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"disqusTitle": "Tet Celebrations and Vietnamese Eats",
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"content": "\u003cp>\u003cstrong>Tet\u003c/strong> (the Vietnamese Lunar New Year celebration) officially kicks off on February 3rd, but the \u003ca href=\"http://vietccsf.org/viet/\">Vietnamese Community Center of San Francisco\u003c/a> will be getting the party started early today with its \u003cstrong>15th Annual Tet Festival\u003c/strong> taking place in the Tenderloin's Little Saigon (Larkin Street, between Eddy and O'Farrell). There will be firecrackers and lion dancing, games, arts and crafts, and of course, food.\u003c/p>\n\u003cp>For those celebrating in the South Bay, the massive \u003ca href=\"http://www.hoitetfairgrounds.org/\">Tet Festival in San Jose\u003c/a> will be held February 5 & 6 at the Santa Clara County Fairgrounds. \u003c/p>\n\u003cp>This year is the \u003ca href=\"http://en.wikipedia.org/wiki/Cat_(zodiac)\">Vietnamese Year of the Cat\u003c/a> (the only animal symbol in the Vietnamese zodiac that doesn't match the Chinese zodiac). Tet is celebrated on the same day as Chinese New Year, and many of the traditions are similar. People travel home to celebrate with their family, houses are cleaned, lucky money is given to children, and special dishes are cooked. \u003c/p>\n\u003cp>In honor of Tet, here's a list of some of our favorite \u003cstrong>Vietnamese Eats\u003c/strong> in San Francisco:\u003c/p>\n\u003cp>\u003cstrong>1) Whole Roasted Dungeness Crab & Garlic Noodles (Crustacean)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/crustacean-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/crustacean-2.jpg\" alt=\"Roasted Dungeness Crab, Crustacean\" title=\"Roasted Dungeness Crab, Crustacean\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22365\">\u003c/a>\u003cbr>\n\u003cem>Roasted Dungeness Crab, Crustacean\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The An family fled Saigon in 1975 and settled in San Francisco. Since then, their two restaurants \u003ca href=\"http://blogs.kqed.org/checkplease/2009/04/16/thanh-long-restaurant-restaurant-info/\">Thanh Long\u003c/a> and \u003ca href=\"http://www.anfamily.com/Restaurants/crustacean_sanfrancisco/displaypages/homepage.html\">Crustacean\u003c/a> have been delighting the Bay Area with their well-guarded family recipes. The restaurants even have a secret kitchen, a small windowless room within the main kitchen, where only family members are allowed to enter to prepare special signature sauces and dishes like their famous \u003cstrong>Whole Roasted Dungeness Crab\u003c/strong> and \u003cstrong>Garlic Noodles\u003c/strong>. The crab is succulent and blooming with roasted garlic and fragrant Vietnamese peppercorns. The garlic noodles are addictively good. However, vampires (and first dates) beware, the abundance of roasted garlic in these noodles will stay with you all night. \u003c/p>\n\u003cp>\u003cstrong>2) Beef Pho Tai (Bodega Bistro)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bodega-bistro-1.jpg\" alt=\"Pho Tai, Bodega Bistro\" title=\"Pho Tai, Bodega Bistro\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22364\">\u003cbr>\n\u003cem>Pho Tai, Bodega Bistro\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Beef Pho Tai\u003c/strong> at \u003ca href=\"http://lickmyspoon.com/sfeats/chilly-weather-prime-pho-slurping-weather/\">Bodega Bistro\u003c/a> is one of my go-to comfort meals in town. The broth is rich and flavorful, the strips of rare steak are tender, and best of all, the thin rice noodles have a wonderful spring to them. No soggy noodles here. Bodega Bistro cooks them perfectly al dente. The style of pho here is typical of southern Vietnam, which means each bowl is served with herby fresh greens like green onions, cilantro, Thai basil, and crunchy bean sprouts. Squeeze some lime to brighten up the broth, mix up some hoisin and sriracha for your beef, and slurp away. \u003c/p>\n\u003cp>\u003cstrong>3) Chicken Pho Ga (Turtle Tower)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/turtle-tower-1.jpg\" alt=\"Pho Ga, Turtle Tower\" title=\"Pho Ga, Turtle Tower\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22369\">\u003cbr>\n\u003cem>Pho Ga, Turtle Tower (Photo Credit: Jo Boston, \u003ca href=\"http://jobostonisafoodie.blogspot.com/2010/08/chicken-soup-for-sick-asians-soul.html\">Taking Over the World One Bite at a Time\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>For a taste of northern Vietnamese-style pho, check out \u003ca href=\"http://www.turtletowersf.com/\">Turtle Tower\u003c/a>. Flat, wide noodles, a cleansing broth, topped with only green onions and cilantro (no bean sprouts, basil, or hoisin). The \u003cstrong>Chicken Pho Ga\u003c/strong> is made with free-range chicken and features a light simple broth. If you're feeling under the weather, this nourishing bowl of goodness is a godsend. \u003c/p>\n\u003cp>\u003cstrong>4) Bahn Mi (Saigon Sandwich)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/saigon-sandwich.jpg\" alt=\"Bahn Mi, Saigon Sandwich\" title=\"Bahn Mi, Saigon Sandwich\" width=\"400\" height=\"206\" class=\"alignnone size-full wp-image-22367\">\u003cbr>\n\u003cem>Bahn Mi, Saigon Sandwich (Photo Credit: Kat Lin, \u003ca href=\"http://www.kats9lives.com/2008/10/i-survived-tenderloin-o.html\">Kat's 9 Lives\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>You can't walk through Little Saigon during lunchtime without noticing the perpetual line outside the unassuming \u003cstrong>Saigon Sandwich\u003c/strong>. The good news is that the line moves at a reasonable pace (thank you friendly Vietnamese ladies for having fast nimble fingers). The better news is that your patience will be rewarded with one of the best \u003cstrong>Vietnamese Sandwiches\u003c/strong> in town. Crusty, crackly French bread, slathered with mayo and a mystery meat sauce (tastes better than it sounds), stuffed full of meat, pate, pickled carrots and onion, cilantro and jalapeno. You can have your \u003cstrong>Bahn Mi\u003c/strong> made with grilled pork, chicken, \"fanci\" (steamed) pork, cold cuts, tofu, or the cult favorite, \u003cstrong>meatballs\u003c/strong> (The \u003cstrong>Xiu Mai Bahn Mi\u003c/strong>). At prices ranging from $3.50 to $4.25, this is one delicious steal of a meal. \u003c/p>\n\u003cp>\u003cstrong>5) Vietnamese Drinks (Lee's Sandwiches)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/saigon-1.jpg\" alt=\"Rainbow Drink (Chè Ba Màu), Lee's Sandwiches \" title=\"Rainbow Drink (Chè Ba Màu), Lee's Sandwiches \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22368\">\u003cbr>\n\u003cem>Rainbow Drink (Chè Ba Màu), Lee's Sandwiches \u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://lickmyspoon.com/sfeats/picnic-in-the-park-saigon-style/\">Lee's Sandwiches\u003c/a> on Larkin Street is part Vietnamese fast food, part mini-mart. They keep a good stock of authentic Vietnamese snacks and baked goods, but my favorite reason to walk into Lee's is the expansive beverage selection. There is \u003ca href=\"http://lickmyspoon.com/foodmusings/vietnamese-coffee-in-pursuit-of-the-perfect-cup-plus-giveaway/\">Vietnamese Iced Coffee\u003c/a> (café sua dá) of course, dripped strong, mixed with sweetened condensed milk, and poured over crushed ice. But there are also more exotic offerings like \u003cstrong>Rainbow Drink (\u003cem>Chè Ba Màu\u003c/em>)\u003c/strong>, a sweet, icy, colorful drink made with red azuki beans, a green pandan jelly, and buttery coconut milk. And, if you see a container of what looks like tadpoles sitting innocently next to the bottled water, don't freak out, it's just \u003ca href=\"http://alteats.files.wordpress.com/2010/05/img_9076.jpg\">Pennyworth Drink\u003c/a> made with basil seeds. \u003c/p>\n\u003cp>\u003cstrong>6) Pork Belly (Le Colonial)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/le-colonial-2.jpg\" alt=\"Thit Kho Chien, Le Colonial\" title=\"Thit Kho Chien, Le Colonial\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22366\">\u003cbr>\n\u003cem>Thit Kho Chien, Le Colonial\u003c/em>\u003c/p>\n\u003cp>Sumptuous and elegant, you feel instantly transported to 1920's French Vietnam when you walk into the breezy dining room of \u003ca href=\"http://blogs.kqed.org/checkplease/2006/10/26/le-colonial-restaurant-info/\">Le Colonial\u003c/a>. Chef Joe Villanueva's \u003cstrong>Thit Kho Chien\u003c/strong> is one of the best pork belly dishes I've ever tasted. It is a confit of \u003cstrong>Berkshire Pork Belly\u003c/strong> that is masterfully prepared -- with a delicately crispy, caramelized crust, and a melt in your mouth texture. It is served with pickled bok choy, Hosui pear and quail egg segments, and drizzled with savory caramel sauce and truffle oil. Simply divine. In celebration of Tet, Le Colonial will be featuring some special dishes on Thursday 2/3. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Story from KQED Radio News:\u003c/strong>\u003cbr>\n\u003cem>\u003cstrong>Vietnamese-Americans Celebrate Lunar New Year\u003c/strong>\u003c/em>\u003cbr>\nThis week marks the most important holiday of the year for Vietnamese-Americans. It's the Vietnamese Lunar New Year, and it's celebrated around the Bay Area at the annual Tet Festival.\u003cbr>\n( *first audio story is: Many Californians Await News of Loved Ones From Egypt)\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/RN201101311004.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/RN201101311004.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Tet\u003c/strong> (the Vietnamese Lunar New Year celebration) officially kicks off on February 3rd, but the \u003ca href=\"http://vietccsf.org/viet/\">Vietnamese Community Center of San Francisco\u003c/a> will be getting the party started early today with its \u003cstrong>15th Annual Tet Festival\u003c/strong> taking place in the Tenderloin's Little Saigon (Larkin Street, between Eddy and O'Farrell). There will be firecrackers and lion dancing, games, arts and crafts, and of course, food.\u003c/p>\n\u003cp>For those celebrating in the South Bay, the massive \u003ca href=\"http://www.hoitetfairgrounds.org/\">Tet Festival in San Jose\u003c/a> will be held February 5 & 6 at the Santa Clara County Fairgrounds. \u003c/p>\n\u003cp>This year is the \u003ca href=\"http://en.wikipedia.org/wiki/Cat_(zodiac)\">Vietnamese Year of the Cat\u003c/a> (the only animal symbol in the Vietnamese zodiac that doesn't match the Chinese zodiac). Tet is celebrated on the same day as Chinese New Year, and many of the traditions are similar. People travel home to celebrate with their family, houses are cleaned, lucky money is given to children, and special dishes are cooked. \u003c/p>\n\u003cp>In honor of Tet, here's a list of some of our favorite \u003cstrong>Vietnamese Eats\u003c/strong> in San Francisco:\u003c/p>\n\u003cp>\u003cstrong>1) Whole Roasted Dungeness Crab & Garlic Noodles (Crustacean)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/crustacean-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/crustacean-2.jpg\" alt=\"Roasted Dungeness Crab, Crustacean\" title=\"Roasted Dungeness Crab, Crustacean\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22365\">\u003c/a>\u003cbr>\n\u003cem>Roasted Dungeness Crab, Crustacean\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The An family fled Saigon in 1975 and settled in San Francisco. Since then, their two restaurants \u003ca href=\"http://blogs.kqed.org/checkplease/2009/04/16/thanh-long-restaurant-restaurant-info/\">Thanh Long\u003c/a> and \u003ca href=\"http://www.anfamily.com/Restaurants/crustacean_sanfrancisco/displaypages/homepage.html\">Crustacean\u003c/a> have been delighting the Bay Area with their well-guarded family recipes. The restaurants even have a secret kitchen, a small windowless room within the main kitchen, where only family members are allowed to enter to prepare special signature sauces and dishes like their famous \u003cstrong>Whole Roasted Dungeness Crab\u003c/strong> and \u003cstrong>Garlic Noodles\u003c/strong>. The crab is succulent and blooming with roasted garlic and fragrant Vietnamese peppercorns. The garlic noodles are addictively good. However, vampires (and first dates) beware, the abundance of roasted garlic in these noodles will stay with you all night. \u003c/p>\n\u003cp>\u003cstrong>2) Beef Pho Tai (Bodega Bistro)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bodega-bistro-1.jpg\" alt=\"Pho Tai, Bodega Bistro\" title=\"Pho Tai, Bodega Bistro\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22364\">\u003cbr>\n\u003cem>Pho Tai, Bodega Bistro\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Beef Pho Tai\u003c/strong> at \u003ca href=\"http://lickmyspoon.com/sfeats/chilly-weather-prime-pho-slurping-weather/\">Bodega Bistro\u003c/a> is one of my go-to comfort meals in town. The broth is rich and flavorful, the strips of rare steak are tender, and best of all, the thin rice noodles have a wonderful spring to them. No soggy noodles here. Bodega Bistro cooks them perfectly al dente. The style of pho here is typical of southern Vietnam, which means each bowl is served with herby fresh greens like green onions, cilantro, Thai basil, and crunchy bean sprouts. Squeeze some lime to brighten up the broth, mix up some hoisin and sriracha for your beef, and slurp away. \u003c/p>\n\u003cp>\u003cstrong>3) Chicken Pho Ga (Turtle Tower)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/turtle-tower-1.jpg\" alt=\"Pho Ga, Turtle Tower\" title=\"Pho Ga, Turtle Tower\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22369\">\u003cbr>\n\u003cem>Pho Ga, Turtle Tower (Photo Credit: Jo Boston, \u003ca href=\"http://jobostonisafoodie.blogspot.com/2010/08/chicken-soup-for-sick-asians-soul.html\">Taking Over the World One Bite at a Time\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>For a taste of northern Vietnamese-style pho, check out \u003ca href=\"http://www.turtletowersf.com/\">Turtle Tower\u003c/a>. Flat, wide noodles, a cleansing broth, topped with only green onions and cilantro (no bean sprouts, basil, or hoisin). The \u003cstrong>Chicken Pho Ga\u003c/strong> is made with free-range chicken and features a light simple broth. If you're feeling under the weather, this nourishing bowl of goodness is a godsend. \u003c/p>\n\u003cp>\u003cstrong>4) Bahn Mi (Saigon Sandwich)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/saigon-sandwich.jpg\" alt=\"Bahn Mi, Saigon Sandwich\" title=\"Bahn Mi, Saigon Sandwich\" width=\"400\" height=\"206\" class=\"alignnone size-full wp-image-22367\">\u003cbr>\n\u003cem>Bahn Mi, Saigon Sandwich (Photo Credit: Kat Lin, \u003ca href=\"http://www.kats9lives.com/2008/10/i-survived-tenderloin-o.html\">Kat's 9 Lives\u003c/a>)\u003c/em>\u003c/p>\n\u003cp>You can't walk through Little Saigon during lunchtime without noticing the perpetual line outside the unassuming \u003cstrong>Saigon Sandwich\u003c/strong>. The good news is that the line moves at a reasonable pace (thank you friendly Vietnamese ladies for having fast nimble fingers). The better news is that your patience will be rewarded with one of the best \u003cstrong>Vietnamese Sandwiches\u003c/strong> in town. Crusty, crackly French bread, slathered with mayo and a mystery meat sauce (tastes better than it sounds), stuffed full of meat, pate, pickled carrots and onion, cilantro and jalapeno. You can have your \u003cstrong>Bahn Mi\u003c/strong> made with grilled pork, chicken, \"fanci\" (steamed) pork, cold cuts, tofu, or the cult favorite, \u003cstrong>meatballs\u003c/strong> (The \u003cstrong>Xiu Mai Bahn Mi\u003c/strong>). At prices ranging from $3.50 to $4.25, this is one delicious steal of a meal. \u003c/p>\n\u003cp>\u003cstrong>5) Vietnamese Drinks (Lee's Sandwiches)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/saigon-1.jpg\" alt=\"Rainbow Drink (Chè Ba Màu), Lee's Sandwiches \" title=\"Rainbow Drink (Chè Ba Màu), Lee's Sandwiches \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22368\">\u003cbr>\n\u003cem>Rainbow Drink (Chè Ba Màu), Lee's Sandwiches \u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://lickmyspoon.com/sfeats/picnic-in-the-park-saigon-style/\">Lee's Sandwiches\u003c/a> on Larkin Street is part Vietnamese fast food, part mini-mart. They keep a good stock of authentic Vietnamese snacks and baked goods, but my favorite reason to walk into Lee's is the expansive beverage selection. There is \u003ca href=\"http://lickmyspoon.com/foodmusings/vietnamese-coffee-in-pursuit-of-the-perfect-cup-plus-giveaway/\">Vietnamese Iced Coffee\u003c/a> (café sua dá) of course, dripped strong, mixed with sweetened condensed milk, and poured over crushed ice. But there are also more exotic offerings like \u003cstrong>Rainbow Drink (\u003cem>Chè Ba Màu\u003c/em>)\u003c/strong>, a sweet, icy, colorful drink made with red azuki beans, a green pandan jelly, and buttery coconut milk. And, if you see a container of what looks like tadpoles sitting innocently next to the bottled water, don't freak out, it's just \u003ca href=\"http://alteats.files.wordpress.com/2010/05/img_9076.jpg\">Pennyworth Drink\u003c/a> made with basil seeds. \u003c/p>\n\u003cp>\u003cstrong>6) Pork Belly (Le Colonial)\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/le-colonial-2.jpg\" alt=\"Thit Kho Chien, Le Colonial\" title=\"Thit Kho Chien, Le Colonial\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22366\">\u003cbr>\n\u003cem>Thit Kho Chien, Le Colonial\u003c/em>\u003c/p>\n\u003cp>Sumptuous and elegant, you feel instantly transported to 1920's French Vietnam when you walk into the breezy dining room of \u003ca href=\"http://blogs.kqed.org/checkplease/2006/10/26/le-colonial-restaurant-info/\">Le Colonial\u003c/a>. Chef Joe Villanueva's \u003cstrong>Thit Kho Chien\u003c/strong> is one of the best pork belly dishes I've ever tasted. It is a confit of \u003cstrong>Berkshire Pork Belly\u003c/strong> that is masterfully prepared -- with a delicately crispy, caramelized crust, and a melt in your mouth texture. It is served with pickled bok choy, Hosui pear and quail egg segments, and drizzled with savory caramel sauce and truffle oil. Simply divine. In celebration of Tet, Le Colonial will be featuring some special dishes on Thursday 2/3. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Story from KQED Radio News:\u003c/strong>\u003cbr>\n\u003cem>\u003cstrong>Vietnamese-Americans Celebrate Lunar New Year\u003c/strong>\u003c/em>\u003cbr>\nThis week marks the most important holiday of the year for Vietnamese-Americans. It's the Vietnamese Lunar New Year, and it's celebrated around the Bay Area at the annual Tet Festival.\u003cbr>\n( *first audio story is: Many Californians Await News of Loved Ones From Egypt)\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/RN201101311004.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/RN201101311004.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "EcoFarm Conference: Day 1",
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"content": "\u003cp>\u003ca href=\"http://www.eco-farm.org/programs/efc/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ecofarm300.jpg\" alt=\"EcoFarm logo. Designed by Sarah Rabkin\" title=\"EcoFarm logo. Designed by Sarah Rabkin\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-22304\">\u003c/a>The price of Pixie tangerines. Contamination dangers for organic dairies from \u003ca href=\"http://www.eco-farm.org/programs/ge/\">GMO alfalfa\u003c/a>. The safety of tractor tweeting. Veterans transitioning into farming, pastoralism and grassland management, the cave paintings of Lascaux and sustainable meat production, the future of CSAs, hot heritage breeds and much, much more. \u003c/p>\n\u003cp>Such were just a fraction of the topics buzzing through the first day of the 31st annual \u003ca href=\"http://www.eco-farm.org/programs/efc/\">EcoFarm Conference\u003c/a>. It's \u003ca href=\"http://www.weforum.org/\">Davos\u003c/a> for organic farmers, where hundreds of forward-thinking, change-making ranchers, farmers, wholesalers, seed-company founders, and advocates for sustainable agriculture and food justice converge for 3 days of workshops, presentations, meals, and talk--lots and lots of talk, spilling over through panel discussions, cheese tastings, workshops, lunch lines, morning yoga and evening movies. \u003c/p>\n\u003cp>There's so much to discuss, after all, here at the forefront of the sustainable-ag revolution, where muddy boots and sun-creased foreheads tell the stories of decades spent cajoling balky tractors, hauling irrigation pipe, praying for rain or praying for sun, battling aphids in the Brussels sprouts and codling moth in the apples, and not least of all, convincing skeptical customers to try a purple carrot or a white beet. \u003c/p>\n\u003cp>And for once, Mother Nature has given her servants a gift: unheard-of sunny skies and summery, beach-basking temperatures, instead of the EcoFarm tradition of fierce winds, blustery rain, and January gloom. For once, the farmers who trekked in from the snowy reaches of northern Vermont or upstate New York are getting a real California vacation. \u003c/p>\n\u003cp>On Wednesday night, capping a day of \"Farms with Barns\" pre-conference events about sustainable animal husbandry, Nicolette Hahn Niman, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061998451/kqedorg-20\"> Righteous Porkchop\u003c/a>, advocated fiercely for a return to pre-\u003ca href=\"http://www.epa.gov/region7/water/cafo/index.htm\">CAFO\u003c/a> systems of ranching. Armed with then-and-now photos and armfuls of statistics, she made a passionate case for the environmental benefits of raising (and eating) animals fed exclusively on pasture, the way she and her husband, Bill Niman (founder of \u003ca href=\"http://www.nimanranch.com\">Niman Ranch\u003c/a>, although he's no longer associated with the brand), do in the green and pleasant land of West Marin. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's hard not to get platonic crushes on favorite farmers when you shop the Bay Area's farmers' markets, or at least to see them as rock stars of the vegetable world. And here they all are: white-haired \u003ca href=\"http://www.localharvest.org/little-organic-farm-M31837\">David Little\u003c/a>, Marin's king of dry-farmed potatoes; smiling Dru Rivers and Judith Redmond of \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a>, Jim Cochran of \u003ca href=\"http://www.swantonberryfarm.com\">Swanton Berry\u003c/a>, Tim Mueller and Trini Campbell of \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a>, Albert Straus of \u003ca href=\"http://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, and numerous others. \u003c/p>\n\u003cp>And more and more, they're getting the word out about their farms, their concerns, and their lives on and off the tractor through the same social-media outlets the rest of us use for cute-kitty videos and complaints/brags about kids and jobs. In a workshop about Social Media for Farmers, Greg Massa, a 4th generation organic rice, almond, and grain farmer for \u003ca href=\"http://www.massaorganics.com/\">Massa Organics\u003c/a> along the Sacramento River, admitted to \u003ca href=\"http://twitter.com/#!/MassaOrganics\">tweeting\u003c/a> from his tractor. (Although, as he pointed out, \"If you've ever seen one, you know there's not a whole lot in a rice field you can hit.\") \u003c/p>\n\u003cp>As a smaller-scale farmer carving out a niche, Massa found that as his company grew, he had to find a way to maintain the farm's personal connection to customers, once he was no longer able to be the face of the farm at every farmers' market. The answer? \u003ca href=\"http://www.facebook.com/MassaOrganics\">Facebook\u003c/a> and \u003ca href=\"http://twitter.com/#!/MassaOrganics\">Twitter\u003c/a>. Customers (and fans) can find out what will (and won't) be at his market stands each week, including his newest item, whole-wheat tortillas made from farm-grown wheat. (He also raises a couple hundred ducks in the fields, selling them as meat for a short time in the fall.) They can also share in the trials and delights of the farm, whether it's a rice-loaded truck stuck in the mud or a chicken laying an egg in the pickup's cupholder. \u003c/p>\n\u003cp>After several years of ignoring social media, this year's conference was tweeting with a vengeance (\u003ca href=\"http://twitter.com/#!/search/%23EFC11\">#EFC11\u003c/a>). Naturally, this made \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0143117289/kqedorg-20\">Farm City\u003c/a> author (and proud typewriter-using Luddite) \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/28/urban-animal-husbandry-on-food-wine-this-week/\">Novella Carpenter\u003c/a> say, in a later panel about Women Writers & Farmers, \"I hate Facebook, I hate all that crap. I could pet a goat or I could stare at a computer--fuck that!\" She did admit to using \u003ca href=\"http://twitter.com/#!/goattown\">Twitter\u003c/a> for spur-of-the-moment commerce, like the frequent sidewalk farmstands she throws together in Oakland. \u003c/p>\n\u003cblockquote>\u003cp>\"Everything I do is illegal, basically, so I use it for that.\" It's part of the benefit of being a best-selling author, she pointed out. \"The book took me 3 years to write, so I probably made about 10 cents an hour. But I can sell chard like crazy.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eco-farm.org/programs/\">EcoFarm\u003c/a> (Ecological Farming Association)\u003cbr>\n\u003ca href=\"http://ecofarm2011.blogspot.com/\">EcoFarm blog\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/Eco_Farm\">@Eco_Farm\u003c/a>\u003cbr>\nFollow the conference on Twitter: \u003ca href=\"http://twitter.com/#!/search?q=%23EFC11\">#EFC11\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/EcoFarm\">EcoFarm\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.eco-farm.org/programs/efc/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ecofarm300.jpg\" alt=\"EcoFarm logo. Designed by Sarah Rabkin\" title=\"EcoFarm logo. Designed by Sarah Rabkin\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-22304\">\u003c/a>The price of Pixie tangerines. Contamination dangers for organic dairies from \u003ca href=\"http://www.eco-farm.org/programs/ge/\">GMO alfalfa\u003c/a>. The safety of tractor tweeting. Veterans transitioning into farming, pastoralism and grassland management, the cave paintings of Lascaux and sustainable meat production, the future of CSAs, hot heritage breeds and much, much more. \u003c/p>\n\u003cp>Such were just a fraction of the topics buzzing through the first day of the 31st annual \u003ca href=\"http://www.eco-farm.org/programs/efc/\">EcoFarm Conference\u003c/a>. It's \u003ca href=\"http://www.weforum.org/\">Davos\u003c/a> for organic farmers, where hundreds of forward-thinking, change-making ranchers, farmers, wholesalers, seed-company founders, and advocates for sustainable agriculture and food justice converge for 3 days of workshops, presentations, meals, and talk--lots and lots of talk, spilling over through panel discussions, cheese tastings, workshops, lunch lines, morning yoga and evening movies. \u003c/p>\n\u003cp>There's so much to discuss, after all, here at the forefront of the sustainable-ag revolution, where muddy boots and sun-creased foreheads tell the stories of decades spent cajoling balky tractors, hauling irrigation pipe, praying for rain or praying for sun, battling aphids in the Brussels sprouts and codling moth in the apples, and not least of all, convincing skeptical customers to try a purple carrot or a white beet. \u003c/p>\n\u003cp>And for once, Mother Nature has given her servants a gift: unheard-of sunny skies and summery, beach-basking temperatures, instead of the EcoFarm tradition of fierce winds, blustery rain, and January gloom. For once, the farmers who trekked in from the snowy reaches of northern Vermont or upstate New York are getting a real California vacation. \u003c/p>\n\u003cp>On Wednesday night, capping a day of \"Farms with Barns\" pre-conference events about sustainable animal husbandry, Nicolette Hahn Niman, author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061998451/kqedorg-20\"> Righteous Porkchop\u003c/a>, advocated fiercely for a return to pre-\u003ca href=\"http://www.epa.gov/region7/water/cafo/index.htm\">CAFO\u003c/a> systems of ranching. Armed with then-and-now photos and armfuls of statistics, she made a passionate case for the environmental benefits of raising (and eating) animals fed exclusively on pasture, the way she and her husband, Bill Niman (founder of \u003ca href=\"http://www.nimanranch.com\">Niman Ranch\u003c/a>, although he's no longer associated with the brand), do in the green and pleasant land of West Marin. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's hard not to get platonic crushes on favorite farmers when you shop the Bay Area's farmers' markets, or at least to see them as rock stars of the vegetable world. And here they all are: white-haired \u003ca href=\"http://www.localharvest.org/little-organic-farm-M31837\">David Little\u003c/a>, Marin's king of dry-farmed potatoes; smiling Dru Rivers and Judith Redmond of \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farm\u003c/a>, Jim Cochran of \u003ca href=\"http://www.swantonberryfarm.com\">Swanton Berry\u003c/a>, Tim Mueller and Trini Campbell of \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a>, Albert Straus of \u003ca href=\"http://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, and numerous others. \u003c/p>\n\u003cp>And more and more, they're getting the word out about their farms, their concerns, and their lives on and off the tractor through the same social-media outlets the rest of us use for cute-kitty videos and complaints/brags about kids and jobs. In a workshop about Social Media for Farmers, Greg Massa, a 4th generation organic rice, almond, and grain farmer for \u003ca href=\"http://www.massaorganics.com/\">Massa Organics\u003c/a> along the Sacramento River, admitted to \u003ca href=\"http://twitter.com/#!/MassaOrganics\">tweeting\u003c/a> from his tractor. (Although, as he pointed out, \"If you've ever seen one, you know there's not a whole lot in a rice field you can hit.\") \u003c/p>\n\u003cp>As a smaller-scale farmer carving out a niche, Massa found that as his company grew, he had to find a way to maintain the farm's personal connection to customers, once he was no longer able to be the face of the farm at every farmers' market. The answer? \u003ca href=\"http://www.facebook.com/MassaOrganics\">Facebook\u003c/a> and \u003ca href=\"http://twitter.com/#!/MassaOrganics\">Twitter\u003c/a>. Customers (and fans) can find out what will (and won't) be at his market stands each week, including his newest item, whole-wheat tortillas made from farm-grown wheat. (He also raises a couple hundred ducks in the fields, selling them as meat for a short time in the fall.) They can also share in the trials and delights of the farm, whether it's a rice-loaded truck stuck in the mud or a chicken laying an egg in the pickup's cupholder. \u003c/p>\n\u003cp>After several years of ignoring social media, this year's conference was tweeting with a vengeance (\u003ca href=\"http://twitter.com/#!/search/%23EFC11\">#EFC11\u003c/a>). Naturally, this made \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0143117289/kqedorg-20\">Farm City\u003c/a> author (and proud typewriter-using Luddite) \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/28/urban-animal-husbandry-on-food-wine-this-week/\">Novella Carpenter\u003c/a> say, in a later panel about Women Writers & Farmers, \"I hate Facebook, I hate all that crap. I could pet a goat or I could stare at a computer--fuck that!\" She did admit to using \u003ca href=\"http://twitter.com/#!/goattown\">Twitter\u003c/a> for spur-of-the-moment commerce, like the frequent sidewalk farmstands she throws together in Oakland. \u003c/p>\n\u003cblockquote>\u003cp>\"Everything I do is illegal, basically, so I use it for that.\" It's part of the benefit of being a best-selling author, she pointed out. \"The book took me 3 years to write, so I probably made about 10 cents an hour. But I can sell chard like crazy.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eco-farm.org/programs/\">EcoFarm\u003c/a> (Ecological Farming Association)\u003cbr>\n\u003ca href=\"http://ecofarm2011.blogspot.com/\">EcoFarm blog\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/Eco_Farm\">@Eco_Farm\u003c/a>\u003cbr>\nFollow the conference on Twitter: \u003ca href=\"http://twitter.com/#!/search?q=%23EFC11\">#EFC11\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/EcoFarm\">EcoFarm\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Three-Bean Vegetarian Chili",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bowl-of-veggie-chili500.jpg\" alt=\"bowl of vegetarian chili\" title=\"bowl of vegetarian chili\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22168\">\u003c/p>\n\u003cp>Winter has always been an ideal time for making a big pot of chili. Full of spices and served hot, it's the perfect anecdote to a chilly day. It's also the ultimate dish for a large group, whether you're having a big family dinner or a Super Bowl party. \u003c/p>\n\u003cp>I used to think chili had to have meat in it to be interesting. I figured\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/02/how-to-make-chili/\"> the slow roasted beef in my recipe\u003c/a> provided the stew's deep and substantial flavors. So I was surprised to find that a vegetarian chili I recently made had its own robust complexity that was just as satisfying. And, unlike meat chili, the vegetarian variety only took an hour to prepare and cost less than $10 to make for a family of four. \u003c/p>\n\u003cp>Now I do love my meat chili, but because it uses beef chuck, it takes hours to braise, so making it is a bit of an event. Three-bean chili, on the other hand, takes little more time than preparing a standard weekday dinner if you use canned beans. And, if you want something really special you can start your preparations the night before and \u003ca href=\"http://whatscookingamerica.net/Vegetables/driedbeantip.htm\">boil up a batch of dried beans\u003c/a>.\u003c/p>\n\u003cp>Preparing vegetarian chili is a bit like planting a flower garden. You want it colorful and lush without being overbearing. Using a variety of chilies, from fresh to canned, dried and powdered, is the key to achieving something that is smoky and deep with just the right amount of heat. And while some recipes I've seen out there call for a hodgepodge of vegetables, I try to avoid making my chili look like a version of vegetables on parade. Instead I like to partner my beans and the various chilies with other ingredients that will accent their flavors, like beer, coffee, corn and Mexican chocolate. Simmered together everything coalesces into a rich and hearty whole.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So whether you're making a weeknight family dinner, or in need of a dish that will satisfy a crowd, it's a good time to enjoy a pot of chili.\u003c/p>\n\u003cp>\u003cstrong>Three-Bean Vegetarian Chili\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>Enough for 5-6 people (can easily be doubled)\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n1 Tbsp vegetable or corn oil\u003cbr>\n3 cans or 6 cups homemade cooked beans (pinto, kidney, black or some of each)\u003cbr>\n1 large onion chopped\u003cbr>\n2 Anaheim peppers chopped\u003cbr>\n1 small or a ½ large jalapeno pepper\u003cbr>\n1 carrot diced\u003cbr>\n2 medium or one large bell pepper (I use red or orange but green is also fine)\u003cbr>\n½ can tomato paste\u003cbr>\n1 15 oz can diced tomatoes\u003cbr>\n1 cup medium-body beer (I like Negro Modelo)\u003cbr>\n½ cup brewed coffee\u003cbr>\n2 Tbsp chili powder (mild or Chipotle)\u003cbr>\n1 Tbsp ground cumin\u003cbr>\n½ tsp dried and ground coriander seed\u003cbr>\n2 Tbsp dried Mexican or regular oregano (crushed between your hands)\u003cbr>\n1 tsp salt\u003cbr>\n1-2 chilis from a can chipotle chiles in adobo sauce (depending on how spicy you want your chili)\u003cbr>\n1 cup fresh or frozen corn kernals\u003cbr>\n2 Tbsp masa harina or finely ground corn meal (optional)\u003cbr>\n2 tsp grated Mexican chocolate or cocoa powder (optional)\u003c/p>\n\u003cp>Note: you can just freeze the chipotle chilies you don't use\u003c/p>\n\u003cp>\u003cstrong>Possible Toppings\u003c/strong>\u003cbr>\nSour cream\u003cbr>\nDiced white or spring onions\u003cbr>\nGrated cheese\u003cbr>\nCrumbled corn chips\u003cbr>\nOlives\u003cbr>\nCorn nuts\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat a large heavy pot (I like to use a cast-iron Dutch oven) on medium high heat. When the pot is heated, add in 1 Tbsp oil and then add in your chopped onion, jalapeno, carrot, and Anaheim peppers. Sauté for 5-7 minutes or until onions are translucent.\u003c/p>\n\u003cp>2. Mix in the tomato paste along with the chili powder, cumin, ground coriander, salt and oregano. Let cook on medium heat for 2-3 minutes.\u003c/p>\n\u003cp>3. Add in the beer, diced tomatoes and chopped bell pepper. Stir and then mix in the beans, coffee and chipotle chili in adobo sauce.\u003c/p>\n\u003cp>4. Bring the chili to a soft boil and then cover and set the burner to simmer. Cook for at least 45 minutes to one hour, stirring every so often to make sure the chili doesn't burn on the bottom of the pot. \u003c/p>\n\u003cp>5. Once all the flavors have melded, stir in the chocolate, corn and masa harina.\u003c/p>\n\u003cp>6. If the chili seems too soupy, or if it's a little too spicy, add another tablespoon of masa harina. Mix in thoroughly.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Simmer for another 10 minutes and then serve with your favorite toppings and cornbread. \u003c/p>\n\n",
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"excerpt": "I used to think chili had to have meat in it to be interesting. I figured the slow roasted beef in my recipe provided the stew's deep and substantial flavors. So I was surprised to find that a vegetarian chili I recently made had its own complex flavors that were just as satisfying. And, unlike meat chili, the vegetarian variety only took an hour to prepare and cost less than $10 to make for a family of four.",
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"description": "I used to think chili had to have meat in it to be interesting. I figured the slow roasted beef in my recipe provided the stew's deep and substantial flavors. So I was surprised to find that a vegetarian chili I recently made had its own complex flavors that were just as satisfying. And, unlike meat chili, the vegetarian variety only took an hour to prepare and cost less than $10 to make for a family of four.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bowl-of-veggie-chili500.jpg\" alt=\"bowl of vegetarian chili\" title=\"bowl of vegetarian chili\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22168\">\u003c/p>\n\u003cp>Winter has always been an ideal time for making a big pot of chili. Full of spices and served hot, it's the perfect anecdote to a chilly day. It's also the ultimate dish for a large group, whether you're having a big family dinner or a Super Bowl party. \u003c/p>\n\u003cp>I used to think chili had to have meat in it to be interesting. I figured\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/02/how-to-make-chili/\"> the slow roasted beef in my recipe\u003c/a> provided the stew's deep and substantial flavors. So I was surprised to find that a vegetarian chili I recently made had its own robust complexity that was just as satisfying. And, unlike meat chili, the vegetarian variety only took an hour to prepare and cost less than $10 to make for a family of four. \u003c/p>\n\u003cp>Now I do love my meat chili, but because it uses beef chuck, it takes hours to braise, so making it is a bit of an event. Three-bean chili, on the other hand, takes little more time than preparing a standard weekday dinner if you use canned beans. And, if you want something really special you can start your preparations the night before and \u003ca href=\"http://whatscookingamerica.net/Vegetables/driedbeantip.htm\">boil up a batch of dried beans\u003c/a>.\u003c/p>\n\u003cp>Preparing vegetarian chili is a bit like planting a flower garden. You want it colorful and lush without being overbearing. Using a variety of chilies, from fresh to canned, dried and powdered, is the key to achieving something that is smoky and deep with just the right amount of heat. And while some recipes I've seen out there call for a hodgepodge of vegetables, I try to avoid making my chili look like a version of vegetables on parade. Instead I like to partner my beans and the various chilies with other ingredients that will accent their flavors, like beer, coffee, corn and Mexican chocolate. Simmered together everything coalesces into a rich and hearty whole.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So whether you're making a weeknight family dinner, or in need of a dish that will satisfy a crowd, it's a good time to enjoy a pot of chili.\u003c/p>\n\u003cp>\u003cstrong>Three-Bean Vegetarian Chili\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>Enough for 5-6 people (can easily be doubled)\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n1 Tbsp vegetable or corn oil\u003cbr>\n3 cans or 6 cups homemade cooked beans (pinto, kidney, black or some of each)\u003cbr>\n1 large onion chopped\u003cbr>\n2 Anaheim peppers chopped\u003cbr>\n1 small or a ½ large jalapeno pepper\u003cbr>\n1 carrot diced\u003cbr>\n2 medium or one large bell pepper (I use red or orange but green is also fine)\u003cbr>\n½ can tomato paste\u003cbr>\n1 15 oz can diced tomatoes\u003cbr>\n1 cup medium-body beer (I like Negro Modelo)\u003cbr>\n½ cup brewed coffee\u003cbr>\n2 Tbsp chili powder (mild or Chipotle)\u003cbr>\n1 Tbsp ground cumin\u003cbr>\n½ tsp dried and ground coriander seed\u003cbr>\n2 Tbsp dried Mexican or regular oregano (crushed between your hands)\u003cbr>\n1 tsp salt\u003cbr>\n1-2 chilis from a can chipotle chiles in adobo sauce (depending on how spicy you want your chili)\u003cbr>\n1 cup fresh or frozen corn kernals\u003cbr>\n2 Tbsp masa harina or finely ground corn meal (optional)\u003cbr>\n2 tsp grated Mexican chocolate or cocoa powder (optional)\u003c/p>\n\u003cp>Note: you can just freeze the chipotle chilies you don't use\u003c/p>\n\u003cp>\u003cstrong>Possible Toppings\u003c/strong>\u003cbr>\nSour cream\u003cbr>\nDiced white or spring onions\u003cbr>\nGrated cheese\u003cbr>\nCrumbled corn chips\u003cbr>\nOlives\u003cbr>\nCorn nuts\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat a large heavy pot (I like to use a cast-iron Dutch oven) on medium high heat. When the pot is heated, add in 1 Tbsp oil and then add in your chopped onion, jalapeno, carrot, and Anaheim peppers. Sauté for 5-7 minutes or until onions are translucent.\u003c/p>\n\u003cp>2. Mix in the tomato paste along with the chili powder, cumin, ground coriander, salt and oregano. Let cook on medium heat for 2-3 minutes.\u003c/p>\n\u003cp>3. Add in the beer, diced tomatoes and chopped bell pepper. Stir and then mix in the beans, coffee and chipotle chili in adobo sauce.\u003c/p>\n\u003cp>4. Bring the chili to a soft boil and then cover and set the burner to simmer. Cook for at least 45 minutes to one hour, stirring every so often to make sure the chili doesn't burn on the bottom of the pot. \u003c/p>\n\u003cp>5. Once all the flavors have melded, stir in the chocolate, corn and masa harina.\u003c/p>\n\u003cp>6. If the chili seems too soupy, or if it's a little too spicy, add another tablespoon of masa harina. Mix in thoroughly.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Simmer for another 10 minutes and then serve with your favorite toppings and cornbread. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Fried Chicken Guide",
"title": "Bay Area Fried Chicken Guide",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/front-porch-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/front-porch-1.jpg\" alt=\"Fried Chicken Bucket, Front Porch\" title=\"Fried Chicken Bucket, Front Porch\" width=\"500\" height=\"358\" class=\"alignnone size-full wp-image-22138\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Bucket, Front Porch\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Fried Chicken\u003c/strong>. What's there not to like? Crispy golden skin. Juicy tender meat. Finger-lickin' goodness. Apparently, the restaurants of the Bay Area seem to agree. Fried chicken is all the rage, and everyone seems to have a riff on this comfort food favorite: \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a> serves it \u003ca href=\"http://blogs.kqed.org/checkplease/2009/03/27/check-please-bay-area-season-4-episode-2-402/\">classic Southern-style\u003c/a>, with hamhock greens and mac n' cheese; \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a> makes it Korean Fried Chicken with spicy slaw and pickled daikon; \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a> goes thighs-only for its gussied up Chicken and Semolina Waffles with Chestnut Honey Butter; \u003ca href=\"http://thefrontporchsf.com/\">Front Porch\u003c/a> uses a cornmeal crust and serves it in a popcorn bucket.\u003c/p>\n\u003cp>Once you've set upon the path to finding the \"Best Fried Chicken\" it's a quest that can easily obsess. And, it has its hazards…you know, it's not quite as artery-friendly as say, a \"Best Salad\" quest. By no means have I sampled it all -- for example, I have yet to try \u003ca href=\"http://casaorinda.net/\">Casa Orinda's\u003c/a> fried chicken, which \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/2008/09/08/the-best-fried-chicken-so-far/\">Michael Bauer\u003c/a> swears by, and I'm still dying to try \u003ca href=\"http://blogs.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\">Brown Sugar Kitchen's\u003c/a> Chicken & Waffles -- however, I have taste-tested my fair share, and well, someone should benefit from my \"research.\" \u003c/p>\n\u003cp>\u003cstrong>Best Destination Fried Chicken Orgy: Ad Hoc (Yountville, Napa)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ad-hoc-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ad-hoc-1.jpg\" alt=\"Fried Chicken Night, Ad Hoc\" title=\"Fried Chicken Night, Ad Hoc\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22133\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Night, Ad Hoc\u003c/em>\u003c/p>\n\u003cp>The greatness of this fried chicken has taken on almost mythical proportions, with cult followers calling \u003cstrong>Fried Chicken Night\u003c/strong> at \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a> a religious experience. Is it as good as everyone says? In one word: yes. One satisfying bite into a hunk of their \u003cstrong>Buttermilk Fried Chicken\u003c/strong> and you'll be born again. It's not just that the skin is perfectly crunchy and substantial, or that the brined meat is juicy and flavorful, or that it all comes family-style in a big oversized bowl brimming with indulgence. At Ad Hoc, it's the sum of all the parts that make this a destination dining experience. Your entire meal is orchestrated without the slightest bit of effort from you. Even the drive up to Napa adds to the delicious escapism of the evening. Fried Chicken Night is every other Monday; for an incredibly convenient schedule of exactly which Monday it falls on, check out \u003ca href=\"http://www.inuyaki.com/ad-hoc-menu-archive\">Inuyaki's custom FCN-stalker calendar\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Best Hangover Fried Chicken: Little Skillet (Soma, SF)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/little-skillet-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/little-skillet-1.jpg\" alt=\"Chicken & Waffles, Little Skillet\" title=\"Chicken & Waffles, Little Skillet\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22140\">\u003c/a>\u003cbr>\n\u003cem>Chicken & Waffles, Little Skillet\u003c/em>\u003c/p>\n\u003cp>There is nothing like some \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> \u003cstrong>Chicken & Waffles\u003c/strong> lovin' to soothe your soul after a big night out. A little grease. A jolt of sugar. Yes, please. If \u003ca href=\"http://www.yelp.com/biz/cento-san-francisco\">Cento\u003c/a> is open next door, even better, you've got your caffeine kick to boot. The skin on Little Skillet's chicken is on the thinner side if you're into that. I have found that that the juiciness level can be inconsistent -- I've had the most luck during peak hours. On a sunny day, that concrete loading platform across from Little Skillet's order window (a.k.a. their outdoor \"seating\" area) is where I want to be -- sweet and savory on my tongue, and maple syrup dribbling down my chin. \u003c/p>\n\u003cp>\u003cstrong>Best Home-style Fried Chicken: Firefly (Noe Valley, SF) \u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/firefly-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/firefly-1.jpg\" alt=\"Fried Chicken of Your Dreams, Firefly\" title=\"Fried Chicken of Your Dreams, Firefly\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22135\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken of Your Dreams, Firefly\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fireflysf.com/\">Firefly\u003c/a> knows how to do homey. Their menu changes regularly, so keep an eye out for this nostalgic gem, \u003cstrong>The Fried Chicken of Your Dreams with Mashed Potatoes & Gravy, Peas & Carrots and a Damn Fine Buttermilk Biscuit\u003c/strong>. Yes, that is what it's really called. The chicken is tender and well-seasoned, and the skin has that magic quality of sticking to the meat so that you get a mouthful of crunchy goodness in each bite. The sides are classic wins, and the biscuit served with local honey is \u003cem>damn fine\u003c/em>, just as advertised.\u003c/p>\n\u003cp>\u003cstrong>Best Fried Chicken Sandwich: Bakesale Betty (Oakland)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesake-bettys-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesake-bettys-1.jpg\" alt=\"Fried Chicken Sandwich, Bakesale Betty\" title=\"Fried Chicken Sandwich, Bakesale Betty\" width=\"500\" height=\"324\" class=\"alignnone size-full wp-image-22134\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Sandwich, Bakesale Betty\u003c/em>\u003c/p>\n\u003cp>It's not often I venture to the East Bay…but \u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty's\u003c/a> legendary \u003cstrong>Fried Chicken Sandwich\u003c/strong> is worth the shlep. The line will likely be out the door, if the wait is really long, the kind folks at Bakesale Betty's have been known to bring out samples of their heavenly, chewy cookies. But I digress. The star of the show is this gorgeous hunk of a sandwich made with two generous pieces of chicken breast, double-dredged and fried, topped with a spicy slaw of cabbage, red onion, roughly chopped parsley, and a Dijon mustard-red wine vinaigrette (the key: no mayo). It's all stuffed in between an Acme torpedo roll and quickly wrapped up before it has a chance to escape. Don't worry, it will explode into a delicious mess when you open it, but that is part of the joy of eating one of these sandwiches. The balance of the buttermilk fried chicken (with lots of thick, crispy skin), and fresh crunch and vinegary tang of the slaw is fantastic. \u003c/p>\n\u003cp>\u003cstrong>Best Fried Chicken Value Meal: \u003ca href=\"http://blogs.kqed.org/checkplease/2005/11/03/check-please-bay-area-episode-1-103/\">Hard Knox Cafe\u003c/a> (Dogpatch, SF)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/hard-knox-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/hard-knox-1.jpg\" alt=\"Fried Chicken, Candied Yams & Collard Greens, Hard Knox\" title=\"Fried Chicken, Candied Yams & Collard Greens, Hard Knox\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22139\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken, Candied Yams & Collard Greens, Hard Knox\u003c/em>\u003c/p>\n\u003cp>Three big-boy sized pieces of \u003cstrong>Fried Chicken\u003c/strong> plus your choice of \u003cstrong>two sides\u003c/strong> and \u003cstrong>corn muffins\u003c/strong>, all for a mere \u003cstrong>$11\u003c/strong>. Now that's a bargain. The seasoning is a bit heavy on the salt and garlic, but for the value and portion, this is a steal. Also, the corn muffins are almost worth the trip themselves -- sweet and light, more cake than bread, with a crunchy top that could inspire a \"just the muffin top\" shop.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-9.jpg\" alt=\"Homemade Fried Chicken\" title=\"Homemade Fried Chicken\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22137\">\u003c/a>\u003cbr>\n\u003cem>Homemade Fried Chicken\u003c/em>\u003c/p>\n\u003cp>If you're fixing to tackle some homemade fried chicken, there are some key questions you need to ask yourself. To brine or not to brine? Buttermilk bath or no? Single or double dredge? All purpose flour, rice flour, or cornmeal crust? Vegetable oil, peanut oil, or straight up lard? And then there is the question of what style of fried chicken you're after. \u003c/p>\n\u003cp>I've noticed that there are two distinctly different styles. There's your classic \u003cstrong>Southern-style fried chicken\u003c/strong> with \u003cstrong>buttermilk bath\u003c/strong> and \u003cstrong>thick, crunchy skin\u003c/strong>. And then there's an \u003cstrong>Asian-style fried chicken\u003c/strong> seasoned with \u003cstrong>salt and garlic\u003c/strong>, and featuring a \u003cstrong>thin, super crispy skin\u003c/strong>.\u003c/p>\n\u003cp>For the former, \u003ca href=\"http://www.foodandwine.com/recipes/lemon-brined-fried-chicken\">Thomas Keller's recipe\u003c/a> is great, although a bit fussy with the brine. The brine however, is key in infusing the chicken with lovely lemon and herb notes, and also in making sure the meat is really juicy. Then there's the buttermilk bath, and flour seasoned with garlic powder, onion powder, cayenne and salt. The result is a fried chicken that has complex layers of flavor. \u003c/p>\n\u003cp>In the Asian-style chicken my father-in-law makes, he trades in the brining method for a simple rub of salt, garlic, and ginger. By seasoning the meat really well, allowing it to soak in the flavors overnight, the flavor of the chicken really shines through from inside out. A quick coating of egg white, cornstarch and flour and that's it. The result is a no-frills, tasty fried chicken that's clean and simple. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-1.jpg\" alt=\"Asian Fried Chicken\" title=\"Asian Fried Chicken\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22136\">\u003c/a>\u003cbr>\n\u003cem>Asian Fried Chicken\u003c/em>\u003c/p>\n\u003cp>Whatever your chicken of choice is, here are a few tips to get the best fry possible: \u003c/p>\n\u003cul>\n\u003cli>Season your meat (either by brining or salting). According to \u003ca href=\"http://eater.com/archives/2011/01/24/flavor-flav-opening-a-fried-chicken-restuarant-iowa.php\">Fry Master Flava Flav\u003c/a>, that's the key to \"blowin' up your tastebuds.\"\u003c/li>\n\u003cli>Make sure your pieces of chicken are similar in size. This ensures that they fry up evenly. For larger breast pieces, cut them in half.\u003c/li>\n\u003cli>If you're butchering a whole chicken, choose a young chicken (about 2 pounds). \u003c/li>\n\u003cli>Make sure the chicken is at room temperature before frying.\u003c/li>\n\u003cli>Don't crowd your pan/dutch oven/whatever vessel you're frying in. If you place too many pieces in at once, the temperature of the oil will drop.\u003c/li>\n\u003c/ul>\n\u003cp>https://www.youtube.com/watch?v=WnWEI4eKAZY\u003cbr>\n\u003cem>(Skip to 3:43 for a real treat)\u003c/em>\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>Daddy Hua's Crispy Fried Chicken\u003c/strong>\u003c/p>\n\u003cp>\u003cem>This Asian-style fried chicken features a simple rub of salt, garlic, and ginger, and a quick coating of egg white, cornstarch and flour. The result is a no-frills, tasty fried chicken that's clean and simple, with a dynamite crispy thin crust. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 drumsticks\u003cbr>\n2 wings\u003cbr>\n2 thighs\u003cbr>\n2 garlic cloves, minced\u003cbr>\nA few slices of ginger, julienned\u003cbr>\n1 tablespoon salt\u003cbr>\n1 egg white\u003cbr>\n¼ cup cornstarch\u003cbr>\n¼ cup all purpose flour\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Rinse and pat dry the chicken.\u003c/li>\n\u003cli>Toss the chicken pieces with the garlic, ginger, and salt. Mix well and let marinate at least 6 hours, or better, overnight.\u003c/li>\n\u003cli>Let the chicken come to room temperature. Brush off the garlic and ginger pieces. Coat the chicken in egg white.\u003c/li>\n\u003cli>Mix together the cornstarch and flour on a plate. Dredge the chicken in the mixture, coating both sides. Shake off the excess flour and let sit for 15 minutes. Preheat the oven to 250 F.\u003c/li>\n\u003cli>Meanwhile, in a large skillet/wok/dutch oven, heat up about 2 inches of oil. A good way to test when the oil is ready is to throw in a small piece of bread. If it starts to bubble right away and brown within a minute, the oil is ready. \u003c/li>\n\u003cli>Fry the chicken 1-2 pieces at a time, skin side down first. Flip and brown the other side. Repeat until all the pieces are done. Place them on a wire rack over a baking sheet so that any excess oil drips down. As you work through the batches, keep the done pieces warm in the oven.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/front-porch-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/front-porch-1.jpg\" alt=\"Fried Chicken Bucket, Front Porch\" title=\"Fried Chicken Bucket, Front Porch\" width=\"500\" height=\"358\" class=\"alignnone size-full wp-image-22138\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Bucket, Front Porch\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Fried Chicken\u003c/strong>. What's there not to like? Crispy golden skin. Juicy tender meat. Finger-lickin' goodness. Apparently, the restaurants of the Bay Area seem to agree. Fried chicken is all the rage, and everyone seems to have a riff on this comfort food favorite: \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a> serves it \u003ca href=\"http://blogs.kqed.org/checkplease/2009/03/27/check-please-bay-area-season-4-episode-2-402/\">classic Southern-style\u003c/a>, with hamhock greens and mac n' cheese; \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a> makes it Korean Fried Chicken with spicy slaw and pickled daikon; \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a> goes thighs-only for its gussied up Chicken and Semolina Waffles with Chestnut Honey Butter; \u003ca href=\"http://thefrontporchsf.com/\">Front Porch\u003c/a> uses a cornmeal crust and serves it in a popcorn bucket.\u003c/p>\n\u003cp>Once you've set upon the path to finding the \"Best Fried Chicken\" it's a quest that can easily obsess. And, it has its hazards…you know, it's not quite as artery-friendly as say, a \"Best Salad\" quest. By no means have I sampled it all -- for example, I have yet to try \u003ca href=\"http://casaorinda.net/\">Casa Orinda's\u003c/a> fried chicken, which \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/2008/09/08/the-best-fried-chicken-so-far/\">Michael Bauer\u003c/a> swears by, and I'm still dying to try \u003ca href=\"http://blogs.kqed.org/checkplease/2010/05/05/brown-sugar-kitchen-restaurant-info/\">Brown Sugar Kitchen's\u003c/a> Chicken & Waffles -- however, I have taste-tested my fair share, and well, someone should benefit from my \"research.\" \u003c/p>\n\u003cp>\u003cstrong>Best Destination Fried Chicken Orgy: Ad Hoc (Yountville, Napa)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ad-hoc-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ad-hoc-1.jpg\" alt=\"Fried Chicken Night, Ad Hoc\" title=\"Fried Chicken Night, Ad Hoc\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22133\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Night, Ad Hoc\u003c/em>\u003c/p>\n\u003cp>The greatness of this fried chicken has taken on almost mythical proportions, with cult followers calling \u003cstrong>Fried Chicken Night\u003c/strong> at \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a> a religious experience. Is it as good as everyone says? In one word: yes. One satisfying bite into a hunk of their \u003cstrong>Buttermilk Fried Chicken\u003c/strong> and you'll be born again. It's not just that the skin is perfectly crunchy and substantial, or that the brined meat is juicy and flavorful, or that it all comes family-style in a big oversized bowl brimming with indulgence. At Ad Hoc, it's the sum of all the parts that make this a destination dining experience. Your entire meal is orchestrated without the slightest bit of effort from you. Even the drive up to Napa adds to the delicious escapism of the evening. Fried Chicken Night is every other Monday; for an incredibly convenient schedule of exactly which Monday it falls on, check out \u003ca href=\"http://www.inuyaki.com/ad-hoc-menu-archive\">Inuyaki's custom FCN-stalker calendar\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Best Hangover Fried Chicken: Little Skillet (Soma, SF)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/little-skillet-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/little-skillet-1.jpg\" alt=\"Chicken & Waffles, Little Skillet\" title=\"Chicken & Waffles, Little Skillet\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22140\">\u003c/a>\u003cbr>\n\u003cem>Chicken & Waffles, Little Skillet\u003c/em>\u003c/p>\n\u003cp>There is nothing like some \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> \u003cstrong>Chicken & Waffles\u003c/strong> lovin' to soothe your soul after a big night out. A little grease. A jolt of sugar. Yes, please. If \u003ca href=\"http://www.yelp.com/biz/cento-san-francisco\">Cento\u003c/a> is open next door, even better, you've got your caffeine kick to boot. The skin on Little Skillet's chicken is on the thinner side if you're into that. I have found that that the juiciness level can be inconsistent -- I've had the most luck during peak hours. On a sunny day, that concrete loading platform across from Little Skillet's order window (a.k.a. their outdoor \"seating\" area) is where I want to be -- sweet and savory on my tongue, and maple syrup dribbling down my chin. \u003c/p>\n\u003cp>\u003cstrong>Best Home-style Fried Chicken: Firefly (Noe Valley, SF) \u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/firefly-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/firefly-1.jpg\" alt=\"Fried Chicken of Your Dreams, Firefly\" title=\"Fried Chicken of Your Dreams, Firefly\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22135\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken of Your Dreams, Firefly\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fireflysf.com/\">Firefly\u003c/a> knows how to do homey. Their menu changes regularly, so keep an eye out for this nostalgic gem, \u003cstrong>The Fried Chicken of Your Dreams with Mashed Potatoes & Gravy, Peas & Carrots and a Damn Fine Buttermilk Biscuit\u003c/strong>. Yes, that is what it's really called. The chicken is tender and well-seasoned, and the skin has that magic quality of sticking to the meat so that you get a mouthful of crunchy goodness in each bite. The sides are classic wins, and the biscuit served with local honey is \u003cem>damn fine\u003c/em>, just as advertised.\u003c/p>\n\u003cp>\u003cstrong>Best Fried Chicken Sandwich: Bakesale Betty (Oakland)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesake-bettys-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesake-bettys-1.jpg\" alt=\"Fried Chicken Sandwich, Bakesale Betty\" title=\"Fried Chicken Sandwich, Bakesale Betty\" width=\"500\" height=\"324\" class=\"alignnone size-full wp-image-22134\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Sandwich, Bakesale Betty\u003c/em>\u003c/p>\n\u003cp>It's not often I venture to the East Bay…but \u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty's\u003c/a> legendary \u003cstrong>Fried Chicken Sandwich\u003c/strong> is worth the shlep. The line will likely be out the door, if the wait is really long, the kind folks at Bakesale Betty's have been known to bring out samples of their heavenly, chewy cookies. But I digress. The star of the show is this gorgeous hunk of a sandwich made with two generous pieces of chicken breast, double-dredged and fried, topped with a spicy slaw of cabbage, red onion, roughly chopped parsley, and a Dijon mustard-red wine vinaigrette (the key: no mayo). It's all stuffed in between an Acme torpedo roll and quickly wrapped up before it has a chance to escape. Don't worry, it will explode into a delicious mess when you open it, but that is part of the joy of eating one of these sandwiches. The balance of the buttermilk fried chicken (with lots of thick, crispy skin), and fresh crunch and vinegary tang of the slaw is fantastic. \u003c/p>\n\u003cp>\u003cstrong>Best Fried Chicken Value Meal: \u003ca href=\"http://blogs.kqed.org/checkplease/2005/11/03/check-please-bay-area-episode-1-103/\">Hard Knox Cafe\u003c/a> (Dogpatch, SF)\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/hard-knox-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/hard-knox-1.jpg\" alt=\"Fried Chicken, Candied Yams & Collard Greens, Hard Knox\" title=\"Fried Chicken, Candied Yams & Collard Greens, Hard Knox\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-22139\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken, Candied Yams & Collard Greens, Hard Knox\u003c/em>\u003c/p>\n\u003cp>Three big-boy sized pieces of \u003cstrong>Fried Chicken\u003c/strong> plus your choice of \u003cstrong>two sides\u003c/strong> and \u003cstrong>corn muffins\u003c/strong>, all for a mere \u003cstrong>$11\u003c/strong>. Now that's a bargain. The seasoning is a bit heavy on the salt and garlic, but for the value and portion, this is a steal. Also, the corn muffins are almost worth the trip themselves -- sweet and light, more cake than bread, with a crunchy top that could inspire a \"just the muffin top\" shop.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-9.jpg\" alt=\"Homemade Fried Chicken\" title=\"Homemade Fried Chicken\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22137\">\u003c/a>\u003cbr>\n\u003cem>Homemade Fried Chicken\u003c/em>\u003c/p>\n\u003cp>If you're fixing to tackle some homemade fried chicken, there are some key questions you need to ask yourself. To brine or not to brine? Buttermilk bath or no? Single or double dredge? All purpose flour, rice flour, or cornmeal crust? Vegetable oil, peanut oil, or straight up lard? And then there is the question of what style of fried chicken you're after. \u003c/p>\n\u003cp>I've noticed that there are two distinctly different styles. There's your classic \u003cstrong>Southern-style fried chicken\u003c/strong> with \u003cstrong>buttermilk bath\u003c/strong> and \u003cstrong>thick, crunchy skin\u003c/strong>. And then there's an \u003cstrong>Asian-style fried chicken\u003c/strong> seasoned with \u003cstrong>salt and garlic\u003c/strong>, and featuring a \u003cstrong>thin, super crispy skin\u003c/strong>.\u003c/p>\n\u003cp>For the former, \u003ca href=\"http://www.foodandwine.com/recipes/lemon-brined-fried-chicken\">Thomas Keller's recipe\u003c/a> is great, although a bit fussy with the brine. The brine however, is key in infusing the chicken with lovely lemon and herb notes, and also in making sure the meat is really juicy. Then there's the buttermilk bath, and flour seasoned with garlic powder, onion powder, cayenne and salt. The result is a fried chicken that has complex layers of flavor. \u003c/p>\n\u003cp>In the Asian-style chicken my father-in-law makes, he trades in the brining method for a simple rub of salt, garlic, and ginger. By seasoning the meat really well, allowing it to soak in the flavors overnight, the flavor of the chicken really shines through from inside out. A quick coating of egg white, cornstarch and flour and that's it. The result is a no-frills, tasty fried chicken that's clean and simple. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/fried-chicken-1.jpg\" alt=\"Asian Fried Chicken\" title=\"Asian Fried Chicken\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-22136\">\u003c/a>\u003cbr>\n\u003cem>Asian Fried Chicken\u003c/em>\u003c/p>\n\u003cp>Whatever your chicken of choice is, here are a few tips to get the best fry possible: \u003c/p>\n\u003cul>\n\u003cli>Season your meat (either by brining or salting). According to \u003ca href=\"http://eater.com/archives/2011/01/24/flavor-flav-opening-a-fried-chicken-restuarant-iowa.php\">Fry Master Flava Flav\u003c/a>, that's the key to \"blowin' up your tastebuds.\"\u003c/li>\n\u003cli>Make sure your pieces of chicken are similar in size. This ensures that they fry up evenly. For larger breast pieces, cut them in half.\u003c/li>\n\u003cli>If you're butchering a whole chicken, choose a young chicken (about 2 pounds). \u003c/li>\n\u003cli>Make sure the chicken is at room temperature before frying.\u003c/li>\n\u003cli>Don't crowd your pan/dutch oven/whatever vessel you're frying in. If you place too many pieces in at once, the temperature of the oil will drop.\u003c/li>\n\u003c/ul>\n\u003cp>https://www.youtube.com/watch?v=WnWEI4eKAZY\u003cbr>\n\u003cem>(Skip to 3:43 for a real treat)\u003c/em>\u003c/p>\n\u003cp>*****\u003cbr>\n\u003cstrong>Daddy Hua's Crispy Fried Chicken\u003c/strong>\u003c/p>\n\u003cp>\u003cem>This Asian-style fried chicken features a simple rub of salt, garlic, and ginger, and a quick coating of egg white, cornstarch and flour. The result is a no-frills, tasty fried chicken that's clean and simple, with a dynamite crispy thin crust. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 drumsticks\u003cbr>\n2 wings\u003cbr>\n2 thighs\u003cbr>\n2 garlic cloves, minced\u003cbr>\nA few slices of ginger, julienned\u003cbr>\n1 tablespoon salt\u003cbr>\n1 egg white\u003cbr>\n¼ cup cornstarch\u003cbr>\n¼ cup all purpose flour\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Rinse and pat dry the chicken.\u003c/li>\n\u003cli>Toss the chicken pieces with the garlic, ginger, and salt. Mix well and let marinate at least 6 hours, or better, overnight.\u003c/li>\n\u003cli>Let the chicken come to room temperature. Brush off the garlic and ginger pieces. Coat the chicken in egg white.\u003c/li>\n\u003cli>Mix together the cornstarch and flour on a plate. Dredge the chicken in the mixture, coating both sides. Shake off the excess flour and let sit for 15 minutes. Preheat the oven to 250 F.\u003c/li>\n\u003cli>Meanwhile, in a large skillet/wok/dutch oven, heat up about 2 inches of oil. A good way to test when the oil is ready is to throw in a small piece of bread. If it starts to bubble right away and brown within a minute, the oil is ready. \u003c/li>\n\u003cli>Fry the chicken 1-2 pieces at a time, skin side down first. Flip and brown the other side. Repeat until all the pieces are done. Place them on a wire rack over a baking sheet so that any excess oil drips down. As you work through the batches, keep the done pieces warm in the oven.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Step Right Up: Straw is Open (and it's Vegan-Friendly!)",
"title": "Step Right Up: Straw is Open (and it's Vegan-Friendly!)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-012.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22109\">\u003c/a>\u003c/p>\n\u003cp>I’ve been waiting for \u003ca href=\"http://strawsf.com/\">Straw\u003c/a> to open since the Holiday Block Party this past Christmas in Hayes Valley where they handed out samples of truffle oil popcorn and lavender lemonade. After months of waiting (including a contest for guessing their opening date with the prize of a month of free meals), this carnival-themed restaurant opened its doors and moved into the Hayes family. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-004.jpg\" alt=\"Dinner Menu\" title=\"Dinner Menu\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22100\">\u003cbr>\n\u003cem>Dinner menu welcomes all.\u003c/em>\u003c/p>\n\u003cp>This small space near the corner of Octavia and Page is not only chock-full of carnival-themed paraphernalia, it’s also cozy, friendly, and inviting. And the attention to detail is impeccable. There’s an antique tilt-a-whirl used as a booth, old signs saying things like “winner every time” and “3 balls $1.00,” and fantastic black-and-white photos of carnival goers. There are complimentary jawbreakers on the table and tiny candy packages for the taking in the box you get your check in. The menus are covered with the bindings of old books, and the contents of those menus contain some of the most creative dishes I have ever seen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-007.jpg\" alt=\"menu with old book binding\" title=\"menu with old book binding\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22103\">\u003cbr>\n\u003cem>Old book bindings are used for the menus. \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Being a vegan, when I first heard about Straw, I assumed it’ll be a cool place to go with friends but that I would definitely have to \u003ca href=\"http://pages.citebite.com/m3i7s3i6ways\">pre-eat\u003c/a>. Just to give them the benefit of the doubt, I emailed them to ask about vegan options, and to my happy surprise they replied that they actually have both a vegan and gluten-free menu available for guests, because, as the front page of their menu states “everyone should enjoy our carnival.”\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-016.jpg\" alt=\"Gastro Gypsy sandwich\" title=\"Gastro Gypsy sandwich\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22106\">\u003cbr>\n\u003cem>Gastro Gypsy Sandwich \u003c/em>\u003c/p>\n\u003cp>My husband and I were the fifth party on their opening night and we were promptly handed vegan menus upon mentioning our dietary choice. It was so nice not to do the oft-performed dance of “well… this COULD be made vegan if you take everything off the plate and leave just the lettuce.” I opted for the Gastro Gypsy sandwich made with Moroccan carrots and olive tapenade, and my husband chose the Grilled PB&J. As a side we got the sweet potato tots with blackberry BBQ sauce. \u003c/p>\n\u003cp>The Gastro Gyspy had sweet and spicy roasted carrots with a tangy green olive tapenade. The vegetarian version of this sandwich includes chevre and, although the vegan version was delicious, I did miss having a third (creamy) ingredient in there. Perhaps Straw can learn the surprisingly easy art of making cashew \u003ca href=\"http://vegansaurus.com/post/1671017875/guest-recipe-vi-zahajszky-mozzarella-di-bufala\">cheeses\u003c/a>; they’re already so creative, I can totally see them taking on a challenge like that. The PB&J was warm and satisfying with the nice touch of adding apricot preserve instead of the usual berry or grape jam. \u003c/p>\n\u003cp>But the tots—oh the tots! I’d go back just for those. Homemade crispy, bright orange-centered sweet potato nuggets dunked in tangy blackberry BBQ sauce. I seriously could make a meal out of those. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-018.jpg\" alt=\"Sweet Potato Tots\" title=\"Sweet Potato Tots\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22098\">\u003cbr>\n\u003cem>Sweet Potato Tots with Blackberry BBQ Sauce\u003c/em>\u003c/p>\n\u003cp>Unfortunately the dessert options they had that night were not vegan, but I've heard talk of orange blossom cotton candy that I plan to try as soon as the machine is up and running. \u003c/p>\n\u003cp>Now, I know that Straw is not a vegan restaurant (and their non-vegan fare is mad extensive, even featuring specials inspired by the New Orleans Jazz Festival), but the fact that they make the effort to have menus for people with alternative dietary ethics or health requirements, makes me have a lot of respect for them. In fact, they seem to make an effort to acknowledge their community in multiple ways, by sourcing from local farms, and giving 10% of each Monday’s proceeds to a local charity or organization (this week went to neighbor \u003ca href=\"http://www.hayesvalleyfarm.com/\">Hayes Valley Farm\u003c/a>). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-001.jpg\" alt=\"Check Box and Candy\" title=\"Check Box and Candy\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22099\">\u003cbr>\n\u003cem>Something sweet to take with you.\u003c/em>\u003c/p>\n\u003cp>I also have faith that as soon as they get in their groove, they’ll start offering some vegan entrees and desserts, in addition to the sandwiches and salads. Or even brunch options—I'm dying for a great tofu scramble at somewhere other than \u003ca href=\"http://www.theplantcafe.com/\">The Plant\u003c/a>. \u003c/p>\n\u003cp>And I have faith that once their liquor license kicks in, these guys will come up with some crazy-interesting and yummy cocktails. I’m thinking a kettle corn Manhattan or a fried pickle dirty martini… \u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-014.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22095\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">Straw\u003c/a>\u003cbr>\n203 Octavia Street (at Page)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415-971-5653\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/sfstraw\">@sfstraw\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/strawsf\">Straw SF\u003c/a>\u003c/p>\n\n",
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"excerpt": "Straw opens in Hayes Valley, offering carnival-themed fare, as well as vegan and gluten-free options. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-012.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22109\">\u003c/a>\u003c/p>\n\u003cp>I’ve been waiting for \u003ca href=\"http://strawsf.com/\">Straw\u003c/a> to open since the Holiday Block Party this past Christmas in Hayes Valley where they handed out samples of truffle oil popcorn and lavender lemonade. After months of waiting (including a contest for guessing their opening date with the prize of a month of free meals), this carnival-themed restaurant opened its doors and moved into the Hayes family. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-004.jpg\" alt=\"Dinner Menu\" title=\"Dinner Menu\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22100\">\u003cbr>\n\u003cem>Dinner menu welcomes all.\u003c/em>\u003c/p>\n\u003cp>This small space near the corner of Octavia and Page is not only chock-full of carnival-themed paraphernalia, it’s also cozy, friendly, and inviting. And the attention to detail is impeccable. There’s an antique tilt-a-whirl used as a booth, old signs saying things like “winner every time” and “3 balls $1.00,” and fantastic black-and-white photos of carnival goers. There are complimentary jawbreakers on the table and tiny candy packages for the taking in the box you get your check in. The menus are covered with the bindings of old books, and the contents of those menus contain some of the most creative dishes I have ever seen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-007.jpg\" alt=\"menu with old book binding\" title=\"menu with old book binding\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22103\">\u003cbr>\n\u003cem>Old book bindings are used for the menus. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Being a vegan, when I first heard about Straw, I assumed it’ll be a cool place to go with friends but that I would definitely have to \u003ca href=\"http://pages.citebite.com/m3i7s3i6ways\">pre-eat\u003c/a>. Just to give them the benefit of the doubt, I emailed them to ask about vegan options, and to my happy surprise they replied that they actually have both a vegan and gluten-free menu available for guests, because, as the front page of their menu states “everyone should enjoy our carnival.”\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-016.jpg\" alt=\"Gastro Gypsy sandwich\" title=\"Gastro Gypsy sandwich\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22106\">\u003cbr>\n\u003cem>Gastro Gypsy Sandwich \u003c/em>\u003c/p>\n\u003cp>My husband and I were the fifth party on their opening night and we were promptly handed vegan menus upon mentioning our dietary choice. It was so nice not to do the oft-performed dance of “well… this COULD be made vegan if you take everything off the plate and leave just the lettuce.” I opted for the Gastro Gypsy sandwich made with Moroccan carrots and olive tapenade, and my husband chose the Grilled PB&J. As a side we got the sweet potato tots with blackberry BBQ sauce. \u003c/p>\n\u003cp>The Gastro Gyspy had sweet and spicy roasted carrots with a tangy green olive tapenade. The vegetarian version of this sandwich includes chevre and, although the vegan version was delicious, I did miss having a third (creamy) ingredient in there. Perhaps Straw can learn the surprisingly easy art of making cashew \u003ca href=\"http://vegansaurus.com/post/1671017875/guest-recipe-vi-zahajszky-mozzarella-di-bufala\">cheeses\u003c/a>; they’re already so creative, I can totally see them taking on a challenge like that. The PB&J was warm and satisfying with the nice touch of adding apricot preserve instead of the usual berry or grape jam. \u003c/p>\n\u003cp>But the tots—oh the tots! I’d go back just for those. Homemade crispy, bright orange-centered sweet potato nuggets dunked in tangy blackberry BBQ sauce. I seriously could make a meal out of those. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-018.jpg\" alt=\"Sweet Potato Tots\" title=\"Sweet Potato Tots\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22098\">\u003cbr>\n\u003cem>Sweet Potato Tots with Blackberry BBQ Sauce\u003c/em>\u003c/p>\n\u003cp>Unfortunately the dessert options they had that night were not vegan, but I've heard talk of orange blossom cotton candy that I plan to try as soon as the machine is up and running. \u003c/p>\n\u003cp>Now, I know that Straw is not a vegan restaurant (and their non-vegan fare is mad extensive, even featuring specials inspired by the New Orleans Jazz Festival), but the fact that they make the effort to have menus for people with alternative dietary ethics or health requirements, makes me have a lot of respect for them. In fact, they seem to make an effort to acknowledge their community in multiple ways, by sourcing from local farms, and giving 10% of each Monday’s proceeds to a local charity or organization (this week went to neighbor \u003ca href=\"http://www.hayesvalleyfarm.com/\">Hayes Valley Farm\u003c/a>). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-001.jpg\" alt=\"Check Box and Candy\" title=\"Check Box and Candy\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22099\">\u003cbr>\n\u003cem>Something sweet to take with you.\u003c/em>\u003c/p>\n\u003cp>I also have faith that as soon as they get in their groove, they’ll start offering some vegan entrees and desserts, in addition to the sandwiches and salads. Or even brunch options—I'm dying for a great tofu scramble at somewhere other than \u003ca href=\"http://www.theplantcafe.com/\">The Plant\u003c/a>. \u003c/p>\n\u003cp>And I have faith that once their liquor license kicks in, these guys will come up with some crazy-interesting and yummy cocktails. I’m thinking a kettle corn Manhattan or a fried pickle dirty martini… \u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Straw-014.jpg\" alt=\"Straw in Hayes Valley\" title=\"Straw in Hayes Valley\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-22095\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://strawsf.com/\">Straw\u003c/a>\u003cbr>\n203 Octavia Street (at Page)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415-971-5653\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/sfstraw\">@sfstraw\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/strawsf\">Straw SF\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Alternative Grains: Millet and Quinoa Recipes",
"title": "Alternative Grains: Millet and Quinoa Recipes",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/curriedquinoasalad.jpg\" alt=\"Curried Quinoa Salad\" title=\"Curried Quinoa Salad\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-22066\">\u003cbr>\n\u003cem>Curried Quinoa Salad\u003c/em>\u003c/p>\n\u003cp>In a world where rice and wheat reign supreme, sometimes you want something more. Maybe you have a food allergy, maybe you have special health needs that your regular diet just isn't meeting, or maybe you just wanting more exciting than the status quo. Regardless of your reasons for upgrading your grain options, you've got an entire rainbow of whole grains to choose from besides rice and wheat.\u003c/p>\n\u003cp>Take, for example, the humble \u003ca href=\"http://chetday.com/millet.html\" title=\"What is millet\">millet\u003c/a>. Often thought of as only bird seed, millet is actually very much edible by humans. Mentioned in the Bible, people have been eating millet for many thousands of years in countries such as China, India, and Africa. What's so great about \u003ca href=\"http://www.wasabimon.com/archive/millet-recipe/\" title=\"Millet Recipe\" target=\"_blank\">millet\u003c/a>? Well, first of all, it's not acid-forming and is known for being easy to digest, so those who deal with any number of digestive ailments can usually enjoy millet without aggravating their GI. Taste-wise, Millet is mildly sweet with a nutty flavor and contains many beneficial nutrients, such as protein, fiber, B-vitamins, iron, magnesium, potassium, and more.\u003c/p>\n\u003cp>Another alternative grain you might consider is \u003ca href=\"http://chetday.com/quinoa.html\" title=\"What is quinoa\">quinoa\u003c/a> (pronounced KEEN-wah). Another old-world grain, quinoa has also been cultivated for thousands of years in South America. The Inca revered quinoa as a very important part of their culture, and used it to make breads, cereals, and other dishes. Not technically a grain, quinoa is actually a grass seed, much like buckwheat. \u003c/p>\n\u003cp>Quinoa has a nutty, hearty flavor that makes it ideal for both savory dishes and sweet breakfast recipes. It is high in protein, calcium, iron, vitamin B, and vitamin E. The protein in quinoa a \"complete protein\" due to the presence of all eight essential amino acids, something that's not often seen in cereals or grains. Note: Before being eaten, quinoa grains must be rinsed to remove its bitter coating, called saponin. When rinsing quinoa, be sure to keep the water flowing until there are so soap-like suds when you agitate the seeds with your hands. Once the water runs clear, the saponin is gone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Where can you buy millet and quinoa? You'll be happy to hear that both grains are readily available at health food stores, and if you like, you can even \u003ca href=\"http://www.amazon.com/gp/product/B000LKUTLE?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKUTLE\" title=\"Buy Quinoa\">buy them online\u003c/a>. While you can buy boxed \u003ca href=\"http://www.amazon.com/gp/product/B0037RPQSY?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0037RPQSY\" title=\"Millet Online\">millet\u003c/a> and \u003ca href=\"http://www.amazon.com/gp/product/B000EDG3UE?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000EDG3UE\" title=\"A big case of bagged quinoa\">quinoa\u003c/a>, you'll usually find them cheaper by shopping in the bulk section of your local natural foods store.\u003c/p>\n\u003cp>You can buy millet and quinoa in several different forms, as well:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B000E48IPG?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000E48IPG\">Puffed Millet Cereal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B000LKTB90?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKTB90\">Quinoa Pasta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B001JJXDSC?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001JJXDSC\">Quinoa Flakes for Hot Cereal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B001ELL364?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001ELL364\">Millet Flour for Making Bread\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>To get you started, here are a few recipes for these \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/11/quinoa-its-an-ancient-grain/\" title=\"Quinoa, An Ancient Grain\">awesome grains\u003c/a>. Once you give them a try, they might just become your new favorite carb!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Nutty Millet Porridge\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Serves 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup raw millet\u003cbr>\n5 cups water\u003cbr>\n1/2 teaspoon sea salt\u003cbr>\n4 teaspoons butter\u003cbr>\n6 tablespoons honey\u003cbr>\n1/4 cup fresh blueberries or dried cranberries\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Heat a medium pot over medium heat. Add millet, stirring grains until they become fragrant. Add water and salt, and bring to a boil.\u003c/p>\n\u003cp>2. Simmer for 15 minutes, stirring occasionally, until millet if soft like oatmeal. Add butter and honey, stirring well. Serve hot, topped with fruit.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Curried Quinoa Salad\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Serves 6 as a side or 4 for lunch\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 cup plain yogurt\u003cbr>\n1 tablespoon fresh squeezed lime juice\u003cbr>\n2 teaspoons yellow curry powder\u003cbr>\n1 teaspoon fresh ginger, peeled and finely grated\u003cbr>\n1 teaspoon salt\u003cbr>\n1/4 teaspoon freshly ground black pepper\u003cbr>\n2 tablespoons vegetable oil\u003cbr>\n1 1/3 cups uncooked quinoa\u003cbr>\n4 cups water\u003cbr>\n2 mangoes, cut into 1/2-inch chunks\u003cbr>\n1 red bell pepper, seeded and cut into 1/4-inch chunks\u003cbr>\n1 fresh serrano chile, seeded and minced\u003cbr>\n1/4 cup fresh mint, chopped\u003cbr>\n1/2 cup salted roasted cashews or peanuts, chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large mixing bowl, whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper. Slowly drizzle in oil, whisking until fully combined.\u003c/p>\n\u003cp>2. Rinse quinoa in a bowl for 5 minutes, using fingers to agitate grains and the water runs through it. Agitating while rinsing will help remove the bitter saponin.\u003c/p>\n\u003cp>3. In a large pot, bring 4 cups of water to a boil with a few pinches of salt. Add quinoa to boiling water and cook for 15 minutes, until grains are almost completely cooked through but still just a little crunchy. Strain and rinse with cold water. Let sit to drain for 15 minutes.\u003c/p>\n\u003cp>4. Mix quinoa with curried yogurt and stir well. Stir in mango, bell pepper, Serrano chili, mint, and nuts. Serve at room temperature.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>If you like these grain recipes, check out these other healthy, protein-rich posts:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.bookofyum.com/blog/monster-gluten-free-quinoa-peanut-butter-cookie-recipe-552.html\" title=\"Peanut Butter Quinoa Cookies\">Peanut Butter Quinoa Cookies\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nourishingmeals.com/2010/01/quinoa-salmon-burgers-gluten-free-egg.html\" title=\"Quinoa Salmon Burgers\">Quinoa Salmon Burgers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.alisacooks.com/2007/10/16/perfect-coconut-millet/\" title=\"Perfect Coconut Millet\">Perfect Coconut Millet\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bookofyum.com/blog/gluten-free-millet-flour-recipes-bajra-roti-or-millet-flatbread-tortilla-4403.html\" title=\"Millet Flatbread Tortilla\">Millet Flatbread Tortilla\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/indian-cooking-class-chana-spinach-curry-recipe/\" title=\"Chickpea Spinach Curry Recipe\">Chickpea Spinach Curry Recipe\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/how-to-cook-dried-beans/\" title=\"How to cook dried beans fast\">How to Cook Dried Beans When You Don't Have Time to Cook Dried Beans\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Millet and quinoa are two alternatives to rice and wheat. They taste great and cook up easy in a rice cooker. Recipes for Nutty Millet and Curried Quinoa Salad. ",
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"slug": "alternative-grains-millet-and-quinoa-recipes",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/curriedquinoasalad.jpg\" alt=\"Curried Quinoa Salad\" title=\"Curried Quinoa Salad\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-22066\">\u003cbr>\n\u003cem>Curried Quinoa Salad\u003c/em>\u003c/p>\n\u003cp>In a world where rice and wheat reign supreme, sometimes you want something more. Maybe you have a food allergy, maybe you have special health needs that your regular diet just isn't meeting, or maybe you just wanting more exciting than the status quo. Regardless of your reasons for upgrading your grain options, you've got an entire rainbow of whole grains to choose from besides rice and wheat.\u003c/p>\n\u003cp>Take, for example, the humble \u003ca href=\"http://chetday.com/millet.html\" title=\"What is millet\">millet\u003c/a>. Often thought of as only bird seed, millet is actually very much edible by humans. Mentioned in the Bible, people have been eating millet for many thousands of years in countries such as China, India, and Africa. What's so great about \u003ca href=\"http://www.wasabimon.com/archive/millet-recipe/\" title=\"Millet Recipe\" target=\"_blank\">millet\u003c/a>? Well, first of all, it's not acid-forming and is known for being easy to digest, so those who deal with any number of digestive ailments can usually enjoy millet without aggravating their GI. Taste-wise, Millet is mildly sweet with a nutty flavor and contains many beneficial nutrients, such as protein, fiber, B-vitamins, iron, magnesium, potassium, and more.\u003c/p>\n\u003cp>Another alternative grain you might consider is \u003ca href=\"http://chetday.com/quinoa.html\" title=\"What is quinoa\">quinoa\u003c/a> (pronounced KEEN-wah). Another old-world grain, quinoa has also been cultivated for thousands of years in South America. The Inca revered quinoa as a very important part of their culture, and used it to make breads, cereals, and other dishes. Not technically a grain, quinoa is actually a grass seed, much like buckwheat. \u003c/p>\n\u003cp>Quinoa has a nutty, hearty flavor that makes it ideal for both savory dishes and sweet breakfast recipes. It is high in protein, calcium, iron, vitamin B, and vitamin E. The protein in quinoa a \"complete protein\" due to the presence of all eight essential amino acids, something that's not often seen in cereals or grains. Note: Before being eaten, quinoa grains must be rinsed to remove its bitter coating, called saponin. When rinsing quinoa, be sure to keep the water flowing until there are so soap-like suds when you agitate the seeds with your hands. Once the water runs clear, the saponin is gone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Where can you buy millet and quinoa? You'll be happy to hear that both grains are readily available at health food stores, and if you like, you can even \u003ca href=\"http://www.amazon.com/gp/product/B000LKUTLE?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKUTLE\" title=\"Buy Quinoa\">buy them online\u003c/a>. While you can buy boxed \u003ca href=\"http://www.amazon.com/gp/product/B0037RPQSY?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0037RPQSY\" title=\"Millet Online\">millet\u003c/a> and \u003ca href=\"http://www.amazon.com/gp/product/B000EDG3UE?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000EDG3UE\" title=\"A big case of bagged quinoa\">quinoa\u003c/a>, you'll usually find them cheaper by shopping in the bulk section of your local natural foods store.\u003c/p>\n\u003cp>You can buy millet and quinoa in several different forms, as well:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B000E48IPG?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000E48IPG\">Puffed Millet Cereal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B000LKTB90?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKTB90\">Quinoa Pasta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B001JJXDSC?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001JJXDSC\">Quinoa Flakes for Hot Cereal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B001ELL364?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001ELL364\">Millet Flour for Making Bread\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>To get you started, here are a few recipes for these \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/11/quinoa-its-an-ancient-grain/\" title=\"Quinoa, An Ancient Grain\">awesome grains\u003c/a>. Once you give them a try, they might just become your new favorite carb!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Nutty Millet Porridge\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Serves 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup raw millet\u003cbr>\n5 cups water\u003cbr>\n1/2 teaspoon sea salt\u003cbr>\n4 teaspoons butter\u003cbr>\n6 tablespoons honey\u003cbr>\n1/4 cup fresh blueberries or dried cranberries\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Heat a medium pot over medium heat. Add millet, stirring grains until they become fragrant. Add water and salt, and bring to a boil.\u003c/p>\n\u003cp>2. Simmer for 15 minutes, stirring occasionally, until millet if soft like oatmeal. Add butter and honey, stirring well. Serve hot, topped with fruit.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Curried Quinoa Salad\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Serves 6 as a side or 4 for lunch\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 cup plain yogurt\u003cbr>\n1 tablespoon fresh squeezed lime juice\u003cbr>\n2 teaspoons yellow curry powder\u003cbr>\n1 teaspoon fresh ginger, peeled and finely grated\u003cbr>\n1 teaspoon salt\u003cbr>\n1/4 teaspoon freshly ground black pepper\u003cbr>\n2 tablespoons vegetable oil\u003cbr>\n1 1/3 cups uncooked quinoa\u003cbr>\n4 cups water\u003cbr>\n2 mangoes, cut into 1/2-inch chunks\u003cbr>\n1 red bell pepper, seeded and cut into 1/4-inch chunks\u003cbr>\n1 fresh serrano chile, seeded and minced\u003cbr>\n1/4 cup fresh mint, chopped\u003cbr>\n1/2 cup salted roasted cashews or peanuts, chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large mixing bowl, whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper. Slowly drizzle in oil, whisking until fully combined.\u003c/p>\n\u003cp>2. Rinse quinoa in a bowl for 5 minutes, using fingers to agitate grains and the water runs through it. Agitating while rinsing will help remove the bitter saponin.\u003c/p>\n\u003cp>3. In a large pot, bring 4 cups of water to a boil with a few pinches of salt. Add quinoa to boiling water and cook for 15 minutes, until grains are almost completely cooked through but still just a little crunchy. Strain and rinse with cold water. Let sit to drain for 15 minutes.\u003c/p>\n\u003cp>4. Mix quinoa with curried yogurt and stir well. Stir in mango, bell pepper, Serrano chili, mint, and nuts. Serve at room temperature.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>If you like these grain recipes, check out these other healthy, protein-rich posts:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.bookofyum.com/blog/monster-gluten-free-quinoa-peanut-butter-cookie-recipe-552.html\" title=\"Peanut Butter Quinoa Cookies\">Peanut Butter Quinoa Cookies\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nourishingmeals.com/2010/01/quinoa-salmon-burgers-gluten-free-egg.html\" title=\"Quinoa Salmon Burgers\">Quinoa Salmon Burgers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.alisacooks.com/2007/10/16/perfect-coconut-millet/\" title=\"Perfect Coconut Millet\">Perfect Coconut Millet\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bookofyum.com/blog/gluten-free-millet-flour-recipes-bajra-roti-or-millet-flatbread-tortilla-4403.html\" title=\"Millet Flatbread Tortilla\">Millet Flatbread Tortilla\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/indian-cooking-class-chana-spinach-curry-recipe/\" title=\"Chickpea Spinach Curry Recipe\">Chickpea Spinach Curry Recipe\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/how-to-cook-dried-beans/\" title=\"How to cook dried beans fast\">How to Cook Dried Beans When You Don't Have Time to Cook Dried Beans\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Spicy Soup to Cure What Ails You",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/spicysoup500.jpg\" alt=\"Spicy Soup\" title=\"Spicy Soup\" width=\"500\" height=\"401\" class=\"alignnone size-full wp-image-22029\">\u003c/p>\n\u003cp>Achooo! Is that you? Yes, despite the last few days' balmy temperatures, the winter sniffles, sneezes, and sore throats are here, and with them come the homemade remedies to cure them. First up, of course, is a daily shot of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/24/fire-cider/\">Fire Cider\u003c/a>, if you took my advice and made a batch back in October just for this very moment. I must say, having taking my first dose last week during my own star turns as Sneezey and Dopey, that it's is not for the faint of palate. (Whiskey chaser: a very good idea.)\u003c/p>\n\u003cp>What you need next is something hot and steamy to warm you up, inside and out. Got a backyard Meyer lemon hookup? Then hot lemonade will soothe you. Squeeze the juice of a couple of lemons into a mug. Stir in a couple tablespoons of honey and add a cinnamon stick. Slice up another lemon and drop the slices into the mug. Top with hot water, stir, and sip, adding more honey if needed. (Plus, perhaps, a tot of rum to help you sleep.)\u003c/p>\n\u003cp>And then, bring out the big guns. Steph's Spicy Soup, as it's known around these parts, is inspired by tom yum goong, the clear, spicy-sour soup found on every Thai menu (no, not tom kai gai, the coconutty one everyone but me loves, but the other one). It started out based on the tom yum goong recipe in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0399510338/kqedorg-20\">The Original Thai Cookbook\u003c/a> by Jennifer Brennan, but has since evolved into a freewheeling kind of broth whose only constant characteristic is that it's very spicy and very sour, and will absolutely clear your sinuses and make you feel magically better. \u003c/p>\n\u003cp>Thai red chile paste, available in little glass jars in the Asian section of most supermarkets, is a fabulous condiment that lasts forever and zings up just about anything. I use it for this soup more than anything, but it's an excellent thing to have on hand. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As Laurie Colwin writes in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060955317/kqedorg-20\">More Home Cooking\u003c/a>, \"I do not recommend this to anyone who does not like things\u003cem> hot.\u003c/em> This stuff is \u003cem>fire. \u003c/em>It is also delicious and a surefire cure for colds, flu, and general weakness.\" She then goes on to say she only uses it one way, adding a tablespoonful to a quart of chicken stock, the juice of 2 lemons, some jasmine rice and scallions. As she writes, \"You need to drink large quantities of water with this, but it is good for you, I swear.\"\u003c/p>\n\u003cp>Also, even if you're feeling rotten, it's worth tracking down the lemongrass here. It adds a certain herbaceous lemon-limeyness that can't be achieved by mere lime zest alone. Oh, and any kind of lime will do--regular Persian limes, our local Bearss limes, even small key (or Mexican) limes. \u003c/p>\n\u003cp>Adjust the hotness and sourness to your taste, but definitely make it as spicy and tart as you can. And don't forget the tissue box. If it doesn't make your nose run, it's not doing its job.\u003c/p>\n\u003cp>\u003cstrong>Thai-Inspired Soup for Sniffles\u003c/strong>\u003cbr>\nThis soup can be changed to suit your taste in many ways. Love coconut milk? Add 1/2 cup of coconut milk at the end for creaminess. Adding shrimp, tofu, light or dark-meat chicken makes it more of a meal. I like a big spoonful of cooked rice in my soup, but you could also add some thin rice noodles or bean-thread noodles. \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n4 cups vegetable stock or chicken broth\u003cbr>\n1 stalk of lemongrass, trimmed and roughly chopped\u003cbr>\n4-5 cloves garlic, peeled and sliced\u003cbr>\n1-inch piece of ginger, peeled and chopped\u003cbr>\n1 tbsp Thai red chile paste, or to taste\u003cbr>\n2 tsp Thai fish sauce, or to taste (optional)\u003cbr>\n2 limes\u003cbr>\n1/2 lb shrimp OR tofu OR skinless chicken breast OR chicken thigh\u003cbr>\n1 cup thinly sliced bok choy\u003cbr>\n1 cup spinach leaves\u003cbr>\n2 fresh green or red serrano chiles, sliced\u003cbr>\n6 scallions, trimmed and chopped\u003cbr>\nhandful of cilantro, stems removed\u003cbr>\n2 cups cooked jasmine rice or cooked rice noodles\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a large pot, combine broth, lemongrass, garlic, ginger, chile paste, and peel of 1 lime (in large strips). Bring to a simmer, cover, and let simmer gently over medium-low heat.\u003c/p>\n\u003cp>2. If using chicken, chop into bite-sized pieces. Add to soup and poach, stirring frequently, until cooked through and opaque, about 5 minutes. \u003c/p>\n\u003cp>3. Add bok choy, spinach, and shrimp or tofu, if using. Cook, stirring, until shrimp is opaque and bok choy is tender (2-3 minutes).\u003c/p>\n\u003cp>4. Add 4 chopped scallions, sliced peppers, and juice of 2 limes. Stir and taste for seasoning. Add cooked noodles to pot, if using.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Ladle into bowls. Add a scoop of jasmine rice to each bowl, if using. Top each bowl with scallions and a shower of cilantro leaves. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/spicysoup500.jpg\" alt=\"Spicy Soup\" title=\"Spicy Soup\" width=\"500\" height=\"401\" class=\"alignnone size-full wp-image-22029\">\u003c/p>\n\u003cp>Achooo! Is that you? Yes, despite the last few days' balmy temperatures, the winter sniffles, sneezes, and sore throats are here, and with them come the homemade remedies to cure them. First up, of course, is a daily shot of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/24/fire-cider/\">Fire Cider\u003c/a>, if you took my advice and made a batch back in October just for this very moment. I must say, having taking my first dose last week during my own star turns as Sneezey and Dopey, that it's is not for the faint of palate. (Whiskey chaser: a very good idea.)\u003c/p>\n\u003cp>What you need next is something hot and steamy to warm you up, inside and out. Got a backyard Meyer lemon hookup? Then hot lemonade will soothe you. Squeeze the juice of a couple of lemons into a mug. Stir in a couple tablespoons of honey and add a cinnamon stick. Slice up another lemon and drop the slices into the mug. Top with hot water, stir, and sip, adding more honey if needed. (Plus, perhaps, a tot of rum to help you sleep.)\u003c/p>\n\u003cp>And then, bring out the big guns. Steph's Spicy Soup, as it's known around these parts, is inspired by tom yum goong, the clear, spicy-sour soup found on every Thai menu (no, not tom kai gai, the coconutty one everyone but me loves, but the other one). It started out based on the tom yum goong recipe in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0399510338/kqedorg-20\">The Original Thai Cookbook\u003c/a> by Jennifer Brennan, but has since evolved into a freewheeling kind of broth whose only constant characteristic is that it's very spicy and very sour, and will absolutely clear your sinuses and make you feel magically better. \u003c/p>\n\u003cp>Thai red chile paste, available in little glass jars in the Asian section of most supermarkets, is a fabulous condiment that lasts forever and zings up just about anything. I use it for this soup more than anything, but it's an excellent thing to have on hand. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As Laurie Colwin writes in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060955317/kqedorg-20\">More Home Cooking\u003c/a>, \"I do not recommend this to anyone who does not like things\u003cem> hot.\u003c/em> This stuff is \u003cem>fire. \u003c/em>It is also delicious and a surefire cure for colds, flu, and general weakness.\" She then goes on to say she only uses it one way, adding a tablespoonful to a quart of chicken stock, the juice of 2 lemons, some jasmine rice and scallions. As she writes, \"You need to drink large quantities of water with this, but it is good for you, I swear.\"\u003c/p>\n\u003cp>Also, even if you're feeling rotten, it's worth tracking down the lemongrass here. It adds a certain herbaceous lemon-limeyness that can't be achieved by mere lime zest alone. Oh, and any kind of lime will do--regular Persian limes, our local Bearss limes, even small key (or Mexican) limes. \u003c/p>\n\u003cp>Adjust the hotness and sourness to your taste, but definitely make it as spicy and tart as you can. And don't forget the tissue box. If it doesn't make your nose run, it's not doing its job.\u003c/p>\n\u003cp>\u003cstrong>Thai-Inspired Soup for Sniffles\u003c/strong>\u003cbr>\nThis soup can be changed to suit your taste in many ways. Love coconut milk? Add 1/2 cup of coconut milk at the end for creaminess. Adding shrimp, tofu, light or dark-meat chicken makes it more of a meal. I like a big spoonful of cooked rice in my soup, but you could also add some thin rice noodles or bean-thread noodles. \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n4 cups vegetable stock or chicken broth\u003cbr>\n1 stalk of lemongrass, trimmed and roughly chopped\u003cbr>\n4-5 cloves garlic, peeled and sliced\u003cbr>\n1-inch piece of ginger, peeled and chopped\u003cbr>\n1 tbsp Thai red chile paste, or to taste\u003cbr>\n2 tsp Thai fish sauce, or to taste (optional)\u003cbr>\n2 limes\u003cbr>\n1/2 lb shrimp OR tofu OR skinless chicken breast OR chicken thigh\u003cbr>\n1 cup thinly sliced bok choy\u003cbr>\n1 cup spinach leaves\u003cbr>\n2 fresh green or red serrano chiles, sliced\u003cbr>\n6 scallions, trimmed and chopped\u003cbr>\nhandful of cilantro, stems removed\u003cbr>\n2 cups cooked jasmine rice or cooked rice noodles\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a large pot, combine broth, lemongrass, garlic, ginger, chile paste, and peel of 1 lime (in large strips). Bring to a simmer, cover, and let simmer gently over medium-low heat.\u003c/p>\n\u003cp>2. If using chicken, chop into bite-sized pieces. Add to soup and poach, stirring frequently, until cooked through and opaque, about 5 minutes. \u003c/p>\n\u003cp>3. Add bok choy, spinach, and shrimp or tofu, if using. Cook, stirring, until shrimp is opaque and bok choy is tender (2-3 minutes).\u003c/p>\n\u003cp>4. Add 4 chopped scallions, sliced peppers, and juice of 2 limes. Stir and taste for seasoning. Add cooked noodles to pot, if using.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>5. Ladle into bowls. Add a scoop of jasmine rice to each bowl, if using. Top each bowl with scallions and a shower of cilantro leaves. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Low-fat Steel-Cut Oat Muffins with Cherry Jam Inside",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cherry-jam-oat-muffins500.jpg\" alt=\"Cherry Jam Steel-Cut Oat muffins\" title=\"Cherry Jam Steel-Cut Oat muffins\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21858\">\u003c/p>\n\u003cp>With the December holidays behind me, I'm trying to be a little more heart healthy. This doesn't mean I'm dieting -- as I'm a miserable failure at all diets. Tell me I can't eat butter and I'll day dream incessantly about buttered toast. No, in my world, being healthier means trying to eat more whole grains and vegetables, which usually isn't a problem as I love both.\u003c/p>\n\u003cp>So to start off my new year, I vowed to make and eat more steel-cut oats. Steel-cut oats are the actual oat grain buds (or groats) that have been cut into two or three pieces by steel blades. Unlike their flat rolled oat cousins, they plump up when you cook them, much like rice or \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/04/wheat-berries/\">wheat berries\u003c/a>. And although they can take 30-40 minutes to cook, the earthy nutty flavors and satisfying chewy texture are worth the wait. But waiting a half hour or more for your breakfast to cook can cramp your weekday morning routine. This is why I try to \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/05/steel-cut-my-oats/\">make a large batch of steel-cut oats on the weekend\u003c/a>. You can also purchase precooked steel-cut oats at Trader Joe's (in the freezer section).\u003c/p>\n\u003cp>So what do you do with the oats once they're cooked? Eating them with brown sugar or honey plus a handful of nuts and/or dried fruit is a great and simple breakfast. If you're avoiding sugar, just use cooked apples or pears, which add deep fruity undertones. But if you want something really special, try baking with your precooked steel-cut oats. For years I've made \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/04/nut-and-fruit-steel-cut-oatcakes-strawberry-oat-squares/\">Nut and Fruit Oatcakes and Strawberry Oat Squares\u003c/a>. This week, however, I tried something slightly different and loved it.\u003c/p>\n\u003cp>In the mood for something a little lighter and airier, I decided to make steel-cut oat muffins. Much like my oatcakes and oat squares, I started with a base of steel-cut oats, flour and butter. Yet unlike those baked treats, I used a little less butter and instead added in some buttermilk (which is naturally lowfat) for added tangy flavor and to moisten things up a bit. For a burst of sweetness, I nestled some cherry jam into each muffin (being sure to include at least one cherry in each). Hot out of the oven, the muffins smelled and tasted a bit like cherry pie. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So if you're looking for a heart-healthy breakfast that tastes like an indulgence, or simply another way to use your leftover steel cut oats, try some jammy oat muffins. Served warm, they are the ultimate morning treat.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> these muffins taste best when warm, so be sure to either eat them all soon after baking, or just reheat in the microwave the next day.\u003cbr>\n\u003cstrong>\u003cbr>\nLow-fat Steel-Cut Oat Muffins with Cherry Jam Inside\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 dozen muffins\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup flour\u003cbr>\n½ cup bran or oat flour\u003cbr>\n½ tsp ground cinnamon\u003cbr>\n1 cup cooked steel cut oats\u003cbr>\n1 egg\u003cbr>\n¼ cup brown or regular sugar\u003cbr>\n4 Tbsp cold butter cut into small pieces\u003cbr>\n½ tsp salt\u003cbr>\n1/2 cup buttermilk\u003cbr>\n½ cup cherry jam (or another fruit preserve)\u003cbr>\n½ cup dried cherries (optional)\u003cbr>\n¼ cup slivered or chopped almonds (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees.\u003c/p>\n\u003cp>2. In a large bowl, mix flour, bran or oat flour, cinnamon, sugar and salt.\u003c/p>\n\u003cp>3. Cut in your butter (you can do this in a food processor, with a pastry cutter, or just squeeze the butter between your fingers and into the flour until you have something resembling small floury butter pebbles).\u003c/p>\n\u003cp>4. Mix in your steel-cut oat (do not do this in the food processor) with either a wooden spoon or using your fingers, mixing until fully incorporated.\u003c/p>\n\u003cp>5. In a separate bowl, beat your egg into your buttermilk and then add to the flour and oat mixture, stirring until combined. If adding dried cherries and nuts, mix in now.\u003c/p>\n\u003cp>6. In a prepared muffin pan (either sprayed with oil or with muffin liners inserted) divide your batter evenly for 12 muffins.\u003c/p>\n\u003cp>7. Using a teaspoon, indent a hole into the middle of each muffin and then spoon in about 1 tsp of jam plus at least one or two cherries.\u003c/p>\n\u003cp>8. Set in the oven and bake for 20 minutes or until you can insert a toothpick and it comes out clean.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>9. Serve warm and enjoy.\u003c/p>\n\n",
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"excerpt": "In the mood for something a little lighter and airier, I decided to make steel-cut oat muffins. Much like my oatcakes and oat squares, I started with a base of steel-cut oats, flour and butter. Yet unlike those baked treats, I used a little less butter and instead added in some buttermilk (which is naturally lowfat) for added tangy flavor and to moisten things up a bit. For a burst of sweetness, I nestled some cherry jam into each muffin (being sure to include at least one cherry in each). Hot out of the oven, the muffins smelled and tasted a bit like cherry pie. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/cherry-jam-oat-muffins500.jpg\" alt=\"Cherry Jam Steel-Cut Oat muffins\" title=\"Cherry Jam Steel-Cut Oat muffins\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21858\">\u003c/p>\n\u003cp>With the December holidays behind me, I'm trying to be a little more heart healthy. This doesn't mean I'm dieting -- as I'm a miserable failure at all diets. Tell me I can't eat butter and I'll day dream incessantly about buttered toast. No, in my world, being healthier means trying to eat more whole grains and vegetables, which usually isn't a problem as I love both.\u003c/p>\n\u003cp>So to start off my new year, I vowed to make and eat more steel-cut oats. Steel-cut oats are the actual oat grain buds (or groats) that have been cut into two or three pieces by steel blades. Unlike their flat rolled oat cousins, they plump up when you cook them, much like rice or \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/04/wheat-berries/\">wheat berries\u003c/a>. And although they can take 30-40 minutes to cook, the earthy nutty flavors and satisfying chewy texture are worth the wait. But waiting a half hour or more for your breakfast to cook can cramp your weekday morning routine. This is why I try to \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/05/steel-cut-my-oats/\">make a large batch of steel-cut oats on the weekend\u003c/a>. You can also purchase precooked steel-cut oats at Trader Joe's (in the freezer section).\u003c/p>\n\u003cp>So what do you do with the oats once they're cooked? Eating them with brown sugar or honey plus a handful of nuts and/or dried fruit is a great and simple breakfast. If you're avoiding sugar, just use cooked apples or pears, which add deep fruity undertones. But if you want something really special, try baking with your precooked steel-cut oats. For years I've made \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/04/nut-and-fruit-steel-cut-oatcakes-strawberry-oat-squares/\">Nut and Fruit Oatcakes and Strawberry Oat Squares\u003c/a>. This week, however, I tried something slightly different and loved it.\u003c/p>\n\u003cp>In the mood for something a little lighter and airier, I decided to make steel-cut oat muffins. Much like my oatcakes and oat squares, I started with a base of steel-cut oats, flour and butter. Yet unlike those baked treats, I used a little less butter and instead added in some buttermilk (which is naturally lowfat) for added tangy flavor and to moisten things up a bit. For a burst of sweetness, I nestled some cherry jam into each muffin (being sure to include at least one cherry in each). Hot out of the oven, the muffins smelled and tasted a bit like cherry pie. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So if you're looking for a heart-healthy breakfast that tastes like an indulgence, or simply another way to use your leftover steel cut oats, try some jammy oat muffins. Served warm, they are the ultimate morning treat.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> these muffins taste best when warm, so be sure to either eat them all soon after baking, or just reheat in the microwave the next day.\u003cbr>\n\u003cstrong>\u003cbr>\nLow-fat Steel-Cut Oat Muffins with Cherry Jam Inside\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 dozen muffins\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup flour\u003cbr>\n½ cup bran or oat flour\u003cbr>\n½ tsp ground cinnamon\u003cbr>\n1 cup cooked steel cut oats\u003cbr>\n1 egg\u003cbr>\n¼ cup brown or regular sugar\u003cbr>\n4 Tbsp cold butter cut into small pieces\u003cbr>\n½ tsp salt\u003cbr>\n1/2 cup buttermilk\u003cbr>\n½ cup cherry jam (or another fruit preserve)\u003cbr>\n½ cup dried cherries (optional)\u003cbr>\n¼ cup slivered or chopped almonds (optional)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees.\u003c/p>\n\u003cp>2. In a large bowl, mix flour, bran or oat flour, cinnamon, sugar and salt.\u003c/p>\n\u003cp>3. Cut in your butter (you can do this in a food processor, with a pastry cutter, or just squeeze the butter between your fingers and into the flour until you have something resembling small floury butter pebbles).\u003c/p>\n\u003cp>4. Mix in your steel-cut oat (do not do this in the food processor) with either a wooden spoon or using your fingers, mixing until fully incorporated.\u003c/p>\n\u003cp>5. In a separate bowl, beat your egg into your buttermilk and then add to the flour and oat mixture, stirring until combined. If adding dried cherries and nuts, mix in now.\u003c/p>\n\u003cp>6. In a prepared muffin pan (either sprayed with oil or with muffin liners inserted) divide your batter evenly for 12 muffins.\u003c/p>\n\u003cp>7. Using a teaspoon, indent a hole into the middle of each muffin and then spoon in about 1 tsp of jam plus at least one or two cherries.\u003c/p>\n\u003cp>8. Set in the oven and bake for 20 minutes or until you can insert a toothpick and it comes out clean.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>9. Serve warm and enjoy.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Got (Almond) Milk?",
"title": "Got (Almond) Milk?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-2.jpg\" alt=\"almonds\" title=\"almonds\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-21779\">\u003c/a>\u003cbr>\n\u003cem>Almonds\u003c/em>\u003c/p>\n\u003cp>Choice. We love it. And these days, there seems to be an abundance of it in the dairy case. Now, in addition to your standard cow's milk choices (organic, low fat, fat-free, lactose–free), there is a slew of alternatives that aren't even dairy at all: soy milk, almond milk, rice milk, oat milk, coconut milk, even hemp milk. (Really, people? Hemp milk? Maybe I need to open up my chakras a little, but the idea of dunking my Oreos in a tall glass of hemp milk is about as appealing as chewing on some hippie's patchouli-scented dreadlocks.) \u003c/p>\n\u003cp>I like my vanilla soy latte as much as the next girl, but I'd never use soy milk as an everyday milk substitute. Too much aftertaste, not enough creaminess. \u003cstrong>Almond milk\u003c/strong>, though, the new darling of health foods, is another story. It has a pleasant neutral milky taste to it, with just a hint of nuttiness. And, the texture is full and thick, mimicking the feel of whole milk pretty well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-1.jpg\" alt=\"Almond Breeze almond milk\" title=\"Almond Breeze almond milk\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-21780\">\u003c/a>\u003cbr>\n\u003cem>Almond Breeze almond milk\u003c/em>\u003c/p>\n\u003cp>Almond milk is made from ground almonds that are mixed with water, plus vitamins, stabilizers, and in some cases, a sweetener like evaporated cane juice. You can make your own \u003ca href=\"http://www.wellsphere.com/healthy-eating-article/nutrition-in-milk-and-milk-substitutes/777934\">homemade almond milk\u003c/a> by soaking almonds overnight, then blending with water and straining the solids, but that can get expensive and probably isn't worth all the effort.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Before converting, I decided to do a little research to see what the fuss was all about. Is almond milk really that much better for you? What are the problems with it that no one is talking about? Here's the DL on almond milk:\u003c/p>\n\u003cp>\u003cstrong>The Health Benefits\u003c/strong>\u003cbr>\n•\t\u003cem>\u003cstrong>It's full of nutrients and good stuff.\u003c/strong>\u003c/em> Almonds are a rich source of protein, Vitamin E, magnesium, potassium, selenium, manganese, and iron. This means strong bones and muscles, antioxidant protection, healthy skin, high energy levels, good metabolism, and other health benefits. Also, commercially made almond milk is often fortified with calcium (A good tip: give the carton a good shake before drinking, because calcium can settle at the bottom). Almond milk contains no cholesterol, and has actually been shown to lower levels of LDL cholesterol (due to good monounsaturated fats in almonds) as well as protect against heart disease (almond skins contain flavonoids which help to protect the heart).\u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's low in calories.\u003c/strong>\u003c/em> Based on a recent comparison published in \u003ca href=\"http://online.wsj.com/article/SB10001424052748703791904576075790255426176.html?utm_source=streamsend&utm_medium=email&utm_content=13238541&utm_campaign=Food%20News%20Thursday,%20January%2013#articleTabs%3Darticle\">The Wall Street Journal\u003c/a>, a one-cup serving of almond milk comes in at 60 calories, compared to coconut milk (80 calories), soy milk (90 calories), rice milk (120 calories), and 2% cow's milk (130 calories).\u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's lactose free.\u003c/strong>\u003c/em> An estimated 30 to 50 million Americans (about 25% of the United States population) are affected by \u003ca href=\"http://www.wrongdiagnosis.com/l/lactose_intolerance/stats.htm?ktrack=kcplink\">lactose intolerance\u003c/a>, meaning they have difficulty digesting the sugar found in cow's milk. \u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's antibiotic and growth hormone free.\u003c/strong>\u003c/em> While many dairy farmers have made strides to ensure that their cows are \u003ca href=\"http://www.sustainabletable.org/issues/hormones/\">rBGH-free\u003c/a>, the practice of injecting dairy cows with growth hormones and antibiotics has not been completely eradicated. \u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's an alternate alternative.\u003c/strong>\u003c/em> Soy milk got some bad PR not long ago thanks to Jeremy Piven's \u003ca href=\"http://www.mensfitness.com/nutrition/339\">man boobs\u003c/a>. Unless you're consuming a gallon of soy milk a day though, studies have shown that soy-induced man boobs aren't a real concern. However, there is an ongoing debate on the effect of soy foods on women. Soy foods are rich in \u003ca href=\"http://envirocancer.cornell.edu/FactSheet/Diet/fs1.phyto.cfm\">isoflavones/phytoestrogens\u003c/a>, which can mimic the effects of estrogen. It is currently unclear whether soy foods affect breast cancer risk or recovery…reading the studies and articles on this topic can easily spin you around with all the seemingly contradictory findings. It appears that the conclusion most widely agreed upon is to consume soy in moderation, along with a healthy and balanced diet. Thanks, Captain Obvious.\u003c/p>\n\u003cp>\u003cstrong>The Concerns\u003c/strong>\u003cbr>\n•\t\u003cem>\u003cstrong>It can cause problems for those at risk for low thyroid function.\u003c/strong>\u003c/em> Almonds are a \u003ca href=\"http://www.whfoods.com/genpage.php?tname=george&dbid=47\">goitrogenic food\u003c/a>, meaning, when consumed in large quantities, they can suppress the function of the thyroid gland by interfering with iodine uptake, causing an enlargement of the thyroid. While goitrogenic foods (such as soy, cabbage, kale, flax, broccoli, and almonds) can be harmful for those with thyroid problems, they are beneficial for people who have healthy thyroid function. So, if you have a thyroid problem, avoid almond milk. Otherwise, your almond milk mustache is good to go. \u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It has added sugar.\u003c/strong>\u003c/em> Flavored almond milk like Vanilla and Chocolate can have 15-22 grams of sugar per cup. To avoid all that extra sugar, opt for Original (7 grams sugar) or Unsweetened (0 grams sugar) flavors, both offered by \u003ca href=\"http://www.almondbreeze.com/?navid=328\">Almond Breeze\u003c/a> and \u003ca href=\"http://www.silkpurealmond.com/#a=3;r=1\">Silk PureAlmond\u003c/a>. \u003c/p>\n\u003cp>Now, don't get me wrong, almond milk will never replace real dairy for me. I love my cheese and butter and ice cream too much. For goodness sake, I was happily raised on bottles of fresh whole milk from our local dairy farm. But, as a healthy alternative, I can get behind using almond milk in my morning smoothies, eating my granola with it, even making some sauces and soups with it. What's your take on almond milk? Friend or Foe? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-3.jpg\" alt=\"Vanilla-Date Smoothie\" title=\"Vanilla-Date Smoothie\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-21781\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Vanilla-Date Smoothie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Vanilla-Date Smoothie\u003c/strong>\u003cbr>\n\u003cem>Adapted from the \u003ca href=\"http://www.bonappetit.com/recipes/2007/05/vanilla_date_breakfast_smoothie\">Bon Appétit Test Kitchen\u003c/a> \u003c/em>\u003c/p>\n\u003cp>\u003cem>This sweet and creamy smoothie taste too good to be good for you…but it is! Love the hit of fragrant vanilla, the bits of caramelly dates, and the blended ice with the almond milk makes a great icy milky consistency. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 ½ cups almond milk (Original flavor)\u003cbr>\n4 pitted Medjool dates\u003cbr>\n1/2 teaspoon vanilla extract\u003cbr>\n10-12 ice cubes (a few big handfuls)\u003cbr>\nSprinkle of cinnamon (optional)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nBlend everything together until smooth. \u003c/p>\n\n",
"disqusIdentifier": "21776 http://blogs.kqed.org/bayareabites/?p=21776",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-2.jpg\" alt=\"almonds\" title=\"almonds\" width=\"500\" height=\"339\" class=\"alignnone size-full wp-image-21779\">\u003c/a>\u003cbr>\n\u003cem>Almonds\u003c/em>\u003c/p>\n\u003cp>Choice. We love it. And these days, there seems to be an abundance of it in the dairy case. Now, in addition to your standard cow's milk choices (organic, low fat, fat-free, lactose–free), there is a slew of alternatives that aren't even dairy at all: soy milk, almond milk, rice milk, oat milk, coconut milk, even hemp milk. (Really, people? Hemp milk? Maybe I need to open up my chakras a little, but the idea of dunking my Oreos in a tall glass of hemp milk is about as appealing as chewing on some hippie's patchouli-scented dreadlocks.) \u003c/p>\n\u003cp>I like my vanilla soy latte as much as the next girl, but I'd never use soy milk as an everyday milk substitute. Too much aftertaste, not enough creaminess. \u003cstrong>Almond milk\u003c/strong>, though, the new darling of health foods, is another story. It has a pleasant neutral milky taste to it, with just a hint of nuttiness. And, the texture is full and thick, mimicking the feel of whole milk pretty well. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-1.jpg\" alt=\"Almond Breeze almond milk\" title=\"Almond Breeze almond milk\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-21780\">\u003c/a>\u003cbr>\n\u003cem>Almond Breeze almond milk\u003c/em>\u003c/p>\n\u003cp>Almond milk is made from ground almonds that are mixed with water, plus vitamins, stabilizers, and in some cases, a sweetener like evaporated cane juice. You can make your own \u003ca href=\"http://www.wellsphere.com/healthy-eating-article/nutrition-in-milk-and-milk-substitutes/777934\">homemade almond milk\u003c/a> by soaking almonds overnight, then blending with water and straining the solids, but that can get expensive and probably isn't worth all the effort.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before converting, I decided to do a little research to see what the fuss was all about. Is almond milk really that much better for you? What are the problems with it that no one is talking about? Here's the DL on almond milk:\u003c/p>\n\u003cp>\u003cstrong>The Health Benefits\u003c/strong>\u003cbr>\n•\t\u003cem>\u003cstrong>It's full of nutrients and good stuff.\u003c/strong>\u003c/em> Almonds are a rich source of protein, Vitamin E, magnesium, potassium, selenium, manganese, and iron. This means strong bones and muscles, antioxidant protection, healthy skin, high energy levels, good metabolism, and other health benefits. Also, commercially made almond milk is often fortified with calcium (A good tip: give the carton a good shake before drinking, because calcium can settle at the bottom). Almond milk contains no cholesterol, and has actually been shown to lower levels of LDL cholesterol (due to good monounsaturated fats in almonds) as well as protect against heart disease (almond skins contain flavonoids which help to protect the heart).\u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's low in calories.\u003c/strong>\u003c/em> Based on a recent comparison published in \u003ca href=\"http://online.wsj.com/article/SB10001424052748703791904576075790255426176.html?utm_source=streamsend&utm_medium=email&utm_content=13238541&utm_campaign=Food%20News%20Thursday,%20January%2013#articleTabs%3Darticle\">The Wall Street Journal\u003c/a>, a one-cup serving of almond milk comes in at 60 calories, compared to coconut milk (80 calories), soy milk (90 calories), rice milk (120 calories), and 2% cow's milk (130 calories).\u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's lactose free.\u003c/strong>\u003c/em> An estimated 30 to 50 million Americans (about 25% of the United States population) are affected by \u003ca href=\"http://www.wrongdiagnosis.com/l/lactose_intolerance/stats.htm?ktrack=kcplink\">lactose intolerance\u003c/a>, meaning they have difficulty digesting the sugar found in cow's milk. \u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's antibiotic and growth hormone free.\u003c/strong>\u003c/em> While many dairy farmers have made strides to ensure that their cows are \u003ca href=\"http://www.sustainabletable.org/issues/hormones/\">rBGH-free\u003c/a>, the practice of injecting dairy cows with growth hormones and antibiotics has not been completely eradicated. \u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It's an alternate alternative.\u003c/strong>\u003c/em> Soy milk got some bad PR not long ago thanks to Jeremy Piven's \u003ca href=\"http://www.mensfitness.com/nutrition/339\">man boobs\u003c/a>. Unless you're consuming a gallon of soy milk a day though, studies have shown that soy-induced man boobs aren't a real concern. However, there is an ongoing debate on the effect of soy foods on women. Soy foods are rich in \u003ca href=\"http://envirocancer.cornell.edu/FactSheet/Diet/fs1.phyto.cfm\">isoflavones/phytoestrogens\u003c/a>, which can mimic the effects of estrogen. It is currently unclear whether soy foods affect breast cancer risk or recovery…reading the studies and articles on this topic can easily spin you around with all the seemingly contradictory findings. It appears that the conclusion most widely agreed upon is to consume soy in moderation, along with a healthy and balanced diet. Thanks, Captain Obvious.\u003c/p>\n\u003cp>\u003cstrong>The Concerns\u003c/strong>\u003cbr>\n•\t\u003cem>\u003cstrong>It can cause problems for those at risk for low thyroid function.\u003c/strong>\u003c/em> Almonds are a \u003ca href=\"http://www.whfoods.com/genpage.php?tname=george&dbid=47\">goitrogenic food\u003c/a>, meaning, when consumed in large quantities, they can suppress the function of the thyroid gland by interfering with iodine uptake, causing an enlargement of the thyroid. While goitrogenic foods (such as soy, cabbage, kale, flax, broccoli, and almonds) can be harmful for those with thyroid problems, they are beneficial for people who have healthy thyroid function. So, if you have a thyroid problem, avoid almond milk. Otherwise, your almond milk mustache is good to go. \u003c/p>\n\u003cp>•\t\u003cem>\u003cstrong>It has added sugar.\u003c/strong>\u003c/em> Flavored almond milk like Vanilla and Chocolate can have 15-22 grams of sugar per cup. To avoid all that extra sugar, opt for Original (7 grams sugar) or Unsweetened (0 grams sugar) flavors, both offered by \u003ca href=\"http://www.almondbreeze.com/?navid=328\">Almond Breeze\u003c/a> and \u003ca href=\"http://www.silkpurealmond.com/#a=3;r=1\">Silk PureAlmond\u003c/a>. \u003c/p>\n\u003cp>Now, don't get me wrong, almond milk will never replace real dairy for me. I love my cheese and butter and ice cream too much. For goodness sake, I was happily raised on bottles of fresh whole milk from our local dairy farm. But, as a healthy alternative, I can get behind using almond milk in my morning smoothies, eating my granola with it, even making some sauces and soups with it. What's your take on almond milk? Friend or Foe? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/2011_01_almond_milk-3.jpg\" alt=\"Vanilla-Date Smoothie\" title=\"Vanilla-Date Smoothie\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-21781\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Vanilla-Date Smoothie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Vanilla-Date Smoothie\u003c/strong>\u003cbr>\n\u003cem>Adapted from the \u003ca href=\"http://www.bonappetit.com/recipes/2007/05/vanilla_date_breakfast_smoothie\">Bon Appétit Test Kitchen\u003c/a> \u003c/em>\u003c/p>\n\u003cp>\u003cem>This sweet and creamy smoothie taste too good to be good for you…but it is! Love the hit of fragrant vanilla, the bits of caramelly dates, and the blended ice with the almond milk makes a great icy milky consistency. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 ½ cups almond milk (Original flavor)\u003cbr>\n4 pitted Medjool dates\u003cbr>\n1/2 teaspoon vanilla extract\u003cbr>\n10-12 ice cubes (a few big handfuls)\u003cbr>\nSprinkle of cinnamon (optional)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nBlend everything together until smooth. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "2011 Fancy Food Show: Emerging Food Trends ",
"title": "2011 Fancy Food Show: Emerging Food Trends ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ffs.jpg\" alt=\"2011 Fancy Food Show at Moscone Center in SF\" title=\"2011 Fancy Food Show at Moscone Center in SF\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21746\">\u003c/p>\n\u003cp>Just when you think you’ve gotten through the most food-filled time of year, the \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a> descends upon the Bay Area and rears its tasty and gluttonous head.\u003c/p>\n\u003cp>This amazingly large annual show takes up two entire Moscone Center expo halls and contains 80,000 food and beverage products, 1,300 exhibitors and 17,000 attendees. This thing was so big that two of the three parking lots within a three block radius were completely full.\u003c/p>\n\u003cp>All the food companies large and small were vying for your attention and hoping you’ll either sell their products in your food stores or talk and write about their products in your publication.\u003c/p>\n\u003cp>How do they do that? Well, like they would in the fashion business, they try and convince you their product(s) are the next big thing in the food world. They set the tone for what you see in your local market and create the newest food trends (think spicy, organic, or antioxidant-rich food items in recent years).\u003c/p>\n\u003cul>\n\u003cstrong>So what’s up and coming in food? Here’s some of what I saw:\u003c/strong>\n\u003cli>\u003cstrong>Asian food\u003c/strong> is still where food purveyors turn to for new product ideas, but there’s a twist this year. The new darlings of the moment are Indian and Korean foods. Brands like \u003ca href=\"http://www.sukhis.com/\">Sukhi's\u003c/a> and \u003ca href=\"http://www.tandoorchef.com/\">Tandoor Chef\u003c/a> were making sure everyone in the area had a taste of their frozen Indian food entrees and meals. And \u003ca href=\"http://www.anniechun.com/\">Annie Chun's\u003c/a>, which is a brand that traditionally focuses on Chinese meals, was branching out into Korean marinades and meal kits. \u003c/li>\n\u003cli>\u003cstrong>Asian snacks\u003c/strong> also tried to make a splash at this year’s event. Items like a black sesame candy, which is a popular snack in China, took an American spin by getting a good coating of dark chocolate, courtesy of the folks at \u003ca href=\"http://www.bissingers.com/\">Bissinger’s\u003c/a>. And rice crackers and candies are usually something you’ll find at a typical Asian market, but vendors were trying to get them into the American mainstream.\u003c/li>\n\u003cli>\u003cstrong>Tea\u003c/strong> is still the hot commodity as far as beverages go, but gone are the white and green tea infusions. This year I saw a plethora of traditional herbal teas fused with fruit flavors to create unusual and creative tea combos like Blackcurrant and Cardamom, Milk Oolong and Apricot and Honey from the folks at Novato’s \u003ca href=\"http://www.republicoftea.com/\">Republic of Tea\u003c/a>, as well as more infusions like Chamomile and Citrus and Organic Café Orange from the San Rafael company, \u003ca href=\"http://www.mightyleaf.com/\">Mighty Leaf\u003c/a>. \u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/republic-tea500.jpg\" alt=\"The Republic of Tea\" title=\"The Republic of Tea\" width=\"500\" height=\"392\" class=\"alignnone size-full wp-image-21794\">\u003c/p>\n\u003cli>\u003cstrong>Candy\u003c/strong> is a trend that will NEVER go away. This year’s sweets had herbs, energy boosting power, or even health benefits. I tried everything from pumpkin and sunflower seed candies covered in dark chocolate from \u003ca href=\"http://www.bissingers.com/\">Bissinger’s\u003c/a> to \"Sport Beans\" from \u003ca href=\"http://www.jellybelly.com/\">Jelly Belly\u003c/a> which look like the Red Bull of candies, giving you an energy kick. \u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sport-beans500.jpg\" alt=\"Jelly Belly Sports Beans\" title=\"Jelly Belly Sports Beans\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-21787\">\u003c/p>\n\u003cli>\u003cstrong>Ginger\u003c/strong> is definitely the ingredient of the moment, marrying health benefits with that exotic Asian flavor. It was in candy, sauces, teas, foods, and everything else in between. My favorite, though, were the ginger, lemon and yuzu flavored gummy pandas from Bissinger’s.\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/gummy-pandas5001.jpg\" alt=\"Gummy Pandas\" title=\"Gummy Pandas\" width=\"500\" height=\"480\" class=\"alignnone size-full wp-image-21804\">\u003c/p>\n\u003c/ul>\n\u003cp>Though many of the brands at the show weren’t exactly mainstream yet, some can currently be found at \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>, \u003ca href=\"http://www.molliestones.com/\">Mollie Stone’s\u003c/a>, or \u003ca href=\"http://www.draegers.com/\">Draeger’s\u003c/a>. And if you wanted to order a few bags of this or a couple of boxes of that for yourself, you can always order something directly from the vendors' websites.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The economy has made everyone cautious, and the food world is no exception, which is why most of the trends I saw were variations of what I’ve seen in the past. And although I didn’t see anything outrageous, it seemed perfectly appropriate not to. It was trendy this year to take what we’ve already got and make it better.\u003c/p>\n\n",
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"excerpt": "Just when you think you’ve gotten through the most food-filled time of year, the Fancy Food Show descends upon the Bay Area and rears its tasty and gluttonous head.\r\n\r\nThis amazingly large annual show takes up two entire Moscone Center expo halls and contains 80,000 food and beverage products, 1300 exhibitors and 17,000 attendees. ",
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"description": "Just when you think you’ve gotten through the most food-filled time of year, the Fancy Food Show descends upon the Bay Area and rears its tasty and gluttonous head.\r\n\r\nThis amazingly large annual show takes up two entire Moscone Center expo halls and contains 80,000 food and beverage products, 1300 exhibitors and 17,000 attendees. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ffs.jpg\" alt=\"2011 Fancy Food Show at Moscone Center in SF\" title=\"2011 Fancy Food Show at Moscone Center in SF\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21746\">\u003c/p>\n\u003cp>Just when you think you’ve gotten through the most food-filled time of year, the \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a> descends upon the Bay Area and rears its tasty and gluttonous head.\u003c/p>\n\u003cp>This amazingly large annual show takes up two entire Moscone Center expo halls and contains 80,000 food and beverage products, 1,300 exhibitors and 17,000 attendees. This thing was so big that two of the three parking lots within a three block radius were completely full.\u003c/p>\n\u003cp>All the food companies large and small were vying for your attention and hoping you’ll either sell their products in your food stores or talk and write about their products in your publication.\u003c/p>\n\u003cp>How do they do that? Well, like they would in the fashion business, they try and convince you their product(s) are the next big thing in the food world. They set the tone for what you see in your local market and create the newest food trends (think spicy, organic, or antioxidant-rich food items in recent years).\u003c/p>\n\u003cul>\n\u003cstrong>So what’s up and coming in food? Here’s some of what I saw:\u003c/strong>\n\u003cli>\u003cstrong>Asian food\u003c/strong> is still where food purveyors turn to for new product ideas, but there’s a twist this year. The new darlings of the moment are Indian and Korean foods. Brands like \u003ca href=\"http://www.sukhis.com/\">Sukhi's\u003c/a> and \u003ca href=\"http://www.tandoorchef.com/\">Tandoor Chef\u003c/a> were making sure everyone in the area had a taste of their frozen Indian food entrees and meals. And \u003ca href=\"http://www.anniechun.com/\">Annie Chun's\u003c/a>, which is a brand that traditionally focuses on Chinese meals, was branching out into Korean marinades and meal kits. \u003c/li>\n\u003cli>\u003cstrong>Asian snacks\u003c/strong> also tried to make a splash at this year’s event. Items like a black sesame candy, which is a popular snack in China, took an American spin by getting a good coating of dark chocolate, courtesy of the folks at \u003ca href=\"http://www.bissingers.com/\">Bissinger’s\u003c/a>. And rice crackers and candies are usually something you’ll find at a typical Asian market, but vendors were trying to get them into the American mainstream.\u003c/li>\n\u003cli>\u003cstrong>Tea\u003c/strong> is still the hot commodity as far as beverages go, but gone are the white and green tea infusions. This year I saw a plethora of traditional herbal teas fused with fruit flavors to create unusual and creative tea combos like Blackcurrant and Cardamom, Milk Oolong and Apricot and Honey from the folks at Novato’s \u003ca href=\"http://www.republicoftea.com/\">Republic of Tea\u003c/a>, as well as more infusions like Chamomile and Citrus and Organic Café Orange from the San Rafael company, \u003ca href=\"http://www.mightyleaf.com/\">Mighty Leaf\u003c/a>. \u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/republic-tea500.jpg\" alt=\"The Republic of Tea\" title=\"The Republic of Tea\" width=\"500\" height=\"392\" class=\"alignnone size-full wp-image-21794\">\u003c/p>\n\u003cli>\u003cstrong>Candy\u003c/strong> is a trend that will NEVER go away. This year’s sweets had herbs, energy boosting power, or even health benefits. I tried everything from pumpkin and sunflower seed candies covered in dark chocolate from \u003ca href=\"http://www.bissingers.com/\">Bissinger’s\u003c/a> to \"Sport Beans\" from \u003ca href=\"http://www.jellybelly.com/\">Jelly Belly\u003c/a> which look like the Red Bull of candies, giving you an energy kick. \u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sport-beans500.jpg\" alt=\"Jelly Belly Sports Beans\" title=\"Jelly Belly Sports Beans\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-21787\">\u003c/p>\n\u003cli>\u003cstrong>Ginger\u003c/strong> is definitely the ingredient of the moment, marrying health benefits with that exotic Asian flavor. It was in candy, sauces, teas, foods, and everything else in between. My favorite, though, were the ginger, lemon and yuzu flavored gummy pandas from Bissinger’s.\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/gummy-pandas5001.jpg\" alt=\"Gummy Pandas\" title=\"Gummy Pandas\" width=\"500\" height=\"480\" class=\"alignnone size-full wp-image-21804\">\u003c/p>\n\u003c/ul>\n\u003cp>Though many of the brands at the show weren’t exactly mainstream yet, some can currently be found at \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>, \u003ca href=\"http://www.molliestones.com/\">Mollie Stone’s\u003c/a>, or \u003ca href=\"http://www.draegers.com/\">Draeger’s\u003c/a>. And if you wanted to order a few bags of this or a couple of boxes of that for yourself, you can always order something directly from the vendors' websites.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The economy has made everyone cautious, and the food world is no exception, which is why most of the trends I saw were variations of what I’ve seen in the past. And although I didn’t see anything outrageous, it seemed perfectly appropriate not to. It was trendy this year to take what we’ve already got and make it better.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets of ICHI Sushi’s Tim and Erin Archuleta",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Tim-Erin-Archuleta500.jpg\" alt=\"Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\" title=\"Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-21406\">\u003cbr>\n\u003cem>Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\u003c/em>\u003c/p>\n\u003cp>Tim & Erin Archuleta are the co-founders & owners of \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI.html\">ICHI Catering\u003c/a>, \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI_Lucky_Cat_Deli.html\">ICHI Lucky Cat Deli\u003c/a>, and \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI_Sushi.html\">ICHI Sushi\u003c/a>. Tim is the ICHI Executive Chef and spent the past 13 years honing his skills behind the sushi bars of some of the most bustling, popular sushi and Asian-fusion restaurants in Northern California, including \u003ca href=\"http://www.tokyogogo.com/\">Tokyo Go Go\u003c/a> in San Francisco and Sushi on the River in Sacramento.\u003c/p>\n\u003cp>He has worked as a sous chef, kitchen manager, and restaurant manager before stepping out in 2006 to form ICHI Catering. April of 2010 marked the opening of ICHI’s first retail location, ICHI Lucky Cat Deli in Bernal Heights, at \u003ca href=\"http://www.yelp.com/biz/331-cortland-san-francisco\">331 Cortland\u003c/a>. In September 2010, the Archuletas opened the doors to their first restaurant and sushi bar, ICHI Sushi. ICHI has won Best of the Bay recognition by the SF Bay Guardian, SF Weekly, and SFGate.com’s Bay List.\u003c/p>\n\u003cp>In addition to helping launch the ICHI businesses, Erin writes for \u003ca href=\"http://tablehopper.com/\">tablehopper.com\u003c/a> and is the Director of Field Operations and Strategy for the literacy nonprofit \u003ca href=\"http://www.826national.org/\">826 National\u003c/a>. The Everett Middle School community honored Erin with two César Chávez Peace Awards for her service in the 826 Valencia Writers’ Room. In addition, she was part of the team who won a Moonbeam Spirit Child Wellness Award for Children’s Literature with Wallenberg Traditional High School, and was recently a nominee for the Women’s Initiative for Self Employment (W.I.S.E.) 2010 Woman Entrepreneur of the Year.\u003c/p>\n\u003cp>\u003cstrong>SUSHI HAPPY HOURS LEAD TO SUCCESS\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The couple said: “We’ll be forever grateful to \u003ca href=\"http://www.theknockoutsf.com/\">The KnockOut\u003c/a>, \u003ca href=\"http://www.bendersbar.com/\">Bender’s\u003c/a>, MR. (R.I.P), \u003ca href=\"http://www.swigbar.com/\">Swig\u003c/a>, \u003ca href=\"http://www.p1sf.com/\">ProjectOne\u003c/a>, and \u003ca href=\"http://www.111minnagallery.com/\">111 Minna\u003c/a> for hosting our ICHI Sushi Happy Hours. The KnockOut gave us our start and the family who owns that place is tops! We’re still serving up sushi every Monday night at Bender’s and we love our Mission neighbors crew! Many of the gang there have been at Tim’s sushi bar either at Tokyo GoGo or at other happy hours, for years. We’re lucky to have such a great bar staff there, and love Cassie’s cocktails. Watch out— they’re pint-sized!” \u003c/p>\n\u003cp>The Archuletas live at the bottom of the Bernal Heights hill, near ICHI Sushi. Tim is from Sacramento and Erin is from Flint, Michigan. Flint is the capital of \u003ca href=\"http://en.wikipedia.org/wiki/Coney_Island_hot_dog\">Coney Island hot dogs\u003c/a> (which have nothing to do with Coney Island, they’re a loose meat hot dog combo.) \u003c/p>\n\u003cp>\u003cstrong>FAVORITE LOCAL FOOD & DRINK SPOTS\u003c/strong>\u003c/p>\n\u003cp>“We’re Bernal Heights folks, and we’re so spoiled to have great eats in the area. We are lucky to have such good business-mates at 331 Cortland and love (equally) \u003ca href=\"http://www.elportenosf.com/locations.html\">El Porteño’s Champiñones\u003c/a> Empanadas, \u003ca href=\"http://www.pauliespickling.com/Paulies_Plickling/Paulies_Pickling_1.html\">Paulie’s Pickling’s\u003c/a> Chopped Liver, and \u003ca href=\"http://dezysdrinks.blogspot.com/p/contact.html\">Dezy’s\u003c/a> handmade Nettle Refreshers. We use \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/11/331_cortland_spice_hound.php\">SpiceHound’s\u003c/a> salts at ICHI Sushi, and call on Josh at \u003ca href=\"http://www.bernalcutlery.com/\">Bernal Cutlery\u003c/a> for knife know-how. Many of the 331 Cortland gang catch a nightcap together from time-to-time at \u003ca href=\"http://www.yelp.com/biz/wild-side-west-san-francisco\">Wild Side West\u003c/a> .” \u003c/p>\n\u003cp>\u003cstrong>ON BOOKS\u003c/strong>\u003c/p>\n\u003cp>“When we need inspiration, we hop on over to Noe Valley’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Omnivore Books\u003c/a> for the latest Canal House or another treasure.” \u003c/p>\n\u003cp>\u003cstrong>THEIR SAN FRANCISCO LIST\u003c/strong>\u003c/p>\n\u003cp>“Our favorite dinners out on nights off in the neighborhood are at husband-wife owned \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a> (Oh God, the tripe and that massive wine list!), \u003ca href=\"http://www.blueplatesf.com/\">The Blue Plate\u003c/a> where some cool progressive American dishes are happening (be sure to try the unique take on chicken thighs) by one of our dearest friends Chef de Cuisine Sean Thomas, and grabbing a cocktail next door with a big ‘ol meatball sub and perfectly homemade fries by our buddy Barry at \u003ca href=\"http://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a>. We have a big brunch crush on \u003ca href=\"http://www.thefrontporchsf.com/main.html\">The Front Porch\u003c/a> and are regulars. \u003c/p>\n\u003cp>When we get out of the neighborhood for a dinner or a drink, we like to try things all over the map. Recently, we had Christmas Eve Dinner at \u003ca href=\"http://www.prospectsf.com/\">Prospect \u003c/a> by Chef Ravi Kapur, and it was phenomenal. We’re still dreaming of the warm bourbon apple ciders, and the best foie gras we’ve had—ever, anywhere. \u003c/p>\n\u003cp>Our favorite dim sum, (great for counteracting a Saturday night when Tim’s customers may have gifted him with hearty sake pours one after another), is at \u003ca href=\"http://www.yelp.com/biz/s-and-t-hong-kong-seafood-restaurant-san-francisco\">Hong Kong Seafood Restaurant\u003c/a> at 33rd and Noriega. This place is no frills. But, it’s got everything you want in a good dim sum experience — pork, seafood, hearty soups, and strong green tea. \u003c/p>\n\u003cp>For sushi, (and we love to go out for sushi), we frequent \u003ca href=\"http://www.sushikoo.com/\">Koo\u003c/a> in the Inner Sunset, \u003ca href=\"http://www.oyajirestaurant.com/\">Oyaji\u003c/a> in the Outer Richmond, and \u003ca href=\"http://www.yelp.com/biz/kiss-seafood-san-francisco\">Kiss Seafood\u003c/a> just off Japantown. Behind the bar at Koo is Tim’s mentor, Kiyoshi Hiyakawa, who is always on the lookout for the best fish and seasonal Japanese omakase. Oyaji is a father-son team with a slender sushi bar (wait for a seat at the bar, it’s worth it). After you’re super-full from the grilled pork belly, or even too much of a good thing with sashimi, you can stumble next door to an old-school San Francisco Bar, \u003ca href=\"http://www.teeoffbarandgrill.com/\">The Tee Off Bar & Grill\u003c/a> for a shot of Fernet. \u003c/p>\n\u003cp>\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> has such great cocktails. We love to take out-of-towners there for the romantic (and even a little scandalous) history of the place. There’s nothing quite like the Barbary Coast to get a tour of the Painted Ladies off your guests’ 8:30 AM itinerary. \u003c/p>\n\u003cp>We’re both dying to try \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, and just need a night off together to get there. Same for \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> . Shamefully, we haven’t been there, either. With build-out after build-out under our belts for the last couple of years, we’ve specialized in lunch, with favorites like \u003ca href=\"http://www.hardknoxcafe.com/\">Hard Knox Café\u003c/a> in the Dogpatch, and \u003ca href=\"http://www.kitchenettesf.com/\">Kitchenette\u003c/a>. We’re happy to welcome new neighbors to Bayview, near our catering kitchen, and are eager to try \u003ca href=\"http://www.yelp.com/biz/smokin-warehouse-barbecue-san-francisco\">Smokin’ Warehouse Barbecue\u003c/a>. That will make sitting out front waiting for the traffic headed to Candlestick a bit easier to take.” \u003c/p>\n\u003cp>\u003cstrong>DATE SPOTS\u003c/strong>\u003c/p>\n\u003cp>“We tend to have date lunches, because Tim is usually behind the sushi bar at night. Tim’s favorite burger is the Turkey Burger at \u003ca href=\"http://www.bigmouthburgerssf.com/\">Big Mouth\u003c/a> on 24th Street. In Berkeley, we recently had a phenomenal lunch at \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>. Our next date night will be at \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a> in Oakland. We’re excited to try James Syhabout’s menu and our friend Carlos Salgado’s pastry dishes. \u003c/p>\n\u003cp>When we get the occasional evening to ourselves, a fantastic cocktail and meaty charcuterie is waiting at \u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>. And, we went to \u003ca href=\"http://www.hogandrocks.com/\">Hog and Rocks\u003c/a> and had a wonderful time over oysters, ham, and frothy whisky sours for our anniversary. The photos on the wall there are reminiscent of the old Playboy Gourmet cookbook.”\u003c/p>\n\u003cp>\u003cstrong>GUILTY PLEASURE\u003c/strong>\u003c/p>\n\u003cp>“Old Italian men in suits! We love \u003ca href=\"http://joesofwestlake.com/\">Joe's of Westlake\u003c/a>. Erin used to work at an assisted living community in the Sunset when she first moved to San Francisco, and the waiters all made the women stepping off her bus feel like the Queens of Spain; taking their coats, telling them how beautiful they were. You better believe she takes all my visiting older Aunties there. Same for \u003ca href=\"http://www.yelp.com/biz/ristorante-marcello-san-francisco\">Marcello’s\u003c/a> in the Parkside: what an old-school San Francisco treat. Men in goldenrod tuxedos are not to be ignored.” \u003c/p>\n\u003cp>\u003cstrong>KARAOKE LEADS TO LOVE\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The couple said: \"We met six years ago at a karaoke birthday party. It was Tim’s rendition of '\u003ca href=\"http://www.youtube.com/watch?v=840B27zYfOk\">Total Eclipse of the Heart\u003c/a>' (complete with dance moves), that won Erin’s heart. We married in the Presidio in 2008 and had our reception at the historic Regency Center in the Lodge. Dear chef friends of ours, Freedom Rains (of Flour + Water), and Nana Guardia (at Prospect) produced the best meals our families could have ever dreamt about. Another one of our closest friends Derek McCarthy (Presidio Social Club) cooked our rehearsal dinner. Erin’s Mom still boasts to her co-workers about ‘the pork.’ We will be forever grateful to all of them. Some may think it would be tough to work with your spouse, but building ICHI together has truly strengthened our marriage, our ties to our community, and our senses of humor.” \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/Tim-Erin-Archuleta500.jpg\" alt=\"Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\" title=\"Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-21406\">\u003cbr>\n\u003cem>Tim and Erin Archuleta. Photo Credit: Rebecca Hinsdale\u003c/em>\u003c/p>\n\u003cp>Tim & Erin Archuleta are the co-founders & owners of \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI.html\">ICHI Catering\u003c/a>, \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI_Lucky_Cat_Deli.html\">ICHI Lucky Cat Deli\u003c/a>, and \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI_Sushi.html\">ICHI Sushi\u003c/a>. Tim is the ICHI Executive Chef and spent the past 13 years honing his skills behind the sushi bars of some of the most bustling, popular sushi and Asian-fusion restaurants in Northern California, including \u003ca href=\"http://www.tokyogogo.com/\">Tokyo Go Go\u003c/a> in San Francisco and Sushi on the River in Sacramento.\u003c/p>\n\u003cp>He has worked as a sous chef, kitchen manager, and restaurant manager before stepping out in 2006 to form ICHI Catering. April of 2010 marked the opening of ICHI’s first retail location, ICHI Lucky Cat Deli in Bernal Heights, at \u003ca href=\"http://www.yelp.com/biz/331-cortland-san-francisco\">331 Cortland\u003c/a>. In September 2010, the Archuletas opened the doors to their first restaurant and sushi bar, ICHI Sushi. ICHI has won Best of the Bay recognition by the SF Bay Guardian, SF Weekly, and SFGate.com’s Bay List.\u003c/p>\n\u003cp>In addition to helping launch the ICHI businesses, Erin writes for \u003ca href=\"http://tablehopper.com/\">tablehopper.com\u003c/a> and is the Director of Field Operations and Strategy for the literacy nonprofit \u003ca href=\"http://www.826national.org/\">826 National\u003c/a>. The Everett Middle School community honored Erin with two César Chávez Peace Awards for her service in the 826 Valencia Writers’ Room. In addition, she was part of the team who won a Moonbeam Spirit Child Wellness Award for Children’s Literature with Wallenberg Traditional High School, and was recently a nominee for the Women’s Initiative for Self Employment (W.I.S.E.) 2010 Woman Entrepreneur of the Year.\u003c/p>\n\u003cp>\u003cstrong>SUSHI HAPPY HOURS LEAD TO SUCCESS\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The couple said: “We’ll be forever grateful to \u003ca href=\"http://www.theknockoutsf.com/\">The KnockOut\u003c/a>, \u003ca href=\"http://www.bendersbar.com/\">Bender’s\u003c/a>, MR. (R.I.P), \u003ca href=\"http://www.swigbar.com/\">Swig\u003c/a>, \u003ca href=\"http://www.p1sf.com/\">ProjectOne\u003c/a>, and \u003ca href=\"http://www.111minnagallery.com/\">111 Minna\u003c/a> for hosting our ICHI Sushi Happy Hours. The KnockOut gave us our start and the family who owns that place is tops! We’re still serving up sushi every Monday night at Bender’s and we love our Mission neighbors crew! Many of the gang there have been at Tim’s sushi bar either at Tokyo GoGo or at other happy hours, for years. We’re lucky to have such a great bar staff there, and love Cassie’s cocktails. Watch out— they’re pint-sized!” \u003c/p>\n\u003cp>The Archuletas live at the bottom of the Bernal Heights hill, near ICHI Sushi. Tim is from Sacramento and Erin is from Flint, Michigan. Flint is the capital of \u003ca href=\"http://en.wikipedia.org/wiki/Coney_Island_hot_dog\">Coney Island hot dogs\u003c/a> (which have nothing to do with Coney Island, they’re a loose meat hot dog combo.) \u003c/p>\n\u003cp>\u003cstrong>FAVORITE LOCAL FOOD & DRINK SPOTS\u003c/strong>\u003c/p>\n\u003cp>“We’re Bernal Heights folks, and we’re so spoiled to have great eats in the area. We are lucky to have such good business-mates at 331 Cortland and love (equally) \u003ca href=\"http://www.elportenosf.com/locations.html\">El Porteño’s Champiñones\u003c/a> Empanadas, \u003ca href=\"http://www.pauliespickling.com/Paulies_Plickling/Paulies_Pickling_1.html\">Paulie’s Pickling’s\u003c/a> Chopped Liver, and \u003ca href=\"http://dezysdrinks.blogspot.com/p/contact.html\">Dezy’s\u003c/a> handmade Nettle Refreshers. We use \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/11/331_cortland_spice_hound.php\">SpiceHound’s\u003c/a> salts at ICHI Sushi, and call on Josh at \u003ca href=\"http://www.bernalcutlery.com/\">Bernal Cutlery\u003c/a> for knife know-how. Many of the 331 Cortland gang catch a nightcap together from time-to-time at \u003ca href=\"http://www.yelp.com/biz/wild-side-west-san-francisco\">Wild Side West\u003c/a> .” \u003c/p>\n\u003cp>\u003cstrong>ON BOOKS\u003c/strong>\u003c/p>\n\u003cp>“When we need inspiration, we hop on over to Noe Valley’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/17/secrets-of-a-curator-omnivore-books-celia-sack/\">Omnivore Books\u003c/a> for the latest Canal House or another treasure.” \u003c/p>\n\u003cp>\u003cstrong>THEIR SAN FRANCISCO LIST\u003c/strong>\u003c/p>\n\u003cp>“Our favorite dinners out on nights off in the neighborhood are at husband-wife owned \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a> (Oh God, the tripe and that massive wine list!), \u003ca href=\"http://www.blueplatesf.com/\">The Blue Plate\u003c/a> where some cool progressive American dishes are happening (be sure to try the unique take on chicken thighs) by one of our dearest friends Chef de Cuisine Sean Thomas, and grabbing a cocktail next door with a big ‘ol meatball sub and perfectly homemade fries by our buddy Barry at \u003ca href=\"http://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a>. We have a big brunch crush on \u003ca href=\"http://www.thefrontporchsf.com/main.html\">The Front Porch\u003c/a> and are regulars. \u003c/p>\n\u003cp>When we get out of the neighborhood for a dinner or a drink, we like to try things all over the map. Recently, we had Christmas Eve Dinner at \u003ca href=\"http://www.prospectsf.com/\">Prospect \u003c/a> by Chef Ravi Kapur, and it was phenomenal. We’re still dreaming of the warm bourbon apple ciders, and the best foie gras we’ve had—ever, anywhere. \u003c/p>\n\u003cp>Our favorite dim sum, (great for counteracting a Saturday night when Tim’s customers may have gifted him with hearty sake pours one after another), is at \u003ca href=\"http://www.yelp.com/biz/s-and-t-hong-kong-seafood-restaurant-san-francisco\">Hong Kong Seafood Restaurant\u003c/a> at 33rd and Noriega. This place is no frills. But, it’s got everything you want in a good dim sum experience — pork, seafood, hearty soups, and strong green tea. \u003c/p>\n\u003cp>For sushi, (and we love to go out for sushi), we frequent \u003ca href=\"http://www.sushikoo.com/\">Koo\u003c/a> in the Inner Sunset, \u003ca href=\"http://www.oyajirestaurant.com/\">Oyaji\u003c/a> in the Outer Richmond, and \u003ca href=\"http://www.yelp.com/biz/kiss-seafood-san-francisco\">Kiss Seafood\u003c/a> just off Japantown. Behind the bar at Koo is Tim’s mentor, Kiyoshi Hiyakawa, who is always on the lookout for the best fish and seasonal Japanese omakase. Oyaji is a father-son team with a slender sushi bar (wait for a seat at the bar, it’s worth it). After you’re super-full from the grilled pork belly, or even too much of a good thing with sashimi, you can stumble next door to an old-school San Francisco Bar, \u003ca href=\"http://www.teeoffbarandgrill.com/\">The Tee Off Bar & Grill\u003c/a> for a shot of Fernet. \u003c/p>\n\u003cp>\u003ca href=\"http://www.comstocksaloon.com/\">Comstock Saloon\u003c/a> has such great cocktails. We love to take out-of-towners there for the romantic (and even a little scandalous) history of the place. There’s nothing quite like the Barbary Coast to get a tour of the Painted Ladies off your guests’ 8:30 AM itinerary. \u003c/p>\n\u003cp>We’re both dying to try \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, and just need a night off together to get there. Same for \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> . Shamefully, we haven’t been there, either. With build-out after build-out under our belts for the last couple of years, we’ve specialized in lunch, with favorites like \u003ca href=\"http://www.hardknoxcafe.com/\">Hard Knox Café\u003c/a> in the Dogpatch, and \u003ca href=\"http://www.kitchenettesf.com/\">Kitchenette\u003c/a>. We’re happy to welcome new neighbors to Bayview, near our catering kitchen, and are eager to try \u003ca href=\"http://www.yelp.com/biz/smokin-warehouse-barbecue-san-francisco\">Smokin’ Warehouse Barbecue\u003c/a>. That will make sitting out front waiting for the traffic headed to Candlestick a bit easier to take.” \u003c/p>\n\u003cp>\u003cstrong>DATE SPOTS\u003c/strong>\u003c/p>\n\u003cp>“We tend to have date lunches, because Tim is usually behind the sushi bar at night. Tim’s favorite burger is the Turkey Burger at \u003ca href=\"http://www.bigmouthburgerssf.com/\">Big Mouth\u003c/a> on 24th Street. In Berkeley, we recently had a phenomenal lunch at \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>. Our next date night will be at \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a> in Oakland. We’re excited to try James Syhabout’s menu and our friend Carlos Salgado’s pastry dishes. \u003c/p>\n\u003cp>When we get the occasional evening to ourselves, a fantastic cocktail and meaty charcuterie is waiting at \u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>. And, we went to \u003ca href=\"http://www.hogandrocks.com/\">Hog and Rocks\u003c/a> and had a wonderful time over oysters, ham, and frothy whisky sours for our anniversary. The photos on the wall there are reminiscent of the old Playboy Gourmet cookbook.”\u003c/p>\n\u003cp>\u003cstrong>GUILTY PLEASURE\u003c/strong>\u003c/p>\n\u003cp>“Old Italian men in suits! We love \u003ca href=\"http://joesofwestlake.com/\">Joe's of Westlake\u003c/a>. Erin used to work at an assisted living community in the Sunset when she first moved to San Francisco, and the waiters all made the women stepping off her bus feel like the Queens of Spain; taking their coats, telling them how beautiful they were. You better believe she takes all my visiting older Aunties there. Same for \u003ca href=\"http://www.yelp.com/biz/ristorante-marcello-san-francisco\">Marcello’s\u003c/a> in the Parkside: what an old-school San Francisco treat. Men in goldenrod tuxedos are not to be ignored.” \u003c/p>\n\u003cp>\u003cstrong>KARAOKE LEADS TO LOVE\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The couple said: \"We met six years ago at a karaoke birthday party. It was Tim’s rendition of '\u003ca href=\"http://www.youtube.com/watch?v=840B27zYfOk\">Total Eclipse of the Heart\u003c/a>' (complete with dance moves), that won Erin’s heart. We married in the Presidio in 2008 and had our reception at the historic Regency Center in the Lodge. Dear chef friends of ours, Freedom Rains (of Flour + Water), and Nana Guardia (at Prospect) produced the best meals our families could have ever dreamt about. Another one of our closest friends Derek McCarthy (Presidio Social Club) cooked our rehearsal dinner. Erin’s Mom still boasts to her co-workers about ‘the pork.’ We will be forever grateful to all of them. Some may think it would be tough to work with your spouse, but building ICHI together has truly strengthened our marriage, our ties to our community, and our senses of humor.” \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY: Seville Orange Marmalade",
"title": "DIY: Seville Orange Marmalade",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/canned-marmalade500.jpg\" alt=\"jars of marmalade\" title=\"jars of marmalade\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21632\">\u003c/p>\n\u003cp>Being an enthusiastic jam maker means never arriving empty-handed. It also means heavy luggage that has to be checked, especially if you're being hosted by several different kind folks over the span of a week or so, as I was during an East Coast holiday jaunt last month.\u003c/p>\n\u003cp>But it's worth schlepping a dozen glass jars among the socks and sweaters, if you can send an old friend into eye-rolling, toe-scrunching ecstasy with one spoonful of last winter's \u003cstrong>Seville Orange Marmalade.\u003c/strong> Here, on an icy, slushy Manhattan morning, was the concentrated sunshine of a California summer, brought to full ripeness by the cold, simmered down into an aromatic, bronze-y gold essence.\u003c/p>\n\u003cp>Of course, it helped that this friend once owned a ruined castle in a glen and is mad for all things Scottish. Not everyone loves marmalade; like chutney, it has its diehard fans, who have strong opinions on whether the citrus peel within should be in meltingly fine shreds or rambunctious fall-off-the-toast strips, or if the marmalade itself should be cheery and sunny or bitingly bittersweet. I can give a jar of strawberry jam to anyone; with marmalade, I ask first, because there are many people out there who would rather put anything, even the cheap grape jelly found in those little foil tubs at the diner, onto their toast instead.\u003c/p>\n\u003cp>In my experience, though, people with an affinity for Scottish things, even just plaid and a tot of Ardbeg, are more likely than not to appreciate a good marmalade. According to \"Maximum Marmalade,\" a well-researched and entertaining chapter in John Thorne's most recent book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0374531439/kqedorg-20\">Mouth Wide Open: A Cook and His Appetite\u003c/a>, marmalade found its way onto the Scottish breakfast table at about the same time as the morning's masculine \"wee dram\" of chill-chasing whisky was being replaced by the gentler, more feminine pot of tea. What could, in its brawn and bite, slap a man's tastebuds awake and give him the strength to face the damp, the fog, and the accents of Glasgow? Why, marmalade, sharp and complex, tart and snappy with just the cheekiest edge of sweetness. (And if you want to celebrate \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/25/burns-night-meet-pie-day/\">Burns Night\u003c/a>, coming up on January 25th, why not start the day properly with porridge, oatcakes, and marmalade?)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But what is marmalade, anyway, and how is it different from jelly or jam? First off, it's made from citrus, traditionally oranges but potentially any kind or combination of citrus fruit, from Rangpur limes to grapefruits. Unlike jelly, made from juice only, or jam, made from crushed fruit (or fruits) with all their juice, marmalade is made from the juice, pulp, and peel of citrus fruits, cooked with sugar and (usually) water. The peel may not always be visible in the finished product (it can be strained out for clarity after cooking), but the fragrant oils in the peel are what gives marmalade its unique flavor. Without peel, you'd just have orange jelly.\u003c/p>\n\u003cp>As noted earlier, you can make marmalade with just about any citrus fruit. But true-blue British marmalade lovers know that the most classic marmalade is made from just one fruit: the Seville orange, a knobbly, seedy, green-patched fruit cultivated not for its scant and sour juice but for its ravishingly aromatic peel. These Spanish-born oranges, which make a marmalade of rich complexity, were for a long time the only oranges used for marmalade in Britain. (For a deep and fascinating dive into the centuries-old history of British preserving, C. Anne Wilson's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1903018773/kqedorg-20\">The Book of Marmalade\u003c/a> is a must-read.) I've made numerous marmalades over the years, and nothing compares in depth and intrigue to one made with Sevilles. \u003c/p>\n\u003cp>Local jam makers like \u003ca href=\"http://www.junetaylorjams.com\">June Taylor\u003c/a> do make wonderful marmalades, but alas, the high price of those itty-bitty jars can be prohibitive to a daily toast habit. Anyway, aren't we all making our own now? Making homemade marmalade can be a sticky business, but one cold afternoon's worth of effort can produce months of happy mornings. And if you have any oranges left over, you can make \u003ca href=\"http://www.saveur.com/article/Kitchen/Grande-Dame-Duck-a-lorange\">duck à l'orange\u003c/a>, or the tangy, garlicky Cuban marinade known as \u003ca href=\"http://www.saveur.com/article/Recipes/Mojo-\">mojo\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marmalade500.jpg\" alt=\"Seville oranges, sugar, and equipment\" title=\"Seville oranges, sugar, and equipment\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21634\">\u003cbr>\n\u003cem>Seville oranges, lemons, sugar, and equipment (from left: jar lid, jars, wide-mouth funnel, muslin bag, jar lifter tongs)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Now is the time to find Seville oranges:\u003c/strong> they have only a brief winter season, and are grown on only the smallest commercial scale even in California. The only grower I've found with a steady supply of Sevilles in season is the \u003ca href=\"http://pantry.blogs.pressdemocrat.com/11037/citrus-primer-with-photos-recipes/\">DeSantis Farm\u003c/a> from the Central Valley. They sell these and many other beautiful specialty varieties at the \u003ca href=\"http://www.yelp.com/biz/alemany-farmers-market-san-francisco\">Alemany Farmers' Market\u003c/a> on Saturdays, the Marin Civic Center market on \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080812134550.active\">Thursdays\u003c/a> and \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080805091943.active\">Sundays\u003c/a>, and the \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/01/22/revisiting-the-heart-of-the-city-farmers-market/\">Heart of the City Farmers' Market\u003c/a> on Wednesdays. \u003c/p>\n\u003cp>\u003cstrong>A warning:\u003c/strong> don't buy anything unless it's clearly marked and sold as a Seville orange. Unless they work for an orchard specializing in odd varieties of citrus, like Buddha's Hand or bergamot, few farmers' market sellers will have any idea what a Seville orange is. Just asking for Sevilles, or for good marmalade oranges, isn't enough; sellers are in the business of selling, and the easiest way to deal with a customer's weird request is simply to sell her whatever's already on the table, be it a navel or a satsuma. Currently, both \u003ca href=\"http://www.berkeleybowl.com\">Berkeley Bowl\u003c/a> and \u003ca href=\"http://biritemarket.com/produce/the-citrus-bomb-has-exploded/\">Bi-Rite Market\u003c/a> have Seville oranges for sale, for $1.69/lb and $3.99/lb, respectively.\u003c/p>\n\u003cp>If you make jam on any kind of a regular basis, you should already have \u003cstrong>the basic gear:\u003c/strong> a scale, a wide-mouth funnel, a jar lifter, a bunch of canning jars, and a wide, heavy pot for cooking. If not, make the small investment and go to the hardware store and at least get the scale and the jar lifter. Trying to wrestle slippery hot jars in and out of a potful of boiling water with a pair of tongs is a crazy-making endeavor, trust me. And to measure fruit and sugar accurately, you really do need a small, preferably digital kitchen scale, available at any well-stocked kitchen-supply or hardware store.\u003c/p>\n\u003cp>\u003cstrong>Something else to know about marmalade:\u003c/strong> sometimes, you do everything right, and it doesn't seem to gel up. Don't despair, and don't cook it to death trying to get it to thicken. Once you've added the sugar, cooking it longer (say, more than an hour) won't always give you better results. Overly long cooking can break down the pectin and/or caramelize the sugar, giving a heavier, darker taste that's not so bright and citrusy.\u003c/p>\n\u003cp>If everything else about it seems right, jar it up and put it away for a week or two. I've had this happen to me--imagining that I'll have to re-open the jars and try boiling down the whole mess a second time--only to find that, left to its own devices for a while, the marmalade has gelled up perfectly all by itself. It happens. So, don't despair right away. \u003c/p>\n\u003cp>\u003cstrong>Seville Orange Marmalade\u003c/strong>\u003cbr>\nParticularly heavenly with hot tea and toast made from last year's recipe for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/09/easy-multi-grain-bread-draft/\">Easy Multi-Grain Bread\u003c/a>.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Makes:\u003c/strong> 8 half-pint jars\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lbs Seville oranges, approximately 8-10 oranges\u003cbr>\n2 lemons\u003cbr>\n2 quarts plus 1 cup water\u003cbr>\n3 lbs granulated sugar, preferably the pale-blond, organic kind\u003c/p>\n\u003cul>\n\u003cstrong>Special Equipment:\u003c/strong>\n\u003cli>small muslin jelly bag or 8\"x8\" doubled square of cheesecloth\u003c/li>\n\u003cli>wide-mouth funnel\u003c/li>\n\u003cli>jar-lifting tongs\u003c/li>\n\u003cli>8 half-pint canning jars or 4 pint canning jars, with metal rings and flat lids\u003c/li>\n\u003cli>a wide, heavy, non-reactive pot, such as copper, stainless steel, or enameled cast iron\u003c/li>\n\u003cli>a tall, deep pot\u003c/li>\n\u003cli>candy thermometer (optional)\u003c/li>\n\u003cli>a few saucers, in the freezer\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash oranges and lemons well. Halve fruit and squeeze juice into a bowl. Pour the juice through a strainer, and drop the seeds into a separate bowl.\u003c/p>\n\u003cp>2. Using your fingers, and possibly a serrated-edged grapefruit spoon if necessary, pull out the remaining pulp, seeds, and membrane from inside the fruit halves. Using the spoon, scrape out as much white pith from the inside of the fruit halves as you can. Put the pulp, seeds, membrane and pith into the bowl of seeds.\u003c/p>\n\u003cp>3. Cut the now-scraped halves into quarters. If you have a food processor, shred the quarters using the slicing disk. Otherwise, use a mandoline or a very sharp knife to slice the peel into fine strips.\u003c/p>\n\u003cp>4. Scoop the pulp, pith, and seeds into a muslin bag or a square of cheesecloth. Tie the bag shut, or knot the pointed ends of the cheesecloth square together firmly.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marmalade-2-500.jpg\" alt=\"Simmering the peel to make marmalade\" title=\"Simmering the peel to make marmalade\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21645\">\u003c/p>\n\u003cp>5. Pour the juice, water, and shredded peel into a large, heavy pot. Add the bag of pulp. Bring to a simmer over medium-low heat. Cover and let simmer gently for about an hour, until peel is very tender.\u003c/p>\n\u003cp>6. Remove pot from heat. Lift out bag, put it in a bowl and let cool for 15 or 20 minutes, until it can be comfortably handled.\u003c/p>\n\u003cp>7. While bag is cooling, add sugar to pot, stirring until dissolved and mixture is clear.\u003c/p>\n\u003cp>8. When bag is cool enough to handle, hold bag over the pot and squeeze firmly to get all the liquid out. Yes, it will feel slimy; this is a good thing. That slimy-feeling stuff is the natural pectin present in the seeds and membranes, and it's what will make your marmalade gel.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marmalade-3-500.jpg\" alt=\"Marmalade ready to be jarred\" title=\"Marmalade ready to be jarred\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21648\">\u003c/p>\n\u003cp>9. Bring pot to a fierce boil, stirring frequently to make sure it doesn't burn or stick. It should reach the setting point in about 20-30 minutes. Visually, it should look dark amber in color, with a maple-syrupy consistency. The peels should look thinned down and translucent. \u003c/p>\n\u003cul>To check the set:\n\u003cli>Use a candy thermometer. The setting point should be reached around 220 degrees F. Or,\u003c/li>\n\u003cli>Remove pot from heat. Take a saucer out of the freezer and drop a spoonful onto the saucer. Return it to the freezer for a minute or two. Push the spoonful of marmalade with your finger. If it feels like warm honey and sets in one place rather than running all over the saucer, it's done. If not, return pot to heat and cook, stirring, for a few more minutes, then test again. Don't expect it to be as thick as store-bought marmalade at this point; it won't fully gel up until cold. \u003c/li>\n\u003c/ul>\n\u003cp>10. Let the marmalade sit for 30 minutes, in order to keep all the peel from floating up to the top of the jars. Meanwhile, fill a large, deep pot with hot water. Sink jars into the water--they should be covered by at least an inch. Bring to a boil and simmer for 10 minutes to sterilize jars.\u003c/p>\n\u003cp>11. Lift jars out of the pot. Using a ladle and a wide-mouthed funnel, fill jars to within 1/4\" inch of the rim. Wipe rim with a wet paper towel or clean dish towel dipped in hot water. Top with flat lid. Screw on ring finger-tight.\u003c/p>\n\u003cp>12. Replace jars in pot of hot water. Bring pot to a boil and simmer for 8 minutes. Cover a tray or nearby counter with a clean, dry dishtowel. Lift jars out of hot water and let cool completely on towel. \u003cstrong>Don't disturb the jars while they're cooling. \u003c/strong>As they cool, you should hear a sharp popping noise from each jar as it seals.\u003c/p>\n\u003cp>13. When jars are completely cool, check lids for seal by pressing in the middle of lid. Lid should not move. If lid pops up and down, it didn't seal. Store any unsealed jars in the refrigerator and eat within a month.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>14. Loosen rings and wipe off any accumulated moisture. Replace rings, if desired, and store sealed jars in a cool, dry, dark place. Once opened, store in the refrigerator and eat within a month. \u003c/p>\n\n",
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"excerpt": "Start your morning the Scottish way, with real Seville orange marmalade, made at home. But do it now--the season for these bracingly sour but aromatic fruit is short. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/canned-marmalade500.jpg\" alt=\"jars of marmalade\" title=\"jars of marmalade\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21632\">\u003c/p>\n\u003cp>Being an enthusiastic jam maker means never arriving empty-handed. It also means heavy luggage that has to be checked, especially if you're being hosted by several different kind folks over the span of a week or so, as I was during an East Coast holiday jaunt last month.\u003c/p>\n\u003cp>But it's worth schlepping a dozen glass jars among the socks and sweaters, if you can send an old friend into eye-rolling, toe-scrunching ecstasy with one spoonful of last winter's \u003cstrong>Seville Orange Marmalade.\u003c/strong> Here, on an icy, slushy Manhattan morning, was the concentrated sunshine of a California summer, brought to full ripeness by the cold, simmered down into an aromatic, bronze-y gold essence.\u003c/p>\n\u003cp>Of course, it helped that this friend once owned a ruined castle in a glen and is mad for all things Scottish. Not everyone loves marmalade; like chutney, it has its diehard fans, who have strong opinions on whether the citrus peel within should be in meltingly fine shreds or rambunctious fall-off-the-toast strips, or if the marmalade itself should be cheery and sunny or bitingly bittersweet. I can give a jar of strawberry jam to anyone; with marmalade, I ask first, because there are many people out there who would rather put anything, even the cheap grape jelly found in those little foil tubs at the diner, onto their toast instead.\u003c/p>\n\u003cp>In my experience, though, people with an affinity for Scottish things, even just plaid and a tot of Ardbeg, are more likely than not to appreciate a good marmalade. According to \"Maximum Marmalade,\" a well-researched and entertaining chapter in John Thorne's most recent book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0374531439/kqedorg-20\">Mouth Wide Open: A Cook and His Appetite\u003c/a>, marmalade found its way onto the Scottish breakfast table at about the same time as the morning's masculine \"wee dram\" of chill-chasing whisky was being replaced by the gentler, more feminine pot of tea. What could, in its brawn and bite, slap a man's tastebuds awake and give him the strength to face the damp, the fog, and the accents of Glasgow? Why, marmalade, sharp and complex, tart and snappy with just the cheekiest edge of sweetness. (And if you want to celebrate \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/25/burns-night-meet-pie-day/\">Burns Night\u003c/a>, coming up on January 25th, why not start the day properly with porridge, oatcakes, and marmalade?)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But what is marmalade, anyway, and how is it different from jelly or jam? First off, it's made from citrus, traditionally oranges but potentially any kind or combination of citrus fruit, from Rangpur limes to grapefruits. Unlike jelly, made from juice only, or jam, made from crushed fruit (or fruits) with all their juice, marmalade is made from the juice, pulp, and peel of citrus fruits, cooked with sugar and (usually) water. The peel may not always be visible in the finished product (it can be strained out for clarity after cooking), but the fragrant oils in the peel are what gives marmalade its unique flavor. Without peel, you'd just have orange jelly.\u003c/p>\n\u003cp>As noted earlier, you can make marmalade with just about any citrus fruit. But true-blue British marmalade lovers know that the most classic marmalade is made from just one fruit: the Seville orange, a knobbly, seedy, green-patched fruit cultivated not for its scant and sour juice but for its ravishingly aromatic peel. These Spanish-born oranges, which make a marmalade of rich complexity, were for a long time the only oranges used for marmalade in Britain. (For a deep and fascinating dive into the centuries-old history of British preserving, C. Anne Wilson's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1903018773/kqedorg-20\">The Book of Marmalade\u003c/a> is a must-read.) I've made numerous marmalades over the years, and nothing compares in depth and intrigue to one made with Sevilles. \u003c/p>\n\u003cp>Local jam makers like \u003ca href=\"http://www.junetaylorjams.com\">June Taylor\u003c/a> do make wonderful marmalades, but alas, the high price of those itty-bitty jars can be prohibitive to a daily toast habit. Anyway, aren't we all making our own now? Making homemade marmalade can be a sticky business, but one cold afternoon's worth of effort can produce months of happy mornings. And if you have any oranges left over, you can make \u003ca href=\"http://www.saveur.com/article/Kitchen/Grande-Dame-Duck-a-lorange\">duck à l'orange\u003c/a>, or the tangy, garlicky Cuban marinade known as \u003ca href=\"http://www.saveur.com/article/Recipes/Mojo-\">mojo\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marmalade500.jpg\" alt=\"Seville oranges, sugar, and equipment\" title=\"Seville oranges, sugar, and equipment\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21634\">\u003cbr>\n\u003cem>Seville oranges, lemons, sugar, and equipment (from left: jar lid, jars, wide-mouth funnel, muslin bag, jar lifter tongs)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Now is the time to find Seville oranges:\u003c/strong> they have only a brief winter season, and are grown on only the smallest commercial scale even in California. The only grower I've found with a steady supply of Sevilles in season is the \u003ca href=\"http://pantry.blogs.pressdemocrat.com/11037/citrus-primer-with-photos-recipes/\">DeSantis Farm\u003c/a> from the Central Valley. They sell these and many other beautiful specialty varieties at the \u003ca href=\"http://www.yelp.com/biz/alemany-farmers-market-san-francisco\">Alemany Farmers' Market\u003c/a> on Saturdays, the Marin Civic Center market on \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080812134550.active\">Thursdays\u003c/a> and \u003ca href=\"http://www.agriculturalinstitute.org/index/getMarketDetails?type=Markets&id=20080805091943.active\">Sundays\u003c/a>, and the \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/01/22/revisiting-the-heart-of-the-city-farmers-market/\">Heart of the City Farmers' Market\u003c/a> on Wednesdays. \u003c/p>\n\u003cp>\u003cstrong>A warning:\u003c/strong> don't buy anything unless it's clearly marked and sold as a Seville orange. Unless they work for an orchard specializing in odd varieties of citrus, like Buddha's Hand or bergamot, few farmers' market sellers will have any idea what a Seville orange is. Just asking for Sevilles, or for good marmalade oranges, isn't enough; sellers are in the business of selling, and the easiest way to deal with a customer's weird request is simply to sell her whatever's already on the table, be it a navel or a satsuma. Currently, both \u003ca href=\"http://www.berkeleybowl.com\">Berkeley Bowl\u003c/a> and \u003ca href=\"http://biritemarket.com/produce/the-citrus-bomb-has-exploded/\">Bi-Rite Market\u003c/a> have Seville oranges for sale, for $1.69/lb and $3.99/lb, respectively.\u003c/p>\n\u003cp>If you make jam on any kind of a regular basis, you should already have \u003cstrong>the basic gear:\u003c/strong> a scale, a wide-mouth funnel, a jar lifter, a bunch of canning jars, and a wide, heavy pot for cooking. If not, make the small investment and go to the hardware store and at least get the scale and the jar lifter. Trying to wrestle slippery hot jars in and out of a potful of boiling water with a pair of tongs is a crazy-making endeavor, trust me. And to measure fruit and sugar accurately, you really do need a small, preferably digital kitchen scale, available at any well-stocked kitchen-supply or hardware store.\u003c/p>\n\u003cp>\u003cstrong>Something else to know about marmalade:\u003c/strong> sometimes, you do everything right, and it doesn't seem to gel up. Don't despair, and don't cook it to death trying to get it to thicken. Once you've added the sugar, cooking it longer (say, more than an hour) won't always give you better results. Overly long cooking can break down the pectin and/or caramelize the sugar, giving a heavier, darker taste that's not so bright and citrusy.\u003c/p>\n\u003cp>If everything else about it seems right, jar it up and put it away for a week or two. I've had this happen to me--imagining that I'll have to re-open the jars and try boiling down the whole mess a second time--only to find that, left to its own devices for a while, the marmalade has gelled up perfectly all by itself. It happens. So, don't despair right away. \u003c/p>\n\u003cp>\u003cstrong>Seville Orange Marmalade\u003c/strong>\u003cbr>\nParticularly heavenly with hot tea and toast made from last year's recipe for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/09/easy-multi-grain-bread-draft/\">Easy Multi-Grain Bread\u003c/a>.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Makes:\u003c/strong> 8 half-pint jars\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lbs Seville oranges, approximately 8-10 oranges\u003cbr>\n2 lemons\u003cbr>\n2 quarts plus 1 cup water\u003cbr>\n3 lbs granulated sugar, preferably the pale-blond, organic kind\u003c/p>\n\u003cul>\n\u003cstrong>Special Equipment:\u003c/strong>\n\u003cli>small muslin jelly bag or 8\"x8\" doubled square of cheesecloth\u003c/li>\n\u003cli>wide-mouth funnel\u003c/li>\n\u003cli>jar-lifting tongs\u003c/li>\n\u003cli>8 half-pint canning jars or 4 pint canning jars, with metal rings and flat lids\u003c/li>\n\u003cli>a wide, heavy, non-reactive pot, such as copper, stainless steel, or enameled cast iron\u003c/li>\n\u003cli>a tall, deep pot\u003c/li>\n\u003cli>candy thermometer (optional)\u003c/li>\n\u003cli>a few saucers, in the freezer\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Wash oranges and lemons well. Halve fruit and squeeze juice into a bowl. Pour the juice through a strainer, and drop the seeds into a separate bowl.\u003c/p>\n\u003cp>2. Using your fingers, and possibly a serrated-edged grapefruit spoon if necessary, pull out the remaining pulp, seeds, and membrane from inside the fruit halves. Using the spoon, scrape out as much white pith from the inside of the fruit halves as you can. Put the pulp, seeds, membrane and pith into the bowl of seeds.\u003c/p>\n\u003cp>3. Cut the now-scraped halves into quarters. If you have a food processor, shred the quarters using the slicing disk. Otherwise, use a mandoline or a very sharp knife to slice the peel into fine strips.\u003c/p>\n\u003cp>4. Scoop the pulp, pith, and seeds into a muslin bag or a square of cheesecloth. Tie the bag shut, or knot the pointed ends of the cheesecloth square together firmly.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marmalade-2-500.jpg\" alt=\"Simmering the peel to make marmalade\" title=\"Simmering the peel to make marmalade\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21645\">\u003c/p>\n\u003cp>5. Pour the juice, water, and shredded peel into a large, heavy pot. Add the bag of pulp. Bring to a simmer over medium-low heat. Cover and let simmer gently for about an hour, until peel is very tender.\u003c/p>\n\u003cp>6. Remove pot from heat. Lift out bag, put it in a bowl and let cool for 15 or 20 minutes, until it can be comfortably handled.\u003c/p>\n\u003cp>7. While bag is cooling, add sugar to pot, stirring until dissolved and mixture is clear.\u003c/p>\n\u003cp>8. When bag is cool enough to handle, hold bag over the pot and squeeze firmly to get all the liquid out. Yes, it will feel slimy; this is a good thing. That slimy-feeling stuff is the natural pectin present in the seeds and membranes, and it's what will make your marmalade gel.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/marmalade-3-500.jpg\" alt=\"Marmalade ready to be jarred\" title=\"Marmalade ready to be jarred\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21648\">\u003c/p>\n\u003cp>9. Bring pot to a fierce boil, stirring frequently to make sure it doesn't burn or stick. It should reach the setting point in about 20-30 minutes. Visually, it should look dark amber in color, with a maple-syrupy consistency. The peels should look thinned down and translucent. \u003c/p>\n\u003cul>To check the set:\n\u003cli>Use a candy thermometer. The setting point should be reached around 220 degrees F. Or,\u003c/li>\n\u003cli>Remove pot from heat. Take a saucer out of the freezer and drop a spoonful onto the saucer. Return it to the freezer for a minute or two. Push the spoonful of marmalade with your finger. If it feels like warm honey and sets in one place rather than running all over the saucer, it's done. If not, return pot to heat and cook, stirring, for a few more minutes, then test again. Don't expect it to be as thick as store-bought marmalade at this point; it won't fully gel up until cold. \u003c/li>\n\u003c/ul>\n\u003cp>10. Let the marmalade sit for 30 minutes, in order to keep all the peel from floating up to the top of the jars. Meanwhile, fill a large, deep pot with hot water. Sink jars into the water--they should be covered by at least an inch. Bring to a boil and simmer for 10 minutes to sterilize jars.\u003c/p>\n\u003cp>11. Lift jars out of the pot. Using a ladle and a wide-mouthed funnel, fill jars to within 1/4\" inch of the rim. Wipe rim with a wet paper towel or clean dish towel dipped in hot water. Top with flat lid. Screw on ring finger-tight.\u003c/p>\n\u003cp>12. Replace jars in pot of hot water. Bring pot to a boil and simmer for 8 minutes. Cover a tray or nearby counter with a clean, dry dishtowel. Lift jars out of hot water and let cool completely on towel. \u003cstrong>Don't disturb the jars while they're cooling. \u003c/strong>As they cool, you should hear a sharp popping noise from each jar as it seals.\u003c/p>\n\u003cp>13. When jars are completely cool, check lids for seal by pressing in the middle of lid. Lid should not move. If lid pops up and down, it didn't seal. Store any unsealed jars in the refrigerator and eat within a month.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>14. Loosen rings and wipe off any accumulated moisture. Replace rings, if desired, and store sealed jars in a cool, dry, dark place. Once opened, store in the refrigerator and eat within a month. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"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",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"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 />",
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"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.",
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"meta": {
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"officialWebsiteLink": "http://freakonomics.com/",
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"meta": {
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"source": "WNYC"
},
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"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.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"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.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"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",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"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",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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},
"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": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"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": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"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)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"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": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"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/",
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"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",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"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",
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"meta": {
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"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/",
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"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",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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