window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_123351": {
"type": "attachments",
"id": "bayareabites_123351",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "123351",
"found": true
},
"parent": 123208,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5394-new-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5394-new-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5394-new-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5394-new-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5394-new-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5394-new-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5394-new.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5394-new-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5394-new-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5394-new-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5394-new-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5394-new-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5394-new-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5394-new-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5394-new-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5394-new-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5394-new-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5394-new-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5394-new-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5394-new-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5394-new-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1512691409,
"modified": 1512749604,
"caption": "Lemony Shortbread",
"description": null,
"title": "_MG_5394-new",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_123365": {
"type": "attachments",
"id": "bayareabites_123365",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "123365",
"found": true
},
"parent": 123364,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/lead-crock_wide-e5ac19445f70ef93d4dcbc866bf344ee3f23231f-520x292.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 292
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/lead-crock_wide-e5ac19445f70ef93d4dcbc866bf344ee3f23231f-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/lead-crock_wide-e5ac19445f70ef93d4dcbc866bf344ee3f23231f-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/lead-crock_wide-e5ac19445f70ef93d4dcbc866bf344ee3f23231f-960x540.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 540
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/lead-crock_wide-e5ac19445f70ef93d4dcbc866bf344ee3f23231f-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/lead-crock_wide-e5ac19445f70ef93d4dcbc866bf344ee3f23231f-375x211.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 211
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/lead-crock_wide-e5ac19445f70ef93d4dcbc866bf344ee3f23231f.jpg",
"width": 1800,
"height": 1012
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/lead-crock_wide-e5ac19445f70ef93d4dcbc866bf344ee3f23231f-1020x573.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 573
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/lead-crock_wide-e5ac19445f70ef93d4dcbc866bf344ee3f23231f-1180x663.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 663
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/lead-crock_wide-e5ac19445f70ef93d4dcbc866bf344ee3f23231f-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/lead-crock_wide-e5ac19445f70ef93d4dcbc866bf344ee3f23231f-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/lead-crock_wide-e5ac19445f70ef93d4dcbc866bf344ee3f23231f-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/lead-crock_wide-e5ac19445f70ef93d4dcbc866bf344ee3f23231f-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/lead-crock_wide-e5ac19445f70ef93d4dcbc866bf344ee3f23231f-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/lead-crock_wide-e5ac19445f70ef93d4dcbc866bf344ee3f23231f-1180x663.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 663
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/lead-crock_wide-e5ac19445f70ef93d4dcbc866bf344ee3f23231f-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/lead-crock_wide-e5ac19445f70ef93d4dcbc866bf344ee3f23231f-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/lead-crock_wide-e5ac19445f70ef93d4dcbc866bf344ee3f23231f-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/lead-crock_wide-e5ac19445f70ef93d4dcbc866bf344ee3f23231f-240x135.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 135
}
},
"publishDate": 1512753157,
"modified": 1512753393,
"caption": "How does lead wind up in crockpots and other ceramic food and drink containers? Ceramic ware is glazed before entering a kiln to bake. These glazes sometimes contain lead to give products an attractive shine.",
"description": "How does lead wind up in crockpots and other ceramic food and drink containers? Ceramic ware is glazed before entering a kiln to bake. These glazes sometimes contain lead to give products an attractive shine.",
"title": "How does lead wind up in crockpots and other ceramic food and drink containers? Ceramic ware is glazed before entering a kiln to bake. These glazes sometimes contain lead to give products an attractive shine.",
"credit": "Joy Ho for NPR",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_123224": {
"type": "attachments",
"id": "bayareabites_123224",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "123224",
"found": true
},
"parent": 123194,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5184-new-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5184-new-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5184-new-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5184-new-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5184-new-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5184-new-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5184-new.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5184-new-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5184-new-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5184-new-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5184-new-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5184-new-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5184-new-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5184-new-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5184-new-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5184-new-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5184-new-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5184-new-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5184-new-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5184-new-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5184-new-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1512435608,
"modified": 1521222113,
"caption": "Mom’s Pecan Butter Balls",
"description": null,
"title": "_MG_5184-new",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_123212": {
"type": "attachments",
"id": "bayareabites_123212",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "123212",
"found": true
},
"parent": 123211,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/unknown_custom-cafa0aea6e055974a39c367140261f2eff58c058-520x307.jpe",
"width": 520,
"mimeType": "image/jpeg",
"height": 307
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/unknown_custom-cafa0aea6e055974a39c367140261f2eff58c058-1038x576.jpe",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/unknown_custom-cafa0aea6e055974a39c367140261f2eff58c058-160x95.jpe",
"width": 160,
"mimeType": "image/jpeg",
"height": 95
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/unknown_custom-cafa0aea6e055974a39c367140261f2eff58c058-960x567.jpe",
"width": 960,
"mimeType": "image/jpeg",
"height": 567
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/unknown_custom-cafa0aea6e055974a39c367140261f2eff58c058-672x372.jpe",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/unknown_custom-cafa0aea6e055974a39c367140261f2eff58c058-375x222.jpe",
"width": 375,
"mimeType": "image/jpeg",
"height": 222
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/unknown_custom-cafa0aea6e055974a39c367140261f2eff58c058.jpe",
"width": 3742,
"height": 2212
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/unknown_custom-cafa0aea6e055974a39c367140261f2eff58c058-1020x603.jpe",
"width": 1020,
"mimeType": "image/jpeg",
"height": 603
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/unknown_custom-cafa0aea6e055974a39c367140261f2eff58c058-1180x698.jpe",
"width": 1180,
"mimeType": "image/jpeg",
"height": 698
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/unknown_custom-cafa0aea6e055974a39c367140261f2eff58c058-50x50.jpe",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/unknown_custom-cafa0aea6e055974a39c367140261f2eff58c058-96x96.jpe",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/unknown_custom-cafa0aea6e055974a39c367140261f2eff58c058-800x473.jpe",
"width": 800,
"mimeType": "image/jpeg",
"height": 473
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/unknown_custom-cafa0aea6e055974a39c367140261f2eff58c058-64x64.jpe",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/unknown_custom-cafa0aea6e055974a39c367140261f2eff58c058-32x32.jpe",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/unknown_custom-cafa0aea6e055974a39c367140261f2eff58c058-1920x1135.jpe",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1135
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/unknown_custom-cafa0aea6e055974a39c367140261f2eff58c058-1180x698.jpe",
"width": 1180,
"mimeType": "image/jpeg",
"height": 698
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/unknown_custom-cafa0aea6e055974a39c367140261f2eff58c058-1920x1135.jpe",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1135
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/unknown_custom-cafa0aea6e055974a39c367140261f2eff58c058-150x150.jpe",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/unknown_custom-cafa0aea6e055974a39c367140261f2eff58c058-768x454.jpe",
"width": 768,
"mimeType": "image/jpeg",
"height": 454
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/unknown_custom-cafa0aea6e055974a39c367140261f2eff58c058-128x128.jpe",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/12/unknown_custom-cafa0aea6e055974a39c367140261f2eff58c058-240x142.jpe",
"width": 240,
"mimeType": "image/jpeg",
"height": 142
}
},
"publishDate": 1512358253,
"modified": 1512358287,
"caption": "Americans are more curious about different cuisines than ever before. But who gets to write about these cuisines, and which ones get covered?",
"description": "Americans are more curious about different cuisines than ever before. But who gets to write about these cuisines, and which ones get covered?",
"title": "Americans are more curious about different cuisines than ever before. But who gets to write about these cuisines, and which ones get covered?",
"credit": "LA Johnson/NPR",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_123164": {
"type": "attachments",
"id": "bayareabites_123164",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "123164",
"found": true
},
"parent": 123163,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-1_custom-49240756cbb840c63066ce3a425b0cee415446e3-520x322.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 322
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-1_custom-49240756cbb840c63066ce3a425b0cee415446e3-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-1_custom-49240756cbb840c63066ce3a425b0cee415446e3-160x99.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 99
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-1_custom-49240756cbb840c63066ce3a425b0cee415446e3-960x594.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 594
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-1_custom-49240756cbb840c63066ce3a425b0cee415446e3-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-1_custom-49240756cbb840c63066ce3a425b0cee415446e3-375x232.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 232
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-1_custom-49240756cbb840c63066ce3a425b0cee415446e3.jpg",
"width": 2000,
"height": 1237
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-1_custom-49240756cbb840c63066ce3a425b0cee415446e3-1020x631.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 631
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-1_custom-49240756cbb840c63066ce3a425b0cee415446e3-1180x730.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 730
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-1_custom-49240756cbb840c63066ce3a425b0cee415446e3-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-1_custom-49240756cbb840c63066ce3a425b0cee415446e3-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-1_custom-49240756cbb840c63066ce3a425b0cee415446e3-800x495.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 495
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-1_custom-49240756cbb840c63066ce3a425b0cee415446e3-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-1_custom-49240756cbb840c63066ce3a425b0cee415446e3-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-1_custom-49240756cbb840c63066ce3a425b0cee415446e3-1920x1188.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1188
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-1_custom-49240756cbb840c63066ce3a425b0cee415446e3-1180x730.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 730
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-1_custom-49240756cbb840c63066ce3a425b0cee415446e3-1920x1188.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1188
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-1_custom-49240756cbb840c63066ce3a425b0cee415446e3-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-1_custom-49240756cbb840c63066ce3a425b0cee415446e3-768x475.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 475
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-1_custom-49240756cbb840c63066ce3a425b0cee415446e3-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-1_custom-49240756cbb840c63066ce3a425b0cee415446e3-240x148.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 148
}
},
"publishDate": 1512083212,
"modified": 1512083375,
"caption": "Jonathan Bethony bakes his whole grain breads in a wood-fired oven, heated to about 500 degrees, to help the weighty loaves rise.",
"description": "Jonathan Bethony bakes his whole grain breads in a wood-fired oven, heated to about 500 degrees, to help the weighty loaves rise.",
"title": "Jonathan Bethony bakes his whole grain breads in a wood-fired oven, heated to about 500 degrees, to help the weighty loaves rise.",
"credit": "Whitney Pipkin for NPR",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_122985": {
"type": "attachments",
"id": "bayareabites_122985",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "122985",
"found": true
},
"parent": 122940,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/empanada-feature-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/empanada-feature-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/empanada-feature-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/empanada-feature-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/empanada-feature-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/empanada-feature-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/empanada-feature.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/empanada-feature-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/empanada-feature-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/empanada-feature-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/empanada-feature-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/empanada-feature-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/empanada-feature-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/empanada-feature-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/empanada-feature-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/empanada-feature-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/empanada-feature-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/empanada-feature-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/empanada-feature-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/empanada-feature-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/empanada-feature-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1511839105,
"modified": 1511839362,
"caption": "El Sur's vegetarian verde empanada with Swiss chard, spinach, onion, cheese sauce, olive and egg",
"description": null,
"title": "empanada-feature",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_123005": {
"type": "attachments",
"id": "bayareabites_123005",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "123005",
"found": true
},
"parent": 123003,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate-1-2-b726fe37c4acb10e7ada8a616d24738a8a8c7fc3-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate-1-2-b726fe37c4acb10e7ada8a616d24738a8a8c7fc3-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate-1-2-b726fe37c4acb10e7ada8a616d24738a8a8c7fc3-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate-1-2-b726fe37c4acb10e7ada8a616d24738a8a8c7fc3-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate-1-2-b726fe37c4acb10e7ada8a616d24738a8a8c7fc3-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate-1-2-b726fe37c4acb10e7ada8a616d24738a8a8c7fc3-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate-1-2-b726fe37c4acb10e7ada8a616d24738a8a8c7fc3.jpg",
"width": 2000,
"height": 1500
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate-1-2-b726fe37c4acb10e7ada8a616d24738a8a8c7fc3-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate-1-2-b726fe37c4acb10e7ada8a616d24738a8a8c7fc3-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate-1-2-b726fe37c4acb10e7ada8a616d24738a8a8c7fc3-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate-1-2-b726fe37c4acb10e7ada8a616d24738a8a8c7fc3-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate-1-2-b726fe37c4acb10e7ada8a616d24738a8a8c7fc3-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate-1-2-b726fe37c4acb10e7ada8a616d24738a8a8c7fc3-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate-1-2-b726fe37c4acb10e7ada8a616d24738a8a8c7fc3-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate-1-2-b726fe37c4acb10e7ada8a616d24738a8a8c7fc3-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate-1-2-b726fe37c4acb10e7ada8a616d24738a8a8c7fc3-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate-1-2-b726fe37c4acb10e7ada8a616d24738a8a8c7fc3-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate-1-2-b726fe37c4acb10e7ada8a616d24738a8a8c7fc3-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate-1-2-b726fe37c4acb10e7ada8a616d24738a8a8c7fc3-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate-1-2-b726fe37c4acb10e7ada8a616d24738a8a8c7fc3-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate-1-2-b726fe37c4acb10e7ada8a616d24738a8a8c7fc3-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1511885538,
"modified": 1511885660,
"caption": "Selassie Atadika, owner of Midunu Chocolates, says she likes to use African spices in chocolate because its \"a way to introduce people to our flavor profiles in an easy format.\"",
"description": "Selassie Atadika, owner of Midunu Chocolates, says she likes to use African spices in chocolate because its \"a way to introduce people to our flavor profiles in an easy format.\"",
"title": "Selassie Atadika, owner of Midunu Chocolates, says she likes to use African spices in chocolate because its \"a way to introduce people to our flavor profiles in an easy format.\"",
"credit": "Midunu Chocolates",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_122930": {
"type": "attachments",
"id": "bayareabites_122930",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "122930",
"found": true
},
"parent": 122905,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/gaetancaron-smokeandfire-520x520.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 520
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/gaetancaron-smokeandfire-960x576.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/gaetancaron-smokeandfire-160x160.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 160
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/gaetancaron-smokeandfire-960x960.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 960
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/gaetancaron-smokeandfire-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/gaetancaron-smokeandfire-375x375.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 375
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/gaetancaron-smokeandfire.jpg",
"width": 960,
"height": 960
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/gaetancaron-smokeandfire-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/gaetancaron-smokeandfire-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/gaetancaron-smokeandfire-800x800.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 800
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/gaetancaron-smokeandfire-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/gaetancaron-smokeandfire-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/gaetancaron-smokeandfire-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/gaetancaron-smokeandfire-768x768.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 768
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/gaetancaron-smokeandfire-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/gaetancaron-smokeandfire-240x240.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 240
}
},
"publishDate": 1511809918,
"modified": 1511810943,
"caption": "Smoke and Fire. Mendocino County, Northern California. ",
"description": null,
"title": "gaetancaron-smokeandfire",
"credit": "\u003ca href=\"http://www.lostartsalon.com/exploreourcollection/gaetancaron.html\">Gaétan Caron\u003c/a>",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_122846": {
"type": "attachments",
"id": "bayareabites_122846",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "122846",
"found": true
},
"parent": 122841,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/GettyImages-85792525-520x358.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 358
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/GettyImages-85792525-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/GettyImages-85792525-160x110.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 110
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/GettyImages-85792525-960x661.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 661
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/GettyImages-85792525-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/GettyImages-85792525-375x258.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 258
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/GettyImages-85792525-e1511323808766.jpg",
"width": 2000,
"height": 1377
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/GettyImages-85792525-1020x702.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 702
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/GettyImages-85792525-1180x813.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 813
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/GettyImages-85792525-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/GettyImages-85792525-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/GettyImages-85792525-800x551.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 551
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/GettyImages-85792525-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/GettyImages-85792525-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/GettyImages-85792525-1920x1322.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1322
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/GettyImages-85792525-1180x813.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 813
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/GettyImages-85792525-1920x1322.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1322
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/GettyImages-85792525-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/GettyImages-85792525-768x529.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 529
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/GettyImages-85792525-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/GettyImages-85792525-240x165.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 165
}
},
"publishDate": 1511323452,
"modified": 1511323954,
"caption": null,
"description": "SAN FRANCISCO - APRIL 03: Glass jars filled with candy are displayed at Sweet Dish candy store April 3, 2009 in San Francisco, California. As the economy continues to struggle, candy sales are rising as Americans seek to comfort themselves during the difficult economic times. (Photo by Justin Sullivan/Getty Images)",
"title": "Candy Sales Prove To Be Recession Proof As Sales Rise",
"credit": "Justin Sullivan/ Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_122639": {
"type": "attachments",
"id": "bayareabites_122639",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "122639",
"found": true
},
"parent": 122533,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2158-new-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2158-new-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2158-new-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2158-new-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2158-new-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2158-new-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2158-new.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2158-new-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2158-new-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2158-new-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2158-new-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2158-new-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2158-new-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2158-new-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2158-new-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2158-new-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2158-new-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2158-new-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2158-new-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2158-new-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2158-new-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1510871888,
"modified": 1510893780,
"caption": "Tanya Holland serving up her freshly baked Chocolate Bourbon Pecan Pie.",
"description": null,
"title": "_MG_2158-new",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_122541": {
"type": "attachments",
"id": "bayareabites_122541",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "122541",
"found": true
},
"parent": 122537,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/trophy-wines-BAB-520x387.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 387
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/trophy-wines-BAB-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/trophy-wines-BAB-160x119.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 119
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/trophy-wines-BAB-960x715.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 715
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/trophy-wines-BAB-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/trophy-wines-BAB-375x279.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 279
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/trophy-wines-BAB.jpg",
"width": 1920,
"height": 1429
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/trophy-wines-BAB-1020x759.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 759
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/trophy-wines-BAB-1180x878.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 878
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/trophy-wines-BAB-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/trophy-wines-BAB-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/trophy-wines-BAB-800x595.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 595
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/trophy-wines-BAB-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/trophy-wines-BAB-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/trophy-wines-BAB-1920x1429.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1429
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/trophy-wines-BAB-1180x878.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 878
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/trophy-wines-BAB-1920x1429.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1429
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/trophy-wines-BAB-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/trophy-wines-BAB-768x572.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 572
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/trophy-wines-BAB-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/trophy-wines-BAB-240x179.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 179
}
},
"publishDate": 1510749920,
"modified": 1510750226,
"caption": "Cult wines in California have become money printers for the wineries that make them, with bottles from stars like Sine Qua Non, Screaming Eagle, Harlan Estate, Colgin and others commanding dizzying prices on the secondary market, which is the only place they can realistically be found for most consumers. Alas, the secondary market is now the place where one must go to find many non-trophy wines, too.",
"description": "Cult wines in California have become money printers for the wineries that make them, with bottles from stars like Sine Qua Non, Screaming Eagle, Harlan Estate, Colgin and others commanding dizzying prices on the secondary market, which is the only place they can realistically be found for most consumers. Alas, the secondary market is now the place where one must go to find many non-trophy wines, too.",
"title": "trophy wines BAB",
"credit": "Benchmark Wine Group",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_122503": {
"type": "attachments",
"id": "bayareabites_122503",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "122503",
"found": true
},
"parent": 122502,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/new-wine-rules_144_145_wide-0b1b83fbac9d595581bcb41e37898d04dc58bb39-520x292.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 292
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/new-wine-rules_144_145_wide-0b1b83fbac9d595581bcb41e37898d04dc58bb39-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/new-wine-rules_144_145_wide-0b1b83fbac9d595581bcb41e37898d04dc58bb39-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/new-wine-rules_144_145_wide-0b1b83fbac9d595581bcb41e37898d04dc58bb39-960x540.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 540
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/new-wine-rules_144_145_wide-0b1b83fbac9d595581bcb41e37898d04dc58bb39-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/new-wine-rules_144_145_wide-0b1b83fbac9d595581bcb41e37898d04dc58bb39-375x211.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 211
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/new-wine-rules_144_145_wide-0b1b83fbac9d595581bcb41e37898d04dc58bb39.jpg",
"width": 3085,
"height": 1734
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/new-wine-rules_144_145_wide-0b1b83fbac9d595581bcb41e37898d04dc58bb39-1020x573.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 573
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/new-wine-rules_144_145_wide-0b1b83fbac9d595581bcb41e37898d04dc58bb39-1180x663.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 663
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/new-wine-rules_144_145_wide-0b1b83fbac9d595581bcb41e37898d04dc58bb39-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/new-wine-rules_144_145_wide-0b1b83fbac9d595581bcb41e37898d04dc58bb39-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/new-wine-rules_144_145_wide-0b1b83fbac9d595581bcb41e37898d04dc58bb39-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/new-wine-rules_144_145_wide-0b1b83fbac9d595581bcb41e37898d04dc58bb39-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/new-wine-rules_144_145_wide-0b1b83fbac9d595581bcb41e37898d04dc58bb39-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/new-wine-rules_144_145_wide-0b1b83fbac9d595581bcb41e37898d04dc58bb39-1920x1079.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1079
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/new-wine-rules_144_145_wide-0b1b83fbac9d595581bcb41e37898d04dc58bb39-1180x663.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 663
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/new-wine-rules_144_145_wide-0b1b83fbac9d595581bcb41e37898d04dc58bb39-1920x1079.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1079
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/new-wine-rules_144_145_wide-0b1b83fbac9d595581bcb41e37898d04dc58bb39-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/new-wine-rules_144_145_wide-0b1b83fbac9d595581bcb41e37898d04dc58bb39-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/new-wine-rules_144_145_wide-0b1b83fbac9d595581bcb41e37898d04dc58bb39-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/11/new-wine-rules_144_145_wide-0b1b83fbac9d595581bcb41e37898d04dc58bb39-240x135.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 135
}
},
"publishDate": 1510693428,
"modified": 1510694134,
"caption": "The New Wine Rules",
"description": "The New Wine Rules",
"title": "The New Wine Rules",
"credit": "Maria Herguetta/Courtesy of Ten Speed Press",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_123208": {
"type": "authors",
"id": "byline_bayareabites_123208",
"meta": {
"override": true
},
"slug": "byline_bayareabites_123208",
"name": "\u003ca href=\"https://www.kqed.org/author/kim-laidlaw\">Kim Laidlaw\u003c/a> (recipe), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos), \u003ca href=\"https://www.kqed.org/author/vicchin\">Vic Chin\u003c/a> (video)",
"isLoading": false
},
"byline_bayareabites_123364": {
"type": "authors",
"id": "byline_bayareabites_123364",
"meta": {
"override": true
},
"slug": "byline_bayareabites_123364",
"name": "Natalie Jacewicz, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_123211": {
"type": "authors",
"id": "byline_bayareabites_123211",
"meta": {
"override": true
},
"slug": "byline_bayareabites_123211",
"name": "Adrian Miller, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_123163": {
"type": "authors",
"id": "byline_bayareabites_123163",
"meta": {
"override": true
},
"slug": "byline_bayareabites_123163",
"name": "Whitney Pipkin, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_123003": {
"type": "authors",
"id": "byline_bayareabites_123003",
"meta": {
"override": true
},
"slug": "byline_bayareabites_123003",
"name": "Amy E. Robertson, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_122841": {
"type": "authors",
"id": "byline_bayareabites_122841",
"meta": {
"override": true
},
"slug": "byline_bayareabites_122841",
"name": "Allison Aubrey, NPR Food",
"isLoading": false
},
"byline_bayareabites_122502": {
"type": "authors",
"id": "byline_bayareabites_122502",
"meta": {
"override": true
},
"slug": "byline_bayareabites_122502",
"name": "Alicia Cypress, NPR Food",
"isLoading": false
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"kim-laidlaw": {
"type": "authors",
"id": "5015",
"meta": {
"index": "authors_1716337520",
"id": "5015",
"found": true
},
"name": "Kim Laidlaw",
"firstName": "Kim",
"lastName": "Laidlaw",
"slug": "kim-laidlaw",
"email": "kim_laidlaw@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twitter": null,
"facebook": "kimilaw",
"instagram": null,
"linkedin": "kimlaidlaw",
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kim Laidlaw | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kim-laidlaw"
},
"kimwesterman": {
"type": "authors",
"id": "5575",
"meta": {
"index": "authors_1716337520",
"id": "5575",
"found": true
},
"name": "Kim Westerman",
"firstName": "Kim",
"lastName": "Westerman",
"slug": "kimwesterman",
"email": "kim.westerman@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.",
"avatar": "https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kim Westerman | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kimwesterman"
},
"susanhathaway": {
"type": "authors",
"id": "5578",
"meta": {
"index": "authors_1716337520",
"id": "5578",
"found": true
},
"name": "Susan Hathaway",
"firstName": "Susan",
"lastName": "Hathaway",
"slug": "susanhathaway",
"email": "susan@redpenassoc.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "From making blob-shaped pancakes for her family at age 6 to presumptuously reinventing recipes from well-known chefs, Susan has had a life-long food love affair. You'll usually find her sniffing out great ingredient sources, locating intriguing food stories, inventing recipes and exercising like a demon as an antidote to her passion. This Bay Area native is a longtime food & wine journalist and blogger who has contributed to regional publications such as the San Jose Mercury News and its affiliates, Metro, San Francisco Chronicle, South Bay Accent, Urbanspoon and other epistles that are lucky enough not to have been killed off yet by the publishing crisis.",
"avatar": "https://secure.gravatar.com/avatar/50460b73cde689778bd54c5eb183c0993d24c99dd4ed52f8207c15a3af0d7a33?s=600&d=blank&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Susan Hathaway | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/50460b73cde689778bd54c5eb183c0993d24c99dd4ed52f8207c15a3af0d7a33?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/50460b73cde689778bd54c5eb183c0993d24c99dd4ed52f8207c15a3af0d7a33?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/susanhathaway"
},
"tanyaholland": {
"type": "authors",
"id": "11397",
"meta": {
"index": "authors_1716337520",
"id": "11397",
"found": true
},
"name": "Tanya Holland",
"firstName": "Tanya",
"lastName": "Holland",
"slug": "tanyaholland",
"email": "tanya@tanyaholland.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "A pioneer of the “new soul/southern cuisine” movement, Tanya Holland is Chef/Owner of Brown Sugar Kitchen in Oakland, CA. She is the author of The Brown Sugar Kitchen Cookbook (Chronicle Books, 2014). Tanya was named California Restaurateur of the Year by the California Travel Association in 2013, the same year she was awarded the Key to the City by the mayor of Oakland. The previous year she was honored with Tanya Holland Day in Oakland on June 5th, 2012. Brown Sugar Kitchen has received numerous accolades including a Michelin Bib Gourmand. Tanya has been a member of the San Francisco Bay Area chapter of Les Dames d’Escoffier since 2010.",
"avatar": "https://secure.gravatar.com/avatar/f9e5fa3b85e43ba853960e8595233e8233d6235037752ce7d04134595873aa2b?s=600&d=blank&r=g",
"twitter": null,
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Tanya Holland | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/f9e5fa3b85e43ba853960e8595233e8233d6235037752ce7d04134595873aa2b?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/f9e5fa3b85e43ba853960e8595233e8233d6235037752ce7d04134595873aa2b?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/tanyaholland"
},
"marciagagliardi": {
"type": "authors",
"id": "11398",
"meta": {
"index": "authors_1716337520",
"id": "11398",
"found": true
},
"name": "Marcia Gagliardi",
"firstName": "Marcia",
"lastName": "Gagliardi",
"slug": "marciagagliardi",
"email": "marcia@tablehopper.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "\u003cstrong>Marcia Gagliardi\u003c/strong> writes a popular insider e-column about the SF dining and drinking scene, get all the latest news at \u003ca href=\"http://www.tablehopper.com\">tablehopper.com\u003c/a>. Follow @tablehopper on \u003ca href=\"https://twitter.com/tablehopper\">Twitter\u003c/a> and \u003ca href=\"https://instagram.com/tablehopper/\">Instagram\u003c/a> for more culinary finds! She also writes about low-dose and high-quality cannabis products in her weekly mymilligram newsletter at \u003ca href=\"http://www.mymilligram.com\">mymilligram.com\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Marcia Gagliardi | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/5d0caa5ce4f7e7b9746d41093f503928?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/marciagagliardi"
}
},
"pagesReducer": {
"bayareabites_category_food-art": {
"type": "terms",
"id": "bayareabites_11028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11028",
"score": 13.896352
},
"featImg": null,
"name": "food art",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7736,
"slug": "food-art",
"isLoading": false,
"title": "food art",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 32
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=food-art",
"seeMore": false,
"paginated": true,
"page": 32
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_123208": {
"type": "posts",
"id": "bayareabites_123208",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "123208",
"score": null,
"sort": [
1512760877000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1512760877,
"format": "video",
"disqusTitle": "Cookie Recipe: Lemony Shortbread",
"title": "Cookie Recipe: Lemony Shortbread",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Buttery shortbread is not only a favorite holiday treat but it makes a great gift. Our cookie platter would be lonely without it.\u003c/em>\u003c/p>\n\u003cp>My husband hails from Scotland, where shortbread is a BIG DEAL. Coincidentally, it is also the birthplace of shortbread, where it has been made, in one guise or another, for centuries. Wrap your head around that…a centuries-old cookie. Of course, they would never describe it as a “cookie” since it is a biscuit, but it is not a bread. Confused? \u003c/p>\n\u003cp>Shortbread is a favorite at holiday-time (or other special occasions like weddings), as it was historically an expensive luxury given that two of the main ingredients were butter and sugar. And while nowadays it is eaten year-round, and often given as a Scottish souvenir, it’s still special in our book.\u003c/p>\n\u003cp>Shortbread can be as simple as the key ingredients: flour, sugar, and butter, or it can be embellished with flavorings like vanilla bean, lemon or orange zest, dried lavender, ginger, or even chocolate. I like the addition of a bit of salt to offset the sweetness, like I do with pretty much any dessert or sweet. And a little cornstarch keeps the texture from becoming overly crumbly.\u003c/p>\n\u003cp>Traditionally, shortbread is baked in one of three ways: baked in a square pan and cut into rectangles (or “fingers”), baked in a round and cut into wedges, or cut into individual rounds. This recipe was tested in a square pan and cut into rectangles, but it could also be baked in a round cake pan and cut into wedges (also called “petticoat tails”).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here, I’ve added lemon zest and a splash of juice to give this version of shortbread a little kick. Feel free to leave those out and experiment with any of the additions I’ve listed above.\u003c/p>\n\u003cfigure id=\"attachment_123349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5372-new.jpg\" alt=\"Lemony Shortbread.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemony Shortbread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Lemony Shortbread\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 2 dozen shortbread\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/3 cups flour\u003c/li>\n\u003cli>2/3 cup sugar, plus 1 tbsp\u003c/li>\n\u003cli>3 tbsp cornstarch\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Finely grated zest of 1 large lemon\u003c/li>\n\u003cli>14 tbsp cold unsalted butter, cut into pieces\u003c/li>\n\u003cli>3 tbsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4974-new.jpg\" alt=\"Cut cold unsalted butter into pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut cold unsalted butter into pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 350°F. Lightly butter a 9-inch square cake pan, then line the bottom and 2 sides with parchment paper.\u003c/li>\n\u003cli>In a food processor, combine the flour, 2/3 cup sugar, cornstarch, salt, and lemon zest and pulse until mixed. Scatter the butter over the flour mixture, add the lemon juice and pulse just until the mixture resembles breadcrumbs.\u003c/li>\n\u003cfigure id=\"attachment_123335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4941-new.jpg\" alt=\"In a food processor, combine the flour, 2/3 cup sugar, cornstarch, salt, and lemon zest and pulse until mixed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a food processor, combine the flour, 2/3 cup sugar, cornstarch, salt, and lemon zest and pulse until mixed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4990-new.jpg\" alt=\"Scatter the butter over the flour mixture, add the lemon juice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scatter the butter over the flour mixture, add the lemon juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5018-new.jpg\" alt=\"Pulse just until the mixture resembles breadcrumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pulse just until the mixture resembles breadcrumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Press the dough into the prepared cake pan. If you like, use the bottom of a glass to smooth the surface evenly. Sprinkle the dough with 1 tbsp sugar. Pierce the dough all over with a fork. Bake until the shortbread begins to turn golden brown, about 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_123357\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5029-new1.jpg\" alt=\"Press the dough into the prepared cake pan. Then sprinkle with 1 tbsp sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Press the dough into the prepared cake pan. Then sprinkle with 1 tbsp sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5056-new.jpg\" alt=\"Pierce the dough all over with a fork.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pierce the dough all over with a fork. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5210-new.jpg\" alt=\"Bake until the shortbread begins to turn golden brown, about 30 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123373\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the shortbread begins to turn golden brown, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the pan to a wire rack and let cool for 5 minutes, then cut into 24 bars. Let cool completely, then lift out of the pan using the parchment overhang. Serve.\u003c/li>\n\u003cfigure id=\"attachment_123356\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5234-new1.jpg\" alt=\"Transfer the pan to a wire rack and let cool for 5 minutes, then cut into 24 bars.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the pan to a wire rack and let cool for 5 minutes, then cut into 24 bars. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5336-new.jpg\" alt=\"Let cool completely, then lift out of the pan using the parchment overhang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool completely, then lift out of the pan using the parchment overhang. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5397-new.jpg\" alt=\"Serve the Lemony Shortbread.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-123352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Lemony Shortbread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n",
"disqusIdentifier": "123208 https://ww2.kqed.org/bayareabites/?p=123208",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/12/08/christmas-cookies-lemony-shortbread/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 649,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1526773307,
"excerpt": "Buttery shortbread is not only a favorite holiday treat but it makes a great gift. Our cookie platter would be lonely without it.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Buttery shortbread is not only a favorite holiday treat but it makes a great gift. Our cookie platter would be lonely without it.",
"title": "Cookie Recipe: Lemony Shortbread | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Cookie Recipe: Lemony Shortbread",
"datePublished": "2017-12-08T11:21:17-08:00",
"dateModified": "2018-05-19T16:41:47-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "christmas-cookies-lemony-shortbread",
"status": "publish",
"sourceUrl": "https://www.kqed.org/bayareabites/tag/cookies",
"videoEmbed": "https://youtu.be/4mK6Pn_1nII",
"nprByline": "\u003ca href=\"https://www.kqed.org/author/kim-laidlaw\">Kim Laidlaw\u003c/a> (recipe), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos), \u003ca href=\"https://www.kqed.org/author/vicchin\">Vic Chin\u003c/a> (video)",
"source": "Cookies",
"path": "/bayareabites/123208/christmas-cookies-lemony-shortbread",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Buttery shortbread is not only a favorite holiday treat but it makes a great gift. Our cookie platter would be lonely without it.\u003c/em>\u003c/p>\n\u003cp>My husband hails from Scotland, where shortbread is a BIG DEAL. Coincidentally, it is also the birthplace of shortbread, where it has been made, in one guise or another, for centuries. Wrap your head around that…a centuries-old cookie. Of course, they would never describe it as a “cookie” since it is a biscuit, but it is not a bread. Confused? \u003c/p>\n\u003cp>Shortbread is a favorite at holiday-time (or other special occasions like weddings), as it was historically an expensive luxury given that two of the main ingredients were butter and sugar. And while nowadays it is eaten year-round, and often given as a Scottish souvenir, it’s still special in our book.\u003c/p>\n\u003cp>Shortbread can be as simple as the key ingredients: flour, sugar, and butter, or it can be embellished with flavorings like vanilla bean, lemon or orange zest, dried lavender, ginger, or even chocolate. I like the addition of a bit of salt to offset the sweetness, like I do with pretty much any dessert or sweet. And a little cornstarch keeps the texture from becoming overly crumbly.\u003c/p>\n\u003cp>Traditionally, shortbread is baked in one of three ways: baked in a square pan and cut into rectangles (or “fingers”), baked in a round and cut into wedges, or cut into individual rounds. This recipe was tested in a square pan and cut into rectangles, but it could also be baked in a round cake pan and cut into wedges (also called “petticoat tails”).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here, I’ve added lemon zest and a splash of juice to give this version of shortbread a little kick. Feel free to leave those out and experiment with any of the additions I’ve listed above.\u003c/p>\n\u003cfigure id=\"attachment_123349\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5372-new.jpg\" alt=\"Lemony Shortbread.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5372-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lemony Shortbread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Lemony Shortbread\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 2 dozen shortbread\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/3 cups flour\u003c/li>\n\u003cli>2/3 cup sugar, plus 1 tbsp\u003c/li>\n\u003cli>3 tbsp cornstarch\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>Finely grated zest of 1 large lemon\u003c/li>\n\u003cli>14 tbsp cold unsalted butter, cut into pieces\u003c/li>\n\u003cli>3 tbsp lemon juice\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4974-new.jpg\" alt=\"Cut cold unsalted butter into pieces.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4974-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut cold unsalted butter into pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 350°F. Lightly butter a 9-inch square cake pan, then line the bottom and 2 sides with parchment paper.\u003c/li>\n\u003cli>In a food processor, combine the flour, 2/3 cup sugar, cornstarch, salt, and lemon zest and pulse until mixed. Scatter the butter over the flour mixture, add the lemon juice and pulse just until the mixture resembles breadcrumbs.\u003c/li>\n\u003cfigure id=\"attachment_123335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4941-new.jpg\" alt=\"In a food processor, combine the flour, 2/3 cup sugar, cornstarch, salt, and lemon zest and pulse until mixed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4941-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a food processor, combine the flour, 2/3 cup sugar, cornstarch, salt, and lemon zest and pulse until mixed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_4990-new.jpg\" alt=\"Scatter the butter over the flour mixture, add the lemon juice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_4990-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scatter the butter over the flour mixture, add the lemon juice. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5018-new.jpg\" alt=\"Pulse just until the mixture resembles breadcrumbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5018-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pulse just until the mixture resembles breadcrumbs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Press the dough into the prepared cake pan. If you like, use the bottom of a glass to smooth the surface evenly. Sprinkle the dough with 1 tbsp sugar. Pierce the dough all over with a fork. Bake until the shortbread begins to turn golden brown, about 30 minutes.\u003c/li>\n\u003cfigure id=\"attachment_123357\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5029-new1.jpg\" alt=\"Press the dough into the prepared cake pan. Then sprinkle with 1 tbsp sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123357\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5029-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Press the dough into the prepared cake pan. Then sprinkle with 1 tbsp sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5056-new.jpg\" alt=\"Pierce the dough all over with a fork.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5056-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pierce the dough all over with a fork. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5210-new.jpg\" alt=\"Bake until the shortbread begins to turn golden brown, about 30 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123373\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5210-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the shortbread begins to turn golden brown, about 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Transfer the pan to a wire rack and let cool for 5 minutes, then cut into 24 bars. Let cool completely, then lift out of the pan using the parchment overhang. Serve.\u003c/li>\n\u003cfigure id=\"attachment_123356\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5234-new1.jpg\" alt=\"Transfer the pan to a wire rack and let cool for 5 minutes, then cut into 24 bars.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5234-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the pan to a wire rack and let cool for 5 minutes, then cut into 24 bars. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123385\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5336-new.jpg\" alt=\"Let cool completely, then lift out of the pan using the parchment overhang.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5336-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool completely, then lift out of the pan using the parchment overhang. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123352\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5397-new.jpg\" alt=\"Serve the Lemony Shortbread.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-123352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5397-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Lemony Shortbread. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/123208/christmas-cookies-lemony-shortbread",
"authors": [
"byline_bayareabites_123208"
],
"series": [
"bayareabites_15122",
"bayareabites_15124"
],
"categories": [
"bayareabites_1516",
"bayareabites_12744",
"bayareabites_1653",
"bayareabites_11028",
"bayareabites_12549",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_14362",
"bayareabites_1873"
],
"tags": [
"bayareabites_558",
"bayareabites_12797",
"bayareabites_833",
"bayareabites_1686",
"bayareabites_1032"
],
"featImg": "bayareabites_123351",
"label": "source_bayareabites_123208"
},
"bayareabites_123364": {
"type": "posts",
"id": "bayareabites_123364",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "123364",
"score": null,
"sort": [
1512753527000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1512753527,
"format": "standard",
"disqusTitle": "Can Your Ceramic Cookware Give You Lead Poisoning?",
"title": "Can Your Ceramic Cookware Give You Lead Poisoning?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Crockpots — \u003ca href=\"https://www.thekitchn.com/whats-the-difference-between-a-crockpot-and-a-slow-cooker-word-of-mouth-217582\">ceramic slow cookers\u003c/a> that coax chili into tender perfection — can make home cooks wax poetic. A Google search of \"I love my crockpot\" turns up well over a million matches, including testimonials about their flexibility, ease and affordability. But there's another search that also gets a lot of results: \"crock pots and lead poisoning.\"\u003c/p>\n\u003cp>The U.S. Food and Drug Administration randomly tests ceramic food containers like crockpots for lead. That testing, according to an email from FDA spokesperson Megan McSeveney, is \"based on some positive findings of extractable lead and cadmium from the glaze used in making ceramic ware over a number of years.\"\u003c/p>\n\u003cp>How does lead wind up in a crockpot? Ceramic ware is glazed before entering a kiln to bake. These glazes sometimes contain lead to give products an attractive shine, according to a 1988 report \u003ca href=\"http://thelancet.com/journals/lancet/article/PIIS0140-6736(88)90884-7/fulltext?version=printerFriendly\">\u003c/a>in \u003cem>The Lancet\u003c/em>. If ceramics are baked for long enough at hot enough temperatures, they may still be safe, but if not, the lead can leach into food and cause lead poisoning. Acidic food or drink is especially likely to cause lead to leach out of ceramics, unfortunately for coffee drinkers with favorite earthenware mugs. (The \u003cem>Lancet\u003c/em> report relates the story of a Seattle couple who fell mysteriously ill; the cause was lead poisoning from terracotta cups.)\u003c/p>\n\u003cp>\"Lead has been around in our environment for thousands of years\" in soil and elsewhere, says \u003ca href=\"https://www.urmc.rochester.edu/people/20406851-j-edward-puzas\">Edward Puzas\u003c/a>, a professor of orthopedics at the University of Rochester Medical Center. \"But there's really no safe amount of lead in the blood.\" Even during the Roman Empire, \u003ca href=\"http://www.pnas.org/content/111/18/6594\">lead-lined aqueducts\u003c/a> are believed to have contributed to public health problems.\u003c/p>\n\u003cp>Lead can invade the human body, according to Puzas, because of its chemical structure: It's similar to that of calcium. This means bones easily absorb lead and store it for dozens of years. Puzas is researching how lead in the bones may increase the risk of osteoporosis and make it more \u003ca href=\"https://link.springer.com/chapter/10.1007/978-1-59259-740-6_22\">difficult for bones to heal\u003c/a> after fractures. Lead poisoning can also cause high blood pressure, headaches and reduced sperm count in adults, but lead's \u003ca href=\"http://www.mayoclinic.org/diseases-conditions/lead-poisoning/symptoms-causes/dxc-20275054\">risks\u003c/a> are especially severe for children, who may suffer developmental delays, hearing loss and seizures, among other symptoms.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But consumers need not fret in the dark. The FDA maintains a \u003ca href=\"https://www.accessdata.fda.gov/cms_ia/importalert_122.html\">list of products\u003c/a> it has tested that have revealed lead contamination. The good news: Not a single crockpot is listed. Many ceramics makers have switched to lead-free glazes. For example, Crock-Pot\u003csup>\u003c/sup> (the brand name that inspired a host of similar ceramic slow cookers now generically known as crockpots), tells callers in an automated message that it uses no lead additive in its glazes.\u003c/p>\n\u003cp>That doesn't mean all ceramics are safe for use. According to the FDA, consumers should \u003ca href=\"https://www.fda.gov/food/foodborneillnesscontaminants/metals/ucm233281.htm#Q4\">be attentive to antique or handmade ceramics\u003c/a>, which might still be baked in old kilns with residue lead in them. In particular, bright orange, red and yellow homemade pottery may be of concern, because lead is sometimes used to intensify these colors. Buyers should also check for \u003ca href=\"https://www.fda.gov/RegulatoryInformation/Guidances/ucm214740.htm#IV\">labels\u003c/a> saying earthenware is not safe for food or drink.\u003c/p>\n\u003cp>Even if a product has some of the above warning signs, there may still be hope for your favorite earthenware bowl from the neighborhood craft fair. The FDA recommends going to the local hardware store and picking up a home \u003ca href=\"http://www.consumerreports.org/cro/lead-test-kits/buying-guide\">lead testing kit\u003c/a> to evaluate the lead poisoning risk posed by a product. And Puzas says that because lead is similar to calcium, making sure children get enough calcium in their diets \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1566572/\">can decrease the rate of lead absorption\u003c/a> – the calcium essentially competes with the lead to be absorbed.\u003c/p>\n\u003cp>So if you have a mass-produced crockpot, guidance suggests you should be fine, but a home test kit can put your mind at ease. Crockpot lovers, you may return to composing sonnets about your favorite kitchen appliance.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"https://www.npr.org/sections/thesalt/524730163/gnawing-questions\">Gnawing Questions\u003c/a> is a semi-regular column answering the food mysteries puzzling us and our readers. Got a question you want us to explore? \u003c/em>\u003cem>\u003cstrong>Let us know via our \u003c/strong>\u003c/em>\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\">\u003cem>\u003cstrong>contact form\u003c/strong>\u003c/em>\u003c/a>\u003cem>\u003cstrong>.\u003c/strong>\u003c/em> \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",
"disqusIdentifier": "123364 https://ww2.kqed.org/bayareabites/?p=123364",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/12/08/can-your-ceramic-cookware-give-you-lead-poisoning/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 687,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1512753552,
"excerpt": "Mass-produced crockpots and other ceramic food containers are probably safe, but handmade earthenware might merit a home test.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Mass-produced crockpots and other ceramic food containers are probably safe, but handmade earthenware might merit a home test.",
"title": "Can Your Ceramic Cookware Give You Lead Poisoning? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Can Your Ceramic Cookware Give You Lead Poisoning?",
"datePublished": "2017-12-08T09:18:47-08:00",
"dateModified": "2017-12-08T09:19:12-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "can-your-ceramic-cookware-give-you-lead-poisoning",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/",
"nprApiLink": "http://api.npr.org/query?id=563808879&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Natalie Jacewicz, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Fri, 08 Dec 2017 08:00:21 -0500",
"nprLastModifiedDate": "Fri, 08 Dec 2017 08:00:21 -0500",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2017/12/08/563808879/can-your-ceramic-cookware-give-you-lead-poisoning?ft=nprml&f=563808879",
"nprImageAgency": "Joy Ho for NPR",
"source": "Food Safety",
"nprStoryId": "563808879",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 08 Dec 2017 08:00:00 -0500",
"path": "/bayareabites/123364/can-your-ceramic-cookware-give-you-lead-poisoning",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Crockpots — \u003ca href=\"https://www.thekitchn.com/whats-the-difference-between-a-crockpot-and-a-slow-cooker-word-of-mouth-217582\">ceramic slow cookers\u003c/a> that coax chili into tender perfection — can make home cooks wax poetic. A Google search of \"I love my crockpot\" turns up well over a million matches, including testimonials about their flexibility, ease and affordability. But there's another search that also gets a lot of results: \"crock pots and lead poisoning.\"\u003c/p>\n\u003cp>The U.S. Food and Drug Administration randomly tests ceramic food containers like crockpots for lead. That testing, according to an email from FDA spokesperson Megan McSeveney, is \"based on some positive findings of extractable lead and cadmium from the glaze used in making ceramic ware over a number of years.\"\u003c/p>\n\u003cp>How does lead wind up in a crockpot? Ceramic ware is glazed before entering a kiln to bake. These glazes sometimes contain lead to give products an attractive shine, according to a 1988 report \u003ca href=\"http://thelancet.com/journals/lancet/article/PIIS0140-6736(88)90884-7/fulltext?version=printerFriendly\">\u003c/a>in \u003cem>The Lancet\u003c/em>. If ceramics are baked for long enough at hot enough temperatures, they may still be safe, but if not, the lead can leach into food and cause lead poisoning. Acidic food or drink is especially likely to cause lead to leach out of ceramics, unfortunately for coffee drinkers with favorite earthenware mugs. (The \u003cem>Lancet\u003c/em> report relates the story of a Seattle couple who fell mysteriously ill; the cause was lead poisoning from terracotta cups.)\u003c/p>\n\u003cp>\"Lead has been around in our environment for thousands of years\" in soil and elsewhere, says \u003ca href=\"https://www.urmc.rochester.edu/people/20406851-j-edward-puzas\">Edward Puzas\u003c/a>, a professor of orthopedics at the University of Rochester Medical Center. \"But there's really no safe amount of lead in the blood.\" Even during the Roman Empire, \u003ca href=\"http://www.pnas.org/content/111/18/6594\">lead-lined aqueducts\u003c/a> are believed to have contributed to public health problems.\u003c/p>\n\u003cp>Lead can invade the human body, according to Puzas, because of its chemical structure: It's similar to that of calcium. This means bones easily absorb lead and store it for dozens of years. Puzas is researching how lead in the bones may increase the risk of osteoporosis and make it more \u003ca href=\"https://link.springer.com/chapter/10.1007/978-1-59259-740-6_22\">difficult for bones to heal\u003c/a> after fractures. Lead poisoning can also cause high blood pressure, headaches and reduced sperm count in adults, but lead's \u003ca href=\"http://www.mayoclinic.org/diseases-conditions/lead-poisoning/symptoms-causes/dxc-20275054\">risks\u003c/a> are especially severe for children, who may suffer developmental delays, hearing loss and seizures, among other symptoms.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But consumers need not fret in the dark. The FDA maintains a \u003ca href=\"https://www.accessdata.fda.gov/cms_ia/importalert_122.html\">list of products\u003c/a> it has tested that have revealed lead contamination. The good news: Not a single crockpot is listed. Many ceramics makers have switched to lead-free glazes. For example, Crock-Pot\u003csup>\u003c/sup> (the brand name that inspired a host of similar ceramic slow cookers now generically known as crockpots), tells callers in an automated message that it uses no lead additive in its glazes.\u003c/p>\n\u003cp>That doesn't mean all ceramics are safe for use. According to the FDA, consumers should \u003ca href=\"https://www.fda.gov/food/foodborneillnesscontaminants/metals/ucm233281.htm#Q4\">be attentive to antique or handmade ceramics\u003c/a>, which might still be baked in old kilns with residue lead in them. In particular, bright orange, red and yellow homemade pottery may be of concern, because lead is sometimes used to intensify these colors. Buyers should also check for \u003ca href=\"https://www.fda.gov/RegulatoryInformation/Guidances/ucm214740.htm#IV\">labels\u003c/a> saying earthenware is not safe for food or drink.\u003c/p>\n\u003cp>Even if a product has some of the above warning signs, there may still be hope for your favorite earthenware bowl from the neighborhood craft fair. The FDA recommends going to the local hardware store and picking up a home \u003ca href=\"http://www.consumerreports.org/cro/lead-test-kits/buying-guide\">lead testing kit\u003c/a> to evaluate the lead poisoning risk posed by a product. And Puzas says that because lead is similar to calcium, making sure children get enough calcium in their diets \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1566572/\">can decrease the rate of lead absorption\u003c/a> – the calcium essentially competes with the lead to be absorbed.\u003c/p>\n\u003cp>So if you have a mass-produced crockpot, guidance suggests you should be fine, but a home test kit can put your mind at ease. Crockpot lovers, you may return to composing sonnets about your favorite kitchen appliance.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"https://www.npr.org/sections/thesalt/524730163/gnawing-questions\">Gnawing Questions\u003c/a> is a semi-regular column answering the food mysteries puzzling us and our readers. Got a question you want us to explore? \u003c/em>\u003cem>\u003cstrong>Let us know via our \u003c/strong>\u003c/em>\u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\">\u003cem>\u003cstrong>contact form\u003c/strong>\u003c/em>\u003c/a>\u003cem>\u003cstrong>.\u003c/strong>\u003c/em> \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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/123364/can-your-ceramic-cookware-give-you-lead-poisoning",
"authors": [
"byline_bayareabites_123364"
],
"categories": [
"bayareabites_1321",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_2035",
"bayareabites_358"
],
"tags": [
"bayareabites_16033",
"bayareabites_13243",
"bayareabites_16034"
],
"featImg": "bayareabites_123365",
"label": "source_bayareabites_123364"
},
"bayareabites_123194": {
"type": "posts",
"id": "bayareabites_123194",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "123194",
"score": null,
"sort": [
1512579643000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1512579643,
"format": "video",
"disqusTitle": "Cookie Recipe: Mom’s Pecan Butter Balls",
"title": "Cookie Recipe: Mom’s Pecan Butter Balls",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Melt-in-your-mouth butter balls, also known by many other names like Mexican wedding cakes, are a must on your holiday cookie platter.\u003c/p>\n\u003cp>Sandies, butter balls, Mexican wedding cakes, Russian tea cakes, snowballs, or pecan balls…whatever you might call them, these powdery white cookies all have something in common: they are buttery and nutty, with a crumbly texture, coated in powdered sugar, and one of the most-loved holiday cookies.\u003c/p>\n\u003cp>And every year, for as long as I remember, my mom has baked them. And her mother--my grandmother--baked them before her, and quite possibly her mother—my great-grandmother—baked them for my grandmother, and so on. Sometimes I bake butterballs along with my mom, sometimes I just make my own batch, and often they find their way onto my sister-in-law’s cookie platter. Honestly, it just wouldn’t be Christmas without them. (Of course, because I don’t eat pecans, we almost always leave them out, or I sometimes swap out the pecans for finely chopped toasted almonds. Walnuts will work too for those of you who like them!)\u003c/p>\n\u003cp>A simple mixture of butter, flour, powdered sugar, and nuts, plus a little salt and vanilla, is all you need to create these memorable little cakes. But the true beauty of these whatever-you-call-them cookies happens when they are still warm from the oven, and are swathed in a coating of powdered sugar which melts in your mouth with each delicate bite.\u003c/p>\n\u003cp>This recipe, the original being a handwritten recipe card in my mother’s handwriting, has been passed down through a few generations of women in my family. I’ve no idea where it came from, but it’s been slightly updated throughout the years. I hope you enjoy it for generations to come!\u003c/p>\n\u003cfigure id=\"attachment_123222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5174-new.jpg\" alt=\"Mom’s Pecan Butter Balls are ready to serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mom’s Pecan Butter Balls are ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Mom’s Pecan Butter Balls\n\u003ch2>\n\u003c/h2>\u003c/h2>\u003cp>\u003cem>Makes about 22 cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup (8 oz) unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 cup powdered sugar, sifted\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>1/4 cup (2 oz) chopped toasted pecans (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4819-new.jpg\" alt=\"Sift 1 cup powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift 1 cup powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 300F. Line a large baking sheet with parchment paper. Put 1/2 cup of the sugar into a shallow bowl and set aside.\u003c/li>\n\u003cli>In the bowl of a mixer fitted with the paddle attachment, beat together the butter, the remaining 1/2 cup sugar, and salt. Beat in the vanilla. Add the flour and beat on low just until combined. Add the pecans and beat on low until evenly incorporated.\u003c/li>\n\u003cfigure id=\"attachment_123264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4823-new.jpg\" alt=\"In the bowl of a mixer fitted with the paddle attachment, beat together the butter, the remaining 1/2 cup sugar, and salt. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a mixer fitted with the paddle attachment, beat together the butter, the remaining 1/2 cup sugar, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4860-new.jpg\" alt=\"Beat in the vanilla. Add the flour and beat on low just until combined. Add the pecans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat in the vanilla. Add the flour and beat on low just until combined. Add the pecans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4863-new.jpg\" alt=\"Beat on low until evenly incorporated.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat on low until evenly incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Scoop up tablespoonfuls of the dough and, using wet hands, roll into balls. Place them onto the baking sheet, spacing them evenly. Bake until the bottoms are lightly golden brown, about 35 minutes. Let cool on the sheet for 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_123268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4866-new.jpg\" alt=\"The dough should have this consistency.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough should have this consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4880-new.jpg\" alt=\"Scoop up tablespoonfuls of the dough and, using wet hands, roll into balls.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop up tablespoonfuls of the dough and, using wet hands, roll into balls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4895-new.jpg\" alt=\" Place them onto the baking sheet, spacing them evenly and bake at 300F.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place them onto the baking sheet, spacing them evenly and bake at 300F. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5075-new.jpg\" alt=\"Bake until the bottoms are lightly golden brown, about 35 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the bottoms are lightly golden brown, about 35 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5073-new.jpg\" alt=\"Let cool on the sheet for 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool on the sheet for 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When cool enough to handle, roll the cookies in the reserved powdered sugar, then transfer to a wire rack to cool completely. If you like, dust the cookies with additional powdered sugar. Store in an airtight container for up to 1 week.\u003c/li>\n\u003cfigure id=\"attachment_123276\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5125-new.jpg\" alt=\"When cool enough to handle, roll the cookies in the reserved powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When cool enough to handle, roll the cookies in the reserved powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5148-new.jpg\" alt=\"Transfer cookies to a wire rack to cool completely. If you like, dust the cookies with additional powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer cookies to a wire rack to cool completely. If you like, dust the cookies with additional powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123226\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5191-new.jpg\" alt=\"Mom’s Pecan Butter Balls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123226\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cooled and sugar-dusted cookies are ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "123194 https://ww2.kqed.org/bayareabites/?p=123194",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/12/06/christmas-cookies-moms-pecan-butter-balls/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 699,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1521222434,
"excerpt": "Melt-in-your-mouth butter balls, also known by many other names like Mexican wedding cakes, are a must on your holiday cookie platter.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Melt-in-your-mouth butter balls, also known by many other names like Mexican wedding cakes, are a must on your holiday cookie platter.",
"title": "Cookie Recipe: Mom’s Pecan Butter Balls | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Cookie Recipe: Mom’s Pecan Butter Balls",
"datePublished": "2017-12-06T09:00:43-08:00",
"dateModified": "2018-03-16T10:47:14-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "christmas-cookies-moms-pecan-butter-balls",
"status": "publish",
"sourceUrl": "https://www.kqed.org/bayareabites/tag/cookies",
"videoEmbed": "https://youtu.be/uufX6EK3_VE",
"source": "Cookies",
"path": "/bayareabites/123194/christmas-cookies-moms-pecan-butter-balls",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Melt-in-your-mouth butter balls, also known by many other names like Mexican wedding cakes, are a must on your holiday cookie platter.\u003c/p>\n\u003cp>Sandies, butter balls, Mexican wedding cakes, Russian tea cakes, snowballs, or pecan balls…whatever you might call them, these powdery white cookies all have something in common: they are buttery and nutty, with a crumbly texture, coated in powdered sugar, and one of the most-loved holiday cookies.\u003c/p>\n\u003cp>And every year, for as long as I remember, my mom has baked them. And her mother--my grandmother--baked them before her, and quite possibly her mother—my great-grandmother—baked them for my grandmother, and so on. Sometimes I bake butterballs along with my mom, sometimes I just make my own batch, and often they find their way onto my sister-in-law’s cookie platter. Honestly, it just wouldn’t be Christmas without them. (Of course, because I don’t eat pecans, we almost always leave them out, or I sometimes swap out the pecans for finely chopped toasted almonds. Walnuts will work too for those of you who like them!)\u003c/p>\n\u003cp>A simple mixture of butter, flour, powdered sugar, and nuts, plus a little salt and vanilla, is all you need to create these memorable little cakes. But the true beauty of these whatever-you-call-them cookies happens when they are still warm from the oven, and are swathed in a coating of powdered sugar which melts in your mouth with each delicate bite.\u003c/p>\n\u003cp>This recipe, the original being a handwritten recipe card in my mother’s handwriting, has been passed down through a few generations of women in my family. I’ve no idea where it came from, but it’s been slightly updated throughout the years. I hope you enjoy it for generations to come!\u003c/p>\n\u003cfigure id=\"attachment_123222\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5174-new.jpg\" alt=\"Mom’s Pecan Butter Balls are ready to serve.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123222\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5174-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mom’s Pecan Butter Balls are ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Mom’s Pecan Butter Balls\n\u003ch2>\n\u003c/h2>\u003c/h2>\u003cp>\u003cem>Makes about 22 cookies\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup (8 oz) unsalted butter, at cool room temperature\u003c/li>\n\u003cli>1 cup powdered sugar, sifted\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>2 tsp vanilla extract\u003c/li>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>1/4 cup (2 oz) chopped toasted pecans (optional)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_123262\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4819-new.jpg\" alt=\"Sift 1 cup powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123262\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4819-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift 1 cup powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 300F. Line a large baking sheet with parchment paper. Put 1/2 cup of the sugar into a shallow bowl and set aside.\u003c/li>\n\u003cli>In the bowl of a mixer fitted with the paddle attachment, beat together the butter, the remaining 1/2 cup sugar, and salt. Beat in the vanilla. Add the flour and beat on low just until combined. Add the pecans and beat on low until evenly incorporated.\u003c/li>\n\u003cfigure id=\"attachment_123264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4823-new.jpg\" alt=\"In the bowl of a mixer fitted with the paddle attachment, beat together the butter, the remaining 1/2 cup sugar, and salt. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4823-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a mixer fitted with the paddle attachment, beat together the butter, the remaining 1/2 cup sugar, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4860-new.jpg\" alt=\"Beat in the vanilla. Add the flour and beat on low just until combined. Add the pecans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4860-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat in the vanilla. Add the flour and beat on low just until combined. Add the pecans. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4863-new.jpg\" alt=\"Beat on low until evenly incorporated.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4863-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat on low until evenly incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Scoop up tablespoonfuls of the dough and, using wet hands, roll into balls. Place them onto the baking sheet, spacing them evenly. Bake until the bottoms are lightly golden brown, about 35 minutes. Let cool on the sheet for 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_123268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4866-new.jpg\" alt=\"The dough should have this consistency.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4866-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dough should have this consistency. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4880-new.jpg\" alt=\"Scoop up tablespoonfuls of the dough and, using wet hands, roll into balls.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4880-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop up tablespoonfuls of the dough and, using wet hands, roll into balls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_4895-new.jpg\" alt=\" Place them onto the baking sheet, spacing them evenly and bake at 300F.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_4895-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place them onto the baking sheet, spacing them evenly and bake at 300F. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5075-new.jpg\" alt=\"Bake until the bottoms are lightly golden brown, about 35 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5075-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until the bottoms are lightly golden brown, about 35 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5073-new.jpg\" alt=\"Let cool on the sheet for 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5073-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let cool on the sheet for 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When cool enough to handle, roll the cookies in the reserved powdered sugar, then transfer to a wire rack to cool completely. If you like, dust the cookies with additional powdered sugar. Store in an airtight container for up to 1 week.\u003c/li>\n\u003cfigure id=\"attachment_123276\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/12/MG_5125-new.jpg\" alt=\"When cool enough to handle, roll the cookies in the reserved powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/12/MG_5125-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When cool enough to handle, roll the cookies in the reserved powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5148-new.jpg\" alt=\"Transfer cookies to a wire rack to cool completely. If you like, dust the cookies with additional powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5148-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer cookies to a wire rack to cool completely. If you like, dust the cookies with additional powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123226\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_5191-new.jpg\" alt=\"Mom’s Pecan Butter Balls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-123226\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_5191-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cooled and sugar-dusted cookies are ready to serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/123194/christmas-cookies-moms-pecan-butter-balls",
"authors": [
"5015",
"5014",
"11350"
],
"series": [
"bayareabites_15122",
"bayareabites_15124"
],
"categories": [
"bayareabites_1516",
"bayareabites_12744",
"bayareabites_1653",
"bayareabites_11028",
"bayareabites_12549",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12",
"bayareabites_14362",
"bayareabites_1873"
],
"tags": [
"bayareabites_558",
"bayareabites_12797",
"bayareabites_833",
"bayareabites_1686"
],
"featImg": "bayareabites_123224",
"label": "source_bayareabites_123194"
},
"bayareabites_123211": {
"type": "posts",
"id": "bayareabites_123211",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "123211",
"score": null,
"sort": [
1512358644000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1512358644,
"format": "standard",
"disqusTitle": "Breaking The Bubble Of Food Writing: Cultivating Diverse Stories",
"title": "Breaking The Bubble Of Food Writing: Cultivating Diverse Stories",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In the late 1980s, a friend gave me a T-shirt emblazoned with the words \"BLACK BY POPULAR DEMAND.\" That gift came during a time when strong expressions and affirmations of black identity enjoyed a surge of popularity not seen since the 1960s. I've been thinking a lot about that catch phrase in the context of the recent, vibrant discussions about the place of African-Americans in today's national food scene. For people of color who want to tell food stories, \"Black by Popular Demand\" poignantly exposes the twin challenges we face: getting the key decision-makers in mainstream food media (I call them \"gatekeepers\") to desire our stories, and getting our own communities to devour our work.\u003c/p>\n\u003cp>Except for those times we self-publish, food writers try to persuade gatekeepers to publish our work. Gatekeepers are those who determine what content will go in magazines, newspapers, radio shows or websites; those who decide which book manuscripts to purchase, publish and market; those who book speakers for events, and those who approve projects and book appearances for television shows. I've been involved in food media for a decade, and I've interacted with gatekeepers in all of the fields above. Overwhelmingly, the food media gatekeepers I've met and worked with are white.\u003c/p>\n\u003cp>Just because a gatekeeper is white doesn't mean a dead end for my food-writing endeavors. In fact, many have seen value in my work, and have given me opportunities to share my passion for African-American foodways. Though I fantasize about it, I certainly don't expect every gatekeeper to immediately fall in love with my ideas for content. Rejection is part of the game. Yet, collectively, these gatekeepers continue to do things that are frustrating. Things that unnecessarily limit the opportunities for writers who want to share diverse food stories with a broader audience. Things that remain puzzling in the year 2017. What follows bears on my experience as someone who writes about African-American foodways, but other food writers of color have shared similar experiences with me.\u003c/p>\n\u003cp>The first, and probably most pervasive, challenge is that writers of color are often limited to writing about their traditional foods, while white writers are given much more latitude to explore a wide variety of cuisines beyond their immediate expertise. This not only applies to writing assignments from an employer or freelance work, but to getting a food media job. An established food writer of color, speaking on the condition of anonymity for fear of jeopardizing her ability to get assignments from editors, shared with me a failed attempt to get a senior-level editing job at a major food magazine. Despite an excellent resume featuring this person's work experience as a trained chef, author and ghost-writer of several successful and award-winning cookbooks and freelance pieces on several types of cuisines, this person was turned down for the position. Why? Because the magazine's gatekeeper making the hiring decision said that\u003cstrong> \u003c/strong>the applicant's expertise in ethnic cuisine wasn't transferable to a mainstream publication.\u003c/p>\n\u003cp>My personal \"favorite\" is the pervading and persistent belief that the only appropriate time for disseminating African-American food stories is on the Martin Luther King Jr. federal holiday or during \"Black History Month,\" which happens in February. I thought the word was out by now that black people, just like everyone else, cook and eat all year long. Perhaps not. Yet, other ethnic groups aren't so arbitrarily constrained. Imagine mostly reading about Chinese food around the lunar New Year celebration, about French food on Bastille Day, about Italian food on Columbus Day and about Mexican food on Cinco de Mayo. I have pitched stories that offered a roundup of black-owned restaurants in a particular city in order to highlight the diverse culinary expressions of African-heritage cuisines in that city's dining scene. In order to get a \"hook\" for their readers, editors have suggested running the piece in February. There's an entire world of food out there waiting to be explored, but we tend to hear about the same cuisines over and over again. This happens despite growing evidence that Americans are more curious about different cuisines than ever before. For the moment, diverse food writers take comfort that stories are getting published at all.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Another mystifying occurrence is the ongoing invisibility of African-Americans in food stories that have an obvious African-American connection. How many more \"Best Southern Chef,\" \"Best Southern Restaurant\" or \"Best Barbecue\" articles (particularly ones with lists) and television shows must we read and watch that overwhelmingly feature white people? With 46 million black people living in the United States, isn't it possible that there's one African-American who can cook and has a good story to tell?\u003c/p>\n\u003cp>The final head-scratcher comes when media outlets finally choose to feature an African-American food story, and a white writer gets the assignment. Am I arguing that only people of a certain race should write food stories about their culture? No. I'm arguing for more balance in who gets the writing assignment. Depending upon the angle sought, an African-American writer may be able to tell a story with more dimension than someone unfamiliar with the culture. At the very least, that writer will avoid the kinds of mistakes that get people in a lot of trouble on social media.\u003c/p>\n\u003cp>I could go on, but one must ask, \"Why does this stuff keep happening?\" Having worked with a lot of these gatekeepers, I don't think that the main problem is overt racism. We're seeing the end product of an industry full of people living in a bubble. The gatekeepers tend to be cut from the same cheesecloth in terms of race, class and culture, and their professional and social circles are filled with similar people. This mix leads to a very narrow view of what's possible and interesting in the food universe, and an echo chamber in terms of what's trendy. Thus, the gatekeepers believe that their customers want stories from a certain range of subjects, and we readers and viewers get those stories \u003cem>ad nauseum\u003c/em>. The gatekeepers may believe that they are casting a broad net, but it's actually fairly limited when diverse perspectives are taken into account.\u003c/p>\n\u003cp>Given the intense competition for consumers, one would think that the gatekeepers would try to grow their following with diverse stories and writers. Instead, they squeeze every ounce from proven formulas of success in terms of subjects and storytellers. So, how do we get the gatekeepers to realize that diversity doesn't mean showcasing different types of fascinating white people? The simplest answers are that we need more diversity amongst the gatekeepers, and more white gatekeepers who truly make diverse storytelling a priority, take more risks and make more of an effort to find and hire diverse food writers.\u003c/p>\n\u003cp>Yet, not all of the heavy lifting on this subject needs to be done by the gatekeepers. Food writers of color need to keep pitching ideas, continue seeking innovative ways to share diverse stories, keep the gatekeepers accountable when they fall short, and seek gate-keeping jobs when they become available. Consumers who want diverse stories need to support food writers of color by purchasing our creative products, reading our blogs, attending our presentations, suggesting we speak at presentations, and sharing our content on social media, because that has become the way that many gatekeepers measure success.\u003c/p>\n\u003cp>Most importantly, we have to continue growing our consumer market beyond cookbooks to include writing about food culture and food history. This will be challenging. As one person said while contemplating whether or not to attend one of my book talks: \"I don't want to hear some brother talk about soul food. \u003cem>I want to eat it!\u003c/em>\" It was kind of hard to argue with him. The main point is that gatekeepers are constantly making business decisions, and evidence of a strong consumer demand should tip the scales in favor of more diversity.\u003c/p>\n\u003cp>We all have some work to do to raise the visibility of diverse food stories and have diverse cultures acknowledged for their culinary contributions to our national food scene. Given the recent success of African-American-authored blogs, cookbooks and culinary histories, one can no longer argue with a straight face that there is no market for these stories. Unfortunately, some gatekeepers will continue to limit the opportunity for diverse food stories to be told, but others are trying.\u003c/p>\n\u003cp>Just recently, a gatekeeper for a popular, food-oriented website reached out to me to find diverse voices to include in a regional barbecue story. Diverse food stories are out there, and they are easier to find than one might think. Who's ready to forage and harvest the bounty?\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Adrian Miller is the author of the James Beard Award-winning book\u003c/em> Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time.\u003cem> His latest book is \u003c/em>The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas.\u003c/p>\n\u003cp>\u003cem>This essay was crafted in response to a summit on racism and difference in food, staged at \u003c/em>\u003ca href=\"http://rivendellwriterscolony.org/\">\u003cem>Rivendell Writers Colony\u003c/em>\u003c/a>\u003cem> by \u003c/em>\u003ca href=\"https://www.southernfoodways.org/\">\u003cem>The Southern Foodways Alliance \u003c/em>\u003c/a>\u003cem>and \u003c/em>\u003ca href=\"http://tonitiptonmartin.com/foundation/\">\u003cem>Soul Summit\u003c/em>\u003c/a>\u003cem>.\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",
"disqusIdentifier": "123211 https://ww2.kqed.org/bayareabites/?p=123211",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/12/03/breaking-the-bubble-of-food-writing-cultivating-diverse-stories/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1568,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1512358644,
"excerpt": "The world of food is vast, but we tend to hear about the same cuisines over and over again. So how do we tip the scales in favor of more diversity among food writers?",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The world of food is vast, but we tend to hear about the same cuisines over and over again. So how do we tip the scales in favor of more diversity among food writers?",
"title": "Breaking The Bubble Of Food Writing: Cultivating Diverse Stories | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Breaking The Bubble Of Food Writing: Cultivating Diverse Stories",
"datePublished": "2017-12-03T19:37:24-08:00",
"dateModified": "2017-12-03T19:37:24-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "breaking-the-bubble-of-food-writing-cultivating-diverse-stories",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=567810864&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Adrian Miller, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Sun, 03 Dec 2017 08:00:19 -0500",
"nprLastModifiedDate": "Sun, 03 Dec 2017 08:00:19 -0500",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2017/12/03/567810864/breaking-the-bubble-of-food-writing-cultivating-diverse-stories?ft=nprml&f=567810864",
"nprImageAgency": "LA Johnson/NPR",
"nprStoryId": "567810864",
"nprRetrievedStory": "1",
"nprPubDate": "Sun, 03 Dec 2017 08:00:00 -0500",
"path": "/bayareabites/123211/breaking-the-bubble-of-food-writing-cultivating-diverse-stories",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In the late 1980s, a friend gave me a T-shirt emblazoned with the words \"BLACK BY POPULAR DEMAND.\" That gift came during a time when strong expressions and affirmations of black identity enjoyed a surge of popularity not seen since the 1960s. I've been thinking a lot about that catch phrase in the context of the recent, vibrant discussions about the place of African-Americans in today's national food scene. For people of color who want to tell food stories, \"Black by Popular Demand\" poignantly exposes the twin challenges we face: getting the key decision-makers in mainstream food media (I call them \"gatekeepers\") to desire our stories, and getting our own communities to devour our work.\u003c/p>\n\u003cp>Except for those times we self-publish, food writers try to persuade gatekeepers to publish our work. Gatekeepers are those who determine what content will go in magazines, newspapers, radio shows or websites; those who decide which book manuscripts to purchase, publish and market; those who book speakers for events, and those who approve projects and book appearances for television shows. I've been involved in food media for a decade, and I've interacted with gatekeepers in all of the fields above. Overwhelmingly, the food media gatekeepers I've met and worked with are white.\u003c/p>\n\u003cp>Just because a gatekeeper is white doesn't mean a dead end for my food-writing endeavors. In fact, many have seen value in my work, and have given me opportunities to share my passion for African-American foodways. Though I fantasize about it, I certainly don't expect every gatekeeper to immediately fall in love with my ideas for content. Rejection is part of the game. Yet, collectively, these gatekeepers continue to do things that are frustrating. Things that unnecessarily limit the opportunities for writers who want to share diverse food stories with a broader audience. Things that remain puzzling in the year 2017. What follows bears on my experience as someone who writes about African-American foodways, but other food writers of color have shared similar experiences with me.\u003c/p>\n\u003cp>The first, and probably most pervasive, challenge is that writers of color are often limited to writing about their traditional foods, while white writers are given much more latitude to explore a wide variety of cuisines beyond their immediate expertise. This not only applies to writing assignments from an employer or freelance work, but to getting a food media job. An established food writer of color, speaking on the condition of anonymity for fear of jeopardizing her ability to get assignments from editors, shared with me a failed attempt to get a senior-level editing job at a major food magazine. Despite an excellent resume featuring this person's work experience as a trained chef, author and ghost-writer of several successful and award-winning cookbooks and freelance pieces on several types of cuisines, this person was turned down for the position. Why? Because the magazine's gatekeeper making the hiring decision said that\u003cstrong> \u003c/strong>the applicant's expertise in ethnic cuisine wasn't transferable to a mainstream publication.\u003c/p>\n\u003cp>My personal \"favorite\" is the pervading and persistent belief that the only appropriate time for disseminating African-American food stories is on the Martin Luther King Jr. federal holiday or during \"Black History Month,\" which happens in February. I thought the word was out by now that black people, just like everyone else, cook and eat all year long. Perhaps not. Yet, other ethnic groups aren't so arbitrarily constrained. Imagine mostly reading about Chinese food around the lunar New Year celebration, about French food on Bastille Day, about Italian food on Columbus Day and about Mexican food on Cinco de Mayo. I have pitched stories that offered a roundup of black-owned restaurants in a particular city in order to highlight the diverse culinary expressions of African-heritage cuisines in that city's dining scene. In order to get a \"hook\" for their readers, editors have suggested running the piece in February. There's an entire world of food out there waiting to be explored, but we tend to hear about the same cuisines over and over again. This happens despite growing evidence that Americans are more curious about different cuisines than ever before. For the moment, diverse food writers take comfort that stories are getting published at all.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Another mystifying occurrence is the ongoing invisibility of African-Americans in food stories that have an obvious African-American connection. How many more \"Best Southern Chef,\" \"Best Southern Restaurant\" or \"Best Barbecue\" articles (particularly ones with lists) and television shows must we read and watch that overwhelmingly feature white people? With 46 million black people living in the United States, isn't it possible that there's one African-American who can cook and has a good story to tell?\u003c/p>\n\u003cp>The final head-scratcher comes when media outlets finally choose to feature an African-American food story, and a white writer gets the assignment. Am I arguing that only people of a certain race should write food stories about their culture? No. I'm arguing for more balance in who gets the writing assignment. Depending upon the angle sought, an African-American writer may be able to tell a story with more dimension than someone unfamiliar with the culture. At the very least, that writer will avoid the kinds of mistakes that get people in a lot of trouble on social media.\u003c/p>\n\u003cp>I could go on, but one must ask, \"Why does this stuff keep happening?\" Having worked with a lot of these gatekeepers, I don't think that the main problem is overt racism. We're seeing the end product of an industry full of people living in a bubble. The gatekeepers tend to be cut from the same cheesecloth in terms of race, class and culture, and their professional and social circles are filled with similar people. This mix leads to a very narrow view of what's possible and interesting in the food universe, and an echo chamber in terms of what's trendy. Thus, the gatekeepers believe that their customers want stories from a certain range of subjects, and we readers and viewers get those stories \u003cem>ad nauseum\u003c/em>. The gatekeepers may believe that they are casting a broad net, but it's actually fairly limited when diverse perspectives are taken into account.\u003c/p>\n\u003cp>Given the intense competition for consumers, one would think that the gatekeepers would try to grow their following with diverse stories and writers. Instead, they squeeze every ounce from proven formulas of success in terms of subjects and storytellers. So, how do we get the gatekeepers to realize that diversity doesn't mean showcasing different types of fascinating white people? The simplest answers are that we need more diversity amongst the gatekeepers, and more white gatekeepers who truly make diverse storytelling a priority, take more risks and make more of an effort to find and hire diverse food writers.\u003c/p>\n\u003cp>Yet, not all of the heavy lifting on this subject needs to be done by the gatekeepers. Food writers of color need to keep pitching ideas, continue seeking innovative ways to share diverse stories, keep the gatekeepers accountable when they fall short, and seek gate-keeping jobs when they become available. Consumers who want diverse stories need to support food writers of color by purchasing our creative products, reading our blogs, attending our presentations, suggesting we speak at presentations, and sharing our content on social media, because that has become the way that many gatekeepers measure success.\u003c/p>\n\u003cp>Most importantly, we have to continue growing our consumer market beyond cookbooks to include writing about food culture and food history. This will be challenging. As one person said while contemplating whether or not to attend one of my book talks: \"I don't want to hear some brother talk about soul food. \u003cem>I want to eat it!\u003c/em>\" It was kind of hard to argue with him. The main point is that gatekeepers are constantly making business decisions, and evidence of a strong consumer demand should tip the scales in favor of more diversity.\u003c/p>\n\u003cp>We all have some work to do to raise the visibility of diverse food stories and have diverse cultures acknowledged for their culinary contributions to our national food scene. Given the recent success of African-American-authored blogs, cookbooks and culinary histories, one can no longer argue with a straight face that there is no market for these stories. Unfortunately, some gatekeepers will continue to limit the opportunity for diverse food stories to be told, but others are trying.\u003c/p>\n\u003cp>Just recently, a gatekeeper for a popular, food-oriented website reached out to me to find diverse voices to include in a regional barbecue story. Diverse food stories are out there, and they are easier to find than one might think. Who's ready to forage and harvest the bounty?\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Adrian Miller is the author of the James Beard Award-winning book\u003c/em> Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time.\u003cem> His latest book is \u003c/em>The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas.\u003c/p>\n\u003cp>\u003cem>This essay was crafted in response to a summit on racism and difference in food, staged at \u003c/em>\u003ca href=\"http://rivendellwriterscolony.org/\">\u003cem>Rivendell Writers Colony\u003c/em>\u003c/a>\u003cem> by \u003c/em>\u003ca href=\"https://www.southernfoodways.org/\">\u003cem>The Southern Foodways Alliance \u003c/em>\u003c/a>\u003cem>and \u003c/em>\u003ca href=\"http://tonitiptonmartin.com/foundation/\">\u003cem>Soul Summit\u003c/em>\u003c/a>\u003cem>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/123211/breaking-the-bubble-of-food-writing-cultivating-diverse-stories",
"authors": [
"byline_bayareabites_123211"
],
"categories": [
"bayareabites_11028",
"bayareabites_2407",
"bayareabites_1865"
],
"tags": [
"bayareabites_8948"
],
"featImg": "bayareabites_123212",
"label": "bayareabites"
},
"bayareabites_123163": {
"type": "posts",
"id": "bayareabites_123163",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "123163",
"score": null,
"sort": [
1512083565000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1512083565,
"format": "standard",
"disqusTitle": "'The Hardest Bakery Possible': Reinventing The Meaning Of 'Whole Grain'",
"title": "'The Hardest Bakery Possible': Reinventing The Meaning Of 'Whole Grain'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Jonathan Bethony admits the breads he'll be churning out at \u003ca href=\"http://www.seylou.com/\" target=\"_blank\">Seylou Bakery & Mill\u003c/a>, which just opened this month in Washington, D.C., might not appeal to everyone.\u003c/p>\n\u003cp>The dark crusts of his \u003cem>pain au levain\u003c/em> have a charred appearance and complex flavors to match their hue. Inside the loaves, a toothsome chewiness gives way to the tang of sourdough and a taste that can only be described as distinctly wheat-y.\u003c/p>\n\u003cp>But those characteristics are not an accident. They're the fruit of a baking process that is pushing the envelope of what's possible — and palatable — when working with locally sourced, freshly milled whole grains.\u003c/p>\n\u003cp>\"There's a lot of preconceived notions about whole wheat,\" says Bethony, whose bakery is among the first in the Mid-Atlantic — and a handful of bakeries nationwide — selling 100-percent whole wheat sourdough loaves, \"so I just like to call it bread.\"\u003c/p>\n\u003cp>Grocery store breads can be labeled \"whole grain\" if 51 percent of the flour contains the grain's three components: the endosperm, the germ and the bran. The rest of the mix could be white flour, which includes only the gluten-rich endosperm that gives baked goods their structure, but leaves some of the grain's nutrients behind.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Leaving the bran and germ in the flour might sound easier than sifting them out, but it transforms the baking process into an arduous, if rewarding, experiment. As the first resident baker of the \u003ca href=\"http://thebreadlab.wsu.edu/\">Bread Lab\u003c/a> at Washington State University, Bethony spent three years conducting such experiments as a protégé of the country's foremost whole grains-focused wheat breeder, Stephen Jones, who directs the lab.\u003c/p>\n\u003cp>\"Most of the formulas we're working with were designed for white flour. In many ways, you're starting from scratch,\" says Jones. \"You have to bring tremendous skill back into the whole formula.\"\u003c/p>\n\u003cp>There's a reason bakers have been sifting the weighty bran out of their bread for centuries: Baking with it in the mix is inherently difficult. Doing so without the help of added white flour, gluten or yeast is even harder. But Bethony, a bearded former musician who compares the strategy required for this style of baking to \"playing an arcade full of video games at the same time,\" thinks he's up to the task.\u003c/p>\n\u003cp>Leaving the bran and germ in the bread adds nutrients and flavors — but it's also a bit like adding rocks to a delicate spider's web, says Bethony.\u003c/p>\n\u003cp>\"It takes way more finesse to get an open crumb,\" he says, referring to the airy pockets that give baked bread its desired texture.\u003c/p>\n\u003cp>In lieu of yeast, Bethony battles this added weight with fermentation in the form of a bubbling sourdough starter he made in D.C. (Recipe? Add water to flour and wait.) To infuse moisture into the bread, he uses a \"wet dough\" that contains more water than flour, which leaves the resulting dough too sticky for a machine to form into uniform shapes. That's one of the reasons Bethony forms the loaves by hand before feeding them, one at a time, into a 500-degree, wood-fired oven.\u003c/p>\n\u003cp>If that sounds exhausting, consider the task he's given his pastry chef, Charbel Abrache: to make croissants, canelés and other confections from only whole grains and no refined sugar.\u003c/p>\n\u003cfigure id=\"attachment_123165\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4.jpg\" alt=\"The D.C. bakery's loaves emerge from the oven in dark hues to match their intensely wheat-y flavors.\" width=\"2000\" height=\"1328\" class=\"size-full wp-image-123165\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-520x345.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The D.C. bakery's loaves emerge from the oven in dark hues to match their intensely wheat-y flavors. \u003ccite>(Whitney Pipkin for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Some of my baker friends were like, 'Why did you make like the hardest bakery possible? Being a baker is hard enough,'\" says Bethony, who answers this question and the why-the-wood-fired-oven one in the same way. \"It helps keep me grounded.\"\u003c/p>\n\u003cp>Like the breads, the pastry menu is driven by what local growers such as Maryland farmer \u003ca href=\"https://nextstepproduce.com/about/\">Heinz Thomet\u003c/a> are growing. If the farmer says he needs to grow millet and sorghum in rotation with the wheat to improve his soils, Bethony wants to find a way to work them into the bakery, too. Having his own mill in the bakery allows Bethony to not only churn out fresh flours for baking but also to work directly with local growers.\u003c/p>\n\u003cp>To that end, the canelés on Seylou's menu are made with millet flour and sweetened with sorghum syrup. The brownies are made with sorghum, and both are inadvertently gluten-free. Abrache is now experimenting with locally sourced butters — rather than the industry standards from Europe — for the croissants, as if baking them with whole wheat wasn't \u003ca href=\"https://www.wired.com/story/grain-gathering-better-bread/\">already a feat\u003c/a>.\u003c/p>\n\u003cp>Part of what makes whole-wheat baking tricky is that all the recipes have been written and all the wheat has been bred primarily with white flour in mind — until recently. At the Bread Lab, Bethony's mission was to develop baking techniques for wheat varieties that work well for local farmers, and, without wasting any of their components, to achieve as many flavors as possible.\u003c/p>\n\u003cp>\"So I started sprouting and toasting and popping and malting. I started deconstructing it all and then putting it back together,\" Bethony recalls. \"We came up with this galaxy of different flavors with just the grain.\"\u003c/p>\n\u003cp>These experiments were intended to prove the theory that what's good for the soils is good for human health and can taste better, too. It's one that bakers such as \u003ca href=\"http://www.millersbakehouse.com/\">Dave Miller\u003c/a> in Northern California, \u003ca href=\"http://www.joseybakerbread.com/about/\">Josey Baker\u003c/a> (that's his real name) in San Francisco and \u003ca href=\"http://www.philly.com/philly/food/fresh-bread-from-vetri-now-in-whole-foods-20170713.html\">Marc Vetri\u003c/a> in Philadelphia have been testing on patrons for a few years now, translating local ingredients into whole-grain loaves.\u003c/p>\n\u003cp>After the Bread Lab, Bethony worked briefly with another forerunner of this breed of baking, New York chef \u003ca href=\"http://thebreadlab.wsu.edu/the-third-plate-by-dan-barber/\">Dan Barber\u003c/a>, to help design his \u003ca href=\"https://www.bluehillfarm.com/dine/cafe-grain-bar\">bread program\u003c/a> at Blue Hill at Stone Barns. (The chef is so into whole grains that he had Jones breed a new, flavor-first variety called Barber Wheat expressly for whole-wheat baking.)\u003c/p>\n\u003cp>\"What all these bakers would say is they're not forcing anything on anyone,\" says the Bread Lab's Jones, whose annual \u003ca href=\"http://thebreadlab.wsu.edu/the-grain-gathering/\">Grain Gathering\u003c/a> attracts the industry's leading bakers, millers, growers and breeders. \"What we know as bakers is there is value in using the whole kernel. The beauty for many of us is it comes with flavor and nuance. There's no compromise.\"\u003c/p>\n\u003cp>For Bethony, turning the daily experiments of the Bread Lab into consistent, commercial loaves won't be easy. But neither was making \"good bread\" out of whole grains and nothing but the grains.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"Why not?\" he says. \"It just has to be tried.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "123163 https://ww2.kqed.org/bayareabites/?p=123163",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/11/30/the-hardest-bakery-possible-reinventing-the-meaning-of-whole-grain/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1124,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1512083565,
"excerpt": "A handful of bakeries are pushing the envelope of what's possible — and palatable — by leaving the bran and germ in freshly milled grains from local farmers, who also help drive the menu.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A handful of bakeries are pushing the envelope of what's possible — and palatable — by leaving the bran and germ in freshly milled grains from local farmers, who also help drive the menu.",
"title": "'The Hardest Bakery Possible': Reinventing The Meaning Of 'Whole Grain' | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "'The Hardest Bakery Possible': Reinventing The Meaning Of 'Whole Grain'",
"datePublished": "2017-11-30T15:12:45-08:00",
"dateModified": "2017-11-30T15:12:45-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-hardest-bakery-possible-reinventing-the-meaning-of-whole-grain",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/baking-and-bakeries/",
"nprApiLink": "http://api.npr.org/query?id=566732934&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Whitney Pipkin, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Thu, 30 Nov 2017 13:19:00 -0500",
"nprLastModifiedDate": "Thu, 30 Nov 2017 13:19:37 -0500",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2017/11/30/566732934/the-hardest-bakery-possible-reinventing-the-meaning-of-whole-grain?ft=nprml&f=566732934",
"nprImageAgency": "Whitney Pipkin for NPR",
"source": "Baking And Bakeries",
"nprStoryId": "566732934",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 30 Nov 2017 13:19:00 -0500",
"path": "/bayareabites/123163/the-hardest-bakery-possible-reinventing-the-meaning-of-whole-grain",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Jonathan Bethony admits the breads he'll be churning out at \u003ca href=\"http://www.seylou.com/\" target=\"_blank\">Seylou Bakery & Mill\u003c/a>, which just opened this month in Washington, D.C., might not appeal to everyone.\u003c/p>\n\u003cp>The dark crusts of his \u003cem>pain au levain\u003c/em> have a charred appearance and complex flavors to match their hue. Inside the loaves, a toothsome chewiness gives way to the tang of sourdough and a taste that can only be described as distinctly wheat-y.\u003c/p>\n\u003cp>But those characteristics are not an accident. They're the fruit of a baking process that is pushing the envelope of what's possible — and palatable — when working with locally sourced, freshly milled whole grains.\u003c/p>\n\u003cp>\"There's a lot of preconceived notions about whole wheat,\" says Bethony, whose bakery is among the first in the Mid-Atlantic — and a handful of bakeries nationwide — selling 100-percent whole wheat sourdough loaves, \"so I just like to call it bread.\"\u003c/p>\n\u003cp>Grocery store breads can be labeled \"whole grain\" if 51 percent of the flour contains the grain's three components: the endosperm, the germ and the bran. The rest of the mix could be white flour, which includes only the gluten-rich endosperm that gives baked goods their structure, but leaves some of the grain's nutrients behind.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Leaving the bran and germ in the flour might sound easier than sifting them out, but it transforms the baking process into an arduous, if rewarding, experiment. As the first resident baker of the \u003ca href=\"http://thebreadlab.wsu.edu/\">Bread Lab\u003c/a> at Washington State University, Bethony spent three years conducting such experiments as a protégé of the country's foremost whole grains-focused wheat breeder, Stephen Jones, who directs the lab.\u003c/p>\n\u003cp>\"Most of the formulas we're working with were designed for white flour. In many ways, you're starting from scratch,\" says Jones. \"You have to bring tremendous skill back into the whole formula.\"\u003c/p>\n\u003cp>There's a reason bakers have been sifting the weighty bran out of their bread for centuries: Baking with it in the mix is inherently difficult. Doing so without the help of added white flour, gluten or yeast is even harder. But Bethony, a bearded former musician who compares the strategy required for this style of baking to \"playing an arcade full of video games at the same time,\" thinks he's up to the task.\u003c/p>\n\u003cp>Leaving the bran and germ in the bread adds nutrients and flavors — but it's also a bit like adding rocks to a delicate spider's web, says Bethony.\u003c/p>\n\u003cp>\"It takes way more finesse to get an open crumb,\" he says, referring to the airy pockets that give baked bread its desired texture.\u003c/p>\n\u003cp>In lieu of yeast, Bethony battles this added weight with fermentation in the form of a bubbling sourdough starter he made in D.C. (Recipe? Add water to flour and wait.) To infuse moisture into the bread, he uses a \"wet dough\" that contains more water than flour, which leaves the resulting dough too sticky for a machine to form into uniform shapes. That's one of the reasons Bethony forms the loaves by hand before feeding them, one at a time, into a 500-degree, wood-fired oven.\u003c/p>\n\u003cp>If that sounds exhausting, consider the task he's given his pastry chef, Charbel Abrache: to make croissants, canelés and other confections from only whole grains and no refined sugar.\u003c/p>\n\u003cfigure id=\"attachment_123165\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4.jpg\" alt=\"The D.C. bakery's loaves emerge from the oven in dark hues to match their intensely wheat-y flavors.\" width=\"2000\" height=\"1328\" class=\"size-full wp-image-123165\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-1020x677.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/grain_bread-2_custom-e91c626f0e25ca50a824b22b0a138e5047a6e1f4-520x345.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The D.C. bakery's loaves emerge from the oven in dark hues to match their intensely wheat-y flavors. \u003ccite>(Whitney Pipkin for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Some of my baker friends were like, 'Why did you make like the hardest bakery possible? Being a baker is hard enough,'\" says Bethony, who answers this question and the why-the-wood-fired-oven one in the same way. \"It helps keep me grounded.\"\u003c/p>\n\u003cp>Like the breads, the pastry menu is driven by what local growers such as Maryland farmer \u003ca href=\"https://nextstepproduce.com/about/\">Heinz Thomet\u003c/a> are growing. If the farmer says he needs to grow millet and sorghum in rotation with the wheat to improve his soils, Bethony wants to find a way to work them into the bakery, too. Having his own mill in the bakery allows Bethony to not only churn out fresh flours for baking but also to work directly with local growers.\u003c/p>\n\u003cp>To that end, the canelés on Seylou's menu are made with millet flour and sweetened with sorghum syrup. The brownies are made with sorghum, and both are inadvertently gluten-free. Abrache is now experimenting with locally sourced butters — rather than the industry standards from Europe — for the croissants, as if baking them with whole wheat wasn't \u003ca href=\"https://www.wired.com/story/grain-gathering-better-bread/\">already a feat\u003c/a>.\u003c/p>\n\u003cp>Part of what makes whole-wheat baking tricky is that all the recipes have been written and all the wheat has been bred primarily with white flour in mind — until recently. At the Bread Lab, Bethony's mission was to develop baking techniques for wheat varieties that work well for local farmers, and, without wasting any of their components, to achieve as many flavors as possible.\u003c/p>\n\u003cp>\"So I started sprouting and toasting and popping and malting. I started deconstructing it all and then putting it back together,\" Bethony recalls. \"We came up with this galaxy of different flavors with just the grain.\"\u003c/p>\n\u003cp>These experiments were intended to prove the theory that what's good for the soils is good for human health and can taste better, too. It's one that bakers such as \u003ca href=\"http://www.millersbakehouse.com/\">Dave Miller\u003c/a> in Northern California, \u003ca href=\"http://www.joseybakerbread.com/about/\">Josey Baker\u003c/a> (that's his real name) in San Francisco and \u003ca href=\"http://www.philly.com/philly/food/fresh-bread-from-vetri-now-in-whole-foods-20170713.html\">Marc Vetri\u003c/a> in Philadelphia have been testing on patrons for a few years now, translating local ingredients into whole-grain loaves.\u003c/p>\n\u003cp>After the Bread Lab, Bethony worked briefly with another forerunner of this breed of baking, New York chef \u003ca href=\"http://thebreadlab.wsu.edu/the-third-plate-by-dan-barber/\">Dan Barber\u003c/a>, to help design his \u003ca href=\"https://www.bluehillfarm.com/dine/cafe-grain-bar\">bread program\u003c/a> at Blue Hill at Stone Barns. (The chef is so into whole grains that he had Jones breed a new, flavor-first variety called Barber Wheat expressly for whole-wheat baking.)\u003c/p>\n\u003cp>\"What all these bakers would say is they're not forcing anything on anyone,\" says the Bread Lab's Jones, whose annual \u003ca href=\"http://thebreadlab.wsu.edu/the-grain-gathering/\">Grain Gathering\u003c/a> attracts the industry's leading bakers, millers, growers and breeders. \"What we know as bakers is there is value in using the whole kernel. The beauty for many of us is it comes with flavor and nuance. There's no compromise.\"\u003c/p>\n\u003cp>For Bethony, turning the daily experiments of the Bread Lab into consistent, commercial loaves won't be easy. But neither was making \"good bread\" out of whole grains and nothing but the grains.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Why not?\" he says. \"It just has to be tried.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/123163/the-hardest-bakery-possible-reinventing-the-meaning-of-whole-grain",
"authors": [
"byline_bayareabites_123163"
],
"categories": [
"bayareabites_1516",
"bayareabites_11028"
],
"tags": [
"bayareabites_59"
],
"featImg": "bayareabites_123164",
"label": "source_bayareabites_123163"
},
"bayareabites_122940": {
"type": "posts",
"id": "bayareabites_122940",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "122940",
"score": null,
"sort": [
1512067243000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1512067243,
"format": "standard",
"disqusTitle": "Bay Area Bites Guide to Empanadas in San Francisco",
"title": "Bay Area Bites Guide to Empanadas in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Empanadas, a Latin and South American food staple, are top-notch at these five San Francisco restaurants.\u003c/em>\u003c/p>\n\u003cp>Virtually every culture in the world has some form of savory pastry-based food. The French have gougéres, the Chinese have steamed buns, Greeks and Turks have stuffed vegetable and meat pies, Indians have samosas, and Brits have all manner of savory stuffed dough.\u003c/p>\n\u003cp>American cooking has a history of piecing together traditions from other cultures, and the savory pastries that have most caught on in the U.S. are calzones, meat turnovers, and savory breakfast concoctions involving flour and butter. The South American tradition of empanadas, which can be savory or sweet, has taken root in San Francisco, not as an Americanized food, but straight out of Argentina, widely considered to be the home of the world’s best empanadas. This guide covers the five top spots for empanadas in the city, four Argentinian—plus one that happens to be Chilean, a variation on the usual theme.\u003c/p>\n\u003cp>Basically, empanadas are street food: portable, easy to manage with one hand, and good at room temperature or heated. So, it’s no wonder that they’re a popular choice in a major American city where sit-down meals are expensive and time-consuming. The range of variety among fillings is also impressive. All are baked, and not fried, which is an important distinction from some of the less authentic (and greasier) versions you might encounter.\u003c/p>\n\u003ch2>El Sur Empanadas\u003c/h2>\n\u003cfigure id=\"attachment_123035\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-123035\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5649-new.jpg\" alt=\"El Sur Empanadas\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">El Sur Empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The best empanadas we found in San Francisco are, hands-down, those at the new brick-and-mortar version of the food truck Marianne Despres has operated out of a vintage 1970s Citroën since 2012. Her new shop, \u003ca href=\"http://www.elsursf.com/\">El Sur\u003c/a>, is now open in Potrero Hill. The secret of Despues’ success, aside from her many years spent in Argentina, might simply be attributed to the homemade suet rendered in house that makes the dough so flaky. But the fillings here are also of the highest quality, both in terms of ingredients and their combination. And the homemade sauces, both the traditional chimichurri and and spicy salsa criolla, are the final touch that lands these at the top of our list.\u003c/p>\n\u003cfigure id=\"attachment_123018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123018\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5800-new.jpg\" alt=\"Inside El Sur's storefront.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside El Sur's storefront. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried all five of the empanadas on the menu, which also includes salads and gluten-free skewers options. It was impossible to choose a favorite. The pastry, pressed into various shapes after stuffing to indicate each filling, is crisp, flaky, moist and absorbent, basically everything you might ask of a dough.\u003c/p>\n\u003cfigure id=\"attachment_123047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123047\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5650-new1.jpg\" alt=\"El Sur empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The “traditional” is stuffed with hand-cut grassfed beef from Five Dot Ranch, onion, oregano, olive, pimentón and egg. This is a good place to start, as it features the balanced flavors of the region: meat with sweet red peppers and salty olives, offset by eggs. Pollo saltado is stuffed with chicken, onion, tomato, parsley, and a pleasing hint of serrano chile. The Parisien is as rich as the name implies: Kurobuta ham with a creamy sauce made of five cheeses, along with another ham, prosciutto, and two kinds of onions, green and chives.\u003c/p>\n\u003cfigure id=\"attachment_123023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123023\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5739-new.jpg\" alt=\"The “traditional” is stuffed with hand-cut grassfed beef from Five Dot Ranch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The “traditional” is stuffed with hand-cut grassfed beef from Five Dot Ranch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123022\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5761-new.jpg\" alt=\"Pollo Saltado\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pollo Saltado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123021\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5780-new.jpg\" alt=\"The Parisien\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Parisien \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two vegetarian options, verde and champiñones, the former with Swiss chard, spinach, onion, cheese sauce, olive and egg, and the latter with buttery button mushrooms sautéed with shallots, mixed with provolone (stringy rather than creamy), crème fraîche and chives. In lieu of the suet used for the non-vegetarian empanadas, Despres makes a special dough with eggs and butter for these.\u003c/p>\n\u003cfigure id=\"attachment_123025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123025\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5719-new.jpg\" alt=\"The Verde includes with Swiss chard, spinach, onion, cheese sauce, olive and egg.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Verde includes with Swiss chard, spinach, onion, cheese sauce, olive and egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123024\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5725-new.jpg\" alt=\"The champiñones includes buttery button mushrooms sautéed with shallots, mixed with provolone, crème fraîche and chives.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The champiñones includes buttery button mushrooms sautéed with shallots, mixed with provolone, crème fraîche and chives. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The two sauces go with all five of the empanadas equally. I have a slight preference for the traditional chimichurri on the beef- and chicken-stuffed empanadas and the spicy criolla, higher in acidity, on the empanadas with creamier sauces (the Parisien and the verde). The mushroom was quite good without any adornment.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123027,123026\"]\u003c/p>\n\u003cp>The new sit-down space is light-filled, service is friendly and well organized, and a glimpse into the huge kitchen reveals a precise, smooth-running operation. We’ll be back to try the rest of the menu.\u003c/p>\n\u003cfigure id=\"attachment_123016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123016\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5807-new.jpg\" alt=\"El Sur empanadas being made in the kitchen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur empanadas being made in the kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.elsursf.com/\">\u003cstrong>El Sur Empanadas\u003c/strong>\u003c/a>\u003cbr>\n300 De Haro St., Ste. 342\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/QAuCUC\">Map\u003c/a>]\u003cbr>\nPh: (415) 530-2803\u003cbr>\nHours: Mon-Fri, 10am-2pm; closed Sat and Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/elsursf\">@elsursf\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://www.twitter.com/elsursf\"> @elsursf\u003c/a>\u003cbr>\nInstagram: @ \u003ca href=\"https://www.instagram.com/elsursf\">elsursf\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>Chile Lindo\u003c/h2>\n\u003cfigure id=\"attachment_123049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123049\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5973-new.jpg\" alt=\"Outdoor seating at Chile Lindo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outdoor seating at Chile Lindo in the Mission. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Chilean entry on our list of five empanada spots, \u003ca href=\"http://www.chilelindo.com/\">Chile Lindo\u003c/a>, doubles as a fun place to immerse oneself in the Mission District, as all the seating is at an outdoor counter (just five stools) and most of the business is to-go orders which people line up for down the block.\u003c/p>\n\u003cp>Inside, chef-owner Paula Tejada works solo and steadily, prepping and baking her handmade stuffed-dough delights.\u003c/p>\n\u003cfigure id=\"attachment_123050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123050\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5980-new.jpg\" alt=\"Chef-owner Paula Tejada working inside Chile Lindo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef-owner Paula Tejada working inside Chile Lindo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main difference between Chilean and Argentinian empanadas is that Chilean dough tends to be more bready (less flaky) and the filling-to-dough ration tends to be a bit more substantial than the typical Argentinian empanada. It also seems that seasonings here are more elaborate than at the Argentinian spots (though they’re the same for all the empanadas).\u003c/p>\n\u003cp>And, of course, the stuffings feature regional variations, as well. We tried all six empanadas available the day we visited, and all were stuffed generously with a variety of fillings.\u003c/p>\n\u003cp>The “classic pino” is made with Niman Ranch beef, onions, raisins, olive and egg, seasoned with cumin, paprika, rock salt and fresh-ground pepper. The raisins give the mixture a sweetness that’s nicely offset by the spice mixture. The olives (the black Mission olives we rarely see on California menus anymore) are carefully placed one on each side, so that if you cut the empanada in half, each side contains a salty morsel.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123054,123055\"]\u003c/p>\n\u003cp>Also traditional is the Goooool Al Merken, a spicy version of the class pino, kicked up with the addition of merken chiles, a Mapuche spice. This was my favorite of the bunch, and it’s also the most distinctively Chilean (because of the addition of this unique chile).\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123057,123058\"]\u003c/p>\n\u003cp>The straight-ahead pollo empanada is made with Mary’s chicken, cooked with onions and the same spice mixture that flavor the two above.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123063,123064\"]\u003c/p>\n\u003cp>The chilanga and the jamón y queso are both cheese- and jalapeno-stuffed, the latter with ham as well.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"large\" ids=\"123061,123062\"]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123059,123060\"]\u003c/p>\n\u003cp>The strangest menu item, essential in a trendy SF neighborhood, is the vegan empanada, whose main ingredient is Yves Meatless soy-based meat substitute (again, seasoned with the above spice mixture). It’s not the kind of thing most people would order, unless pressed by dietary restrictions, largely because it doesn’t have the fat required to make the whole mixture hang together.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123065,123066\"]\u003c/p>\n\u003cp>The experience of sitting at the counter and watching the action, both inside the tiny kitchen and outside on the street, is a big draw. And the bags the goods are served in give re-heating instructions, with the important “DO NOT MICROWAVE” in all-caps. That, of course, would ruin the crispness of the dough.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chilelindo.com/\">\u003cstrong>Chile Lindo\u003c/strong>\u003c/a>\u003cbr>\n2944 16\u003csup>th\u003c/sup> St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/29rj5B\">Map\u003c/a>]\u003cbr>\nPh: (415) 621-6108\u003cbr>\nHours: Mon-Fri, 8am-8pm; Sat, 10am-6pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChileLindoSF/\">@ChileLindoSF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chilelindo?lang=en\">@chilelindo\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>Venga Empanadas\u003c/h2>\n\u003cfigure id=\"attachment_123077\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123077\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5815-new.jpg\" alt=\"Inside Venga Empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Venga Empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.vengaempanadas.com/\">Venga Empanadas,\u003c/a> also in the Mission, offers an exhaustive menu of 20 choices, such that we could only try a fraction of the possibilities. This counter-service place is hopping pretty much all day long, with folks stopping in to get breakfast empanadas to go and others settling in for lunch, inside or outside, with salads and other non-empanada menu items and wine and beer for later in the day. Homemade fruit drinks are excellent accompaniments. (We had the mango and the strawberry.)\u003c/p>\n\u003cfigure id=\"attachment_123079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123079\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5836-new.jpg\" alt=\"Homemade fruit drinks (mango and strawberry) are excellent accompaniments.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade fruit drinks (mango and strawberry) are excellent accompaniments. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The empanadas here tend to be baked to greater doneness that at the other spots, lending more crispness to the final product. The name of the place, Venga, is stamped into the crimped part of the dough, called the “repulge.” Venga is certainly the spot among the five on this list that offers the widest range of fillings, from a Californiafied veggie option that includes Napa cabbage to a traditional “aji gallina,” version of chicken with yellow peppers.\u003c/p>\n\u003cfigure id=\"attachment_123093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123093\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5856-new.jpg\" alt=\"Venga, is stamped into the crimped part of the dough, called the “repulge.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Venga, is stamped into the crimped part of the dough, called the “repulge.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the seven we tried, my favorites were the most traditional: the aforementioned aji gallina; the mushroom with zucchini, onions and fresh herbs; the ground beef with onions, red bell pepper and hardboiled egg; and the sweet corn with red bell pepper and mozzarella. The chimichurri sauce here is particularly mild, but a hot chile sauce available on all the tables remedies that.\u003c/p>\n\u003cul>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"123085,123086,123084,123096\"]\u003c/ul>\n\u003cp>What’s great about Venga is that the dough is consistently prepared and baked, so all you need to do is decide what fillings you prefer. The rest takes care of itself.\u003c/p>\n\u003cp>\u003ca href=\"http://www.vengaempanadas.com/\">\u003cstrong>Venga Empanadas\u003c/strong>\u003c/a>\u003cbr>\n443 Valencia St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/bxxgaJ\">Map\u003c/a>]\u003cbr>\nPh: (415) 552-5895\u003cbr>\nHours: Sun and Mon-Thu, 8:30am-8pm; Fri-Sat, 8:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Vengaempanadas\">@Vengaempanadas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vengaempanadas\">@VengaEmpanadas\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>El Porteño\u003c/h2>\n\u003cfigure id=\"attachment_122973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122973\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_7854-new.jpg\" alt=\"El Porteño empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Porteño empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://elportenosf.com/\">El Porteño\u003c/a> is, perhaps, the best-known spot on this list. With an active truck that also covers the East Bay, and an always-busy Ferry Building location, El Porteño has a reputation in the city for serving some of the best empanadas.\u003c/p>\n\u003cfigure id=\"attachment_122964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122964\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_7805-new.jpg\" alt=\"El Porteño counter in Ferry Building\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Porteño counter in Ferry Building \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our experience was good, if not great. Important to note is that, at the Ferry Building location, our server didn’t offer to heat the empanadas. It’s not a huge oversight, as many people worldwide eat room-temperature empanadas every day; in fact, these were still warm, though not hot. But a bit of crisping up, in my estimation, would’ve benefited the batch of six we ordered. At the very least, it would’ve been nice to have been offered the option.\u003c/p>\n\u003cp>We tried the camarones (shrimp), acelga (chard), jamón y queso (prosciutto and cheese), carne (beef) and champiñones (mushroom), then threw in a manzana (apple) just to try a non-savory empanada.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"122975,122976\"]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"122979,122980\"]\u003c/p>\n\u003cp>The camarones was a favorite: Bay shrimp with aged parmesan and green onions, a lovely combination of sweet seafood and tangy onions and cheese. Also a hit was the acelga, with organic Swiss chard, gruyere and toasted pinenuts.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"122967,122968\"]\u003c/p>\n\u003cp>The mushroom version, which turned out to be a throughline across all five spots, was particularly rich, shallot-laden and mixed with parmesan and crème fraîche.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" size=\"full\" columns=\"2\" ids=\"122977,122978\"]\u003c/p>\n\u003cp>The traditional carne, also a selection we tried at all five venues, was a bit flat here. The filling mixture of ground beef, onion, olives, raisins and eggs was rather bland, but the chimichurri, with lots of vinegar, helped.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"122971,122970\"]\u003c/p>\n\u003cp>The apple empanada would’ve been more satisfying if it had contained a bit more fruit to all the dough, but the flavor was nice.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"122981,122982\"]\u003c/p>\n\u003cp>There’s nowhere to sit inside the Ferry Building, so take your lunch outside. But beware of hungry seagulls, who’ll snatch your food right up if you turn your back, even for a second.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"122974,122966\"]\u003c/p>\n\u003cp>\u003ca href=\"http://elportenosf.com/\">\u003cstrong>El Porteño\u003c/strong>\u003c/a>\u003cbr>\nOne Ferry Building, #18\u003cbr>\nSan Francisco, CA 94111 [\u003ca href=\"https://goo.gl/DVC2YM\">Map\u003c/a>]\u003cbr>\nPh: (510) 513-4529\u003cbr>\nHours: Mon-Fri, 9am-7pm; Sat, 8am-7pm; 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/El-Porte%C3%B1o-Empanadas/283395721258?ref=br_tf\">@El-Porteno-Empanadas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ElPorteno\">@ElPorteno\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>Tanguito\u003c/h2>\n\u003cfigure id=\"attachment_123116\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123116\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_8426-new.jpg\" alt=\"Tanguito empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanguito empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The final spot on our empanada tour, \u003ca href=\"https://www.yelp.com/biz/tanguito-san-francisco\">Tanguito,\u003c/a> we sought out upon recommendation from a number of friends. A truck in the odd location of Fisherman’s Wharf (odd because it’s not particularly a tourist place) does a good job with a limited menu of empanada choices, and draws a local lunch crowd of neighborhood workers who gather at picnic tables in the tented seating area adjacent to the truck.\u003c/p>\n\u003cfigure id=\"attachment_123114\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123114\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_8416-new.jpg\" alt=\"Tanguito truck and dining area.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanguito truck and dining area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried six kinds of empanadas here, and they were all solidly constructed, prepared and served. The menu leans more toward the tradition Argentinean recipes, perhaps more than any other place we visited, and simplicity is also a value here. The tiny kitchen staff of two took the time to carefully heat the emapanadas we ordered to a perfect crisp.\u003c/p>\n\u003cfigure id=\"attachment_123111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123111\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_8387-new.jpg\" alt=\"Ordering at the Tanguito truck.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ordering at the Tanguito truck. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Spinach, ground beef, chicken, corn, ham and cheese, and onion empanadas were all very generously stuffed, each prepared with few ingredients, featuring instead the main draw. So, the beef was mostly beef, spiced with onion and a bit of chile pepper; the chicken was simply that, stewed and pulled, sautéed with onion and red bell pepper and carrot.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123119,123120\"]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"large\" ids=\"123124,123125\"]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123121,123123\"]\u003c/p>\n\u003cp>The corn, obviously frozen, but sweet and tender, was lightly cheesy. Ham and cheese was something even a picky kid would eat. The surprising favorite had a traditional filling of sautéed onion with a bit of melted cheese: simple, hearty, rich.\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123126,123127\"]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123117,123118\"]\u003c/p>\n\u003cp>[gallery type=\"columns\" link=\"none\" columns=\"2\" size=\"full\" ids=\"123129,123130\"]\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2011/10/20/tanguito-restaurant-info/\">\u003cem>Watch Tanguito reviewed in 2011 on Check, Please! Bay Area.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/tanguito-san-francisco\">\u003cstrong>Tanguito\u003c/strong>\u003c/a>\u003cbr>\n2850 Jones St.\u003cbr>\nSan Francisco, CA 94133 [\u003ca href=\"https://goo.gl/oovgsa\">Map\u003c/a>]\u003cbr>\nPh: (415) 577-4233\u003cbr>\nHours: Tues-Fri, 11:30am-6:30pm; Sat, noon-7:30pm; Sun, noon-6:30pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tanguitoargentineangrill/\">@tanguitoargintineangrill\u003c/a>\u003cbr>\nPrice Range: $ (under $10) Cash only\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>When you need a savory carb fix, empanadas are abundant in San Francisco, and you’ll do well at any of these five spots that offer both traditional and contemporarily interpreted stuffed pastries. And you can’t beat the prices.\u003c/p>\n\n",
"disqusIdentifier": "122940 https://ww2.kqed.org/bayareabites/?p=122940",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/11/30/bay-area-bites-guide-to-empanadas-in-san-francisco/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2657,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 65
},
"modified": 1513196727,
"excerpt": "Empanadas, a Latin and South American food staple, are top-notch at these five San Francisco restaurants.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Empanadas, a Latin and South American food staple, are top-notch at these five San Francisco restaurants.",
"title": "Bay Area Bites Guide to Empanadas in San Francisco | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bay Area Bites Guide to Empanadas in San Francisco",
"datePublished": "2017-11-30T10:40:43-08:00",
"dateModified": "2017-12-13T12:25:27-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bay-area-bites-guide-to-empanadas-in-san-francisco",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/guides-2/",
"source": "Guides",
"path": "/bayareabites/122940/bay-area-bites-guide-to-empanadas-in-san-francisco",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Empanadas, a Latin and South American food staple, are top-notch at these five San Francisco restaurants.\u003c/em>\u003c/p>\n\u003cp>Virtually every culture in the world has some form of savory pastry-based food. The French have gougéres, the Chinese have steamed buns, Greeks and Turks have stuffed vegetable and meat pies, Indians have samosas, and Brits have all manner of savory stuffed dough.\u003c/p>\n\u003cp>American cooking has a history of piecing together traditions from other cultures, and the savory pastries that have most caught on in the U.S. are calzones, meat turnovers, and savory breakfast concoctions involving flour and butter. The South American tradition of empanadas, which can be savory or sweet, has taken root in San Francisco, not as an Americanized food, but straight out of Argentina, widely considered to be the home of the world’s best empanadas. This guide covers the five top spots for empanadas in the city, four Argentinian—plus one that happens to be Chilean, a variation on the usual theme.\u003c/p>\n\u003cp>Basically, empanadas are street food: portable, easy to manage with one hand, and good at room temperature or heated. So, it’s no wonder that they’re a popular choice in a major American city where sit-down meals are expensive and time-consuming. The range of variety among fillings is also impressive. All are baked, and not fried, which is an important distinction from some of the less authentic (and greasier) versions you might encounter.\u003c/p>\n\u003ch2>El Sur Empanadas\u003c/h2>\n\u003cfigure id=\"attachment_123035\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-123035\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5649-new.jpg\" alt=\"El Sur Empanadas\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5649-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">El Sur Empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The best empanadas we found in San Francisco are, hands-down, those at the new brick-and-mortar version of the food truck Marianne Despres has operated out of a vintage 1970s Citroën since 2012. Her new shop, \u003ca href=\"http://www.elsursf.com/\">El Sur\u003c/a>, is now open in Potrero Hill. The secret of Despues’ success, aside from her many years spent in Argentina, might simply be attributed to the homemade suet rendered in house that makes the dough so flaky. But the fillings here are also of the highest quality, both in terms of ingredients and their combination. And the homemade sauces, both the traditional chimichurri and and spicy salsa criolla, are the final touch that lands these at the top of our list.\u003c/p>\n\u003cfigure id=\"attachment_123018\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123018\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5800-new.jpg\" alt=\"Inside El Sur's storefront.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5800-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside El Sur's storefront. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried all five of the empanadas on the menu, which also includes salads and gluten-free skewers options. It was impossible to choose a favorite. The pastry, pressed into various shapes after stuffing to indicate each filling, is crisp, flaky, moist and absorbent, basically everything you might ask of a dough.\u003c/p>\n\u003cfigure id=\"attachment_123047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123047\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5650-new1.jpg\" alt=\"El Sur empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5650-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The “traditional” is stuffed with hand-cut grassfed beef from Five Dot Ranch, onion, oregano, olive, pimentón and egg. This is a good place to start, as it features the balanced flavors of the region: meat with sweet red peppers and salty olives, offset by eggs. Pollo saltado is stuffed with chicken, onion, tomato, parsley, and a pleasing hint of serrano chile. The Parisien is as rich as the name implies: Kurobuta ham with a creamy sauce made of five cheeses, along with another ham, prosciutto, and two kinds of onions, green and chives.\u003c/p>\n\u003cfigure id=\"attachment_123023\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123023\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5739-new.jpg\" alt=\"The “traditional” is stuffed with hand-cut grassfed beef from Five Dot Ranch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5739-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The “traditional” is stuffed with hand-cut grassfed beef from Five Dot Ranch. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123022\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123022\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5761-new.jpg\" alt=\"Pollo Saltado\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5761-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pollo Saltado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123021\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5780-new.jpg\" alt=\"The Parisien\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5780-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Parisien \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two vegetarian options, verde and champiñones, the former with Swiss chard, spinach, onion, cheese sauce, olive and egg, and the latter with buttery button mushrooms sautéed with shallots, mixed with provolone (stringy rather than creamy), crème fraîche and chives. In lieu of the suet used for the non-vegetarian empanadas, Despres makes a special dough with eggs and butter for these.\u003c/p>\n\u003cfigure id=\"attachment_123025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123025\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5719-new.jpg\" alt=\"The Verde includes with Swiss chard, spinach, onion, cheese sauce, olive and egg.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5719-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Verde includes with Swiss chard, spinach, onion, cheese sauce, olive and egg. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_123024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123024\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5725-new.jpg\" alt=\"The champiñones includes buttery button mushrooms sautéed with shallots, mixed with provolone, crème fraîche and chives.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5725-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The champiñones includes buttery button mushrooms sautéed with shallots, mixed with provolone, crème fraîche and chives. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The two sauces go with all five of the empanadas equally. I have a slight preference for the traditional chimichurri on the beef- and chicken-stuffed empanadas and the spicy criolla, higher in acidity, on the empanadas with creamier sauces (the Parisien and the verde). The mushroom was quite good without any adornment.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "columns",
"link": "none",
"columns": "2",
"size": "full",
"ids": "123027,123026",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The new sit-down space is light-filled, service is friendly and well organized, and a glimpse into the huge kitchen reveals a precise, smooth-running operation. We’ll be back to try the rest of the menu.\u003c/p>\n\u003cfigure id=\"attachment_123016\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123016\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5807-new.jpg\" alt=\"El Sur empanadas being made in the kitchen\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5807-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur empanadas being made in the kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.elsursf.com/\">\u003cstrong>El Sur Empanadas\u003c/strong>\u003c/a>\u003cbr>\n300 De Haro St., Ste. 342\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/QAuCUC\">Map\u003c/a>]\u003cbr>\nPh: (415) 530-2803\u003cbr>\nHours: Mon-Fri, 10am-2pm; closed Sat and Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/elsursf\">@elsursf\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://www.twitter.com/elsursf\"> @elsursf\u003c/a>\u003cbr>\nInstagram: @ \u003ca href=\"https://www.instagram.com/elsursf\">elsursf\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>Chile Lindo\u003c/h2>\n\u003cfigure id=\"attachment_123049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123049\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5973-new.jpg\" alt=\"Outdoor seating at Chile Lindo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5973-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outdoor seating at Chile Lindo in the Mission. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Chilean entry on our list of five empanada spots, \u003ca href=\"http://www.chilelindo.com/\">Chile Lindo\u003c/a>, doubles as a fun place to immerse oneself in the Mission District, as all the seating is at an outdoor counter (just five stools) and most of the business is to-go orders which people line up for down the block.\u003c/p>\n\u003cp>Inside, chef-owner Paula Tejada works solo and steadily, prepping and baking her handmade stuffed-dough delights.\u003c/p>\n\u003cfigure id=\"attachment_123050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123050\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5980-new.jpg\" alt=\"Chef-owner Paula Tejada working inside Chile Lindo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5980-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef-owner Paula Tejada working inside Chile Lindo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main difference between Chilean and Argentinian empanadas is that Chilean dough tends to be more bready (less flaky) and the filling-to-dough ration tends to be a bit more substantial than the typical Argentinian empanada. It also seems that seasonings here are more elaborate than at the Argentinian spots (though they’re the same for all the empanadas).\u003c/p>\n\u003cp>And, of course, the stuffings feature regional variations, as well. We tried all six empanadas available the day we visited, and all were stuffed generously with a variety of fillings.\u003c/p>\n\u003cp>The “classic pino” is made with Niman Ranch beef, onions, raisins, olive and egg, seasoned with cumin, paprika, rock salt and fresh-ground pepper. The raisins give the mixture a sweetness that’s nicely offset by the spice mixture. The olives (the black Mission olives we rarely see on California menus anymore) are carefully placed one on each side, so that if you cut the empanada in half, each side contains a salty morsel.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "columns",
"link": "none",
"columns": "2",
"size": "full",
"ids": "123054,123055",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Also traditional is the Goooool Al Merken, a spicy version of the class pino, kicked up with the addition of merken chiles, a Mapuche spice. This was my favorite of the bunch, and it’s also the most distinctively Chilean (because of the addition of this unique chile).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "columns",
"link": "none",
"columns": "2",
"size": "full",
"ids": "123057,123058",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The straight-ahead pollo empanada is made with Mary’s chicken, cooked with onions and the same spice mixture that flavor the two above.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "columns",
"link": "none",
"columns": "2",
"size": "full",
"ids": "123063,123064",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The chilanga and the jamón y queso are both cheese- and jalapeno-stuffed, the latter with ham as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "columns",
"link": "none",
"columns": "2",
"size": "large",
"ids": "123061,123062",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "columns",
"link": "none",
"columns": "2",
"size": "full",
"ids": "123059,123060",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The strangest menu item, essential in a trendy SF neighborhood, is the vegan empanada, whose main ingredient is Yves Meatless soy-based meat substitute (again, seasoned with the above spice mixture). It’s not the kind of thing most people would order, unless pressed by dietary restrictions, largely because it doesn’t have the fat required to make the whole mixture hang together.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "columns",
"link": "none",
"columns": "2",
"size": "full",
"ids": "123065,123066",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The experience of sitting at the counter and watching the action, both inside the tiny kitchen and outside on the street, is a big draw. And the bags the goods are served in give re-heating instructions, with the important “DO NOT MICROWAVE” in all-caps. That, of course, would ruin the crispness of the dough.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chilelindo.com/\">\u003cstrong>Chile Lindo\u003c/strong>\u003c/a>\u003cbr>\n2944 16\u003csup>th\u003c/sup> St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/29rj5B\">Map\u003c/a>]\u003cbr>\nPh: (415) 621-6108\u003cbr>\nHours: Mon-Fri, 8am-8pm; Sat, 10am-6pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChileLindoSF/\">@ChileLindoSF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chilelindo?lang=en\">@chilelindo\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>Venga Empanadas\u003c/h2>\n\u003cfigure id=\"attachment_123077\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123077\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5815-new.jpg\" alt=\"Inside Venga Empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5815-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Venga Empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.vengaempanadas.com/\">Venga Empanadas,\u003c/a> also in the Mission, offers an exhaustive menu of 20 choices, such that we could only try a fraction of the possibilities. This counter-service place is hopping pretty much all day long, with folks stopping in to get breakfast empanadas to go and others settling in for lunch, inside or outside, with salads and other non-empanada menu items and wine and beer for later in the day. Homemade fruit drinks are excellent accompaniments. (We had the mango and the strawberry.)\u003c/p>\n\u003cfigure id=\"attachment_123079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123079\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5836-new.jpg\" alt=\"Homemade fruit drinks (mango and strawberry) are excellent accompaniments.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5836-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade fruit drinks (mango and strawberry) are excellent accompaniments. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The empanadas here tend to be baked to greater doneness that at the other spots, lending more crispness to the final product. The name of the place, Venga, is stamped into the crimped part of the dough, called the “repulge.” Venga is certainly the spot among the five on this list that offers the widest range of fillings, from a Californiafied veggie option that includes Napa cabbage to a traditional “aji gallina,” version of chicken with yellow peppers.\u003c/p>\n\u003cfigure id=\"attachment_123093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123093\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_5856-new.jpg\" alt=\"Venga, is stamped into the crimped part of the dough, called the “repulge.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_5856-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Venga, is stamped into the crimped part of the dough, called the “repulge.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the seven we tried, my favorites were the most traditional: the aforementioned aji gallina; the mushroom with zucchini, onions and fresh herbs; the ground beef with onions, red bell pepper and hardboiled egg; and the sweet corn with red bell pepper and mozzarella. The chimichurri sauce here is particularly mild, but a hot chile sauce available on all the tables remedies that.\u003c/p>\n\u003cul>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "123085,123086,123084,123096",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/ul>\n\u003cp>What’s great about Venga is that the dough is consistently prepared and baked, so all you need to do is decide what fillings you prefer. The rest takes care of itself.\u003c/p>\n\u003cp>\u003ca href=\"http://www.vengaempanadas.com/\">\u003cstrong>Venga Empanadas\u003c/strong>\u003c/a>\u003cbr>\n443 Valencia St.\u003cbr>\nSan Francisco, CA 94103 [\u003ca href=\"https://goo.gl/bxxgaJ\">Map\u003c/a>]\u003cbr>\nPh: (415) 552-5895\u003cbr>\nHours: Sun and Mon-Thu, 8:30am-8pm; Fri-Sat, 8:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Vengaempanadas\">@Vengaempanadas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vengaempanadas\">@VengaEmpanadas\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>El Porteño\u003c/h2>\n\u003cfigure id=\"attachment_122973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122973\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_7854-new.jpg\" alt=\"El Porteño empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7854-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Porteño empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://elportenosf.com/\">El Porteño\u003c/a> is, perhaps, the best-known spot on this list. With an active truck that also covers the East Bay, and an always-busy Ferry Building location, El Porteño has a reputation in the city for serving some of the best empanadas.\u003c/p>\n\u003cfigure id=\"attachment_122964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122964\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_7805-new.jpg\" alt=\"El Porteño counter in Ferry Building\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_7805-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Porteño counter in Ferry Building \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our experience was good, if not great. Important to note is that, at the Ferry Building location, our server didn’t offer to heat the empanadas. It’s not a huge oversight, as many people worldwide eat room-temperature empanadas every day; in fact, these were still warm, though not hot. But a bit of crisping up, in my estimation, would’ve benefited the batch of six we ordered. At the very least, it would’ve been nice to have been offered the option.\u003c/p>\n\u003cp>We tried the camarones (shrimp), acelga (chard), jamón y queso (prosciutto and cheese), carne (beef) and champiñones (mushroom), then threw in a manzana (apple) just to try a non-savory empanada.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "columns",
"link": "none",
"columns": "2",
"size": "full",
"ids": "122975,122976",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "columns",
"link": "none",
"columns": "2",
"size": "full",
"ids": "122979,122980",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The camarones was a favorite: Bay shrimp with aged parmesan and green onions, a lovely combination of sweet seafood and tangy onions and cheese. Also a hit was the acelga, with organic Swiss chard, gruyere and toasted pinenuts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "columns",
"link": "none",
"columns": "2",
"size": "full",
"ids": "122967,122968",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The mushroom version, which turned out to be a throughline across all five spots, was particularly rich, shallot-laden and mixed with parmesan and crème fraîche.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "columns",
"link": "none",
"size": "full",
"columns": "2",
"ids": "122977,122978",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The traditional carne, also a selection we tried at all five venues, was a bit flat here. The filling mixture of ground beef, onion, olives, raisins and eggs was rather bland, but the chimichurri, with lots of vinegar, helped.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "columns",
"link": "none",
"columns": "2",
"size": "full",
"ids": "122971,122970",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The apple empanada would’ve been more satisfying if it had contained a bit more fruit to all the dough, but the flavor was nice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "columns",
"link": "none",
"columns": "2",
"size": "full",
"ids": "122981,122982",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s nowhere to sit inside the Ferry Building, so take your lunch outside. But beware of hungry seagulls, who’ll snatch your food right up if you turn your back, even for a second.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "columns",
"link": "none",
"columns": "2",
"size": "full",
"ids": "122974,122966",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://elportenosf.com/\">\u003cstrong>El Porteño\u003c/strong>\u003c/a>\u003cbr>\nOne Ferry Building, #18\u003cbr>\nSan Francisco, CA 94111 [\u003ca href=\"https://goo.gl/DVC2YM\">Map\u003c/a>]\u003cbr>\nPh: (510) 513-4529\u003cbr>\nHours: Mon-Fri, 9am-7pm; Sat, 8am-7pm; 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/El-Porte%C3%B1o-Empanadas/283395721258?ref=br_tf\">@El-Porteno-Empanadas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ElPorteno\">@ElPorteno\u003c/a>\u003cbr>\nPrice Range: $ (under $10)\u003c/p>\n\u003ch2>Tanguito\u003c/h2>\n\u003cfigure id=\"attachment_123116\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123116\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_8426-new.jpg\" alt=\"Tanguito empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8426-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanguito empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The final spot on our empanada tour, \u003ca href=\"https://www.yelp.com/biz/tanguito-san-francisco\">Tanguito,\u003c/a> we sought out upon recommendation from a number of friends. A truck in the odd location of Fisherman’s Wharf (odd because it’s not particularly a tourist place) does a good job with a limited menu of empanada choices, and draws a local lunch crowd of neighborhood workers who gather at picnic tables in the tented seating area adjacent to the truck.\u003c/p>\n\u003cfigure id=\"attachment_123114\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123114\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_8416-new.jpg\" alt=\"Tanguito truck and dining area.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8416-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanguito truck and dining area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried six kinds of empanadas here, and they were all solidly constructed, prepared and served. The menu leans more toward the tradition Argentinean recipes, perhaps more than any other place we visited, and simplicity is also a value here. The tiny kitchen staff of two took the time to carefully heat the emapanadas we ordered to a perfect crisp.\u003c/p>\n\u003cfigure id=\"attachment_123111\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-123111\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/IMG_8387-new.jpg\" alt=\"Ordering at the Tanguito truck.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/IMG_8387-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ordering at the Tanguito truck. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Spinach, ground beef, chicken, corn, ham and cheese, and onion empanadas were all very generously stuffed, each prepared with few ingredients, featuring instead the main draw. So, the beef was mostly beef, spiced with onion and a bit of chile pepper; the chicken was simply that, stewed and pulled, sautéed with onion and red bell pepper and carrot.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "columns",
"link": "none",
"columns": "2",
"size": "full",
"ids": "123119,123120",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "columns",
"link": "none",
"columns": "2",
"size": "large",
"ids": "123124,123125",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "columns",
"link": "none",
"columns": "2",
"size": "full",
"ids": "123121,123123",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The corn, obviously frozen, but sweet and tender, was lightly cheesy. Ham and cheese was something even a picky kid would eat. The surprising favorite had a traditional filling of sautéed onion with a bit of melted cheese: simple, hearty, rich.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "columns",
"link": "none",
"columns": "2",
"size": "full",
"ids": "123126,123127",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "columns",
"link": "none",
"columns": "2",
"size": "full",
"ids": "123117,123118",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "columns",
"link": "none",
"columns": "2",
"size": "full",
"ids": "123129,123130",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/checkplease/2011/10/20/tanguito-restaurant-info/\">\u003cem>Watch Tanguito reviewed in 2011 on Check, Please! Bay Area.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/tanguito-san-francisco\">\u003cstrong>Tanguito\u003c/strong>\u003c/a>\u003cbr>\n2850 Jones St.\u003cbr>\nSan Francisco, CA 94133 [\u003ca href=\"https://goo.gl/oovgsa\">Map\u003c/a>]\u003cbr>\nPh: (415) 577-4233\u003cbr>\nHours: Tues-Fri, 11:30am-6:30pm; Sat, noon-7:30pm; Sun, noon-6:30pm; closed Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tanguitoargentineangrill/\">@tanguitoargintineangrill\u003c/a>\u003cbr>\nPrice Range: $ (under $10) Cash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When you need a savory carb fix, empanadas are abundant in San Francisco, and you’ll do well at any of these five spots that offer both traditional and contemporarily interpreted stuffed pastries. And you can’t beat the prices.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/122940/bay-area-bites-guide-to-empanadas-in-san-francisco",
"authors": [
"5575",
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_11028",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90"
],
"tags": [
"bayareabites_11120"
],
"featImg": "bayareabites_122985",
"label": "source_bayareabites_122940"
},
"bayareabites_123003": {
"type": "posts",
"id": "bayareabites_123003",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "123003",
"score": null,
"sort": [
1511886057000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1511886057,
"format": "standard",
"disqusTitle": "One Woman's Quest To Tell 'The African Story Through Chocolate'",
"title": "One Woman's Quest To Tell 'The African Story Through Chocolate'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When I meet Ghanaian chocolatier Selassie Atadika, the first thing she does is pull a box of chocolates out of her bag. Then, introductions aside, she launches into a story.\u003c/p>\n\u003cp>It's a story of melding chocolate and spices, of straddling Africa and America, and of connecting cultures and people through taste.\u003c/p>\n\u003cp>Atadika opens the box of chocolates and points to a powdery green confection in the middle. \"This is \u003cem>moringa\u003c/em> with white chocolate. Moringa is a leaf, it's known to have medicinal properties.\" The inside looks like a pale green marzipan, but the taste is mild and grassy, and the mouthfeel is of a dense ganache.\u003c/p>\n\u003cp>Another truffle has a pattern of cocoa pods embossed on its shell. It's filled with milk chocolate scented with Atadika's own blend of five West African spices. She only reveals one of the spices: \u003cem>prekese\u003c/em>, a Ghanaian plant whose fragrant pods are traditionally used to flavor soups. \u003cem>Prekese\u003c/em> is at risk of extinction due to deforestation, and Atadika notes that the spice has been included in \u003ca href=\"https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/prekese/\">Slow Food's Ark of Taste\u003c/a>, which aims to protect culinary heritage. The taste is nuanced, both fruit and peppery, and utterly delicious.\u003c/p>\n\u003cp>\"It's telling the African story through chocolate,\" says Atadika.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Atadika's story\u003c/strong>\u003c/p>\n\u003cp>Born in Ghana but raised in Westchester County, just north of New York City, Atadika grew up thinking she would become a doctor. Once at Dartmouth, she switched from pre-med to geography and environmental studies. Although Atadika dreamed of culinary school, her father objected. She ended up instead in a successful career with the United Nations.\u003c/p>\n\u003cp>\"But I still kept cooking,\" Atadika says. She has lived in Liberia, South Sudan, Kenya and Senegal, and her work took her throughout the continent. \"I really enjoyed it. I ate my way through a lot of countries with UNICEF.\"\u003c/p>\n\u003cp>I ask Atadika how many of Africa's 54 countries she has been to. \"The list of countries I have \u003cem>not\u003c/em> been to would be shorter,\" she says. For the record, Atadika has been to 43.\u003c/p>\n\u003cp>While working in Senegal, Atadika joined forces with two more food-loving friends, and created a \u003ca href=\"https://www.npr.org/sections/thesalt/2014/04/26/306797094/african-food-with-a-twist-dakar-pop-up-restaurant-raises-the-bar\">pop-up restaurant\u003c/a> that was wildly popular. After dipping her toes in the culinary world for a couple of years, she finally took the plunge. In 2014, Atadika resigned from the UN, moved back to her native Ghana and began cooking full time.\u003c/p>\n\u003cp>Atadika started with catering and pop-up dinners. \"It wasn't my plan to do chocolates,\" she says. \"But whatever I do in food I look at in terms of adding value, and chocolate just kind of popped in, because we have this cocoa but we weren't really processing it at the level we should be.\" \u003ca href=\"http://www.midunuchocolates.com/\">Midunu Chocolates\u003c/a> was born.\u003c/p>\n\u003cp>\u003cstrong>Chocolate in Ghana\u003c/strong>\u003c/p>\n\u003cp>Ghana is the world's second largest producer of cacao, after neighboring Côte D'Ivoire. The country produces some 900,000 tons of cacao per year, primarily planted and harvested by small farmers. Unlike Côte D'Ivoire, Ghana still uses plantain and banana leaves for the fermentation process, which Atadika says gives the chocolate a special flavor. With few exceptions, the fermented cacao is purchased by the government of Ghana, which sterilizes and sorts it, then sells it on the open market. Cargill, Nestle and Hershey are all major buyers.\u003c/p>\n\u003cp>For now, Atadika is a chocolatier (creating truffles) and not a chocolate maker (turning beans into bars), although she hopes to also become the latter one day. \"It would be really important to me to be able to identify the farmers that have the practices I want,\" Atadika says. There are exemptions to purchasing cocoa from the government which allow buyers to purchase directly from farmers, and Atadika is looking into that for the future.\u003c/p>\n\u003cp>\u003cstrong>Africa on a plate\u003c/strong>\u003c/p>\n\u003cp>In her experience as a chef in Ghana, Atadika realized that Africans themselves weren't necessarily familiar with flavors from other parts of the continent — and sometimes not even from other parts of Ghana. As she does in her dinners, Atadika seeks to inject those flavors into her chocolates. \"It's a play on sweet and savory, and a way to introduce people to our flavor profiles in an easy format,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_123004\" class=\"wp-caption aligncenter\" style=\"max-width: 3550px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/chocolate_dyptch_wide-b516bb95a47d1e00652f58b3dc29f210dc8f324d.jpg\" alt=\"Left, a ripe cacao pod. Right, truffles from Midunu chocolates contain spices and flavors from all over Africa.\" width=\"3550\" height=\"1996\" class=\"size-full wp-image-123004\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate_dyptch_wide-b516bb95a47d1e00652f58b3dc29f210dc8f324d.jpg 3550w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate_dyptch_wide-b516bb95a47d1e00652f58b3dc29f210dc8f324d-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate_dyptch_wide-b516bb95a47d1e00652f58b3dc29f210dc8f324d-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate_dyptch_wide-b516bb95a47d1e00652f58b3dc29f210dc8f324d-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate_dyptch_wide-b516bb95a47d1e00652f58b3dc29f210dc8f324d-1020x573.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate_dyptch_wide-b516bb95a47d1e00652f58b3dc29f210dc8f324d-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate_dyptch_wide-b516bb95a47d1e00652f58b3dc29f210dc8f324d-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate_dyptch_wide-b516bb95a47d1e00652f58b3dc29f210dc8f324d-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate_dyptch_wide-b516bb95a47d1e00652f58b3dc29f210dc8f324d-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate_dyptch_wide-b516bb95a47d1e00652f58b3dc29f210dc8f324d-520x292.jpg 520w\" sizes=\"(max-width: 3550px) 100vw, 3550px\">\u003cfigcaption class=\"wp-caption-text\">Left, a ripe cacao pod. Right, truffles from Midunu chocolates contain spices and flavors from all over Africa. \u003ccite>(Midunu Chocolates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Atadika says that she is narrating stories of Africa on a plate. Cape Malay curry from southern Africa, \u003cem>berbere\u003c/em> chili from the Horn of Africa, and \u003cem>ras el hanout\u003c/em> from Northern Africa all make appearances. \"I like to pick the spices that have a little bit of complexity,\" says Atadika. \"For example, the \u003cem>berbere\u003c/em>, it's not just a chili flavor. There's cardamom, there's coriander. There are different flavors that you will taste at the beginning of the chocolate, and by the end you get the heat, so there's always a little bit of a surprise.\"\u003c/p>\n\u003cp>Using savory in sweets is unusual in Ghana, and Atadika attributes her willingness to break the chocolate mold to her American upbringing. She describes Ghanaians as conservative in the way they see food, and herself as unafraid of playing around with new ideas. But she also wants to experiment with flavors as a way of safeguarding traditional ingredients — like \u003cem>prekese\u003c/em>. \"You need to find a way to keep it relevant in the context of today to make sure it's still used.\"\u003c/p>\n\u003cp>Not all of Midunu's 22 flavors are savory. A jelly paste of basil-scented pineapple is in encased in one chocolate shell, while a fruity pink concoction of hibiscus, spices and white chocolate fills another. Some flavors are seasonal, such as chocolate infused with African star apple, a tart orange-colored fruit with seeds that form the shape of a star. Native to Nigeria, the fruit is only in season for about six weeks.\u003c/p>\n\u003cp>\u003cstrong>It's all in the name\u003c/strong>\u003c/p>\n\u003cp>Like any good storyteller, Atadika chooses names carefully. She has bestowed on each chocolate a woman's name from the region that the flavors represent. West African five-spice — Adwoa; Ethiopian berbere — Almaz; North African spices — Laïla. And the company name, Midunu, is a story in itself.\u003c/p>\n\u003cp>\"Midunu is an Ewe word,\" Atadika explains. Ewe is one of the 250 languages spoken in Ghana. Short for \"\u003cem>va midunu,\"\u003c/em> it means \"come, let's eat,\" and was what Atadika's father would say to call the family to dinner each evening. She adds, \"In many African cultures, you never eat alone. There's always an invitation, no matter how much or how little you have, to always invite anyone else around you to share.\"\u003c/p>\n\u003cp>How does Atadika's story end? Right now, she's looking into moving into bean to bar, ramping up production in Ghana, or possibly adding a production facility in Europe. Whatever her next chapter is: \u003cem>midunu\u003c/em> — let's eat!\u003c/p>\n\u003cp>\u003cem>Amy E. Robertson is a freelance writer living in New York. She writes about food, travel, books and social justice, and you can find more of her work\u003c/em> \u003ca href=\"https://amyiswriting.com/\">here\u003c/a>. \u003cem>You can follow her on Twitter at\u003c/em> \u003ca href=\"https://twitter.com/traveler0603\">@traveler0603\u003c/a>.\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",
"disqusIdentifier": "123003 https://ww2.kqed.org/bayareabites/?p=123003",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/11/28/one-womans-quest-to-tell-the-african-story-through-chocolate/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1210,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1511886057,
"excerpt": "A Ghana-born chocolatier found that many people — even Africans — weren't familiar with the spices and cultures from other parts of the continent. And it is those experiences she seeks to share.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A Ghana-born chocolatier found that many people — even Africans — weren't familiar with the spices and cultures from other parts of the continent. And it is those experiences she seeks to share.",
"title": "One Woman's Quest To Tell 'The African Story Through Chocolate' | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "One Woman's Quest To Tell 'The African Story Through Chocolate'",
"datePublished": "2017-11-28T08:20:57-08:00",
"dateModified": "2017-11-28T08:20:57-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "one-womans-quest-to-tell-the-african-story-through-chocolate",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/dessert-and-chocolate/",
"nprApiLink": "http://api.npr.org/query?id=563760910&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Amy E. Robertson, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Tue, 28 Nov 2017 07:00:16 -0500",
"nprLastModifiedDate": "Tue, 28 Nov 2017 07:00:16 -0500",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2017/11/28/563760910/one-womans-quest-to-tell-the-african-story-through-chocolate?ft=nprml&f=563760910",
"nprImageAgency": "Midunu Chocolates",
"source": "Dessert and Chocolate",
"nprStoryId": "563760910",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 28 Nov 2017 07:00:00 -0500",
"path": "/bayareabites/123003/one-womans-quest-to-tell-the-african-story-through-chocolate",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When I meet Ghanaian chocolatier Selassie Atadika, the first thing she does is pull a box of chocolates out of her bag. Then, introductions aside, she launches into a story.\u003c/p>\n\u003cp>It's a story of melding chocolate and spices, of straddling Africa and America, and of connecting cultures and people through taste.\u003c/p>\n\u003cp>Atadika opens the box of chocolates and points to a powdery green confection in the middle. \"This is \u003cem>moringa\u003c/em> with white chocolate. Moringa is a leaf, it's known to have medicinal properties.\" The inside looks like a pale green marzipan, but the taste is mild and grassy, and the mouthfeel is of a dense ganache.\u003c/p>\n\u003cp>Another truffle has a pattern of cocoa pods embossed on its shell. It's filled with milk chocolate scented with Atadika's own blend of five West African spices. She only reveals one of the spices: \u003cem>prekese\u003c/em>, a Ghanaian plant whose fragrant pods are traditionally used to flavor soups. \u003cem>Prekese\u003c/em> is at risk of extinction due to deforestation, and Atadika notes that the spice has been included in \u003ca href=\"https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/prekese/\">Slow Food's Ark of Taste\u003c/a>, which aims to protect culinary heritage. The taste is nuanced, both fruit and peppery, and utterly delicious.\u003c/p>\n\u003cp>\"It's telling the African story through chocolate,\" says Atadika.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Atadika's story\u003c/strong>\u003c/p>\n\u003cp>Born in Ghana but raised in Westchester County, just north of New York City, Atadika grew up thinking she would become a doctor. Once at Dartmouth, she switched from pre-med to geography and environmental studies. Although Atadika dreamed of culinary school, her father objected. She ended up instead in a successful career with the United Nations.\u003c/p>\n\u003cp>\"But I still kept cooking,\" Atadika says. She has lived in Liberia, South Sudan, Kenya and Senegal, and her work took her throughout the continent. \"I really enjoyed it. I ate my way through a lot of countries with UNICEF.\"\u003c/p>\n\u003cp>I ask Atadika how many of Africa's 54 countries she has been to. \"The list of countries I have \u003cem>not\u003c/em> been to would be shorter,\" she says. For the record, Atadika has been to 43.\u003c/p>\n\u003cp>While working in Senegal, Atadika joined forces with two more food-loving friends, and created a \u003ca href=\"https://www.npr.org/sections/thesalt/2014/04/26/306797094/african-food-with-a-twist-dakar-pop-up-restaurant-raises-the-bar\">pop-up restaurant\u003c/a> that was wildly popular. After dipping her toes in the culinary world for a couple of years, she finally took the plunge. In 2014, Atadika resigned from the UN, moved back to her native Ghana and began cooking full time.\u003c/p>\n\u003cp>Atadika started with catering and pop-up dinners. \"It wasn't my plan to do chocolates,\" she says. \"But whatever I do in food I look at in terms of adding value, and chocolate just kind of popped in, because we have this cocoa but we weren't really processing it at the level we should be.\" \u003ca href=\"http://www.midunuchocolates.com/\">Midunu Chocolates\u003c/a> was born.\u003c/p>\n\u003cp>\u003cstrong>Chocolate in Ghana\u003c/strong>\u003c/p>\n\u003cp>Ghana is the world's second largest producer of cacao, after neighboring Côte D'Ivoire. The country produces some 900,000 tons of cacao per year, primarily planted and harvested by small farmers. Unlike Côte D'Ivoire, Ghana still uses plantain and banana leaves for the fermentation process, which Atadika says gives the chocolate a special flavor. With few exceptions, the fermented cacao is purchased by the government of Ghana, which sterilizes and sorts it, then sells it on the open market. Cargill, Nestle and Hershey are all major buyers.\u003c/p>\n\u003cp>For now, Atadika is a chocolatier (creating truffles) and not a chocolate maker (turning beans into bars), although she hopes to also become the latter one day. \"It would be really important to me to be able to identify the farmers that have the practices I want,\" Atadika says. There are exemptions to purchasing cocoa from the government which allow buyers to purchase directly from farmers, and Atadika is looking into that for the future.\u003c/p>\n\u003cp>\u003cstrong>Africa on a plate\u003c/strong>\u003c/p>\n\u003cp>In her experience as a chef in Ghana, Atadika realized that Africans themselves weren't necessarily familiar with flavors from other parts of the continent — and sometimes not even from other parts of Ghana. As she does in her dinners, Atadika seeks to inject those flavors into her chocolates. \"It's a play on sweet and savory, and a way to introduce people to our flavor profiles in an easy format,\" she says.\u003c/p>\n\u003cfigure id=\"attachment_123004\" class=\"wp-caption aligncenter\" style=\"max-width: 3550px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/chocolate_dyptch_wide-b516bb95a47d1e00652f58b3dc29f210dc8f324d.jpg\" alt=\"Left, a ripe cacao pod. Right, truffles from Midunu chocolates contain spices and flavors from all over Africa.\" width=\"3550\" height=\"1996\" class=\"size-full wp-image-123004\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate_dyptch_wide-b516bb95a47d1e00652f58b3dc29f210dc8f324d.jpg 3550w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate_dyptch_wide-b516bb95a47d1e00652f58b3dc29f210dc8f324d-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate_dyptch_wide-b516bb95a47d1e00652f58b3dc29f210dc8f324d-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate_dyptch_wide-b516bb95a47d1e00652f58b3dc29f210dc8f324d-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate_dyptch_wide-b516bb95a47d1e00652f58b3dc29f210dc8f324d-1020x573.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate_dyptch_wide-b516bb95a47d1e00652f58b3dc29f210dc8f324d-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate_dyptch_wide-b516bb95a47d1e00652f58b3dc29f210dc8f324d-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate_dyptch_wide-b516bb95a47d1e00652f58b3dc29f210dc8f324d-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate_dyptch_wide-b516bb95a47d1e00652f58b3dc29f210dc8f324d-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/chocolate_dyptch_wide-b516bb95a47d1e00652f58b3dc29f210dc8f324d-520x292.jpg 520w\" sizes=\"(max-width: 3550px) 100vw, 3550px\">\u003cfigcaption class=\"wp-caption-text\">Left, a ripe cacao pod. Right, truffles from Midunu chocolates contain spices and flavors from all over Africa. \u003ccite>(Midunu Chocolates)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Atadika says that she is narrating stories of Africa on a plate. Cape Malay curry from southern Africa, \u003cem>berbere\u003c/em> chili from the Horn of Africa, and \u003cem>ras el hanout\u003c/em> from Northern Africa all make appearances. \"I like to pick the spices that have a little bit of complexity,\" says Atadika. \"For example, the \u003cem>berbere\u003c/em>, it's not just a chili flavor. There's cardamom, there's coriander. There are different flavors that you will taste at the beginning of the chocolate, and by the end you get the heat, so there's always a little bit of a surprise.\"\u003c/p>\n\u003cp>Using savory in sweets is unusual in Ghana, and Atadika attributes her willingness to break the chocolate mold to her American upbringing. She describes Ghanaians as conservative in the way they see food, and herself as unafraid of playing around with new ideas. But she also wants to experiment with flavors as a way of safeguarding traditional ingredients — like \u003cem>prekese\u003c/em>. \"You need to find a way to keep it relevant in the context of today to make sure it's still used.\"\u003c/p>\n\u003cp>Not all of Midunu's 22 flavors are savory. A jelly paste of basil-scented pineapple is in encased in one chocolate shell, while a fruity pink concoction of hibiscus, spices and white chocolate fills another. Some flavors are seasonal, such as chocolate infused with African star apple, a tart orange-colored fruit with seeds that form the shape of a star. Native to Nigeria, the fruit is only in season for about six weeks.\u003c/p>\n\u003cp>\u003cstrong>It's all in the name\u003c/strong>\u003c/p>\n\u003cp>Like any good storyteller, Atadika chooses names carefully. She has bestowed on each chocolate a woman's name from the region that the flavors represent. West African five-spice — Adwoa; Ethiopian berbere — Almaz; North African spices — Laïla. And the company name, Midunu, is a story in itself.\u003c/p>\n\u003cp>\"Midunu is an Ewe word,\" Atadika explains. Ewe is one of the 250 languages spoken in Ghana. Short for \"\u003cem>va midunu,\"\u003c/em> it means \"come, let's eat,\" and was what Atadika's father would say to call the family to dinner each evening. She adds, \"In many African cultures, you never eat alone. There's always an invitation, no matter how much or how little you have, to always invite anyone else around you to share.\"\u003c/p>\n\u003cp>How does Atadika's story end? Right now, she's looking into moving into bean to bar, ramping up production in Ghana, or possibly adding a production facility in Europe. Whatever her next chapter is: \u003cem>midunu\u003c/em> — let's eat!\u003c/p>\n\u003cp>\u003cem>Amy E. Robertson is a freelance writer living in New York. She writes about food, travel, books and social justice, and you can find more of her work\u003c/em> \u003ca href=\"https://amyiswriting.com/\">here\u003c/a>. \u003cem>You can follow her on Twitter at\u003c/em> \u003ca href=\"https://twitter.com/traveler0603\">@traveler0603\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/123003/one-womans-quest-to-tell-the-african-story-through-chocolate",
"authors": [
"byline_bayareabites_123003"
],
"categories": [
"bayareabites_1653",
"bayareabites_11028",
"bayareabites_1763"
],
"tags": [
"bayareabites_13733",
"bayareabites_147"
],
"featImg": "bayareabites_123005",
"label": "source_bayareabites_123003"
},
"bayareabites_122905": {
"type": "posts",
"id": "bayareabites_122905",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "122905",
"score": null,
"sort": [
1511811917000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1511811917,
"format": "standard",
"disqusTitle": "This Holiday Season, Please Support These Fundraiser Events for Fire Relief",
"title": "This Holiday Season, Please Support These Fundraiser Events for Fire Relief",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>This year’s holiday season is going to be especially challenging for a large number of people affected by the devastating North Bay fires, whether they lost their homes or their jobs, to those who tragically lost their loved ones. It’s a year of heartbreak for so many. Fortunately, there are ways we can continue to help. Even though fundraiser fatigue may be setting in, try to keep showing up and supporting events that are working hard to raise money. Instead of buying a friend a holiday gift, why not buy them a ticket to these events listed below instead?\u003c/p>\n\u003cfigure id=\"attachment_122920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Thanks-For-Giving5b25d-e1511807915766.png\" alt=\"1st Annual THANKSforGIVING\" width=\"1920\" height=\"1231\" class=\"size-full wp-image-122920\">\u003cfigcaption class=\"wp-caption-text\">1st Annual THANKSforGIVING \u003ccite>(courtesy ThanksforGiving)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This Tuesday November 28th, just in time for Giving Tuesday, is the first annual \u003ca href=\"https://www.eventbrite.com/e/1st-annual-thanksforgiving-tickets-39422888922\">\u003cstrong>ThanksforGiving fundraiser\u003c/strong>\u003c/a>, with all proceeds going to the North Bay Fire Relief Fund and the Movember Foundation. The Firehouse at Fort Mason will be quite the unique setting for a hosted bar and light bites. \u003ca href=\"https://www.eventbrite.com/e/1st-annual-thanksforgiving-tickets-39422888922\">Tickets\u003c/a> are $100. 7pm–10pm. Firehouse Fort Mason, 2 Marina Blvd., San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_122910\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/lemarais-castro-dinner.jpg\" alt=\"Group dinner event at Le Marais Castro.\" width=\"800\" height=\"600\" class=\"size-full wp-image-122910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Group dinner event at Le Marais Castro. \u003ccite>(courtesy Le Marais)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Thursday November 30th, the writer of this article (tablehopper) is hosting a three-course brisket dinner at the new Le Marais Bakery Castro called \u003ca href=\"http://www.tablehopper.com/chatterbox/join-tablehopper-for-comfort-food-a-benefit-dinner-for-wine-country-relief-on-thursday-1130/\">\u003cstrong>Comfort Food\u003c/strong>\u003c/a> in support of Tipping Point’s \u003ca href=\"https://tippingpoint.org/relief\">Emergency Relief Fund\u003c/a>. Chef Michael Siegel, formerly Shorty Goldstein’s, is serving his famed brisket, and there are paired wines from Pomebandit and Artesa! There’s also a silent auction with books, wine, and more. \u003ca href=\"https://www.eventbrite.com/e/comfort-food-a-benefit-dinner-for-wine-country-relief-tickets-39628311346\">Tickets\u003c/a> start at $50, 100% donation. 6:30pm. 498 Sanchez St., San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_122936\" class=\"wp-caption aligncenter\" style=\"max-width: 1489px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/wings.jpg\" alt=\"Chicken Wing Eating Contest - Fundraiser for UndocuFund\" width=\"1489\" height=\"710\" class=\"size-full wp-image-122936\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings.jpg 1489w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-160x76.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-800x381.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-768x366.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-1020x486.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-1180x563.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-960x458.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-240x114.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-375x179.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-520x248.jpg 520w\" sizes=\"(max-width: 1489px) 100vw, 1489px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Wing Eating Contest - Fundraiser for UndocuFund \u003ccite>(courtesy of Wing Wings)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You like wings? You want to watch people eat wings? On Saturday December 2nd, Wing Wings is hosting their \u003ca href=\"https://www.facebook.com/events/791192484401595/\">\u003cstrong>6th Annual Chicken Wing Eating Contest and Fundraiser\u003c/strong>\u003c/a> at \u003ca href=\"http://sparksocialsf.com\">Spark Social Food Park\u003c/a> in Mission Bay. All fundraising proceeds will go to \u003ca href=\"http://undocufund.org\">UndocuFund\u003c/a> this year—as Wing Wings puts it: “Immigrants make up such an important part of our restaurant industry and our community, and may not quality for relief efforts organized by FEMA. We want to help support the people that make our communities diverse and more beautiful.” There are raffle prizes, food and drink, DJs, and of course the \u003ca href=\"https://goo.gl/forms/T1ZlXna6CNCW7zWa2\">wing-eating contest\u003c/a>. 1pm–4pm. 601 Mission Bay Blvd. N., San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_122913\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/slowfood-eastbay.jpg\" alt=\"Agricultural Fire Relief: Let's Support Farmers & Laborers\" width=\"800\" height=\"400\" class=\"size-full wp-image-122913\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-160x80.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-240x120.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-375x188.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-520x260.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Agricultural Fire Relief: Let's Support Farmers & Laborers \u003ccite>(courtesy Slow Food East Bay)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another segment struggling with rebuilding is the farmers and laborers who grow our amazing food—many have lost their property, income, and crops, and need our support. On Sunday December 3rd, Slow Food East Bay is hosting the event \u003ca href=\"https://www.eventbrite.com/e/agricultural-fire-relief-lets-support-farmers-laborers-tickets-39679860531\">\u003cstrong>Agricultural Fire Relief: Let's Support Farmers & Laborers\u003c/strong>\u003c/a>! The walk-around tasting will feature food and drink stations (including international bites from partners like \u003ca href=\"http://www.nyumbai.com/\">Nyum Bai\u003c/a> and Hodo Soy, wines from Donkey & Goat and Broc Cellars, and charcuterie from The Local Butcher Shop), an amazing silent auction, and live music. \u003ca href=\"https://www.eventbrite.com/e/agricultural-fire-relief-lets-support-farmers-laborers-tickets-39679860531\">Tickets\u003c/a> are $35 and up. All proceeds will be split between \u003ca href=\"http://undocufund.org\">UndocuFund\u003c/a> (supporting immigrants left without resources after the fires) and the Farmer’s Guild Just & Resilient Futures Fund, giving longer-term grants to farmers for rebuilding. 6pm–9pm. Bauman College: Holistic Nutrition + Culinary Arts, 1007 University Ave., Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_122911\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px.png\" alt=\"Rise Up Sonoma\" width=\"500\" height=\"500\" class=\"size-full wp-image-122911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px.png 500w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-160x160.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-240x240.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-375x375.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-150x150.png 150w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003cfigcaption class=\"wp-caption-text\">Rise Up Sonoma \u003ccite>(courtesy Rise Up Sonoma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is quite the fundraiser happening in Santa Rosa on Sunday December 3rd: \u003ca href=\"https://www.riseupsonoma.org\">\u003cstrong>Rise Up Sonoma\u003c/strong>\u003c/a>. This is a significant event, featuring top chefs and restaurants from San Francisco—including State Bird Provisions, Liholiho Yacht Club, and Cala—and from Sonoma: Valette, Willi’s Wine Bar, Cyrus, and others. Top Sonoma County wines will be poured, plus beers, aperitifs, and cocktails—and each participating vintner will be providing a rare three-liter bottle of wine for the silent auction. There will also be live music from Donavan Frankenreiter (alongside other artists). Tickets are $500, and VIPs will have quite the special access and bites. 100% of the proceeds will be distributed evenly to \u003ca href=\"http://www.calrestfoundation.org/fires.html\">Care Relief Fund\u003c/a>, \u003ca href=\"http://www.redwoodcu.org/northbayfirerelief\">Redwood Credit Union Fund\u003c/a>, \u003ca href=\"http://undocufund.org\">UndocuFund Fire Relief\u003c/a> for Sonoma County, \u003ca href=\"http://www.homesforsonoma.org\">Homes for Sonoma\u003c/a>, \u003ca href=\"http://www.rebuildwinecountry.org\">Rebuild Wine Country\u003c/a>, and \u003ca href=\"http://www.burnerswithoutborders.org\">Burners Without Borders\u003c/a>. 4pm–9pm. Sonoma County Day School, Jackson Theater, 4400 Day School Place, Santa Rosa.\u003c/p>\n\u003cfigure id=\"attachment_122912\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Santa-eating-cookies.jpg\" alt=\"Santa will be visiting Nick’s Cove and collecting toys for children in need.\" width=\"640\" height=\"427\" class=\"size-full wp-image-122912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Santa will be visiting Nick’s Cove and collecting toys for children in need. \u003ccite>(courtesy of Nick’s Cove)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Santa\u003c/strong> will be paying a visit to the boat shack at \u003ca href=\"https://nickscove.com\">Nick’s Cove Restaurant, Oyster Bar, and Cottages\u003c/a> on Sunday December 3rd—and he pulls up in his boat! Not only can you get a photo with Santa (3pm–5pm), but Nick’s Cove is collecting \u003cstrong>toys for local children\u003c/strong> affected by the fires. For the rest of November and up until December 3rd, Nick’s Cove is a Toy Drop Site for \u003ca href=\"https://www.toysfortots.org/\">Toys for Tots\u003c/a>, collecting new, unwrapped toys for Sonoma County children affected by the fires. Anyone who brings toys to donate will receive a gift certificate for $50 off a January 2018 overnight stay, a $5 wooden nickel that can be used anytime, and a small bag of freshly made holiday treats by their pastry chef, Jenna Katsaros. 23240 Highway 1, Marshall.\u003c/p>\n\u003cfigure id=\"attachment_122925\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/ritz-carleton.jpg\" alt=\"Master Chefs of France: Brunch and Book Launch at The Ritz-Carleton in Half Moon Bay\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122925\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Master Chefs of France: Brunch and Book Launch at The Ritz-Carleton in Half Moon Bay \u003ccite>(courtesy of The Ritz-Carlton, Half Moon Bay)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And one more event to keep in mind: \u003ca href=\"http://www.ritzcarlton.com/hmb\">The Ritz-Carlton, Half Moon Bay\u003c/a> is hosting an incredible brunch: \u003ca href=\"http://www.ritzcarlton.com/en/hotels/california/half-moon-bay/dining/master-chefs\">\u003cstrong>Master Chefs of France: Brunch and Book Launch\u003c/strong>\u003c/a> at Navio restaurant on Saturday December 16th, featuring nine of the Bay Area’s French Master Chefs. Joining the resort’s Executive Chef Xavier Salomon will be: Roland Passot of La Folie; Gerald Hirigoyen of Piperade; Claude Le Tohic of Alexander’s Steakhouse; Laurent Manrique of Café de la Presse and Aquitaine Wine Bistro; Fabrice Marcon of Berkeley City Club; Joël Guillon of Left Bank Brasserie; Eric Branger of The Ritz-Carlton, Los Angeles; and Michel Blanchet of Michel Cordon Bleu. The decadent French-inspired brunch (bring on the seafood quenelles Lyonnaise!) will celebrate the launch of the first cookbook by the \u003ca href=\"http://mcf-usa.com/\">Maîtres Cuisiniers de France\u003c/a>: \u003cem>Master Chefs of France: The Cookbook\u003c/em> and will help raise funds for those affected by the recent Northern California fires. Each guest (aged 13 and older) will receive a cookbook and 20% of each brunch admission price will be donated to \u003ca href=\"https://tippingpoint.org/\">Tipping Point Emergency Relief Fund\u003c/a>. $150 per guest; $99 per child ages five to 12, exclusive of tax and gratuity. Begins at 12pm. To place a reservation, call 650-712-7000.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
"disqusIdentifier": "122905 https://ww2.kqed.org/bayareabites/?p=122905",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/11/27/this-holiday-season-please-support-these-fundraiser-events-for-fire-relief/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1117,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1512067460,
"excerpt": "This year’s holiday season is going to be especially challenging for a large number of people affected by the devastating North Bay fires, whether they lost their homes or their jobs, to those who tragically lost their loved ones. Fortunately, there are ways we can continue to help. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This year’s holiday season is going to be especially challenging for a large number of people affected by the devastating North Bay fires, whether they lost their homes or their jobs, to those who tragically lost their loved ones. Fortunately, there are ways we can continue to help. ",
"title": "This Holiday Season, Please Support These Fundraiser Events for Fire Relief | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "This Holiday Season, Please Support These Fundraiser Events for Fire Relief",
"datePublished": "2017-11-27T11:45:17-08:00",
"dateModified": "2017-11-30T10:44:20-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "this-holiday-season-please-support-these-fundraiser-events-for-fire-relief",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/tag/north-bay-fires/",
"source": "North Bay Fire Relief",
"path": "/bayareabites/122905/this-holiday-season-please-support-these-fundraiser-events-for-fire-relief",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This year’s holiday season is going to be especially challenging for a large number of people affected by the devastating North Bay fires, whether they lost their homes or their jobs, to those who tragically lost their loved ones. It’s a year of heartbreak for so many. Fortunately, there are ways we can continue to help. Even though fundraiser fatigue may be setting in, try to keep showing up and supporting events that are working hard to raise money. Instead of buying a friend a holiday gift, why not buy them a ticket to these events listed below instead?\u003c/p>\n\u003cfigure id=\"attachment_122920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Thanks-For-Giving5b25d-e1511807915766.png\" alt=\"1st Annual THANKSforGIVING\" width=\"1920\" height=\"1231\" class=\"size-full wp-image-122920\">\u003cfigcaption class=\"wp-caption-text\">1st Annual THANKSforGIVING \u003ccite>(courtesy ThanksforGiving)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This Tuesday November 28th, just in time for Giving Tuesday, is the first annual \u003ca href=\"https://www.eventbrite.com/e/1st-annual-thanksforgiving-tickets-39422888922\">\u003cstrong>ThanksforGiving fundraiser\u003c/strong>\u003c/a>, with all proceeds going to the North Bay Fire Relief Fund and the Movember Foundation. The Firehouse at Fort Mason will be quite the unique setting for a hosted bar and light bites. \u003ca href=\"https://www.eventbrite.com/e/1st-annual-thanksforgiving-tickets-39422888922\">Tickets\u003c/a> are $100. 7pm–10pm. Firehouse Fort Mason, 2 Marina Blvd., San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_122910\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/lemarais-castro-dinner.jpg\" alt=\"Group dinner event at Le Marais Castro.\" width=\"800\" height=\"600\" class=\"size-full wp-image-122910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/lemarais-castro-dinner-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Group dinner event at Le Marais Castro. \u003ccite>(courtesy Le Marais)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Thursday November 30th, the writer of this article (tablehopper) is hosting a three-course brisket dinner at the new Le Marais Bakery Castro called \u003ca href=\"http://www.tablehopper.com/chatterbox/join-tablehopper-for-comfort-food-a-benefit-dinner-for-wine-country-relief-on-thursday-1130/\">\u003cstrong>Comfort Food\u003c/strong>\u003c/a> in support of Tipping Point’s \u003ca href=\"https://tippingpoint.org/relief\">Emergency Relief Fund\u003c/a>. Chef Michael Siegel, formerly Shorty Goldstein’s, is serving his famed brisket, and there are paired wines from Pomebandit and Artesa! There’s also a silent auction with books, wine, and more. \u003ca href=\"https://www.eventbrite.com/e/comfort-food-a-benefit-dinner-for-wine-country-relief-tickets-39628311346\">Tickets\u003c/a> start at $50, 100% donation. 6:30pm. 498 Sanchez St., San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_122936\" class=\"wp-caption aligncenter\" style=\"max-width: 1489px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/wings.jpg\" alt=\"Chicken Wing Eating Contest - Fundraiser for UndocuFund\" width=\"1489\" height=\"710\" class=\"size-full wp-image-122936\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings.jpg 1489w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-160x76.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-800x381.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-768x366.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-1020x486.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-1180x563.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-960x458.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-240x114.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-375x179.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wings-520x248.jpg 520w\" sizes=\"(max-width: 1489px) 100vw, 1489px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Wing Eating Contest - Fundraiser for UndocuFund \u003ccite>(courtesy of Wing Wings)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You like wings? You want to watch people eat wings? On Saturday December 2nd, Wing Wings is hosting their \u003ca href=\"https://www.facebook.com/events/791192484401595/\">\u003cstrong>6th Annual Chicken Wing Eating Contest and Fundraiser\u003c/strong>\u003c/a> at \u003ca href=\"http://sparksocialsf.com\">Spark Social Food Park\u003c/a> in Mission Bay. All fundraising proceeds will go to \u003ca href=\"http://undocufund.org\">UndocuFund\u003c/a> this year—as Wing Wings puts it: “Immigrants make up such an important part of our restaurant industry and our community, and may not quality for relief efforts organized by FEMA. We want to help support the people that make our communities diverse and more beautiful.” There are raffle prizes, food and drink, DJs, and of course the \u003ca href=\"https://goo.gl/forms/T1ZlXna6CNCW7zWa2\">wing-eating contest\u003c/a>. 1pm–4pm. 601 Mission Bay Blvd. N., San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_122913\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/slowfood-eastbay.jpg\" alt=\"Agricultural Fire Relief: Let's Support Farmers & Laborers\" width=\"800\" height=\"400\" class=\"size-full wp-image-122913\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-160x80.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-240x120.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-375x188.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/slowfood-eastbay-520x260.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Agricultural Fire Relief: Let's Support Farmers & Laborers \u003ccite>(courtesy Slow Food East Bay)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another segment struggling with rebuilding is the farmers and laborers who grow our amazing food—many have lost their property, income, and crops, and need our support. On Sunday December 3rd, Slow Food East Bay is hosting the event \u003ca href=\"https://www.eventbrite.com/e/agricultural-fire-relief-lets-support-farmers-laborers-tickets-39679860531\">\u003cstrong>Agricultural Fire Relief: Let's Support Farmers & Laborers\u003c/strong>\u003c/a>! The walk-around tasting will feature food and drink stations (including international bites from partners like \u003ca href=\"http://www.nyumbai.com/\">Nyum Bai\u003c/a> and Hodo Soy, wines from Donkey & Goat and Broc Cellars, and charcuterie from The Local Butcher Shop), an amazing silent auction, and live music. \u003ca href=\"https://www.eventbrite.com/e/agricultural-fire-relief-lets-support-farmers-laborers-tickets-39679860531\">Tickets\u003c/a> are $35 and up. All proceeds will be split between \u003ca href=\"http://undocufund.org\">UndocuFund\u003c/a> (supporting immigrants left without resources after the fires) and the Farmer’s Guild Just & Resilient Futures Fund, giving longer-term grants to farmers for rebuilding. 6pm–9pm. Bauman College: Holistic Nutrition + Culinary Arts, 1007 University Ave., Berkeley.\u003c/p>\n\u003cfigure id=\"attachment_122911\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px.png\" alt=\"Rise Up Sonoma\" width=\"500\" height=\"500\" class=\"size-full wp-image-122911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px.png 500w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-160x160.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-240x240.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-375x375.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-50x50.png 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/logo_RISE-UP-SONOMA_FINAL_SQUARE_500px-150x150.png 150w\" sizes=\"(max-width: 500px) 100vw, 500px\">\u003cfigcaption class=\"wp-caption-text\">Rise Up Sonoma \u003ccite>(courtesy Rise Up Sonoma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is quite the fundraiser happening in Santa Rosa on Sunday December 3rd: \u003ca href=\"https://www.riseupsonoma.org\">\u003cstrong>Rise Up Sonoma\u003c/strong>\u003c/a>. This is a significant event, featuring top chefs and restaurants from San Francisco—including State Bird Provisions, Liholiho Yacht Club, and Cala—and from Sonoma: Valette, Willi’s Wine Bar, Cyrus, and others. Top Sonoma County wines will be poured, plus beers, aperitifs, and cocktails—and each participating vintner will be providing a rare three-liter bottle of wine for the silent auction. There will also be live music from Donavan Frankenreiter (alongside other artists). Tickets are $500, and VIPs will have quite the special access and bites. 100% of the proceeds will be distributed evenly to \u003ca href=\"http://www.calrestfoundation.org/fires.html\">Care Relief Fund\u003c/a>, \u003ca href=\"http://www.redwoodcu.org/northbayfirerelief\">Redwood Credit Union Fund\u003c/a>, \u003ca href=\"http://undocufund.org\">UndocuFund Fire Relief\u003c/a> for Sonoma County, \u003ca href=\"http://www.homesforsonoma.org\">Homes for Sonoma\u003c/a>, \u003ca href=\"http://www.rebuildwinecountry.org\">Rebuild Wine Country\u003c/a>, and \u003ca href=\"http://www.burnerswithoutborders.org\">Burners Without Borders\u003c/a>. 4pm–9pm. Sonoma County Day School, Jackson Theater, 4400 Day School Place, Santa Rosa.\u003c/p>\n\u003cfigure id=\"attachment_122912\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Santa-eating-cookies.jpg\" alt=\"Santa will be visiting Nick’s Cove and collecting toys for children in need.\" width=\"640\" height=\"427\" class=\"size-full wp-image-122912\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Santa-eating-cookies-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Santa will be visiting Nick’s Cove and collecting toys for children in need. \u003ccite>(courtesy of Nick’s Cove)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Santa\u003c/strong> will be paying a visit to the boat shack at \u003ca href=\"https://nickscove.com\">Nick’s Cove Restaurant, Oyster Bar, and Cottages\u003c/a> on Sunday December 3rd—and he pulls up in his boat! Not only can you get a photo with Santa (3pm–5pm), but Nick’s Cove is collecting \u003cstrong>toys for local children\u003c/strong> affected by the fires. For the rest of November and up until December 3rd, Nick’s Cove is a Toy Drop Site for \u003ca href=\"https://www.toysfortots.org/\">Toys for Tots\u003c/a>, collecting new, unwrapped toys for Sonoma County children affected by the fires. Anyone who brings toys to donate will receive a gift certificate for $50 off a January 2018 overnight stay, a $5 wooden nickel that can be used anytime, and a small bag of freshly made holiday treats by their pastry chef, Jenna Katsaros. 23240 Highway 1, Marshall.\u003c/p>\n\u003cfigure id=\"attachment_122925\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/ritz-carleton.jpg\" alt=\"Master Chefs of France: Brunch and Book Launch at The Ritz-Carleton in Half Moon Bay\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122925\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/ritz-carleton-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Master Chefs of France: Brunch and Book Launch at The Ritz-Carleton in Half Moon Bay \u003ccite>(courtesy of The Ritz-Carlton, Half Moon Bay)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And one more event to keep in mind: \u003ca href=\"http://www.ritzcarlton.com/hmb\">The Ritz-Carlton, Half Moon Bay\u003c/a> is hosting an incredible brunch: \u003ca href=\"http://www.ritzcarlton.com/en/hotels/california/half-moon-bay/dining/master-chefs\">\u003cstrong>Master Chefs of France: Brunch and Book Launch\u003c/strong>\u003c/a> at Navio restaurant on Saturday December 16th, featuring nine of the Bay Area’s French Master Chefs. Joining the resort’s Executive Chef Xavier Salomon will be: Roland Passot of La Folie; Gerald Hirigoyen of Piperade; Claude Le Tohic of Alexander’s Steakhouse; Laurent Manrique of Café de la Presse and Aquitaine Wine Bistro; Fabrice Marcon of Berkeley City Club; Joël Guillon of Left Bank Brasserie; Eric Branger of The Ritz-Carlton, Los Angeles; and Michel Blanchet of Michel Cordon Bleu. The decadent French-inspired brunch (bring on the seafood quenelles Lyonnaise!) will celebrate the launch of the first cookbook by the \u003ca href=\"http://mcf-usa.com/\">Maîtres Cuisiniers de France\u003c/a>: \u003cem>Master Chefs of France: The Cookbook\u003c/em> and will help raise funds for those affected by the recent Northern California fires. Each guest (aged 13 and older) will receive a cookbook and 20% of each brunch admission price will be donated to \u003ca href=\"https://tippingpoint.org/\">Tipping Point Emergency Relief Fund\u003c/a>. $150 per guest; $99 per child ages five to 12, exclusive of tax and gratuity. Begins at 12pm. To place a reservation, call 650-712-7000.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/122905/this-holiday-season-please-support-these-fundraiser-events-for-fire-relief",
"authors": [
"11398"
],
"categories": [
"bayareabites_50",
"bayareabites_11028",
"bayareabites_15155",
"bayareabites_2035",
"bayareabites_15156"
],
"tags": [
"bayareabites_16029",
"bayareabites_16030",
"bayareabites_15996"
],
"featImg": "bayareabites_122930",
"label": "source_bayareabites_122905"
},
"bayareabites_122841": {
"type": "posts",
"id": "bayareabites_122841",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "122841",
"score": null,
"sort": [
1511324125000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1511324125,
"format": "audio",
"disqusTitle": "What The Industry Knew About Sugar's Health Effects, But Didn't Tell Us",
"title": "What The Industry Knew About Sugar's Health Effects, But Didn't Tell Us",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/11/20171121_atc_sugar_industry_shifted_blame_for_heart_disease_onto_fats_in_the_60s.mp3\u003c/p>\n\u003cp>Back in the 1960s, the fact that our diets influence the risk of heart disease was still a new idea. And there was a debate about the role of fats and the role of sugar.\u003c/p>\n\u003cp>The sugar industry got involved in efforts to influence this debate. \"What the sugar industry successively did,\" argues \u003ca href=\"http://profiles.ucsf.edu/stanton.glantz\">Stanton Glantz \u003c/a> of the University of California, San Francisco, \"is they shifted all of the blame onto fats.\"\u003c/p>\n\u003cp>The industry's strategies were sophisticated, Glantz says, and are similar to those of the tobacco industry. For instance, in 1965 an industry group, the Sugar Research Foundation, secretly funded a scientific review that downplayed the evidence that linked sugar consumption to blood fat levels. The review was published in the \u003cem>New England Journal of Medicine.\u003c/em>\u003c/p>\n\u003cp>Now, what's come to light in an investigation \u003ca href=\"http://journals.plos.org/plosbiology/article?id=10.1371/journal.pbio.2003460\">published\u003c/a> Tuesday in the journal \u003cem>PLOS Biology\u003c/em> is that the industry funded its own research project, but never disclosed the findings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Glantz and his collaborators, including \u003ca href=\"http://profiles.ucsf.edu/cristin.couzens\">Cristin Kearns\u003c/a>, an assistant professor at UCSF, evaluated a bunch of sugar industry internal documents. Here's what they found:\u003c/p>\n\u003cp>Back in 1968, the Sugar Research Foundation, a predecessor to the International Sugar Research Foundation, paid a researcher to lead a study with lab animals.\u003c/p>\n\u003cp>Initial results showed that a high-sugar diet increased the animals' triglyceride levels, a type of fat in the blood, through effects on the gut bacteria. In people, high triglycerides can increase the risk of heart attacks and strokes. The study also found that animals fed sugar had higher levels of an enzyme associated with bladder cancer in their urine.\u003c/p>\n\u003cp>The study was halted before it was completed. Glantz says the researcher asked for more time to continue the study, but the Sugar Research Foundation pulled the plug on the project.\u003c/p>\n\u003cp>The Sugar Association, a trade group based in Washington, D.C., that has organizational ties to the Sugar Research Foundation, released a statement on this new investigation.\u003c/p>\n\u003cp>\"The study in question ended for three reasons, none of which involved potential research findings,\" the association says. The statement goes on to explain that the study was over budget and delayed. \"The delay overlapped with an organizational restructuring with the Sugar Research Foundation becoming a new entity, the International Sugar Research Foundation,\" the statement says.\u003c/p>\n\u003cp>The trade group says sugar consumed in moderation is part of a balanced lifestyle, and in its statement the group says \"we remain committed to supporting research to further understand the role sugar plays in consumers' evolving eating habits.\"\u003c/p>\n\u003cp>But critics argue that the industry is still trying to slow down the consensus on the health risks linked to sugar consumption. In the \u003cem>PLOS Biology\u003c/em> paper, Glantz and his co-authors argue that the ongoing controversy surrounding sugar in our diets \"may be rooted in more than 60 years of food and beverage industry manipulation of science.\"\u003c/p>\n\u003cp>In recent years, new evidence has \u003ca href=\"https://www.npr.org/sections/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">emerged\u003c/a> that links sugary diets to heart disease. But could we have gotten the message sooner?\u003c/p>\n\u003cp>UCSF's Kearns argues that if the sugar industry had published its findings decades ago, it would have added to a growing body of evidence. \"Had this information been made public, there would have been a lot more research scrutiny of sugar,\" Kearns told us.\u003c/p>\n\u003cp>Kearns says the sugar industry has \"a lot of money and influence\" and still uses its influence to cast doubt on the recommendation to limit added sugars to no more than 10 percent of daily calories.\u003c/p>\n\u003cp>In a trade association publication last year, the president and CEO of the Sugar Association described this recommended limit on sugar, which is part of the \u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/\">Dietary Guidelines for Americans\u003c/a>, as \"scientifically out of bounds.\" \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",
"disqusIdentifier": "122841 https://ww2.kqed.org/bayareabites/?p=122841",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/11/21/what-the-industry-knew-about-sugars-health-effects-but-didnt-tell-us/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 642,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1511324125,
"excerpt": "The sugar industry pulled the plug on an animal study it funded in the 1960s. Initial results pointed to a link between sugar consumption and elevated triglycerides, which raises heart disease risk.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The sugar industry pulled the plug on an animal study it funded in the 1960s. Initial results pointed to a link between sugar consumption and elevated triglycerides, which raises heart disease risk.",
"title": "What The Industry Knew About Sugar's Health Effects, But Didn't Tell Us | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "What The Industry Knew About Sugar's Health Effects, But Didn't Tell Us",
"datePublished": "2017-11-21T20:15:25-08:00",
"dateModified": "2017-11-21T20:15:25-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "what-the-industry-knew-about-sugars-health-effects-but-didnt-tell-us",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=565766988&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprStoryDate": "Tue, 21 Nov 2017 16:29:00 -0500",
"nprLastModifiedDate": "Tue, 21 Nov 2017 19:41:00 -0500",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2017/11/21/565766988/what-the-industry-knew-about-sugars-health-effects-but-didnt-tell-us?ft=nprml&f=565766988",
"nprAudio": "https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/11/20171121_atc_sugar_industry_shifted_blame_for_heart_disease_onto_fats_in_the_60s.mp3?orgId=1&topicId=1134&d=188&p=2&story=565766988&ft=nprml&f=565766988",
"nprImageAgency": "Getty Images",
"source": "Health and Nutrition",
"nprAudioM3u": "http://api.npr.org/m3u/1565766989-891e0d.m3u?orgId=1&topicId=1134&d=188&p=2&story=565766988&ft=nprml&f=565766988",
"nprStoryId": "565766988",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/health-and-nutrition/",
"nprByline": "Allison Aubrey, NPR Food",
"nprImageCredit": "Karen M. Romanko",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 21 Nov 2017 20:29:00 -0500",
"path": "/bayareabites/122841/what-the-industry-knew-about-sugars-health-effects-but-didnt-tell-us",
"audioUrl": "https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/11/20171121_atc_sugar_industry_shifted_blame_for_heart_disease_onto_fats_in_the_60s.mp3?orgId=1&topicId=1134&d=188&p=2&story=565766988&ft=nprml&f=565766988",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on All Things Considered:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "nprOneAudioLink",
"attributes": {
"named": {
"src": "https://ondemand.npr.org/anon.npr-mp3/npr/atc/2017/11/20171121_atc_sugar_industry_shifted_blame_for_heart_disease_onto_fats_in_the_60s.mp3"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Back in the 1960s, the fact that our diets influence the risk of heart disease was still a new idea. And there was a debate about the role of fats and the role of sugar.\u003c/p>\n\u003cp>The sugar industry got involved in efforts to influence this debate. \"What the sugar industry successively did,\" argues \u003ca href=\"http://profiles.ucsf.edu/stanton.glantz\">Stanton Glantz \u003c/a> of the University of California, San Francisco, \"is they shifted all of the blame onto fats.\"\u003c/p>\n\u003cp>The industry's strategies were sophisticated, Glantz says, and are similar to those of the tobacco industry. For instance, in 1965 an industry group, the Sugar Research Foundation, secretly funded a scientific review that downplayed the evidence that linked sugar consumption to blood fat levels. The review was published in the \u003cem>New England Journal of Medicine.\u003c/em>\u003c/p>\n\u003cp>Now, what's come to light in an investigation \u003ca href=\"http://journals.plos.org/plosbiology/article?id=10.1371/journal.pbio.2003460\">published\u003c/a> Tuesday in the journal \u003cem>PLOS Biology\u003c/em> is that the industry funded its own research project, but never disclosed the findings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Glantz and his collaborators, including \u003ca href=\"http://profiles.ucsf.edu/cristin.couzens\">Cristin Kearns\u003c/a>, an assistant professor at UCSF, evaluated a bunch of sugar industry internal documents. Here's what they found:\u003c/p>\n\u003cp>Back in 1968, the Sugar Research Foundation, a predecessor to the International Sugar Research Foundation, paid a researcher to lead a study with lab animals.\u003c/p>\n\u003cp>Initial results showed that a high-sugar diet increased the animals' triglyceride levels, a type of fat in the blood, through effects on the gut bacteria. In people, high triglycerides can increase the risk of heart attacks and strokes. The study also found that animals fed sugar had higher levels of an enzyme associated with bladder cancer in their urine.\u003c/p>\n\u003cp>The study was halted before it was completed. Glantz says the researcher asked for more time to continue the study, but the Sugar Research Foundation pulled the plug on the project.\u003c/p>\n\u003cp>The Sugar Association, a trade group based in Washington, D.C., that has organizational ties to the Sugar Research Foundation, released a statement on this new investigation.\u003c/p>\n\u003cp>\"The study in question ended for three reasons, none of which involved potential research findings,\" the association says. The statement goes on to explain that the study was over budget and delayed. \"The delay overlapped with an organizational restructuring with the Sugar Research Foundation becoming a new entity, the International Sugar Research Foundation,\" the statement says.\u003c/p>\n\u003cp>The trade group says sugar consumed in moderation is part of a balanced lifestyle, and in its statement the group says \"we remain committed to supporting research to further understand the role sugar plays in consumers' evolving eating habits.\"\u003c/p>\n\u003cp>But critics argue that the industry is still trying to slow down the consensus on the health risks linked to sugar consumption. In the \u003cem>PLOS Biology\u003c/em> paper, Glantz and his co-authors argue that the ongoing controversy surrounding sugar in our diets \"may be rooted in more than 60 years of food and beverage industry manipulation of science.\"\u003c/p>\n\u003cp>In recent years, new evidence has \u003ca href=\"https://www.npr.org/sections/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">emerged\u003c/a> that links sugary diets to heart disease. But could we have gotten the message sooner?\u003c/p>\n\u003cp>UCSF's Kearns argues that if the sugar industry had published its findings decades ago, it would have added to a growing body of evidence. \"Had this information been made public, there would have been a lot more research scrutiny of sugar,\" Kearns told us.\u003c/p>\n\u003cp>Kearns says the sugar industry has \"a lot of money and influence\" and still uses its influence to cast doubt on the recommendation to limit added sugars to no more than 10 percent of daily calories.\u003c/p>\n\u003cp>In a trade association publication last year, the president and CEO of the Sugar Association described this recommended limit on sugar, which is part of the \u003ca href=\"https://health.gov/dietaryguidelines/2015/guidelines/\">Dietary Guidelines for Americans\u003c/a>, as \"scientifically out of bounds.\" \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>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/122841/what-the-industry-knew-about-sugars-health-effects-but-didnt-tell-us",
"authors": [
"byline_bayareabites_122841"
],
"categories": [
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_1245",
"bayareabites_2035",
"bayareabites_358"
],
"tags": [
"bayareabites_416",
"bayareabites_511"
],
"featImg": "bayareabites_122846",
"label": "source_bayareabites_122841"
},
"bayareabites_122533": {
"type": "posts",
"id": "bayareabites_122533",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "122533",
"score": null,
"sort": [
1511020514000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1511020514,
"format": "video",
"disqusTitle": "Celebrity Chef Recipes: Tanya Holland's Chocolate Bourbon Pecan Pie",
"title": "Celebrity Chef Recipes: Tanya Holland's Chocolate Bourbon Pecan Pie",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003cstrong>Photos:\u003c/strong> \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>, \u003cstrong>Video: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a> and Peter Ruocco\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>I’ve been eating pecan pie my entire life. My mother is from Shreveport, Louisiana and although I was raised in Rochester, New York, pecans were shipped to us every holiday season. It was rare, if not impossible, to find pecans in the stores in Rochester at that time. My grandmother shipped whole pecans in the shell to us and I assisted in removing the nuts from the hard shells using old nutcrackers.\u003c/p>\n\u003cp>My mother made a traditional pecan pie and she didn’t make a crust from scratch. I grew up in the era of newly discovered convenience food and my mother was a working mother so some short cuts were welcomed. Her filling was a typical gooey sweet and heavily nutty one. We almost always ate our slices served warm with vanilla ice cream.\u003c/p>\n\u003cp>As I grew up and traveled and discovered more food, I was exposed to recipes other than my grandmother’s and mother’s. There’s always a next level to discover and create. I’m an admitted chocoholic so when my friend Eve introduced me to her version with the addition of chocolate, I had to add that and make it my own with a touch of bourbon. The quality of the chocolate is very important to me and I’m partial to the local Bay area company \u003ca href=\"https://www.guittard.com/\">Guittard\u003c/a>. Amy Guittard is a colleague and friend and she’s the fifth generation in her family to work at the company. And though I love a good barrel-aged bourbon, the quality of bourbon doesn’t matter as much since most of the alcohol is cooked off. Although, since such a small amount is used, better to buy the good stuff for “leftovers.”\u003c/p>\n\u003cp>The best part of this recipe is its simplicity. It’s a real dump and stir. Since so much of holiday meal preparation takes a long time, it’s nice to know that dessert, often the most intimidating part of the meal to make, is just minutes away. This combination of chocolate, pecans and bourbon is so flavorful and rich that just a slightly sweetened home whipped cream is the only accompaniment needed to enjoy this divine combination.\u003c/p>\n\u003cfigure id=\"attachment_122673\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122673\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2127-new.jpg\" alt=\"Tanya Holland's Chocolate Bourbon Pecan Pie\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland's Chocolate Bourbon Pecan Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tanya Holland's Chocolate Bourbon Pecan Pie\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie or 8 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup dark chocolate chips or bar cut into chunks\u003c/li>\n\u003cli>2 cups pecans, roughly chopped\u003c/li>\n\u003cli>1 cup light brown sugar\u003c/li>\n\u003cli>1/2 cup light corn syrup\u003c/li>\n\u003cli>1/2 cup dark corn syrup\u003c/li>\n\u003cli>4 large eggs, lightly beaten\u003c/li>\n\u003cli>1 Tbl vanilla extract\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1/3 cup bourbon\u003c/li>\n\u003cli>2 Tbl butter, melted\u003c/li>\n\u003cli>1 homemade pie crust (\u003cem>\u003cstrong>see recipe below\u003c/strong>\u003c/em>)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122651\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1770-new.jpg\" alt=\"Ingredients for Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chocolate Bourbon Pecan Pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat oven to 325°F.\u003c/li>\n\u003cli>Roll out pie dough and shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122654\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1945-new.jpg\" alt=\"Roll out pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122655\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1949-new.jpg\" alt='Shape into 9\" pie plate.' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle pecans and chocolate chips over bottom of pie dough.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122658\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1971-new.jpg\" alt=\"Sprinkle pecans and chocolate chips over bottom of pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle pecans and chocolate chips over bottom of pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. Remove from heat and let cool slightly. Add bourbon.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122663\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1987-new.jpg\" alt=\"In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1995-new.jpg\" alt=\"Remove from heat and let cool slightly. Add bourbon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from heat and let cool slightly. Add bourbon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile combine eggs, melted butter, and vanilla. Whisk well. Slowly drizzle sugar syrup into egg mixture, whisking constantly. Pour mixture over pecans and chocolate.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1977-new.jpg\" alt=\"Combine eggs, melted butter, and vanilla. Whisk well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine eggs, melted butter, and vanilla. Whisk well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122666\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2005-new.jpg\" alt=\"Slowly drizzle sugar syrup into egg mixture, whisking constantly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly drizzle sugar syrup into egg mixture, whisking constantly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122668\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122668\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2018-new.jpg\" alt=\"Pour mixture over pecans and chocolate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour mixture over pecans and chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-122669\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2022-new.jpg\" alt=\"Spread mixture evenly throughout pie shell.\" width=\"1000\" height=\"1500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Spread mixture evenly throughout pie shell. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place pie in oven for 1 hour. Filling should be slightly browned and firm. Let cool 1 hour before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122670\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122670\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2041-new.jpg\" alt=\"Place pie in oven for 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place pie in oven for 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122674\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122674\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2146-new.jpg\" alt=\"Filling should be slightly browned and firm. Let cool 1 hour before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filling should be slightly browned and firm. Let cool 1 hour before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122644\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122644\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3664-new1.jpg\" alt=\"Slice, Serve and Enjoy!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice, Serve and Enjoy! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3613-new.jpg\" alt=\"Slice of Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice of Chocolate Bourbon Pecan Pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003ch2>Recipe: Homemade Pie Crust\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie crust\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients for pie dough:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup all purpose flour\u003c/li>\n\u003cli>¼ teaspoon baking powder\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>6 tablespoons cold butter, diced\u003c/li>\n\u003cli>½ cup sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Stir together flour, baking powder, and salt in a medium bowl. Use a pastry cutter or your fingers to combine butter with dry ingredients until the butter is pea-sized. Add sour cream and mix just until incorporated.\u003c/li>\n\u003cli>Scrape dough onto a lightly floured board and knead together briefly. Shape dough into a disk and wrap in plastic wrap. Refrigerate for 1 hour before rolling out.\u003c/li>\n\u003cli>Roll dough on a lightly floured into a circle slightly larger than the pie pan. Fit the dough into the pan and trim excess dough from around the edges. Pinch edges of the dough between the thumb and middle finger to form scalloped edges.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3585-new1.jpg\" alt=\"Cheers and Happy Holidays!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheers and Happy Holidays! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "122533 https://ww2.kqed.org/bayareabites/?p=122533",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/11/18/celebrity-chef-recipes-tanya-hollands-chocolate-bourbon-pecan-pie/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 899,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1571960977,
"excerpt": "For the holidays, chef Tanya Holland from Oakland’s Brown Sugar Kitchen shares her Pecan Pie recipe flavored with dark chocolate and spiked with a very big shot of bourbon.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "For the holidays, chef Tanya Holland from Oakland’s Brown Sugar Kitchen shares her Pecan Pie recipe flavored with dark chocolate and spiked with a very big shot of bourbon.",
"title": "Celebrity Chef Recipes: Tanya Holland's Chocolate Bourbon Pecan Pie | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Celebrity Chef Recipes: Tanya Holland's Chocolate Bourbon Pecan Pie",
"datePublished": "2017-11-18T07:55:14-08:00",
"dateModified": "2019-10-24T16:49:37-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "celebrity-chef-recipes-tanya-hollands-chocolate-bourbon-pecan-pie",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/series/celebrity-chefs-recipes/",
"videoEmbed": "https://youtu.be/0ev2bAt-LeM",
"source": "Celebrity Chefs Recipes",
"path": "/bayareabites/122533/celebrity-chef-recipes-tanya-hollands-chocolate-bourbon-pecan-pie",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cstrong>Photos:\u003c/strong> \u003ca href=\"https://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>, \u003cstrong>Video: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a> and Peter Ruocco\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>I’ve been eating pecan pie my entire life. My mother is from Shreveport, Louisiana and although I was raised in Rochester, New York, pecans were shipped to us every holiday season. It was rare, if not impossible, to find pecans in the stores in Rochester at that time. My grandmother shipped whole pecans in the shell to us and I assisted in removing the nuts from the hard shells using old nutcrackers.\u003c/p>\n\u003cp>My mother made a traditional pecan pie and she didn’t make a crust from scratch. I grew up in the era of newly discovered convenience food and my mother was a working mother so some short cuts were welcomed. Her filling was a typical gooey sweet and heavily nutty one. We almost always ate our slices served warm with vanilla ice cream.\u003c/p>\n\u003cp>As I grew up and traveled and discovered more food, I was exposed to recipes other than my grandmother’s and mother’s. There’s always a next level to discover and create. I’m an admitted chocoholic so when my friend Eve introduced me to her version with the addition of chocolate, I had to add that and make it my own with a touch of bourbon. The quality of the chocolate is very important to me and I’m partial to the local Bay area company \u003ca href=\"https://www.guittard.com/\">Guittard\u003c/a>. Amy Guittard is a colleague and friend and she’s the fifth generation in her family to work at the company. And though I love a good barrel-aged bourbon, the quality of bourbon doesn’t matter as much since most of the alcohol is cooked off. Although, since such a small amount is used, better to buy the good stuff for “leftovers.”\u003c/p>\n\u003cp>The best part of this recipe is its simplicity. It’s a real dump and stir. Since so much of holiday meal preparation takes a long time, it’s nice to know that dessert, often the most intimidating part of the meal to make, is just minutes away. This combination of chocolate, pecans and bourbon is so flavorful and rich that just a slightly sweetened home whipped cream is the only accompaniment needed to enjoy this divine combination.\u003c/p>\n\u003cfigure id=\"attachment_122673\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122673\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2127-new.jpg\" alt=\"Tanya Holland's Chocolate Bourbon Pecan Pie\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2127-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland's Chocolate Bourbon Pecan Pie \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Tanya Holland's Chocolate Bourbon Pecan Pie\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie or 8 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup dark chocolate chips or bar cut into chunks\u003c/li>\n\u003cli>2 cups pecans, roughly chopped\u003c/li>\n\u003cli>1 cup light brown sugar\u003c/li>\n\u003cli>1/2 cup light corn syrup\u003c/li>\n\u003cli>1/2 cup dark corn syrup\u003c/li>\n\u003cli>4 large eggs, lightly beaten\u003c/li>\n\u003cli>1 Tbl vanilla extract\u003c/li>\n\u003cli>1/2 tsp salt\u003c/li>\n\u003cli>1/3 cup bourbon\u003c/li>\n\u003cli>2 Tbl butter, melted\u003c/li>\n\u003cli>1 homemade pie crust (\u003cem>\u003cstrong>see recipe below\u003c/strong>\u003c/em>)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122651\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122651\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1770-new.jpg\" alt=\"Ingredients for Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1770-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ingredients for Chocolate Bourbon Pecan Pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat oven to 325°F.\u003c/li>\n\u003cli>Roll out pie dough and shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122654\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122654\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1945-new.jpg\" alt=\"Roll out pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1945-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll out pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122655\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1949-new.jpg\" alt='Shape into 9\" pie plate.' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1949-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shape into 9\" pie plate. Prick bottom with fork and chill until needed, at least 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle pecans and chocolate chips over bottom of pie dough.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122658\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1971-new.jpg\" alt=\"Sprinkle pecans and chocolate chips over bottom of pie dough.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1971-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sprinkle pecans and chocolate chips over bottom of pie dough. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. Remove from heat and let cool slightly. Add bourbon.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122663\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1987-new.jpg\" alt=\"In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1987-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a small pot over medium high heat, combine corn syrups and brown sugar. Bring to a boil for 2 minutes and stir well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1995-new.jpg\" alt=\"Remove from heat and let cool slightly. Add bourbon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1995-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from heat and let cool slightly. Add bourbon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile combine eggs, melted butter, and vanilla. Whisk well. Slowly drizzle sugar syrup into egg mixture, whisking constantly. Pour mixture over pecans and chocolate.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122660\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_1977-new.jpg\" alt=\"Combine eggs, melted butter, and vanilla. Whisk well. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_1977-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine eggs, melted butter, and vanilla. Whisk well. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122666\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2005-new.jpg\" alt=\"Slowly drizzle sugar syrup into egg mixture, whisking constantly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2005-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slowly drizzle sugar syrup into egg mixture, whisking constantly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122668\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122668\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2018-new.jpg\" alt=\"Pour mixture over pecans and chocolate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2018-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour mixture over pecans and chocolate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-122669\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2022-new.jpg\" alt=\"Spread mixture evenly throughout pie shell.\" width=\"1000\" height=\"1500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2022-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Spread mixture evenly throughout pie shell. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Place pie in oven for 1 hour. Filling should be slightly browned and firm. Let cool 1 hour before serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122670\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122670\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2041-new.jpg\" alt=\"Place pie in oven for 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2041-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place pie in oven for 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122674\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122674\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_2146-new.jpg\" alt=\"Filling should be slightly browned and firm. Let cool 1 hour before serving.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_2146-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filling should be slightly browned and firm. Let cool 1 hour before serving. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122644\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122644\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3664-new1.jpg\" alt=\"Slice, Serve and Enjoy!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3664-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice, Serve and Enjoy! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3613-new.jpg\" alt=\"Slice of Chocolate Bourbon Pecan Pie.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3613-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice of Chocolate Bourbon Pecan Pie. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003chr>\n\u003ch2>Recipe: Homemade Pie Crust\u003c/h2>\n\u003cp>\u003cem>Makes one 9\" pie crust\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients for pie dough:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>¾ cup all purpose flour\u003c/li>\n\u003cli>¼ teaspoon baking powder\u003c/li>\n\u003cli>¼ teaspoon kosher salt\u003c/li>\n\u003cli>6 tablespoons cold butter, diced\u003c/li>\n\u003cli>½ cup sour cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Stir together flour, baking powder, and salt in a medium bowl. Use a pastry cutter or your fingers to combine butter with dry ingredients until the butter is pea-sized. Add sour cream and mix just until incorporated.\u003c/li>\n\u003cli>Scrape dough onto a lightly floured board and knead together briefly. Shape dough into a disk and wrap in plastic wrap. Refrigerate for 1 hour before rolling out.\u003c/li>\n\u003cli>Roll dough on a lightly floured into a circle slightly larger than the pie pan. Fit the dough into the pan and trim excess dough from around the edges. Pinch edges of the dough between the thumb and middle finger to form scalloped edges.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_3585-new1.jpg\" alt=\"Cheers and Happy Holidays!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_3585-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cheers and Happy Holidays! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/122533/celebrity-chef-recipes-tanya-hollands-chocolate-bourbon-pecan-pie",
"authors": [
"11397"
],
"series": [
"bayareabites_16039",
"bayareabites_15122",
"bayareabites_15012"
],
"categories": [
"bayareabites_1516",
"bayareabites_109",
"bayareabites_63",
"bayareabites_1653",
"bayareabites_11028",
"bayareabites_12549",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12",
"bayareabites_14362",
"bayareabites_316"
],
"tags": [
"bayareabites_799",
"bayareabites_8924",
"bayareabites_147",
"bayareabites_16018",
"bayareabites_9051",
"bayareabites_16019",
"bayareabites_228",
"bayareabites_8925",
"bayareabites_530",
"bayareabites_2962"
],
"featImg": "bayareabites_122639",
"label": "source_bayareabites_122533"
},
"bayareabites_122537": {
"type": "posts",
"id": "bayareabites_122537",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "122537",
"score": null,
"sort": [
1510756536000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1510756536,
"format": "standard",
"disqusTitle": "The Insider's Guide to Finding and Buying High-End Wines",
"title": "The Insider's Guide to Finding and Buying High-End Wines",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>The best wines from Northern California's wine country often sound irresistible in descriptions from wine critics but actually locating and buying these wines can be a challenge. Understanding how the gray market works is the best strategy for finding many great wines today.\u003c/em>\u003c/p>\n\u003cp>Pursuing an interest in wine could be one of those rare areas where ignorance is bliss -- at least, when it comes to your wallet. As experts have noted, the \u003ca href=\"https://ilesschaeve.wordpress.com/2011/01/17/how-do-our-wine-preferences-evolve-during-our-lifetime/\">usual evolution\u003c/a> in wine appreciation often begins with sweeter, inexpensive wines and grows from there into more complex, dry wines. And those who stick with it typically find that they're paying more and more for the wines they consume as their tastes become more discriminating.\u003c/p>\n\u003cp>As with any hobby, wine buffs typically educate themselves on wine, also visiting wineries, perhaps attending tastings and seeking out specific wines they might have read about or tried in a restaurant. Of course, those pursuing this hobby better have the disposable income required to make fine wine their beloved beverage of choice!\u003c/p>\n\u003ch2>Buying wine then and now\u003c/h2>\n\u003cp>Buying wine in the Bay Area used to be a simple process in the days when the \u003ca href=\"https://en.wikipedia.org/wiki/Three-tier_system_(alcohol_distribution)\">three-tiered system\u003c/a> that grew out of Prohibition defined how wine got to consumers via retailers' shelves. In fact, for many mid-range and lower-priced wines, this system is mostly still in effect, if widely \u003ca href=\"https://www.forbes.com/sites/thomaspellechia/2017/07/27/beverage-alcohols-three-tier-system-eats-its-own/#31f54d5a3f5b\">criticized\u003c/a>.\u003c/p>\n\u003cp>But an interesting thing happened a few decades ago as the market for California wine kept growing at the same time that wine critics and their increasingly influential rankings began impacting the wine scene, avidly followed by wine buffs looking for the latest hot wines (which doesn't necessarily refer to alcohol content). Wineries making in-demand wines realized they could bypass distributors and retailers, selling their wines at retail prices directly to consumers through mailing lists, with consumers usually picking up shipping costs to boot.\u003c/p>\n\u003cfigure id=\"attachment_122539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Jackass-Hill-BAB.jpg\" alt=\"The most expensive and hard-to-get California zindandel -- not typically a pricey varietal compared to cabernet and some others -- is the Jackass Hill from Martinelli Winery, grown on a super-steep Russian River Valley vineyard planted in the 1890s. According to Wine-Searcher, bottles of this wine sell for well above $100 on the secondary market.\" width=\"1920\" height=\"2749\" class=\"size-full wp-image-122539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-160x229.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-800x1145.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-768x1100.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-1020x1460.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-1180x1689.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-960x1375.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-240x344.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-375x537.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-520x745.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The most expensive and hard-to-get California zindandel -- not typically a pricey varietal compared to cabernet and some others -- is the Jackass Hill from Martinelli Winery, grown on a super-steep Russian River Valley vineyard planted in the 1890s. According to Wine-Searcher, bottles of this wine sell for well above $100 on the secondary market. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This profitable -- for the wineries -- move has since come to define how higher-end wine -- and even some mid-range wine from better wine regions -- is sold in wine-producing states, with consumers being the losers in terms of what they can buy and how much they pay for it in the case of the collectable wines. Mailing lists are not the same as \u003ca href=\"https://en.wikipedia.org/wiki/Wine_clubs\">wine clubs\u003c/a>, which are offered by wineries or retailers and deliver specific wines to members on a regular basis. The mailing list concept is a bit like the wine \u003ca href=\"http://blog.vinfolio.com/2016/02/19/wine-futures-vs-pre-arrivals-knowing-the-difference-takes-the-stress-out-of-wine-presales/\">\"futures\"\u003c/a> popular among some French vintners in that the wine is paid for prior to release. But mailing lists can be insidious when it comes to the most sought-after wines.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What makes for the desirability of high-end California wines is \"supply and demand, production and scores,\" according to Joe Zugelder, a Napa wine appraiser and longtime buyer and seller of old and rare wine. Coveted wines tend to be produced in small quantities with their value established largely through the rankings of \u003ca href=\"https://en.wikipedia.org/wiki/Wine_critic\">critics\u003c/a> like Robert Parker, James Laube, Allen Meadows, Antonio Galloni and others, who often use a 100-point \u003ca href=\"https://en.wikipedia.org/wiki/Wine_rating\">scale\u003c/a>. These determinates have put high-scoring wines into a category in which the price of the wine is whatever people are willing to pay, says Zugelder.\u003c/p>\n\u003ch2>The mailing list conundrum\u003c/h2>\n\u003cp>Having a mailing list has become de rigueur for many California wineries, in which customers receive a list of upcoming wines and select what they want to purchase, paying in advance of release. If only it were so simple for the super-premium wineries making the \u003ca href=\"https://californiawineryadvisor.com/most-expensive-california-wines/\">cult wines\u003c/a> desired by wine freaks. You just sign up and wait for the list to arrive so you can order your few bottles of \u003ca href=\"https://en.wikipedia.org/wiki/Screaming_Eagle_Winery_and_Vineyards\">Screaming Eagle\u003c/a> cabernet or \u003ca href=\"http://www.princeofpinot.com/winery/614/\">Marcassin\u003c/a> pinot noir, right? Not quite.\u003c/p>\n\u003cfigure id=\"attachment_122557\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Marcassin-BAB-new.jpg\" alt=\"While most of the cult wines in California are Napa cabernets and cabernet blends, Marcassin Vineyards, whose grapes are grown on the Sonoma Coast, makes pinot noirs and chardonnays that are craved by some aficionados of these cool-climate varietals.\" width=\"1000\" height=\"1669\" class=\"size-full wp-image-122557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new-160x267.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new-800x1335.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new-768x1282.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new-960x1602.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new-240x401.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new-375x626.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new-520x868.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">While most of the cult wines in California are Napa cabernets and cabernet blends, Marcassin Vineyards, whose grapes are grown on the Sonoma Coast, makes pinot noirs and chardonnays that are craved by some aficionados of these cool-climate varietals. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those tippy-top wineries that are even accepting new members might well have a waiting list for their mailing list, with 10-year waits or longer not unusual. \u003ca href=\"http://blog.vinfolio.com/2017/08/25/ultimate-strategy-getting-best-california-wine-mailing-lists/\">Strategies abound\u003c/a> for getting on these lists but the combination of scarcity, desirability and the internet have ushered in a new era in which there's a powerful secondary market for \"pre-owned\" wine -- sometimes called the gray market -- comprised of online and brick-and-mortar stores as well as auction houses that deal in such wines.\u003c/p>\n\u003cp>Serious wine collectors as well as those with modest home cellars who have some higher-end wines to sell are the source of the wines on the gray market, notes Mike Sai, director of marketing at \u003ca href=\"https://www.benchmarkwine.com/\">Benchmark Wine Group\u003c/a>, an online operation in the Bay Area that at any given time has 4,000 to 6,000 individual wines on its site.\u003c/p>\n\u003cp>He explains that his company typically acquires private collections rather than cherry-picking a few trophy wines from a for-sale batch.\"Maybe a person has 1,000 bottles and one day the doctor tells him, 'Hey, you can't drink anymore.' So suddenly all that wine becomes a commodity,\" Sai says. \"Or there's a death or divorce or distress -- that sort of thing. Or it's a matter of tastes changing. Somebody got into wines through a big trip to Napa and bought a lot of Napa wines but then they get turned onto Burgundy and that's all they want to drink.\"\u003c/p>\n\u003cfigure id=\"attachment_122544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Mike-Sai-BAB.jpg\" alt=\"Mike Sai is director of marketing at Benchmark Wine Group, a big local player in the secondary market for wine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mike Sai is director of marketing at Benchmark Wine Group, a big local player in the secondary market for wine. \u003ccite>(Benchmark Wine Group)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The mark-ups from release price on the secondary market can be quite astounding for the highest-ranked wines. Those \u003ca href=\"https://www.wine-searcher.com/robertparker.lml\">releases that get 100 points\u003c/a> from critics like Parker instantly command stratospheric prices, like the 2014 \u003ca href=\"https://en.wikipedia.org/wiki/Scarecrow_(wine)\">Scarecrow\u003c/a> Napa cabernet. Current prices on Wine-Searcher range from a low of $600 up to $1,000 per bottle.\u003c/p>\n\u003cp>Pros like Sai and Zugelder explain that this situation has led wineries to rapidly increase the release prices of trophy wines to head-spinning levels, which goes up even further once they hit the secondary market -- and many bottles inevitably do right after release. \"Screaming Eagle is a good example,\" notes Zugelder. \"It's one of the few sure things now. On the mailing list, it's probably $800 or something like that. Then list members can turn around and potentially double their money\" on the gray market, he says.\u003c/p>\n\u003cp>This makes it seem like speculating in collectable wine should become a lucrative hobby but Sai is quick to disagree. The low production levels of the trophy wines and vicissitudes of the wine scene put a cap on potential profits. \"You might do really well but you can also lose money,\" he says. \"At the end of the day, I recommend people not look at wine as an investment.\"\u003c/p>\n\u003cp>\"Some people have unrealistic expectations\" of \u003ca href=\"http://blog.vinfolio.com/2017/03/16/much-wine-worth-determining-resale-value-fine-wine/\">what their wines should fetch\u003c/a> on the secondary market, reports Tomas Mieres, managing director of the Wine Bank in Menlo Park, which sells wine at a commission of 17% for the clients who have wine lockers at the facility. \"We're seeing more and more cases of people selling their wine for less than they paid for it,\" he says. \"Some of the Napa wines are very hot when they're released if they get high scores from Parker but several years down the road, people might be chasing a different cult wine.\"\u003c/p>\n\u003cp>One thing seems assured; wine will continue to arrive on the gray market due to the addictive nature of collecting wine for many well-heeled individuals. Wine storage and sales companies see this all the time. As Mieres describes it, \"We have clients who, every six months or a year, will need more space because they keep buying more wine than they can consume.\"\u003c/p>\n\u003cfigure id=\"attachment_122543\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/fall-wine-country-BAB.jpg\" alt=\"Thanksgiving is the beginning of the most active season for buying wine, experts say, as consumers purchase bottles for holiday consumption as well as special gifts for wine-loving friends and family.\" width=\"1920\" height=\"1189\" class=\"size-full wp-image-122543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-800x495.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-768x476.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-1020x632.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-1180x731.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-960x595.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-240x149.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-375x232.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-520x322.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thanksgiving is the beginning of the most active season for buying wine, experts say, as consumers purchase bottles for holiday consumption as well as special gifts for wine-loving friends and family. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Secondary market offers more than trophy wines\u003c/h2>\n\u003cp>Our discussion so far of trophy wines and the avid collectors who seek them on the secondary market at any price is a universe apart from everyday wine consumers. Or is it? While cult-wine hunters will continue to look for rarities, the secondary market is a great place to buy all kinds of wines. Perhaps a consumer had a delicious bottle in a restaurant that isn't sold in retail shops, or fell in love with an older vintage at a dinner party or wants more bottles of a beloved older wine that is now just a pleasant memory. Like with a favorite author, some wine consumers discover a specific wine and want to buy additional vintages. Then there's the common occurrence of buying a special wine to be given as a gift, the biggest season for which will soon be upon us.\u003c/p>\n\u003cp>Since the pros report that many wines can be found on the secondary market for less than release price, having a strategy for using this market is worthwhile for those buying wine. There are many online sellers like Benchmark, \u003ca href=\"https://www.vinfolio.com/\">Vinfolio\u003c/a>, \u003ca href=\"https://www.jjbuckley.com/\">JJ Buckley\u003c/a> and others in the Bay Area alone, with \u003ca href=\"http://www.foodandwine.com/articles/10-best-online-wine-shops\">many more\u003c/a> nationwide. Making it easy for consumers is the price aggregating site, \u003ca href=\"https://www.wine-searcher.com/\">Wine-Searcher\u003c/a>, which displays the prices available for a specific wine from a wealth of stores, online and otherwise -- some 90,257 merchants around the world in total. The New Zealand-based site typically lists more than 9,000,000 wines from all over the globe.\u003c/p>\n\u003cfigure id=\"attachment_122545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/wine-country-visitors-BAB.jpg\" alt=\"Visiting wine country and sampling bottles is still an enjoyable way to find wines deserving of purchase, with gorgeous scenery as a plus.\" width=\"1920\" height=\"1484\" class=\"size-full wp-image-122545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-800x618.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-768x594.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-1020x788.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-1180x912.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-960x742.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-240x186.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-375x290.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-520x402.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Visiting wine country and sampling bottles is still an enjoyable way to find wines deserving of purchase, with gorgeous scenery as a plus. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While some wine drinkers chase critics scores as a guide to making purchases, the specific \u003ca href=\"http://www.academicwino.com/2014/07/consensus-among-wine-critics.html/\">taste biases\u003c/a> of these influential people might not correlate with every palate. Fortunately, there are many blogs, websites, magazines and other sources putting out wine reviews, with a particularly helpful source being \u003ca href=\"https://www.cellartracker.com/\">CellarTracker\u003c/a>, which provides a vast assortment of wine reviews and tasting notes from wine lovers on millions of wines.\u003c/p>\n\u003cp>Says Mike Sai: \"The savviest guys are using Wine-Searcher in combination with CellarTracker. You'll see people use CellarTracker to get up-to-date consumer reviews of those wines or get any info at all. They'll get an inkling about something, then they'll do some research to suss out what the market price is,\" he explains. Besides the online shops, gray-market wines are available from some Bay Area brick-and-mortar retailers like \u003ca href=\"http://www.thewineclub.com/\">The Wine Club\u003c/a> and \u003ca href=\"http://www.klwines.com\">K&L Wine Merchants\u003c/a> that resell wine purchased from private cellars. Retail shops, online sellers and auction houses are all listed on Wine-Searcher.\u003c/p>\n\u003ch2>Other strategies for wine lovers\u003c/h2>\n\u003cp>Auction houses are another entity in the secondary market, although for trophy wines, many experts say the prices can be higher than other channels. This might not necessarily be true for other wines but \"it depends\" remains the mantra of how much any wine will cost on the secondary market.\u003c/p>\n\u003cp>Auction houses vary from brick-and-mortar locations such as \u003ca href=\"http://www.sothebys.com/en/departments/wine.html\">Sotheby's\u003c/a> and auctions held by some local retailers to the online auction site, \u003ca href=\"https://www.winebid.com/\">WineBid\u003c/a>, as well as many charity auctions, with the best known being \u003ca href=\"https://auctionnapavalley.org/\">Auction Napa Valley\u003c/a>. Prospective bidders should be aware that they'll be paying a buyer's premium of up to 23%, shipping and other possible costs for wines purchased at auction, so \u003ca href=\"http://www.winespectator.com/webfeature/show/id/45518\">having a strategy\u003c/a> going in is worthwhile.\u003c/p>\n\u003cp>Buyers of any wines purchased on the secondary market should be assured of the \"provenance\" of the wine, says Mike Sai. This means guarantees that the wine was properly stored, thus maintaining its value. He suggests looking for other buyer benefits. \"Will they take it back when it's cooked or corked?\" asks Sai. \"Depending on the shop, they might work with customers on that or not.\"\u003c/p>\n\u003cp>Any avid wine drinker should sign up on the mailing list for their favorite wineries, say the pros. This includes even the trophy wines with long waiting lists, notes Joe Zugelder. \"Don't even think about it; start today. People drop out of these things sometimes.\"\u003c/p>\n\u003cfigure id=\"attachment_122542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/fall-grapevines-BAB.jpg\" alt=\"Fall is a beautiful time to go to wine country and after the recent devastating fires, merchants in Napa, Sonoma and Mendocino counties could use the financial support of visitors.\" width=\"1920\" height=\"1273\" class=\"size-full wp-image-122542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-1020x676.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-520x345.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fall is a beautiful time to go to wine country and after the recent devastating fires, merchants in Napa, Sonoma and Mendocino counties could use the financial support of visitors. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Zugelder suggests more strategies for finding particularly tasty wines priced well below trophy levels. \"A lot of people play 'follow the winemaker,'\" he says. Quite a few winemaker stars consult for other wineries, producing terrific wines that can cost less than the heralded bottles from their best-known winery. He mentions Heidi Barrett, Mia Klein, Thomas Rivers Brown and Philippe Melka, for starters. Worth adding to that list are Aaron Pott, Celia Welch, Steve Matthiasson and Justin Smith.\u003c/p>\n\u003cp>According to Tomas Mieres, prices seem to fall when high-end California wines reach a certain age, which doesn't necessarily mean they aren't still delicious. \"That's particularly true for chardonnay,\" he says. \"A chardonnay that's about 10 years of age will dip in price quite a bit. Those who like the taste of older wines can get a good deal.\" Again, the best rule of thumb is to check prices on Wine-Searcher for older vintages and consult with sites like CellarTracker to see what consumers say about specific older wines.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Joining local tasting groups and reading wine publications are still good actions for those who like wine and want exposure to bottles that personally resonate. Best of all -- particularly given the economic impact of the recent devastating wine country fires -- is to visit Northern California wineries at the source and revel in the gorgeous fall weather with a glass in hand.\u003c/p>\n\n",
"disqusIdentifier": "122537 https://ww2.kqed.org/bayareabites/?p=122537",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/11/15/the-insiders-guide-to-finding-and-buying-high-end-wines/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2400,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 29
},
"modified": 1510858286,
"excerpt": "The best wines from Northern California's wine country often sound irresistible in descriptions from wine critics but actually locating and buying these wines can be a challenge. Understanding how the gray market works is the best strategy for finding many great wines today. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The best wines from Northern California's wine country often sound irresistible in descriptions from wine critics but actually locating and buying these wines can be a challenge. Understanding how the gray market works is the best strategy for finding many great wines today. ",
"title": "The Insider's Guide to Finding and Buying High-End Wines | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Insider's Guide to Finding and Buying High-End Wines",
"datePublished": "2017-11-15T06:35:36-08:00",
"dateModified": "2017-11-16T10:51:26-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-insiders-guide-to-finding-and-buying-high-end-wines",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/beverages-2/wine/",
"source": "Wine",
"path": "/bayareabites/122537/the-insiders-guide-to-finding-and-buying-high-end-wines",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>The best wines from Northern California's wine country often sound irresistible in descriptions from wine critics but actually locating and buying these wines can be a challenge. Understanding how the gray market works is the best strategy for finding many great wines today.\u003c/em>\u003c/p>\n\u003cp>Pursuing an interest in wine could be one of those rare areas where ignorance is bliss -- at least, when it comes to your wallet. As experts have noted, the \u003ca href=\"https://ilesschaeve.wordpress.com/2011/01/17/how-do-our-wine-preferences-evolve-during-our-lifetime/\">usual evolution\u003c/a> in wine appreciation often begins with sweeter, inexpensive wines and grows from there into more complex, dry wines. And those who stick with it typically find that they're paying more and more for the wines they consume as their tastes become more discriminating.\u003c/p>\n\u003cp>As with any hobby, wine buffs typically educate themselves on wine, also visiting wineries, perhaps attending tastings and seeking out specific wines they might have read about or tried in a restaurant. Of course, those pursuing this hobby better have the disposable income required to make fine wine their beloved beverage of choice!\u003c/p>\n\u003ch2>Buying wine then and now\u003c/h2>\n\u003cp>Buying wine in the Bay Area used to be a simple process in the days when the \u003ca href=\"https://en.wikipedia.org/wiki/Three-tier_system_(alcohol_distribution)\">three-tiered system\u003c/a> that grew out of Prohibition defined how wine got to consumers via retailers' shelves. In fact, for many mid-range and lower-priced wines, this system is mostly still in effect, if widely \u003ca href=\"https://www.forbes.com/sites/thomaspellechia/2017/07/27/beverage-alcohols-three-tier-system-eats-its-own/#31f54d5a3f5b\">criticized\u003c/a>.\u003c/p>\n\u003cp>But an interesting thing happened a few decades ago as the market for California wine kept growing at the same time that wine critics and their increasingly influential rankings began impacting the wine scene, avidly followed by wine buffs looking for the latest hot wines (which doesn't necessarily refer to alcohol content). Wineries making in-demand wines realized they could bypass distributors and retailers, selling their wines at retail prices directly to consumers through mailing lists, with consumers usually picking up shipping costs to boot.\u003c/p>\n\u003cfigure id=\"attachment_122539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Jackass-Hill-BAB.jpg\" alt=\"The most expensive and hard-to-get California zindandel -- not typically a pricey varietal compared to cabernet and some others -- is the Jackass Hill from Martinelli Winery, grown on a super-steep Russian River Valley vineyard planted in the 1890s. According to Wine-Searcher, bottles of this wine sell for well above $100 on the secondary market.\" width=\"1920\" height=\"2749\" class=\"size-full wp-image-122539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-160x229.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-800x1145.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-768x1100.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-1020x1460.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-1180x1689.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-960x1375.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-240x344.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-375x537.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Jackass-Hill-BAB-520x745.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The most expensive and hard-to-get California zindandel -- not typically a pricey varietal compared to cabernet and some others -- is the Jackass Hill from Martinelli Winery, grown on a super-steep Russian River Valley vineyard planted in the 1890s. According to Wine-Searcher, bottles of this wine sell for well above $100 on the secondary market. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This profitable -- for the wineries -- move has since come to define how higher-end wine -- and even some mid-range wine from better wine regions -- is sold in wine-producing states, with consumers being the losers in terms of what they can buy and how much they pay for it in the case of the collectable wines. Mailing lists are not the same as \u003ca href=\"https://en.wikipedia.org/wiki/Wine_clubs\">wine clubs\u003c/a>, which are offered by wineries or retailers and deliver specific wines to members on a regular basis. The mailing list concept is a bit like the wine \u003ca href=\"http://blog.vinfolio.com/2016/02/19/wine-futures-vs-pre-arrivals-knowing-the-difference-takes-the-stress-out-of-wine-presales/\">\"futures\"\u003c/a> popular among some French vintners in that the wine is paid for prior to release. But mailing lists can be insidious when it comes to the most sought-after wines.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What makes for the desirability of high-end California wines is \"supply and demand, production and scores,\" according to Joe Zugelder, a Napa wine appraiser and longtime buyer and seller of old and rare wine. Coveted wines tend to be produced in small quantities with their value established largely through the rankings of \u003ca href=\"https://en.wikipedia.org/wiki/Wine_critic\">critics\u003c/a> like Robert Parker, James Laube, Allen Meadows, Antonio Galloni and others, who often use a 100-point \u003ca href=\"https://en.wikipedia.org/wiki/Wine_rating\">scale\u003c/a>. These determinates have put high-scoring wines into a category in which the price of the wine is whatever people are willing to pay, says Zugelder.\u003c/p>\n\u003ch2>The mailing list conundrum\u003c/h2>\n\u003cp>Having a mailing list has become de rigueur for many California wineries, in which customers receive a list of upcoming wines and select what they want to purchase, paying in advance of release. If only it were so simple for the super-premium wineries making the \u003ca href=\"https://californiawineryadvisor.com/most-expensive-california-wines/\">cult wines\u003c/a> desired by wine freaks. You just sign up and wait for the list to arrive so you can order your few bottles of \u003ca href=\"https://en.wikipedia.org/wiki/Screaming_Eagle_Winery_and_Vineyards\">Screaming Eagle\u003c/a> cabernet or \u003ca href=\"http://www.princeofpinot.com/winery/614/\">Marcassin\u003c/a> pinot noir, right? Not quite.\u003c/p>\n\u003cfigure id=\"attachment_122557\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Marcassin-BAB-new.jpg\" alt=\"While most of the cult wines in California are Napa cabernets and cabernet blends, Marcassin Vineyards, whose grapes are grown on the Sonoma Coast, makes pinot noirs and chardonnays that are craved by some aficionados of these cool-climate varietals.\" width=\"1000\" height=\"1669\" class=\"size-full wp-image-122557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new-160x267.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new-800x1335.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new-768x1282.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new-960x1602.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new-240x401.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new-375x626.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Marcassin-BAB-new-520x868.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">While most of the cult wines in California are Napa cabernets and cabernet blends, Marcassin Vineyards, whose grapes are grown on the Sonoma Coast, makes pinot noirs and chardonnays that are craved by some aficionados of these cool-climate varietals. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those tippy-top wineries that are even accepting new members might well have a waiting list for their mailing list, with 10-year waits or longer not unusual. \u003ca href=\"http://blog.vinfolio.com/2017/08/25/ultimate-strategy-getting-best-california-wine-mailing-lists/\">Strategies abound\u003c/a> for getting on these lists but the combination of scarcity, desirability and the internet have ushered in a new era in which there's a powerful secondary market for \"pre-owned\" wine -- sometimes called the gray market -- comprised of online and brick-and-mortar stores as well as auction houses that deal in such wines.\u003c/p>\n\u003cp>Serious wine collectors as well as those with modest home cellars who have some higher-end wines to sell are the source of the wines on the gray market, notes Mike Sai, director of marketing at \u003ca href=\"https://www.benchmarkwine.com/\">Benchmark Wine Group\u003c/a>, an online operation in the Bay Area that at any given time has 4,000 to 6,000 individual wines on its site.\u003c/p>\n\u003cp>He explains that his company typically acquires private collections rather than cherry-picking a few trophy wines from a for-sale batch.\"Maybe a person has 1,000 bottles and one day the doctor tells him, 'Hey, you can't drink anymore.' So suddenly all that wine becomes a commodity,\" Sai says. \"Or there's a death or divorce or distress -- that sort of thing. Or it's a matter of tastes changing. Somebody got into wines through a big trip to Napa and bought a lot of Napa wines but then they get turned onto Burgundy and that's all they want to drink.\"\u003c/p>\n\u003cfigure id=\"attachment_122544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/Mike-Sai-BAB.jpg\" alt=\"Mike Sai is director of marketing at Benchmark Wine Group, a big local player in the secondary market for wine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-122544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/Mike-Sai-BAB-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mike Sai is director of marketing at Benchmark Wine Group, a big local player in the secondary market for wine. \u003ccite>(Benchmark Wine Group)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The mark-ups from release price on the secondary market can be quite astounding for the highest-ranked wines. Those \u003ca href=\"https://www.wine-searcher.com/robertparker.lml\">releases that get 100 points\u003c/a> from critics like Parker instantly command stratospheric prices, like the 2014 \u003ca href=\"https://en.wikipedia.org/wiki/Scarecrow_(wine)\">Scarecrow\u003c/a> Napa cabernet. Current prices on Wine-Searcher range from a low of $600 up to $1,000 per bottle.\u003c/p>\n\u003cp>Pros like Sai and Zugelder explain that this situation has led wineries to rapidly increase the release prices of trophy wines to head-spinning levels, which goes up even further once they hit the secondary market -- and many bottles inevitably do right after release. \"Screaming Eagle is a good example,\" notes Zugelder. \"It's one of the few sure things now. On the mailing list, it's probably $800 or something like that. Then list members can turn around and potentially double their money\" on the gray market, he says.\u003c/p>\n\u003cp>This makes it seem like speculating in collectable wine should become a lucrative hobby but Sai is quick to disagree. The low production levels of the trophy wines and vicissitudes of the wine scene put a cap on potential profits. \"You might do really well but you can also lose money,\" he says. \"At the end of the day, I recommend people not look at wine as an investment.\"\u003c/p>\n\u003cp>\"Some people have unrealistic expectations\" of \u003ca href=\"http://blog.vinfolio.com/2017/03/16/much-wine-worth-determining-resale-value-fine-wine/\">what their wines should fetch\u003c/a> on the secondary market, reports Tomas Mieres, managing director of the Wine Bank in Menlo Park, which sells wine at a commission of 17% for the clients who have wine lockers at the facility. \"We're seeing more and more cases of people selling their wine for less than they paid for it,\" he says. \"Some of the Napa wines are very hot when they're released if they get high scores from Parker but several years down the road, people might be chasing a different cult wine.\"\u003c/p>\n\u003cp>One thing seems assured; wine will continue to arrive on the gray market due to the addictive nature of collecting wine for many well-heeled individuals. Wine storage and sales companies see this all the time. As Mieres describes it, \"We have clients who, every six months or a year, will need more space because they keep buying more wine than they can consume.\"\u003c/p>\n\u003cfigure id=\"attachment_122543\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/fall-wine-country-BAB.jpg\" alt=\"Thanksgiving is the beginning of the most active season for buying wine, experts say, as consumers purchase bottles for holiday consumption as well as special gifts for wine-loving friends and family.\" width=\"1920\" height=\"1189\" class=\"size-full wp-image-122543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-800x495.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-768x476.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-1020x632.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-1180x731.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-960x595.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-240x149.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-375x232.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-wine-country-BAB-520x322.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thanksgiving is the beginning of the most active season for buying wine, experts say, as consumers purchase bottles for holiday consumption as well as special gifts for wine-loving friends and family. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Secondary market offers more than trophy wines\u003c/h2>\n\u003cp>Our discussion so far of trophy wines and the avid collectors who seek them on the secondary market at any price is a universe apart from everyday wine consumers. Or is it? While cult-wine hunters will continue to look for rarities, the secondary market is a great place to buy all kinds of wines. Perhaps a consumer had a delicious bottle in a restaurant that isn't sold in retail shops, or fell in love with an older vintage at a dinner party or wants more bottles of a beloved older wine that is now just a pleasant memory. Like with a favorite author, some wine consumers discover a specific wine and want to buy additional vintages. Then there's the common occurrence of buying a special wine to be given as a gift, the biggest season for which will soon be upon us.\u003c/p>\n\u003cp>Since the pros report that many wines can be found on the secondary market for less than release price, having a strategy for using this market is worthwhile for those buying wine. There are many online sellers like Benchmark, \u003ca href=\"https://www.vinfolio.com/\">Vinfolio\u003c/a>, \u003ca href=\"https://www.jjbuckley.com/\">JJ Buckley\u003c/a> and others in the Bay Area alone, with \u003ca href=\"http://www.foodandwine.com/articles/10-best-online-wine-shops\">many more\u003c/a> nationwide. Making it easy for consumers is the price aggregating site, \u003ca href=\"https://www.wine-searcher.com/\">Wine-Searcher\u003c/a>, which displays the prices available for a specific wine from a wealth of stores, online and otherwise -- some 90,257 merchants around the world in total. The New Zealand-based site typically lists more than 9,000,000 wines from all over the globe.\u003c/p>\n\u003cfigure id=\"attachment_122545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/wine-country-visitors-BAB.jpg\" alt=\"Visiting wine country and sampling bottles is still an enjoyable way to find wines deserving of purchase, with gorgeous scenery as a plus.\" width=\"1920\" height=\"1484\" class=\"size-full wp-image-122545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-160x124.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-800x618.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-768x594.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-1020x788.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-1180x912.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-960x742.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-240x186.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-375x290.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/wine-country-visitors-BAB-520x402.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Visiting wine country and sampling bottles is still an enjoyable way to find wines deserving of purchase, with gorgeous scenery as a plus. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While some wine drinkers chase critics scores as a guide to making purchases, the specific \u003ca href=\"http://www.academicwino.com/2014/07/consensus-among-wine-critics.html/\">taste biases\u003c/a> of these influential people might not correlate with every palate. Fortunately, there are many blogs, websites, magazines and other sources putting out wine reviews, with a particularly helpful source being \u003ca href=\"https://www.cellartracker.com/\">CellarTracker\u003c/a>, which provides a vast assortment of wine reviews and tasting notes from wine lovers on millions of wines.\u003c/p>\n\u003cp>Says Mike Sai: \"The savviest guys are using Wine-Searcher in combination with CellarTracker. You'll see people use CellarTracker to get up-to-date consumer reviews of those wines or get any info at all. They'll get an inkling about something, then they'll do some research to suss out what the market price is,\" he explains. Besides the online shops, gray-market wines are available from some Bay Area brick-and-mortar retailers like \u003ca href=\"http://www.thewineclub.com/\">The Wine Club\u003c/a> and \u003ca href=\"http://www.klwines.com\">K&L Wine Merchants\u003c/a> that resell wine purchased from private cellars. Retail shops, online sellers and auction houses are all listed on Wine-Searcher.\u003c/p>\n\u003ch2>Other strategies for wine lovers\u003c/h2>\n\u003cp>Auction houses are another entity in the secondary market, although for trophy wines, many experts say the prices can be higher than other channels. This might not necessarily be true for other wines but \"it depends\" remains the mantra of how much any wine will cost on the secondary market.\u003c/p>\n\u003cp>Auction houses vary from brick-and-mortar locations such as \u003ca href=\"http://www.sothebys.com/en/departments/wine.html\">Sotheby's\u003c/a> and auctions held by some local retailers to the online auction site, \u003ca href=\"https://www.winebid.com/\">WineBid\u003c/a>, as well as many charity auctions, with the best known being \u003ca href=\"https://auctionnapavalley.org/\">Auction Napa Valley\u003c/a>. Prospective bidders should be aware that they'll be paying a buyer's premium of up to 23%, shipping and other possible costs for wines purchased at auction, so \u003ca href=\"http://www.winespectator.com/webfeature/show/id/45518\">having a strategy\u003c/a> going in is worthwhile.\u003c/p>\n\u003cp>Buyers of any wines purchased on the secondary market should be assured of the \"provenance\" of the wine, says Mike Sai. This means guarantees that the wine was properly stored, thus maintaining its value. He suggests looking for other buyer benefits. \"Will they take it back when it's cooked or corked?\" asks Sai. \"Depending on the shop, they might work with customers on that or not.\"\u003c/p>\n\u003cp>Any avid wine drinker should sign up on the mailing list for their favorite wineries, say the pros. This includes even the trophy wines with long waiting lists, notes Joe Zugelder. \"Don't even think about it; start today. People drop out of these things sometimes.\"\u003c/p>\n\u003cfigure id=\"attachment_122542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/fall-grapevines-BAB.jpg\" alt=\"Fall is a beautiful time to go to wine country and after the recent devastating fires, merchants in Napa, Sonoma and Mendocino counties could use the financial support of visitors.\" width=\"1920\" height=\"1273\" class=\"size-full wp-image-122542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-1020x676.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-1180x782.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/fall-grapevines-BAB-520x345.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fall is a beautiful time to go to wine country and after the recent devastating fires, merchants in Napa, Sonoma and Mendocino counties could use the financial support of visitors. \u003ccite>(Susan Hathaway)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Zugelder suggests more strategies for finding particularly tasty wines priced well below trophy levels. \"A lot of people play 'follow the winemaker,'\" he says. Quite a few winemaker stars consult for other wineries, producing terrific wines that can cost less than the heralded bottles from their best-known winery. He mentions Heidi Barrett, Mia Klein, Thomas Rivers Brown and Philippe Melka, for starters. Worth adding to that list are Aaron Pott, Celia Welch, Steve Matthiasson and Justin Smith.\u003c/p>\n\u003cp>According to Tomas Mieres, prices seem to fall when high-end California wines reach a certain age, which doesn't necessarily mean they aren't still delicious. \"That's particularly true for chardonnay,\" he says. \"A chardonnay that's about 10 years of age will dip in price quite a bit. Those who like the taste of older wines can get a good deal.\" Again, the best rule of thumb is to check prices on Wine-Searcher for older vintages and consult with sites like CellarTracker to see what consumers say about specific older wines.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Joining local tasting groups and reading wine publications are still good actions for those who like wine and want exposure to bottles that personally resonate. Best of all -- particularly given the economic impact of the recent devastating wine country fires -- is to visit Northern California wineries at the source and revel in the gorgeous fall weather with a glass in hand.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/122537/the-insiders-guide-to-finding-and-buying-high-end-wines",
"authors": [
"5578"
],
"categories": [
"bayareabites_11028",
"bayareabites_119"
],
"tags": [
"bayareabites_15996",
"bayareabites_16020"
],
"featImg": "bayareabites_122541",
"label": "source_bayareabites_122537"
},
"bayareabites_122502": {
"type": "posts",
"id": "bayareabites_122502",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "122502",
"score": null,
"sort": [
1510694297000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1510694297,
"format": "standard",
"disqusTitle": "Book Of 'New Rules' Flows With Tippling Tips To Demystify Wine",
"title": "Book Of 'New Rules' Flows With Tippling Tips To Demystify Wine",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Just in time to worry about all the guests who will descend upon your house for the holidays — or perhaps all the wine you'll want to drink to avoid them — a new book aims to help you soothe your stress while still enjoying wine to the fullest.\u003c/p>\n\u003cp>Wine writer \u003ca href=\"https://jonbonne.com/\">Jon Bonné's\u003c/a> latest, \u003ca href=\"https://www.amazon.com/New-Wine-Rules-Genuinely-Everything/dp/039957980X\">\u003cem>The New Rules of Wine\u003c/em>\u003c/a>, navigates a complicated wine world by offering tips to ease any trepidation or confusion, and in some cases, even remind you that there are no rules.\u003c/p>\n\u003cp>Most introductory wine books, Bonné says, cover the basics in a way that \"If you knew anything about wine, you felt like someone was wine-splaining you. You're not trying to become an expert necessarily, you're just trying to figure out how to like wine enough so you can enjoy it in your life.\"\u003c/p>\n\u003cp>Bonné gives 89 tips on everything from how to save money (Rule 11: You only need five essential tools for your wine life), talk to a sommelier (Rule 75: Ordering wine is a conversation, not a test) and teaches you how not to ruin wine (Rule 54: Throw away your kitchen wine rack, or Rule 56: Cars are wine killers.)\u003c/p>\n\u003cp>He tries to dispel popular myths (Rule 17: Stop worrying about sulfites) and assure you that your obsessions are perfectly fine (Rule 47: You can drink rosé any time of the year.) The pocket-size book nicely organizes other good-to-know topics, such as understanding wine faults, how wine is produced and what kind of glasses to use.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But if wine has been around since the early civilizations, why do we need new rules now? Or have thousands of winemakers, wine critics and sommeliers just failed to communicate effectively?\u003c/p>\n\u003cp>Bonné, who is the \u003ca href=\"http://insidescoopsf.sfgate.com/blog/section/jon-bonne/\">former wine editor and critic\u003c/a> for the \u003cem>San Francisco Chronicle\u003c/em>, author of \u003cem>The New California Wine\u003c/em>, and the forthcoming book, \u003cem>The New French Wine\u003c/em> (detect a theme here?), says that with a new generation of wine drinkers and an increasingly diverse dinner menu, much of what we've learned about wine in the past no longer applies. (Even the \u003ca href=\"https://punchdrink.com/articles/stop-fetishizing-expertise-new-wine-rules-jon-bonne/\">role of wine experts\u003c/a> is changing, says Bonné.)\u003c/p>\n\u003cp>So I asked him about about his new rules, why he feels there is a need for this book, and where we are as wine drinkers in the United States.\u003c/p>\n\u003cp>\u003cem>This interview has been edited for length and clarity.\u003c/em>\u003c/p>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On wine's changing image \u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Wine is still, and I think wrongly viewed, as a very snobby, elitist pursuit, when in fact that's not really how most people drink wine and it's not that fancy of a thing. There's this false divide that people have between the fancy wine that's made in an artisan way, and the supermarket table wine that nobody really pays a lot of attention to. But there's this huge middle that's actually where most people live their wine lives.\u003c/p>\n\u003cp>But because everyone's so used to talking about wine as an elitist thing, it's hard to just throw that away and say, \"You know what? This is you enjoying an agriculture product that brings you pleasure, and is a nice aesthetic choice you can make in your life.\" And I think a younger generation of drinkers in America pretty much has this down. They don't see it as snobby or elitist, but their parents did, and so it's getting rid of that rhetoric.\u003c/p>\n\u003cfigure id=\"attachment_122507\" class=\"wp-caption alignright\" style=\"max-width: 311px\">\u003ca href=\"https://www.npr.org/books/titles/562822626/the-new-wine-rules-a-genuinely-helpful-guide-to-everything-you-need-to-know\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/9780399579806_custom-84cb258557b6caff8b67c95153fd1c7053403dc3-s700-c85.jpg\" alt=\"The New Wine Rules A Genuinely Helpful Guide to Everything You Need to Know by Jon Bonne\" width=\"311\" height=\"432\" class=\"size-full wp-image-122507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/9780399579806_custom-84cb258557b6caff8b67c95153fd1c7053403dc3-s700-c85.jpg 311w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/9780399579806_custom-84cb258557b6caff8b67c95153fd1c7053403dc3-s700-c85-160x222.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/9780399579806_custom-84cb258557b6caff8b67c95153fd1c7053403dc3-s700-c85-240x333.jpg 240w\" sizes=\"(max-width: 311px) 100vw, 311px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.npr.org/books/titles/562822626/the-new-wine-rules-a-genuinely-helpful-guide-to-everything-you-need-to-know\">The New Wine Rules\u003c/a>\u003cbr>A Genuinely Helpful Guide to Everything You Need to Know\u003cbr>by Jon Bonne\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On how to talk about wine \u003c/strong>\u003c/p>\n\u003cp>There are so many words. You see really educated wine people using jargon and deliberate lowbrow language because it's their way of popularizing wine. I've reached a point where it doesn't feel comfortable to me. A lot of wine talk is just complete garbage, and frankly, if you're not going to be a super wine expert, you don't need to know a ton of terms. You don't need to throw the fruit salad out there when you're trying to describe a wine. Just talk in ways that are comfortable.\u003c/p>\n\u003cp>\u003cstrong>On why you don't need all those wine gadgets \u003c/strong>\u003c/p>\n\u003cp>People are so inclined to spend money on these bad wine racks, on garbage corkscrews, aeration systems and novelty decanters, most of which do absolutely nothing. Because people tend to be fearful of wine, and feel like they're in over their heads, they don't think through the process of buying stuff that is, for the most part, totally useless and in some cases even going to be damaging to the wine.\u003c/p>\n\u003cp>\u003cstrong>On why wine pairing \"rules\" can be disproven \u003c/strong>\u003c/p>\n\u003cp>I think born maybe out of the late 1970s and 80s, [there's] this idea that you had to provide a pairing for people, because wine went with food and you had to harmonize and find this mysterious beauty — and that's great. I think that happens sometimes, but I also think most people go about their lives and drink the wine they want to drink, and eat the food they want to eat, and don't freak out about it. In general, things will work relatively well, and there are a lot of pairings that wouldn't fall into the traditional category, with things like Thai food, that have more to do with texture, spice and acidity and less to do with traditional pairings.\u003c/p>\n\u003cp>Those traditional pairings were really born out of Western European food traditions, and it's just not how we eat anymore. In this country, as in most countries, there's a real diversity of flavors and cultural influences. To simply think about wine as though you're a French person isn't going to work anymore, because the forms of cooking are different, the spice is different, the balance in the dishes is different. And that's why we put things [in the book] like Beaujolais and falafel, and one of my favorites, which is Loire Cabernet Franc and Szechuan cooking ... which would have no particular reference in traditional wine-pairing literature.\u003c/p>\n\u003cfigure id=\"attachment_122504\" class=\"wp-caption aligncenter\" style=\"max-width: 1776px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/jonboone-1-c97d80458dae3bbec7ce17a9d4f7e5416cf3688e.jpg\" alt='Author Jon Bonné says that while wine can be confusing, \"Nothing fits easily into the old small categories, so just embrace the chaos.\"' width=\"1776\" height=\"1331\" class=\"size-full wp-image-122504\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/jonboone-1-c97d80458dae3bbec7ce17a9d4f7e5416cf3688e.jpg 1776w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/jonboone-1-c97d80458dae3bbec7ce17a9d4f7e5416cf3688e-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/jonboone-1-c97d80458dae3bbec7ce17a9d4f7e5416cf3688e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/jonboone-1-c97d80458dae3bbec7ce17a9d4f7e5416cf3688e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/jonboone-1-c97d80458dae3bbec7ce17a9d4f7e5416cf3688e-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/jonboone-1-c97d80458dae3bbec7ce17a9d4f7e5416cf3688e-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/jonboone-1-c97d80458dae3bbec7ce17a9d4f7e5416cf3688e-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/jonboone-1-c97d80458dae3bbec7ce17a9d4f7e5416cf3688e-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/jonboone-1-c97d80458dae3bbec7ce17a9d4f7e5416cf3688e-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/jonboone-1-c97d80458dae3bbec7ce17a9d4f7e5416cf3688e-520x390.jpg 520w\" sizes=\"(max-width: 1776px) 100vw, 1776px\">\u003cfigcaption class=\"wp-caption-text\">Author Jon Bonné says that while wine can be confusing, \"Nothing fits easily into the old small categories, so just embrace the chaos.\" \u003ccite>(Erik Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On wine's complexities, diversity and assuaging fears\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Even if you are a wine expert, it still needs to be something that boils down, very simply, to pleasure. In the end, people have to, with clear eyes, see the pleasure that's in wine even with all the many things that complicate it. We have to make sure that people don't see it with fear, because I think fear is what got us into this very messy, somewhat overly simplistic place that wine was in 10 or 15 years ago, and I think that's not part of wine's future. There's this huge, diverse wine world out there, and these little boxes that people used to put things into just don't work. The big rule is to stop thinking about the boxes, stop worrying about taxonomy, and just accept that it's kind of confusing. On this spectrum, nothing fits easily into the old small categories, so just embrace the chaos.\u003c/p>\n\u003cp>\u003cstrong>On the one rule he wants his readers to remember \u003c/strong>\u003c/p>\n\u003cp>If I can achieve nothing else, if I can get everyone to throw out their horrible winged corkscrews and just buy \u003ca href=\"https://gizmodo.com/5878740/the-waiters-friend-the-only-tool-you-need-to-get-drunk\">a cheap waiter's friend\u003c/a>, then I feel like I will have made my lifetime contribution to the world of wine. And we will have alleviated untold thousands of hours of frustration across the country just by having people not trying to put these ridiculous badly engineered contraptions onto wine bottles and perform feats of physics that should never have to be. \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",
"disqusIdentifier": "122502 https://ww2.kqed.org/bayareabites/?p=122502",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/11/14/book-of-new-rules-flows-with-tippling-tips-to-demystify-wine/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1324,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1510694297,
"excerpt": "Wine writer Jon Bonné says that the traditional ways of thinking about wine no longer fit today's diversity of flavors and cultural influences — and that drinking it should be mainly about pleasure.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Wine writer Jon Bonné says that the traditional ways of thinking about wine no longer fit today's diversity of flavors and cultural influences — and that drinking it should be mainly about pleasure.",
"title": "Book Of 'New Rules' Flows With Tippling Tips To Demystify Wine | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Book Of 'New Rules' Flows With Tippling Tips To Demystify Wine",
"datePublished": "2017-11-14T13:18:17-08:00",
"dateModified": "2017-11-14T13:18:17-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "book-of-new-rules-flows-with-tippling-tips-to-demystify-wine",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=562554012&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Alicia Cypress, NPR Food",
"nprStoryDate": "Tue, 14 Nov 2017 08:00:01 -0500",
"nprLastModifiedDate": "Tue, 14 Nov 2017 08:00:01 -0500",
"nprHtmlLink": "https://www.npr.org/sections/thesalt/2017/11/14/562554012/book-of-new-rules-flows-with-tippling-tips-to-demystify-wine?ft=nprml&f=562554012",
"nprImageAgency": "Courtesy of Ten Speed Press ",
"nprImageCredit": "Maria Herguetta",
"nprStoryId": "562554012",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 14 Nov 2017 08:00:00 -0500",
"path": "/bayareabites/122502/book-of-new-rules-flows-with-tippling-tips-to-demystify-wine",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Just in time to worry about all the guests who will descend upon your house for the holidays — or perhaps all the wine you'll want to drink to avoid them — a new book aims to help you soothe your stress while still enjoying wine to the fullest.\u003c/p>\n\u003cp>Wine writer \u003ca href=\"https://jonbonne.com/\">Jon Bonné's\u003c/a> latest, \u003ca href=\"https://www.amazon.com/New-Wine-Rules-Genuinely-Everything/dp/039957980X\">\u003cem>The New Rules of Wine\u003c/em>\u003c/a>, navigates a complicated wine world by offering tips to ease any trepidation or confusion, and in some cases, even remind you that there are no rules.\u003c/p>\n\u003cp>Most introductory wine books, Bonné says, cover the basics in a way that \"If you knew anything about wine, you felt like someone was wine-splaining you. You're not trying to become an expert necessarily, you're just trying to figure out how to like wine enough so you can enjoy it in your life.\"\u003c/p>\n\u003cp>Bonné gives 89 tips on everything from how to save money (Rule 11: You only need five essential tools for your wine life), talk to a sommelier (Rule 75: Ordering wine is a conversation, not a test) and teaches you how not to ruin wine (Rule 54: Throw away your kitchen wine rack, or Rule 56: Cars are wine killers.)\u003c/p>\n\u003cp>He tries to dispel popular myths (Rule 17: Stop worrying about sulfites) and assure you that your obsessions are perfectly fine (Rule 47: You can drink rosé any time of the year.) The pocket-size book nicely organizes other good-to-know topics, such as understanding wine faults, how wine is produced and what kind of glasses to use.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But if wine has been around since the early civilizations, why do we need new rules now? Or have thousands of winemakers, wine critics and sommeliers just failed to communicate effectively?\u003c/p>\n\u003cp>Bonné, who is the \u003ca href=\"http://insidescoopsf.sfgate.com/blog/section/jon-bonne/\">former wine editor and critic\u003c/a> for the \u003cem>San Francisco Chronicle\u003c/em>, author of \u003cem>The New California Wine\u003c/em>, and the forthcoming book, \u003cem>The New French Wine\u003c/em> (detect a theme here?), says that with a new generation of wine drinkers and an increasingly diverse dinner menu, much of what we've learned about wine in the past no longer applies. (Even the \u003ca href=\"https://punchdrink.com/articles/stop-fetishizing-expertise-new-wine-rules-jon-bonne/\">role of wine experts\u003c/a> is changing, says Bonné.)\u003c/p>\n\u003cp>So I asked him about about his new rules, why he feels there is a need for this book, and where we are as wine drinkers in the United States.\u003c/p>\n\u003cp>\u003cem>This interview has been edited for length and clarity.\u003c/em>\u003c/p>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On wine's changing image \u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Wine is still, and I think wrongly viewed, as a very snobby, elitist pursuit, when in fact that's not really how most people drink wine and it's not that fancy of a thing. There's this false divide that people have between the fancy wine that's made in an artisan way, and the supermarket table wine that nobody really pays a lot of attention to. But there's this huge middle that's actually where most people live their wine lives.\u003c/p>\n\u003cp>But because everyone's so used to talking about wine as an elitist thing, it's hard to just throw that away and say, \"You know what? This is you enjoying an agriculture product that brings you pleasure, and is a nice aesthetic choice you can make in your life.\" And I think a younger generation of drinkers in America pretty much has this down. They don't see it as snobby or elitist, but their parents did, and so it's getting rid of that rhetoric.\u003c/p>\n\u003cfigure id=\"attachment_122507\" class=\"wp-caption alignright\" style=\"max-width: 311px\">\u003ca href=\"https://www.npr.org/books/titles/562822626/the-new-wine-rules-a-genuinely-helpful-guide-to-everything-you-need-to-know\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/9780399579806_custom-84cb258557b6caff8b67c95153fd1c7053403dc3-s700-c85.jpg\" alt=\"The New Wine Rules A Genuinely Helpful Guide to Everything You Need to Know by Jon Bonne\" width=\"311\" height=\"432\" class=\"size-full wp-image-122507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/9780399579806_custom-84cb258557b6caff8b67c95153fd1c7053403dc3-s700-c85.jpg 311w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/9780399579806_custom-84cb258557b6caff8b67c95153fd1c7053403dc3-s700-c85-160x222.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/9780399579806_custom-84cb258557b6caff8b67c95153fd1c7053403dc3-s700-c85-240x333.jpg 240w\" sizes=\"(max-width: 311px) 100vw, 311px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.npr.org/books/titles/562822626/the-new-wine-rules-a-genuinely-helpful-guide-to-everything-you-need-to-know\">The New Wine Rules\u003c/a>\u003cbr>A Genuinely Helpful Guide to Everything You Need to Know\u003cbr>by Jon Bonne\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On how to talk about wine \u003c/strong>\u003c/p>\n\u003cp>There are so many words. You see really educated wine people using jargon and deliberate lowbrow language because it's their way of popularizing wine. I've reached a point where it doesn't feel comfortable to me. A lot of wine talk is just complete garbage, and frankly, if you're not going to be a super wine expert, you don't need to know a ton of terms. You don't need to throw the fruit salad out there when you're trying to describe a wine. Just talk in ways that are comfortable.\u003c/p>\n\u003cp>\u003cstrong>On why you don't need all those wine gadgets \u003c/strong>\u003c/p>\n\u003cp>People are so inclined to spend money on these bad wine racks, on garbage corkscrews, aeration systems and novelty decanters, most of which do absolutely nothing. Because people tend to be fearful of wine, and feel like they're in over their heads, they don't think through the process of buying stuff that is, for the most part, totally useless and in some cases even going to be damaging to the wine.\u003c/p>\n\u003cp>\u003cstrong>On why wine pairing \"rules\" can be disproven \u003c/strong>\u003c/p>\n\u003cp>I think born maybe out of the late 1970s and 80s, [there's] this idea that you had to provide a pairing for people, because wine went with food and you had to harmonize and find this mysterious beauty — and that's great. I think that happens sometimes, but I also think most people go about their lives and drink the wine they want to drink, and eat the food they want to eat, and don't freak out about it. In general, things will work relatively well, and there are a lot of pairings that wouldn't fall into the traditional category, with things like Thai food, that have more to do with texture, spice and acidity and less to do with traditional pairings.\u003c/p>\n\u003cp>Those traditional pairings were really born out of Western European food traditions, and it's just not how we eat anymore. In this country, as in most countries, there's a real diversity of flavors and cultural influences. To simply think about wine as though you're a French person isn't going to work anymore, because the forms of cooking are different, the spice is different, the balance in the dishes is different. And that's why we put things [in the book] like Beaujolais and falafel, and one of my favorites, which is Loire Cabernet Franc and Szechuan cooking ... which would have no particular reference in traditional wine-pairing literature.\u003c/p>\n\u003cfigure id=\"attachment_122504\" class=\"wp-caption aligncenter\" style=\"max-width: 1776px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/jonboone-1-c97d80458dae3bbec7ce17a9d4f7e5416cf3688e.jpg\" alt='Author Jon Bonné says that while wine can be confusing, \"Nothing fits easily into the old small categories, so just embrace the chaos.\"' width=\"1776\" height=\"1331\" class=\"size-full wp-image-122504\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/jonboone-1-c97d80458dae3bbec7ce17a9d4f7e5416cf3688e.jpg 1776w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/jonboone-1-c97d80458dae3bbec7ce17a9d4f7e5416cf3688e-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/jonboone-1-c97d80458dae3bbec7ce17a9d4f7e5416cf3688e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/jonboone-1-c97d80458dae3bbec7ce17a9d4f7e5416cf3688e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/jonboone-1-c97d80458dae3bbec7ce17a9d4f7e5416cf3688e-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/jonboone-1-c97d80458dae3bbec7ce17a9d4f7e5416cf3688e-1180x884.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/jonboone-1-c97d80458dae3bbec7ce17a9d4f7e5416cf3688e-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/jonboone-1-c97d80458dae3bbec7ce17a9d4f7e5416cf3688e-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/jonboone-1-c97d80458dae3bbec7ce17a9d4f7e5416cf3688e-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/jonboone-1-c97d80458dae3bbec7ce17a9d4f7e5416cf3688e-520x390.jpg 520w\" sizes=\"(max-width: 1776px) 100vw, 1776px\">\u003cfigcaption class=\"wp-caption-text\">Author Jon Bonné says that while wine can be confusing, \"Nothing fits easily into the old small categories, so just embrace the chaos.\" \u003ccite>(Erik Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On wine's complexities, diversity and assuaging fears\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>Even if you are a wine expert, it still needs to be something that boils down, very simply, to pleasure. In the end, people have to, with clear eyes, see the pleasure that's in wine even with all the many things that complicate it. We have to make sure that people don't see it with fear, because I think fear is what got us into this very messy, somewhat overly simplistic place that wine was in 10 or 15 years ago, and I think that's not part of wine's future. There's this huge, diverse wine world out there, and these little boxes that people used to put things into just don't work. The big rule is to stop thinking about the boxes, stop worrying about taxonomy, and just accept that it's kind of confusing. On this spectrum, nothing fits easily into the old small categories, so just embrace the chaos.\u003c/p>\n\u003cp>\u003cstrong>On the one rule he wants his readers to remember \u003c/strong>\u003c/p>\n\u003cp>If I can achieve nothing else, if I can get everyone to throw out their horrible winged corkscrews and just buy \u003ca href=\"https://gizmodo.com/5878740/the-waiters-friend-the-only-tool-you-need-to-get-drunk\">a cheap waiter's friend\u003c/a>, then I feel like I will have made my lifetime contribution to the world of wine. And we will have alleviated untold thousands of hours of frustration across the country just by having people not trying to put these ridiculous badly engineered contraptions onto wine bottles and perform feats of physics that should never have to be. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/122502/book-of-new-rules-flows-with-tippling-tips-to-demystify-wine",
"authors": [
"byline_bayareabites_122502"
],
"categories": [
"bayareabites_2254",
"bayareabites_11028",
"bayareabites_119"
],
"tags": [
"bayareabites_11545"
],
"featImg": "bayareabites_122503",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=food-art": {
"isFetching": false,
"latestQuery": {
"from": 372,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 602,
"relation": "eq"
},
"items": [
"bayareabites_123208",
"bayareabites_123364",
"bayareabites_123194",
"bayareabites_123211",
"bayareabites_123163",
"bayareabites_122940",
"bayareabites_123003",
"bayareabites_122905",
"bayareabites_122841",
"bayareabites_122533",
"bayareabites_122537",
"bayareabites_122502"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_food-art": {
"isLoading": true
},
"bayareabites_11028": {
"type": "terms",
"id": "bayareabites_11028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7736,
"slug": "food-art",
"isLoading": false,
"link": "/bayareabites/category/food-art"
},
"source_bayareabites_123208": {
"type": "terms",
"id": "source_bayareabites_123208",
"meta": {
"override": true
},
"name": "Cookies",
"link": "https://www.kqed.org/bayareabites/tag/cookies",
"isLoading": false
},
"source_bayareabites_123364": {
"type": "terms",
"id": "source_bayareabites_123364",
"meta": {
"override": true
},
"name": "Food Safety",
"link": "https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/",
"isLoading": false
},
"source_bayareabites_123194": {
"type": "terms",
"id": "source_bayareabites_123194",
"meta": {
"override": true
},
"name": "Cookies",
"link": "https://www.kqed.org/bayareabites/tag/cookies",
"isLoading": false
},
"source_bayareabites_123163": {
"type": "terms",
"id": "source_bayareabites_123163",
"meta": {
"override": true
},
"name": "Baking And Bakeries",
"link": "https://ww2.kqed.org/bayareabites/category/baking-and-bakeries/",
"isLoading": false
},
"source_bayareabites_122940": {
"type": "terms",
"id": "source_bayareabites_122940",
"meta": {
"override": true
},
"name": "Guides",
"link": "https://ww2.kqed.org/bayareabites/category/guides-2/",
"isLoading": false
},
"source_bayareabites_123003": {
"type": "terms",
"id": "source_bayareabites_123003",
"meta": {
"override": true
},
"name": "Dessert and Chocolate",
"link": "https://ww2.kqed.org/bayareabites/category/dessert-and-chocolate/",
"isLoading": false
},
"source_bayareabites_122905": {
"type": "terms",
"id": "source_bayareabites_122905",
"meta": {
"override": true
},
"name": "North Bay Fire Relief",
"link": "https://ww2.kqed.org/bayareabites/tag/north-bay-fires/",
"isLoading": false
},
"source_bayareabites_122841": {
"type": "terms",
"id": "source_bayareabites_122841",
"meta": {
"override": true
},
"name": "Health and Nutrition",
"link": "https://ww2.kqed.org/bayareabites/category/health-and-nutrition/",
"isLoading": false
},
"source_bayareabites_122533": {
"type": "terms",
"id": "source_bayareabites_122533",
"meta": {
"override": true
},
"name": "Celebrity Chefs Recipes",
"link": "https://ww2.kqed.org/bayareabites/series/celebrity-chefs-recipes/",
"isLoading": false
},
"source_bayareabites_122537": {
"type": "terms",
"id": "source_bayareabites_122537",
"meta": {
"override": true
},
"name": "Wine",
"link": "https://ww2.kqed.org/bayareabites/category/beverages-2/wine/",
"isLoading": false
},
"bayareabites_15122": {
"type": "terms",
"id": "bayareabites_15122",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15122",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Christmas Recipes",
"description": "\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/xmas20141000white.jpg\" alt=\"Merry Christmas dinner menu from Bay Area Bites. Photos: Wendy Goodfriend\" width=\"1000\" height=\"668\" class=\"aligncenter size-full wp-image-91212\" />\r\n\r\nWho doesn't love a bit of decadence for the holidays? Appetizers, entrees, sides, desserts and cocktails— our special collection of 'tis the seasonal recipes will help you create a sumptuous Christmas feast for any of your holiday guests.",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "Who doesn't love a bit of decadence for the holidays? Appetizers, entrees, sides, desserts and cocktails— our special collection of 'tis the seasonal recipes will help you create a sumptuous Christmas feast for any of your holiday guests.",
"title": "Christmas Recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99452,
"slug": "christmas-recipes",
"isLoading": false,
"link": "/bayareabites/series/christmas-recipes"
},
"bayareabites_15124": {
"type": "terms",
"id": "bayareabites_15124",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15124",
"found": true
},
"relationships": {},
"featImg": null,
"name": "New Year's Recipes",
"description": "\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/nye-collage.jpg\" alt=\"Happy New Year's Menu! Photos: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-91763\" />\r\n\r\nThrowing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use our special collection of tasty, fully-tested recipes and make all other parties pale in comparison.",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "Throwing a New Year’s Eve cocktail party takes gumption, and a slew of terrific appetizers (and cocktail recipes). But don’t let the idea of throwing a NYE party intimidate you! Use our special collection of tasty, fully-tested recipes and make all other parties pale in comparison.",
"title": "New Year's Recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99454,
"slug": "new-years-recipes",
"isLoading": false,
"link": "/bayareabites/series/new-years-recipes"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_12744": {
"type": "terms",
"id": "bayareabites_12744",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12744",
"found": true
},
"relationships": {},
"featImg": null,
"name": "christmas recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "christmas recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7207,
"slug": "christmas-recipes",
"isLoading": false,
"link": "/bayareabites/category/christmas-recipes"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_12549": {
"type": "terms",
"id": "bayareabites_12549",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12549",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday recipe videos",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday recipe videos Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7012,
"slug": "holiday-recipe-videos",
"isLoading": false,
"link": "/bayareabites/category/holiday-recipe-videos"
},
"bayareabites_12550": {
"type": "terms",
"id": "bayareabites_12550",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12550",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7013,
"slug": "holiday-recipes",
"isLoading": false,
"link": "/bayareabites/category/holiday-recipes"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_14362": {
"type": "terms",
"id": "bayareabites_14362",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14362",
"found": true
},
"relationships": {},
"featImg": null,
"name": "seasonal recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "seasonal recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98738,
"slug": "seasonal-recipes",
"isLoading": false,
"link": "/bayareabites/category/seasonal-recipes"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_558": {
"type": "terms",
"id": "bayareabites_558",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "558",
"found": true
},
"relationships": {},
"featImg": null,
"name": "christmas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "christmas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 523,
"slug": "christmas",
"isLoading": false,
"link": "/bayareabites/tag/christmas"
},
"bayareabites_12797": {
"type": "terms",
"id": "bayareabites_12797",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12797",
"found": true
},
"relationships": {},
"featImg": null,
"name": "christmas cookies",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "christmas cookies Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7260,
"slug": "christmas-cookies",
"isLoading": false,
"link": "/bayareabites/tag/christmas-cookies"
},
"bayareabites_833": {
"type": "terms",
"id": "bayareabites_833",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "833",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookies",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookies Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 830,
"slug": "cookies",
"isLoading": false,
"link": "/bayareabites/tag/cookies"
},
"bayareabites_1686": {
"type": "terms",
"id": "bayareabites_1686",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1686",
"found": true
},
"relationships": {},
"featImg": null,
"name": "new years",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "new years Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1347,
"slug": "new-years",
"isLoading": false,
"link": "/bayareabites/tag/new-years"
},
"bayareabites_1032": {
"type": "terms",
"id": "bayareabites_1032",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1032",
"found": true
},
"relationships": {},
"featImg": null,
"name": "shortbread",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "shortbread Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 938,
"slug": "shortbread",
"isLoading": false,
"link": "/bayareabites/tag/shortbread"
},
"bayareabites_1321": {
"type": "terms",
"id": "bayareabites_1321",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1321",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookware and accessories",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookware and accessories Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1155,
"slug": "cookware-and-accessories",
"isLoading": false,
"link": "/bayareabites/category/cookware-and-accessories"
},
"bayareabites_10028": {
"type": "terms",
"id": "bayareabites_10028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8301,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/category/food-news"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_358": {
"type": "terms",
"id": "bayareabites_358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "358",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7943,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/category/science"
},
"bayareabites_16033": {
"type": "terms",
"id": "bayareabites_16033",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16033",
"found": true
},
"relationships": {},
"featImg": null,
"name": "crockpots",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "crockpots Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100363,
"slug": "crockpots",
"isLoading": false,
"link": "/bayareabites/tag/crockpots"
},
"bayareabites_13243": {
"type": "terms",
"id": "bayareabites_13243",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13243",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lead",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lead Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7709,
"slug": "lead",
"isLoading": false,
"link": "/bayareabites/tag/lead"
},
"bayareabites_16034": {
"type": "terms",
"id": "bayareabites_16034",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16034",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lead poisoning",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lead poisoning Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100364,
"slug": "lead-poisoning",
"isLoading": false,
"link": "/bayareabites/tag/lead-poisoning"
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_2407": {
"type": "terms",
"id": "bayareabites_2407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art, writing, music, dance",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art, writing, music, dance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 941,
"slug": "food-art-writing-music",
"isLoading": false,
"link": "/bayareabites/category/food-art-writing-music"
},
"bayareabites_1865": {
"type": "terms",
"id": "bayareabites_1865",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1865",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food bloggers and social media",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food bloggers and social media Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1240,
"slug": "food-bloggers-and-social-media",
"isLoading": false,
"link": "/bayareabites/category/food-bloggers-and-social-media"
},
"bayareabites_8948": {
"type": "terms",
"id": "bayareabites_8948",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8948",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food writing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food writing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3401,
"slug": "food-writing",
"isLoading": false,
"link": "/bayareabites/tag/food-writing"
},
"bayareabites_59": {
"type": "terms",
"id": "bayareabites_59",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "59",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bread",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bread Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 22,
"slug": "bread",
"isLoading": false,
"link": "/bayareabites/tag/bread"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_13746": {
"type": "terms",
"id": "bayareabites_13746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8219,
"slug": "guides-2",
"isLoading": false,
"link": "/bayareabites/category/guides-2"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_11120": {
"type": "terms",
"id": "bayareabites_11120",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11120",
"found": true
},
"relationships": {},
"featImg": null,
"name": "empanadas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "empanadas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5579,
"slug": "empanadas",
"isLoading": false,
"link": "/bayareabites/tag/empanadas"
},
"bayareabites_13733": {
"type": "terms",
"id": "bayareabites_13733",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13733",
"found": true
},
"relationships": {},
"featImg": null,
"name": "africa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "africa Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8205,
"slug": "africa",
"isLoading": false,
"link": "/bayareabites/tag/africa"
},
"bayareabites_147": {
"type": "terms",
"id": "bayareabites_147",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "147",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chocolate",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 112,
"slug": "chocolate",
"isLoading": false,
"link": "/bayareabites/tag/chocolate"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_15155": {
"type": "terms",
"id": "bayareabites_15155",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15155",
"found": true
},
"relationships": {},
"featImg": null,
"name": "north bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "north bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99485,
"slug": "north-bay",
"isLoading": false,
"link": "/bayareabites/category/north-bay"
},
"bayareabites_15156": {
"type": "terms",
"id": "bayareabites_15156",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15156",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sonoma",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sonoma Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99486,
"slug": "sonoma",
"isLoading": false,
"link": "/bayareabites/category/sonoma"
},
"bayareabites_16029": {
"type": "terms",
"id": "bayareabites_16029",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16029",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fire relief",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fire relief Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100359,
"slug": "fire-relief",
"isLoading": false,
"link": "/bayareabites/tag/fire-relief"
},
"bayareabites_16030": {
"type": "terms",
"id": "bayareabites_16030",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16030",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fundraisers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fundraisers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100360,
"slug": "fundraisers",
"isLoading": false,
"link": "/bayareabites/tag/fundraisers"
},
"bayareabites_15996": {
"type": "terms",
"id": "bayareabites_15996",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15996",
"found": true
},
"relationships": {},
"featImg": null,
"name": "north bay fires",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "north bay fires Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100326,
"slug": "north-bay-fires",
"isLoading": false,
"link": "/bayareabites/tag/north-bay-fires"
},
"bayareabites_416": {
"type": "terms",
"id": "bayareabites_416",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "416",
"found": true
},
"relationships": {},
"featImg": null,
"name": "candy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "candy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 381,
"slug": "candy",
"isLoading": false,
"link": "/bayareabites/tag/candy"
},
"bayareabites_511": {
"type": "terms",
"id": "bayareabites_511",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "511",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sugar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sugar Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 476,
"slug": "sugar",
"isLoading": false,
"link": "/bayareabites/tag/sugar"
},
"bayareabites_16039": {
"type": "terms",
"id": "bayareabites_16039",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16039",
"found": true
},
"relationships": {},
"featImg": "https://ww2.kqed.org/app/uploads/sites/24/2018/01/CC_1180x177_V3.png",
"name": "Celebrity Chefs Recipes",
"description": "KQED invites you into the kitchen with award winning Bay Area chefs. \u003cstrong>\u003cem>Bay Area Bites\u003c/em> Celebrity Chefs Recipe\u003c/strong> series features video and step-by-step photos of local chefs preparing their signature dishes. Impress your friends and family with these tried and true recipes for mouth-watering dishes and learn techniques straight from the masters.\r\n\r\n\u003cstrong>First Up: Chef Tanya Holland, Brown Sugar Kitchen, Oakland, CA\u003c/strong>\r\n\"Brown Sugar Kitchen has become more than just a restaurant, it’s a community...West Oakland is more than just a place where we live. It’s our home now, and we can’t imagine living anywhere else. People say that I’ve changed West Oakland, but the truth is, West Oakland has changed me.\" --\u003cem>Tanya Holland\u003c/em>",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "Learn to cook like your favorite stars with these delicious and easy-to-follow recipes from KQED's \"Bay Area Bites the Best Celebrity Chef Recipes\" series.",
"title": "Bay Area Bites; the Best Celebrity Chef Recipes | KQED",
"ogDescription": null
},
"ttid": 100369,
"slug": "celebrity-chefs-recipes",
"isLoading": false,
"link": "/bayareabites/series/celebrity-chefs-recipes"
},
"bayareabites_15012": {
"type": "terms",
"id": "bayareabites_15012",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15012",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Thanksgiving Recipes",
"description": "\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/THANKSGIVING-centerpiece1000-1.jpg\" alt=\"THANKSGIVING-centerpiece1000 (1)\" width=\"1000\" height=\"666\" class=\"aligncenter size-full wp-image-103674\" />\r\n\r\nEntrees, sides, desserts, vegan and gluten-free -- our special collection of autumn-themed recipes will help you create a sumptuous Thanksgiving feast for any of your holiday guests. ",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "Entrees, sides, desserts, vegan and gluten-free -- our special collection of autumn-themed recipes will help you create a sumptuous Thanksgiving feast for any of your holiday guests.",
"title": "Thanksgiving Recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99342,
"slug": "thanksgiving-recipes",
"isLoading": false,
"link": "/bayareabites/series/thanksgiving-recipes"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_316": {
"type": "terms",
"id": "bayareabites_316",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "316",
"found": true
},
"relationships": {},
"featImg": null,
"name": "video",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "video Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5360,
"slug": "video",
"isLoading": false,
"link": "/bayareabites/category/video"
},
"bayareabites_799": {
"type": "terms",
"id": "bayareabites_799",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "799",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bourbon",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bourbon Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 797,
"slug": "bourbon",
"isLoading": false,
"link": "/bayareabites/tag/bourbon"
},
"bayareabites_8924": {
"type": "terms",
"id": "bayareabites_8924",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8924",
"found": true
},
"relationships": {},
"featImg": null,
"name": "brown sugar kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "brown sugar kitchen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3377,
"slug": "brown-sugar-kitchen",
"isLoading": false,
"link": "/bayareabites/tag/brown-sugar-kitchen"
},
"bayareabites_16018": {
"type": "terms",
"id": "bayareabites_16018",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16018",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Chocolate Bourbon Pecan Pie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Chocolate Bourbon Pecan Pie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100348,
"slug": "chocolate-bourbon-pecan-pie",
"isLoading": false,
"link": "/bayareabites/tag/chocolate-bourbon-pecan-pie"
},
"bayareabites_9051": {
"type": "terms",
"id": "bayareabites_9051",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9051",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pecan pie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pecan pie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3505,
"slug": "pecan-pie",
"isLoading": false,
"link": "/bayareabites/tag/pecan-pie"
},
"bayareabites_16019": {
"type": "terms",
"id": "bayareabites_16019",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16019",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pecans",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pecans Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100349,
"slug": "pecans",
"isLoading": false,
"link": "/bayareabites/tag/pecans"
},
"bayareabites_228": {
"type": "terms",
"id": "bayareabites_228",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "228",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 193,
"slug": "pie",
"isLoading": false,
"link": "/bayareabites/tag/pie"
},
"bayareabites_8925": {
"type": "terms",
"id": "bayareabites_8925",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8925",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tanya holland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tanya holland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3378,
"slug": "tanya-holland",
"isLoading": false,
"link": "/bayareabites/tag/tanya-holland"
},
"bayareabites_530": {
"type": "terms",
"id": "bayareabites_530",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "530",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thanksgiving",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thanksgiving Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 495,
"slug": "thanksgiving",
"isLoading": false,
"link": "/bayareabites/tag/thanksgiving"
},
"bayareabites_2962": {
"type": "terms",
"id": "bayareabites_2962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thanksgiving recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thanksgiving recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2067,
"slug": "thanksgiving-recipes",
"isLoading": false,
"link": "/bayareabites/tag/thanksgiving-recipes"
},
"bayareabites_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_16020": {
"type": "terms",
"id": "bayareabites_16020",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16020",
"found": true
},
"relationships": {},
"featImg": null,
"name": "trophy wine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "trophy wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100350,
"slug": "trophy-wine",
"isLoading": false,
"link": "/bayareabites/tag/trophy-wine"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_11545": {
"type": "terms",
"id": "bayareabites_11545",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11545",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jon bonne",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jon bonne Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6007,
"slug": "jon-bonne",
"isLoading": false,
"link": "/bayareabites/tag/jon-bonne"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}