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_28648": {
"type": "attachments",
"id": "bayareabites_28648",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "28648",
"found": true
},
"parent": 28598,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/06/Gluten-Free-Vegan-Mac-and-Cheese1.jpg",
"width": 500,
"height": 334
}
},
"publishDate": 1307434689,
"modified": 1307434689,
"caption": null,
"description": null,
"title": "Gluten Free Vegan Mac and Cheese",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_28660": {
"type": "attachments",
"id": "bayareabites_28660",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "28660",
"found": true
},
"parent": 28656,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/06/dishcrawl1.jpg",
"width": 500,
"height": 333
}
},
"publishDate": 1307436755,
"modified": 1307436755,
"caption": null,
"description": "Dishcrawl",
"title": "Dishcrawl",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_28240": {
"type": "attachments",
"id": "bayareabites_28240",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "28240",
"found": true
},
"parent": 27912,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/05/redwinesocial1-3.jpg",
"width": 500,
"height": 500
}
},
"publishDate": 1306802457,
"modified": 1306802457,
"caption": null,
"description": null,
"title": "redwinesocial1-3",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_25803": {
"type": "attachments",
"id": "bayareabites_25803",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "25803",
"found": true
},
"parent": 25616,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2011/03/guerrilla-greens300anymeans.jpg",
"width": 300,
"height": 300
}
},
"publishDate": 1301596073,
"modified": 1301596073,
"caption": null,
"description": null,
"title": "Guerrilla Greens - BY ANY MEANS NECESSARY",
"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": {
"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"
},
"denise-lincoln": {
"type": "authors",
"id": "5016",
"meta": {
"index": "authors_1716337520",
"id": "5016",
"found": true
},
"name": "Denise Santoro Lincoln",
"firstName": "Denise Santoro",
"lastName": "Lincoln",
"slug": "denise-lincoln",
"email": "dmsantoro@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.",
"avatar": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Denise Santoro Lincoln | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/denise-lincoln"
},
"michael-procopio": {
"type": "authors",
"id": "5017",
"meta": {
"index": "authors_1716337520",
"id": "5017",
"found": true
},
"name": "Michael Procopio",
"firstName": "Michael",
"lastName": "Procopio",
"slug": "michael-procopio",
"email": "m_procopio@mac.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "I am terribly fond of martinis, Edward Gorey, and sleeping with many pillows. \r\nYou are more than welcome to follow me on Twitter: \u003ca href=\"http://twitter.com/#!/procopster\">@procopster\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g",
"twitter": "procopster",
"facebook": "foodforthethoughtless",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Michael Procopio | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/michael-procopio"
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g",
"twitter": "sjrosenbaum",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"author"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
},
"stephaniestiavetti": {
"type": "authors",
"id": "5120",
"meta": {
"index": "authors_1716337520",
"id": "5120",
"found": true
},
"name": "Stephanie Stiavetti",
"firstName": "Stephanie",
"lastName": "Stiavetti",
"slug": "stephaniestiavetti",
"email": "steph@theculinarylife.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Stephanie is a writer and cookbook author recovering from her former tech-startup life. On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.",
"avatar": "https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g",
"twitter": "sstiavetti",
"facebook": "sstiavetti",
"instagram": null,
"linkedin": "sstiavetti",
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Stephanie Stiavetti | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/stephaniestiavetti"
},
"sarahhenry": {
"type": "authors",
"id": "5125",
"meta": {
"index": "authors_1716337520",
"id": "5125",
"found": true
},
"name": "Sarah Henry",
"firstName": "Sarah",
"lastName": "Henry",
"slug": "sarahhenry",
"email": "sarahhenry0509@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
"avatar": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twitter": "lettuceeatkale",
"facebook": "pages/Lettuce-Eat-Kale/239312194611",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Sarah Henry | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/sarahhenry"
},
"vizahajszky": {
"type": "authors",
"id": "5126",
"meta": {
"index": "authors_1716337520",
"id": "5126",
"found": true
},
"name": "Vi Zahajszky",
"firstName": "Vi",
"lastName": "Zahajszky",
"slug": "vizahajszky",
"email": "vizaha@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Vi Zahajszky, originally from Hungary, Boston, and New York, drove across the country to San Francisco a few years ago with her husband Chris and a rescue pup named The Bandit. By day she works at KQED and is involved in the station's new media efforts. By night, her passions lie in vegan food and fashion. Her own blog, \u003ca href=\"http://plantmade.me/\">plantmade\u003c/a>, focuses on vegan and cruelty-free fashion. She is a fashion writer for eco-conscious website \u003ca href=\"http://www.onegreenplanet.org/\">One Green Planet\u003c/a>, and has contributed to SF vegan lifestyle blog \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a> and San Diego food blog \u003ca href=\"http://www.pizzellesbakery.com/blog/\">Pizzelles\u003c/a>.\r\nCurrently studying fashion design and pattern-making at Apparel Arts in San Francisco, she has plans to eventually develop a vegan clothing line. You can find her on \u003ca href=\"http://www.facebook.com/?ref=logo#!/pages/Plantmade/202383299779143\">facebook\u003c/a> and on twitter \u003ca href=\"http://twitter.com/#!/plantmade\">@plantmade\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Vi Zahajszky | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/98a3d14c225721704b2ba9a8d8afaf5a?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/vizahajszky"
},
"elainewu": {
"type": "authors",
"id": "5127",
"meta": {
"index": "authors_1716337520",
"id": "5127",
"found": true
},
"name": "Elaine Wu",
"firstName": "Elaine",
"lastName": "Wu",
"slug": "elainewu",
"email": "virgoblueproductions@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Elaine spent 12 years as a producer, writer, and correspondent for television and radio both in the Bay Area (KPIX/CBS 5, KSAN FM, KTCT AM) and in Asia (Metro Radio, MTV Asia). She has been nominated for three Emmy Award nominations for her work on the program “Evening Magazine.” She then moved on to Silicon Valley where she managed social media, public relations, and event planning for various tech companies such as Intuit, BlogHer, Rocket Fuel, and Vocera.\r\n\r\n \r\n\r\nIn 2007, Elaine started her own blog (then called “VirgoBlue”) highlighting some of her favorite restaurants around the Bay Area. These days, her blog “\u003ca href=\"http://www.virgoinwonderland.wordpress.com\">Virgo in Wonderland\u003c/a>” still reflects her love of food, as well as travel, fascinating people she’s met, and her family’s Disneyland adventures. Her food dislikes include okra, lamb, sweet potatoes, and yellow cheese on pizza. Follow her on Instagram @virgoinwonderland",
"avatar": "https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Elaine Wu | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/2cd3b96be5e7a29bf2c745e3f33cc74b?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/elainewu"
}
},
"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": 61
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=food-and-technology",
"seeMore": false,
"paginated": true,
"page": 61
}
},
{
"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_28771": {
"type": "posts",
"id": "bayareabites_28771",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "28771",
"score": null,
"sort": [
1308668405000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1308668405,
"format": "aside",
"disqusTitle": "Pocket Sommelier: Making Sense of Wine Apps",
"title": "Pocket Sommelier: Making Sense of Wine Apps",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_29024\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://www.hellovino.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hellovino-200x300.jpg\" alt=\"Hello Vino app interface\" title=\"Hello Vino app interface\" width=\"200\" height=\"300\" class=\"size-medium wp-image-29024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Hello Vino\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Wow, how times have changed. It wasn't that long ago when 'wine and apps' meant a glass of dry rose and brie before dinner. Now there are over 450 wine applications to check out for the iPhone. That's six times as many wine apps as were available for the iPhone last year. There are apps for \u003ca href=\"http://www.drync.com/\">wine reviews\u003c/a>, \u003ca href=\"http://www.pairitapp.com/\">food pairing\u003c/a>,\u003ca href=\"http://itunes.apple.com/us/app/cor-kz-wine-info/id294379127?mt=8\"> wine journaling\u003c/a>, \u003ca href=\"http://vinpass.com/\">games\u003c/a>, \u003ca href=\"http://www.socialgrapes.com/\">interacting with other vinophiles\u003c/a>, \u003ca href=\"http://www.giftrocket.com/send-a-gift-card\">apps to buy a drink\u003c/a> for a friend or\u003ca href=\"http://publishingsyndicate.com/wine_wherever/iphone/mobile_apps.html\"> to find a winery\u003c/a>. There are a lot of choices unless you have an \u003ca href=\"http://brokewino.com/what-are-the-best-android-wine-apps/\">Android\u003c/a> or a \u003ca href=\"http://blog.vintagecellars.com/2010/06/three-blackberry-apps-for-wine-lovers/\">Blackberry\u003c/a>, then you already know you are much more limited. \u003c/p>\n\u003cp>My first download was \u003ca href=\"http://www.hellovino.com\">Hello Vino\u003c/a>, a good choice for the wine app newbie. This very popular, free application, is available for the iPhone and Android. Hello Vino bills itself as an app for the wine aisle, offering pairings, reviews and more. \u003c/p>\n\u003cp>The next thing I knew, I had downloaded a dozen apps but my excitement fizzled fast. Some of the apps got buggy on me and I often couldn't find the information I wanted. For example, I searched for a dry, zingy Verdicchio that I had recently at a nearby restaurant. \u003ca href=\"http://www.drync.com\">Drync\u003c/a> could tell me the price but not where I could get the wine. \u003ca href=\"http://www.snooth.com/iphone-app/\">Snooth's\u003c/a> free version came back with four stores, including one in New York and one in Amsterdam. Thinking I might be missing something I called on a guy who knows a lot about wine apps -- Paul Mabray, founder of \u003ca href=\"http://www.vintank.com/\">Vintank\u003c/a>. Vintank is a digital think tank for the wine industry. I asked Mabray why am I having such a hard time searching for a bottle of wine?\u003c/p>\n\u003cblockquote>\u003cp>\"The best app for finding wine accurately is \u003ca href=\"http://itunes.apple.com/us/app/wine-locator/id404065905?mt=8\">Wine-Locator\u003c/a>. Unfortunately, they don't have a large amount of brands supporting their platform. The problem is very simple, imagine synchronizing all the inventory of all the stores that carry wine with their myriad of different inventory systems as well as how they enter wine into those systems (calling it everything from RMCS2008 to Robert Mondavi Reserve Cabernet Sauvignon 2008). The problem has too much inertia.\"\u003c/p>\u003c/blockquote>\n\u003cp>If you are trying to navigate your way through the dizzying array of wine apps, you should know, Vintank has done the hard work for us. They have tested, rated, and even categorized, 452 wine apps for the iPhone. Check out this \u003ca href=\"http://www.vintank.com/2011iphoneapps/\">super cool wheel chart with Vintank's top 26 apps\u003c/a>. If 26 is still too much, then maybe it's enough to just know what's on Mabray's phone. I pinned him down to his top picks. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>PAUL MABRAY'S TOP FIVE APPS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/corkbin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/corkbin-200x300.jpg\" alt=\"corkbin interface\" title=\"corkbin interface\" width=\"200\" height=\"300\" class=\"alignleft size-medium wp-image-29040\">\u003c/a>\u003cstrong>\u003ca href=\"http://corkbin.com/\">CORKBIN\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mabray:\u003c/strong> \"This is an easy journaling concept. I will never write a tasting note, it's just not in me but I do want to know what I had with dinner last night.\"\u003cbr>\n\u003cstrong>Editor's note:\u003c/strong> This 99-cent application is available for iPhone, iPod Touch, iPad and Android.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://itunes.apple.com/us/app/daily-grape/id424537840?mt=8\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/DailyGrape-200x300.jpg\" alt=\"Daily Grape Interface\" title=\"DailyGrape Interface\" width=\"200\" height=\"300\" class=\"alignleft size-medium wp-image-29043\">\u003c/a>\u003cstrong>\u003ca href=\"http://itunes.apple.com/us/app/daily-grape/id424537840?mt=8\">DAILY GRAPE\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mabry:\u003c/strong> \"\u003ca href=\"http://garyvaynerchuk.com/\">Gary Vaynerchuk's\u003c/a> daily reviews are very educational and everybody loves Gary.\"\u003cbr>\n\u003cstrong>Editor's note:\u003c/strong> This free app is only available for iPhone, iPod Touch and iPad. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.drync.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Drinc-199x300.jpg\" alt=\"Drync Interface\" title=\"Drync Inteface\" width=\"199\" height=\"300\" class=\"alignleft size-medium wp-image-29046\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.drync.com/\">DRYNC\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mabry:\u003c/strong> \"With the $4.99 version, you can have access to ten databases including WineZap and Snooth.\"\u003cbr>\n\u003cstrong>Editor's note:\u003c/strong> The New York Times, Vintank and Mashable all rate Drync one of the top wine apps. It's also available for Android and as a free version.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.socialgrapes.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Social-Grapes-pix5-200x300.jpg\" alt=\"Social Grapes interface\" title=\"Social Grapes interface\" width=\"200\" height=\"300\" class=\"alignleft size-medium wp-image-29035\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.socialgrapes.com/\">SOCIAL GRAPES\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mabry:\u003c/strong> \"I am just starting to check this one out. It has the best interface I've seen.\"\u003cbr>\n\u003cstrong> Editor's note:\u003c/strong> Social grapes is free and compatible with iPhone, iPod touch and iPad. Requires iOS 4.0 or later.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.nataliemaclean.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Natdecants-199x300.jpg\" alt=\"NatDecants Interface\" title=\"NatDecants Interface\" width=\"199\" height=\"300\" class=\"alignleft size-medium wp-image-29049\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.nataliemaclean.com/\">NATDECANTS\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mabry:\u003c/strong> \"Nat Decants is one of Vintank's favorites. She has a good database for her barcode reader and she is on several different platforms.\"\u003cbr>\n\u003cstrong>Editor's note\u003c/strong>: Canadian wine sommelier, Natalie Maclean wins the multi-platform award. It is free and available for iPhone, iPod touch, iPad, Blackberry and Android.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>NEXT GEN APPS\u003c/strong>\u003cbr>\nThe holy grail of wine apps is image recognition. Think of being able to take a picture of a wine bottle and instantly find stores where the wine can be purchased. \u003ca href=\"http://www.snooth.com/iphone-app/\">Snooth Pro\u003c/a> and \u003ca href=\"http://econsultancy.com/us/blog/5153-app-review-tesco-wine-finder-for-iphone\">Tesco Wine Finder\u003c/a> have image recognition built in. It just doesn't work that well. Mabray says, \"The technology is probably 3 to 5 years off.\" In the meantime, barcodes are the most successful right now. Retailers use them to manage inventory. But consumers can use their iPhone 3GS or 4, with certain wine apps, to scan the barcode and use it to get more information, like reviews. \"The downside is that barcodes don't distinguish vintage to vintage and they sometimes are skewed by the curvature of the bottle,\" says Mabray. \u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/rkrovs/5110646412/in/set-72157625094559054\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/QR-Code-photo500.jpg\" alt=\"QR Code photo\" title=\"QR Code photo\" width=\"500\" height=\"299\" class=\"alignnone size-full wp-image-29294\">\u003c/a>\u003cbr>\n\u003cem>Photo by: \u003ca href=\"http://www.flickr.com/photos/rkrovs/5110646412/in/set-72157625094559054\">rKrov\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And then there are \u003ca href=\"http://en.wikipedia.org/wiki/QR_code\">QR codes\u003c/a> (Quick Response), several Bay Area Bites readers have \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/03/tweet-my-grape-wine-and-social-media/#comments\">written in about these\u003c/a>. They are those funky squares with little dots on some wine bottles. QR codes are two dimensional bar codes. Consumers can use a smart phone with a QR app to scan the code and find out more details, maybe even see a video, about the bottle of wine they are considering. They are endemic in Japan and I've seen then on wine bottles from Portugal and Spain. But, to be honest, I went to three local wine stores and could not find one bottle with a QR code. There are just not many wineries using them. According to Mabray, \"Major suppliers tend to use them on the neckers. The biggest challenge is not the app technology, it's again, about the data on the back end. We have a huge problem in the wine industry with data. We are working on it. It's the biggest obstacle to wine succeeding digitally.\" \u003cbr clear=\"all\">\u003c/p>\n\n",
"disqusIdentifier": "28771 http://blogs.kqed.org/bayareabites/?p=28771",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/06/21/pocket-sommelier-making-sense-of-wine-apps/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 967,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1308646891,
"excerpt": "Wine goes digital with mobile phone apps for vinophiles but some of the technology is not ready for prime time. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Wine goes digital with mobile phone apps for vinophiles but some of the technology is not ready for prime time. ",
"title": "Pocket Sommelier: Making Sense of Wine Apps | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Pocket Sommelier: Making Sense of Wine Apps",
"datePublished": "2011-06-21T08:00:05-07:00",
"dateModified": "2011-06-21T02:01:31-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "pocket-sommelier-making-sense-of-wine-apps",
"status": "publish",
"path": "/bayareabites/28771/pocket-sommelier-making-sense-of-wine-apps",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_29024\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://www.hellovino.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hellovino-200x300.jpg\" alt=\"Hello Vino app interface\" title=\"Hello Vino app interface\" width=\"200\" height=\"300\" class=\"size-medium wp-image-29024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Hello Vino\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Wow, how times have changed. It wasn't that long ago when 'wine and apps' meant a glass of dry rose and brie before dinner. Now there are over 450 wine applications to check out for the iPhone. That's six times as many wine apps as were available for the iPhone last year. There are apps for \u003ca href=\"http://www.drync.com/\">wine reviews\u003c/a>, \u003ca href=\"http://www.pairitapp.com/\">food pairing\u003c/a>,\u003ca href=\"http://itunes.apple.com/us/app/cor-kz-wine-info/id294379127?mt=8\"> wine journaling\u003c/a>, \u003ca href=\"http://vinpass.com/\">games\u003c/a>, \u003ca href=\"http://www.socialgrapes.com/\">interacting with other vinophiles\u003c/a>, \u003ca href=\"http://www.giftrocket.com/send-a-gift-card\">apps to buy a drink\u003c/a> for a friend or\u003ca href=\"http://publishingsyndicate.com/wine_wherever/iphone/mobile_apps.html\"> to find a winery\u003c/a>. There are a lot of choices unless you have an \u003ca href=\"http://brokewino.com/what-are-the-best-android-wine-apps/\">Android\u003c/a> or a \u003ca href=\"http://blog.vintagecellars.com/2010/06/three-blackberry-apps-for-wine-lovers/\">Blackberry\u003c/a>, then you already know you are much more limited. \u003c/p>\n\u003cp>My first download was \u003ca href=\"http://www.hellovino.com\">Hello Vino\u003c/a>, a good choice for the wine app newbie. This very popular, free application, is available for the iPhone and Android. Hello Vino bills itself as an app for the wine aisle, offering pairings, reviews and more. \u003c/p>\n\u003cp>The next thing I knew, I had downloaded a dozen apps but my excitement fizzled fast. Some of the apps got buggy on me and I often couldn't find the information I wanted. For example, I searched for a dry, zingy Verdicchio that I had recently at a nearby restaurant. \u003ca href=\"http://www.drync.com\">Drync\u003c/a> could tell me the price but not where I could get the wine. \u003ca href=\"http://www.snooth.com/iphone-app/\">Snooth's\u003c/a> free version came back with four stores, including one in New York and one in Amsterdam. Thinking I might be missing something I called on a guy who knows a lot about wine apps -- Paul Mabray, founder of \u003ca href=\"http://www.vintank.com/\">Vintank\u003c/a>. Vintank is a digital think tank for the wine industry. I asked Mabray why am I having such a hard time searching for a bottle of wine?\u003c/p>\n\u003cblockquote>\u003cp>\"The best app for finding wine accurately is \u003ca href=\"http://itunes.apple.com/us/app/wine-locator/id404065905?mt=8\">Wine-Locator\u003c/a>. Unfortunately, they don't have a large amount of brands supporting their platform. The problem is very simple, imagine synchronizing all the inventory of all the stores that carry wine with their myriad of different inventory systems as well as how they enter wine into those systems (calling it everything from RMCS2008 to Robert Mondavi Reserve Cabernet Sauvignon 2008). The problem has too much inertia.\"\u003c/p>\u003c/blockquote>\n\u003cp>If you are trying to navigate your way through the dizzying array of wine apps, you should know, Vintank has done the hard work for us. They have tested, rated, and even categorized, 452 wine apps for the iPhone. Check out this \u003ca href=\"http://www.vintank.com/2011iphoneapps/\">super cool wheel chart with Vintank's top 26 apps\u003c/a>. If 26 is still too much, then maybe it's enough to just know what's on Mabray's phone. I pinned him down to his top picks. \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>PAUL MABRAY'S TOP FIVE APPS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/corkbin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/corkbin-200x300.jpg\" alt=\"corkbin interface\" title=\"corkbin interface\" width=\"200\" height=\"300\" class=\"alignleft size-medium wp-image-29040\">\u003c/a>\u003cstrong>\u003ca href=\"http://corkbin.com/\">CORKBIN\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mabray:\u003c/strong> \"This is an easy journaling concept. I will never write a tasting note, it's just not in me but I do want to know what I had with dinner last night.\"\u003cbr>\n\u003cstrong>Editor's note:\u003c/strong> This 99-cent application is available for iPhone, iPod Touch, iPad and Android.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://itunes.apple.com/us/app/daily-grape/id424537840?mt=8\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/DailyGrape-200x300.jpg\" alt=\"Daily Grape Interface\" title=\"DailyGrape Interface\" width=\"200\" height=\"300\" class=\"alignleft size-medium wp-image-29043\">\u003c/a>\u003cstrong>\u003ca href=\"http://itunes.apple.com/us/app/daily-grape/id424537840?mt=8\">DAILY GRAPE\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mabry:\u003c/strong> \"\u003ca href=\"http://garyvaynerchuk.com/\">Gary Vaynerchuk's\u003c/a> daily reviews are very educational and everybody loves Gary.\"\u003cbr>\n\u003cstrong>Editor's note:\u003c/strong> This free app is only available for iPhone, iPod Touch and iPad. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.drync.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Drinc-199x300.jpg\" alt=\"Drync Interface\" title=\"Drync Inteface\" width=\"199\" height=\"300\" class=\"alignleft size-medium wp-image-29046\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.drync.com/\">DRYNC\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mabry:\u003c/strong> \"With the $4.99 version, you can have access to ten databases including WineZap and Snooth.\"\u003cbr>\n\u003cstrong>Editor's note:\u003c/strong> The New York Times, Vintank and Mashable all rate Drync one of the top wine apps. It's also available for Android and as a free version.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.socialgrapes.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Social-Grapes-pix5-200x300.jpg\" alt=\"Social Grapes interface\" title=\"Social Grapes interface\" width=\"200\" height=\"300\" class=\"alignleft size-medium wp-image-29035\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.socialgrapes.com/\">SOCIAL GRAPES\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mabry:\u003c/strong> \"I am just starting to check this one out. It has the best interface I've seen.\"\u003cbr>\n\u003cstrong> Editor's note:\u003c/strong> Social grapes is free and compatible with iPhone, iPod touch and iPad. Requires iOS 4.0 or later.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.nataliemaclean.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Natdecants-199x300.jpg\" alt=\"NatDecants Interface\" title=\"NatDecants Interface\" width=\"199\" height=\"300\" class=\"alignleft size-medium wp-image-29049\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.nataliemaclean.com/\">NATDECANTS\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mabry:\u003c/strong> \"Nat Decants is one of Vintank's favorites. She has a good database for her barcode reader and she is on several different platforms.\"\u003cbr>\n\u003cstrong>Editor's note\u003c/strong>: Canadian wine sommelier, Natalie Maclean wins the multi-platform award. It is free and available for iPhone, iPod touch, iPad, Blackberry and Android.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>NEXT GEN APPS\u003c/strong>\u003cbr>\nThe holy grail of wine apps is image recognition. Think of being able to take a picture of a wine bottle and instantly find stores where the wine can be purchased. \u003ca href=\"http://www.snooth.com/iphone-app/\">Snooth Pro\u003c/a> and \u003ca href=\"http://econsultancy.com/us/blog/5153-app-review-tesco-wine-finder-for-iphone\">Tesco Wine Finder\u003c/a> have image recognition built in. It just doesn't work that well. Mabray says, \"The technology is probably 3 to 5 years off.\" In the meantime, barcodes are the most successful right now. Retailers use them to manage inventory. But consumers can use their iPhone 3GS or 4, with certain wine apps, to scan the barcode and use it to get more information, like reviews. \"The downside is that barcodes don't distinguish vintage to vintage and they sometimes are skewed by the curvature of the bottle,\" says Mabray. \u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/rkrovs/5110646412/in/set-72157625094559054\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/QR-Code-photo500.jpg\" alt=\"QR Code photo\" title=\"QR Code photo\" width=\"500\" height=\"299\" class=\"alignnone size-full wp-image-29294\">\u003c/a>\u003cbr>\n\u003cem>Photo by: \u003ca href=\"http://www.flickr.com/photos/rkrovs/5110646412/in/set-72157625094559054\">rKrov\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And then there are \u003ca href=\"http://en.wikipedia.org/wiki/QR_code\">QR codes\u003c/a> (Quick Response), several Bay Area Bites readers have \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/03/tweet-my-grape-wine-and-social-media/#comments\">written in about these\u003c/a>. They are those funky squares with little dots on some wine bottles. QR codes are two dimensional bar codes. Consumers can use a smart phone with a QR app to scan the code and find out more details, maybe even see a video, about the bottle of wine they are considering. They are endemic in Japan and I've seen then on wine bottles from Portugal and Spain. But, to be honest, I went to three local wine stores and could not find one bottle with a QR code. There are just not many wineries using them. According to Mabray, \"Major suppliers tend to use them on the neckers. The biggest challenge is not the app technology, it's again, about the data on the back end. We have a huge problem in the wine industry with data. We are working on it. It's the biggest obstacle to wine succeeding digitally.\" \u003cbr clear=\"all\">\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/28771/pocket-sommelier-making-sense-of-wine-apps",
"authors": [
"5101"
],
"categories": [
"bayareabites_752",
"bayareabites_4084",
"bayareabites_119"
],
"tags": [
"bayareabites_9422",
"bayareabites_9334",
"bayareabites_9421",
"bayareabites_9426",
"bayareabites_9424",
"bayareabites_9428",
"bayareabites_9083",
"bayareabites_9425",
"bayareabites_9423",
"bayareabites_14748",
"bayareabites_9427"
],
"label": "bayareabites"
},
"bayareabites_28598": {
"type": "posts",
"id": "bayareabites_28598",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "28598",
"score": null,
"sort": [
1308158136000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1308158136,
"format": "aside",
"disqusTitle": "Gluten-Free Vegan Macaroni and Cheese",
"title": "Gluten-Free Vegan Macaroni and Cheese",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gluten-Free-Vegan-Mac-and-Cheese1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gluten-Free-Vegan-Mac-and-Cheese1.jpg\" alt=\"Gluten Free Vegan Mac and Cheese\" title=\"Gluten Free Vegan Mac and Cheese\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28648\">\u003c/a>\u003c/p>\n\u003cp>As I'm sure you know, macaroni and cheese is all the rage right now. With \u003ca href=\"http://homeroom510.com/\">entire restaurants dedicated\u003c/a> to the creamy, comforting stuff, it's clear that it's a childhood favorite that we don't outgrow. Vegans have long been in the practice of creating amazing versions of animal-ingredient-free varieties. There's even an entire blog dedicated to it called the \u003ca href=\"http://thenoochynoodle.wordpress.com/\">Noochy Noodle\u003c/a>. But what if you are vegan and also gluten-free? Just because a vegan gets diagnosed with celiac disease or gluten sensitivity his or her ethical stance about animal products doesn't change. So, the elimination of gluten gets added to their vegan lifestyle. \u003c/p>\n\u003cp>The two main components in traditional mac and cheese are dairy and wheat. So, you may wonder how a gluten-free vegan could possibly, of all dishes, manage to eat some. Believe it or not, it's possible to create a delectable, velvety, savory bowl of noodles that will satisfy even an omnivore. I know of four restaurants in the Bay Area that serve gluten-free vegan mac and cheese: \u003ca href=\"http://source-sf.com/our_food.php\">Source\u003c/a>, \u003ca href=\"http://natures-express.com/\">Nature's Express\u003c/a>, \u003ca href=\"http://www.cafegratitude.com/\">Cafe Gratitude\u003c/a> (and a raw variety at that!), and \u003ca href=\"http://thenoochynoodle.wordpress.com/2011/02/27/oaklands-new-mac-and-cheese-restaurant-homeroom/\">Homeroom\u003c/a>. However, everyone knows that nothing beats homemade. So, let's start with some cashews and some rice pasta and take it from there...\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Vegan Macaroni and Cheese\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> \u003cem>This makes a cheesy, gooey mac and cheese. I prefer not to bake it so that the nut base doesn't get too dry or congeal. The base for the cheese sauce was inspired by the \u003ca href=\"http://chocolateandzucchini.com/archives/2008/11/raw_cashew_cheese.php\">Raw Cashew Cheese recipe on Chocolate & Zucchini\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Mac-and-Cheese-Ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Mac-and-Cheese-Ingredients1.jpg\" alt=\"Mac and Cheese Ingredients\" title=\"Mac and Cheese Ingredients\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28650\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> After soaking cashews, 15 min\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 10 min\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 15 min (some steps are done simultaneously)\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 4 2-cup servings \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cup cashews (soaked for 6 hours or overnight -- measure after soaking)\u003c/li>\n\u003cli>1/2 cup vegan milk (I used homemade \u003ca href=\"http://vegetarian.about.com/od/rawfoodsrecipes/r/cashewmilk.htm\">cashew milk\u003c/a>, but any other type would work)\u003c/li>\n\u003cli>1/4 cup roasted red peppers (from a jar works fine)\u003c/li>\n\u003cli>3 tablespoons white wine (find a \u003ca href=\"http://www.barnivore.com/\">vegan variety here\u003c/a>)*\u003c/li>\n\u003cli>2 tablespoons \u003ca href=\"http://en.wikipedia.org/wiki/Nutritional_yeast\">nutritional yeast\u003c/a>\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>1 teaspoon apple cider vinegar\u003c/li>\n\u003cli>1 tablespoon \u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance\u003c/a> (I prefer the soy-free variety, which would also make this a soy-free recipe.)\u003c/li>\n\u003cli>1 large clove of garlic, chopped\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>black pepper to taste (but I recommend a lot)\u003c/li>\n\u003cli>1 bag Trader Joe's Organic Brown Rice Fusilli Pasta (This is the best gluten-free pasta I have found, and it's only $1.99. It comes in other shapes, but fusilli is the best.)**\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Trader-Joes-Brown-Rice-Pasta1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Trader-Joes-Brown-Rice-Pasta1.jpg\" alt=\"Trader Joes Brown Rice Pasta\" title=\"Trader Joes Brown Rice Pasta\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28652\">\u003c/a>\u003c/p>\n\u003cp>*The addition of wine and vinegar helps give the sauce the sharp taste that the fermentation in dairy cheese produces.\u003cbr>\n**If you are not gluten-free, you can totally use regular wheat pasta here as well.\u003cbr>\nNote: If you're not feeling the macaroni part, you can also just make the sauce and use it for other recipes that call for cheesy concoctions, like a vegan fondue, over veggies, or drizzled on vegan pizza. \u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003c/ul>\u003col>\n\u003cli>Start cooking the pasta according to directions. I've learned that exactly 8 minutes is the ideal time for the Trader Joe's brand.\u003c/li>\n\u003cli>In the meantime put all other ingredients into a blender and gradually increase the speed to the highest possible, and blend until completely smooth. I highly recommend using a good quality (preferably high-speed) blender like a \u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a> to get the creamiest consistency possible. But whatever blender you use, the key it to get it as smooth as possible and without any gritty texture. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Cheese-Sauce-in-Blender1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Cheese-Sauce-in-Blender1.jpg\" alt=\"Cheese Sauce in Blender\" title=\"Cheese Sauce in Blender\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28654\">\u003c/a>\u003c/p>\n\u003cli>Pour \"cheese\" mixture into a pot and over medium low heat, gradually heat sauce while constantly stirring with a whisk. \u003c/li>\n\u003cli>Drain noodles, rinse for a second, and while still wet combine with cheese sauce.\u003c/li>\n\u003cli>Stir.\u003c/li>\n\u003cli>Eat.\u003c/li>\n\u003cp>You can also customize this recipe easily. Add a little cayenne or jalapeños for a kick. Sprinkle with gluten-free bread crumbs or crumbled potato chips. Stir in peas or broccoli florets. Use your imagination! Then grab a bowl, pile in the creamy pasta, and relive your childhood (maybe add some \u003ca href=\"http://www.tv.com/tvs-13-best-cartoons...-for-grown-ups/story/21454.html\">grown-up cartoons\u003c/a> for even more authenticity). \u003c/p>\n\u003c/ol>\n",
"disqusIdentifier": "28598 http://blogs.kqed.org/bayareabites/?p=28598",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/06/15/gluten-free-vegan-macaroni-and-cheese/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 692,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1308702152,
"excerpt": "Macaroni and cheese is all the rage right now and everyone should have a chance to get in on reliving this childhood classic. Here's a creamy, velvety recipe that's vegan, gluten-free, and just as delicious as the dairy variety. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Macaroni and cheese is all the rage right now and everyone should have a chance to get in on reliving this childhood classic. Here's a creamy, velvety recipe that's vegan, gluten-free, and just as delicious as the dairy variety. ",
"title": "Gluten-Free Vegan Macaroni and Cheese | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Gluten-Free Vegan Macaroni and Cheese",
"datePublished": "2011-06-15T10:15:36-07:00",
"dateModified": "2011-06-21T17:22:32-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "gluten-free-vegan-macaroni-and-cheese",
"status": "publish",
"path": "/bayareabites/28598/gluten-free-vegan-macaroni-and-cheese",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gluten-Free-Vegan-Mac-and-Cheese1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gluten-Free-Vegan-Mac-and-Cheese1.jpg\" alt=\"Gluten Free Vegan Mac and Cheese\" title=\"Gluten Free Vegan Mac and Cheese\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28648\">\u003c/a>\u003c/p>\n\u003cp>As I'm sure you know, macaroni and cheese is all the rage right now. With \u003ca href=\"http://homeroom510.com/\">entire restaurants dedicated\u003c/a> to the creamy, comforting stuff, it's clear that it's a childhood favorite that we don't outgrow. Vegans have long been in the practice of creating amazing versions of animal-ingredient-free varieties. There's even an entire blog dedicated to it called the \u003ca href=\"http://thenoochynoodle.wordpress.com/\">Noochy Noodle\u003c/a>. But what if you are vegan and also gluten-free? Just because a vegan gets diagnosed with celiac disease or gluten sensitivity his or her ethical stance about animal products doesn't change. So, the elimination of gluten gets added to their vegan lifestyle. \u003c/p>\n\u003cp>The two main components in traditional mac and cheese are dairy and wheat. So, you may wonder how a gluten-free vegan could possibly, of all dishes, manage to eat some. Believe it or not, it's possible to create a delectable, velvety, savory bowl of noodles that will satisfy even an omnivore. I know of four restaurants in the Bay Area that serve gluten-free vegan mac and cheese: \u003ca href=\"http://source-sf.com/our_food.php\">Source\u003c/a>, \u003ca href=\"http://natures-express.com/\">Nature's Express\u003c/a>, \u003ca href=\"http://www.cafegratitude.com/\">Cafe Gratitude\u003c/a> (and a raw variety at that!), and \u003ca href=\"http://thenoochynoodle.wordpress.com/2011/02/27/oaklands-new-mac-and-cheese-restaurant-homeroom/\">Homeroom\u003c/a>. However, everyone knows that nothing beats homemade. So, let's start with some cashews and some rice pasta and take it from there...\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Vegan Macaroni and Cheese\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> \u003cem>This makes a cheesy, gooey mac and cheese. I prefer not to bake it so that the nut base doesn't get too dry or congeal. The base for the cheese sauce was inspired by the \u003ca href=\"http://chocolateandzucchini.com/archives/2008/11/raw_cashew_cheese.php\">Raw Cashew Cheese recipe on Chocolate & Zucchini\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Mac-and-Cheese-Ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Mac-and-Cheese-Ingredients1.jpg\" alt=\"Mac and Cheese Ingredients\" title=\"Mac and Cheese Ingredients\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28650\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> After soaking cashews, 15 min\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 10 min\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 15 min (some steps are done simultaneously)\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 4 2-cup servings \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cup cashews (soaked for 6 hours or overnight -- measure after soaking)\u003c/li>\n\u003cli>1/2 cup vegan milk (I used homemade \u003ca href=\"http://vegetarian.about.com/od/rawfoodsrecipes/r/cashewmilk.htm\">cashew milk\u003c/a>, but any other type would work)\u003c/li>\n\u003cli>1/4 cup roasted red peppers (from a jar works fine)\u003c/li>\n\u003cli>3 tablespoons white wine (find a \u003ca href=\"http://www.barnivore.com/\">vegan variety here\u003c/a>)*\u003c/li>\n\u003cli>2 tablespoons \u003ca href=\"http://en.wikipedia.org/wiki/Nutritional_yeast\">nutritional yeast\u003c/a>\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>1 teaspoon apple cider vinegar\u003c/li>\n\u003cli>1 tablespoon \u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance\u003c/a> (I prefer the soy-free variety, which would also make this a soy-free recipe.)\u003c/li>\n\u003cli>1 large clove of garlic, chopped\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>black pepper to taste (but I recommend a lot)\u003c/li>\n\u003cli>1 bag Trader Joe's Organic Brown Rice Fusilli Pasta (This is the best gluten-free pasta I have found, and it's only $1.99. It comes in other shapes, but fusilli is the best.)**\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Trader-Joes-Brown-Rice-Pasta1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Trader-Joes-Brown-Rice-Pasta1.jpg\" alt=\"Trader Joes Brown Rice Pasta\" title=\"Trader Joes Brown Rice Pasta\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28652\">\u003c/a>\u003c/p>\n\u003cp>*The addition of wine and vinegar helps give the sauce the sharp taste that the fermentation in dairy cheese produces.\u003cbr>\n**If you are not gluten-free, you can totally use regular wheat pasta here as well.\u003cbr>\nNote: If you're not feeling the macaroni part, you can also just make the sauce and use it for other recipes that call for cheesy concoctions, like a vegan fondue, over veggies, or drizzled on vegan pizza. \u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003c/ul>\u003col>\n\u003cli>Start cooking the pasta according to directions. I've learned that exactly 8 minutes is the ideal time for the Trader Joe's brand.\u003c/li>\n\u003cli>In the meantime put all other ingredients into a blender and gradually increase the speed to the highest possible, and blend until completely smooth. I highly recommend using a good quality (preferably high-speed) blender like a \u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a> to get the creamiest consistency possible. But whatever blender you use, the key it to get it as smooth as possible and without any gritty texture. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Cheese-Sauce-in-Blender1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Cheese-Sauce-in-Blender1.jpg\" alt=\"Cheese Sauce in Blender\" title=\"Cheese Sauce in Blender\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28654\">\u003c/a>\u003c/p>\n\u003cli>Pour \"cheese\" mixture into a pot and over medium low heat, gradually heat sauce while constantly stirring with a whisk. \u003c/li>\n\u003cli>Drain noodles, rinse for a second, and while still wet combine with cheese sauce.\u003c/li>\n\u003cli>Stir.\u003c/li>\n\u003cli>Eat.\u003c/li>\n\u003cp>You can also customize this recipe easily. Add a little cayenne or jalapeños for a kick. Sprinkle with gluten-free bread crumbs or crumbled potato chips. Stir in peas or broccoli florets. Use your imagination! Then grab a bowl, pile in the creamy pasta, and relive your childhood (maybe add some \u003ca href=\"http://www.tv.com/tvs-13-best-cartoons...-for-grown-ups/story/21454.html\">grown-up cartoons\u003c/a> for even more authenticity). \u003c/p>\n\u003c/ol>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/28598/gluten-free-vegan-macaroni-and-cheese",
"authors": [
"5126"
],
"categories": [
"bayareabites_752",
"bayareabites_2695",
"bayareabites_1865",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_12",
"bayareabites_1807",
"bayareabites_1873"
],
"tags": [
"bayareabites_8520",
"bayareabites_9383",
"bayareabites_9382",
"bayareabites_1859",
"bayareabites_14750",
"bayareabites_138",
"bayareabites_9381",
"bayareabites_8995",
"bayareabites_677",
"bayareabites_9384",
"bayareabites_9379",
"bayareabites_377",
"bayareabites_9386",
"bayareabites_755",
"bayareabites_9090",
"bayareabites_9380",
"bayareabites_9385",
"bayareabites_9089",
"bayareabites_1829",
"bayareabites_1871",
"bayareabites_8960"
],
"featImg": "bayareabites_28648",
"label": "bayareabites"
},
"bayareabites_28656": {
"type": "posts",
"id": "bayareabites_28656",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "28656",
"score": null,
"sort": [
1307710837000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1307710837,
"format": "aside",
"disqusTitle": "Dishcrawl: Real-Life Culinary Social Networking",
"title": "Dishcrawl: Real-Life Culinary Social Networking",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl1.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28660\">\u003c/a>\u003c/p>\n\u003cp>Are you one of those people who walks or drives around your neighborhood thinking, \"Gee, I've always wanted to eat there?\" Or do you often wish that you could find others in your 'hood that enjoy eating out as much as you do? Perhaps you're the type who spends all their time at home, in front of the computer, bunny slippers locked and loaded -- and the only time you step out your front door is to grab a hard-earned dinner at your favorite local haunt.\u003c/p>\n\u003cp>If you've never heard of \u003ca href=\"http://www.dishcrawl.com/\" title=\"Dishcrawl\">Dishcrawl\u003c/a>, you're in for the newest addition to culinary social networking, emphasis on the \u003cem>social\u003c/em>. The concept is simple: it's an eat and meet event. Four restaurants in one night, with a small groups of your yet-to-be-discovered closest foodie friends. How could you resist such a night?\u003c/p>\n\u003cp>I caught up with the ever-dynamic Tracy Lee, CEO of Dishcrawl and the driving force behind the company's progress. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/tracy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/tracy.jpg\" alt=\"Tracy Lee\" title=\"Tracy Lee\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-28663\">\u003c/a>\u003cbr>\n\u003cem>Tracy Lee, Dishcrawl CEO\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How did you come up with the idea for Dishcrawl? What was your inspiration?\u003c/strong>\u003cbr>\nI've always been about bringing people together over food. Building Dishcrawl gave me the opportunity to spread happiness with food as my vehicle and community as the destination. Better yet, growing into other cities allows me to empower other passionate entrepreneurs to do the same. \u003c/p>\n\u003cp>I am inspired to share the same principles as the chefs and restaurateurs we feature. We feed people because it makes us happy. I love being a part of that mission. It's the most primal way for us to nurture and comfort society.\u003c/p>\n\u003cp>\u003cstrong>How would you describe Dishcrawl to someone who's never heard of it before?\u003c/strong>\u003cbr>\nI hope the concept of \"never eat alone\" rings a bell. Imagine 50-150 folks gathering together on a given evening to venture through four restaurants in one night. Not only do you get to meet your neighbors, but what better way to meet the chefs and owners of your local restaurants! It's fun, delicious, and a great way to get to know your neighborhood.\u003c/p>\n\u003cp>\u003cstrong>How much does it cost to participate in a Dishcrawl?\u003c/strong>\u003cbr>\nThe cool thing about Dishcrawls is that they don't cost an arm and a leg! Typically our Dishcrawls range between the prices of $10-$30 in the Bay Area. For those high end lovers, stay tuned. 🙂\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl3.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28662\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>How does Dishcrawl compare to other food-related events?\u003c/strong>\u003cbr>\nIt's not often you get to try 4 different restaurants in a single night or get VIP status for your foodie palate; but it's not just the awesome experience of meeting local chefs and restauranteurs, it's also other Dishcrawlers that make our events unique. Awesomeness attracts awesomeness. Everyone at the Dishcrawl is fun, awesome, and ready to eat great food. \u003c/p>\n\u003cp>We're all about community and making new friends! If you're not ready to have fun, don't bother coming. 🙂\u003c/p>\n\u003cp>\u003cstrong>What are your plans for the future of Dishcrawl? How do you plan to expand and grow?\u003c/strong>\u003cbr>\nWe're listening to our Dishcrawlers' desires and hunger to socially engage online. We are building an online community that merges the needs of restaurants and food lovers. The result is a satisfying food experience around a neighborhood restaurant and a friend or two gained from friendly folks down the street. \u003c/p>\n\u003cp>I hope one day to be able to unite all Dishcrawlers around the globe on an international Dishcrawl, but baby steps first. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl2.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28661\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What is your background as a food lover in the Bay Area and beyond?\u003c/strong>\u003cbr>\nI've always loved food and have been feeding people all my life. As I began to travel, I had the opportunity to try a variety of cuisines and appreciate regional specialties. The inspiration on those plates are what tickle my fancy and keep me going. Nothing makes me happier than being able to discover truly unique items and feature them at the Dishcrawls (example: pork belly donuts at \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore, San Francisco\">The Sycamore, SF\u003c/a>).\u003c/p>\n\u003cp>\u003cstrong>Do you have any advice for other folks who have a fun and unique idea for a culinary business?\u003c/strong>\u003cbr>\nYes. It's simple. Go with what you know and what you're good at. Find some need and fill it. Be consistent and dedicated. Be ready for hard work, long nights, and sacrifice if you want to start something. Once you're ready, make sure to stick to your mission, aim high, and be ready to do things you never thought you could do. \u003c/p>\n\u003cp>For the most up-to-date info on upcoming dishcrawls, \u003ca href=\"http://twitter.com/#!/dishcrawl\" title=\"Dishcrawl on Twitter\">follow Dishcrawl on Twitter\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dishcrawl.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl-logo.jpg\" alt=\"dishcrawl logo\" title=\"dishcrawl logo\" width=\"330\" height=\"196\" class=\"alignnone size-full wp-image-28685\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "28656 http://blogs.kqed.org/bayareabites/?p=28656",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/06/10/dishcrawl-real-life-culinary-social-networking/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 799,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1307670994,
"excerpt": "Dishcrawl is a new type of foodie event -- eat and meet, a new side of the culinary social experience.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Dishcrawl is a new type of foodie event -- eat and meet, a new side of the culinary social experience.",
"title": "Dishcrawl: Real-Life Culinary Social Networking | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Dishcrawl: Real-Life Culinary Social Networking",
"datePublished": "2011-06-10T06:00:37-07:00",
"dateModified": "2011-06-09T18:56:34-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "dishcrawl-real-life-culinary-social-networking",
"status": "publish",
"path": "/bayareabites/28656/dishcrawl-real-life-culinary-social-networking",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl1.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28660\">\u003c/a>\u003c/p>\n\u003cp>Are you one of those people who walks or drives around your neighborhood thinking, \"Gee, I've always wanted to eat there?\" Or do you often wish that you could find others in your 'hood that enjoy eating out as much as you do? Perhaps you're the type who spends all their time at home, in front of the computer, bunny slippers locked and loaded -- and the only time you step out your front door is to grab a hard-earned dinner at your favorite local haunt.\u003c/p>\n\u003cp>If you've never heard of \u003ca href=\"http://www.dishcrawl.com/\" title=\"Dishcrawl\">Dishcrawl\u003c/a>, you're in for the newest addition to culinary social networking, emphasis on the \u003cem>social\u003c/em>. The concept is simple: it's an eat and meet event. Four restaurants in one night, with a small groups of your yet-to-be-discovered closest foodie friends. How could you resist such a night?\u003c/p>\n\u003cp>I caught up with the ever-dynamic Tracy Lee, CEO of Dishcrawl and the driving force behind the company's progress. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/tracy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/tracy.jpg\" alt=\"Tracy Lee\" title=\"Tracy Lee\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-28663\">\u003c/a>\u003cbr>\n\u003cem>Tracy Lee, Dishcrawl CEO\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>How did you come up with the idea for Dishcrawl? What was your inspiration?\u003c/strong>\u003cbr>\nI've always been about bringing people together over food. Building Dishcrawl gave me the opportunity to spread happiness with food as my vehicle and community as the destination. Better yet, growing into other cities allows me to empower other passionate entrepreneurs to do the same. \u003c/p>\n\u003cp>I am inspired to share the same principles as the chefs and restaurateurs we feature. We feed people because it makes us happy. I love being a part of that mission. It's the most primal way for us to nurture and comfort society.\u003c/p>\n\u003cp>\u003cstrong>How would you describe Dishcrawl to someone who's never heard of it before?\u003c/strong>\u003cbr>\nI hope the concept of \"never eat alone\" rings a bell. Imagine 50-150 folks gathering together on a given evening to venture through four restaurants in one night. Not only do you get to meet your neighbors, but what better way to meet the chefs and owners of your local restaurants! It's fun, delicious, and a great way to get to know your neighborhood.\u003c/p>\n\u003cp>\u003cstrong>How much does it cost to participate in a Dishcrawl?\u003c/strong>\u003cbr>\nThe cool thing about Dishcrawls is that they don't cost an arm and a leg! Typically our Dishcrawls range between the prices of $10-$30 in the Bay Area. For those high end lovers, stay tuned. 🙂\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl3.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28662\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>How does Dishcrawl compare to other food-related events?\u003c/strong>\u003cbr>\nIt's not often you get to try 4 different restaurants in a single night or get VIP status for your foodie palate; but it's not just the awesome experience of meeting local chefs and restauranteurs, it's also other Dishcrawlers that make our events unique. Awesomeness attracts awesomeness. Everyone at the Dishcrawl is fun, awesome, and ready to eat great food. \u003c/p>\n\u003cp>We're all about community and making new friends! If you're not ready to have fun, don't bother coming. 🙂\u003c/p>\n\u003cp>\u003cstrong>What are your plans for the future of Dishcrawl? How do you plan to expand and grow?\u003c/strong>\u003cbr>\nWe're listening to our Dishcrawlers' desires and hunger to socially engage online. We are building an online community that merges the needs of restaurants and food lovers. The result is a satisfying food experience around a neighborhood restaurant and a friend or two gained from friendly folks down the street. \u003c/p>\n\u003cp>I hope one day to be able to unite all Dishcrawlers around the globe on an international Dishcrawl, but baby steps first. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl2.jpg\" alt=\"Dishcrawl\" title=\"Dishcrawl\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28661\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What is your background as a food lover in the Bay Area and beyond?\u003c/strong>\u003cbr>\nI've always loved food and have been feeding people all my life. As I began to travel, I had the opportunity to try a variety of cuisines and appreciate regional specialties. The inspiration on those plates are what tickle my fancy and keep me going. Nothing makes me happier than being able to discover truly unique items and feature them at the Dishcrawls (example: pork belly donuts at \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore, San Francisco\">The Sycamore, SF\u003c/a>).\u003c/p>\n\u003cp>\u003cstrong>Do you have any advice for other folks who have a fun and unique idea for a culinary business?\u003c/strong>\u003cbr>\nYes. It's simple. Go with what you know and what you're good at. Find some need and fill it. Be consistent and dedicated. Be ready for hard work, long nights, and sacrifice if you want to start something. Once you're ready, make sure to stick to your mission, aim high, and be ready to do things you never thought you could do. \u003c/p>\n\u003cp>For the most up-to-date info on upcoming dishcrawls, \u003ca href=\"http://twitter.com/#!/dishcrawl\" title=\"Dishcrawl on Twitter\">follow Dishcrawl on Twitter\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dishcrawl.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dishcrawl-logo.jpg\" alt=\"dishcrawl logo\" title=\"dishcrawl logo\" width=\"330\" height=\"196\" class=\"alignnone size-full wp-image-28685\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/28656/dishcrawl-real-life-culinary-social-networking",
"authors": [
"5120"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_50",
"bayareabites_1865",
"bayareabites_4084",
"bayareabites_1875",
"bayareabites_1807"
],
"tags": [
"bayareabites_9389",
"bayareabites_2805",
"bayareabites_9390"
],
"featImg": "bayareabites_28660",
"label": "bayareabites"
},
"bayareabites_27912": {
"type": "posts",
"id": "bayareabites_27912",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "27912",
"score": null,
"sort": [
1307109625000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1307109625,
"format": "aside",
"disqusTitle": "Tweet My Grape: Wine and Social Media",
"title": "Tweet My Grape: Wine and Social Media",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/redwine-socialmedia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/redwine-socialmedia.jpg\" alt=\"social media and wine\" title=\"social media and wine\" width=\"500\" height=\"292\" class=\"alignnone size-full wp-image-28297\">\u003c/a>\u003cbr>\n\u003cem>Wine glass photo by \u003ca href=\"http://www.rentvine.com/\">Dave Dugdale\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Tweet and Taste\u003c/strong>\u003cbr>\nRecently, Twitter co-hosted a nationwide wine tasting tweet-up. The event blended the virtual and the actual as people chimed in from Twitter headquarters in San Francisco and across the country from wine stores in cities such as Chicago and in Washington DC. Other Twitterers, \u003ca href=\"https://twitter.com/#!/andreakissack\">like me\u003c/a>, followed along, online, salivating at the tasting descriptions, \"the Sauvignon Blanc tastes like liquified summer\" said one \u003ca href=\"https://twitter.com/#!/LisaAdamsWalter\">Twitter visitor\u003c/a>. Tweet-ups like this one, which was also hosted by \u003ca href=\"http://www.hahnfamilywines.com/\">Hanh Family Wineries\u003c/a>, are frequent online events. They are the perfect use of social media: one part mixer, one part marketing.\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/#!/lesleykeffer/status/73192564039225344\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/bin36hq.jpg\" alt=\"tweet from Twitter wine tweetup bin36hq\" title=\"tweet from Twitter wine tweetup bin36hq\" width=\"500\" height=\"215\" class=\"alignnone size-full wp-image-28301\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Not a New Relationship\u003c/strong>\u003cbr>\nThe synergy between wine and technology predates the web. Wine billboards, like the \u003ca href=\"http://www.wineloverspage.com/forum/village/viewtopic.php?f=3&t=14258\">CompuServe Wine Forum\u003c/a> which started over twenty years ago, served as a way for wine enthusiasts to come together and enjoy their favorite juice. The site is still around in the form of the \u003ca href=\"http://www.wineloverspage.com/forum/village/viewtopic.php?f=29&t=21938\">Wine Lovers Page\u003c/a>. In this age of the omnipotent wine critic, more and more people are talking directly to each other about their likes and dislikes and that has been a game changer. Some of the most popular blogs and websites include: \u003ca href=\"http://www.vinography.com\">Vinography\u003c/a>, \u003ca href=\"http://www.drvino.com\">Dr. Vino\u003c/a>, \u003ca href=\"http://www.wineanorak.com/wineblog/\">Jamie Goode's blog\u003c/a>, \u003ca href=\"http://fermentation.typepad.com/fermentation/\">Fermentation\u003c/a>, \u003ca href=\"http://www.snooth.com/\">Snooth\u003c/a>, \u003ca href=\"http://www.openwineconsortium.org/\">OpenWineConsortium\u003c/a> (a Ning website where you can connect with tons of different people in the industry, bloggers and wineries) and last on this list but not least in my book, \u003ca href=\"http://womenwine.com/\"> Women and Wine\u003c/a>, both the popular blog and \u003ca href=\"http://www.facebook.com/pages/Women-on-Wine/265546126088\">Facebook site\u003c/a>. Really, the list goes on and on and on. Got a favorite wine site? Tells us!\u003c/p>\n\u003cp>\u003cstrong>Vaynernation\u003c/strong>\u003cbr>\nThe Internet has its own sommelier in \u003ca href=\"http://garyvaynerchuk.com/\">Gary Vaynerchuk\u003c/a>. A Russian Immigrant who helped grow his family's New Jersey wine business, Vaynerchuk has used social media to create a multi-million dollar brand. In 2006 he plunged head first into online video, via YouTube, with a series of very passionate daily wine tastings and reviews. That same year he founded \u003ca href=\"http://tv.winelibrary.com/\">Wine Library TV\u003c/a>, joined blogs and forums and began to take advantage of the social web. Ala Tony Robbins, Vaynerchuk has written two books about following your passion (in his case wine and the N.Y. Jets) and appeared on several TV shows such as Oprah, Ellen and The Big Idea. But it’s Vaynerchuk’s daily appearances on the internet, and regular interaction with his fans, via \u003ca href=\"http://www.facebook.com/gary?v=app_10531514314\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/#!/garyvee\">Twitter\u003c/a> and his blog, that have gained him fame and helped his family’s retail website become such a success. I am loving his new smart phone app. \"\u003ca href=\"http://dailygrape.com/\">Daily Grape\u003c/a>,\" is a shorter more nimble version of Wine Library TV. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/c0ms3Ak_hck\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>The Social Winery\u003c/strong>\u003cbr>\nHoping to cash in on the new wine market, several wineries have turned to social media sites to up their sales. \u003ca href=\"http://www.stsupery.com/\">St Supery\u003c/a>, \u003ca href=\"http://www.wentevineyards.com/\">Wente\u003c/a>, \u003ca href=\"http://www.barefootwine.com/\">Barefoot Wine and Bubbly\u003c/a> are among the few out in front. Rick Bakas, head of \u003ca href=\"http://bakasmedia.com/\">Bakas Media\u003c/a> and past Director of Social Media Marketing at St. Supery Vineyards and Winery, has said that social media can help with sales and wine club retention. Quoting his website, \"You have to put faith in knowing your trust will create a tighter bond with consumers, which in turn will lead to sales.\" And don't think wineries are building Facebook and Twitter accounts only for their millennial consumers, the over forty crowd also uses social media and has more spending power. This realization has prompted Bill Leigon, President of Hahn Family Wines in the Santa Lucia Highlands, to re-focus his marketing efforts more on boomers and the parents of boomers, according to February's Vineyard and Winery Management. If a winery can’t afford to hire it’s own social media director it can go outside. This year, \u003ca href=\"http://www.drycreekvineyard.com/\">Dry Creek Winery\u003c/a> hired Healdsburg-based \u003ca href=\"http://www.social-candy.com/pages/\">Social Candy\u003c/a> to design and help manage their Facebook fan page. The company creates, video, graphics, and special \"Fan Only\" Promotions through a Facebook-friendly template system. \u003ca href=\"http://www.murphygoodewinery.com/\">Murphy-Goode\u003c/a> is having some of the most fun with social media. The winery held a 'wine country lifestyle correspondent' contest and launched the blogging career of the very clever and goofy \u003ca href=\"http://www.dirtysouthwine.com/\">Hardy Wallace\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>What’s Next?\u003c/strong>\u003cbr>\nIf Facebook, blogs and Twitter are the social web tools for today, what’s around the corner? Wine apps is the short answer. The longer answer includes sites with more immersive experiences such as games and animation, interactive store labels and smart corks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Next post -- a look at the best wine apps.\u003c/p>\n\n",
"disqusIdentifier": "27912 http://blogs.kqed.org/bayareabites/?p=27912",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/06/03/tweet-my-grape-wine-and-social-media/",
"stats": {
"hasVideo": true,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 750,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://www.youtube.com/embed/c0ms3Ak_hck"
],
"paragraphCount": 11
},
"modified": 1308094320,
"excerpt": "More and more wine lovers are tweeting and blogging their way to a good glass of juice. Hoping to cash in, several wineries have also turned to social media sites to up their sales.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "More and more wine lovers are tweeting and blogging their way to a good glass of juice. Hoping to cash in, several wineries have also turned to social media sites to up their sales.",
"title": "Tweet My Grape: Wine and Social Media | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Tweet My Grape: Wine and Social Media",
"datePublished": "2011-06-03T07:00:25-07:00",
"dateModified": "2011-06-14T16:32:00-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "tweet-my-grape-wine-and-social-media",
"status": "publish",
"path": "/bayareabites/27912/tweet-my-grape-wine-and-social-media",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/redwine-socialmedia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/redwine-socialmedia.jpg\" alt=\"social media and wine\" title=\"social media and wine\" width=\"500\" height=\"292\" class=\"alignnone size-full wp-image-28297\">\u003c/a>\u003cbr>\n\u003cem>Wine glass photo by \u003ca href=\"http://www.rentvine.com/\">Dave Dugdale\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Tweet and Taste\u003c/strong>\u003cbr>\nRecently, Twitter co-hosted a nationwide wine tasting tweet-up. The event blended the virtual and the actual as people chimed in from Twitter headquarters in San Francisco and across the country from wine stores in cities such as Chicago and in Washington DC. Other Twitterers, \u003ca href=\"https://twitter.com/#!/andreakissack\">like me\u003c/a>, followed along, online, salivating at the tasting descriptions, \"the Sauvignon Blanc tastes like liquified summer\" said one \u003ca href=\"https://twitter.com/#!/LisaAdamsWalter\">Twitter visitor\u003c/a>. Tweet-ups like this one, which was also hosted by \u003ca href=\"http://www.hahnfamilywines.com/\">Hanh Family Wineries\u003c/a>, are frequent online events. They are the perfect use of social media: one part mixer, one part marketing.\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/#!/lesleykeffer/status/73192564039225344\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/bin36hq.jpg\" alt=\"tweet from Twitter wine tweetup bin36hq\" title=\"tweet from Twitter wine tweetup bin36hq\" width=\"500\" height=\"215\" class=\"alignnone size-full wp-image-28301\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Not a New Relationship\u003c/strong>\u003cbr>\nThe synergy between wine and technology predates the web. Wine billboards, like the \u003ca href=\"http://www.wineloverspage.com/forum/village/viewtopic.php?f=3&t=14258\">CompuServe Wine Forum\u003c/a> which started over twenty years ago, served as a way for wine enthusiasts to come together and enjoy their favorite juice. The site is still around in the form of the \u003ca href=\"http://www.wineloverspage.com/forum/village/viewtopic.php?f=29&t=21938\">Wine Lovers Page\u003c/a>. In this age of the omnipotent wine critic, more and more people are talking directly to each other about their likes and dislikes and that has been a game changer. Some of the most popular blogs and websites include: \u003ca href=\"http://www.vinography.com\">Vinography\u003c/a>, \u003ca href=\"http://www.drvino.com\">Dr. Vino\u003c/a>, \u003ca href=\"http://www.wineanorak.com/wineblog/\">Jamie Goode's blog\u003c/a>, \u003ca href=\"http://fermentation.typepad.com/fermentation/\">Fermentation\u003c/a>, \u003ca href=\"http://www.snooth.com/\">Snooth\u003c/a>, \u003ca href=\"http://www.openwineconsortium.org/\">OpenWineConsortium\u003c/a> (a Ning website where you can connect with tons of different people in the industry, bloggers and wineries) and last on this list but not least in my book, \u003ca href=\"http://womenwine.com/\"> Women and Wine\u003c/a>, both the popular blog and \u003ca href=\"http://www.facebook.com/pages/Women-on-Wine/265546126088\">Facebook site\u003c/a>. Really, the list goes on and on and on. Got a favorite wine site? Tells us!\u003c/p>\n\u003cp>\u003cstrong>Vaynernation\u003c/strong>\u003cbr>\nThe Internet has its own sommelier in \u003ca href=\"http://garyvaynerchuk.com/\">Gary Vaynerchuk\u003c/a>. A Russian Immigrant who helped grow his family's New Jersey wine business, Vaynerchuk has used social media to create a multi-million dollar brand. In 2006 he plunged head first into online video, via YouTube, with a series of very passionate daily wine tastings and reviews. That same year he founded \u003ca href=\"http://tv.winelibrary.com/\">Wine Library TV\u003c/a>, joined blogs and forums and began to take advantage of the social web. Ala Tony Robbins, Vaynerchuk has written two books about following your passion (in his case wine and the N.Y. Jets) and appeared on several TV shows such as Oprah, Ellen and The Big Idea. But it’s Vaynerchuk’s daily appearances on the internet, and regular interaction with his fans, via \u003ca href=\"http://www.facebook.com/gary?v=app_10531514314\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/#!/garyvee\">Twitter\u003c/a> and his blog, that have gained him fame and helped his family’s retail website become such a success. I am loving his new smart phone app. \"\u003ca href=\"http://dailygrape.com/\">Daily Grape\u003c/a>,\" is a shorter more nimble version of Wine Library TV. \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>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/c0ms3Ak_hck\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>The Social Winery\u003c/strong>\u003cbr>\nHoping to cash in on the new wine market, several wineries have turned to social media sites to up their sales. \u003ca href=\"http://www.stsupery.com/\">St Supery\u003c/a>, \u003ca href=\"http://www.wentevineyards.com/\">Wente\u003c/a>, \u003ca href=\"http://www.barefootwine.com/\">Barefoot Wine and Bubbly\u003c/a> are among the few out in front. Rick Bakas, head of \u003ca href=\"http://bakasmedia.com/\">Bakas Media\u003c/a> and past Director of Social Media Marketing at St. Supery Vineyards and Winery, has said that social media can help with sales and wine club retention. Quoting his website, \"You have to put faith in knowing your trust will create a tighter bond with consumers, which in turn will lead to sales.\" And don't think wineries are building Facebook and Twitter accounts only for their millennial consumers, the over forty crowd also uses social media and has more spending power. This realization has prompted Bill Leigon, President of Hahn Family Wines in the Santa Lucia Highlands, to re-focus his marketing efforts more on boomers and the parents of boomers, according to February's Vineyard and Winery Management. If a winery can’t afford to hire it’s own social media director it can go outside. This year, \u003ca href=\"http://www.drycreekvineyard.com/\">Dry Creek Winery\u003c/a> hired Healdsburg-based \u003ca href=\"http://www.social-candy.com/pages/\">Social Candy\u003c/a> to design and help manage their Facebook fan page. The company creates, video, graphics, and special \"Fan Only\" Promotions through a Facebook-friendly template system. \u003ca href=\"http://www.murphygoodewinery.com/\">Murphy-Goode\u003c/a> is having some of the most fun with social media. The winery held a 'wine country lifestyle correspondent' contest and launched the blogging career of the very clever and goofy \u003ca href=\"http://www.dirtysouthwine.com/\">Hardy Wallace\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>What’s Next?\u003c/strong>\u003cbr>\nIf Facebook, blogs and Twitter are the social web tools for today, what’s around the corner? Wine apps is the short answer. The longer answer includes sites with more immersive experiences such as games and animation, interactive store labels and smart corks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Next post -- a look at the best wine apps.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/27912/tweet-my-grape-wine-and-social-media",
"authors": [
"5101"
],
"categories": [
"bayareabites_4084",
"bayareabites_119"
],
"tags": [
"bayareabites_9335",
"bayareabites_9334",
"bayareabites_9338",
"bayareabites_9375",
"bayareabites_9337",
"bayareabites_9339",
"bayareabites_1850",
"bayareabites_9331",
"bayareabites_9336",
"bayareabites_14748",
"bayareabites_9333"
],
"featImg": "bayareabites_28240",
"label": "bayareabites"
},
"bayareabites_27564": {
"type": "posts",
"id": "bayareabites_27564",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "27564",
"score": null,
"sort": [
1306000560000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1306000560,
"format": "aside",
"disqusTitle": "QUEST: The Science & Art of Cheese + The Terroir of Cheese",
"title": "QUEST: The Science & Art of Cheese + The Terroir of Cheese",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_27617\" class=\"wp-caption alignnone\" style=\"max-width: 299px\">\u003ca href=\"http://www.kqed.org/quest/blog/2011/05/17/producers-notes-the-science-of-cheese/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/CowgirlCreameryShootDay1-114-resized.jpg\" alt=\"Cowgirl Creamery plant in Petaluma\" title=\"Cowgirl Creamery plant in Petaluma\" width=\"299\" height=\"200\" class=\"size-full wp-image-27617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">QUEST Producer Sheraz Sadiq looks at the video monitor as cameraman Blake McHugh films racks of St. Pat cheese at the Cowgirl Creamery plant in Petaluma.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/quest/television/the-science-of-cheese\">\u003cstrong>The Science & Art of Cheese\u003c/strong>\u003c/a>\u003cbr>\nCheese. It comes in more than 2,000 varieties -- hard, soft, fresh and aged -- and it’s been with us for thousands of years. Take a journey to \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> in West Marin to learn how artisan cheese is made and how scientists are putting cheese under the microscope to gain new insights about this incredible, edible food.\u003c/p>\n\u003cp>\u003cobject type=\"application/x-shockwave-flash\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=7,0,19,0\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" id=\"\" name=\"player\" bgcolor=\"#3f3f3f\" width=\"500\" height=\"316\">\u003cparam name=\"bgcolor\" value=\"#000000\">\u003cparam name=\"wmode\" value=\"window\">\u003cparam name=\"swliveconnect\" value=\"false\">\u003cparam name=\"allowScriptAccess\" value=\"never\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam value=\"http://www.kqed.org/quest/flash/KQEDMediaPlayer.swf\" name=\"movie\">\u003cparam name=\"flashVars\" value=\"id=2448&poster=http://www.kqed.org/quest/television/poster_frame_file/287/cheese640.jpg&source=http://www.kqed.org/.stream/anon/quest/503b_cheese_e.flv&link_url=http://www.kqed.org/quest/television/the-science-of-cheese&\">\u003cparam value=\"high\" name=\"quality\">\u003cembed name=\"\" wmode=\"window\" allowfullscreen=\"true\" swliveconnect=\"true\" allowscriptaccess=\"always\" bgcolor=\"#000000\" id=\"player\" width=\"500\" height=\"316\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.macromedia.com/go/getflashplayer\" quality=\"high\" src=\"http://www.kqed.org/quest/flash/KQEDMediaPlayer.swf\" flashvars=\"id=2448&poster=http://www.kqed.org/quest/television/poster_frame_file/287/cheese640.jpg&source=http://www.kqed.org/.stream/anon/quest/503b_cheese_e.flv&link_url=http://www.kqed.org/quest/television/the-science-of-cheese&\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/quest/television/web-extra-the-terroir-of-cheese\">\u003cstrong>The Terroir of Cheese\u003c/strong>\u003c/a>\u003cbr>\n\"Terroir\" is a French word that has historically been used to describe the geographical features such as climate, soil and topography that lend unique flavor characteristics to a wine. Now this term is being applied to artisan cheese, underscoring the importance of location in the production of award-winning, handmade cheese. Watch this QUEST web extra to learn more about the role of terroir in artisan cheese.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cobject type=\"application/x-shockwave-flash\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=7,0,19,0\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" id=\"\" name=\"player\" bgcolor=\"#3f3f3f\" width=\"500\" height=\"316\">\u003cparam name=\"bgcolor\" value=\"#000000\">\u003cparam name=\"wmode\" value=\"window\">\u003cparam name=\"swliveconnect\" value=\"false\">\u003cparam name=\"allowScriptAccess\" value=\"never\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam value=\"http://www.kqed.org/quest/flash/KQEDMediaPlayer.swf\" name=\"movie\">\u003cparam name=\"flashVars\" value=\"link_url=http://www.kqed.org/quest/television/web-extra-the-terroir-of-cheese&id=2468&source=http://www.kqed.org/.stream/anon/quest/503x_terroir_e.flv&poster=http://www.kqed.org/quest/television/poster_frame_file/291/terroircheese640.jpg&\">\u003cparam value=\"high\" name=\"quality\">\u003cembed name=\"\" wmode=\"window\" allowfullscreen=\"true\" swliveconnect=\"true\" allowscriptaccess=\"always\" bgcolor=\"#000000\" id=\"player\" width=\"500\" height=\"316\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.macromedia.com/go/getflashplayer\" quality=\"high\" src=\"http://www.kqed.org/quest/flash/KQEDMediaPlayer.swf\" flashvars=\"link_url=http://www.kqed.org/quest/television/web-extra-the-terroir-of-cheese&id=2468&source=http://www.kqed.org/.stream/anon/quest/503x_terroir_e.flv&poster=http://www.kqed.org/quest/television/poster_frame_file/291/terroircheese640.jpg&\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>QUEST Producer's Notes: \u003ca href=\"http://www.kqed.org/quest/blog/2011/05/17/producers-notes-the-science-of-cheese/\">The Science & Art of Cheese\u003c/a> by Sheraz Sadiq \u003c/p>\n\n",
"disqusIdentifier": "27564 http://blogs.kqed.org/bayareabites/?p=27564",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/05/21/quest-the-science-art-of-cheese-the-terroir-of-cheese/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 179,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1306000658,
"excerpt": "Take a video journey to Cowgirl Creamery in West Marin to learn how artisan cheese is made and how scientists are putting cheese under the microscope to gain new insights about this incredible, edible food. You can also watch another video to learn more about the role of terroir in artisan cheese.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Take a video journey to Cowgirl Creamery in West Marin to learn how artisan cheese is made and how scientists are putting cheese under the microscope to gain new insights about this incredible, edible food. You can also watch another video to learn more about the role of terroir in artisan cheese.",
"title": "QUEST: The Science & Art of Cheese + The Terroir of Cheese | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "QUEST: The Science & Art of Cheese + The Terroir of Cheese",
"datePublished": "2011-05-21T10:56:00-07:00",
"dateModified": "2011-05-21T10:57:38-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "quest-the-science-art-of-cheese-the-terroir-of-cheese",
"status": "publish",
"path": "/bayareabites/27564/quest-the-science-art-of-cheese-the-terroir-of-cheese",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_27617\" class=\"wp-caption alignnone\" style=\"max-width: 299px\">\u003ca href=\"http://www.kqed.org/quest/blog/2011/05/17/producers-notes-the-science-of-cheese/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/CowgirlCreameryShootDay1-114-resized.jpg\" alt=\"Cowgirl Creamery plant in Petaluma\" title=\"Cowgirl Creamery plant in Petaluma\" width=\"299\" height=\"200\" class=\"size-full wp-image-27617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">QUEST Producer Sheraz Sadiq looks at the video monitor as cameraman Blake McHugh films racks of St. Pat cheese at the Cowgirl Creamery plant in Petaluma.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/quest/television/the-science-of-cheese\">\u003cstrong>The Science & Art of Cheese\u003c/strong>\u003c/a>\u003cbr>\nCheese. It comes in more than 2,000 varieties -- hard, soft, fresh and aged -- and it’s been with us for thousands of years. Take a journey to \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a> in West Marin to learn how artisan cheese is made and how scientists are putting cheese under the microscope to gain new insights about this incredible, edible food.\u003c/p>\n\u003cp>\u003cobject type=\"application/x-shockwave-flash\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=7,0,19,0\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" id=\"\" name=\"player\" bgcolor=\"#3f3f3f\" width=\"500\" height=\"316\">\u003cparam name=\"bgcolor\" value=\"#000000\">\u003cparam name=\"wmode\" value=\"window\">\u003cparam name=\"swliveconnect\" value=\"false\">\u003cparam name=\"allowScriptAccess\" value=\"never\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam value=\"http://www.kqed.org/quest/flash/KQEDMediaPlayer.swf\" name=\"movie\">\u003cparam name=\"flashVars\" value=\"id=2448&poster=http://www.kqed.org/quest/television/poster_frame_file/287/cheese640.jpg&source=http://www.kqed.org/.stream/anon/quest/503b_cheese_e.flv&link_url=http://www.kqed.org/quest/television/the-science-of-cheese&\">\u003cparam value=\"high\" name=\"quality\">\u003cembed name=\"\" wmode=\"window\" allowfullscreen=\"true\" swliveconnect=\"true\" allowscriptaccess=\"always\" bgcolor=\"#000000\" id=\"player\" width=\"500\" height=\"316\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.macromedia.com/go/getflashplayer\" quality=\"high\" src=\"http://www.kqed.org/quest/flash/KQEDMediaPlayer.swf\" flashvars=\"id=2448&poster=http://www.kqed.org/quest/television/poster_frame_file/287/cheese640.jpg&source=http://www.kqed.org/.stream/anon/quest/503b_cheese_e.flv&link_url=http://www.kqed.org/quest/television/the-science-of-cheese&\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/quest/television/web-extra-the-terroir-of-cheese\">\u003cstrong>The Terroir of Cheese\u003c/strong>\u003c/a>\u003cbr>\n\"Terroir\" is a French word that has historically been used to describe the geographical features such as climate, soil and topography that lend unique flavor characteristics to a wine. Now this term is being applied to artisan cheese, underscoring the importance of location in the production of award-winning, handmade cheese. Watch this QUEST web extra to learn more about the role of terroir in artisan cheese.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cobject type=\"application/x-shockwave-flash\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=7,0,19,0\" classid=\"clsid:D27CDB6E-AE6D-11cf-96B8-444553540000\" id=\"\" name=\"player\" bgcolor=\"#3f3f3f\" width=\"500\" height=\"316\">\u003cparam name=\"bgcolor\" value=\"#000000\">\u003cparam name=\"wmode\" value=\"window\">\u003cparam name=\"swliveconnect\" value=\"false\">\u003cparam name=\"allowScriptAccess\" value=\"never\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam value=\"http://www.kqed.org/quest/flash/KQEDMediaPlayer.swf\" name=\"movie\">\u003cparam name=\"flashVars\" value=\"link_url=http://www.kqed.org/quest/television/web-extra-the-terroir-of-cheese&id=2468&source=http://www.kqed.org/.stream/anon/quest/503x_terroir_e.flv&poster=http://www.kqed.org/quest/television/poster_frame_file/291/terroircheese640.jpg&\">\u003cparam value=\"high\" name=\"quality\">\u003cembed name=\"\" wmode=\"window\" allowfullscreen=\"true\" swliveconnect=\"true\" allowscriptaccess=\"always\" bgcolor=\"#000000\" id=\"player\" width=\"500\" height=\"316\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.macromedia.com/go/getflashplayer\" quality=\"high\" src=\"http://www.kqed.org/quest/flash/KQEDMediaPlayer.swf\" flashvars=\"link_url=http://www.kqed.org/quest/television/web-extra-the-terroir-of-cheese&id=2468&source=http://www.kqed.org/.stream/anon/quest/503x_terroir_e.flv&poster=http://www.kqed.org/quest/television/poster_frame_file/291/terroircheese640.jpg&\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>QUEST Producer's Notes: \u003ca href=\"http://www.kqed.org/quest/blog/2011/05/17/producers-notes-the-science-of-cheese/\">The Science & Art of Cheese\u003c/a> by Sheraz Sadiq \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/27564/quest-the-science-art-of-cheese-the-terroir-of-cheese",
"authors": [
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_4084",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_1593"
],
"tags": [
"bayareabites_14750",
"bayareabites_404",
"bayareabites_359",
"bayareabites_14756",
"bayareabites_9293"
],
"label": "bayareabites"
},
"bayareabites_26844": {
"type": "posts",
"id": "bayareabites_26844",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "26844",
"score": null,
"sort": [
1304089246000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1304089246,
"format": "aside",
"disqusTitle": "The Artisan Kitchen in Richmond: A Cooperative Cooking Space",
"title": "The Artisan Kitchen in Richmond: A Cooperative Cooking Space",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Nascent Bay Area food producers say one of the biggest hurdles they face in growing their budding businesses is finding a commercial kitchen to work out of that meets their needs.\u003c/p>\n\u003cp>San Francisco has \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>'s incubator kitchen, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/26/mission-reinvention-food-businesses-buck-recession/\">street eats, underground food folk, and pop-up restaurant types\u003c/a> work out of places like \u003ca href=\"http://www.lavictoriabakery.com/\">La Victoria Bakery\u003c/a>, while thriving food enterprises such as \u003ca href=\"http://bluechairfruit.com/\">Blue Chair Fruit\u003c/a> have found a home in the kitchen that houses \u003ca href=\"http://www.gracestreetcatering.com/\">Grace Street Catering\u003c/a> in Oakland.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/artisan.cafe_.kitchen.jpg\" alt=\"The Artisan Kitchen. Photo by Sarah Henry\" title=\"The Artisan Kitchen. Photo by Sarah Henry\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27105\">\u003cbr>\n\u003cem>The Artisan Kitchen. Photo by Sarah Henry\u003c/em>\u003c/p>\n\u003cp>Less well-known is a commercial kitchen work space in Richmond, which gets rave reviews from the emerging and established food companies who work their day and night. \u003ca href=\"http://www.artisankitchen.org/index.html\">The Artisan Kitchen\u003c/a> is currently home to \u003ca href=\"http://lettuceeatkale.com/2009/street-cart-cuisine-think-global-eat-local/\">two food truck businesses\u003c/a>, a few baked goods companies that sell at local farmers' markets and stores, including \u003ca href=\"http://eastbayethniceats.com/2010/11/14/la-fleur-de-lyon-caters-to-the-east-bays-francophilia/\">Guy Birenbaum the French pastry chef\u003c/a> behind \u003ca href=\"http://www.homecook.me/lafleurdelyon\">La Fleur De Lyon\u003c/a>, and a gourmet popcorn producer.\u003c/p>\n\u003cp>Tenants, there are around 12-15 at any one time, say the cooperative kitchen space gets high marks for organization, cleanliness, design, layout, light, and equipment -- as well as a communal vibe conducive to getting the job done.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Artisan Kitchen is the brainchild of seasoned chef \u003ca href=\"http://www.baycrossings.com/dispnews.asp?id=2067\">Liane Ingham\u003c/a>, who says she'd worked in her share of substandard kitchens and wanted better for her brethren in the culinary community. \"I love the energy and enthusiasm of start-up artisans who want to produce their own recipes and try something new they're passionate about,\" says Ingham, who opened the kitchen in 2009.\u003c/p>\n\u003cp>Six month after getting the kitchen up and running she opened a cafe out front because she couldn't find anywhere in the surrounding community to buy healthy, fresh food. The cafe sells seasonal salads, sandwiches, and savory and sweet baked goods made from locally-sourced, organic ingredients, along with Peet's Coffee. Early birds can swing by for free range eggs or oatmeal with blueberries for breakfast.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.contracostatimes.com/ci_12985635\">Artisan Cafe\u003c/a> is popular among local business and home-based workers, with its industrial-modern feel, communal tables, and outdoor seating. It's a sunny spot in an otherwise nondescript Marina Bay office park.\u003c/p>\n\u003cp>Ingham runs her own catering company out of the kitchen and says it's been a pleasure to do business in Richmond, with none of the bureaucratic hassles small food companies grumble about in, say, neighboring \u003ca href=\"http://lettuceeatkale.com/2010/street-food-scene-mostly-bypasses-berkeley/\">Berkeley\u003c/a>. She notes that since she set up shop new food businesses, such as \u003ca href=\"http://www.galaxydesserts.com/html/Intro_page.html\">Galaxy Desserts\u003c/a>, have moved in. Her business model (about 60 percent of her income comes from the kitchen, 40 percent from the cafe) has worked so well she's looking to replicated it in Oakland later this year. \u003c/p>\n\u003cp>\"Liane chooses the tenants carefully,\" says Gail Lillian of \u003ca href=\"http://libasf.com/\">Liba\u003c/a>, who roams around the Bay Area in a lime green truck peddling her popular falafel. \"We're all small, boutique-y businesses who work well together and share a sense of integrity in our product.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/4309538171/in/set-72157623172882119/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/liba-falafel.jpg\" alt=\"Gail Lillian in front of her Liba Falafel truck\" title=\"Gail Lillian in front of her Liba Falafel truck\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27008\">\u003c/a>\u003cbr>\n\u003cem>Gail Lillian in front of her Liba Falafel truck. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Some tenants find the location central, if business takes them between the East Bay and Marin, though that's not the case for Lillian, who counts the extra 15 minutes of freeway driving as one of the few downsides of the location. Fellow food trucker Kate McEachern, of \u003ca href=\"http://cupkatesbakery.com/\">CupKates\u003c/a>, adds that additional permits (since the kitchen is housed in Contra Costa County) is an extra inconvenience and expense, but both agree these are minor quibbles in the grand scheme of running a food business here.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ancientorganics.com/\">Ancient Organics\u003c/a>, which makes Ghee, called The Artisan Kitchen home for about three years, before moving to their own kitchen in West Berkeley recently. \"Our company had grown to a size where we simply needed our own space designed for our needs,\" explains Matteo Girard Maxon, who echoes other tenants when he says The Artisan Kitchen stood out when he and his partner were looking for a space. \"But the level of professionalism at The Artisan Kitchen is special. Everyone is focused on building their business. We just outgrew it or we'd still be there.\"\u003c/p>\n\u003cp>For the pair behind \u003ca href=\"http://www.ccmade.com/home\">CC Made\u003c/a>, who sell gourmet caramel popcorn, affordability was also a factor. \"The Artisan Kitchen had a good price structure that was clear and concise,\" says co-owner Cassandra Chen. \"I had been to some kitchens and the pricing at most of these places was confusing and high.\" Ingham charges either an hourly rate for a shared space or a set fee for your own station for producers who book a block of time each week.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/megan-gordon.artisan.kitchen.jpg\" alt=\"Megan Gordon - owner Marge Bakery and BAB blogger. Photo by Sarah Henry\" title=\"Megan Gordon - owner Marge Bakery and BAB blogger. Photo by Sarah Henry\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27106\">\u003cbr>\n\u003cem>Megan Gordon, owner of Marge Bakery and BAB blogger. Photo by Sarah Henry\u003c/em>\u003c/p>\n\u003cp>Adds newcomer and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/megangordon/\">BAB contributor Megan Gordon\u003c/a> of \u003ca href=\"http://www.margebakery.com/\">Marge Bakery\u003c/a>. \"the other folks are driven, inspiring entrepreneurs who I've already learned a lot from. It's a nice community -- not just a place to come and throw together some dough.\"\u003c/p>\n\u003cp>Cupcake queen McEachern concurs. \"Having other professionals in the kitchen was a huge help when I first started,\" she says. \"More experienced chefs can troubleshoot when things inevitably go wrong. Plus, even professionals need to borrow a cup of sugar from their neighbor occasionally.\"\u003c/p>\n\u003cp>For owner Ingham the benefits go beyond business: \u003c/p>\n\u003cblockquote>\u003cp>\"Even though the economy has been bad it's a great feeling to have a place for artisans so they can create and fulfill their dreams -- and make a good living doing so.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.artisankitchen.org/\">The Artisan Kitchen and Cafe\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=The+Artisan+Kitchen+and+Cafe+865+Marina+Bay+Parkway+Richmond+CA+94804&aq=&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=The+Artisan+Kitchen+and+Cafe&hnear=845-865+Marina+Bay+Pkwy,+Richmond,+California+94804&ll=37.919335,-122.34699&spn=0.009022,0.016243&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n865 Marina Bay Parkway\u003cbr>\nRichmond CA 94804\u003cbr>\nPhone: 510-235-2323\u003cbr>\nHours: Mon-Fri, 7:30am - 5pm\u003c/p>\n\n",
"disqusIdentifier": "26844 http://blogs.kqed.org/bayareabites/?p=26844",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/04/29/the-artisan-kitchen-in-richmond-a-cooperative-cooking-space/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 939,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1304089718,
"excerpt": "Learn why local food producers give \u003cem>The Artisan Kitchen\u003c/em>, a commercial, cooperative cooking space in Richmond, high marks as a place to build their budding businesses.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Learn why local food producers give The Artisan Kitchen, a commercial, cooperative cooking space in Richmond, high marks as a place to build their budding businesses.",
"title": "The Artisan Kitchen in Richmond: A Cooperative Cooking Space | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Artisan Kitchen in Richmond: A Cooperative Cooking Space",
"datePublished": "2011-04-29T08:00:46-07:00",
"dateModified": "2011-04-29T08:08:38-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-artisan-kitchen-in-richmond-a-cooperative-cooking-space",
"status": "publish",
"path": "/bayareabites/26844/the-artisan-kitchen-in-richmond-a-cooperative-cooking-space",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Nascent Bay Area food producers say one of the biggest hurdles they face in growing their budding businesses is finding a commercial kitchen to work out of that meets their needs.\u003c/p>\n\u003cp>San Francisco has \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>'s incubator kitchen, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/26/mission-reinvention-food-businesses-buck-recession/\">street eats, underground food folk, and pop-up restaurant types\u003c/a> work out of places like \u003ca href=\"http://www.lavictoriabakery.com/\">La Victoria Bakery\u003c/a>, while thriving food enterprises such as \u003ca href=\"http://bluechairfruit.com/\">Blue Chair Fruit\u003c/a> have found a home in the kitchen that houses \u003ca href=\"http://www.gracestreetcatering.com/\">Grace Street Catering\u003c/a> in Oakland.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/artisan.cafe_.kitchen.jpg\" alt=\"The Artisan Kitchen. Photo by Sarah Henry\" title=\"The Artisan Kitchen. Photo by Sarah Henry\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27105\">\u003cbr>\n\u003cem>The Artisan Kitchen. Photo by Sarah Henry\u003c/em>\u003c/p>\n\u003cp>Less well-known is a commercial kitchen work space in Richmond, which gets rave reviews from the emerging and established food companies who work their day and night. \u003ca href=\"http://www.artisankitchen.org/index.html\">The Artisan Kitchen\u003c/a> is currently home to \u003ca href=\"http://lettuceeatkale.com/2009/street-cart-cuisine-think-global-eat-local/\">two food truck businesses\u003c/a>, a few baked goods companies that sell at local farmers' markets and stores, including \u003ca href=\"http://eastbayethniceats.com/2010/11/14/la-fleur-de-lyon-caters-to-the-east-bays-francophilia/\">Guy Birenbaum the French pastry chef\u003c/a> behind \u003ca href=\"http://www.homecook.me/lafleurdelyon\">La Fleur De Lyon\u003c/a>, and a gourmet popcorn producer.\u003c/p>\n\u003cp>Tenants, there are around 12-15 at any one time, say the cooperative kitchen space gets high marks for organization, cleanliness, design, layout, light, and equipment -- as well as a communal vibe conducive to getting the job done.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Artisan Kitchen is the brainchild of seasoned chef \u003ca href=\"http://www.baycrossings.com/dispnews.asp?id=2067\">Liane Ingham\u003c/a>, who says she'd worked in her share of substandard kitchens and wanted better for her brethren in the culinary community. \"I love the energy and enthusiasm of start-up artisans who want to produce their own recipes and try something new they're passionate about,\" says Ingham, who opened the kitchen in 2009.\u003c/p>\n\u003cp>Six month after getting the kitchen up and running she opened a cafe out front because she couldn't find anywhere in the surrounding community to buy healthy, fresh food. The cafe sells seasonal salads, sandwiches, and savory and sweet baked goods made from locally-sourced, organic ingredients, along with Peet's Coffee. Early birds can swing by for free range eggs or oatmeal with blueberries for breakfast.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.contracostatimes.com/ci_12985635\">Artisan Cafe\u003c/a> is popular among local business and home-based workers, with its industrial-modern feel, communal tables, and outdoor seating. It's a sunny spot in an otherwise nondescript Marina Bay office park.\u003c/p>\n\u003cp>Ingham runs her own catering company out of the kitchen and says it's been a pleasure to do business in Richmond, with none of the bureaucratic hassles small food companies grumble about in, say, neighboring \u003ca href=\"http://lettuceeatkale.com/2010/street-food-scene-mostly-bypasses-berkeley/\">Berkeley\u003c/a>. She notes that since she set up shop new food businesses, such as \u003ca href=\"http://www.galaxydesserts.com/html/Intro_page.html\">Galaxy Desserts\u003c/a>, have moved in. Her business model (about 60 percent of her income comes from the kitchen, 40 percent from the cafe) has worked so well she's looking to replicated it in Oakland later this year. \u003c/p>\n\u003cp>\"Liane chooses the tenants carefully,\" says Gail Lillian of \u003ca href=\"http://libasf.com/\">Liba\u003c/a>, who roams around the Bay Area in a lime green truck peddling her popular falafel. \"We're all small, boutique-y businesses who work well together and share a sense of integrity in our product.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/4309538171/in/set-72157623172882119/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/liba-falafel.jpg\" alt=\"Gail Lillian in front of her Liba Falafel truck\" title=\"Gail Lillian in front of her Liba Falafel truck\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27008\">\u003c/a>\u003cbr>\n\u003cem>Gail Lillian in front of her Liba Falafel truck. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Some tenants find the location central, if business takes them between the East Bay and Marin, though that's not the case for Lillian, who counts the extra 15 minutes of freeway driving as one of the few downsides of the location. Fellow food trucker Kate McEachern, of \u003ca href=\"http://cupkatesbakery.com/\">CupKates\u003c/a>, adds that additional permits (since the kitchen is housed in Contra Costa County) is an extra inconvenience and expense, but both agree these are minor quibbles in the grand scheme of running a food business here.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ancientorganics.com/\">Ancient Organics\u003c/a>, which makes Ghee, called The Artisan Kitchen home for about three years, before moving to their own kitchen in West Berkeley recently. \"Our company had grown to a size where we simply needed our own space designed for our needs,\" explains Matteo Girard Maxon, who echoes other tenants when he says The Artisan Kitchen stood out when he and his partner were looking for a space. \"But the level of professionalism at The Artisan Kitchen is special. Everyone is focused on building their business. We just outgrew it or we'd still be there.\"\u003c/p>\n\u003cp>For the pair behind \u003ca href=\"http://www.ccmade.com/home\">CC Made\u003c/a>, who sell gourmet caramel popcorn, affordability was also a factor. \"The Artisan Kitchen had a good price structure that was clear and concise,\" says co-owner Cassandra Chen. \"I had been to some kitchens and the pricing at most of these places was confusing and high.\" Ingham charges either an hourly rate for a shared space or a set fee for your own station for producers who book a block of time each week.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/megan-gordon.artisan.kitchen.jpg\" alt=\"Megan Gordon - owner Marge Bakery and BAB blogger. Photo by Sarah Henry\" title=\"Megan Gordon - owner Marge Bakery and BAB blogger. Photo by Sarah Henry\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27106\">\u003cbr>\n\u003cem>Megan Gordon, owner of Marge Bakery and BAB blogger. Photo by Sarah Henry\u003c/em>\u003c/p>\n\u003cp>Adds newcomer and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/megangordon/\">BAB contributor Megan Gordon\u003c/a> of \u003ca href=\"http://www.margebakery.com/\">Marge Bakery\u003c/a>. \"the other folks are driven, inspiring entrepreneurs who I've already learned a lot from. It's a nice community -- not just a place to come and throw together some dough.\"\u003c/p>\n\u003cp>Cupcake queen McEachern concurs. \"Having other professionals in the kitchen was a huge help when I first started,\" she says. \"More experienced chefs can troubleshoot when things inevitably go wrong. Plus, even professionals need to borrow a cup of sugar from their neighbor occasionally.\"\u003c/p>\n\u003cp>For owner Ingham the benefits go beyond business: \u003c/p>\n\u003cblockquote>\u003cp>\"Even though the economy has been bad it's a great feeling to have a place for artisans so they can create and fulfill their dreams -- and make a good living doing so.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.artisankitchen.org/\">The Artisan Kitchen and Cafe\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=The+Artisan+Kitchen+and+Cafe+865+Marina+Bay+Parkway+Richmond+CA+94804&aq=&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=The+Artisan+Kitchen+and+Cafe&hnear=845-865+Marina+Bay+Pkwy,+Richmond,+California+94804&ll=37.919335,-122.34699&spn=0.009022,0.016243&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n865 Marina Bay Parkway\u003cbr>\nRichmond CA 94804\u003cbr>\nPhone: 510-235-2323\u003cbr>\nHours: Mon-Fri, 7:30am - 5pm\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/26844/the-artisan-kitchen-in-richmond-a-cooperative-cooking-space",
"authors": [
"5125"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_4084",
"bayareabites_1875",
"bayareabites_181"
],
"tags": [
"bayareabites_9237",
"bayareabites_9245",
"bayareabites_9235",
"bayareabites_14773",
"bayareabites_9244",
"bayareabites_9251",
"bayareabites_9238",
"bayareabites_8859",
"bayareabites_9236",
"bayareabites_2233",
"bayareabites_9246"
],
"label": "bayareabites"
},
"bayareabites_26829": {
"type": "posts",
"id": "bayareabites_26829",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "26829",
"score": null,
"sort": [
1303916445000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1303916445,
"format": "aside",
"disqusTitle": "Touchscreen Dining: Out of Touch?",
"title": "Touchscreen Dining: Out of Touch?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/e-la-carte.jpg\" alt=\"e-la-carte menu\" title=\"e-la-carte menu\" width=\"300\" height=\"193\" class=\"alignleft size-full wp-image-26830\">Have you seen this contraption? It's a 7 inch tall interactive, touchscreen restaurant menu tablet from \u003ca href=\"http://www.elacarte.com/\" target=\"_blank\">E La Carte\u003c/a>.\u003c/p>\n\u003cp>And it might very well be part of your dining future.\u003c/p>\n\u003cp>My feelings toward it are mixed, at best.\u003c/p>\n\u003cp>I am historically resistant to technological change. I quietly mourned the compact disc's triumph over the long playing record; I didn't see the necessity of a laptop computer when my desktop one worked perfectly fine; I was forcibly enrolled in \u003ca href=\"https://twitter.com/#!/procopster\">Twitter\u003c/a> by a friend; and the only reason I purchased a cell phone was because I would not be able to find my boyfriend in a crowd of 20,000 people 500 miles from home without one.\u003c/p>\n\u003cp>And yet I have come to embrace all of these technologies. In fact, I am physically embracing my computer as I type this on top of my lap. With my phone in my pocket. Playing downloaded music. The Twitter feed, however, is turned off. I have my limits.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I have the feeling that ordering from a touchscreen menu is one of those limits.\u003c/p>\n\u003cp>It isn't as though I haven't done it before. Anyone who has taken a Virgin Airlines flight has seen these screens. We pull up the food menu, place our index fingers to the screen to make our choices, then swipe our credit cards along the bottom of the tablet. Shortly thereafter, a flight attendant appears with what we have ordered. It isn't exactly magic, but it is certainly efficient.\u003c/p>\n\u003cp>However, I do to miss being asked the question \"Chicken or fish?\" I may get my cold falafel sandwich quickly, but I never feel very good about it. There's a subtle but important difference between being handed a tray of food and being served it.\u003c/p>\n\u003cp>The people at E La Carte state that their menu tablet isn't meant to replace those who serve. Rather, it is \"meant to make the hospitality experience more convenient, social, and fun for the guests and more profitable for the restaurant operator.\"\u003c/p>\n\u003cp>With the tablet, guests can \"order, pay, play games, and give feedback straight from their seats.\"\u003c/p>\n\u003cp>According to the product's makers, there are three main benefits for the restaurant:\u003c/p>\n\u003cp>1. Boost average check size by up to 10% through up-selling, pictures, and impulse orders.\u003c/p>\n\u003cp>2. Improving customer retention with easy-to-use loyalty and survey interactions.\u003c/p>\n\u003cp>3. Improve service by quick payment, retaining customer order history, and games at the table.\u003c/p>\n\u003cp>How on earth can a computer up-sell better than a human being? I think I need this explained to me.\u003c/p>\n\u003cp>When my friend Roy alerted me to this new piece of technology, my first reaction as both a career server at a fine dining establishment and someone resistant to new technology was to view the E La Carte tablet as vilely impersonal and a threat to my profession. Over the last 24 hours, however, I have calmed myself as I weigh what I imagine the cons-- and the pros-- are of this particular piece of equipment.\u003c/p>\n\u003cp>There are three important components a good restaurant must supply in order to provide its guests with a great dining experience (just pick up a Zagat guide and look at their rating criteria if you don't believe me):\u003c/p>\n\u003cp>1. Great food\u003c/p>\n\u003cp>2. Congenial décor\u003c/p>\n\u003cp>3. Excellent service\u003c/p>\n\u003cp>Though the menu tablet aims to provide photos of all the menu items, I am wondering if its creators have taken into account the fact that someone is going to have to style, photograph, photo edit, and upload a photo every time a new dish is created.\u003c/p>\n\u003cp>Substitutions? E La Carte states that guests can make alterations to their chosen menu item through this product. Simple enough when a guest might prefer mashed potatoes to french fries with their Porterhouse, but what about more complex-- or outrageous-- requests? Is it time then for a server to appear at the table with the bad news?\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/watch?v=ThTwl1HrFi4&feature=related\" target=\"_blank\">\u003cstrong>Computer says no\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>As for décor, I get irritated when the people I eat with leave their smart phones on the table. I don't want a 7 inch piece of electronics shining at me as I dine. A candle on the table and the smiles of my companions are all the glow I need, thank you very much.\u003c/p>\n\u003cp>And what about the human component of the dining experience that this gadget swears it is not intended to replace? As a server, one of the most important parts of my job is to form a personal connection with my guest. Argue all you like, but there is a certain amount of server/guest bonding that happens within the first few moments of interaction. When I say hello and ask someone if they'd like a drink or if they just want to settle in a moment and catch their breath, I'm not just offering to go fetch them something-- I'm giving them the sense that they are going to be well taken care of.\u003c/p>\n\u003cp>The nuances of human vs. computer interaction are too many to get into in this post.\u003c/p>\n\u003cp>I understand that both restaurant owners and restaurant guests can benefit from such a menu in cases where one is looking merely to satisfy one's hunger quickly and efficiently, like at a corporate chain restaurant such as Applebee's (which is rumored to be adopting the tablets). Such venues already have standardized menu items that are photographically illustrated.\u003c/p>\n\u003cp>Touchscreen menus might also be a terrific boon for people who, for varying reasons, are unable to communicate well with spoken words. I've seen what an iPad can do for \u003cstrong>\u003ca href=\"http://www.sfweekly.com/2010-08-11/news/ihelp-for-autism/\" target=\"_blank\">kids with autism\u003c/a>\u003c/strong>. Could such interactive menus also help them gain confidence in ordering dinner? It's an idea that intrigues me.\u003c/p>\n\u003cp>They may also be helpful to those unfamiliar with a particular cuisine and/or language (ever been to a Vietnamese restaurant and felt entirely helpless?). The idea of a computer with a built-in glossary of terms and ingredients (or a translator) is an intriguing one.\u003c/p>\n\u003cp>And just think about how it could transform a wine list. 86'ed items could be immediately removed from the menu. Can't remember what grapes are in that Grüner Veltliner? (hint: it's Grüner Veltliner, but you would be spared the humiliation of asking such a question if you could simply click over to a glossary or related link.) Of course, the drawback is that one could get so lost in so much information, that one might never be able to choose. Or put the damned menu down.\u003c/p>\n\u003cp>I think a tool such as the E La Carta has some excellent possibilities, but not in the way it's being marketed. In addition to the ideas previously mentioned, I think that such a product used as a menu would cut down on the need for paper menus that must be thrown away or otherwise recycled every time they are either dirtied or in need of updating.\u003c/p>\n\u003cp>But then you should give your order to a human being and remove the electronic device from the dinner table. Talk to him. Ask for her opinion. Just \u003cem>interact\u003c/em>. Technology can be a wonderful thing, but not at the expense of interpersonal exchange. It has its time and its place.\u003c/p>\n\u003cp>The other day I was riding to work on the bus. When I had taken my seat, I reflexively pulled out my iPhone to play a game of cribbage or stare at Facebook updates or do something-- anything-- to shut out my surroundings. Then something wonderful happened:\u003c/p>\n\u003cp>My battery died.\u003c/p>\n\u003cp>I was alarmed by how helpless I felt and my immediate thought was \"\u003cem>Now\u003c/em> what am I supposed to do?\" And then I felt like a fool. I looked at my fellow passengers on the bus. Every person on it my age or younger was using their smart phone. None of them were smiling. It was just the old Chinese ladies at the front who were chatting and laughing away. I had no idea what they were saying, but they seemed to be doing perfectly fine without a touchscreen at arm's length.\u003c/p>\n\u003cp>It struck me then that this is precisely what we're all doing when we can't manage to pull our eyes away from our gadgets-- we are keeping people at arm's length. And that personal computers aren't, well, \u003cem>personable\u003c/em>.\u003c/p>\n\u003cp>We spend so much of our time in front of computers-- I know I do. Working as a waiter is a marvelous antidote to technology because every night I am forced to talk to people I've never met before. I ask them questions like \"How are you?\" and \"Where are you from?\" Granted, I get paid to do so, but it's something I actually look forward to. It pulls me out of myself and, for a few hours every evening, my focus is on the welfare of other people.\u003c/p>\n\u003cp>And I look for the same thing when I am the one who is dining. I want to feel welcomed as a guest, not merely a customer. However much of a fantasy that might be at times, I want to believe it. I want to thank the person who placed that martini in front of me. I want to talk to a human being, not press buttons (unless they happen to the the emotional buttons of my dining partner). I want to feel as though I am being taken care of.\u003c/p>\n\u003cp>I just don't happen to think that's possible with a computer.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>What are your thoughts? Like the idea? Hate it?\u003c/p>\n\n",
"disqusIdentifier": "26829 http://blogs.kqed.org/bayareabites/?p=26829",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/04/27/touchscreen-dining-out-of-touch/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1622,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 42
},
"modified": 1303718175,
"excerpt": "When my friend Roy alerted me to this new piece of technology, my first reaction as both a career server at a fine dining establishment and someone resistant to new technology was to view the E La Carte tablet as vilely impersonal and a threat to my profession. Over the last 24 hours, however, I have calmed myself as I weigh what I imagine the cons-- and the pros-- are of this particular piece of equipment.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "When my friend Roy alerted me to this new piece of technology, my first reaction as both a career server at a fine dining establishment and someone resistant to new technology was to view the E La Carte tablet as vilely impersonal and a threat to my profession. Over the last 24 hours, however, I have calmed myself as I weigh what I imagine the cons-- and the pros-- are of this particular piece of equipment.",
"title": "Touchscreen Dining: Out of Touch? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Touchscreen Dining: Out of Touch?",
"datePublished": "2011-04-27T08:00:45-07:00",
"dateModified": "2011-04-25T00:56:15-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "touchscreen-dining-out-of-touch",
"status": "publish",
"path": "/bayareabites/26829/touchscreen-dining-out-of-touch",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/e-la-carte.jpg\" alt=\"e-la-carte menu\" title=\"e-la-carte menu\" width=\"300\" height=\"193\" class=\"alignleft size-full wp-image-26830\">Have you seen this contraption? It's a 7 inch tall interactive, touchscreen restaurant menu tablet from \u003ca href=\"http://www.elacarte.com/\" target=\"_blank\">E La Carte\u003c/a>.\u003c/p>\n\u003cp>And it might very well be part of your dining future.\u003c/p>\n\u003cp>My feelings toward it are mixed, at best.\u003c/p>\n\u003cp>I am historically resistant to technological change. I quietly mourned the compact disc's triumph over the long playing record; I didn't see the necessity of a laptop computer when my desktop one worked perfectly fine; I was forcibly enrolled in \u003ca href=\"https://twitter.com/#!/procopster\">Twitter\u003c/a> by a friend; and the only reason I purchased a cell phone was because I would not be able to find my boyfriend in a crowd of 20,000 people 500 miles from home without one.\u003c/p>\n\u003cp>And yet I have come to embrace all of these technologies. In fact, I am physically embracing my computer as I type this on top of my lap. With my phone in my pocket. Playing downloaded music. The Twitter feed, however, is turned off. I have my limits.\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 have the feeling that ordering from a touchscreen menu is one of those limits.\u003c/p>\n\u003cp>It isn't as though I haven't done it before. Anyone who has taken a Virgin Airlines flight has seen these screens. We pull up the food menu, place our index fingers to the screen to make our choices, then swipe our credit cards along the bottom of the tablet. Shortly thereafter, a flight attendant appears with what we have ordered. It isn't exactly magic, but it is certainly efficient.\u003c/p>\n\u003cp>However, I do to miss being asked the question \"Chicken or fish?\" I may get my cold falafel sandwich quickly, but I never feel very good about it. There's a subtle but important difference between being handed a tray of food and being served it.\u003c/p>\n\u003cp>The people at E La Carte state that their menu tablet isn't meant to replace those who serve. Rather, it is \"meant to make the hospitality experience more convenient, social, and fun for the guests and more profitable for the restaurant operator.\"\u003c/p>\n\u003cp>With the tablet, guests can \"order, pay, play games, and give feedback straight from their seats.\"\u003c/p>\n\u003cp>According to the product's makers, there are three main benefits for the restaurant:\u003c/p>\n\u003cp>1. Boost average check size by up to 10% through up-selling, pictures, and impulse orders.\u003c/p>\n\u003cp>2. Improving customer retention with easy-to-use loyalty and survey interactions.\u003c/p>\n\u003cp>3. Improve service by quick payment, retaining customer order history, and games at the table.\u003c/p>\n\u003cp>How on earth can a computer up-sell better than a human being? I think I need this explained to me.\u003c/p>\n\u003cp>When my friend Roy alerted me to this new piece of technology, my first reaction as both a career server at a fine dining establishment and someone resistant to new technology was to view the E La Carte tablet as vilely impersonal and a threat to my profession. Over the last 24 hours, however, I have calmed myself as I weigh what I imagine the cons-- and the pros-- are of this particular piece of equipment.\u003c/p>\n\u003cp>There are three important components a good restaurant must supply in order to provide its guests with a great dining experience (just pick up a Zagat guide and look at their rating criteria if you don't believe me):\u003c/p>\n\u003cp>1. Great food\u003c/p>\n\u003cp>2. Congenial décor\u003c/p>\n\u003cp>3. Excellent service\u003c/p>\n\u003cp>Though the menu tablet aims to provide photos of all the menu items, I am wondering if its creators have taken into account the fact that someone is going to have to style, photograph, photo edit, and upload a photo every time a new dish is created.\u003c/p>\n\u003cp>Substitutions? E La Carte states that guests can make alterations to their chosen menu item through this product. Simple enough when a guest might prefer mashed potatoes to french fries with their Porterhouse, but what about more complex-- or outrageous-- requests? Is it time then for a server to appear at the table with the bad news?\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/watch?v=ThTwl1HrFi4&feature=related\" target=\"_blank\">\u003cstrong>Computer says no\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>As for décor, I get irritated when the people I eat with leave their smart phones on the table. I don't want a 7 inch piece of electronics shining at me as I dine. A candle on the table and the smiles of my companions are all the glow I need, thank you very much.\u003c/p>\n\u003cp>And what about the human component of the dining experience that this gadget swears it is not intended to replace? As a server, one of the most important parts of my job is to form a personal connection with my guest. Argue all you like, but there is a certain amount of server/guest bonding that happens within the first few moments of interaction. When I say hello and ask someone if they'd like a drink or if they just want to settle in a moment and catch their breath, I'm not just offering to go fetch them something-- I'm giving them the sense that they are going to be well taken care of.\u003c/p>\n\u003cp>The nuances of human vs. computer interaction are too many to get into in this post.\u003c/p>\n\u003cp>I understand that both restaurant owners and restaurant guests can benefit from such a menu in cases where one is looking merely to satisfy one's hunger quickly and efficiently, like at a corporate chain restaurant such as Applebee's (which is rumored to be adopting the tablets). Such venues already have standardized menu items that are photographically illustrated.\u003c/p>\n\u003cp>Touchscreen menus might also be a terrific boon for people who, for varying reasons, are unable to communicate well with spoken words. I've seen what an iPad can do for \u003cstrong>\u003ca href=\"http://www.sfweekly.com/2010-08-11/news/ihelp-for-autism/\" target=\"_blank\">kids with autism\u003c/a>\u003c/strong>. Could such interactive menus also help them gain confidence in ordering dinner? It's an idea that intrigues me.\u003c/p>\n\u003cp>They may also be helpful to those unfamiliar with a particular cuisine and/or language (ever been to a Vietnamese restaurant and felt entirely helpless?). The idea of a computer with a built-in glossary of terms and ingredients (or a translator) is an intriguing one.\u003c/p>\n\u003cp>And just think about how it could transform a wine list. 86'ed items could be immediately removed from the menu. Can't remember what grapes are in that Grüner Veltliner? (hint: it's Grüner Veltliner, but you would be spared the humiliation of asking such a question if you could simply click over to a glossary or related link.) Of course, the drawback is that one could get so lost in so much information, that one might never be able to choose. Or put the damned menu down.\u003c/p>\n\u003cp>I think a tool such as the E La Carta has some excellent possibilities, but not in the way it's being marketed. In addition to the ideas previously mentioned, I think that such a product used as a menu would cut down on the need for paper menus that must be thrown away or otherwise recycled every time they are either dirtied or in need of updating.\u003c/p>\n\u003cp>But then you should give your order to a human being and remove the electronic device from the dinner table. Talk to him. Ask for her opinion. Just \u003cem>interact\u003c/em>. Technology can be a wonderful thing, but not at the expense of interpersonal exchange. It has its time and its place.\u003c/p>\n\u003cp>The other day I was riding to work on the bus. When I had taken my seat, I reflexively pulled out my iPhone to play a game of cribbage or stare at Facebook updates or do something-- anything-- to shut out my surroundings. Then something wonderful happened:\u003c/p>\n\u003cp>My battery died.\u003c/p>\n\u003cp>I was alarmed by how helpless I felt and my immediate thought was \"\u003cem>Now\u003c/em> what am I supposed to do?\" And then I felt like a fool. I looked at my fellow passengers on the bus. Every person on it my age or younger was using their smart phone. None of them were smiling. It was just the old Chinese ladies at the front who were chatting and laughing away. I had no idea what they were saying, but they seemed to be doing perfectly fine without a touchscreen at arm's length.\u003c/p>\n\u003cp>It struck me then that this is precisely what we're all doing when we can't manage to pull our eyes away from our gadgets-- we are keeping people at arm's length. And that personal computers aren't, well, \u003cem>personable\u003c/em>.\u003c/p>\n\u003cp>We spend so much of our time in front of computers-- I know I do. Working as a waiter is a marvelous antidote to technology because every night I am forced to talk to people I've never met before. I ask them questions like \"How are you?\" and \"Where are you from?\" Granted, I get paid to do so, but it's something I actually look forward to. It pulls me out of myself and, for a few hours every evening, my focus is on the welfare of other people.\u003c/p>\n\u003cp>And I look for the same thing when I am the one who is dining. I want to feel welcomed as a guest, not merely a customer. However much of a fantasy that might be at times, I want to believe it. I want to thank the person who placed that martini in front of me. I want to talk to a human being, not press buttons (unless they happen to the the emotional buttons of my dining partner). I want to feel as though I am being taken care of.\u003c/p>\n\u003cp>I just don't happen to think that's possible with a computer.\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>What are your thoughts? Like the idea? Hate it?\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/26829/touchscreen-dining-out-of-touch",
"authors": [
"5017"
],
"categories": [
"bayareabites_752",
"bayareabites_4084",
"bayareabites_1146"
],
"tags": [
"bayareabites_9231",
"bayareabites_9230",
"bayareabites_9228",
"bayareabites_92",
"bayareabites_1163",
"bayareabites_9229",
"bayareabites_533"
],
"label": "bayareabites"
},
"bayareabites_26313": {
"type": "posts",
"id": "bayareabites_26313",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "26313",
"score": null,
"sort": [
1302797821000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1302797821,
"format": "aside",
"disqusTitle": "Foodies Have Their Pick of Online Coupon Sites ",
"title": "Foodies Have Their Pick of Online Coupon Sites ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/online-coupon-sites.jpg\" alt=\"collage of online coupon websites\" title=\"collage of online coupon websites\" width=\"500\" height=\"400\" class=\"alignnone size-full wp-image-26338\">\u003c/p>\n\u003cp>It’s no secret that online coupons are exploding in popularity, especially for foodies looking to spend less on a great meal. I’ve purchased more than my fair share. And a \u003ca href=\"http://www.blogher.com/2011-social-media-matters-study\">recent study released by BlogHer\u003c/a> even states that 51% of all women online are using coupon sites like \u003ca href=\"http://www.groupon.com/\">Groupon\u003c/a> and \u003ca href=\"http://livingsocial.com/\">LivingSocial\u003c/a>.\u003c/p>\n\u003cp>However, a recent \u003ca href=\"http://www.nytimes.com/2011/04/13/dining/13discounts.html\">New York Times\u003c/a> article discussed whether restaurants actually benefit from the online coupon trend. It seems to be a trade-off with some establishments finding them a positive marketing tool while others claiming the discounts do not boost profits. \u003c/p>\n\u003cp>Let’s breakdown the different types of online coupon sites recently popular with food lovers.\u003c/p>\n\u003cp>Sites like \u003ca href=\"http://www.scoutmob.com/\">Scoutmob\u003c/a> and \u003ca href=\"http://www.blackboardeats.com/\">Blackboard Eats\u003c/a> offer users a discount passcode to various eateries that they can access on their mobile phones and use the next time they frequent that business. There’s no pre-purchasing a certificate or gift card, involved. Blackboard Eats, however, does charge $1 for each passcode you want, or a fee of $20 for unlimited access to their discounts for one year.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.restaurant.com/\">Restaurant.com\u003c/a> allows you to purchase gift certificates to a large list of pre-determined restaurants affiliated with the site, at a huge discount. Many times, you can find a discount code online for up to 80% off the listed price, which can bring a $25 gift certificate down to $5. There are many restrictions, though, and they differ with each restaurant, so it pays to read the fine print before you confirm your order.\u003c/p>\n\u003cp>That brings us to sites like \u003ca href=\"http://dealpulp.com/\">DealPulp\u003c/a>, \u003ca href=\"http://townhog.com/\">TownHog\u003c/a>, \u003ca href=\"http://livingsocial.com/\">LivingSocial\u003c/a> and \u003ca href=\"http://www.groupon.com/\">Groupon\u003c/a>, which require you to pre-pay for a largely discounted deal at a variety of different merchants, including eateries. Deals are usually 50% off or more, and have less restrictions than a certificate from Restaurant.com. Deals change daily, so you have a limited amount of time to purchase it.\u003c/p>\n\u003cp>There have been \u003ca href=\"http://posiescafe.com/wp/?p=316\">horror stories\u003c/a> of some merchants being overwhelmed by the popularity of their online coupon or discount, and not being able to handle the response. But the owner of \u003ca href=\"http://www.milkshakewerks.com/\">Milkshake Werks\u003c/a>, Leslie Widmann in Redwood Shores had a great experience working with one of these sites. \u003c/p>\n\u003cblockquote>\u003cp>“Groupon helped us set up a structure that would be good for our business. It was a great experience for us. The result was almost instant increased awareness of our business. Even folks who didn’t purchase the offer came by because they didn’t know about us. Now many of them are regulars.”\u003c/p>\u003c/blockquote>\n\u003cp>But success in the world of online coupons for a merchant doesn’t necessarily translate into dollars. It’s more about marketing.\u003c/p>\n\u003cp>Widmann explains, “You have to look at it in terms of effective advertising and where you’re going to spend your ad and marketing dollars. We’ve done some print ads and the effect was very subtle. The urgency and instant name recognition of a site like Groupon sparks excitement and people feel like they have to take advantage of the deal right away.”\u003c/p>\n\u003cp>Scoutmob’s social media manager, Nicole Jayne, has a similar theory for why online coupon sites are so successful. \u003c/p>\n\u003cblockquote>\u003cp>“In the past, for a local small business, the only advertising options they had were billboards, radio, television and print. There was no real way to measure the success of that type of marketing. Online coupon sites allow these businesses to measure the effectiveness of getting their name out there almost instantly and translate that into traffic and revenue.”\u003c/p>\u003c/blockquote>\n\u003cp>There’s also no doubt the popularity of these sites is due in part to the recession and unstable economy. However, couponing is no flash in the pan trend, says Denise Tanton, the senior community manager at BlogHer. She, herself, recently started writing a popular series of blog posts about \u003ca href=\"http://www.blogher.com/planning-extreme-couponing-shopping-trip\">extreme couponing\u003c/a>. “I started noticing couponing blogs more and thought this was a new trend. But after researching, I realized it wasn’t new, it’s just that the media has caught on because of the recession. And now \u003ca href=\"http://tlc.howstuffworks.com/tv/extreme-couponing\">TLC\u003c/a> has latched on to it with a new show.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>She says coupons have been popular since the seventies. Even with the slowly improving economy, coupons will never go away, just evolve.\u003c/p>\n\u003cblockquote>\u003cp>“I think we’re going to see more e-coupons, texted and mobile coupons. As smartphones become more pervasive, we’ll see more companies offering digital and smartphone based coupons. Companies will get more control over their offers that way.”\u003c/p>\u003c/blockquote>\n\u003col>\nAs for the money-saving food lover like me, there are three rules I live by before I hit “purchase”:\n\u003cli>Would I actually go to this eatery, even if I didn’t have this coupon? If I don’t answer yes, I’m out.\u003c/li>\n\u003cli>Did I read the fine print? Some of these places don’t allow you to use your offer on a Friday or Saturday, have restricted times, or have expiration dates that are sooner than you’d like.\u003c/li>\n\u003cli>It’s not a deal, unless you actually use it.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "26313 http://blogs.kqed.org/bayareabites/?p=26313",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/04/14/foodies-have-their-pick-of-online-coupon-sites/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 867,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1302797821,
"excerpt": "An overview of the trend of online coupon sites for restaurant deals. Who benefits and who does not?",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "An overview of the trend of online coupon sites for restaurant deals. Who benefits and who does not?",
"title": "Foodies Have Their Pick of Online Coupon Sites | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Foodies Have Their Pick of Online Coupon Sites ",
"datePublished": "2011-04-14T09:17:01-07:00",
"dateModified": "2011-04-14T09:17:01-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "foodies-have-their-pick-of-online-coupon-sites",
"status": "publish",
"path": "/bayareabites/26313/foodies-have-their-pick-of-online-coupon-sites",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/online-coupon-sites.jpg\" alt=\"collage of online coupon websites\" title=\"collage of online coupon websites\" width=\"500\" height=\"400\" class=\"alignnone size-full wp-image-26338\">\u003c/p>\n\u003cp>It’s no secret that online coupons are exploding in popularity, especially for foodies looking to spend less on a great meal. I’ve purchased more than my fair share. And a \u003ca href=\"http://www.blogher.com/2011-social-media-matters-study\">recent study released by BlogHer\u003c/a> even states that 51% of all women online are using coupon sites like \u003ca href=\"http://www.groupon.com/\">Groupon\u003c/a> and \u003ca href=\"http://livingsocial.com/\">LivingSocial\u003c/a>.\u003c/p>\n\u003cp>However, a recent \u003ca href=\"http://www.nytimes.com/2011/04/13/dining/13discounts.html\">New York Times\u003c/a> article discussed whether restaurants actually benefit from the online coupon trend. It seems to be a trade-off with some establishments finding them a positive marketing tool while others claiming the discounts do not boost profits. \u003c/p>\n\u003cp>Let’s breakdown the different types of online coupon sites recently popular with food lovers.\u003c/p>\n\u003cp>Sites like \u003ca href=\"http://www.scoutmob.com/\">Scoutmob\u003c/a> and \u003ca href=\"http://www.blackboardeats.com/\">Blackboard Eats\u003c/a> offer users a discount passcode to various eateries that they can access on their mobile phones and use the next time they frequent that business. There’s no pre-purchasing a certificate or gift card, involved. Blackboard Eats, however, does charge $1 for each passcode you want, or a fee of $20 for unlimited access to their discounts for one year.\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://www.restaurant.com/\">Restaurant.com\u003c/a> allows you to purchase gift certificates to a large list of pre-determined restaurants affiliated with the site, at a huge discount. Many times, you can find a discount code online for up to 80% off the listed price, which can bring a $25 gift certificate down to $5. There are many restrictions, though, and they differ with each restaurant, so it pays to read the fine print before you confirm your order.\u003c/p>\n\u003cp>That brings us to sites like \u003ca href=\"http://dealpulp.com/\">DealPulp\u003c/a>, \u003ca href=\"http://townhog.com/\">TownHog\u003c/a>, \u003ca href=\"http://livingsocial.com/\">LivingSocial\u003c/a> and \u003ca href=\"http://www.groupon.com/\">Groupon\u003c/a>, which require you to pre-pay for a largely discounted deal at a variety of different merchants, including eateries. Deals are usually 50% off or more, and have less restrictions than a certificate from Restaurant.com. Deals change daily, so you have a limited amount of time to purchase it.\u003c/p>\n\u003cp>There have been \u003ca href=\"http://posiescafe.com/wp/?p=316\">horror stories\u003c/a> of some merchants being overwhelmed by the popularity of their online coupon or discount, and not being able to handle the response. But the owner of \u003ca href=\"http://www.milkshakewerks.com/\">Milkshake Werks\u003c/a>, Leslie Widmann in Redwood Shores had a great experience working with one of these sites. \u003c/p>\n\u003cblockquote>\u003cp>“Groupon helped us set up a structure that would be good for our business. It was a great experience for us. The result was almost instant increased awareness of our business. Even folks who didn’t purchase the offer came by because they didn’t know about us. Now many of them are regulars.”\u003c/p>\u003c/blockquote>\n\u003cp>But success in the world of online coupons for a merchant doesn’t necessarily translate into dollars. It’s more about marketing.\u003c/p>\n\u003cp>Widmann explains, “You have to look at it in terms of effective advertising and where you’re going to spend your ad and marketing dollars. We’ve done some print ads and the effect was very subtle. The urgency and instant name recognition of a site like Groupon sparks excitement and people feel like they have to take advantage of the deal right away.”\u003c/p>\n\u003cp>Scoutmob’s social media manager, Nicole Jayne, has a similar theory for why online coupon sites are so successful. \u003c/p>\n\u003cblockquote>\u003cp>“In the past, for a local small business, the only advertising options they had were billboards, radio, television and print. There was no real way to measure the success of that type of marketing. Online coupon sites allow these businesses to measure the effectiveness of getting their name out there almost instantly and translate that into traffic and revenue.”\u003c/p>\u003c/blockquote>\n\u003cp>There’s also no doubt the popularity of these sites is due in part to the recession and unstable economy. However, couponing is no flash in the pan trend, says Denise Tanton, the senior community manager at BlogHer. She, herself, recently started writing a popular series of blog posts about \u003ca href=\"http://www.blogher.com/planning-extreme-couponing-shopping-trip\">extreme couponing\u003c/a>. “I started noticing couponing blogs more and thought this was a new trend. But after researching, I realized it wasn’t new, it’s just that the media has caught on because of the recession. And now \u003ca href=\"http://tlc.howstuffworks.com/tv/extreme-couponing\">TLC\u003c/a> has latched on to it with a new show.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>She says coupons have been popular since the seventies. Even with the slowly improving economy, coupons will never go away, just evolve.\u003c/p>\n\u003cblockquote>\u003cp>“I think we’re going to see more e-coupons, texted and mobile coupons. As smartphones become more pervasive, we’ll see more companies offering digital and smartphone based coupons. Companies will get more control over their offers that way.”\u003c/p>\u003c/blockquote>\n\u003col>\nAs for the money-saving food lover like me, there are three rules I live by before I hit “purchase”:\n\u003cli>Would I actually go to this eatery, even if I didn’t have this coupon? If I don’t answer yes, I’m out.\u003c/li>\n\u003cli>Did I read the fine print? Some of these places don’t allow you to use your offer on a Friday or Saturday, have restricted times, or have expiration dates that are sooner than you’d like.\u003c/li>\n\u003cli>It’s not a deal, unless you actually use it.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/26313/foodies-have-their-pick-of-online-coupon-sites",
"authors": [
"5127"
],
"categories": [
"bayareabites_1962",
"bayareabites_4084",
"bayareabites_1875",
"bayareabites_1927"
],
"tags": [
"bayareabites_9200",
"bayareabites_9199"
],
"label": "bayareabites"
},
"bayareabites_26187": {
"type": "posts",
"id": "bayareabites_26187",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "26187",
"score": null,
"sort": [
1302616823000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1302616823,
"format": "aside",
"disqusTitle": "Off the Grid is Making Street Food Mainstream",
"title": "Off the Grid is Making Street Food Mainstream",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://offthegridsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/off-the-grid500.jpg\" alt=\"Off the Grid at Fort Mason Center\" title=\"Off the Grid at Fort Mason Center\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26201\">\u003c/a>\u003cbr>\n\u003cem>Off the Grid at Fort Mason Center. Photo courtesy of Off the Grid\u003c/em>\u003c/p>\n\u003cp>Almost every food craving you could ever think of could be satisfied by at least one of the food trucks at any given \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> location in San Francisco. In just a couple of years, OtG in Fort Mason has become the single largest weekly block party for foodies in the Bay Area.\u003c/p>\n\u003cp>But with almost every food category being represented there, is there fear of street food being a trend that’s reaching oversaturation? Off the Grid’s man-in-charge, Matt Cohen, says absolutely not.\u003c/p>\n\u003cblockquote>\u003cp>“I think of Asia and how prolific street food is and how it’s a part of people’s lives. Will all of them launching right now stay in business? Probably not. But there’s a long way to go before we hit the saturation point. The rest of the world has experience with street food and we were so far behind here in the Bay Area. People had to think of them not as roach coaches, so we just had to catch up.”\u003c/p>\u003c/blockquote>\n\u003cp>Cohen fell in love with street food while living in Japan as an English teacher. When he returned to the States, he tried to start his own food truck in 2007. His plans got halted after the recession hit, and he decided to turn his experience with getting a mobile food business started, permits, rules and all, into a food truck consultant business in 2008. Eventually, the idea of Off the Grid got off the ground. \u003c/p>\n\u003cp>“My clients were asking how we could find better locations and how trucks could group together at different locations. There was obviously a need and it was clear that no one truck could handle the task alone. Off the Grid is more of a curation of these food trucks.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are now six Off the Grid (OtG) events throughout the week in San Francisco, and possible OtGs in San Mateo, the South Bay and East Bay expected to be announced within the next six weeks. But is all this street food too much?\u003c/p>\n\u003cblockquote>\u003cp>“What we’ve learned is that the only ‘destination’ OtG is Fort Mason in the city, where people from all over the Bay Area come to visit. Most of the other current locations are driven by locals and their needs in those areas. We like to create and attract community in the places we go, and those spots seem to have a need. And we try to make sure we switch out the trucks so it’s never the same experience every time.”\u003c/p>\u003c/blockquote>\n\u003cp>Cohen says they have 30-40 food trucks on their roster right now, but expect that number to DOUBLE by the end of the season! And there’s no threat of too much culinary overlap, either. \u003c/p>\n\u003cp>“No one would argue that we don’t need more fusion taco trucks and cupcake trucks. But there are a number of burger, sandwich, soup, pizza and salad food trucks coming soon.” \u003c/p>\n\u003cp>It’s only been about four years since food carts, trucks and the like hit the Bay Area, but the category has seen a lot of evolution since 2007.\u003c/p>\n\u003cp>“I think we’re sort of entering a third wave with the food truck scene here. There were guerrilla street food carts for a while with the \u003ca href=\"http://twitter.com/#!/magiccurrykart\">Magic Curry\u003c/a> and \u003ca href=\"http://twitter.com/#!/cremebruleecart\">Crème Brulee\u003c/a> Karts. They brought a lot of attention to the fun and whimsy of eating on the street. Plus, they really knew how to cook.”\u003c/p>\n\u003cp>“Then the second coming was when those guys, along with formal chefs, saw a demand for it but realized you couldn’t make a living with underground street food. It’s not a long term job, it’s a hobby. And experienced restauranteurs liked the simplicity of the truck.”\u003c/p>\n\u003cp>“Now, there’s a third wave happening, where people are taking that blueprint of the mobile food truck and going in all sorts of directions, like\u003ca href=\"http://www.theribwhip.com/\"> Rib Whip\u003c/a> and \u003ca href=\"http://www.eatletruc.com/\">Le Truc\u003c/a>. There’s a ton of new trucks coming out now.”\u003c/p>\n\u003cp>Street food may still seem new to us, but there’s no reason why it can’t be here to stay, much like it is in other parts of the world. Of course, Cohen has a business stake in it all, but he’s attracted to this type of culinary experience for personal reasons too.\u003c/p>\n\u003cp>“I love eating outside! We can all try different foods and sit outside, have a great time, run into friends, and it’s affordable. Your kids can run around, you can bring your dog, and run into people you haven’t seen in a while. It’s a community space.”\u003c/p>\n\u003cp>As for the food truck he bought in 2007, he's still got it, and just recently decided to \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/04/this_space_for_rent_off_the_gr.php\">start renting it out\u003c/a>. \u003c/p>\n\u003cblockquote>\u003cp>\"We actually just started using the truck I bought back in 2007. We’re not serving food off of it, but it's great for demos for chefs who are considering starting their own street food business, or for someone who wants to try it out before considering buying one for themselves. And it's got televisions attached to it so it’s great for broadcasting Giants games.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\u003cbr>\nVarious locations throughout San Francisco. Check out their \u003ca href=\"http://offthegridsf.com/\">website\u003c/a> for exact days and locations.\u003cbr>\n\u003ca href=\"http://twitter.com/#!/sfcarts\">@sfcarts\u003c/a>\u003cbr>\n\u003ca href=\"https://www.facebook.com/OffTheGridSF\">facebook.com/offthegridsf\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "26187 http://blogs.kqed.org/bayareabites/?p=26187",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/04/12/off-the-grid-is-making-street-food-mainstream/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 943,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1302594159,
"excerpt": "Almost every food craving you could ever think of could be satisfied by at least one of the food trucks at any given Off the Grid location in San Francisco. In just a couple of years, OtG in Fort Mason has become the single largest weekly block party for foodies in the Bay Area.\r\n\r\nBut with almost every food category being represented there, is there fear of street food being a trend that’s reaching oversaturation? Off the Grid’s man-in-charge, Matt Cohen, says absolutely not.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Almost every food craving you could ever think of could be satisfied by at least one of the food trucks at any given Off the Grid location in San Francisco. In just a couple of years, OtG in Fort Mason has become the single largest weekly block party for foodies in the Bay Area.\r\n\r\nBut with almost every food category being represented there, is there fear of street food being a trend that’s reaching oversaturation? Off the Grid’s man-in-charge, Matt Cohen, says absolutely not.",
"title": "Off the Grid is Making Street Food Mainstream | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Off the Grid is Making Street Food Mainstream",
"datePublished": "2011-04-12T07:00:23-07:00",
"dateModified": "2011-04-12T00:42:39-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "off-the-grid-is-making-street-food-mainstream",
"status": "publish",
"path": "/bayareabites/26187/off-the-grid-is-making-street-food-mainstream",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://offthegridsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/off-the-grid500.jpg\" alt=\"Off the Grid at Fort Mason Center\" title=\"Off the Grid at Fort Mason Center\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26201\">\u003c/a>\u003cbr>\n\u003cem>Off the Grid at Fort Mason Center. Photo courtesy of Off the Grid\u003c/em>\u003c/p>\n\u003cp>Almost every food craving you could ever think of could be satisfied by at least one of the food trucks at any given \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> location in San Francisco. In just a couple of years, OtG in Fort Mason has become the single largest weekly block party for foodies in the Bay Area.\u003c/p>\n\u003cp>But with almost every food category being represented there, is there fear of street food being a trend that’s reaching oversaturation? Off the Grid’s man-in-charge, Matt Cohen, says absolutely not.\u003c/p>\n\u003cblockquote>\u003cp>“I think of Asia and how prolific street food is and how it’s a part of people’s lives. Will all of them launching right now stay in business? Probably not. But there’s a long way to go before we hit the saturation point. The rest of the world has experience with street food and we were so far behind here in the Bay Area. People had to think of them not as roach coaches, so we just had to catch up.”\u003c/p>\u003c/blockquote>\n\u003cp>Cohen fell in love with street food while living in Japan as an English teacher. When he returned to the States, he tried to start his own food truck in 2007. His plans got halted after the recession hit, and he decided to turn his experience with getting a mobile food business started, permits, rules and all, into a food truck consultant business in 2008. Eventually, the idea of Off the Grid got off the ground. \u003c/p>\n\u003cp>“My clients were asking how we could find better locations and how trucks could group together at different locations. There was obviously a need and it was clear that no one truck could handle the task alone. Off the Grid is more of a curation of these food trucks.”\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>There are now six Off the Grid (OtG) events throughout the week in San Francisco, and possible OtGs in San Mateo, the South Bay and East Bay expected to be announced within the next six weeks. But is all this street food too much?\u003c/p>\n\u003cblockquote>\u003cp>“What we’ve learned is that the only ‘destination’ OtG is Fort Mason in the city, where people from all over the Bay Area come to visit. Most of the other current locations are driven by locals and their needs in those areas. We like to create and attract community in the places we go, and those spots seem to have a need. And we try to make sure we switch out the trucks so it’s never the same experience every time.”\u003c/p>\u003c/blockquote>\n\u003cp>Cohen says they have 30-40 food trucks on their roster right now, but expect that number to DOUBLE by the end of the season! And there’s no threat of too much culinary overlap, either. \u003c/p>\n\u003cp>“No one would argue that we don’t need more fusion taco trucks and cupcake trucks. But there are a number of burger, sandwich, soup, pizza and salad food trucks coming soon.” \u003c/p>\n\u003cp>It’s only been about four years since food carts, trucks and the like hit the Bay Area, but the category has seen a lot of evolution since 2007.\u003c/p>\n\u003cp>“I think we’re sort of entering a third wave with the food truck scene here. There were guerrilla street food carts for a while with the \u003ca href=\"http://twitter.com/#!/magiccurrykart\">Magic Curry\u003c/a> and \u003ca href=\"http://twitter.com/#!/cremebruleecart\">Crème Brulee\u003c/a> Karts. They brought a lot of attention to the fun and whimsy of eating on the street. Plus, they really knew how to cook.”\u003c/p>\n\u003cp>“Then the second coming was when those guys, along with formal chefs, saw a demand for it but realized you couldn’t make a living with underground street food. It’s not a long term job, it’s a hobby. And experienced restauranteurs liked the simplicity of the truck.”\u003c/p>\n\u003cp>“Now, there’s a third wave happening, where people are taking that blueprint of the mobile food truck and going in all sorts of directions, like\u003ca href=\"http://www.theribwhip.com/\"> Rib Whip\u003c/a> and \u003ca href=\"http://www.eatletruc.com/\">Le Truc\u003c/a>. There’s a ton of new trucks coming out now.”\u003c/p>\n\u003cp>Street food may still seem new to us, but there’s no reason why it can’t be here to stay, much like it is in other parts of the world. Of course, Cohen has a business stake in it all, but he’s attracted to this type of culinary experience for personal reasons too.\u003c/p>\n\u003cp>“I love eating outside! We can all try different foods and sit outside, have a great time, run into friends, and it’s affordable. Your kids can run around, you can bring your dog, and run into people you haven’t seen in a while. It’s a community space.”\u003c/p>\n\u003cp>As for the food truck he bought in 2007, he's still got it, and just recently decided to \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/04/this_space_for_rent_off_the_gr.php\">start renting it out\u003c/a>. \u003c/p>\n\u003cblockquote>\u003cp>\"We actually just started using the truck I bought back in 2007. We’re not serving food off of it, but it's great for demos for chefs who are considering starting their own street food business, or for someone who wants to try it out before considering buying one for themselves. And it's got televisions attached to it so it’s great for broadcasting Giants games.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\u003cbr>\nVarious locations throughout San Francisco. Check out their \u003ca href=\"http://offthegridsf.com/\">website\u003c/a> for exact days and locations.\u003cbr>\n\u003ca href=\"http://twitter.com/#!/sfcarts\">@sfcarts\u003c/a>\u003cbr>\n\u003ca href=\"https://www.facebook.com/OffTheGridSF\">facebook.com/offthegridsf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/26187/off-the-grid-is-making-street-food-mainstream",
"authors": [
"5127"
],
"categories": [
"bayareabites_109",
"bayareabites_50",
"bayareabites_4084",
"bayareabites_1875",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_8369",
"bayareabites_8754",
"bayareabites_9187",
"bayareabites_9188"
],
"label": "bayareabites"
},
"bayareabites_26111": {
"type": "posts",
"id": "bayareabites_26111",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "26111",
"score": null,
"sort": [
1302541955000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1302541955,
"format": "aside",
"disqusTitle": "Food Swaps: Sharing Goodies, Stocking Pantries, One Trade at a Time ",
"title": "Food Swaps: Sharing Goodies, Stocking Pantries, One Trade at a Time ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/food.swap_.group_.jpg\" alt=\"Food swappers checking out the chow at the East Bay Homemade Food Swap in Oakland on Saturday. \" title=\"Food swappers checking out the chow at the East Bay Homemade Food Swap in Oakland on Saturday. \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26177\">\u003cbr>\n\u003cem>Food swappers checking out the chow at the East Bay Homemade Food Swap in Oakland on Saturday. \u003c/em>\u003c/p>\n\u003cp>When in under two weeks \u003cem>The New York Times\u003c/em> runs not just one but two stories on a food phenomenon popping up around the country it's clear there's a trend cooking (from scratch) in kitchens across the country.\u003c/p>\n\u003cp>The food swap is making a comeback. As \u003ca href=\"http://wordstoeatby.blogspot.com/\">Debbie Koenig\u003c/a> notes in her \u003ca href=\"http://www.nytimes.com/2011/03/13/nyregion/13barter.html\">\u003cem>Times\u003c/em> story on an edible exchange in Brooklyn\u003c/a>, there's nothing new about trading, say, currant scones for pickled beets. In the days when doctors made house calls, they sometimes received produce in lieu of payment for services rendered.\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/ebcafoodswap\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/food.swap_.oakland.200.jpg\" alt=\"Food Swap Oakland flyer\" title=\"Food Swap Oakland flyer\" width=\"200\" height=\"291\" class=\"alignleft size-full wp-image-26160\">\u003c/a>These days, artisan D.I.Y.ers have added a modern, culinary spin to the food swap, which is gaining traction during the lingering economic downturn. The appeal: Discovering new foods, meeting fellow food lovers and stocking the pantry. While home-grown eggs, greens and herbs, along with handcrafted jams, breads and spreads are often in the mix, less common homemade fare like fava leaf pesto, basil liqueur and avocado pound cake may also be up for grabs.\u003c/p>\n\u003cp>On Saturday afternoon at the \u003ca href=\"http://www.facebook.com/ebcafoodswap\">East Bay Homemade Food Swap\u003c/a> 25 mostly female home cooks who hadn't bartered before descended on \u003ca href=\"http://girlonbikewrites.blogspot.com/\">Kendra Poma\u003c/a>'s cozy Oakland bungalow and set up a small space showcasing their wares in anticipation of the silent-auction style swap. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The room was packed, the vibe friendly. A table in the back served as a tasting station, swappers wore name tags, and filled in paper slips describing their offerings. The presentation was impressive for a group of mostly self-taught cooks. A food swap feels like an affordable and accessible way to stock your pantry with both familiar and unusual foods, says \u003ca href=\"http://www.elcielosanto.com/\">Renee Avalos\u003c/a>, a personal chef whose main client is filmmaker \u003ca href=\"http://www.thefutureoffood.com/crew.html\">Deborah Koons Garcia\u003c/a> (\u003cem>\u003ca href=\"http://www.thefutureoffood.com/\">The Future of Food\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://www.symphonyofthesoil.com/\">Symphony of the Soil\u003c/a>\u003c/em>), echoing the sentiment of other attendees.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/food.swap_.kendra-pomo.jpg\" alt=\"Host Kendra Poma makes an edible exchange at the food swap in her home last weekend.\" title=\"Host Kendra Poma makes an edible exchange at the food swap in her home last weekend.\" width=\"500\" height=\"375\" class=\"size-full wp-image-26165\">\u003cbr>\n\u003cem>Host Kendra Poma makes an edible exchange at the food swap in her home last weekend.\u003c/em>\u003c/p>\n\u003cp>Poma, a seasoned clothes swapper who was inspired to hold her own edible exchange after watching \u003ca href=\"http://cookingupastory.com/food-swap\">a video on a Portland food swap\u003c/a>, plans to hold seasonal meet ups; the next event is slated for July. Future swaps will be held in local businesses, which can accommodate a few more swappers, though Poma says about 25 to 30 participants feels about right. \"I like to be able to greet each person as they walk in the door,\" says the 27-year-old.\u003c/p>\n\u003cp>\u003ciframe src=\"http://blip.tv/play/hsEGgpzTKAI.html\" width=\"480\" height=\"300\" frameborder=\"0\">\u003c/iframe>\u003cembed type=\"application/x-shockwave-flash\" src=\"http://a.blip.tv/api.swf#hsEGgpzTKAI\">\u003c/embed>\u003cbr>\n\u003cem>Portland food swap in progress. Video courtesy of \u003ca href=\"http://twitter.com/#!/cookingupastory\">Cooking up a Story\u003c/a>\u003c/em>\u003c/p>\n\u003cp>For the first hour or so people milled about, chatting and checking out the chow. When Poma, who swapped peach-and-ginger kombucha, homegrown herbal teas and vegan boysenberry swirl chocolate cake, announced it was time to start making swaps, the room got really quiet as people focused on taking care of business, scribbling on the swap slips notes like \"I'd like to trade my radish onion relish for a jar of your ginger pear butter.\" Once everyone had had a chance to make their swap choices known the actual trades took place. Informal, verbal requests for unclaimed items followed once written swaps had been honored. The idea, after all, is to go home with different foods.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/food.swap_.collage.500.jpg\" alt=\"An assortment of preserves, pickles, fermented foods, and baked goods for exchange at Saturdays food swap.\" title=\"An assortment of preserves, pickles, fermented foods, and baked goods for exchange at Saturdays food swap.\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-26174\">\u003cbr>\n\u003cem>An assortment of preserves, pickles, fermented foods, and baked goods for exchange at Saturday's food swap.\u003c/em>\u003c/p>\n\u003cp>Surprisingly, a lot of participants polled on the day said they opted to make something new -- be that blood orange marmalade or their mom's kick-arse kim chee -- rather than play it safe with a tried-and-true recipe. Some got ideas for what to bring next time: Drinking vinegars, in the case of Christina Stork, owner of the yarn store \u003ca href=\"http://www.articlepract.com/shop.html\">Article Pract\u003c/a>, who makes fennel, orange, and pomegranate drops.\u003c/p>\n\u003cp>More savory and less sweets, for Keri Keifer of \u003ca href=\"http://blissbake.blogspot.com/\">Grand Avenue Bakeshop\u003c/a>, who felt a small sting of disappointment when one of her proposed swaps was declined. Alas, liqueur maker Andrea Bornschlegel was shying away from sweet treats. In the spirit of the event, though, she swung by at the end and offered Keifer a half full tasting bottle as a token, which Keifer happily accepted.\u003c/p>\n\u003cp>The youngest swapper, budding food entrepreneur Cameron Kaplan, 12, included a cardboard sign about her novelty concoctions on a stick she calls \u003ca href=\"http://www.dessertbite.com/\">Lollicakes\u003c/a>, a savvy strategy that endeared her to many in the crowd.\u003c/p>\n\u003cp>Fueled by social media and a seemingly endless interest in \u003ca href=\"http://lettuceeatkale.com/2009/urban-homestead-an-old-idea-is-new-again/\">urban homesteading\u003c/a>, the edible exchange seems like a natural fit for local food fanciers. While a couple of participants on Saturday had sold goods via the \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a>, they enjoyed the low-key, cash-free nature of the homey food swap. \"It's a great place for me to trade excess inventory or offer a small batch of something, like my green gage plum jam,\" explains Becky Spencer of \u003ca href=\"http://urbanpreserves.wordpress.com/\">Urban Preserves\u003c/a>.\u003c/p>\n\u003cp>Since no money changes hands, such meet ups aren't subject to health department scrutiny, and nobody raised concerns about food safety at Saturday's gathering.\u003c/p>\n\u003cp>Poma ran a smoothly choreographed event, part edible exchange and part social mixer, that went off without a hitch in just under two hours. She advises anyone interested in holding their own swap to visit the \u003ca href=\"http://www.facebook.com/pdxswappers?v=wall\">PDX Swappers Facebook page\u003c/a> and \u003ca href=\"http://hipgirlshome.com/foodswaps/\">The Hip Girl's Guide to Homemaking\u003c/a> for pointers.\u003c/p>\n\u003cp>Other local swaps include canner \u003ca href=\"http://ksolomon.com/\">Karen Solomon\u003c/a>'s monthly \u003ca href=\"http://www.epicurious.com/articlesguides/blogs/editor/2011/02/host-a-baby-food-swap.html\">organic baby food exchange\u003c/a> and \u003ca href=\"http://alittleyum.com/\">Simran Singh and Stacie Dong\u003c/a>'s family dinner swap, both hosted by \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a> in San Francisco and \u003ca href=\"http://www.forageoakland.blogspot.com/\">Forage Oakland\u003c/a>'s occasional produce and preserve exchanges. Coming soon: Belly to Belly Bartermart, hosted by local chef Ellen Johnson, according to \u003ca href=\"http://twitter.com/twyspy\">Twilight Greenaway\u003c/a> in her \u003ca href=\"http://www.nytimes.com/2011/03/25/us/25bcfoodswap.html\">\u003cem>Times\u003c/em> story on the Bay Area's food swap culture\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Of course, home cooks have been swapping (or simply gifting) preserves, pickles, cakes, and cookies for years in an informal way. Formal swapping, though, adds something a little special to the exchange, explains Keifer, contently filling her backpack with a cornucopia of interesting eats she swapped for her candied peels and cardamom cookies. \u003c/p>\n\u003cblockquote>\u003cp>\"Whether it's Belgian beer, tomatillo sauce, or backyard eggs, you have a sense that someone has really nurtured whatever it is they're exchanging,\" she says. \"Bartering in this kind of setting is a truly underground experience and a great way to network with like-minded people and create community without any money changing hands.\"\u003c/p>\u003c/blockquote>\n\n",
"disqusIdentifier": "26111 http://blogs.kqed.org/bayareabites/?p=26111",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/04/11/food-swaps-sharing-goodies-stocking-pantries-one-trade-at-a-time/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1075,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://blip.tv/play/hsEGgpzTKAI.html"
],
"paragraphCount": 22
},
"modified": 1302725886,
"excerpt": "The food swap is the latest D.I.Y. culinary trend cooking (from scratch) in kitchens around the country. Find out why trading radish onion relish for ginger pear butter in the East Bay and beyond is the newest food phenomenon favored by urban homesteaders.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The food swap is the latest D.I.Y. culinary trend cooking (from scratch) in kitchens around the country. Find out why trading radish onion relish for ginger pear butter in the East Bay and beyond is the newest food phenomenon favored by urban homesteaders.",
"title": "Food Swaps: Sharing Goodies, Stocking Pantries, One Trade at a Time | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Food Swaps: Sharing Goodies, Stocking Pantries, One Trade at a Time ",
"datePublished": "2011-04-11T10:12:35-07:00",
"dateModified": "2011-04-13T13:18:06-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "food-swaps-sharing-goodies-stocking-pantries-one-trade-at-a-time",
"status": "publish",
"path": "/bayareabites/26111/food-swaps-sharing-goodies-stocking-pantries-one-trade-at-a-time",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/food.swap_.group_.jpg\" alt=\"Food swappers checking out the chow at the East Bay Homemade Food Swap in Oakland on Saturday. \" title=\"Food swappers checking out the chow at the East Bay Homemade Food Swap in Oakland on Saturday. \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26177\">\u003cbr>\n\u003cem>Food swappers checking out the chow at the East Bay Homemade Food Swap in Oakland on Saturday. \u003c/em>\u003c/p>\n\u003cp>When in under two weeks \u003cem>The New York Times\u003c/em> runs not just one but two stories on a food phenomenon popping up around the country it's clear there's a trend cooking (from scratch) in kitchens across the country.\u003c/p>\n\u003cp>The food swap is making a comeback. As \u003ca href=\"http://wordstoeatby.blogspot.com/\">Debbie Koenig\u003c/a> notes in her \u003ca href=\"http://www.nytimes.com/2011/03/13/nyregion/13barter.html\">\u003cem>Times\u003c/em> story on an edible exchange in Brooklyn\u003c/a>, there's nothing new about trading, say, currant scones for pickled beets. In the days when doctors made house calls, they sometimes received produce in lieu of payment for services rendered.\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/ebcafoodswap\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/food.swap_.oakland.200.jpg\" alt=\"Food Swap Oakland flyer\" title=\"Food Swap Oakland flyer\" width=\"200\" height=\"291\" class=\"alignleft size-full wp-image-26160\">\u003c/a>These days, artisan D.I.Y.ers have added a modern, culinary spin to the food swap, which is gaining traction during the lingering economic downturn. The appeal: Discovering new foods, meeting fellow food lovers and stocking the pantry. While home-grown eggs, greens and herbs, along with handcrafted jams, breads and spreads are often in the mix, less common homemade fare like fava leaf pesto, basil liqueur and avocado pound cake may also be up for grabs.\u003c/p>\n\u003cp>On Saturday afternoon at the \u003ca href=\"http://www.facebook.com/ebcafoodswap\">East Bay Homemade Food Swap\u003c/a> 25 mostly female home cooks who hadn't bartered before descended on \u003ca href=\"http://girlonbikewrites.blogspot.com/\">Kendra Poma\u003c/a>'s cozy Oakland bungalow and set up a small space showcasing their wares in anticipation of the silent-auction style swap. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The room was packed, the vibe friendly. A table in the back served as a tasting station, swappers wore name tags, and filled in paper slips describing their offerings. The presentation was impressive for a group of mostly self-taught cooks. A food swap feels like an affordable and accessible way to stock your pantry with both familiar and unusual foods, says \u003ca href=\"http://www.elcielosanto.com/\">Renee Avalos\u003c/a>, a personal chef whose main client is filmmaker \u003ca href=\"http://www.thefutureoffood.com/crew.html\">Deborah Koons Garcia\u003c/a> (\u003cem>\u003ca href=\"http://www.thefutureoffood.com/\">The Future of Food\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://www.symphonyofthesoil.com/\">Symphony of the Soil\u003c/a>\u003c/em>), echoing the sentiment of other attendees.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/food.swap_.kendra-pomo.jpg\" alt=\"Host Kendra Poma makes an edible exchange at the food swap in her home last weekend.\" title=\"Host Kendra Poma makes an edible exchange at the food swap in her home last weekend.\" width=\"500\" height=\"375\" class=\"size-full wp-image-26165\">\u003cbr>\n\u003cem>Host Kendra Poma makes an edible exchange at the food swap in her home last weekend.\u003c/em>\u003c/p>\n\u003cp>Poma, a seasoned clothes swapper who was inspired to hold her own edible exchange after watching \u003ca href=\"http://cookingupastory.com/food-swap\">a video on a Portland food swap\u003c/a>, plans to hold seasonal meet ups; the next event is slated for July. Future swaps will be held in local businesses, which can accommodate a few more swappers, though Poma says about 25 to 30 participants feels about right. \"I like to be able to greet each person as they walk in the door,\" says the 27-year-old.\u003c/p>\n\u003cp>\u003ciframe src=\"http://blip.tv/play/hsEGgpzTKAI.html\" width=\"480\" height=\"300\" frameborder=\"0\">\u003c/iframe>\u003cembed type=\"application/x-shockwave-flash\" src=\"http://a.blip.tv/api.swf#hsEGgpzTKAI\">\u003c/embed>\u003cbr>\n\u003cem>Portland food swap in progress. Video courtesy of \u003ca href=\"http://twitter.com/#!/cookingupastory\">Cooking up a Story\u003c/a>\u003c/em>\u003c/p>\n\u003cp>For the first hour or so people milled about, chatting and checking out the chow. When Poma, who swapped peach-and-ginger kombucha, homegrown herbal teas and vegan boysenberry swirl chocolate cake, announced it was time to start making swaps, the room got really quiet as people focused on taking care of business, scribbling on the swap slips notes like \"I'd like to trade my radish onion relish for a jar of your ginger pear butter.\" Once everyone had had a chance to make their swap choices known the actual trades took place. Informal, verbal requests for unclaimed items followed once written swaps had been honored. The idea, after all, is to go home with different foods.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/food.swap_.collage.500.jpg\" alt=\"An assortment of preserves, pickles, fermented foods, and baked goods for exchange at Saturdays food swap.\" title=\"An assortment of preserves, pickles, fermented foods, and baked goods for exchange at Saturdays food swap.\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-26174\">\u003cbr>\n\u003cem>An assortment of preserves, pickles, fermented foods, and baked goods for exchange at Saturday's food swap.\u003c/em>\u003c/p>\n\u003cp>Surprisingly, a lot of participants polled on the day said they opted to make something new -- be that blood orange marmalade or their mom's kick-arse kim chee -- rather than play it safe with a tried-and-true recipe. Some got ideas for what to bring next time: Drinking vinegars, in the case of Christina Stork, owner of the yarn store \u003ca href=\"http://www.articlepract.com/shop.html\">Article Pract\u003c/a>, who makes fennel, orange, and pomegranate drops.\u003c/p>\n\u003cp>More savory and less sweets, for Keri Keifer of \u003ca href=\"http://blissbake.blogspot.com/\">Grand Avenue Bakeshop\u003c/a>, who felt a small sting of disappointment when one of her proposed swaps was declined. Alas, liqueur maker Andrea Bornschlegel was shying away from sweet treats. In the spirit of the event, though, she swung by at the end and offered Keifer a half full tasting bottle as a token, which Keifer happily accepted.\u003c/p>\n\u003cp>The youngest swapper, budding food entrepreneur Cameron Kaplan, 12, included a cardboard sign about her novelty concoctions on a stick she calls \u003ca href=\"http://www.dessertbite.com/\">Lollicakes\u003c/a>, a savvy strategy that endeared her to many in the crowd.\u003c/p>\n\u003cp>Fueled by social media and a seemingly endless interest in \u003ca href=\"http://lettuceeatkale.com/2009/urban-homestead-an-old-idea-is-new-again/\">urban homesteading\u003c/a>, the edible exchange seems like a natural fit for local food fanciers. While a couple of participants on Saturday had sold goods via the \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a>, they enjoyed the low-key, cash-free nature of the homey food swap. \"It's a great place for me to trade excess inventory or offer a small batch of something, like my green gage plum jam,\" explains Becky Spencer of \u003ca href=\"http://urbanpreserves.wordpress.com/\">Urban Preserves\u003c/a>.\u003c/p>\n\u003cp>Since no money changes hands, such meet ups aren't subject to health department scrutiny, and nobody raised concerns about food safety at Saturday's gathering.\u003c/p>\n\u003cp>Poma ran a smoothly choreographed event, part edible exchange and part social mixer, that went off without a hitch in just under two hours. She advises anyone interested in holding their own swap to visit the \u003ca href=\"http://www.facebook.com/pdxswappers?v=wall\">PDX Swappers Facebook page\u003c/a> and \u003ca href=\"http://hipgirlshome.com/foodswaps/\">The Hip Girl's Guide to Homemaking\u003c/a> for pointers.\u003c/p>\n\u003cp>Other local swaps include canner \u003ca href=\"http://ksolomon.com/\">Karen Solomon\u003c/a>'s monthly \u003ca href=\"http://www.epicurious.com/articlesguides/blogs/editor/2011/02/host-a-baby-food-swap.html\">organic baby food exchange\u003c/a> and \u003ca href=\"http://alittleyum.com/\">Simran Singh and Stacie Dong\u003c/a>'s family dinner swap, both hosted by \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a> in San Francisco and \u003ca href=\"http://www.forageoakland.blogspot.com/\">Forage Oakland\u003c/a>'s occasional produce and preserve exchanges. Coming soon: Belly to Belly Bartermart, hosted by local chef Ellen Johnson, according to \u003ca href=\"http://twitter.com/twyspy\">Twilight Greenaway\u003c/a> in her \u003ca href=\"http://www.nytimes.com/2011/03/25/us/25bcfoodswap.html\">\u003cem>Times\u003c/em> story on the Bay Area's food swap culture\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>Of course, home cooks have been swapping (or simply gifting) preserves, pickles, cakes, and cookies for years in an informal way. Formal swapping, though, adds something a little special to the exchange, explains Keifer, contently filling her backpack with a cornucopia of interesting eats she swapped for her candied peels and cardamom cookies. \u003c/p>\n\u003cblockquote>\u003cp>\"Whether it's Belgian beer, tomatillo sauce, or backyard eggs, you have a sense that someone has really nurtured whatever it is they're exchanging,\" she says. \"Bartering in this kind of setting is a truly underground experience and a great way to network with like-minded people and create community without any money changing hands.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/26111/food-swaps-sharing-goodies-stocking-pantries-one-trade-at-a-time",
"authors": [
"5125"
],
"categories": [
"bayareabites_752",
"bayareabites_2638",
"bayareabites_1962",
"bayareabites_50",
"bayareabites_4084"
],
"tags": [
"bayareabites_9186",
"bayareabites_9184",
"bayareabites_9182",
"bayareabites_9181",
"bayareabites_9195",
"bayareabites_14757",
"bayareabites_9162"
],
"label": "bayareabites"
},
"bayareabites_25616": {
"type": "posts",
"id": "bayareabites_25616",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "25616",
"score": null,
"sort": [
1301670047000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1301670047,
"format": "aside",
"disqusTitle": "Guerrilla Greens: Extreme Urban Homesteading",
"title": "Guerrilla Greens: Extreme Urban Homesteading",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp> \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/guerrilla-greens300urban.jpg\" alt=\"guerrilla greens\" title=\"guerrilla greens\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-25800\">\u003c/a>Chloe and me, we were pretty much a 21st-century urban couple of a certain type. We met at a mock Iron Chef party that some friends of friends of mine put on—I think the theme was “Battle Matzoh,” with a team of out-of-work chefs throwing down the \u003ca href=\"http://www.streitsmatzos.com/\">Streit's\u003c/a> against a crew of laid-off CNET coders. The coders were winning when I spotted Chloe in a nurse’s outfit one size too small, drinking Manischewitz shots out of a tiki mug. Well, that was it for me. I’ve always had a soft spot for women in uniform who can hold their liquor. \u003c/p>\n\u003cp>It didn’t take long to convince her to leave the house she was sharing with 3 roommates on Cesar Chavez and move into my place in Oakland. I had a backyard, a \u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a>, a 3-year-old Saab, room for her cat and I always put the seat down, even when she was gone for the whole day at a yoga-and-goat-cheese-making retreat.\u003c/p>\n\u003cp>And we were pretty much in sync around most things. We’d recently switched our coffee from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">Ritual Roasters to Four Barrel to Sightglass\u003c/a>. With their roastery in Williamsburg and their farmers' market lockdown in Temescal, Blue Bottle was \u003cem>over,\u003c/em> Chloe insisted, pulling her curly hair into two Dr. Seussy-looking pigtails on the top of her head, and I had to agree, although secretly, I’d been kind of looking forward to being able to get one of their insane New Orleans iced coffees to wake me up for the drive home after a Sunday of Frisbee and Tecates in Dolores Park, even when it became obvious that their \u003ca href=\"http://missionlocal.org/2010/10/blue-bottle-out-democracy-or-anarchy/\">generator-driven coup\u003c/a> wasn’t going to happen. \u003c/p>\n\u003cp>Since we both worked in Emeryville, we got together to eat lunch together almost every other day, sharing leftover jicama-kale salad or hitting up \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/20/primos-parrilla\">Primos Parrilla\u003c/a> if our supply ran low. Sometimes when she was feeling cranky I’d walk over to her office and leave a couple of cupcakes from the \u003ca href=\"http://twitter.com/#!/CupkatesTruck\">Cupkates truck\u003c/a>—one for her and one that she maybe didn’t have to know about for the cute maybe-lesbian-but-maybe-not receptionist with the mermaid tattoo and the skateboard kicked up at the back of her desk. \u003c/p>\n\u003cp>Chloe used to be vegan in college, but like most girls, she was just waiting for someone to feed her a really good pork chop wrapped in bacon and convince her that we could be \u003ca href=\"http://www.grist.org/factory-farms/2011-03-23-introducing-the-vegan-omnivore-alliance-against-animal-factories\">ethical omnivores\u003c/a> together. She’s still pretty skinny though; I’d like to go in on getting a whole pig with the neighbors down the street but I don’t know what our actual capacity for jowl and trotter might be. It’s not like I’m \u003ca href=\"http://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a> or anything, who could probably propose to a woman with a \u003ca href=\"//blogs.kqed.org/bayareabites/2009/11/15/primal-napa%E2%80%9D\">fried calf brain and a lamb tongue\u003c/a> and still get lucky. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So we’d had our first anniversary last month at a \u003ca href=\"http://thebolditalic.com/nico/stories/812-going-stag\">Stag Dinner\u003c/a> in her friend\u003ca href=\"https://twitter.com/#!/chickenjohn\"> Chicken John\u003c/a>’s art space, down the street from the Victorian where she used to live. Pretty cool, and Chloe didn’t flinch at the oyster starter or the second course of squid stuffed with blood sausage. But now her birthday was coming up, on April 1st, and I had to come up with something to top that, without tapping into what we’re saving for going to Bali in December. \u003c/p>\n\u003cp>\u003cstrong>That’s when I saw it on my Twitter feed:\u003c/strong> another underground restaurant, this one by \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Guerrilla Greens\u003c/a>. I hadn’t heard of them, but I figured they were probably part of the East Bay's roving, ever-shifting band of backyard-chickening, rooftop-beekeeping, front-yard-chard-growers. They made me feel old, they were so earnest and gluten-free in their muddy Carharts, foraged lemons rolling around the back of their pickup trucks. But at least a couple of these types could usually be counted on to have worked the line at Ubuntu or done a \u003cem>stage\u003c/em> at Saison. I signed us up. \u003c/p>\n\u003cp>Ok, so maybe I should have seen something weird right then. See, they didn’t ask for an email address or a Paypal account, just my address. In fact, there wasn’t any mention of money at all, which was definitely strange, since usually these dinners are, you know, pretty expensive, especially given that the bathroom's usually down 2 flights of stairs and the main course takes three hours to come out and then it's something like three little pieces of raw goat meat in argan oil covered in flowers. \u003c/p>\n\u003cp>But I wanted to convince myself that maybe this was something really new. Maybe they were trying some kind of different slow-money business model with kale donated by \u003ca href=\"http://ghosttownfarm.wordpress.com/2011/03/29/farmstand-canceled-due-to-the-city-of-oakland/\">Novella Carpenter\u003c/a>. Not that I wanted us digging into platefuls of \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/03/31/BAVP1INGPN.DTL&tsp=1\">cougar-chomped lamb\u003c/a>, but why couldn’t there be a new post-capitalism paradigm at work? Underground restaurant, underground biz model, right? \u003c/p>\n\u003cp>Until I woke up on Monday. Shower, shave, go into the kitchen to steam up an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/19/got-almond-milk/\">almond-milk\u003c/a> double latte for Chloe. Except that the stove’s not there. The refrigerator is gone, too, which is okay because we stopped keeping our coffee beans in the freezer after the guy at Sightglass told us how that shocks the beans. And I usually make the almond milk myself in the Vitamix, so I still should be able to make Chloe her coffee. Except these Guerrilla Greens—and really, who else could it be?—have taken \u003cem>everything with a plug.\u003c/em> The espresso machine, the juicer, the toaster, even the crockpot given to us not-really-ironically from Chloe’s mom. \u003c/p>\n\u003cp>There was firewood piled where the television, stereo, and Netflix envelopes had been. They’d left the iPad, which was nice, but after all, they'd need the Twitter feed to explain themselves. Even without the carefully calibrated fair-trade, shade-grown buzz I’d become so used to every morning, I was beginning to understand. \u003c/p>\n\u003cp>We weren’t going to their restaurant. Their restaurant was coming to us. We were becoming their restaurant. Their restaurant was \u003ci>inside us\u003c/i>. \u003c/p>\n\u003cp>I picked up the iPad. There, on their \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Twitter feed\u003c/a>, was their paradigm: THE NEW URBAN HOMESTEADING. BY ANY MEANS NECESSARY. \u003c/p>\n\u003cp>My hands were shaking. I did my yoga breathing. If only they'd left us some matches, we could still make pour-over coffee. \u003c/p>\n\u003cp>While I crumpled up old copies of the East Bay Express to get the fire going, Chloe came in from the backyard, a baby goat in her arms and a chard leaf caught in her pigtails. \u003c/p>\n\u003cp>“This..is...the…cutest…thing…I’ve..ever…seen,” she breathed, snuggling her chin between the kid’s floppy little ears. “I’m going back outside to get us some milk for breakfast.” \u003c/p>\n\u003cp>“But, Chloe,” I whined. “What about your lactose intolerance?” But she didn’t answer; looking out, I could see her head already tucked tightly against the furry brown side of one of the four dwarf goats wandering through the backyard, nibbling the oak branches and trimming down the blackberry brambles. \"Aren't you going to be late for \u003ca href=\"http://www.youtube.com/watch?v=x-dz_MzjfnY&feature=related\">Hot Zumba\u003c/a>?\"\u003c/p>\n\u003cp>“It’s like squeezing a hairy water balloon!” she called back, as a family of quails skittered over to the compost pile, followed by three seagulls and five high-stepping pigeons. A snake lolled on one of the three discarded, empty computer monitors which were now filled with honeycomb and a swarm of slightly angry-sounding bees. A bag of clay kitty litter and a bale of straw sat in a back corner. I knew, without looking, that the next tweet would be cryptic instructions for building a \u003ca href=\"http://small-scale.net/yearofmud/2009/09/12/build-your-own-20-outdoor-cob-oven-for-great-bread-and-pizza/\">cob oven\u003c/a>. \u003c/p>\n\u003cp>I still need my coffee every morning, but besides that, it’s not so bad. I know what to do now. Chloe freecycled a hand-cranked coffee grinder, and we filter it through one of her old American Apparel tank tops. We’re naked now, most of the time; it just feels better, especially after a whole bunch of snails moved into the shower. We sleep on the moss under the oak tree; our futon's under the porch, growing our first crop of enoki mushrooms. Chloe says we should have our friends over for escargots in goat butter next week.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Did you know that snake makes an awesome curry? You should try it, you know. Just get on our \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Twitter feed\u003c/a>. We'll tell you how. \u003c/p>\n\n",
"disqusIdentifier": "25616 http://blogs.kqed.org/bayareabites/?p=25616",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/04/01/guerrilla-greens-extreme-urban-homesteading/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1484,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1427824396,
"excerpt": "An Oakland couple digs deep into the new paradigm: Urban Homesteading, by any means necessary. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "An Oakland couple digs deep into the new paradigm: Urban Homesteading, by any means necessary. ",
"title": "Guerrilla Greens: Extreme Urban Homesteading | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Guerrilla Greens: Extreme Urban Homesteading",
"datePublished": "2011-04-01T08:00:47-07:00",
"dateModified": "2015-03-31T10:53:16-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "guerrilla-greens-extreme-urban-homesteading",
"status": "publish",
"path": "/bayareabites/25616/guerrilla-greens-extreme-urban-homesteading",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/guerrilla-greens300urban.jpg\" alt=\"guerrilla greens\" title=\"guerrilla greens\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-25800\">\u003c/a>Chloe and me, we were pretty much a 21st-century urban couple of a certain type. We met at a mock Iron Chef party that some friends of friends of mine put on—I think the theme was “Battle Matzoh,” with a team of out-of-work chefs throwing down the \u003ca href=\"http://www.streitsmatzos.com/\">Streit's\u003c/a> against a crew of laid-off CNET coders. The coders were winning when I spotted Chloe in a nurse’s outfit one size too small, drinking Manischewitz shots out of a tiki mug. Well, that was it for me. I’ve always had a soft spot for women in uniform who can hold their liquor. \u003c/p>\n\u003cp>It didn’t take long to convince her to leave the house she was sharing with 3 roommates on Cesar Chavez and move into my place in Oakland. I had a backyard, a \u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a>, a 3-year-old Saab, room for her cat and I always put the seat down, even when she was gone for the whole day at a yoga-and-goat-cheese-making retreat.\u003c/p>\n\u003cp>And we were pretty much in sync around most things. We’d recently switched our coffee from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">Ritual Roasters to Four Barrel to Sightglass\u003c/a>. With their roastery in Williamsburg and their farmers' market lockdown in Temescal, Blue Bottle was \u003cem>over,\u003c/em> Chloe insisted, pulling her curly hair into two Dr. Seussy-looking pigtails on the top of her head, and I had to agree, although secretly, I’d been kind of looking forward to being able to get one of their insane New Orleans iced coffees to wake me up for the drive home after a Sunday of Frisbee and Tecates in Dolores Park, even when it became obvious that their \u003ca href=\"http://missionlocal.org/2010/10/blue-bottle-out-democracy-or-anarchy/\">generator-driven coup\u003c/a> wasn’t going to happen. \u003c/p>\n\u003cp>Since we both worked in Emeryville, we got together to eat lunch together almost every other day, sharing leftover jicama-kale salad or hitting up \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/20/primos-parrilla\">Primos Parrilla\u003c/a> if our supply ran low. Sometimes when she was feeling cranky I’d walk over to her office and leave a couple of cupcakes from the \u003ca href=\"http://twitter.com/#!/CupkatesTruck\">Cupkates truck\u003c/a>—one for her and one that she maybe didn’t have to know about for the cute maybe-lesbian-but-maybe-not receptionist with the mermaid tattoo and the skateboard kicked up at the back of her desk. \u003c/p>\n\u003cp>Chloe used to be vegan in college, but like most girls, she was just waiting for someone to feed her a really good pork chop wrapped in bacon and convince her that we could be \u003ca href=\"http://www.grist.org/factory-farms/2011-03-23-introducing-the-vegan-omnivore-alliance-against-animal-factories\">ethical omnivores\u003c/a> together. She’s still pretty skinny though; I’d like to go in on getting a whole pig with the neighbors down the street but I don’t know what our actual capacity for jowl and trotter might be. It’s not like I’m \u003ca href=\"http://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a> or anything, who could probably propose to a woman with a \u003ca href=\"//blogs.kqed.org/bayareabites/2009/11/15/primal-napa%E2%80%9D\">fried calf brain and a lamb tongue\u003c/a> and still get lucky. \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>So we’d had our first anniversary last month at a \u003ca href=\"http://thebolditalic.com/nico/stories/812-going-stag\">Stag Dinner\u003c/a> in her friend\u003ca href=\"https://twitter.com/#!/chickenjohn\"> Chicken John\u003c/a>’s art space, down the street from the Victorian where she used to live. Pretty cool, and Chloe didn’t flinch at the oyster starter or the second course of squid stuffed with blood sausage. But now her birthday was coming up, on April 1st, and I had to come up with something to top that, without tapping into what we’re saving for going to Bali in December. \u003c/p>\n\u003cp>\u003cstrong>That’s when I saw it on my Twitter feed:\u003c/strong> another underground restaurant, this one by \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Guerrilla Greens\u003c/a>. I hadn’t heard of them, but I figured they were probably part of the East Bay's roving, ever-shifting band of backyard-chickening, rooftop-beekeeping, front-yard-chard-growers. They made me feel old, they were so earnest and gluten-free in their muddy Carharts, foraged lemons rolling around the back of their pickup trucks. But at least a couple of these types could usually be counted on to have worked the line at Ubuntu or done a \u003cem>stage\u003c/em> at Saison. I signed us up. \u003c/p>\n\u003cp>Ok, so maybe I should have seen something weird right then. See, they didn’t ask for an email address or a Paypal account, just my address. In fact, there wasn’t any mention of money at all, which was definitely strange, since usually these dinners are, you know, pretty expensive, especially given that the bathroom's usually down 2 flights of stairs and the main course takes three hours to come out and then it's something like three little pieces of raw goat meat in argan oil covered in flowers. \u003c/p>\n\u003cp>But I wanted to convince myself that maybe this was something really new. Maybe they were trying some kind of different slow-money business model with kale donated by \u003ca href=\"http://ghosttownfarm.wordpress.com/2011/03/29/farmstand-canceled-due-to-the-city-of-oakland/\">Novella Carpenter\u003c/a>. Not that I wanted us digging into platefuls of \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/03/31/BAVP1INGPN.DTL&tsp=1\">cougar-chomped lamb\u003c/a>, but why couldn’t there be a new post-capitalism paradigm at work? Underground restaurant, underground biz model, right? \u003c/p>\n\u003cp>Until I woke up on Monday. Shower, shave, go into the kitchen to steam up an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/19/got-almond-milk/\">almond-milk\u003c/a> double latte for Chloe. Except that the stove’s not there. The refrigerator is gone, too, which is okay because we stopped keeping our coffee beans in the freezer after the guy at Sightglass told us how that shocks the beans. And I usually make the almond milk myself in the Vitamix, so I still should be able to make Chloe her coffee. Except these Guerrilla Greens—and really, who else could it be?—have taken \u003cem>everything with a plug.\u003c/em> The espresso machine, the juicer, the toaster, even the crockpot given to us not-really-ironically from Chloe’s mom. \u003c/p>\n\u003cp>There was firewood piled where the television, stereo, and Netflix envelopes had been. They’d left the iPad, which was nice, but after all, they'd need the Twitter feed to explain themselves. Even without the carefully calibrated fair-trade, shade-grown buzz I’d become so used to every morning, I was beginning to understand. \u003c/p>\n\u003cp>We weren’t going to their restaurant. Their restaurant was coming to us. We were becoming their restaurant. Their restaurant was \u003ci>inside us\u003c/i>. \u003c/p>\n\u003cp>I picked up the iPad. There, on their \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Twitter feed\u003c/a>, was their paradigm: THE NEW URBAN HOMESTEADING. BY ANY MEANS NECESSARY. \u003c/p>\n\u003cp>My hands were shaking. I did my yoga breathing. If only they'd left us some matches, we could still make pour-over coffee. \u003c/p>\n\u003cp>While I crumpled up old copies of the East Bay Express to get the fire going, Chloe came in from the backyard, a baby goat in her arms and a chard leaf caught in her pigtails. \u003c/p>\n\u003cp>“This..is...the…cutest…thing…I’ve..ever…seen,” she breathed, snuggling her chin between the kid’s floppy little ears. “I’m going back outside to get us some milk for breakfast.” \u003c/p>\n\u003cp>“But, Chloe,” I whined. “What about your lactose intolerance?” But she didn’t answer; looking out, I could see her head already tucked tightly against the furry brown side of one of the four dwarf goats wandering through the backyard, nibbling the oak branches and trimming down the blackberry brambles. \"Aren't you going to be late for \u003ca href=\"http://www.youtube.com/watch?v=x-dz_MzjfnY&feature=related\">Hot Zumba\u003c/a>?\"\u003c/p>\n\u003cp>“It’s like squeezing a hairy water balloon!” she called back, as a family of quails skittered over to the compost pile, followed by three seagulls and five high-stepping pigeons. A snake lolled on one of the three discarded, empty computer monitors which were now filled with honeycomb and a swarm of slightly angry-sounding bees. A bag of clay kitty litter and a bale of straw sat in a back corner. I knew, without looking, that the next tweet would be cryptic instructions for building a \u003ca href=\"http://small-scale.net/yearofmud/2009/09/12/build-your-own-20-outdoor-cob-oven-for-great-bread-and-pizza/\">cob oven\u003c/a>. \u003c/p>\n\u003cp>I still need my coffee every morning, but besides that, it’s not so bad. I know what to do now. Chloe freecycled a hand-cranked coffee grinder, and we filter it through one of her old American Apparel tank tops. We’re naked now, most of the time; it just feels better, especially after a whole bunch of snails moved into the shower. We sleep on the moss under the oak tree; our futon's under the porch, growing our first crop of enoki mushrooms. Chloe says we should have our friends over for escargots in goat butter next week.\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>Did you know that snake makes an awesome curry? You should try it, you know. Just get on our \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Twitter feed\u003c/a>. We'll tell you how. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/25616/guerrilla-greens-extreme-urban-homesteading",
"authors": [
"5038"
],
"categories": [
"bayareabites_752",
"bayareabites_2638",
"bayareabites_1865",
"bayareabites_4084",
"bayareabites_2554",
"bayareabites_1763",
"bayareabites_60"
],
"tags": [
"bayareabites_3693",
"bayareabites_2982",
"bayareabites_987",
"bayareabites_14769",
"bayareabites_10280",
"bayareabites_8291",
"bayareabites_9163",
"bayareabites_9162"
],
"featImg": "bayareabites_25803",
"label": "bayareabites"
},
"bayareabites_24812": {
"type": "posts",
"id": "bayareabites_24812",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "24812",
"score": null,
"sort": [
1300379438000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1300379438,
"format": "aside",
"disqusTitle": "Google’s New Recipe Search: A Food Blogger's Dilemma",
"title": "Google’s New Recipe Search: A Food Blogger's Dilemma",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Google is out to tame the Wild West of the food world, and I'm not really sure how I feel about this. A couple of weeks ago, \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=IsUN1dUbbM8\">Google introduced Recipe View\u003c/a>, a search function \u003ca href=\"http://searchengineland.com/whats-for-dinner-bing-now-shows-recipes-on-serp-34083\">Bing\u003c/a> had added last year. Initially, I loved the idea that people would be able to search for recipes exclusively and that Google had taken the time to \u003ca href=\"http://searchengineland.com/google-takes-first-big-bite-into-rich-snippet-search-with-recipes-65928\">create a recipe search tool\u003c/a> specifically for cooks, but then I saw the search results and my hopes deflated. I was disappointed to see that although larger recipe food sites are well represented, nary a blog post was listed for the many searches I initiated. Allrecipes.com, Food.com, the Food Network, About.com and Epicurious made up the majority of search results, while blogs -- both well-known and obscure -- seemed not to have been invited to the party (yet). \u003c/p>\n\u003cp>The whole point of Google's new recipe search is to allow people to designate what they're looking for in a recipe, which in turn limits the search to recipes only. So if you're looking for information on \"sardines\" you will end up with just recipes instead of a Wikipedia entry plus a bunch of shopping results. Google Recipes also allows you to limit your search by ingredients (do you want to cook your sardines with fennel and without capers, just check the boxes on the left side of the page), cook time (less than 60 min.), and calorie count (any calories). Helpful and fantastic, right? Yes, but recipe blog posts that might rank high in Google's Everything search due to popularity are not likely to be there. Not yet.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/sardines-recipeview.jpg\" alt=\"Sardines search using Google Recipe View\" title=\"Sardines search using Google Recipe View\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-25075\">\u003cbr>\n\u003cem>Sardines search using Google Recipe View\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why I am disappointed\u003c/strong>\u003cbr>\n It appears that Google has chosen to given preference to large company recipe sites over smaller sites, newspapers, magazine, and blogs. According to \u003ca href=\"http://leisureblogs.chicagotribune.com/thestew/2011/02/google-adds-recipe-search.html?utm_source=streamsend&utm_medium=email&utm_content=13471019&utm_campaign=Food%20News%20Friday%20February%2025\">The Stew\u003c/a>, a food blog put out by the Chicago Tribune who interviewed Jack Menzel, Google's product management director for this project, \"About a year ago, Google began asking food sites if they would add a snippet of code to their HTML pages which contained time and servings info.\" But it seems they primarily asked the larger sites, like FoodNetwork.com, to partner with them in this endeavor. The Stew then goes on to say: \u003c/p>\n\u003cblockquote>\u003cp>\"It's going to favor some of the biggest sites and those who have optimized their content to be found easily by search engines. Expect a lot of FoodNetwork.com and AllRecipes.com recipes to pop up on the first page of any search.\"\u003c/p>\u003c/blockquote>\n\u003cp> \u003cstrong>So, how do blogs get included?\u003c/strong> In order for a site's recipes to be indexed by Google's new recipe search they have to meet some specific and not-so-specific criteria.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Format Recipes Using Rich Snippets and Microformats\u003c/strong>\u003cbr>\nRecipes need to be formatted to generate \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?hl=en&answer=99170\">rich snippets\u003c/a>. For \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?answer=173379\">recipes\u003c/a>, using \u003ca href=\"http://microformats.org/wiki/hrecipe\">hRecipe microformat\u003c/a> is a good way to go especially if you are using WordPress as your blog software since there is a \u003ca href=\"http://wordpress.org/extend/plugins/hrecipe/\">plugin\u003c/a>. For those of you who aren't web designers or programmers, I should explain that rich snippets are generated by using specific tags within HTML code that allow Google to recognize data as a recipe along with the various components that comprise a recipe. Here are some good resources to understand the process:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?answer=173379\">Google's Webmaster Tools documentation of the process for recipes\u003c/a>, \u003ca href=\"http://www.google.com/webmasters/tools/richsnippets\">Rich Snippets Testing Tool\u003c/a>, \u003ca href=\"http://www.google.com/support/webmasters/bin/topic.py?hl=en&topic=21997\">Rich snippets general info\u003c/a> (microdata, microformats, RDFa)\u003c/li>\n\u003cli>\u003ca href=\"http://foodblogalliance.com/2011/03/regarding-googles-recipe-search-and-rich-snippets.php\">Google's Recipe Search and Rich Snippets\u003c/a> Elise Bauer (simplyrecipes.com) at Food Blog Alliance. Simply Recipes recipes are showing up in the Google Recipe search so she clearly knows the scoop.\u003c/li>\n\u003cli>\u003ca href=\"http://foodblogforum.com/1494-making-microformats-manageable-the-new-recipeseo-plugin\">Making Microformats Manageable: The New RecipeSEO Plugin \u003c/a> Allison Day (recipeseo.com) at Food Blogger Forum. Here is the direct link to her \u003ca href=\"http://sushiday.com/recipe-seo-plugin/\">WordPress plug\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.huffingtonpost.com/craig-goldwyn/food-bloggers-how-to-get-_b_833635.html\">Food Bloggers: How Google's New Recipe Search Works\u003c/a> Meathead Goldwyn at Huffington Post\u003c/li>\n\u003cli>\u003ca href=\"http://diannej.com/blog/2011/02/new-google-recipe-search-means-extra-coding-for-food-bloggers/\">New Google Recipe Search Means Extra Coding for Food Bloggers\u003c/a> Dianne Jacob at Will Write for Food\n\u003c/li>\n\u003cli> \u003ca href=\"http://food.lizsteinberg.com/2011/03/10/how-i-made-my-blog-hrecipe-compliant/\">How I adapted my blog to Google’s recipe search\u003c/a> at Café Liz\u003c/li>\n\u003cli>Amanda Hesser at food52: \u003ca href=\"http://www.food52.com/blog/1838_googles_new_recipe_search\">Google's New Recipe Search\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp> Basically, you should know that recipe data now has to be marked with specific tags so Google's search engine can recognize the information as a specific content type namely, a recipe. Right now, doing this takes time and some coding knowledge, which is a pain, but doable. Hopefully, this process will get easier as more editing tools become available to bloggers.\u003c/p>\n\u003cp>\u003cstrong>Submit a Form to Google about Including Your Site\u003c/strong>\u003cbr>\nGoogle suggests you fill out this \u003ca href=\"http://www.google.com/support/webmasters/bin/request.py?contact_type=rich_snippets_feedback\">Interested in Rich Snippets?\u003c/a> form to alert them that your site is now using the required markup code and should be indexed by Google Search. You are required to submit four examples of pages that incorporate rich snippet code and have been validated using the \u003ca href=\"http://www.google.com/webmasters/tools/richsnippets\">Rich Snippets Testing Tool\u003c/a> but it is not clear how much of your site needs to be compliant \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?answer=1093493#enoughtime\">or how long it will take\u003c/a> in order for Google to start displaying your results.\u003c/p>\n\u003cp>\u003cstrong>Follow the Procedure, Validate your Recipes, No Guarantee\u003c/strong>\u003cbr>\nOnce your page validates there is this message:\u003c/p>\n\u003cblockquote>\u003cp>\"Note that there is no guarantee that a Rich Snippet will be shown for this page on actual search results. For more details, see the \u003ca href=\"http://knol.google.com/k/google-rich-snippets-tips-and-tricks#Frequently_Asked_Questions\">FAQ\u003c/a>.\" \u003c/p>\u003c/blockquote>\n\u003cp>This FAQ seems like an earlier version of the information displayed on the page \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?hl=en&answer=1093493\">\"Rich snippets not appearing\"\u003c/a> since the FAQ page does not mention including recipe sites being eligible for rich snippets. \u003c/p>\n\u003cp>\u003ca href=\"http://www.google.com/webmasters/tools/richsnippets?url=http%3A%2F%2Fblogs.kqed.org%2Fbayareabites%2F2011%2F03%2F13%2Fgreen-as-grass-asparagus-salad-for-spring%2F&view=\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/rich-snippet-testing-tool.jpg\" alt=\"rich snippet testing tool\" title=\"rich snippet testing tool\" width=\"500\" height=\"218\" class=\"alignnone size-full wp-image-24980\">\u003c/a>\u003cbr>\n\u003cem>\"Note that there is no guarantee that a Rich Snippet will be shown for this page on actual search results. For more details, see the FAQ.\"\u003c/em>\u003c/p>\n\u003cp>So, even if you go through the process of tagging and validating your recipes you are not guaranteed that your posts will display as Rich Snippets which I am guessing means that they may or may not show up in the Google Recipe Search. So, you are left to wait and see.\u003c/p>\n\u003cp>Maybe I'm suspicious, but what seemed like a cool idea -- a search tool that enables readers to quickly find recipes -- now appears to be a tool catering to larger company sites and I'm concerned about what this means for food bloggers. It seems that many established recipe sites started incorporating the markup to generate rich snippets once they were aware of Google's plan to develop the Recipe Search but the urgency to start using microformats did not appear to reach the blogger community. The lack of integrated and easy to use plugins for the various blogging platforms speaks to the absence of this necessity. Elise Bauer points out the \u003ca href=\"http://foodblogalliance.com/2011/03/regarding-googles-recipe-search-and-rich-snippets.php\">irony that Blogger, Google's blogging platform\u003c/a> does not have tools developed for recipe markup that would help bloggers generate rich snippets.\u003c/p>\n\u003cp>Okay. Whine whine, gripe gripe. Poor bloggers. But what about readers and cooks? How does Recipe View change their experience? The average recipe seeker may be unaware of the filtering that is currently going on and miss out on much of the user-generated food content that has accumulated on the web over the years. On the other hand, it will provide a faster and more efficient system to access information they are seeking without having to manipulate their queries or apply advanced search techniques.\u003c/p>\n\u003cp>Regardless of the effect on my posts, as a reader I'm a bit frustrated that I may lose out on seeing an innovative recipe with a great story, which is why I read blogs in the first place. I love reading about \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz's\u003c/a> various forays into Paris bakeries that end with a lovely tart recipe, or getting inspired to try making a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/12/death-in-the-afternoon/\">Death in the Afternoon cocktail \u003c/a> after giggling over one of Michael Procopio's pieces. \u003c/p>\n\u003cp>I should note that many major sites with extensive recipe collections (but are not exclusively recipe sites) are also not yet displaying in Google Recipe View. For instance, I haven't seen any New York Times recipes listed (by them) and I am curious about how large sites that have food as a topic area and a wealth of recipes are approaching the situation.\u003c/p>\n\u003cp>Maybe this will all work itself out soon. The problem, however, is that bloggers and readers alike have now come to expect immediacy. When I post a recipe it shows up without any delays and people can read it. You can twitter about it and the information is distributed without a waiting process. Perhaps we all need to just learn (or relearn) to be patient again and this post is the equivalent of Chicken Little yelling that the sky is falling on food bloggers everywhere. So although I'm finding the new Google Recipe View a bit frustrating, it may not be elitist. I'm keeping my fingers crossed that it ends up being inclusive and helpful in the end. \u003c/p>\n\u003cp>\u003cstrong>What do you think?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>(Wendy Goodfriend co-authored this post and provided research and experiential information about Google Recipe Search )\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "24812 http://blogs.kqed.org/bayareabites/?p=24812",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2011/03/17/google%e2%80%99s-new-recipe-search-a-food-bloggers-dilemma/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1503,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1301332437,
"excerpt": "Google is out to tame the Wild West of the food world, and I'm not really sure how I feel about this. A couple of weeks ago, Google introduced Recipe View, a search function Bing had added last year. Initially, I loved the idea that people would be able to search for recipes exclusively and that Google had taken the time to create a recipe search tool specifically for cooks, but then I saw the search results and my hopes deflated. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Google is out to tame the Wild West of the food world, and I'm not really sure how I feel about this. A couple of weeks ago, Google introduced Recipe View, a search function Bing had added last year. Initially, I loved the idea that people would be able to search for recipes exclusively and that Google had taken the time to create a recipe search tool specifically for cooks, but then I saw the search results and my hopes deflated. ",
"title": "Google’s New Recipe Search: A Food Blogger's Dilemma | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Google’s New Recipe Search: A Food Blogger's Dilemma",
"datePublished": "2011-03-17T09:30:38-07:00",
"dateModified": "2011-03-28T10:13:57-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "google%e2%80%99s-new-recipe-search-a-food-bloggers-dilemma",
"status": "publish",
"path": "/bayareabites/24812/google%e2%80%99s-new-recipe-search-a-food-bloggers-dilemma",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Google is out to tame the Wild West of the food world, and I'm not really sure how I feel about this. A couple of weeks ago, \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=IsUN1dUbbM8\">Google introduced Recipe View\u003c/a>, a search function \u003ca href=\"http://searchengineland.com/whats-for-dinner-bing-now-shows-recipes-on-serp-34083\">Bing\u003c/a> had added last year. Initially, I loved the idea that people would be able to search for recipes exclusively and that Google had taken the time to \u003ca href=\"http://searchengineland.com/google-takes-first-big-bite-into-rich-snippet-search-with-recipes-65928\">create a recipe search tool\u003c/a> specifically for cooks, but then I saw the search results and my hopes deflated. I was disappointed to see that although larger recipe food sites are well represented, nary a blog post was listed for the many searches I initiated. Allrecipes.com, Food.com, the Food Network, About.com and Epicurious made up the majority of search results, while blogs -- both well-known and obscure -- seemed not to have been invited to the party (yet). \u003c/p>\n\u003cp>The whole point of Google's new recipe search is to allow people to designate what they're looking for in a recipe, which in turn limits the search to recipes only. So if you're looking for information on \"sardines\" you will end up with just recipes instead of a Wikipedia entry plus a bunch of shopping results. Google Recipes also allows you to limit your search by ingredients (do you want to cook your sardines with fennel and without capers, just check the boxes on the left side of the page), cook time (less than 60 min.), and calorie count (any calories). Helpful and fantastic, right? Yes, but recipe blog posts that might rank high in Google's Everything search due to popularity are not likely to be there. Not yet.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/sardines-recipeview.jpg\" alt=\"Sardines search using Google Recipe View\" title=\"Sardines search using Google Recipe View\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-25075\">\u003cbr>\n\u003cem>Sardines search using Google Recipe View\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why I am disappointed\u003c/strong>\u003cbr>\n It appears that Google has chosen to given preference to large company recipe sites over smaller sites, newspapers, magazine, and blogs. According to \u003ca href=\"http://leisureblogs.chicagotribune.com/thestew/2011/02/google-adds-recipe-search.html?utm_source=streamsend&utm_medium=email&utm_content=13471019&utm_campaign=Food%20News%20Friday%20February%2025\">The Stew\u003c/a>, a food blog put out by the Chicago Tribune who interviewed Jack Menzel, Google's product management director for this project, \"About a year ago, Google began asking food sites if they would add a snippet of code to their HTML pages which contained time and servings info.\" But it seems they primarily asked the larger sites, like FoodNetwork.com, to partner with them in this endeavor. The Stew then goes on to say: \u003c/p>\n\u003cblockquote>\u003cp>\"It's going to favor some of the biggest sites and those who have optimized their content to be found easily by search engines. Expect a lot of FoodNetwork.com and AllRecipes.com recipes to pop up on the first page of any search.\"\u003c/p>\u003c/blockquote>\n\u003cp> \u003cstrong>So, how do blogs get included?\u003c/strong> In order for a site's recipes to be indexed by Google's new recipe search they have to meet some specific and not-so-specific criteria.\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>Format Recipes Using Rich Snippets and Microformats\u003c/strong>\u003cbr>\nRecipes need to be formatted to generate \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?hl=en&answer=99170\">rich snippets\u003c/a>. For \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?answer=173379\">recipes\u003c/a>, using \u003ca href=\"http://microformats.org/wiki/hrecipe\">hRecipe microformat\u003c/a> is a good way to go especially if you are using WordPress as your blog software since there is a \u003ca href=\"http://wordpress.org/extend/plugins/hrecipe/\">plugin\u003c/a>. For those of you who aren't web designers or programmers, I should explain that rich snippets are generated by using specific tags within HTML code that allow Google to recognize data as a recipe along with the various components that comprise a recipe. Here are some good resources to understand the process:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?answer=173379\">Google's Webmaster Tools documentation of the process for recipes\u003c/a>, \u003ca href=\"http://www.google.com/webmasters/tools/richsnippets\">Rich Snippets Testing Tool\u003c/a>, \u003ca href=\"http://www.google.com/support/webmasters/bin/topic.py?hl=en&topic=21997\">Rich snippets general info\u003c/a> (microdata, microformats, RDFa)\u003c/li>\n\u003cli>\u003ca href=\"http://foodblogalliance.com/2011/03/regarding-googles-recipe-search-and-rich-snippets.php\">Google's Recipe Search and Rich Snippets\u003c/a> Elise Bauer (simplyrecipes.com) at Food Blog Alliance. Simply Recipes recipes are showing up in the Google Recipe search so she clearly knows the scoop.\u003c/li>\n\u003cli>\u003ca href=\"http://foodblogforum.com/1494-making-microformats-manageable-the-new-recipeseo-plugin\">Making Microformats Manageable: The New RecipeSEO Plugin \u003c/a> Allison Day (recipeseo.com) at Food Blogger Forum. Here is the direct link to her \u003ca href=\"http://sushiday.com/recipe-seo-plugin/\">WordPress plug\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.huffingtonpost.com/craig-goldwyn/food-bloggers-how-to-get-_b_833635.html\">Food Bloggers: How Google's New Recipe Search Works\u003c/a> Meathead Goldwyn at Huffington Post\u003c/li>\n\u003cli>\u003ca href=\"http://diannej.com/blog/2011/02/new-google-recipe-search-means-extra-coding-for-food-bloggers/\">New Google Recipe Search Means Extra Coding for Food Bloggers\u003c/a> Dianne Jacob at Will Write for Food\n\u003c/li>\n\u003cli> \u003ca href=\"http://food.lizsteinberg.com/2011/03/10/how-i-made-my-blog-hrecipe-compliant/\">How I adapted my blog to Google’s recipe search\u003c/a> at Café Liz\u003c/li>\n\u003cli>Amanda Hesser at food52: \u003ca href=\"http://www.food52.com/blog/1838_googles_new_recipe_search\">Google's New Recipe Search\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp> Basically, you should know that recipe data now has to be marked with specific tags so Google's search engine can recognize the information as a specific content type namely, a recipe. Right now, doing this takes time and some coding knowledge, which is a pain, but doable. Hopefully, this process will get easier as more editing tools become available to bloggers.\u003c/p>\n\u003cp>\u003cstrong>Submit a Form to Google about Including Your Site\u003c/strong>\u003cbr>\nGoogle suggests you fill out this \u003ca href=\"http://www.google.com/support/webmasters/bin/request.py?contact_type=rich_snippets_feedback\">Interested in Rich Snippets?\u003c/a> form to alert them that your site is now using the required markup code and should be indexed by Google Search. You are required to submit four examples of pages that incorporate rich snippet code and have been validated using the \u003ca href=\"http://www.google.com/webmasters/tools/richsnippets\">Rich Snippets Testing Tool\u003c/a> but it is not clear how much of your site needs to be compliant \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?answer=1093493#enoughtime\">or how long it will take\u003c/a> in order for Google to start displaying your results.\u003c/p>\n\u003cp>\u003cstrong>Follow the Procedure, Validate your Recipes, No Guarantee\u003c/strong>\u003cbr>\nOnce your page validates there is this message:\u003c/p>\n\u003cblockquote>\u003cp>\"Note that there is no guarantee that a Rich Snippet will be shown for this page on actual search results. For more details, see the \u003ca href=\"http://knol.google.com/k/google-rich-snippets-tips-and-tricks#Frequently_Asked_Questions\">FAQ\u003c/a>.\" \u003c/p>\u003c/blockquote>\n\u003cp>This FAQ seems like an earlier version of the information displayed on the page \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?hl=en&answer=1093493\">\"Rich snippets not appearing\"\u003c/a> since the FAQ page does not mention including recipe sites being eligible for rich snippets. \u003c/p>\n\u003cp>\u003ca href=\"http://www.google.com/webmasters/tools/richsnippets?url=http%3A%2F%2Fblogs.kqed.org%2Fbayareabites%2F2011%2F03%2F13%2Fgreen-as-grass-asparagus-salad-for-spring%2F&view=\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/rich-snippet-testing-tool.jpg\" alt=\"rich snippet testing tool\" title=\"rich snippet testing tool\" width=\"500\" height=\"218\" class=\"alignnone size-full wp-image-24980\">\u003c/a>\u003cbr>\n\u003cem>\"Note that there is no guarantee that a Rich Snippet will be shown for this page on actual search results. For more details, see the FAQ.\"\u003c/em>\u003c/p>\n\u003cp>So, even if you go through the process of tagging and validating your recipes you are not guaranteed that your posts will display as Rich Snippets which I am guessing means that they may or may not show up in the Google Recipe Search. So, you are left to wait and see.\u003c/p>\n\u003cp>Maybe I'm suspicious, but what seemed like a cool idea -- a search tool that enables readers to quickly find recipes -- now appears to be a tool catering to larger company sites and I'm concerned about what this means for food bloggers. It seems that many established recipe sites started incorporating the markup to generate rich snippets once they were aware of Google's plan to develop the Recipe Search but the urgency to start using microformats did not appear to reach the blogger community. The lack of integrated and easy to use plugins for the various blogging platforms speaks to the absence of this necessity. Elise Bauer points out the \u003ca href=\"http://foodblogalliance.com/2011/03/regarding-googles-recipe-search-and-rich-snippets.php\">irony that Blogger, Google's blogging platform\u003c/a> does not have tools developed for recipe markup that would help bloggers generate rich snippets.\u003c/p>\n\u003cp>Okay. Whine whine, gripe gripe. Poor bloggers. But what about readers and cooks? How does Recipe View change their experience? The average recipe seeker may be unaware of the filtering that is currently going on and miss out on much of the user-generated food content that has accumulated on the web over the years. On the other hand, it will provide a faster and more efficient system to access information they are seeking without having to manipulate their queries or apply advanced search techniques.\u003c/p>\n\u003cp>Regardless of the effect on my posts, as a reader I'm a bit frustrated that I may lose out on seeing an innovative recipe with a great story, which is why I read blogs in the first place. I love reading about \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz's\u003c/a> various forays into Paris bakeries that end with a lovely tart recipe, or getting inspired to try making a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/12/death-in-the-afternoon/\">Death in the Afternoon cocktail \u003c/a> after giggling over one of Michael Procopio's pieces. \u003c/p>\n\u003cp>I should note that many major sites with extensive recipe collections (but are not exclusively recipe sites) are also not yet displaying in Google Recipe View. For instance, I haven't seen any New York Times recipes listed (by them) and I am curious about how large sites that have food as a topic area and a wealth of recipes are approaching the situation.\u003c/p>\n\u003cp>Maybe this will all work itself out soon. The problem, however, is that bloggers and readers alike have now come to expect immediacy. When I post a recipe it shows up without any delays and people can read it. You can twitter about it and the information is distributed without a waiting process. Perhaps we all need to just learn (or relearn) to be patient again and this post is the equivalent of Chicken Little yelling that the sky is falling on food bloggers everywhere. So although I'm finding the new Google Recipe View a bit frustrating, it may not be elitist. I'm keeping my fingers crossed that it ends up being inclusive and helpful in the end. \u003c/p>\n\u003cp>\u003cstrong>What do you think?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>(Wendy Goodfriend co-authored this post and provided research and experiential information about Google Recipe Search )\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/24812/google%e2%80%99s-new-recipe-search-a-food-bloggers-dilemma",
"authors": [
"5016"
],
"categories": [
"bayareabites_2407",
"bayareabites_1865",
"bayareabites_4084"
],
"tags": [
"bayareabites_770",
"bayareabites_3612",
"bayareabites_1997",
"bayareabites_9121",
"bayareabites_9120",
"bayareabites_9122"
],
"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": 720,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 743,
"relation": "eq"
},
"items": [
"bayareabites_28771",
"bayareabites_28598",
"bayareabites_28656",
"bayareabites_27912",
"bayareabites_27564",
"bayareabites_26844",
"bayareabites_26829",
"bayareabites_26313",
"bayareabites_26187",
"bayareabites_26111",
"bayareabites_25616",
"bayareabites_24812"
],
"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_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_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_9422": {
"type": "terms",
"id": "bayareabites_9422",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9422",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Corkbin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Corkbin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3876,
"slug": "corkbin",
"isLoading": false,
"link": "/bayareabites/tag/corkbin"
},
"bayareabites_9334": {
"type": "terms",
"id": "bayareabites_9334",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9334",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Daily Grape",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Daily Grape Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3788,
"slug": "daily-grape",
"isLoading": false,
"link": "/bayareabites/tag/daily-grape"
},
"bayareabites_9421": {
"type": "terms",
"id": "bayareabites_9421",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9421",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Drync",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Drync Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3875,
"slug": "drync",
"isLoading": false,
"link": "/bayareabites/tag/drync"
},
"bayareabites_9426": {
"type": "terms",
"id": "bayareabites_9426",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9426",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NatDecants",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NatDecants Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3880,
"slug": "natdecants",
"isLoading": false,
"link": "/bayareabites/tag/natdecants"
},
"bayareabites_9424": {
"type": "terms",
"id": "bayareabites_9424",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9424",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Paul Mabry",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Paul Mabry Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3878,
"slug": "paul-mabry",
"isLoading": false,
"link": "/bayareabites/tag/paul-mabry"
},
"bayareabites_9428": {
"type": "terms",
"id": "bayareabites_9428",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9428",
"found": true
},
"relationships": {},
"featImg": null,
"name": "QR codes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "QR codes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3882,
"slug": "qr-codes",
"isLoading": false,
"link": "/bayareabites/tag/qr-codes"
},
"bayareabites_9083": {
"type": "terms",
"id": "bayareabites_9083",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9083",
"found": true
},
"relationships": {},
"featImg": null,
"name": "snooth",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "snooth Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3537,
"slug": "snooth",
"isLoading": false,
"link": "/bayareabites/tag/snooth"
},
"bayareabites_9425": {
"type": "terms",
"id": "bayareabites_9425",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9425",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Social Grapes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Social Grapes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3879,
"slug": "social-grapes",
"isLoading": false,
"link": "/bayareabites/tag/social-grapes"
},
"bayareabites_9423": {
"type": "terms",
"id": "bayareabites_9423",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9423",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Vintank",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Vintank Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3877,
"slug": "vintank",
"isLoading": false,
"link": "/bayareabites/tag/vintank"
},
"bayareabites_14748": {
"type": "terms",
"id": "bayareabites_14748",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14748",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 930,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/tag/wine"
},
"bayareabites_9427": {
"type": "terms",
"id": "bayareabites_9427",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9427",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine apps",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine apps Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3881,
"slug": "wine-apps",
"isLoading": false,
"link": "/bayareabites/tag/wine-apps"
},
"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_1865": {
"type": "terms",
"id": "bayareabites_1865",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1865",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food bloggers and social media",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food bloggers and social media Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1240,
"slug": "food-bloggers-and-social-media",
"isLoading": false,
"link": "/bayareabites/category/food-bloggers-and-social-media"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_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_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_8520": {
"type": "terms",
"id": "bayareabites_8520",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8520",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cafe gratitude",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cafe gratitude Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2973,
"slug": "cafe-gratitude",
"isLoading": false,
"link": "/bayareabites/tag/cafe-gratitude"
},
"bayareabites_9383": {
"type": "terms",
"id": "bayareabites_9383",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9383",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cashew cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cashew cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3837,
"slug": "cashew-cheese",
"isLoading": false,
"link": "/bayareabites/tag/cashew-cheese"
},
"bayareabites_9382": {
"type": "terms",
"id": "bayareabites_9382",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9382",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cashews",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cashews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3836,
"slug": "cashews",
"isLoading": false,
"link": "/bayareabites/tag/cashews"
},
"bayareabites_1859": {
"type": "terms",
"id": "bayareabites_1859",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1859",
"found": true
},
"relationships": {},
"featImg": null,
"name": "celiac",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "celiac Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1445,
"slug": "celiac",
"isLoading": false,
"link": "/bayareabites/tag/celiac"
},
"bayareabites_14750": {
"type": "terms",
"id": "bayareabites_14750",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14750",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 153,
"slug": "cheese",
"isLoading": false,
"link": "/bayareabites/tag/cheese"
},
"bayareabites_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_9381": {
"type": "terms",
"id": "bayareabites_9381",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9381",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gluten-free pasta",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gluten-free pasta Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3835,
"slug": "gluten-free-pasta",
"isLoading": false,
"link": "/bayareabites/tag/gluten-free-pasta"
},
"bayareabites_8995": {
"type": "terms",
"id": "bayareabites_8995",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8995",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Homeroom",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Homeroom Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3448,
"slug": "homeroom",
"isLoading": false,
"link": "/bayareabites/tag/homeroom"
},
"bayareabites_677": {
"type": "terms",
"id": "bayareabites_677",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "677",
"found": true
},
"relationships": {},
"featImg": null,
"name": "macaroni and cheese",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "macaroni and cheese Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 642,
"slug": "macaroni-and-cheese",
"isLoading": false,
"link": "/bayareabites/tag/macaroni-and-cheese"
},
"bayareabites_9384": {
"type": "terms",
"id": "bayareabites_9384",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9384",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Nature's Express",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Nature's Express Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3838,
"slug": "natures-express",
"isLoading": false,
"link": "/bayareabites/tag/natures-express"
},
"bayareabites_9379": {
"type": "terms",
"id": "bayareabites_9379",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9379",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Noochy Noodle",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Noochy Noodle Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3833,
"slug": "noochy-noodle",
"isLoading": false,
"link": "/bayareabites/tag/noochy-noodle"
},
"bayareabites_377": {
"type": "terms",
"id": "bayareabites_377",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "377",
"found": true
},
"relationships": {},
"featImg": null,
"name": "noodles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "noodles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 342,
"slug": "noodles",
"isLoading": false,
"link": "/bayareabites/tag/noodles"
},
"bayareabites_9386": {
"type": "terms",
"id": "bayareabites_9386",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9386",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nutritional yeast",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nutritional yeast Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3840,
"slug": "nutritional-yeast",
"isLoading": false,
"link": "/bayareabites/tag/nutritional-yeast"
},
"bayareabites_755": {
"type": "terms",
"id": "bayareabites_755",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "755",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pasta",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pasta Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 896,
"slug": "pasta",
"isLoading": false,
"link": "/bayareabites/tag/pasta"
},
"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_9380": {
"type": "terms",
"id": "bayareabites_9380",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9380",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rice pasta",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rice pasta Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3834,
"slug": "rice-pasta",
"isLoading": false,
"link": "/bayareabites/tag/rice-pasta"
},
"bayareabites_9385": {
"type": "terms",
"id": "bayareabites_9385",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9385",
"found": true
},
"relationships": {},
"featImg": null,
"name": "roasted red peppers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "roasted red peppers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3839,
"slug": "roasted-red-peppers",
"isLoading": false,
"link": "/bayareabites/tag/roasted-red-peppers"
},
"bayareabites_9089": {
"type": "terms",
"id": "bayareabites_9089",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9089",
"found": true
},
"relationships": {},
"featImg": null,
"name": "source",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "source Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3543,
"slug": "source",
"isLoading": false,
"link": "/bayareabites/tag/source"
},
"bayareabites_1829": {
"type": "terms",
"id": "bayareabites_1829",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1829",
"found": true
},
"relationships": {},
"featImg": null,
"name": "trader joes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "trader joes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1430,
"slug": "trader-joes",
"isLoading": false,
"link": "/bayareabites/tag/trader-joes"
},
"bayareabites_1871": {
"type": "terms",
"id": "bayareabites_1871",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1871",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1450,
"slug": "vegan",
"isLoading": false,
"link": "/bayareabites/tag/vegan"
},
"bayareabites_8960": {
"type": "terms",
"id": "bayareabites_8960",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8960",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Vita-Mix",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Vita-Mix Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3413,
"slug": "vita-mix",
"isLoading": false,
"link": "/bayareabites/tag/vita-mix"
},
"bayareabites_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_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_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_9389": {
"type": "terms",
"id": "bayareabites_9389",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9389",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dishcrawl",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dishcrawl Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3843,
"slug": "dishcrawl",
"isLoading": false,
"link": "/bayareabites/tag/dishcrawl"
},
"bayareabites_2805": {
"type": "terms",
"id": "bayareabites_2805",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2805",
"found": true
},
"relationships": {},
"featImg": null,
"name": "neighborhood",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "neighborhood Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1971,
"slug": "neighborhood",
"isLoading": false,
"link": "/bayareabites/tag/neighborhood"
},
"bayareabites_9390": {
"type": "terms",
"id": "bayareabites_9390",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9390",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Tracy Lee",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Tracy Lee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3844,
"slug": "tracy-lee",
"isLoading": false,
"link": "/bayareabites/tag/tracy-lee"
},
"bayareabites_9335": {
"type": "terms",
"id": "bayareabites_9335",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9335",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Barefoot Wine and Bubbly",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Barefoot Wine and Bubbly Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3789,
"slug": "barefoot-wine-and-bubbly",
"isLoading": false,
"link": "/bayareabites/tag/barefoot-wine-and-bubbly"
},
"bayareabites_9338": {
"type": "terms",
"id": "bayareabites_9338",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9338",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Dry Creek Winery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Dry Creek Winery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3792,
"slug": "dry-creek-winery",
"isLoading": false,
"link": "/bayareabites/tag/dry-creek-winery"
},
"bayareabites_9375": {
"type": "terms",
"id": "bayareabites_9375",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9375",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Gary Vaynerchuk",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Gary Vaynerchuk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3829,
"slug": "gary-vaynerchuk",
"isLoading": false,
"link": "/bayareabites/tag/gary-vaynerchuk"
},
"bayareabites_9337": {
"type": "terms",
"id": "bayareabites_9337",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9337",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Rick Bakas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Rick Bakas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3791,
"slug": "rick-bakas",
"isLoading": false,
"link": "/bayareabites/tag/rick-bakas"
},
"bayareabites_9339": {
"type": "terms",
"id": "bayareabites_9339",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9339",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Social Candy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Social Candy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3793,
"slug": "social-candy",
"isLoading": false,
"link": "/bayareabites/tag/social-candy"
},
"bayareabites_1850": {
"type": "terms",
"id": "bayareabites_1850",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1850",
"found": true
},
"relationships": {},
"featImg": null,
"name": "social media",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "social media Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1436,
"slug": "social-media",
"isLoading": false,
"link": "/bayareabites/tag/social-media"
},
"bayareabites_9331": {
"type": "terms",
"id": "bayareabites_9331",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9331",
"found": true
},
"relationships": {},
"featImg": null,
"name": "St. Supery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "St. Supery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3785,
"slug": "st-supery",
"isLoading": false,
"link": "/bayareabites/tag/st-supery"
},
"bayareabites_9336": {
"type": "terms",
"id": "bayareabites_9336",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9336",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Wente",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Wente Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3790,
"slug": "wente",
"isLoading": false,
"link": "/bayareabites/tag/wente"
},
"bayareabites_9333": {
"type": "terms",
"id": "bayareabites_9333",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9333",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Wine Library TV",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Wine Library TV Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3787,
"slug": "wine-library-tv",
"isLoading": false,
"link": "/bayareabites/tag/wine-library-tv"
},
"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_404": {
"type": "terms",
"id": "bayareabites_404",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "404",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cowgirl creamery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cowgirl creamery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 369,
"slug": "cowgirl-creamery",
"isLoading": false,
"link": "/bayareabites/tag/cowgirl-creamery"
},
"bayareabites_359": {
"type": "terms",
"id": "bayareabites_359",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "359",
"found": true
},
"relationships": {},
"featImg": null,
"name": "quest",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "quest Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 324,
"slug": "quest",
"isLoading": false,
"link": "/bayareabites/tag/quest"
},
"bayareabites_14756": {
"type": "terms",
"id": "bayareabites_14756",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14756",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 323,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/tag/science"
},
"bayareabites_9293": {
"type": "terms",
"id": "bayareabites_9293",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9293",
"found": true
},
"relationships": {},
"featImg": null,
"name": "terroir",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "terroir Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3747,
"slug": "terroir",
"isLoading": false,
"link": "/bayareabites/tag/terroir"
},
"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_9237": {
"type": "terms",
"id": "bayareabites_9237",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9237",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ancient Organics",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ancient Organics Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3691,
"slug": "ancient-organics",
"isLoading": false,
"link": "/bayareabites/tag/ancient-organics"
},
"bayareabites_9245": {
"type": "terms",
"id": "bayareabites_9245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "CC Made",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "CC Made Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3699,
"slug": "cc-made",
"isLoading": false,
"link": "/bayareabites/tag/cc-made"
},
"bayareabites_9235": {
"type": "terms",
"id": "bayareabites_9235",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9235",
"found": true
},
"relationships": {},
"featImg": null,
"name": "CupKates",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "CupKates Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3689,
"slug": "cupkates",
"isLoading": false,
"link": "/bayareabites/tag/cupkates"
},
"bayareabites_14773": {
"type": "terms",
"id": "bayareabites_14773",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14773",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3223,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/tag/east-bay"
},
"bayareabites_9244": {
"type": "terms",
"id": "bayareabites_9244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "La Fleur De Lyon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "La Fleur De Lyon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3698,
"slug": "la-fleur-de-lyon",
"isLoading": false,
"link": "/bayareabites/tag/la-fleur-de-lyon"
},
"bayareabites_9251": {
"type": "terms",
"id": "bayareabites_9251",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9251",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Liba Falafel Truck",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Liba Falafel Truck Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3705,
"slug": "liba-falafel-truck",
"isLoading": false,
"link": "/bayareabites/tag/liba-falafel-truck"
},
"bayareabites_9238": {
"type": "terms",
"id": "bayareabites_9238",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9238",
"found": true
},
"relationships": {},
"featImg": null,
"name": "LibaSF",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "LibaSF Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3692,
"slug": "libasf",
"isLoading": false,
"link": "/bayareabites/tag/libasf"
},
"bayareabites_8859": {
"type": "terms",
"id": "bayareabites_8859",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8859",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Marge",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Marge Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3312,
"slug": "marge",
"isLoading": false,
"link": "/bayareabites/tag/marge"
},
"bayareabites_9236": {
"type": "terms",
"id": "bayareabites_9236",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9236",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Marge Bakery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Marge Bakery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3690,
"slug": "marge-bakery",
"isLoading": false,
"link": "/bayareabites/tag/marge-bakery"
},
"bayareabites_2233": {
"type": "terms",
"id": "bayareabites_2233",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2233",
"found": true
},
"relationships": {},
"featImg": null,
"name": "richmond",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "richmond Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1662,
"slug": "richmond",
"isLoading": false,
"link": "/bayareabites/tag/richmond"
},
"bayareabites_9246": {
"type": "terms",
"id": "bayareabites_9246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Artisan Kitchen and Cafe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Artisan Kitchen and Cafe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3700,
"slug": "the-artisan-kitchen-and-cafe",
"isLoading": false,
"link": "/bayareabites/tag/the-artisan-kitchen-and-cafe"
},
"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_9231": {
"type": "terms",
"id": "bayareabites_9231",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9231",
"found": true
},
"relationships": {},
"featImg": null,
"name": "autism",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "autism Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3685,
"slug": "autism",
"isLoading": false,
"link": "/bayareabites/tag/autism"
},
"bayareabites_9230": {
"type": "terms",
"id": "bayareabites_9230",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9230",
"found": true
},
"relationships": {},
"featImg": null,
"name": "computers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "computers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3684,
"slug": "computers",
"isLoading": false,
"link": "/bayareabites/tag/computers"
},
"bayareabites_9228": {
"type": "terms",
"id": "bayareabites_9228",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9228",
"found": true
},
"relationships": {},
"featImg": null,
"name": "e la carte",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "e la carte Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3682,
"slug": "e-la-carte",
"isLoading": false,
"link": "/bayareabites/tag/e-la-carte"
},
"bayareabites_92": {
"type": "terms",
"id": "bayareabites_92",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "92",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1598,
"slug": "restaurants",
"isLoading": false,
"link": "/bayareabites/tag/restaurants"
},
"bayareabites_1163": {
"type": "terms",
"id": "bayareabites_1163",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1163",
"found": true
},
"relationships": {},
"featImg": null,
"name": "service",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "service Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1028,
"slug": "service",
"isLoading": false,
"link": "/bayareabites/tag/service"
},
"bayareabites_9229": {
"type": "terms",
"id": "bayareabites_9229",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9229",
"found": true
},
"relationships": {},
"featImg": null,
"name": "touchscreen dining",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "touchscreen dining Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3683,
"slug": "touchscreen-dining",
"isLoading": false,
"link": "/bayareabites/tag/touchscreen-dining"
},
"bayareabites_533": {
"type": "terms",
"id": "bayareabites_533",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "533",
"found": true
},
"relationships": {},
"featImg": null,
"name": "waiters",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "waiters Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 498,
"slug": "waiters",
"isLoading": false,
"link": "/bayareabites/tag/waiters"
},
"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_1927": {
"type": "terms",
"id": "bayareabites_1927",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1927",
"found": true
},
"relationships": {},
"featImg": null,
"name": "online marketplaces and food sites",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "online marketplaces and food sites Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1472,
"slug": "online-marketplaces-and-food-sites",
"isLoading": false,
"link": "/bayareabites/category/online-marketplaces-and-food-sites"
},
"bayareabites_9200": {
"type": "terms",
"id": "bayareabites_9200",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9200",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coupons",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coupons Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3654,
"slug": "coupons",
"isLoading": false,
"link": "/bayareabites/tag/coupons"
},
"bayareabites_9199": {
"type": "terms",
"id": "bayareabites_9199",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9199",
"found": true
},
"relationships": {},
"featImg": null,
"name": "groupon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "groupon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3653,
"slug": "groupon",
"isLoading": false,
"link": "/bayareabites/tag/groupon"
},
"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_8369": {
"type": "terms",
"id": "bayareabites_8369",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8369",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trucks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trucks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2822,
"slug": "food-trucks",
"isLoading": false,
"link": "/bayareabites/tag/food-trucks"
},
"bayareabites_8754": {
"type": "terms",
"id": "bayareabites_8754",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8754",
"found": true
},
"relationships": {},
"featImg": null,
"name": "matt cohen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "matt cohen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3207,
"slug": "matt-cohen",
"isLoading": false,
"link": "/bayareabites/tag/matt-cohen"
},
"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_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_9186": {
"type": "terms",
"id": "bayareabites_9186",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9186",
"found": true
},
"relationships": {},
"featImg": null,
"name": "D.I.Y. food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "D.I.Y. food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3640,
"slug": "d-i-y-food",
"isLoading": false,
"link": "/bayareabites/tag/d-i-y-food"
},
"bayareabites_9184": {
"type": "terms",
"id": "bayareabites_9184",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9184",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay homemade food swap",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay homemade food swap Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3638,
"slug": "east-bay-homemade-food-swap",
"isLoading": false,
"link": "/bayareabites/tag/east-bay-homemade-food-swap"
},
"bayareabites_9182": {
"type": "terms",
"id": "bayareabites_9182",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9182",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food exchanges",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food exchanges Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3636,
"slug": "food-exchanges",
"isLoading": false,
"link": "/bayareabites/tag/food-exchanges"
},
"bayareabites_9181": {
"type": "terms",
"id": "bayareabites_9181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food swaps",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food swaps Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3635,
"slug": "food-swaps",
"isLoading": false,
"link": "/bayareabites/tag/food-swaps"
},
"bayareabites_9195": {
"type": "terms",
"id": "bayareabites_9195",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9195",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kendra poma",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kendra poma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3649,
"slug": "kendra-poma",
"isLoading": false,
"link": "/bayareabites/tag/kendra-poma"
},
"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_9162": {
"type": "terms",
"id": "bayareabites_9162",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9162",
"found": true
},
"relationships": {},
"featImg": null,
"name": "urban homesteading",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3616,
"slug": "urban-homesteading",
"isLoading": false,
"link": "/bayareabites/tag/urban-homesteading"
},
"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_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_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_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_2982": {
"type": "terms",
"id": "bayareabites_2982",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2982",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chris cosentino",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chris cosentino Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2084,
"slug": "chris-cosentino",
"isLoading": false,
"link": "/bayareabites/tag/chris-cosentino"
},
"bayareabites_987": {
"type": "terms",
"id": "bayareabites_987",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "987",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 898,
"slug": "diy",
"isLoading": false,
"link": "/bayareabites/tag/diy"
},
"bayareabites_14769": {
"type": "terms",
"id": "bayareabites_14769",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14769",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "tag",
"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": 166,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/tag/gardening-and-urban-farming"
},
"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_8291": {
"type": "terms",
"id": "bayareabites_8291",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8291",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sightglass coffee",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sightglass coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2744,
"slug": "sightglass-coffee",
"isLoading": false,
"link": "/bayareabites/tag/sightglass-coffee"
},
"bayareabites_9163": {
"type": "terms",
"id": "bayareabites_9163",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9163",
"found": true
},
"relationships": {},
"featImg": null,
"name": "underground restaurant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "underground restaurant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3617,
"slug": "underground-restaurant",
"isLoading": false,
"link": "/bayareabites/tag/underground-restaurant"
},
"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_770": {
"type": "terms",
"id": "bayareabites_770",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "770",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food bloggers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food bloggers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2395,
"slug": "food-bloggers",
"isLoading": false,
"link": "/bayareabites/tag/food-bloggers"
},
"bayareabites_3612": {
"type": "terms",
"id": "bayareabites_3612",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3612",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food blogs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food blogs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2392,
"slug": "food-blogs",
"isLoading": false,
"link": "/bayareabites/tag/food-blogs"
},
"bayareabites_1997": {
"type": "terms",
"id": "bayareabites_1997",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1997",
"found": true
},
"relationships": {},
"featImg": null,
"name": "google",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "google Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1509,
"slug": "google",
"isLoading": false,
"link": "/bayareabites/tag/google"
},
"bayareabites_9121": {
"type": "terms",
"id": "bayareabites_9121",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9121",
"found": true
},
"relationships": {},
"featImg": null,
"name": "google recipe view",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "google recipe view Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3575,
"slug": "google-recipe-view",
"isLoading": false,
"link": "/bayareabites/tag/google-recipe-view"
},
"bayareabites_9120": {
"type": "terms",
"id": "bayareabites_9120",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9120",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipe search",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipe search Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3574,
"slug": "recipe-search",
"isLoading": false,
"link": "/bayareabites/tag/recipe-search"
},
"bayareabites_9122": {
"type": "terms",
"id": "bayareabites_9122",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9122",
"found": true
},
"relationships": {},
"featImg": null,
"name": "search",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "search Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3576,
"slug": "search",
"isLoading": false,
"link": "/bayareabites/tag/search"
}
},
"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
}
}
