window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_46156": {
"type": "attachments",
"id": "bayareabites_46156",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "46156",
"found": true
},
"parent": 46148,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/07/400EngandYouks-new.jpg",
"width": 400,
"height": 533
}
},
"publishDate": 1342811473,
"modified": 1342811473,
"caption": null,
"description": null,
"title": "Chefs Emmanuel Eng and Scott Youkilis. photo courtesy of Maverick",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_44977": {
"type": "attachments",
"id": "bayareabites_44977",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "44977",
"found": true
},
"parent": 44839,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/06/Yasmin_Eli_Africa-2.jpeg",
"width": 500,
"height": 375
}
},
"publishDate": 1340557207,
"modified": 1340557207,
"caption": null,
"description": null,
"title": "Yasmin ",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_43693": {
"type": "attachments",
"id": "bayareabites_43693",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "43693",
"found": true
},
"parent": 43692,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/05/plasticity560.jpg",
"width": 560,
"height": 315
}
},
"publishDate": 1337905121,
"modified": 1337905121,
"caption": null,
"description": null,
"title": "Plasticity",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_43926": {
"type": "attachments",
"id": "bayareabites_43926",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "43926",
"found": true
},
"parent": 43905,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/05/whole-fish560a.jpg",
"width": 560,
"height": 315
}
},
"publishDate": 1338331687,
"modified": 1338331687,
"caption": null,
"description": null,
"title": "A fourteen pound California Chinook/King salmon from i love blue sea wrapped in branches from a bay laurel tree. Photo: Sol Gate Studios ",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_42684": {
"type": "attachments",
"id": "bayareabites_42684",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "42684",
"found": true
},
"parent": 42488,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/05/pasturemgmt_large-e1335987846557.jpg",
"width": 550,
"height": 344
}
},
"publishDate": 1335987787,
"modified": 1335987787,
"caption": null,
"description": null,
"title": "pasturemgmt_large",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_43073": {
"type": "attachments",
"id": "bayareabites_43073",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "43073",
"found": true
},
"parent": 43032,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/05/sign560.jpg",
"width": 560,
"height": 375
}
},
"publishDate": 1336526097,
"modified": 1336526097,
"caption": null,
"description": null,
"title": "Mission Dispatch",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_41967": {
"type": "attachments",
"id": "bayareabites_41967",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "41967",
"found": true
},
"parent": 41957,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/04/zenbellylogoGlutenFree300.jpg",
"width": 300,
"height": 252
}
},
"publishDate": 1334859812,
"modified": 1334859812,
"caption": null,
"description": null,
"title": "zenbelly kitchen: gluten-free incubator kitchen",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_41467": {
"type": "attachments",
"id": "bayareabites_41467",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "41467",
"found": true
},
"parent": 41465,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/04/taste200.jpg",
"width": 200,
"height": 304
}
},
"publishDate": 1334103724,
"modified": 1334103724,
"caption": null,
"description": null,
"title": "Taste What You're Missing",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_41422": {
"type": "attachments",
"id": "bayareabites_41422",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "41422",
"found": true
},
"parent": 41414,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/04/steak-tartare1.jpg",
"width": 560,
"height": 417
}
},
"publishDate": 1333944772,
"modified": 1333944772,
"caption": null,
"description": null,
"title": "steak \"tartare\"",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_41158": {
"type": "attachments",
"id": "bayareabites_41158",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "41158",
"found": true
},
"parent": 41130,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/04/yul-skydiving-560.jpg",
"width": 560,
"height": 373
}
},
"publishDate": 1333393390,
"modified": 1333393390,
"caption": null,
"description": null,
"title": "Host Yul Kwon skydiving in America Revealed. Photo: Courtesy of Lion Television",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_40939": {
"type": "attachments",
"id": "bayareabites_40939",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "40939",
"found": true
},
"parent": 40787,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/04/full-plate560.jpg",
"width": 560,
"height": 389
}
},
"publishDate": 1333067452,
"modified": 1427764726,
"caption": null,
"description": null,
"title": "De-Dog deconstructed",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_40893": {
"type": "attachments",
"id": "bayareabites_40893",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "40893",
"found": true
},
"parent": 40892,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-102.jpg",
"width": 560,
"height": 373
}
},
"publishDate": 1332983632,
"modified": 1332983632,
"caption": null,
"description": null,
"title": "chia seed pudding",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"brianu": {
"type": "authors",
"id": "6",
"meta": {
"index": "authors_1716337520",
"id": "6",
"found": true
},
"name": "Brian Underwood",
"firstName": "Brian",
"lastName": "Underwood",
"slug": "brianu",
"email": "bdu@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Brian is KQED's Director of Media Technology. He has spent quite a few years on the care and feeding of numerous geeky and technological aspects of KQED.org, as well as the site's occasional demolition and reconstruction (typically not in that order).",
"avatar": "https://secure.gravatar.com/avatar/b3ef44200a53054c213d58cbe24d04fc?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "quest",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Brian Underwood | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/b3ef44200a53054c213d58cbe24d04fc?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/b3ef44200a53054c213d58cbe24d04fc?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/brianu"
},
"jennyoh": {
"type": "authors",
"id": "2100",
"meta": {
"index": "authors_1716337520",
"id": "2100",
"found": true
},
"name": "Jenny Oh",
"firstName": "Jenny",
"lastName": "Oh",
"slug": "jennyoh",
"email": "joh@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "Audience Engagement Producer, Deep Look",
"bio": "Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.",
"avatar": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "pop",
"roles": []
},
{
"site": "about",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "education",
"roles": []
},
{
"site": "quest",
"roles": []
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Jenny Oh | KQED",
"description": "Audience Engagement Producer, Deep Look",
"ogImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/jennyoh"
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"megangordon": {
"type": "authors",
"id": "5072",
"meta": {
"index": "authors_1716337520",
"id": "5072",
"found": true
},
"name": "Megan Gordon",
"firstName": "Megan",
"lastName": "Gordon",
"slug": "megangordon",
"email": "meganjgordon@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.",
"avatar": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Megan Gordon | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/megangordon"
},
"maryladd": {
"type": "authors",
"id": "5092",
"meta": {
"index": "authors_1716337520",
"id": "5092",
"found": true
},
"name": "Mary Ladd",
"firstName": "Mary",
"lastName": "Ladd",
"slug": "maryladd",
"email": "writereadeat@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twitter": "mladdfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Mary Ladd | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/maryladd"
},
"sarahhenry": {
"type": "authors",
"id": "5125",
"meta": {
"index": "authors_1716337520",
"id": "5125",
"found": true
},
"name": "Sarah Henry",
"firstName": "Sarah",
"lastName": "Henry",
"slug": "sarahhenry",
"email": "sarahhenry0509@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
"avatar": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twitter": "lettuceeatkale",
"facebook": "pages/Lettuce-Eat-Kale/239312194611",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Sarah Henry | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/sarahhenry"
},
"annamindess": {
"type": "authors",
"id": "5283",
"meta": {
"index": "authors_1716337520",
"id": "5283",
"found": true
},
"name": "Anna Mindess",
"firstName": "Anna",
"lastName": "Mindess",
"slug": "annamindess",
"email": "amindess@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "My passion is exploring the connections between food, travel and culture. I am a regular contributor to AFAR, Edible East Bay Magazine, Oakland Magazine, Berkeleyside's NOSH and other publications. I usually take a route that's slightly off the beaten path, like \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/fun-with-food-insults/\">collecting food-related insults\u003c/a> around the world or \u003ca href=\"https://www.afar.com/magazine/what-i-learned-hawking-sweet-potatoes-with-a-street-vendor-in-taiwan?email=amindess%40aol.com&utm_source=Sailthru&utm_medium=email&utm_campaign=Doctors%20Without%20Borders&utm_term=Daily%20Wander%20Newsletter\">volunteering with a Sweet Potato Mama\u003c/a> (street food seller) in Tapei.\r\n\r\nCulture is the thread that ties together my several careers. I also work as a sign language interpreter, educator and author. My study of Deaf culture has taken me around the world, where I am always on a quest to find Deaf-owned restaurants. I love making connections between my different worlds, for example in this AFAR story where I share \u003ca href=\"https://www.afar.com/magazine/tips-from-a-sign-language-interpreter-for-overcoming-language-barriers\">tips for communicating across cultures\u003c/a> that I learned from the real experts, Deaf people. Or this \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2017/deaf-chefs-compete/\">profile of a Deaf chef and culinary arts instructor\u003c/a> at the California School for the Deaf.\r\n\r\nTo see my visual/edible take on the world, follow me on Instagram: \u003ca href=\"https://www.instagram.com/annamindess/\">annamindess. \u003c/a>\r\n\r\nFor more of my stories: visit Contently \u003ca href=\"http://annamindess.contently.com\">annamindess.contently.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"author"
]
},
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Anna Mindess | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/5c0a68a51a07d3996f57634ef0cddaa6?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/annamindess"
},
"jessehirsch": {
"type": "authors",
"id": "5366",
"meta": {
"index": "authors_1716337520",
"id": "5366",
"found": true
},
"name": "Jesse Hirsch",
"firstName": "Jesse",
"lastName": "Hirsch",
"slug": "jessehirsch",
"email": "hirsch.jesse@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Jesse Hirsch is the restaurant critic for the \u003cem>San Francisco Examiner\u003c/em>. Before that he has been a critic for the \u003cem>East Bay Express\u003c/em>, the editor of \u003cem>Edible Queens\u003c/em> magazine, and a freelancer for the \u003cem>New York Times, Wall Street Journal, San Francisco Chronicle, Wine and Spirits\u003c/em> magazine, and the \u003cem>Village Voice\u003c/em>.\r\nSince moving from NYC>SFO, Hirsch has joined a CSA, practices regular yoga, and barely uses his car horn. In short, he has undergone the type of Bay Area conversion that makes East Coasters feel smug. A theory – it’s possible Hirsch’s sharp edges have been blunted by an embarrassment of delicious food. Laugh away, oh ye cynics, while he Zens out on year-round produce, shrimp tacos, and everything al pastor. \r\n\u003cem>Full disclosure: Hirsch is goat cheese-averse.\u003c/em>",
"avatar": "https://secure.gravatar.com/avatar/132c3307ed5b1e5e457a0e27e147958c?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Jesse Hirsch | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/132c3307ed5b1e5e457a0e27e147958c?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/132c3307ed5b1e5e457a0e27e147958c?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/jessehirsch"
},
"mariafinn": {
"type": "authors",
"id": "5371",
"meta": {
"index": "authors_1716337520",
"id": "5371",
"found": true
},
"name": "Maria Finn",
"firstName": "Maria",
"lastName": "Finn",
"slug": "mariafinn",
"email": "mariafinn@mac.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Maria Finn lives on a floating houseboat in Sausalito, where she grows a rooftop container garden, despite the salty winds. She’s the author of the book, \u003ca href=\"http://www.bookpassage.com/book/9780789320278\">“A Little Piece of Earth, How to Grow Your Own Food in Small Spaces\u003c/a>” (Rizzoli, 2010), and the memoir, \u003ca href=\"http://www.bookpassage.com/book/9781565125179\">“Hold Me Tight and Tango Me Home”\u003c/a> (Algonquin Books, 2010) , which is in development for a television series with Fox Studios. Her novel-in-progress, “Sea Legs and Fish Nets,” loosely based on her experiences working on an all female fishing boat in Alaska, is a finalist for the Pen/Bellwether Prize, founded by Barbara Kingsolver for novels that address issues of social justice. She writes for Sunset Magazine, Afar Magazine, The Wall Street Journal, and many other publications. Visit her website at \u003ca href=\"http://www.mariafinn.com/\">mariafinn.com\u003c/a> and follow her on Twitter \u003ca href=\"https://twitter.com/#!/mariafinn\">@mariafinn\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/7665bb99151400dc3a28510892795cd9?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Maria Finn | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/7665bb99151400dc3a28510892795cd9?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7665bb99151400dc3a28510892795cd9?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/mariafinn"
}
},
"pagesReducer": {
"bayareabites_category_food-and-technology": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"score": 14.402988
},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"title": "food trends and technology",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 59
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=food-and-technology",
"seeMore": false,
"paginated": true,
"page": 59
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_46148": {
"type": "posts",
"id": "bayareabites_46148",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "46148",
"score": null,
"sort": [
1342892114000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1342892114,
"format": "aside",
"disqusTitle": "Chef Profile: Maverick’s Emmanuel Eng",
"title": "Chef Profile: Maverick’s Emmanuel Eng",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/400EngandYouks-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/400EngandYouks-new.jpg\" alt=\"Chefs Emmanuel Eng and Scott Youkilis. photo courtesy of Maverick\" title=\"Chefs Emmanuel Eng and Scott Youkilis. photo courtesy of Maverick\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-46156\">\u003c/a>\u003cbr>\n\u003cem>Chefs Emmanuel Eng and Scott Youkilis. Photo courtesy of Maverick\u003c/em>\u003c/p>\n\u003cp>It’s a petite-sized spot, yet shows mighty potential. \u003ca href=\"http://www.sfmaverick.com/\">Maverick restaurant\u003c/a> has spent the last seven years cranking out various forms of American food in the Mission -- at times high-brow and other times with more of a decidedly Southern and comfy bent. Owners Mike Pierce and executive chef Scott Youkilis brought on and promoted Emmanel Eng, 33, as executive chef in recent months. Eng’s artistic eye is clear in the refreshed menu and clean yet playfully creative plating style. He considers Nancy Oakes a big influencer and mentor in his culinary life and talked his way into a weekly stage that quickly led to full-time line cook work at Indigo restaurant. The Noe Valley resident cooked under Oakes at Boulevard, and has had stints at Sons & Daughters, Foreign Cinema, Quince and Aqua. Eng grew up in Portland, Oregon and studied at the Rhode Island School of Design. One of the reasons he was drawn to the Bay Area was to work for dot-coms (more on that soon) but cooking, a long-term girlfriend, bicycling and designing high-end bicycles are why he stayed. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> caught up with Eng via phone interview.\u003c/p>\n\u003cp>\u003cstrong>How did you get interested in cooking?\u003c/strong>\u003cbr>\nI went to the Rhode Island School of Design so it’s hard to say how one led to the other. In high school I was really into design and art. The correlation was working with my hands, which helped me get into cooking. \u003c/p>\n\u003cp>Becoming a cook as a career was more a product of moving to San Francisco. During college I went to Sweden and was a backpacker. I got a job at a cafeteria: washing lettuce, slicing tomatoes, and making things like a 50-pound pile of mashed potatoes. It was not glamorous but it was fun. That put me in the world of food production: mundane food but I had to serve it. I found a lot of satisfaction seeing people enjoy and eat the food and liked having the “Jewish mom/Asian grandma” syndrome of wanting to take care of people. When I moved to San Francisco, I was doing design for a dot-com and was laid off. Since I was always eating at a lot of nice places, a friend said “Why not do a \u003ca href=\"http://en.wikipedia.org/wiki/Stage_(cooking)\">stage\u003c/a>?” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I walked into Indigo and said, “I will work for free if you teach me.” \u003c/p>\n\u003cp>\u003cstrong>Who is your mentor?\u003c/strong>\u003cbr>\nNancy Oakes at Boulevard. I still stop by there to check in and see how she’s doing, how things are. That’s where I did most of my development. There’s that classic line cook mentality at other places of work your way up. Then you have that feeling that you’ve seen all you can see. I did that for a long time. When I got to Boulevard, I found it was a place that I really wanted to work, for five years. That’s not common for someone to stick around so long. After five years, it took me that long to say, ok, time for me to move away from line cook and Sous chef and take the leap to be chef de cuisine or open my own place. \u003c/p>\n\u003cp>\u003cstrong>Tell us more about doing your own place.\u003c/strong>\u003cbr>\nI have thoughts about it all the time. What it’s going to be changes all the time. I wrote the business plan as a concept of what I want. My five year plan is to hopefully be chef-owner of a place.\u003c/p>\n\u003cp>\u003cstrong>Do you have a significant other? How did you two meet?\u003c/strong>\u003cbr>\nMy girlfriend Ann was a server at Boulevard. We didn’t get together until after she quit. We’ve been together five years. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food & drink in the Bay Area?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.locandasf.com/\">Locanda\u003c/a>: I was there on Tuesday night. David Chang and a lot of people were there and it was fun. We were all chatting and hanging out. I go there pretty often for the Bucatini. I really love that the bartenders let me sit down and they create something. I may request something light and refreshing and say, \"It was hot in the kitchen today.”\u003c/p>\n\u003cp>I go to \u003ca href=\"http://www.koipalace.com/default.htm\">Koi Palace\u003c/a> for dim sum. \u003c/p>\n\u003cp>\u003ca href=\"http://ritualroasters.com/\">Ritual Roasters\u003c/a> is where I go for coffee.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/403Eng_Ash-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/403Eng_Ash-new.jpg\" alt=\"Burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes.\" title=\"Burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes.\" width=\"403\" height=\"403\" class=\"alignnone size-full wp-image-46157\">\u003c/a>\u003cbr>\n\u003cem>Burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes. Photo courtesy of Maverick\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Happy seventh birthday, Maverick. What’s new at the restaurant?\u003c/strong>\u003cbr>\nI’ve been using ash [for the dish: burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes]. For our spring version, the dish had corn ash, fiddlehead ferns and ramps. The original idea was to toast cornhusks until they’re nice and golden brown. Then I was going to make a sauce or foam. I hadn’t figured out what I was doing at that point. It smelled amazing so I put in the blender and it tasted like cocoa powder. Not bitter or burnt, and by accident. I was thinking of ash rind -- since there’s that goat cheese with a layer of ash. It makes sense -- in connection with how cheese is made and an ash rind burrata.\u003c/p>\n\u003cp>That evolved into a version with beets and figs, which was a combination of how \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a> at Coi took fig leaves and grilled them and turned into an oil. I copied him, because it was amazing. If corn husks burn so well, I wondered if fig leaves would. I knew someone who worked there, and I said “One day I’ll do this.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Eng_HalibutCheek.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Eng_HalibutCheek.jpg\" alt=\"halibut cheeks dusted in masa, saffron and zucchini bisque, castelvetrano olive caviar and heirloom tomato relish, bloomsdale spinach, fried zucchini sticks and lemon marigold flowers \" title=\"halibut cheeks dusted in masa, saffron and zucchini bisque, castelvetrano olive caviar and heirloom tomato relish, bloomsdale spinach, fried zucchini sticks and lemon marigold flowers \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46165\">\u003c/a>\u003cbr>\n\u003cem>Halibut cheeks dusted in masa, saffron and zucchini bisque, castelvetrano olive \"caviar\" and heirloom tomato relish, Bloomsdale spinach, fried zucchini sticks and lemon marigold flowers. Photo courtesy of Maverick\u003c/em> \u003c/p>\n\u003cp>One of my favorite dishes from the new menu is the halibut cheek dish. Fried chicken is a crowd pleaser and I love it but it’s the least challenging dish on the menu. \u003c/p>\n\u003cp>Things change a lot. I’m working on new dishes: roasted corn and ginger chowder, chicken agnolotti, and stuffed Italian frying peppers with house made fromage blanc. There’ll be a play on steak and eggs for the snack menu. We had a smoked egg, so I’m looking to do shredded beef jerky on top using the American technique of dried beef and then shredding it into a more Asian thing. I grew up eating shredded beef or shredded pork on my congee. It kind of melts and has a crunchy texture. It’s not like dog treat-style beef jerky. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>What is your guilty food pleasure?\u003c/strong>\u003cbr>\nCrab rangoon. That’s lowbrow American Chinese food. \u003c/p>\n\n",
"disqusIdentifier": "46148 http://blogs.kqed.org/bayareabites/?p=46148",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/07/21/chef-profile-maverick%e2%80%99s-emmanel-eng/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1189,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1342901590,
"excerpt": "Mary Ladd profiles Chef Emmanuel Eng, who is the executive chef at Maverick restaurant in the Mission. Eng describes the inspiration and technique to creating food ash for his creative plates of food. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Mary Ladd profiles Chef Emmanuel Eng, who is the executive chef at Maverick restaurant in the Mission. Eng describes the inspiration and technique to creating food ash for his creative plates of food. ",
"title": "Chef Profile: Maverick’s Emmanuel Eng | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Chef Profile: Maverick’s Emmanuel Eng",
"datePublished": "2012-07-21T10:35:14-07:00",
"dateModified": "2012-07-21T13:13:10-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "chef-profile-maverick%e2%80%99s-emmanel-eng",
"status": "publish",
"path": "/bayareabites/46148/chef-profile-maverick%e2%80%99s-emmanel-eng",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/400EngandYouks-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/400EngandYouks-new.jpg\" alt=\"Chefs Emmanuel Eng and Scott Youkilis. photo courtesy of Maverick\" title=\"Chefs Emmanuel Eng and Scott Youkilis. photo courtesy of Maverick\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-46156\">\u003c/a>\u003cbr>\n\u003cem>Chefs Emmanuel Eng and Scott Youkilis. Photo courtesy of Maverick\u003c/em>\u003c/p>\n\u003cp>It’s a petite-sized spot, yet shows mighty potential. \u003ca href=\"http://www.sfmaverick.com/\">Maverick restaurant\u003c/a> has spent the last seven years cranking out various forms of American food in the Mission -- at times high-brow and other times with more of a decidedly Southern and comfy bent. Owners Mike Pierce and executive chef Scott Youkilis brought on and promoted Emmanel Eng, 33, as executive chef in recent months. Eng’s artistic eye is clear in the refreshed menu and clean yet playfully creative plating style. He considers Nancy Oakes a big influencer and mentor in his culinary life and talked his way into a weekly stage that quickly led to full-time line cook work at Indigo restaurant. The Noe Valley resident cooked under Oakes at Boulevard, and has had stints at Sons & Daughters, Foreign Cinema, Quince and Aqua. Eng grew up in Portland, Oregon and studied at the Rhode Island School of Design. One of the reasons he was drawn to the Bay Area was to work for dot-coms (more on that soon) but cooking, a long-term girlfriend, bicycling and designing high-end bicycles are why he stayed. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> caught up with Eng via phone interview.\u003c/p>\n\u003cp>\u003cstrong>How did you get interested in cooking?\u003c/strong>\u003cbr>\nI went to the Rhode Island School of Design so it’s hard to say how one led to the other. In high school I was really into design and art. The correlation was working with my hands, which helped me get into cooking. \u003c/p>\n\u003cp>Becoming a cook as a career was more a product of moving to San Francisco. During college I went to Sweden and was a backpacker. I got a job at a cafeteria: washing lettuce, slicing tomatoes, and making things like a 50-pound pile of mashed potatoes. It was not glamorous but it was fun. That put me in the world of food production: mundane food but I had to serve it. I found a lot of satisfaction seeing people enjoy and eat the food and liked having the “Jewish mom/Asian grandma” syndrome of wanting to take care of people. When I moved to San Francisco, I was doing design for a dot-com and was laid off. Since I was always eating at a lot of nice places, a friend said “Why not do a \u003ca href=\"http://en.wikipedia.org/wiki/Stage_(cooking)\">stage\u003c/a>?” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I walked into Indigo and said, “I will work for free if you teach me.” \u003c/p>\n\u003cp>\u003cstrong>Who is your mentor?\u003c/strong>\u003cbr>\nNancy Oakes at Boulevard. I still stop by there to check in and see how she’s doing, how things are. That’s where I did most of my development. There’s that classic line cook mentality at other places of work your way up. Then you have that feeling that you’ve seen all you can see. I did that for a long time. When I got to Boulevard, I found it was a place that I really wanted to work, for five years. That’s not common for someone to stick around so long. After five years, it took me that long to say, ok, time for me to move away from line cook and Sous chef and take the leap to be chef de cuisine or open my own place. \u003c/p>\n\u003cp>\u003cstrong>Tell us more about doing your own place.\u003c/strong>\u003cbr>\nI have thoughts about it all the time. What it’s going to be changes all the time. I wrote the business plan as a concept of what I want. My five year plan is to hopefully be chef-owner of a place.\u003c/p>\n\u003cp>\u003cstrong>Do you have a significant other? How did you two meet?\u003c/strong>\u003cbr>\nMy girlfriend Ann was a server at Boulevard. We didn’t get together until after she quit. We’ve been together five years. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food & drink in the Bay Area?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.locandasf.com/\">Locanda\u003c/a>: I was there on Tuesday night. David Chang and a lot of people were there and it was fun. We were all chatting and hanging out. I go there pretty often for the Bucatini. I really love that the bartenders let me sit down and they create something. I may request something light and refreshing and say, \"It was hot in the kitchen today.”\u003c/p>\n\u003cp>I go to \u003ca href=\"http://www.koipalace.com/default.htm\">Koi Palace\u003c/a> for dim sum. \u003c/p>\n\u003cp>\u003ca href=\"http://ritualroasters.com/\">Ritual Roasters\u003c/a> is where I go for coffee.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/403Eng_Ash-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/403Eng_Ash-new.jpg\" alt=\"Burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes.\" title=\"Burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes.\" width=\"403\" height=\"403\" class=\"alignnone size-full wp-image-46157\">\u003c/a>\u003cbr>\n\u003cem>Burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes. Photo courtesy of Maverick\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Happy seventh birthday, Maverick. What’s new at the restaurant?\u003c/strong>\u003cbr>\nI’ve been using ash [for the dish: burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes]. For our spring version, the dish had corn ash, fiddlehead ferns and ramps. The original idea was to toast cornhusks until they’re nice and golden brown. Then I was going to make a sauce or foam. I hadn’t figured out what I was doing at that point. It smelled amazing so I put in the blender and it tasted like cocoa powder. Not bitter or burnt, and by accident. I was thinking of ash rind -- since there’s that goat cheese with a layer of ash. It makes sense -- in connection with how cheese is made and an ash rind burrata.\u003c/p>\n\u003cp>That evolved into a version with beets and figs, which was a combination of how \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a> at Coi took fig leaves and grilled them and turned into an oil. I copied him, because it was amazing. If corn husks burn so well, I wondered if fig leaves would. I knew someone who worked there, and I said “One day I’ll do this.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Eng_HalibutCheek.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Eng_HalibutCheek.jpg\" alt=\"halibut cheeks dusted in masa, saffron and zucchini bisque, castelvetrano olive caviar and heirloom tomato relish, bloomsdale spinach, fried zucchini sticks and lemon marigold flowers \" title=\"halibut cheeks dusted in masa, saffron and zucchini bisque, castelvetrano olive caviar and heirloom tomato relish, bloomsdale spinach, fried zucchini sticks and lemon marigold flowers \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46165\">\u003c/a>\u003cbr>\n\u003cem>Halibut cheeks dusted in masa, saffron and zucchini bisque, castelvetrano olive \"caviar\" and heirloom tomato relish, Bloomsdale spinach, fried zucchini sticks and lemon marigold flowers. Photo courtesy of Maverick\u003c/em> \u003c/p>\n\u003cp>One of my favorite dishes from the new menu is the halibut cheek dish. Fried chicken is a crowd pleaser and I love it but it’s the least challenging dish on the menu. \u003c/p>\n\u003cp>Things change a lot. I’m working on new dishes: roasted corn and ginger chowder, chicken agnolotti, and stuffed Italian frying peppers with house made fromage blanc. There’ll be a play on steak and eggs for the snack menu. We had a smoked egg, so I’m looking to do shredded beef jerky on top using the American technique of dried beef and then shredding it into a more Asian thing. I grew up eating shredded beef or shredded pork on my congee. It kind of melts and has a crunchy texture. It’s not like dog treat-style beef jerky. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What is your guilty food pleasure?\u003c/strong>\u003cbr>\nCrab rangoon. That’s lowbrow American Chinese food. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/46148/chef-profile-maverick%e2%80%99s-emmanel-eng",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_2695",
"bayareabites_4084",
"bayareabites_1146",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_10615",
"bayareabites_409",
"bayareabites_3998",
"bayareabites_3999",
"bayareabites_10613",
"bayareabites_171",
"bayareabites_4003",
"bayareabites_10614"
],
"featImg": "bayareabites_46156",
"label": "bayareabites"
},
"bayareabites_44839": {
"type": "posts",
"id": "bayareabites_44839",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "44839",
"score": null,
"sort": [
1340559655000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1340559655,
"format": "aside",
"disqusTitle": "LGBT Pride Profile: Culinary Artist Yasmin Golan",
"title": "LGBT Pride Profile: Culinary Artist Yasmin Golan",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Yasmin_Eli_Africa-2.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Yasmin_Eli_Africa-2.jpeg\" alt=\"Yasmin Golan photo courtesy of Eli Africa\" title=\"Yasmin Golan photo courtesy of Eli Africa\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-44977\">\u003c/a>\u003cbr>\n\u003cem>Yasmin Golan photo courtesy of Eli Africa\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. We’ve talked with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/\">Adam Jones\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%E2%80%99s-preeti-mistry/\">Preeti Mistry\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/21/lgbt-pride-profile-waiter-and-writer-michael-procopio/\">Michael Procopio\u003c/a> so far. Next up is a chef and culinary artist named Yasmin Golan, 33. She spends much of her time working for \u003ca href=\"http://calicopiekitchen.wordpress.com/about/\">Calico Pie\u003c/a> where she creates private food events and lessons. Golan is also one of the brains behind the gay pop-up \u003ca href=\"http://queerfoodforlove.blogspot.com/\">Queer Food For Love\u003c/a>. Chez Panisse, Incanto, Boulette’s Larder and Eccolo are among the restaurants where Golan trained and cooked before branching out to other artistic and food related projects. Bay Area Bites interviewed Golan via telephone and email recently.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminFixingPrettyPlatterBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminFixingPrettyPlatterBAB.jpg\" alt=\"Yasmin Fixing Pretty Platter\" title=\"Yasmin Fixing Pretty Platter\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-44899\">\u003c/a>\u003cbr>\n\u003cem>Yasmin Golan working and creating with food. Photo courtesy of Yasmin Golan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How is your work going? What’s new?\u003c/strong>\u003cbr>\nI am an interdisciplinary culinary artist who creates one of a kind dinners and pop-ups, usually around themes involving some kind of storytelling. Some of my past projects have included Queer Food For Love, a collaborative pop-up restaurant I co-organized in San Francisco for four years with queer cooks and artists; solo projects through my catering business, Calico Pie, exploring issues like food wastes and worm composting, the wars in Iraq and Afghanistan, and biographical dinners that tell personal stories of Diaspora and migration through food. My current project is starting a bike-up grocery in Oakland, called \u003ca href=\"https://www.facebook.com/HumblebeeGrocery\">Humblebee Grocery\u003c/a>, to provide week-round access to fresh produce and artisan foods east of Lake Merritt.\u003c/p>\n\u003cp>\u003cstrong>Where do you live? How did you and your partner meet?\u003c/strong>\u003cbr>\nI currently live with my partner Ami in Oakland. We fell in love over a picnic after I taught a cooking class in their shop. We raise animals, grow food together, worm compost, and keep bees in a multiracial, mixed-class neighborhood that we love. As a couple we are always thinking about how we can get our household more sustainable, by eliminating plastics from our lives or using reclaimed wood, or getting around by bicycle and biodiesel. Ultimately, we strive to create neighborhoods that are sustainable, too, serving local needs and creating jobs with dignity that treat people, plants, and animals with respect.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I was based out of San Francisco around the Mission for seven years and I feel like I’m just another casualty of gentrification of the city. I love Oakland but mourn the way the Mission is turning into a suburb of Silicon Valley. Hopefully people like me can bring the community spirit to organizing and queer arts stuff. I definitely feel passionate about Oakland, and I'm involved in and sad about what’s happening. It’s all interconnected. \u003c/p>\n\u003cp>As a queer, a majority of my stuff is in the city. Everyone’s scattering for survival. Queer Food for Love was an intersection between art and love and came out of time that people could whittle away from their day jobs. None of us got paid for that. We could find underground spaces and it required all of us to take time away from our jobs. People from that project had to scatter and look after themselves rather than the community. \u003c/p>\n\u003cp>Ami has lived in Oakland for a few years. I see tons of queer people. There are events here and there but there’s not that sense of running into people to get coffee like in the Mission. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminServingBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminServingBAB.jpg\" alt=\"Yasmin Serving\" title=\"Yasmin Serving\" width=\"500\" height=\"458\" class=\"alignnone size-full wp-image-44900\">\u003c/a>\u003cbr>\n\u003cem>Yasmin Golan (R) serving food. Photo courtesy of Yasmin Golan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The culinary world has often been portrayed as quite sexist…what is your perspective and experience with regard to homophobia in the restaurant world?\u003c/strong>\u003cbr>\nVery little gratitude is paid to women and people of color who work in food establishments, including the farm workers, waitresses, cooks, and dishwashers. When more women become self-employed and support each other's businesses; when restaurant workers organize and form unions to resist exploitation; when workers form co-operatives -- I think more women, queer people, and folks of color will share the benefits and profits of growing, preparing, and serving food as a livelihood. Yes, the current food system operates within a framework of globalized racism, sexism, and class exploitation, but queer and feminist folks can help invent the future and create new systems for the production and distribution of food.\u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house vs. the kitchen regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nI feel like gender presentation does play a role in how people are treated in the workplace. As a femme I found it necessary to butch it up in kitchens to be taken seriously by straight men, and I'm sure a lot of straight women do, too. Does the gender role-playing in the kitchen make the food taste better? No. The more I work for myself, the less harassment I have to deal with, because I can focus on food and community-building instead of ignorance.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminsPlatterJune2012BAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminsPlatterJune2012BAB.jpg\" alt=\"Yasmins Platter June 2012 \" title=\"Yasmins Platter June 2012 \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-44901\">\u003c/a>\u003cbr>\n\u003cem>Where art and food intersect: Yasmin Golan's finished creation. Photo courtesy of Yasmin Golan.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What is it like coming out as a food professional? Has being an LGBT person affected your career in any particular way?\u003c/strong>\u003cbr>\nAs a self-employed person I can say I am a queer, feminist chef -- and people who would like to see the world made safer for women and queer people can support what I do. Economic empowerment is very important to being able to say who I am and what I believe. Those who resonate with the message can then come out, too. If I say I am a queer person who is concerned about global warming and I want to start a business that reflects that, then I am making the world safer for others who want that, too. Coming out means standing up for what is more important to you than money.\u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world and in the Bay Area?\u003c/strong>\u003cbr>\nI see women being inspired by each other to start their own businesses, and trans people inspired by other trans people to work for themselves. Empowerment is how queer people are making the world safer for ourselves.\u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants (as opposed to bars that serve food) that are known to cater to a mostly gay clientele? Are there places exclusively for LGBT women vs. men?\u003c/strong>\u003cbr>\nI think more dykes and trans artists in San Francisco probably wrote books and put on performances and organized events and made art on diets of burritos and beer than any other food the city has to offer.\u003c/p>\n\u003cp>But if you really want to go somewhere queer, I recommend you shop at \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month personally and professionally?\u003c/strong>\u003cbr>\nI like to spend Pride weekend picnicking in the park with friends or camping in nature to remember what is really important to me: community, food, nature, love, and chosen family.\u003c/p>\n\n",
"disqusIdentifier": "44839 http://blogs.kqed.org/bayareabites/?p=44839",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/06/24/lgbt-pride-profile-culinary-artist-yasmin-golan/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1236,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1340601472,
"excerpt": "In celebration of LGBT Pride month, Mary Ladd profiles culinary artist Yasmin Golan, who lives in Oakland and has worked locally in the pop-up scene and restaurant world. Golan’s ideas on cooking and living are based around community and sustainability.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In celebration of LGBT Pride month, Mary Ladd profiles culinary artist Yasmin Golan, who lives in Oakland and has worked locally in the pop-up scene and restaurant world. Golan’s ideas on cooking and living are based around community and sustainability.",
"title": "LGBT Pride Profile: Culinary Artist Yasmin Golan | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "LGBT Pride Profile: Culinary Artist Yasmin Golan",
"datePublished": "2012-06-24T10:40:55-07:00",
"dateModified": "2012-06-24T22:17:52-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "lgbt-pride-profile-culinary-artist-yasmin-golan",
"status": "publish",
"path": "/bayareabites/44839/lgbt-pride-profile-culinary-artist-yasmin-golan",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Yasmin_Eli_Africa-2.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Yasmin_Eli_Africa-2.jpeg\" alt=\"Yasmin Golan photo courtesy of Eli Africa\" title=\"Yasmin Golan photo courtesy of Eli Africa\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-44977\">\u003c/a>\u003cbr>\n\u003cem>Yasmin Golan photo courtesy of Eli Africa\u003c/em>\u003c/p>\n\u003cp>Our gay-friendly town is full of visitors. June means that the Bay Area and more specifically, San Francisco, fills to the brim with folks from all over the world to observe and celebrate the events, marches and festivities that culminate in \u003ca href=\"http://www.sfpride.org/\">SF LGBT Pride\u003c/a>. Bay Area Bites is noting this 42nd annual come-as-you-are love fest by telling stories from the LBGT chefs, personalities and waiters who keep us sated 365 days of the year. We’ve talked with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/15/lgbt-pride-profile-palomino-chef-adam-jones/\">Adam Jones\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/20/lgbt-pride-profile-top-chef-and-juhu-beach-club%E2%80%99s-preeti-mistry/\">Preeti Mistry\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/21/lgbt-pride-profile-waiter-and-writer-michael-procopio/\">Michael Procopio\u003c/a> so far. Next up is a chef and culinary artist named Yasmin Golan, 33. She spends much of her time working for \u003ca href=\"http://calicopiekitchen.wordpress.com/about/\">Calico Pie\u003c/a> where she creates private food events and lessons. Golan is also one of the brains behind the gay pop-up \u003ca href=\"http://queerfoodforlove.blogspot.com/\">Queer Food For Love\u003c/a>. Chez Panisse, Incanto, Boulette’s Larder and Eccolo are among the restaurants where Golan trained and cooked before branching out to other artistic and food related projects. Bay Area Bites interviewed Golan via telephone and email recently.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminFixingPrettyPlatterBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminFixingPrettyPlatterBAB.jpg\" alt=\"Yasmin Fixing Pretty Platter\" title=\"Yasmin Fixing Pretty Platter\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-44899\">\u003c/a>\u003cbr>\n\u003cem>Yasmin Golan working and creating with food. Photo courtesy of Yasmin Golan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How is your work going? What’s new?\u003c/strong>\u003cbr>\nI am an interdisciplinary culinary artist who creates one of a kind dinners and pop-ups, usually around themes involving some kind of storytelling. Some of my past projects have included Queer Food For Love, a collaborative pop-up restaurant I co-organized in San Francisco for four years with queer cooks and artists; solo projects through my catering business, Calico Pie, exploring issues like food wastes and worm composting, the wars in Iraq and Afghanistan, and biographical dinners that tell personal stories of Diaspora and migration through food. My current project is starting a bike-up grocery in Oakland, called \u003ca href=\"https://www.facebook.com/HumblebeeGrocery\">Humblebee Grocery\u003c/a>, to provide week-round access to fresh produce and artisan foods east of Lake Merritt.\u003c/p>\n\u003cp>\u003cstrong>Where do you live? How did you and your partner meet?\u003c/strong>\u003cbr>\nI currently live with my partner Ami in Oakland. We fell in love over a picnic after I taught a cooking class in their shop. We raise animals, grow food together, worm compost, and keep bees in a multiracial, mixed-class neighborhood that we love. As a couple we are always thinking about how we can get our household more sustainable, by eliminating plastics from our lives or using reclaimed wood, or getting around by bicycle and biodiesel. Ultimately, we strive to create neighborhoods that are sustainable, too, serving local needs and creating jobs with dignity that treat people, plants, and animals with respect.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I was based out of San Francisco around the Mission for seven years and I feel like I’m just another casualty of gentrification of the city. I love Oakland but mourn the way the Mission is turning into a suburb of Silicon Valley. Hopefully people like me can bring the community spirit to organizing and queer arts stuff. I definitely feel passionate about Oakland, and I'm involved in and sad about what’s happening. It’s all interconnected. \u003c/p>\n\u003cp>As a queer, a majority of my stuff is in the city. Everyone’s scattering for survival. Queer Food for Love was an intersection between art and love and came out of time that people could whittle away from their day jobs. None of us got paid for that. We could find underground spaces and it required all of us to take time away from our jobs. People from that project had to scatter and look after themselves rather than the community. \u003c/p>\n\u003cp>Ami has lived in Oakland for a few years. I see tons of queer people. There are events here and there but there’s not that sense of running into people to get coffee like in the Mission. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminServingBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminServingBAB.jpg\" alt=\"Yasmin Serving\" title=\"Yasmin Serving\" width=\"500\" height=\"458\" class=\"alignnone size-full wp-image-44900\">\u003c/a>\u003cbr>\n\u003cem>Yasmin Golan (R) serving food. Photo courtesy of Yasmin Golan\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The culinary world has often been portrayed as quite sexist…what is your perspective and experience with regard to homophobia in the restaurant world?\u003c/strong>\u003cbr>\nVery little gratitude is paid to women and people of color who work in food establishments, including the farm workers, waitresses, cooks, and dishwashers. When more women become self-employed and support each other's businesses; when restaurant workers organize and form unions to resist exploitation; when workers form co-operatives -- I think more women, queer people, and folks of color will share the benefits and profits of growing, preparing, and serving food as a livelihood. Yes, the current food system operates within a framework of globalized racism, sexism, and class exploitation, but queer and feminist folks can help invent the future and create new systems for the production and distribution of food.\u003c/p>\n\u003cp>\u003cstrong>Is there a difference between the front of the house vs. the kitchen regarding this issue? A difference for men vs. women?\u003c/strong>\u003cbr>\nI feel like gender presentation does play a role in how people are treated in the workplace. As a femme I found it necessary to butch it up in kitchens to be taken seriously by straight men, and I'm sure a lot of straight women do, too. Does the gender role-playing in the kitchen make the food taste better? No. The more I work for myself, the less harassment I have to deal with, because I can focus on food and community-building instead of ignorance.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminsPlatterJune2012BAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/500YasminsPlatterJune2012BAB.jpg\" alt=\"Yasmins Platter June 2012 \" title=\"Yasmins Platter June 2012 \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-44901\">\u003c/a>\u003cbr>\n\u003cem>Where art and food intersect: Yasmin Golan's finished creation. Photo courtesy of Yasmin Golan.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What is it like coming out as a food professional? Has being an LGBT person affected your career in any particular way?\u003c/strong>\u003cbr>\nAs a self-employed person I can say I am a queer, feminist chef -- and people who would like to see the world made safer for women and queer people can support what I do. Economic empowerment is very important to being able to say who I am and what I believe. Those who resonate with the message can then come out, too. If I say I am a queer person who is concerned about global warming and I want to start a business that reflects that, then I am making the world safer for others who want that, too. Coming out means standing up for what is more important to you than money.\u003c/p>\n\u003cp>\u003cstrong>Is there a gay subculture within the food world and in the Bay Area?\u003c/strong>\u003cbr>\nI see women being inspired by each other to start their own businesses, and trans people inspired by other trans people to work for themselves. Empowerment is how queer people are making the world safer for ourselves.\u003c/p>\n\u003cp>\u003cstrong>Since San Francisco is a gay mecca are there restaurants (as opposed to bars that serve food) that are known to cater to a mostly gay clientele? Are there places exclusively for LGBT women vs. men?\u003c/strong>\u003cbr>\nI think more dykes and trans artists in San Francisco probably wrote books and put on performances and organized events and made art on diets of burritos and beer than any other food the city has to offer.\u003c/p>\n\u003cp>But if you really want to go somewhere queer, I recommend you shop at \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How do you celebrate Pride Month personally and professionally?\u003c/strong>\u003cbr>\nI like to spend Pride weekend picnicking in the park with friends or camping in nature to remember what is really important to me: community, food, nature, love, and chosen family.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/44839/lgbt-pride-profile-culinary-artist-yasmin-golan",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_2638",
"bayareabites_2407",
"bayareabites_4084",
"bayareabites_2554",
"bayareabites_1146",
"bayareabites_1875",
"bayareabites_2035",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_60",
"bayareabites_1873"
],
"tags": [
"bayareabites_10539",
"bayareabites_2329",
"bayareabites_9448",
"bayareabites_2311",
"bayareabites_14757",
"bayareabites_10541",
"bayareabites_10540",
"bayareabites_10538"
],
"featImg": "bayareabites_44977",
"label": "bayareabites"
},
"bayareabites_43692": {
"type": "posts",
"id": "bayareabites_43692",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "43692",
"score": null,
"sort": [
1338735602000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1338735602,
"format": "aside",
"disqusTitle": "Truly CA Shorts: Plasticity",
"title": "Truly CA Shorts: Plasticity",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/plasticity560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/plasticity560.jpg\" alt=\"Plasticity\" title=\"Plasticity\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-43693\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Post by \u003ca href=\"http://www.kqed.org/arts/profile/index.jsp?essid=14364\">Marie K Lee\u003c/a>\u003c/em>\u003c/p>\n\u003cp>There are many people finding ways (often illegally) to redefine urban space in a manner that allows them to pursue their unique passions. It is essential to share the stories of these individuals in an effort to remind city dwellers and visitors not only what is possible, but also that there is still adventure hiding just underneath, or sometimes above, the surface of their daily routines.\u003c/p>\n\u003cul>\n\u003cstrong>Plasticity\u003c/strong> by filmmaker Ryan Malloy leads a tour through three unconventional uses of urban space in San Francisco: a rooftop apiary, an occasional restaurant, and a mobile pizzeria. Profiles include:\n\u003cli>Cameo Wood from \u003ca href=\"http://www.hmsbeekeeper.com/HMSB/Blog/Blog.html\">Her Majesty's Secret Beekeeper\u003c/a>\u003c/li>\n\u003cli>Anthony Myint from \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Chinese Food\u003c/a>\u003c/li>\n\u003cli>Jeff Krupman from \u003ca href=\"http://thepizzahacker.com/\">thePizzaHacker.com\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Watch Plasticity:\u003c/strong>\u003c/p>\n\u003cp>\u003cembed src=\"http://science.kqed.org/quest/files/jw-player-plugin-for-wordpress/player/player.swf\" height=\"360\" width=\"480\" allowscriptaccess=\"always\" allowfullscreen=\"true\" flashvars=\"&bandwidth=2841&controlbar=over&dock=false&file=tv%2Ftruly%2F1205-plasticity.m4v&image=http%3A%2F%2Fwww.kqed.org%2Fassets%2Fimg%2Farts%2Fprograms%2Ftrulyca%2Fshorts%2Fplasticity-640x360.jpg&gapro.accountid=UA-1538528-1&gapro.height=360&gapro.pluginmode=FLASH&gapro.trackpercentage=true&gapro.trackstarts=true&gapro.tracktime=true&gapro.visible=true&gapro.width=640&gapro.x=0&gapro.y=0&plugins=gapro-1&skin=http%3A%2F%2Fscience.kqed.org%2Fquest%2Fwp-content%2Fplugins%2Fjw-player-plugin-for-wordpress%2Fskins%2Fglow.zip&streamer=rtmp%3A%2F%2Fkqed-flash02.streamguys.us%2Ftopics%2Fmp4%2F&viral.allowmenu=true&viral.bgcolor=0x333333&viral.fgcolor=0xffffff&viral.functions=embed&viral.matchplayercolors=true&viral.oncomplete=false&viral.pluginmode=FLASH\">\u003c/embed>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>About the Filmmaker:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ryan-malloy-300x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ryan-malloy150.jpg\" alt=\"Filmmaker Ryan Malloy\" title=\"Filmmaker Ryan Malloy\" width=\"150\" height=\"150\" class=\"alignleft size-full wp-image-43703\">\u003c/a>Ryan Malloy's interest in making documentary films grew out of a passion for improving urban environments. He worked for several years to enhance transportation services in cities and towns along the East Coast, with the goal of connecting people with the opportunities that allow them to build their lives in meaningful ways. Malloy turned to documentary film as another tool to frame the stories of urban landscapes and the people who find their way in them. He hopes to bring focus to the spontaneous ways people interact with the built environment and the effects of urban policies and development.\u003c/p>\n\u003cp>Ryan Malloy is a graduate of Wesleyan University. He earned a master's degree in urban planning from the University of Michigan and an M.F.A. in documentary film and video from Stanford University.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/arts/programs/trulyca/shorts/episode.jsp?essid=92438\">Plasticity\u003c/a> has been released as part of the \u003ca href=\"http://www.kqed.org/arts/programs/trulyca/shorts/index.jsp\">Truly CA Shorts\u003c/a> podcast, which is a web-only companion series featuring a new downloadable short documentary (30 minutes or less) every other month. \u003ca href=\"http://phobos.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?id=150683020\">Subscribe to this free podcast\u003c/a> at iTunes.\u003c/p>\n\n",
"disqusIdentifier": "43692 http://blogs.kqed.org/bayareabites/?p=43692",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/06/03/truly-ca-shorts-plasticity/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 301,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1339691731,
"excerpt": "\u003cstrong>Plasticity\u003c/strong> by filmmaker Ryan Malloy leads a tour through three unconventional uses of urban space in San Francisco: a rooftop apiary, an occasional restaurant, and a mobile pizzeria. Watch the short film online!",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Plasticity by filmmaker Ryan Malloy leads a tour through three unconventional uses of urban space in San Francisco: a rooftop apiary, an occasional restaurant, and a mobile pizzeria. Watch the short film online!",
"title": "Truly CA Shorts: Plasticity | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Truly CA Shorts: Plasticity",
"datePublished": "2012-06-03T08:00:02-07:00",
"dateModified": "2012-06-14T09:35:31-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "truly-ca-shorts-plasticity",
"status": "publish",
"path": "/bayareabites/43692/truly-ca-shorts-plasticity",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/plasticity560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/plasticity560.jpg\" alt=\"Plasticity\" title=\"Plasticity\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-43693\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Post by \u003ca href=\"http://www.kqed.org/arts/profile/index.jsp?essid=14364\">Marie K Lee\u003c/a>\u003c/em>\u003c/p>\n\u003cp>There are many people finding ways (often illegally) to redefine urban space in a manner that allows them to pursue their unique passions. It is essential to share the stories of these individuals in an effort to remind city dwellers and visitors not only what is possible, but also that there is still adventure hiding just underneath, or sometimes above, the surface of their daily routines.\u003c/p>\n\u003cul>\n\u003cstrong>Plasticity\u003c/strong> by filmmaker Ryan Malloy leads a tour through three unconventional uses of urban space in San Francisco: a rooftop apiary, an occasional restaurant, and a mobile pizzeria. Profiles include:\n\u003cli>Cameo Wood from \u003ca href=\"http://www.hmsbeekeeper.com/HMSB/Blog/Blog.html\">Her Majesty's Secret Beekeeper\u003c/a>\u003c/li>\n\u003cli>Anthony Myint from \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Chinese Food\u003c/a>\u003c/li>\n\u003cli>Jeff Krupman from \u003ca href=\"http://thepizzahacker.com/\">thePizzaHacker.com\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Watch Plasticity:\u003c/strong>\u003c/p>\n\u003cp>\u003cembed src=\"http://science.kqed.org/quest/files/jw-player-plugin-for-wordpress/player/player.swf\" height=\"360\" width=\"480\" allowscriptaccess=\"always\" allowfullscreen=\"true\" flashvars=\"&bandwidth=2841&controlbar=over&dock=false&file=tv%2Ftruly%2F1205-plasticity.m4v&image=http%3A%2F%2Fwww.kqed.org%2Fassets%2Fimg%2Farts%2Fprograms%2Ftrulyca%2Fshorts%2Fplasticity-640x360.jpg&gapro.accountid=UA-1538528-1&gapro.height=360&gapro.pluginmode=FLASH&gapro.trackpercentage=true&gapro.trackstarts=true&gapro.tracktime=true&gapro.visible=true&gapro.width=640&gapro.x=0&gapro.y=0&plugins=gapro-1&skin=http%3A%2F%2Fscience.kqed.org%2Fquest%2Fwp-content%2Fplugins%2Fjw-player-plugin-for-wordpress%2Fskins%2Fglow.zip&streamer=rtmp%3A%2F%2Fkqed-flash02.streamguys.us%2Ftopics%2Fmp4%2F&viral.allowmenu=true&viral.bgcolor=0x333333&viral.fgcolor=0xffffff&viral.functions=embed&viral.matchplayercolors=true&viral.oncomplete=false&viral.pluginmode=FLASH\">\u003c/embed>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Filmmaker:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ryan-malloy-300x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ryan-malloy150.jpg\" alt=\"Filmmaker Ryan Malloy\" title=\"Filmmaker Ryan Malloy\" width=\"150\" height=\"150\" class=\"alignleft size-full wp-image-43703\">\u003c/a>Ryan Malloy's interest in making documentary films grew out of a passion for improving urban environments. He worked for several years to enhance transportation services in cities and towns along the East Coast, with the goal of connecting people with the opportunities that allow them to build their lives in meaningful ways. Malloy turned to documentary film as another tool to frame the stories of urban landscapes and the people who find their way in them. He hopes to bring focus to the spontaneous ways people interact with the built environment and the effects of urban policies and development.\u003c/p>\n\u003cp>Ryan Malloy is a graduate of Wesleyan University. He earned a master's degree in urban planning from the University of Michigan and an M.F.A. in documentary film and video from Stanford University.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/arts/programs/trulyca/shorts/episode.jsp?essid=92438\">Plasticity\u003c/a> has been released as part of the \u003ca href=\"http://www.kqed.org/arts/programs/trulyca/shorts/index.jsp\">Truly CA Shorts\u003c/a> podcast, which is a web-only companion series featuring a new downloadable short documentary (30 minutes or less) every other month. \u003ca href=\"http://phobos.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?id=150683020\">Subscribe to this free podcast\u003c/a> at iTunes.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/43692/truly-ca-shorts-plasticity",
"authors": [
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_2638",
"bayareabites_4084",
"bayareabites_45",
"bayareabites_1593"
],
"tags": [
"bayareabites_3951",
"bayareabites_10473",
"bayareabites_10474",
"bayareabites_10475",
"bayareabites_9546",
"bayareabites_10477",
"bayareabites_10471",
"bayareabites_10472",
"bayareabites_10476",
"bayareabites_10470"
],
"featImg": "bayareabites_43693",
"label": "bayareabites"
},
"bayareabites_43905": {
"type": "posts",
"id": "bayareabites_43905",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "43905",
"score": null,
"sort": [
1338476437000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1338476437,
"format": "aside",
"disqusTitle": "The Whole Fish: Snout to Tail Movement Meet Gills to Adipose Fin",
"title": "The Whole Fish: Snout to Tail Movement Meet Gills to Adipose Fin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Bay area chefs have been serving up funky parts of animals, from pig heart sandwiches at \u003ca href=\"http://www.zazurestaurant.com/\">Zazu\u003c/a> in Santa Rosa to pig trotter croquettes at \u003ca href=\"http://www.flourandwater.com/\">Flour + Water\u003c/a> in San Francisco, as a way to show respect to the animals we eat. This “Snout to Tail” movement is leading people to embrace the lesser-used parts of cows and pigs and it encourages people to get more adventurous with their eating. For home cooks, it can also be a big money saver to learn how to make stock out of bones or braise tougher cuts. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/whole-fish560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/whole-fish560a.jpg\" alt=\"A fourteen pound California Chinook/King salmon from i love blue sea wrapped in branches from a bay laurel tree. Photo: Sol Gate Studios \" title=\"A fourteen pound California Chinook/King salmon from i love blue sea wrapped in branches from a bay laurel tree. Photo: Sol Gate Studios \" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-43926\">\u003c/a>\u003cbr>\n\u003cem>A fourteen pound California Chinook/King salmon from i love blue sea wrapped in branches from a bay laurel tree. Photo: Martin Backhauss\u003c/em>\u003c/p>\n\u003cp>Now there’s a new trend burgeoning, which I am calling “gill to adipose fin,” or using the whole fish. This summer, California is enjoying a strong Chinook salmon comeback. For a fishery that was closed from 2008-2009, and had tepid seasons in 2010-2011, this is a relief for fishermen and boon to salmon lovers. While Chinooks can get very large, averaging 8-20 pounds, buying fish whole and using the entire animal is much more cost effective and environmentally friendly that just making a few prime fillets. As well, you’ll throw creative, multi-course dinner parties, or have meals for a week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/wineworks400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/wineworks400.jpg\" alt=\"John Fink of The Whole Beast prepares his grill at Dogpatch Wine Works \" title=\"John Fink of The Whole Beast prepares his grill at Dogpatch Wine Works \" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-43927\">\u003c/a>\u003cbr>\n\u003cem>John Fink of The Whole Beast prepares his grill at Dogpatch Wine Works. Photo: Martin Backhauss\u003c/em>\u003c/p>\n\u003cp>An event at \u003ca href=\"http://www.dpwineworks.com/\">Dogpatch Wine Works\u003c/a> with John Fink of the \u003ca href=\"http://www.thewholebeastsf.com/\">Whole Beast\u003c/a>, provided a great primer for how to do this. According to John, “Cooking an entire fish means the flavor from the bones and skin are all there.” That night he prepared a beautiful 14-pound California Chinook procured from \u003ca href=\"http://www.ilovebluesea.com/\">i love blue sea\u003c/a>.\u003c/p>\n\u003col>\nHe wrapped the king in branches from a bay laurel tree that helped to protect it while roasting. As he cooked, he gave tips on fire building, and ways to prepare all parts of the salmon.\n\u003cli>Make a fire with mild wood, like oak, almond or alder. Start the fire early so you have a good bed of coals to work with.\u003c/li>\n\u003cli>Let your fish come up to temperature before preparing, maybe pull it out of the fridge for 15-20 minutes in warm weather, in foggy and cool, leave it out for an hour. This will help it cook more evenly.\u003c/li>\n\u003cli>Take the fish outside to scale it, as it can get messy. He then salts the skin twice. The first time he salts aggressively and lets it sit for 15-20 minutes, then rubs it clean. This is to pull out the moisture so it will get crispy; then he re-seasons with salt, fennel powder (seed toasted and ground), black pepper, and porcini powder and let it sit for three hours. After this is grilled, it’s the best “chip” you will ever have.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/john-fink400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/john-fink400.jpg\" alt=\"John Fink used to be a commercial fisherman in Alaska, and here he tells fishing stories while working the grill.\" title=\"John Fink used to be a commercial fisherman in Alaska, and here he tells fishing stories while working the grill.\" width=\"400\" height=\"500\" class=\"alignnone size-full wp-image-43923\">\u003c/a>\u003cbr>\n\u003cem>John Fink used to be a commercial fisherman in Alaska, and here he tells fishing stories while working the grill. Photo: Martin Backhauss\u003c/em>\u003c/p>\n\u003cli>The Eggs: Most commercial fishermen gut the fish on the boat for freshness, so to procure these, you’ll have to catch your own fish, buddy up to sport fisherperson, or request these from your local fishmonger. Salmon eggs are fabulous brined or smoked and served in a traditional “caviar” style with crème fraiche and toast or sprinkled on raw oysters. Either way, they make a great appetizer.\u003c/li>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/caviar560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/caviar560.jpg\" alt=\"caviar\" title=\"caviar\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-43982\">\u003c/a>\u003cbr>\n\u003cem>Salmon Caviar with crème fraiche, dill, red onion and served on rye toast. Photo: Martin Backhauss\u003c/em> \u003c/p>\n\u003cli>Salmon heads and bones are often oily and take on a very strong flavor, so they aren’t used for soup stocks as commonly as milder whitefish. However, John once worked in a kitchen with a butcher from the Philippines who made a mean salmon head soup. He’d use tomatoes, ginger, tamarind, kaffir lime leaves, potatoes, salmon heads, and water. He’d also add the salmon belly, which many consider the best part of salmon. (Note: Always remove the red gills before using the heads, as the flavor is unpleasant.)\u003c/li>\n\u003cli>Salmon collars, the parts right under the head, are on sale at farmer’s markets for about $5.99 a pound. These underrated parts of the salmon have quite a bit of meat on them and John recommends smoking them.\u003c/li>\n\u003cli>Belly meat is often called the “cook’s treat” as it’s the fattiest part of the fish, and conventional or factory processors often remove this delicious section from the fillet. When grilling a whole fish and it becomes the richest and most tender piece. Enjoy it like a fillet, or chop it up for rich soups.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/whole-fish560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/whole-fish560.jpg\" alt=\"The king salmon is removed from the grill while rare.\" title=\"The king salmon is removed from the grill while rare.\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-43925\">\u003c/a>\u003cbr>\n\u003cem>The king salmon is removed from the grill while rare. Guests nibble on the skin as it is left to sit for 15-20 minutes, until it’s brought up to mid-rare. Photo: Martin Backhauss\u003c/em>\u003c/p>\n\u003cli>Once you’re ready to grill your whole fish, you will have to trust your instincts a bit. John turns the fish about every 5 minutes for a total of about 4 times. Don’t let it grill for 20 minutes on one side, and then the other, as it will cook too fast and fall apart. Cook it until rare, then remove it from the heat and let it sit for 15-20 minutes, until it’s medium rare; the flesh should be buttery.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://www.qualiawines.com\">Qualia\u003c/a> wines was pouring at the event, and their Sauvignon Blanc was perfect with the caviar and salmon skin. John plated the California Chinook over wild mushrooms and leeks. He then drizzled it with a red wine reduction made with porcini and a bit of sugar. With all this rich, oily goodness, Qualia’s Syrah Grenache Blend proved perfect. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/qualia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/qualia.jpg\" alt=\"Qualia Wines Sauvignon Blanc is served with salmon skin and eggs, but their reds stand up to the salmon fillets and belly meat.\" title=\"Qualia Wines Sauvignon Blanc is served with salmon skin and eggs, but their reds stand up to the salmon fillets and belly meat.\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-43924\">\u003c/a>\u003cbr>\n\u003cem>Qualia Wines Sauvignon Blanc is served with salmon skin and eggs, but their reds stand up to the salmon fillets and belly meat. Photo: Martin Backhauss\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Related KQED Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://science.kqed.org/quest/2012/05/11/the-good-news-and-not-so-good-about-california-salmon/\">The Good and Not-So-Good News About California Salmon\u003c/a> (KQED QUEST -- by Dan Brekke)\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "43905 http://blogs.kqed.org/bayareabites/?p=43905",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/05/31/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1034,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1338398653,
"excerpt": "Now there’s a new trend burgeoning, which I am calling “gill to adipose fin,” or using the whole fish. This summer, California is enjoying a strong Chinook salmon comeback. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Now there’s a new trend burgeoning, which I am calling “gill to adipose fin,” or using the whole fish. This summer, California is enjoying a strong Chinook salmon comeback. ",
"title": "The Whole Fish: Snout to Tail Movement Meet Gills to Adipose Fin | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Whole Fish: Snout to Tail Movement Meet Gills to Adipose Fin",
"datePublished": "2012-05-31T08:00:37-07:00",
"dateModified": "2012-05-30T10:24:13-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin",
"status": "publish",
"path": "/bayareabites/43905/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Bay area chefs have been serving up funky parts of animals, from pig heart sandwiches at \u003ca href=\"http://www.zazurestaurant.com/\">Zazu\u003c/a> in Santa Rosa to pig trotter croquettes at \u003ca href=\"http://www.flourandwater.com/\">Flour + Water\u003c/a> in San Francisco, as a way to show respect to the animals we eat. This “Snout to Tail” movement is leading people to embrace the lesser-used parts of cows and pigs and it encourages people to get more adventurous with their eating. For home cooks, it can also be a big money saver to learn how to make stock out of bones or braise tougher cuts. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/whole-fish560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/whole-fish560a.jpg\" alt=\"A fourteen pound California Chinook/King salmon from i love blue sea wrapped in branches from a bay laurel tree. Photo: Sol Gate Studios \" title=\"A fourteen pound California Chinook/King salmon from i love blue sea wrapped in branches from a bay laurel tree. Photo: Sol Gate Studios \" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-43926\">\u003c/a>\u003cbr>\n\u003cem>A fourteen pound California Chinook/King salmon from i love blue sea wrapped in branches from a bay laurel tree. Photo: Martin Backhauss\u003c/em>\u003c/p>\n\u003cp>Now there’s a new trend burgeoning, which I am calling “gill to adipose fin,” or using the whole fish. This summer, California is enjoying a strong Chinook salmon comeback. For a fishery that was closed from 2008-2009, and had tepid seasons in 2010-2011, this is a relief for fishermen and boon to salmon lovers. While Chinooks can get very large, averaging 8-20 pounds, buying fish whole and using the entire animal is much more cost effective and environmentally friendly that just making a few prime fillets. As well, you’ll throw creative, multi-course dinner parties, or have meals for a week. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/wineworks400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/wineworks400.jpg\" alt=\"John Fink of The Whole Beast prepares his grill at Dogpatch Wine Works \" title=\"John Fink of The Whole Beast prepares his grill at Dogpatch Wine Works \" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-43927\">\u003c/a>\u003cbr>\n\u003cem>John Fink of The Whole Beast prepares his grill at Dogpatch Wine Works. Photo: Martin Backhauss\u003c/em>\u003c/p>\n\u003cp>An event at \u003ca href=\"http://www.dpwineworks.com/\">Dogpatch Wine Works\u003c/a> with John Fink of the \u003ca href=\"http://www.thewholebeastsf.com/\">Whole Beast\u003c/a>, provided a great primer for how to do this. According to John, “Cooking an entire fish means the flavor from the bones and skin are all there.” That night he prepared a beautiful 14-pound California Chinook procured from \u003ca href=\"http://www.ilovebluesea.com/\">i love blue sea\u003c/a>.\u003c/p>\n\u003col>\nHe wrapped the king in branches from a bay laurel tree that helped to protect it while roasting. As he cooked, he gave tips on fire building, and ways to prepare all parts of the salmon.\n\u003cli>Make a fire with mild wood, like oak, almond or alder. Start the fire early so you have a good bed of coals to work with.\u003c/li>\n\u003cli>Let your fish come up to temperature before preparing, maybe pull it out of the fridge for 15-20 minutes in warm weather, in foggy and cool, leave it out for an hour. This will help it cook more evenly.\u003c/li>\n\u003cli>Take the fish outside to scale it, as it can get messy. He then salts the skin twice. The first time he salts aggressively and lets it sit for 15-20 minutes, then rubs it clean. This is to pull out the moisture so it will get crispy; then he re-seasons with salt, fennel powder (seed toasted and ground), black pepper, and porcini powder and let it sit for three hours. After this is grilled, it’s the best “chip” you will ever have.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/john-fink400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/john-fink400.jpg\" alt=\"John Fink used to be a commercial fisherman in Alaska, and here he tells fishing stories while working the grill.\" title=\"John Fink used to be a commercial fisherman in Alaska, and here he tells fishing stories while working the grill.\" width=\"400\" height=\"500\" class=\"alignnone size-full wp-image-43923\">\u003c/a>\u003cbr>\n\u003cem>John Fink used to be a commercial fisherman in Alaska, and here he tells fishing stories while working the grill. Photo: Martin Backhauss\u003c/em>\u003c/p>\n\u003cli>The Eggs: Most commercial fishermen gut the fish on the boat for freshness, so to procure these, you’ll have to catch your own fish, buddy up to sport fisherperson, or request these from your local fishmonger. Salmon eggs are fabulous brined or smoked and served in a traditional “caviar” style with crème fraiche and toast or sprinkled on raw oysters. Either way, they make a great appetizer.\u003c/li>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/caviar560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/caviar560.jpg\" alt=\"caviar\" title=\"caviar\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-43982\">\u003c/a>\u003cbr>\n\u003cem>Salmon Caviar with crème fraiche, dill, red onion and served on rye toast. Photo: Martin Backhauss\u003c/em> \u003c/p>\n\u003cli>Salmon heads and bones are often oily and take on a very strong flavor, so they aren’t used for soup stocks as commonly as milder whitefish. However, John once worked in a kitchen with a butcher from the Philippines who made a mean salmon head soup. He’d use tomatoes, ginger, tamarind, kaffir lime leaves, potatoes, salmon heads, and water. He’d also add the salmon belly, which many consider the best part of salmon. (Note: Always remove the red gills before using the heads, as the flavor is unpleasant.)\u003c/li>\n\u003cli>Salmon collars, the parts right under the head, are on sale at farmer’s markets for about $5.99 a pound. These underrated parts of the salmon have quite a bit of meat on them and John recommends smoking them.\u003c/li>\n\u003cli>Belly meat is often called the “cook’s treat” as it’s the fattiest part of the fish, and conventional or factory processors often remove this delicious section from the fillet. When grilling a whole fish and it becomes the richest and most tender piece. Enjoy it like a fillet, or chop it up for rich soups.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/whole-fish560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/whole-fish560.jpg\" alt=\"The king salmon is removed from the grill while rare.\" title=\"The king salmon is removed from the grill while rare.\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-43925\">\u003c/a>\u003cbr>\n\u003cem>The king salmon is removed from the grill while rare. Guests nibble on the skin as it is left to sit for 15-20 minutes, until it’s brought up to mid-rare. Photo: Martin Backhauss\u003c/em>\u003c/p>\n\u003cli>Once you’re ready to grill your whole fish, you will have to trust your instincts a bit. John turns the fish about every 5 minutes for a total of about 4 times. Don’t let it grill for 20 minutes on one side, and then the other, as it will cook too fast and fall apart. Cook it until rare, then remove it from the heat and let it sit for 15-20 minutes, until it’s medium rare; the flesh should be buttery.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://www.qualiawines.com\">Qualia\u003c/a> wines was pouring at the event, and their Sauvignon Blanc was perfect with the caviar and salmon skin. John plated the California Chinook over wild mushrooms and leeks. He then drizzled it with a red wine reduction made with porcini and a bit of sugar. With all this rich, oily goodness, Qualia’s Syrah Grenache Blend proved perfect. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/qualia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/qualia.jpg\" alt=\"Qualia Wines Sauvignon Blanc is served with salmon skin and eggs, but their reds stand up to the salmon fillets and belly meat.\" title=\"Qualia Wines Sauvignon Blanc is served with salmon skin and eggs, but their reds stand up to the salmon fillets and belly meat.\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-43924\">\u003c/a>\u003cbr>\n\u003cem>Qualia Wines Sauvignon Blanc is served with salmon skin and eggs, but their reds stand up to the salmon fillets and belly meat. Photo: Martin Backhauss\u003c/em> \u003c/p>\n\u003cul>\n\u003cstrong>Related KQED Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://science.kqed.org/quest/2012/05/11/the-good-news-and-not-so-good-about-california-salmon/\">The Good and Not-So-Good News About California Salmon\u003c/a> (KQED QUEST -- by Dan Brekke)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/43905/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin",
"authors": [
"5371"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_50",
"bayareabites_4084",
"bayareabites_90",
"bayareabites_60"
],
"tags": [
"bayareabites_10489",
"bayareabites_376",
"bayareabites_10488",
"bayareabites_10487",
"bayareabites_80",
"bayareabites_10486",
"bayareabites_9881"
],
"featImg": "bayareabites_43926",
"label": "bayareabites"
},
"bayareabites_42488": {
"type": "posts",
"id": "bayareabites_42488",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "42488",
"score": null,
"sort": [
1337094032000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1337094032,
"format": "aside",
"disqusTitle": "The Lexicon of Sustainability: Q & A with Filmmaker Douglas Gayeton",
"title": "The Lexicon of Sustainability: Q & A with Filmmaker Douglas Gayeton",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>What's in a name? For over three years, husband-and-wife team Douglas Gayeton and Laura Howard-Gayeton have been exploring this question with their multimedia project, \"\u003ca href=\"http://www.lexiconofsustainability.com/\">The Lexicon of Sustainability\u003c/a>.\" When you see the words \"cage-free,\" \"organic\" and \"pasture-raised\" on a carton of eggs, what does it really mean? Can these labels change a consumer's perception of quality and impact their decision-making? Can language influence the way food is produced and purchased today?\u003c/p>\n\u003cp>They've interviewed 200 individuals from across the country involved in all aspects of food -- from farming, animal husbandry, foraging, production -- to answer these and other related questions. They've spoken with \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> on edible schoolyards, \u003ca href=\"http://www.landinstitute.org/vnews/display.v/ART/2012/01/27/4f1da5631eb6c\">Wes Jackson\u003c/a> on reinventing wheat farming, \u003ca href=\"http://www.polyfacefarms.com/speaking-protocol/joels-bio/\">Joel Salatin\u003c/a> on ethical farming practices, mycologist \u003ca href=\"http://www.fungi.com/front/stamets/index.html\">Paul Stamets\u003c/a>, urban farmer \u003ca href=\"http://www.growingpower.org/about_us.htm\">Will Allen\u003c/a>, \u003ca href=\"http://www.templegrandin.com/\">Temple Grandin\u003c/a> and many more.\u003c/p>\n\u003cp>[vimeo 17829122]\u003c/p>\n\u003cp>In addition to their interactive website, there's photographs featured in traveling \"pop-up shows\" and \u003ca href=\"http://video.pbs.org/program/lexicon-sustainability/\">three short films\u003c/a> about these industry leaders that are being co-presented by \u003ca href=\"http://www.pbs.org/food/shows/the-lexicon-of-sustainability/\">PBS Food\u003c/a> and \u003ca href=\"http://www.itvs.org/\">ITVS\u003c/a> online. Douglas Gayeton corresponded with me via email to answer several questions about their ambitious initiative. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/gayeton.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/gayeton.jpg\" alt=\"douglas gayeton\" title=\"douglas gayeton\" width=\"550\" height=\"367\" class=\"alignnone size-full wp-image-42676\">\u003c/a>\u003cbr>\n\u003cem>Douglas Gayeton. Image Credit: The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>You've had a long and varied artistic career thus far as a filmmaker, photographer, writer and producer. What was the initial inspiration for creating this new multimedia series, \"The Lexicon of Sustainability\"?\u003c/strong>\u003c/p>\n\u003cp>I spent nearly ten years living in Pistoia, a Tuscan town set between Lucca and Florence. When I arrived my Italian was poor and I didn’t know many people. Then a comedic sequence of events led to my working in the kitchen of a trendy hillside restaurant. I say “comedic” because I didn’t really cook before that experience, nor did I have much interest in food. What I learned there became my introduction to Slow Food, even if I didn’t know what the term meant. That accidental awakening started me on a journey to document the people of my town, how they lived, and the role food played as a fundamental part of their lives. My work began as a film, then a series of essays which culminated in the information artworks that eventually were published in a book called \"\u003ca href=\"http://www.randomhouse.com/book/58794/slow-life-in-a-tuscan-town-by-douglas-gayeton\">SLOW: Life in a Tuscan Town\u003c/a>.\" \u003c/p>\n\u003cp>As I traveled around the USA with \"Slow,\" I was struck by how little the principles of the Slow Food movement, borne from over 2000 years of Italian cultural evolution, made sense in America. Our experience in this country, our historic relationship with food, and primarily the broken state of our food system require us to look at food in a much different way.\u003c/p>\n\u003cp>Since World War II, we have raced to centralize our food system, to consolidate manufacturing and eliminate local distribution hubs. We have become dependent on inefficient and inequitable farm subsidies and addicted to chemical solutions to maintain agricultural production at artificial levels, with no care for the environmental consequences. In doing so we have turned food into a commodity utterly stripped of its most precious cultural aspects.\u003c/p>\n\u003cp>The solution? We need a Marshall Plan to fix our food system, one that rebuilds the infrastructure necessary for healthy local food hubs in each community. We do this first by living more sustainably. Our project is an attempt to identify the most authentic voices in this movement and illuminate the terms and principles that define their innovative work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-and-man-e1335989275372.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-and-man-e1335989275372.jpg\" alt=\"chicken and man\" title=\"chicken and man\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-42698\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lexiconofsustainability.com/\">\"The Lexicon of Sustainability\"\u003c/a> is therefore based on a simple premise: people can’t be expected to live more sustainable lives if they don’t even know the most basic terms and principles that define sustainability. By illuminating the vocabulary of sustainable agriculture, and with it the conversation about America’s rapidly evolving food culture, the \"Lexicon of Sustainability\" can help people to pay closer attention to how they eat, what they buy, and where their responsibility begins for creating a healthier, safer food system in America.\u003c/p>\n\u003cp>\u003cstrong>The visuals for \"Lexicon\" are stunning, particularly the mosaic-like compositions that marry photographs, text, animation and video interview in a truly unique way. How did you develop this unique aesthetic? \u003c/strong>\u003c/p>\n\u003cp>The Italian images in my book “SLOW” began as a happy accident. I quickly learned that a single image was not enough. Not only were my images too small, but they also lacked the ability to convey the concept of “time,” of the beginning, middle and end of things. The idea of capturing hundreds of images, at times over long periods of time, then creating mosaics seemed like the only solution.\u003c/p>\n\u003cp>The decision to overlay these images with text came at about the same time. I wanted to convey what these people said to me as I worked. I wanted to share their insights, their observations. And I also wanted to solve another problem I had with photographs, namely that they often left so much unanswered. I wanted to provide as much information as possible within an image, to create what someone once called a “flat film,” a single image that actually uses time, that tells a story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fiftypercent_fromvideo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fiftypercent_fromvideo.jpg\" alt=\"fifty percent live in cities\" title=\"fifty percent live in cities\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-42689\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>Regarding my typographic process: after completing a photo collage, my staff assembles a list of every possible question a viewer might ask, ranging from “What’s that strange thing in the corner of the picture?” to “How does that machine work?” to “What is that person thinking?” After our subjects answer these questions their words are meticulously applied to the image. The process is lengthy. One image with noted farmer/photographer Michael Ableman -- from taking the initial photographs to building the photo collage with text -- took over a year to complete. The result is a handmade and hopefully authentic artifact that explains a fundamental principle of sustainability in highly personal terms.\u003c/p>\n\u003cp>\u003cstrong>How did you find the individuals to feature in \"\u003ca href=\"http://www.lexiconofsustainability.com/pop-up-art-shows/pastured/\">The Story of An Egg,\u003c/a>\" and why were you drawn to them?\u003c/strong>\u003c/p>\n\u003cp>“Pasture Management” and “Pasture-Raised vs. Cage-Free” were among the first images I created for the project, so they will always be special, but also because the two individuals I profiled are such admiral folks. David Evans, featured in “Pasture Management,” is a renegade. He created \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, which has pioneered a number of sustainable agricultural practices in the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pasturemgmt_large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pasturemgmt_large.jpg\" alt=\"pasture management\" title=\"pasture management\" width=\"550\" height=\"344\" class=\"alignnone size-full wp-image-42677\">\u003cbr>\n\u003c/a>\u003cem>David Evans, Marin Sun Farms. Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003c/em>\u003c/p>\n\u003cp>The second image features Alexis Koefoed from \u003ca href=\"http://www.soulfoodfarm.com/\">Soul Food Farm\u003c/a>. She has a deep knowledge base on the poultry industry and is extremely eloquent. A real deep thinker. Way back in 2008, she told me that the terms “cage-free” and “free-range” were meaningless and that we needed to focus on a poultry practice called “pasture-raised.” Her convictions let me to make a short film called “The Story of An Egg.\" I find it very rewarding that four years after that image was created, supermarkets have started to carry “pastured” eggs. Some farmers markets (the Ferry Building in San Francisco being a notable example) have even decreed that “pastured” eggs and poultry are the only type available for sale. This shows, I think, that language is important. Consumer can make informed decisions -- and vote with their wallets -- if they know what the terms which define sustainability mean. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soul-food-e1335988027323.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soul-food-e1335988027323.jpg\" alt=\"soul food farm\" title=\"soul food farm\" width=\"550\" height=\"673\" class=\"alignnone size-full wp-image-42674\">\u003cbr>\n\u003c/a>\u003cem>Alexis Koefoed, Soul Food Farm. Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>4) Can you give us an update on the current status of the project? \u003c/strong>\u003c/p>\n\u003cp>We have created almost 200 information artworks to explain how we can fix our food system. A selection of these are available as a \"\u003ca href=\"http://us2.campaign-archive2.com/?u=32cf26a978e6a47a222bc0a33&id=e5d7e5b349\">pop-up show\u003c/a>.\" Anyone in the USA can apply to be a curator, unless they are actually curator. Farmers, students, teachers, librarians, activists and even government officials can go to our website to apply. They need to show how they will put on five shows in their community, involve their local food system, then serve as a “lending library” so that other schools and organization can use the show for their events. It’s a radical form of crowdsourcing, one taken from the web and applied to the real world. We anticipate over 500 shows in the USA in 2012.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup2.jpg\" alt=\"pop up photo show\" title=\"pop up photo show\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-42678\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup.jpg\" alt=\"pop up photo show\" title=\"popup\" width=\"550\" height=\"367\" class=\"alignnone size-full wp-image-42680\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>In addition to the pop-up shows, we are making short films with ITVS and PBS, as well as a social network of ideas which we hope to launch later this year. And a book that sums everything up will become available next spring, while we turn our team’s attention to the next tasks at hand, namely taking on sustainability in water, energy and climate change.\u003c/p>\n\u003cp>\u003cstrong>Watch \"The Story of an EGG\" from the \"Lexicon of Sustainability\" series.\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cem>Can learning the meaning of a single term actually help change the food system? David Evans and Alexis Koefoed think so. These poultry farmers explain the real story behind such terms as “cage-free, “free-range” and “pasture-raised” so that consumers can make informed decisions when they go to their local supermarket\u003c/em>.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=v2vyU-hilrY]\u003c/p>\n\u003cp>CREDITS\u003c/p>\n\u003cp>Produced by Laura Howard\u003cbr>\nDirected, Photographed and Written by Douglas Gayeton\u003cbr>\nEdited and Animated by Pier Giorgio Provenzano\u003cbr>\nMusic by Rumplefarm and Kevin MacLeod (incompetech.com)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And learn more about Douglas Gayeton and his artistic process with this video \u003ca href=\"http://vimeo.com/38752392\">\"Douglas Gayeton At Work.\"\u003c/a> \u003c/p>\n\n",
"disqusIdentifier": "42488 http://blogs.kqed.org/bayareabites/?p=42488",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/05/15/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1622,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 33
},
"modified": 1403299907,
"excerpt": "Douglas Gayeton is the co-creator of \"The Lexicon of Sustainability\", an ambitious, collaborative multimedia project that aims to educate the public about food systems in the U.S. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Douglas Gayeton is the co-creator of "The Lexicon of Sustainability", an ambitious, collaborative multimedia project that aims to educate the public about food systems in the U.S. ",
"title": "The Lexicon of Sustainability: Q & A with Filmmaker Douglas Gayeton | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Lexicon of Sustainability: Q & A with Filmmaker Douglas Gayeton",
"datePublished": "2012-05-15T08:00:32-07:00",
"dateModified": "2014-06-20T14:31:47-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton",
"status": "publish",
"path": "/bayareabites/42488/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What's in a name? For over three years, husband-and-wife team Douglas Gayeton and Laura Howard-Gayeton have been exploring this question with their multimedia project, \"\u003ca href=\"http://www.lexiconofsustainability.com/\">The Lexicon of Sustainability\u003c/a>.\" When you see the words \"cage-free,\" \"organic\" and \"pasture-raised\" on a carton of eggs, what does it really mean? Can these labels change a consumer's perception of quality and impact their decision-making? Can language influence the way food is produced and purchased today?\u003c/p>\n\u003cp>They've interviewed 200 individuals from across the country involved in all aspects of food -- from farming, animal husbandry, foraging, production -- to answer these and other related questions. They've spoken with \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a> on edible schoolyards, \u003ca href=\"http://www.landinstitute.org/vnews/display.v/ART/2012/01/27/4f1da5631eb6c\">Wes Jackson\u003c/a> on reinventing wheat farming, \u003ca href=\"http://www.polyfacefarms.com/speaking-protocol/joels-bio/\">Joel Salatin\u003c/a> on ethical farming practices, mycologist \u003ca href=\"http://www.fungi.com/front/stamets/index.html\">Paul Stamets\u003c/a>, urban farmer \u003ca href=\"http://www.growingpower.org/about_us.htm\">Will Allen\u003c/a>, \u003ca href=\"http://www.templegrandin.com/\">Temple Grandin\u003c/a> and many more.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "vimeo",
"attributes": {
"named": {
"label": "17829122"
},
"numeric": [
"17829122"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In addition to their interactive website, there's photographs featured in traveling \"pop-up shows\" and \u003ca href=\"http://video.pbs.org/program/lexicon-sustainability/\">three short films\u003c/a> about these industry leaders that are being co-presented by \u003ca href=\"http://www.pbs.org/food/shows/the-lexicon-of-sustainability/\">PBS Food\u003c/a> and \u003ca href=\"http://www.itvs.org/\">ITVS\u003c/a> online. Douglas Gayeton corresponded with me via email to answer several questions about their ambitious initiative. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/gayeton.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/gayeton.jpg\" alt=\"douglas gayeton\" title=\"douglas gayeton\" width=\"550\" height=\"367\" class=\"alignnone size-full wp-image-42676\">\u003c/a>\u003cbr>\n\u003cem>Douglas Gayeton. Image Credit: The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>You've had a long and varied artistic career thus far as a filmmaker, photographer, writer and producer. What was the initial inspiration for creating this new multimedia series, \"The Lexicon of Sustainability\"?\u003c/strong>\u003c/p>\n\u003cp>I spent nearly ten years living in Pistoia, a Tuscan town set between Lucca and Florence. When I arrived my Italian was poor and I didn’t know many people. Then a comedic sequence of events led to my working in the kitchen of a trendy hillside restaurant. I say “comedic” because I didn’t really cook before that experience, nor did I have much interest in food. What I learned there became my introduction to Slow Food, even if I didn’t know what the term meant. That accidental awakening started me on a journey to document the people of my town, how they lived, and the role food played as a fundamental part of their lives. My work began as a film, then a series of essays which culminated in the information artworks that eventually were published in a book called \"\u003ca href=\"http://www.randomhouse.com/book/58794/slow-life-in-a-tuscan-town-by-douglas-gayeton\">SLOW: Life in a Tuscan Town\u003c/a>.\" \u003c/p>\n\u003cp>As I traveled around the USA with \"Slow,\" I was struck by how little the principles of the Slow Food movement, borne from over 2000 years of Italian cultural evolution, made sense in America. Our experience in this country, our historic relationship with food, and primarily the broken state of our food system require us to look at food in a much different way.\u003c/p>\n\u003cp>Since World War II, we have raced to centralize our food system, to consolidate manufacturing and eliminate local distribution hubs. We have become dependent on inefficient and inequitable farm subsidies and addicted to chemical solutions to maintain agricultural production at artificial levels, with no care for the environmental consequences. In doing so we have turned food into a commodity utterly stripped of its most precious cultural aspects.\u003c/p>\n\u003cp>The solution? We need a Marshall Plan to fix our food system, one that rebuilds the infrastructure necessary for healthy local food hubs in each community. We do this first by living more sustainably. Our project is an attempt to identify the most authentic voices in this movement and illuminate the terms and principles that define their innovative work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-and-man-e1335989275372.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chicken-and-man-e1335989275372.jpg\" alt=\"chicken and man\" title=\"chicken and man\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-42698\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lexiconofsustainability.com/\">\"The Lexicon of Sustainability\"\u003c/a> is therefore based on a simple premise: people can’t be expected to live more sustainable lives if they don’t even know the most basic terms and principles that define sustainability. By illuminating the vocabulary of sustainable agriculture, and with it the conversation about America’s rapidly evolving food culture, the \"Lexicon of Sustainability\" can help people to pay closer attention to how they eat, what they buy, and where their responsibility begins for creating a healthier, safer food system in America.\u003c/p>\n\u003cp>\u003cstrong>The visuals for \"Lexicon\" are stunning, particularly the mosaic-like compositions that marry photographs, text, animation and video interview in a truly unique way. How did you develop this unique aesthetic? \u003c/strong>\u003c/p>\n\u003cp>The Italian images in my book “SLOW” began as a happy accident. I quickly learned that a single image was not enough. Not only were my images too small, but they also lacked the ability to convey the concept of “time,” of the beginning, middle and end of things. The idea of capturing hundreds of images, at times over long periods of time, then creating mosaics seemed like the only solution.\u003c/p>\n\u003cp>The decision to overlay these images with text came at about the same time. I wanted to convey what these people said to me as I worked. I wanted to share their insights, their observations. And I also wanted to solve another problem I had with photographs, namely that they often left so much unanswered. I wanted to provide as much information as possible within an image, to create what someone once called a “flat film,” a single image that actually uses time, that tells a story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fiftypercent_fromvideo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fiftypercent_fromvideo.jpg\" alt=\"fifty percent live in cities\" title=\"fifty percent live in cities\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-42689\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>Regarding my typographic process: after completing a photo collage, my staff assembles a list of every possible question a viewer might ask, ranging from “What’s that strange thing in the corner of the picture?” to “How does that machine work?” to “What is that person thinking?” After our subjects answer these questions their words are meticulously applied to the image. The process is lengthy. One image with noted farmer/photographer Michael Ableman -- from taking the initial photographs to building the photo collage with text -- took over a year to complete. The result is a handmade and hopefully authentic artifact that explains a fundamental principle of sustainability in highly personal terms.\u003c/p>\n\u003cp>\u003cstrong>How did you find the individuals to feature in \"\u003ca href=\"http://www.lexiconofsustainability.com/pop-up-art-shows/pastured/\">The Story of An Egg,\u003c/a>\" and why were you drawn to them?\u003c/strong>\u003c/p>\n\u003cp>“Pasture Management” and “Pasture-Raised vs. Cage-Free” were among the first images I created for the project, so they will always be special, but also because the two individuals I profiled are such admiral folks. David Evans, featured in “Pasture Management,” is a renegade. He created \u003ca href=\"http://www.marinsunfarms.com/\">Marin Sun Farms\u003c/a>, which has pioneered a number of sustainable agricultural practices in the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pasturemgmt_large.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pasturemgmt_large.jpg\" alt=\"pasture management\" title=\"pasture management\" width=\"550\" height=\"344\" class=\"alignnone size-full wp-image-42677\">\u003cbr>\n\u003c/a>\u003cem>David Evans, Marin Sun Farms. Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003c/em>\u003c/p>\n\u003cp>The second image features Alexis Koefoed from \u003ca href=\"http://www.soulfoodfarm.com/\">Soul Food Farm\u003c/a>. She has a deep knowledge base on the poultry industry and is extremely eloquent. A real deep thinker. Way back in 2008, she told me that the terms “cage-free” and “free-range” were meaningless and that we needed to focus on a poultry practice called “pasture-raised.” Her convictions let me to make a short film called “The Story of An Egg.\" I find it very rewarding that four years after that image was created, supermarkets have started to carry “pastured” eggs. Some farmers markets (the Ferry Building in San Francisco being a notable example) have even decreed that “pastured” eggs and poultry are the only type available for sale. This shows, I think, that language is important. Consumer can make informed decisions -- and vote with their wallets -- if they know what the terms which define sustainability mean. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soul-food-e1335988027323.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soul-food-e1335988027323.jpg\" alt=\"soul food farm\" title=\"soul food farm\" width=\"550\" height=\"673\" class=\"alignnone size-full wp-image-42674\">\u003cbr>\n\u003c/a>\u003cem>Alexis Koefoed, Soul Food Farm. Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>4) Can you give us an update on the current status of the project? \u003c/strong>\u003c/p>\n\u003cp>We have created almost 200 information artworks to explain how we can fix our food system. A selection of these are available as a \"\u003ca href=\"http://us2.campaign-archive2.com/?u=32cf26a978e6a47a222bc0a33&id=e5d7e5b349\">pop-up show\u003c/a>.\" Anyone in the USA can apply to be a curator, unless they are actually curator. Farmers, students, teachers, librarians, activists and even government officials can go to our website to apply. They need to show how they will put on five shows in their community, involve their local food system, then serve as a “lending library” so that other schools and organization can use the show for their events. It’s a radical form of crowdsourcing, one taken from the web and applied to the real world. We anticipate over 500 shows in the USA in 2012.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup2.jpg\" alt=\"pop up photo show\" title=\"pop up photo show\" width=\"550\" height=\"411\" class=\"alignnone size-full wp-image-42678\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/popup.jpg\" alt=\"pop up photo show\" title=\"popup\" width=\"550\" height=\"367\" class=\"alignnone size-full wp-image-42680\">\u003c/a>\u003cbr>\n\u003cem>Image Credit: Douglas Gayeton / The Lexicon of Sustainability\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>In addition to the pop-up shows, we are making short films with ITVS and PBS, as well as a social network of ideas which we hope to launch later this year. And a book that sums everything up will become available next spring, while we turn our team’s attention to the next tasks at hand, namely taking on sustainability in water, energy and climate change.\u003c/p>\n\u003cp>\u003cstrong>Watch \"The Story of an EGG\" from the \"Lexicon of Sustainability\" series.\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cem>Can learning the meaning of a single term actually help change the food system? David Evans and Alexis Koefoed think so. These poultry farmers explain the real story behind such terms as “cage-free, “free-range” and “pasture-raised” so that consumers can make informed decisions when they go to their local supermarket\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/v2vyU-hilrY'\n title='//www.youtube.com/embed/v2vyU-hilrY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>CREDITS\u003c/p>\n\u003cp>Produced by Laura Howard\u003cbr>\nDirected, Photographed and Written by Douglas Gayeton\u003cbr>\nEdited and Animated by Pier Giorgio Provenzano\u003cbr>\nMusic by Rumplefarm and Kevin MacLeod (incompetech.com)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And learn more about Douglas Gayeton and his artistic process with this video \u003ca href=\"http://vimeo.com/38752392\">\"Douglas Gayeton At Work.\"\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/42488/the-lexicon-of-sustainability-q-a-with-filmmaker-douglas-gayeton",
"authors": [
"2100"
],
"categories": [
"bayareabites_109",
"bayareabites_1962",
"bayareabites_1874",
"bayareabites_95",
"bayareabites_4084",
"bayareabites_1875",
"bayareabites_90",
"bayareabites_60",
"bayareabites_1593"
],
"tags": [
"bayareabites_836",
"bayareabites_10384",
"bayareabites_8932",
"bayareabites_9539",
"bayareabites_744",
"bayareabites_235",
"bayareabites_14742",
"bayareabites_14754"
],
"featImg": "bayareabites_42684",
"label": "bayareabites"
},
"bayareabites_43032": {
"type": "posts",
"id": "bayareabites_43032",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "43032",
"score": null,
"sort": [
1336528304000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1336528304,
"format": "aside",
"disqusTitle": "Mission Dispatch Street Food Pod Launches in San Francisco",
"title": "Mission Dispatch Street Food Pod Launches in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign560.jpg\" alt=\"Mission Dispatch\" title=\"Mission Dispatch\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43073\">\u003c/a>\u003c/p>\n\u003cp>Around lunchtime today KQED was abuzz about the new food truck pod that popped up around the corner on Bryant. I grabbed my Nikon and took a lunchtime photo op at \u003ca href=\"https://www.facebook.com/events/302807076461872/\">The Mission Dispatch Launch Party\u003c/a>. \u003c/p>\n\u003cp>Trucks on site for the grand opening were \u003ca href=\"https://twitter.com/#!/BaconBaconSF\">Bacon Bacon\u003c/a>, \u003ca href=\"https://twitter.com/#!/PacificPuffs\">Pacific Puffs\u003c/a> and \u003ca href=\"https://twitter.com/#!/seoulonwheels\">Seoul on Wheels\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/mission-dispatch1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/mission-dispatch560a.jpg\" alt=\"Mission Dispatch trucks\" title=\"Mission Dispatch trucks\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43077\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/baconbacon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/baconbacon1000-150x150.jpg\" alt=\"Bacon Bacon truck\" title=\"Bacon Bacon truck\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-43085\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pacific-puffs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pacific-puffs1000-150x150.jpg\" alt=\"Pacific Puffs truck\" title=\"Pacific Puffs truck\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-43080\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/seoul-on-wheels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/seoul-on-wheels1000-150x150.jpg\" alt=\"Seoul on Wheels\" title=\"Seoul on Wheels\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-43082\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/bob-wilms-julia1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/bob-wilms-julia560.jpg\" alt=\"Bob Wilms speaking to friend at Mission Dispatch\" title=\"Bob Wilms speaking to friend at Mission Dispatch\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43092\">\u003c/a>\u003cbr>\n\u003cem>Bob Wilms speaking to a friend at the Mission Dispatch Launch Party\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I had the opportunity to meet Bob Wilms, Development Director of The New Black and Mission Dispatch at the event and he shared the story behind the new cool lunch spot. \u003c/p>\n\u003cp>\u003cstrong>Can you please share the story behind Mission Dispatch -- what is your new business about and how did this food truck pod become part of the venture?\u003c/strong>\u003c/p>\n\u003cp>The NWBLK (New Black) is an applied arts and contemporary furniture gallery that gives meaning to the objects of the 21st Century through engaging the public in the narrative of process, materiality and production. Think \u003ca href=\"http://en.wikipedia.org/wiki/Donald_Judd\">Donald Judd\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Marfa,_Texas\">Marfa, Texas\u003c/a> as a reference point.\u003c/p>\n\u003cp>It's also a beast of an endeavor, a 9,500 sq ft space (at the 1999 Bryant Street building, the Old City Sign Shop) and we have Steven Miller Design Studio's offices, Figure Plant Fabrication, and an architect or two... desks, people designing and working, and this refined, and carefully edited gallery with work from people like Joe Ducet, Council, Matthias Pliessnig, that is slated to open in mid-September.\u003c/p>\n\u003cp>Origins of Dispatch:\u003cbr>\nThe Mission Dispatch was born out of a good deal of trial and error in finding the right tenor of businesses that we wanted to populate our parking lot and the long building that shares the wall with KQED. \u003c/p>\n\u003cp>We hope to put a bakery and coffee take-out thing in the front, and from there we started to look at some makers, jewelers, craftsmen, and furniture designers to produce, distribute, and sell the work from the space. Eventually, we started seeing a cultural nexus that would serve as a confluence of ideas and innovation, all the while building community.\u003c/p>\n\u003cp>Matt Cohen from \u003ca href=\"http://offthegridsf.com/\">OTG\u003c/a> was an early supporter of our project, and saw the potential for food trucks to work well in the space. He eventually got too busy, and I got anxious and decided to corral the trucks and circle the wagons myself.\u003c/p>\n\u003cp>Jim Angelus from Bacon Bacon was an early supporter of food truck service, and helped rally a bunch of trucks. I got some help from friends, and of course, my business partners, Steven Miller, David Fredrickson, and our staff were instrumental in pushing it off the ledge.\u003c/p>\n\u003cp>\u003cstrong>Can you talk about what your plans are for this space?\u003c/strong>\u003cbr>\nThe plan is to build the lunch service over the next three weeks, and roll out some special events like Friday evening after work beer and wine, and Saturday pop up brunches etc.\u003c/p>\n\u003cp>We have two different trucks daily Mon-Fri 11am-2pm... \u003ca href=\"https://www.facebook.com/ChairmanBao?ref=ts\">Chairman\u003c/a> is in tomorrow and on Thursday we're launching the \u003ca href=\"https://twitter.com/#!/oldworldtruck\">Old World Food Truck\u003c/a> which I expect to be awesome. People can follow us on Twitter \u003ca href=\"https://twitter.com/#/MissionDispatch\">@MissionDispatch\u003c/a>, and they'll get schedule updates as I sit at the edge of my bed in the morning wondering how I got there and where I'm going to go.\u003c/p>\n\u003cp>\u003cstrong>What will your new business contribute to the surrounding community?\u003c/strong>\u003cbr>\nOur ambitions with the space are pretty modest, and very much focused in creating a space to nourish people with food, fun, the outdoors, and a chance to hang out and connect.\u003c/p>\n\u003cp>Based on the first day, I'm happy with where it's going. As far as the culinary options in the neighborhood, I'd like to see the envelope pushed, and all the great restaurants in the area continue to innovate.\u003c/p>\n\u003cp>\u003cstrong>What plans do you have for collaborating with Off the Grid?\u003c/strong>\u003cbr>\nThere are no plans with Off the Grid at the moment, but Matt's the bomb, a real genuine dude, so if we're lucky something good will happen with them...Saturdays are calling.\u003c/p>\n\u003cp>\u003cstrong>How did you enlist the various food trucks that will be featured at Mission Dispatch?\u003c/strong>\u003cbr>\nI went on websites and blew a bunch of email smoke up truck drivers vents, and lucky for us, they are all very nice people, and were enthusiastic to give us a shot.\u003c/p>\n\u003cp>\u003cstrong>What is your personal relationship to food and the food community?\u003c/strong>\u003cbr>\nMy gramps and his three Greek \"cousins\" had 17 bars in San Francisco between 1945 when the war ended and the late 60s, mostly near where the Moscone Center is now. They eventually migrated to the South Bay after \u003ca href=\"http://en.wikipedia.org/wiki/George_Christopher\">George Christopher\u003c/a> booted them out, and opened restaurants down there. I grew up in restaurants, and it was always my favorite place to be. My career and interests diverged into design, but I enjoy playing host to people...nothing better.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fries-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fries-560.jpg\" alt=\"Food on communal table at Mission Dispatch\" title=\"Food on communal table at Mission Dispatch\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43090\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/MissionDispatch\">Mission Dispatch\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://g.co/maps/crqey\">Map\u003c/a>\u003cbr>\n1975 Bryant Street San Francisco CA 94110\u003cbr>\nHours: Mon - Fri: 11am-2pm\u003cbr>\n\u003ca href=\"https://twitter.com/#/MissionDispatch\">@MissionDispatch\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissionDispatch\">Mission Dispatch\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "43032 http://blogs.kqed.org/bayareabites/?p=43032",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/05/08/mission-dispatch-street-food-pod-launches-in-san-francisco/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 832,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1336540309,
"excerpt": "Around lunchtime today KQED was abuzz about the new food truck pod that popped up around the corner on Bryant. I grabbed my Nikon and took a lunchtime photo op at The Mission Dispatch Launch Party. Bob Wilms, Development Director of The New Black and Mission Dispatch shared the story behind the new cool lunch spot.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Around lunchtime today KQED was abuzz about the new food truck pod that popped up around the corner on Bryant. I grabbed my Nikon and took a lunchtime photo op at The Mission Dispatch Launch Party. Bob Wilms, Development Director of The New Black and Mission Dispatch shared the story behind the new cool lunch spot.",
"title": "Mission Dispatch Street Food Pod Launches in San Francisco | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Mission Dispatch Street Food Pod Launches in San Francisco",
"datePublished": "2012-05-08T18:51:44-07:00",
"dateModified": "2012-05-08T22:11:49-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "mission-dispatch-street-food-pod-launches-in-san-francisco",
"status": "publish",
"path": "/bayareabites/43032/mission-dispatch-street-food-pod-launches-in-san-francisco",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign560.jpg\" alt=\"Mission Dispatch\" title=\"Mission Dispatch\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43073\">\u003c/a>\u003c/p>\n\u003cp>Around lunchtime today KQED was abuzz about the new food truck pod that popped up around the corner on Bryant. I grabbed my Nikon and took a lunchtime photo op at \u003ca href=\"https://www.facebook.com/events/302807076461872/\">The Mission Dispatch Launch Party\u003c/a>. \u003c/p>\n\u003cp>Trucks on site for the grand opening were \u003ca href=\"https://twitter.com/#!/BaconBaconSF\">Bacon Bacon\u003c/a>, \u003ca href=\"https://twitter.com/#!/PacificPuffs\">Pacific Puffs\u003c/a> and \u003ca href=\"https://twitter.com/#!/seoulonwheels\">Seoul on Wheels\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/mission-dispatch1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/mission-dispatch560a.jpg\" alt=\"Mission Dispatch trucks\" title=\"Mission Dispatch trucks\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43077\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/baconbacon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/baconbacon1000-150x150.jpg\" alt=\"Bacon Bacon truck\" title=\"Bacon Bacon truck\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-43085\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pacific-puffs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pacific-puffs1000-150x150.jpg\" alt=\"Pacific Puffs truck\" title=\"Pacific Puffs truck\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-43080\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/seoul-on-wheels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/seoul-on-wheels1000-150x150.jpg\" alt=\"Seoul on Wheels\" title=\"Seoul on Wheels\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-43082\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/bob-wilms-julia1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/bob-wilms-julia560.jpg\" alt=\"Bob Wilms speaking to friend at Mission Dispatch\" title=\"Bob Wilms speaking to friend at Mission Dispatch\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43092\">\u003c/a>\u003cbr>\n\u003cem>Bob Wilms speaking to a friend at the Mission Dispatch Launch Party\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I had the opportunity to meet Bob Wilms, Development Director of The New Black and Mission Dispatch at the event and he shared the story behind the new cool lunch spot. \u003c/p>\n\u003cp>\u003cstrong>Can you please share the story behind Mission Dispatch -- what is your new business about and how did this food truck pod become part of the venture?\u003c/strong>\u003c/p>\n\u003cp>The NWBLK (New Black) is an applied arts and contemporary furniture gallery that gives meaning to the objects of the 21st Century through engaging the public in the narrative of process, materiality and production. Think \u003ca href=\"http://en.wikipedia.org/wiki/Donald_Judd\">Donald Judd\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Marfa,_Texas\">Marfa, Texas\u003c/a> as a reference point.\u003c/p>\n\u003cp>It's also a beast of an endeavor, a 9,500 sq ft space (at the 1999 Bryant Street building, the Old City Sign Shop) and we have Steven Miller Design Studio's offices, Figure Plant Fabrication, and an architect or two... desks, people designing and working, and this refined, and carefully edited gallery with work from people like Joe Ducet, Council, Matthias Pliessnig, that is slated to open in mid-September.\u003c/p>\n\u003cp>Origins of Dispatch:\u003cbr>\nThe Mission Dispatch was born out of a good deal of trial and error in finding the right tenor of businesses that we wanted to populate our parking lot and the long building that shares the wall with KQED. \u003c/p>\n\u003cp>We hope to put a bakery and coffee take-out thing in the front, and from there we started to look at some makers, jewelers, craftsmen, and furniture designers to produce, distribute, and sell the work from the space. Eventually, we started seeing a cultural nexus that would serve as a confluence of ideas and innovation, all the while building community.\u003c/p>\n\u003cp>Matt Cohen from \u003ca href=\"http://offthegridsf.com/\">OTG\u003c/a> was an early supporter of our project, and saw the potential for food trucks to work well in the space. He eventually got too busy, and I got anxious and decided to corral the trucks and circle the wagons myself.\u003c/p>\n\u003cp>Jim Angelus from Bacon Bacon was an early supporter of food truck service, and helped rally a bunch of trucks. I got some help from friends, and of course, my business partners, Steven Miller, David Fredrickson, and our staff were instrumental in pushing it off the ledge.\u003c/p>\n\u003cp>\u003cstrong>Can you talk about what your plans are for this space?\u003c/strong>\u003cbr>\nThe plan is to build the lunch service over the next three weeks, and roll out some special events like Friday evening after work beer and wine, and Saturday pop up brunches etc.\u003c/p>\n\u003cp>We have two different trucks daily Mon-Fri 11am-2pm... \u003ca href=\"https://www.facebook.com/ChairmanBao?ref=ts\">Chairman\u003c/a> is in tomorrow and on Thursday we're launching the \u003ca href=\"https://twitter.com/#!/oldworldtruck\">Old World Food Truck\u003c/a> which I expect to be awesome. People can follow us on Twitter \u003ca href=\"https://twitter.com/#/MissionDispatch\">@MissionDispatch\u003c/a>, and they'll get schedule updates as I sit at the edge of my bed in the morning wondering how I got there and where I'm going to go.\u003c/p>\n\u003cp>\u003cstrong>What will your new business contribute to the surrounding community?\u003c/strong>\u003cbr>\nOur ambitions with the space are pretty modest, and very much focused in creating a space to nourish people with food, fun, the outdoors, and a chance to hang out and connect.\u003c/p>\n\u003cp>Based on the first day, I'm happy with where it's going. As far as the culinary options in the neighborhood, I'd like to see the envelope pushed, and all the great restaurants in the area continue to innovate.\u003c/p>\n\u003cp>\u003cstrong>What plans do you have for collaborating with Off the Grid?\u003c/strong>\u003cbr>\nThere are no plans with Off the Grid at the moment, but Matt's the bomb, a real genuine dude, so if we're lucky something good will happen with them...Saturdays are calling.\u003c/p>\n\u003cp>\u003cstrong>How did you enlist the various food trucks that will be featured at Mission Dispatch?\u003c/strong>\u003cbr>\nI went on websites and blew a bunch of email smoke up truck drivers vents, and lucky for us, they are all very nice people, and were enthusiastic to give us a shot.\u003c/p>\n\u003cp>\u003cstrong>What is your personal relationship to food and the food community?\u003c/strong>\u003cbr>\nMy gramps and his three Greek \"cousins\" had 17 bars in San Francisco between 1945 when the war ended and the late 60s, mostly near where the Moscone Center is now. They eventually migrated to the South Bay after \u003ca href=\"http://en.wikipedia.org/wiki/George_Christopher\">George Christopher\u003c/a> booted them out, and opened restaurants down there. I grew up in restaurants, and it was always my favorite place to be. My career and interests diverged into design, but I enjoy playing host to people...nothing better.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fries-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fries-560.jpg\" alt=\"Food on communal table at Mission Dispatch\" title=\"Food on communal table at Mission Dispatch\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43090\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/MissionDispatch\">Mission Dispatch\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://g.co/maps/crqey\">Map\u003c/a>\u003cbr>\n1975 Bryant Street San Francisco CA 94110\u003cbr>\nHours: Mon - Fri: 11am-2pm\u003cbr>\n\u003ca href=\"https://twitter.com/#/MissionDispatch\">@MissionDispatch\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MissionDispatch\">Mission Dispatch\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/43032/mission-dispatch-street-food-pod-launches-in-san-francisco",
"authors": [
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_2407",
"bayareabites_4084",
"bayareabites_1875",
"bayareabites_181"
],
"tags": [
"bayareabites_10418",
"bayareabites_8721",
"bayareabites_9187",
"bayareabites_9188",
"bayareabites_10419",
"bayareabites_388"
],
"featImg": "bayareabites_43073",
"label": "bayareabites"
},
"bayareabites_41957": {
"type": "posts",
"id": "bayareabites_41957",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "41957",
"score": null,
"sort": [
1334865095000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1334865095,
"format": "aside",
"disqusTitle": "Gluten-Free Shared Kitchen, Cafe, and Community Space: Coming Soon?",
"title": "Gluten-Free Shared Kitchen, Cafe, and Community Space: Coming Soon?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Once considered obscure and faddish, the gluten-free diet has gained significant traction as a valid and respectable lifestyle choice. Just this year, Thomas Keller has released a \u003ca href=\"http://cup4cup.com/\">gluten-free flour\u003c/a>, and Barbara Kafka’s gluten-free cookbook, \u003ca href=\"http://www.workman.com/products/9781579653941/\">The Intolerant Gourmet\u003c/a>, was nominated for a James Beard award. The movement is even on the brink of hitting Main Street America; Subway has entered \u003ca href=\"http://www.qsrweb.com/article/183399/Subway-expands-gluten-free-test\">final stages of testing\u003c/a> on their gluten-free bread, and Domino's Pizza has started making gluten-free crusts in select markets.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-Shifnadel560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-Shifnadel560.jpg\" alt=\"Simone Shifnadel. Photo: Matthew Franco\" title=\"Simone Shifnadel. Photo: Matthew Franco\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41966\">\u003c/a>\u003cbr>\n\u003cem>Simone Shifnadel. Photo: Matthew Franco\u003c/em>\u003c/p>\n\u003cp>In the midst of this dietary zeitgeist, enter caterer and former chef Simone Shifnadel, a gluten-free advocate with big dreams. She recently launched a $30,000 Kickstarter campaign to create \u003ca href=\"http://www.kickstarter.com/projects/869127333/lets-open-a-shared-gluten-free-kitchen-in-san-fran\">Zenbelly Kitchen\u003c/a>, a gluten-free shared kitchen, café, and community space. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kickstarter.com/projects/869127333/lets-open-a-shared-gluten-free-kitchen-in-san-fran\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/zenbellylogoGlutenFree300.jpg\" alt=\"zenbelly kitchen: gluten-free incubator kitchen\" title=\"zenbelly kitchen: gluten-free incubator kitchen\" width=\"300\" height=\"252\" class=\"alignleft size-full wp-image-41967\">\u003c/a>Shifnadel runs \u003ca href=\"http://www.zenbellycatering.com/\">Zenbelly Catering\u003c/a>, a San Francisco-based company with a focus on organic produce, grass-fed meat, and wild-caught fish. Zenbelly also caters to people with special dietary needs, notably celiacs. Shifnadel suffers from a mild version of \u003ca href=\"http://www.celiac.com/\">celiac disease\u003c/a>, and she has tried to weed gluten out of her life as much as possible. \u003c/p>\n\u003cp>Zenbelly currently operates out of a shared kitchen space in Hunter’s Point called \u003ca href=\"http://www.eclecticcookery.com/\">Eclectic Cookery\u003c/a>. She calls it a great place to work, but aspires for something better. Rather than disconnected cooks and food artisans punching a clock on a neutral, generic kitchen area, she envisions a true community. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She has already fielded a lot of interest from local cooks, including the proprietor of the gluten-free bread bike delivery service \u003ca href=\"http://www.breadsrsly.com/\">Bread Srsly\u003c/a>, an entrepreneur who’s in the process of creating a Paleo diet food truck called \u003ca href=\"https://twitter.com/#!/cleaneatssf\">CleanEats\u003c/a>, and a woman who bakes gluten-free naan and other international breads. Shifnadel loves the idea of sharing a kitchen with all these like-minded food artisans, collaborating and building morale.\u003c/p>\n\u003cp>Community aside, there is a practical reason for gluten-free craftsmen to share a kitchen. Shifnadel says “\u003ca href=\"http://www.fsis.usda.gov/Factsheets/Be_Smart_Keep_Foods_Apart/index.asp\">cross-contamination\u003c/a>” is a significant concern when sharing a kitchen with cooks who use gluten. Though the consequences are less significant for a celiac than for say, someone allergic to peanuts, cross-contamination can lead to hives and lingering digestive issues. With prolonged gluten exposure, this can lead to severe malnourishment and weight loss.\u003c/p>\n\u003cp>Unlike many shared kitchens, often housed in workmanlike industrial spaces, Shifnadel’s kitchen would be part of a vibrant, 2,000-foot restaurant. She pictures the kitchen area taking up the majority of the floor space, with a small café area in front serving gluten-free cupcakes, donuts, and bagels, as well as coffee and specialty items du jour. This café could also serve as a hub for people in the gluten-free community to stage meetings and educational workshops.\u003c/p>\n\u003cp>For now, Shifnadel is primarily concerned with raising enough funds to get her project off the ground. The initial days of her \u003ca href=\"http://www.kickstarter.com/projects/869127333/lets-open-a-shared-gluten-free-kitchen-in-san-fran\">Zenbelly Kitchen Kickstarter campaign\u003c/a> have been slower than she anticipated, but she imagines it will gain momentum as word spreads. She is currently recruiting nutritionists, educators, and other influential members of the gluten-free community to help advocate for her shared kitchen concept. \u003c/p>\n\u003cblockquote>\u003cp>“Considering how many people are exploring gluten-free diets now,” she said, “It’s only a matter a time before this takes off.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Watch ZenBelly Kitchen's Kickstarter video to find out more about the project:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" height=\"360px\" src=\"http://www.kickstarter.com/projects/869127333/lets-open-a-shared-gluten-free-kitchen-in-san-fran/widget/video.html\" width=\"480px\">\u003c/iframe>\u003c/p>\n\n",
"disqusIdentifier": "41957 http://blogs.kqed.org/bayareabites/?p=41957",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/04/19/gluten-free-shared-kitchen-cafe-and-community-space-coming-soon/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 578,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://www.kickstarter.com/projects/869127333/lets-open-a-shared-gluten-free-kitchen-in-san-fran/widget/video.html"
],
"paragraphCount": 14
},
"modified": 1334865095,
"excerpt": "In the midst of the gluten-free dietary zeitgeist, enter caterer and former chef Simone Shifnadel, a gluten-free advocate with big dreams. She recently launched a $30,000 Kickstarter campaign to create \u003cstrong>Zenbelly Kitchen\u003c/strong>, a gluten-free shared kitchen, café, and community space.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In the midst of the gluten-free dietary zeitgeist, enter caterer and former chef Simone Shifnadel, a gluten-free advocate with big dreams. She recently launched a $30,000 Kickstarter campaign to create Zenbelly Kitchen, a gluten-free shared kitchen, café, and community space.",
"title": "Gluten-Free Shared Kitchen, Cafe, and Community Space: Coming Soon? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Gluten-Free Shared Kitchen, Cafe, and Community Space: Coming Soon?",
"datePublished": "2012-04-19T12:51:35-07:00",
"dateModified": "2012-04-19T12:51:35-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "gluten-free-shared-kitchen-cafe-and-community-space-coming-soon",
"status": "publish",
"path": "/bayareabites/41957/gluten-free-shared-kitchen-cafe-and-community-space-coming-soon",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Once considered obscure and faddish, the gluten-free diet has gained significant traction as a valid and respectable lifestyle choice. Just this year, Thomas Keller has released a \u003ca href=\"http://cup4cup.com/\">gluten-free flour\u003c/a>, and Barbara Kafka’s gluten-free cookbook, \u003ca href=\"http://www.workman.com/products/9781579653941/\">The Intolerant Gourmet\u003c/a>, was nominated for a James Beard award. The movement is even on the brink of hitting Main Street America; Subway has entered \u003ca href=\"http://www.qsrweb.com/article/183399/Subway-expands-gluten-free-test\">final stages of testing\u003c/a> on their gluten-free bread, and Domino's Pizza has started making gluten-free crusts in select markets.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-Shifnadel560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-Shifnadel560.jpg\" alt=\"Simone Shifnadel. Photo: Matthew Franco\" title=\"Simone Shifnadel. Photo: Matthew Franco\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41966\">\u003c/a>\u003cbr>\n\u003cem>Simone Shifnadel. Photo: Matthew Franco\u003c/em>\u003c/p>\n\u003cp>In the midst of this dietary zeitgeist, enter caterer and former chef Simone Shifnadel, a gluten-free advocate with big dreams. She recently launched a $30,000 Kickstarter campaign to create \u003ca href=\"http://www.kickstarter.com/projects/869127333/lets-open-a-shared-gluten-free-kitchen-in-san-fran\">Zenbelly Kitchen\u003c/a>, a gluten-free shared kitchen, café, and community space. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kickstarter.com/projects/869127333/lets-open-a-shared-gluten-free-kitchen-in-san-fran\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/zenbellylogoGlutenFree300.jpg\" alt=\"zenbelly kitchen: gluten-free incubator kitchen\" title=\"zenbelly kitchen: gluten-free incubator kitchen\" width=\"300\" height=\"252\" class=\"alignleft size-full wp-image-41967\">\u003c/a>Shifnadel runs \u003ca href=\"http://www.zenbellycatering.com/\">Zenbelly Catering\u003c/a>, a San Francisco-based company with a focus on organic produce, grass-fed meat, and wild-caught fish. Zenbelly also caters to people with special dietary needs, notably celiacs. Shifnadel suffers from a mild version of \u003ca href=\"http://www.celiac.com/\">celiac disease\u003c/a>, and she has tried to weed gluten out of her life as much as possible. \u003c/p>\n\u003cp>Zenbelly currently operates out of a shared kitchen space in Hunter’s Point called \u003ca href=\"http://www.eclecticcookery.com/\">Eclectic Cookery\u003c/a>. She calls it a great place to work, but aspires for something better. Rather than disconnected cooks and food artisans punching a clock on a neutral, generic kitchen area, she envisions a true community. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She has already fielded a lot of interest from local cooks, including the proprietor of the gluten-free bread bike delivery service \u003ca href=\"http://www.breadsrsly.com/\">Bread Srsly\u003c/a>, an entrepreneur who’s in the process of creating a Paleo diet food truck called \u003ca href=\"https://twitter.com/#!/cleaneatssf\">CleanEats\u003c/a>, and a woman who bakes gluten-free naan and other international breads. Shifnadel loves the idea of sharing a kitchen with all these like-minded food artisans, collaborating and building morale.\u003c/p>\n\u003cp>Community aside, there is a practical reason for gluten-free craftsmen to share a kitchen. Shifnadel says “\u003ca href=\"http://www.fsis.usda.gov/Factsheets/Be_Smart_Keep_Foods_Apart/index.asp\">cross-contamination\u003c/a>” is a significant concern when sharing a kitchen with cooks who use gluten. Though the consequences are less significant for a celiac than for say, someone allergic to peanuts, cross-contamination can lead to hives and lingering digestive issues. With prolonged gluten exposure, this can lead to severe malnourishment and weight loss.\u003c/p>\n\u003cp>Unlike many shared kitchens, often housed in workmanlike industrial spaces, Shifnadel’s kitchen would be part of a vibrant, 2,000-foot restaurant. She pictures the kitchen area taking up the majority of the floor space, with a small café area in front serving gluten-free cupcakes, donuts, and bagels, as well as coffee and specialty items du jour. This café could also serve as a hub for people in the gluten-free community to stage meetings and educational workshops.\u003c/p>\n\u003cp>For now, Shifnadel is primarily concerned with raising enough funds to get her project off the ground. The initial days of her \u003ca href=\"http://www.kickstarter.com/projects/869127333/lets-open-a-shared-gluten-free-kitchen-in-san-fran\">Zenbelly Kitchen Kickstarter campaign\u003c/a> have been slower than she anticipated, but she imagines it will gain momentum as word spreads. She is currently recruiting nutritionists, educators, and other influential members of the gluten-free community to help advocate for her shared kitchen concept. \u003c/p>\n\u003cblockquote>\u003cp>“Considering how many people are exploring gluten-free diets now,” she said, “It’s only a matter a time before this takes off.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Watch ZenBelly Kitchen's Kickstarter video to find out more about the project:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe frameborder=\"0\" height=\"360px\" src=\"http://www.kickstarter.com/projects/869127333/lets-open-a-shared-gluten-free-kitchen-in-san-fran/widget/video.html\" width=\"480px\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/41957/gluten-free-shared-kitchen-cafe-and-community-space-coming-soon",
"authors": [
"5366"
],
"categories": [
"bayareabites_109",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_1875",
"bayareabites_90"
],
"tags": [
"bayareabites_10343",
"bayareabites_138",
"bayareabites_10344",
"bayareabites_10342",
"bayareabites_10341"
],
"featImg": "bayareabites_41967",
"label": "bayareabites"
},
"bayareabites_41465": {
"type": "posts",
"id": "bayareabites_41465",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "41465",
"score": null,
"sort": [
1334185045000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1334185045,
"format": "aside",
"disqusTitle": "KQED's Forum: 'Taste What You're Missing'",
"title": "KQED's Forum: 'Taste What You're Missing'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/taste200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/taste200.jpg\" alt=\"Taste What You're Missing. by Barb Stuckey\" title=\"Taste What You're Missing. by Barb Stuckey\" width=\"200\" height=\"304\" class=\"alignleft size-full wp-image-41467\">\u003c/a>Author Barb Stuckey says if you really want to understand why you like the food you like, you can't stop with taste. Her new book \"Taste What You're Missing\" explains how all five senses interact to make our experience of meals delicious, or disappointing.\u003c/p>\n\u003cp>Stuckey joins \u003ca href=\"http://www.kqed.org/a/forum/R201204111000\">Forum\u003c/a> to discuss how you can use the science of flavor to make feasts for all the senses.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201204111000\">Original Broadcast\u003c/a>: Wed, Apr 11, 2012 -- 10:00 AM\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/R201204111000.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/R201204111000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> \u003ca href=\"http://barbstuckey.com/\">Barb Stuckey\u003c/a>, professional food developer and author\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cp> About the book \u003ca href=\"http://www.indiebound.org/book/9781439190739\">\"Taste What You're Missing: The Passionate Eater's Guide to Why Good Food Tastes Good\"\u003c/a> : at IndieBound.org\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Barb Stuckey's website: \u003ca href=\"http://www.tastewhatyouremissing.com/\">tastewhatyourmissing.com\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/tastewhatumiss\">@tastewhatumiss\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "41465 http://blogs.kqed.org/bayareabites/?p=41465",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/04/11/kqeds-forum-taste-what-youre-missing/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 120,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1341012587,
"excerpt": "Author Barb Stuckey says if you really want to understand why you like the food you like, you can't stop with taste. Her new book \"Taste What You're Missing\" explains how all five senses interact to make our experience of meals delicious, or disappointing.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Author Barb Stuckey says if you really want to understand why you like the food you like, you can't stop with taste. Her new book "Taste What You're Missing" explains how all five senses interact to make our experience of meals delicious, or disappointing.",
"title": "KQED's Forum: 'Taste What You're Missing' | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "KQED's Forum: 'Taste What You're Missing'",
"datePublished": "2012-04-11T15:57:25-07:00",
"dateModified": "2012-06-29T16:29:47-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "kqeds-forum-taste-what-youre-missing",
"status": "publish",
"path": "/bayareabites/41465/kqeds-forum-taste-what-youre-missing",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/taste200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/taste200.jpg\" alt=\"Taste What You're Missing. by Barb Stuckey\" title=\"Taste What You're Missing. by Barb Stuckey\" width=\"200\" height=\"304\" class=\"alignleft size-full wp-image-41467\">\u003c/a>Author Barb Stuckey says if you really want to understand why you like the food you like, you can't stop with taste. Her new book \"Taste What You're Missing\" explains how all five senses interact to make our experience of meals delicious, or disappointing.\u003c/p>\n\u003cp>Stuckey joins \u003ca href=\"http://www.kqed.org/a/forum/R201204111000\">Forum\u003c/a> to discuss how you can use the science of flavor to make feasts for all the senses.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201204111000\">Original Broadcast\u003c/a>: Wed, Apr 11, 2012 -- 10:00 AM\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/R201204111000.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/R201204111000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> \u003ca href=\"http://barbstuckey.com/\">Barb Stuckey\u003c/a>, professional food developer and author\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cp> About the book \u003ca href=\"http://www.indiebound.org/book/9781439190739\">\"Taste What You're Missing: The Passionate Eater's Guide to Why Good Food Tastes Good\"\u003c/a> : at IndieBound.org\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Barb Stuckey's website: \u003ca href=\"http://www.tastewhatyouremissing.com/\">tastewhatyourmissing.com\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/tastewhatumiss\">@tastewhatumiss\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/41465/kqeds-forum-taste-what-youre-missing",
"authors": [
"5014"
],
"categories": [
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_45",
"bayareabites_34"
],
"tags": [
"bayareabites_10307",
"bayareabites_1325",
"bayareabites_10563",
"bayareabites_3972"
],
"featImg": "bayareabites_41467",
"label": "bayareabites"
},
"bayareabites_41414": {
"type": "posts",
"id": "bayareabites_41414",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "41414",
"score": null,
"sort": [
1334079700000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1334079700,
"format": "aside",
"disqusTitle": "S+S Gastro Grub Plays Molecular Masquerade",
"title": "S+S Gastro Grub Plays Molecular Masquerade",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steak-tartare.jpg\">\u003cimg class=\"alignnone size-full wp-image-41415\" title='steak \"tartare\"' src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steak-tartare.jpg\" alt='steak \"tartare\"' width=\"560\" height=\"417\">\u003c/a>\u003cbr>\n\u003cem>All photos courtesy S+S Gastro Grub\u003c/em>\u003c/p>\n\u003cp>Tempted to pass up that plate of lurid, crimson steak tartare topped by a blob of saffron egg yolk? Not so fast. If it came from the kitchen of Simone Fung and Sebastian Mendieta—collectively known as \u003ca href=\"http://www.ssgastrogrub.com/\">S+S Gastro Grub\u003c/a>—this may very well be dessert. The Oakland catering couple loves to concoct dishes that trick the eye, but treat the palate and the “tartare” in question is actually chopped compressed watermelon crowned with a golden orb of mango juice and mint shards.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-and-Sebastian.jpg\">\u003cimg class=\"alignnone size-full wp-image-41416\" title=\"Simone and Sebastian\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-and-Sebastian.jpg\" alt=\"Simone and Sebastian\" width=\"400\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>S + S have been thrilling diners at local pop-ups, underground dinners, fundraising events and private parties with sublime creations that employ the techniques of \u003ca href=\"http://en.wikipedia.org/wiki/Molecular_gastronomy\">molecular gastronomy\u003c/a>, spherification and sous vide cookery since 2007. For years, the couple indulged their mutual passion for edible inventiveness by throwing large parties in their live-work artist loft. Finally, their enthusiastic friends convinced them to start a business and they acquired a shiny black catering van in 2011.\u003c/p>\n\u003cp>For the moment, however, both have day jobs: Fung is office manager for a San Jose semi-conductor company, while Mendieta works as logistics coordinator for a heavy construction firm. So their food-transforming forays are reserved for evenings, weekends and holidays. But their popularity is spreading as quickly as the uni sauce under their perfectly seared scallops.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/scallops_uni_sauce.jpg\">\u003cimg class=\"alignnone size-full wp-image-41417\" title=\"scallops_uni_sauce\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/scallops_uni_sauce.jpg\" alt=\"scallops_uni_sauce\" width=\"560\" height=\"444\">\u003c/a>\u003cbr>\n\u003cem>pan seared jumbo day boat scallops with uni sauce and nori potatoes\u003c/em>\u003c/p>\n\u003cp>The duo has cooked at fundraisers for the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a> and \u003ca href=\"http://www.oldskoolcafe.org/\">Old Skool Café\u003c/a>, been part of \u003ca href=\"http://www.food-social.org/\">Food Social\u003c/a>, \u003ca href=\"http://www.behindthecart.com/\">Behind the Cart\u003c/a>, done a Japanese themed pop-up dinner at (where else?) a Mexican restaurant, \u003ca href=\"http://www.cosechacafe.com/#!\">Cosecha\u003c/a>, as well as catered birthday celebrations, showers, and outdoor park festivities. With their multi-cultural backgrounds—she grew up in Hong Kong and he in a tiny town in Nicaragua—and extensive global street food research in travels from Malaysia to Jamaica, they resist getting stuck in a narrowly defined cultural corner. Their edible creations traverse the map and sometimes fuse elements from their two food heritages—as in marinated, sous vide, duck-tongue tacos.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-41445\" title='\"tuna belly\"' src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/tuna-belly1.jpg\" alt='\"tuna belly\"' width=\"560\" height=\"457\">\u003cbr>\n\u003cem>something is fishy here (or not)\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>Fung says with a twinkle, \"We like to trick people's eyes and minds. Sometimes we serve dishes without telling guests what they're eating. They think they know but then they're surprised when what they taste doesn't match what they were expecting.\"\u003c/p>\u003c/blockquote>\n\u003cp>A good example is their \"tuna belly\" which is actually made from compressed watermelon that has been chilled until it is pliable, then seared with a combination of fish sauce, honey and lime juice. It's savory, no wait it's sweet.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mojito_dessert1.jpg\">\u003cimg class=\"alignnone size-full wp-image-41447\" title=\"mojito_dessert\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mojito_dessert1.jpg\" alt=\"mojito_dessert\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Mojito mix-up\u003c/em>\u003c/p>\n\u003cp>S+S’s home “test kitchen” is stocked with the latest gadgets and materials necessary to perform this culinary legerdemain. Sous vide cooking slowly transforms an egg into a silky custard by a carefully controlled 50 minutes at the magic mark of 63 degrees. Spherification shapes liquids into caviar-like balls that can resemble something else; for example, carrot juice balls sprinkled on a salad convince diners they'll be crunching on tobiko. A recently devised molecular mojito dessert combines lime sorbet, mint foam, rum spheres, and a sprinkle of pop rocks to deliver a roller coaster ride of taste and textures. Inspired by farmers' markets and committed to sourcing ingredients from a 150-mile radius, S+S Gastro Grub supports local food purveyors and artisans such as Berkeley’s \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/crispy_pork_belly-63-degree-egg.jpg\">\u003cimg class=\"alignnone size-full wp-image-41420\" title=\"crispy_pork_belly, 63 degree egg\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/crispy_pork_belly-63-degree-egg.jpg\" alt=\"crispy_pork_belly, 63 degree egg\" width=\"560\" height=\"412\">\u003c/a>\u003cbr>\n\u003cem>63-degree egg, pork belly, creamy grits, jus, kimchee puree\u003c/em>\u003c/p>\n\u003cp>Fung and Mendieta aim for modern interpretations of classic comfort food: think gumbo potpie, with okra and crawfish, mac and cheese with cold smoked pasta with a surprise hickory kick at the end. Another popular party starter is their mobile pig roaster--a charcoal-fired Dutch oven on wheels--in which they can roast a succulent whole pig or lamb at a catering venue. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/foie_croque.jpg\">\u003cimg class=\"alignnone size-full wp-image-41421\" title=\"foie_croque\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/foie_croque.jpg\" alt=\"foie_croque\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>This is not dessert\u003c/em>\u003c/p>\n\u003cp>Their motto, “oaktown flava. napa roots,” pays homage to their favorite local eateries: Commis, Plum, and Camino, plus inspiration gleaned from Napa Valley’s Ad Hoc and The French Laundry. The duo’s dream is to expand their catering business and set up a cooking school for troubled Oakland youth. Meanwhile, watch out: that cream puff that looks like it’s filled with coffee ice cream and drizzled with chocolate syrup is actually a savory cheese puff injected with foie gras mousse topped by rivulets of maple balsamic sauce.\u003c/p>\n\u003cp>Next event: Friday April 20, 5-8pm, at \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a>, S+S will offer their pickled quail eggs, bone-in pork chop buns, edamame and black bean sliders and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ssgastrogrub.com/\">S+S Gastro Grub\u003c/a>\u003cbr>\n(510) 969-9434\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/ssgastrogrub\">ssgastrogrub\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"http://twitter.com/#!/ssgastrogrub\">@ssgastrogrub\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "41414 http://blogs.kqed.org/bayareabites/?p=41414",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/04/10/ss-gastro-grub-plays-molecular-masquerade/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 809,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1334079701,
"excerpt": "Foods that trick the eye and please the palate appeal to caterers Simone Fung and Sebastian Mendieta of S+S Gastro Grub. Their inventive dishes, which often use the techniques of molecular gastronomy, sous vide cooking and spherification, surprise and delight diners at pop ups, underground dinners and fundraisers around the Bay. They also do a succulent roast pork on their mobile pig roaster.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Foods that trick the eye and please the palate appeal to caterers Simone Fung and Sebastian Mendieta of S+S Gastro Grub. Their inventive dishes, which often use the techniques of molecular gastronomy, sous vide cooking and spherification, surprise and delight diners at pop ups, underground dinners and fundraisers around the Bay. They also do a succulent roast pork on their mobile pig roaster.",
"title": "S+S Gastro Grub Plays Molecular Masquerade | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "S+S Gastro Grub Plays Molecular Masquerade",
"datePublished": "2012-04-10T10:41:40-07:00",
"dateModified": "2012-04-10T10:41:41-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "ss-gastro-grub-plays-molecular-masquerade",
"status": "publish",
"path": "/bayareabites/41414/ss-gastro-grub-plays-molecular-masquerade",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steak-tartare.jpg\">\u003cimg class=\"alignnone size-full wp-image-41415\" title='steak \"tartare\"' src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/steak-tartare.jpg\" alt='steak \"tartare\"' width=\"560\" height=\"417\">\u003c/a>\u003cbr>\n\u003cem>All photos courtesy S+S Gastro Grub\u003c/em>\u003c/p>\n\u003cp>Tempted to pass up that plate of lurid, crimson steak tartare topped by a blob of saffron egg yolk? Not so fast. If it came from the kitchen of Simone Fung and Sebastian Mendieta—collectively known as \u003ca href=\"http://www.ssgastrogrub.com/\">S+S Gastro Grub\u003c/a>—this may very well be dessert. The Oakland catering couple loves to concoct dishes that trick the eye, but treat the palate and the “tartare” in question is actually chopped compressed watermelon crowned with a golden orb of mango juice and mint shards.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-and-Sebastian.jpg\">\u003cimg class=\"alignnone size-full wp-image-41416\" title=\"Simone and Sebastian\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/Simone-and-Sebastian.jpg\" alt=\"Simone and Sebastian\" width=\"400\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>S + S have been thrilling diners at local pop-ups, underground dinners, fundraising events and private parties with sublime creations that employ the techniques of \u003ca href=\"http://en.wikipedia.org/wiki/Molecular_gastronomy\">molecular gastronomy\u003c/a>, spherification and sous vide cookery since 2007. For years, the couple indulged their mutual passion for edible inventiveness by throwing large parties in their live-work artist loft. Finally, their enthusiastic friends convinced them to start a business and they acquired a shiny black catering van in 2011.\u003c/p>\n\u003cp>For the moment, however, both have day jobs: Fung is office manager for a San Jose semi-conductor company, while Mendieta works as logistics coordinator for a heavy construction firm. So their food-transforming forays are reserved for evenings, weekends and holidays. But their popularity is spreading as quickly as the uni sauce under their perfectly seared scallops.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/scallops_uni_sauce.jpg\">\u003cimg class=\"alignnone size-full wp-image-41417\" title=\"scallops_uni_sauce\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/scallops_uni_sauce.jpg\" alt=\"scallops_uni_sauce\" width=\"560\" height=\"444\">\u003c/a>\u003cbr>\n\u003cem>pan seared jumbo day boat scallops with uni sauce and nori potatoes\u003c/em>\u003c/p>\n\u003cp>The duo has cooked at fundraisers for the \u003ca href=\"http://www.sffoodbank.org/\">San Francisco Food Bank\u003c/a> and \u003ca href=\"http://www.oldskoolcafe.org/\">Old Skool Café\u003c/a>, been part of \u003ca href=\"http://www.food-social.org/\">Food Social\u003c/a>, \u003ca href=\"http://www.behindthecart.com/\">Behind the Cart\u003c/a>, done a Japanese themed pop-up dinner at (where else?) a Mexican restaurant, \u003ca href=\"http://www.cosechacafe.com/#!\">Cosecha\u003c/a>, as well as catered birthday celebrations, showers, and outdoor park festivities. With their multi-cultural backgrounds—she grew up in Hong Kong and he in a tiny town in Nicaragua—and extensive global street food research in travels from Malaysia to Jamaica, they resist getting stuck in a narrowly defined cultural corner. Their edible creations traverse the map and sometimes fuse elements from their two food heritages—as in marinated, sous vide, duck-tongue tacos.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-41445\" title='\"tuna belly\"' src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/tuna-belly1.jpg\" alt='\"tuna belly\"' width=\"560\" height=\"457\">\u003cbr>\n\u003cem>something is fishy here (or not)\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>Fung says with a twinkle, \"We like to trick people's eyes and minds. Sometimes we serve dishes without telling guests what they're eating. They think they know but then they're surprised when what they taste doesn't match what they were expecting.\"\u003c/p>\u003c/blockquote>\n\u003cp>A good example is their \"tuna belly\" which is actually made from compressed watermelon that has been chilled until it is pliable, then seared with a combination of fish sauce, honey and lime juice. It's savory, no wait it's sweet.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mojito_dessert1.jpg\">\u003cimg class=\"alignnone size-full wp-image-41447\" title=\"mojito_dessert\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mojito_dessert1.jpg\" alt=\"mojito_dessert\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Mojito mix-up\u003c/em>\u003c/p>\n\u003cp>S+S’s home “test kitchen” is stocked with the latest gadgets and materials necessary to perform this culinary legerdemain. Sous vide cooking slowly transforms an egg into a silky custard by a carefully controlled 50 minutes at the magic mark of 63 degrees. Spherification shapes liquids into caviar-like balls that can resemble something else; for example, carrot juice balls sprinkled on a salad convince diners they'll be crunching on tobiko. A recently devised molecular mojito dessert combines lime sorbet, mint foam, rum spheres, and a sprinkle of pop rocks to deliver a roller coaster ride of taste and textures. Inspired by farmers' markets and committed to sourcing ingredients from a 150-mile radius, S+S Gastro Grub supports local food purveyors and artisans such as Berkeley’s \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/crispy_pork_belly-63-degree-egg.jpg\">\u003cimg class=\"alignnone size-full wp-image-41420\" title=\"crispy_pork_belly, 63 degree egg\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/crispy_pork_belly-63-degree-egg.jpg\" alt=\"crispy_pork_belly, 63 degree egg\" width=\"560\" height=\"412\">\u003c/a>\u003cbr>\n\u003cem>63-degree egg, pork belly, creamy grits, jus, kimchee puree\u003c/em>\u003c/p>\n\u003cp>Fung and Mendieta aim for modern interpretations of classic comfort food: think gumbo potpie, with okra and crawfish, mac and cheese with cold smoked pasta with a surprise hickory kick at the end. Another popular party starter is their mobile pig roaster--a charcoal-fired Dutch oven on wheels--in which they can roast a succulent whole pig or lamb at a catering venue. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/foie_croque.jpg\">\u003cimg class=\"alignnone size-full wp-image-41421\" title=\"foie_croque\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/foie_croque.jpg\" alt=\"foie_croque\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>This is not dessert\u003c/em>\u003c/p>\n\u003cp>Their motto, “oaktown flava. napa roots,” pays homage to their favorite local eateries: Commis, Plum, and Camino, plus inspiration gleaned from Napa Valley’s Ad Hoc and The French Laundry. The duo’s dream is to expand their catering business and set up a cooking school for troubled Oakland youth. Meanwhile, watch out: that cream puff that looks like it’s filled with coffee ice cream and drizzled with chocolate syrup is actually a savory cheese puff injected with foie gras mousse topped by rivulets of maple balsamic sauce.\u003c/p>\n\u003cp>Next event: Friday April 20, 5-8pm, at \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a>, S+S will offer their pickled quail eggs, bone-in pork chop buns, edamame and black bean sliders and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ssgastrogrub.com/\">S+S Gastro Grub\u003c/a>\u003cbr>\n(510) 969-9434\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/ssgastrogrub\">ssgastrogrub\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"http://twitter.com/#!/ssgastrogrub\">@ssgastrogrub\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/41414/ss-gastro-grub-plays-molecular-masquerade",
"authors": [
"5283"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_2695",
"bayareabites_50",
"bayareabites_4084",
"bayareabites_1875"
],
"tags": [
"bayareabites_280",
"bayareabites_10306",
"bayareabites_1242",
"bayareabites_10301",
"bayareabites_10305",
"bayareabites_10304",
"bayareabites_10303",
"bayareabites_10302"
],
"featImg": "bayareabites_41422",
"label": "bayareabites"
},
"bayareabites_41130": {
"type": "posts",
"id": "bayareabites_41130",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "41130",
"score": null,
"sort": [
1333400781000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1333400781,
"format": "aside",
"disqusTitle": "America Revealed's Food Machine and Food Forward Premieres: A Tale of Two Totally Different PBS Programs",
"title": "America Revealed's Food Machine and Food Forward Premieres: A Tale of Two Totally Different PBS Programs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/yul-skydiving-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/yul-skydiving-560.jpg\" alt=\"Host Yul Kwon skydiving in America Revealed. Photo: Courtesy of Lion Television\" title=\"Host Yul Kwon skydiving in America Revealed. Photo: Courtesy of Lion Television\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41158\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Yul Kwon takes to the skies -- a lot -- in the opening episode of America Revealed called \"Food Machine.\"\u003c/strong> Photo: Courtesy of Lion Television\u003c/em>\u003c/p>\n\u003cp>Let's begin, shall we, with the first episode of \u003ca href=\"http://www.pbs.org/america-revealed/\">\u003cem>America Revealed\u003c/em>\u003c/a>, \"Food Machine,\" which sets out to explore the vast, industrial way food is grown, processed, and transported in this country. The four-part series on systems kicks off with its first episode on food on April 11 (subsequent programs tackle energy, transport, and industry).\u003c/p>\n\u003cp>The 56-minute program is hosted by the Bay Area native \u003ca href=\"http://en.wikipedia.org/wiki/Yul_Kwon\">Yul Kwon\u003c/a>, a former Survivor winner, among his eclectic accomplishments. Okay, let's get some of the others out of the way: He's been featured in an issue of \u003cem>People\u003c/em>'s \"Sexiest Man Alive.\" A lawyer by training, a graduate of Stanford and Yale, he helped draft the Homeland Security bill, worked for the Federal Communications Commission, and is a now a \"daredevil television host,\" according to his bio. Oh, and he opened a \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/June-2009/Yul-Kwon-Comes-Home/\">yogurt shop in Walnut Creek\u003c/a>, his childhood hometown.\u003c/p>\n\u003cp>Regardless, this reviewer has one question for the good people of programming at PBS: What were you thinking?\u003c/p>\n\u003cp>The episode plays like propaganda (at first I wondered if it was going to morph into mockumentary-like parody, alas no). Everything is bigger and better in this great United States of America, \u003ca href=\"http://www.liontv.com/London/Home\">Lion Television\u003c/a>, who produced the series, would have viewers believe. (The program is based on an award-winning BBC series \u003cem>Britain from Above\u003c/em>, by the independent production company, which has offices in the U.S. and the UK.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can practically taste the awe at the sheer scale of things in this land from our brothers and sisters across the pond. America Revealed is beamed at you via bright lights, aerial footage, high-definition video, real-time satellite data -- in other words, a bunch of high-tech bells and whistles.\u003c/p>\n\u003cp>Then there's Kwon who takes to the skies -- a lot -- to illustrate, well, to illustrate what exactly? Oh, yeah, this is a vast and complex country. And: I am a sexy survivor who skydives. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/P9tNcmcoJkE\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>During the last century, an American industrial revolution has given rise to the biggest, most productive food machine the world has ever known, the show announces. Look at our marvels of engineering magic that allow 80 percent of the state of California's water to go directly to Central Valley farms -- in an area that was previously a desert -- to produce 50 percent of the entire country's fruits, nuts, and vegetables. \u003c/p>\n\u003cp>Might there be anything misguided about redirecting all that precious water? Just curious. But there's no time for controversy here, we're simply going to tell you how it is, with a grin, and move on.\u003c/p>\n\u003cp>The episode also explores how the U.S. food system feeds nearly 300 million Americans every day -- an impressive feat for sure -- at a time when less than two percent of the population produces food for the other 98 percent. Well, hello \u003ca href=\"http://grist.org/food/despite-the-headlines-big-ag-subsidies-arent-going-anywhere/\">Big Ag\u003c/a>.\u003c/p>\n\u003cp>America has put nature to work, the script explains, with a maddening neutrality that made this writer want to run screaming in frustration from the screen. See how the heartland is composed of massive corn farms, where ag pilots spray more than 40 pesticides -- in the bad old days there were only a few! -- on crops eventually destined for supermarket shelves. \u003c/p>\n\u003cp>Find out about the modern invention known as \u003ca href=\"http://www.pbs.org/wgbh/harvest/exist/\">genetically modified corn\u003c/a> that fills so many of the products in grocery stores. Could any of this be detrimental to human health or farmland? Just asking. But, no time, we must keep on trucking.\u003c/p>\n\u003cp>\u003cobject width=\"512\" height=\"328\">\u003cparam name=\"movie\" value=\"http://www-tc.pbs.org/s3/pbs.videoportal-prod.cdn/media/swf/PBSPlayer.swf\">\u003cparam name=\"flashvars\" value=\"video=2209078973&player=viral&end=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www-tc.pbs.org/s3/pbs.videoportal-prod.cdn/media/swf/PBSPlayer.swf\" flashvars=\"video=2209078973&player=viral&end=0\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" wmode=\"transparent\" allowfullscreen=\"true\" width=\"512\" height=\"328\" bgcolor=\"#000000\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Speaking of corn, discover how clever Americans are feeding corn -- not a natural source of food for cattle -- to animals who get pumped up supernaturally in industrial food lots, where they're also given doses of antibiotics and growth hormones for good measure, just so consumers might enjoy a large steak. At low cost. Should we discuss whether all this is good for the animals, land, or humans? Nah. The food machine just \"gives us what we want.\" Next segment please.\u003c/p>\n\u003cp>Let's talk \"craveability.\" What Americans want, the New York restaurant experts explain on \u003cem>America Revealed\u003c/em>, is big servings of so-called \"celebration foods\" and they want 'em all the time. Case in point the restaurant hit known as the Bloomin' Onion -- soaked in buttermilk and batter and deep fried, this monster on a plate sells like hot cakes at that embarrassment to any self-respecting Aussie known as the \u003ca href=\"http://www.outback.com/companyinfo/\">Outback Steakhouse\u003c/a>. (Walkabout Soup? Alice Springs Chicken Quesadillas? Chocolate Thunder Down Under? Some marketing guru got rich making this stuff up, but I digress.)\u003c/p>\n\u003cp>So much of this episode is just uncritical content presented without any context, which does a disservice to viewers like you, who expect more from PBS documentaries.\u003c/p>\n\u003cp>What if some social studies teacher showed this to a bunch of high school kids? They'd get the impression that the American system of food production and distribution is a well-oiled machine. And that's just so far from the truth.\u003c/p>\n\u003cp>To be fair, if viewers stick around to the 40-minute mark, there are a few indications that all might not be golden in The Land of Oz. (Yes, folks, the camera crew visit Kansas and there are even references to Toto in this program.) \u003ca href=\"http://www.ars.usda.gov/News/docs.htm?docid=15572\">Colony collapse disorder\u003c/a> gets some attention. Those super-size-me steak and fried onion feasts are making Americans fat and fatter we learn. Kwon revisits water in California, but only from the perspective of the expense to farmers. Don't get me started on the crop-dusting segment.\u003c/p>\n\u003cp>Towards the end of the hour the show explores the subject of food deserts -- places where people can't find any real food to eat, since they only have corner stores that specialize in liquor, Lottery tickets, and cigarettes. One guess where the camera crew is headed? Detroit it is.\u003c/p>\n\u003cp>The Motor City seems to have become the poster child for urban food renewal for visual media. Pans of vacant lots, abandoned buildings, and graffiti graphically illustrate something went horribly wrong in the home of Motown. Cut to images of urban farmers -- many African American -- growing fresh food for their people in a place that had little for a very long time and it's clear that the city is undergoing a transformation.\u003c/p>\n\u003cp>Meet the aptly named \u003ca href=\"http://video.pbs.org/video/2209093103/\">Will Gardner\u003c/a>, an enterprising edible entrepreneur, who sells his produce at a Detroit farmers' market, and one of the few bright spots in an episode where a fourth-generation Midwesterner described himself not as a farmer but an \"input-output manager.\" Oh my.\u003c/p>\n\u003cp>\u003cobject width=\"512\" height=\"328\">\u003cparam name=\"movie\" value=\"http://www-tc.pbs.org/s3/pbs.videoportal-prod.cdn/media/swf/PBSPlayer.swf\">\u003cparam name=\"flashvars\" value=\"video=2209093103&player=viral&end=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www-tc.pbs.org/s3/pbs.videoportal-prod.cdn/media/swf/PBSPlayer.swf\" flashvars=\"video=2209093103&player=viral&end=0\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" wmode=\"transparent\" allowfullscreen=\"true\" width=\"512\" height=\"328\" bgcolor=\"#000000\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>What else not to like? The overwrought writing and soundtrack, the frenetic images that begin the episode, the host's mug filmed from one too many planes. \u003c/p>\n\u003cp>Consider yourself warned.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-tractor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-tractor.jpg\" alt=\"Edith Floyd of Growing Joy Garden in Detroit. Photo: Greg Roden\" title=\"Edith Floyd of Growing Joy Garden in Detroit. Photo: Greg Roden\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28353\">\u003c/a>\u003cbr>\n\u003cem>Edith Floyd of Growing Joy Garden in Detroit. Photo: Greg Roden\u003c/em>\u003c/p>\n\u003cp>Now, back to Detroit. The pilot of the series \u003ca href=\"http://www.foodforward.tv/\">\u003cem>Food Forward\u003c/em>\u003c/a>, which showcases urban agriculture across America, reports on what's gone down and what's growing up in the Motor City too. The episode airs April 9.\u003c/p>\n\u003cp>The sight of \u003ca href=\"http://grist.org/urban-agriculture/2011-12-08-new-agtivist-edith-floyd-is-making-an-urban-farm-lot-by-lot/\">Edith Floyd\u003c/a> beaming on her bright orange tractor turning what were trash-strewn lots into thriving community gardens loaded with edibles is heart-warming and hopeful.\u003c/p>\n\u003cp>As are all the stories of urban farmers producing change in their own lives and others, such as \u003ca href=\"http://foodandcommunityfellows.org/fellows\">IATP Food and Community Fellow\u003c/a> Malik Kenyatta Yakini of the \u003ca href=\"http://detroitblackfoodsecurity.org\">Detroit Community Food Security Network\u003c/a>. These people don't pretend they're going to be able to feed an army let alone the entire country. They just want to do their part to get good food into the hands, mouths, and bellies of the people in their local area. You can't help but root for these underdogs in this series premiere.\u003c/p>\n\u003cp>This writer has already covered \u003cem>Food Forward\u003c/em> before -- in an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/01/5-questions-for-food-forwards-greg-roden/\">interview with producer Greg Roden\u003c/a> for a previous \u003cem>Bay Area Bites\u003c/em> post and in a story featuring \u003ca href=\"http://civileats.com/2011/06/06/food-forward-a-sustainable-tv-show-for-all-americans-video/\">writer Stett Holbrook for Civil Eats\u003c/a>. Watch this program. Don't just take this reviewer's word for it. Food writer \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/06/food_forward_review.php\">Sean Timberlake\u003c/a> described the pilot as a celebration of the real food heroes around the country. Indeed.\u003c/p>\n\u003cp>This 13-part series needs support, just like the people it profiles, who are trying to bring about change in America's troubled food systems, whether it's a rooftop gardener in Brooklyn, a hydroponic grower in Milwaukee, or a self-described nugget of deliciousness dropping off boxes of freshly picked produce to neighbors in West Oakland.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/RnKobtfvUTs\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.calacademy.org/events/nightlife/?t=1\">Event April 5, 6-10pm: Nightlife at Cal Academy: Spring into Spring NightLife\u003c/a>\u003cbr>\nKQED’s \u003cem>America Revealed\u003c/em> & \u003cem>Food Forward\u003c/em> Screenings & Talks by Yul Kwon & Abeni Ramsey/ African Hall \u003c/p>\n\u003cp>\u003ca href=\"http://www.foodforward.tv/\">\u003cem>Food Forward: Urban Agriculture Across America\u003c/em>\u003c/a>\u003cbr>\nPremiere Airdate: April 9 (on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=20610\">KQED 9\u003c/a> Mon, Apr 9, 2012 -- 7:30pm)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/Food_Forward\">@Food_Forward\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FoodFoward\">Food Forward\u003c/a>\u003cbr>\n\u003ca href=\"http://foodforwardtv.wordpress.com/\">Food Forward Blog\u003c/a>\u003cbr>\n\u003ca href=\"http://www.pbs.org/food/shows/food-forward/\">Food Forward on PBS Food\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.pbs.org/america-revealed/\">\u003cem>America Revealed\u003c/em>\u003c/a> Episode 1: \u003ca href=\"http://www.pbs.org/america-revealed/episode/1/\">Food Machine\u003c/a>\u003cbr>\nPremiere Airdate: April 11 (on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=20603\">KQED 9\u003c/a> Wed, Apr 11, 2012 -- 10pm)\u003c/p>\n\n",
"disqusIdentifier": "41130 http://blogs.kqed.org/bayareabites/?p=41130",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/04/02/america-revealeds-food-machine-and-food-forward-premieres-a-tale-of-two-totally-different-pbs-programs/",
"stats": {
"hasVideo": true,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1520,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://www.youtube.com/embed/P9tNcmcoJkE",
"http://www.youtube.com/embed/RnKobtfvUTs"
],
"paragraphCount": 37
},
"modified": 1335820690,
"excerpt": "Sarah Henry discusses the good, the bad, and the ugly regarding two new food programs from PBS airing on KQED soon: \u003cem>America Revealed\u003c/em>'s first episode \"Food Machine\" on April 11 and \u003cem>Food Forward\u003c/em>'s pilot on April 9.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Sarah Henry discusses the good, the bad, and the ugly regarding two new food programs from PBS airing on KQED soon: America Revealed's first episode "Food Machine" on April 11 and Food Forward's pilot on April 9.",
"title": "America Revealed's Food Machine and Food Forward Premieres: A Tale of Two Totally Different PBS Programs | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "America Revealed's Food Machine and Food Forward Premieres: A Tale of Two Totally Different PBS Programs",
"datePublished": "2012-04-02T14:06:21-07:00",
"dateModified": "2012-04-30T14:18:10-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "america-revealeds-food-machine-and-food-forward-premieres-a-tale-of-two-totally-different-pbs-programs",
"status": "publish",
"path": "/bayareabites/41130/america-revealeds-food-machine-and-food-forward-premieres-a-tale-of-two-totally-different-pbs-programs",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/yul-skydiving-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/yul-skydiving-560.jpg\" alt=\"Host Yul Kwon skydiving in America Revealed. Photo: Courtesy of Lion Television\" title=\"Host Yul Kwon skydiving in America Revealed. Photo: Courtesy of Lion Television\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-41158\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Yul Kwon takes to the skies -- a lot -- in the opening episode of America Revealed called \"Food Machine.\"\u003c/strong> Photo: Courtesy of Lion Television\u003c/em>\u003c/p>\n\u003cp>Let's begin, shall we, with the first episode of \u003ca href=\"http://www.pbs.org/america-revealed/\">\u003cem>America Revealed\u003c/em>\u003c/a>, \"Food Machine,\" which sets out to explore the vast, industrial way food is grown, processed, and transported in this country. The four-part series on systems kicks off with its first episode on food on April 11 (subsequent programs tackle energy, transport, and industry).\u003c/p>\n\u003cp>The 56-minute program is hosted by the Bay Area native \u003ca href=\"http://en.wikipedia.org/wiki/Yul_Kwon\">Yul Kwon\u003c/a>, a former Survivor winner, among his eclectic accomplishments. Okay, let's get some of the others out of the way: He's been featured in an issue of \u003cem>People\u003c/em>'s \"Sexiest Man Alive.\" A lawyer by training, a graduate of Stanford and Yale, he helped draft the Homeland Security bill, worked for the Federal Communications Commission, and is a now a \"daredevil television host,\" according to his bio. Oh, and he opened a \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/June-2009/Yul-Kwon-Comes-Home/\">yogurt shop in Walnut Creek\u003c/a>, his childhood hometown.\u003c/p>\n\u003cp>Regardless, this reviewer has one question for the good people of programming at PBS: What were you thinking?\u003c/p>\n\u003cp>The episode plays like propaganda (at first I wondered if it was going to morph into mockumentary-like parody, alas no). Everything is bigger and better in this great United States of America, \u003ca href=\"http://www.liontv.com/London/Home\">Lion Television\u003c/a>, who produced the series, would have viewers believe. (The program is based on an award-winning BBC series \u003cem>Britain from Above\u003c/em>, by the independent production company, which has offices in the U.S. and the UK.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can practically taste the awe at the sheer scale of things in this land from our brothers and sisters across the pond. America Revealed is beamed at you via bright lights, aerial footage, high-definition video, real-time satellite data -- in other words, a bunch of high-tech bells and whistles.\u003c/p>\n\u003cp>Then there's Kwon who takes to the skies -- a lot -- to illustrate, well, to illustrate what exactly? Oh, yeah, this is a vast and complex country. And: I am a sexy survivor who skydives. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/P9tNcmcoJkE\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>During the last century, an American industrial revolution has given rise to the biggest, most productive food machine the world has ever known, the show announces. Look at our marvels of engineering magic that allow 80 percent of the state of California's water to go directly to Central Valley farms -- in an area that was previously a desert -- to produce 50 percent of the entire country's fruits, nuts, and vegetables. \u003c/p>\n\u003cp>Might there be anything misguided about redirecting all that precious water? Just curious. But there's no time for controversy here, we're simply going to tell you how it is, with a grin, and move on.\u003c/p>\n\u003cp>The episode also explores how the U.S. food system feeds nearly 300 million Americans every day -- an impressive feat for sure -- at a time when less than two percent of the population produces food for the other 98 percent. Well, hello \u003ca href=\"http://grist.org/food/despite-the-headlines-big-ag-subsidies-arent-going-anywhere/\">Big Ag\u003c/a>.\u003c/p>\n\u003cp>America has put nature to work, the script explains, with a maddening neutrality that made this writer want to run screaming in frustration from the screen. See how the heartland is composed of massive corn farms, where ag pilots spray more than 40 pesticides -- in the bad old days there were only a few! -- on crops eventually destined for supermarket shelves. \u003c/p>\n\u003cp>Find out about the modern invention known as \u003ca href=\"http://www.pbs.org/wgbh/harvest/exist/\">genetically modified corn\u003c/a> that fills so many of the products in grocery stores. Could any of this be detrimental to human health or farmland? Just asking. But, no time, we must keep on trucking.\u003c/p>\n\u003cp>\u003cobject width=\"512\" height=\"328\">\u003cparam name=\"movie\" value=\"http://www-tc.pbs.org/s3/pbs.videoportal-prod.cdn/media/swf/PBSPlayer.swf\">\u003cparam name=\"flashvars\" value=\"video=2209078973&player=viral&end=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www-tc.pbs.org/s3/pbs.videoportal-prod.cdn/media/swf/PBSPlayer.swf\" flashvars=\"video=2209078973&player=viral&end=0\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" wmode=\"transparent\" allowfullscreen=\"true\" width=\"512\" height=\"328\" bgcolor=\"#000000\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Speaking of corn, discover how clever Americans are feeding corn -- not a natural source of food for cattle -- to animals who get pumped up supernaturally in industrial food lots, where they're also given doses of antibiotics and growth hormones for good measure, just so consumers might enjoy a large steak. At low cost. Should we discuss whether all this is good for the animals, land, or humans? Nah. The food machine just \"gives us what we want.\" Next segment please.\u003c/p>\n\u003cp>Let's talk \"craveability.\" What Americans want, the New York restaurant experts explain on \u003cem>America Revealed\u003c/em>, is big servings of so-called \"celebration foods\" and they want 'em all the time. Case in point the restaurant hit known as the Bloomin' Onion -- soaked in buttermilk and batter and deep fried, this monster on a plate sells like hot cakes at that embarrassment to any self-respecting Aussie known as the \u003ca href=\"http://www.outback.com/companyinfo/\">Outback Steakhouse\u003c/a>. (Walkabout Soup? Alice Springs Chicken Quesadillas? Chocolate Thunder Down Under? Some marketing guru got rich making this stuff up, but I digress.)\u003c/p>\n\u003cp>So much of this episode is just uncritical content presented without any context, which does a disservice to viewers like you, who expect more from PBS documentaries.\u003c/p>\n\u003cp>What if some social studies teacher showed this to a bunch of high school kids? They'd get the impression that the American system of food production and distribution is a well-oiled machine. And that's just so far from the truth.\u003c/p>\n\u003cp>To be fair, if viewers stick around to the 40-minute mark, there are a few indications that all might not be golden in The Land of Oz. (Yes, folks, the camera crew visit Kansas and there are even references to Toto in this program.) \u003ca href=\"http://www.ars.usda.gov/News/docs.htm?docid=15572\">Colony collapse disorder\u003c/a> gets some attention. Those super-size-me steak and fried onion feasts are making Americans fat and fatter we learn. Kwon revisits water in California, but only from the perspective of the expense to farmers. Don't get me started on the crop-dusting segment.\u003c/p>\n\u003cp>Towards the end of the hour the show explores the subject of food deserts -- places where people can't find any real food to eat, since they only have corner stores that specialize in liquor, Lottery tickets, and cigarettes. One guess where the camera crew is headed? Detroit it is.\u003c/p>\n\u003cp>The Motor City seems to have become the poster child for urban food renewal for visual media. Pans of vacant lots, abandoned buildings, and graffiti graphically illustrate something went horribly wrong in the home of Motown. Cut to images of urban farmers -- many African American -- growing fresh food for their people in a place that had little for a very long time and it's clear that the city is undergoing a transformation.\u003c/p>\n\u003cp>Meet the aptly named \u003ca href=\"http://video.pbs.org/video/2209093103/\">Will Gardner\u003c/a>, an enterprising edible entrepreneur, who sells his produce at a Detroit farmers' market, and one of the few bright spots in an episode where a fourth-generation Midwesterner described himself not as a farmer but an \"input-output manager.\" Oh my.\u003c/p>\n\u003cp>\u003cobject width=\"512\" height=\"328\">\u003cparam name=\"movie\" value=\"http://www-tc.pbs.org/s3/pbs.videoportal-prod.cdn/media/swf/PBSPlayer.swf\">\u003cparam name=\"flashvars\" value=\"video=2209093103&player=viral&end=0\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cembed src=\"http://www-tc.pbs.org/s3/pbs.videoportal-prod.cdn/media/swf/PBSPlayer.swf\" flashvars=\"video=2209093103&player=viral&end=0\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" wmode=\"transparent\" allowfullscreen=\"true\" width=\"512\" height=\"328\" bgcolor=\"#000000\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>What else not to like? The overwrought writing and soundtrack, the frenetic images that begin the episode, the host's mug filmed from one too many planes. \u003c/p>\n\u003cp>Consider yourself warned.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-tractor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/edith-floyd-tractor.jpg\" alt=\"Edith Floyd of Growing Joy Garden in Detroit. Photo: Greg Roden\" title=\"Edith Floyd of Growing Joy Garden in Detroit. Photo: Greg Roden\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28353\">\u003c/a>\u003cbr>\n\u003cem>Edith Floyd of Growing Joy Garden in Detroit. Photo: Greg Roden\u003c/em>\u003c/p>\n\u003cp>Now, back to Detroit. The pilot of the series \u003ca href=\"http://www.foodforward.tv/\">\u003cem>Food Forward\u003c/em>\u003c/a>, which showcases urban agriculture across America, reports on what's gone down and what's growing up in the Motor City too. The episode airs April 9.\u003c/p>\n\u003cp>The sight of \u003ca href=\"http://grist.org/urban-agriculture/2011-12-08-new-agtivist-edith-floyd-is-making-an-urban-farm-lot-by-lot/\">Edith Floyd\u003c/a> beaming on her bright orange tractor turning what were trash-strewn lots into thriving community gardens loaded with edibles is heart-warming and hopeful.\u003c/p>\n\u003cp>As are all the stories of urban farmers producing change in their own lives and others, such as \u003ca href=\"http://foodandcommunityfellows.org/fellows\">IATP Food and Community Fellow\u003c/a> Malik Kenyatta Yakini of the \u003ca href=\"http://detroitblackfoodsecurity.org\">Detroit Community Food Security Network\u003c/a>. These people don't pretend they're going to be able to feed an army let alone the entire country. They just want to do their part to get good food into the hands, mouths, and bellies of the people in their local area. You can't help but root for these underdogs in this series premiere.\u003c/p>\n\u003cp>This writer has already covered \u003cem>Food Forward\u003c/em> before -- in an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/01/5-questions-for-food-forwards-greg-roden/\">interview with producer Greg Roden\u003c/a> for a previous \u003cem>Bay Area Bites\u003c/em> post and in a story featuring \u003ca href=\"http://civileats.com/2011/06/06/food-forward-a-sustainable-tv-show-for-all-americans-video/\">writer Stett Holbrook for Civil Eats\u003c/a>. Watch this program. Don't just take this reviewer's word for it. Food writer \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/06/food_forward_review.php\">Sean Timberlake\u003c/a> described the pilot as a celebration of the real food heroes around the country. Indeed.\u003c/p>\n\u003cp>This 13-part series needs support, just like the people it profiles, who are trying to bring about change in America's troubled food systems, whether it's a rooftop gardener in Brooklyn, a hydroponic grower in Milwaukee, or a self-described nugget of deliciousness dropping off boxes of freshly picked produce to neighbors in West Oakland.\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/RnKobtfvUTs\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.calacademy.org/events/nightlife/?t=1\">Event April 5, 6-10pm: Nightlife at Cal Academy: Spring into Spring NightLife\u003c/a>\u003cbr>\nKQED’s \u003cem>America Revealed\u003c/em> & \u003cem>Food Forward\u003c/em> Screenings & Talks by Yul Kwon & Abeni Ramsey/ African Hall \u003c/p>\n\u003cp>\u003ca href=\"http://www.foodforward.tv/\">\u003cem>Food Forward: Urban Agriculture Across America\u003c/em>\u003c/a>\u003cbr>\nPremiere Airdate: April 9 (on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=20610\">KQED 9\u003c/a> Mon, Apr 9, 2012 -- 7:30pm)\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/Food_Forward\">@Food_Forward\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FoodFoward\">Food Forward\u003c/a>\u003cbr>\n\u003ca href=\"http://foodforwardtv.wordpress.com/\">Food Forward Blog\u003c/a>\u003cbr>\n\u003ca href=\"http://www.pbs.org/food/shows/food-forward/\">Food Forward on PBS Food\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.pbs.org/america-revealed/\">\u003cem>America Revealed\u003c/em>\u003c/a> Episode 1: \u003ca href=\"http://www.pbs.org/america-revealed/episode/1/\">Food Machine\u003c/a>\u003cbr>\nPremiere Airdate: April 11 (on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=20603\">KQED 9\u003c/a> Wed, Apr 11, 2012 -- 10pm)\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/41130/america-revealeds-food-machine-and-food-forward-premieres-a-tale-of-two-totally-different-pbs-programs",
"authors": [
"5125"
],
"categories": [
"bayareabites_109",
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_2554",
"bayareabites_45",
"bayareabites_10",
"bayareabites_1593"
],
"tags": [
"bayareabites_10290",
"bayareabites_9346",
"bayareabites_10308",
"bayareabites_1325",
"bayareabites_9347",
"bayareabites_10292",
"bayareabites_10291"
],
"featImg": "bayareabites_41158",
"label": "bayareabites"
},
"bayareabites_40787": {
"type": "posts",
"id": "bayareabites_40787",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "40787",
"score": null,
"sort": [
1333282116000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1333282116,
"format": "aside",
"disqusTitle": "Defrankenfurtication: The Hot Dog Deconstructed",
"title": "Defrankenfurtication: The Hot Dog Deconstructed",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Deconstruction is all the rage these days, and why not? What better way to get in touch with the true nature of the foods you eat than by presenting them in an incomplete state of preparation? The eyes get to linger over the process, getting a peek behind the curtain at the magic of what the mouth is about to pulverize.\u003c/p>\n\u003cp>Nowhere is this rage more prevalent than in the burgeoning world of deconstructed hot dogs. Graduated from the humble franks of childhood, today's hot dogs offer a degree of sophistication normally reserved for wines, cheeses, and salted caramel Red Vine varietals.\u003c/p>\n\u003cfigure id=\"attachment_40940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/full-plate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/full-plate1000.jpg\" alt=\"Chew's Original De-Dog\" width=\"1000\" height=\"695\" class=\"size-full wp-image-40940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chew's Original De-Dog \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mission stalwart \u003ca href=\"http://chewsf.tumblr.com\">Chew\u003c/a> naturally comes first to mind for defrankenfurtication. Master Chef Ian Golenz isn't afraid to brandish his gritty Bronx roots while serving up 2,000 of his celebrated De-Dogs a day with an ironic sneer. Sometimes credited with the invention of the deconstructed dog, Golenz is more widely understood to have perfected its craft. \"I like keeping it real,\" says Golenz in between assaulting various members of the line of customers spilling out the door.\u003c/p>\n\u003cp>Golenz' De-Dog is a classic, encompassing all four primary elements of the platonic ideal sausage: gristle, casing, filler, and meat, which may be enjoyed separately—with or without the housemade locally-sourced cracked wheat crouton \"buns\"—combined on the plate, in the mouth, or in the stomach.\u003c/p>\n\u003cp>The specific fillers and gristle components vary seasonally, but always playfully juxtapose under Golenz' artful eye. This rainy spring's ingredients include semi-organic fair-trade toasted genmai cha, an imported cloven \"marshmallow\" foam peanut, Swingline free-range staples, unherbed raw paleo-polenta, combed Persian-Siamese blend \u003cem>cheveux de chat\u003c/em>, a spring-inspired inductive jacketed copper coil, partially nontoxic meat-inspired paste resting atop a bed of kaffir lemon leaf, young porchetta entrails casing, and housemade balsamic mustard and curried ketchup.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By popular request, Chew has also expanded its undogged offerings to include the \u003cstrong>vegetarian Vee-Dog\u003c/strong>, \u003cstrong>gluten-free Gee-Dog\u003c/strong>, and \u003cstrong>organic Oh-Dog\u003c/strong>. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"40991,40950,40990\"]\u003c/p>\n\u003cp>But Chew is no longer the only hot dog undoer in town. The \u003ca href=\"http://twitter.com/#!/DogGoneDooDah\">DogGoneDooDahDawgz truck\u003c/a>, normally found a few blocks away, offers a strong beanless frank in a more portable package. Proprietor and weekend DJ Keira Von Houten takes a different approach, employing an Acme torpedo roll as her canvas, making for a contained sausage explosion that can be assembled into a conveniently carryable unit, for those who want to ruin the experience. \u003c/p>\n\u003cfigure id=\"attachment_40945\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mousedogwich560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mousedogwich560a.jpg\" alt=\"DogGoneDooDahDawg\" width=\"560\" height=\"687\" class=\"size-full wp-image-40945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DogGoneDooDahDawgz’ DooDah Dawg \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The DooDah Dawg centers on foraged fillers and innovative meatlike substances. The cageless Souris Ranch mouse lends it its truffulent earthiness, providing both the skeletal calcium and fuzzy texture reminiscent of the most humbly generic-brand wiener. While the seasonings vary from dawg to dawg, some recurring favorites have included paprika-infused salt-roasted Phillips-head screws, sidewalk-harvested urban baby greens, pickled rolled baby oats with knitted twine and root vegetable confit, prescription-strength locally distilled pseudoephedrine pods, and the unexpectedly bittersweet tang of Bavarian stoat-milk ghee. This plus Von Houten's bold use of condiment packets in lieu of sausage casings emphasizes her willingness to offer a new spin on traditional ingredients.\u003c/p>\n\u003cp>Next time you find yourself fatigued by the Bay Area's unrestrained deliciousness, it's worth taking a break from proper quality to remind yourself of classic ballpark culinary masochism taken to its next logical stage.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tumblr: \u003ca href=\"http://chewsf.tumblr.com/\">Chew SF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/DogGoneDooDah\">@DogGoneDooDah\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "40787 http://blogs.kqed.org/bayareabites/?p=40787",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/04/01/defrankenfurtication-the-hot-dog-deconstructed/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 593,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1427765564,
"excerpt": "Deconstruction is all the rage these days, and why not? What better way to get in touch with the true nature of the foods you eat than by presenting them in an incomplete state of preparation? Nowhere is this rage more prevalent than in the burgeoning world of deconstructed hot dogs.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Deconstruction is all the rage these days, and why not? What better way to get in touch with the true nature of the foods you eat than by presenting them in an incomplete state of preparation? Nowhere is this rage more prevalent than in the burgeoning world of deconstructed hot dogs.",
"title": "Defrankenfurtication: The Hot Dog Deconstructed | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Defrankenfurtication: The Hot Dog Deconstructed",
"datePublished": "2012-04-01T05:08:36-07:00",
"dateModified": "2015-03-30T18:32:44-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "defrankenfurtication-the-hot-dog-deconstructed",
"status": "publish",
"path": "/bayareabites/40787/defrankenfurtication-the-hot-dog-deconstructed",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Deconstruction is all the rage these days, and why not? What better way to get in touch with the true nature of the foods you eat than by presenting them in an incomplete state of preparation? The eyes get to linger over the process, getting a peek behind the curtain at the magic of what the mouth is about to pulverize.\u003c/p>\n\u003cp>Nowhere is this rage more prevalent than in the burgeoning world of deconstructed hot dogs. Graduated from the humble franks of childhood, today's hot dogs offer a degree of sophistication normally reserved for wines, cheeses, and salted caramel Red Vine varietals.\u003c/p>\n\u003cfigure id=\"attachment_40940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/full-plate1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/full-plate1000.jpg\" alt=\"Chew's Original De-Dog\" width=\"1000\" height=\"695\" class=\"size-full wp-image-40940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chew's Original De-Dog \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mission stalwart \u003ca href=\"http://chewsf.tumblr.com\">Chew\u003c/a> naturally comes first to mind for defrankenfurtication. Master Chef Ian Golenz isn't afraid to brandish his gritty Bronx roots while serving up 2,000 of his celebrated De-Dogs a day with an ironic sneer. Sometimes credited with the invention of the deconstructed dog, Golenz is more widely understood to have perfected its craft. \"I like keeping it real,\" says Golenz in between assaulting various members of the line of customers spilling out the door.\u003c/p>\n\u003cp>Golenz' De-Dog is a classic, encompassing all four primary elements of the platonic ideal sausage: gristle, casing, filler, and meat, which may be enjoyed separately—with or without the housemade locally-sourced cracked wheat crouton \"buns\"—combined on the plate, in the mouth, or in the stomach.\u003c/p>\n\u003cp>The specific fillers and gristle components vary seasonally, but always playfully juxtapose under Golenz' artful eye. This rainy spring's ingredients include semi-organic fair-trade toasted genmai cha, an imported cloven \"marshmallow\" foam peanut, Swingline free-range staples, unherbed raw paleo-polenta, combed Persian-Siamese blend \u003cem>cheveux de chat\u003c/em>, a spring-inspired inductive jacketed copper coil, partially nontoxic meat-inspired paste resting atop a bed of kaffir lemon leaf, young porchetta entrails casing, and housemade balsamic mustard and curried ketchup.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By popular request, Chew has also expanded its undogged offerings to include the \u003cstrong>vegetarian Vee-Dog\u003c/strong>, \u003cstrong>gluten-free Gee-Dog\u003c/strong>, and \u003cstrong>organic Oh-Dog\u003c/strong>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"size": "full",
"ids": "40991,40950,40990",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But Chew is no longer the only hot dog undoer in town. The \u003ca href=\"http://twitter.com/#!/DogGoneDooDah\">DogGoneDooDahDawgz truck\u003c/a>, normally found a few blocks away, offers a strong beanless frank in a more portable package. Proprietor and weekend DJ Keira Von Houten takes a different approach, employing an Acme torpedo roll as her canvas, making for a contained sausage explosion that can be assembled into a conveniently carryable unit, for those who want to ruin the experience. \u003c/p>\n\u003cfigure id=\"attachment_40945\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mousedogwich560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/04/mousedogwich560a.jpg\" alt=\"DogGoneDooDahDawg\" width=\"560\" height=\"687\" class=\"size-full wp-image-40945\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">DogGoneDooDahDawgz’ DooDah Dawg \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The DooDah Dawg centers on foraged fillers and innovative meatlike substances. The cageless Souris Ranch mouse lends it its truffulent earthiness, providing both the skeletal calcium and fuzzy texture reminiscent of the most humbly generic-brand wiener. While the seasonings vary from dawg to dawg, some recurring favorites have included paprika-infused salt-roasted Phillips-head screws, sidewalk-harvested urban baby greens, pickled rolled baby oats with knitted twine and root vegetable confit, prescription-strength locally distilled pseudoephedrine pods, and the unexpectedly bittersweet tang of Bavarian stoat-milk ghee. This plus Von Houten's bold use of condiment packets in lieu of sausage casings emphasizes her willingness to offer a new spin on traditional ingredients.\u003c/p>\n\u003cp>Next time you find yourself fatigued by the Bay Area's unrestrained deliciousness, it's worth taking a break from proper quality to remind yourself of classic ballpark culinary masochism taken to its next logical stage.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tumblr: \u003ca href=\"http://chewsf.tumblr.com/\">Chew SF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/DogGoneDooDah\">@DogGoneDooDah\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/40787/defrankenfurtication-the-hot-dog-deconstructed",
"authors": [
"6"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_4084",
"bayareabites_1875",
"bayareabites_181"
],
"tags": [
"bayareabites_3693",
"bayareabites_10278",
"bayareabites_10279",
"bayareabites_10280",
"bayareabites_1498"
],
"featImg": "bayareabites_40939",
"label": "bayareabites"
},
"bayareabites_40898": {
"type": "posts",
"id": "bayareabites_40898",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "40898",
"score": null,
"sort": [
1333129441000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1333129441,
"format": "aside",
"disqusTitle": "Super Food Dessert Recipe: Chia Seed Pudding with Cherries, Coconut, and Pistachios",
"title": "Super Food Dessert Recipe: Chia Seed Pudding with Cherries, Coconut, and Pistachios",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-102.jpg\" alt=\"chia seed pudding\" title=\"chia seed pudding\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40893\">\u003c/a>\u003cbr>\nIf you've strolled the beverage aisles of your natural foods grocery store lately, you may have noticed new bottled beverages with suspended seeds strewn throughout the colorful liquid. Chia Seeds. If you ask around, you may be told they're the newest superfood, and a powerful antioxidant. A wonder seed. You may have also learned that, yes indeed, this is the same chia seed that sprouted the ever-popular \u003ca href=\"http://www.chia.com/index.php/original-chia-pet/chia-puppy\">Chia Pet\u003c/a> of TV infomercial fame. \u003c/p>\n\u003cp>Now whenever everyone starts talking about a new, exciting superfood I tend to flee in the opposite direction. Remember when the whole world was reading Jonathan Franzen's \u003cem>The Corrections\u003c/em> (even Oprah)? That made me an instant skeptic. I figured surely a book that everyone in America was reading wasn't a book that \u003cem>I\u003c/em> would find to be a good read (full disclosure: I love \u003cem>The Corrections\u003c/em>). I had a similar reaction with chia seeds. Sick of hearing all about their health benefits and listening to nutritionists discuss how they're the next big thing, I turned my back on this powerful little seed. Until just last week. \u003c/p>\n\u003cp>It's hard to fully turn your back because people are most certainly talking. The Today Show's \u003ca href=\"http://todayhealth.today.msnbc.msn.com/_news/2012/02/21/10419498-next-trendy-health-food-ch-ch-ch-chia\">Health Blog\u003c/a> identifies chia seeds as the next trendy health food while \u003ca href=\"http://www.prevention.com/food/food-remedies/are-chia-seeds-worth-cost\">Prevention Magazine\u003c/a> deems them a \"pricey new food craze\" and \u003ca href=\"http://www.besthealthmag.ca/eat-well/nutrition/5-trendy-superfoods-are-they-worth-the-cash\">Best Health Magazine\u003c/a> explores if they're \"worth the cash.\" I purchased them in bulk and got roughly 2 cups for $3, so I didn't find the cost prohibitive, but like all new food trends, there are surely folks capitalizing on the general public. The more research you do, even if you're a born skeptic like myself, the more you start to look at those teeny, tiny seeds in a new light. Then when you try them, you'll realize that they're strangely filling and energizing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/chia-seed-pudding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/chia-seed-pudding.jpg\" alt=\"chia seed pudding\" title=\"chia seed pudding\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-40895\">\u003c/a>\u003cbr>\n\u003cem>Left Side: Raw Chia Seeds; Right Side: Chia Seeds After Soaking Overnight\u003c/em>\u003c/p>\n\u003cp>The short story with chia seeds is this: chia seeds are actually a species of flowering plant in the mint family. They're rich in omega-3 fatty acids, which is usually what you hear the nutritionists discussing. The seeds themselves can be eaten raw as a whole seed, packing a good punch of protein, fat and fiber (one-ounce has 4 grams protein and 11 grams of fiber!). But they can also be ground and used in baked goods or soaked, which makes them grow in size and become gelatinous in texture. The cool thing is that unlike flax seeds, you don't need to grind them first because they're completely digestible in whole form. I've started to use them just as I would any other seed, adding them to salads or sprinkled on yogurt with my morning granola. And, of course, there's pudding. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Let's chat pudding. While I used almond milk in this recipe, you could use a splash of your favorite milk or soy milk and it'd be lovely. This is one highly adaptable recipe. The only thing you \u003cem>must\u003c/em> do is soak the chia seeds because that's how the expand and become gelatinous, much like tapioca pearls. But the ways in which you can dress it up are endless: yesterday morning, I had a mango on hand, so I sliced up a mango and added some sliced almonds for a breakfast pudding. Or you could do a version with a dollop of \u003ca href=\"http://www.oprah.com/food/Cashew-Cream\">cashew cream\u003c/a> and crushed roasted hazelnuts. You add what you like. You marvel at how you kind of enjoy these odd little seeds. You think about making them again the next day. End of story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-109.jpg\" alt=\"pudding toppings\" title=\"pudding toppings\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40894\">\u003c/a>\u003cbr>\n\u003cem>Laying out Topping Ingredients\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chia Seed Pudding with Coconut, Pistachio and Dried Cherries\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time\u003c/strong>: 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> n/a\u003cbr>\n\u003cstrong>Inactive Time:\u003c/strong> 5 hours-24 hours\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 5 hours-25 hours\u003c/p>\n\u003cp>\u003cstrong>Serves\u003c/strong>: 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 1/4 cups almond milk\u003cbr>\n1/4 teaspoon almond extract (or vanilla, if you prefer)\u003cbr>\n1/2 teaspoon ginger powder\u003cbr>\n2 tablespoons honey + 1 tablespoon for drizzing on top\u003cbr>\n2/3 cup chia seeds\u003cbr>\n1/2 teaspoon orange zest\u003cbr>\n2 tablespoons chopped dried cherries\u003cbr>\n2 tablespoons chopped raw pistachios\u003cbr>\n2 tablespoons wide-flake unsweetened coconut \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nIn a small bowl, combine the almond milk and the honey, vanilla, and ginger powder and whisk to combine. Add the chia seeds and orange zest and whisk vigorously to fully combine. Pour into a container, cover, and refrigerate at least 5 hours, and ideally overnight. \u003c/p>\n\u003cp>When ready to serve, stir well. Spoon into bowls and top with cherries, pistachios, and coconut; drizzle with a bit of honey. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong> Other Chia Seed Recipes Around the Web:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.shape.com/healthy-eating/meal-ideas/quick-and-easy-chia-seed-recipes\">Whole Wheat Chia Seed Pancakes\u003c/a> - Shape Magazine\u003c/li>\n\u003cli>\u003ca href=\"http://www.oprah.com/food/Pumpkin-Chia-Seed-Muffins\">Pumpkin Chia Seed Muffins\u003c/a> - Oprah Magazine\u003c/li>\n\u003cli>\u003ca href=\"http://www.thekitchn.com/cranberry-chiaseed-granola-fro-148650\">Roseline's Cranberry Chia Granola\u003c/a> - The Kitchn\u003c/li>\n\u003cli>\u003ca href=\"http://www.mykitchenintherockies.com/2011/10/20/chia-seed-granola-with-walnuts-and-almonds/\">Chia Seed Granola with Walnuts and Almonds\u003c/a> - My German Kitchen\u003c/li>\n\u003cli>\u003ca href=\"http://www.kingarthurflour.com/recipes/chia-seed-flatbread-recipe\">Chia Seed Flatbread\u003c/a> - King Arthur\u003c/li>\n\u003cli>\u003ca href=\"http://kelseysappleaday.blogspot.com/2012/03/lemon-chia-seed-tea-bread.html\">Lemon Chia Seed Tea Bread\u003c/a> - An Apple a Day\u003c/li>\n\u003cli>\u003ca href=\"http://honestcooking.com/2011/04/25/strawberry-banana-smoothie-with-chia-seeds/\">Strawberry Banana Smoothie with Chia Seeds\u003c/a> - Honest Cooking\u003c/li>\n\u003cli>\u003ca href=\"http://gfreelife.com/2011/01/chia-seed-smoothie-and-more-recipes/\">Tropical Chia Smoothie\u003c/a> - Glutren Free Life with Jen\u003c/li>\n\u003cli>\u003ca href=\"http://fabulouslydomestic.com/2011/08/19/chia_brownies/\">Vegan Chia Seed Brownies\u003c/a> - Fabulously Domestic\u003c/li>\n\u003cli>\u003ca href=\"http://ohsheglows.com/2010/05/21/cookie-friday-3-minute-vegan-maple-oatmeal-cookie/\">3 Minute Vegan Maple Oatmeal Cookies (with Chia)\u003c/a> - Oh She Glows\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "40898 http://blogs.kqed.org/bayareabites/?p=40898",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/03/30/super-food-dessert-recipe-chia-seed-pudding-with-cherries-coconut-and-pistachios/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 861,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1333129441,
"excerpt": "Curious about chia seeds? Don't know where to begin? Megan Gordon develops a raw, vegan chia seed pudding recipe that capitalizes on its super food powers. And who doesn't love cherry, pistachio, and coconut? This just might be your new late-night snack. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Curious about chia seeds? Don't know where to begin? Megan Gordon develops a raw, vegan chia seed pudding recipe that capitalizes on its super food powers. And who doesn't love cherry, pistachio, and coconut? This just might be your new late-night snack. ",
"title": "Super Food Dessert Recipe: Chia Seed Pudding with Cherries, Coconut, and Pistachios | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Super Food Dessert Recipe: Chia Seed Pudding with Cherries, Coconut, and Pistachios",
"datePublished": "2012-03-30T10:44:01-07:00",
"dateModified": "2012-03-30T10:44:01-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "super-food-dessert-recipe-chia-seed-pudding-with-cherries-coconut-and-pistachios",
"status": "publish",
"path": "/bayareabites/40898/super-food-dessert-recipe-chia-seed-pudding-with-cherries-coconut-and-pistachios",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-102.jpg\" alt=\"chia seed pudding\" title=\"chia seed pudding\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40893\">\u003c/a>\u003cbr>\nIf you've strolled the beverage aisles of your natural foods grocery store lately, you may have noticed new bottled beverages with suspended seeds strewn throughout the colorful liquid. Chia Seeds. If you ask around, you may be told they're the newest superfood, and a powerful antioxidant. A wonder seed. You may have also learned that, yes indeed, this is the same chia seed that sprouted the ever-popular \u003ca href=\"http://www.chia.com/index.php/original-chia-pet/chia-puppy\">Chia Pet\u003c/a> of TV infomercial fame. \u003c/p>\n\u003cp>Now whenever everyone starts talking about a new, exciting superfood I tend to flee in the opposite direction. Remember when the whole world was reading Jonathan Franzen's \u003cem>The Corrections\u003c/em> (even Oprah)? That made me an instant skeptic. I figured surely a book that everyone in America was reading wasn't a book that \u003cem>I\u003c/em> would find to be a good read (full disclosure: I love \u003cem>The Corrections\u003c/em>). I had a similar reaction with chia seeds. Sick of hearing all about their health benefits and listening to nutritionists discuss how they're the next big thing, I turned my back on this powerful little seed. Until just last week. \u003c/p>\n\u003cp>It's hard to fully turn your back because people are most certainly talking. The Today Show's \u003ca href=\"http://todayhealth.today.msnbc.msn.com/_news/2012/02/21/10419498-next-trendy-health-food-ch-ch-ch-chia\">Health Blog\u003c/a> identifies chia seeds as the next trendy health food while \u003ca href=\"http://www.prevention.com/food/food-remedies/are-chia-seeds-worth-cost\">Prevention Magazine\u003c/a> deems them a \"pricey new food craze\" and \u003ca href=\"http://www.besthealthmag.ca/eat-well/nutrition/5-trendy-superfoods-are-they-worth-the-cash\">Best Health Magazine\u003c/a> explores if they're \"worth the cash.\" I purchased them in bulk and got roughly 2 cups for $3, so I didn't find the cost prohibitive, but like all new food trends, there are surely folks capitalizing on the general public. The more research you do, even if you're a born skeptic like myself, the more you start to look at those teeny, tiny seeds in a new light. Then when you try them, you'll realize that they're strangely filling and energizing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/chia-seed-pudding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/chia-seed-pudding.jpg\" alt=\"chia seed pudding\" title=\"chia seed pudding\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-40895\">\u003c/a>\u003cbr>\n\u003cem>Left Side: Raw Chia Seeds; Right Side: Chia Seeds After Soaking Overnight\u003c/em>\u003c/p>\n\u003cp>The short story with chia seeds is this: chia seeds are actually a species of flowering plant in the mint family. They're rich in omega-3 fatty acids, which is usually what you hear the nutritionists discussing. The seeds themselves can be eaten raw as a whole seed, packing a good punch of protein, fat and fiber (one-ounce has 4 grams protein and 11 grams of fiber!). But they can also be ground and used in baked goods or soaked, which makes them grow in size and become gelatinous in texture. The cool thing is that unlike flax seeds, you don't need to grind them first because they're completely digestible in whole form. I've started to use them just as I would any other seed, adding them to salads or sprinkled on yogurt with my morning granola. And, of course, there's pudding. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Let's chat pudding. While I used almond milk in this recipe, you could use a splash of your favorite milk or soy milk and it'd be lovely. This is one highly adaptable recipe. The only thing you \u003cem>must\u003c/em> do is soak the chia seeds because that's how the expand and become gelatinous, much like tapioca pearls. But the ways in which you can dress it up are endless: yesterday morning, I had a mango on hand, so I sliced up a mango and added some sliced almonds for a breakfast pudding. Or you could do a version with a dollop of \u003ca href=\"http://www.oprah.com/food/Cashew-Cream\">cashew cream\u003c/a> and crushed roasted hazelnuts. You add what you like. You marvel at how you kind of enjoy these odd little seeds. You think about making them again the next day. End of story. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/03/20120329_chiaseedpuddingandmangomuffins-109.jpg\" alt=\"pudding toppings\" title=\"pudding toppings\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-40894\">\u003c/a>\u003cbr>\n\u003cem>Laying out Topping Ingredients\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chia Seed Pudding with Coconut, Pistachio and Dried Cherries\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time\u003c/strong>: 10 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> n/a\u003cbr>\n\u003cstrong>Inactive Time:\u003c/strong> 5 hours-24 hours\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 5 hours-25 hours\u003c/p>\n\u003cp>\u003cstrong>Serves\u003c/strong>: 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 1/4 cups almond milk\u003cbr>\n1/4 teaspoon almond extract (or vanilla, if you prefer)\u003cbr>\n1/2 teaspoon ginger powder\u003cbr>\n2 tablespoons honey + 1 tablespoon for drizzing on top\u003cbr>\n2/3 cup chia seeds\u003cbr>\n1/2 teaspoon orange zest\u003cbr>\n2 tablespoons chopped dried cherries\u003cbr>\n2 tablespoons chopped raw pistachios\u003cbr>\n2 tablespoons wide-flake unsweetened coconut \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nIn a small bowl, combine the almond milk and the honey, vanilla, and ginger powder and whisk to combine. Add the chia seeds and orange zest and whisk vigorously to fully combine. Pour into a container, cover, and refrigerate at least 5 hours, and ideally overnight. \u003c/p>\n\u003cp>When ready to serve, stir well. Spoon into bowls and top with cherries, pistachios, and coconut; drizzle with a bit of honey. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong> Other Chia Seed Recipes Around the Web:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.shape.com/healthy-eating/meal-ideas/quick-and-easy-chia-seed-recipes\">Whole Wheat Chia Seed Pancakes\u003c/a> - Shape Magazine\u003c/li>\n\u003cli>\u003ca href=\"http://www.oprah.com/food/Pumpkin-Chia-Seed-Muffins\">Pumpkin Chia Seed Muffins\u003c/a> - Oprah Magazine\u003c/li>\n\u003cli>\u003ca href=\"http://www.thekitchn.com/cranberry-chiaseed-granola-fro-148650\">Roseline's Cranberry Chia Granola\u003c/a> - The Kitchn\u003c/li>\n\u003cli>\u003ca href=\"http://www.mykitchenintherockies.com/2011/10/20/chia-seed-granola-with-walnuts-and-almonds/\">Chia Seed Granola with Walnuts and Almonds\u003c/a> - My German Kitchen\u003c/li>\n\u003cli>\u003ca href=\"http://www.kingarthurflour.com/recipes/chia-seed-flatbread-recipe\">Chia Seed Flatbread\u003c/a> - King Arthur\u003c/li>\n\u003cli>\u003ca href=\"http://kelseysappleaday.blogspot.com/2012/03/lemon-chia-seed-tea-bread.html\">Lemon Chia Seed Tea Bread\u003c/a> - An Apple a Day\u003c/li>\n\u003cli>\u003ca href=\"http://honestcooking.com/2011/04/25/strawberry-banana-smoothie-with-chia-seeds/\">Strawberry Banana Smoothie with Chia Seeds\u003c/a> - Honest Cooking\u003c/li>\n\u003cli>\u003ca href=\"http://gfreelife.com/2011/01/chia-seed-smoothie-and-more-recipes/\">Tropical Chia Smoothie\u003c/a> - Glutren Free Life with Jen\u003c/li>\n\u003cli>\u003ca href=\"http://fabulouslydomestic.com/2011/08/19/chia_brownies/\">Vegan Chia Seed Brownies\u003c/a> - Fabulously Domestic\u003c/li>\n\u003cli>\u003ca href=\"http://ohsheglows.com/2010/05/21/cookie-friday-3-minute-vegan-maple-oatmeal-cookie/\">3 Minute Vegan Maple Oatmeal Cookies (with Chia)\u003c/a> - Oh She Glows\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/40898/super-food-dessert-recipe-chia-seed-pudding-with-cherries-coconut-and-pistachios",
"authors": [
"5072"
],
"categories": [
"bayareabites_752",
"bayareabites_1653",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_12",
"bayareabites_1873"
],
"tags": [
"bayareabites_8841",
"bayareabites_10274",
"bayareabites_10276",
"bayareabites_10275",
"bayareabites_814",
"bayareabites_9090",
"bayareabites_1699",
"bayareabites_10277"
],
"featImg": "bayareabites_40893",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=food-and-technology": {
"isFetching": false,
"latestQuery": {
"from": 696,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 743,
"relation": "eq"
},
"items": [
"bayareabites_46148",
"bayareabites_44839",
"bayareabites_43692",
"bayareabites_43905",
"bayareabites_42488",
"bayareabites_43032",
"bayareabites_41957",
"bayareabites_41465",
"bayareabites_41414",
"bayareabites_41130",
"bayareabites_40787",
"bayareabites_40898"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_food-and-technology": {
"isLoading": true
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_2695": {
"type": "terms",
"id": "bayareabites_2695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking techniques and tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking techniques and tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1905,
"slug": "cooking-techniques-and-tips",
"isLoading": false,
"link": "/bayareabites/category/cooking-techniques-and-tips"
},
"bayareabites_1146": {
"type": "terms",
"id": "bayareabites_1146",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1146",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hospitality",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hospitality Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1460,
"slug": "hospitality",
"isLoading": false,
"link": "/bayareabites/category/hospitality"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_10615": {
"type": "terms",
"id": "bayareabites_10615",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10615",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ash",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ash Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5069,
"slug": "ash",
"isLoading": false,
"link": "/bayareabites/tag/ash"
},
"bayareabites_409": {
"type": "terms",
"id": "bayareabites_409",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "409",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Boulevard",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Boulevard Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 374,
"slug": "boulevard",
"isLoading": false,
"link": "/bayareabites/tag/boulevard"
},
"bayareabites_3998": {
"type": "terms",
"id": "bayareabites_3998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2526,
"slug": "coi",
"isLoading": false,
"link": "/bayareabites/tag/coi"
},
"bayareabites_3999": {
"type": "terms",
"id": "bayareabites_3999",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3999",
"found": true
},
"relationships": {},
"featImg": null,
"name": "daniel patterson",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "daniel patterson Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2527,
"slug": "daniel-patterson",
"isLoading": false,
"link": "/bayareabites/tag/daniel-patterson"
},
"bayareabites_10613": {
"type": "terms",
"id": "bayareabites_10613",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10613",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Emmanel Eng",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Emmanel Eng Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5067,
"slug": "emmanel-eng",
"isLoading": false,
"link": "/bayareabites/tag/emmanel-eng"
},
"bayareabites_171": {
"type": "terms",
"id": "bayareabites_171",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "171",
"found": true
},
"relationships": {},
"featImg": null,
"name": "maverick",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "maverick Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 136,
"slug": "maverick",
"isLoading": false,
"link": "/bayareabites/tag/maverick"
},
"bayareabites_4003": {
"type": "terms",
"id": "bayareabites_4003",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4003",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Nancy Oakes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Nancy Oakes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2531,
"slug": "nancy-oakes",
"isLoading": false,
"link": "/bayareabites/tag/nancy-oakes"
},
"bayareabites_10614": {
"type": "terms",
"id": "bayareabites_10614",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10614",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Scott Youkilis",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Scott Youkilis Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5068,
"slug": "scott-youkilis",
"isLoading": false,
"link": "/bayareabites/tag/scott-youkilis"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_2407": {
"type": "terms",
"id": "bayareabites_2407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art, writing, music, dance",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art, writing, music, dance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 941,
"slug": "food-art-writing-music",
"isLoading": false,
"link": "/bayareabites/category/food-art-writing-music"
},
"bayareabites_2554": {
"type": "terms",
"id": "bayareabites_2554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening and urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1016,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/category/gardening-and-urban-farming"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_10539": {
"type": "terms",
"id": "bayareabites_10539",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10539",
"found": true
},
"relationships": {},
"featImg": null,
"name": "calico pie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "calico pie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4993,
"slug": "calico-pie",
"isLoading": false,
"link": "/bayareabites/tag/calico-pie"
},
"bayareabites_2329": {
"type": "terms",
"id": "bayareabites_2329",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2329",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lgbt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lgbt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1733,
"slug": "lgbt",
"isLoading": false,
"link": "/bayareabites/tag/lgbt"
},
"bayareabites_9448": {
"type": "terms",
"id": "bayareabites_9448",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9448",
"found": true
},
"relationships": {},
"featImg": null,
"name": "LGBT chefs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "LGBT chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3902,
"slug": "lgbt-chefs",
"isLoading": false,
"link": "/bayareabites/tag/lgbt-chefs"
},
"bayareabites_2311": {
"type": "terms",
"id": "bayareabites_2311",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2311",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mission district",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mission district Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1721,
"slug": "mission-district",
"isLoading": false,
"link": "/bayareabites/tag/mission-district"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
},
"bayareabites_10541": {
"type": "terms",
"id": "bayareabites_10541",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10541",
"found": true
},
"relationships": {},
"featImg": null,
"name": "queer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "queer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4995,
"slug": "queer",
"isLoading": false,
"link": "/bayareabites/tag/queer"
},
"bayareabites_10540": {
"type": "terms",
"id": "bayareabites_10540",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10540",
"found": true
},
"relationships": {},
"featImg": null,
"name": "queer food for love",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "queer food for love Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4994,
"slug": "queer-food-for-love",
"isLoading": false,
"link": "/bayareabites/tag/queer-food-for-love"
},
"bayareabites_10538": {
"type": "terms",
"id": "bayareabites_10538",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10538",
"found": true
},
"relationships": {},
"featImg": null,
"name": "yasmin golan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "yasmin golan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4992,
"slug": "yasmin-golan",
"isLoading": false,
"link": "/bayareabites/tag/yasmin-golan"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_3951": {
"type": "terms",
"id": "bayareabites_3951",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3951",
"found": true
},
"relationships": {},
"featImg": null,
"name": "anthony myint",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "anthony myint Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2510,
"slug": "anthony-myint",
"isLoading": false,
"link": "/bayareabites/tag/anthony-myint"
},
"bayareabites_10473": {
"type": "terms",
"id": "bayareabites_10473",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10473",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cameo Wood",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cameo Wood Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4927,
"slug": "cameo-wood",
"isLoading": false,
"link": "/bayareabites/tag/cameo-wood"
},
"bayareabites_10474": {
"type": "terms",
"id": "bayareabites_10474",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10474",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Her Majesty's Secret Beekeeper",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Her Majesty's Secret Beekeeper Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4928,
"slug": "her-majestys-secret-beekeeper",
"isLoading": false,
"link": "/bayareabites/tag/her-majestys-secret-beekeeper"
},
"bayareabites_10475": {
"type": "terms",
"id": "bayareabites_10475",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10475",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jeff Krupman",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jeff Krupman Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4929,
"slug": "jeff-krupman",
"isLoading": false,
"link": "/bayareabites/tag/jeff-krupman"
},
"bayareabites_9546": {
"type": "terms",
"id": "bayareabites_9546",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9546",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mission chinese food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mission chinese food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4000,
"slug": "mission-chinese-food",
"isLoading": false,
"link": "/bayareabites/tag/mission-chinese-food"
},
"bayareabites_10477": {
"type": "terms",
"id": "bayareabites_10477",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10477",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Pizza Hacker",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Pizza Hacker Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4931,
"slug": "pizza-hacker",
"isLoading": false,
"link": "/bayareabites/tag/pizza-hacker"
},
"bayareabites_10471": {
"type": "terms",
"id": "bayareabites_10471",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10471",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Plasticity",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Plasticity Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4925,
"slug": "plasticity",
"isLoading": false,
"link": "/bayareabites/tag/plasticity"
},
"bayareabites_10472": {
"type": "terms",
"id": "bayareabites_10472",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10472",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ryan Malloy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ryan Malloy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4926,
"slug": "ryan-malloy",
"isLoading": false,
"link": "/bayareabites/tag/ryan-malloy"
},
"bayareabites_10476": {
"type": "terms",
"id": "bayareabites_10476",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10476",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thePizzaHacker.com",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thePizzaHacker.com Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4930,
"slug": "thepizzahacker-com",
"isLoading": false,
"link": "/bayareabites/tag/thepizzahacker-com"
},
"bayareabites_10470": {
"type": "terms",
"id": "bayareabites_10470",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10470",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Truly CA",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Truly CA Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4924,
"slug": "truly-ca",
"isLoading": false,
"link": "/bayareabites/tag/truly-ca"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_10489": {
"type": "terms",
"id": "bayareabites_10489",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10489",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Chinook salmon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Chinook salmon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4943,
"slug": "chinook-salmon",
"isLoading": false,
"link": "/bayareabites/tag/chinook-salmon"
},
"bayareabites_376": {
"type": "terms",
"id": "bayareabites_376",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "376",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 341,
"slug": "fish",
"isLoading": false,
"link": "/bayareabites/tag/fish"
},
"bayareabites_10488": {
"type": "terms",
"id": "bayareabites_10488",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10488",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gill to adipose fin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gill to adipose fin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4942,
"slug": "gill-to-adipose-fin",
"isLoading": false,
"link": "/bayareabites/tag/gill-to-adipose-fin"
},
"bayareabites_10487": {
"type": "terms",
"id": "bayareabites_10487",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10487",
"found": true
},
"relationships": {},
"featImg": null,
"name": "john fink",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "john fink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4941,
"slug": "john-fink",
"isLoading": false,
"link": "/bayareabites/tag/john-fink"
},
"bayareabites_80": {
"type": "terms",
"id": "bayareabites_80",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "80",
"found": true
},
"relationships": {},
"featImg": null,
"name": "salmon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "salmon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 44,
"slug": "salmon",
"isLoading": false,
"link": "/bayareabites/tag/salmon"
},
"bayareabites_10486": {
"type": "terms",
"id": "bayareabites_10486",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10486",
"found": true
},
"relationships": {},
"featImg": null,
"name": "snout to tail",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "snout to tail Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4940,
"slug": "snout-to-tail",
"isLoading": false,
"link": "/bayareabites/tag/snout-to-tail"
},
"bayareabites_9881": {
"type": "terms",
"id": "bayareabites_9881",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9881",
"found": true
},
"relationships": {},
"featImg": null,
"name": "whole beast butchery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "whole beast butchery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4335,
"slug": "whole-beast-butchery",
"isLoading": false,
"link": "/bayareabites/tag/whole-beast-butchery"
},
"bayareabites_1962": {
"type": "terms",
"id": "bayareabites_1962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1488,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/category/economy-and-food-costs"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_95": {
"type": "terms",
"id": "bayareabites_95",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "95",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers markets",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers markets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 59,
"slug": "farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-markets"
},
"bayareabites_836": {
"type": "terms",
"id": "bayareabites_836",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "836",
"found": true
},
"relationships": {},
"featImg": null,
"name": "climate change",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 834,
"slug": "climate-change",
"isLoading": false,
"link": "/bayareabites/tag/climate-change"
},
"bayareabites_10384": {
"type": "terms",
"id": "bayareabites_10384",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10384",
"found": true
},
"relationships": {},
"featImg": null,
"name": "douglas gayeton",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "douglas gayeton Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4838,
"slug": "douglas-gayeton",
"isLoading": false,
"link": "/bayareabites/tag/douglas-gayeton"
},
"bayareabites_8932": {
"type": "terms",
"id": "bayareabites_8932",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8932",
"found": true
},
"relationships": {},
"featImg": null,
"name": "environment",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "environment Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3385,
"slug": "environment",
"isLoading": false,
"link": "/bayareabites/tag/environment"
},
"bayareabites_9539": {
"type": "terms",
"id": "bayareabites_9539",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9539",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farm",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farm Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3993,
"slug": "farm",
"isLoading": false,
"link": "/bayareabites/tag/farm"
},
"bayareabites_744": {
"type": "terms",
"id": "bayareabites_744",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "744",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 727,
"slug": "food",
"isLoading": false,
"link": "/bayareabites/tag/food"
},
"bayareabites_235": {
"type": "terms",
"id": "bayareabites_235",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "235",
"found": true
},
"relationships": {},
"featImg": null,
"name": "slow food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "slow food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 200,
"slug": "slow-food",
"isLoading": false,
"link": "/bayareabites/tag/slow-food"
},
"bayareabites_14742": {
"type": "terms",
"id": "bayareabites_14742",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14742",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 818,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/tag/sustainability"
},
"bayareabites_14754": {
"type": "terms",
"id": "bayareabites_14754",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14754",
"found": true
},
"relationships": {},
"featImg": null,
"name": "video",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "video Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 281,
"slug": "video",
"isLoading": false,
"link": "/bayareabites/tag/video"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_10418": {
"type": "terms",
"id": "bayareabites_10418",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10418",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bacon bacon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bacon bacon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4872,
"slug": "bacon-bacon",
"isLoading": false,
"link": "/bayareabites/tag/bacon-bacon"
},
"bayareabites_8721": {
"type": "terms",
"id": "bayareabites_8721",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8721",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chairman bao",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chairman bao Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3174,
"slug": "chairman-bao",
"isLoading": false,
"link": "/bayareabites/tag/chairman-bao"
},
"bayareabites_9187": {
"type": "terms",
"id": "bayareabites_9187",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9187",
"found": true
},
"relationships": {},
"featImg": null,
"name": "off the grid",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "off the grid Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3641,
"slug": "off-the-grid",
"isLoading": false,
"link": "/bayareabites/tag/off-the-grid"
},
"bayareabites_9188": {
"type": "terms",
"id": "bayareabites_9188",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9188",
"found": true
},
"relationships": {},
"featImg": null,
"name": "OtG",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "OtG Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3642,
"slug": "otg",
"isLoading": false,
"link": "/bayareabites/tag/otg"
},
"bayareabites_10419": {
"type": "terms",
"id": "bayareabites_10419",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10419",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pacific puffs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pacific puffs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4873,
"slug": "pacific-puffs",
"isLoading": false,
"link": "/bayareabites/tag/pacific-puffs"
},
"bayareabites_388": {
"type": "terms",
"id": "bayareabites_388",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "388",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seoul on wheels",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seoul on wheels Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 353,
"slug": "seoul-on-wheels",
"isLoading": false,
"link": "/bayareabites/tag/seoul-on-wheels"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_10343": {
"type": "terms",
"id": "bayareabites_10343",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10343",
"found": true
},
"relationships": {},
"featImg": null,
"name": "celiac disease",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "celiac disease Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4797,
"slug": "celiac-disease",
"isLoading": false,
"link": "/bayareabites/tag/celiac-disease"
},
"bayareabites_138": {
"type": "terms",
"id": "bayareabites_138",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "138",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gluten-free",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gluten-free Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 103,
"slug": "gluten-free",
"isLoading": false,
"link": "/bayareabites/tag/gluten-free"
},
"bayareabites_10344": {
"type": "terms",
"id": "bayareabites_10344",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10344",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Kickstarter",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Kickstarter Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4798,
"slug": "kickstarter",
"isLoading": false,
"link": "/bayareabites/tag/kickstarter"
},
"bayareabites_10342": {
"type": "terms",
"id": "bayareabites_10342",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10342",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Simone Shifnadel",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Simone Shifnadel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4796,
"slug": "simone-shifnadel",
"isLoading": false,
"link": "/bayareabites/tag/simone-shifnadel"
},
"bayareabites_10341": {
"type": "terms",
"id": "bayareabites_10341",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10341",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Zenbelly Catering",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Zenbelly Catering Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4795,
"slug": "zenbelly-catering",
"isLoading": false,
"link": "/bayareabites/tag/zenbelly-catering"
},
"bayareabites_34": {
"type": "terms",
"id": "bayareabites_34",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "34",
"found": true
},
"relationships": {},
"featImg": null,
"name": "radio",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1158,
"slug": "radio",
"isLoading": false,
"link": "/bayareabites/category/radio"
},
"bayareabites_10307": {
"type": "terms",
"id": "bayareabites_10307",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10307",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Barb Stuckey",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Barb Stuckey Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4761,
"slug": "barb-stuckey",
"isLoading": false,
"link": "/bayareabites/tag/barb-stuckey"
},
"bayareabites_1325": {
"type": "terms",
"id": "bayareabites_1325",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1325",
"found": true
},
"relationships": {},
"featImg": null,
"name": "forum",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "forum Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1159,
"slug": "forum",
"isLoading": false,
"link": "/bayareabites/tag/forum"
},
"bayareabites_10563": {
"type": "terms",
"id": "bayareabites_10563",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10563",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Supertasters",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Supertasters Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5017,
"slug": "supertasters",
"isLoading": false,
"link": "/bayareabites/tag/supertasters"
},
"bayareabites_3972": {
"type": "terms",
"id": "bayareabites_3972",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3972",
"found": true
},
"relationships": {},
"featImg": null,
"name": "taste",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "taste Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2519,
"slug": "taste",
"isLoading": false,
"link": "/bayareabites/tag/taste"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_280": {
"type": "terms",
"id": "bayareabites_280",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "280",
"found": true
},
"relationships": {},
"featImg": null,
"name": "caterers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "caterers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 245,
"slug": "caterers",
"isLoading": false,
"link": "/bayareabites/tag/caterers"
},
"bayareabites_10306": {
"type": "terms",
"id": "bayareabites_10306",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10306",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mobile pig roaster",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mobile pig roaster Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4760,
"slug": "mobile-pig-roaster",
"isLoading": false,
"link": "/bayareabites/tag/mobile-pig-roaster"
},
"bayareabites_1242": {
"type": "terms",
"id": "bayareabites_1242",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1242",
"found": true
},
"relationships": {},
"featImg": null,
"name": "molecular gastronomy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "molecular gastronomy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1092,
"slug": "molecular-gastronomy",
"isLoading": false,
"link": "/bayareabites/tag/molecular-gastronomy"
},
"bayareabites_10301": {
"type": "terms",
"id": "bayareabites_10301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "S+S Gastro Grub",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "S+S Gastro Grub Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4755,
"slug": "ss-gastro-grub",
"isLoading": false,
"link": "/bayareabites/tag/ss-gastro-grub"
},
"bayareabites_10305": {
"type": "terms",
"id": "bayareabites_10305",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10305",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Sebastian Mendieta",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Sebastian Mendieta Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4759,
"slug": "sebastian-mendieta",
"isLoading": false,
"link": "/bayareabites/tag/sebastian-mendieta"
},
"bayareabites_10304": {
"type": "terms",
"id": "bayareabites_10304",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10304",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Simone Fung",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Simone Fung Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4758,
"slug": "simone-fung",
"isLoading": false,
"link": "/bayareabites/tag/simone-fung"
},
"bayareabites_10303": {
"type": "terms",
"id": "bayareabites_10303",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10303",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sous vide",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sous vide Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4757,
"slug": "sous-vide",
"isLoading": false,
"link": "/bayareabites/tag/sous-vide"
},
"bayareabites_10302": {
"type": "terms",
"id": "bayareabites_10302",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10302",
"found": true
},
"relationships": {},
"featImg": null,
"name": "spherification",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "spherification Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4756,
"slug": "spherification",
"isLoading": false,
"link": "/bayareabites/tag/spherification"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_10290": {
"type": "terms",
"id": "bayareabites_10290",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10290",
"found": true
},
"relationships": {},
"featImg": null,
"name": "America Revealed",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "America Revealed Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4744,
"slug": "america-revealed",
"isLoading": false,
"link": "/bayareabites/tag/america-revealed"
},
"bayareabites_9346": {
"type": "terms",
"id": "bayareabites_9346",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9346",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food forward",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food forward Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3800,
"slug": "food-forward",
"isLoading": false,
"link": "/bayareabites/tag/food-forward"
},
"bayareabites_10308": {
"type": "terms",
"id": "bayareabites_10308",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10308",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food machine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food machine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4762,
"slug": "food-machine",
"isLoading": false,
"link": "/bayareabites/tag/food-machine"
},
"bayareabites_9347": {
"type": "terms",
"id": "bayareabites_9347",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9347",
"found": true
},
"relationships": {},
"featImg": null,
"name": "greg roden",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "greg roden Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3801,
"slug": "greg-roden",
"isLoading": false,
"link": "/bayareabites/tag/greg-roden"
},
"bayareabites_10292": {
"type": "terms",
"id": "bayareabites_10292",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10292",
"found": true
},
"relationships": {},
"featImg": null,
"name": "PBS",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "PBS Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4746,
"slug": "pbs",
"isLoading": false,
"link": "/bayareabites/tag/pbs"
},
"bayareabites_10291": {
"type": "terms",
"id": "bayareabites_10291",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10291",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Yul Kwon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Yul Kwon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4745,
"slug": "yul-kwon",
"isLoading": false,
"link": "/bayareabites/tag/yul-kwon"
},
"bayareabites_3693": {
"type": "terms",
"id": "bayareabites_3693",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3693",
"found": true
},
"relationships": {},
"featImg": null,
"name": "april fools",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "april fools Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2442,
"slug": "april-fools",
"isLoading": false,
"link": "/bayareabites/tag/april-fools"
},
"bayareabites_10278": {
"type": "terms",
"id": "bayareabites_10278",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10278",
"found": true
},
"relationships": {},
"featImg": null,
"name": "deconstruction",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "deconstruction Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4732,
"slug": "deconstruction",
"isLoading": false,
"link": "/bayareabites/tag/deconstruction"
},
"bayareabites_10279": {
"type": "terms",
"id": "bayareabites_10279",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10279",
"found": true
},
"relationships": {},
"featImg": null,
"name": "defrankenfurtation",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "defrankenfurtation Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4733,
"slug": "defrankenfurtation",
"isLoading": false,
"link": "/bayareabites/tag/defrankenfurtation"
},
"bayareabites_10280": {
"type": "terms",
"id": "bayareabites_10280",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10280",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guerrilla greens",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guerrilla greens Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4734,
"slug": "guerrilla-greens",
"isLoading": false,
"link": "/bayareabites/tag/guerrilla-greens"
},
"bayareabites_1498": {
"type": "terms",
"id": "bayareabites_1498",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1498",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hot dog",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hot dog Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1244,
"slug": "hot-dog",
"isLoading": false,
"link": "/bayareabites/tag/hot-dog"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_8841": {
"type": "terms",
"id": "bayareabites_8841",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8841",
"found": true
},
"relationships": {},
"featImg": null,
"name": "almond milk",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "almond milk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3294,
"slug": "almond-milk",
"isLoading": false,
"link": "/bayareabites/tag/almond-milk"
},
"bayareabites_10274": {
"type": "terms",
"id": "bayareabites_10274",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10274",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chia",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chia Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4728,
"slug": "chia",
"isLoading": false,
"link": "/bayareabites/tag/chia"
},
"bayareabites_10276": {
"type": "terms",
"id": "bayareabites_10276",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10276",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chia pets",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chia pets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4730,
"slug": "chia-pets",
"isLoading": false,
"link": "/bayareabites/tag/chia-pets"
},
"bayareabites_10275": {
"type": "terms",
"id": "bayareabites_10275",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10275",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chia seeds",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chia seeds Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4729,
"slug": "chia-seeds",
"isLoading": false,
"link": "/bayareabites/tag/chia-seeds"
},
"bayareabites_814": {
"type": "terms",
"id": "bayareabites_814",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "814",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pudding",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pudding Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 820,
"slug": "pudding",
"isLoading": false,
"link": "/bayareabites/tag/pudding"
},
"bayareabites_9090": {
"type": "terms",
"id": "bayareabites_9090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "raw",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "raw Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3544,
"slug": "raw",
"isLoading": false,
"link": "/bayareabites/tag/raw"
},
"bayareabites_1699": {
"type": "terms",
"id": "bayareabites_1699",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1699",
"found": true
},
"relationships": {},
"featImg": null,
"name": "super-food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "super-food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1357,
"slug": "super-food",
"isLoading": false,
"link": "/bayareabites/tag/super-food"
},
"bayareabites_10277": {
"type": "terms",
"id": "bayareabites_10277",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10277",
"found": true
},
"relationships": {},
"featImg": null,
"name": "superfood",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "superfood Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4731,
"slug": "superfood",
"isLoading": false,
"link": "/bayareabites/tag/superfood"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
