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"content": "\u003cp>The renegade spirit of San Francisco’s underground suppers and pop-ups from about 10 years ago is back, although now there’s something decidedly aromatic in the air, and it’s not just the smell of meat grilling or bread baking… It’s another kind of bake: the unmistakable wafting of cannabis. All over the Bay Area (and beyond), private dinners and events mingling food and the consumption of cannabis in many of its myriad forms—from edibles to vapes to good old-fashioned joints—are the latest hot ticket, and you won’t find a seat on OpenTable (yet).\u003c/p>\n\u003cp>[contextly_sidebar id=\"CFq50cN3iSZAYyjfA1i9RjUJWIevXCjM\"]\u003c/p>\n\u003cp>Whether you’re new to cannabis, gently returning to it after a break (all those bong loads you had in your twenties are a hazy memory), or are already a daily toker, there’s a spot for everyone at the table. Some chefs infuse cannabis into their dishes, while others prefer to host smoking sessions before and during dinner and keep the food non-medicated—and some do it all, so you’ll need to keep at least one (bloodshot) eye on your consumption. You’ll find cannabis dinners that are equally focused on wine pairings, while others want to primarily highlight the cannabis pairings—both for the various effects and aromatics—and may even forgo serving alcohol entirely. Just don’t geotag the location in your Instagram post—many of these events are on the downlow.\u003c/p>\n\u003cp>With the end of cannabis prohibition in California in 2018 and legalized recreational marijuana coming in hot, it only makes sense these kinds of events are on the rise in the food-obsessed Bay Area. But with rec comes regulation, so many of the fun and free food events, like “dim sum and dabs” in the back of \u003ca href=\"http://www.harvestshop.com\">Harvest on Geary\u003c/a> in their private lounge space will be discontinued for now—the bountiful sampling lineup of free vapes, dabs, and joints from sponsors and partners can no longer be offered to recreational customers in order to be compliant. (It was fun while it lasted!) But since medical marijuana card holders can still receive samples, here’s hoping Harvest's food and cannabis events will continue.\u003c/p>\n\u003cp>Many dispensaries with lounges and on-site consumption are in a wait-and-see period about future events as they sort through the recreational regulations and licensing—and prepare to handle a massive onslaught of new customers. For example, \u003ca href=\"http://www.magnoliawellness.org\">Magnolia Oakland\u003c/a> is the only Oakland dispensary with an on-site consumption license, and they host a number of events, including cooking classes. They say they plan to get some events going again by February.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[contextly_sidebar id=\"rnVoE11BCCqniCiHj2CGQCWFPU4Oqqly\"]\u003c/p>\n\u003cp>Perhaps some ticketed/paid-for food and cannabis events at dispensaries will be able to return in time, but for now, it’s all about underground dining—and knowing where to look. Larger events that involve cannabis require a special permit, but San Francisco’s renegade spirit will have to predominate for small food events and dinners since there isn’t a permit for them—they’ll have to stay underground for now. And alcohol presents another layer of complication, since the two are not allowed to be served in the same location. (I’m hearing some events may move to BYOB.)\u003c/p>\n\u003cp>The sophistication and presentation of food can be a little all over the map at some canna events, especially for food-savvy San Franciscans, but the novelty of smoking and ingesting cannabis while dining with a fun crowd can outweigh critiquing the chef’s brunoise too closely. You’ll see a wide range of culinary training, and cannabis experience.\u003c/p>\n\u003cp>One of the most established, reputable, and thoughtfully curated cannabis dinner parties in San Francisco is \u003ca href=\"http://cannaisseurseries.com\">\u003cstrong>The Cannaisseur Series\u003c/strong>\u003c/a>, from founder and chef Coreen Carroll and her husband, Ryan Bush. They score high on the adorable and friendly scale (they are such lovely hosts), and are dedicated to knowing all of their guests’ dietary needs, cannabis experience level, and preferred dosage ahead of time. You’re in great hands.\u003c/p>\n\u003cp>At a recent event, the location was revealed to ticket holders the day before the event, and each guest needed to present a medical marijuana/MMJ card to enter. In 2018, Coreen says they are going to just have it be 21 and over, with no card required (for now), but this could change in a couple months. It depends upon what their sponsors and event partners will eventually prefer (for people to have their MMJ card or not)—so everyone is just figuring things out as they go along. It’s truly the wild west right now.\u003c/p>\n\u003cp>Their latest location in San Francisco featured a well-shielded patio where we could all dine outside and smoke the paired joints and vapes freely throughout the meal, although those who wanted to smoke a cigarette kindly puffed elsewhere.\u003c/p>\n\u003cfigure id=\"attachment_124234\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-124234\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/IMG_0366-new.jpg\" alt=\"Lightly dosed appetizers were passed to guests during the reception.\" width=\"1280\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0366-new.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0366-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0366-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0366-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0366-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0366-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0366-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0366-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0366-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0366-new-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Lightly dosed appetizers were passed to guests during the reception. \u003ccite>(Marcia Gagliardi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The reception featured passed and low-dose bites (2 mg each and clearly labeled), like spinach arancini with gooey smoked mozzarella inside that you could dip into a bright tomato sauce, and sesame-Brussels sprout slaw on rice crackers, a thoughtful choice for vegans and gluten-intolerant folks. You can see how Coreen attends to their guests’ dietary needs, and since many cannabis aficionados are vegetarian or vegan, they also offer vegetarian menus.\u003c/p>\n\u003cp>During the opening reception, guests visited with a variety of local cannabis companies at tables, from Oakland’s \u003ca href=\"https://www.thechilledible.com/home/\">Leisure Life\u003c/a>, with their line of indica-infused popcorns and prerolls, to \u003ca href=\"https://www.doctorpauls.co\">Dr. Paul’s\u003c/a>, a terpene-focused vape maker (guests could sample their full line), along with cannabis-infused sublingual strips from \u003ca href=\"https://kinslips.com\">Kin Slips\u003c/a>, and flower from a female-owned collective (\u003ca href=\"http://www.thebettyproject.com\">The Betty Project\u003c/a>). We even had a preview taste of new edibles from \u003ca href=\"https://theplantcafe.com\">The Plant\u003c/a>, including a cannabis-infused mango shortbread that I didn’t realize contained 10 mg per cookie until after I took a bite. D’oh! (I keep having some rather hilarious “oops!” moments at cannabis events, despite my best intentions to go low and slow.)\u003c/p>\n\u003cfigure id=\"attachment_124233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124233\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/IMG_0336-new.jpg\" alt=\"A sponsor's sparkly table (The Betty Project) at the reception at a Cannaisseur event.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0336-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0336-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0336-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0336-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0336-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0336-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0336-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0336-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0336-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0336-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A sponsor's sparkly table (The Betty Project) at the reception at a Cannaisseur event. \u003ccite>(Marcia Gagliardi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The crowd mingled and chattered about products they love, ailments they have found relief for, their favorite topical salve, their preferred dispensary…no shortage of interesting and informative conversations here.\u003c/p>\n\u003cp>Guests could help themselves to some festive glühwein (dosed, 4 mg per serving), red or white wine, or orange iced tea with black elderberry (dosed, 3 mg), or some good old-fashioned water. I am careful about mixing weed and wine, while others like to go full-on bacchanal. You’re in charge of you.\u003c/p>\n\u003cp>But here was my favorite part about the gathering: the incredible diversity of the crowd Coreen and Ryan attract! All ethnicities, ages, genders…and you’ll notice how many women are in the cannabis space (Coreen and Ryan are dedicated to featuring many women-owned businesses). I haven’t been to such a diverse party in San Francisco in ages. And people are \u003cem>friendly\u003c/em>. We all know we’re here to hang out and party and it feels like there’s already a barrier removed in interactions—people are warmer, and really connecting. And certainly animated. It’s beyond refreshing to see how cannabis brings everyone together, and events like this create a new touchpoint and intersection we may not have found in our usual lives.\u003c/p>\n\u003cfigure id=\"attachment_124239\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-124239\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/IMG_0419-new.jpg\" alt=\"The cannabis crowd knows how to keep things fun.\" width=\"960\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0419-new.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0419-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0419-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0419-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0419-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0419-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0419-new-520x693.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">The cannabis crowd knows how to keep things fun. \u003ccite>(Marcia Gagliardi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was time to find a seat at the festively decorated communal tables, and Coreen and Ryan opened up the event with a sharing circle of introductions (which is a common practice at many canna events)—their unique twist was they asked each guest to stand up, say their name, and then describe themselves in four words. Listening to forty creative guests who were obviously starting to feel good was beyond entertaining (and engaging): each description ranged from the quirky to the charming to the loving, a grab bag of favorite cannabis strains, horoscope signs, professions, and personality traits. (Mine was “Champagne Italo-Americana disco!” in case you were wondering. Go ahead, think about yours!)\u003c/p>\n\u003cp>This evening’s Holiday Soirée Dinner—on a Saturday smack dab in the middle of December—inspired Coreen to craft a menu of holiday celebratory dishes from many cultures. No menu for this one—just buckle up and enjoy the ride, kids. The first course was in honor of Hanukkah, which included a trio of latkes, each with their own topping (ranging from crème fraîche with kelp roe and chives to another with shallots and apple schmear), and canna leaves inside too (her “herbaceous” touch, used for flavor but not for psychoactive effect). Coreen is passionate about using the whole plant (she grows too!), and as a chef is so inspired by the array of flavors cannabis offers, from salty to sour to sweet, depending on the strain and maturity.\u003c/p>\n\u003cfigure id=\"attachment_124235\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-124235\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/IMG_0377-new.jpg\" alt=\"The trio of latkes featured cannabis leaves as an herbaceous note.\" width=\"1280\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0377-new.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0377-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0377-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0377-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0377-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0377-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0377-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0377-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0377-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0377-new-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">The trio of latkes featured cannabis leaves as an herbaceous note. \u003ccite>(Marcia Gagliardi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The latkes were paired with joints and Pax vapes loaded with Sour Diesel flower (21% sativa) from The Betty Project and presented on trays to each table. Puff puff pass. The sponsors take a moment to introduce their product and pairing at the beginning of each course, so you always know what’s about to come around.\u003c/p>\n\u003cfigure id=\"attachment_124236\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-124236\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/IMG_0381-new.jpg\" alt=\"Chef Coreen Carroll, serving up a course of the wacky tobacky.\" width=\"960\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0381-new.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0381-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0381-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0381-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0381-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0381-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0381-new-520x693.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Chef Coreen Carroll, serving up a course of the wacky tobacky. \u003ccite>(Marcia Gagliardi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our table featured such a cast of vibrant characters, from the medical professor to the duo that looked like they arrived via a time machine from 1927 to the dispensary owner to a former Bay Guardian colleague to the SF Fran Lebowitz (she had wicked style and panache) at a nearby table. And then there was Miss Feather Boa making the rounds, and other friendly minglers. It was such a bohemian and fascinating and lively scene. I caught a glimmer of the San Francisco I fell in love with when I first moved to the city in 1994, layered with a louche Weimar Republic vibe. People were so funny and kooky and showing up however and whoever they were, and the conversations were all over the map—everyone was flyin’ high, and laughter played a big part of the soundtrack. There were some definite tokers—but even lightweights like me weren’t pressured or felt self-conscious. Everyone has their own speed.\u003c/p>\n\u003cp>The next course of wild boar sausage stew—served in deep bowls with kale and sweet potato and a dreamy rabbit stock—was the perfect big party strategy; vegetarians enjoyed a version with tamari-based stock, equally rich with umami and depth of flavor. The table sighed over the warm Gruyère and chive gougères that came out too. Munchies in effect.\u003c/p>\n\u003cfigure id=\"attachment_124237\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-124237\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/IMG_0386-new.jpg\" alt=\"The Gruyère and chive gougères were popular (obviously).\" width=\"1280\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0386-new.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0386-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0386-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0386-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0386-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0386-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0386-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0386-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0386-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0386-new-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">The Gruyère and chive gougères were popular (obviously). \u003ccite>(Marcia Gagliardi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A guest who had attended previous Cannaisseur dinners (they have a tribe of repeat guests!) explained Coreen and Ryan carefully map out the guest’s canna journey for the evening, like in this case starting with a lively sativa-dominant strain, keeping in mind the reception’s edibles should be kicking in soon thereafter, which is when they timed a CBD pairing. It was designed to downshift the intensity, just when the party reached a rather feverish pitch of swirly chatter and laughter (CBD can dial the effects of THC down)—we were offered Park Life CBD sublingual strips from Kin Slips and AC/DC flower from The Betty Project. I definitely appreciated the CBD pairing—I was getting a little cuckoo, and you should see my notes at this point, they were rather cryptic (and there’s no canna Rosetta Stone to help me decipher them).\u003c/p>\n\u003cp>The main dish was a wintery quail ballotine, with black truffle oil salad and puréed beets (with CBD), while vegetarians enjoyed a red pepper pasta stuffed with sweet onion and Swiss chard in a sage and brown butter sauce. I was so high I could barely focus on eating, honestly it was quite a challenge. It’s one thing when you’re at home scarfing a quesadilla in a stony munchies frenzy, but dining on an elegant dish while carrying on multiple conversations with so many interesting people—and hey, look, that joint is back—took an extra level of attention. Food writer challenges at a cannabis dinner are real.\u003c/p>\n\u003cp>The night kept chugging: there was a fascinating talk on terpenes from Dr. Paul, and Amber from Leisure Life shared details about her infused products (and the treats she had for us in the goodie bag, including her California Rolls: Red Congolese prerolls dipped in kief).\u003c/p>\n\u003cfigure id=\"attachment_124238\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-124238\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/IMG_0414-new.jpg\" alt=\"The finale: stollen bread pudding!\" width=\"1280\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0414-new.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0414-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0414-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0414-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0414-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0414-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0414-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0414-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0414-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0414-new-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">The finale: stollen bread pudding! \u003ccite>(Marcia Gagliardi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coreen pulled out all the stops for dessert, inspired by her German heritage and making a stollen bread pudding, fermented with rum and it was all tangy and decadent with cardamom caramel sauce and Gorilla Glue hydrosol bourbon vanilla cream—the poppyseed ice cream got all up in my grill but I didn’t discover that until I got home. Ha-ha! Everyone’s bowls were enthusiastically devoured. I fantasized about curling up in it (I blame the final pairing of indica Sherbet). Some folks wrapped themselves in the fuzzy blankets provided, but the patio remained quite cozy throughout the night, magically protected from the wind. Such a treat to look up at the night sky during a meal. (Stony observations.)\u003c/p>\n\u003cp>The dinner was priced at $150, and considering the absolute abundance of food, cannabis, and scintillating company, let alone the gift bag they sent us home with (thanks sponsors!), it’s well worth it. This is not just a pop-up dinner—Coreen and Ryan have crafted a total experience, greater than the sum of its parts, with so many details to make their guests comfortable and happy. They’ve been doing this for a few years, and it’s not easy to keep a venue full of stoned kittens (somewhat) in the box and on track, but it’s clear they know what they’re doing, and they have an experienced front of house staff to take care of everyone as well.\u003c/p>\n\u003cp>Sign up for their newsletter for announcements of future dinners (like their \u003ca href=\"http://cannaisseurseries.com/events/\">Winter Wonder event\u003c/a> on Sunday January 28th, celebrating the end of cannabis prohibition!) and subscribers not only get first crack at tickets, but they get a $20 discount (for a limited time) as well. Park your paranoia at home and enjoy one of these special evenings.\u003c/p>\n\u003cp>\u003cstrong>Here are other people and places to follow for tips on future cannabis and food events in the San Francisco Bay Area— feel free to share any tips in the comments!\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.curiouscannabissalon.com\">\u003cstrong>Curious Cannabis Salon\u003c/strong>\u003c/a>\u003cbr>\nLisa Rogovin, founder of the well-regarded \u003ca href=\"https://edibleexcursions.net\">Edible Excursions\u003c/a> Bay Area food tour company, has launched a new side business, featuring highly curated cannabis events that have the same notable level of quality and deep research that her tours are known for. From a CBD dinner with chef Preeti Mistry at her Navi Kitchen restaurant in Emeryville, to a walk-around event with growers and interesting edible makers, Lisa integrates education and experts into her events so you leave with knowledge and an exciting feeling of discovery (along with some great goodie bags). Newbies are especially welcome and comfortable. Stand by for future experiences.\u003c/p>\n\u003cp>\u003ca href=\"http://www.opulentchef.com\">\u003cstrong>The Opulent Chef\u003c/strong>\u003c/a>\u003cbr>\nChef Michael Magallanes comes from a professional culinary background (he has 10 years under his toque, and worked at SF’s Aziza and Mourad for five), and now creates sophisticated, cannabis-infused, multi-course dinners. He’s very attentive to each guest’s tolerance level and customizes the experience for them. He is currently focused on private events for clients, but is planning to host another dinner party soon in early 2018—follow along for updates.\u003c/p>\n\u003cp>\u003ca href=\"http://tsosonoma.com\">\u003cstrong>TSO Sonoma\u003c/strong>\u003c/a>\u003cbr>\nTheir “Elevated Evening” events pair wine with weed, highlighting the plant's terpenes (aromatics) and flavors, and feature their own sun-grown cannabis (both in flower and vapes). Their luxe events definitely appear to be a cut above, like a crab and cannabis fête with choice wines in their barn on their farm in Cloverdale.\u003c/p>\n\u003cp>\u003ca href=\"http://potdhuile.com\">\u003cstrong>Pot d’Huile\u003c/strong>\u003c/a>\u003cbr>\nThis maker of this quality cannabis-infused olive oil (with a newly released CBD version too!) has partnered with chefs on private pop-up dinners, including a recent Filipino kamayan-style feast with itinerant chef Yana Gilbuena of \u003ca href=\"https://www.instagram.com/saloseries/\">Salo Series\u003c/a>. Follow PDH on \u003ca href=\"https://www.instagram.com/potdhuile/\">Instagram\u003c/a> for future collaborations.\u003c/p>\n\u003cp>\u003ca href=\"http://420foodieclub.com/product-category/restaurants-pop-up-catering/\">\u003cstrong>420 Foodie Club\u003c/strong>\u003c/a>\u003cbr>\nThis website features reviews and listings of cannabis dinners and pop-up events throughout the U.S. (and Canada!), take a look for inspiration and leads (although it takes a little spelunking since you can’t sort by location). Subscribe for the latest updates.\u003c/p>\n\u003cp>\u003ca href=\"http://nakedkitchensf.com\">\u003cstrong>Naked Kitchen\u003c/strong>\u003c/a>\u003cbr>\nThis private event space has hosted cannabis dinners in the past, subscribe or \u003ca href=\"https://www.instagram.com/nakedkitchen/\">follow\u003c/a> their Instagram for event announcements.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.theherbsomm.com\">\u003cstrong>The Herb Somm\u003c/strong>\u003c/a>\u003cbr>\nLearn about cannabis and wine and food pairings in this site’s guides, and keep up with event collaborations in their newsletter and on \u003ca href=\"https://www.instagram.com/theherbsomm/\">Instagram\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Recreational cannabis sales have arrived in California, but the latest hot dining trend—cannabis dinners—remain underground.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The renegade spirit of San Francisco’s underground suppers and pop-ups from about 10 years ago is back, although now there’s something decidedly aromatic in the air, and it’s not just the smell of meat grilling or bread baking… It’s another kind of bake: the unmistakable wafting of cannabis. All over the Bay Area (and beyond), private dinners and events mingling food and the consumption of cannabis in many of its myriad forms—from edibles to vapes to good old-fashioned joints—are the latest hot ticket, and you won’t find a seat on OpenTable (yet).\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Whether you’re new to cannabis, gently returning to it after a break (all those bong loads you had in your twenties are a hazy memory), or are already a daily toker, there’s a spot for everyone at the table. Some chefs infuse cannabis into their dishes, while others prefer to host smoking sessions before and during dinner and keep the food non-medicated—and some do it all, so you’ll need to keep at least one (bloodshot) eye on your consumption. You’ll find cannabis dinners that are equally focused on wine pairings, while others want to primarily highlight the cannabis pairings—both for the various effects and aromatics—and may even forgo serving alcohol entirely. Just don’t geotag the location in your Instagram post—many of these events are on the downlow.\u003c/p>\n\u003cp>With the end of cannabis prohibition in California in 2018 and legalized recreational marijuana coming in hot, it only makes sense these kinds of events are on the rise in the food-obsessed Bay Area. But with rec comes regulation, so many of the fun and free food events, like “dim sum and dabs” in the back of \u003ca href=\"http://www.harvestshop.com\">Harvest on Geary\u003c/a> in their private lounge space will be discontinued for now—the bountiful sampling lineup of free vapes, dabs, and joints from sponsors and partners can no longer be offered to recreational customers in order to be compliant. (It was fun while it lasted!) But since medical marijuana card holders can still receive samples, here’s hoping Harvest's food and cannabis events will continue.\u003c/p>\n\u003cp>Many dispensaries with lounges and on-site consumption are in a wait-and-see period about future events as they sort through the recreational regulations and licensing—and prepare to handle a massive onslaught of new customers. For example, \u003ca href=\"http://www.magnoliawellness.org\">Magnolia Oakland\u003c/a> is the only Oakland dispensary with an on-site consumption license, and they host a number of events, including cooking classes. They say they plan to get some events going again by February.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Perhaps some ticketed/paid-for food and cannabis events at dispensaries will be able to return in time, but for now, it’s all about underground dining—and knowing where to look. Larger events that involve cannabis require a special permit, but San Francisco’s renegade spirit will have to predominate for small food events and dinners since there isn’t a permit for them—they’ll have to stay underground for now. And alcohol presents another layer of complication, since the two are not allowed to be served in the same location. (I’m hearing some events may move to BYOB.)\u003c/p>\n\u003cp>The sophistication and presentation of food can be a little all over the map at some canna events, especially for food-savvy San Franciscans, but the novelty of smoking and ingesting cannabis while dining with a fun crowd can outweigh critiquing the chef’s brunoise too closely. You’ll see a wide range of culinary training, and cannabis experience.\u003c/p>\n\u003cp>One of the most established, reputable, and thoughtfully curated cannabis dinner parties in San Francisco is \u003ca href=\"http://cannaisseurseries.com\">\u003cstrong>The Cannaisseur Series\u003c/strong>\u003c/a>, from founder and chef Coreen Carroll and her husband, Ryan Bush. They score high on the adorable and friendly scale (they are such lovely hosts), and are dedicated to knowing all of their guests’ dietary needs, cannabis experience level, and preferred dosage ahead of time. You’re in great hands.\u003c/p>\n\u003cp>At a recent event, the location was revealed to ticket holders the day before the event, and each guest needed to present a medical marijuana/MMJ card to enter. In 2018, Coreen says they are going to just have it be 21 and over, with no card required (for now), but this could change in a couple months. It depends upon what their sponsors and event partners will eventually prefer (for people to have their MMJ card or not)—so everyone is just figuring things out as they go along. It’s truly the wild west right now.\u003c/p>\n\u003cp>Their latest location in San Francisco featured a well-shielded patio where we could all dine outside and smoke the paired joints and vapes freely throughout the meal, although those who wanted to smoke a cigarette kindly puffed elsewhere.\u003c/p>\n\u003cfigure id=\"attachment_124234\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-124234\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/IMG_0366-new.jpg\" alt=\"Lightly dosed appetizers were passed to guests during the reception.\" width=\"1280\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0366-new.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0366-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0366-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0366-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0366-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0366-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0366-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0366-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0366-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0366-new-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Lightly dosed appetizers were passed to guests during the reception. \u003ccite>(Marcia Gagliardi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The reception featured passed and low-dose bites (2 mg each and clearly labeled), like spinach arancini with gooey smoked mozzarella inside that you could dip into a bright tomato sauce, and sesame-Brussels sprout slaw on rice crackers, a thoughtful choice for vegans and gluten-intolerant folks. You can see how Coreen attends to their guests’ dietary needs, and since many cannabis aficionados are vegetarian or vegan, they also offer vegetarian menus.\u003c/p>\n\u003cp>During the opening reception, guests visited with a variety of local cannabis companies at tables, from Oakland’s \u003ca href=\"https://www.thechilledible.com/home/\">Leisure Life\u003c/a>, with their line of indica-infused popcorns and prerolls, to \u003ca href=\"https://www.doctorpauls.co\">Dr. Paul’s\u003c/a>, a terpene-focused vape maker (guests could sample their full line), along with cannabis-infused sublingual strips from \u003ca href=\"https://kinslips.com\">Kin Slips\u003c/a>, and flower from a female-owned collective (\u003ca href=\"http://www.thebettyproject.com\">The Betty Project\u003c/a>). We even had a preview taste of new edibles from \u003ca href=\"https://theplantcafe.com\">The Plant\u003c/a>, including a cannabis-infused mango shortbread that I didn’t realize contained 10 mg per cookie until after I took a bite. D’oh! (I keep having some rather hilarious “oops!” moments at cannabis events, despite my best intentions to go low and slow.)\u003c/p>\n\u003cfigure id=\"attachment_124233\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-124233\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/IMG_0336-new.jpg\" alt=\"A sponsor's sparkly table (The Betty Project) at the reception at a Cannaisseur event.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0336-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0336-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0336-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0336-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0336-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0336-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0336-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0336-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0336-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0336-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A sponsor's sparkly table (The Betty Project) at the reception at a Cannaisseur event. \u003ccite>(Marcia Gagliardi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The crowd mingled and chattered about products they love, ailments they have found relief for, their favorite topical salve, their preferred dispensary…no shortage of interesting and informative conversations here.\u003c/p>\n\u003cp>Guests could help themselves to some festive glühwein (dosed, 4 mg per serving), red or white wine, or orange iced tea with black elderberry (dosed, 3 mg), or some good old-fashioned water. I am careful about mixing weed and wine, while others like to go full-on bacchanal. You’re in charge of you.\u003c/p>\n\u003cp>But here was my favorite part about the gathering: the incredible diversity of the crowd Coreen and Ryan attract! All ethnicities, ages, genders…and you’ll notice how many women are in the cannabis space (Coreen and Ryan are dedicated to featuring many women-owned businesses). I haven’t been to such a diverse party in San Francisco in ages. And people are \u003cem>friendly\u003c/em>. We all know we’re here to hang out and party and it feels like there’s already a barrier removed in interactions—people are warmer, and really connecting. And certainly animated. It’s beyond refreshing to see how cannabis brings everyone together, and events like this create a new touchpoint and intersection we may not have found in our usual lives.\u003c/p>\n\u003cfigure id=\"attachment_124239\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-124239\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/IMG_0419-new.jpg\" alt=\"The cannabis crowd knows how to keep things fun.\" width=\"960\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0419-new.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0419-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0419-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0419-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0419-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0419-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0419-new-520x693.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">The cannabis crowd knows how to keep things fun. \u003ccite>(Marcia Gagliardi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was time to find a seat at the festively decorated communal tables, and Coreen and Ryan opened up the event with a sharing circle of introductions (which is a common practice at many canna events)—their unique twist was they asked each guest to stand up, say their name, and then describe themselves in four words. Listening to forty creative guests who were obviously starting to feel good was beyond entertaining (and engaging): each description ranged from the quirky to the charming to the loving, a grab bag of favorite cannabis strains, horoscope signs, professions, and personality traits. (Mine was “Champagne Italo-Americana disco!” in case you were wondering. Go ahead, think about yours!)\u003c/p>\n\u003cp>This evening’s Holiday Soirée Dinner—on a Saturday smack dab in the middle of December—inspired Coreen to craft a menu of holiday celebratory dishes from many cultures. No menu for this one—just buckle up and enjoy the ride, kids. The first course was in honor of Hanukkah, which included a trio of latkes, each with their own topping (ranging from crème fraîche with kelp roe and chives to another with shallots and apple schmear), and canna leaves inside too (her “herbaceous” touch, used for flavor but not for psychoactive effect). Coreen is passionate about using the whole plant (she grows too!), and as a chef is so inspired by the array of flavors cannabis offers, from salty to sour to sweet, depending on the strain and maturity.\u003c/p>\n\u003cfigure id=\"attachment_124235\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-124235\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/IMG_0377-new.jpg\" alt=\"The trio of latkes featured cannabis leaves as an herbaceous note.\" width=\"1280\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0377-new.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0377-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0377-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0377-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0377-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0377-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0377-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0377-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0377-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0377-new-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">The trio of latkes featured cannabis leaves as an herbaceous note. \u003ccite>(Marcia Gagliardi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The latkes were paired with joints and Pax vapes loaded with Sour Diesel flower (21% sativa) from The Betty Project and presented on trays to each table. Puff puff pass. The sponsors take a moment to introduce their product and pairing at the beginning of each course, so you always know what’s about to come around.\u003c/p>\n\u003cfigure id=\"attachment_124236\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-124236\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/IMG_0381-new.jpg\" alt=\"Chef Coreen Carroll, serving up a course of the wacky tobacky.\" width=\"960\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0381-new.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0381-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0381-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0381-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0381-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0381-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0381-new-520x693.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Chef Coreen Carroll, serving up a course of the wacky tobacky. \u003ccite>(Marcia Gagliardi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our table featured such a cast of vibrant characters, from the medical professor to the duo that looked like they arrived via a time machine from 1927 to the dispensary owner to a former Bay Guardian colleague to the SF Fran Lebowitz (she had wicked style and panache) at a nearby table. And then there was Miss Feather Boa making the rounds, and other friendly minglers. It was such a bohemian and fascinating and lively scene. I caught a glimmer of the San Francisco I fell in love with when I first moved to the city in 1994, layered with a louche Weimar Republic vibe. People were so funny and kooky and showing up however and whoever they were, and the conversations were all over the map—everyone was flyin’ high, and laughter played a big part of the soundtrack. There were some definite tokers—but even lightweights like me weren’t pressured or felt self-conscious. Everyone has their own speed.\u003c/p>\n\u003cp>The next course of wild boar sausage stew—served in deep bowls with kale and sweet potato and a dreamy rabbit stock—was the perfect big party strategy; vegetarians enjoyed a version with tamari-based stock, equally rich with umami and depth of flavor. The table sighed over the warm Gruyère and chive gougères that came out too. Munchies in effect.\u003c/p>\n\u003cfigure id=\"attachment_124237\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-124237\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/IMG_0386-new.jpg\" alt=\"The Gruyère and chive gougères were popular (obviously).\" width=\"1280\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0386-new.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0386-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0386-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0386-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0386-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0386-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0386-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0386-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0386-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0386-new-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">The Gruyère and chive gougères were popular (obviously). \u003ccite>(Marcia Gagliardi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A guest who had attended previous Cannaisseur dinners (they have a tribe of repeat guests!) explained Coreen and Ryan carefully map out the guest’s canna journey for the evening, like in this case starting with a lively sativa-dominant strain, keeping in mind the reception’s edibles should be kicking in soon thereafter, which is when they timed a CBD pairing. It was designed to downshift the intensity, just when the party reached a rather feverish pitch of swirly chatter and laughter (CBD can dial the effects of THC down)—we were offered Park Life CBD sublingual strips from Kin Slips and AC/DC flower from The Betty Project. I definitely appreciated the CBD pairing—I was getting a little cuckoo, and you should see my notes at this point, they were rather cryptic (and there’s no canna Rosetta Stone to help me decipher them).\u003c/p>\n\u003cp>The main dish was a wintery quail ballotine, with black truffle oil salad and puréed beets (with CBD), while vegetarians enjoyed a red pepper pasta stuffed with sweet onion and Swiss chard in a sage and brown butter sauce. I was so high I could barely focus on eating, honestly it was quite a challenge. It’s one thing when you’re at home scarfing a quesadilla in a stony munchies frenzy, but dining on an elegant dish while carrying on multiple conversations with so many interesting people—and hey, look, that joint is back—took an extra level of attention. Food writer challenges at a cannabis dinner are real.\u003c/p>\n\u003cp>The night kept chugging: there was a fascinating talk on terpenes from Dr. Paul, and Amber from Leisure Life shared details about her infused products (and the treats she had for us in the goodie bag, including her California Rolls: Red Congolese prerolls dipped in kief).\u003c/p>\n\u003cfigure id=\"attachment_124238\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-124238\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/IMG_0414-new.jpg\" alt=\"The finale: stollen bread pudding!\" width=\"1280\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0414-new.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0414-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0414-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0414-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0414-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0414-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0414-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0414-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0414-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/IMG_0414-new-520x390.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">The finale: stollen bread pudding! \u003ccite>(Marcia Gagliardi)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coreen pulled out all the stops for dessert, inspired by her German heritage and making a stollen bread pudding, fermented with rum and it was all tangy and decadent with cardamom caramel sauce and Gorilla Glue hydrosol bourbon vanilla cream—the poppyseed ice cream got all up in my grill but I didn’t discover that until I got home. Ha-ha! Everyone’s bowls were enthusiastically devoured. I fantasized about curling up in it (I blame the final pairing of indica Sherbet). Some folks wrapped themselves in the fuzzy blankets provided, but the patio remained quite cozy throughout the night, magically protected from the wind. Such a treat to look up at the night sky during a meal. (Stony observations.)\u003c/p>\n\u003cp>The dinner was priced at $150, and considering the absolute abundance of food, cannabis, and scintillating company, let alone the gift bag they sent us home with (thanks sponsors!), it’s well worth it. This is not just a pop-up dinner—Coreen and Ryan have crafted a total experience, greater than the sum of its parts, with so many details to make their guests comfortable and happy. They’ve been doing this for a few years, and it’s not easy to keep a venue full of stoned kittens (somewhat) in the box and on track, but it’s clear they know what they’re doing, and they have an experienced front of house staff to take care of everyone as well.\u003c/p>\n\u003cp>Sign up for their newsletter for announcements of future dinners (like their \u003ca href=\"http://cannaisseurseries.com/events/\">Winter Wonder event\u003c/a> on Sunday January 28th, celebrating the end of cannabis prohibition!) and subscribers not only get first crack at tickets, but they get a $20 discount (for a limited time) as well. Park your paranoia at home and enjoy one of these special evenings.\u003c/p>\n\u003cp>\u003cstrong>Here are other people and places to follow for tips on future cannabis and food events in the San Francisco Bay Area— feel free to share any tips in the comments!\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.curiouscannabissalon.com\">\u003cstrong>Curious Cannabis Salon\u003c/strong>\u003c/a>\u003cbr>\nLisa Rogovin, founder of the well-regarded \u003ca href=\"https://edibleexcursions.net\">Edible Excursions\u003c/a> Bay Area food tour company, has launched a new side business, featuring highly curated cannabis events that have the same notable level of quality and deep research that her tours are known for. From a CBD dinner with chef Preeti Mistry at her Navi Kitchen restaurant in Emeryville, to a walk-around event with growers and interesting edible makers, Lisa integrates education and experts into her events so you leave with knowledge and an exciting feeling of discovery (along with some great goodie bags). Newbies are especially welcome and comfortable. Stand by for future experiences.\u003c/p>\n\u003cp>\u003ca href=\"http://www.opulentchef.com\">\u003cstrong>The Opulent Chef\u003c/strong>\u003c/a>\u003cbr>\nChef Michael Magallanes comes from a professional culinary background (he has 10 years under his toque, and worked at SF’s Aziza and Mourad for five), and now creates sophisticated, cannabis-infused, multi-course dinners. He’s very attentive to each guest’s tolerance level and customizes the experience for them. He is currently focused on private events for clients, but is planning to host another dinner party soon in early 2018—follow along for updates.\u003c/p>\n\u003cp>\u003ca href=\"http://tsosonoma.com\">\u003cstrong>TSO Sonoma\u003c/strong>\u003c/a>\u003cbr>\nTheir “Elevated Evening” events pair wine with weed, highlighting the plant's terpenes (aromatics) and flavors, and feature their own sun-grown cannabis (both in flower and vapes). Their luxe events definitely appear to be a cut above, like a crab and cannabis fête with choice wines in their barn on their farm in Cloverdale.\u003c/p>\n\u003cp>\u003ca href=\"http://potdhuile.com\">\u003cstrong>Pot d’Huile\u003c/strong>\u003c/a>\u003cbr>\nThis maker of this quality cannabis-infused olive oil (with a newly released CBD version too!) has partnered with chefs on private pop-up dinners, including a recent Filipino kamayan-style feast with itinerant chef Yana Gilbuena of \u003ca href=\"https://www.instagram.com/saloseries/\">Salo Series\u003c/a>. Follow PDH on \u003ca href=\"https://www.instagram.com/potdhuile/\">Instagram\u003c/a> for future collaborations.\u003c/p>\n\u003cp>\u003ca href=\"http://420foodieclub.com/product-category/restaurants-pop-up-catering/\">\u003cstrong>420 Foodie Club\u003c/strong>\u003c/a>\u003cbr>\nThis website features reviews and listings of cannabis dinners and pop-up events throughout the U.S. (and Canada!), take a look for inspiration and leads (although it takes a little spelunking since you can’t sort by location). Subscribe for the latest updates.\u003c/p>\n\u003cp>\u003ca href=\"http://nakedkitchensf.com\">\u003cstrong>Naked Kitchen\u003c/strong>\u003c/a>\u003cbr>\nThis private event space has hosted cannabis dinners in the past, subscribe or \u003ca href=\"https://www.instagram.com/nakedkitchen/\">follow\u003c/a> their Instagram for event announcements.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.theherbsomm.com\">\u003cstrong>The Herb Somm\u003c/strong>\u003c/a>\u003cbr>\nLearn about cannabis and wine and food pairings in this site’s guides, and keep up with event collaborations in their newsletter and on \u003ca href=\"https://www.instagram.com/theherbsomm/\">Instagram\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Americans Love Spices. So Why Don't We Grow Them?",
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"content": "\u003cp>Nutmeg, cinnamon, and cloves are probably ramping up in importance in your spice cabinet right about now — the classic flavors of the winter season. But, while you might be shopping for local ingredients for your favorite recipes for eggnog or maple-glazed ham, the odds are that the spices you're using were imported from the other side of the world.\u003c/p>\n\u003cp>\u003ca href=\"http://laboiteny.com/about/about-lior/\">Lior Lev Sercarz\u003c/a> thinks spices should be local, too.\u003c/p>\n\u003cp>As owner of La Boite, a spice store in Manhattan that creates blends for chefs and home cooks, Lev Sercarz travels far and wide in search of the best spices. \"Spices tell the story of the world,\" he says. \"There's a reason why good spices are good — they are the flavors of the regions that they come from and they also support that economy.\"\u003c/p>\n\u003cp>Nowhere is the demand for spices more evident than in the United States, which leads the world in both consumption and imports. A U.S. Department of Agriculture \u003ca href=\"https://www.ers.usda.gov/data-products/us-food-imports/\">report\u003c/a> showed that Americans have dramatically embraced spices over the past 50 years: Per capita spice consumption in 1966 was 1.2 pounds annually, while that figure more than tripled by 2015 to 3.7 pounds.\u003c/p>\n\u003cp>Clearly, Americans think spice is nice, but how robust are our tastebuds? Vanilla beans, pepper — black, white, and chile — sesame seed, cinnamon, mustard and oregano are the most common spice imports in the U.S., and there's been an uptick in cumin, paprika and turmeric in recent years. Lev Sercarz sees a public that is gaining appreciation for an expanded menu of global foods, from Indian to Korean to Ethiopian — but it comes at a cost.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We don't really grow spices in the United States,\" says Lev Sercarz. \"Not because we can't, but because big agriculture is more focused on things like corn and soybeans. So we import from other countries and we pay a price for that.\"\u003c/p>\n\u003cp>One example is sesame seeds: Despite the fact that we do actually grow some sesame seeds in the U.S., they are primarily grown for export, so we remain one of the world's top importers of sesame seeds. Think about that the next time you breakfast on a sesame seed bagel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.astaspice.org/about-asta/contact-us/bio-cheryl-deem/\">Cheryl Deem\u003c/a>, executive director of the American Spice Trade Association, has some doubts about the possibility of growing more kinds of spices in the U.S. \"Most spices are grown outside of the U.S. because they require tropical or subtropical climates in which to grow, which for the most part cannot be found in the U.S. It's really a practical matter.\"\u003c/p>\n\u003cp>She points out that dried chili peppers are grown in the Southwest and dehydrated onion and garlic are grown in California and Oregon, although recent California droughts have impacted garlic production, giving Chinese garlic growers an edge.\u003c/p>\n\u003cp>Lev Sercarz disagrees somewhat, noting that coriander, mustard, ginger, galangal, and paprika are all crops that should be able to grow and thrive in the U.S.\u003c/p>\n\u003cp>And a group of researchers in Vermont certainly think that there's at least one spice crop that American farmers might want to consider growing: saffron.\u003c/p>\n\u003cp>Margaret Skinner, an entomologist and research professor at the \u003ca href=\"https://www.uvm.edu/~entlab/Saffron/News&Resources.html\">North American Center for Saffron Research\u003c/a> and Development at the University of Vermont, believes that crop diversification is essential to the survival of small family farms. So she and her colleagues have been active in developing ways for farmers to grow saffron.\u003c/p>\n\u003cp>\"This is a very high-value crop that is harvested in the late fall, when much of the field work is done for many farmers, especially those growing vegetables,\" Skinner says. \"Spice production is a natural extension from traditional vegetable production, and is likely the most logical way it will be increased.\"\u003c/p>\n\u003cp>After attending a University of Vermont Extension meeting last winter, Patti Padua, who owns Cobble Creek Nursery in Monkton, Vermont, with her husband, John, was enthusiastic about giving saffron growing a try.\u003c/p>\n\u003cp>\"We purchased 2,500 corms [bulbs] from Holland and planted them in beds in late August of this year. Our first harvest was this October,\" she says.\u003c/p>\n\u003cp>That harvest was a bit of a disappointment, with a yield of about 150 stigma (the part of a plant where pollen germinates), but Padua is undaunted. \"There was a learning curve on drying and I think we finally got it right by using a food dehydrator, where we can dry at a low temperature. Harvesting went well and the processing is a pleasant and doable task.\"\u003c/p>\n\u003cp>She thinks that the income potential is worth the trial-and-error, especially because there isn't a big investment up front and the dried saffron is easy to store.\u003c/p>\n\u003cp>While Padua says that she has quite a few retired women friends who are interested in helping to process the next saffron crop, which could be in the range of 2,500 flowers whose stigmas have to be hand-plucked, ASTA's Deem stresses that labor costs are probably a major factor in why spice farming has never taken off in the U.S.\u003c/p>\n\u003cp>\"It is assumed that Vermont-grown saffron would be more expensive, perhaps significantly so, because of labor costs. The issue for the industry then is whether the quality and desire for U.S.-grown saffron would be significant enough to justify the higher cost.\"\u003c/p>\n\u003cp>Lev Sercarz, however, thinks there's a market, pointing to the Espelette region of southwestern France as a model for how a spice can have an important economic impact on a community.\u003c/p>\n\u003cp>\"The Espelette pepper is not native to France,\" says Lev Sercarz, \"but when farmers started to grow it there, it took on the properties of the area, producing a pepper that is beautiful, fruity, citrusy, with nice heat. They use it to cure hams in the Basque region and it became very famous.\"\u003c/p>\n\u003cp>With no local oversight, the crop began to suffer from insects and pesticides. So farmers got together to determine best growing practices and successfully lobbied in 2000 for AOC (appellation d'origine contrôlée) status, which clearly defines where and how certain foods can be grown.\u003c/p>\n\u003cp>\"The farmers understood that there could be a potential problem in the future if they didn't develop standards for growing the Espelette,\" Lev Sercarz says. \"And now that one pepper is responsible for 30 percent of the economy in that region.\"\u003c/p>\n\u003cp>That 30 percent statistic is what he hopes might draw the interest of American farmers.\u003c/p>\n\u003cp>\"There's good money in spice farming,' he says. \"Why should the dried basil I buy at the grocery store be grown in Israel? There's no reason we can't produce that here.\"\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/13/520000573/kristenhartke.com\">Kristen Hartke\u003c/a> is a food writer based in Washington, D.C.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Buying local fruit, vegetables, and meat has become increasingly popular in the United States, but we still import most of our spices. Some say homegrown spices are a growth opportunity for farmers.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Nutmeg, cinnamon, and cloves are probably ramping up in importance in your spice cabinet right about now — the classic flavors of the winter season. But, while you might be shopping for local ingredients for your favorite recipes for eggnog or maple-glazed ham, the odds are that the spices you're using were imported from the other side of the world.\u003c/p>\n\u003cp>\u003ca href=\"http://laboiteny.com/about/about-lior/\">Lior Lev Sercarz\u003c/a> thinks spices should be local, too.\u003c/p>\n\u003cp>As owner of La Boite, a spice store in Manhattan that creates blends for chefs and home cooks, Lev Sercarz travels far and wide in search of the best spices. \"Spices tell the story of the world,\" he says. \"There's a reason why good spices are good — they are the flavors of the regions that they come from and they also support that economy.\"\u003c/p>\n\u003cp>Nowhere is the demand for spices more evident than in the United States, which leads the world in both consumption and imports. A U.S. Department of Agriculture \u003ca href=\"https://www.ers.usda.gov/data-products/us-food-imports/\">report\u003c/a> showed that Americans have dramatically embraced spices over the past 50 years: Per capita spice consumption in 1966 was 1.2 pounds annually, while that figure more than tripled by 2015 to 3.7 pounds.\u003c/p>\n\u003cp>Clearly, Americans think spice is nice, but how robust are our tastebuds? Vanilla beans, pepper — black, white, and chile — sesame seed, cinnamon, mustard and oregano are the most common spice imports in the U.S., and there's been an uptick in cumin, paprika and turmeric in recent years. Lev Sercarz sees a public that is gaining appreciation for an expanded menu of global foods, from Indian to Korean to Ethiopian — but it comes at a cost.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We don't really grow spices in the United States,\" says Lev Sercarz. \"Not because we can't, but because big agriculture is more focused on things like corn and soybeans. So we import from other countries and we pay a price for that.\"\u003c/p>\n\u003cp>One example is sesame seeds: Despite the fact that we do actually grow some sesame seeds in the U.S., they are primarily grown for export, so we remain one of the world's top importers of sesame seeds. Think about that the next time you breakfast on a sesame seed bagel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.astaspice.org/about-asta/contact-us/bio-cheryl-deem/\">Cheryl Deem\u003c/a>, executive director of the American Spice Trade Association, has some doubts about the possibility of growing more kinds of spices in the U.S. \"Most spices are grown outside of the U.S. because they require tropical or subtropical climates in which to grow, which for the most part cannot be found in the U.S. It's really a practical matter.\"\u003c/p>\n\u003cp>She points out that dried chili peppers are grown in the Southwest and dehydrated onion and garlic are grown in California and Oregon, although recent California droughts have impacted garlic production, giving Chinese garlic growers an edge.\u003c/p>\n\u003cp>Lev Sercarz disagrees somewhat, noting that coriander, mustard, ginger, galangal, and paprika are all crops that should be able to grow and thrive in the U.S.\u003c/p>\n\u003cp>And a group of researchers in Vermont certainly think that there's at least one spice crop that American farmers might want to consider growing: saffron.\u003c/p>\n\u003cp>Margaret Skinner, an entomologist and research professor at the \u003ca href=\"https://www.uvm.edu/~entlab/Saffron/News&Resources.html\">North American Center for Saffron Research\u003c/a> and Development at the University of Vermont, believes that crop diversification is essential to the survival of small family farms. So she and her colleagues have been active in developing ways for farmers to grow saffron.\u003c/p>\n\u003cp>\"This is a very high-value crop that is harvested in the late fall, when much of the field work is done for many farmers, especially those growing vegetables,\" Skinner says. \"Spice production is a natural extension from traditional vegetable production, and is likely the most logical way it will be increased.\"\u003c/p>\n\u003cp>After attending a University of Vermont Extension meeting last winter, Patti Padua, who owns Cobble Creek Nursery in Monkton, Vermont, with her husband, John, was enthusiastic about giving saffron growing a try.\u003c/p>\n\u003cp>\"We purchased 2,500 corms [bulbs] from Holland and planted them in beds in late August of this year. Our first harvest was this October,\" she says.\u003c/p>\n\u003cp>That harvest was a bit of a disappointment, with a yield of about 150 stigma (the part of a plant where pollen germinates), but Padua is undaunted. \"There was a learning curve on drying and I think we finally got it right by using a food dehydrator, where we can dry at a low temperature. Harvesting went well and the processing is a pleasant and doable task.\"\u003c/p>\n\u003cp>She thinks that the income potential is worth the trial-and-error, especially because there isn't a big investment up front and the dried saffron is easy to store.\u003c/p>\n\u003cp>While Padua says that she has quite a few retired women friends who are interested in helping to process the next saffron crop, which could be in the range of 2,500 flowers whose stigmas have to be hand-plucked, ASTA's Deem stresses that labor costs are probably a major factor in why spice farming has never taken off in the U.S.\u003c/p>\n\u003cp>\"It is assumed that Vermont-grown saffron would be more expensive, perhaps significantly so, because of labor costs. The issue for the industry then is whether the quality and desire for U.S.-grown saffron would be significant enough to justify the higher cost.\"\u003c/p>\n\u003cp>Lev Sercarz, however, thinks there's a market, pointing to the Espelette region of southwestern France as a model for how a spice can have an important economic impact on a community.\u003c/p>\n\u003cp>\"The Espelette pepper is not native to France,\" says Lev Sercarz, \"but when farmers started to grow it there, it took on the properties of the area, producing a pepper that is beautiful, fruity, citrusy, with nice heat. They use it to cure hams in the Basque region and it became very famous.\"\u003c/p>\n\u003cp>With no local oversight, the crop began to suffer from insects and pesticides. So farmers got together to determine best growing practices and successfully lobbied in 2000 for AOC (appellation d'origine contrôlée) status, which clearly defines where and how certain foods can be grown.\u003c/p>\n\u003cp>\"The farmers understood that there could be a potential problem in the future if they didn't develop standards for growing the Espelette,\" Lev Sercarz says. \"And now that one pepper is responsible for 30 percent of the economy in that region.\"\u003c/p>\n\u003cp>That 30 percent statistic is what he hopes might draw the interest of American farmers.\u003c/p>\n\u003cp>\"There's good money in spice farming,' he says. \"Why should the dried basil I buy at the grocery store be grown in Israel? There's no reason we can't produce that here.\"\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/13/520000573/kristenhartke.com\">Kristen Hartke\u003c/a> is a food writer based in Washington, D.C.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Julia Collin Davison and Bridget Lancaster, co-hosts of \u003ca href=\"https://www.americastestkitchen.com/\">\u003cem>America’s Test Kitchen\u003c/em>\u003c/a> and \u003ca href=\"https://www.cookscountry.com/\">\u003cem>Cook’s Country\u003c/em>\u003c/a>, joined KQED’s Leslie Sbrocco at the KQED Studios on November 9, 2017. More than 200 KQED viewers enjoyed an evening of fun, food and laughter when Bridget and Julia revealed the behind-the-scenes workings of the busy test kitchen where over 50 cooks develop and refine recipes, and test kitchen equipment. Guests learned some secrets to success in the kitchen, including nifty knife skills. The evening ended with an East Coast vs. West Coast taste challenge, sampling wines, cheeses, pizzas, chowder, cioppino, chocolate and more.\u003c/p>\n\u003cp>\u003cstrong>Special thanks to our wonderful event partners:\u003c/strong> \u003ca href=\"https://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, \u003ca href=\"http://www.jerseysf.com/\">Jersey\u003c/a>, \u003ca href=\"http://www.jupiterbeer.com/\">Jupiter\u003c/a>, \u003ca href=\"https://latourangelle.com/\">La Tourangelle\u003c/a>, \u003ca href=\"http://www.realmissolliesoakland.com/\">Miss Ollie’s\u003c/a>, \u003ca href=\"https://www.mossbeachdistillery.com/\">Moss Beach Distillery\u003c/a>, \u003ca href=\"http://www.nidooakland.com/\">NIDO\u003c/a>, \u003ca href=\"https://www.recchiuti.com/\">Recchiuti Confections\u003c/a> and \u003ca href=\"http://sfsociale.com/\">Sociale\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Additional thanks to:\u003c/strong> \u003ca href=\"https://www.bbvwine.com/\">Barboursville Vineyards\u003c/a>, \u003ca href=\"http://www.drfrankwines.com/\">Dr. Konstantin Frank\u003c/a>, \u003ca href=\"https://www.josephcarrwine.com/\">Joseph Carr\u003c/a>, \u003ca href=\"http://www.kingfamilyvineyards.com/\">King Family Vineyards\u003c/a>, \u003ca href=\"https://www.virginiawineworks.com/\">Michael Shaps Wineworks\u003c/a>, \u003ca href=\"http://www.peachycanyon.com/\">Peachy Canyon\u003c/a>, \u003ca href=\"http://www.pollakvineyards.com/\">Pollak Vineyards\u003c/a>, \u003ca href=\"https://www.steelewines.com/\">Steele Wines\u003c/a>, \u003ca href=\"https://www.thecallingwine.com/\">The Calling\u003c/a>, \u003ca href=\"http://www.tjwinery.com/\">Thibaut‑Janisson\u003c/a> and \u003ca href=\"http://www.veritaswines.com/\">Veritas Vineyard & Winery\u003c/a>\u003c/p>\n\u003cp>Put your new knife skills to the test with this \u003cem>Cook’s Country\u003c/em> recipe for \u003ca href=\"https://www.cookscountry.com/recipes/8066-cider-glazed-root-vegetables-with-pomegranate-and-cilantro?sqn=6RMzsf3AgXHlcgH7pStcjAZFT7nRpb%2B89J9BSpMRqbY%3D%0A\">Cider-Glazed Root Vegetables\u003c/a>.\u003c/p>\n\u003ch2>Recipe: Cider-Glazed Root Vegetables with Pomegranate and Cilantro\u003c/h2>\n\u003cp>\u003cem>To brighten up the flavors of fall vegetables, we gave them a stiff shot of hard cider.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123883\" class=\"wp-caption aligncenter\" style=\"max-width: 1326px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM.png\" alt=\"Cider-Glazed Root Vegetables with Pomegranate and Cilantro\" width=\"1326\" height=\"1324\" class=\"size-full wp-image-123883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM.png 1326w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-160x160.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-800x799.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-768x767.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-1020x1018.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-1180x1178.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-960x959.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-240x240.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-375x374.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-520x519.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-150x150.png 150w\" sizes=\"(max-width: 1326px) 100vw, 1326px\">\u003cfigcaption class=\"wp-caption-text\">Cider-Glazed Root Vegetables with Pomegranate and Cilantro \u003ccite>(courtesy of Cook's Country)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why this Recipe Works\u003c/strong>\u003cbr>\nFor a seasonal vegetable recipe that would produce vegetables with a lightly sweetened glaze, we started by cutting the carrots slightly smaller than the other vegetables for even cooking. Then by caramelizing the vegetables in butter and deglazing with hard cider, we created a glaze that tasted bright and flavorful. A final addition of ruby red pomegranate seeds and chopped fresh cilantro completed the flavor profile.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4\ttablespoons unsalted butter\u003c/li>\n\u003cli>1\tpound carrots, peeled and cut into 1/2-inch pieces\u003c/li>\n\u003cli>12\tounces parsnips, peeled and cut into 3/4-inch pieces\u003c/li>\n\u003cli>12\tounces turnips, peeled and cut into 3/4-inch pieces\u003c/li>\n\u003cli>3\tshallots, peeled and halved\u003c/li>\n\u003cli>2 ½\tcups hard cider\u003c/li>\n\u003cli>3\ttablespoons sugar\u003c/li>\n\u003cli>Salt and pepper\u003c/li>\n\u003cli>1\tGranny Smith apple, cored, halved, and cut into 1/2-inch pieces\u003c/li>\n\u003cli>¼\tcup pomegranate seeds\u003c/li>\n\u003cli>2\ttablespoons chopped fresh cilantro\u003c/li>\n\u003cli>2\tteaspoons cider vinegar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n\u003cem>If you prefer to use an equal amount of nonalcoholic sparkling or regular cider, reduce the sugar to 1 tablespoon. The apple should be left unpeeled.\u003c/em>\n\u003cli>Melt 1 tablespoon butter in 12-inch skillet over medium-high heat. Add carrots, parsnips, turnips, and shallots and cook until lightly browned, about 5 minutes. Add cider, sugar, 1 1/2 teaspoons salt, and remaining 3 tablespoons butter and bring to boil. Reduce heat to medium-low, cover, and cook until vegetables are just tender, 7 to 10 minutes, stirring occasionally.\u003c/li>\n\u003cli>Uncover, increase heat to medium, and cook until vegetables are fully tender, about 13 minutes, stirring occasionally. Stir in apple and continue to cook until cider is syrupy and apple is just tender, about 2 minutes longer. Off heat, stir in pomegranate seeds, cilantro, and vinegar. Season with salt and pepper to taste. Transfer to serving dish and pour any remaining glaze over vegetables. Serve.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"https://www.cookscountry.com/recipes/8066-cider-glazed-root-vegetables-with-pomegranate-and-cilantro?sqn=6RMzsf3AgXHlcgH7pStcjAZFT7nRpb%2B89J9BSpMRqbY%3D%0A\">\u003cem>Recipe courtesy of Cook's Country\u003c/em>\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Julia Collin Davison and Bridget Lancaster, co-hosts of \u003ca href=\"https://www.americastestkitchen.com/\">\u003cem>America’s Test Kitchen\u003c/em>\u003c/a> and \u003ca href=\"https://www.cookscountry.com/\">\u003cem>Cook’s Country\u003c/em>\u003c/a>, joined KQED’s Leslie Sbrocco at the KQED Studios on November 9, 2017. More than 200 KQED viewers enjoyed an evening of fun, food and laughter when Bridget and Julia revealed the behind-the-scenes workings of the busy test kitchen where over 50 cooks develop and refine recipes, and test kitchen equipment. Guests learned some secrets to success in the kitchen, including nifty knife skills. The evening ended with an East Coast vs. West Coast taste challenge, sampling wines, cheeses, pizzas, chowder, cioppino, chocolate and more.\u003c/p>\n\u003cp>\u003cstrong>Special thanks to our wonderful event partners:\u003c/strong> \u003ca href=\"https://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>, \u003ca href=\"http://www.jerseysf.com/\">Jersey\u003c/a>, \u003ca href=\"http://www.jupiterbeer.com/\">Jupiter\u003c/a>, \u003ca href=\"https://latourangelle.com/\">La Tourangelle\u003c/a>, \u003ca href=\"http://www.realmissolliesoakland.com/\">Miss Ollie’s\u003c/a>, \u003ca href=\"https://www.mossbeachdistillery.com/\">Moss Beach Distillery\u003c/a>, \u003ca href=\"http://www.nidooakland.com/\">NIDO\u003c/a>, \u003ca href=\"https://www.recchiuti.com/\">Recchiuti Confections\u003c/a> and \u003ca href=\"http://sfsociale.com/\">Sociale\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Additional thanks to:\u003c/strong> \u003ca href=\"https://www.bbvwine.com/\">Barboursville Vineyards\u003c/a>, \u003ca href=\"http://www.drfrankwines.com/\">Dr. Konstantin Frank\u003c/a>, \u003ca href=\"https://www.josephcarrwine.com/\">Joseph Carr\u003c/a>, \u003ca href=\"http://www.kingfamilyvineyards.com/\">King Family Vineyards\u003c/a>, \u003ca href=\"https://www.virginiawineworks.com/\">Michael Shaps Wineworks\u003c/a>, \u003ca href=\"http://www.peachycanyon.com/\">Peachy Canyon\u003c/a>, \u003ca href=\"http://www.pollakvineyards.com/\">Pollak Vineyards\u003c/a>, \u003ca href=\"https://www.steelewines.com/\">Steele Wines\u003c/a>, \u003ca href=\"https://www.thecallingwine.com/\">The Calling\u003c/a>, \u003ca href=\"http://www.tjwinery.com/\">Thibaut‑Janisson\u003c/a> and \u003ca href=\"http://www.veritaswines.com/\">Veritas Vineyard & Winery\u003c/a>\u003c/p>\n\u003cp>Put your new knife skills to the test with this \u003cem>Cook’s Country\u003c/em> recipe for \u003ca href=\"https://www.cookscountry.com/recipes/8066-cider-glazed-root-vegetables-with-pomegranate-and-cilantro?sqn=6RMzsf3AgXHlcgH7pStcjAZFT7nRpb%2B89J9BSpMRqbY%3D%0A\">Cider-Glazed Root Vegetables\u003c/a>.\u003c/p>\n\u003ch2>Recipe: Cider-Glazed Root Vegetables with Pomegranate and Cilantro\u003c/h2>\n\u003cp>\u003cem>To brighten up the flavors of fall vegetables, we gave them a stiff shot of hard cider.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123883\" class=\"wp-caption aligncenter\" style=\"max-width: 1326px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM.png\" alt=\"Cider-Glazed Root Vegetables with Pomegranate and Cilantro\" width=\"1326\" height=\"1324\" class=\"size-full wp-image-123883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM.png 1326w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-160x160.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-800x799.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-768x767.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-1020x1018.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-1180x1178.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-960x959.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-240x240.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-375x374.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-520x519.png 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Screen-Shot-2017-12-23-at-4.22.26-AM-150x150.png 150w\" sizes=\"(max-width: 1326px) 100vw, 1326px\">\u003cfigcaption class=\"wp-caption-text\">Cider-Glazed Root Vegetables with Pomegranate and Cilantro \u003ccite>(courtesy of Cook's Country)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why this Recipe Works\u003c/strong>\u003cbr>\nFor a seasonal vegetable recipe that would produce vegetables with a lightly sweetened glaze, we started by cutting the carrots slightly smaller than the other vegetables for even cooking. Then by caramelizing the vegetables in butter and deglazing with hard cider, we created a glaze that tasted bright and flavorful. A final addition of ruby red pomegranate seeds and chopped fresh cilantro completed the flavor profile.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Serves 8\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>4\ttablespoons unsalted butter\u003c/li>\n\u003cli>1\tpound carrots, peeled and cut into 1/2-inch pieces\u003c/li>\n\u003cli>12\tounces parsnips, peeled and cut into 3/4-inch pieces\u003c/li>\n\u003cli>12\tounces turnips, peeled and cut into 3/4-inch pieces\u003c/li>\n\u003cli>3\tshallots, peeled and halved\u003c/li>\n\u003cli>2 ½\tcups hard cider\u003c/li>\n\u003cli>3\ttablespoons sugar\u003c/li>\n\u003cli>Salt and pepper\u003c/li>\n\u003cli>1\tGranny Smith apple, cored, halved, and cut into 1/2-inch pieces\u003c/li>\n\u003cli>¼\tcup pomegranate seeds\u003c/li>\n\u003cli>2\ttablespoons chopped fresh cilantro\u003c/li>\n\u003cli>2\tteaspoons cider vinegar\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n\u003cem>If you prefer to use an equal amount of nonalcoholic sparkling or regular cider, reduce the sugar to 1 tablespoon. The apple should be left unpeeled.\u003c/em>\n\u003cli>Melt 1 tablespoon butter in 12-inch skillet over medium-high heat. Add carrots, parsnips, turnips, and shallots and cook until lightly browned, about 5 minutes. Add cider, sugar, 1 1/2 teaspoons salt, and remaining 3 tablespoons butter and bring to boil. Reduce heat to medium-low, cover, and cook until vegetables are just tender, 7 to 10 minutes, stirring occasionally.\u003c/li>\n\u003cli>Uncover, increase heat to medium, and cook until vegetables are fully tender, about 13 minutes, stirring occasionally. Stir in apple and continue to cook until cider is syrupy and apple is just tender, about 2 minutes longer. Off heat, stir in pomegranate seeds, cilantro, and vinegar. Season with salt and pepper to taste. Transfer to serving dish and pour any remaining glaze over vegetables. Serve.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"https://www.cookscountry.com/recipes/8066-cider-glazed-root-vegetables-with-pomegranate-and-cilantro?sqn=6RMzsf3AgXHlcgH7pStcjAZFT7nRpb%2B89J9BSpMRqbY%3D%0A\">\u003cem>Recipe courtesy of Cook's Country\u003c/em>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Advent Calendars Now Offer Treats For Grown-Ups",
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"content": "\u003cp>For kids who celebrate Christmas, there's something irresistible about an advent calendar. In households where treats are doled out sparingly, knowing that you'll be getting one chocolate a day for twenty-four days in a row feels like a kind of miracle.\u003c/p>\n\u003cp>But eventually those kids grow into adults who can buy their own candy whenever they want and the traditional advent calendar loses its childhood appeal.\u003c/p>\n\u003cp>So, food and beverage companies are trying to tempt more adults into buying advent calendars, by making modern, grown-up versions that contain everything from Pringles and chocolate covered Brussel sprouts to samplers of vodka and gin.\u003c/p>\n\u003cp>\"It's got that nostalgia factor,\" says Chase Ishii, creative lead at Man Crates, who makes a calendar filled with beef jerky and other treats. When they debuted their calendar in 2016, Ishii says, they loved the idea of putting a spin on such an old tradition. And unlike most gifts which get opened within a few minutes, people with advent calendars display them for nearly a full month and often open them as a family. This year's model even contained a story that could be read in parts each night since many customers said they wanted to share the experience with their kids.\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-permalink=\"https://www.instagram.com/p/BcS_32ZjBKH/\" data-instgrm-version=\"8\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50.0% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://www.instagram.com/p/BcS_32ZjBKH/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">This may actually be the most fun gift I’ve ever been given. A Spirits Advent Calendar from @heritagedistilling !! Honestly, it sets me up for a drink challenge every night! For 24 nights!! And these are good spirits, guys! Tonight I opened up magical door number 4 to reveal a sample bottle of their coffee vodka. Admittedly, I’m not a huge vodka drinker. My first reaction was to go girly on this one... BUT I decided to stay true to myself and make a serious version of a coffee manhattan. Y’all... it’s good. . Up All Night New York 1.75 coffee vodka .5 Ancho Reyes .25 Fernet Vallet .25 sweet vermouth 2 dashes @scrappysbitters Cardamom bitters 2 dashes Bittermans xocolotl mole bitters Garnish with cardamom pods . . . . . . . . #mommymixology #heritagedistilling #coffeevodka #manhattancocktail #wintercocktails #adventcalendar #coffeecocktail #craftcocktails #mixology #mixologist #drinkstagram #instacocktail #cheers\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by \u003ca href=\"https://www.instagram.com/mommymixology/\" style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px;\" target=\"_blank\"> Rysse\u003c/a> (@mommymixology) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2017-12-04T22:19:44+00:00\">Dec 4, 2017 at 2:19pm PST\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp> \u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>These grown-up advents are popular enough that many users post regularly on social media with videos or photos that show the big reveal. For people gifting the calendars from afar, watching the receiver's excitement unfold in photo and video — learning which whiskey was the favorite or whether someone dropped their coffee-flavored vodka into a glass of eggnog — is a way to connect.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Though the advent season has existed since the fourth century, it wasn't until the 1800s that German Protestants started using it as a way to count down to Christmas. The original advent calendars might have been little more than ticking off chalk marks on a door or lighting candles. But in the early 1900s, someone had the brilliant idea to sell paper advent calendars and added doors in the 1920s.\u003c/p>\n\u003cp>\"Advent calendars are super trendy and popular right now,\" says Hannah Hanley, the chief marketing officer at Heritage Distilling. Their Washington distillery opened in Washington in 2012 and came up with the idea of bottling airplane-size shots of their booze and tucking them into a calendar two years later.\u003c/p>\n\u003cp>They had to specially make and design boxes and packing each bottle into the right day is a feat of logistics. Yet it's worth it, says Hanley. \"Our goal is to turn any customer into a repeat customer for us,\" he says. This year, Heritage made 10,000 calendars, which required bottling a quarter of a million tasters to fill up the 24-days of the calendar.\u003c/p>\n\u003cp>Alcohol seems to be particularly popular for these calendars. Companies like Vinebox or Drinks by the Dram, whose businesses are based around selling sample-sizes of wine and spirits, respectively, are no-brainers for advent calendars. Vinebox started selling theirs in 2016, the same year they opened for business. Drinks by the Dram, which was founded in 2010 took a few years before they added advent calendars to their line.\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-permalink=\"https://www.instagram.com/p/BcuCKWvhXdT/\" data-instgrm-version=\"8\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:62.5% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://www.instagram.com/p/BcuCKWvhXdT/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">15 Days behind... Time to start catching up! #scotchwhiskeyadventcalendar #singlemalt #drinksbythedram Thanks @eleni.alexi 👍🎄🎁\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by \u003ca href=\"https://www.instagram.com/deano_nc/\" style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px;\" target=\"_blank\"> Deano Nicholas C\u003c/a> (@deano_nc) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2017-12-15T10:19:14+00:00\">Dec 15, 2017 at 2:19am PST\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp> \u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cp>Today they have 25 versions which include everything from a $100 vodka sampler to an $11,000 calendar of \"very old and rare\" whiskeys. According to their global brand manager, Adam Wyatt, they have a lot of repeat customers who might buy the gin version one year and then the tequila one the next.\u003c/p>\n\u003cp>So far, these calendars seem to be good for business, \u003cstrong>says TK\u003c/strong>. It's a way to give a customer just enough of a taste of a jerky or gin to make them want to buy even more of it. And brands like Bonne Maman jams and preserves or David's Tea are now making their own advent calendars. And it's likely that the trend will only continue grow, giving us a wider variety of snacks and drinks to choose from in the coming years. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Food and beverage companies are trying to boost up their holiday sales by tempting adults to buy versions of the advent calendar that carry in them boozy, meaty and salty Christmastime treats.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For kids who celebrate Christmas, there's something irresistible about an advent calendar. In households where treats are doled out sparingly, knowing that you'll be getting one chocolate a day for twenty-four days in a row feels like a kind of miracle.\u003c/p>\n\u003cp>But eventually those kids grow into adults who can buy their own candy whenever they want and the traditional advent calendar loses its childhood appeal.\u003c/p>\n\u003cp>So, food and beverage companies are trying to tempt more adults into buying advent calendars, by making modern, grown-up versions that contain everything from Pringles and chocolate covered Brussel sprouts to samplers of vodka and gin.\u003c/p>\n\u003cp>\"It's got that nostalgia factor,\" says Chase Ishii, creative lead at Man Crates, who makes a calendar filled with beef jerky and other treats. When they debuted their calendar in 2016, Ishii says, they loved the idea of putting a spin on such an old tradition. And unlike most gifts which get opened within a few minutes, people with advent calendars display them for nearly a full month and often open them as a family. This year's model even contained a story that could be read in parts each night since many customers said they wanted to share the experience with their kids.\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-permalink=\"https://www.instagram.com/p/BcS_32ZjBKH/\" data-instgrm-version=\"8\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:50.0% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://www.instagram.com/p/BcS_32ZjBKH/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">This may actually be the most fun gift I’ve ever been given. A Spirits Advent Calendar from @heritagedistilling !! Honestly, it sets me up for a drink challenge every night! For 24 nights!! And these are good spirits, guys! Tonight I opened up magical door number 4 to reveal a sample bottle of their coffee vodka. Admittedly, I’m not a huge vodka drinker. My first reaction was to go girly on this one... BUT I decided to stay true to myself and make a serious version of a coffee manhattan. Y’all... it’s good. . Up All Night New York 1.75 coffee vodka .5 Ancho Reyes .25 Fernet Vallet .25 sweet vermouth 2 dashes @scrappysbitters Cardamom bitters 2 dashes Bittermans xocolotl mole bitters Garnish with cardamom pods . . . . . . . . #mommymixology #heritagedistilling #coffeevodka #manhattancocktail #wintercocktails #adventcalendar #coffeecocktail #craftcocktails #mixology #mixologist #drinkstagram #instacocktail #cheers\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by \u003ca href=\"https://www.instagram.com/mommymixology/\" style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px;\" target=\"_blank\"> Rysse\u003c/a> (@mommymixology) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2017-12-04T22:19:44+00:00\">Dec 4, 2017 at 2:19pm PST\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp> \u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>These grown-up advents are popular enough that many users post regularly on social media with videos or photos that show the big reveal. For people gifting the calendars from afar, watching the receiver's excitement unfold in photo and video — learning which whiskey was the favorite or whether someone dropped their coffee-flavored vodka into a glass of eggnog — is a way to connect.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Though the advent season has existed since the fourth century, it wasn't until the 1800s that German Protestants started using it as a way to count down to Christmas. The original advent calendars might have been little more than ticking off chalk marks on a door or lighting candles. But in the early 1900s, someone had the brilliant idea to sell paper advent calendars and added doors in the 1920s.\u003c/p>\n\u003cp>\"Advent calendars are super trendy and popular right now,\" says Hannah Hanley, the chief marketing officer at Heritage Distilling. Their Washington distillery opened in Washington in 2012 and came up with the idea of bottling airplane-size shots of their booze and tucking them into a calendar two years later.\u003c/p>\n\u003cp>They had to specially make and design boxes and packing each bottle into the right day is a feat of logistics. Yet it's worth it, says Hanley. \"Our goal is to turn any customer into a repeat customer for us,\" he says. This year, Heritage made 10,000 calendars, which required bottling a quarter of a million tasters to fill up the 24-days of the calendar.\u003c/p>\n\u003cp>Alcohol seems to be particularly popular for these calendars. Companies like Vinebox or Drinks by the Dram, whose businesses are based around selling sample-sizes of wine and spirits, respectively, are no-brainers for advent calendars. Vinebox started selling theirs in 2016, the same year they opened for business. Drinks by the Dram, which was founded in 2010 took a few years before they added advent calendars to their line.\u003c/p>\n\u003cblockquote class=\"instagram-media\" data-instgrm-captioned data-instgrm-permalink=\"https://www.instagram.com/p/BcuCKWvhXdT/\" data-instgrm-version=\"8\" style=\" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);\">\n\u003cdiv style=\"padding:8px;\">\n\u003cdiv style=\" background:#F8F8F8; line-height:0; margin-top:40px; padding:62.5% 0; text-align:center; width:100%;\">\n\u003cdiv style=\" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;\">\u003c/div>\n\u003c/div>\n\u003cp style=\" margin:8px 0 0 0; padding:0 4px;\"> \u003ca href=\"https://www.instagram.com/p/BcuCKWvhXdT/\" style=\" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;\" target=\"_blank\">15 Days behind... Time to start catching up! #scotchwhiskeyadventcalendar #singlemalt #drinksbythedram Thanks @eleni.alexi 👍🎄🎁\u003c/a>\u003c/p>\n\u003cp style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;\">A post shared by \u003ca href=\"https://www.instagram.com/deano_nc/\" style=\" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px;\" target=\"_blank\"> Deano Nicholas C\u003c/a> (@deano_nc) on \u003ctime style=\" font-family:Arial,sans-serif; font-size:14px; line-height:17px;\" datetime=\"2017-12-15T10:19:14+00:00\">Dec 15, 2017 at 2:19am PST\u003c/time>\u003c/p>\n\u003c/div>\n\u003c/blockquote>\n\u003cp> \u003cscript async defer src=\"//platform.instagram.com/en_US/embeds.js\">\u003c/script>\u003c/p>\n\u003cp>Today they have 25 versions which include everything from a $100 vodka sampler to an $11,000 calendar of \"very old and rare\" whiskeys. According to their global brand manager, Adam Wyatt, they have a lot of repeat customers who might buy the gin version one year and then the tequila one the next.\u003c/p>\n\u003cp>So far, these calendars seem to be good for business, \u003cstrong>says TK\u003c/strong>. It's a way to give a customer just enough of a taste of a jerky or gin to make them want to buy even more of it. And brands like Bonne Maman jams and preserves or David's Tea are now making their own advent calendars. And it's likely that the trend will only continue grow, giving us a wider variety of snacks and drinks to choose from in the coming years. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Recipe: Sweet and Chewy Oatmeal-Chocolate Chip Cookies",
"title": "Recipe: Sweet and Chewy Oatmeal-Chocolate Chip Cookies",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Old-fashioned oatmeal cookies are as comforting as a warm hug. This sweet, chewy cookie recipe, with the added benefit of chocolate chips, is here to hug you.\u003c/em>\u003c/p>\n\u003cp>I love a good oatmeal cookie, especially one that is chewy, slightly crisp on the edges, with a nice balance of sweet and savory. I also find them incredibly versatile, an ideal cookie to personalize to your own tastes. The most obvious addition to a plain oatmeal cookie would be plump, juicy raisins…but I know plenty of folks who won’t even be in the same room with a raisin. For those, I’d throw in some chocolate chips—my favorite embellishment. This recipe is my go-to, and as you can see, I’ve included the chocolate chips. But for the rest of you, if this doesn’t make your heart sing, I offer plenty of variations:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>For plain oatmeal cookies,\u003c/strong> leave out the chocolate chips (seems obvious, right?).\u003c/li>\n\u003cli>\u003cstrong>For oatmeal-raisin cookies,\u003c/strong> swap out the chocolate chips for 1 cup raisins or dried currants.\u003c/li>\n\u003cli>\u003cstrong>For oatmeal-cranberry-white chocolate cookies,\u003c/strong> swap out the chocolate chips for 1 cup white chocolate chips and 1 cup dried cranberries.\u003c/li>\n\u003cli>\u003cstrong>For spiced oatmeal cookies,\u003c/strong> omit the chocolate chips and add 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg.\u003c/li>\n\u003cli>\u003cstrong>For oatmeal-chocolate chip-nut cookies,\u003c/strong> add 1/2 to 1 cup toasted chopped walnuts, pecans, or almonds to the dough when adding the chocolate chips.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5552-new.jpg\" alt=\"Oatmeal-Chocolate Chip Cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oatmeal-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Oatmeal-Chocolate Chip Cookies\u003c/h2>\n\u003cp>\u003cem>Makes about 3 1/2 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup (2 sticks) unsalted butter, at cool room temperature\u003c/li>\n\u003cli>2/3 cup granulated sugar\u003c/li>\n\u003cli>3/4 cup firmly packed light brown sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 1/2 tsp vanilla extract\u003c/li>\n\u003cli>1 1/2 cups flour\u003c/li>\n\u003cli>1 tsp baking soda\u003c/li>\n\u003cli>2 cups old-fashioned rolled oats\u003c/li>\n\u003cli>1 (12-oz) bag bittersweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Line 2 large baking sheets with parchment paper.\u003c/li>\n\u003cli>In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, both sugars, and salt on medium speed until creamy. Add the eggs one at a time, beating until combined, then beat in the vanilla.\u003c/li>\n\u003cfigure id=\"attachment_123550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5268-new-1.jpg\" alt=\"In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, both sugars, and salt on medium speed until creamy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, both sugars, and salt on medium speed until creamy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5283-new-1.jpg\" alt=\"Add the eggs one at a time, beating until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123548\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the eggs one at a time, beating until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5296-new.jpg\" alt=\"Then beat in the vanilla.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then beat in the vanilla. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In another bowl, whisk together the flour and baking soda. Turn off the mixer, add the flour mixture to the butter mixture, then beat on low until combined. Stir in the oatmeal and chocolate chips.\u003c/li>\n\u003cfigure id=\"attachment_123632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5302-new.jpg\" alt=\"In another bowl, whisk together the flour and baking soda.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In another bowl, whisk together the flour and baking soda. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5305-new.jpg\" alt=\"Turn off the mixer, add the flour mixture to the butter mixture, then beat on low until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn off the mixer, add the flour mixture to the butter mixture, then beat on low until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5311-new.jpg\" alt=\"Stir in the oatmeal.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123564\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the oatmeal. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123566\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5319-new.jpg\" alt=\"Stir in the chocolate chips.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123566\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the chocolate chips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about an inch apart. Bake until golden brown, about 10 to 12 minutes. Let cool in the pan on a wire rack for 5 minutes, then use a metal spatula to transfer the cookies directly to wire racks to cool.\u003c/li>\n\u003cfigure id=\"attachment_123572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5448-new.jpg\" alt=\"Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about an inch apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about an inch apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5524-new.jpg\" alt=\"Bake until golden brown, about 10 to 12 minutes. Let cool in the pan on a wire rack for 5 minutes, then use a metal spatula to transfer the cookies directly to wire racks to cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, about 10 to 12 minutes. Let cool in the pan on a wire rack for 5 minutes, then use a metal spatula to transfer the cookies directly to wire racks to cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123581\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5609-new.jpg\" alt=\"Serve the Oatmeal-Chocolate Chip Cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Oatmeal-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Old-fashioned oatmeal cookies are as comforting as a warm hug. This sweet, chewy cookie recipe, with the added benefit of chocolate chips, is here to hug you.",
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"description": "Old-fashioned oatmeal cookies are as comforting as a warm hug. This sweet, chewy cookie recipe, with the added benefit of chocolate chips, is here to hug you.",
"title": "Recipe: Sweet and Chewy Oatmeal-Chocolate Chip Cookies | KQED",
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"headline": "Recipe: Sweet and Chewy Oatmeal-Chocolate Chip Cookies",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Old-fashioned oatmeal cookies are as comforting as a warm hug. This sweet, chewy cookie recipe, with the added benefit of chocolate chips, is here to hug you.\u003c/em>\u003c/p>\n\u003cp>I love a good oatmeal cookie, especially one that is chewy, slightly crisp on the edges, with a nice balance of sweet and savory. I also find them incredibly versatile, an ideal cookie to personalize to your own tastes. The most obvious addition to a plain oatmeal cookie would be plump, juicy raisins…but I know plenty of folks who won’t even be in the same room with a raisin. For those, I’d throw in some chocolate chips—my favorite embellishment. This recipe is my go-to, and as you can see, I’ve included the chocolate chips. But for the rest of you, if this doesn’t make your heart sing, I offer plenty of variations:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>For plain oatmeal cookies,\u003c/strong> leave out the chocolate chips (seems obvious, right?).\u003c/li>\n\u003cli>\u003cstrong>For oatmeal-raisin cookies,\u003c/strong> swap out the chocolate chips for 1 cup raisins or dried currants.\u003c/li>\n\u003cli>\u003cstrong>For oatmeal-cranberry-white chocolate cookies,\u003c/strong> swap out the chocolate chips for 1 cup white chocolate chips and 1 cup dried cranberries.\u003c/li>\n\u003cli>\u003cstrong>For spiced oatmeal cookies,\u003c/strong> omit the chocolate chips and add 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg.\u003c/li>\n\u003cli>\u003cstrong>For oatmeal-chocolate chip-nut cookies,\u003c/strong> add 1/2 to 1 cup toasted chopped walnuts, pecans, or almonds to the dough when adding the chocolate chips.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5552-new.jpg\" alt=\"Oatmeal-Chocolate Chip Cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5552-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oatmeal-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Oatmeal-Chocolate Chip Cookies\u003c/h2>\n\u003cp>\u003cem>Makes about 3 1/2 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup (2 sticks) unsalted butter, at cool room temperature\u003c/li>\n\u003cli>2/3 cup granulated sugar\u003c/li>\n\u003cli>3/4 cup firmly packed light brown sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>1 1/2 tsp vanilla extract\u003c/li>\n\u003cli>1 1/2 cups flour\u003c/li>\n\u003cli>1 tsp baking soda\u003c/li>\n\u003cli>2 cups old-fashioned rolled oats\u003c/li>\n\u003cli>1 (12-oz) bag bittersweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 375°F. Line 2 large baking sheets with parchment paper.\u003c/li>\n\u003cli>In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, both sugars, and salt on medium speed until creamy. Add the eggs one at a time, beating until combined, then beat in the vanilla.\u003c/li>\n\u003cfigure id=\"attachment_123550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5268-new-1.jpg\" alt=\"In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, both sugars, and salt on medium speed until creamy.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5268-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, using an electric mixer fitted with the paddle attachment, beat the butter, both sugars, and salt on medium speed until creamy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5283-new-1.jpg\" alt=\"Add the eggs one at a time, beating until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123548\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5283-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the eggs one at a time, beating until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5296-new.jpg\" alt=\"Then beat in the vanilla.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5296-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then beat in the vanilla. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In another bowl, whisk together the flour and baking soda. Turn off the mixer, add the flour mixture to the butter mixture, then beat on low until combined. Stir in the oatmeal and chocolate chips.\u003c/li>\n\u003cfigure id=\"attachment_123632\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5302-new.jpg\" alt=\"In another bowl, whisk together the flour and baking soda.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123632\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5302-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In another bowl, whisk together the flour and baking soda. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5305-new.jpg\" alt=\"Turn off the mixer, add the flour mixture to the butter mixture, then beat on low until combined.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5305-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn off the mixer, add the flour mixture to the butter mixture, then beat on low until combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123564\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5311-new.jpg\" alt=\"Stir in the oatmeal.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123564\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5311-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the oatmeal. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123566\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5319-new.jpg\" alt=\"Stir in the chocolate chips.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123566\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5319-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the chocolate chips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about an inch apart. Bake until golden brown, about 10 to 12 minutes. Let cool in the pan on a wire rack for 5 minutes, then use a metal spatula to transfer the cookies directly to wire racks to cool.\u003c/li>\n\u003cfigure id=\"attachment_123572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5448-new.jpg\" alt=\"Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about an inch apart.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5448-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop rounded tablespoonfuls of the dough onto the prepared baking sheets, spacing them about an inch apart. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5524-new.jpg\" alt=\"Bake until golden brown, about 10 to 12 minutes. Let cool in the pan on a wire rack for 5 minutes, then use a metal spatula to transfer the cookies directly to wire racks to cool.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5524-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, about 10 to 12 minutes. Let cool in the pan on a wire rack for 5 minutes, then use a metal spatula to transfer the cookies directly to wire racks to cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123581\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5609-new.jpg\" alt=\"Serve the Oatmeal-Chocolate Chip Cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5609-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Oatmeal-Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Chocolate Chip Cookie Recipe: Delicately Crisp on the Outside, Slightly Chewy on the Inside",
"title": "Chocolate Chip Cookie Recipe: Delicately Crisp on the Outside, Slightly Chewy on the Inside",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Nothing beats a warm, gooey chocolate chip cookie right out of the oven. This surefire recipe has everything you are looking for, delicately crisp on the outside, slightly chewy on the inside.\u003c/em>\u003c/p>\n\u003cp>My Dad, who passed away earlier this year, loved chocolate chip cookies. No holiday, family gathering, or birthday was complete without them. It didn’t really matter which recipe I made, from the Tollhouse version on the back of the chocolate chip bag to some fancy chef-backed recipe I found in a gourmet cookbook, he always loved them.\u003c/p>\n\u003cp>Over the years, I’ve tried countless recipes, then, based on all those trials and successes and sometimes failures, I came up with a version that I really quite like. These are pretty classic…not cakey, but a little fluffy, somewhat chewy, with a nice lightly crisp exterior. \u003c/p>\n\u003cp>I don’t tend to sully my chocolate chip cookies with nuts (besides, my husband is allergic and he would be terribly sad if I “ruined” a batch of cookies with nuts) or other embellishments, but hey, if you love nuts by all means add them. Just be sure they are fresh and toasted. About 3/4 cup chopped toasted pecans, walnuts, or almonds should do the trick.\u003c/p>\n\u003cp>As far as I’m concerned, and certainly as far as my Dad was ever concerned, no cookie swap, cookie platter, holiday or celebration is really complete without these in the mix. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Note:\u003c/em>\u003c/strong> \u003cem>If you like, make a double batch, but be sure you have at least a 5 quart mixer.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0534-new.jpg\" alt=\"Chocolate Chip Cookies \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123689\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chocolate Chip Cookies\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 3 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2½ cups all-purpose flour\u003c/li>\n\u003cli>1½ tsp baking soda\u003c/li>\n\u003cli>1 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 cup packed golden brown sugar\u003c/li>\n\u003cli>⅔ cup granulated sugar\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1 (12-oz) bag bittersweet or semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Position 2 oven racks evenly in the oven. Preheat the oven to 350F. Line 2 baking sheets with parchment paper.\u003c/li>\n\u003cli>In a bowl, whisk together the flour and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat together the butter, sugars, and salt. Beat in the eggs one at a time, scraping down the sides of the bowl. Beat in the vanilla. Add the flour mixture and beat on low just until combined. Add the chocolate chips and beat on low until evenly incorporated.\u003c/li>\n\u003cfigure id=\"attachment_123684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0262-new.jpg\" alt=\"Beat in the eggs one at a time, scraping down the sides of the bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat in the eggs one at a time, scraping down the sides of the bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123685\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0315-new.jpg\" alt=\"Add the chocolate chips and beat on low until evenly incorporated.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123685\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chocolate chips and beat on low until evenly incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drop the dough by heaping tablespoonfuls onto the baking sheet, spacing them evenly. Bake until the edges are golden brown and the top looks firm, about 14 minutes. Let cool on the sheet for 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container. (The cookies are best the day they are made but will last for up to 3 days.)\u003c/li>\n\u003cfigure id=\"attachment_123687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0469-new.jpg\" alt=\"Drop the dough by heaping tablespoonfuls onto the baking sheet, spacing them evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop the dough by heaping tablespoonfuls onto the baking sheet, spacing them evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0509-new1.jpg\" alt=\"Bake until the edges are golden brown and the top looks firm, about 14 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123699\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the edges are golden brown and the top looks firm, about 14 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"excerpt": "Nothing beats a warm, gooey chocolate chip cookie right out of the oven. This surefire recipe has everything you are looking for.",
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"description": "Nothing beats a warm, gooey chocolate chip cookie right out of the oven. This surefire recipe has everything you are looking for.",
"title": "Chocolate Chip Cookie Recipe: Delicately Crisp on the Outside, Slightly Chewy on the Inside | KQED",
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"headline": "Chocolate Chip Cookie Recipe: Delicately Crisp on the Outside, Slightly Chewy on the Inside",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Nothing beats a warm, gooey chocolate chip cookie right out of the oven. This surefire recipe has everything you are looking for, delicately crisp on the outside, slightly chewy on the inside.\u003c/em>\u003c/p>\n\u003cp>My Dad, who passed away earlier this year, loved chocolate chip cookies. No holiday, family gathering, or birthday was complete without them. It didn’t really matter which recipe I made, from the Tollhouse version on the back of the chocolate chip bag to some fancy chef-backed recipe I found in a gourmet cookbook, he always loved them.\u003c/p>\n\u003cp>Over the years, I’ve tried countless recipes, then, based on all those trials and successes and sometimes failures, I came up with a version that I really quite like. These are pretty classic…not cakey, but a little fluffy, somewhat chewy, with a nice lightly crisp exterior. \u003c/p>\n\u003cp>I don’t tend to sully my chocolate chip cookies with nuts (besides, my husband is allergic and he would be terribly sad if I “ruined” a batch of cookies with nuts) or other embellishments, but hey, if you love nuts by all means add them. Just be sure they are fresh and toasted. About 3/4 cup chopped toasted pecans, walnuts, or almonds should do the trick.\u003c/p>\n\u003cp>As far as I’m concerned, and certainly as far as my Dad was ever concerned, no cookie swap, cookie platter, holiday or celebration is really complete without these in the mix. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Note:\u003c/em>\u003c/strong> \u003cem>If you like, make a double batch, but be sure you have at least a 5 quart mixer.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0534-new.jpg\" alt=\"Chocolate Chip Cookies \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123689\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0534-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate Chip Cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chocolate Chip Cookies\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 3 dozen cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2½ cups all-purpose flour\u003c/li>\n\u003cli>1½ tsp baking soda\u003c/li>\n\u003cli>1 cup unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 cup packed golden brown sugar\u003c/li>\n\u003cli>⅔ cup granulated sugar\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1 (12-oz) bag bittersweet or semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Position 2 oven racks evenly in the oven. Preheat the oven to 350F. Line 2 baking sheets with parchment paper.\u003c/li>\n\u003cli>In a bowl, whisk together the flour and baking soda. In the bowl of a mixer fitted with the paddle attachment, beat together the butter, sugars, and salt. Beat in the eggs one at a time, scraping down the sides of the bowl. Beat in the vanilla. Add the flour mixture and beat on low just until combined. Add the chocolate chips and beat on low until evenly incorporated.\u003c/li>\n\u003cfigure id=\"attachment_123684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0262-new.jpg\" alt=\"Beat in the eggs one at a time, scraping down the sides of the bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123684\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0262-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat in the eggs one at a time, scraping down the sides of the bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123685\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0315-new.jpg\" alt=\"Add the chocolate chips and beat on low until evenly incorporated.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123685\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0315-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chocolate chips and beat on low until evenly incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Drop the dough by heaping tablespoonfuls onto the baking sheet, spacing them evenly. Bake until the edges are golden brown and the top looks firm, about 14 minutes. Let cool on the sheet for 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container. (The cookies are best the day they are made but will last for up to 3 days.)\u003c/li>\n\u003cfigure id=\"attachment_123687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0469-new.jpg\" alt=\"Drop the dough by heaping tablespoonfuls onto the baking sheet, spacing them evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0469-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drop the dough by heaping tablespoonfuls onto the baking sheet, spacing them evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_0509-new1.jpg\" alt=\"Bake until the edges are golden brown and the top looks firm, about 14 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123699\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_0509-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the edges are golden brown and the top looks firm, about 14 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "At Christmas, The Swedish Smörgåsbord Redefines Over The Top",
"title": "At Christmas, The Swedish Smörgåsbord Redefines Over The Top",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Ask any Swede and they'll tell you that a smörgåsbord table without herring is (gasp) unthinkable. While there are other foods they may rattle off as equally important ––gravlax, cured ham, meatballs and rice pudding –– it's these tiny, pickled fish that are the backbone of the elaborate buffet, which likely traces its roots back to high-society gatherings in the 1500s.\u003c/p>\n\u003cp>The spread was smaller then, and was called the \"aquavite buffet.\" Since people were traveling long distances, it was a way to entertain guests, mostly men in earlier times, while waiting for stragglers. A separate table was set up in a side room with savory bites that could be enjoyed while standing along with glasses of aquavit –– made from potato or grains and cured with herbs like caraway, dill, fennel, coriander and anise. \u003ca href=\"http://kokblog.johannak.com/\">Johanna Kindvall\u003c/a>, writer and illustrator of the book\u003cem> \u003ca href=\"https://www.penguinrandomhouse.com/books/548259/smorgasbord-by-johanna-kindvall/9780399579097/\">Smörgåsbord\u003c/a>\u003c/em>, says it's possible the tradition was borrowed from the Russians who liked to mingle around eating caviar, herring and vodka.\u003c/p>\n\u003cp>That snack grew into a meal — and that meal grew into what it is today: a smörgåsbord, a table set with seemingly every iconic dish known to Sweden. First introduced to America by the Swedish delegation at the 1939 World's Fair in Flushing, Queens, the smörgåsbord meal is traditionally served on Dec. 24, when it's called the \u003cem>julbord\u003c/em> — or Christmas table. Over time it extended its reach and became the default celebratory meal served at holidays like Mother's Day and Easter, at hotels, in train stations and restaurants, and of course, the home.\u003c/p>\n\u003cp>If you're lucky enough to get invited to a traditional smörgåsbord meal, you should know that there are as many rules as there are dishes. If you're Swedish, these rules are instilled from a very early age and are as instinctual as breathing, or the umlaut. Long tables are buried under a sea of plates — sometimes placed at different heights to accommodate the sheer number. Your job will be to approach it with the restraint of someone who can take food or leave it, even if you're like me: a cured-fish fanatic.\u003c/p>\n\u003cfigure id=\"attachment_123786\" class=\"wp-caption aligncenter\" style=\"max-width: 2997px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd.jpg\" alt=\"A seasoned smörgåsbord muncher will tell you: start with the herring. At the Swedish embassy, there were at least eight different herring dishes — from basil-lemon to vodka cucumber — laid out on this table.\" width=\"2997\" height=\"1998\" class=\"size-full wp-image-123786\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd.jpg 2997w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-520x347.jpg 520w\" sizes=\"(max-width: 2997px) 100vw, 2997px\">\u003cfigcaption class=\"wp-caption-text\">A seasoned smörgåsbord muncher will tell you: start with the herring. At the Swedish embassy, there were at least eight different herring dishes — from basil-lemon to vodka cucumber — laid out on this table. \u003ccite>(Jennifer Kerrigan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The trick is to take it easy, because if you overload [your plate] you don't get to the fourth course,\" says Kindvall.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The rules are here to help. You start with herring and cheese, then dabble in seafood, gravlax, crawfish, shrimp and fish paté. The third round is cold cuts, ham, sausage, paté, salad and pickles and the fourth is warm dishes, meatballs and \u003ca href=\"https://cooking.nytimes.com/recipes/5707-janssons-temptation\">Jansson's Temptation\u003c/a> — a potato casserole with cured sprats (a forage fish-like herring). And then there's dessert. Who has room for dessert?\u003c/p>\n\u003cp>At the Swedish embassy in Washington, D.C., which hosts an invitation-only Christmas table for 1,000 guests every December, chef Frida Johansson (and her team of one) begin prep work two months ahead of time. First up is glögg, a traditionally red drink that Johansson reimagines as a white drink. (No red drinks are allowed in the Embassy due to the white flooring.) Despite the heavy workload come December, the chef loves her job. \"I came for one year and seven years later I am still here,\" she says with a laugh.\u003c/p>\n\u003cp>While Americans agonize about holiday shopping, in Sweden they're too busy cooking. \"We spent the whole December preparing for the feast,\" says Kindvall, recalling her childhood.\u003c/p>\n\u003cfigure id=\"attachment_123787\" class=\"wp-caption aligncenter\" style=\"max-width: 2997px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6.jpg\" alt=\"Ham is often considered a star of the julbord, seen here at the Swedish embassy. Aquavit chef Emma Bengtsson says as a child, she loved her mother's Christmas ham: It was "really, really good. Other people would say it's dry as hell and overcooked, but that's what I grew up with. I can't eat it any other way."\" width=\"2997\" height=\"1998\" class=\"size-full wp-image-123787\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6.jpg 2997w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-520x347.jpg 520w\" sizes=\"(max-width: 2997px) 100vw, 2997px\">\u003cfigcaption class=\"wp-caption-text\">Ham is often considered a star of the julbord, seen here at the Swedish embassy. Aquavit chef Emma Bengtsson says as a child, she loved her mother's Christmas ham: It was \"really, really good. Other people would say it's dry as hell and overcooked, but that's what I grew up with. I can't eat it any other way.\" \u003ccite>(Jennifer Kerrigan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This was a recurring theme. Emma Bengtsson, the executive chef of \u003ca href=\"https://www.aquavit.org/\">Aquavit\u003c/a>, a Scandinavian restaurant in midtown Manhattan that hosts an often sold-out series of weekend smörgåsbord meals, told me, \"It's pretty much a month of cooking. I just got off the phone with my mom this Sunday and she already started cooking for Christmas.\" The chef chuckled. It was Dec. 3. Bengston's elaborate preparations borrow heavily from her time working at \u003ca href=\"https://operakallaren.se/\">Operakällaren\u003c/a>, a Swedish restaurant that opened in 1787. The renowned restaurant is famous for its own meal, which is displayed on a special bronze table made just for the occasion. The wow effect is real.\u003c/p>\n\u003cp>Hakan Swahn, the owner of Aquavit, which just celebrated its 30th anniversary, has equally fond memories of his mother's month-long efforts. \"It was very, very ritualistic. She pickled her own herrings, baked her own cookies and cake, and ham from scratch. As a child you always remember the whole procedure and you can't wait until Christmas because you can't eat anything beforehand.\" Like Bengtsson and Kindvall, he said his favorite dish was the ham.\u003c/p>\n\u003cfigure id=\"attachment_123788\" class=\"wp-caption aligncenter\" style=\"max-width: 2997px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb.jpg\" alt=\"This year's julbord at the Swedish embassy offered eight types of herring, 11 kinds of fish and cheese, 14 warm dishes, and finally, a diet-killing 30 desserts.\" width=\"2997\" height=\"1998\" class=\"size-full wp-image-123788\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb.jpg 2997w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-520x347.jpg 520w\" sizes=\"(max-width: 2997px) 100vw, 2997px\">\u003cfigcaption class=\"wp-caption-text\">This year's julbord at the Swedish embassy offered eight types of herring, 11 kinds of fish and cheese, 14 warm dishes, and finally, a diet-killing 30 desserts. \u003ccite>(Jennifer Kerrigan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One more reason to moderate your eating as you make your way through the \u003cem>julbord:\u003c/em> so you last until dessert. \"It's a lot about the little candies,\" says Bengtsson, who served as Aquavit's pastry chef before ascending to executive chef. Think fudge, chocolate and marzipan.\u003c/p>\n\u003cp>And then there are the cookies — so many cookies: almond, gingerbread, caramel and chocolate — the list goes on and on. This is true in general, but outside of the home, at high-end restaurants like Aquavit, it is especially vast. The showstopper is a rice pudding called \u003cem>risgrynsgröt\u003c/em> made from Arborio rice, cinnamon, vanilla and whole cream.\u003c/p>\n\u003cp>\"I never understood it, but it's quite delicious,\" says Kindvall, of the over-the-top rich dessert after an already over-the-top meal. \u003c/p>\n\u003cfigure id=\"attachment_123789\" class=\"wp-caption aligncenter\" style=\"max-width: 2997px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382.jpg\" alt=\"Pace yourself: You'll want to leave room for dessert. Or should we say desserts?\" width=\"2997\" height=\"1998\" class=\"size-full wp-image-123789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382.jpg 2997w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-520x347.jpg 520w\" sizes=\"(max-width: 2997px) 100vw, 2997px\">\u003cfigcaption class=\"wp-caption-text\">Pace yourself: You'll want to leave room for dessert. Or should we say desserts? \u003ccite>(Jennifer Kerrigan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So next time you find yourself saying the word \"smörgåsbord\" to convey an extravagant array of foods, remember: It's not really a smörgåsbord unless it begins with herring and ends with ham. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "First rule of smörgåsbord: Pace yourself. You've got to make your way through dozens of dishes — fish courses, ham, cheeses, warm entrees. And don't forget dessert. Or should we say desserts?",
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"description": "First rule of smörgåsbord: Pace yourself. You've got to make your way through dozens of dishes — fish courses, ham, cheeses, warm entrees. And don't forget dessert. Or should we say desserts?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ask any Swede and they'll tell you that a smörgåsbord table without herring is (gasp) unthinkable. While there are other foods they may rattle off as equally important ––gravlax, cured ham, meatballs and rice pudding –– it's these tiny, pickled fish that are the backbone of the elaborate buffet, which likely traces its roots back to high-society gatherings in the 1500s.\u003c/p>\n\u003cp>The spread was smaller then, and was called the \"aquavite buffet.\" Since people were traveling long distances, it was a way to entertain guests, mostly men in earlier times, while waiting for stragglers. A separate table was set up in a side room with savory bites that could be enjoyed while standing along with glasses of aquavit –– made from potato or grains and cured with herbs like caraway, dill, fennel, coriander and anise. \u003ca href=\"http://kokblog.johannak.com/\">Johanna Kindvall\u003c/a>, writer and illustrator of the book\u003cem> \u003ca href=\"https://www.penguinrandomhouse.com/books/548259/smorgasbord-by-johanna-kindvall/9780399579097/\">Smörgåsbord\u003c/a>\u003c/em>, says it's possible the tradition was borrowed from the Russians who liked to mingle around eating caviar, herring and vodka.\u003c/p>\n\u003cp>That snack grew into a meal — and that meal grew into what it is today: a smörgåsbord, a table set with seemingly every iconic dish known to Sweden. First introduced to America by the Swedish delegation at the 1939 World's Fair in Flushing, Queens, the smörgåsbord meal is traditionally served on Dec. 24, when it's called the \u003cem>julbord\u003c/em> — or Christmas table. Over time it extended its reach and became the default celebratory meal served at holidays like Mother's Day and Easter, at hotels, in train stations and restaurants, and of course, the home.\u003c/p>\n\u003cp>If you're lucky enough to get invited to a traditional smörgåsbord meal, you should know that there are as many rules as there are dishes. If you're Swedish, these rules are instilled from a very early age and are as instinctual as breathing, or the umlaut. Long tables are buried under a sea of plates — sometimes placed at different heights to accommodate the sheer number. Your job will be to approach it with the restraint of someone who can take food or leave it, even if you're like me: a cured-fish fanatic.\u003c/p>\n\u003cfigure id=\"attachment_123786\" class=\"wp-caption aligncenter\" style=\"max-width: 2997px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd.jpg\" alt=\"A seasoned smörgåsbord muncher will tell you: start with the herring. At the Swedish embassy, there were at least eight different herring dishes — from basil-lemon to vodka cucumber — laid out on this table.\" width=\"2997\" height=\"1998\" class=\"size-full wp-image-123786\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd.jpg 2997w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9756_slide-6fe8201cd4b63d387464a754d352385ab6a906dd-520x347.jpg 520w\" sizes=\"(max-width: 2997px) 100vw, 2997px\">\u003cfigcaption class=\"wp-caption-text\">A seasoned smörgåsbord muncher will tell you: start with the herring. At the Swedish embassy, there were at least eight different herring dishes — from basil-lemon to vodka cucumber — laid out on this table. \u003ccite>(Jennifer Kerrigan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"The trick is to take it easy, because if you overload [your plate] you don't get to the fourth course,\" says Kindvall.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The rules are here to help. You start with herring and cheese, then dabble in seafood, gravlax, crawfish, shrimp and fish paté. The third round is cold cuts, ham, sausage, paté, salad and pickles and the fourth is warm dishes, meatballs and \u003ca href=\"https://cooking.nytimes.com/recipes/5707-janssons-temptation\">Jansson's Temptation\u003c/a> — a potato casserole with cured sprats (a forage fish-like herring). And then there's dessert. Who has room for dessert?\u003c/p>\n\u003cp>At the Swedish embassy in Washington, D.C., which hosts an invitation-only Christmas table for 1,000 guests every December, chef Frida Johansson (and her team of one) begin prep work two months ahead of time. First up is glögg, a traditionally red drink that Johansson reimagines as a white drink. (No red drinks are allowed in the Embassy due to the white flooring.) Despite the heavy workload come December, the chef loves her job. \"I came for one year and seven years later I am still here,\" she says with a laugh.\u003c/p>\n\u003cp>While Americans agonize about holiday shopping, in Sweden they're too busy cooking. \"We spent the whole December preparing for the feast,\" says Kindvall, recalling her childhood.\u003c/p>\n\u003cfigure id=\"attachment_123787\" class=\"wp-caption aligncenter\" style=\"max-width: 2997px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6.jpg\" alt=\"Ham is often considered a star of the julbord, seen here at the Swedish embassy. Aquavit chef Emma Bengtsson says as a child, she loved her mother's Christmas ham: It was "really, really good. Other people would say it's dry as hell and overcooked, but that's what I grew up with. I can't eat it any other way."\" width=\"2997\" height=\"1998\" class=\"size-full wp-image-123787\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6.jpg 2997w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9707_slide-1259f6b96ca69d0f013d3cfe09e2c4a23ae0fbe6-520x347.jpg 520w\" sizes=\"(max-width: 2997px) 100vw, 2997px\">\u003cfigcaption class=\"wp-caption-text\">Ham is often considered a star of the julbord, seen here at the Swedish embassy. Aquavit chef Emma Bengtsson says as a child, she loved her mother's Christmas ham: It was \"really, really good. Other people would say it's dry as hell and overcooked, but that's what I grew up with. I can't eat it any other way.\" \u003ccite>(Jennifer Kerrigan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This was a recurring theme. Emma Bengtsson, the executive chef of \u003ca href=\"https://www.aquavit.org/\">Aquavit\u003c/a>, a Scandinavian restaurant in midtown Manhattan that hosts an often sold-out series of weekend smörgåsbord meals, told me, \"It's pretty much a month of cooking. I just got off the phone with my mom this Sunday and she already started cooking for Christmas.\" The chef chuckled. It was Dec. 3. Bengston's elaborate preparations borrow heavily from her time working at \u003ca href=\"https://operakallaren.se/\">Operakällaren\u003c/a>, a Swedish restaurant that opened in 1787. The renowned restaurant is famous for its own meal, which is displayed on a special bronze table made just for the occasion. The wow effect is real.\u003c/p>\n\u003cp>Hakan Swahn, the owner of Aquavit, which just celebrated its 30th anniversary, has equally fond memories of his mother's month-long efforts. \"It was very, very ritualistic. She pickled her own herrings, baked her own cookies and cake, and ham from scratch. As a child you always remember the whole procedure and you can't wait until Christmas because you can't eat anything beforehand.\" Like Bengtsson and Kindvall, he said his favorite dish was the ham.\u003c/p>\n\u003cfigure id=\"attachment_123788\" class=\"wp-caption aligncenter\" style=\"max-width: 2997px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb.jpg\" alt=\"This year's julbord at the Swedish embassy offered eight types of herring, 11 kinds of fish and cheese, 14 warm dishes, and finally, a diet-killing 30 desserts.\" width=\"2997\" height=\"1998\" class=\"size-full wp-image-123788\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb.jpg 2997w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9736_slide-c4f5adffb4b2b9c06bdbe9f156d9a2922a3923fb-520x347.jpg 520w\" sizes=\"(max-width: 2997px) 100vw, 2997px\">\u003cfigcaption class=\"wp-caption-text\">This year's julbord at the Swedish embassy offered eight types of herring, 11 kinds of fish and cheese, 14 warm dishes, and finally, a diet-killing 30 desserts. \u003ccite>(Jennifer Kerrigan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One more reason to moderate your eating as you make your way through the \u003cem>julbord:\u003c/em> so you last until dessert. \"It's a lot about the little candies,\" says Bengtsson, who served as Aquavit's pastry chef before ascending to executive chef. Think fudge, chocolate and marzipan.\u003c/p>\n\u003cp>And then there are the cookies — so many cookies: almond, gingerbread, caramel and chocolate — the list goes on and on. This is true in general, but outside of the home, at high-end restaurants like Aquavit, it is especially vast. The showstopper is a rice pudding called \u003cem>risgrynsgröt\u003c/em> made from Arborio rice, cinnamon, vanilla and whole cream.\u003c/p>\n\u003cp>\"I never understood it, but it's quite delicious,\" says Kindvall, of the over-the-top rich dessert after an already over-the-top meal. \u003c/p>\n\u003cfigure id=\"attachment_123789\" class=\"wp-caption aligncenter\" style=\"max-width: 2997px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382.jpg\" alt=\"Pace yourself: You'll want to leave room for dessert. Or should we say desserts?\" width=\"2997\" height=\"1998\" class=\"size-full wp-image-123789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382.jpg 2997w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/mg_9704_slide-4c605af43f8e8be38c8671dad2d4813083f95382-520x347.jpg 520w\" sizes=\"(max-width: 2997px) 100vw, 2997px\">\u003cfigcaption class=\"wp-caption-text\">Pace yourself: You'll want to leave room for dessert. Or should we say desserts? \u003ccite>(Jennifer Kerrigan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So next time you find yourself saying the word \"smörgåsbord\" to convey an extravagant array of foods, remember: It's not really a smörgåsbord unless it begins with herring and ends with ham. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "\"Take Root\" at Oakland Museum Investigates the Who and Why of Growing Food in Oakland",
"title": "\"Take Root\" at Oakland Museum Investigates the Who and Why of Growing Food in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>With the amount of urban farming that goes on in Oakland, one might not realize all the obstacles in play when setting out to grow one’s own food.\u003c/p>\n\u003cp>As the \u003ca href=\"http://museumca.org/\">Oakland Museum of California\u003c/a>’s new exhibit \u003ca href=\"http://museumca.org/exhibit/take-root-oakland-grows-food\">\u003cem>“Take Root: Oakland Grows Food,”\u003c/em>\u003c/a> explains, soil contamination is a big one. And while urban gardens often thrive in vacant lots in other cities, the prohibitive cost of housing here ensures there are a lot less available citylots.\u003c/p>\n\u003cp>“The city of Oakland is very interested in having urban food growing, and policy-wise, it’s okay to have an urban garden almost anywhere,” explained Sarah Seiter, curator of the new exhibit. “But the barriers are not coming from policy but economic trends affecting the Bay Area.”\u003c/p>\n\u003cp>The exhibit is not large, but any attempt to raise awareness about the many non-profits working to improve food access in food deserts – where grocery stores and farmers markets are largely absent – like East and West Oakland, especially given the proximity to one of the most vibrant food cultures in the world, should be applauded.\u003c/p>\n\u003cp>The exhibit is housed in the natural sciences wing of the museum, and according to Seiter, food was a topic they had long wanted to explore.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Part of the OMCA’s mission is that we want to be a bit non-traditional in terms of the topics we approach,” she said. “Focusing on community issues is a big goal for us.”\u003c/p>\n\u003cp>The exhibit features a short video with interviews of Oakland residents sharing their stories; while probably most Oaklanders have heard of \u003ca href=\"http://www.cityslickerfarms.org/\">City Slicker Farms\u003c/a> and some of the more well-known urban farming initiatives, there are so many more: \u003ca href=\"http://plantingjustice.org/\">Planting Justice\u003c/a>; \u003ca href=\"http://edibleeastbay.com/newsletter/help-refugees-get-a-new-start/\">New Roots Garden\u003c/a> of the International Rescue Committee for immigrants at Laney College; \u003ca href=\"http://www.oaklandleaf.org/love-cultivating-schoolyards/\">Love Cultivating Schoolyards\u003c/a>; and \u003ca href=\"https://anvfarm.org/\">Acta Non Verba: Youth Urban Farm Project\u003c/a>, to name just a few. All of them are highlighted at \u003cem>“Take Root: Oakland Grows Food.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Oaklanders-new.jpg\" alt=\"What do local Oaklanders think about growing food in the city? This part of the exhibit attempts to explain.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">What do local Oaklanders think about growing food in the city? This part of the exhibit attempts to explain. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These interviews, while brief, give a good overview as to the “who” and “why” of Oakland residents growing their own food.\u003c/p>\n\u003cp>“Aunti” Frances Moore, an original Black Panther and founder of the \u003ca href=\"https://www.youtube.com/watch?v=LxG5bHKqpfo\">Self Help Hunger Program\u003c/a> gives historical context, as food access in Oakland was an early initiative of the Panthers.\u003c/p>\n\u003cp>Julio Madrigal, who works for Planting Justice, discusses how his planting a garden in his own East Oakland backyard greatly improved the health of his mother, Leticia, who was not eating healthy food simply because of lack of access.\u003c/p>\n\u003cp>“Growing up, it was very rare that you would find a store, in a five-mile radius to where I lived, that actually sold anything that was organic or even fresh produce,” he said.\u003c/p>\n\u003cp>Madrigal was introduced to gardening by a program at his school; his first bite of a freshly-plucked sugar snap pea changed everything for him, he said.\u003c/p>\n\u003cp>Madrigal and his mother both say how eating what they grow drastically changed how she felt, but Julio offered another unanticipated outcome of it, too: “Growing my own food changed the people I was hanging around with, too. It changed me as a person.”\u003c/p>\n\u003cp>While health reasons top the list of why people grow their own food, economic reasons play a big role as well. And for immigrants, there is the ability to grow the foods they grew up with, that they might have a harder time finding in a new country.\u003c/p>\n\u003cp>“It is very important to be able to know the experience my parents had and carry it on in my generation,” says Mu Da, a farmer from the Karen tribe, who gardens at Lainey College.\u003c/p>\n\u003cp>Having such a wide mix of immigrants from different cultures gardening together has another effect as well, says Zack Reidman, program manager of the New Roots Garden.\u003c/p>\n\u003cp>“Immigrants bring their own knowledge and also learn from each other,” he said.\u003c/p>\n\u003cfigure id=\"attachment_123762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/New-Roots-Farm-new.jpg\" alt=\"A view of New Roots Farm, a program from the International Rescue Committee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A view of New Roots Farm, a program from the International Rescue Committee. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The resource section features books and materials about many of the non-profits working on food access in Oakland, for those interested in learning more.\u003c/p>\n\u003cp>There is also a children’s play area, and a bit about a garden as an ecosystem.\u003c/p>\n\u003cp>Finally, acknowledging that the exhibit couldn’t cover every non-profit or individual who grows food, one spot invites visitors to send in photos of themselves with their own gardens, or work they are doing to increase food access in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_123759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Garden-Wall-Photos-new.jpg\" alt=\"Visitors can send photos of themselves with their crops to be included on the wall.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Visitors can send photos of themselves with their crops to be included on the wall. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the topic of growing food in Oakland is broad, and the exhibit is small, Seiter hopes that visitors will leave wanting to learn more.\u003c/p>\n\u003cp>“This is only a starting point,” said Seiter. “But we want this to be an opportunity for people to start thinking about food in Oakland and how it gets grown in the city more deeply. It’s a tasting menu of all the things you could learn about food in Oakland.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Take Root: Oakland Grows Food is on view in the museum’s natural science gallery until Jan 13, 2019.\u003c/em>\u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>With the amount of urban farming that goes on in Oakland, one might not realize all the obstacles in play when setting out to grow one’s own food.\u003c/p>\n\u003cp>As the \u003ca href=\"http://museumca.org/\">Oakland Museum of California\u003c/a>’s new exhibit \u003ca href=\"http://museumca.org/exhibit/take-root-oakland-grows-food\">\u003cem>“Take Root: Oakland Grows Food,”\u003c/em>\u003c/a> explains, soil contamination is a big one. And while urban gardens often thrive in vacant lots in other cities, the prohibitive cost of housing here ensures there are a lot less available citylots.\u003c/p>\n\u003cp>“The city of Oakland is very interested in having urban food growing, and policy-wise, it’s okay to have an urban garden almost anywhere,” explained Sarah Seiter, curator of the new exhibit. “But the barriers are not coming from policy but economic trends affecting the Bay Area.”\u003c/p>\n\u003cp>The exhibit is not large, but any attempt to raise awareness about the many non-profits working to improve food access in food deserts – where grocery stores and farmers markets are largely absent – like East and West Oakland, especially given the proximity to one of the most vibrant food cultures in the world, should be applauded.\u003c/p>\n\u003cp>The exhibit is housed in the natural sciences wing of the museum, and according to Seiter, food was a topic they had long wanted to explore.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Part of the OMCA’s mission is that we want to be a bit non-traditional in terms of the topics we approach,” she said. “Focusing on community issues is a big goal for us.”\u003c/p>\n\u003cp>The exhibit features a short video with interviews of Oakland residents sharing their stories; while probably most Oaklanders have heard of \u003ca href=\"http://www.cityslickerfarms.org/\">City Slicker Farms\u003c/a> and some of the more well-known urban farming initiatives, there are so many more: \u003ca href=\"http://plantingjustice.org/\">Planting Justice\u003c/a>; \u003ca href=\"http://edibleeastbay.com/newsletter/help-refugees-get-a-new-start/\">New Roots Garden\u003c/a> of the International Rescue Committee for immigrants at Laney College; \u003ca href=\"http://www.oaklandleaf.org/love-cultivating-schoolyards/\">Love Cultivating Schoolyards\u003c/a>; and \u003ca href=\"https://anvfarm.org/\">Acta Non Verba: Youth Urban Farm Project\u003c/a>, to name just a few. All of them are highlighted at \u003cem>“Take Root: Oakland Grows Food.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_123763\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Oaklanders-new.jpg\" alt=\"What do local Oaklanders think about growing food in the city? This part of the exhibit attempts to explain.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Oaklanders-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">What do local Oaklanders think about growing food in the city? This part of the exhibit attempts to explain. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These interviews, while brief, give a good overview as to the “who” and “why” of Oakland residents growing their own food.\u003c/p>\n\u003cp>“Aunti” Frances Moore, an original Black Panther and founder of the \u003ca href=\"https://www.youtube.com/watch?v=LxG5bHKqpfo\">Self Help Hunger Program\u003c/a> gives historical context, as food access in Oakland was an early initiative of the Panthers.\u003c/p>\n\u003cp>Julio Madrigal, who works for Planting Justice, discusses how his planting a garden in his own East Oakland backyard greatly improved the health of his mother, Leticia, who was not eating healthy food simply because of lack of access.\u003c/p>\n\u003cp>“Growing up, it was very rare that you would find a store, in a five-mile radius to where I lived, that actually sold anything that was organic or even fresh produce,” he said.\u003c/p>\n\u003cp>Madrigal was introduced to gardening by a program at his school; his first bite of a freshly-plucked sugar snap pea changed everything for him, he said.\u003c/p>\n\u003cp>Madrigal and his mother both say how eating what they grow drastically changed how she felt, but Julio offered another unanticipated outcome of it, too: “Growing my own food changed the people I was hanging around with, too. It changed me as a person.”\u003c/p>\n\u003cp>While health reasons top the list of why people grow their own food, economic reasons play a big role as well. And for immigrants, there is the ability to grow the foods they grew up with, that they might have a harder time finding in a new country.\u003c/p>\n\u003cp>“It is very important to be able to know the experience my parents had and carry it on in my generation,” says Mu Da, a farmer from the Karen tribe, who gardens at Lainey College.\u003c/p>\n\u003cp>Having such a wide mix of immigrants from different cultures gardening together has another effect as well, says Zack Reidman, program manager of the New Roots Garden.\u003c/p>\n\u003cp>“Immigrants bring their own knowledge and also learn from each other,” he said.\u003c/p>\n\u003cfigure id=\"attachment_123762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/New-Roots-Farm-new.jpg\" alt=\"A view of New Roots Farm, a program from the International Rescue Committee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/New-Roots-Farm-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A view of New Roots Farm, a program from the International Rescue Committee. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The resource section features books and materials about many of the non-profits working on food access in Oakland, for those interested in learning more.\u003c/p>\n\u003cp>There is also a children’s play area, and a bit about a garden as an ecosystem.\u003c/p>\n\u003cp>Finally, acknowledging that the exhibit couldn’t cover every non-profit or individual who grows food, one spot invites visitors to send in photos of themselves with their own gardens, or work they are doing to increase food access in Oakland.\u003c/p>\n\u003cfigure id=\"attachment_123759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Garden-Wall-Photos-new.jpg\" alt=\"Visitors can send photos of themselves with their crops to be included on the wall.\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Garden-Wall-Photos-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Visitors can send photos of themselves with their crops to be included on the wall. \u003ccite>(Photo courtesy of Oakland Museum of California)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the topic of growing food in Oakland is broad, and the exhibit is small, Seiter hopes that visitors will leave wanting to learn more.\u003c/p>\n\u003cp>“This is only a starting point,” said Seiter. “But we want this to be an opportunity for people to start thinking about food in Oakland and how it gets grown in the city more deeply. It’s a tasting menu of all the things you could learn about food in Oakland.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Take Root: Oakland Grows Food is on view in the museum’s natural science gallery until Jan 13, 2019.\u003c/em>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cookie Recipe: Chocolate-Dipped Coconut Macaroons",
"title": "Cookie Recipe: Chocolate-Dipped Coconut Macaroons",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>\u003cem>Video recipe by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Chewy, sweet coconut macaroons, embellished with rich, dark chocolate, make irresistible party fare, and are terrific for anyone avoiding gluten.\u003c/em> \u003c/p>\n\u003cp>Chewy, crunchy coconut macaroons are one of my husband’s favorites—and he does not have a big sweet tooth (unlucky for him since I love to bake all the time!). He does, however, have a hard time saying no to these and if I’m not careful (or I don’t keep them carefully hidden) they’ll just disappear.\u003c/p>\n\u003cp>The great thing about these cookies, besides the fact that my husband loves them and they’re delicious, is that they are a terrific option for anyone who is gluten-free or lactose intolerant. Making them is an ideal option for a party or gathering where you might have with multiple dietary requirements, whether for yourself or your guests. These are also a favorite for Passover.\u003c/p>\n\u003cp>Coconut macaroons only use a handful of easy-to-find ingredients that you may already have on hand. You can keep them plain, dip them in chocolate like I have suggested here, or take them over the top by drizzling any remaining melted chocolate over the tops of the macaroons.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By the way, don’t confuse these with the delicate, meringue and almond-based French macarons, which are amazing but a completely different confection. \u003c/p>\n\u003cfigure id=\"attachment_123661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5764-new.jpg\" alt=\"Chocolate-Dipped Coconut Macaroons\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Coconut Macaroons \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chocolate-Dipped Coconut Macaroons\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 30 macaroons\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 (14oz) bag sweetened shredded dried coconut\u003c/li>\n\u003cli>4 large egg whites, lightly beaten\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>8 oz semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a mixing bowl, stir together the coconut, egg whites, sugar, vanilla extract, and salt until well combined. Cover and refrigerate until well chilled, about 1 hour.\u003c/li>\n\u003cp>[gallery type=\"mosaic\" link=\"none\" columns=\"1\" size=\"full\" ids=\"123640,123642,123643,123646,123647\"]\u003c/p>\n\u003cli>Position 2 racks evenly in the oven and preheat to 300°F. Line 2 rimmed baking sheets with parchment paper.\u003c/li>\n\u003cli>Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet. Repeat to use up all the coconut mixture, spacing the macaroons evenly on the baking sheets. Bake until golden brown, rotating the baking sheets halfway through, about 30 minutes. Transfer to a wire rack and let cool completely. Line the baking sheet with a new sheet of parchment paper.\u003c/li>\n\u003cfigure id=\"attachment_123652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5545-new.jpg\" alt=\"Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5653-new.jpg\" alt=\"Transfer to a wire rack and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, rotating the baking sheets halfway through, about 30 minutes. Transfer to a wire rack and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Melt the chocolate chips in a heatproof bowl in the microwave, stirring every 30 seconds, until smooth. Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet. Refrigerate until the chocolate firms up, about 1 hour.\u003c/li>\n\u003cfigure id=\"attachment_123658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5697-new.jpg\" alt=\"Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123658\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>The macaroons can be stored in a covered container in the fridge for up to 3 days.\u003c/li>\n\u003cfigure id=\"attachment_123662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5770-new.jpg\" alt=\" Chocolate-Dipped Coconut Macaroons\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Chocolate-Dipped Coconut Macaroons \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Video recipe by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Chewy, sweet coconut macaroons, embellished with rich, dark chocolate, make irresistible party fare, and are terrific for anyone avoiding gluten.\u003c/em> \u003c/p>\n\u003cp>Chewy, crunchy coconut macaroons are one of my husband’s favorites—and he does not have a big sweet tooth (unlucky for him since I love to bake all the time!). He does, however, have a hard time saying no to these and if I’m not careful (or I don’t keep them carefully hidden) they’ll just disappear.\u003c/p>\n\u003cp>The great thing about these cookies, besides the fact that my husband loves them and they’re delicious, is that they are a terrific option for anyone who is gluten-free or lactose intolerant. Making them is an ideal option for a party or gathering where you might have with multiple dietary requirements, whether for yourself or your guests. These are also a favorite for Passover.\u003c/p>\n\u003cp>Coconut macaroons only use a handful of easy-to-find ingredients that you may already have on hand. You can keep them plain, dip them in chocolate like I have suggested here, or take them over the top by drizzling any remaining melted chocolate over the tops of the macaroons.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By the way, don’t confuse these with the delicate, meringue and almond-based French macarons, which are amazing but a completely different confection. \u003c/p>\n\u003cfigure id=\"attachment_123661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5764-new.jpg\" alt=\"Chocolate-Dipped Coconut Macaroons\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5764-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate-Dipped Coconut Macaroons \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chocolate-Dipped Coconut Macaroons\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 30 macaroons\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 (14oz) bag sweetened shredded dried coconut\u003c/li>\n\u003cli>4 large egg whites, lightly beaten\u003c/li>\n\u003cli>2/3 cup sugar\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>8 oz semisweet chocolate chips\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a mixing bowl, stir together the coconut, egg whites, sugar, vanilla extract, and salt until well combined. Cover and refrigerate until well chilled, about 1 hour.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Position 2 racks evenly in the oven and preheat to 300°F. Line 2 rimmed baking sheets with parchment paper.\u003c/li>\n\u003cli>Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet. Repeat to use up all the coconut mixture, spacing the macaroons evenly on the baking sheets. Bake until golden brown, rotating the baking sheets halfway through, about 30 minutes. Transfer to a wire rack and let cool completely. Line the baking sheet with a new sheet of parchment paper.\u003c/li>\n\u003cfigure id=\"attachment_123652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5545-new.jpg\" alt=\"Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123652\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5545-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop up a tablespoonful of the coconut mixture and form it into a rounded dome on the prepared baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123656\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5653-new.jpg\" alt=\"Transfer to a wire rack and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123656\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5653-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until golden brown, rotating the baking sheets halfway through, about 30 minutes. Transfer to a wire rack and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Melt the chocolate chips in a heatproof bowl in the microwave, stirring every 30 seconds, until smooth. Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet. Refrigerate until the chocolate firms up, about 1 hour.\u003c/li>\n\u003cfigure id=\"attachment_123658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5697-new.jpg\" alt=\"Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123658\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5697-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the bottom of each macaroon into the melted chocolate (scraping any excess off with a little rubber spatula or a spoon if you like) then place, chocolate side down, on the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>The macaroons can be stored in a covered container in the fridge for up to 3 days.\u003c/li>\n\u003cfigure id=\"attachment_123662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5770-new.jpg\" alt=\" Chocolate-Dipped Coconut Macaroons\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5770-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Chocolate-Dipped Coconut Macaroons \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Holiday Party Food: Smoked Trout-Herb Dip with Crostini",
"title": "Holiday Party Food: Smoked Trout-Herb Dip with Crostini",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Smoky, creamy, and flecked with a mixture of herbs and lemon zest, this smoked trout dip makes great wintertime party fare.\u003c/em>\u003c/p>\n\u003cp>I adore smoked fish, whether it’s smoked salmon and cream cheese (with lemon!) atop a chewy bagel, smoked haddock tucked into a British-style fish pie, or a yummy smoked trout salad sandwich from a well-stocked deli. My favorite west coast trout salad sandwich hails from \u003ca href=\"http://wisesonsdeli.com/\">Wise Sons\u003c/a> in San Francisco’s Mission and is always a weekend treat. \u003c/p>\n\u003cp>So when I was trying to come up with some fun holiday party fare, I thought about the flavors and foods that I love, as well as the season and availability of fresh produce (or lack thereof). When that sandwich came to mind, I knew I could transform it into a savory dip. \u003c/p>\n\u003cp>This delicately smoky dip is packed with flavor and texture: fresh herbs, crunch celery, zingy lemon zest, and just a pop of Dijon to give it a kick. You can serve it with homemade crostini, as I’ve done here, or make it easier and grab a bag of bagel chips from the market.\u003c/p>\n\u003cp>If you want garlic crostini, just rub a peeled clove of garlic on the hot crostini when it comes from the oven.\u003c/p>\n\u003cfigure id=\"attachment_123520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4759-new.jpg\" alt=\"Smoked Trout-Herb Dip with Crostini\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123520\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked Trout-Herb Dip with Crostini \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Smoked Trout-Herb Dip with Crostini\u003c/h2>\n\u003cp>\u003cem>Makes about 12 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cem>Crostini\u003c/em>\u003c/p>\n\u003cli>1 baguette, cut on the diagonal into 3/8-inch slices (about 2 dozen slices)\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cfigure id=\"attachment_123510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4635-new.jpg\" alt=\"Cut 1 baguette on the diagonal into 3/8-inch slices (about 2 dozen slices).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123510\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut 1 baguette on the diagonal into 3/8-inch slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cul>\n\u003cem>Dip\u003c/em>\n\u003cli>8 oz smoked trout, skin and bones removed, flaked\u003c/li>\n\u003cli>½ cup mayonnaise\u003c/li>\n\u003cli>½ cup sour cream\u003c/li>\n\u003cli>1 small stalk celery, finely chopped\u003c/li>\n\u003cli>1 tbsp finely chopped fresh chives or green onion\u003c/li>\n\u003cli>1 tsp finely chopped fresh dill, plus more for garnish\u003c/li>\n\u003cli>1 tsp finely chopped fresh flat-leaf Italian parsley\u003c/li>\n\u003cli>1 tsp finely grated lemon zest (I used a Meyer lemon)\u003c/li>\n\u003cli>1/2 tsp Dijon mustard\u003c/li>\n\u003cli>1 tbsp lemon juice\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" columns=\"1\" size=\"full\" ids=\"123500,123501,123502\"]\n\u003c/p>\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 425F. Brush the baguette slices with the olive oil, place the bread in a single layer on a baking sheet and bake until toasted, turning once, about 7 minutes. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_123512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4655-new.jpg\" alt=\"Brush the baguette slices with the olive oil, place the bread in a single layer on a baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the baguette slices with the olive oil, place the bread in a single layer on a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123517\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4730-new.jpg\" alt=\"Bake until toasted, turning once, about 7 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123517\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until toasted, turning once, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the dip, in a bowl, stir together all of the ingredients until well combined. Season to taste with salt and pepper. Garnish with dill and serve with the crostini.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"123504,123505,123507,123509,123535\"]\u003c/p>\n\u003cfigure id=\"attachment_123524\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4787-new.jpg\" alt=\"Garnish with dill and serve the Smoked Trout-Herb Dip with Crostini.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-123524\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with dill and serve the Smoked Trout-Herb Dip with Crostini. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Smoky, creamy, and flecked with a mixture of herbs and lemon zest, this smoked trout dip makes great wintertime party fare.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Smoky, creamy, and flecked with a mixture of herbs and lemon zest, this smoked trout dip makes great wintertime party fare.\u003c/em>\u003c/p>\n\u003cp>I adore smoked fish, whether it’s smoked salmon and cream cheese (with lemon!) atop a chewy bagel, smoked haddock tucked into a British-style fish pie, or a yummy smoked trout salad sandwich from a well-stocked deli. My favorite west coast trout salad sandwich hails from \u003ca href=\"http://wisesonsdeli.com/\">Wise Sons\u003c/a> in San Francisco’s Mission and is always a weekend treat. \u003c/p>\n\u003cp>So when I was trying to come up with some fun holiday party fare, I thought about the flavors and foods that I love, as well as the season and availability of fresh produce (or lack thereof). When that sandwich came to mind, I knew I could transform it into a savory dip. \u003c/p>\n\u003cp>This delicately smoky dip is packed with flavor and texture: fresh herbs, crunch celery, zingy lemon zest, and just a pop of Dijon to give it a kick. You can serve it with homemade crostini, as I’ve done here, or make it easier and grab a bag of bagel chips from the market.\u003c/p>\n\u003cp>If you want garlic crostini, just rub a peeled clove of garlic on the hot crostini when it comes from the oven.\u003c/p>\n\u003cfigure id=\"attachment_123520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4759-new.jpg\" alt=\"Smoked Trout-Herb Dip with Crostini\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123520\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4759-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked Trout-Herb Dip with Crostini \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Smoked Trout-Herb Dip with Crostini\u003c/h2>\n\u003cp>\u003cem>Makes about 12 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cp>\u003cem>Crostini\u003c/em>\u003c/p>\n\u003cli>1 baguette, cut on the diagonal into 3/8-inch slices (about 2 dozen slices)\u003c/li>\n\u003cli>2 tbsp olive oil\u003c/li>\n\u003cfigure id=\"attachment_123510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4635-new.jpg\" alt=\"Cut 1 baguette on the diagonal into 3/8-inch slices (about 2 dozen slices).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123510\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4635-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut 1 baguette on the diagonal into 3/8-inch slices. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cul>\n\u003cem>Dip\u003c/em>\n\u003cli>8 oz smoked trout, skin and bones removed, flaked\u003c/li>\n\u003cli>½ cup mayonnaise\u003c/li>\n\u003cli>½ cup sour cream\u003c/li>\n\u003cli>1 small stalk celery, finely chopped\u003c/li>\n\u003cli>1 tbsp finely chopped fresh chives or green onion\u003c/li>\n\u003cli>1 tsp finely chopped fresh dill, plus more for garnish\u003c/li>\n\u003cli>1 tsp finely chopped fresh flat-leaf Italian parsley\u003c/li>\n\u003cli>1 tsp finely grated lemon zest (I used a Meyer lemon)\u003c/li>\n\u003cli>1/2 tsp Dijon mustard\u003c/li>\n\u003cli>1 tbsp lemon juice\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003c/p>\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 425F. Brush the baguette slices with the olive oil, place the bread in a single layer on a baking sheet and bake until toasted, turning once, about 7 minutes. Set aside.\u003c/li>\n\u003cfigure id=\"attachment_123512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4655-new.jpg\" alt=\"Brush the baguette slices with the olive oil, place the bread in a single layer on a baking sheet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4655-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brush the baguette slices with the olive oil, place the bread in a single layer on a baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123517\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4730-new.jpg\" alt=\"Bake until toasted, turning once, about 7 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123517\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4730-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until toasted, turning once, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the dip, in a bowl, stir together all of the ingredients until well combined. Season to taste with salt and pepper. Garnish with dill and serve with the crostini.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_123524\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4787-new.jpg\" alt=\"Garnish with dill and serve the Smoked Trout-Herb Dip with Crostini.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-123524\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4787-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with dill and serve the Smoked Trout-Herb Dip with Crostini. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Holiday Party Food: Root Veggie Fritters",
"title": "Holiday Party Food: Root Veggie Fritters",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>These crisp, sweet-savory fritters are a great way to get even the pickiest anti-veggie eaters to eat seasonal vegetables.\u003c/em> \u003c/p>\n\u003cp>Fritters are a great way to use up seasonal vegetables in a fun, delicious way that will appeal to most anyone—kids, vegetarians, and picky eaters alike. Now, when I say fritter, I don’t mean deep-fried, apple-stuffed donuts (and I certainly don’t mean the \u003ca href=\"https://www.chowhound.com/food-news/158397/this-is-the-turducken-of-donuts/\">turducken of donuts\u003c/a>). These are the shredded vegetable type, lightly held together with batter or breadcrumbs, and pan-fried in just enough oil to cook the vegetables to tenderness and create a crisp crust.\u003c/p>\n\u003cp>In the summertime, I use up an abundance of zucchini by shredding it, mixing it with plenty of herbs and feta, and then cooking them into golden bites of heaven (check out the recipe for \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/a>). Sweet corn, folded into a delicate batter, makes a great bite-sized fritter appetizer, and a new and interesting way to use all the corn piled high in the markets.\u003c/p>\n\u003cp>In the wintertime, when there are fewer vegetable options—let’s be honest, I’m a summer veggie kind of gal—I get bored pretty quickly once I’ve run through the standard roasted root vegetable, kale salad, pureed winter squash recipes. Plus, in my household, I don’t find winter veggies to be nearly as kid-friendly. Or me-friendly! \u003c/p>\n\u003cp>Enter root veggie fritters. Basically just an updated version of a potato \u003ca href=\"https://ww2.kqed.org/bayareabites/tag/latkes/\">latke\u003c/a> (always a winner in my book), these fritters are colorful and flavorful and will liven up your winter veggie blues! Here, I’ve used carrots, parsnips, and sweet potatoes, but you can mix it up and experiment with whatever root veg you like. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For a fun party-friendly appetizer, serve these in bite-sized portions with a dollop of plain Greek yogurt and a sprinkle of parsley. \u003c/p>\n\u003cp>For a starter-sized portion, perfect for your next dinner party, make slightly larger fritters, and serve them with \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">herbed yogurt sauce\u003c/a>.\u003c/p>\n\u003cp>The fritters can be made up to 3 hours in advance, and left at room temperature. Warm on a rimmed baking sheet in a preheated 350F oven until crisp and hot, about 15 minutes.\u003c/p>\n\u003cfigure id=\"attachment_123418\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4540-new.jpg\" alt=\"Root Veggie Fritters\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123418\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Root Veggie Fritters \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Root Veggie Fritters\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 2 dozen (2-inch) fritters\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup grated carrot, peeled first (about 2 medium)\u003c/li>\n\u003cli>1 cup grated parsnip, peeled first (about 4 small)\u003c/li>\n\u003cli>1 cup grated sweet potato, peeled first (about 6 oz)\u003c/li>\n\u003cli>1/4 yellow onion, finely chopped\u003c/li>\n\u003cli>3 large eggs, lightly beaten\u003c/li>\n\u003cli>1/2 cup flour\u003c/li>\n\u003cli>1/2 cup crumbled feta cheese\u003c/li>\n\u003cli>2 tbsp finely chopped fresh flat-leaf Italian parsley, plus more for garnish\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup canola or vegetable oil\u003c/li>\n\u003cli>Plain Greek yogurt, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line a baking sheet with paper towels.\u003c/li>\n\u003cli>Shred the (peeled) carrot, parsnip, and sweet potato on the large holes of a box grater. Add to a mixing bowl with the onion, eggs, flour, feta, and parsley and stir well to combine.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"123428,123429,123432,123433\"]\u003c/p>\n\u003cfigure id=\"attachment_123440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4303-new.jpg\" alt=\"Add to a mixing bowl with the onion, eggs, flour, feta, and parsley and stir well to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add to a mixing bowl with the onion, eggs, flour, feta, and parsley and stir well to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Warm a large cast-iron or heavy frying pan over medium heat. Add the oil and heat until hot. In batches, add dollops (about 1 heaping tablespoon each for bite-sized fritters) of the veggie mixture, pressing it into a round cake that is about 2 inches in diameter.\u003c/li>\n\u003cfigure id=\"attachment_123424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4438-new.jpg\" alt=\"In batches, add dollops of the veggie mixture, pressing it into a round cake that is about 2 inches in diameter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In batches, add dollops of the veggie mixture, pressing it into a round cake that is about 2 inches in diameter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cook, turning a few times, until golden brown and crispy and the vegetables are tender, about 10 minutes. Adjust the heat to medium-low to make sure the fritters don’t burn before they are cooked through.\u003c/li>\n\u003cfigure id=\"attachment_123411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4478-new.jpg\" alt=\"Cook, turning a few times, until golden brown and crispy and the vegetables are tender, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, turning a few times, until golden brown and crispy and the vegetables are tender, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to the baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters which can be placed on a cooling rack.\u003c/li>\n\u003cfigure id=\"attachment_123413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4480-new.jpg\" alt=\"Transfer to the baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters which can be placed on a cooling rack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123413\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters which can be placed on a cooling rack. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When ready to serve, transfer the fritters to a platter. Dollop with the yogurt, if you like, then garnish with chopped parsley.\u003c/li>\n\u003cfigure id=\"attachment_123417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4525-new.jpg\" alt=\"When ready to serve, transfer the fritters to a platter. Dollop with the yogurt, if you like, then garnish with chopped parsley.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When ready to serve, transfer the fritters to a platter. Dollop with the yogurt, if you like, then garnish with chopped parsley. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>These crisp, sweet-savory fritters are a great way to get even the pickiest anti-veggie eaters to eat seasonal vegetables.\u003c/em> \u003c/p>\n\u003cp>Fritters are a great way to use up seasonal vegetables in a fun, delicious way that will appeal to most anyone—kids, vegetarians, and picky eaters alike. Now, when I say fritter, I don’t mean deep-fried, apple-stuffed donuts (and I certainly don’t mean the \u003ca href=\"https://www.chowhound.com/food-news/158397/this-is-the-turducken-of-donuts/\">turducken of donuts\u003c/a>). These are the shredded vegetable type, lightly held together with batter or breadcrumbs, and pan-fried in just enough oil to cook the vegetables to tenderness and create a crisp crust.\u003c/p>\n\u003cp>In the summertime, I use up an abundance of zucchini by shredding it, mixing it with plenty of herbs and feta, and then cooking them into golden bites of heaven (check out the recipe for \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/a>). Sweet corn, folded into a delicate batter, makes a great bite-sized fritter appetizer, and a new and interesting way to use all the corn piled high in the markets.\u003c/p>\n\u003cp>In the wintertime, when there are fewer vegetable options—let’s be honest, I’m a summer veggie kind of gal—I get bored pretty quickly once I’ve run through the standard roasted root vegetable, kale salad, pureed winter squash recipes. Plus, in my household, I don’t find winter veggies to be nearly as kid-friendly. Or me-friendly! \u003c/p>\n\u003cp>Enter root veggie fritters. Basically just an updated version of a potato \u003ca href=\"https://ww2.kqed.org/bayareabites/tag/latkes/\">latke\u003c/a> (always a winner in my book), these fritters are colorful and flavorful and will liven up your winter veggie blues! Here, I’ve used carrots, parsnips, and sweet potatoes, but you can mix it up and experiment with whatever root veg you like. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For a fun party-friendly appetizer, serve these in bite-sized portions with a dollop of plain Greek yogurt and a sprinkle of parsley. \u003c/p>\n\u003cp>For a starter-sized portion, perfect for your next dinner party, make slightly larger fritters, and serve them with \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">herbed yogurt sauce\u003c/a>.\u003c/p>\n\u003cp>The fritters can be made up to 3 hours in advance, and left at room temperature. Warm on a rimmed baking sheet in a preheated 350F oven until crisp and hot, about 15 minutes.\u003c/p>\n\u003cfigure id=\"attachment_123418\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4540-new.jpg\" alt=\"Root Veggie Fritters\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123418\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4540-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Root Veggie Fritters \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Root Veggie Fritters\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 2 dozen (2-inch) fritters\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup grated carrot, peeled first (about 2 medium)\u003c/li>\n\u003cli>1 cup grated parsnip, peeled first (about 4 small)\u003c/li>\n\u003cli>1 cup grated sweet potato, peeled first (about 6 oz)\u003c/li>\n\u003cli>1/4 yellow onion, finely chopped\u003c/li>\n\u003cli>3 large eggs, lightly beaten\u003c/li>\n\u003cli>1/2 cup flour\u003c/li>\n\u003cli>1/2 cup crumbled feta cheese\u003c/li>\n\u003cli>2 tbsp finely chopped fresh flat-leaf Italian parsley, plus more for garnish\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup canola or vegetable oil\u003c/li>\n\u003cli>Plain Greek yogurt, for serving (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Line a baking sheet with paper towels.\u003c/li>\n\u003cli>Shred the (peeled) carrot, parsnip, and sweet potato on the large holes of a box grater. Add to a mixing bowl with the onion, eggs, flour, feta, and parsley and stir well to combine.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_123440\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4303-new.jpg\" alt=\"Add to a mixing bowl with the onion, eggs, flour, feta, and parsley and stir well to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4303-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add to a mixing bowl with the onion, eggs, flour, feta, and parsley and stir well to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Warm a large cast-iron or heavy frying pan over medium heat. Add the oil and heat until hot. In batches, add dollops (about 1 heaping tablespoon each for bite-sized fritters) of the veggie mixture, pressing it into a round cake that is about 2 inches in diameter.\u003c/li>\n\u003cfigure id=\"attachment_123424\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4438-new.jpg\" alt=\"In batches, add dollops of the veggie mixture, pressing it into a round cake that is about 2 inches in diameter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4438-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In batches, add dollops of the veggie mixture, pressing it into a round cake that is about 2 inches in diameter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Cook, turning a few times, until golden brown and crispy and the vegetables are tender, about 10 minutes. Adjust the heat to medium-low to make sure the fritters don’t burn before they are cooked through.\u003c/li>\n\u003cfigure id=\"attachment_123411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4478-new.jpg\" alt=\"Cook, turning a few times, until golden brown and crispy and the vegetables are tender, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4478-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, turning a few times, until golden brown and crispy and the vegetables are tender, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer to the baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters which can be placed on a cooling rack.\u003c/li>\n\u003cfigure id=\"attachment_123413\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4480-new.jpg\" alt=\"Transfer to the baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters which can be placed on a cooling rack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123413\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4480-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the baking sheet and place in a low oven (200F) to keep warm while you finish the rest of the fritters which can be placed on a cooling rack. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When ready to serve, transfer the fritters to a platter. Dollop with the yogurt, if you like, then garnish with chopped parsley.\u003c/li>\n\u003cfigure id=\"attachment_123417\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4525-new.jpg\" alt=\"When ready to serve, transfer the fritters to a platter. Dollop with the yogurt, if you like, then garnish with chopped parsley.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123417\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4525-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When ready to serve, transfer the fritters to a platter. Dollop with the yogurt, if you like, then garnish with chopped parsley. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites 2017 Locavore Gift Guide",
"title": "Bay Area Bites 2017 Locavore Gift Guide",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>From the foods that nourish us to the drinks that fortify us, and all the opportunities food creates every day for us to experience the world—including helping others—here’s our guide to the most thoughtful food gifts for the holiday season—all available right here in the Bay Area.\u003c/p>\n\u003ch2>Always in Fashion: Classic Holiday Gifts\u003c/h2>\n\u003cp>Some gifts never get old. These classic choices are perennial favorites, and all are made in the Bay Area, but shippable anywhere.\u003c/p>\n\u003cfigure id=\"attachment_123445\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Olive-oil.jpg\" alt=\"Séka Hills Picual Orchard. \" width=\"1280\" height=\"856\" class=\"size-full wp-image-123445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-520x348.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Séka Hills Picual Orchard. \u003ccite>(DL Cunningham Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>California Olive Oil\u003c/strong>\u003cbr>\nCalifornia olive oil has fully come into its own, and two of our favorite producers are \u003ca href=\"http://www.sekahills.com/\">Séka Hills\u003c/a>, grown by members of the Yocha Dehe Wintun Nation in the Capay Valley, and \u003ca href=\"https://www.bondolio.com\">Bondolio\u003c/a>, between the towns of Davis and Winters in the Sacramento Valley.\u003c/p>\n\u003cp>\u003cstrong>Spices From Oaktown\u003c/strong>\u003cbr>\n\u003ca href=\"https://oaktownspiceshop.com/\">Oaktown Spice Shop\u003c/a>, which started as a tiny space on Oakland’s Grand Avenue, has grown into a big retail extravaganza, including a brand new outpost on Solano Avenue in Albany. This is your one-stop-shop for salts, herbs, peppers rubs, and items both staple and esoteric.\u003c/p>\n\u003cp>\u003cstrong>Local Panettone\u003c/strong>\u003cbr>\nNo longer a culinary territory exclusively held by Italy, panettone, the deceptively simple, sweet bread confection that makes fruitcake seem poor by comparison, is elegantly crafted by Oakland’s \u003ca href=\"https://thisisfromroy.com/\">Roy Shvartzapel\u003c/a>. Get one before they’re gone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Food Art\u003c/strong>\u003cbr>\nA gift without an expiration date: Maria Schoettler's \u003ca href=\"http://www.mariaschoettler.com\">annual produce calendar\u003c/a>, which celebrates the seasons with botanical illustrations on calendars, notecards, linens and prints.\u003c/p>\n\u003ch2>Experiences, Not Things\u003c/h2>\n\u003cp>Here are five choices for local gift-giving that won’t clutter recipients’ lives—because the gift is experiential rather than material.\u003c/p>\n\u003cfigure id=\"attachment_123446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Olivia-new.jpg\" alt='Chef Olivia Wu in her Moss Beach \"learning kitchen.\" ' width=\"1920\" height=\"1440\" class=\"size-full wp-image-123446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Olivia Wu in her Moss Beach \"learning kitchen.\" \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cooking Classes on the Coast With Olivia Wu\u003c/strong>\u003cbr>\nOlivia Wu is a rare combination of master chef and master teacher, not to mention writer extraordinaire. The former Google chef now offers cooking classes in her Moss Beach “\u003ca href=\"http://www.livcookeat.com/\">learning kitchen\u003c/a>” for individuals and groups, including team building retreats.\u003c/p>\n\u003cp>\u003cstrong>Pizza-Making 101 at Lucia’s\u003c/strong>\u003cbr>\nThe best pizzeria in the East Bay, \u003ca href=\"http://www.luciaspizzeria.com/\">Lucia’s\u003c/a> on Shattuck Avenue in Berkeley is offering up their world famous pizzaiolo, Gambero Rosso award-winning Ernesto Palmieri, for lessons in pizza-making the Neapolitan way. Buy a gift certificate now for classes in January.\u003c/p>\n\u003cp>\u003cstrong>Preserve It at Preserved\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.preservedgoods.com/\">Preserved in Temescal\u003c/a> is the place to learn about all things fermented, brewed, cultured and jarred. January classes include deep dives into kimchi, bitters, kombucha, sourdough bread and ricotta. Choose your gift or purchase a gift certificate for open-ended use.\u003c/p>\n\u003cp>\u003cstrong>Celebrate the Arrival of Legal Cannabis\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.curiouscannabissalon.com/\">Curious Cannabis Salon\u003c/a>, an offshoot of local food-tour company \u003ca href=\"https://edibleexcursions.net/\">Edible Excursions\u003c/a>, is a new series of educational adventures designed to demystify this medical and recreational herb. Look for dinners, product fairs, and other hosted gatherings with trustworthy and knowledgeable speakers. (Prescription card required prior to official legalization.) Gift certificates available.\u003c/p>\n\u003cp>\u003cstrong>Sensory Immersion at Stags’ Leap Winery in Napa\u003c/strong>\u003cbr>\nThe Apothecary Garden Experience at \u003ca href=\"https://www.stagsleap.com/\">Stags’ Leap Winery\u003c/a> in Napa is like a spa for the nose and palate, with an aroma and tasting experience set in the property’s lush garden planted with herbs and flowers that relate to winemaker Christophe Paubert’s Bordeaux-style wines.\u003c/p>\n\u003ch2>Rituals & Rejuvenation\u003c/h2>\n\u003cp>If ever there were a year for relying on comforting rituals that encourage reflection and rejuvenation, 2017 would be it. Whether your inclination is to cultivate alertness via coffee or tea or to relax into your thoughts by way of wine or cannabis (soon to be legal in California), these gifts allow for wide-ranging options.\u003c/p>\n\u003cfigure id=\"attachment_123447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/PortofMokha-new.jpg\" alt=\"Gift box set of Yemen coffees from Port of Mokha.\" width=\"1920\" height=\"1358\" class=\"size-full wp-image-123447\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-800x566.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-768x543.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-1020x721.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-1180x835.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-960x679.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-520x368.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gift box set of Yemen coffees from Port of Mokha. \u003ccite>(Courtesy of Port of Mokha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Port of Mokha: Coffee From Its First Origin\u003c/strong>\u003cbr>\nMokhtar Alkhanshali is from Yemen, a country under siege, the country where coffee was born, and the place currently producing the finest coffees in the world. \u003ca href=\"http://www.portofmokha.com/\">Port of Mokha\u003c/a> is the result of Alkhanshali’s obsession with quality coffee, and their gift box, The Yemen Trilogy, is the most exciting gift any coffee-lover on your list could possible receive.\u003c/p>\n\u003cp>\u003cstrong>Robert Mondavi Winery’s To Kalon Vineyard: Classic and Rare Wines\u003c/strong>\u003cbr>\nEveryone knows \u003ca href=\"https://www.robertmondaviwinery.com/To-Kalon-Exclusives\">Robert Mondavi Winery\u003c/a>, but few have the opportunity to taste Fumé Blanc and Cabernet Sauvignon from To Kalon, one of Napa’s most exclusive vineyards. The highly allocated wines, a splurge well worth every sip, are available at the winery or by phone: (707) 968-2020. We Mondavi for their above-and-beyond work for fire relief (their For the Love of Napa concert raised $90K, alone). See below for more philanthropic gifts to help with the recovery of our Wine Country neighbors.\u003c/p>\n\u003cp>\u003cstrong>Quantitea For You and For Me\u003c/strong>\u003cbr>\nSan Francisco’s Chris Kornblatt launched \u003ca href=\"https://quantitea.com/\">Quantitea\u003c/a> last year as a way of sharing his love for the world’s highest-quality teas. Kornblatt personally sources each selection and provides detailed tasting notes, as well as brewing and serving suggestions.\u003c/p>\n\u003cp>\u003cstrong>The Magic of Micro-Dosing\u003c/strong>\u003cbr>\nThere are lots of cannabis edibles on the market in anticipation of legalization, and \u003ca href=\"https://herbabuena.com/storefront/\">Herba Buena\u003c/a> is a top choice for purity-tested, full-spectrum organic and biodynamic cannabis products. We love their tinctures, in particular. (Prescription card required prior to official legalization.)\u003c/p>\n\u003ch2>DIY: Do-It-Yourself\u003c/h2>\n\u003cp>If there’s anything we love more than dining out, it’s cooking for ourselves. With a year-round abundance of the freshest produce, Californians are perhaps the luckiest cooks in the country. Here are our top five cookbooks this year that will push your palate and teach you a thing or two about technique.\u003c/p>\n\u003cfigure id=\"attachment_123449\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Lure_Cover.jpg\" alt=\"Lure: Sustainable Seafood Recipes From the West Coast. By Ned Bell with Valerie Howes\" width=\"640\" class=\"size-full wp-image-123449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover.jpg 1350w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-160x178.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-800x889.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-768x853.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-1020x1133.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-1180x1311.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-960x1067.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-240x267.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-375x417.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-520x578.jpg 520w\" sizes=\"(max-width: 1350px) 100vw, 1350px\">\u003cfigcaption class=\"wp-caption-text\">Lure: Sustainable Seafood Recipes From the West Coast. By Ned Bell with Valerie Howes\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Local, Sustainable Seafood\u003c/strong>\u003cbr>\nActivist Ned Bell is a seafood expert who encourages us to go beyond salmon and tuna. His new book, \u003ca href=\"http://www.figure1publishing.com/book/lure/\">Lure: Sustainable Seafood Recipes From the West Coast\u003c/a> spotlights the wild, sustainable fish available locally and offers recipes to prepare it simply and nutritiously.\u003c/p>\n\u003cp>\u003cstrong>Eating and Activism\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.chroniclebooks.com/titles/feed-the-resistance.html\">Feed the Resistance: Recipes + Ideas for Getting Involved\u003c/a> is Julia Turschen’s ode to hope in difficult times, set at the intersection of the communal table and political activism. The book will feed your ideas for change with its optimism and practical advice for making the world a better place from your own kitchen table.\u003c/p>\n\u003cp>\u003cstrong>Indian Food For Everyone\u003c/strong>\u003cbr>\nOakland chef Preeti Mistry’s brilliant pan-Indian cooking comes alive on the page in \u003ca href=\"http://www.juhubeachclub.com/cookbook\">The Juhu Beach Club Cookbook\u003c/a> (with Berkeley food writer \u003ca href=\"http://sarahhenrywriter.com/\">Sarah Henry\u003c/a>). From comfort food to street food to fancy restaurant dishes, the recipes are accessible to the home cook and bold in aroma and flavor.\u003c/p>\n\u003cp>\u003cstrong>Samin Nosrat’s Singular Cooking Primer\u003c/strong>\u003cbr>\nWe knew Nosrat before she wrote \u003ca href=\"https://www.saltfatacidheat.com/\">Salt Fat Acid Heat\u003c/a>, a New York Times bestselling cookbook and the best cooking primer since Julia Child’s famous tomes. With a foreword by Michael Pollan and illustrations by Wendy MacNaughton.\u003c/p>\n\u003cp>\u003cstrong>Back to Italian Basics\u003c/strong>\u003cbr>\nFood importer Manicaretti’s founder, Rolando Beramendi, has crafted a beautiful guide to simple, seasonal Italian cooking, at the heart of which is a properly curated pantry. \u003ca href=\"https://www.amazon.com/Autentico-Cooking-Italian-Authentic-Way/dp/1250124972/ref=asap_bc?ie=UTF8&sa-no-redirect=1\">Autentico: Cooking Italian the Authentic Way\u003c/a> is a philosophical exploration of one of the world’s most satisfying cuisines.\u003c/p>\n\u003ch2>Lending a Helping Hand\u003c/h2>\n\u003cp>While every season is appropriate for giving, and there are as many ways to help as there are those in need, one local cause is dear to us: Wine Country fire relief. There’s much good work going on; here are just a few suggestions for chipping in. Do it in someone’s name for a thoughtful gift.\u003c/p>\n\u003cfigure id=\"attachment_123448\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/tote.jpeg\" alt=\"100% of proceeds donated to fire relief.\" width=\"1280\" height=\"1240\" class=\"size-full wp-image-123448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-160x155.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-800x775.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-768x744.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-1020x988.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-1180x1143.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-960x930.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-240x233.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-375x363.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-520x504.jpeg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-32x32.jpeg 32w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">100% of proceeds donated to fire relief. \u003ccite>(Courtesy of Olive and Poppy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Olive and Poppy Sonoma Tote\u003c/strong>\u003cbr>\nA full 100% of the proceeds from the sale of the Sonoma version of \u003ca href=\"https://www.oliveandpoppy.com/products/appellation-tote-bags?variant=31757954628\">Olive and Poppy’s Sonoma Tote\u003c/a>, a heavyweight canvas bag perfect for the farmer’s market or a picnic lunch, go to the Sonoma County Resilience Fund.\u003c/p>\n\u003cp>\u003cstrong>Vintage Wine Estates’ “Heart of the Vine” Campaign\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.vintagewineestates.com\">Vintage Wine Estates\u003c/a>, which owns Clos Pegase, Swanson, and other fine wineries, has raised nearly $140,000 for direct fire relief through a Go Fund Me campaign called “\u003ca href=\"https://www.gofundme.com/vweheartofthevine\">Heart of the Vine\u003c/a>.” The concept is simple: Proceeds go to purchase gift cards to distribute to their employees and their families, as well as to first responders and those who find themselves starting over, many of them rebuilding their lives, literally, from nothing.\u003c/p>\n\u003cp>\u003cstrong>Gary Farrell Winery\u003c/strong>\u003cbr>\nRenowned Russian River Valley winery \u003ca href=\"https://www.garyfarrellwinery.com/\">Gary Farrell\u003c/a> is donating $2 for every bottle of wine sold through the Sonoma tasting room, phone or website through the end of the year to fire relief. Donations will be given to the North Bay Fire Relief Fund and the Sonoma County Grape Growers Foundation Wildfire Relief Fund (for agricultural workers displaced from their homes by the fires). \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Heath Ceramics\u003c/strong>\u003cbr>\nKnown the world over for quintessential California design style, \u003ca href=\"http://www.heathceramics.com/\">Heath Ceramics\u003c/a> is helping neighbors devastated by fire to get back to basics. Heath has collected dishware and other household essentials for those trying to begin again, as well as donating proceeds from their annual sale to fire relief. Support their efforts by shopping online or at their Ferry Building or Sausalito stores.\u003c/p>\n\n",
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"excerpt": "From the foods that nourish us to the drinks that fortify us, and all the opportunities food creates every day for us to experience the world—including helping others—here’s our guide to the most thoughtful food gifts for the holiday season—all available right here in the Bay Area.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>From the foods that nourish us to the drinks that fortify us, and all the opportunities food creates every day for us to experience the world—including helping others—here’s our guide to the most thoughtful food gifts for the holiday season—all available right here in the Bay Area.\u003c/p>\n\u003ch2>Always in Fashion: Classic Holiday Gifts\u003c/h2>\n\u003cp>Some gifts never get old. These classic choices are perennial favorites, and all are made in the Bay Area, but shippable anywhere.\u003c/p>\n\u003cfigure id=\"attachment_123445\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Olive-oil.jpg\" alt=\"Séka Hills Picual Orchard. \" width=\"1280\" height=\"856\" class=\"size-full wp-image-123445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-1020x682.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-1180x789.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olive-oil-520x348.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Séka Hills Picual Orchard. \u003ccite>(DL Cunningham Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>California Olive Oil\u003c/strong>\u003cbr>\nCalifornia olive oil has fully come into its own, and two of our favorite producers are \u003ca href=\"http://www.sekahills.com/\">Séka Hills\u003c/a>, grown by members of the Yocha Dehe Wintun Nation in the Capay Valley, and \u003ca href=\"https://www.bondolio.com\">Bondolio\u003c/a>, between the towns of Davis and Winters in the Sacramento Valley.\u003c/p>\n\u003cp>\u003cstrong>Spices From Oaktown\u003c/strong>\u003cbr>\n\u003ca href=\"https://oaktownspiceshop.com/\">Oaktown Spice Shop\u003c/a>, which started as a tiny space on Oakland’s Grand Avenue, has grown into a big retail extravaganza, including a brand new outpost on Solano Avenue in Albany. This is your one-stop-shop for salts, herbs, peppers rubs, and items both staple and esoteric.\u003c/p>\n\u003cp>\u003cstrong>Local Panettone\u003c/strong>\u003cbr>\nNo longer a culinary territory exclusively held by Italy, panettone, the deceptively simple, sweet bread confection that makes fruitcake seem poor by comparison, is elegantly crafted by Oakland’s \u003ca href=\"https://thisisfromroy.com/\">Roy Shvartzapel\u003c/a>. Get one before they’re gone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Food Art\u003c/strong>\u003cbr>\nA gift without an expiration date: Maria Schoettler's \u003ca href=\"http://www.mariaschoettler.com\">annual produce calendar\u003c/a>, which celebrates the seasons with botanical illustrations on calendars, notecards, linens and prints.\u003c/p>\n\u003ch2>Experiences, Not Things\u003c/h2>\n\u003cp>Here are five choices for local gift-giving that won’t clutter recipients’ lives—because the gift is experiential rather than material.\u003c/p>\n\u003cfigure id=\"attachment_123446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Olivia-new.jpg\" alt='Chef Olivia Wu in her Moss Beach \"learning kitchen.\" ' width=\"1920\" height=\"1440\" class=\"size-full wp-image-123446\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Olivia-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Olivia Wu in her Moss Beach \"learning kitchen.\" \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cooking Classes on the Coast With Olivia Wu\u003c/strong>\u003cbr>\nOlivia Wu is a rare combination of master chef and master teacher, not to mention writer extraordinaire. The former Google chef now offers cooking classes in her Moss Beach “\u003ca href=\"http://www.livcookeat.com/\">learning kitchen\u003c/a>” for individuals and groups, including team building retreats.\u003c/p>\n\u003cp>\u003cstrong>Pizza-Making 101 at Lucia’s\u003c/strong>\u003cbr>\nThe best pizzeria in the East Bay, \u003ca href=\"http://www.luciaspizzeria.com/\">Lucia’s\u003c/a> on Shattuck Avenue in Berkeley is offering up their world famous pizzaiolo, Gambero Rosso award-winning Ernesto Palmieri, for lessons in pizza-making the Neapolitan way. Buy a gift certificate now for classes in January.\u003c/p>\n\u003cp>\u003cstrong>Preserve It at Preserved\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.preservedgoods.com/\">Preserved in Temescal\u003c/a> is the place to learn about all things fermented, brewed, cultured and jarred. January classes include deep dives into kimchi, bitters, kombucha, sourdough bread and ricotta. Choose your gift or purchase a gift certificate for open-ended use.\u003c/p>\n\u003cp>\u003cstrong>Celebrate the Arrival of Legal Cannabis\u003c/strong>\u003cbr>\n\u003ca href=\"https://www.curiouscannabissalon.com/\">Curious Cannabis Salon\u003c/a>, an offshoot of local food-tour company \u003ca href=\"https://edibleexcursions.net/\">Edible Excursions\u003c/a>, is a new series of educational adventures designed to demystify this medical and recreational herb. Look for dinners, product fairs, and other hosted gatherings with trustworthy and knowledgeable speakers. (Prescription card required prior to official legalization.) Gift certificates available.\u003c/p>\n\u003cp>\u003cstrong>Sensory Immersion at Stags’ Leap Winery in Napa\u003c/strong>\u003cbr>\nThe Apothecary Garden Experience at \u003ca href=\"https://www.stagsleap.com/\">Stags’ Leap Winery\u003c/a> in Napa is like a spa for the nose and palate, with an aroma and tasting experience set in the property’s lush garden planted with herbs and flowers that relate to winemaker Christophe Paubert’s Bordeaux-style wines.\u003c/p>\n\u003ch2>Rituals & Rejuvenation\u003c/h2>\n\u003cp>If ever there were a year for relying on comforting rituals that encourage reflection and rejuvenation, 2017 would be it. Whether your inclination is to cultivate alertness via coffee or tea or to relax into your thoughts by way of wine or cannabis (soon to be legal in California), these gifts allow for wide-ranging options.\u003c/p>\n\u003cfigure id=\"attachment_123447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/PortofMokha-new.jpg\" alt=\"Gift box set of Yemen coffees from Port of Mokha.\" width=\"1920\" height=\"1358\" class=\"size-full wp-image-123447\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-800x566.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-768x543.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-1020x721.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-1180x835.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-960x679.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/PortofMokha-new-520x368.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gift box set of Yemen coffees from Port of Mokha. \u003ccite>(Courtesy of Port of Mokha)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Port of Mokha: Coffee From Its First Origin\u003c/strong>\u003cbr>\nMokhtar Alkhanshali is from Yemen, a country under siege, the country where coffee was born, and the place currently producing the finest coffees in the world. \u003ca href=\"http://www.portofmokha.com/\">Port of Mokha\u003c/a> is the result of Alkhanshali’s obsession with quality coffee, and their gift box, The Yemen Trilogy, is the most exciting gift any coffee-lover on your list could possible receive.\u003c/p>\n\u003cp>\u003cstrong>Robert Mondavi Winery’s To Kalon Vineyard: Classic and Rare Wines\u003c/strong>\u003cbr>\nEveryone knows \u003ca href=\"https://www.robertmondaviwinery.com/To-Kalon-Exclusives\">Robert Mondavi Winery\u003c/a>, but few have the opportunity to taste Fumé Blanc and Cabernet Sauvignon from To Kalon, one of Napa’s most exclusive vineyards. The highly allocated wines, a splurge well worth every sip, are available at the winery or by phone: (707) 968-2020. We Mondavi for their above-and-beyond work for fire relief (their For the Love of Napa concert raised $90K, alone). See below for more philanthropic gifts to help with the recovery of our Wine Country neighbors.\u003c/p>\n\u003cp>\u003cstrong>Quantitea For You and For Me\u003c/strong>\u003cbr>\nSan Francisco’s Chris Kornblatt launched \u003ca href=\"https://quantitea.com/\">Quantitea\u003c/a> last year as a way of sharing his love for the world’s highest-quality teas. Kornblatt personally sources each selection and provides detailed tasting notes, as well as brewing and serving suggestions.\u003c/p>\n\u003cp>\u003cstrong>The Magic of Micro-Dosing\u003c/strong>\u003cbr>\nThere are lots of cannabis edibles on the market in anticipation of legalization, and \u003ca href=\"https://herbabuena.com/storefront/\">Herba Buena\u003c/a> is a top choice for purity-tested, full-spectrum organic and biodynamic cannabis products. We love their tinctures, in particular. (Prescription card required prior to official legalization.)\u003c/p>\n\u003ch2>DIY: Do-It-Yourself\u003c/h2>\n\u003cp>If there’s anything we love more than dining out, it’s cooking for ourselves. With a year-round abundance of the freshest produce, Californians are perhaps the luckiest cooks in the country. Here are our top five cookbooks this year that will push your palate and teach you a thing or two about technique.\u003c/p>\n\u003cfigure id=\"attachment_123449\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/Lure_Cover.jpg\" alt=\"Lure: Sustainable Seafood Recipes From the West Coast. By Ned Bell with Valerie Howes\" width=\"640\" class=\"size-full wp-image-123449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover.jpg 1350w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-160x178.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-800x889.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-768x853.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-1020x1133.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-1180x1311.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-960x1067.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-240x267.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-375x417.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/Lure_Cover-520x578.jpg 520w\" sizes=\"(max-width: 1350px) 100vw, 1350px\">\u003cfigcaption class=\"wp-caption-text\">Lure: Sustainable Seafood Recipes From the West Coast. By Ned Bell with Valerie Howes\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Local, Sustainable Seafood\u003c/strong>\u003cbr>\nActivist Ned Bell is a seafood expert who encourages us to go beyond salmon and tuna. His new book, \u003ca href=\"http://www.figure1publishing.com/book/lure/\">Lure: Sustainable Seafood Recipes From the West Coast\u003c/a> spotlights the wild, sustainable fish available locally and offers recipes to prepare it simply and nutritiously.\u003c/p>\n\u003cp>\u003cstrong>Eating and Activism\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.chroniclebooks.com/titles/feed-the-resistance.html\">Feed the Resistance: Recipes + Ideas for Getting Involved\u003c/a> is Julia Turschen’s ode to hope in difficult times, set at the intersection of the communal table and political activism. The book will feed your ideas for change with its optimism and practical advice for making the world a better place from your own kitchen table.\u003c/p>\n\u003cp>\u003cstrong>Indian Food For Everyone\u003c/strong>\u003cbr>\nOakland chef Preeti Mistry’s brilliant pan-Indian cooking comes alive on the page in \u003ca href=\"http://www.juhubeachclub.com/cookbook\">The Juhu Beach Club Cookbook\u003c/a> (with Berkeley food writer \u003ca href=\"http://sarahhenrywriter.com/\">Sarah Henry\u003c/a>). From comfort food to street food to fancy restaurant dishes, the recipes are accessible to the home cook and bold in aroma and flavor.\u003c/p>\n\u003cp>\u003cstrong>Samin Nosrat’s Singular Cooking Primer\u003c/strong>\u003cbr>\nWe knew Nosrat before she wrote \u003ca href=\"https://www.saltfatacidheat.com/\">Salt Fat Acid Heat\u003c/a>, a New York Times bestselling cookbook and the best cooking primer since Julia Child’s famous tomes. With a foreword by Michael Pollan and illustrations by Wendy MacNaughton.\u003c/p>\n\u003cp>\u003cstrong>Back to Italian Basics\u003c/strong>\u003cbr>\nFood importer Manicaretti’s founder, Rolando Beramendi, has crafted a beautiful guide to simple, seasonal Italian cooking, at the heart of which is a properly curated pantry. \u003ca href=\"https://www.amazon.com/Autentico-Cooking-Italian-Authentic-Way/dp/1250124972/ref=asap_bc?ie=UTF8&sa-no-redirect=1\">Autentico: Cooking Italian the Authentic Way\u003c/a> is a philosophical exploration of one of the world’s most satisfying cuisines.\u003c/p>\n\u003ch2>Lending a Helping Hand\u003c/h2>\n\u003cp>While every season is appropriate for giving, and there are as many ways to help as there are those in need, one local cause is dear to us: Wine Country fire relief. There’s much good work going on; here are just a few suggestions for chipping in. Do it in someone’s name for a thoughtful gift.\u003c/p>\n\u003cfigure id=\"attachment_123448\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/tote.jpeg\" alt=\"100% of proceeds donated to fire relief.\" width=\"1280\" height=\"1240\" class=\"size-full wp-image-123448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote.jpeg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-160x155.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-800x775.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-768x744.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-1020x988.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-1180x1143.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-960x930.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-240x233.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-375x363.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-520x504.jpeg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/tote-32x32.jpeg 32w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">100% of proceeds donated to fire relief. \u003ccite>(Courtesy of Olive and Poppy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Olive and Poppy Sonoma Tote\u003c/strong>\u003cbr>\nA full 100% of the proceeds from the sale of the Sonoma version of \u003ca href=\"https://www.oliveandpoppy.com/products/appellation-tote-bags?variant=31757954628\">Olive and Poppy’s Sonoma Tote\u003c/a>, a heavyweight canvas bag perfect for the farmer’s market or a picnic lunch, go to the Sonoma County Resilience Fund.\u003c/p>\n\u003cp>\u003cstrong>Vintage Wine Estates’ “Heart of the Vine” Campaign\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.vintagewineestates.com\">Vintage Wine Estates\u003c/a>, which owns Clos Pegase, Swanson, and other fine wineries, has raised nearly $140,000 for direct fire relief through a Go Fund Me campaign called “\u003ca href=\"https://www.gofundme.com/vweheartofthevine\">Heart of the Vine\u003c/a>.” The concept is simple: Proceeds go to purchase gift cards to distribute to their employees and their families, as well as to first responders and those who find themselves starting over, many of them rebuilding their lives, literally, from nothing.\u003c/p>\n\u003cp>\u003cstrong>Gary Farrell Winery\u003c/strong>\u003cbr>\nRenowned Russian River Valley winery \u003ca href=\"https://www.garyfarrellwinery.com/\">Gary Farrell\u003c/a> is donating $2 for every bottle of wine sold through the Sonoma tasting room, phone or website through the end of the year to fire relief. Donations will be given to the North Bay Fire Relief Fund and the Sonoma County Grape Growers Foundation Wildfire Relief Fund (for agricultural workers displaced from their homes by the fires). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Heath Ceramics\u003c/strong>\u003cbr>\nKnown the world over for quintessential California design style, \u003ca href=\"http://www.heathceramics.com/\">Heath Ceramics\u003c/a> is helping neighbors devastated by fire to get back to basics. Heath has collected dishware and other household essentials for those trying to begin again, as well as donating proceeds from their annual sale to fire relief. Support their efforts by shopping online or at their Ferry Building or Sausalito stores.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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. ",
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"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. ",
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"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.",
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"masters-of-scale": {
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},
"mindshift": {
"id": "mindshift",
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"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>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"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.",
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"onourwatch": {
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"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?",
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"order": 11
},
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"on-the-media": {
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"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",
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"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
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"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
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