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"bio": "Emily Luchetti has helped to define what great pastry in America means. After attending culinary school and working within New York restaurants and Jeremiah Tower’s legendary Stars in San Francisco, Emily switched to the sweet side of the kitchen and didn’t look back. She was the pastry chef at Stars for eight years and also co-owned the retail bakery \u003cem>StarBake\u003c/em>.\r\n\r\nEmily was then Executive Pastry Chef at San Francisco’s \u003cem>Farallon\u003c/em> from 1997-2014 and Waterbar from 2008-2014. In 2014, she joined the dynamic and creative team at Big Night Restaurant Group (\u003cem>The Cavalier, Marlowe, Park Tavern, Leo’s Oyster Bar\u003c/em>).\r\n\r\nEmily’s pastry style is focused – she creates simple, elegant desserts that are full of flavor. “My goal in creating desserts is to make them fun, straightforward and flavorful – desserts designed to please, delight and just make life rosier,” she said.\r\n\r\nEmily has authored many books on the subject of pastry. Among them are \u003cem>Stars Desserts\u003c/em> (HarperCollins, 1991), \u003cem>Four Star Desserts\u003c/em> (HarperCollins, 1995), \u003cem>A Passion for Desserts\u003c/em>(Chronicle Books, 2003), \u003cem>A Passion for Ice Cream\u003c/em> (Chronicle Books, 2006) and \u003cem>The Fearless Baker\u003c/em> (Little, Brown and Company, 2011). Her first two books were re-released as\u003cem>Classic Stars Desserts\u003c/em> (Chronicle Books, 2007).\r\n\r\nEmily’s honors include the 1998 San Francisco \u003cem>Focus Magazine\u003c/em> Pastry Chef of the Year, the 2001 Women Chefs & Restaurateurs Golden Whisk Award, the 2003 \u003cem>Food Arts Magazine\u003c/em> Silver Spoon Award and the 2004 James Beard Foundation award for Outstanding Pastry Chef. In 2009 the \u003cem>San Francisco Chronicle\u003c/em> chose Emily as one of the 20 Visionary Chefs in the Bay Area, and she was inducted into the Culinary Pioneers of America. In 2012, she was inducted into the James Beard Foundation Who’s Who of Food & Beverage in America.\r\n\r\nEmily is passionate about teaching and mentoring chefs and restaurateurs, serving as a Dean at The International Culinary Center in New York. She is the founder of\u003cstrong>\u003ca href=\"http://www.emilyluchetti.com/dessertworthy\">dessertworthy\u003c/a>\u003c/strong> a movement to empower people to be more mindful of their sugar and fat indulgences.\r\n\r\nFrom 1994 to 1999, she served as Chairperson of Women Chefs & Restaurateurs. Emily has served on the James Beard Foundation Board of Trustees for the past 10 years, four years as the Chair of the James Beard Awards Committee and five years as the Chairperson for the Board of Trustees. She also serves as an Oxfam Sister of the Planet.",
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"content": "\u003cp>Three American women of Taiwanese descent are cooking up the dishes of their youth: dumplings, roasted pork belly, sticky rice buns, shaved ice.\u003c/p>\n\u003cp>Except they're not using food. They're using materials like plaster, paint and porcelain.\u003c/p>\n\u003cp>[contextly_sidebar id=\"dGETkuHuXCUi68VFu5txzdmz03ChpDkT\"]\u003c/p>\n\u003cp>Remarkably, the artists don't know each other in real life, only through Instagram. But they share a common goal: to re-create the foods of their culture in sculpture to pay homage to their heritage.\u003c/p>\n\u003cp>Making sculptures of food isn't new to the art world, says \u003ca href=\"http://www.daniellewu.com/p/about.html\">Danielle Wu\u003c/a>, 26, a Chinese-American writer, art critic and curator. But over the past year, a growing number of Asian-American artists have been using food sculpture to explore race and identity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In 2018, a South Korean artist in New York named \u003ca href=\"http://interstateprojects.org/index.php?/group-show---curated-by-jonah-porter/\">Cindy Ji Hye Kim\u003c/a> shaped rice into fists and created a Spam sculpture. And a Chinese-American artist named \u003ca href=\"https://catalinaouyang.com/body-land-snarl\">Catalina Ouyang\u003c/a> created an art piece using lotus roots.\u003c/p>\n\u003cp>Wu says it makes her very happy that more artists are creating works that \"celebrate their identity.\"\u003c/p>\n\u003cp>\"I'm thinking about my younger self and what these images might mean to someone who feels that they have been deprived of having their own culture elevated,\" she adds.\u003c/p>\n\u003cp>Stephanie Shih, a 32-year-old artist in Brooklyn, started making dumplings out of porcelain as a way to reconnect with her Taiwanese-American roots.\u003c/p>\n\u003cp>http://www.instagram.com/p/BqNTF_lgWEp/?utm_source=ig_embed\u003c/p>\n\u003cp>Growing up in Central Jersey, Shih thought \"you had to be white to be cool, and that being Taiwanese was inherently uncool,\" she says. \"I pushed my heritage to the back burner. Being [Asian] wasn't something I was proud of.\"\u003c/p>\n\u003cp>Shih remembers making pork-filled dumplings with her family. \"From an early age, I could sense how important food was to them,\" she says.\u003c/p>\n\u003cp>[contextly_sidebar id=\"XiVHB1n5bYXbuXr14CxNzSflLmFRdeSB\"]\u003c/p>\n\u003cp>So in July 2018, Shih started sculpting them out of porcelain. She started off making six, and says she just couldn't stop. She's now up to 600.\u003c/p>\n\u003cp>\"I don't know why, but it was meditative for me,\" says Shih. \"I fold them just how you make real dumplings. The only difference is that there isn't anything inside.\"\u003c/p>\n\u003cp>To her, it conjured a powerful mental image \"of sitting at a table [making the dumplings] with everyone around.\"\u003c/p>\n\u003cp>Those memories are what Monyee Chau, a Seattle-based artist of Taiwanese and Chinese descent, likes about her food sculptures, too.\u003c/p>\n\u003cp>Chau, 22, was very close to her grandparents, she says. They had their own Chinese restaurant and she spent a lot of time with them in the kitchen.\u003c/p>\n\u003cp>http://www.instagram.com/p/BjyYUg-lNPO/?utm_source=ig_embed\u003c/p>\n\u003cp>Using plaster, she sculpted a set of her grandmother's sticky rice buns. \"She would sit in the sun and make hundreds of buns wrapped in banana leaves, for hours, for multiple days, for her whole family and community,\" she says. \"I wanted to honor her labor.\"\u003c/p>\n\u003cp>And out of ceramic, she re-created the pork belly that her grandfather used to make — her favorite dish as a child. \"He used to take the wire hangers out of our closet, hook them to the pork belly, and cure them over the heat register in our kitchen,\" she says. Then he'd cut it up, fry it, and serve it over rice and cabbage.\u003c/p>\n\u003cp>http://www.instagram.com/p/BhW9bhPFDYx/?utm_source=ig_embed\u003c/p>\n\u003cp>Just like her grandfather did, Chau hangs pork belly slices on twisted hangers. Except she's painted the ceramic pieces bright gold.\u003c/p>\n\u003cp>\"He spent a lot of time doing things like this to make me happy,\" she says. \"I'm very, very lucky.\"\u003c/p>\n\u003cp>For Annie Shen, who goes by the name of RC, food sculpture has helped her show the world who she is as a Taiwanese-American.\u003c/p>\n\u003cp>http://www.instagram.com/p/BqXz_PRlo8G/?utm_source=ig_embed\u003c/p>\n\u003cp>In one series, made out of ceramic, she created a set of conjoined plates with two different dishes: an American one, and its Taiwanese counterpart.\u003c/p>\n\u003cp>Opposite a banana split, there is shaved ice. Next to a hamburger is a bao sandwich. Diagonal to a hot dog is a street snack called \"small sausage in large sausage,\" a Taiwanese street food made with pork sausage wrapped in a sticky rice sausage.\u003c/p>\n\u003cp>http://www.instagram.com/p/BqXz7kwlGz0/?utm_source=ig_embed\u003c/p>\n\u003cp>Shih and Chau say that they've been heartened by the support they've received online, especially from Asian-Americans nostalgic for a taste of their upbringing.\u003c/p>\n\u003cp>\"I saw right away that people loved my dumplings,\" says Shih.\u003c/p>\n\u003cp>Recently, a woman from Portland named Yumi Wilson reached out and told Shih how much her art meant to her. Wilson lost her Chinese mother 10 years ago and never learned to fold dumplings. \"I never stop missing her or thinking about what's been lost,\" she says.\u003c/p>\n\u003cp>That's why Wilson finds Shih's ceramic dumplings \"supremely comforting.\" To her, they represent the Asian-American community — the pride in their cultures and the struggle to belong.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Holding a dumpling in her hands, Wilson says she felt a magical sensation: the feeling of the ceramic \"turning from cold to warm.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Through+Food+Art%2C+Asian-Americans+Stop+%27Pushing+Heritage+To+The+Back+Burner%27&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Shih and Chau say that they've been heartened by the support they've received online, especially from Asian-Americans nostalgic for a taste of their upbringing.\u003c/p>\n\u003cp>\"I saw right away that people loved my dumplings,\" says Shih.\u003c/p>\n\u003cp>Recently, a woman from Portland named Yumi Wilson reached out and told Shih how much her art meant to her. Wilson lost her Chinese mother 10 years ago and never learned to fold dumplings. \"I never stop missing her or thinking about what's been lost,\" she says.\u003c/p>\n\u003cp>That's why Wilson finds Shih's ceramic dumplings \"supremely comforting.\" To her, they represent the Asian-American community — the pride in their cultures and the struggle to belong.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Holding a dumpling in her hands, Wilson says she felt a magical sensation: the feeling of the ceramic \"turning from cold to warm.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Through+Food+Art%2C+Asian-Americans+Stop+%27Pushing+Heritage+To+The+Back+Burner%27&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sustainable (M)eats in Downtown Healdsburg",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">I've never butchered an animal before. But not that long ago I watched as third-generation Yucatan butcher Mateo Granados expertly trimmed away the fat of a slab of beef in the chilly backroom of his Healdsburg restaurant, \u003ca href=\"https://www.sonomacounty.com/restaurants/mateos-cocina-latina\">Mateo’s Cocina Latina\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The makeshift butchery of his seven-year-old restaurant is cooler than fall’s brisk outside temperature—perfect drinking weather. Someone hands me a Yucatan-inspired cocktail made of tequila and spices\u003c/span>\u003cspan style=\"font-weight: 400\">, and \u003c/span>\u003cspan style=\"font-weight: 400\">I'm immediately transported to an exotic paradise. That’s when Mateo passes me a thinly sliced piece of the freshly trimmed tartare, my senses recognizing grass, dirt and muscle as I swallow the piece whole. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130756\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003cimg class=\"size-full wp-image-130756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_9500-e1539125773600.jpg\" alt=\"A cocktail in the kitchen with Mateo.\" width=\"480\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600.jpg 480w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600-375x500.jpg 375w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003cfigcaption class=\"wp-caption-text\">A cocktail in the kitchen with Mateo. \u003ccite>(Meaghan Tiernan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\"I have a 700-pound beef hanging in the walk-in,\" Mateo tells me on a follow-up visit. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mateo butchers every single piece of meat that makes its way into his kitchen.\u003c/span>\u003cspan style=\"font-weight: 400\"> “Everything comes [to the restaurant] whole—from the kidneys to the tongue,” says Mateo. \u003c/span>\u003cspan style=\"font-weight: 400\">And like \u003c/span>\u003cspan style=\"font-weight: 400\">his father before him, Mateo uses every part of the animal—from the blood to the bones. \u003c/span>\u003cspan style=\"font-weight: 400\">“Everything is usable,” he says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Mateo is unique in many ways, including that he purchases an entire carcass and breaks it down himself,” says Pamela Torliatt, co-founder and partner at \u003ca href=\"http://www.progressivepastures.com/\">Progressive Pastures\u003c/a>, the Petaluma-based farm that exclusively raises animals for Mateo. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sourcing only locally raised, grass-fed meat, Mateo doesn't skimp on great ingredients. It shows. His menu is a unique reflection of the French techniques he learned while cooking at Masa’s and \u003ca href=\"https://drycreekkitchen.com/\">Dry Creek Kitchen\u003c/a>, combined with the resourcefulness of a butcher’s son. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">An “honest” man, Mateo grew up watching his father rise at 2am to butcher animals in the family’s manzana before walking off to sell it in the mercado by 6am. It was the family business where Mateo learned not to waste a thing—something that he continues to practice today in his own kitchen, a rarity among chefs who often don’t have the time nor the knowledge to butcher every protein they use on their menu. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130640\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/IMG_6409-e1538510190588.jpg\" alt=\"Mateo and father in the butchery\" width=\"1920\" height=\"1410\">\u003cfigcaption class=\"wp-caption-text\">Mateo and father in the butchery \u003ccite>(Mateo Granados)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Butchering is the most important part of the kitchen,” he says. “I wanted to do my own butchering because I don’t think it’s really done anymore—it’s done by machine.” That means you can find Mateo most days in his kitchen. There, or picking vegetables from his half-acre garden at home that’ll eventually get used in his kitchen. It’s not an easy job, he admits, to source locally and sustainably, but it’s how he was raised. “I grew up using local ingredients, and that’s why I decided to practice it,” he says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Growing up in what he calls the “bread basket” of the Yucatan, about an hour from Merida, Mateo was raised by two generations of butchers. His father and all six uncles “owned the majority of the butcher stores in town” and taught him to respect the animal. That’s why the chef makes it a point to visit every farm from which he sources his meat. The mass-produced stuff, where there’s more fat than meat, just isn’t for him. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130660\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003cimg class=\"size-full wp-image-130660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans.jpg\" alt=\"Slow braised suckling pig belly with black beans\" width=\"768\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-520x650.jpg 520w\" sizes=\"(max-width: 768px) 100vw, 768px\">\u003cfigcaption class=\"wp-caption-text\">Slow braised suckling pig belly with black beans \u003ccite>(Mateo Granados)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mateo will make a point to trek out to Petaluma to visit Progressive Pastures, or \u003ca href=\"https://fpfarm.com/acorn-ranch/\">Acorn Ranch\u003c/a> in Anderson Valley to check on how the pigs are being raised. “He picked that first animal himself,” Pamela tells me about the first time they met in September 2013. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s also why you won’t currently see any chicken on his menu. His former poultry producer was slaughtering their animals overseas, and once Mateo learned of this practice, just couldn’t continue to use the product. “It’s not what we do; it’s not what we support,” he says. His last shipment of chicken was eight months ago. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That change didn’t really hurt Mateo, but only drove his creativity. Since his menu is always changing with the season, he’s learned to adapt quickly by what arrives each morning. So if you fell in love with that slow-braised oxtail with capers and olives during your last visit, don’t expect to see it on his menu again (or at least for a while). Instead, Mateo makes it a point to turn irregular dishes that aren’t on many menus, or part of many American diets, into favorites. Pamela says her favorite dish is the beef heart, which she says he prepares as tender as filet mignon. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Everything from blood sausage to chicharrones has appeared on his menu, which is a unique reflection of Mateo himself – blending his Yucatan upbringing as a butcher’s son with the French techniques he learned in the decade he spent at Masa’s. There are French, Spanish, Lebanese and Maya influences in dishes like salbuches, empanadas, and cochinita pupil. He fondly refers to his cuisine as “Yucatan food using my French technique with ingredients made in America.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130755\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_9506-e1539125478983.jpg\" alt=\"Filet mignon from Mateo's Cocina Latina\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Filet mignon from Mateo's Cocina Latina \u003ccite>(Meaghan Tiernan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">While his butchering style might reflect a humbler man, Mateo is anything but. Once you get him talking about his food, he can’t help but brag; of course, there’s reason to. His cuisine is an amplified version of the farm-to-table movement our palates in the Bay Area have come to love, from the farm-fresh vegetables to the sustainably raised meats. “People have no idea what this restaurant does,” he tells me. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Childlike in his enthusiasm for great food and even better conversation, it’s hard not to fall in love with Mateo. And guaranteed he’ll be there in the kitchen, butchering something for the night’s menu, when you stop by. \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">I've never butchered an animal before. But not that long ago I watched as third-generation Yucatan butcher Mateo Granados expertly trimmed away the fat of a slab of beef in the chilly backroom of his Healdsburg restaurant, \u003ca href=\"https://www.sonomacounty.com/restaurants/mateos-cocina-latina\">Mateo’s Cocina Latina\u003c/a>. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The makeshift butchery of his seven-year-old restaurant is cooler than fall’s brisk outside temperature—perfect drinking weather. Someone hands me a Yucatan-inspired cocktail made of tequila and spices\u003c/span>\u003cspan style=\"font-weight: 400\">, and \u003c/span>\u003cspan style=\"font-weight: 400\">I'm immediately transported to an exotic paradise. That’s when Mateo passes me a thinly sliced piece of the freshly trimmed tartare, my senses recognizing grass, dirt and muscle as I swallow the piece whole. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130756\" class=\"wp-caption aligncenter\" style=\"max-width: 480px\">\u003cimg class=\"size-full wp-image-130756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_9500-e1539125773600.jpg\" alt=\"A cocktail in the kitchen with Mateo.\" width=\"480\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600.jpg 480w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/10/IMG_9500-e1539125773600-375x500.jpg 375w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003cfigcaption class=\"wp-caption-text\">A cocktail in the kitchen with Mateo. \u003ccite>(Meaghan Tiernan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">\"I have a 700-pound beef hanging in the walk-in,\" Mateo tells me on a follow-up visit. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mateo butchers every single piece of meat that makes its way into his kitchen.\u003c/span>\u003cspan style=\"font-weight: 400\"> “Everything comes [to the restaurant] whole—from the kidneys to the tongue,” says Mateo. \u003c/span>\u003cspan style=\"font-weight: 400\">And like \u003c/span>\u003cspan style=\"font-weight: 400\">his father before him, Mateo uses every part of the animal—from the blood to the bones. \u003c/span>\u003cspan style=\"font-weight: 400\">“Everything is usable,” he says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Mateo is unique in many ways, including that he purchases an entire carcass and breaks it down himself,” says Pamela Torliatt, co-founder and partner at \u003ca href=\"http://www.progressivepastures.com/\">Progressive Pastures\u003c/a>, the Petaluma-based farm that exclusively raises animals for Mateo. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Sourcing only locally raised, grass-fed meat, Mateo doesn't skimp on great ingredients. It shows. His menu is a unique reflection of the French techniques he learned while cooking at Masa’s and \u003ca href=\"https://drycreekkitchen.com/\">Dry Creek Kitchen\u003c/a>, combined with the resourcefulness of a butcher’s son. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">An “honest” man, Mateo grew up watching his father rise at 2am to butcher animals in the family’s manzana before walking off to sell it in the mercado by 6am. It was the family business where Mateo learned not to waste a thing—something that he continues to practice today in his own kitchen, a rarity among chefs who often don’t have the time nor the knowledge to butcher every protein they use on their menu. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130640\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/IMG_6409-e1538510190588.jpg\" alt=\"Mateo and father in the butchery\" width=\"1920\" height=\"1410\">\u003cfigcaption class=\"wp-caption-text\">Mateo and father in the butchery \u003ccite>(Mateo Granados)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Butchering is the most important part of the kitchen,” he says. “I wanted to do my own butchering because I don’t think it’s really done anymore—it’s done by machine.” That means you can find Mateo most days in his kitchen. There, or picking vegetables from his half-acre garden at home that’ll eventually get used in his kitchen. It’s not an easy job, he admits, to source locally and sustainably, but it’s how he was raised. “I grew up using local ingredients, and that’s why I decided to practice it,” he says.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Growing up in what he calls the “bread basket” of the Yucatan, about an hour from Merida, Mateo was raised by two generations of butchers. His father and all six uncles “owned the majority of the butcher stores in town” and taught him to respect the animal. That’s why the chef makes it a point to visit every farm from which he sources his meat. The mass-produced stuff, where there’s more fat than meat, just isn’t for him. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130660\" class=\"wp-caption aligncenter\" style=\"max-width: 768px\">\u003cimg class=\"size-full wp-image-130660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans.jpg\" alt=\"Slow braised suckling pig belly with black beans\" width=\"768\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/09/slow-braised-suckling-pig-belly-with-black-beans-520x650.jpg 520w\" sizes=\"(max-width: 768px) 100vw, 768px\">\u003cfigcaption class=\"wp-caption-text\">Slow braised suckling pig belly with black beans \u003ccite>(Mateo Granados)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mateo will make a point to trek out to Petaluma to visit Progressive Pastures, or \u003ca href=\"https://fpfarm.com/acorn-ranch/\">Acorn Ranch\u003c/a> in Anderson Valley to check on how the pigs are being raised. “He picked that first animal himself,” Pamela tells me about the first time they met in September 2013. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It’s also why you won’t currently see any chicken on his menu. His former poultry producer was slaughtering their animals overseas, and once Mateo learned of this practice, just couldn’t continue to use the product. “It’s not what we do; it’s not what we support,” he says. His last shipment of chicken was eight months ago. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">That change didn’t really hurt Mateo, but only drove his creativity. Since his menu is always changing with the season, he’s learned to adapt quickly by what arrives each morning. So if you fell in love with that slow-braised oxtail with capers and olives during your last visit, don’t expect to see it on his menu again (or at least for a while). Instead, Mateo makes it a point to turn irregular dishes that aren’t on many menus, or part of many American diets, into favorites. Pamela says her favorite dish is the beef heart, which she says he prepares as tender as filet mignon. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Everything from blood sausage to chicharrones has appeared on his menu, which is a unique reflection of Mateo himself – blending his Yucatan upbringing as a butcher’s son with the French techniques he learned in the decade he spent at Masa’s. There are French, Spanish, Lebanese and Maya influences in dishes like salbuches, empanadas, and cochinita pupil. He fondly refers to his cuisine as “Yucatan food using my French technique with ingredients made in America.”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_130755\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130755\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_9506-e1539125478983.jpg\" alt=\"Filet mignon from Mateo's Cocina Latina\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Filet mignon from Mateo's Cocina Latina \u003ccite>(Meaghan Tiernan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">While his butchering style might reflect a humbler man, Mateo is anything but. Once you get him talking about his food, he can’t help but brag; of course, there’s reason to. His cuisine is an amplified version of the farm-to-table movement our palates in the Bay Area have come to love, from the farm-fresh vegetables to the sustainably raised meats. “People have no idea what this restaurant does,” he tells me. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Childlike in his enthusiasm for great food and even better conversation, it’s hard not to fall in love with Mateo. And guaranteed he’ll be there in the kitchen, butchering something for the night’s menu, when you stop by. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "10 Sonoma Wineries With Free Tastings",
"title": "10 Sonoma Wineries With Free Tastings",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A visit to Sonoma wine country doesn’t have to break the bank. You can fill your belly at hundreds of \u003ca href=\"https://www.sonomamag.com/biteclub/cheap-eats/\">affordably priced restaurants\u003c/a> that serve up gourmet food just as tasty at the four-star next door. Spend the night \u003ca href=\"https://www.sonomamag.com/cold-weather-camping-sonoma-county/\">camping\u003c/a> under the stars and take advantage of one of the many \u003ca href=\"https://www.sonomamag.com/20-things-to-do-in-sonoma-county-that-are-free-or-cost-less-than-10/\">free activities\u003c/a> in the region. And last but not least: enjoy a free wine tasting.\u003cbr>\n[contextly_sidebar id=\"zF1sj2lF0IHHLWTIMgJ3fZ45ZKiR4eDR\"]\u003cbr>\nFrom quaint small town \u003ca href=\"https://www.sonomamag.com/best-sonoma-wineries-to-visit-this-winter-2018/\">tasting rooms\u003c/a> to \u003ca href=\"https://www.sonomamag.com/celebrity-wines-and-wineries-sonoma-napa/\">glamorous, celebrity-owned wineries\u003c/a>, Sonoma County offers wine sipping opportunities that will please your palate as well as your pocketbook.\u003c/p>\n\u003ch2>Korbel Champagne Cellars\u003c/h2>\n\u003cp>Open 10 a.m. to 5 p.m. daily\u003cbr>\n13250 River Rd., Guerneville\u003cbr>\n707-824-7709\u003cbr>\n\u003ca href=\"http://korbel.com/\">korbel.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131888\" class=\"wp-caption aligncenter\" style=\"max-width: 961px\">\u003cimg class=\"size-full wp-image-131888\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800.jpg\" alt=\"Visitors enjoy a glass of champagne at Korbel Winery, who tied for Best Tasting Room in the the Press Democrat's Best of Sonoma County competition.\" width=\"961\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800.jpg 961w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-160x133.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-800x666.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-768x639.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-960x799.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-240x200.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-375x312.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-520x433.jpg 520w\" sizes=\"(max-width: 961px) 100vw, 961px\">\u003cfigcaption class=\"wp-caption-text\">Visitors enjoy a glass of champagne at Korbel Winery, who tied for Best Tasting Room in the the Press Democrat's Best of Sonoma County competition. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fancy a free \u003ca href=\"https://www.sonomamag.com/best-sonoma-and-napa-wineries-for-sparkling/\">sparkling wine\u003c/a> tasting? Head to Korbel, a producer of \"California Champagne\" since 1882. The winery offers free, 50-minute tours of the historic property, which start in the winery's museum and caves and end with a tasting of four wines. If you don't have time for the full tour, just pop into the tasting room to sample Korbel wines, including sweet, dry and seasonal selections. Order lunch at their deli, which features seasonal and locally sourced ingredients, and enjoy it in the redwood grove outside.\u003c/p>\n\u003ch2>Francis Ford Coppola Winery\u003c/h2>\n\u003cp>Open 11 a.m. to 5:30 p.m. daily\u003cbr>\n300 Via Archimedes, Geyserville\u003cbr>\n707-857-1471\u003cbr>\n\u003ca href=\"http://francisfordcoppolawinery.com/\">francisfordcoppolawinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131889\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-131889\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE.jpg\" alt=\"Francis Ford Coppola Winery entrance.\" width=\"1200\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-800x501.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-768x481.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-1180x738.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-960x601.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-375x235.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-520x325.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Francis Ford Coppola Winery entrance. \u003ccite>(Jeff Kanlee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Award-winning \u003ca href=\"https://www.sonomamag.com/celebrity-wines-and-wineries-sonoma-napa/\">movie director\u003c/a> Francis Ford Coppola's winery offers visitors a little bit of everything, including a restaurant, pool, expansive gift shop, movie memorabilia and, most importantly, wine tastings free of charge. Belly up to the bar and enjoy a complimentary tasting of two of their signature whites and reds. Make time for a bit of poolside bocce (a visit to the pool itself will cost you a pretty penny but the bocce is free), and wrap up your visit with the Vineyard Walk, an easy one-mile self-guided tour.\u003c/p>\n\u003ch2>Locals Tasting Room\u003c/h2>\n\u003cp>Open 11 a.m. to 6 p.m. daily\u003cbr>\nCorner of Geyserville Ave & Hwy 128, Geyserville\u003cbr>\n707-857-4900\u003cbr>\n\u003ca href=\"http://localstastingroom.com/\">localstastingroom.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131890\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-131890\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800.jpg\" alt=\"Wine tasting guests at Locals.\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Wine tasting guests at Locals. \u003ccite>(Locals Tasting Room)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Locals is the first independently owned wine collective in California and features over 70 wines from 10 different small producers, most of which you can't find anywhere else but here. You'll frequently find winemakers pouring their wines behind the bar and small bites offered with the complimentary tastings. Owner Carolyn Lewis not only curates the wines, but also the art lining the walls and the vibrant selection of \u003ca href=\"https://www.sonomamag.com/elsie-green-vintage-home-decor-comes-to-sebastopol/\">vintage clothing and accessories\u003c/a> that guests can peruse, play with, and purchase.\u003c/p>\n\u003ch2>Rodney Strong Vineyards\u003c/h2>\n\u003cp>Open 10 a.m to 5 p.m. daily\u003cbr>\n11455 Old Redwood Hwy, Healdsburg\u003cbr>\n707-431-1533\u003cbr>\n\u003ca href=\"http://rodneystrong.com/\">rodneystrong.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131891\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131891\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/rodneystrong-1024x683.jpg\" alt=\"Rodney Strong Vineyards entrance.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Rodney Strong Vineyards entrance. \u003ccite>(Rodney Strong Vineyards)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Family-owned Rodney Strong Vineyards has been producing a wide variety of wines for over 55 years. From rosé to cabernet, their wines will please even the pickiest of palates. Start with a guided tour, offered twice daily, or explore the property on your own. During the guided tour, you'll learn about the history of the winery, the vineyards and their winemaking practices. Afterwards, sample two free pours of the winery's most popular wines. The property is surrounded by 12 acres of sustainable vineyards and lovely views, so pack a \u003ca href=\"https://www.sonomamag.com/trail-sonoma-finds-picnics-hikes/\">picnic\u003c/a> to take it all in (a bottle of wine will cost about $17).\u003c/p>\n\u003ch2>Williamson Wines\u003c/h2>\n\u003cp>Open 11 a.m. to 6 p.m. daily\u003cbr>\n134 Matheson St., Healdsburg\u003cbr>\n707-433-1500\u003cbr>\n\u003ca href=\"http://williamsonwines.com/\">williamsonwines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131892\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131892\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/williamson-1024x606.jpg\" alt=\"A glass of red wine from Williamson Wines.\" width=\"1024\" height=\"606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-768x455.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-1020x604.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-960x568.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-240x142.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-375x222.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-520x308.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">A glass of red wine from Williamson Wines. \u003ccite>(Williamson Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The folks at Williamson are all about the good life and they're committed to sharing this with everyone - even those of us seeking a freebie. Not only do they offer a complimentary wine tasting, but they also toss in a \u003ca href=\"https://www.sonomamag.com/wine-pairing/\">food pairing\u003c/a> to go with it! Step up to the bar for their \"Fridge Food & Fine Wines\" pairing that combines food you might have in your fridge with four Williamson Wines, which may include chardonnay, merlot, cabernet sauvignon and one of their bold red blends. Pairings often include tastes of Williamson's own line of gourmet products - from truffle salt to bacon jam - teamed with local cheeses.\u003c/p>\n\u003ch2>Alexander Valley Vineyards\u003c/h2>\n\u003cp>Open 10 a.m. to 5 p.m.\u003cbr>\n8644 Highway 128, Healdsburg\u003cbr>\n800-888-7209\u003cbr>\n\u003ca href=\"http://www.avvwine.com/\">avvwine.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131893\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131893\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/AVV_entry-1024x612.jpg\" alt=\"The entry to Alexander Valley Vineyards.\" width=\"1024\" height=\"612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-800x478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-768x459.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-1020x610.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-960x574.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-240x143.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-375x224.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-520x311.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The entry to Alexander Valley Vineyards. \u003ccite>(Alexander Valley Vineyards)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned winery serves up refreshing gewürztraminer, hearty zinfandels, and elegant cabernet sauvignons at their historic property in Healdsburg. The winery is \u003ca href=\"https://www.sonomamag.com/eco-friendly-sonoma-napa-wineries-to-please-you-and-the-planet/\">eco-friendly\u003c/a>, featuring sustainable vineyards, solar power, and pollinator-friendly gardens, which are over 175 years old. Arrive at 11 a.m. or 2 p.m. for a free cave tour, followed by a tasting of five estate wines of your choice. If it's sunny outside, relax on the patio or take in the vineyard and garden views while you wander and sip.\u003c/p>\n\u003ch2>Sonoma Portworks\u003c/h2>\n\u003cp>Open 12 p.m. to 5 p.m. daily\u003cbr>\n613 2nd St., Petaluma\u003cbr>\n707-769-5203\u003cbr>\n\u003ca href=\"http://portworks.com/\">portworks.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131894\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131894\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681.jpg\" alt=\"Pouring a glass at Portworks.\" width=\"1024\" height=\"681\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pouring a glass at Portworks. \u003ccite>(Portworks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only winery in Sonoma County specializing in port and after-dinner wines, Sonoma Portworks has been producing their unique liquid treats for over 20 years. They offer port, sherry, and grappa which you can taste free of charge at their downtown \u003ca href=\"https://www.sonomamag.com/things-to-do-in-petaluma/\">Petaluma\u003c/a> tasting room, while learning about the history of each drink and how it's made. Don't miss the sweet, tart and rich Sonomic vinegar made with Muscat and Cabernet Sauvignon - it makes for a great non-alcoholic option when paired with club soda. Walk off the decadent tasting by the Petaluma River, located just a stone's throw away.\u003c/p>\n\u003ch2>Merry Edwards Winery\u003c/h2>\n\u003cp>Open 9:30 a.m. to 4:30 p.m. daily, reservations recommended\u003cbr>\n2959 Gravenstein Highway N., Sebastopol\u003cbr>\n707-823-7466\u003cbr>\n\u003ca href=\"http://merryedwards.com/\">merryedwards.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131895\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131895\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668.jpg\" alt=\"An array of wines made by Merry Edwards, photographed at her winery in Sebastopol.\" width=\"1024\" height=\"668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-960x626.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-520x339.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">An array of wines made by Merry Edwards, photographed at her winery in Sebastopol. \u003ccite>(Ben Miller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A name synonymous with pinot noir, \u003ca href=\"https://www.sonomamag.com/5-inspiring-sonoma-county-wine-women/\">Merry Edwards'\u003c/a> wines are critically acclaimed for their complexity and balance. Most wineries with similar accolades offer appointment-only, pricey experiences. But, at Merry Edwards Winery, you can enjoy one of two free experiences: a walk-in tasting that lasts between 15 and 25 minutes - you'll taste three pinot noirs and a sauvignon blanc - or a seated 45 to 60 minute in-depth tasting of seven wines. Be sure to say hello to one of the many winery cats that patrol the property.\u003c/p>\n\u003ch2>Adastra Wine\u003c/h2>\n\u003cp>Open 12 p.m. to 6 p.m. daily\u003cbr>\n5 E. Napa St., Sonoma\u003cbr>\n707-721-1914\u003cbr>\n\u003ca href=\"http://adastrawines.com/\">adastrawines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131896\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131896\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682.jpg\" alt=\"The Adastra tasting room\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Adastra tasting room \u003ccite>(Napa Wine Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned winery produces a mere 1,500 cases of wine each year from their 12 acre organic Carneros vineyard, just a few miles south of their downtown Sonoma tasting room. The Adastra \u003ca href=\"https://www.sonomamag.com/new-sonoma-tasting-rooms-to-check-out-right-now/\">tasting room\u003c/a> offers a relaxed scene as visitors sip wine while checking out the local artwork on the walls. Specializing in primarily pinot noir and syrah, the winery offers complimentary tastings of two of their signature wines, with an estate tasting upgrade available for $20 per person.\u003c/p>\n\u003ch2>Highway 12 Winery\u003c/h2>\n\u003cp>Open 10:30 a.m. to 5 p.m. daily\u003cbr>\n498 1st St E\u003cbr>\nSonoma\u003cbr>\n707-938-8091\u003cbr>\n\u003ca href=\"http://highway12winery.com/\">highway12winery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131897\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-131897\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1.jpg\" alt=\"Guests tasting wine at Highway 12.\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Guests tasting wine at Highway 12. \u003ccite>(Yelp/Sonoma Magazine/Highway 12)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You're guaranteed to be welcomed by a friendly local and a hearty pour at Highway 12's downtown Sonoma tasting room. Located inside a historic building, this tasting room is named after \u003ca href=\"https://www.sonomamag.com/the-best-places-to-stop-along-sonoma-countys-highway-12/\">the highway that travels through Sonoma Valley\u003c/a> - one of the country's most scenic routes. Start with a splash of sauvignon blanc, which will prepare your palate for a bold lineup of bordeaux varietals: merlot, cabernet sauvignon, and cabernet franc. Don't miss their Highwayman Proprietary Red, a blend not for the faint of heart. Work off your tasting with a stroll around the historic \u003ca href=\"https://www.sonomamag.com/sonoma-county-town-named-among-coolest-small-towns-in-america/\">Sonoma Plaza\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/sonoma-county-wineries-with-free-tastings/\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A visit to Sonoma wine country doesn’t have to break the bank. You can fill your belly at hundreds of \u003ca href=\"https://www.sonomamag.com/biteclub/cheap-eats/\">affordably priced restaurants\u003c/a> that serve up gourmet food just as tasty at the four-star next door. Spend the night \u003ca href=\"https://www.sonomamag.com/cold-weather-camping-sonoma-county/\">camping\u003c/a> under the stars and take advantage of one of the many \u003ca href=\"https://www.sonomamag.com/20-things-to-do-in-sonoma-county-that-are-free-or-cost-less-than-10/\">free activities\u003c/a> in the region. And last but not least: enjoy a free wine tasting.\u003cbr>\n\u003c/p>\u003cp>\u003c/p>\u003cp>\u003cbr>\nFrom quaint small town \u003ca href=\"https://www.sonomamag.com/best-sonoma-wineries-to-visit-this-winter-2018/\">tasting rooms\u003c/a> to \u003ca href=\"https://www.sonomamag.com/celebrity-wines-and-wineries-sonoma-napa/\">glamorous, celebrity-owned wineries\u003c/a>, Sonoma County offers wine sipping opportunities that will please your palate as well as your pocketbook.\u003c/p>\n\u003ch2>Korbel Champagne Cellars\u003c/h2>\n\u003cp>Open 10 a.m. to 5 p.m. daily\u003cbr>\n13250 River Rd., Guerneville\u003cbr>\n707-824-7709\u003cbr>\n\u003ca href=\"http://korbel.com/\">korbel.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131888\" class=\"wp-caption aligncenter\" style=\"max-width: 961px\">\u003cimg class=\"size-full wp-image-131888\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800.jpg\" alt=\"Visitors enjoy a glass of champagne at Korbel Winery, who tied for Best Tasting Room in the the Press Democrat's Best of Sonoma County competition.\" width=\"961\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800.jpg 961w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-160x133.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-800x666.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-768x639.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-960x799.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-240x200.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-375x312.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/JB0713_BEST_KORBEL3_611088-961x800-520x433.jpg 520w\" sizes=\"(max-width: 961px) 100vw, 961px\">\u003cfigcaption class=\"wp-caption-text\">Visitors enjoy a glass of champagne at Korbel Winery, who tied for Best Tasting Room in the the Press Democrat's Best of Sonoma County competition. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fancy a free \u003ca href=\"https://www.sonomamag.com/best-sonoma-and-napa-wineries-for-sparkling/\">sparkling wine\u003c/a> tasting? Head to Korbel, a producer of \"California Champagne\" since 1882. The winery offers free, 50-minute tours of the historic property, which start in the winery's museum and caves and end with a tasting of four wines. If you don't have time for the full tour, just pop into the tasting room to sample Korbel wines, including sweet, dry and seasonal selections. Order lunch at their deli, which features seasonal and locally sourced ingredients, and enjoy it in the redwood grove outside.\u003c/p>\n\u003ch2>Francis Ford Coppola Winery\u003c/h2>\n\u003cp>Open 11 a.m. to 5:30 p.m. daily\u003cbr>\n300 Via Archimedes, Geyserville\u003cbr>\n707-857-1471\u003cbr>\n\u003ca href=\"http://francisfordcoppolawinery.com/\">francisfordcoppolawinery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131889\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-131889\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE.jpg\" alt=\"Francis Ford Coppola Winery entrance.\" width=\"1200\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-800x501.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-768x481.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-1180x738.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-960x601.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-375x235.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/COPPOLA-JEFFKANLEE-520x325.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Francis Ford Coppola Winery entrance. \u003ccite>(Jeff Kanlee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Award-winning \u003ca href=\"https://www.sonomamag.com/celebrity-wines-and-wineries-sonoma-napa/\">movie director\u003c/a> Francis Ford Coppola's winery offers visitors a little bit of everything, including a restaurant, pool, expansive gift shop, movie memorabilia and, most importantly, wine tastings free of charge. Belly up to the bar and enjoy a complimentary tasting of two of their signature whites and reds. Make time for a bit of poolside bocce (a visit to the pool itself will cost you a pretty penny but the bocce is free), and wrap up your visit with the Vineyard Walk, an easy one-mile self-guided tour.\u003c/p>\n\u003ch2>Locals Tasting Room\u003c/h2>\n\u003cp>Open 11 a.m. to 6 p.m. daily\u003cbr>\nCorner of Geyserville Ave & Hwy 128, Geyserville\u003cbr>\n707-857-4900\u003cbr>\n\u003ca href=\"http://localstastingroom.com/\">localstastingroom.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131890\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-131890\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800.jpg\" alt=\"Wine tasting guests at Locals.\" width=\"600\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Locals-Wine-Tasting-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Wine tasting guests at Locals. \u003ccite>(Locals Tasting Room)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Locals is the first independently owned wine collective in California and features over 70 wines from 10 different small producers, most of which you can't find anywhere else but here. You'll frequently find winemakers pouring their wines behind the bar and small bites offered with the complimentary tastings. Owner Carolyn Lewis not only curates the wines, but also the art lining the walls and the vibrant selection of \u003ca href=\"https://www.sonomamag.com/elsie-green-vintage-home-decor-comes-to-sebastopol/\">vintage clothing and accessories\u003c/a> that guests can peruse, play with, and purchase.\u003c/p>\n\u003ch2>Rodney Strong Vineyards\u003c/h2>\n\u003cp>Open 10 a.m to 5 p.m. daily\u003cbr>\n11455 Old Redwood Hwy, Healdsburg\u003cbr>\n707-431-1533\u003cbr>\n\u003ca href=\"http://rodneystrong.com/\">rodneystrong.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131891\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131891\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/rodneystrong-1024x683.jpg\" alt=\"Rodney Strong Vineyards entrance.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/rodneystrong-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Rodney Strong Vineyards entrance. \u003ccite>(Rodney Strong Vineyards)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Family-owned Rodney Strong Vineyards has been producing a wide variety of wines for over 55 years. From rosé to cabernet, their wines will please even the pickiest of palates. Start with a guided tour, offered twice daily, or explore the property on your own. During the guided tour, you'll learn about the history of the winery, the vineyards and their winemaking practices. Afterwards, sample two free pours of the winery's most popular wines. The property is surrounded by 12 acres of sustainable vineyards and lovely views, so pack a \u003ca href=\"https://www.sonomamag.com/trail-sonoma-finds-picnics-hikes/\">picnic\u003c/a> to take it all in (a bottle of wine will cost about $17).\u003c/p>\n\u003ch2>Williamson Wines\u003c/h2>\n\u003cp>Open 11 a.m. to 6 p.m. daily\u003cbr>\n134 Matheson St., Healdsburg\u003cbr>\n707-433-1500\u003cbr>\n\u003ca href=\"http://williamsonwines.com/\">williamsonwines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131892\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131892\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/williamson-1024x606.jpg\" alt=\"A glass of red wine from Williamson Wines.\" width=\"1024\" height=\"606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-160x95.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-800x473.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-768x455.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-1020x604.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-960x568.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-240x142.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-375x222.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/williamson-1024x606-520x308.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">A glass of red wine from Williamson Wines. \u003ccite>(Williamson Wines)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The folks at Williamson are all about the good life and they're committed to sharing this with everyone - even those of us seeking a freebie. Not only do they offer a complimentary wine tasting, but they also toss in a \u003ca href=\"https://www.sonomamag.com/wine-pairing/\">food pairing\u003c/a> to go with it! Step up to the bar for their \"Fridge Food & Fine Wines\" pairing that combines food you might have in your fridge with four Williamson Wines, which may include chardonnay, merlot, cabernet sauvignon and one of their bold red blends. Pairings often include tastes of Williamson's own line of gourmet products - from truffle salt to bacon jam - teamed with local cheeses.\u003c/p>\n\u003ch2>Alexander Valley Vineyards\u003c/h2>\n\u003cp>Open 10 a.m. to 5 p.m.\u003cbr>\n8644 Highway 128, Healdsburg\u003cbr>\n800-888-7209\u003cbr>\n\u003ca href=\"http://www.avvwine.com/\">avvwine.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131893\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131893\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/AVV_entry-1024x612.jpg\" alt=\"The entry to Alexander Valley Vineyards.\" width=\"1024\" height=\"612\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-800x478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-768x459.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-1020x610.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-960x574.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-240x143.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-375x224.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/AVV_entry-1024x612-520x311.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The entry to Alexander Valley Vineyards. \u003ccite>(Alexander Valley Vineyards)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned winery serves up refreshing gewürztraminer, hearty zinfandels, and elegant cabernet sauvignons at their historic property in Healdsburg. The winery is \u003ca href=\"https://www.sonomamag.com/eco-friendly-sonoma-napa-wineries-to-please-you-and-the-planet/\">eco-friendly\u003c/a>, featuring sustainable vineyards, solar power, and pollinator-friendly gardens, which are over 175 years old. Arrive at 11 a.m. or 2 p.m. for a free cave tour, followed by a tasting of five estate wines of your choice. If it's sunny outside, relax on the patio or take in the vineyard and garden views while you wander and sip.\u003c/p>\n\u003ch2>Sonoma Portworks\u003c/h2>\n\u003cp>Open 12 p.m. to 5 p.m. daily\u003cbr>\n613 2nd St., Petaluma\u003cbr>\n707-769-5203\u003cbr>\n\u003ca href=\"http://portworks.com/\">portworks.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131894\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131894\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681.jpg\" alt=\"Pouring a glass at Portworks.\" width=\"1024\" height=\"681\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Portworks-owner-1-of-1-1024x681-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pouring a glass at Portworks. \u003ccite>(Portworks)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only winery in Sonoma County specializing in port and after-dinner wines, Sonoma Portworks has been producing their unique liquid treats for over 20 years. They offer port, sherry, and grappa which you can taste free of charge at their downtown \u003ca href=\"https://www.sonomamag.com/things-to-do-in-petaluma/\">Petaluma\u003c/a> tasting room, while learning about the history of each drink and how it's made. Don't miss the sweet, tart and rich Sonomic vinegar made with Muscat and Cabernet Sauvignon - it makes for a great non-alcoholic option when paired with club soda. Walk off the decadent tasting by the Petaluma River, located just a stone's throw away.\u003c/p>\n\u003ch2>Merry Edwards Winery\u003c/h2>\n\u003cp>Open 9:30 a.m. to 4:30 p.m. daily, reservations recommended\u003cbr>\n2959 Gravenstein Highway N., Sebastopol\u003cbr>\n707-823-7466\u003cbr>\n\u003ca href=\"http://merryedwards.com/\">merryedwards.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131895\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131895\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668.jpg\" alt=\"An array of wines made by Merry Edwards, photographed at her winery in Sebastopol.\" width=\"1024\" height=\"668\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-800x522.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-768x501.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-960x626.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-375x245.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/MERRYEDWARDS_WINES_691323-1024x668-520x339.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">An array of wines made by Merry Edwards, photographed at her winery in Sebastopol. \u003ccite>(Ben Miller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A name synonymous with pinot noir, \u003ca href=\"https://www.sonomamag.com/5-inspiring-sonoma-county-wine-women/\">Merry Edwards'\u003c/a> wines are critically acclaimed for their complexity and balance. Most wineries with similar accolades offer appointment-only, pricey experiences. But, at Merry Edwards Winery, you can enjoy one of two free experiences: a walk-in tasting that lasts between 15 and 25 minutes - you'll taste three pinot noirs and a sauvignon blanc - or a seated 45 to 60 minute in-depth tasting of seven wines. Be sure to say hello to one of the many winery cats that patrol the property.\u003c/p>\n\u003ch2>Adastra Wine\u003c/h2>\n\u003cp>Open 12 p.m. to 6 p.m. daily\u003cbr>\n5 E. Napa St., Sonoma\u003cbr>\n707-721-1914\u003cbr>\n\u003ca href=\"http://adastrawines.com/\">adastrawines.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131896\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-131896\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682.jpg\" alt=\"The Adastra tasting room\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Adastra-Winery-Tasting-Room-Sonoma-2-1024x682-1-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The Adastra tasting room \u003ccite>(Napa Wine Project)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned winery produces a mere 1,500 cases of wine each year from their 12 acre organic Carneros vineyard, just a few miles south of their downtown Sonoma tasting room. The Adastra \u003ca href=\"https://www.sonomamag.com/new-sonoma-tasting-rooms-to-check-out-right-now/\">tasting room\u003c/a> offers a relaxed scene as visitors sip wine while checking out the local artwork on the walls. Specializing in primarily pinot noir and syrah, the winery offers complimentary tastings of two of their signature wines, with an estate tasting upgrade available for $20 per person.\u003c/p>\n\u003ch2>Highway 12 Winery\u003c/h2>\n\u003cp>Open 10:30 a.m. to 5 p.m. daily\u003cbr>\n498 1st St E\u003cbr>\nSonoma\u003cbr>\n707-938-8091\u003cbr>\n\u003ca href=\"http://highway12winery.com/\">highway12winery.com\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_131897\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-131897\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1.jpg\" alt=\"Guests tasting wine at Highway 12.\" width=\"1000\" height=\"750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/Tasting-Wine-at-Highway-12-1-520x390.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Guests tasting wine at Highway 12. \u003ccite>(Yelp/Sonoma Magazine/Highway 12)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You're guaranteed to be welcomed by a friendly local and a hearty pour at Highway 12's downtown Sonoma tasting room. Located inside a historic building, this tasting room is named after \u003ca href=\"https://www.sonomamag.com/the-best-places-to-stop-along-sonoma-countys-highway-12/\">the highway that travels through Sonoma Valley\u003c/a> - one of the country's most scenic routes. Start with a splash of sauvignon blanc, which will prepare your palate for a bold lineup of bordeaux varietals: merlot, cabernet sauvignon, and cabernet franc. Don't miss their Highwayman Proprietary Red, a blend not for the faint of heart. Work off your tasting with a stroll around the historic \u003ca href=\"https://www.sonomamag.com/sonoma-county-town-named-among-coolest-small-towns-in-america/\">Sonoma Plaza\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/sonoma-county-wineries-with-free-tastings/\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "From Campbell's To Kellogg's, Classic Brands Are Feeling The Crunch",
"title": "From Campbell's To Kellogg's, Classic Brands Are Feeling The Crunch",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Think about the last time you went to the supermarket. You probably spent no more than a few seconds choosing from all the different brands of toothpaste, frozen peas or oatmeal.\u003c/p>\n\u003cp>Those few seconds used to be the holy grail for brands, the moment you would get hooked forever on that Tide detergent or Heinz ketchup — an event referred to as \"the first moment of truth.\" But lately, the moment of truth has moved to the Internet. What's more, ripples from the 2008 recession have changed us as shoppers.\u003c/p>\n\u003cp>More and more people have started saying: \"I'm not a brand person.\"\u003c/p>\n\u003cp>Those five fateful words come from Juliet McFadden, 23, an office manager in Boston. For consumer brands used to owning American cupboards and closets, that sentiment spells trouble and signals a turning point: evolve or wither.\u003c/p>\n\u003cp>It has been a tumultuous period for giant consumer brand companies. Campbell Soup Co. is in the process of selling off parts of its business and \u003ca href=\"https://www.nytimes.com/2018/12/20/business/campbell-soup-chief-executive-clouse.html\">welcoming a new\u003c/a> chief executive. Procter & Gamble is \u003ca href=\"https://www.cnbc.com/2018/11/08/pg-to-restructure-company-as-maker-of-gillette-simplifies-units.html\">restructuring\u003c/a>. Unilever, which makes Dove soap and Hellmann's mayonnaise, has also \u003ca href=\"https://www.wsj.com/articles/unilever-picks-insider-as-new-ceo-1543478395\">hired a new CEO\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As far back as 2015, research firm Catalina\u003ca href=\"https://assets.ctfassets.net/oyvkhyupj8l5/2ZYjJLIB2gsMyaOgmQC2WW/8ece3950dea3f20122cf71ea80229c1a/2015-Mid-Year-Review.pdf\"> reported\u003c/a> that 90 of the top 100 brands in consumer packaged goods had lost market share.\u003c/p>\n\u003cp>To understand that trend, consider a shopper like McFadden. She is just starting to build her finances and lifelong shopping habits. This makes her a prime target for consumer-goods companies like Procter & Gamble, Kraft Heinz or General Mills. But she's not easy to win over.\u003c/p>\n\u003cp>For example, McFadden doesn't like cereal. \"I just don't usually eat breakfast,\" she says. She doesn't drink soda and dislikes yogurts \"with a ton of sugar with them.\" She doesn't buy paper towels and prefers reusable washable rags. \"Paper towels are expensive,\" she says. \"Stuff like that adds up.\"\u003c/p>\n\u003cp>The tastes of McFadden's generation often get treated with the tired trope about millennials killing \u003ca href=\"https://www.nytimes.com/2016/02/24/dining/breakfast-cereal.html?_r=0\">breakfast cereal\u003c/a>, \u003ca href=\"https://www.washingtonpost.com/lifestyle/home/do-you-use-paper-towels-as-napkins-at-the-dinner-table-you-are-not-alone/2016/03/25/d0d076b0-eb8c-11e5-b0fd-073d5930a7b7_story.html?utm_term=.b908ac3c1d9b\">napkins\u003c/a>, \u003ca href=\"https://www.marketwatch.com/story/millennials-are-killing-bar-soap-2017-06-09\">bar soap\u003c/a>, \u003ca href=\"https://www.wsj.com/articles/tuna-makers-look-to-hook-younger-consumers-1543766400\">canned tuna\u003c/a>. But really, most Americans could make a similar list. Maybe you choose the store brand of toilet paper; or you buy a fancier condiment instead of Hellmann's mayo; or you order eco-friendly diapers on the Internet.\u003c/p>\n\u003cp>\"Rather than just relying on brand familiarity, consumers buy today what performs for them. They are much less brand-loyal,\" says David Luttenberger of market-research firm Mintel. \"They are more driven by performance, by convenience, by price.\"\u003c/p>\n\u003cp>During the Great Recession, Americans warmed up to cheaper off-brand products, like generic or store brands. And then, they kept buying them even as the economy improved.\u003c/p>\n\u003cp>Plus, the Internet — of course — has completely shaken up shopping.\u003c/p>\n\u003cp>Think about how people used to discover new brands. Only the biggest conglomerates could afford prime TV advertising and prominent placement in stores, right around eye level.\u003c/p>\n\u003cp>And so the baby boomer generation of shoppers grew up reaching for ubiquitous products like Campbell's soup, Heinz ketchup, Oscar Mayer hot dogs or P&G's Crest toothpaste.\u003c/p>\n\u003cp>Some of these names remain longtime favorites among loyal older shoppers. In a 2018 \u003ca href=\"https://morningconsult.com/most-loved-brands/#most-loved\">Morning Consult poll\u003c/a>, Procter & Gamble and Kimberly-Clark were the two top brands preferred by boomers, far more than U.S. adults overall.\u003c/p>\n\u003cp>Meanwhile, tech investors have been funding startups to bring Silicon Valley \"disruption\" to products such as toothbrushes, vitamins and tampons. Wall Street has become cautious about once-dominant consumer brands. Shares of companies like \u003ca href=\"https://finance.yahoo.com/chart/K#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%3D%3D\">Kellogg\u003c/a>, \u003ca href=\"https://finance.yahoo.com/chart/KHC#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%3D\">Kraft Heinz\u003c/a> and \u003ca href=\"https://finance.yahoo.com/chart/GIS#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%3D%3D\">General Mills\u003c/a> recently hit their lowest levels in years.\u003c/p>\n\u003cp>\"They're in a bit of a pickle,\" says Americus Reed, marketing professor at the University of Pennsylvania's Wharton School. \"Like in the music industry, very few artists can continue being successful in the sophomore and junior album, right? ... It is a big challenge to reinvent yourself over and over again.\"\u003c/p>\n\u003cp>But that's exactly what companies are trying to do with brands to survive. In 2017, Procter & Gamble\u003ca href=\"https://www.washingtonpost.com/business/capitalbusiness/how-hipster-brands-have-the-king-of-razors-on-the-run/2017/04/05/edca3af6-1a27-11e7-9887-1a5314b56a08_story.html?utm_term=.a33dde70e338\"> cut the price\u003c/a> of its razors and replacement blades to compete against online-subscription upstarts Dollar Shave Club and Harry's. Rival Unilever went all in and \u003ca href=\"https://www.wsj.com/articles/unilever-buys-dollar-shave-club-1468987836?mod=article_inline\">bought\u003c/a> the Dollar Shave Club for $1 billion.\u003c/p>\n\u003cp>Kimberly-Clark — whose brands include Kleenex, Huggies and Kotex —\u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/01/23/580029629/kimberly-clark-announces-layoffs-along-with-3-3-billion-in-operating-profit\"> was struggling so much that it announced plans\u003c/a> to lay off 13 percent of its workers and shutter 10 plants. Among various brand revamps, the company has launched a new Scott toilet paper without the center tube to appeal to the environmentally conscious shopper.\u003c/p>\n\u003cp>General Mills renamed the classic Hamburger Helper as simply \"Helper.\" In a\u003ca href=\"https://www.eater.com/2016/3/7/11173858/kraft-mac-and-cheese-different\"> quiet feat\u003c/a>, Kraft Heinz managed to take out artificial preservatives and dyes from its classic macaroni and cheese without angering devotees.\u003c/p>\n\u003cp>The 149-year-old Campbell Soup Co. has been \u003ca href=\"https://morningconsult.com/2017/05/02/campbell-soups-age-problem/\">the poster child\u003c/a> of the struggle to adjust to an age where people want convenient, fresher products with ingredients they can pronounce.\u003c/p>\n\u003cp>Canonized by Andy Warhol in the heat-and-serve postwar era, Campbell is\u003ca href=\"https://morningconsult.com/2017/05/02/campbell-soups-age-problem/\"> acutely feeling\u003c/a> Americans' waning appetite for canned and condensed soups. It's trying to hold on to its huge share of the market with cleaner labels showing fresh ingredients, containers meant for sipping and modern flavors like toasted barley.\u003c/p>\n\u003cp>Another staple feeling the pressure is breakfast cereal, with nostalgic brands like Kellogg's Frosted Flakes and Froot Loops; General Mills' Lucky Charms and Cheerios; PepsiCo's Life and Cap'n Crunch. Sales here have been\u003ca href=\"https://www.nytimes.com/2016/02/24/dining/breakfast-cereal.html?_r=0\"> declining \u003c/a>for years. Mintel predicts an additional 5 percent decline through 2023, as people aren't swayed by reduced-sugar offerings and choose to skip breakfast or opt for more portable, warmer and more nutritious options.\u003c/p>\n\u003cp>\"You've got a lot of CEOs that are at their wits' end trying to figure out growth,\" \u003cem>The Wall Street Journal \u003c/em>\u003ca href=\"https://www.wsj.com/articles/packaged-food-companies-churn-through-ceos-desperate-for-fresh-ideas-1527598800?mod=article_inline\">cited\u003c/a> \"a now-retired big-food-company chief\" as saying in May 2018. The article said at least 16 CEOs of major packaged-food and beverage companies had stepped down in the previous two years.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"The challenge for these legacy brands is that the people that were born into them are going to die,\" says Reed, the marketing professor, \"and so you better have a plan to talk to these younger types of consumers.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=From+Campbell%27s+To+Kellogg%27s%2C+Classic+Brands+Are+Feeling+The+Crunch&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "Big mainstream consumer brands, which have owned our cupboards and closets, face a turning point: a time to evolve or wither. The Internet and the echoes of the recession have changed us as shoppers.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Think about the last time you went to the supermarket. You probably spent no more than a few seconds choosing from all the different brands of toothpaste, frozen peas or oatmeal.\u003c/p>\n\u003cp>Those few seconds used to be the holy grail for brands, the moment you would get hooked forever on that Tide detergent or Heinz ketchup — an event referred to as \"the first moment of truth.\" But lately, the moment of truth has moved to the Internet. What's more, ripples from the 2008 recession have changed us as shoppers.\u003c/p>\n\u003cp>More and more people have started saying: \"I'm not a brand person.\"\u003c/p>\n\u003cp>Those five fateful words come from Juliet McFadden, 23, an office manager in Boston. For consumer brands used to owning American cupboards and closets, that sentiment spells trouble and signals a turning point: evolve or wither.\u003c/p>\n\u003cp>It has been a tumultuous period for giant consumer brand companies. Campbell Soup Co. is in the process of selling off parts of its business and \u003ca href=\"https://www.nytimes.com/2018/12/20/business/campbell-soup-chief-executive-clouse.html\">welcoming a new\u003c/a> chief executive. Procter & Gamble is \u003ca href=\"https://www.cnbc.com/2018/11/08/pg-to-restructure-company-as-maker-of-gillette-simplifies-units.html\">restructuring\u003c/a>. Unilever, which makes Dove soap and Hellmann's mayonnaise, has also \u003ca href=\"https://www.wsj.com/articles/unilever-picks-insider-as-new-ceo-1543478395\">hired a new CEO\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As far back as 2015, research firm Catalina\u003ca href=\"https://assets.ctfassets.net/oyvkhyupj8l5/2ZYjJLIB2gsMyaOgmQC2WW/8ece3950dea3f20122cf71ea80229c1a/2015-Mid-Year-Review.pdf\"> reported\u003c/a> that 90 of the top 100 brands in consumer packaged goods had lost market share.\u003c/p>\n\u003cp>To understand that trend, consider a shopper like McFadden. She is just starting to build her finances and lifelong shopping habits. This makes her a prime target for consumer-goods companies like Procter & Gamble, Kraft Heinz or General Mills. But she's not easy to win over.\u003c/p>\n\u003cp>For example, McFadden doesn't like cereal. \"I just don't usually eat breakfast,\" she says. She doesn't drink soda and dislikes yogurts \"with a ton of sugar with them.\" She doesn't buy paper towels and prefers reusable washable rags. \"Paper towels are expensive,\" she says. \"Stuff like that adds up.\"\u003c/p>\n\u003cp>The tastes of McFadden's generation often get treated with the tired trope about millennials killing \u003ca href=\"https://www.nytimes.com/2016/02/24/dining/breakfast-cereal.html?_r=0\">breakfast cereal\u003c/a>, \u003ca href=\"https://www.washingtonpost.com/lifestyle/home/do-you-use-paper-towels-as-napkins-at-the-dinner-table-you-are-not-alone/2016/03/25/d0d076b0-eb8c-11e5-b0fd-073d5930a7b7_story.html?utm_term=.b908ac3c1d9b\">napkins\u003c/a>, \u003ca href=\"https://www.marketwatch.com/story/millennials-are-killing-bar-soap-2017-06-09\">bar soap\u003c/a>, \u003ca href=\"https://www.wsj.com/articles/tuna-makers-look-to-hook-younger-consumers-1543766400\">canned tuna\u003c/a>. But really, most Americans could make a similar list. Maybe you choose the store brand of toilet paper; or you buy a fancier condiment instead of Hellmann's mayo; or you order eco-friendly diapers on the Internet.\u003c/p>\n\u003cp>\"Rather than just relying on brand familiarity, consumers buy today what performs for them. They are much less brand-loyal,\" says David Luttenberger of market-research firm Mintel. \"They are more driven by performance, by convenience, by price.\"\u003c/p>\n\u003cp>During the Great Recession, Americans warmed up to cheaper off-brand products, like generic or store brands. And then, they kept buying them even as the economy improved.\u003c/p>\n\u003cp>Plus, the Internet — of course — has completely shaken up shopping.\u003c/p>\n\u003cp>Think about how people used to discover new brands. Only the biggest conglomerates could afford prime TV advertising and prominent placement in stores, right around eye level.\u003c/p>\n\u003cp>And so the baby boomer generation of shoppers grew up reaching for ubiquitous products like Campbell's soup, Heinz ketchup, Oscar Mayer hot dogs or P&G's Crest toothpaste.\u003c/p>\n\u003cp>Some of these names remain longtime favorites among loyal older shoppers. In a 2018 \u003ca href=\"https://morningconsult.com/most-loved-brands/#most-loved\">Morning Consult poll\u003c/a>, Procter & Gamble and Kimberly-Clark were the two top brands preferred by boomers, far more than U.S. adults overall.\u003c/p>\n\u003cp>Meanwhile, tech investors have been funding startups to bring Silicon Valley \"disruption\" to products such as toothbrushes, vitamins and tampons. Wall Street has become cautious about once-dominant consumer brands. Shares of companies like \u003ca href=\"https://finance.yahoo.com/chart/K#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%3D%3D\">Kellogg\u003c/a>, \u003ca href=\"https://finance.yahoo.com/chart/KHC#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%3D\">Kraft Heinz\u003c/a> and \u003ca href=\"https://finance.yahoo.com/chart/GIS#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%3D%3D\">General Mills\u003c/a> recently hit their lowest levels in years.\u003c/p>\n\u003cp>\"They're in a bit of a pickle,\" says Americus Reed, marketing professor at the University of Pennsylvania's Wharton School. \"Like in the music industry, very few artists can continue being successful in the sophomore and junior album, right? ... It is a big challenge to reinvent yourself over and over again.\"\u003c/p>\n\u003cp>But that's exactly what companies are trying to do with brands to survive. In 2017, Procter & Gamble\u003ca href=\"https://www.washingtonpost.com/business/capitalbusiness/how-hipster-brands-have-the-king-of-razors-on-the-run/2017/04/05/edca3af6-1a27-11e7-9887-1a5314b56a08_story.html?utm_term=.a33dde70e338\"> cut the price\u003c/a> of its razors and replacement blades to compete against online-subscription upstarts Dollar Shave Club and Harry's. Rival Unilever went all in and \u003ca href=\"https://www.wsj.com/articles/unilever-buys-dollar-shave-club-1468987836?mod=article_inline\">bought\u003c/a> the Dollar Shave Club for $1 billion.\u003c/p>\n\u003cp>Kimberly-Clark — whose brands include Kleenex, Huggies and Kotex —\u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/01/23/580029629/kimberly-clark-announces-layoffs-along-with-3-3-billion-in-operating-profit\"> was struggling so much that it announced plans\u003c/a> to lay off 13 percent of its workers and shutter 10 plants. Among various brand revamps, the company has launched a new Scott toilet paper without the center tube to appeal to the environmentally conscious shopper.\u003c/p>\n\u003cp>General Mills renamed the classic Hamburger Helper as simply \"Helper.\" In a\u003ca href=\"https://www.eater.com/2016/3/7/11173858/kraft-mac-and-cheese-different\"> quiet feat\u003c/a>, Kraft Heinz managed to take out artificial preservatives and dyes from its classic macaroni and cheese without angering devotees.\u003c/p>\n\u003cp>The 149-year-old Campbell Soup Co. has been \u003ca href=\"https://morningconsult.com/2017/05/02/campbell-soups-age-problem/\">the poster child\u003c/a> of the struggle to adjust to an age where people want convenient, fresher products with ingredients they can pronounce.\u003c/p>\n\u003cp>Canonized by Andy Warhol in the heat-and-serve postwar era, Campbell is\u003ca href=\"https://morningconsult.com/2017/05/02/campbell-soups-age-problem/\"> acutely feeling\u003c/a> Americans' waning appetite for canned and condensed soups. It's trying to hold on to its huge share of the market with cleaner labels showing fresh ingredients, containers meant for sipping and modern flavors like toasted barley.\u003c/p>\n\u003cp>Another staple feeling the pressure is breakfast cereal, with nostalgic brands like Kellogg's Frosted Flakes and Froot Loops; General Mills' Lucky Charms and Cheerios; PepsiCo's Life and Cap'n Crunch. Sales here have been\u003ca href=\"https://www.nytimes.com/2016/02/24/dining/breakfast-cereal.html?_r=0\"> declining \u003c/a>for years. Mintel predicts an additional 5 percent decline through 2023, as people aren't swayed by reduced-sugar offerings and choose to skip breakfast or opt for more portable, warmer and more nutritious options.\u003c/p>\n\u003cp>\"You've got a lot of CEOs that are at their wits' end trying to figure out growth,\" \u003cem>The Wall Street Journal \u003c/em>\u003ca href=\"https://www.wsj.com/articles/packaged-food-companies-churn-through-ceos-desperate-for-fresh-ideas-1527598800?mod=article_inline\">cited\u003c/a> \"a now-retired big-food-company chief\" as saying in May 2018. The article said at least 16 CEOs of major packaged-food and beverage companies had stepped down in the previous two years.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"The challenge for these legacy brands is that the people that were born into them are going to die,\" says Reed, the marketing professor, \"and so you better have a plan to talk to these younger types of consumers.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=From+Campbell%27s+To+Kellogg%27s%2C+Classic+Brands+Are+Feeling+The+Crunch&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gingersnap Smoothie with CBD Honey",
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"content": "\u003cp>With the holidays coming to an end, you might be wondering how to finish off the last of your leftover ingredients. It might seem a bit unorthodox but using leftover sweet potatoes in your morning smoothie is a great way to introduce additional fiber, vitamins, and minerals into your diet.\u003c/p>\n\u003cp>[contextly_sidebar id=\"WBc5EudpT9vbB5fqREM7PvhVVLrJVTUj\"]\u003c/p>\n\u003cp>The warming spices and molasses in this gingersnap smoothie will make you feel extra nice before heading out into the cold. I'll often substitute regular honey in my morning smoothies with CBD-infused honey to enhance tranquility of the body and mind.\u003c/p>\n\u003cp>A spoonful of \u003ca href=\"https://www.potlishop.com/collections/all\">Potli's\u003c/a> Hemp Infused CBD Raw Honey may help you de-stress, reduce anxiety and nausea, and benefit from anti-inflammatory properties. All without the cerebral effects of cannabis.\u003c/p>\n\u003ch2>\u003cb>CBD Gingersnap Smoothie\u003c/b>\u003c/h2>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131298\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131298\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_GingerbreadSMoothie-5555-800x1000.jpg\" alt=\"Sprinkle of bee pollen to finish off the gingersnap smoothie. \" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_GingerbreadSMoothie-5555-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_GingerbreadSMoothie-5555-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_GingerbreadSMoothie-5555-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_GingerbreadSMoothie-5555-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_GingerbreadSMoothie-5555-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_GingerbreadSMoothie-5555-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_GingerbreadSMoothie-5555-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_GingerbreadSMoothie-5555-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_GingerbreadSMoothie-5555-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle of bee pollen to finish off the gingersnap smoothie.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">⅓ cup sweet potato, steamed, cubed\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">2” thumb ginger - less if fresh ginger is too intense for you \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 tbsp blackstrap molasses \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3 dates, pitted\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ tsp cinnamon \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¼ tsp cloves\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¼ tsp nutmeg \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ tsp vanilla extract\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 ½ cup almond milk \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 tbsp CBD honey, (I used \u003ca href=\"https://www.potlishop.com/collections/all\">Potli Hemp Infused Raw Honey\u003c/a>)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">6 ice cubes\u003cbr>\n\u003c/span>\u003c/li>\n\u003cli>Bee pollen, as garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add all ingredients into a blender and blend until smooth. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Top with a light sprinkle of bee pollen. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Enjoy immediately. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With the holidays coming to an end, you might be wondering how to finish off the last of your leftover ingredients. It might seem a bit unorthodox but using leftover sweet potatoes in your morning smoothie is a great way to introduce additional fiber, vitamins, and minerals into your diet.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The warming spices and molasses in this gingersnap smoothie will make you feel extra nice before heading out into the cold. I'll often substitute regular honey in my morning smoothies with CBD-infused honey to enhance tranquility of the body and mind.\u003c/p>\n\u003cp>A spoonful of \u003ca href=\"https://www.potlishop.com/collections/all\">Potli's\u003c/a> Hemp Infused CBD Raw Honey may help you de-stress, reduce anxiety and nausea, and benefit from anti-inflammatory properties. All without the cerebral effects of cannabis.\u003c/p>\n\u003ch2>\u003cb>CBD Gingersnap Smoothie\u003c/b>\u003c/h2>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_131298\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-131298\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_GingerbreadSMoothie-5555-800x1000.jpg\" alt=\"Sprinkle of bee pollen to finish off the gingersnap smoothie. \" width=\"1920\" height=\"2400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_GingerbreadSMoothie-5555-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_GingerbreadSMoothie-5555-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_GingerbreadSMoothie-5555-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_GingerbreadSMoothie-5555-1020x1275.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_GingerbreadSMoothie-5555-960x1200.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_GingerbreadSMoothie-5555-1180x1475.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_GingerbreadSMoothie-5555-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_GingerbreadSMoothie-5555-375x469.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/11/KQED_MonicaLo_Holiday2018_GingerbreadSMoothie-5555-520x650.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle of bee pollen to finish off the gingersnap smoothie.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">⅓ cup sweet potato, steamed, cubed\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">2” thumb ginger - less if fresh ginger is too intense for you \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 tbsp blackstrap molasses \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3 dates, pitted\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ tsp cinnamon \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¼ tsp cloves\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">¼ tsp nutmeg \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">½ tsp vanilla extract\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 ½ cup almond milk \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">1 tbsp CBD honey, (I used \u003ca href=\"https://www.potlishop.com/collections/all\">Potli Hemp Infused Raw Honey\u003c/a>)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">6 ice cubes\u003cbr>\n\u003c/span>\u003c/li>\n\u003cli>Bee pollen, as garnish\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Add all ingredients into a blender and blend until smooth. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Top with a light sprinkle of bee pollen. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Enjoy immediately. \u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrity Chefs Recipes: Emily Luchetti's Chocolate Roulade with Chocolate Chip Ice Cream",
"title": "Celebrity Chefs Recipes: Emily Luchetti's Chocolate Roulade with Chocolate Chip Ice Cream",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Jelly rolls are classic desserts that look nice but frankly taste boring. But if you make a chocolate cake and substitute ice cream for the jam, you have a must-eat dessert. Call it by its French name “roulade”, serve with caramel sauce, and your friends and family will be over-the-top impressed. The cake has the texture of the cookie on ice cream sandwiches that we all enjoyed as kids...and still do as adults.\u003c/p>\n\u003cp>[contextly_sidebar id=\"KIXFVmsgDvFdgpkOUVacearKxNXkP8sg\"]\u003c/p>\n\u003cp>Feel free to use this chocolate cake recipe with any of your favorite ice cream flavors. Serving it with caramel sauce makes the ultimate flavor-trifecta of vanilla, chocolate and caramel.\u003c/p>\n\u003cp>To make spreading the ice cream on the cake easier, put it, straight from the freezer, into the bowl of an electric mixer and mix on low speed with the paddle attachment. You can also let it sit out at room temperature for a few minutes before putting it into a bowl and mixing it with a wooden spoon to make it spreadable but still frozen. I don’t recommend the microwave as it can become a melted mess before you know it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This dessert can be made a day or two, or even a week, in advance. Wrap well in plastic wrap and keep frozen until ready to serve.\u003c/p>\n\u003ch2>Chocolate Roulade with Chocolate Chip Ice Cream\u003c/h2>\n\u003cp>\u003ci>Serves 8 to 10\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131854\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4732-e1546450813307.jpg\" alt=\"Chocolate roulade filled with chocolate chip ice cream and topped with the best caramel sauce.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chocolate roulade filled with chocolate chip ice cream and topped with the best caramel sauce. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 ounces bittersweet chocolate, coarsely chopped\u003c/li>\n\u003cli>1 ½ tablespoons water\u003c/li>\n\u003cli>6 large eggs, at room temperature, separated\u003c/li>\n\u003cli>⅔ cup granulated sugar, divided\u003c/li>\n\u003cli>¼ cup plus 2 tablespoons unsweetened cocoa powder\u003c/li>\n\u003cli>⅛ teaspoon kosher salt\u003c/li>\n\u003cli>2 pints chocolate chip ice cream\u003c/li>\n\u003cli>Confectioners sugar, to serve\u003c/li>\n\u003cli>Best Ever Caramel Sauce, to serve (recipe follows)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>To make the cake:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Spray an 11-inch-by-17-inch baking pan with nonstick cooking spray and line the bottom with parchment paper.\u003c/li>\n\u003cli>Melt the chocolate and water together in a double boiler over hot water. Stir until smooth. Set aside.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with a wire whisk, whip the egg yolks on high speed until light in color, 2 to 3 minutes. Reduce the speed to medium and slowly add 1/3 cup of the sugar. Increase the speed to high, and continue to whip until thick and ribbony.\u003c/li>\n\u003cli>On low speed, stir in the melted chocolate, 1/4 cup of the cocoa powder, and the salt. Set aside.\u003c/li>\n\u003cli>Using a clean bowl and clean wire whisk, whip the egg whites on medium speed until foamy and beginning to increase in volume. Gradually add the remaining 1/3 cup sugar in a steady stream. Continue to whip on high speed until satiny, stiff peaks form. Place one-third of the egg whites on top of the chocolate mixture, and using a large rubber spatula, carefully fold the egg whites into the chocolate mixture. Repeat with the remaining egg whites and fold just until there are no white streaks remaining.\u003c/li>\n\u003cli>Gently and evenly spread the mixture in the prepared pan taking care to get the batter all the way into the corners.\u003c/li>\n\u003cli>Bake until the top of the cake springs back when pressed with your fingertip and a skewer inserted in the center comes out clean, 15-20 minutes.\u003c/li>\n\u003cli>While the cake is baking, lay a clean thin cotton dish towel on the work surface with the short end toward you. Dust an area of the towel the size of the baking pan with the remaining 2 tablespoons cocoa powder. Remove the cake from the oven and immediately cut around the inside edges of the pan with a small, sharp knife to release the cake. Place one of the long ends of the cake pan on the right side of the towel and invert the pan and the cake on top of the towel so it falls at the end of the towel closest to you and on top of the cocoa dusted area.\u003c/li>\n\u003cli>Carefully remove the pan and then gently, starting with a corner, peel off the parchment paper. If the cake is not sitting at the end of the towel, fold the towel under itself. From the end closest to you, carefully roll the cake and the towel up together like a jelly roll. Let cool to room temperature, about 1 hour.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cb>To assemble the roulade:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In the bowl of a stand mixer fitted with a paddle, soften the ice cream while the cake is cooling. It should be firm but spreadable. Carefully unroll the cake. If it splits anywhere, gently push the broken pieces together.\u003c/li>\n\u003cli>Gently spread the ice cream over the cake with a large, thin metal spatula, leaving a 1/4-inch border on all sides. Reroll the cake without the towel. Place on a large platter or baking sheet and cover with plastic wrap. Freeze until firm, about 3 hours, depending on your freezer.\u003c/li>\n\u003cli>When ready to serve, dust the top of the roulade lightly with confectioners sugar, cut into slices, and serve with a drizzle or puddle of the caramel sauce.\u003c/li>\n\u003c/ol>\n\u003cp>[contextly_sidebar id=\"2C9XMXnzCyaaWgjTyEqOMl86H9OlAlsO\"]\u003c/p>\n\u003cp>Caramel sauce makes any dessert better. The trick in making caramel sauce is cooking it to the right color. It’s not hard, you just have to pay attention. You want a rich mahogany color. If it comes out more tan colored and a little thin, the next time cook it a little more. If it has a bit of a burnt taste, next time cook a little less. Using a pot with a light colored interior, like a stainless steel saucepan, will make it easier to see the color of the sugar. Making caramel does take a little practice, the second and third time you make it will be better than the first. It’s like riding a bike. Practice a few times and then you won’t forget.\u003c/p>\n\u003cp>Since caramel sauce goes with everything, it’s a good recipe to have in your pastry repertoire. The sauce is easily reheated in a microwave or on the stove top. Caramel sauce lasts for months in the refrigerator if kept in a covered jar.\u003c/p>\n\u003ch2>Best Ever Caramel Sauce\u003c/h2>\n\u003cp>\u003ci>Makes 1 ¾ cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131853\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/caramel-sauce.jpg\" alt=\"Best ever caramel sauce\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best ever caramel sauce \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 ½ cups granulated sugar\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>1 cup heavy (whipping) cream\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a medium saucepan, using a heat-resistant spatula, stir together the sugar and the water. Heat over medium-high heat until the sugar is dissolved, 3-5 minutes. Do not stir once the mixture is clear.\u003c/li>\n\u003cli>Brush the insides of the pan with a pastry brush dipped in water to eliminate any sugar sticking to the sides. Increase the heat to high and cook, without stirring, until the sugar is a rich amber color, 8-10 minutes.\u003c/li>\n\u003cli>Remove the pan from the heat. Wearing oven mitts, slowly add one-quarter of the cream to the hot sugar mixture. Be careful as the caramel will sputter as the cream is added. Using a wooden spoon or heat resistant spatula, gently stir the cream into the caramel. If the cream sputters, stop stirring. Let the bubbles subside before stirring again. Carefully add the remaining cream. Stir until combined.\u003c/li>\n\u003cli>Let cool slightly before using.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131856\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4743-e1546451283646.jpg\" alt=\"Emily Luchetti with slices of chocolate roulade with chocolate chip ice cream.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti with slices of chocolate roulade with chocolate chip ice cream. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>Jelly rolls are classic desserts that look nice but frankly taste boring. But if you make a chocolate cake and substitute ice cream for the jam, you have a must-eat dessert. Call it by its French name “roulade”, serve with caramel sauce, and your friends and family will be over-the-top impressed. The cake has the texture of the cookie on ice cream sandwiches that we all enjoyed as kids...and still do as adults.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Feel free to use this chocolate cake recipe with any of your favorite ice cream flavors. Serving it with caramel sauce makes the ultimate flavor-trifecta of vanilla, chocolate and caramel.\u003c/p>\n\u003cp>To make spreading the ice cream on the cake easier, put it, straight from the freezer, into the bowl of an electric mixer and mix on low speed with the paddle attachment. You can also let it sit out at room temperature for a few minutes before putting it into a bowl and mixing it with a wooden spoon to make it spreadable but still frozen. I don’t recommend the microwave as it can become a melted mess before you know it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This dessert can be made a day or two, or even a week, in advance. Wrap well in plastic wrap and keep frozen until ready to serve.\u003c/p>\n\u003ch2>Chocolate Roulade with Chocolate Chip Ice Cream\u003c/h2>\n\u003cp>\u003ci>Serves 8 to 10\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131854\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4732-e1546450813307.jpg\" alt=\"Chocolate roulade filled with chocolate chip ice cream and topped with the best caramel sauce.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Chocolate roulade filled with chocolate chip ice cream and topped with the best caramel sauce. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 ounces bittersweet chocolate, coarsely chopped\u003c/li>\n\u003cli>1 ½ tablespoons water\u003c/li>\n\u003cli>6 large eggs, at room temperature, separated\u003c/li>\n\u003cli>⅔ cup granulated sugar, divided\u003c/li>\n\u003cli>¼ cup plus 2 tablespoons unsweetened cocoa powder\u003c/li>\n\u003cli>⅛ teaspoon kosher salt\u003c/li>\n\u003cli>2 pints chocolate chip ice cream\u003c/li>\n\u003cli>Confectioners sugar, to serve\u003c/li>\n\u003cli>Best Ever Caramel Sauce, to serve (recipe follows)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>To make the cake:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350°F. Spray an 11-inch-by-17-inch baking pan with nonstick cooking spray and line the bottom with parchment paper.\u003c/li>\n\u003cli>Melt the chocolate and water together in a double boiler over hot water. Stir until smooth. Set aside.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with a wire whisk, whip the egg yolks on high speed until light in color, 2 to 3 minutes. Reduce the speed to medium and slowly add 1/3 cup of the sugar. Increase the speed to high, and continue to whip until thick and ribbony.\u003c/li>\n\u003cli>On low speed, stir in the melted chocolate, 1/4 cup of the cocoa powder, and the salt. Set aside.\u003c/li>\n\u003cli>Using a clean bowl and clean wire whisk, whip the egg whites on medium speed until foamy and beginning to increase in volume. Gradually add the remaining 1/3 cup sugar in a steady stream. Continue to whip on high speed until satiny, stiff peaks form. Place one-third of the egg whites on top of the chocolate mixture, and using a large rubber spatula, carefully fold the egg whites into the chocolate mixture. Repeat with the remaining egg whites and fold just until there are no white streaks remaining.\u003c/li>\n\u003cli>Gently and evenly spread the mixture in the prepared pan taking care to get the batter all the way into the corners.\u003c/li>\n\u003cli>Bake until the top of the cake springs back when pressed with your fingertip and a skewer inserted in the center comes out clean, 15-20 minutes.\u003c/li>\n\u003cli>While the cake is baking, lay a clean thin cotton dish towel on the work surface with the short end toward you. Dust an area of the towel the size of the baking pan with the remaining 2 tablespoons cocoa powder. Remove the cake from the oven and immediately cut around the inside edges of the pan with a small, sharp knife to release the cake. Place one of the long ends of the cake pan on the right side of the towel and invert the pan and the cake on top of the towel so it falls at the end of the towel closest to you and on top of the cocoa dusted area.\u003c/li>\n\u003cli>Carefully remove the pan and then gently, starting with a corner, peel off the parchment paper. If the cake is not sitting at the end of the towel, fold the towel under itself. From the end closest to you, carefully roll the cake and the towel up together like a jelly roll. Let cool to room temperature, about 1 hour.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cb>To assemble the roulade:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>In the bowl of a stand mixer fitted with a paddle, soften the ice cream while the cake is cooling. It should be firm but spreadable. Carefully unroll the cake. If it splits anywhere, gently push the broken pieces together.\u003c/li>\n\u003cli>Gently spread the ice cream over the cake with a large, thin metal spatula, leaving a 1/4-inch border on all sides. Reroll the cake without the towel. Place on a large platter or baking sheet and cover with plastic wrap. Freeze until firm, about 3 hours, depending on your freezer.\u003c/li>\n\u003cli>When ready to serve, dust the top of the roulade lightly with confectioners sugar, cut into slices, and serve with a drizzle or puddle of the caramel sauce.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Caramel sauce makes any dessert better. The trick in making caramel sauce is cooking it to the right color. It’s not hard, you just have to pay attention. You want a rich mahogany color. If it comes out more tan colored and a little thin, the next time cook it a little more. If it has a bit of a burnt taste, next time cook a little less. Using a pot with a light colored interior, like a stainless steel saucepan, will make it easier to see the color of the sugar. Making caramel does take a little practice, the second and third time you make it will be better than the first. It’s like riding a bike. Practice a few times and then you won’t forget.\u003c/p>\n\u003cp>Since caramel sauce goes with everything, it’s a good recipe to have in your pastry repertoire. The sauce is easily reheated in a microwave or on the stove top. Caramel sauce lasts for months in the refrigerator if kept in a covered jar.\u003c/p>\n\u003ch2>Best Ever Caramel Sauce\u003c/h2>\n\u003cp>\u003ci>Makes 1 ¾ cups\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_131853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131853\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/caramel-sauce.jpg\" alt=\"Best ever caramel sauce\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/caramel-sauce-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best ever caramel sauce \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 ½ cups granulated sugar\u003c/li>\n\u003cli>½ cup water\u003c/li>\n\u003cli>1 cup heavy (whipping) cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a medium saucepan, using a heat-resistant spatula, stir together the sugar and the water. Heat over medium-high heat until the sugar is dissolved, 3-5 minutes. Do not stir once the mixture is clear.\u003c/li>\n\u003cli>Brush the insides of the pan with a pastry brush dipped in water to eliminate any sugar sticking to the sides. Increase the heat to high and cook, without stirring, until the sugar is a rich amber color, 8-10 minutes.\u003c/li>\n\u003cli>Remove the pan from the heat. Wearing oven mitts, slowly add one-quarter of the cream to the hot sugar mixture. Be careful as the caramel will sputter as the cream is added. Using a wooden spoon or heat resistant spatula, gently stir the cream into the caramel. If the cream sputters, stop stirring. Let the bubbles subside before stirring again. Carefully add the remaining cream. Stir until combined.\u003c/li>\n\u003cli>Let cool slightly before using.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_131856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131856\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/DSCF4743-e1546451283646.jpg\" alt=\"Emily Luchetti with slices of chocolate roulade with chocolate chip ice cream.\" width=\"1920\" height=\"1080\">\u003cfigcaption class=\"wp-caption-text\">Emily Luchetti with slices of chocolate roulade with chocolate chip ice cream. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chickpeas Sit In Silos As Trump's Trade Wars Wage On",
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"content": "\u003cp>On a recent rainy day, farmer Allen Druffel stands outside a silo shuffling his feet in the gravel. This co-op bin is where he stores his dried garbanzo beans in the tiny town of Colton, Wash. The place should be busy; trucks should be loading and hauling this year's crop to markets and international ports. But midafternoon, there's just the rain.\u003c/p>\n\u003cp>Since farmers like Druffel brought in this year's crops, hardly any garbanzos — or chickpeas — have moved.\u003c/p>\n\u003cp>\"Thirty to 40 percent of our total revenue is in the bin,\" Druffel says. \"And we're not sure what we want to do with it.\"\u003c/p>\n\u003cp>And it's bad times for lentils and peas, too. In the agriculture industry, these are all called pulse crops. The largest importers of U.S. pulse crops have slapped tariffs on them, and they've been sitting in silos ever since.\u003c/p>\n\u003cp>\u003cstrong>Bitter bumper\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The real trouble started early this year, with the U.S. pulling out of the Trans-Pacific Partnership. Then came President Trump's steel and aluminum tariffs. China and India are the two largest buyers of American garbanzos, peas and lentils, and those exports have all but stopped. Other countries are holding off on buying them, too, while the prices are unstable.\u003c/p>\n\u003cp>Druffel saw the market drop only when it was too late — after he had already planted the crop in the spring, and then again after harvest.\u003c/p>\n\u003cp>\"It was a bit of a roller coaster,\" Druffel says. \"It was one of the best crops we've ever harvested. And then to see the pricing take a 40 to 60 percent fall is really unfortunate. If you're talking real numbers, in February of 2018 I sold chickpeas for 50 cents a pound — and today they're trading at 18 cents a pound.\"\u003c/p>\n\u003cp>Dirk Hammond is an honest-to-goodness bean counter. He does the accounting at \u003ca href=\"https://gfbrocke.com/\">George F. Brocke & Sons\u003c/a>, a pulse crop exporter in Kendrick, Idaho.\u003c/p>\n\u003cp>\"I tell people this year, I feel like I'm the Grinch because of the prices,\" Hammond says. \"And it's, you know, nothing that we as a company, or any grower or landlord has done — it's just a circumstance of global politics and global trade.\"\u003c/p>\n\u003cp>At Brocke & Sons, high-tech systems sift through the harvest, sorting out the chaff and debris and packaging the pulse crops for shipment around the world. In the deafening facility, robots whiz and whirl, stacking hefty bags of garbanzo beans on wooden pallets.\u003c/p>\n\u003cp>Hammond says this year's pulse crops were nearly busting out of the bins. Farmers had plenty of moisture for their dryland or nonirrigated crops. So they had really great quality and yields. And across the nation, farmers planted more garbanzos than ever before — increasing the acres grown from about 600,000 acres to 800,000.\u003c/p>\n\u003cp>\u003cstrong>\"Real catastrophe\"\u003c/strong>\u003c/p>\n\u003cp>Down the road in Moscow, Idaho, Tim McGreevy is the head of the \u003ca href=\"https://www.usapulses.org/\">American Pulse Association\u003c/a>. He represents pulse crop growers across the country.\u003c/p>\n\u003cp>In the near 25 years he has held the job, McGreevy says he has never seen such a tough market. He estimates his pulse growers have lost $500 million so far.\u003c/p>\n\u003cp>\"To describe this as a bad year for export markets is a gross understatement — this has been a real catastrophe,\" McGreevy says.\u003c/p>\n\u003cp>And if markets don't reopen real soon, it is going to get a lot worse for farmers and processors.\u003c/p>\n\u003cp>So far, pulse farmers haven't been awarded much in the way of government payments or help. There are federal loans — and some farmers will have to take them to keep operating as they hold on to their crops, hoping for better prices by spring.\u003c/p>\n\u003cp>In January and February it's the bankers who will largely decide farmers' fates. Most farms have to borrow operating cash for each coming year to buy things like fuel, seeds and chemical fertilizer.\u003c/p>\n\u003cp>Right now, it's a question of what to plant to make those costs back. Not much in dryland is making money right now. Prices are at or below cost of production in this area for wheat, barley, rapeseed, lentils, garbs and peas.\u003c/p>\n\u003cp>\"There's not a lot to run right now, that is the absolute truth,\" McGreevy says.\u003c/p>\n\u003cp>McGreevy says older farmers might decide to just quit before the next go-round. But young farmers might be giving up the keys to the farm if things don't turn around in a matter of months.\u003c/p>\n\u003cp>\"Young farmers generally have a lot more debt that they are assuming as they are just starting off in their careers,\" he says. \"If they are purchasing any property, with prices that we are seeing right now, it's very difficult to cash flow that.\"\u003c/p>\n\u003cp>On farmer Allen Druffel's remote spread, the dirty-white sky is indistinguishable from the earth. Just a 5 o'clock shadow of wheat stubble bristles out of the snow. Druffel tries to brush off this year's disappointment and his family's risk.\u003c/p>\n\u003cp>\"No, it doesn't bother me,\" Druffel says in a low voice. \"It's the game we chose to play. I do it 'cause I love it.\"\u003c/p>\n\u003cp>Pressed a bit more, Druffel smiles. Through welling tears, he reluctantly admits:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Oh, it hits home.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 Northwest News Network. To see more, visit \u003ca href=\"http://www.nwnewsnetwork.org/\">Northwest News Network\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Chickpeas+Sit+In+Silos+As+Trump%27s+Trade+Wars+Wage+On&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "The largest importers of crops like lentils, garbanzos or peas — China and India — aren't buying because of trade wars and tariffs. But farmers already planted in anticipation of sales.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a recent rainy day, farmer Allen Druffel stands outside a silo shuffling his feet in the gravel. This co-op bin is where he stores his dried garbanzo beans in the tiny town of Colton, Wash. The place should be busy; trucks should be loading and hauling this year's crop to markets and international ports. But midafternoon, there's just the rain.\u003c/p>\n\u003cp>Since farmers like Druffel brought in this year's crops, hardly any garbanzos — or chickpeas — have moved.\u003c/p>\n\u003cp>\"Thirty to 40 percent of our total revenue is in the bin,\" Druffel says. \"And we're not sure what we want to do with it.\"\u003c/p>\n\u003cp>And it's bad times for lentils and peas, too. In the agriculture industry, these are all called pulse crops. The largest importers of U.S. pulse crops have slapped tariffs on them, and they've been sitting in silos ever since.\u003c/p>\n\u003cp>\u003cstrong>Bitter bumper\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The real trouble started early this year, with the U.S. pulling out of the Trans-Pacific Partnership. Then came President Trump's steel and aluminum tariffs. China and India are the two largest buyers of American garbanzos, peas and lentils, and those exports have all but stopped. Other countries are holding off on buying them, too, while the prices are unstable.\u003c/p>\n\u003cp>Druffel saw the market drop only when it was too late — after he had already planted the crop in the spring, and then again after harvest.\u003c/p>\n\u003cp>\"It was a bit of a roller coaster,\" Druffel says. \"It was one of the best crops we've ever harvested. And then to see the pricing take a 40 to 60 percent fall is really unfortunate. If you're talking real numbers, in February of 2018 I sold chickpeas for 50 cents a pound — and today they're trading at 18 cents a pound.\"\u003c/p>\n\u003cp>Dirk Hammond is an honest-to-goodness bean counter. He does the accounting at \u003ca href=\"https://gfbrocke.com/\">George F. Brocke & Sons\u003c/a>, a pulse crop exporter in Kendrick, Idaho.\u003c/p>\n\u003cp>\"I tell people this year, I feel like I'm the Grinch because of the prices,\" Hammond says. \"And it's, you know, nothing that we as a company, or any grower or landlord has done — it's just a circumstance of global politics and global trade.\"\u003c/p>\n\u003cp>At Brocke & Sons, high-tech systems sift through the harvest, sorting out the chaff and debris and packaging the pulse crops for shipment around the world. In the deafening facility, robots whiz and whirl, stacking hefty bags of garbanzo beans on wooden pallets.\u003c/p>\n\u003cp>Hammond says this year's pulse crops were nearly busting out of the bins. Farmers had plenty of moisture for their dryland or nonirrigated crops. So they had really great quality and yields. And across the nation, farmers planted more garbanzos than ever before — increasing the acres grown from about 600,000 acres to 800,000.\u003c/p>\n\u003cp>\u003cstrong>\"Real catastrophe\"\u003c/strong>\u003c/p>\n\u003cp>Down the road in Moscow, Idaho, Tim McGreevy is the head of the \u003ca href=\"https://www.usapulses.org/\">American Pulse Association\u003c/a>. He represents pulse crop growers across the country.\u003c/p>\n\u003cp>In the near 25 years he has held the job, McGreevy says he has never seen such a tough market. He estimates his pulse growers have lost $500 million so far.\u003c/p>\n\u003cp>\"To describe this as a bad year for export markets is a gross understatement — this has been a real catastrophe,\" McGreevy says.\u003c/p>\n\u003cp>And if markets don't reopen real soon, it is going to get a lot worse for farmers and processors.\u003c/p>\n\u003cp>So far, pulse farmers haven't been awarded much in the way of government payments or help. There are federal loans — and some farmers will have to take them to keep operating as they hold on to their crops, hoping for better prices by spring.\u003c/p>\n\u003cp>In January and February it's the bankers who will largely decide farmers' fates. Most farms have to borrow operating cash for each coming year to buy things like fuel, seeds and chemical fertilizer.\u003c/p>\n\u003cp>Right now, it's a question of what to plant to make those costs back. Not much in dryland is making money right now. Prices are at or below cost of production in this area for wheat, barley, rapeseed, lentils, garbs and peas.\u003c/p>\n\u003cp>\"There's not a lot to run right now, that is the absolute truth,\" McGreevy says.\u003c/p>\n\u003cp>McGreevy says older farmers might decide to just quit before the next go-round. But young farmers might be giving up the keys to the farm if things don't turn around in a matter of months.\u003c/p>\n\u003cp>\"Young farmers generally have a lot more debt that they are assuming as they are just starting off in their careers,\" he says. \"If they are purchasing any property, with prices that we are seeing right now, it's very difficult to cash flow that.\"\u003c/p>\n\u003cp>On farmer Allen Druffel's remote spread, the dirty-white sky is indistinguishable from the earth. Just a 5 o'clock shadow of wheat stubble bristles out of the snow. Druffel tries to brush off this year's disappointment and his family's risk.\u003c/p>\n\u003cp>\"No, it doesn't bother me,\" Druffel says in a low voice. \"It's the game we chose to play. I do it 'cause I love it.\"\u003c/p>\n\u003cp>Pressed a bit more, Druffel smiles. Through welling tears, he reluctantly admits:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Oh, it hits home.\"\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 Northwest News Network. To see more, visit \u003ca href=\"http://www.nwnewsnetwork.org/\">Northwest News Network\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Chickpeas+Sit+In+Silos+As+Trump%27s+Trade+Wars+Wage+On&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>Warm up with spicy beef noodle soup and made-to-order dumplings in the Outer Sunset, enjoy authentic Greek baked goods (and much more) in an unexpected location, and have you ever eaten a Danish tebirkes? To do: the new food zine, \u003cem>California Eating\u003c/em>, is throwing a release party, and The Cheesemonger Invitational returns.\u003c/p>\n\u003ch2>Made-to-Order Dumplings in the Outer Sunset\u003c/h2>\n\u003cp>Yuanbao Jiaozi\u003cbr>\n\u003ca href=\"https://goo.gl/maps/rGURR9BQutp\">2110 Irving St., San Francisco\u003c/a>\u003cbr>\nOpen Mon, Wed–Fri 11am–3:30pm, 5pm–10pm; Sat–Sun 11am–10pm; closed Tue\u003c/p>\n\u003cfigure id=\"attachment_131813\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131813\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/yuanbao-dumplings-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Made-to-order dumplings. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The weather has turned chilly in SF, and it seems like everyone has a cold. Spicy beef noodle soup to the rescue! And \u003cstrong>Yuanbao Jiaozi\u003c/strong>’s handmade dumplings, too! This Outer Sunset spot is tiny and popular, so you should definitely expect a wait. Come in a pair or as a four-top — larger parties will be challenging. I was dining solo and ended up sharing a table with a friendly couple — space is not wasted here.\u003c/p>\n\u003cp>The Northern Chinese menu is very concise: there are eight appetizers, like garlicky cucumber salad (good to fight your cold), tofu skin salad, and shredded pig ear in chile oil, all $7.99 and under. You can nibble on these small plates while you wait for your dumplings, which are made to order by the fab ladies in the windowed room in the back of the restaurant (be sure to head back and watch after you place your order).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131814\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131814\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/jiaozi-ladies-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The busy dumpling-makers at Yuanbao Jiaozi. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The rustic dumplings come with your choice of fillings, like green pepper and fish (which some customers who were waiting outside with me recommended, try them!), pork or shrimp with three delicacies (chive, egg, and shrimp), shrimp and zucchini, napa cabbage and pork, and more (eight kinds in all, all $8.99 for 12). You have the option of getting them in a light soup, but I say get them plain and freshly boiled — you can dip them in your own combination of soy sauce, vinegar, and more. The wrappers are silky and not too thick, and the fillings are delicately savory and feature a balanced ratio with the wrapper. Everything tastes really clean and simple and fresh. Made-to-order dumplings, such a tender treat.\u003c/p>\n\u003cfigure id=\"attachment_131811\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/yuanbao-soup-plain-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Warm up with beef noodle soup at Yuanbao Jiaozi. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only other item on the menu is the beef noodle soup that you can order regular or spicy, which comes with a big spoonful of chile and oil in the middle of your bowl — it will clear your nostrils promptly, but it wasn’t too spicy. There was a trio of beef cuts (thin slices and cubes) and cilantro, baby boy choy, green onion, and a flavorful and lightly sweet broth that wasn’t salty or too strong. The noodles were a little softer than I prefer, but it was a hearty and cold-busting bowl for $10.99.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The place is immaculate, and the busy staff is kind but will definitely hustle you out once the bill hits the table.\u003c/p>\n\u003ch2>An Authentic Taste of Greece in an Unexpected Location\u003c/h2>\n\u003cp>\u003ca href=\"https://the-argentum-project.business.site\">The Argentum Project\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/GZL9zy9ELmF2\">47 6th St., San Francisco\u003c/a>\u003cbr>\nMon–Fri 8am–3:30pm\u003c/p>\n\u003cfigure id=\"attachment_131815\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131815\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/bougatsa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Bougatsa, a traditional pastry from Serres, Greece. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new Greek café, bakery, and retail shop that recently opened on Sixth Street in the Tenderloin/SoMa, \u003cstrong>\u003ca href=\"https://the-argentum-project.business.site\">The Argentum Project\u003c/a>\u003c/strong>, and it’s a special little culinary oasis from a couple, the vivacious Katerina and her baker husband Dimitrios Kalessis. The front counter is stocked full of housemade baked goods, ranging from the well-known, like spanakopita, and tiropita triangles filled with cheese, and the sesame-studded bread rings you see on the streets of Greece (koulouria thessalonikis). But then there’s the rustic-looking hortopita with wild greens and feta and a braided edge, a specialty from the Northern Greek area where Dimitrios is from (Serres). There’s also the rectangular cheese bougasta with tangy feta that they cut into slices, or get a slice filled with spinach and cheese, and then there’s a version with sweet custard cream inside (bougatsa me krema) that gets chopped up into squares, with cinnamon on top and it’s simply incredible. You have to try it—the layers of the crisp pastry that contrast the custardy filling are a delight.\u003c/p>\n\u003cfigure id=\"attachment_131816\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131816\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/moussaka-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">There are trays of moussaka and pastitsio you can warm up at home. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can take home a little tray of pastitsio that you can warm up later for dinner, which comes with layers of Greek tube pasta, seasoned ground beef, cheese, and it's covered with béchamel on top. Let me tell you, after you warm that baby up in your oven, and get the top all nice and golden, you will be happy with your life choices. (There’s also moussaka you can bring home.) They are both $15 and offer two hearty portions.\u003c/p>\n\u003cfigure id=\"attachment_131817\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131817\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/tahinopita-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The unique tahinopita, a roll topped with sweet tahini. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The counter is full of sweets under glass domes, including baklava made with walnut, koulourakia (a classic citrus-butter cookie), loukoumi, molasses cookies, and I was so lucky to try some holiday cookies. (Don’t let the lack of signage deter you—Katerina is happy to tell you what everything is.) In the case, there was also a semolina-coconut cake soaked with syrup, revani. And don’t miss the tahinopita: a breakfast roll with a layer of sweet tahini crumble on top—it’s marvelous with your coffee.\u003c/p>\n\u003cfigure id=\"attachment_131818\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131818\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/sweet-bougatsa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The sweet bougatsa, with sweet custard crème. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They have two imported frozen strained Greek yogurt flavors, either original (tart) or vanilla, which you can top with honey syrup, sour cherry syrup, or baklava crumbles. There’s full Greek or Italian coffee service (including a cappuccino freddo!), a bunch of pita sandwiches, salads, and Katerina made me her favorite snack (which is not on the menu): fluffy pita topped with caramelized onions and feta that gets warmed up in the oven, and then finished with a glug of Greek olive oil. (They should really put it on the menu.)\u003c/p>\n\u003cfigure id=\"attachment_131819\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131819\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/onion-feta-pita-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The off-the-menu pita with caramelized onions and feta. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The lovingly curated retail offering includes imported feta, olive oils, wines, beers, jams, honeys, candy, yogurt, juices, and all kinds of nostalgic treats. Anyone who is Greek is going to be in heaven here, while food lovers have a lot to explore and stock their pantry with. There’s a counter up against the brick wall where you can perch, or you can get your treats to go, and they also offer catering. The weekly hours can make it tricky to visit, but it’s a worthy mission.\u003c/p>\n\u003ch2>An Obscure Danish You Should Meet\u003c/h2>\n\u003cp>\u003ca href=\"http://kantinesf.com\">Kantine\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/2YAKZDSaQBH2\">1906 Market St., San Francisco\u003c/a>\u003cbr>\nTue–Fri 7:30am–3pm, Sat–Sun 9am-3pm\u003c/p>\n\u003cfigure id=\"attachment_131821\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131821\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/tebirkes-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Danish tebirkes at Kantine. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Scandinavian-inspired \u003cstrong>\u003ca href=\"http://kantinesf.com\">Kantine\u003c/a>\u003c/strong> on Market Street has a variety of baked treats and breads from chef-owner Nichole Accettola, and there’s a special danish she’s making that you won’t find anywhere else in the city: terbirkes. (If you have seen it somewhere else, please let me know!) It’s about the size of a typical pain au chocolat, but the flaky pastry is topped with a full blanket of poppy seeds, and inside is a creamy almond filling, ever-so-lightly sweet. It offers a unique pairing of flavors and textures, one that will keep you mulling as you nibble. This is a classic pastry from Denmark, but the only place I’ve ever had it in the U.S. was in New York, from Bien Cuit. So here’s something delicious for you fellow poppy seed and almond lovers to track down to enjoy with your morning coffee. (Just be sure to check your teeth after you eat it.)\u003c/p>\n\u003ch2>Celebrate the Launch of California Eating\u003c/h2>\n\u003cp>BiteUnite\u003cbr>\n\u003ca href=\"https://goo.gl/maps/17dRNJgDtCJ2\">600 S. Van Ness Ave., San Francisco\u003c/a>\u003cbr>\nSaturday, January 5, 5pm–8pm\u003cbr>\nFree\u003c/p>\n\u003cfigure id=\"attachment_131827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131827\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg.jpg\" alt=\"Pick up the inaugural issue of California Eating at a release party.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pick up the inaugural issue of California Eating at a release party. \u003ccite>(Tamara Palmer)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Local writer Tamara Palmer took on the hefty task of launching a new quarterly publication, \u003cem>\u003ca href=\"https://www.californiaeating.com\">California Eating\u003c/a>\u003c/em>. She’s describing it as a small-batch food zine, and she's doing her own photography as well. It’s fun, quirky, and highlights dishes, people, and food culture from all over California. She's holding a release party on January 5, where you can pick up the inaugural issue, get some cute merch (some for free and some for purchase), and enjoy bites by Dario Barbone, Jake Godby (of Humphry Slocombe, making his infamous duck fat Chex mix), Jasleen Kaur (paneer in different flavors), and Luis Villavelazquez (dragon beard candy).\u003c/p>\n\u003cp>The event is free, bites are free, and the magazine is $20 for the first issue. Or, you can get Issue 1 for free if you pre-order Issue 2 and a special California Eating x Charles Chocolates collaborative candy bar on Kickstarter while at the event.\u003c/p>\n\u003cp>If you can’t make it, you can pick up a copy at \u003ca href=\"http://www.vinyldreamssf.com\">Vinyl Dreams\u003c/a> (593 Haight Street) and \u003ca href=\"http://www.douglassf.com\">Douglas\u003c/a> (1598 Sanchez Street), or order it \u003ca href=\"http://www.blurb.com/b/9192430-california-eating\">online\u003c/a>. Look for Palmer's second Kickstarter campaign in January to produce the limited first edition (100 copies) of the second issue, which will include that collaborative chocolate bar. A monthly podcast is also coming in 2019.\u003c/p>\n\u003ch2>A Dream Event for Cheese Lovers\u003c/h2>\n\u003cp>\u003ca href=\"https://www.cheesemongerinvitational.com\">The Cheesemonger Invitational\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\nThe Midway\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/iu7NeFgBHLE2\">900 Marin St., San Francisco\u003c/a>\u003cbr>\nSunday, January 13, 3pm\u003cbr>\n\u003ca href=\"https://www.cheesemongerinvitational.com/tickets\">Tickets\u003c/a>: $65 + $3.27 service fee\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131828\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131828\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/cheesemonger.jpg\" alt=\"Eat all the cheese at The Cheesemonger Invitational\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat all the cheese at The Cheesemonger Invitational. \u003ccite>(Ellen Mary Cronin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cheese fans, this event is for you: \u003cstrong>\u003ca href=\"https://www.cheesemongerinvitational.com\">The Cheesemonger Invitational\u003c/a>\u003c/strong> returns to San Francisco on January 13, and this year’s competition (the sixth) will be in a bigger venue (The Midway) with the doors opening earlier too. Cheesemongers from around the country will compete on a variety of tests (like cutting, wrapping, blind taste tests) and then guests get to enjoy the fruits of their labor starting at 3pm: unlimited cheese bites, pairing bites, and perfect bites.\u003c/p>\n\u003cp>Award-winning cheesemakers will be featured throughout the event, including Cowgirl Creamery, The Cellars at Jasper Hill, Neal’s Yard Dairy, Vermont Creamery, Essex Street Cheese, and many more. There will also be fondue, grilled cheese, arancini, and many other cheesy bites.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>21 and over. Drinks are not included in the ticket price.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Warm up with spicy beef noodle soup and made-to-order dumplings in the Outer Sunset, enjoy authentic Greek baked goods (and much more) in an unexpected location, and have you ever eaten a Danish tebirkes? To do: the new food zine, \u003cem>California Eating\u003c/em>, is throwing a release party, and The Cheesemonger Invitational returns.\u003c/p>\n\u003ch2>Made-to-Order Dumplings in the Outer Sunset\u003c/h2>\n\u003cp>Yuanbao Jiaozi\u003cbr>\n\u003ca href=\"https://goo.gl/maps/rGURR9BQutp\">2110 Irving St., San Francisco\u003c/a>\u003cbr>\nOpen Mon, Wed–Fri 11am–3:30pm, 5pm–10pm; Sat–Sun 11am–10pm; closed Tue\u003c/p>\n\u003cfigure id=\"attachment_131813\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131813\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/yuanbao-dumplings-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Made-to-order dumplings. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The weather has turned chilly in SF, and it seems like everyone has a cold. Spicy beef noodle soup to the rescue! And \u003cstrong>Yuanbao Jiaozi\u003c/strong>’s handmade dumplings, too! This Outer Sunset spot is tiny and popular, so you should definitely expect a wait. Come in a pair or as a four-top — larger parties will be challenging. I was dining solo and ended up sharing a table with a friendly couple — space is not wasted here.\u003c/p>\n\u003cp>The Northern Chinese menu is very concise: there are eight appetizers, like garlicky cucumber salad (good to fight your cold), tofu skin salad, and shredded pig ear in chile oil, all $7.99 and under. You can nibble on these small plates while you wait for your dumplings, which are made to order by the fab ladies in the windowed room in the back of the restaurant (be sure to head back and watch after you place your order).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131814\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131814\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/jiaozi-ladies-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The busy dumpling-makers at Yuanbao Jiaozi. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The rustic dumplings come with your choice of fillings, like green pepper and fish (which some customers who were waiting outside with me recommended, try them!), pork or shrimp with three delicacies (chive, egg, and shrimp), shrimp and zucchini, napa cabbage and pork, and more (eight kinds in all, all $8.99 for 12). You have the option of getting them in a light soup, but I say get them plain and freshly boiled — you can dip them in your own combination of soy sauce, vinegar, and more. The wrappers are silky and not too thick, and the fillings are delicately savory and feature a balanced ratio with the wrapper. Everything tastes really clean and simple and fresh. Made-to-order dumplings, such a tender treat.\u003c/p>\n\u003cfigure id=\"attachment_131811\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/yuanbao-soup-plain-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Warm up with beef noodle soup at Yuanbao Jiaozi. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The only other item on the menu is the beef noodle soup that you can order regular or spicy, which comes with a big spoonful of chile and oil in the middle of your bowl — it will clear your nostrils promptly, but it wasn’t too spicy. There was a trio of beef cuts (thin slices and cubes) and cilantro, baby boy choy, green onion, and a flavorful and lightly sweet broth that wasn’t salty or too strong. The noodles were a little softer than I prefer, but it was a hearty and cold-busting bowl for $10.99.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The place is immaculate, and the busy staff is kind but will definitely hustle you out once the bill hits the table.\u003c/p>\n\u003ch2>An Authentic Taste of Greece in an Unexpected Location\u003c/h2>\n\u003cp>\u003ca href=\"https://the-argentum-project.business.site\">The Argentum Project\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/GZL9zy9ELmF2\">47 6th St., San Francisco\u003c/a>\u003cbr>\nMon–Fri 8am–3:30pm\u003c/p>\n\u003cfigure id=\"attachment_131815\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131815\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/bougatsa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Bougatsa, a traditional pastry from Serres, Greece. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a new Greek café, bakery, and retail shop that recently opened on Sixth Street in the Tenderloin/SoMa, \u003cstrong>\u003ca href=\"https://the-argentum-project.business.site\">The Argentum Project\u003c/a>\u003c/strong>, and it’s a special little culinary oasis from a couple, the vivacious Katerina and her baker husband Dimitrios Kalessis. The front counter is stocked full of housemade baked goods, ranging from the well-known, like spanakopita, and tiropita triangles filled with cheese, and the sesame-studded bread rings you see on the streets of Greece (koulouria thessalonikis). But then there’s the rustic-looking hortopita with wild greens and feta and a braided edge, a specialty from the Northern Greek area where Dimitrios is from (Serres). There’s also the rectangular cheese bougasta with tangy feta that they cut into slices, or get a slice filled with spinach and cheese, and then there’s a version with sweet custard cream inside (bougatsa me krema) that gets chopped up into squares, with cinnamon on top and it’s simply incredible. You have to try it—the layers of the crisp pastry that contrast the custardy filling are a delight.\u003c/p>\n\u003cfigure id=\"attachment_131816\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131816\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/moussaka-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">There are trays of moussaka and pastitsio you can warm up at home. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can take home a little tray of pastitsio that you can warm up later for dinner, which comes with layers of Greek tube pasta, seasoned ground beef, cheese, and it's covered with béchamel on top. Let me tell you, after you warm that baby up in your oven, and get the top all nice and golden, you will be happy with your life choices. (There’s also moussaka you can bring home.) They are both $15 and offer two hearty portions.\u003c/p>\n\u003cfigure id=\"attachment_131817\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131817\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/tahinopita-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The unique tahinopita, a roll topped with sweet tahini. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The counter is full of sweets under glass domes, including baklava made with walnut, koulourakia (a classic citrus-butter cookie), loukoumi, molasses cookies, and I was so lucky to try some holiday cookies. (Don’t let the lack of signage deter you—Katerina is happy to tell you what everything is.) In the case, there was also a semolina-coconut cake soaked with syrup, revani. And don’t miss the tahinopita: a breakfast roll with a layer of sweet tahini crumble on top—it’s marvelous with your coffee.\u003c/p>\n\u003cfigure id=\"attachment_131818\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131818\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/sweet-bougatsa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The sweet bougatsa, with sweet custard crème. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They have two imported frozen strained Greek yogurt flavors, either original (tart) or vanilla, which you can top with honey syrup, sour cherry syrup, or baklava crumbles. There’s full Greek or Italian coffee service (including a cappuccino freddo!), a bunch of pita sandwiches, salads, and Katerina made me her favorite snack (which is not on the menu): fluffy pita topped with caramelized onions and feta that gets warmed up in the oven, and then finished with a glug of Greek olive oil. (They should really put it on the menu.)\u003c/p>\n\u003cfigure id=\"attachment_131819\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131819\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/onion-feta-pita-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The off-the-menu pita with caramelized onions and feta. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The lovingly curated retail offering includes imported feta, olive oils, wines, beers, jams, honeys, candy, yogurt, juices, and all kinds of nostalgic treats. Anyone who is Greek is going to be in heaven here, while food lovers have a lot to explore and stock their pantry with. There’s a counter up against the brick wall where you can perch, or you can get your treats to go, and they also offer catering. The weekly hours can make it tricky to visit, but it’s a worthy mission.\u003c/p>\n\u003ch2>An Obscure Danish You Should Meet\u003c/h2>\n\u003cp>\u003ca href=\"http://kantinesf.com\">Kantine\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/2YAKZDSaQBH2\">1906 Market St., San Francisco\u003c/a>\u003cbr>\nTue–Fri 7:30am–3pm, Sat–Sun 9am-3pm\u003c/p>\n\u003cfigure id=\"attachment_131821\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131821\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/tebirkes-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Danish tebirkes at Kantine. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Scandinavian-inspired \u003cstrong>\u003ca href=\"http://kantinesf.com\">Kantine\u003c/a>\u003c/strong> on Market Street has a variety of baked treats and breads from chef-owner Nichole Accettola, and there’s a special danish she’s making that you won’t find anywhere else in the city: terbirkes. (If you have seen it somewhere else, please let me know!) It’s about the size of a typical pain au chocolat, but the flaky pastry is topped with a full blanket of poppy seeds, and inside is a creamy almond filling, ever-so-lightly sweet. It offers a unique pairing of flavors and textures, one that will keep you mulling as you nibble. This is a classic pastry from Denmark, but the only place I’ve ever had it in the U.S. was in New York, from Bien Cuit. So here’s something delicious for you fellow poppy seed and almond lovers to track down to enjoy with your morning coffee. (Just be sure to check your teeth after you eat it.)\u003c/p>\n\u003ch2>Celebrate the Launch of California Eating\u003c/h2>\n\u003cp>BiteUnite\u003cbr>\n\u003ca href=\"https://goo.gl/maps/17dRNJgDtCJ2\">600 S. Van Ness Ave., San Francisco\u003c/a>\u003cbr>\nSaturday, January 5, 5pm–8pm\u003cbr>\nFree\u003c/p>\n\u003cfigure id=\"attachment_131827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131827\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg.jpg\" alt=\"Pick up the inaugural issue of California Eating at a release party.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/CalEatingCoverFINAL-mg-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pick up the inaugural issue of California Eating at a release party. \u003ccite>(Tamara Palmer)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Local writer Tamara Palmer took on the hefty task of launching a new quarterly publication, \u003cem>\u003ca href=\"https://www.californiaeating.com\">California Eating\u003c/a>\u003c/em>. She’s describing it as a small-batch food zine, and she's doing her own photography as well. It’s fun, quirky, and highlights dishes, people, and food culture from all over California. She's holding a release party on January 5, where you can pick up the inaugural issue, get some cute merch (some for free and some for purchase), and enjoy bites by Dario Barbone, Jake Godby (of Humphry Slocombe, making his infamous duck fat Chex mix), Jasleen Kaur (paneer in different flavors), and Luis Villavelazquez (dragon beard candy).\u003c/p>\n\u003cp>The event is free, bites are free, and the magazine is $20 for the first issue. Or, you can get Issue 1 for free if you pre-order Issue 2 and a special California Eating x Charles Chocolates collaborative candy bar on Kickstarter while at the event.\u003c/p>\n\u003cp>If you can’t make it, you can pick up a copy at \u003ca href=\"http://www.vinyldreamssf.com\">Vinyl Dreams\u003c/a> (593 Haight Street) and \u003ca href=\"http://www.douglassf.com\">Douglas\u003c/a> (1598 Sanchez Street), or order it \u003ca href=\"http://www.blurb.com/b/9192430-california-eating\">online\u003c/a>. Look for Palmer's second Kickstarter campaign in January to produce the limited first edition (100 copies) of the second issue, which will include that collaborative chocolate bar. A monthly podcast is also coming in 2019.\u003c/p>\n\u003ch2>A Dream Event for Cheese Lovers\u003c/h2>\n\u003cp>\u003ca href=\"https://www.cheesemongerinvitational.com\">The Cheesemonger Invitational\u003c/a>\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\nThe Midway\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/iu7NeFgBHLE2\">900 Marin St., San Francisco\u003c/a>\u003cbr>\nSunday, January 13, 3pm\u003cbr>\n\u003ca href=\"https://www.cheesemongerinvitational.com/tickets\">Tickets\u003c/a>: $65 + $3.27 service fee\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131828\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131828\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/cheesemonger.jpg\" alt=\"Eat all the cheese at The Cheesemonger Invitational\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/12/cheesemonger-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eat all the cheese at The Cheesemonger Invitational. \u003ccite>(Ellen Mary Cronin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cheese fans, this event is for you: \u003cstrong>\u003ca href=\"https://www.cheesemongerinvitational.com\">The Cheesemonger Invitational\u003c/a>\u003c/strong> returns to San Francisco on January 13, and this year’s competition (the sixth) will be in a bigger venue (The Midway) with the doors opening earlier too. Cheesemongers from around the country will compete on a variety of tests (like cutting, wrapping, blind taste tests) and then guests get to enjoy the fruits of their labor starting at 3pm: unlimited cheese bites, pairing bites, and perfect bites.\u003c/p>\n\u003cp>Award-winning cheesemakers will be featured throughout the event, including Cowgirl Creamery, The Cellars at Jasper Hill, Neal’s Yard Dairy, Vermont Creamery, Essex Street Cheese, and many more. There will also be fondue, grilled cheese, arancini, and many other cheesy bites.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "You Can Eat Like Johnny Cash — Thanks To A Cookbook From Country Music's First Family",
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"content": "\u003cp>Music was an integral part of life in the home of country music stars \u003ca href=\"http://www.johnnycash.com/home-no-player.html\">Johnny Cash\u003c/a> and \u003ca href=\"https://www.npr.org/templates/story/story.php?storyId=5026598\">June Carter\u003c/a> — as was Southern cooking.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/12/20181229_atc_you_can_eat_like_johnny_cash_thanks_to_new_cookbook_from_country_musics_1st_family.mp3\u003c/p>\n\u003cp>Recipes and stories from \u003ca href=\"https://www.amazon.com/Cash-Carter-Family-Cookbook-Recollections-ebook/dp/B077CV9B73\">\u003cem>The Cash and Carter Family Cookbook\u003c/em>\u003c/a>\u003cem>, \u003c/em>compiled by their son, award-winning record producer \u003ca href=\"https://johncartercash.com/\">John Carter Cash\u003c/a>, now give readers a chance to experience what it was like to sit at the dinner table of two music legends.\u003c/p>\n\u003cp>[contextly_sidebar id=\"RvKWK433A3baNNnsHlbIqAheNza0hS9H\"]\u003c/p>\n\u003cp>Carter Cash's cookbook includes everything from his mother June's tomato, red onion and avocado salad to his father Johnny's old iron-pot chili. It also includes recipes passed down by his grandmother, Maybelle Carter, otherwise known as the\u003ca href=\"https://www.npr.org/2017/11/17/564622637/forebears-maybelle-carter-the-mother-of-popular-country-music\"> mother of modern country music\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The recipes, Carter Cash said, give a taste of both the diversity of cuisine the family ate when traveling on the road and the Southern comfort food that his father grew up eating. Much of the food — biscuits and gravy, baloney and eggs, and a dish called a \"Cash Burger\" — is hearty and homey.\u003c/p>\n\u003cp>In 2013,\u003ca href=\"https://www.npr.org/2013/02/23/172719485/the-man-in-black-goes-to-the-county-fair\"> NPR's Don Gonyea wrote about his interview\u003c/a> with Carter Cash's dad, Johnny Cash, in the early 1980s. Perhaps hinting at his Southern cuisine diet, Cash had joked then that he wore black because it was slimming.\u003c/p>\n\u003cp>Now, more than 30 years later, Gonyea interviewed his son, John Carter Cash, for \u003cem>Weekend All Things Considered\u003c/em>, and asked him if his parents were as talented in the kitchen as they were on the stage.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_131833\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131833\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/junecartercashsstuff-4824_sq-e35eed0cb14eaf2da1d979aafef5492b3e83a614-e1546219911388.jpg\" alt=\"In his new cookbook, John Carter Cash shares his mother June Carter's recipe for "stuff," which includes a medley of vegetables.\" width=\"1920\" height=\"1920\">\u003cfigcaption class=\"wp-caption-text\">In his new cookbook, John Carter Cash shares his mother June Carter's recipe for \"stuff,\" which includes a medley of vegetables. \u003ccite>(Sara Broun)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On his grandmother's quest for a sour pickle recipe\u003c/strong>\u003c/p>\n\u003cp>The first recipe from her in here is half-sour pickles, or sour pickles, depending on how long you ferment them. She traveled in the 1930s to New York City and I remember her telling me that she learned how to make pickles in New York, trying to copy how they were made in the delis. I remember eating different foods at her house that were varied from around the world, but there was always this tie-in with Southern flavor.\u003c/p>\n\u003cp>\u003cstrong>On what \"Southern flavor\" really means\u003c/strong>\u003c/p>\n\u003cp>People come to Nashville where I live and they say, \"What's a great Southern restaurant?\" Well, you got to know the right grandmother, because there's a lot of magic to good Southern cooking. So, my cookbook is laid out as a matter of cooking theory in some ways, because there is a recipe that you can use as a guideline, but I support and endorse the idea that the cook needs to develop their own flair and their own unique touch to make something beautiful of their own creation.\u003c/p>\n\u003cp>\u003cstrong>On his father's cooking flair\u003c/strong>\u003c/p>\n\u003cp>He made his iron pot chili with cuts of sirloin or maybe cuts of venison if it was around, and slow-cooked it for hours upon hours. Then, he would go by the chili pot with a handful of cornmeal in his hand — I remember seeing this so many times when I was a boy — and he would throw the cornmeal at the pot. You didn't know how much was going to get into one pot of chili to the next. However much it was — that was the specific texture and thickness of that chili. So, there was a whimsical nature to some of their creations.\u003c/p>\n\u003cp>\u003cstrong>On his mother's \"stuff\" recipe\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>My mother did a fried vegetable dish called \"stuff.\" It's fried potatoes and carrots. Then you add bell peppers, mushrooms and other softer vegetables. At the end you add onion. Then, you steam the dish with hot pepper cheese on the top and it melts down through the dish. It's delicious. It's wonderful. My goodness, I'm getting hungry.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=You+Can+Eat+Like+Johnny+Cash+%E2%80%94+Thanks+To+A+Cookbook+From+Country+Music%27s+First+Family&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"excerpt": "The son of country music legends Johnny Cash and June Carter has compiled a book of Southern recipes handed down in his family through the years.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Music was an integral part of life in the home of country music stars \u003ca href=\"http://www.johnnycash.com/home-no-player.html\">Johnny Cash\u003c/a> and \u003ca href=\"https://www.npr.org/templates/story/story.php?storyId=5026598\">June Carter\u003c/a> — as was Southern cooking.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Recipes and stories from \u003ca href=\"https://www.amazon.com/Cash-Carter-Family-Cookbook-Recollections-ebook/dp/B077CV9B73\">\u003cem>The Cash and Carter Family Cookbook\u003c/em>\u003c/a>\u003cem>, \u003c/em>compiled by their son, award-winning record producer \u003ca href=\"https://johncartercash.com/\">John Carter Cash\u003c/a>, now give readers a chance to experience what it was like to sit at the dinner table of two music legends.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Carter Cash's cookbook includes everything from his mother June's tomato, red onion and avocado salad to his father Johnny's old iron-pot chili. It also includes recipes passed down by his grandmother, Maybelle Carter, otherwise known as the\u003ca href=\"https://www.npr.org/2017/11/17/564622637/forebears-maybelle-carter-the-mother-of-popular-country-music\"> mother of modern country music\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The recipes, Carter Cash said, give a taste of both the diversity of cuisine the family ate when traveling on the road and the Southern comfort food that his father grew up eating. Much of the food — biscuits and gravy, baloney and eggs, and a dish called a \"Cash Burger\" — is hearty and homey.\u003c/p>\n\u003cp>In 2013,\u003ca href=\"https://www.npr.org/2013/02/23/172719485/the-man-in-black-goes-to-the-county-fair\"> NPR's Don Gonyea wrote about his interview\u003c/a> with Carter Cash's dad, Johnny Cash, in the early 1980s. Perhaps hinting at his Southern cuisine diet, Cash had joked then that he wore black because it was slimming.\u003c/p>\n\u003cp>Now, more than 30 years later, Gonyea interviewed his son, John Carter Cash, for \u003cem>Weekend All Things Considered\u003c/em>, and asked him if his parents were as talented in the kitchen as they were on the stage.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_131833\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-131833\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/12/junecartercashsstuff-4824_sq-e35eed0cb14eaf2da1d979aafef5492b3e83a614-e1546219911388.jpg\" alt=\"In his new cookbook, John Carter Cash shares his mother June Carter's recipe for "stuff," which includes a medley of vegetables.\" width=\"1920\" height=\"1920\">\u003cfigcaption class=\"wp-caption-text\">In his new cookbook, John Carter Cash shares his mother June Carter's recipe for \"stuff,\" which includes a medley of vegetables. \u003ccite>(Sara Broun)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On his grandmother's quest for a sour pickle recipe\u003c/strong>\u003c/p>\n\u003cp>The first recipe from her in here is half-sour pickles, or sour pickles, depending on how long you ferment them. She traveled in the 1930s to New York City and I remember her telling me that she learned how to make pickles in New York, trying to copy how they were made in the delis. I remember eating different foods at her house that were varied from around the world, but there was always this tie-in with Southern flavor.\u003c/p>\n\u003cp>\u003cstrong>On what \"Southern flavor\" really means\u003c/strong>\u003c/p>\n\u003cp>People come to Nashville where I live and they say, \"What's a great Southern restaurant?\" Well, you got to know the right grandmother, because there's a lot of magic to good Southern cooking. So, my cookbook is laid out as a matter of cooking theory in some ways, because there is a recipe that you can use as a guideline, but I support and endorse the idea that the cook needs to develop their own flair and their own unique touch to make something beautiful of their own creation.\u003c/p>\n\u003cp>\u003cstrong>On his father's cooking flair\u003c/strong>\u003c/p>\n\u003cp>He made his iron pot chili with cuts of sirloin or maybe cuts of venison if it was around, and slow-cooked it for hours upon hours. Then, he would go by the chili pot with a handful of cornmeal in his hand — I remember seeing this so many times when I was a boy — and he would throw the cornmeal at the pot. You didn't know how much was going to get into one pot of chili to the next. However much it was — that was the specific texture and thickness of that chili. So, there was a whimsical nature to some of their creations.\u003c/p>\n\u003cp>\u003cstrong>On his mother's \"stuff\" recipe\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>My mother did a fried vegetable dish called \"stuff.\" It's fried potatoes and carrots. Then you add bell peppers, mushrooms and other softer vegetables. At the end you add onion. Then, you steam the dish with hot pepper cheese on the top and it melts down through the dish. It's delicious. It's wonderful. My goodness, I'm getting hungry.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=You+Can+Eat+Like+Johnny+Cash+%E2%80%94+Thanks+To+A+Cookbook+From+Country+Music%27s+First+Family&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>The name \"nutritional yeast\" is so thoroughly unappetizing that some people have taken to calling it \"nooch\" instead, as though the abbreviation — which sounds like the name of someone from the Jersey Shore — is somehow an improvement.\u003c/p>\n\u003cp>The yeast itself is a dried, inactive form of \u003cem>Saccharomyces cerevisiae, \u003c/em>better known as brewer's or baker's yeast. It looks like a yellow flake of fish food.\u003c/p>\n\u003cp>Yet there's a whole subset of people for whom popcorn sans nutritional yeast is unthinkable. It's commonly used as a cheese substitute in vegan dishes ranging from lasagna to nachos. My husband's family can't eat a bagel and cream cheese without a hefty serving of this strange yellow dust on top. In many vegetarian and vegan houses, nutritional yeast, which is naturally full of B vitamins and often fortified with B12 (which is harder to come by in a meat-free diet), is a staple.\u003c/p>\n\u003cp>Brewer's yeast isn't a new health fad; it was likely the first faddish health food to gain widespread popularity after the existence of vitamins became accepted in the early 1900s.\u003c/p>\n\u003cp>In 1916, just five years after the word \"vitamin\" was coined, a chemist named Atherton Seidell, of what was then known as the \u003ca href=\"https://www.nlm.nih.gov/exhibition/nih_origins/laboratory.html\">Hygienic Laboratory\u003c/a> (now known as the National Institutes of Health), published \u003ca href=\"https://books.google.com/books?id=MUwfAQAAIAAJ&pg=PA411&dq=nutritional+yeast&hl=en&sa=X&ved=0ahUKEwi2_KCv4vLeAhX4ITQIHQmcBCI4igUQ6AEIKTAA#v=onepage&q=nutritional%20yeast&f=false\">an article\u003c/a> about the health benefits of brewer's yeast and how it could treat \"nutritional deficiency diseases\" such as scurvy or beriberi. It was a brand new approach at the time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He wrote: \"Of the various substances which have been shown to be rich in vitamines, brewer's yeast is probably, at present, the cheapest.\" That's because it was often obtained directly from a brewery in those days — a waste product that otherwise would be washed down the sewer.\u003c/p>\n\u003cp>This discovery went largely unnoticed among consumers for a few decades until two brothers, Charles and Max Fleischmann, decided they needed to find a way to sell more yeast. The brothers founded Fleischmann's Yeast Co., in Ohio, creating the first commercial yeast in the United States. The yeast came in the form of pressed cakes, wrapped in tinfoil, and sold door to door from distribution centers throughout the country.\u003c/p>\n\u003cp>By 1920, the yeast business wasn't doing so well, thanks to the availability of store-bought bread, writes Catherine Price, \u003ca href=\"https://www.sciencehistory.org/distillations/magazine/the-healing-power-of-compressed-yeast\">elaborating\u003c/a> on a story from her book \u003cem>Vitamania\u003c/em>. Fleischmann's enlisted a physician to study yeast and hired famed New York advertising agency J. Walter Thompson to publicize any health benefits. This became known as the \"Yeast for Health\" campaign, and from 1917 to 1924, the company's sales tripled, says Rick Oleshak, Fleischmann's vice president of marketing.\u003c/p>\n\u003cp>By 1927, Americans ate 2.45 pounds of yeast per capita. One advertisement declared boldly, \"Now you'll \u003cem>like \u003c/em>yeast!\" and recommended mashing a yeast cake into a glass and mixing it with tomato juice, milk or water. Other ads proclaimed that yeast cakes could cure acne and the common cold and stop constipation. In the 1930s, Fleischmann's launched \"XR Yeast,\" which came with extra vitamins. By 1935, Price writes, the company's advertisements claimed that yeast was even better for your gut health than fruits and vegetables. This was years after the Federal Trade Commission sent its first cease and desist letter for misleading claims.\u003c/p>\n\u003cp>Though it's hard to know how many people continued mixing their daily yeast cakes into orange juice, the heyday of yeast advertising was over. In 1950, inactive (meaning the yeast was no longer living), dried nutritional yeast flakes hit the shelves in the form of Red Star yeast.\u003c/p>\n\u003cp>\"It was popular during the hippie time in the late '60s or 1970s,\" says Adeline Cheong, a senior business manager at Lessafre, a French yeast manufacturer that owns the Red Star brand today. The nutritional content was the main draw, and the rising popularity of plant-based diets helped give anything that could provide vitamins like B12 an extra push.\u003c/p>\n\u003cp>In the 1980s, a rash of books about the candida yeast, which causes fungal infections like diaper rash, hit the shelves. \"It was really bad,\" Cheong says, though she notes that candida and \u003cem>Saccharomyces cerevisiae \u003c/em>are completely different. \"Just like nowadays you hear about good bacteria and bad bacteria,\" Cheong says, \"[baker's yeast] is the good yeast.\" But it drove sales and popularity down, and rather than going on a marketing offensive, the company continued quietly making nutritional yeast for its loyal customers. \"Nobody thought there was a second wave coming,\" Cheong says.\u003c/p>\n\u003cp>\u003cem>Saccharomyces cerevisiae \u003c/em>may not have the near-magic powers ascribed to it during the \"Yeast for Health\" campaign, but people have developed a taste for it nonetheless. \"Don't forget, vegans aren't just eating yeast flakes,\" says James Parker, Fleischmann's vice president of yeast innovation. \"Some will go buy active dry yeast and ingest the live cultures.\" They have no way to track how many people are doing this, but have logged comments from customers on their website speaking to the trend.\u003c/p>\n\u003cp>Dry yeast flakes, yeast cakes and active dry yeast have wildly different flavors, which has to do not only with additives like potato starch that help yeast reach its final form, but also water content. \"Yeast cakes are still about 65 percent water,\" Parker says. \"It creates a difference in strength of taste, mouthfeel, everything.\" They also have a shorter shelf life than dried nutritional yeast. Despite coming from the same fungus, not all baker's yeast is the same.\u003c/p>\n\u003cp>\"Having tried both of them,\" Price wrote in an email, \"the primary difference that I've noticed is that one is absolutely disgusting (the cakes) and the other has an umami flavor reminiscent of cheese.\" She adds, \"I would \u003cem>never\u003c/em> want to eat a yeast cake again.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.twitter.com/tkdano\">\u003cem>Tove K. Danovich\u003c/em>\u003c/a>\u003cem> is a journalist based in Portland, Ore\u003c/em>. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=How+A+Little+Science+And+A+Lot+Of+Shady+Advertising+Boosted+Yeast%27s+Popularity&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He wrote: \"Of the various substances which have been shown to be rich in vitamines, brewer's yeast is probably, at present, the cheapest.\" That's because it was often obtained directly from a brewery in those days — a waste product that otherwise would be washed down the sewer.\u003c/p>\n\u003cp>This discovery went largely unnoticed among consumers for a few decades until two brothers, Charles and Max Fleischmann, decided they needed to find a way to sell more yeast. The brothers founded Fleischmann's Yeast Co., in Ohio, creating the first commercial yeast in the United States. The yeast came in the form of pressed cakes, wrapped in tinfoil, and sold door to door from distribution centers throughout the country.\u003c/p>\n\u003cp>By 1920, the yeast business wasn't doing so well, thanks to the availability of store-bought bread, writes Catherine Price, \u003ca href=\"https://www.sciencehistory.org/distillations/magazine/the-healing-power-of-compressed-yeast\">elaborating\u003c/a> on a story from her book \u003cem>Vitamania\u003c/em>. Fleischmann's enlisted a physician to study yeast and hired famed New York advertising agency J. Walter Thompson to publicize any health benefits. This became known as the \"Yeast for Health\" campaign, and from 1917 to 1924, the company's sales tripled, says Rick Oleshak, Fleischmann's vice president of marketing.\u003c/p>\n\u003cp>By 1927, Americans ate 2.45 pounds of yeast per capita. 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The nutritional content was the main draw, and the rising popularity of plant-based diets helped give anything that could provide vitamins like B12 an extra push.\u003c/p>\n\u003cp>In the 1980s, a rash of books about the candida yeast, which causes fungal infections like diaper rash, hit the shelves. \"It was really bad,\" Cheong says, though she notes that candida and \u003cem>Saccharomyces cerevisiae \u003c/em>are completely different. \"Just like nowadays you hear about good bacteria and bad bacteria,\" Cheong says, \"[baker's yeast] is the good yeast.\" But it drove sales and popularity down, and rather than going on a marketing offensive, the company continued quietly making nutritional yeast for its loyal customers. \"Nobody thought there was a second wave coming,\" Cheong says.\u003c/p>\n\u003cp>\u003cem>Saccharomyces cerevisiae \u003c/em>may not have the near-magic powers ascribed to it during the \"Yeast for Health\" campaign, but people have developed a taste for it nonetheless. \"Don't forget, vegans aren't just eating yeast flakes,\" says James Parker, Fleischmann's vice president of yeast innovation. \"Some will go buy active dry yeast and ingest the live cultures.\" They have no way to track how many people are doing this, but have logged comments from customers on their website speaking to the trend.\u003c/p>\n\u003cp>Dry yeast flakes, yeast cakes and active dry yeast have wildly different flavors, which has to do not only with additives like potato starch that help yeast reach its final form, but also water content. \"Yeast cakes are still about 65 percent water,\" Parker says. \"It creates a difference in strength of taste, mouthfeel, everything.\" They also have a shorter shelf life than dried nutritional yeast. 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"disqusTitle": "Chef Dominique Crenn: 'Everything I Do Could Have ... Impact' For Other Women",
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"content": "\u003cp>Chef Dominique Crenn has reached the pinnacle of success in the culinary world, at least for Michelin devotees.\u003c/p>\n\u003cp>Most chefs only dream of getting noticed. Crenn recently was awarded three Michelin stars for her restaurant Atelier Crenn in San Francisco. She is the first female chef in the United States to achieve a top ranking.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/12/20181227_me_chef_dominique_crenn_everything_i_do_could_have_impact_for_other_women_.mp3\u003c/p>\n\u003cp>\"We were not seeking it. We don't seek those things. It's what we do with it that matters. It doesn't mean that we are better than others,\" Crenn says.\u003c/p>\n\u003cp>But she acknowledges the value of recognition for her staff. \"It's good for the team. For me, it's a platform and it's also showing young girls you can achieve a lot in your life,\" she says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Crenn has successfully navigated an industry that has been largely male-dominated. Over the years she's received lots of accolades, including a James Beard Award for Best Chef this year.\u003c/p>\n\u003cp>In 2015, Crenn was Eater's chef of the year. In 2016, San Pellegrino named her the world's best female chef. But she is dismissive of awards that judge women and men's culinary skills separately. \"When you give someone an award and you tell them that they are the best female chef in the world, you alienate them from their peers,\" she says. \"It's unbelievable. Since when do we have to do a category for women?\"\u003c/p>\n\u003cp>The highly acclaimed chef never went to culinary school. She has a business degree from the Academy of International Commerce. As a kid growing up in Brittany on the west coast of France, she spent a lot of time in farm country. Crenn moved to San Francisco in her 20s, rising up the ranks in different restaurants.\u003c/p>\n\u003cp>\"When I started to work in the kitchen, there's not a lot of women that were working and I didn't try to pay attention to that,\" she says. \"I had to work harder than others and I was a bit picked on sometimes. But I'm a very strong person. Nobody touched me.\"\u003c/p>\n\u003cp>Crenn's culinary talent was noticed early in her career, allowing her a fast pass in the kitchens she has worked in. \"Anybody that comes in, a new person is supposed to spend six months downstairs in the basement doing prep work. I didn't. I got on the line right away.\"\u003c/p>\n\u003cp>Crenn opened Atelier Crenn in 2011. She also owns Bar Crenn and Petit Crenn.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Interview Highlights\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>On facing people who thought she was moving up quickly in the restaurant world because she's female:\u003c/strong>\u003c/p>\n\u003cp>There was one guy. I remember him. I'm not going to say his name. He was very short. I called him Napoleon. You know, I've never been aggressive to anyone, but I looked at him in his eyes and I said, \"Listen, you can think anything of me but what I'm going to show you is what I can do and if you're not happy, then I don't really care. I think the chef is happy so that's what drives me here. I need to please my chef, but I'm also pleasing myself. That's it. I know what I'm doing is the work and I'm working harder than you because right now you are talking to me — and that time that you're talking to me, you should spend maybe to fix or prep your thing.\" You have to talk like this. You can't engage in violence because I think they want you to fight. I fight with words.\u003c/p>\n\u003cp>\u003cstrong>On San Francisco restaurant critic Michael Bauer's comments to \u003c/strong>\u003cstrong>\u003cem>The New York Times\u003c/em>\u003c/strong>\u003cstrong> about Crenn. He said, \"She has been successful because she does have talent and she has worked hard. But let's be honest, also because she has enormous charisma. She's beautiful and has that French accent.\"\u003c/strong>\u003c/p>\n\u003cp>I didn't like it, but I have to tell you that monsieur Bauer came to me and he told me about what was said in the newspaper was taken out of context and I did listen to him. And what I realized at that moment — I think he never should have said that. ... Saying that about me is a little bit degrading. Beauty is in the eye of the beholder, but that should not be a factor in anything. And yes, charisma — what is charisma? I'm trying to be genuine every time I speak or every time I'm out there. Maybe you call it charisma, but this is who I am.\u003c/p>\n\u003cp>\u003cstrong>On Bauer saying 'she cooks the way men are cooking'\u003c/strong>\u003c/p>\n\u003cp>That was not right, either. I think what he was trying to say, you know, the field that I'm in and also the style of the restaurant especially with Atelier Crenn is a little bit different than a casual restaurant, and he wanted this to be a compliment. But I'm not saying what he said was right. I'm just trying not to be aggressive about it. What I want to say from this is that words matter, and the consequences can be hurtful to others.\u003c/p>\n\u003cp>\u003cstrong>On how she is using her platform in the #MeToo era\u003c/strong>\u003c/p>\n\u003cp>I am just a little fish in the sea. But I do understand that everything that I do could have a little impact. I had a few men chefs that had sent me emails and they have said to me, 'We have never met, but I have to tell you that I am not proud about the way that I have been treating people — not just women but a lot of people in my life — and you have inspired me to be a better person. I hope you can give me some advice.' That's powerful. I truly believe that some people go through life and they've been taught not the right way. But I can't judge them.\u003c/p>\n\u003cp>\u003cstrong>On those in the restaurant industry who have been accused of sexual harassment\u003c/strong>\u003c/p>\n\u003cp>Some I will not give them the pass. I'm giving the pass to people that haven't done anything violent, especially sexual violence. They have no place to be in an industry where you are supposed to bring people together.\u003c/p>\n\u003cp>\u003cstrong>On who should get a second chance\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For me, it's people that perhaps work in that environment and ... they were perhaps followers, but they realized they should have spoken up. Because when you look at the world, we are all complicit. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Chef+Dominique+Crenn%3A+%27Everything+I+Do+Could+Have+...+Impact%27+For+Other+Women+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Crenn has successfully navigated an industry that has been largely male-dominated. Over the years she's received lots of accolades, including a James Beard Award for Best Chef this year.\u003c/p>\n\u003cp>In 2015, Crenn was Eater's chef of the year. In 2016, San Pellegrino named her the world's best female chef. But she is dismissive of awards that judge women and men's culinary skills separately. \"When you give someone an award and you tell them that they are the best female chef in the world, you alienate them from their peers,\" she says. \"It's unbelievable. Since when do we have to do a category for women?\"\u003c/p>\n\u003cp>The highly acclaimed chef never went to culinary school. She has a business degree from the Academy of International Commerce. As a kid growing up in Brittany on the west coast of France, she spent a lot of time in farm country. Crenn moved to San Francisco in her 20s, rising up the ranks in different restaurants.\u003c/p>\n\u003cp>\"When I started to work in the kitchen, there's not a lot of women that were working and I didn't try to pay attention to that,\" she says. \"I had to work harder than others and I was a bit picked on sometimes. But I'm a very strong person. Nobody touched me.\"\u003c/p>\n\u003cp>Crenn's culinary talent was noticed early in her career, allowing her a fast pass in the kitchens she has worked in. \"Anybody that comes in, a new person is supposed to spend six months downstairs in the basement doing prep work. I didn't. I got on the line right away.\"\u003c/p>\n\u003cp>Crenn opened Atelier Crenn in 2011. She also owns Bar Crenn and Petit Crenn.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Interview Highlights\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>On facing people who thought she was moving up quickly in the restaurant world because she's female:\u003c/strong>\u003c/p>\n\u003cp>There was one guy. I remember him. I'm not going to say his name. He was very short. I called him Napoleon. You know, I've never been aggressive to anyone, but I looked at him in his eyes and I said, \"Listen, you can think anything of me but what I'm going to show you is what I can do and if you're not happy, then I don't really care. I think the chef is happy so that's what drives me here. I need to please my chef, but I'm also pleasing myself. That's it. I know what I'm doing is the work and I'm working harder than you because right now you are talking to me — and that time that you're talking to me, you should spend maybe to fix or prep your thing.\" You have to talk like this. You can't engage in violence because I think they want you to fight. I fight with words.\u003c/p>\n\u003cp>\u003cstrong>On San Francisco restaurant critic Michael Bauer's comments to \u003c/strong>\u003cstrong>\u003cem>The New York Times\u003c/em>\u003c/strong>\u003cstrong> about Crenn. He said, \"She has been successful because she does have talent and she has worked hard. But let's be honest, also because she has enormous charisma. She's beautiful and has that French accent.\"\u003c/strong>\u003c/p>\n\u003cp>I didn't like it, but I have to tell you that monsieur Bauer came to me and he told me about what was said in the newspaper was taken out of context and I did listen to him. And what I realized at that moment — I think he never should have said that. ... Saying that about me is a little bit degrading. Beauty is in the eye of the beholder, but that should not be a factor in anything. And yes, charisma — what is charisma? I'm trying to be genuine every time I speak or every time I'm out there. Maybe you call it charisma, but this is who I am.\u003c/p>\n\u003cp>\u003cstrong>On Bauer saying 'she cooks the way men are cooking'\u003c/strong>\u003c/p>\n\u003cp>That was not right, either. I think what he was trying to say, you know, the field that I'm in and also the style of the restaurant especially with Atelier Crenn is a little bit different than a casual restaurant, and he wanted this to be a compliment. But I'm not saying what he said was right. I'm just trying not to be aggressive about it. What I want to say from this is that words matter, and the consequences can be hurtful to others.\u003c/p>\n\u003cp>\u003cstrong>On how she is using her platform in the #MeToo era\u003c/strong>\u003c/p>\n\u003cp>I am just a little fish in the sea. But I do understand that everything that I do could have a little impact. I had a few men chefs that had sent me emails and they have said to me, 'We have never met, but I have to tell you that I am not proud about the way that I have been treating people — not just women but a lot of people in my life — and you have inspired me to be a better person. I hope you can give me some advice.' That's powerful. I truly believe that some people go through life and they've been taught not the right way. But I can't judge them.\u003c/p>\n\u003cp>\u003cstrong>On those in the restaurant industry who have been accused of sexual harassment\u003c/strong>\u003c/p>\n\u003cp>Some I will not give them the pass. I'm giving the pass to people that haven't done anything violent, especially sexual violence. They have no place to be in an industry where you are supposed to bring people together.\u003c/p>\n\u003cp>\u003cstrong>On who should get a second chance\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For me, it's people that perhaps work in that environment and ... they were perhaps followers, but they realized they should have spoken up. Because when you look at the world, we are all complicit. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit https://www.npr.org.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Chef+Dominique+Crenn%3A+%27Everything+I+Do+Could+Have+...+Impact%27+For+Other+Women+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Sonoma County Experience Offers Canna Tourism Paired with Wine or Beer",
"title": "The Sonoma County Experience Offers Canna Tourism Paired with Wine or Beer",
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"content": "\u003cp>Sonoma County definitely has a knack for cultivating, brewing, producing, and making three agricultural products extremely well that also happen to pack their own special buzz: wine, craft beer, and cannabis. Throughout the county, there are small and large wineries with equally friendly tasting rooms, countless microbreweries where you can enjoy fresh and limited-release pours, and cannabis manufacturers, dispensaries, and grows.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131202\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131202\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/101-beers-labels-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Cannabis and craft beer have been best buds for a long time. At 101 North Brewing Co. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the recent legalization of cannabis in California, many canna-curious folks are eager to learn more about our state’s latest green product, whether you’re a California native or just visiting for a weekend, and a longtime cannabis fan or new to knowing the difference between THC and CBD. So why not make a day of exploring and learning about some of Sonoma County’s finest products, which happen to have much more in common than you may realize? Instead of trying to figure out an itinerary of places to visit, and who’s going to be the designated driver, all you have to do is decide if you’re more of a craft beer fan or wine lover, and let \u003cstrong>\u003ca href=\"https://www.thesonomacountyexperience.com\">The Sonoma County Experience\u003c/a>\u003c/strong> literally drive the bus.\u003c/p>\n\u003cp>The Sonoma County Experience offers two different all-day tours: a wine tour or a beer tour, and both include cannabis experiences as well. There’s nothing like a local to show you around, and The Sonoma County Experience founder Jared Giammona, a Santa Rosa native, knows the area extremely well, as well as the many producers and players of all three products in the county, plus other industry and insider intel he'll share throughout the day.\u003c/p>\n\u003cfigure id=\"attachment_131222\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131222\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/jared-TSCE-1-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Sonoma County Experience founder Jared Giammona will say, \"Good morning!\" with a breakfast beer. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cdiv>When asked why he started The Sonoma County Experience, Jared says, \"I really wanted to help remove the stigma of cannabis by comparing it to other thriving industries in the area, as well as show visitors where I'm from! Sonoma County is home to world-renowned wine country, the microbrewery capital of the U.S., and some of the best cannabis you'll find in the world, nowhere else produces those three products at the level Sonoma County does. It's also the new way to visit Wine Country!\" Cheers to all of that.\u003c/div>\n\u003cp>Here’s how the beer experience played out: on a Friday morning, our group met outside a Fisherman’s Wharf hotel, where we were greeted with morning pastries at 8:30am before piling into a luxe Mercedes Benz van (so swank). We had a quick jaunt across the Golden Gate Bridge, with a pitstop at the vista point for some “breakfast beer” from SF’s Standard Deviant Brewing Company, and time for pics of the bridge—it’s a chance for everyone to play tourist.\u003c/p>\n\u003cfigure id=\"attachment_131197\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131197\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/ABX-counter-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Melanie King of CannaCraft walking guests though the company's portfolio of brands and products. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were then off to Santa Rosa to visit \u003ca href=\"https://www.cannacraft.com\">CannaCraft\u003c/a>, California’s largest cannabis manufacturer and extraction facility, well-known for their Care by Design (CBD products), AbsoluteXtracts (cannabis oil products), and Satori (chocolate) brands. It’s truly a big operation: we’re talking about a 35,000-square-foot facility and 175 employees.\u003c/p>\n\u003cfigure id=\"attachment_131198\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131198\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/cannacraft-terps-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Guests will experience a terpene-smelling session at CannaCraft. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was such an informative and interesting tour, offering a rare, behind-the-scenes look at the company and how cannabis is processed into different products. You’ll get an overview of how they make their chocolates in the infusion lab, a peek at supercritical CO2 extraction, a terpene smelling session, and more, with plenty for newbies to learn as well as more than enough for experienced cannabis users to really geek out on. You’ll also hear about CannaCraft’s latest product partnership with Lagunitas to make \u003ca href=\"https://www.kqed.org/bayareabites/130202/5-cannabis-beverages-to-keep-you-high-drated\">Hi-Fi Hops\u003c/a> (it’s a cannabis-infused hop water that drinks like a beer).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131203\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131203\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/supercritical-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">These supercritical CO2 extractors at CannaCraft go through 10,000 pounds of cannabis per month. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s worth noting the cannabis portion of the experience is subject to change: you may visit an indoor or outdoor grow instead of CannaCraft, so be sure to inquire with Jared before you book if you care one way or the other. (The beer or wine destinations are also subject to change.)\u003c/p>\n\u003cfigure id=\"attachment_131199\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131199\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/solful-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A visit to the Solful dispensary is as inspiring as it is educational. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next stop: a trip to the \u003ca href=\"https://solful.com\">Solful\u003c/a> dispensary in Sebastopol, one of the most thoughtfully stocked and welcoming dispensaries in NorCal, with a focus on sun-grown cannabis and high-quality products. Our group met with co-founder Eli Melrod to hear an overview of the dispensary’s backstory and learn about some well-made Cali products. It’s a great place to stock up on the latest and greatest cannabis products, and their team is incredibly educated, so new users with questions are in excellent hands—and be sure to pick up Solful’s excellent informational pamphlet.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131200\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131200\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barrel-bros-beers-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">You'll find plenty of crossover jokes between beer and cannabis culture. At Barrel Brothers. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, everyone is a bit hungry, especially if you’ve sampled any wares from Solful (which you will need to discreetly consume offsite). We were brought to \u003ca href=\"https://barrelbrothersbrewing.com\">Barrel Brothers Brewing Company\u003c/a> in Windsor, where we all bellied up to the bar for a tasting while waiting for our Oliver’s Kitchen sandwich boxes to arrive (Jared took all our custom sandwich orders on the drive up—so no worries about having to eat anything you don’t like). There were over 18 to choose from; the Champaderade was my personal favorite, a brut IPA with quite a bit of carbonation, perfect with my Italian combo. You can also get some beers to bring home.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We were also fortunate to have a visit from Sonoma's \u003ca href=\"http://www.thegardensociety.com\">Garden Society\u003c/a>, a female-owned-and-operated cannabis company who makes cannabis-infused, low-dose gelées and chocolates (we tasted unmedicated versions of their beautiful confections). We got to learn about their sourcing, manufacturing, philosophy, and hear about the state of the industry for artisan manufacturers.\u003c/p>\n\u003cp>Oh hey, it's beer o'clock (again!). This time, we were off to \u003ca href=\"http://www.101northbeer.com\">101 North Brewing Co.\u003c/a> in Petaluma, where we had a personal tour of the brewery (which will be a bit more engaging if you’re a little elevated). We tasted our way through the taps of their well-made beers, like their Heroine and Indigo—ideal for IPA lovers (and the colorful descriptions and names offer plenty to discuss).\u003c/p>\n\u003cfigure id=\"attachment_131201\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131201\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/101-beers-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">You'll taste your way through the taps at 101 North Brewing Co. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The ride back to the city can be a bit of a hazy one, depending upon what kind of a blissful combination of Sonoma’s finer products you’re working with. If you take the wine experience, I’d be extra-careful of your consumption since alcohol potentiates the effects of cannabis, and vice versa. (Drink your water.) The wine tour includes visits to Larson Family Winery and Hook & Ladder. A cannabis-only experience is also in the works for 2019.\u003c/p>\n\u003cp>And to be clear, there is no consumption of cannabis allowed on the tour van, and everyone must be 21 or over. You’ll get back into San Francisco around 5pm or so, depending upon the traffic—overall, it’s a leisurely tour, but Jared will keep everyone on schedule.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The Sonoma County Experience is $199, with all transportation, beer or wine tastings, and lunch included. Any cannabis purchases are up to you—nothing is provided. And like a true Sonoma County resident, Jared donates a portion of all sales to the Northern California Wildfire victims via United Way.\u003c/p>\n\n",
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"excerpt": "Explore Sonoma County’s cannabis, microbrewery, and wine industries (and their fascinating crossover and similarities) in an all-day tour with The Sonoma County Experience. Yup, only in California.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sonoma County definitely has a knack for cultivating, brewing, producing, and making three agricultural products extremely well that also happen to pack their own special buzz: wine, craft beer, and cannabis. Throughout the county, there are small and large wineries with equally friendly tasting rooms, countless microbreweries where you can enjoy fresh and limited-release pours, and cannabis manufacturers, dispensaries, and grows.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131202\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131202\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/101-beers-labels-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Cannabis and craft beer have been best buds for a long time. At 101 North Brewing Co. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the recent legalization of cannabis in California, many canna-curious folks are eager to learn more about our state’s latest green product, whether you’re a California native or just visiting for a weekend, and a longtime cannabis fan or new to knowing the difference between THC and CBD. So why not make a day of exploring and learning about some of Sonoma County’s finest products, which happen to have much more in common than you may realize? Instead of trying to figure out an itinerary of places to visit, and who’s going to be the designated driver, all you have to do is decide if you’re more of a craft beer fan or wine lover, and let \u003cstrong>\u003ca href=\"https://www.thesonomacountyexperience.com\">The Sonoma County Experience\u003c/a>\u003c/strong> literally drive the bus.\u003c/p>\n\u003cp>The Sonoma County Experience offers two different all-day tours: a wine tour or a beer tour, and both include cannabis experiences as well. There’s nothing like a local to show you around, and The Sonoma County Experience founder Jared Giammona, a Santa Rosa native, knows the area extremely well, as well as the many producers and players of all three products in the county, plus other industry and insider intel he'll share throughout the day.\u003c/p>\n\u003cfigure id=\"attachment_131222\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131222\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/jared-TSCE-1-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The Sonoma County Experience founder Jared Giammona will say, \"Good morning!\" with a breakfast beer. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cdiv>When asked why he started The Sonoma County Experience, Jared says, \"I really wanted to help remove the stigma of cannabis by comparing it to other thriving industries in the area, as well as show visitors where I'm from! Sonoma County is home to world-renowned wine country, the microbrewery capital of the U.S., and some of the best cannabis you'll find in the world, nowhere else produces those three products at the level Sonoma County does. It's also the new way to visit Wine Country!\" Cheers to all of that.\u003c/div>\n\u003cp>Here’s how the beer experience played out: on a Friday morning, our group met outside a Fisherman’s Wharf hotel, where we were greeted with morning pastries at 8:30am before piling into a luxe Mercedes Benz van (so swank). We had a quick jaunt across the Golden Gate Bridge, with a pitstop at the vista point for some “breakfast beer” from SF’s Standard Deviant Brewing Company, and time for pics of the bridge—it’s a chance for everyone to play tourist.\u003c/p>\n\u003cfigure id=\"attachment_131197\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131197\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/ABX-counter-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Melanie King of CannaCraft walking guests though the company's portfolio of brands and products. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were then off to Santa Rosa to visit \u003ca href=\"https://www.cannacraft.com\">CannaCraft\u003c/a>, California’s largest cannabis manufacturer and extraction facility, well-known for their Care by Design (CBD products), AbsoluteXtracts (cannabis oil products), and Satori (chocolate) brands. It’s truly a big operation: we’re talking about a 35,000-square-foot facility and 175 employees.\u003c/p>\n\u003cfigure id=\"attachment_131198\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131198\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/cannacraft-terps-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Guests will experience a terpene-smelling session at CannaCraft. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was such an informative and interesting tour, offering a rare, behind-the-scenes look at the company and how cannabis is processed into different products. You’ll get an overview of how they make their chocolates in the infusion lab, a peek at supercritical CO2 extraction, a terpene smelling session, and more, with plenty for newbies to learn as well as more than enough for experienced cannabis users to really geek out on. You’ll also hear about CannaCraft’s latest product partnership with Lagunitas to make \u003ca href=\"https://www.kqed.org/bayareabites/130202/5-cannabis-beverages-to-keep-you-high-drated\">Hi-Fi Hops\u003c/a> (it’s a cannabis-infused hop water that drinks like a beer).\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131203\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131203\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/supercritical-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">These supercritical CO2 extractors at CannaCraft go through 10,000 pounds of cannabis per month. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s worth noting the cannabis portion of the experience is subject to change: you may visit an indoor or outdoor grow instead of CannaCraft, so be sure to inquire with Jared before you book if you care one way or the other. (The beer or wine destinations are also subject to change.)\u003c/p>\n\u003cfigure id=\"attachment_131199\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131199\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/solful-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">A visit to the Solful dispensary is as inspiring as it is educational. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next stop: a trip to the \u003ca href=\"https://solful.com\">Solful\u003c/a> dispensary in Sebastopol, one of the most thoughtfully stocked and welcoming dispensaries in NorCal, with a focus on sun-grown cannabis and high-quality products. Our group met with co-founder Eli Melrod to hear an overview of the dispensary’s backstory and learn about some well-made Cali products. It’s a great place to stock up on the latest and greatest cannabis products, and their team is incredibly educated, so new users with questions are in excellent hands—and be sure to pick up Solful’s excellent informational pamphlet.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_131200\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131200\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/barrel-bros-beers-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">You'll find plenty of crossover jokes between beer and cannabis culture. At Barrel Brothers. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At this point, everyone is a bit hungry, especially if you’ve sampled any wares from Solful (which you will need to discreetly consume offsite). We were brought to \u003ca href=\"https://barrelbrothersbrewing.com\">Barrel Brothers Brewing Company\u003c/a> in Windsor, where we all bellied up to the bar for a tasting while waiting for our Oliver’s Kitchen sandwich boxes to arrive (Jared took all our custom sandwich orders on the drive up—so no worries about having to eat anything you don’t like). There were over 18 to choose from; the Champaderade was my personal favorite, a brut IPA with quite a bit of carbonation, perfect with my Italian combo. You can also get some beers to bring home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We were also fortunate to have a visit from Sonoma's \u003ca href=\"http://www.thegardensociety.com\">Garden Society\u003c/a>, a female-owned-and-operated cannabis company who makes cannabis-infused, low-dose gelées and chocolates (we tasted unmedicated versions of their beautiful confections). We got to learn about their sourcing, manufacturing, philosophy, and hear about the state of the industry for artisan manufacturers.\u003c/p>\n\u003cp>Oh hey, it's beer o'clock (again!). This time, we were off to \u003ca href=\"http://www.101northbeer.com\">101 North Brewing Co.\u003c/a> in Petaluma, where we had a personal tour of the brewery (which will be a bit more engaging if you’re a little elevated). We tasted our way through the taps of their well-made beers, like their Heroine and Indigo—ideal for IPA lovers (and the colorful descriptions and names offer plenty to discuss).\u003c/p>\n\u003cfigure id=\"attachment_131201\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-131201\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/11/101-beers-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">You'll taste your way through the taps at 101 North Brewing Co. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The ride back to the city can be a bit of a hazy one, depending upon what kind of a blissful combination of Sonoma’s finer products you’re working with. If you take the wine experience, I’d be extra-careful of your consumption since alcohol potentiates the effects of cannabis, and vice versa. (Drink your water.) The wine tour includes visits to Larson Family Winery and Hook & Ladder. A cannabis-only experience is also in the works for 2019.\u003c/p>\n\u003cp>And to be clear, there is no consumption of cannabis allowed on the tour van, and everyone must be 21 or over. You’ll get back into San Francisco around 5pm or so, depending upon the traffic—overall, it’s a leisurely tour, but Jared will keep everyone on schedule.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Sonoma County Experience is $199, with all transportation, beer or wine tastings, and lunch included. Any cannabis purchases are up to you—nothing is provided. And like a true Sonoma County resident, Jared donates a portion of all sales to the Northern California Wildfire victims via United Way.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"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",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"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",
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"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",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
"link": "/podcasts/closealltabs",
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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"link": "/radio/program/code-switch-life-kit",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"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",
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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
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"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": {
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"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.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"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.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"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.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"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": {
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"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",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"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",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"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": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"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": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"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",
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"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": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
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