\"185\" height=\"278\" class=\"size-full wp-image-22863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dianne Jacob. Photo by Pamela Zacharias\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How can a food blogger build a readership? Can you give us some basic tips?\u003c/strong>\u003c/p>\n\u003cp>Become a great storyteller. That's the first secret, and the most important one. Find a like-minded community of other bloggers and food-obsessed types and get to know them. Read their blogs and maybe they'll read yours. Get business cards printed with your blog name on it and hand them out at food-based events. Ask your friends to read and leave comments. If you're a terrific photographer or videographer, often those skills can drive people to your posts. When you post, announce it on Twitter and Facebook. \u003c/p>\n\u003cp>\u003cstrong>Here's a scenario: Jenny is a food lover who spends most of her time cooking, eating, or thinking about food. Her family is always telling her that she should write a cookbook, but she knows that's probably not realistic since she's never written anything before in her life. Still, Jenny wants to share her love of food. What would you recommend she do? Where should she start, and where should she hope to end up? \u003c/strong>\u003c/p>\n\u003cp>Jenny can take inexpensive classes on personal essay writing from the \u003ca href=\"http://www.writingsalons.com/\" title=\"San Francisco Writing Classes\">Writing Salon\u003c/a> or \u003ca href=\"http://bookpassage.com/classes-workshops\" title=\"San Francisco Writing Class\">Book Passage\u003c/a> to learn how to express herself. Or she can just dive in and read food blogs to get an idea of how to start out. She also needs to figure out what kind of food appeals to her most. A general cookbook from someone who has never written before is not a winning combination. Is she mad about macaroons, bonkers for bread, or ravenous for raw food? A focus can be worthwhile. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Where should she hope to end up? If she's lucky, she'll be the creator of a popular blog people enjoy. She needs hundreds of thousands of readers across the country to interest a cookbook publisher, and a subject where she has something new to offer. If she's been building that content and readership, publishers might be interested.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/22853/will-write-for-food-dianne-jacob",
"authors": [
"5120"
],
"categories": [
"bayareabites_752",
"bayareabites_2254",
"bayareabites_2407",
"bayareabites_1865"
],
"tags": [
"bayareabites_48",
"bayareabites_8949",
"bayareabites_8950",
"bayareabites_8948"
],
"label": "bayareabites"
},
"bayareabites_22523": {
"type": "posts",
"id": "bayareabites_22523",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "22523",
"score": null,
"sort": [
1297013555000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1297013555,
"format": "aside",
"disqusTitle": "Super Bowl Eating: Half-time Black Eyed Peas",
"title": "Super Bowl Eating: Half-time Black Eyed Peas",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/black-eyed-peas.jpg\" alt=\"black-eyed peas. Photo by Wendy Goodfriend\" title=\"black-eyed peas. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-22825\">\u003cbr>\n\u003cem>Texas Caviar, a.k.a. Black-Eyed Peas Salad. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Big men. Shiny pants. Bendthrowrunjumponeachotherfalldown. Repeat. \u003c/p>\n\u003cp>For 4 hours. Plus \u003ca href=\"http://www.youtube.com/user/adblitz?feature=ticker\">commercials\u003c/a>. \u003c/p>\n\u003cp>Yes, skill is involved, strategy, stamina, hometown loyalty, all that. My 70-something-year-old mother adores football. So does her older sister, my aunt. In Minnesota, my nieces will be wearing green and yellow, waving Packers pom-poms in honor of their Wisconsin-born, cheesehead-wearing dad, who put his firstborn down for Packers seats as soon as the birth certificate was signed. The lesbian poets and gay novelists among my acquaintance are rooting for the Steelers and planning \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/chili/\">chili\u003c/a> cook-offs. \u003c/p>\n\u003cp>Well, then, football: Americans like it. But why the rigidity of Super Bowl-appropriate menus? Why the endless wrap-around-the-earth parade of chips, chips, guacamole, hoagies, chili, take-out pizza, and clumpy nachos glued down by spray-on cheese-in-a-can? \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Even the Prius drivers at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/berkeley-bowl-west/\">Berkeley Bowl\u003c/a> got a special guacamole display by the entrance this week--a DIY display, naturally, stacked high with fresh avocados, tomatoes, jalapenos, and organic corn chips, plus a recipe. \u003c/p>\n\u003cp>For avocado growers, \u003ca href=\"http://www.nfl.com/superbowl/45\">Super Bowl Sunday\u003c/a> is the biggest holiday of the year. We'll eat some 50 million pounds of our Vitamin-E-loaded little green friends today. But we'll also load up on a breathtaking pile of junk. \u003c/p>\n\u003cp>Not that it has to be that way. Even the Panda is \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/02/04/SPVA1HJ2SD.DTL&type=sports\"> laying off the chips\u003c/a> and swinging for the veggies instead. Why not you? As photographer-writer-marathon-runner (and Steelers fan) \u003ca href=\"http://www.robinbergphotography.com/about.html\">Sara Seinberg\u003c/a> suggests, \"A huge salad with all kinds of citrus is also great since the citrus is off the hook right now. Cucumbers, blood oranges, pomelo, cara caras with some super thinly sliced dino kale and a champagne vinaigrette to soften up the kale. Even Super Bowl people can like a salad.\"\u003c/p>\n\u003cp>(OK, to be honest, she also suggested, \"for the boozers in the house: \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/03/resist-the-box-homemade-macaroni-and-cheese/\">mac-and-cheese\u003c/a>. A classic. A heavy starch. A crowd pleaser. A timeless delight with incredible variations abounding. The muscle car of the menu. The Super Bowl's '68 Camero\" as well as \"some kind of exciting popcorn, like chile and lime.\")\u003c/p>\n\u003cp>So, yeah, salad. If you haven't already gotten your order of \u003ca href=\"http://www.usingersdeli.com/bratwurst/bratwurst.html\">bratwurst\u003c/a> and \u003ca href=\"http://www.usingersdeli.com/bratwurst/summer-sausage/pabst-beer-bottle-shaped-beef-salami.html\">beer salami\u003c/a>, or your six-pack of \u003ca href=\"http://www.ironcitybrewingcompany.com/age_verification.aspx?redirect=/default.aspx\">Iron City brew\u003c/a>, you could think about noshing a little further afield. To Texas, for example, Dallas to be exact. \u003c/p>\n\u003cp>Go down home with Texas caviar, the southwest's gussied-up term for a tart, tangy salad of black-eyed peas. Yes, just like those \u003ca href=\"http://www.blackeyedpeas.com\">Black Eyed Peas\u003c/a>, this year's designated half-time entertainment. \u003c/p>\n\u003cp>If you loaded up on black-eyed peas for a lucky New Year's \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/29/hoppin-john/\">hoppin' john\u003c/a>, then went out for dim sum instead, now's your second chance at a little cheap luck. And may the best team win!\u003c/p>\n\u003cp>\u003cstrong>Texas Caviar, a.k.a. Black-Eyed Peas Salad\u003c/strong>\u003cbr>\nThis recipe was inspired by \u003cem>Field Caviar: A Southern Pea Salad for Dipping\u003c/em> in the snacky chapter \"Boiled Peanuts, Grazes, and Hors d'Oeuvres\" of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/039305781X/kqedorg-20\">The Lee Bros. Southern Cookbook\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 2 1/2 cups \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 cups water\u003cbr>\n1 tsp salt\u003cbr>\n1 lb black-eyed peas, soaked in cold water to cover for 4 hours or overnight\u003cbr>\njuice of 1 lime\u003cbr>\n2 tbsp red-wine vinegar\u003cbr>\n2 tbsp extra-virgin olive oil\u003cbr>\n2 tbsp avocado oil\u003cbr>\n1/2 tsp sugar\u003cbr>\n2 tsp Dijon mustard\u003cbr>\nfreshly ground pepper to taste\u003cbr>\n1 small red onion, peeled and minced\u003cbr>\n1 cup flat-leaf parsley leaves\u003cbr>\n1 Meyer lemon\u003cbr>\n1 avocado, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Bring water to a boil. Add peas, and let simmer over medium-low heat until tender. This varies widely with the age of the beans, but should take anywhere from 35 to 60 minutes. \u003c/p>\n\u003cp>2. Once peas are tender, drain, rinse, and let cool. \u003c/p>\n\u003cp>3. In a serving bowl, whisk lime juice, vinegar, oils, salt, sugar, mustard, and pepper together. Add peas and toss. \u003c/p>\n\u003cp>4. Chop the parsley leaves roughly. Slice the ends off the Meyer lemon, and chop the entire thing into little bits, peel, pulp, and all. Stir up the peas again, and mix in onion, parsley, and lemon. \u003c/p>\n\u003cp>5. Taste for seasoning. Serve now or refrigerate for later, tossing when you think of it, just to keep everything moist and evenly mixed. \u003c/p>\n\u003cp>6. Just before serving, add the avocado, peeled and diced. \u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=QUrMP34kqlQ&w=500&h=311]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=I7HahVwYpwo&w=500&h=311]\u003c/p>\n\n",
"disqusIdentifier": "22523 http://blogs.kqed.org/bayareabites/?p=22523",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/02/06/super-bowl-eating-half-time-black-eyed-peas/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 769,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1547247005,
"excerpt": "Salad for the Super Bowl? Why not? Especially when it's Texas caviar made with half-time-themed Black Eyed Peas.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Salad for the Super Bowl? Why not? Especially when it's Texas caviar made with half-time-themed Black Eyed Peas.",
"title": "Super Bowl Eating: Half-time Black Eyed Peas | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Super Bowl Eating: Half-time Black Eyed Peas",
"datePublished": "2011-02-06T09:32:35-08:00",
"dateModified": "2019-01-11T14:50:05-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "super-bowl-eating-half-time-black-eyed-peas",
"status": "publish",
"path": "/bayareabites/22523/super-bowl-eating-half-time-black-eyed-peas",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/black-eyed-peas.jpg\" alt=\"black-eyed peas. Photo by Wendy Goodfriend\" title=\"black-eyed peas. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-22825\">\u003cbr>\n\u003cem>Texas Caviar, a.k.a. Black-Eyed Peas Salad. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Big men. Shiny pants. Bendthrowrunjumponeachotherfalldown. Repeat. \u003c/p>\n\u003cp>For 4 hours. Plus \u003ca href=\"http://www.youtube.com/user/adblitz?feature=ticker\">commercials\u003c/a>. \u003c/p>\n\u003cp>Yes, skill is involved, strategy, stamina, hometown loyalty, all that. My 70-something-year-old mother adores football. So does her older sister, my aunt. In Minnesota, my nieces will be wearing green and yellow, waving Packers pom-poms in honor of their Wisconsin-born, cheesehead-wearing dad, who put his firstborn down for Packers seats as soon as the birth certificate was signed. The lesbian poets and gay novelists among my acquaintance are rooting for the Steelers and planning \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/chili/\">chili\u003c/a> cook-offs. \u003c/p>\n\u003cp>Well, then, football: Americans like it. But why the rigidity of Super Bowl-appropriate menus? Why the endless wrap-around-the-earth parade of chips, chips, guacamole, hoagies, chili, take-out pizza, and clumpy nachos glued down by spray-on cheese-in-a-can? \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>Even the Prius drivers at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/berkeley-bowl-west/\">Berkeley Bowl\u003c/a> got a special guacamole display by the entrance this week--a DIY display, naturally, stacked high with fresh avocados, tomatoes, jalapenos, and organic corn chips, plus a recipe. \u003c/p>\n\u003cp>For avocado growers, \u003ca href=\"http://www.nfl.com/superbowl/45\">Super Bowl Sunday\u003c/a> is the biggest holiday of the year. We'll eat some 50 million pounds of our Vitamin-E-loaded little green friends today. But we'll also load up on a breathtaking pile of junk. \u003c/p>\n\u003cp>Not that it has to be that way. Even the Panda is \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/02/04/SPVA1HJ2SD.DTL&type=sports\"> laying off the chips\u003c/a> and swinging for the veggies instead. Why not you? As photographer-writer-marathon-runner (and Steelers fan) \u003ca href=\"http://www.robinbergphotography.com/about.html\">Sara Seinberg\u003c/a> suggests, \"A huge salad with all kinds of citrus is also great since the citrus is off the hook right now. Cucumbers, blood oranges, pomelo, cara caras with some super thinly sliced dino kale and a champagne vinaigrette to soften up the kale. Even Super Bowl people can like a salad.\"\u003c/p>\n\u003cp>(OK, to be honest, she also suggested, \"for the boozers in the house: \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/03/resist-the-box-homemade-macaroni-and-cheese/\">mac-and-cheese\u003c/a>. A classic. A heavy starch. A crowd pleaser. A timeless delight with incredible variations abounding. The muscle car of the menu. The Super Bowl's '68 Camero\" as well as \"some kind of exciting popcorn, like chile and lime.\")\u003c/p>\n\u003cp>So, yeah, salad. If you haven't already gotten your order of \u003ca href=\"http://www.usingersdeli.com/bratwurst/bratwurst.html\">bratwurst\u003c/a> and \u003ca href=\"http://www.usingersdeli.com/bratwurst/summer-sausage/pabst-beer-bottle-shaped-beef-salami.html\">beer salami\u003c/a>, or your six-pack of \u003ca href=\"http://www.ironcitybrewingcompany.com/age_verification.aspx?redirect=/default.aspx\">Iron City brew\u003c/a>, you could think about noshing a little further afield. To Texas, for example, Dallas to be exact. \u003c/p>\n\u003cp>Go down home with Texas caviar, the southwest's gussied-up term for a tart, tangy salad of black-eyed peas. Yes, just like those \u003ca href=\"http://www.blackeyedpeas.com\">Black Eyed Peas\u003c/a>, this year's designated half-time entertainment. \u003c/p>\n\u003cp>If you loaded up on black-eyed peas for a lucky New Year's \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/29/hoppin-john/\">hoppin' john\u003c/a>, then went out for dim sum instead, now's your second chance at a little cheap luck. And may the best team win!\u003c/p>\n\u003cp>\u003cstrong>Texas Caviar, a.k.a. Black-Eyed Peas Salad\u003c/strong>\u003cbr>\nThis recipe was inspired by \u003cem>Field Caviar: A Southern Pea Salad for Dipping\u003c/em> in the snacky chapter \"Boiled Peanuts, Grazes, and Hors d'Oeuvres\" of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/039305781X/kqedorg-20\">The Lee Bros. Southern Cookbook\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> about 2 1/2 cups \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 cups water\u003cbr>\n1 tsp salt\u003cbr>\n1 lb black-eyed peas, soaked in cold water to cover for 4 hours or overnight\u003cbr>\njuice of 1 lime\u003cbr>\n2 tbsp red-wine vinegar\u003cbr>\n2 tbsp extra-virgin olive oil\u003cbr>\n2 tbsp avocado oil\u003cbr>\n1/2 tsp sugar\u003cbr>\n2 tsp Dijon mustard\u003cbr>\nfreshly ground pepper to taste\u003cbr>\n1 small red onion, peeled and minced\u003cbr>\n1 cup flat-leaf parsley leaves\u003cbr>\n1 Meyer lemon\u003cbr>\n1 avocado, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Bring water to a boil. Add peas, and let simmer over medium-low heat until tender. This varies widely with the age of the beans, but should take anywhere from 35 to 60 minutes. \u003c/p>\n\u003cp>2. Once peas are tender, drain, rinse, and let cool. \u003c/p>\n\u003cp>3. In a serving bowl, whisk lime juice, vinegar, oils, salt, sugar, mustard, and pepper together. Add peas and toss. \u003c/p>\n\u003cp>4. Chop the parsley leaves roughly. Slice the ends off the Meyer lemon, and chop the entire thing into little bits, peel, pulp, and all. Stir up the peas again, and mix in onion, parsley, and lemon. \u003c/p>\n\u003cp>5. Taste for seasoning. Serve now or refrigerate for later, tossing when you think of it, just to keep everything moist and evenly mixed. \u003c/p>\n\u003cp>6. Just before serving, add the avocado, peeled and diced. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/QUrMP34kqlQ'\n title='//www.youtube.com/embed/QUrMP34kqlQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/I7HahVwYpwo'\n title='//www.youtube.com/embed/I7HahVwYpwo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/22523/super-bowl-eating-half-time-black-eyed-peas",
"authors": [
"5038"
],
"categories": [
"bayareabites_752",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_8941",
"bayareabites_8943",
"bayareabites_679",
"bayareabites_8947",
"bayareabites_14738",
"bayareabites_3381"
],
"label": "bayareabites"
},
"bayareabites_22715": {
"type": "posts",
"id": "bayareabites_22715",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "22715",
"score": null,
"sort": [
1296930049000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1296930049,
"format": "aside",
"disqusTitle": "Organic Food Cafes: Emerging or Established Trend?",
"title": "Organic Food Cafes: Emerging or Established Trend?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/happy.girl_.kitchen.organic.cafe_.1.jpg\" alt=\"Happy Girl Kitchen Co. cafe in October. Photo: Courtesy of Happy Girl Kitchen\" title=\"The opening of the Happy Girl Kitchen Co. cafe in October. Photo: Courtesy of Happy Girl Kitchen\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22738\">\u003cbr>\n\u003cem>The opening of the Happy Girl Kitchen Co.'s cafe in October. Photo: Courtesy of Happy Girl Kitchen\u003c/em>\u003c/p>\n\u003cp>Way back in the dark ages of organic dining -- about 15 or 20 years ago now -- I remember the first time I saw the term \"antibiotic- and hormone-free eggs\" on the menu. It was at a cafe in the Mission District just at the beginning of the explosion of sustainable eats on those streets, I'm thinking Val21, if memory serves me correctly.\u003c/p>\n\u003cp>Such terminology was new to me then, and many others I suspect, and it struck me as kind of funny. Despite the slightly higher cost, who in their right mind, I wondered, would knowingly order the eggs with icky additives given the choice?\u003c/p>\n\u003cp>So I was a little surprised to see a panel on the agenda of the recent \u003ca href=\"http://www.eco-farm.org/programs/efc/\">EcoFarm Conference\u003c/a> about the \u003ca href=\"http://www.eco-farm.org/blogs/farmer/organic_food_cafes_an_emerging_trend/\">emerging organic food cafe trend\u003c/a>. Emerging seems a bit of a stretch, given the plethora of organic eateries out there that have been in business for some time, in certain cases a couple of decades.\u003c/p>\n\u003cp>Still, it is worthwhile to take stock of how far we've come in terms of knowing we have a bevy of chophouse choices on the local, natural, sustainable, free-range, hand-made, organic front.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since serving meat and dairy from contented cows raised in bucolic settings with oceans views, along with greens lovingly grown from heirloom seeds sown tenderly by farmers who have deep, personal relationships with their animals and plants are now made fun of in the local media -- \u003ca href=\"http://www.sfweekly.com/2010-02-24/culture/the-real-americans-dan-hoyle-shows-how-the-other-half-lives/\">Dan Hoyle's The Real Americans\u003c/a> and \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/02/01/DDVB1HGPB9.DTL\">\u003cem>Chronicle\u003c/em> columnist's Jon Carroll's recent column\u003c/a> come to mind -- it seems pretty clear that this phenomenon has well and truly hit the mainstream in the Bay Area and beyond.\u003c/p>\n\u003cp>Talking up this trend on the panel Saturday was Todd Champagne, one half of the team behind \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen Co.\u003c/a>, the pickling and preserving company that opened an organic cafe in October in its new food preservation center in Pacific Grove, site of a former beloved natural food grocery known as The Grannery.\u003c/p>\n\u003cp>I stopped by the store on my way out of town after the EcoFarm event and the place was buzzing with conference attendees picking up canning supplies and pantry items, including Happy Girl's award-winning Apricot Chili Jam (see \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/14/good-food-awards-showcases-sustainable-food-artisans/\">Bay Area Bites post on the Good Food Awards\u003c/a>.)\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22739\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jordan.champagne.happy1_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jordan.champagne.happy1_.jpg\" alt=\"Happy Girl Kitchens Jordan Champagne and her pickled products. Photo: Courtesy of Happy Girl Kitchen\" title=\"Happy Girl Kitchens Jordan Champagne and her pickled products. Photo: Courtesy of Happy Girl Kitchen\" width=\"300\" height=\"240\" class=\"size-full wp-image-22739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy Girl Kitchens Jordan Champagne and her pickled products. Photo: Courtesy of Happy Girl Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>I stayed for a simple yet satisfying lunch and it was immediately clear how the cafe complements the company's business philosophy, which has always aligned itself with local, organic farmers. \u003c/p>\n\u003cp>Also: Super savvy marketing move. What better way to enjoy tea and toast in the morning than slathered with some Strawberry and Lavender Jam (my personal favorite) straight from the kitchen? Likewise, my cheese, pear and salad greens sandwich came with a generous serving of pickled green beans on the side. Smart.\u003c/p>\n\u003cp>Jordan Champagne, who was teaching a cheese-making class on site in the center's certified kitchen, later confirmed my thinking. \"Opening the cafe was such a natural fit for us,\" she says. \"And coming up with a menu was pretty, well, organic, and just flowed from the kinds of products we already make.\" \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong1_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong1_.jpg\" alt=\"Charlie Hong Kongs is a Santa Cruz institution. Photo: Courtesy of Charlie Hong Kong\" title=\"Charlie Hong Kongs is a Santa Cruz institution. Photo: Courtesy of Charlie Hong Kong\" width=\"500\" height=\"223\" class=\"alignnone size-full wp-image-22737\">\u003c/a>\u003cbr>\n\u003cem>Charlie Hong Kong's is a Santa Cruz institution. Photo: Courtesy of Charlie Hong Kong\u003c/em>\u003c/p>\n\u003cp>Earlier in the day at the panel Caroline Rudolf of \u003ca href=\"http://www.charliehongkong.com/\">Charlie Hong Kong\u003c/a>'s in Santa Cruz explained how she and her husband began, essentially, an affordable fast food joint that just happened to sell healthy, tasty bowls of steaming goodness reminiscent of the street food they ate and loved in their extensive travels. Charlie Hong Kong's is a Santa Cruz institution; the pair opened another store in Marin in December.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22736\" class=\"wp-caption alignleft\" style=\"max-width: 285px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong_.bowl1_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong_.bowl1_.jpg\" alt=\"A steaming bowl of wholesome goodness from Charlie Hong Kong. Photo: Courtesy of Charlie Hong Kong\" title=\"A steaming bowl of wholesome goodness from Charlie Hong Kong. Photo: Courtesy of Charlie Hong Kong\" width=\"285\" height=\"190\" class=\"size-full wp-image-22736\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A steaming bowl of wholesome goodness from Charlie Hong Kong. Photo: Courtesy of Charlie Hong Kong\u003c/figcaption>\u003c/figure>\n\u003cp>Missing from the mix that day: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/food-secrets-of-chefauthor-tanya-holland/\">Tanya Holland\u003c/a>, the soul food chef behind \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> in West Oakland, whose kitchen combines locally-grown, organic, and seasonal produce with menus that reflect her African American heritage and formal culinary training in France.\u003c/p>\n\u003cp>Each of these organic entrepreneurs do something a little different with food. What they all have in common: A proven track-record and kudos from critics and consumers alike. Oh, and they seem to be holding their own during a tough economy, in the food field no less, which is not known for its high profit margins.\u003c/p>\n\u003cp>Other organic cafes and restaurants are sprouting up all over. In Berkeley alone \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>, \u003ca href=\"http://www.saturncafe.com/\">Saturn Cafe\u003c/a>, and \u003ca href=\"http://www.zatarrestaurant.com/\">Zatar\u003c/a>, which serves up hand-selected organic fruits, herbs, and vegetables, many harvested daily from the owners own impressive produce garden, come immediately to mind.\u003c/p>\n\u003cp>Now it's your turn: I'm curious to hear from readers whether they choose a cafe or restaurant based on where the food comes from and how it was raised. Do you have your own local organic eatery that you frequent? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Share your picks in the comments area.\u003c/p>\n\n",
"disqusIdentifier": "22715 http://blogs.kqed.org/bayareabites/?p=22715",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/02/05/organic-food-cafes-emerging-or-established-trend/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 849,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1296931352,
"excerpt": "Are organic cafes and restaurants an emerging trend or an established part of the Bay Area restaurant scene?",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Are organic cafes and restaurants an emerging trend or an established part of the Bay Area restaurant scene?",
"title": "Organic Food Cafes: Emerging or Established Trend? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Organic Food Cafes: Emerging or Established Trend?",
"datePublished": "2011-02-05T10:20:49-08:00",
"dateModified": "2011-02-05T10:42:32-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "organic-food-cafes-emerging-or-established-trend",
"status": "publish",
"path": "/bayareabites/22715/organic-food-cafes-emerging-or-established-trend",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/happy.girl_.kitchen.organic.cafe_.1.jpg\" alt=\"Happy Girl Kitchen Co. cafe in October. Photo: Courtesy of Happy Girl Kitchen\" title=\"The opening of the Happy Girl Kitchen Co. cafe in October. Photo: Courtesy of Happy Girl Kitchen\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22738\">\u003cbr>\n\u003cem>The opening of the Happy Girl Kitchen Co.'s cafe in October. Photo: Courtesy of Happy Girl Kitchen\u003c/em>\u003c/p>\n\u003cp>Way back in the dark ages of organic dining -- about 15 or 20 years ago now -- I remember the first time I saw the term \"antibiotic- and hormone-free eggs\" on the menu. It was at a cafe in the Mission District just at the beginning of the explosion of sustainable eats on those streets, I'm thinking Val21, if memory serves me correctly.\u003c/p>\n\u003cp>Such terminology was new to me then, and many others I suspect, and it struck me as kind of funny. Despite the slightly higher cost, who in their right mind, I wondered, would knowingly order the eggs with icky additives given the choice?\u003c/p>\n\u003cp>So I was a little surprised to see a panel on the agenda of the recent \u003ca href=\"http://www.eco-farm.org/programs/efc/\">EcoFarm Conference\u003c/a> about the \u003ca href=\"http://www.eco-farm.org/blogs/farmer/organic_food_cafes_an_emerging_trend/\">emerging organic food cafe trend\u003c/a>. Emerging seems a bit of a stretch, given the plethora of organic eateries out there that have been in business for some time, in certain cases a couple of decades.\u003c/p>\n\u003cp>Still, it is worthwhile to take stock of how far we've come in terms of knowing we have a bevy of chophouse choices on the local, natural, sustainable, free-range, hand-made, organic front.\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>Since serving meat and dairy from contented cows raised in bucolic settings with oceans views, along with greens lovingly grown from heirloom seeds sown tenderly by farmers who have deep, personal relationships with their animals and plants are now made fun of in the local media -- \u003ca href=\"http://www.sfweekly.com/2010-02-24/culture/the-real-americans-dan-hoyle-shows-how-the-other-half-lives/\">Dan Hoyle's The Real Americans\u003c/a> and \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/02/01/DDVB1HGPB9.DTL\">\u003cem>Chronicle\u003c/em> columnist's Jon Carroll's recent column\u003c/a> come to mind -- it seems pretty clear that this phenomenon has well and truly hit the mainstream in the Bay Area and beyond.\u003c/p>\n\u003cp>Talking up this trend on the panel Saturday was Todd Champagne, one half of the team behind \u003ca href=\"http://happygirlkitchen.com/\">Happy Girl Kitchen Co.\u003c/a>, the pickling and preserving company that opened an organic cafe in October in its new food preservation center in Pacific Grove, site of a former beloved natural food grocery known as The Grannery.\u003c/p>\n\u003cp>I stopped by the store on my way out of town after the EcoFarm event and the place was buzzing with conference attendees picking up canning supplies and pantry items, including Happy Girl's award-winning Apricot Chili Jam (see \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/14/good-food-awards-showcases-sustainable-food-artisans/\">Bay Area Bites post on the Good Food Awards\u003c/a>.)\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22739\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jordan.champagne.happy1_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/jordan.champagne.happy1_.jpg\" alt=\"Happy Girl Kitchens Jordan Champagne and her pickled products. Photo: Courtesy of Happy Girl Kitchen\" title=\"Happy Girl Kitchens Jordan Champagne and her pickled products. Photo: Courtesy of Happy Girl Kitchen\" width=\"300\" height=\"240\" class=\"size-full wp-image-22739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy Girl Kitchens Jordan Champagne and her pickled products. Photo: Courtesy of Happy Girl Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>I stayed for a simple yet satisfying lunch and it was immediately clear how the cafe complements the company's business philosophy, which has always aligned itself with local, organic farmers. \u003c/p>\n\u003cp>Also: Super savvy marketing move. What better way to enjoy tea and toast in the morning than slathered with some Strawberry and Lavender Jam (my personal favorite) straight from the kitchen? Likewise, my cheese, pear and salad greens sandwich came with a generous serving of pickled green beans on the side. Smart.\u003c/p>\n\u003cp>Jordan Champagne, who was teaching a cheese-making class on site in the center's certified kitchen, later confirmed my thinking. \"Opening the cafe was such a natural fit for us,\" she says. \"And coming up with a menu was pretty, well, organic, and just flowed from the kinds of products we already make.\" \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong1_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong1_.jpg\" alt=\"Charlie Hong Kongs is a Santa Cruz institution. Photo: Courtesy of Charlie Hong Kong\" title=\"Charlie Hong Kongs is a Santa Cruz institution. Photo: Courtesy of Charlie Hong Kong\" width=\"500\" height=\"223\" class=\"alignnone size-full wp-image-22737\">\u003c/a>\u003cbr>\n\u003cem>Charlie Hong Kong's is a Santa Cruz institution. Photo: Courtesy of Charlie Hong Kong\u003c/em>\u003c/p>\n\u003cp>Earlier in the day at the panel Caroline Rudolf of \u003ca href=\"http://www.charliehongkong.com/\">Charlie Hong Kong\u003c/a>'s in Santa Cruz explained how she and her husband began, essentially, an affordable fast food joint that just happened to sell healthy, tasty bowls of steaming goodness reminiscent of the street food they ate and loved in their extensive travels. Charlie Hong Kong's is a Santa Cruz institution; the pair opened another store in Marin in December.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22736\" class=\"wp-caption alignleft\" style=\"max-width: 285px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong_.bowl1_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/charlie.hong_.kong_.bowl1_.jpg\" alt=\"A steaming bowl of wholesome goodness from Charlie Hong Kong. Photo: Courtesy of Charlie Hong Kong\" title=\"A steaming bowl of wholesome goodness from Charlie Hong Kong. Photo: Courtesy of Charlie Hong Kong\" width=\"285\" height=\"190\" class=\"size-full wp-image-22736\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A steaming bowl of wholesome goodness from Charlie Hong Kong. Photo: Courtesy of Charlie Hong Kong\u003c/figcaption>\u003c/figure>\n\u003cp>Missing from the mix that day: \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/food-secrets-of-chefauthor-tanya-holland/\">Tanya Holland\u003c/a>, the soul food chef behind \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> in West Oakland, whose kitchen combines locally-grown, organic, and seasonal produce with menus that reflect her African American heritage and formal culinary training in France.\u003c/p>\n\u003cp>Each of these organic entrepreneurs do something a little different with food. What they all have in common: A proven track-record and kudos from critics and consumers alike. Oh, and they seem to be holding their own during a tough economy, in the food field no less, which is not known for its high profit margins.\u003c/p>\n\u003cp>Other organic cafes and restaurants are sprouting up all over. In Berkeley alone \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>, \u003ca href=\"http://www.saturncafe.com/\">Saturn Cafe\u003c/a>, and \u003ca href=\"http://www.zatarrestaurant.com/\">Zatar\u003c/a>, which serves up hand-selected organic fruits, herbs, and vegetables, many harvested daily from the owners own impressive produce garden, come immediately to mind.\u003c/p>\n\u003cp>Now it's your turn: I'm curious to hear from readers whether they choose a cafe or restaurant based on where the food comes from and how it was raised. Do you have your own local organic eatery that you frequent? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Share your picks in the comments area.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/22715/organic-food-cafes-emerging-or-established-trend",
"authors": [
"5125"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_60"
],
"tags": [
"bayareabites_8924",
"bayareabites_8927",
"bayareabites_8877",
"bayareabites_8878",
"bayareabites_8928",
"bayareabites_8931",
"bayareabites_8926",
"bayareabites_8929",
"bayareabites_8930"
],
"label": "bayareabites"
},
"bayareabites_22460": {
"type": "posts",
"id": "bayareabites_22460",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "22460",
"score": null,
"sort": [
1296765050000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1296765050,
"format": "aside",
"disqusTitle": "Super Bowl Lettuce Wraps",
"title": "Super Bowl Lettuce Wraps",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/superbowl-rolls.jpg\" alt=\"superbowl lettuce wraps\" title=\"superbowl lettuce wraps\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22546\">\u003cbr>\nSuper Bowl food is something you either love or hate. If you go by the ads, most people are gorging themselves on Velveeta dips, Tostitos, and Pace Picante sauce while watching the game, dishing over the half-time show, and determining which ad is the best. But there's more to finger food than the ads would have you believe. \u003c/p>\n\u003cp>Although I'm not a big football fan -- I often spend the day at the movies seeing Oscar contenders because the lines are nice and short -- I am going to a Super Bowl party this year. So to get myself into the swing of things, I thought I would check out what the Steeler's and Packer's home towns have on the menu. \u003c/p>\n\u003cp>Pittsburgh's \u003ca href=\"http://www.post-gazette.com/multimedia/default.asp?autoStart=true&topVideoCatNo=default&clipid=5483360\">Post-Gazette\u003c/a> was a bit of a bust. Highlighted on their food page is a series of videos called \u003ca href=\"http://www.post-gazette.com/multimedia/default.asp?autoStart=true&topVideoCatNo=default&clipid=5483360\">\"Cooking with Gretchen.\"\u003c/a> Now I only watched the guacamole video, but poor Gretchen is set up to look like a ditz who knows nothing about football, which sort of rubbed me the wrong way. Why make fun of the cook? She's there to make guacamole (although she can't de-pit an avocado to save her life), not recite football stats. Plus didn't the whole air-headed girl routine go out of style a couple of decades ago? Okay, moving on… They also have a list of\u003ca href=\"http://www.post-gazette.com/pg/10035/1033158-34.stm\"> \"healthy\" recipes\u003c/a>, but the inclusion of nachos that include broccoli and spinach along with an 80's style artichoke dip seemed pretty unappealing. The \u003ca href=\"http://www.post-gazette.com/pg/09029/945224-34.stm\">Super Steeler's fan recipes\u003c/a> were sort of fun to look, but I can't imagine getting into the spirit of the game with some kielbasa cooked with chili sauce and grape jelly or a Boboli Pierogi Pizza where you put pierogis on a Boboli crust and then bake with cheddar cheese.\u003c/p>\n\u003cp>Looking for ideas from Green Bay, I checked out the food section of the \u003ca href=\"http://www.greenbaypressgazette.com/\">Press-Gazette\u003c/a>. The feature article for game-day food was \u003ca href=\"http://greenbayhub.greenbaypressgazette.com/article/20110130/GPG0504/110130028/1253/Take+your+dip+game+to+the+next+level+on+Super+Bowl+Sunday\">a list of dips\u003c/a>. Most have fun catchy titles, like the Texas, Here We Come Caviar, which seemed the most appetizing of the bunch with its fresh peppers and tomatoes. But I just can't see myself making the James Harrison Has A Chip On His Shoulder chipped beef dip or the Dance Like B.J. Raji and Say Cheese dip made with Velveeta Mexican Cheese. \u003c/p>\n\u003cp>So what will this judgmental snack snob make on Super Bowl Sunday? Well, I've given up on the idea of doing something regional for each team. Sorry. Just can't do it. Instead I thought I'd honor the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/02/happy-chinese-new-year-%E2%80%93-eat-well-and-prosper/\">Lunar\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/30/tet-celebrations-and-vietnamese-eats/\">New Year\u003c/a>, which begins today, by making Asian lettuce wraps. Beautifully seasoned meat wrapped in crisp lettuce leaves, this dish is full of flavor, fun to eat with your hands, and, dare I say, healthy. They can be spicy (just squirt on some sriracha sauce) and you can use whatever kind of meat you'd like (I'm going for a mix of ground pork and turkey). Perfumed with garlic, ginger, soy and fish sauce, they are easy to make and taste addictive.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My dream culinary Super Bowl match-off would be the New Orleans Saints vs. San Francisco 49ers so I can make gumbo and crab cakes, although I hear this isn't possible as both are in the NFC. Oh well. Back to the movies next year.\u003c/p>\n\u003cp>\u003cstrong>Super Bowl Lettuce Wraps\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for a small crowd\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n1/2 pound ground pork\u003cbr>\n1/2 pound ground turkey\u003cbr>\n4 green onions sliced (both the white and green parts)\u003cbr>\n2 large garlic cloves minced\u003cbr>\n1 tsp minced fresh ginger\u003cbr>\n2 Tbsp soy sauce\u003cbr>\n2 Tbsp fish sauce\u003cbr>\n1 Tbsp rice wine vinegar\u003cbr>\n1 Tbsp brown sugar\u003cbr>\n1 Tbsp vegetable oil\u003cbr>\n1 tsp sesame oil\u003cbr>\n1 Tbsp toasted sesame seeds\u003cbr>\n1 head lettuce (cleaned and separated so each leaf is ready to use) \u003c/p>\n\u003cp>\u003cstrong>Sides:\u003c/strong> cucumbers and carrots cut into thin matchbook slices and cilantro are nice additions.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I like to use butter lettuce, but you can use whatever kind you like. Iceberg and red leaf work particularly well.\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat a large frying pan to medium high heat and then add in the oil.\u003c/p>\n\u003cp>2. Sauté your green onions and garlic for one to two minutes (stirring and being careful not to scorch them).\u003c/p>\n\u003cp>3. Add in your meat and minced ginger. Cook until the meat is mostly cooked through, being sure to incorporate the onions and garlic. Add a little water if the meat starts to stick to the bottom of the pan (around 1 tsp).\u003c/p>\n\u003cp>4. Mix your soy sauce, fish sauce, rice wine vinegar and brown sugar in a bowl and then add to the meat mixture. Stir everything together.\u003c/p>\n\u003cp>5. Lower to heat to medium low and then cover the pan and simmer for about five minutes.\u003c/p>\n\u003cp>6. Uncover the pan and sprinkle on the sesame seeds.\u003c/p>\n\u003cp>7. Set in a bowl and serve with lettuce leaves, cucumbers, carrots and/or cilantro, along with a dollop of sriracha sauce if you want it spicy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Game Day Recipes from Bay Area Bites\u003c/strong>\u003cbr>\nNot all of these are traditional Super Bowl fare, but all would be great at a party.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/27/three-bean-vegetarian-chili/\">Three-Bean Vegetarian Chili\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/27/massive-pot-of-chili/\">Massive Pot of Chili\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/02/how-to-make-chili/\">Chili\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/31/dip-baby-dip/\">Radish Dip, Green Olive Dip and Guacamole\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/01/29/pulled-pork-sandwiches/\">Pulled Pork Sandwiches\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/05/01/shrimp-po-boy/\">Shrimp Po Boys\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/24/pork-and-shrimp-dumplings-jiao-zi/\">Pork and Shrimp Dumplings\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "22460 http://blogs.kqed.org/bayareabites/?p=22460",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/02/03/super-bowl-lettuce-wraps/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 906,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1547247160,
"excerpt": "So what will this judgmental snack snob make this Super Bowl Sunday? My antidote to what I found listed in the two Gazettes is lettuce wraps. Beautifully seasoned meat wrapped in crisp lettuce leaves, this dish is full of flavor, fun to eat with your hands, and, dare I say, healthy. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "So what will this judgmental snack snob make this Super Bowl Sunday? My antidote to what I found listed in the two Gazettes is lettuce wraps. Beautifully seasoned meat wrapped in crisp lettuce leaves, this dish is full of flavor, fun to eat with your hands, and, dare I say, healthy. ",
"title": "Super Bowl Lettuce Wraps | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Super Bowl Lettuce Wraps",
"datePublished": "2011-02-03T12:30:50-08:00",
"dateModified": "2019-01-11T14:52:40-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "super-bowl-lettuce-wraps",
"status": "publish",
"path": "/bayareabites/22460/super-bowl-lettuce-wraps",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/superbowl-rolls.jpg\" alt=\"superbowl lettuce wraps\" title=\"superbowl lettuce wraps\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22546\">\u003cbr>\nSuper Bowl food is something you either love or hate. If you go by the ads, most people are gorging themselves on Velveeta dips, Tostitos, and Pace Picante sauce while watching the game, dishing over the half-time show, and determining which ad is the best. But there's more to finger food than the ads would have you believe. \u003c/p>\n\u003cp>Although I'm not a big football fan -- I often spend the day at the movies seeing Oscar contenders because the lines are nice and short -- I am going to a Super Bowl party this year. So to get myself into the swing of things, I thought I would check out what the Steeler's and Packer's home towns have on the menu. \u003c/p>\n\u003cp>Pittsburgh's \u003ca href=\"http://www.post-gazette.com/multimedia/default.asp?autoStart=true&topVideoCatNo=default&clipid=5483360\">Post-Gazette\u003c/a> was a bit of a bust. Highlighted on their food page is a series of videos called \u003ca href=\"http://www.post-gazette.com/multimedia/default.asp?autoStart=true&topVideoCatNo=default&clipid=5483360\">\"Cooking with Gretchen.\"\u003c/a> Now I only watched the guacamole video, but poor Gretchen is set up to look like a ditz who knows nothing about football, which sort of rubbed me the wrong way. Why make fun of the cook? She's there to make guacamole (although she can't de-pit an avocado to save her life), not recite football stats. Plus didn't the whole air-headed girl routine go out of style a couple of decades ago? Okay, moving on… They also have a list of\u003ca href=\"http://www.post-gazette.com/pg/10035/1033158-34.stm\"> \"healthy\" recipes\u003c/a>, but the inclusion of nachos that include broccoli and spinach along with an 80's style artichoke dip seemed pretty unappealing. The \u003ca href=\"http://www.post-gazette.com/pg/09029/945224-34.stm\">Super Steeler's fan recipes\u003c/a> were sort of fun to look, but I can't imagine getting into the spirit of the game with some kielbasa cooked with chili sauce and grape jelly or a Boboli Pierogi Pizza where you put pierogis on a Boboli crust and then bake with cheddar cheese.\u003c/p>\n\u003cp>Looking for ideas from Green Bay, I checked out the food section of the \u003ca href=\"http://www.greenbaypressgazette.com/\">Press-Gazette\u003c/a>. The feature article for game-day food was \u003ca href=\"http://greenbayhub.greenbaypressgazette.com/article/20110130/GPG0504/110130028/1253/Take+your+dip+game+to+the+next+level+on+Super+Bowl+Sunday\">a list of dips\u003c/a>. Most have fun catchy titles, like the Texas, Here We Come Caviar, which seemed the most appetizing of the bunch with its fresh peppers and tomatoes. But I just can't see myself making the James Harrison Has A Chip On His Shoulder chipped beef dip or the Dance Like B.J. Raji and Say Cheese dip made with Velveeta Mexican Cheese. \u003c/p>\n\u003cp>So what will this judgmental snack snob make on Super Bowl Sunday? Well, I've given up on the idea of doing something regional for each team. Sorry. Just can't do it. Instead I thought I'd honor the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/02/happy-chinese-new-year-%E2%80%93-eat-well-and-prosper/\">Lunar\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/30/tet-celebrations-and-vietnamese-eats/\">New Year\u003c/a>, which begins today, by making Asian lettuce wraps. Beautifully seasoned meat wrapped in crisp lettuce leaves, this dish is full of flavor, fun to eat with your hands, and, dare I say, healthy. They can be spicy (just squirt on some sriracha sauce) and you can use whatever kind of meat you'd like (I'm going for a mix of ground pork and turkey). Perfumed with garlic, ginger, soy and fish sauce, they are easy to make and taste addictive.\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>My dream culinary Super Bowl match-off would be the New Orleans Saints vs. San Francisco 49ers so I can make gumbo and crab cakes, although I hear this isn't possible as both are in the NFC. Oh well. Back to the movies next year.\u003c/p>\n\u003cp>\u003cstrong>Super Bowl Lettuce Wraps\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for a small crowd\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n1/2 pound ground pork\u003cbr>\n1/2 pound ground turkey\u003cbr>\n4 green onions sliced (both the white and green parts)\u003cbr>\n2 large garlic cloves minced\u003cbr>\n1 tsp minced fresh ginger\u003cbr>\n2 Tbsp soy sauce\u003cbr>\n2 Tbsp fish sauce\u003cbr>\n1 Tbsp rice wine vinegar\u003cbr>\n1 Tbsp brown sugar\u003cbr>\n1 Tbsp vegetable oil\u003cbr>\n1 tsp sesame oil\u003cbr>\n1 Tbsp toasted sesame seeds\u003cbr>\n1 head lettuce (cleaned and separated so each leaf is ready to use) \u003c/p>\n\u003cp>\u003cstrong>Sides:\u003c/strong> cucumbers and carrots cut into thin matchbook slices and cilantro are nice additions.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> I like to use butter lettuce, but you can use whatever kind you like. Iceberg and red leaf work particularly well.\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat a large frying pan to medium high heat and then add in the oil.\u003c/p>\n\u003cp>2. Sauté your green onions and garlic for one to two minutes (stirring and being careful not to scorch them).\u003c/p>\n\u003cp>3. Add in your meat and minced ginger. Cook until the meat is mostly cooked through, being sure to incorporate the onions and garlic. Add a little water if the meat starts to stick to the bottom of the pan (around 1 tsp).\u003c/p>\n\u003cp>4. Mix your soy sauce, fish sauce, rice wine vinegar and brown sugar in a bowl and then add to the meat mixture. Stir everything together.\u003c/p>\n\u003cp>5. Lower to heat to medium low and then cover the pan and simmer for about five minutes.\u003c/p>\n\u003cp>6. Uncover the pan and sprinkle on the sesame seeds.\u003c/p>\n\u003cp>7. Set in a bowl and serve with lettuce leaves, cucumbers, carrots and/or cilantro, along with a dollop of sriracha sauce if you want it spicy.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More Game Day Recipes from Bay Area Bites\u003c/strong>\u003cbr>\nNot all of these are traditional Super Bowl fare, but all would be great at a party.\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/27/three-bean-vegetarian-chili/\">Three-Bean Vegetarian Chili\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/27/massive-pot-of-chili/\">Massive Pot of Chili\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/02/how-to-make-chili/\">Chili\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/31/dip-baby-dip/\">Radish Dip, Green Olive Dip and Guacamole\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/01/29/pulled-pork-sandwiches/\">Pulled Pork Sandwiches\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/05/01/shrimp-po-boy/\">Shrimp Po Boys\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/24/pork-and-shrimp-dumplings-jiao-zi/\">Pork and Shrimp Dumplings\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/22460/super-bowl-lettuce-wraps",
"authors": [
"5016"
],
"categories": [
"bayareabites_752",
"bayareabites_50",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_10971",
"bayareabites_14738",
"bayareabites_3381"
],
"label": "bayareabites"
},
"bayareabites_22287": {
"type": "posts",
"id": "bayareabites_22287",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "22287",
"score": null,
"sort": [
1296716421000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1296716421,
"format": "aside",
"disqusTitle": "EcoFarm Conference, Day 2: Biodiversity and Livestock",
"title": "EcoFarm Conference, Day 2: Biodiversity and Livestock",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Where's the beef? These days, as numerous workshops at the recent \u003ca href=\"http://www.eco-farm.org/programs/efc/\">EcoFarm Conference\u003c/a> revealed, it's on the farm—right alongside the sheep, the chickens, the ducks, and the goats. \u003c/p>\n\u003cp>From a farming perspective, biodiversity used to mean replacing typical fenceline-to-fenceline monocropping (which you can still still see down in the Central Valley: huge tracts of dirt planted with nothing but straight lines of strawberries or lettuce) with a more photogenic mix of pollinator-feeding flowers, orchards, hedgerows, and assorted vegetables in colorful profusion, all working in sync to make the farm a happier habitat for beneficial bugs, predators, and people. \u003c/p>\n\u003cp>Now, however, more and more small farms (and vineyards) are getting livestock into the mix. Whether they're providing milk, eggs, meat, or labor, animals and poultry are taking their place again alongside the tractor and the compost pile as integral parts of the contemporary, sustainable organic farm. \u003c/p>\n\u003cp>The 2011 conference had a much more concentrated interest in horns and hoofs than in years past. At least half a dozen workshops focused on animal issues, ranging from \"Ecosystem Services in Livestock Production\" and \"Cattle and Carbon: Rangeland Conservation & Climate Protection\" to \"Healthy Herds, Healthy Markets: Raising Heritage Breed Livestock and Poultry\" and \"Building a Local Meat Supply Chain.\" \u003c/p>\n\u003cp>Putting the proof onto the plate was \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/01/marin-sun-farms-tour/\">Marin Sun Farms\u003c/a>, our own local grass-fed meat company, whose in-kind sponsorship of the conference put excellent local chicken, bacon, and lamb onto the menu of Asilomar's dining room throughout the conference (which made, for the omnivores among us, a welcome alternative to the usual beans, kale, and quinoa). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Why have animals on a farm? Well, as one of the owners of \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a> pointed out, a productive, diversely-planted organic farm produces a lot of surplus food. Restaurants, retailers, CSA and farmers' market customers all want the good stuff. They'll pay for it, but it has to look and taste the best. And if you're not bathing your produce in pesticides to keep it the boring, munching, scarring bugs at bay, well, you're going to end up culling a whole lot of not-so-pretty, overripe or undersized stuff along the way. \u003c/p>\n\u003cp>Some of it feeds your family and your workers. Some of it can feed your compost. But if you want to turn oversize zucchini and beat-up tomatoes into usable, high-quality protein (not to mention plenty of fertilizer), well, nothing beats feeding it to pigs, goats, or chickens. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/goatschix.jpg\" alt=\"goats and chickens\" title=\"goats and chickens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22531\">\u003cbr>\n\u003cem>Backyard goats and chickens enjoying some sweet and crunchy discards from Star Route Farm\u003c/em> \u003c/p>\n\u003cp>It's all part of the closed-loop system advocated by \u003ca href=\"http://en.wikipedia.org/wiki/Rudolf_Steiner\">Rudolf Steiner\u003c/a>, the Austrian polymath who mixed biology and soil science with folk wisdom and time-tested peasant farming practices, codifying it into what we now call biodynamics. Stripped of its more arcane spiritual elements, it's more or less the same down-to-earth, interconnected system advocated by Joel Salatin, the nattily dressed farmer/author of Virginia's Polyface Farm, who gave an impassioned speech last month in Point Reyes Station. Drawing from his latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0963810960/kqedorg-20\">The Sheer Ecstasy of Being a Lunatic Farmer\u003c/a>, Salatin turned the hay-lined Toby's Feed Barn into a tent revival for smart pasturing practices and mixed-use farms. Real pork, he insisted, wasn't a \"white meat;\" instead, if the pig's been raised right, rooting around, living out its full pig-attude, its meat should be iron-rich and consequently rosy pink. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Joel-Salatin.jpg\" alt=\"Joel Salatin\" title=\"Joel Salatin\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22529\">\u003cbr>\n\u003cem>Joel Salatin. Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Even wineries are getting in on the act: at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/12/harvest-time-robert-sinskey-vineyards/\">Robert Sinskey\u003c/a>, in Napa, part of the vineyards' biodynamic practice involves grazing down the weeds with sweet-faced Romney sheep, whose wool is sold alongside the wine in the tasting room. \u003c/p>\n\u003cp>But, as much as we might hope to be going back to a more natural practice with grass-fed meat and pastured eggs, few consumers are ready to think of steak and omelets as exclusively seasonal products, dictated by water, daylight, and temperatures just as much as asparagus or raspberries. If you have backyard chickens, you know that laying slows down dramatically as the days get shorter. Grass-fed cows have to be managed according to the ecosystems of their particular pastures.\u003c/p>\n\u003cp>Rearing animals on grass takes time, and as talk with numerous small farmers and ranchers at the conference proved, no one small farm or ranch can provide a year-round supply of freshly slaughtered meat. The answer? Co-ops and partnerships. As the workshop \"Are CSAs Sustainable?\" proved, a single farm limited by acreage, climate, and resources can't always produce enough variety to keep customers coming back for a box year-round. Your cool, moist, ocean-fogged farm might produce spectacular greens and kales—but what happens in July, when \"greens fatigue\" sets in and your members are longing for peaches and tomatoes? You can preach the virtues of chard; scrape up another loan, lease another parcel of land and increase your payroll; or partner with an inland neighbor already dripping in stone fruit and create a box that shares the wealth. \u003c/p>\n\u003cp>Niman Ranch does this on a large scale; Marin Sun Farms, Straus Family Creamery, and North Coast Meats on a smaller one. Partnering with other ranches helps produce a steady supply, while selling meat through a CSA, like the one described by Tyler Dawley of \u003ca href=\"http://www.barbarosaranchers.com\">Barbarosa Ranchers\u003c/a> in Red Bluff, insures not only a pre-sold market for the animals, but a chance to familiarize customers with cuts beyond the usual chops and tenderloins. \u003c/p>\n\u003cp>Cooperatives can also help with the biggest snag in the local-meat supply chain: getting access to a small-scale slaughterhouse, then finding a way through governmental wrapping and packing regulations scaled for the likes of Tyson Foods. \u003c/p>\n\u003cp>As State Director Dr. Glenda Humiston of \u003ca href=\"http://www.rurdev.usda.gov/CA-StateDirector.html\">USDA Rural Development\u003c/a> pointed out, one of the top requests her office gets from rural communities (right after broadband) is access to small-scale slaughterhouses, particularly mobile ones that can move from community to community. Throughout the workshops, farmers with pigs, goats, sheep, and cattle on their land got up to beg for solutions, giving details of sudden shut-downs at nearby slaughterhouses (some affiliated with local ag-training universities) or wrapping/packing facilities.\u003c/p>\n\u003cp>No one, even the most carnivorous among us, likes to think too hard about how their main course went from animal to ingredient. But with meat moving out of the supermarket and into the farmers' market, thoughtful consumers have more and more chances to find out how their dinner lived, and to put their food dollars towards supporting land-healthy, humane practices. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>For more background on the challenges of creating a local meat supply chain, read the report \u003ca href=\"http://www.foodandwaterwatch.org/tools-and-resources/wheres-the-local-beef/\">Where's the Local Beef?\u003c/a> by Food and Water Watch. \u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "22287 http://blogs.kqed.org/bayareabites/?p=22287",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/02/02/ecofarm-conference-day-2-biodiversity-and-livestock/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1144,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1296840715,
"excerpt": "More and more, goats, chickens, sheep, and cows are becoming integral parts of the modern organic farm. At the most recent EcoFarm Conference, farmers and ranchers dig into the challenges of running farms with barns. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "More and more, goats, chickens, sheep, and cows are becoming integral parts of the modern organic farm. At the most recent EcoFarm Conference, farmers and ranchers dig into the challenges of running farms with barns. ",
"title": "EcoFarm Conference, Day 2: Biodiversity and Livestock | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "EcoFarm Conference, Day 2: Biodiversity and Livestock",
"datePublished": "2011-02-02T23:00:21-08:00",
"dateModified": "2011-02-04T09:31:55-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "ecofarm-conference-day-2-biodiversity-and-livestock",
"status": "publish",
"path": "/bayareabites/22287/ecofarm-conference-day-2-biodiversity-and-livestock",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Where's the beef? These days, as numerous workshops at the recent \u003ca href=\"http://www.eco-farm.org/programs/efc/\">EcoFarm Conference\u003c/a> revealed, it's on the farm—right alongside the sheep, the chickens, the ducks, and the goats. \u003c/p>\n\u003cp>From a farming perspective, biodiversity used to mean replacing typical fenceline-to-fenceline monocropping (which you can still still see down in the Central Valley: huge tracts of dirt planted with nothing but straight lines of strawberries or lettuce) with a more photogenic mix of pollinator-feeding flowers, orchards, hedgerows, and assorted vegetables in colorful profusion, all working in sync to make the farm a happier habitat for beneficial bugs, predators, and people. \u003c/p>\n\u003cp>Now, however, more and more small farms (and vineyards) are getting livestock into the mix. Whether they're providing milk, eggs, meat, or labor, animals and poultry are taking their place again alongside the tractor and the compost pile as integral parts of the contemporary, sustainable organic farm. \u003c/p>\n\u003cp>The 2011 conference had a much more concentrated interest in horns and hoofs than in years past. At least half a dozen workshops focused on animal issues, ranging from \"Ecosystem Services in Livestock Production\" and \"Cattle and Carbon: Rangeland Conservation & Climate Protection\" to \"Healthy Herds, Healthy Markets: Raising Heritage Breed Livestock and Poultry\" and \"Building a Local Meat Supply Chain.\" \u003c/p>\n\u003cp>Putting the proof onto the plate was \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/01/marin-sun-farms-tour/\">Marin Sun Farms\u003c/a>, our own local grass-fed meat company, whose in-kind sponsorship of the conference put excellent local chicken, bacon, and lamb onto the menu of Asilomar's dining room throughout the conference (which made, for the omnivores among us, a welcome alternative to the usual beans, kale, and quinoa). \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>Why have animals on a farm? Well, as one of the owners of \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a> pointed out, a productive, diversely-planted organic farm produces a lot of surplus food. Restaurants, retailers, CSA and farmers' market customers all want the good stuff. They'll pay for it, but it has to look and taste the best. And if you're not bathing your produce in pesticides to keep it the boring, munching, scarring bugs at bay, well, you're going to end up culling a whole lot of not-so-pretty, overripe or undersized stuff along the way. \u003c/p>\n\u003cp>Some of it feeds your family and your workers. Some of it can feed your compost. But if you want to turn oversize zucchini and beat-up tomatoes into usable, high-quality protein (not to mention plenty of fertilizer), well, nothing beats feeding it to pigs, goats, or chickens. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/goatschix.jpg\" alt=\"goats and chickens\" title=\"goats and chickens\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22531\">\u003cbr>\n\u003cem>Backyard goats and chickens enjoying some sweet and crunchy discards from Star Route Farm\u003c/em> \u003c/p>\n\u003cp>It's all part of the closed-loop system advocated by \u003ca href=\"http://en.wikipedia.org/wiki/Rudolf_Steiner\">Rudolf Steiner\u003c/a>, the Austrian polymath who mixed biology and soil science with folk wisdom and time-tested peasant farming practices, codifying it into what we now call biodynamics. Stripped of its more arcane spiritual elements, it's more or less the same down-to-earth, interconnected system advocated by Joel Salatin, the nattily dressed farmer/author of Virginia's Polyface Farm, who gave an impassioned speech last month in Point Reyes Station. Drawing from his latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0963810960/kqedorg-20\">The Sheer Ecstasy of Being a Lunatic Farmer\u003c/a>, Salatin turned the hay-lined Toby's Feed Barn into a tent revival for smart pasturing practices and mixed-use farms. Real pork, he insisted, wasn't a \"white meat;\" instead, if the pig's been raised right, rooting around, living out its full pig-attude, its meat should be iron-rich and consequently rosy pink. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Joel-Salatin.jpg\" alt=\"Joel Salatin\" title=\"Joel Salatin\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22529\">\u003cbr>\n\u003cem>Joel Salatin. Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Even wineries are getting in on the act: at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/12/harvest-time-robert-sinskey-vineyards/\">Robert Sinskey\u003c/a>, in Napa, part of the vineyards' biodynamic practice involves grazing down the weeds with sweet-faced Romney sheep, whose wool is sold alongside the wine in the tasting room. \u003c/p>\n\u003cp>But, as much as we might hope to be going back to a more natural practice with grass-fed meat and pastured eggs, few consumers are ready to think of steak and omelets as exclusively seasonal products, dictated by water, daylight, and temperatures just as much as asparagus or raspberries. If you have backyard chickens, you know that laying slows down dramatically as the days get shorter. Grass-fed cows have to be managed according to the ecosystems of their particular pastures.\u003c/p>\n\u003cp>Rearing animals on grass takes time, and as talk with numerous small farmers and ranchers at the conference proved, no one small farm or ranch can provide a year-round supply of freshly slaughtered meat. The answer? Co-ops and partnerships. As the workshop \"Are CSAs Sustainable?\" proved, a single farm limited by acreage, climate, and resources can't always produce enough variety to keep customers coming back for a box year-round. Your cool, moist, ocean-fogged farm might produce spectacular greens and kales—but what happens in July, when \"greens fatigue\" sets in and your members are longing for peaches and tomatoes? You can preach the virtues of chard; scrape up another loan, lease another parcel of land and increase your payroll; or partner with an inland neighbor already dripping in stone fruit and create a box that shares the wealth. \u003c/p>\n\u003cp>Niman Ranch does this on a large scale; Marin Sun Farms, Straus Family Creamery, and North Coast Meats on a smaller one. Partnering with other ranches helps produce a steady supply, while selling meat through a CSA, like the one described by Tyler Dawley of \u003ca href=\"http://www.barbarosaranchers.com\">Barbarosa Ranchers\u003c/a> in Red Bluff, insures not only a pre-sold market for the animals, but a chance to familiarize customers with cuts beyond the usual chops and tenderloins. \u003c/p>\n\u003cp>Cooperatives can also help with the biggest snag in the local-meat supply chain: getting access to a small-scale slaughterhouse, then finding a way through governmental wrapping and packing regulations scaled for the likes of Tyson Foods. \u003c/p>\n\u003cp>As State Director Dr. Glenda Humiston of \u003ca href=\"http://www.rurdev.usda.gov/CA-StateDirector.html\">USDA Rural Development\u003c/a> pointed out, one of the top requests her office gets from rural communities (right after broadband) is access to small-scale slaughterhouses, particularly mobile ones that can move from community to community. Throughout the workshops, farmers with pigs, goats, sheep, and cattle on their land got up to beg for solutions, giving details of sudden shut-downs at nearby slaughterhouses (some affiliated with local ag-training universities) or wrapping/packing facilities.\u003c/p>\n\u003cp>No one, even the most carnivorous among us, likes to think too hard about how their main course went from animal to ingredient. But with meat moving out of the supermarket and into the farmers' market, thoughtful consumers have more and more chances to find out how their dinner lived, and to put their food dollars towards supporting land-healthy, humane practices. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>For more background on the challenges of creating a local meat supply chain, read the report \u003ca href=\"http://www.foodandwaterwatch.org/tools-and-resources/wheres-the-local-beef/\">Where's the Local Beef?\u003c/a> by Food and Water Watch. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/22287/ecofarm-conference-day-2-biodiversity-and-livestock",
"authors": [
"5038"
],
"categories": [
"bayareabites_752",
"bayareabites_50",
"bayareabites_1874",
"bayareabites_2035",
"bayareabites_60"
],
"tags": [
"bayareabites_8912",
"bayareabites_8915",
"bayareabites_621",
"bayareabites_8877",
"bayareabites_8878",
"bayareabites_1852",
"bayareabites_8901",
"bayareabites_8914",
"bayareabites_4159",
"bayareabites_243",
"bayareabites_947",
"bayareabites_8911",
"bayareabites_8913"
],
"label": "bayareabites"
},
"bayareabites_22474": {
"type": "posts",
"id": "bayareabites_22474",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "22474",
"score": null,
"sort": [
1296658838000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1296658838,
"format": "aside",
"disqusTitle": "Happy Chinese New Year – Eat Well and Prosper",
"title": "Happy Chinese New Year – Eat Well and Prosper",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.chinese-lessons.com/sounds/cantonese/culture/gungheifaatchoih.mp3\">Gung Hay Fat Choy\u003c/a>! \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/27/food-and-wine-this-week-chinese-new-year/\">Happy Chinese New Year\u003c/a>, everyone! Tomorrow marks the start of the \u003cstrong>Year of the Rabbit\u003c/strong>, which means that celebrants of this Lunar New Year festival all over the world will be gathering with family, feasting on \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/10/chinese-new-year-feast/\">lucky dishes\u003c/a>, and adorning their homes with fresh flowers and red decorations.\u003c/p>\n\u003cp>For those of us who are into astrology and fun stuff like that, people born under the sign of the \u003ca href=\"http://en.wikipedia.org/wiki/Chinese_Zodiac\">Rabbit\u003c/a> are said to be gracious, calm-natured, amiable, intuitive, compassionate, and appreciative of the aesthetic and beautiful in life (among a myriad of other \"attributes\"). \u003cstrong>James Beard\u003c/strong> (born 1903) was a rabbit, \u003cstrong>Michael Ruhlman\u003c/strong> (born 1963) is a rabbit, as is \u003cstrong>Jamie Oliver\u003c/strong> (born 1975). Fortunetellers' \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/n/a/2011/01/28/international/i172726S77.DTL&type=living\">predictions\u003c/a> for this year are tumultuous, it won't put a damper on the festivities. \u003c/p>\n\u003cp>The annual \u003ca href=\"http://www.chineseparade.com/\">Chinese New Year Parade\u003c/a> in San Francisco will take place Saturday 2/19, 5:15–8:00 pm (Market and Second Street to Kearny and Jackson; here's the \u003ca href=\"http://www.chineseparade.com/route.asp\">parade route\u003c/a>). \u003c/p>\n\u003cp>After you've worked up an appetite, lion dancing and such, continue celebrating with some good \u003cstrong>Chinese Eats\u003c/strong>. Here are a few standout dishes that will have firecrackers going off in your mouth: \u003c/p>\n\u003cp>\u003cstrong>1) Egg Tarts (Golden Gate Bakery)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/don-tat-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/don-tat-1.jpg\" alt=\"Egg Tarts (don tat), Golden Gate Bakery\" title=\"Egg Tarts (don tat), Golden Gate Bakery\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22477\">\u003c/a>\u003cbr>\n\u003cem>Egg Tarts (don tat), Golden Gate Bakery\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://lickmyspoon.com/king-sized-egg-custard-tart-dai-don-tot/\">Egg Tarts (\u003cem>don tat\u003c/em>)\u003c/a> are the quintessential Chinese pastry, found in any self-respectable Chinese bakery or dim sum house. Growing up, whenever it was holiday time, someone would always bring a box of these sweet treats to the hostess (kind of like the \u003ca href=\"http://www.youtube.com/watch?v=CuLOqk57gIQ\">bundt cake\u003c/a> of our culture, if you will). The pink bakery box (why is it that the red ribbon holding it together always had a gazillion impossible knots to get through before you could dig in?) would sit on the kitchen counter all day along with the other items put out for grazing.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/27/bliss-at-golden-gate-bakery/\">Golden Gate Bakery\u003c/a> is a mecca for egg tart lovers. Devout worshippers line up out the door as fresh batches of these egg custard pastries -- with their warm creamy filling, flaky crust, and gentle price -- are churned out. \u003c/p>\n\u003cp>\u003cstrong>2) Prawns with Honey Walnuts (Canton Dim Sum & Seafood)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shrimp2-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shrimp2-1.jpg\" alt=\"Prawns with Honey Walnuts, Canton Dim Sum & Seafood\" title=\"Prawns with Honey Walnuts, Canton Dim Sum & Seafood\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22479\">\u003c/a>\u003cbr>\n\u003cem>Prawns with Honey Walnuts, Canton Dim Sum & Seafood\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cantonsf.com/\">Canton Dim Sum & Seafood\u003c/a> in SoMa features not only dim sum on its daily menu, but it also offers some traditional banquet dishes as well. Their \u003cstrong>Prawns with Honey Walnuts\u003c/strong> is a classic favorite. Succulent shrimp are dusted in cornstarch and fried. They are then coated in a slightly sweet mayonnaise sauce (similar to tartar sauce) and served with candied walnuts sprinkled with sesame seeds. The sweet-savory combo in this dish is great. For a DIY version, I like this \u003ca href=\"http://rasamalaysia.com/chinese-food-recipe-honey-walnut/\">Honey Walnut Shrimp\u003c/a> recipe from \u003ca href=\"http://rasamalaysia.com/\">Rasa Malaysia\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>3) Marinated Tofu (Asian Pearl Seafood Restaurant)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/asia-pearl-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/asia-pearl-1.jpg\" alt=\"Marinated Tofu, Asian Pearl Seafood Restaurant\" title=\"Marinated Tofu, Asian Pearl Seafood Restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22475\">\u003c/a>\u003cbr>\n\u003cem>Marinated Tofu, Asian Pearl Seafood Restaurant\u003c/em>\u003c/p>\n\u003cp>I know, it isn't very often that a tofu dish gets my panties in a bunch. I mean, how exciting can tofu get? That was before I tasted the \u003cstrong>Marinated Tofu\u003c/strong> at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/03/desperately-seeking-dim-sum/\">Asian Pearl Seafood Restaurant\u003c/a>. In Cantonese, this dish is called Lo Sui Dao Fu, which literally translated, means \"old water tofu.\" My mom tells me it's because restaurants that make this kind of tofu marinate it in stocks and juices leftover from other dishes. May not sound so appealing, but believe me, whatever is in that old water is working some magic because this dish will turn any tofu-hater into a believer. The silky smooth texture of the tofu is unreal, and seems even more so highlighted by the contrasting crunchiness of the fried casing around it. Light as air, this tofu will have you floating into the new year with a smile on your face. \u003c/p>\n\u003cp>\u003cstrong>4) Xiao Long Bao (Shanghai Dumpling King) \u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shanghai-dumpling-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shanghai-dumpling-1.jpg\" alt=\"Xiao Long Bao Soup Dumplings, Shanghai Dumpling King\" title=\"Xiao Long Bao Soup Dumplings, Shanghai Dumpling King\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22478\">\u003c/a>\u003cbr>\n\u003cem>Xiao Long Bao Soup Dumplings, Shanghai Dumpling King\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/24/pork-and-shrimp-dumplings-jiao-zi/\">Dumplings\u003c/a> are a traditional lucky food to ring in the New Year, said to bring good fortune and wealth because of its money purse-like shape. My dumpling of choice? \u003ca href=\"http://blogs.kqed.org/checkplease/2009/03/27/shanghai-dumpling-king-restaurant-info/\">Shanghai Dumpling King's\u003c/a> \u003cstrong>Xiao Long Bao\u003c/strong>, these labor-intensive steamed soup dumplings of love are soul-satisfying. Once you bite through the thin, smooth wrapping, your mouth is flooded with a shock of hot, rich broth, and savory pork filling. Also utterly addictive are the \u003cstrong>Shanghai Style Crispy Salt Pancakes\u003c/strong>. They look nothing like pancakes, and resemble more of a rectangular folded crepe. Cut into pieces, the amazingly crispy, sesame seed-sprinkled, fried exterior gives way to a molten center of cabbage and coconut milk-scented batter. \u003c/p>\n\u003cp>\u003cstrong>5) Faux Shark's Fin Soup (Benu)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/benu-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/benu-1.jpg\" alt=\"“Shark's Fin” Soup, Benu\" title=\"“Shark's Fin” Soup, Benu\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22476\">\u003c/a>\u003cbr>\n\u003cem>\"Shark's Fin\" Soup, Benu\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Chef Corey Lee at \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a> has taken the celebrated (and controversial) Chinese delicacy, shark's fin soup, and elevated it to mind-blowing proportions with his faux \u003cstrong>\"Shark's Fin\" Soup\u003c/strong>. His creation is a work of art, from the harmonious melding of flavors right down to the custom-made bowl it's served in. The dish is presented with a silky black truffle custard at the bottom of the bowl. Lee doesn't skimp on this luxurious treat either – there is more portioned than you think because the bowl has a special indented groove carved out of the bottom. Placed on top of the custard is a piece of sweet Dungeness crab and strands of faux shark's fin (the texture, by the way, is spot on -– you'd never know it wasn't real shark's fin). Your server then pours into the bowl an intensely flavored broth of \u003ca href=\"http://en.wikipedia.org/wiki/Jinhua_ham\">Jinhua dry-cured ham\u003c/a>. Now that is a way to start of the New Year like an emperor. \u003c/p>\n\n",
"disqusIdentifier": "22474 http://blogs.kqed.org/bayareabites/?p=22474",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/02/02/happy-chinese-new-year-%e2%80%93-eat-well-and-prosper/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 939,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1296632086,
"excerpt": "Celebrate Chinese New Year with some of the Bay's best Chinese dishes.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Celebrate Chinese New Year with some of the Bay's best Chinese dishes.",
"title": "Happy Chinese New Year – Eat Well and Prosper | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Happy Chinese New Year – Eat Well and Prosper",
"datePublished": "2011-02-02T07:00:38-08:00",
"dateModified": "2011-02-01T23:34:46-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "happy-chinese-new-year-%e2%80%93-eat-well-and-prosper",
"status": "publish",
"path": "/bayareabites/22474/happy-chinese-new-year-%e2%80%93-eat-well-and-prosper",
"audioUrl": "http://www.chinese-lessons.com/sounds/cantonese/culture/gungheifaatchoih.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.chinese-lessons.com/sounds/cantonese/culture/gungheifaatchoih.mp3\">Gung Hay Fat Choy\u003c/a>! \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/27/food-and-wine-this-week-chinese-new-year/\">Happy Chinese New Year\u003c/a>, everyone! Tomorrow marks the start of the \u003cstrong>Year of the Rabbit\u003c/strong>, which means that celebrants of this Lunar New Year festival all over the world will be gathering with family, feasting on \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/10/chinese-new-year-feast/\">lucky dishes\u003c/a>, and adorning their homes with fresh flowers and red decorations.\u003c/p>\n\u003cp>For those of us who are into astrology and fun stuff like that, people born under the sign of the \u003ca href=\"http://en.wikipedia.org/wiki/Chinese_Zodiac\">Rabbit\u003c/a> are said to be gracious, calm-natured, amiable, intuitive, compassionate, and appreciative of the aesthetic and beautiful in life (among a myriad of other \"attributes\"). \u003cstrong>James Beard\u003c/strong> (born 1903) was a rabbit, \u003cstrong>Michael Ruhlman\u003c/strong> (born 1963) is a rabbit, as is \u003cstrong>Jamie Oliver\u003c/strong> (born 1975). Fortunetellers' \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/n/a/2011/01/28/international/i172726S77.DTL&type=living\">predictions\u003c/a> for this year are tumultuous, it won't put a damper on the festivities. \u003c/p>\n\u003cp>The annual \u003ca href=\"http://www.chineseparade.com/\">Chinese New Year Parade\u003c/a> in San Francisco will take place Saturday 2/19, 5:15–8:00 pm (Market and Second Street to Kearny and Jackson; here's the \u003ca href=\"http://www.chineseparade.com/route.asp\">parade route\u003c/a>). \u003c/p>\n\u003cp>After you've worked up an appetite, lion dancing and such, continue celebrating with some good \u003cstrong>Chinese Eats\u003c/strong>. Here are a few standout dishes that will have firecrackers going off in your mouth: \u003c/p>\n\u003cp>\u003cstrong>1) Egg Tarts (Golden Gate Bakery)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/don-tat-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/don-tat-1.jpg\" alt=\"Egg Tarts (don tat), Golden Gate Bakery\" title=\"Egg Tarts (don tat), Golden Gate Bakery\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22477\">\u003c/a>\u003cbr>\n\u003cem>Egg Tarts (don tat), Golden Gate Bakery\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>\u003ca href=\"http://lickmyspoon.com/king-sized-egg-custard-tart-dai-don-tot/\">Egg Tarts (\u003cem>don tat\u003c/em>)\u003c/a> are the quintessential Chinese pastry, found in any self-respectable Chinese bakery or dim sum house. Growing up, whenever it was holiday time, someone would always bring a box of these sweet treats to the hostess (kind of like the \u003ca href=\"http://www.youtube.com/watch?v=CuLOqk57gIQ\">bundt cake\u003c/a> of our culture, if you will). The pink bakery box (why is it that the red ribbon holding it together always had a gazillion impossible knots to get through before you could dig in?) would sit on the kitchen counter all day along with the other items put out for grazing.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/11/27/bliss-at-golden-gate-bakery/\">Golden Gate Bakery\u003c/a> is a mecca for egg tart lovers. Devout worshippers line up out the door as fresh batches of these egg custard pastries -- with their warm creamy filling, flaky crust, and gentle price -- are churned out. \u003c/p>\n\u003cp>\u003cstrong>2) Prawns with Honey Walnuts (Canton Dim Sum & Seafood)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shrimp2-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shrimp2-1.jpg\" alt=\"Prawns with Honey Walnuts, Canton Dim Sum & Seafood\" title=\"Prawns with Honey Walnuts, Canton Dim Sum & Seafood\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22479\">\u003c/a>\u003cbr>\n\u003cem>Prawns with Honey Walnuts, Canton Dim Sum & Seafood\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cantonsf.com/\">Canton Dim Sum & Seafood\u003c/a> in SoMa features not only dim sum on its daily menu, but it also offers some traditional banquet dishes as well. Their \u003cstrong>Prawns with Honey Walnuts\u003c/strong> is a classic favorite. Succulent shrimp are dusted in cornstarch and fried. They are then coated in a slightly sweet mayonnaise sauce (similar to tartar sauce) and served with candied walnuts sprinkled with sesame seeds. The sweet-savory combo in this dish is great. For a DIY version, I like this \u003ca href=\"http://rasamalaysia.com/chinese-food-recipe-honey-walnut/\">Honey Walnut Shrimp\u003c/a> recipe from \u003ca href=\"http://rasamalaysia.com/\">Rasa Malaysia\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>3) Marinated Tofu (Asian Pearl Seafood Restaurant)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/asia-pearl-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/asia-pearl-1.jpg\" alt=\"Marinated Tofu, Asian Pearl Seafood Restaurant\" title=\"Marinated Tofu, Asian Pearl Seafood Restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22475\">\u003c/a>\u003cbr>\n\u003cem>Marinated Tofu, Asian Pearl Seafood Restaurant\u003c/em>\u003c/p>\n\u003cp>I know, it isn't very often that a tofu dish gets my panties in a bunch. I mean, how exciting can tofu get? That was before I tasted the \u003cstrong>Marinated Tofu\u003c/strong> at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/03/desperately-seeking-dim-sum/\">Asian Pearl Seafood Restaurant\u003c/a>. In Cantonese, this dish is called Lo Sui Dao Fu, which literally translated, means \"old water tofu.\" My mom tells me it's because restaurants that make this kind of tofu marinate it in stocks and juices leftover from other dishes. May not sound so appealing, but believe me, whatever is in that old water is working some magic because this dish will turn any tofu-hater into a believer. The silky smooth texture of the tofu is unreal, and seems even more so highlighted by the contrasting crunchiness of the fried casing around it. Light as air, this tofu will have you floating into the new year with a smile on your face. \u003c/p>\n\u003cp>\u003cstrong>4) Xiao Long Bao (Shanghai Dumpling King) \u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shanghai-dumpling-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shanghai-dumpling-1.jpg\" alt=\"Xiao Long Bao Soup Dumplings, Shanghai Dumpling King\" title=\"Xiao Long Bao Soup Dumplings, Shanghai Dumpling King\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22478\">\u003c/a>\u003cbr>\n\u003cem>Xiao Long Bao Soup Dumplings, Shanghai Dumpling King\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/24/pork-and-shrimp-dumplings-jiao-zi/\">Dumplings\u003c/a> are a traditional lucky food to ring in the New Year, said to bring good fortune and wealth because of its money purse-like shape. My dumpling of choice? \u003ca href=\"http://blogs.kqed.org/checkplease/2009/03/27/shanghai-dumpling-king-restaurant-info/\">Shanghai Dumpling King's\u003c/a> \u003cstrong>Xiao Long Bao\u003c/strong>, these labor-intensive steamed soup dumplings of love are soul-satisfying. Once you bite through the thin, smooth wrapping, your mouth is flooded with a shock of hot, rich broth, and savory pork filling. Also utterly addictive are the \u003cstrong>Shanghai Style Crispy Salt Pancakes\u003c/strong>. They look nothing like pancakes, and resemble more of a rectangular folded crepe. Cut into pieces, the amazingly crispy, sesame seed-sprinkled, fried exterior gives way to a molten center of cabbage and coconut milk-scented batter. \u003c/p>\n\u003cp>\u003cstrong>5) Faux Shark's Fin Soup (Benu)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/benu-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/benu-1.jpg\" alt=\"“Shark's Fin” Soup, Benu\" title=\"“Shark's Fin” Soup, Benu\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22476\">\u003c/a>\u003cbr>\n\u003cem>\"Shark's Fin\" Soup, Benu\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Chef Corey Lee at \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a> has taken the celebrated (and controversial) Chinese delicacy, shark's fin soup, and elevated it to mind-blowing proportions with his faux \u003cstrong>\"Shark's Fin\" Soup\u003c/strong>. His creation is a work of art, from the harmonious melding of flavors right down to the custom-made bowl it's served in. The dish is presented with a silky black truffle custard at the bottom of the bowl. Lee doesn't skimp on this luxurious treat either – there is more portioned than you think because the bowl has a special indented groove carved out of the bottom. Placed on top of the custard is a piece of sweet Dungeness crab and strands of faux shark's fin (the texture, by the way, is spot on -– you'd never know it wasn't real shark's fin). Your server then pours into the bowl an intensely flavored broth of \u003ca href=\"http://en.wikipedia.org/wiki/Jinhua_ham\">Jinhua dry-cured ham\u003c/a>. Now that is a way to start of the New Year like an emperor. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/22474/happy-chinese-new-year-%e2%80%93-eat-well-and-prosper",
"authors": [
"5037"
],
"categories": [
"bayareabites_2998",
"bayareabites_752",
"bayareabites_1807"
],
"tags": [
"bayareabites_8908",
"bayareabites_8496",
"bayareabites_8907",
"bayareabites_1784",
"bayareabites_8905",
"bayareabites_8910",
"bayareabites_554",
"bayareabites_8906",
"bayareabites_4183",
"bayareabites_3585",
"bayareabites_8909"
],
"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": 1128,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 1958,
"relation": "eq"
},
"items": [
"bayareabites_23303",
"bayareabites_23486",
"bayareabites_23423",
"bayareabites_23299",
"bayareabites_22992",
"bayareabites_22898",
"bayareabites_22853",
"bayareabites_22523",
"bayareabites_22715",
"bayareabites_22460",
"bayareabites_22287",
"bayareabites_22474"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_food-and-drink": {
"isLoading": true
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_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_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_1855": {
"type": "terms",
"id": "bayareabites_1855",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1855",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grilled cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grilled cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1441,
"slug": "grilled-cheese",
"isLoading": false,
"link": "/bayareabites/tag/grilled-cheese"
},
"bayareabites_8995": {
"type": "terms",
"id": "bayareabites_8995",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8995",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Homeroom",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Homeroom Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3448,
"slug": "homeroom",
"isLoading": false,
"link": "/bayareabites/tag/homeroom"
},
"bayareabites_679": {
"type": "terms",
"id": "bayareabites_679",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "679",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mac and cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mac and cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 644,
"slug": "mac-and-cheese",
"isLoading": false,
"link": "/bayareabites/tag/mac-and-cheese"
},
"bayareabites_677": {
"type": "terms",
"id": "bayareabites_677",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "677",
"found": true
},
"relationships": {},
"featImg": null,
"name": "macaroni and cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "macaroni and cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 642,
"slug": "macaroni-and-cheese",
"isLoading": false,
"link": "/bayareabites/tag/macaroni-and-cheese"
},
"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_8997": {
"type": "terms",
"id": "bayareabites_8997",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8997",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sacred wheel",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sacred wheel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3450,
"slug": "sacred-wheel",
"isLoading": false,
"link": "/bayareabites/tag/sacred-wheel"
},
"bayareabites_8996": {
"type": "terms",
"id": "bayareabites_8996",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8996",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Sacred Wheel Cheese and Specialty Market",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Sacred Wheel Cheese and Specialty Market Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3449,
"slug": "sacred-wheel-cheese-and-specialty-market",
"isLoading": false,
"link": "/bayareabites/tag/sacred-wheel-cheese-and-specialty-market"
},
"bayareabites_8843": {
"type": "terms",
"id": "bayareabites_8843",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8843",
"found": true
},
"relationships": {},
"featImg": null,
"name": "temescal",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "temescal Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3296,
"slug": "temescal",
"isLoading": false,
"link": "/bayareabites/tag/temescal"
},
"bayareabites_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_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_12869": {
"type": "terms",
"id": "bayareabites_12869",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12869",
"found": true
},
"relationships": {},
"featImg": null,
"name": "healthy recipes and guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "healthy recipes and guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7332,
"slug": "healthy-recipes",
"isLoading": false,
"link": "/bayareabites/category/healthy-recipes"
},
"bayareabites_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_3583": {
"type": "terms",
"id": "bayareabites_3583",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3583",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hodo soy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hodo soy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2373,
"slug": "hodo-soy",
"isLoading": false,
"link": "/bayareabites/tag/hodo-soy"
},
"bayareabites_335": {
"type": "terms",
"id": "bayareabites_335",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "335",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Japanese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Japanese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 300,
"slug": "japanese",
"isLoading": false,
"link": "/bayareabites/tag/japanese"
},
"bayareabites_8992": {
"type": "terms",
"id": "bayareabites_8992",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8992",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Nijiya",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Nijiya Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3445,
"slug": "nijiya",
"isLoading": false,
"link": "/bayareabites/tag/nijiya"
},
"bayareabites_377": {
"type": "terms",
"id": "bayareabites_377",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "377",
"found": true
},
"relationships": {},
"featImg": null,
"name": "noodles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "noodles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 342,
"slug": "noodles",
"isLoading": false,
"link": "/bayareabites/tag/noodles"
},
"bayareabites_8990": {
"type": "terms",
"id": "bayareabites_8990",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8990",
"found": true
},
"relationships": {},
"featImg": null,
"name": "o'hana",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "o'hana Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3443,
"slug": "ohana",
"isLoading": false,
"link": "/bayareabites/tag/ohana"
},
"bayareabites_4042": {
"type": "terms",
"id": "bayareabites_4042",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4042",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ramen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ramen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2547,
"slug": "ramen",
"isLoading": false,
"link": "/bayareabites/tag/ramen"
},
"bayareabites_439": {
"type": "terms",
"id": "bayareabites_439",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "439",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soup",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soup Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 404,
"slug": "soup",
"isLoading": false,
"link": "/bayareabites/tag/soup"
},
"bayareabites_8991": {
"type": "terms",
"id": "bayareabites_8991",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8991",
"found": true
},
"relationships": {},
"featImg": null,
"name": "togarashi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "togarashi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3444,
"slug": "togarashi",
"isLoading": false,
"link": "/bayareabites/tag/togarashi"
},
"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_108": {
"type": "terms",
"id": "bayareabites_108",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "108",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 72,
"slug": "vegetarian",
"isLoading": false,
"link": "/bayareabites/tag/vegetarian"
},
"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_16053": {
"type": "terms",
"id": "bayareabites_16053",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16053",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cruciferous vegetables",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cruciferous vegetables Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100383,
"slug": "cruciferous-vegetables",
"isLoading": false,
"link": "/bayareabites/tag/cruciferous-vegetables"
},
"bayareabites_310": {
"type": "terms",
"id": "bayareabites_310",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "310",
"found": true
},
"relationships": {},
"featImg": null,
"name": "healthy eating",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "healthy eating Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 275,
"slug": "healthy-eating",
"isLoading": false,
"link": "/bayareabites/tag/healthy-eating"
},
"bayareabites_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_8988": {
"type": "terms",
"id": "bayareabites_8988",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8988",
"found": true
},
"relationships": {},
"featImg": null,
"name": "salads",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "salads Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3441,
"slug": "salads",
"isLoading": false,
"link": "/bayareabites/tag/salads"
},
"bayareabites_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_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_4113": {
"type": "terms",
"id": "bayareabites_4113",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4113",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bonny doon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bonny doon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2584,
"slug": "bonny-doon",
"isLoading": false,
"link": "/bayareabites/tag/bonny-doon"
},
"bayareabites_8976": {
"type": "terms",
"id": "bayareabites_8976",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8976",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cafe iveta",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cafe iveta Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3429,
"slug": "cafe-iveta",
"isLoading": false,
"link": "/bayareabites/tag/cafe-iveta"
},
"bayareabites_8977": {
"type": "terms",
"id": "bayareabites_8977",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8977",
"found": true
},
"relationships": {},
"featImg": null,
"name": "engfer's pizza works",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "engfer's pizza works Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3430,
"slug": "engfers-pizza-works",
"isLoading": false,
"link": "/bayareabites/tag/engfers-pizza-works"
},
"bayareabites_8978": {
"type": "terms",
"id": "bayareabites_8978",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8978",
"found": true
},
"relationships": {},
"featImg": null,
"name": "marianne's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "marianne's Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3431,
"slug": "mariannes",
"isLoading": false,
"link": "/bayareabites/tag/mariannes"
},
"bayareabites_8979": {
"type": "terms",
"id": "bayareabites_8979",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8979",
"found": true
},
"relationships": {},
"featImg": null,
"name": "penny ice creamery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "penny ice creamery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3432,
"slug": "penny-ice-creamery",
"isLoading": false,
"link": "/bayareabites/tag/penny-ice-creamery"
},
"bayareabites_141": {
"type": "terms",
"id": "bayareabites_141",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "141",
"found": true
},
"relationships": {},
"featImg": null,
"name": "santa cruz",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "santa cruz Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 106,
"slug": "santa-cruz",
"isLoading": false,
"link": "/bayareabites/tag/santa-cruz"
},
"bayareabites_8980": {
"type": "terms",
"id": "bayareabites_8980",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8980",
"found": true
},
"relationships": {},
"featImg": null,
"name": "santa cruz mountain brewing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "santa cruz mountain brewing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3433,
"slug": "santa-cruz-mountain-brewing",
"isLoading": false,
"link": "/bayareabites/tag/santa-cruz-mountain-brewing"
},
"bayareabites_8929": {
"type": "terms",
"id": "bayareabites_8929",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8929",
"found": true
},
"relationships": {},
"featImg": null,
"name": "saturn cafe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "saturn cafe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3382,
"slug": "saturn-cafe",
"isLoading": false,
"link": "/bayareabites/tag/saturn-cafe"
},
"bayareabites_8982": {
"type": "terms",
"id": "bayareabites_8982",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8982",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sex",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sex Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3435,
"slug": "sex",
"isLoading": false,
"link": "/bayareabites/tag/sex"
},
"bayareabites_8975": {
"type": "terms",
"id": "bayareabites_8975",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8975",
"found": true
},
"relationships": {},
"featImg": null,
"name": "susie bright",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "susie bright Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3428,
"slug": "susie-bright",
"isLoading": false,
"link": "/bayareabites/tag/susie-bright"
},
"bayareabites_8981": {
"type": "terms",
"id": "bayareabites_8981",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8981",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tandoori chicken",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tandoori chicken Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3434,
"slug": "tandoori-chicken",
"isLoading": false,
"link": "/bayareabites/tag/tandoori-chicken"
},
"bayareabites_3439": {
"type": "terms",
"id": "bayareabites_3439",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3439",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Valentine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Valentine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2307,
"slug": "valentine",
"isLoading": false,
"link": "/bayareabites/tag/valentine"
},
"bayareabites_81": {
"type": "terms",
"id": "bayareabites_81",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "81",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Valentine's Day",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Valentine's Day Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 45,
"slug": "valentines-day",
"isLoading": false,
"link": "/bayareabites/tag/valentines-day"
},
"bayareabites_1321": {
"type": "terms",
"id": "bayareabites_1321",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1321",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookware and accessories",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookware and accessories Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1155,
"slug": "cookware-and-accessories",
"isLoading": false,
"link": "/bayareabites/category/cookware-and-accessories"
},
"bayareabites_1865": {
"type": "terms",
"id": "bayareabites_1865",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1865",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food bloggers and social media",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food bloggers and social media Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1240,
"slug": "food-bloggers-and-social-media",
"isLoading": false,
"link": "/bayareabites/category/food-bloggers-and-social-media"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_8956": {
"type": "terms",
"id": "bayareabites_8956",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8956",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Alicia Silverstone",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Alicia Silverstone Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3409,
"slug": "alicia-silverstone",
"isLoading": false,
"link": "/bayareabites/tag/alicia-silverstone"
},
"bayareabites_8841": {
"type": "terms",
"id": "bayareabites_8841",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8841",
"found": true
},
"relationships": {},
"featImg": null,
"name": "almond milk",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "almond milk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3294,
"slug": "almond-milk",
"isLoading": false,
"link": "/bayareabites/tag/almond-milk"
},
"bayareabites_8964": {
"type": "terms",
"id": "bayareabites_8964",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8964",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Animal Place",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Animal Place Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3417,
"slug": "animal-place",
"isLoading": false,
"link": "/bayareabites/tag/animal-place"
},
"bayareabites_8959": {
"type": "terms",
"id": "bayareabites_8959",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8959",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cargill",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cargill Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3412,
"slug": "cargill",
"isLoading": false,
"link": "/bayareabites/tag/cargill"
},
"bayareabites_8966": {
"type": "terms",
"id": "bayareabites_8966",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8966",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cattle",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cattle Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3419,
"slug": "cattle",
"isLoading": false,
"link": "/bayareabites/tag/cattle"
},
"bayareabites_8954": {
"type": "terms",
"id": "bayareabites_8954",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8954",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Crazy Sexy Life",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Crazy Sexy Life Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3407,
"slug": "crazy-sexy-life",
"isLoading": false,
"link": "/bayareabites/tag/crazy-sexy-life"
},
"bayareabites_3897": {
"type": "terms",
"id": "bayareabites_3897",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3897",
"found": true
},
"relationships": {},
"featImg": null,
"name": "factory farms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "factory farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2487,
"slug": "factory-farms",
"isLoading": false,
"link": "/bayareabites/tag/factory-farms"
},
"bayareabites_8963": {
"type": "terms",
"id": "bayareabites_8963",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8963",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Farm Sanctuary",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Farm Sanctuary Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3416,
"slug": "farm-sanctuary",
"isLoading": false,
"link": "/bayareabites/tag/farm-sanctuary"
},
"bayareabites_8961": {
"type": "terms",
"id": "bayareabites_8961",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8961",
"found": true
},
"relationships": {},
"featImg": null,
"name": "iPhone Apps",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "iPhone Apps Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3414,
"slug": "iphone-apps",
"isLoading": false,
"link": "/bayareabites/tag/iphone-apps"
},
"bayareabites_8958": {
"type": "terms",
"id": "bayareabites_8958",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8958",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Kathy Freston",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Kathy Freston Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3411,
"slug": "kathy-freston",
"isLoading": false,
"link": "/bayareabites/tag/kathy-freston"
},
"bayareabites_8955": {
"type": "terms",
"id": "bayareabites_8955",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8955",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Kind Diet",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Kind Diet Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3408,
"slug": "kind-diet",
"isLoading": false,
"link": "/bayareabites/tag/kind-diet"
},
"bayareabites_8965": {
"type": "terms",
"id": "bayareabites_8965",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8965",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Lisa Ling",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Lisa Ling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3418,
"slug": "lisa-ling",
"isLoading": false,
"link": "/bayareabites/tag/lisa-ling"
},
"bayareabites_97": {
"type": "terms",
"id": "bayareabites_97",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "97",
"found": true
},
"relationships": {},
"featImg": null,
"name": "michael pollan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "michael pollan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 61,
"slug": "michael-pollan",
"isLoading": false,
"link": "/bayareabites/tag/michael-pollan"
},
"bayareabites_8957": {
"type": "terms",
"id": "bayareabites_8957",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8957",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Oprah Winfrey",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Oprah Winfrey Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3410,
"slug": "oprah-winfrey",
"isLoading": false,
"link": "/bayareabites/tag/oprah-winfrey"
},
"bayareabites_8967": {
"type": "terms",
"id": "bayareabites_8967",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8967",
"found": true
},
"relationships": {},
"featImg": null,
"name": "slaughterhouse",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "slaughterhouse Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3420,
"slug": "slaughterhouse",
"isLoading": false,
"link": "/bayareabites/tag/slaughterhouse"
},
"bayareabites_8962": {
"type": "terms",
"id": "bayareabites_8962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Vegan Good Things",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Vegan Good Things Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3415,
"slug": "vegan-good-things",
"isLoading": false,
"link": "/bayareabites/tag/vegan-good-things"
},
"bayareabites_8634": {
"type": "terms",
"id": "bayareabites_8634",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8634",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Vegansaurus",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Vegansaurus Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3087,
"slug": "vegansaurus",
"isLoading": false,
"link": "/bayareabites/tag/vegansaurus"
},
"bayareabites_8817": {
"type": "terms",
"id": "bayareabites_8817",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8817",
"found": true
},
"relationships": {},
"featImg": null,
"name": "VegNews",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "VegNews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3270,
"slug": "vegnews",
"isLoading": false,
"link": "/bayareabites/tag/vegnews"
},
"bayareabites_8960": {
"type": "terms",
"id": "bayareabites_8960",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8960",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Vita-Mix",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Vita-Mix Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3413,
"slug": "vita-mix",
"isLoading": false,
"link": "/bayareabites/tag/vita-mix"
},
"bayareabites_1642": {
"type": "terms",
"id": "bayareabites_1642",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1642",
"found": true
},
"relationships": {},
"featImg": null,
"name": "butternut squash",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "butternut squash Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1324,
"slug": "butternut-squash",
"isLoading": false,
"link": "/bayareabites/tag/butternut-squash"
},
"bayareabites_1556": {
"type": "terms",
"id": "bayareabites_1556",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1556",
"found": true
},
"relationships": {},
"featImg": null,
"name": "joyce goldstein",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "joyce goldstein Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2364,
"slug": "joyce-goldstein",
"isLoading": false,
"link": "/bayareabites/tag/joyce-goldstein"
},
"bayareabites_8951": {
"type": "terms",
"id": "bayareabites_8951",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8951",
"found": true
},
"relationships": {},
"featImg": null,
"name": "polenta",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "polenta Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3404,
"slug": "polenta",
"isLoading": false,
"link": "/bayareabites/tag/polenta"
},
"bayareabites_1781": {
"type": "terms",
"id": "bayareabites_1781",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1781",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pulled pork",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pulled pork Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1395,
"slug": "pulled-pork",
"isLoading": false,
"link": "/bayareabites/tag/pulled-pork"
},
"bayareabites_8952": {
"type": "terms",
"id": "bayareabites_8952",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8952",
"found": true
},
"relationships": {},
"featImg": null,
"name": "roasted vegetable spread",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "roasted vegetable spread Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3405,
"slug": "roasted-vegetable-spread",
"isLoading": false,
"link": "/bayareabites/tag/roasted-vegetable-spread"
},
"bayareabites_2407": {
"type": "terms",
"id": "bayareabites_2407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art, writing, music, dance",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art, writing, music, dance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 941,
"slug": "food-art-writing-music",
"isLoading": false,
"link": "/bayareabites/category/food-art-writing-music"
},
"bayareabites_48": {
"type": "terms",
"id": "bayareabites_48",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "48",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2014,
"slug": "books",
"isLoading": false,
"link": "/bayareabites/tag/books"
},
"bayareabites_8949": {
"type": "terms",
"id": "bayareabites_8949",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8949",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dianne jacob",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dianne jacob Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3402,
"slug": "dianne-jacob",
"isLoading": false,
"link": "/bayareabites/tag/dianne-jacob"
},
"bayareabites_8950": {
"type": "terms",
"id": "bayareabites_8950",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8950",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food blogging",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food blogging Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3403,
"slug": "food-blogging",
"isLoading": false,
"link": "/bayareabites/tag/food-blogging"
},
"bayareabites_8948": {
"type": "terms",
"id": "bayareabites_8948",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8948",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food writing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food writing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3401,
"slug": "food-writing",
"isLoading": false,
"link": "/bayareabites/tag/food-writing"
},
"bayareabites_8941": {
"type": "terms",
"id": "bayareabites_8941",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8941",
"found": true
},
"relationships": {},
"featImg": null,
"name": "black-eyed peas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "black-eyed peas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3394,
"slug": "black-eyed-peas",
"isLoading": false,
"link": "/bayareabites/tag/black-eyed-peas"
},
"bayareabites_8943": {
"type": "terms",
"id": "bayareabites_8943",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8943",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Green Bay Packers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Green Bay Packers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3396,
"slug": "green-bay-packers",
"isLoading": false,
"link": "/bayareabites/tag/green-bay-packers"
},
"bayareabites_8947": {
"type": "terms",
"id": "bayareabites_8947",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8947",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Pittsburgh Steelers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Pittsburgh Steelers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3400,
"slug": "pittsburgh-steelers",
"isLoading": false,
"link": "/bayareabites/tag/pittsburgh-steelers"
},
"bayareabites_14738": {
"type": "terms",
"id": "bayareabites_14738",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 831,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/tag/recipes"
},
"bayareabites_3381": {
"type": "terms",
"id": "bayareabites_3381",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3381",
"found": true
},
"relationships": {},
"featImg": null,
"name": "super bowl",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "super bowl Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2271,
"slug": "super-bowl",
"isLoading": false,
"link": "/bayareabites/tag/super-bowl"
},
"bayareabites_8924": {
"type": "terms",
"id": "bayareabites_8924",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8924",
"found": true
},
"relationships": {},
"featImg": null,
"name": "brown sugar kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "brown sugar kitchen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3377,
"slug": "brown-sugar-kitchen",
"isLoading": false,
"link": "/bayareabites/tag/brown-sugar-kitchen"
},
"bayareabites_8927": {
"type": "terms",
"id": "bayareabites_8927",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8927",
"found": true
},
"relationships": {},
"featImg": null,
"name": "charlie hong kong's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "charlie hong kong's Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3380,
"slug": "charlie-hong-kongs",
"isLoading": false,
"link": "/bayareabites/tag/charlie-hong-kongs"
},
"bayareabites_8877": {
"type": "terms",
"id": "bayareabites_8877",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8877",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ecofarm",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ecofarm Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3330,
"slug": "ecofarm",
"isLoading": false,
"link": "/bayareabites/tag/ecofarm"
},
"bayareabites_8878": {
"type": "terms",
"id": "bayareabites_8878",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8878",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ecofarm conference",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ecofarm conference Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3331,
"slug": "ecofarm-conference",
"isLoading": false,
"link": "/bayareabites/tag/ecofarm-conference"
},
"bayareabites_8928": {
"type": "terms",
"id": "bayareabites_8928",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8928",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gather restaurant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gather restaurant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3381,
"slug": "gather-restaurant",
"isLoading": false,
"link": "/bayareabites/tag/gather-restaurant"
},
"bayareabites_8931": {
"type": "terms",
"id": "bayareabites_8931",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8931",
"found": true
},
"relationships": {},
"featImg": null,
"name": "happy girl kitchen co.",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "happy girl kitchen co. Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3384,
"slug": "happy-girl-kitchen-co",
"isLoading": false,
"link": "/bayareabites/tag/happy-girl-kitchen-co"
},
"bayareabites_8926": {
"type": "terms",
"id": "bayareabites_8926",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8926",
"found": true
},
"relationships": {},
"featImg": null,
"name": "organic cafes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "organic cafes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3379,
"slug": "organic-cafes",
"isLoading": false,
"link": "/bayareabites/tag/organic-cafes"
},
"bayareabites_8930": {
"type": "terms",
"id": "bayareabites_8930",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8930",
"found": true
},
"relationships": {},
"featImg": null,
"name": "zatar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "zatar Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3383,
"slug": "zatar",
"isLoading": false,
"link": "/bayareabites/tag/zatar"
},
"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_10971": {
"type": "terms",
"id": "bayareabites_10971",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10971",
"found": true
},
"relationships": {},
"featImg": null,
"name": "appetizer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "appetizer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5430,
"slug": "appetizer",
"isLoading": false,
"link": "/bayareabites/tag/appetizer"
},
"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_8912": {
"type": "terms",
"id": "bayareabites_8912",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8912",
"found": true
},
"relationships": {},
"featImg": null,
"name": "barbarosa ranchers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "barbarosa ranchers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3365,
"slug": "barbarosa-ranchers",
"isLoading": false,
"link": "/bayareabites/tag/barbarosa-ranchers"
},
"bayareabites_8915": {
"type": "terms",
"id": "bayareabites_8915",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8915",
"found": true
},
"relationships": {},
"featImg": null,
"name": "biodiversity",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "biodiversity Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3368,
"slug": "biodiversity",
"isLoading": false,
"link": "/bayareabites/tag/biodiversity"
},
"bayareabites_621": {
"type": "terms",
"id": "bayareabites_621",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "621",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chicken",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chicken Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 586,
"slug": "chicken",
"isLoading": false,
"link": "/bayareabites/tag/chicken"
},
"bayareabites_1852": {
"type": "terms",
"id": "bayareabites_1852",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1852",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grass-fed beef",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grass-fed beef Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1438,
"slug": "grass-fed-beef",
"isLoading": false,
"link": "/bayareabites/tag/grass-fed-beef"
},
"bayareabites_8901": {
"type": "terms",
"id": "bayareabites_8901",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8901",
"found": true
},
"relationships": {},
"featImg": null,
"name": "humane meat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "humane meat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3354,
"slug": "humane-meat",
"isLoading": false,
"link": "/bayareabites/tag/humane-meat"
},
"bayareabites_8914": {
"type": "terms",
"id": "bayareabites_8914",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8914",
"found": true
},
"relationships": {},
"featImg": null,
"name": "livestock",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "livestock Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3367,
"slug": "livestock",
"isLoading": false,
"link": "/bayareabites/tag/livestock"
},
"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_243": {
"type": "terms",
"id": "bayareabites_243",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "243",
"found": true
},
"relationships": {},
"featImg": null,
"name": "meat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "meat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 208,
"slug": "meat",
"isLoading": false,
"link": "/bayareabites/tag/meat"
},
"bayareabites_947": {
"type": "terms",
"id": "bayareabites_947",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "947",
"found": true
},
"relationships": {},
"featImg": null,
"name": "niman ranch",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "niman ranch Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 863,
"slug": "niman-ranch",
"isLoading": false,
"link": "/bayareabites/tag/niman-ranch"
},
"bayareabites_8911": {
"type": "terms",
"id": "bayareabites_8911",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8911",
"found": true
},
"relationships": {},
"featImg": null,
"name": "straus creamery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "straus creamery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3364,
"slug": "straus-creamery",
"isLoading": false,
"link": "/bayareabites/tag/straus-creamery"
},
"bayareabites_8913": {
"type": "terms",
"id": "bayareabites_8913",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8913",
"found": true
},
"relationships": {},
"featImg": null,
"name": "usda",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "usda Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3366,
"slug": "usda",
"isLoading": false,
"link": "/bayareabites/tag/usda"
},
"bayareabites_8908": {
"type": "terms",
"id": "bayareabites_8908",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8908",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian pearl seafood restaurant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian pearl seafood restaurant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3361,
"slug": "asian-pearl-seafood-restaurant",
"isLoading": false,
"link": "/bayareabites/tag/asian-pearl-seafood-restaurant"
},
"bayareabites_8496": {
"type": "terms",
"id": "bayareabites_8496",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8496",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Benu",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Benu Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2949,
"slug": "benu",
"isLoading": false,
"link": "/bayareabites/tag/benu"
},
"bayareabites_8907": {
"type": "terms",
"id": "bayareabites_8907",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8907",
"found": true
},
"relationships": {},
"featImg": null,
"name": "canton dim sum & seafood",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "canton dim sum & seafood Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3360,
"slug": "canton-dim-sum-seafood",
"isLoading": false,
"link": "/bayareabites/tag/canton-dim-sum-seafood"
},
"bayareabites_1784": {
"type": "terms",
"id": "bayareabites_1784",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1784",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinese new year",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinese new year Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1399,
"slug": "chinese-new-year",
"isLoading": false,
"link": "/bayareabites/tag/chinese-new-year"
},
"bayareabites_8905": {
"type": "terms",
"id": "bayareabites_8905",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8905",
"found": true
},
"relationships": {},
"featImg": null,
"name": "egg tarts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "egg tarts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3358,
"slug": "egg-tarts",
"isLoading": false,
"link": "/bayareabites/tag/egg-tarts"
},
"bayareabites_8910": {
"type": "terms",
"id": "bayareabites_8910",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8910",
"found": true
},
"relationships": {},
"featImg": null,
"name": "faux shark's fin soup",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "faux shark's fin soup Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3363,
"slug": "faux-sharks-fin-soup",
"isLoading": false,
"link": "/bayareabites/tag/faux-sharks-fin-soup"
},
"bayareabites_554": {
"type": "terms",
"id": "bayareabites_554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "golden gate bakery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "golden gate bakery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 519,
"slug": "golden-gate-bakery",
"isLoading": false,
"link": "/bayareabites/tag/golden-gate-bakery"
},
"bayareabites_8906": {
"type": "terms",
"id": "bayareabites_8906",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8906",
"found": true
},
"relationships": {},
"featImg": null,
"name": "honey walnut shrimp",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "honey walnut shrimp Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3359,
"slug": "honey-walnut-shrimp",
"isLoading": false,
"link": "/bayareabites/tag/honey-walnut-shrimp"
},
"bayareabites_4183": {
"type": "terms",
"id": "bayareabites_4183",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4183",
"found": true
},
"relationships": {},
"featImg": null,
"name": "shanghai dumpling king",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "shanghai dumpling king Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2622,
"slug": "shanghai-dumpling-king",
"isLoading": false,
"link": "/bayareabites/tag/shanghai-dumpling-king"
},
"bayareabites_3585": {
"type": "terms",
"id": "bayareabites_3585",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3585",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tofu",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tofu Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2375,
"slug": "tofu",
"isLoading": false,
"link": "/bayareabites/tag/tofu"
},
"bayareabites_8909": {
"type": "terms",
"id": "bayareabites_8909",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8909",
"found": true
},
"relationships": {},
"featImg": null,
"name": "xiao long bao",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "xiao long bao Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3362,
"slug": "xiao-long-bao",
"isLoading": false,
"link": "/bayareabites/tag/xiao-long-bao"
}
},
"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": {}
}
}
}