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"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.",
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"content": "\u003cp>I curiously open the lid of my blender and peer inside as a plume of green dust suddenly floats into my face and fills my nostrils, leading to an uncontrollable coughing fit. Dang! The dehydrated kale, chard and nettle leaf I made into a powder is meant to enter my mouth, not my nose, so I hurriedly replace the lid to save these valuable nutrients for the desert.\u003c/p>\n\u003cp>I have been cooking up some new culinary creations as I prepare for my fourth year attending \u003ca href=\"https://burningman.org/\">Burning Man\u003c/a>, the annual weeklong art festival in Black Rock Desert, Nevada. I am taking my pre-playa preparation to a whole new level, inspired by what I am learning at \u003ca href=\"https://www.baumancollege.org/programs/?gclid=EAIaIQobChMI1_f19-Lp1QIVBJR-Ch119AvFEAAYASAAEgJSPPD_BwE\">Bauman College\u003c/a> in Berkeley as I near the end of my studies to become a Holistic Nutritionist. In the last year I have also embarked on a journey to address some of my own chronic health issues and have found immense healing from eating in an intentional way and uncovering my triggering allergenic foods. There is no way I am going to let my new diet put a damper on my burn, so I have been spending extra time in the kitchen doing more holistic food preparation. (And I love a good food challenge, so bring it on.)\u003c/p>\n\u003cp>My sustenance in past years at Burning Man, like many people, has centered on peanut butter, trail mix and granola bars, which just won't fly anymore. I will be toting more greens, quality fat and protein and nutrient density in my 2010 Toyota Prius to this year’s burn.\u003c/p>\n\u003cp>\u003cstrong>I offer the following food tips and recipes\u003c/strong>, hoping others can benefit from my (slightly over the top) enthusiasm about healthy food and enjoy a more nutritious burn.\u003c/p>\n\u003cfigure id=\"attachment_120086\" class=\"wp-caption aligncenter\" style=\"max-width: 2360px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/bm2-1.jpg\" alt=\"Nutritious snacks for Burning Man\" width=\"2360\" height=\"1529\" class=\"size-full wp-image-120086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1.jpg 2360w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-1020x661.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-960x622.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-520x337.jpg 520w\" sizes=\"(max-width: 2360px) 100vw, 2360px\">\u003cfigcaption class=\"wp-caption-text\">Nutritious snacks for Burning Man \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Seaweed\u003c/h2>\n\u003cp>Seaweed is cooling to the body, so it’s perfect for the hot desert climate. Eating seaweed is a great way to boost your nutrition at Burning Man since small servings can pack a nutritious punch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It is likely you will find yourself dripping in sweat at a disco daytime dance party, so seaweed can help you replenish the minerals that were lost in perspiration. Sea vegetables happen to be high in minerals like magnesium, potassium, calcium, manganese, B vitamins and folate.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nBring sheets of \u003ca href=\"https://en.wikipedia.org/wiki/Nori\">nori\u003c/a> seaweed and use them like tortillas for wraps. Sprinkle some salt and olive oil on cut up nori sheets as a “chip” alternative.\u003c/p>\n\u003cp>Get some \u003ca href=\"https://en.wikipedia.org/wiki/Palmaria_palmata\">dulse\u003c/a> flakes and sprinkle them on all your meals. Try adding \u003ca href=\"https://en.wikipedia.org/wiki/Chlorella\">chlorella\u003c/a> or \u003ca href=\"https://en.wikipedia.org/wiki/Spirulina_(dietary_supplement)\">spirulina\u003c/a> powder and some lemon juice to your coconut water for a nutrient dense refreshing beverage.\u003c/p>\n\u003ch2>Sardines\u003c/h2>\n\u003cp>Sardines are a playa power food. These fish are high in Omega-3 essential fatty acids which can help support the nervous system, brain function and mood. Sardines can also help reduce inflammation and nourish dry desert eyes and skin.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nTake 1 can of sardines, 1/2 avocado, 1/2 tsp lemon juice and some salt and pepper and mash them all together. Enjoy with some greens in nori wrap, tortilla or on a cracker.\u003c/p>\n\u003ch2>Chia Seeds\u003c/h2>\n\u003cp>These small seeds expand in liquid and are another excellent source of plant-based Omega-3 essential fatty acids. Chia seeds are also chock full of fabulous fiber which helps keep your stools healthy and regular. Making sure you are supporting your elimination pathways at Burning Man is super important! (especially when you may be putting some not-so-super-substances in your body) Get that sh*t outta there with some fiber and hydration.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nAdd a teaspoon of chia seeds to your coconut water, wait 15 minutes for them to expand and enjoy a hydrating beverage.\u003c/p>\n\u003cp>Make an easy chia pudding in a jar by combining a 1/4 cup chia seeds, 1 cup nut milk, 1/4 tsp cinnamon, 1 tbsp maple syrup and a splash of vanilla. Shake the jar vigorously and store in your cooler overnight for a delicious easy breakfast in the morning.\u003c/p>\n\u003ch2>DIY Electrolyte Beverage\u003c/h2>\n\u003cp>Your body has enough to worry about in the desert without dealing with the artificial dyes and fructose syrup in Gatorade. Make your own healthy electrolyte beverage to replenish those lost minerals.\u003c/p>\n\u003cp>\u003cstrong>How to make it:\u003c/strong>\u003cbr>\n1 quart of water, 1/4 tsp Himalayan salt, 1 tbsp maple syrup and juice from 1/2 a lemon. You can also try making it with herbal tea.\u003c/p>\n\u003ch3>Other Foods that Take a Little Bit More Pre-Playa Effort\u003c/h3>\n\u003ch2>DIY Green Powder\u003c/h2>\n\u003cp>Leafy greens are the holy grail of nutrition. We may be sick of hearing about the mega-hyped vegetable of the millennia, kale. But the rumors are true, this cruciferous queen is rich in vitamin K, A and C and will deeply nourish your cells to get you ready for more dancing. Making your own green powder is not only cheaper, but a great way to avoid ingredients that you may be sensitive to.\u003c/p>\n\u003cp>\u003cstrong>How to make it in a dehydrator:\u003c/strong>\u003cbr>\nDehydrate your choice of leafy greens such as chard, kale, collards and beet greens, for 10 hours at 125F or until they are crispy. I also like to include a 1/4 cup of dried nettles for their mineral boost. Pack the dried greens in your high speed blender (in a \u003ca href=\"https://www.vitamix.com/us/en_us/?cid=07-0063&coupon=07-0063&gclid=EAIaIQobChMIyq6hkObp1QIVWZ7ACh1N5QDDEAAYASAAEgKrDPD_BwE&gclsrc=aw.ds\">Vitamix\u003c/a>, if you have it) and blend on high for 3 minutes until it becomes powder. If the powder is still a bit chunky, transfer contents to a coffee grinder and blend until it reaches your desired texture.\u003c/p>\n\u003cp>\u003cstrong>How to eat it:\u003c/strong>\u003cbr>\nSprinkle 1 tsp-2 tbsp on any dish you eat on the playa from cup of noodles, to lentils. Mix a teaspoon in with your can of coconut water and lemon. (Note: this does taste quite green.)\u003c/p>\n\u003ch2>DIY Dehydrated Jerky\u003c/h2>\n\u003cp>I always make my own jerky because I can’t eat black pepper (I know, right, how do I eat anything ever?!) which is found in most jerkies (and basically everything else). Jerky using organic and pasture-raised meat is a great on-the-go protein to fuel you biking into the dawn. This is a link to a more elaborate \u003ca href=\"http://www.backcountrypaleo.com/gobble-up-some-turkey-jerky/\">recipe\u003c/a>.\u003c/p>\n\u003ch2>Raw Balls\u003c/h2>\n\u003cp>A blend of dried fruit and nuts or seeds of some kind is my alternative to a granola bar or dessert. I like this \u003ca href=\"http://www.leefromamerica.com/blog/2017/3/14/coconut-fat-balls\">recipe\u003c/a> using nuts and seeds or if you are nut/seed free (like me!) see recipe below:\u003c/p>\n\u003cp>\u003cem>Yield: 20, 1 inch balls\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup \u003ca href=\"https://www.glutenfreeliving.com/blog/what-is-tigernut-flour/\">tigernut flour\u003c/a>\u003c/li>\n\u003cli>6 pitted dates\u003c/li>\n\u003cli>2 tsp lime zest\u003c/li>\n\u003cli>2 tbsp lime juice\u003c/li>\n\u003cli>1/4 cup melted coconut oil\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>1/4 tsp cinnamon\u003c/li>\n\u003cli>1/2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine all ingredients in a food processor and blend until dough forms. Roll into small balls and store in a container.\u003c/p>\n\u003cul>\n\u003ch3>My favorite East Bay grocery stores to get my playa ingredients:\u003c/h3>\n\u003cli>\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.montereymarket.com/index.htm\">Monterey Market\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://naturalgrocery.com/\">Berkeley or El Cerrito Natural Foods\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tokyofish.net/\">Tokyo Fish Market\u003c/a> (for their 50 pack of organic nori!)\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Disclaimer:\u003c/strong>\u003cbr>\n\u003cem>I hope you have a fabulous Burn and practice some magical self-care and nourishment. The information above should not be used to diagnose, treat, prevent or cure any disease or condition. All presented information is based on my opinion.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Sources:\u003c/strong>\n\u003cli>\u003ca href=\"https://www.amazon.com/Prescription-Nutritional-Healing-Fifth-Supplements/dp/1583334009\">Prescription for Nutritional Healing\u003c/a> by Phyllis A Balch\u003c/li>\n\u003cli>\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\">The Encyclopedia of Healing Foods\u003c/a> by Michael Murray\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I curiously open the lid of my blender and peer inside as a plume of green dust suddenly floats into my face and fills my nostrils, leading to an uncontrollable coughing fit. Dang! The dehydrated kale, chard and nettle leaf I made into a powder is meant to enter my mouth, not my nose, so I hurriedly replace the lid to save these valuable nutrients for the desert.\u003c/p>\n\u003cp>I have been cooking up some new culinary creations as I prepare for my fourth year attending \u003ca href=\"https://burningman.org/\">Burning Man\u003c/a>, the annual weeklong art festival in Black Rock Desert, Nevada. I am taking my pre-playa preparation to a whole new level, inspired by what I am learning at \u003ca href=\"https://www.baumancollege.org/programs/?gclid=EAIaIQobChMI1_f19-Lp1QIVBJR-Ch119AvFEAAYASAAEgJSPPD_BwE\">Bauman College\u003c/a> in Berkeley as I near the end of my studies to become a Holistic Nutritionist. In the last year I have also embarked on a journey to address some of my own chronic health issues and have found immense healing from eating in an intentional way and uncovering my triggering allergenic foods. There is no way I am going to let my new diet put a damper on my burn, so I have been spending extra time in the kitchen doing more holistic food preparation. (And I love a good food challenge, so bring it on.)\u003c/p>\n\u003cp>My sustenance in past years at Burning Man, like many people, has centered on peanut butter, trail mix and granola bars, which just won't fly anymore. I will be toting more greens, quality fat and protein and nutrient density in my 2010 Toyota Prius to this year’s burn.\u003c/p>\n\u003cp>\u003cstrong>I offer the following food tips and recipes\u003c/strong>, hoping others can benefit from my (slightly over the top) enthusiasm about healthy food and enjoy a more nutritious burn.\u003c/p>\n\u003cfigure id=\"attachment_120086\" class=\"wp-caption aligncenter\" style=\"max-width: 2360px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/bm2-1.jpg\" alt=\"Nutritious snacks for Burning Man\" width=\"2360\" height=\"1529\" class=\"size-full wp-image-120086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1.jpg 2360w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-1020x661.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-960x622.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/bm2-1-520x337.jpg 520w\" sizes=\"(max-width: 2360px) 100vw, 2360px\">\u003cfigcaption class=\"wp-caption-text\">Nutritious snacks for Burning Man \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Seaweed\u003c/h2>\n\u003cp>Seaweed is cooling to the body, so it’s perfect for the hot desert climate. Eating seaweed is a great way to boost your nutrition at Burning Man since small servings can pack a nutritious punch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It is likely you will find yourself dripping in sweat at a disco daytime dance party, so seaweed can help you replenish the minerals that were lost in perspiration. Sea vegetables happen to be high in minerals like magnesium, potassium, calcium, manganese, B vitamins and folate.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nBring sheets of \u003ca href=\"https://en.wikipedia.org/wiki/Nori\">nori\u003c/a> seaweed and use them like tortillas for wraps. Sprinkle some salt and olive oil on cut up nori sheets as a “chip” alternative.\u003c/p>\n\u003cp>Get some \u003ca href=\"https://en.wikipedia.org/wiki/Palmaria_palmata\">dulse\u003c/a> flakes and sprinkle them on all your meals. Try adding \u003ca href=\"https://en.wikipedia.org/wiki/Chlorella\">chlorella\u003c/a> or \u003ca href=\"https://en.wikipedia.org/wiki/Spirulina_(dietary_supplement)\">spirulina\u003c/a> powder and some lemon juice to your coconut water for a nutrient dense refreshing beverage.\u003c/p>\n\u003ch2>Sardines\u003c/h2>\n\u003cp>Sardines are a playa power food. These fish are high in Omega-3 essential fatty acids which can help support the nervous system, brain function and mood. Sardines can also help reduce inflammation and nourish dry desert eyes and skin.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nTake 1 can of sardines, 1/2 avocado, 1/2 tsp lemon juice and some salt and pepper and mash them all together. Enjoy with some greens in nori wrap, tortilla or on a cracker.\u003c/p>\n\u003ch2>Chia Seeds\u003c/h2>\n\u003cp>These small seeds expand in liquid and are another excellent source of plant-based Omega-3 essential fatty acids. Chia seeds are also chock full of fabulous fiber which helps keep your stools healthy and regular. Making sure you are supporting your elimination pathways at Burning Man is super important! (especially when you may be putting some not-so-super-substances in your body) Get that sh*t outta there with some fiber and hydration.\u003c/p>\n\u003cp>\u003cstrong>How to eat em’:\u003c/strong>\u003cbr>\nAdd a teaspoon of chia seeds to your coconut water, wait 15 minutes for them to expand and enjoy a hydrating beverage.\u003c/p>\n\u003cp>Make an easy chia pudding in a jar by combining a 1/4 cup chia seeds, 1 cup nut milk, 1/4 tsp cinnamon, 1 tbsp maple syrup and a splash of vanilla. Shake the jar vigorously and store in your cooler overnight for a delicious easy breakfast in the morning.\u003c/p>\n\u003ch2>DIY Electrolyte Beverage\u003c/h2>\n\u003cp>Your body has enough to worry about in the desert without dealing with the artificial dyes and fructose syrup in Gatorade. Make your own healthy electrolyte beverage to replenish those lost minerals.\u003c/p>\n\u003cp>\u003cstrong>How to make it:\u003c/strong>\u003cbr>\n1 quart of water, 1/4 tsp Himalayan salt, 1 tbsp maple syrup and juice from 1/2 a lemon. You can also try making it with herbal tea.\u003c/p>\n\u003ch3>Other Foods that Take a Little Bit More Pre-Playa Effort\u003c/h3>\n\u003ch2>DIY Green Powder\u003c/h2>\n\u003cp>Leafy greens are the holy grail of nutrition. We may be sick of hearing about the mega-hyped vegetable of the millennia, kale. But the rumors are true, this cruciferous queen is rich in vitamin K, A and C and will deeply nourish your cells to get you ready for more dancing. Making your own green powder is not only cheaper, but a great way to avoid ingredients that you may be sensitive to.\u003c/p>\n\u003cp>\u003cstrong>How to make it in a dehydrator:\u003c/strong>\u003cbr>\nDehydrate your choice of leafy greens such as chard, kale, collards and beet greens, for 10 hours at 125F or until they are crispy. I also like to include a 1/4 cup of dried nettles for their mineral boost. Pack the dried greens in your high speed blender (in a \u003ca href=\"https://www.vitamix.com/us/en_us/?cid=07-0063&coupon=07-0063&gclid=EAIaIQobChMIyq6hkObp1QIVWZ7ACh1N5QDDEAAYASAAEgKrDPD_BwE&gclsrc=aw.ds\">Vitamix\u003c/a>, if you have it) and blend on high for 3 minutes until it becomes powder. If the powder is still a bit chunky, transfer contents to a coffee grinder and blend until it reaches your desired texture.\u003c/p>\n\u003cp>\u003cstrong>How to eat it:\u003c/strong>\u003cbr>\nSprinkle 1 tsp-2 tbsp on any dish you eat on the playa from cup of noodles, to lentils. Mix a teaspoon in with your can of coconut water and lemon. (Note: this does taste quite green.)\u003c/p>\n\u003ch2>DIY Dehydrated Jerky\u003c/h2>\n\u003cp>I always make my own jerky because I can’t eat black pepper (I know, right, how do I eat anything ever?!) which is found in most jerkies (and basically everything else). Jerky using organic and pasture-raised meat is a great on-the-go protein to fuel you biking into the dawn. This is a link to a more elaborate \u003ca href=\"http://www.backcountrypaleo.com/gobble-up-some-turkey-jerky/\">recipe\u003c/a>.\u003c/p>\n\u003ch2>Raw Balls\u003c/h2>\n\u003cp>A blend of dried fruit and nuts or seeds of some kind is my alternative to a granola bar or dessert. I like this \u003ca href=\"http://www.leefromamerica.com/blog/2017/3/14/coconut-fat-balls\">recipe\u003c/a> using nuts and seeds or if you are nut/seed free (like me!) see recipe below:\u003c/p>\n\u003cp>\u003cem>Yield: 20, 1 inch balls\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup \u003ca href=\"https://www.glutenfreeliving.com/blog/what-is-tigernut-flour/\">tigernut flour\u003c/a>\u003c/li>\n\u003cli>6 pitted dates\u003c/li>\n\u003cli>2 tsp lime zest\u003c/li>\n\u003cli>2 tbsp lime juice\u003c/li>\n\u003cli>1/4 cup melted coconut oil\u003c/li>\n\u003cli>1/4 tsp salt\u003c/li>\n\u003cli>1/4 tsp cinnamon\u003c/li>\n\u003cli>1/2 tsp vanilla extract\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nCombine all ingredients in a food processor and blend until dough forms. Roll into small balls and store in a container.\u003c/p>\n\u003cul>\n\u003ch3>My favorite East Bay grocery stores to get my playa ingredients:\u003c/h3>\n\u003cli>\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.montereymarket.com/index.htm\">Monterey Market\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://naturalgrocery.com/\">Berkeley or El Cerrito Natural Foods\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tokyofish.net/\">Tokyo Fish Market\u003c/a> (for their 50 pack of organic nori!)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Disclaimer:\u003c/strong>\u003cbr>\n\u003cem>I hope you have a fabulous Burn and practice some magical self-care and nourishment. The information above should not be used to diagnose, treat, prevent or cure any disease or condition. All presented information is based on my opinion.\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Sources:\u003c/strong>\n\u003cli>\u003ca href=\"https://www.amazon.com/Prescription-Nutritional-Healing-Fifth-Supplements/dp/1583334009\">Prescription for Nutritional Healing\u003c/a> by Phyllis A Balch\u003c/li>\n\u003cli>\u003ca href=\"https://www.amazon.com/Encyclopedia-Healing-Foods-Michael-Murray/dp/074348052X\">The Encyclopedia of Healing Foods\u003c/a> by Michael Murray\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cem>Journalist Gabriel Thompson collected the stories of 17 farmworkers who share the day-to-day struggles of life in the fields.\u003c/em>\u003c/p>\n\u003cp>For his 2011 book \u003cem>\u003ca href=\"http://www.amazon.com/Working-Shadows-Year-Doing-Americans/dp/1568586388\">Working in the Shadows\u003c/a>\u003c/em>, journalist Gabriel Thompson spent a year doing “jobs (most) Americans won’t do.” Among these was a several-month stint harvesting lettuce alongside often-undocumented Latino immigrants. During that time, and while reporting other farmworker and labor stories, Thompson was struck by the resilience and skill he observed in the fields.\u003c/p>\n\u003cp>An estimated 800,000 farmworkers in California make up over one-third of the national agricultural workforce. In his new book, \u003cem>\u003ca href=\"https://www.amazon.com/Chasing-Harvest-Migrant-California-Agriculture/dp/1786632217\">Chasing the Harvest: Migrant Workers in California Agriculture\u003c/a>\u003c/em>, Thompson shares the oral histories of 17 farmworkers, who, in their own words, provide a “birth-to-now” narrative explaining how they got to the U.S. and what their lives have been like ever since. (Civil Eats has also published \u003ca href=\"http://civileats.com/2017/08/17/excerpt-chasing-the-harvest/\">an excerpt from the book\u003c/a>.)\u003c/p>\n\u003cp>While each oral history provides an intimate portrait, taken as a whole, these stories also underscore the importance of exposing the day-to-day struggles of life in the fields. This is especially true given how little protection most farmworkers have when reporting unsafe or unfair working conditions.\u003c/p>\n\u003cp>We spoke with Thompson recently about his new book, fear among farmworkers under the Trump administration, and what gives him hope.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What did you hope this book would bring to light?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_120076\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/170817-chasing-the-harvest-author-photo.jpg\" alt=\"Gabriel Thompson\" width=\"400\" height=\"507\" class=\"size-full wp-image-120076\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-author-photo.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-author-photo-160x203.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-author-photo-240x304.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-author-photo-375x475.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Gabriel Thompson \u003ccite>(Pandora Young)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since we are often deeply disconnected from farmworkers, in terms of being far away from the fields and usually not knowing any personally, the book is a way to invite these 17 people into the readers’ living rooms and listen as they talk about their lives. As a journalist, I usually have to focus on whatever topic I’ve been assigned and usually those topics are pretty negative, such as pesticide poisoning or wage theft.\u003c/p>\n\u003cp>Those are all real issues, but over the course of the last 10 years, I’ve also realized that most people have a lot more to say about their lives than their experiences with the one topic I’m there to discuss. The oral history format of this book works really well because it allows the narrators to take the conversations where they want. I enjoyed taking a step back.\u003c/p>\n\u003cp>\u003cstrong>What surprised you about these interviews?\u003c/strong>\u003c/p>\n\u003cp>One thing that surprised me was how quickly people opened up. Often, within an hour or so, people were sharing very intimate details of their lives. And, by the end of many of these long conversations, several people also told me that they’d never talked about a lot of this before. That was striking.\u003c/p>\n\u003cp>In terms of farm work, I was surprised that the drought was not on very many people’s minds. In California in particular, there have been a lot of stories about the drought and about jobs being lost in the fields. But it turns out that while there were some shifts in the kinds of crops that were harvested, the drought really didn’t come up much.\u003c/p>\n\u003cp>Otherwise, while farmworkers have a lot of things pushing down on them—they’re travelling, they’re poor, they’re often undocumented—they also have this whole ecosystem of people and agencies supporting them. For the book, I interviewed an elementary school teacher who teaches migrant kids and who himself had grown up working in the fields. I also interviewed someone who runs a migrant Head Start program. And I came to understand that there are these networks of support that are critical for farmworkers and without which their already very challenging lives would become that much more so.\u003c/p>\n\u003cp>\u003cstrong>You write that consistent education for farmworkers’ children has emerged as a pressing need. Can you say more?\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/170817-chasing-the-harvest-cover.jpg\" alt=\"Chasing The Harvest\" width=\"400\" height=\"600\" class=\"alignright size-full wp-image-120077\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-cover.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-cover-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-cover-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-cover-375x563.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>There wasn’t a single parent I spoke to who wasn’t focused on their kids’ education, which is not unique to farm work and goes back to a deeper motivation to come to the U.S. But for as much as all the parents in the book wanted their children to go to college, they also wanted their kids to understand how important being a farmworker was.\u003c/p>\n\u003cp>One family in the book —a mom, dad, and daughter—does a joint oral history and the daughter was just finishing college but the dad was illiterate. Guadelupe, the young woman, talks about how working in the grape fields was an incredible learning experience for her. She came back from school, over four or five summers, to work in the fields, and her parents thought that was really important.\u003c/p>\n\u003cp>There’s this tendency to tell the story of education as if young people need to get out of the fields, as if working in the fields is a waste of time. But while pretty much all the farmworkers I spoke to did not want their kids to stay in the fields for the next 30 years, they did want their kids to know that farm work was valuable. They wanted their kids to understand that when you have a salad, someone bent over and harvested that lettuce.\u003c/p>\n\u003cp>\u003cstrong>In the introduction, you reference the 1965-1970 grape boycott, and the fact that more than 17 million Americans participated in order to support unionized farmworkers. What would you like to see American consumers stand up for today?\u003c/strong>\u003c/p>\n\u003cp>It’s tough since you can’t just go to the grocery store and say, “I want the union produce.” But campaigns that support all low-wage workers, like boosting the minimum wage, definitely translate into better conditions in the fields. Things like the Coalition of Immokalee Workers’ \u003ca href=\"http://www.fairfoodprogram.org/\">Fair Food Program\u003c/a> have been really successful in building national consciousness around where food comes from, as well as involving farmers and farmworkers at the local level. What made the UFW grape boycott so strong was that you had workers in the field who were then also going into cities to talk about the work they did; it wasn’t just a consumer thing.\u003c/p>\n\u003cp>\u003cstrong>You conducted these interviews in 2016, before the election. What’s your sense of how the day-to-day has changed for farmworkers under this administration?\u003c/strong>\u003c/p>\n\u003cp>There’s an incredible amount of fear. For example, one of the narrators in the book runs a migrant Head Start program in the Coachella Valley. When I initially visited her, the program was running at capacity, with 200 families on their waiting list. Childcare is always a huge issue for farmworkers and this program was very much in demand. But when I visited her after the election, this same program had closed one of their classrooms, due to a lack of kids and a recruiter was going door-to-door, trying to drum up more applicants. All around the Coachella Valley, where something like 99 percent of residents are of Latino descent, people aren’t going to church as much, they’re not going anywhere as much, which they definitely attribute to fear.\u003c/p>\n\u003cp>There are several people in the book who are undocumented. When I interviewed them, I asked if they wanted to use a pseudonym, but I was always told, “No, it’s fine. I want to use my real name.” But when I reached out to them again, in late November, right before the book went to press, they all decided to take a pseudonym. There’s always been insecurity, but now people feel that something much larger might happen, and they’re pulling away from those networks of support.\u003c/p>\n\u003cp>\u003cstrong>Having completed this project, what are you feeling hopeful about?\u003c/strong>\u003c/p>\n\u003cp>It’s important to note that many farmworkers enjoy their work. Just like any job, there are parts of it that they’d rather do without, but they aren’t just miserable the whole time in the fields. And if people don’t realize that, then they miss out on a big part of the story. Despite being, in some ways, quite easy to exploit, farmworkers also stand up for one another. Something like confronting the abuse of a supervisor might be a relatively small thing that happens every day, but there is real solidarity among workers in the fields.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>A number of years ago, I spent two months working in the lettuce fields of Yuma, Arizona, and I saw that when a member of a crew had relative die and wanted to ship the body back to Mexico, folks would open up their wallets and give whatever they had. I don’t want to imply that farm work is the best job in the world, but I do want to be clear that many workers are empowered by the work they do, and they look out for one another. That’s going to be, especially over the next couple of year, what gets people through.\u003c/p>\n\n",
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"nprByline": " \u003ca href=\"http://civileats.com/author/lschwabe/\">Liesl Schwabe,\u003c/a> \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a> ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Journalist Gabriel Thompson collected the stories of 17 farmworkers who share the day-to-day struggles of life in the fields.\u003c/em>\u003c/p>\n\u003cp>For his 2011 book \u003cem>\u003ca href=\"http://www.amazon.com/Working-Shadows-Year-Doing-Americans/dp/1568586388\">Working in the Shadows\u003c/a>\u003c/em>, journalist Gabriel Thompson spent a year doing “jobs (most) Americans won’t do.” Among these was a several-month stint harvesting lettuce alongside often-undocumented Latino immigrants. During that time, and while reporting other farmworker and labor stories, Thompson was struck by the resilience and skill he observed in the fields.\u003c/p>\n\u003cp>An estimated 800,000 farmworkers in California make up over one-third of the national agricultural workforce. In his new book, \u003cem>\u003ca href=\"https://www.amazon.com/Chasing-Harvest-Migrant-California-Agriculture/dp/1786632217\">Chasing the Harvest: Migrant Workers in California Agriculture\u003c/a>\u003c/em>, Thompson shares the oral histories of 17 farmworkers, who, in their own words, provide a “birth-to-now” narrative explaining how they got to the U.S. and what their lives have been like ever since. (Civil Eats has also published \u003ca href=\"http://civileats.com/2017/08/17/excerpt-chasing-the-harvest/\">an excerpt from the book\u003c/a>.)\u003c/p>\n\u003cp>While each oral history provides an intimate portrait, taken as a whole, these stories also underscore the importance of exposing the day-to-day struggles of life in the fields. This is especially true given how little protection most farmworkers have when reporting unsafe or unfair working conditions.\u003c/p>\n\u003cp>We spoke with Thompson recently about his new book, fear among farmworkers under the Trump administration, and what gives him hope.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What did you hope this book would bring to light?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_120076\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/170817-chasing-the-harvest-author-photo.jpg\" alt=\"Gabriel Thompson\" width=\"400\" height=\"507\" class=\"size-full wp-image-120076\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-author-photo.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-author-photo-160x203.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-author-photo-240x304.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-author-photo-375x475.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Gabriel Thompson \u003ccite>(Pandora Young)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since we are often deeply disconnected from farmworkers, in terms of being far away from the fields and usually not knowing any personally, the book is a way to invite these 17 people into the readers’ living rooms and listen as they talk about their lives. As a journalist, I usually have to focus on whatever topic I’ve been assigned and usually those topics are pretty negative, such as pesticide poisoning or wage theft.\u003c/p>\n\u003cp>Those are all real issues, but over the course of the last 10 years, I’ve also realized that most people have a lot more to say about their lives than their experiences with the one topic I’m there to discuss. The oral history format of this book works really well because it allows the narrators to take the conversations where they want. I enjoyed taking a step back.\u003c/p>\n\u003cp>\u003cstrong>What surprised you about these interviews?\u003c/strong>\u003c/p>\n\u003cp>One thing that surprised me was how quickly people opened up. Often, within an hour or so, people were sharing very intimate details of their lives. And, by the end of many of these long conversations, several people also told me that they’d never talked about a lot of this before. That was striking.\u003c/p>\n\u003cp>In terms of farm work, I was surprised that the drought was not on very many people’s minds. In California in particular, there have been a lot of stories about the drought and about jobs being lost in the fields. But it turns out that while there were some shifts in the kinds of crops that were harvested, the drought really didn’t come up much.\u003c/p>\n\u003cp>Otherwise, while farmworkers have a lot of things pushing down on them—they’re travelling, they’re poor, they’re often undocumented—they also have this whole ecosystem of people and agencies supporting them. For the book, I interviewed an elementary school teacher who teaches migrant kids and who himself had grown up working in the fields. I also interviewed someone who runs a migrant Head Start program. And I came to understand that there are these networks of support that are critical for farmworkers and without which their already very challenging lives would become that much more so.\u003c/p>\n\u003cp>\u003cstrong>You write that consistent education for farmworkers’ children has emerged as a pressing need. Can you say more?\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/170817-chasing-the-harvest-cover.jpg\" alt=\"Chasing The Harvest\" width=\"400\" height=\"600\" class=\"alignright size-full wp-image-120077\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-cover.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-cover-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-cover-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/170817-chasing-the-harvest-cover-375x563.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>There wasn’t a single parent I spoke to who wasn’t focused on their kids’ education, which is not unique to farm work and goes back to a deeper motivation to come to the U.S. But for as much as all the parents in the book wanted their children to go to college, they also wanted their kids to understand how important being a farmworker was.\u003c/p>\n\u003cp>One family in the book —a mom, dad, and daughter—does a joint oral history and the daughter was just finishing college but the dad was illiterate. Guadelupe, the young woman, talks about how working in the grape fields was an incredible learning experience for her. She came back from school, over four or five summers, to work in the fields, and her parents thought that was really important.\u003c/p>\n\u003cp>There’s this tendency to tell the story of education as if young people need to get out of the fields, as if working in the fields is a waste of time. But while pretty much all the farmworkers I spoke to did not want their kids to stay in the fields for the next 30 years, they did want their kids to know that farm work was valuable. They wanted their kids to understand that when you have a salad, someone bent over and harvested that lettuce.\u003c/p>\n\u003cp>\u003cstrong>In the introduction, you reference the 1965-1970 grape boycott, and the fact that more than 17 million Americans participated in order to support unionized farmworkers. What would you like to see American consumers stand up for today?\u003c/strong>\u003c/p>\n\u003cp>It’s tough since you can’t just go to the grocery store and say, “I want the union produce.” But campaigns that support all low-wage workers, like boosting the minimum wage, definitely translate into better conditions in the fields. Things like the Coalition of Immokalee Workers’ \u003ca href=\"http://www.fairfoodprogram.org/\">Fair Food Program\u003c/a> have been really successful in building national consciousness around where food comes from, as well as involving farmers and farmworkers at the local level. What made the UFW grape boycott so strong was that you had workers in the field who were then also going into cities to talk about the work they did; it wasn’t just a consumer thing.\u003c/p>\n\u003cp>\u003cstrong>You conducted these interviews in 2016, before the election. What’s your sense of how the day-to-day has changed for farmworkers under this administration?\u003c/strong>\u003c/p>\n\u003cp>There’s an incredible amount of fear. For example, one of the narrators in the book runs a migrant Head Start program in the Coachella Valley. When I initially visited her, the program was running at capacity, with 200 families on their waiting list. Childcare is always a huge issue for farmworkers and this program was very much in demand. But when I visited her after the election, this same program had closed one of their classrooms, due to a lack of kids and a recruiter was going door-to-door, trying to drum up more applicants. All around the Coachella Valley, where something like 99 percent of residents are of Latino descent, people aren’t going to church as much, they’re not going anywhere as much, which they definitely attribute to fear.\u003c/p>\n\u003cp>There are several people in the book who are undocumented. When I interviewed them, I asked if they wanted to use a pseudonym, but I was always told, “No, it’s fine. I want to use my real name.” But when I reached out to them again, in late November, right before the book went to press, they all decided to take a pseudonym. There’s always been insecurity, but now people feel that something much larger might happen, and they’re pulling away from those networks of support.\u003c/p>\n\u003cp>\u003cstrong>Having completed this project, what are you feeling hopeful about?\u003c/strong>\u003c/p>\n\u003cp>It’s important to note that many farmworkers enjoy their work. Just like any job, there are parts of it that they’d rather do without, but they aren’t just miserable the whole time in the fields. And if people don’t realize that, then they miss out on a big part of the story. Despite being, in some ways, quite easy to exploit, farmworkers also stand up for one another. Something like confronting the abuse of a supervisor might be a relatively small thing that happens every day, but there is real solidarity among workers in the fields.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A number of years ago, I spent two months working in the lettuce fields of Yuma, Arizona, and I saw that when a member of a crew had relative die and wanted to ship the body back to Mexico, folks would open up their wallets and give whatever they had. I don’t want to imply that farm work is the best job in the world, but I do want to be clear that many workers are empowered by the work they do, and they look out for one another. That’s going to be, especially over the next couple of year, what gets people through.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Crispety, Crunchety, Ooey, Gooey, Chewy: My Search for a Better Bay Area Cookie",
"title": "Crispety, Crunchety, Ooey, Gooey, Chewy: My Search for a Better Bay Area Cookie",
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"content": "\u003cp>As with any such testimonial, I must first admit: I'm a cookie-holic. I know I have a problem. Put a cookie in front of me and glance away. Turn back to see me, mouth full with a \"what cookie? I didn't see any cookie...\" look on my face. Crunch. Chew. Gulp. Ahh. It was worth it. \u003c/p>\n\u003cp>Also, I am not of such an age or genetic disposition that I can eat just anything and still use the normal notches on my favorite belt. Therefore, as with any addict, I must create strict rules regarding my cookie consumption, which are the very same I have applied to this search for a better Bay Area cookie. \u003c/p>\n\u003cp>First, the treat in question must be more than just a sugar delivery system. I am thinking here most specifically about Mrs. Fields and others that follow that paradigm (Specialty's, for example). I do not know what Debbi Fields' cookies were like when she opened her first store in 1977 Palo Alto, but after the franchise grew, these cookies became large, gooey and especially sweet. Given the endurance and popularity of the brand, this is the kind of cookie most people imagine when they feel the urge. In my humble opinion, these cookies are too much -- too large and too sugary. Since I am an addict, I have to be careful. I am looking less for sweetness and more for delicacy. Therefore my second criterion is specialness; I want the cookie to be something unique. Given the Bay Area's enduring love affair with food, this isn't hard to find. It is not unusual for our local pastry chefs to turn sugar, butter and flour into bite-sized treats proudly labeled \"local.\" These are the cookies that feed my addiction. These are the cookies featured in this post. \u003c/p>\n\u003cp>One final bit of business must round out this preamble. Even though it took more than a month for me to research and explore various bakeries and pastry shops in the Bay Area, there is no way I could be comprehensive. The more I discovered, the more vast the field became. Cookies are a constellation and I have only been able to discover some of its brighter stars. Please share your recommendations in the comments section below. I have no trouble committing now to gobbling my way through dozens more cookies in search of those special few for part two. \u003c/p>\n\u003cp>My first bites proved elusive. I took a trip to Craftsman and Wolves on Valencia Street in San Francisco, but decided to just keep walking because, really, they specialize in gorgeous little pastries and their cookie selection was slim when I stopped in. I followed this with a peek into CREAM on 16th Street, lured by the slogan \"Cookies Rule Everything Around Me,\" but alas, the cookie selection was similar to the Mrs. Fields model and really, CREAM is about ice cream sandwiches, and some things just had to be left outside the purview of this post. (But if I were to include an ice cream & cookie sandwich, it would most definitely be from Miette!)\u003c/p>\n\u003cfigure id=\"attachment_119850\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/neighbor.jpg\" alt=\"Neighbor Bakehouse's Passion Fruit Macaroo\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Neighbor Bakehouse's Passion Fruit Macaroon \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Neighbor Bakehouse\u003c/strong>\u003cbr>\nNext I visited Greg and Christine Mindel's \u003ca href=\"http://www.neighborsf.com/\" target=\"_blank\">Neighbor Bakehouse\u003c/a> in San Francisco's Dogpatch on Third Street. As with most great food experiences in the city, I knew this place had opened when a long line began forming outside on the regular in 2016. This is just a normal part of city living; anything good is worth waiting for. So I put on my sunscreen and stood in line. But once inside, I was met with a phantasmagoria of delicious baked treats, most of them savory. I bought a loaf of bread and a Ginger Pull-Apart because... Well, the reasons should be obvious. But the cookie selection was minimal. If you are going to Neighbor Bakehouse, you will probably spend the calories on an Apple Hand Pie or Pistachio Blackberry Twice Baked. I soon discovered that the bakery specializes in subtlety. The Oat Pecan Coconut Chocolate cookie was big and broad, crisp on the edges with a soft center, but the flavors were mild. The cookie was a little too subdued for my tastes. However, the Passion Fruit Macaroon was truly unique. It presented as the Platonic version of a macaroon, what the domed and caramelized cookie must look like in the world of ideal forms. The coconut was deprecated in both flavor and texture, leaving an afterglow of passion fruit in the mouth that lasted long after all hints of the cookie had drifted into history. Sigh.\u003c/p>\n\u003cfigure id=\"attachment_119851\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/firebrand.jpg\" alt=\"Firebrand Bakery's Ginger, Lemon Lavender and Oatmeal cookies\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand Bakery's Ginger, Lemon Lavender and Oatmeal cookies \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Firebrand Artisan Breads\u003c/strong>\u003cbr>\nNext I took a trip to Matt Kreutz's \u003ca href=\"http://www.firebrandbread.com/\" target=\"_blank\">Firebrand Artisan Breads\u003c/a> on Broadway in Oakland, where I encountered one of my favorite Bay Area cookies. Naturally, since this has been Kreutz's specialty since 2008, the breads are amazing. You will probably need to get a loaf to go. But the cookies are pretty special too, reflecting an elevated level of craftsmanship. Each one is an experience, each cookie unique. All are sizable, spanning the palm of my hand. I got one of each flavor, tasted each one immediately and then doled out my precious stash over the next day or so. The Salted Chocolate Chip boasts a generous portion of bittersweet chocolate chips or chunks for its volume, topped by large crystal flakes of sea salt. Put the salt side of the cookie on your tongue to enhance the chocolate jolt. The Oatmeal cookie crumbles in your mouth. It's so delicate that it sort of falls apart and rebuilds itself as a flavor package of warm roasted oats and finely chopped nuts while you chew. Of all the oatmeal cookies I tasted, this was one of the oatiest. The Molasses Ginger cookie was tender and cakey. It looked like the face of Mars, canals made of molasses, brown sugar and butter with a dusting of sugar crystals gleaming on its surface. It's telling that this is a Molasses Ginger rather than a Ginger Molasses because that does indeed reflect the hierarchy of featured flavors. But the standout cookie in the bunch was the Lemon Lavender. It's the one you won't mind loosening the belt for. Have two! Starting with a whisper-perfect lemon yellow hue and a halo of lacy caramelization around the perimeter, the cookie starts with a crispy snap and then delivers a rush of juicy lemon tang in the long finish. It’s fragrantly amazing, like lemon blossoms in spring married with summer’s heady lavender. It's like a cookie version of Shaker Lemon Pie, which is made by slicing whole lemons (rind, pith and fruit) paper thin and baking them in a tender pastry that satisfies every lemon lover’s desire. Yum.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bakesale Betty\u003c/strong>\u003cbr>\nSpeaking of Oakland, whenever I have the chance I stand in line at the corner of Telegraph and 51st for \u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">Bakesale Betty's\u003c/a> famous fried chicken sandwich with jalapeno slaw. I am always sure to take a pair of the Pecan Shortbreads home for dessert. They are substantial enough to share, perfectly tender with rough-cut pecans folded throughout. I love the way this cookie crumbles in my mouth, delivering toasty pecan chunks and buttery shortbread morsels that make merry between the teeth. Go for the sandwich. Leave with the cookie.\u003c/p>\n\u003cfigure id=\"attachment_119852\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/yvonnes.jpg\" alt=\"Yvonne's Southern Sweets' Pecan Pralines and Ol' School Butter Pecan Cookie\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Yvonne's Southern Sweets' Pecan Pralines and Ol' School Butter Pecan Cookie \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Yvonne's Southern Sweets\u003c/strong>\u003cbr>\nNow that I have mentioned Butter Pecan, I have to go back across the bay and out to Hunter's Point for a butter cookie from the other side of the spectrum. \u003ca href=\"http://www.yvonnessouthernsweets.com/\" target=\"_blank\">Yvonne's Southern Sweets\u003c/a>, located at Third and Shafter, is known for traditional southern fare like sweet potato pie and peach cobbler, but the business started when Yvonne Hines began making pecan pralines and sharing them with friends. This is a traditional confection from the old south, so it's a little too sweet for me. However, I love her \"Ol' School\" Butter Cookies. In contrast to Bakesale Betty’s big butter shortbreads, Yvonne’s bake up crisp and snappy, like a homemade version of those you might find in a Swedish tin. These are sweet, dunk-worthy biscuits that stand up to milk but then melt in the mouth.\u003c/p>\n\u003cfigure id=\"attachment_119884\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/marla.jpg\" alt=\"A selection of cookies from MARLA Bakery\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">A selection of cookies from MARLA Bakery \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MARLA Bakery\u003c/strong>\u003cbr>\nWhile we are on the subject of traditional recipes, \u003ca href=\"https://www.marlabakery.com/\" target=\"_blank\">MARLA Bakery\u003c/a> on Balboa Street at 37th Avenue yields a selection of petite cookies reminiscent of those grandma, who survived the Great Depression, used to make. MARLA is an acronym for the people who inspired co-founders Amy Brown and Joe Wolf to cook, which explains this quote on the bakery's about page: \"Like history, food does not spring forth from the ether. Food is always informed by what came before and is as much a product of memory as the present.\" This sentiment is beautifully illustrated in MARLA's cookies. They are delicious treats, not too sweet, each with a distinct personality that boasts a clarity of flavor. Every selection has the perfect chewiness, not too cakey, not too crisp. Their Chocolate Chip is all about the cocoa nibs, crunchy little nutlets of tongue tickling delight. It's interesting that the Triple Ginger is named so because, to me it rings true as full-throttle old-fashioned molasses, once again like grandma's. But MARLA’s standout is their Dark Chocolate Chunk, a super black creation packed with a powerful chocolate nose and delivering a beautiful brownie finish, all in one small unassuming cookie just bigger than an Oreo. The best way to describe the taste of the DCC is \"dark.\"\u003c/p>\n\u003cp>\u003cstrong>Miette\u003c/strong>\u003cbr>\nAlso on the “dark” spectrum, \u003ca href=\"https://www.miette.com/\" target=\"_blank\">Miette\u003c/a> (at various locations, including Hayes Valley and the Ferry Building in SF) has a superb chocolate wafer sold in a pack of ten. Similar in flavor to MARLA's Dark Chocolate Chunk, it's crispier, while remaining surprisingly tender. All three of Miette’s wafer flavors (including ginger and graham cracker) are worthy of an addict’s late night fix. I alternate between them depending on my mood, even though it's dangerous to keep a 10-pack in the house. However, I find these cookies so satisfying, it feels plain gluttonous to eat more than two with a small glass of milk. \u003c/p>\n\u003cfigure id=\"attachment_119885\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/littlebee.jpg\" alt=\"Little Bee's Brown Butter Pecan and more\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119885\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Little Bee's Brown Butter Pecan and more \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Little Bee Baking\u003c/strong>\u003cbr>\nBernal Heights' \u003ca href=\"http://www.littlebeebakingsf.com/\" target=\"_blank\">Little Bee\u003c/a> specializes in an assortment of diminutive cookies, all silver dollar sized. Some offerings suffer from being unfocussed flavor-wise, though the chocolate chip or oatmeal are both perfectly reasonable entries in their category. However, the Brown Butter Pecan cookie, which is in the shape of a small thumb drop with a whole pecan on top is just darling (that's a dainty yet apt word for the delicate cookie). It smells of cinnamon and has just the right crisp feel on the teeth. Little Bee's Lavender Cornmeal alone was worth the hike up Cortland. (Looks like there may sometimes be a Rosemary version as well.) A crisp, mouthy grit of cornmeal gets you going while the butter and lavender flavors come together for a strong finish. This cookie is special, I should have bought six. \u003c/p>\n\u003cfigure id=\"attachment_119886\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/cookies.jpg\" alt=\"A couple of Anthony's cookies\" width=\"1400\" height=\"906\" class=\"size-full wp-image-119886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-960x621.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-520x337.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">A couple of Anthony's cookies. \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Anthony's Cookies\u003c/strong>\u003cbr>\nFor medium-sized cookies, the kind you would bake for yourself at home, you can always stop by \u003ca href=\"http://anthonyscookies.com/\" target=\"_blank\">Anthony's Cookies\u003c/a> on Valencia at 25th Street in San Francisco. Founded by Anthony Lucas while he was studying accounting at SF State, the business began with Lucas selling cookies out of his car and has blossomed into a permanent location on Valencia Street and a newly opened store in Berkeley. Anthony’s has a whole range of flavors, but my favorite, the one I found most distinctive, was the Cinnamon Spice. It's like a brown sugar version of a snickerdoodle. While most traditional snickerdoodles taste a little metallic to me, Anthony's has a dark rich tone with really solid spicy (hint of clove?) flavor, a crisp edge with a chewy center. Anthony's cookies are really like the ones you would make for yourself, if you knew how to bake and could find the time. \u003c/p>\n\u003cfigure id=\"attachment_120021\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/cookieforbreakfast.jpg\" alt=\"\" width=\"1400\" height=\"1050\" class=\"size-full wp-image-120021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-520x390.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Jane's Cookie for Breakfast in its proper setting \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jane\u003c/strong>\u003cbr>\nBack in the land of large cookies, Jane the Bakery on Geary at Steiner in San Francisco features a collection of sizable (think hockey puck) cookies that are more like a meal than dessert. \u003ca href=\"http://www.itsjane.com/\" target=\"_blank\">Jane the Bakery\u003c/a> is connected to Jane on Fillmore and Jane on Larkin. I understand from Jane's website that their menu is always evolving, so it's not surprising that the cookies I tried are not listed there. I was told that the best cookie at Jane is the Chocolate Chip Toffee, which was sold out. Naturally. So I tried the Crazy Cookie because I liked the name (lacy, crunchy, toffee, marshmallow, corn flakes) and picked up a (not very spicy) Ginger, but the standout was the aptly named \"Cookie for Breakfast.\" This was seriously a meal in cookie form. Buy one, put it in a bowl of milk and you've got oat and nut granola for breakfast. This cookie is dense with chopped nuts and chunks of tropical fruit. Seriously, it really is breakfast in a cookie just as advertised, a concept which might be Jane's specialty, since another cookie of interest there was the Cap'n Crunch Cookie.\u003c/p>\n\u003cfigure id=\"attachment_119853\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/cheesboard.jpg\" alt=\"Cheese Board's Hazelnut Butter, Double Chocolate and Ginger cookies\" width=\"1400\" height=\"935\" class=\"size-full wp-image-119853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-520x347.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Board's Hazelnut Butter, Double Chocolate and Ginger cookies \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Cheese Board Collective\u003c/strong>\u003cbr>\nWhile on the topic of largeness, Berkeley's \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheese Board Collective\u003c/a> delivers the goods. What started as a cheese shop has since become a worker-owned collective bakery and pizzeria that retains the swirl of the peasant skirt in its casual atmosphere. They feature not so much cookies as cookie slabs. These are weighty affairs that deliver in value and flavor. I picked up a Hazelnut Butter Cookie, a Double Chocolate and a Ginger. The Cheese Board's Butter Cookie is among the finest in the bay, creamy with an overwhelming nuttiness. The Ginger Cookie was super tender, crispy on the outside and gooey on the inside. It had a strong molasses nose, but the flavor didn't live up to the promise of the aroma. However, the Double Chocolate made me wonder if I needed a prescription to eat such a thing. It's appropriately heady chocolate rush gave way to substantial, melty chocolate chips that put the bitter in bittersweet. \u003c/p>\n\u003cfigure id=\"attachment_119854\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/tartineothers.jpg\" alt=\"Tartine's Rocher, Chocolate Salted Rye and Mexican Wedding cookies\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Rocher, Chocolate Salted Rye and Mexican Wedding cookies \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tartine\u003c/strong>\u003cbr>\nNaturally, one could not discuss Bay Area pastry without a trip to Elizabeth Prueitt and Chad Robertson's \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a> Bakery at the corner of 18th Street and Guerrero in San Francisco. (For an extended selection, visit Tartine Manufactory at Alabama and 18th, cookies become available for lunch and disappear at dinner.) Once at Tartine, I was met with the familiar 30-minute wait, again the badge of excellence for San Francisco's most popular food destinations. I've stood in this line many times before, so I knew what was waiting at the other end would be worth it. However, I have never waited for Tartine's cookies. When I could get a delicious morning bun or lemon tart (two of my favorite things in the whole world), would I be wasting my day if I just walked away with cookies? Once again, this is the calculation a cookie addict must make. It might be blasphemous to say, but sometimes there are things even better than cookies. I decided on an assortment, featuring one Chocolate Chip, a Mexican Wedding cookie (I have yet to find a great Mexican bakery that specializes in cookies, empanadas -- yes, cookies -- no, please help), a Chocolate Salted Rye and a Rocher. That last I chose just because it is so bizarre looking, a Dr Seussian ecru meringue that I felt certain would be a page turner. \u003c/p>\n\u003cfigure id=\"attachment_119855\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/tartine_chocochip.jpg\" alt=\"Tartine's Chocolate Chip cookie\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Chocolate Chip cookie \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I wasn't disappointed. I knew I wouldn't be. These fine bakers are in the business of pushing taste more than sugar. They make food experiences and every one of these cookies bathed the mouth with a distinct flavor, each quite unique, different from its shelf-mate and unlike anything found in any other area bakery. The Rocher landed me hard in a pique of nostalgia, reminiscent of the Abba Zabba candy bars of my youth, but without the risk to my dental work. It's like a white nougat, very light and nutty, with a fragile shell and pillowy center. The Chocolate Salted Rye and Mexican Wedding cookies were both superb, but the other real standout was the Chocolate Chip (Aha!), which is a thin, lacy disc the size of an outstretched palm. I bit into it and it shattered in my mouth, delivering a complex combination of deeply roasted nuts and rich, high-end dark chocolate flavor. This cookie is unlike any other chocolate chip I have ever tasted. \u003c/p>\n\u003cfigure id=\"attachment_120023\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/fignewtons.jpg\" alt=\"\" width=\"1400\" height=\"952\" class=\"size-full wp-image-120023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-1020x694.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-1180x802.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-520x354.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">My favorite cookie in the Bay Area is Piccino's Fig Newton. They are so delicate that it is almost impossible to get them home in one piece to photograph. Here they are pictured in their natural habitat on the counter of Piccino. \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Piccino Coffee Bar\u003c/strong>\u003cbr>\nFinally, my favorite cookies in the Bay Area are regularly found at \u003ca href=\"http://piccino.com/coffee-bar\" target=\"_blank\">Piccino Coffee Bar\u003c/a>, located on the side of Sher Rogat and Margherita Stewart Sagan's Piccino Pizzeria at Minnesota and 22nd Streets in San Francisco's Dogpatch. Nearly every cookie they make is special, but the highlights are a flourless (and I never eat flourless) Chocolate Spice Cookie that delivers a prickly chili kick atop its bittersweet chocolate body and a 50¢-piece-sized Ginger Cookie worth every penny of it’s $1.25 price. But mostly I hit up Piccino for their signature Fig Newton. It seems no one else in the area makes one, so that's a bonus. This cookie is indeed tender, cakey, golden and flaky outside, ooey, gooey, rich and chewy inside. And we all know what happens when you wrap the inside in the outside! Like Tartine, the cookies at Piccino are distinctive, each with flavors that express the details and refinement of their baker. I love this approach because one or two cookies truly satisfies my addict's cravings and there really is no need or desire to eat more. Good for the belt! \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Addendum:\u003c/strong> While I am always up for a Piccino Fig Newton, if you arrive and they have made canelle, all too rare these days, abandon your cookie plans and just get one. Like I said, even for a cookie-holic, there are sometimes things more satisfying than cookies. \u003c/p>\n\u003cfigure id=\"attachment_119856\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/done.jpg\" alt=\"It was a tough job, but truly someone had to do it.\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/done.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">It was a tough job, but truly someone had to do it.\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As with any such testimonial, I must first admit: I'm a cookie-holic. I know I have a problem. Put a cookie in front of me and glance away. Turn back to see me, mouth full with a \"what cookie? I didn't see any cookie...\" look on my face. Crunch. Chew. Gulp. Ahh. It was worth it. \u003c/p>\n\u003cp>Also, I am not of such an age or genetic disposition that I can eat just anything and still use the normal notches on my favorite belt. Therefore, as with any addict, I must create strict rules regarding my cookie consumption, which are the very same I have applied to this search for a better Bay Area cookie. \u003c/p>\n\u003cp>First, the treat in question must be more than just a sugar delivery system. I am thinking here most specifically about Mrs. Fields and others that follow that paradigm (Specialty's, for example). I do not know what Debbi Fields' cookies were like when she opened her first store in 1977 Palo Alto, but after the franchise grew, these cookies became large, gooey and especially sweet. Given the endurance and popularity of the brand, this is the kind of cookie most people imagine when they feel the urge. In my humble opinion, these cookies are too much -- too large and too sugary. Since I am an addict, I have to be careful. I am looking less for sweetness and more for delicacy. Therefore my second criterion is specialness; I want the cookie to be something unique. Given the Bay Area's enduring love affair with food, this isn't hard to find. It is not unusual for our local pastry chefs to turn sugar, butter and flour into bite-sized treats proudly labeled \"local.\" These are the cookies that feed my addiction. These are the cookies featured in this post. \u003c/p>\n\u003cp>One final bit of business must round out this preamble. Even though it took more than a month for me to research and explore various bakeries and pastry shops in the Bay Area, there is no way I could be comprehensive. The more I discovered, the more vast the field became. Cookies are a constellation and I have only been able to discover some of its brighter stars. Please share your recommendations in the comments section below. I have no trouble committing now to gobbling my way through dozens more cookies in search of those special few for part two. \u003c/p>\n\u003cp>My first bites proved elusive. I took a trip to Craftsman and Wolves on Valencia Street in San Francisco, but decided to just keep walking because, really, they specialize in gorgeous little pastries and their cookie selection was slim when I stopped in. I followed this with a peek into CREAM on 16th Street, lured by the slogan \"Cookies Rule Everything Around Me,\" but alas, the cookie selection was similar to the Mrs. Fields model and really, CREAM is about ice cream sandwiches, and some things just had to be left outside the purview of this post. (But if I were to include an ice cream & cookie sandwich, it would most definitely be from Miette!)\u003c/p>\n\u003cfigure id=\"attachment_119850\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/neighbor.jpg\" alt=\"Neighbor Bakehouse's Passion Fruit Macaroo\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119850\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/neighbor-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Neighbor Bakehouse's Passion Fruit Macaroon \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Neighbor Bakehouse\u003c/strong>\u003cbr>\nNext I visited Greg and Christine Mindel's \u003ca href=\"http://www.neighborsf.com/\" target=\"_blank\">Neighbor Bakehouse\u003c/a> in San Francisco's Dogpatch on Third Street. As with most great food experiences in the city, I knew this place had opened when a long line began forming outside on the regular in 2016. This is just a normal part of city living; anything good is worth waiting for. So I put on my sunscreen and stood in line. But once inside, I was met with a phantasmagoria of delicious baked treats, most of them savory. I bought a loaf of bread and a Ginger Pull-Apart because... Well, the reasons should be obvious. But the cookie selection was minimal. If you are going to Neighbor Bakehouse, you will probably spend the calories on an Apple Hand Pie or Pistachio Blackberry Twice Baked. I soon discovered that the bakery specializes in subtlety. The Oat Pecan Coconut Chocolate cookie was big and broad, crisp on the edges with a soft center, but the flavors were mild. The cookie was a little too subdued for my tastes. However, the Passion Fruit Macaroon was truly unique. It presented as the Platonic version of a macaroon, what the domed and caramelized cookie must look like in the world of ideal forms. The coconut was deprecated in both flavor and texture, leaving an afterglow of passion fruit in the mouth that lasted long after all hints of the cookie had drifted into history. Sigh.\u003c/p>\n\u003cfigure id=\"attachment_119851\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/firebrand.jpg\" alt=\"Firebrand Bakery's Ginger, Lemon Lavender and Oatmeal cookies\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119851\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/firebrand-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Firebrand Bakery's Ginger, Lemon Lavender and Oatmeal cookies \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Firebrand Artisan Breads\u003c/strong>\u003cbr>\nNext I took a trip to Matt Kreutz's \u003ca href=\"http://www.firebrandbread.com/\" target=\"_blank\">Firebrand Artisan Breads\u003c/a> on Broadway in Oakland, where I encountered one of my favorite Bay Area cookies. Naturally, since this has been Kreutz's specialty since 2008, the breads are amazing. You will probably need to get a loaf to go. But the cookies are pretty special too, reflecting an elevated level of craftsmanship. Each one is an experience, each cookie unique. All are sizable, spanning the palm of my hand. I got one of each flavor, tasted each one immediately and then doled out my precious stash over the next day or so. The Salted Chocolate Chip boasts a generous portion of bittersweet chocolate chips or chunks for its volume, topped by large crystal flakes of sea salt. Put the salt side of the cookie on your tongue to enhance the chocolate jolt. The Oatmeal cookie crumbles in your mouth. It's so delicate that it sort of falls apart and rebuilds itself as a flavor package of warm roasted oats and finely chopped nuts while you chew. Of all the oatmeal cookies I tasted, this was one of the oatiest. The Molasses Ginger cookie was tender and cakey. It looked like the face of Mars, canals made of molasses, brown sugar and butter with a dusting of sugar crystals gleaming on its surface. It's telling that this is a Molasses Ginger rather than a Ginger Molasses because that does indeed reflect the hierarchy of featured flavors. But the standout cookie in the bunch was the Lemon Lavender. It's the one you won't mind loosening the belt for. Have two! Starting with a whisper-perfect lemon yellow hue and a halo of lacy caramelization around the perimeter, the cookie starts with a crispy snap and then delivers a rush of juicy lemon tang in the long finish. It’s fragrantly amazing, like lemon blossoms in spring married with summer’s heady lavender. It's like a cookie version of Shaker Lemon Pie, which is made by slicing whole lemons (rind, pith and fruit) paper thin and baking them in a tender pastry that satisfies every lemon lover’s desire. Yum.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bakesale Betty\u003c/strong>\u003cbr>\nSpeaking of Oakland, whenever I have the chance I stand in line at the corner of Telegraph and 51st for \u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">Bakesale Betty's\u003c/a> famous fried chicken sandwich with jalapeno slaw. I am always sure to take a pair of the Pecan Shortbreads home for dessert. They are substantial enough to share, perfectly tender with rough-cut pecans folded throughout. I love the way this cookie crumbles in my mouth, delivering toasty pecan chunks and buttery shortbread morsels that make merry between the teeth. Go for the sandwich. Leave with the cookie.\u003c/p>\n\u003cfigure id=\"attachment_119852\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/yvonnes.jpg\" alt=\"Yvonne's Southern Sweets' Pecan Pralines and Ol' School Butter Pecan Cookie\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119852\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/yvonnes-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Yvonne's Southern Sweets' Pecan Pralines and Ol' School Butter Pecan Cookie \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Yvonne's Southern Sweets\u003c/strong>\u003cbr>\nNow that I have mentioned Butter Pecan, I have to go back across the bay and out to Hunter's Point for a butter cookie from the other side of the spectrum. \u003ca href=\"http://www.yvonnessouthernsweets.com/\" target=\"_blank\">Yvonne's Southern Sweets\u003c/a>, located at Third and Shafter, is known for traditional southern fare like sweet potato pie and peach cobbler, but the business started when Yvonne Hines began making pecan pralines and sharing them with friends. This is a traditional confection from the old south, so it's a little too sweet for me. However, I love her \"Ol' School\" Butter Cookies. In contrast to Bakesale Betty’s big butter shortbreads, Yvonne’s bake up crisp and snappy, like a homemade version of those you might find in a Swedish tin. These are sweet, dunk-worthy biscuits that stand up to milk but then melt in the mouth.\u003c/p>\n\u003cfigure id=\"attachment_119884\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/marla.jpg\" alt=\"A selection of cookies from MARLA Bakery\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/marla-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">A selection of cookies from MARLA Bakery \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>MARLA Bakery\u003c/strong>\u003cbr>\nWhile we are on the subject of traditional recipes, \u003ca href=\"https://www.marlabakery.com/\" target=\"_blank\">MARLA Bakery\u003c/a> on Balboa Street at 37th Avenue yields a selection of petite cookies reminiscent of those grandma, who survived the Great Depression, used to make. MARLA is an acronym for the people who inspired co-founders Amy Brown and Joe Wolf to cook, which explains this quote on the bakery's about page: \"Like history, food does not spring forth from the ether. Food is always informed by what came before and is as much a product of memory as the present.\" This sentiment is beautifully illustrated in MARLA's cookies. They are delicious treats, not too sweet, each with a distinct personality that boasts a clarity of flavor. Every selection has the perfect chewiness, not too cakey, not too crisp. Their Chocolate Chip is all about the cocoa nibs, crunchy little nutlets of tongue tickling delight. It's interesting that the Triple Ginger is named so because, to me it rings true as full-throttle old-fashioned molasses, once again like grandma's. But MARLA’s standout is their Dark Chocolate Chunk, a super black creation packed with a powerful chocolate nose and delivering a beautiful brownie finish, all in one small unassuming cookie just bigger than an Oreo. The best way to describe the taste of the DCC is \"dark.\"\u003c/p>\n\u003cp>\u003cstrong>Miette\u003c/strong>\u003cbr>\nAlso on the “dark” spectrum, \u003ca href=\"https://www.miette.com/\" target=\"_blank\">Miette\u003c/a> (at various locations, including Hayes Valley and the Ferry Building in SF) has a superb chocolate wafer sold in a pack of ten. Similar in flavor to MARLA's Dark Chocolate Chunk, it's crispier, while remaining surprisingly tender. All three of Miette’s wafer flavors (including ginger and graham cracker) are worthy of an addict’s late night fix. I alternate between them depending on my mood, even though it's dangerous to keep a 10-pack in the house. However, I find these cookies so satisfying, it feels plain gluttonous to eat more than two with a small glass of milk. \u003c/p>\n\u003cfigure id=\"attachment_119885\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/littlebee.jpg\" alt=\"Little Bee's Brown Butter Pecan and more\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119885\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/littlebee-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Little Bee's Brown Butter Pecan and more \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Little Bee Baking\u003c/strong>\u003cbr>\nBernal Heights' \u003ca href=\"http://www.littlebeebakingsf.com/\" target=\"_blank\">Little Bee\u003c/a> specializes in an assortment of diminutive cookies, all silver dollar sized. Some offerings suffer from being unfocussed flavor-wise, though the chocolate chip or oatmeal are both perfectly reasonable entries in their category. However, the Brown Butter Pecan cookie, which is in the shape of a small thumb drop with a whole pecan on top is just darling (that's a dainty yet apt word for the delicate cookie). It smells of cinnamon and has just the right crisp feel on the teeth. Little Bee's Lavender Cornmeal alone was worth the hike up Cortland. (Looks like there may sometimes be a Rosemary version as well.) A crisp, mouthy grit of cornmeal gets you going while the butter and lavender flavors come together for a strong finish. This cookie is special, I should have bought six. \u003c/p>\n\u003cfigure id=\"attachment_119886\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/cookies.jpg\" alt=\"A couple of Anthony's cookies\" width=\"1400\" height=\"906\" class=\"size-full wp-image-119886\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-768x497.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-1020x660.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-1180x764.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-960x621.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-240x155.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookies-520x337.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">A couple of Anthony's cookies. \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Anthony's Cookies\u003c/strong>\u003cbr>\nFor medium-sized cookies, the kind you would bake for yourself at home, you can always stop by \u003ca href=\"http://anthonyscookies.com/\" target=\"_blank\">Anthony's Cookies\u003c/a> on Valencia at 25th Street in San Francisco. Founded by Anthony Lucas while he was studying accounting at SF State, the business began with Lucas selling cookies out of his car and has blossomed into a permanent location on Valencia Street and a newly opened store in Berkeley. Anthony’s has a whole range of flavors, but my favorite, the one I found most distinctive, was the Cinnamon Spice. It's like a brown sugar version of a snickerdoodle. While most traditional snickerdoodles taste a little metallic to me, Anthony's has a dark rich tone with really solid spicy (hint of clove?) flavor, a crisp edge with a chewy center. Anthony's cookies are really like the ones you would make for yourself, if you knew how to bake and could find the time. \u003c/p>\n\u003cfigure id=\"attachment_120021\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/cookieforbreakfast.jpg\" alt=\"\" width=\"1400\" height=\"1050\" class=\"size-full wp-image-120021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cookieforbreakfast-520x390.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Jane's Cookie for Breakfast in its proper setting \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jane\u003c/strong>\u003cbr>\nBack in the land of large cookies, Jane the Bakery on Geary at Steiner in San Francisco features a collection of sizable (think hockey puck) cookies that are more like a meal than dessert. \u003ca href=\"http://www.itsjane.com/\" target=\"_blank\">Jane the Bakery\u003c/a> is connected to Jane on Fillmore and Jane on Larkin. I understand from Jane's website that their menu is always evolving, so it's not surprising that the cookies I tried are not listed there. I was told that the best cookie at Jane is the Chocolate Chip Toffee, which was sold out. Naturally. So I tried the Crazy Cookie because I liked the name (lacy, crunchy, toffee, marshmallow, corn flakes) and picked up a (not very spicy) Ginger, but the standout was the aptly named \"Cookie for Breakfast.\" This was seriously a meal in cookie form. Buy one, put it in a bowl of milk and you've got oat and nut granola for breakfast. This cookie is dense with chopped nuts and chunks of tropical fruit. Seriously, it really is breakfast in a cookie just as advertised, a concept which might be Jane's specialty, since another cookie of interest there was the Cap'n Crunch Cookie.\u003c/p>\n\u003cfigure id=\"attachment_119853\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/cheesboard.jpg\" alt=\"Cheese Board's Hazelnut Butter, Double Chocolate and Ginger cookies\" width=\"1400\" height=\"935\" class=\"size-full wp-image-119853\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-1180x788.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/cheesboard-520x347.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Board's Hazelnut Butter, Double Chocolate and Ginger cookies \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Cheese Board Collective\u003c/strong>\u003cbr>\nWhile on the topic of largeness, Berkeley's \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheese Board Collective\u003c/a> delivers the goods. What started as a cheese shop has since become a worker-owned collective bakery and pizzeria that retains the swirl of the peasant skirt in its casual atmosphere. They feature not so much cookies as cookie slabs. These are weighty affairs that deliver in value and flavor. I picked up a Hazelnut Butter Cookie, a Double Chocolate and a Ginger. The Cheese Board's Butter Cookie is among the finest in the bay, creamy with an overwhelming nuttiness. The Ginger Cookie was super tender, crispy on the outside and gooey on the inside. It had a strong molasses nose, but the flavor didn't live up to the promise of the aroma. However, the Double Chocolate made me wonder if I needed a prescription to eat such a thing. It's appropriately heady chocolate rush gave way to substantial, melty chocolate chips that put the bitter in bittersweet. \u003c/p>\n\u003cfigure id=\"attachment_119854\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/tartineothers.jpg\" alt=\"Tartine's Rocher, Chocolate Salted Rye and Mexican Wedding cookies\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartineothers-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Rocher, Chocolate Salted Rye and Mexican Wedding cookies \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tartine\u003c/strong>\u003cbr>\nNaturally, one could not discuss Bay Area pastry without a trip to Elizabeth Prueitt and Chad Robertson's \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a> Bakery at the corner of 18th Street and Guerrero in San Francisco. (For an extended selection, visit Tartine Manufactory at Alabama and 18th, cookies become available for lunch and disappear at dinner.) Once at Tartine, I was met with the familiar 30-minute wait, again the badge of excellence for San Francisco's most popular food destinations. I've stood in this line many times before, so I knew what was waiting at the other end would be worth it. However, I have never waited for Tartine's cookies. When I could get a delicious morning bun or lemon tart (two of my favorite things in the whole world), would I be wasting my day if I just walked away with cookies? Once again, this is the calculation a cookie addict must make. It might be blasphemous to say, but sometimes there are things even better than cookies. I decided on an assortment, featuring one Chocolate Chip, a Mexican Wedding cookie (I have yet to find a great Mexican bakery that specializes in cookies, empanadas -- yes, cookies -- no, please help), a Chocolate Salted Rye and a Rocher. That last I chose just because it is so bizarre looking, a Dr Seussian ecru meringue that I felt certain would be a page turner. \u003c/p>\n\u003cfigure id=\"attachment_119855\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/tartine_chocochip.jpg\" alt=\"Tartine's Chocolate Chip cookie\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119855\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/tartine_chocochip-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Tartine's Chocolate Chip cookie \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I wasn't disappointed. I knew I wouldn't be. These fine bakers are in the business of pushing taste more than sugar. They make food experiences and every one of these cookies bathed the mouth with a distinct flavor, each quite unique, different from its shelf-mate and unlike anything found in any other area bakery. The Rocher landed me hard in a pique of nostalgia, reminiscent of the Abba Zabba candy bars of my youth, but without the risk to my dental work. It's like a white nougat, very light and nutty, with a fragile shell and pillowy center. The Chocolate Salted Rye and Mexican Wedding cookies were both superb, but the other real standout was the Chocolate Chip (Aha!), which is a thin, lacy disc the size of an outstretched palm. I bit into it and it shattered in my mouth, delivering a complex combination of deeply roasted nuts and rich, high-end dark chocolate flavor. This cookie is unlike any other chocolate chip I have ever tasted. \u003c/p>\n\u003cfigure id=\"attachment_120023\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/fignewtons.jpg\" alt=\"\" width=\"1400\" height=\"952\" class=\"size-full wp-image-120023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-1020x694.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-1180x802.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-960x653.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-375x255.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/fignewtons-520x354.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">My favorite cookie in the Bay Area is Piccino's Fig Newton. They are so delicate that it is almost impossible to get them home in one piece to photograph. Here they are pictured in their natural habitat on the counter of Piccino. \u003ccite>(Mark Taylor)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Piccino Coffee Bar\u003c/strong>\u003cbr>\nFinally, my favorite cookies in the Bay Area are regularly found at \u003ca href=\"http://piccino.com/coffee-bar\" target=\"_blank\">Piccino Coffee Bar\u003c/a>, located on the side of Sher Rogat and Margherita Stewart Sagan's Piccino Pizzeria at Minnesota and 22nd Streets in San Francisco's Dogpatch. Nearly every cookie they make is special, but the highlights are a flourless (and I never eat flourless) Chocolate Spice Cookie that delivers a prickly chili kick atop its bittersweet chocolate body and a 50¢-piece-sized Ginger Cookie worth every penny of it’s $1.25 price. But mostly I hit up Piccino for their signature Fig Newton. It seems no one else in the area makes one, so that's a bonus. This cookie is indeed tender, cakey, golden and flaky outside, ooey, gooey, rich and chewy inside. And we all know what happens when you wrap the inside in the outside! Like Tartine, the cookies at Piccino are distinctive, each with flavors that express the details and refinement of their baker. I love this approach because one or two cookies truly satisfies my addict's cravings and there really is no need or desire to eat more. Good for the belt! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Addendum:\u003c/strong> While I am always up for a Piccino Fig Newton, if you arrive and they have made canelle, all too rare these days, abandon your cookie plans and just get one. Like I said, even for a cookie-holic, there are sometimes things more satisfying than cookies. \u003c/p>\n\u003cfigure id=\"attachment_119856\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/done.jpg\" alt=\"It was a tough job, but truly someone had to do it.\" width=\"1400\" height=\"931\" class=\"size-full wp-image-119856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/done.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-960x638.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/done-520x346.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">It was a tough job, but truly someone had to do it.\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Look: Paradise Park Café Offers a Diverse All-Day Menu And a Welcoming Neighborhood Vibe",
"title": "First Look: Paradise Park Café Offers a Diverse All-Day Menu And a Welcoming Neighborhood Vibe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>San Francisco’s Park Group opens an all-day dining spot in Oakland’s Paradise Park neighborhood.\u003c/em>\u003c/p>\n\u003cp>Who knew this neighborhood, the locus of which is at San Pablo Avenue and Alcatraz Street in North Oakland, was once called Paradise Park? When café co-owner Rachel Herbert was flipping through possible names for the new space, opening today in the former Actual Café/Victory Burger location, she found herself researching the history of the neighborhood. Herbert and her wife, co-owner Dana Oppenheim, have three cafés in San Francisco: \u003ca href=\"http://www.duboceparkcafe.com/\">Duboce Park Café\u003c/a>, \u003ca href=\"http://www.precitaparkcafe.com/\">Precita Park Café\u003c/a>, and the ever–teeming \u003ca href=\"http://www.doloresparkcafe.com/\">Dolores Park Café\u003c/a>. Imagine their delight to be able to carry on the naming parallelism.\u003c/p>\n\u003cfigure id=\"attachment_119958\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9237-new.jpg\" alt=\"Co-owners Rachel Herbert (L) and Dana Oppenheim\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119958\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-owners Rachel Herbert (L) and Dana Oppenheim (R) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Paradise Park offers a menu as diverse as the diets of its soon-to-be patrons. While there’s wine and beer, the bar is dominated by organic juices and smoothies. My favorite is the Popeye, with spinach (of course), celery and carrot, with a little ginger kick. Coffee is provided by the women-owned \u003ca href=\"https://www.equatorcoffees.com/\">Equator\u003c/a> in Marin, both Park Café Group’s own blend, a darker roast, and rotating single-origin selections. And there’s lots of pastries from local farmers-market favorite \u003ca href=\"http://starterbakery.com/\">Starter Bakery\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_119949\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9138-new.jpg\" alt=\"Interior of Paradise Park Café with menu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119949\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior of Paradise Park Café with menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9157-new1.jpg\" alt='The \"Popeye\" from the Organic Juice Bar' width=\"1920\" height=\"1280\" class=\"size-full wp-image-119992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The \"Popeye\" from the Organic Juice Bar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9233-new.jpg\" alt=\"Local beer on tap. Happy Hour 4-6 daily!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local beer on tap. Happy Hour 4-6 daily! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The special kids’ menu includes gluten-free mac and cheese, \u003ca href=\"http://zoesmeats.com/home.html\">Zoe’s\u003c/a> hot dogs, and a sunflower nut butter and banana sandwich. (Sunflower nut butter is the new peanut butter in the current landscape of nut allergies, such that many kids have come to prefer it to the classic PB, verboten in many schools and summer camps.)\u003c/p>\n\u003cfigure id=\"attachment_119959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9248-new.jpg\" alt=\"House-made gluten-free mac & cheese on Just for Kids menu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made gluten-free mac & cheese on Just for Kids menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried a number of the mainstay lunch items, each of which was solidly conceived—in particular, the fried chicken sandwich, coated in a light tapioca batter and served on a challah bun with greens, carrots, radishes, pickled onion, and sriracha aioli. A twist on tofu, the housemade chickpea “tofu” looks like a wedge of the soy product, but is, in fact, akin to socca, the chickpea flower pancakes you see in Provence, here spiced with curry tones and available in any salad.\u003c/p>\n\u003cfigure id=\"attachment_119963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9302-new.jpg\" alt=\"Fried Chicken Sandwich\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119966\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9338-new.jpg\" alt=\"Paradise Salad with Chickpea Tofu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119966\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paradise Salad with Chickpea Tofu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119968\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9356-new.jpg\" alt=\"Vegan Wrap with Chickpea Tofu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119968\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Wrap with Chickpea Tofu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two burgers: grassfed beef and housemade quinoa, the former topped with Vermont cheddar and fried onions, and the latter veggie-laden, both served on brioche buns with perfect fries. It’s nice to be able to take a burger craving in either direction of the saturated-fat continuum.\u003c/p>\n\u003cfigure id=\"attachment_119964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9307-new.jpg\" alt=\"Grassfed Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grassfed Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9327-new.jpg\" alt=\"House-made Quinoa Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made Quinoa Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salad bowls are thoughtfully composed, too. We tried an all veggie version (vegan, in fact) with organic greens, grilled asparagus tips, carrots, radishes, mint, snap peas, pickled red onion, fried onion, and toasted peanuts with a light citrus vinaigrette. I loved the variation on the theme that comes with Vietnamese-style chicken sausage and vermicelli.\u003c/p>\n\u003cfigure id=\"attachment_119967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9343-new.jpg\" alt=\"Paradise Salad with Vietnamese-style chicken sausage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paradise Salad with Vietnamese-style chicken sausage \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kitchen’s signature dessert is a fried ice cream burrito! It’s kind of like a dessert chimichanga, a secret recipe of ice cream rolled up in a flour tortilla and flash-fried, sure to please kids and likely rev them up.\u003c/p>\n\u003cfigure id=\"attachment_119970\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9377-new.jpg\" alt=\"Ice Cream Burrito\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119970\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ice Cream Burrito \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9297-new.jpg\" alt=\"Starter Bakery cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Starter Bakery cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The shell of the former space remains, but Paradise Park has a much cleaner look and feel. The graffiti in the bathrooms has been freshly tiled over, a loungey area with a charging station has gone into a far corner, and a generous playspace for kids stretches across the back. What’s cool is that the room is big enough so you can see them from all the way across, allowing for some independence for both parents and children.\u003c/p>\n\u003cfigure id=\"attachment_119947\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9131-new.jpg\" alt=\"The dining area at Paradise Park Café \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining area at Paradise Park Café \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And the old Victory Burger space in the back retains the kitchen seating for those who want to be in a smaller section away from the main dining room, looking out onto the patio (which has a big communal table). The outdoor space, which opens onto the kitchen with the click of an electric garage door, will be used for themed pop-ups.\u003c/p>\n\u003cfigure id=\"attachment_119956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9205-new.jpg\" alt=\"Lead chef Edwin Che and his crew in the back kitchen at Paradise Park Café\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lead chef Edwin Che (foreground) and his crew in the back kitchen at Paradise Park Café \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9231-new.jpg\" alt=\"Back kitchen seating area\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Back kitchen seating area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120000\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9384-new.jpg\" alt=\"Outdoor space will be used for themed pop-ups.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outdoor space will be used for themed pop-ups. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While they’ve kept the wall of stickers that evolved throughout Actual Café’s tenure, the other walls have gotten a serious upgrade with brain-stimulating isometric illustrations from Berkeley artist Nigel Sussman.\u003c/p>\n\u003cfigure id=\"attachment_119981\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9188-new.jpg\" alt=\"Local artist Nigel Sussman's artwork and kid-friendly space\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119981\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local artist Nigel Sussman's artwork and kid-friendly space \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland and Berkeley residents will welcome this happy, laid-back space, and I hope the newly reclaimed neighborhood nomenclature sticks. Paradise Park sounds like a good place to live.\u003c/p>\n\u003cfigure id=\"attachment_119975\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9121-new-1.jpg\" alt=\"Paradise Park Café\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119975\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paradise Park Café \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.paradiseparkcafe.com/\">\u003cstrong>Paradise Park Café\u003c/strong>\u003c/a>\u003cbr>\n6334 San Pablo Ave.\u003cbr>\nOakland, CA 94608 [ \u003ca href=\"https://goo.gl/ezHPWu\">Map\u003c/a> ]\u003cbr>\nPh: (510) 756-4141\u003cbr>\nHours: Daily, 7am-8pm (brunch served Sat-Sun, 8am-3pm)\u003cbr>\nPrice Range: $-$$ ($8.95-$14.50)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/parkcafelife/\">@parkcafelife\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_119973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9120-new.jpg\" alt=\"Hello Neighbors!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119973\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hello Neighbors! Grand Opening August 17! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Join Paradise Park Café for their Grand Opening Thursday, August 17, 7am–8pm\u003c/strong>\u003cbr>\n\u003cem>20% of the day’s proceeds will benefit the East Bay College Fund and Oakland Promise.\u003cbr>\nRibbon Cutting @ 5pm with Jose Corona, Director of Equity & Strategic Partnerships for Mayor Libby Schaaf and Diane Dodge, Executive Director of East Bay College Fund.\u003cbr>\nLive music & surprise swag giveaways to follow.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "San Francisco’s Park Café Group opens an all-day dining spot in Oakland’s Paradise Park neighborhood.\r\n",
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"description": "San Francisco’s Park Café Group opens an all-day dining spot in Oakland’s Paradise Park neighborhood.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>San Francisco’s Park Group opens an all-day dining spot in Oakland’s Paradise Park neighborhood.\u003c/em>\u003c/p>\n\u003cp>Who knew this neighborhood, the locus of which is at San Pablo Avenue and Alcatraz Street in North Oakland, was once called Paradise Park? When café co-owner Rachel Herbert was flipping through possible names for the new space, opening today in the former Actual Café/Victory Burger location, she found herself researching the history of the neighborhood. Herbert and her wife, co-owner Dana Oppenheim, have three cafés in San Francisco: \u003ca href=\"http://www.duboceparkcafe.com/\">Duboce Park Café\u003c/a>, \u003ca href=\"http://www.precitaparkcafe.com/\">Precita Park Café\u003c/a>, and the ever–teeming \u003ca href=\"http://www.doloresparkcafe.com/\">Dolores Park Café\u003c/a>. Imagine their delight to be able to carry on the naming parallelism.\u003c/p>\n\u003cfigure id=\"attachment_119958\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9237-new.jpg\" alt=\"Co-owners Rachel Herbert (L) and Dana Oppenheim\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119958\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9237-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Co-owners Rachel Herbert (L) and Dana Oppenheim (R) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Paradise Park offers a menu as diverse as the diets of its soon-to-be patrons. While there’s wine and beer, the bar is dominated by organic juices and smoothies. My favorite is the Popeye, with spinach (of course), celery and carrot, with a little ginger kick. Coffee is provided by the women-owned \u003ca href=\"https://www.equatorcoffees.com/\">Equator\u003c/a> in Marin, both Park Café Group’s own blend, a darker roast, and rotating single-origin selections. And there’s lots of pastries from local farmers-market favorite \u003ca href=\"http://starterbakery.com/\">Starter Bakery\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_119949\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9138-new.jpg\" alt=\"Interior of Paradise Park Café with menu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119949\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9138-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Interior of Paradise Park Café with menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9157-new1.jpg\" alt='The \"Popeye\" from the Organic Juice Bar' width=\"1920\" height=\"1280\" class=\"size-full wp-image-119992\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9157-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The \"Popeye\" from the Organic Juice Bar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9233-new.jpg\" alt=\"Local beer on tap. Happy Hour 4-6 daily!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9233-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local beer on tap. Happy Hour 4-6 daily! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The special kids’ menu includes gluten-free mac and cheese, \u003ca href=\"http://zoesmeats.com/home.html\">Zoe’s\u003c/a> hot dogs, and a sunflower nut butter and banana sandwich. (Sunflower nut butter is the new peanut butter in the current landscape of nut allergies, such that many kids have come to prefer it to the classic PB, verboten in many schools and summer camps.)\u003c/p>\n\u003cfigure id=\"attachment_119959\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9248-new.jpg\" alt=\"House-made gluten-free mac & cheese on Just for Kids menu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9248-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made gluten-free mac & cheese on Just for Kids menu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried a number of the mainstay lunch items, each of which was solidly conceived—in particular, the fried chicken sandwich, coated in a light tapioca batter and served on a challah bun with greens, carrots, radishes, pickled onion, and sriracha aioli. A twist on tofu, the housemade chickpea “tofu” looks like a wedge of the soy product, but is, in fact, akin to socca, the chickpea flower pancakes you see in Provence, here spiced with curry tones and available in any salad.\u003c/p>\n\u003cfigure id=\"attachment_119963\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9302-new.jpg\" alt=\"Fried Chicken Sandwich\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119963\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9302-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried Chicken Sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119966\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9338-new.jpg\" alt=\"Paradise Salad with Chickpea Tofu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119966\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9338-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paradise Salad with Chickpea Tofu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119968\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9356-new.jpg\" alt=\"Vegan Wrap with Chickpea Tofu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119968\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9356-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegan Wrap with Chickpea Tofu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are two burgers: grassfed beef and housemade quinoa, the former topped with Vermont cheddar and fried onions, and the latter veggie-laden, both served on brioche buns with perfect fries. It’s nice to be able to take a burger craving in either direction of the saturated-fat continuum.\u003c/p>\n\u003cfigure id=\"attachment_119964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9307-new.jpg\" alt=\"Grassfed Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9307-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grassfed Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9327-new.jpg\" alt=\"House-made Quinoa Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9327-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made Quinoa Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salad bowls are thoughtfully composed, too. We tried an all veggie version (vegan, in fact) with organic greens, grilled asparagus tips, carrots, radishes, mint, snap peas, pickled red onion, fried onion, and toasted peanuts with a light citrus vinaigrette. I loved the variation on the theme that comes with Vietnamese-style chicken sausage and vermicelli.\u003c/p>\n\u003cfigure id=\"attachment_119967\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9343-new.jpg\" alt=\"Paradise Salad with Vietnamese-style chicken sausage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119967\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9343-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paradise Salad with Vietnamese-style chicken sausage \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kitchen’s signature dessert is a fried ice cream burrito! It’s kind of like a dessert chimichanga, a secret recipe of ice cream rolled up in a flour tortilla and flash-fried, sure to please kids and likely rev them up.\u003c/p>\n\u003cfigure id=\"attachment_119970\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9377-new.jpg\" alt=\"Ice Cream Burrito\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119970\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9377-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ice Cream Burrito \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9297-new.jpg\" alt=\"Starter Bakery cookies\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9297-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Starter Bakery cookies \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The shell of the former space remains, but Paradise Park has a much cleaner look and feel. The graffiti in the bathrooms has been freshly tiled over, a loungey area with a charging station has gone into a far corner, and a generous playspace for kids stretches across the back. What’s cool is that the room is big enough so you can see them from all the way across, allowing for some independence for both parents and children.\u003c/p>\n\u003cfigure id=\"attachment_119947\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9131-new.jpg\" alt=\"The dining area at Paradise Park Café \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9131-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining area at Paradise Park Café \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And the old Victory Burger space in the back retains the kitchen seating for those who want to be in a smaller section away from the main dining room, looking out onto the patio (which has a big communal table). The outdoor space, which opens onto the kitchen with the click of an electric garage door, will be used for themed pop-ups.\u003c/p>\n\u003cfigure id=\"attachment_119956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9205-new.jpg\" alt=\"Lead chef Edwin Che and his crew in the back kitchen at Paradise Park Café\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9205-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lead chef Edwin Che (foreground) and his crew in the back kitchen at Paradise Park Café \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9231-new.jpg\" alt=\"Back kitchen seating area\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9231-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Back kitchen seating area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120000\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9384-new.jpg\" alt=\"Outdoor space will be used for themed pop-ups.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9384-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outdoor space will be used for themed pop-ups. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While they’ve kept the wall of stickers that evolved throughout Actual Café’s tenure, the other walls have gotten a serious upgrade with brain-stimulating isometric illustrations from Berkeley artist Nigel Sussman.\u003c/p>\n\u003cfigure id=\"attachment_119981\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9188-new.jpg\" alt=\"Local artist Nigel Sussman's artwork and kid-friendly space\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119981\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9188-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local artist Nigel Sussman's artwork and kid-friendly space \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland and Berkeley residents will welcome this happy, laid-back space, and I hope the newly reclaimed neighborhood nomenclature sticks. Paradise Park sounds like a good place to live.\u003c/p>\n\u003cfigure id=\"attachment_119975\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9121-new-1.jpg\" alt=\"Paradise Park Café\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119975\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9121-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Paradise Park Café \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.paradiseparkcafe.com/\">\u003cstrong>Paradise Park Café\u003c/strong>\u003c/a>\u003cbr>\n6334 San Pablo Ave.\u003cbr>\nOakland, CA 94608 [ \u003ca href=\"https://goo.gl/ezHPWu\">Map\u003c/a> ]\u003cbr>\nPh: (510) 756-4141\u003cbr>\nHours: Daily, 7am-8pm (brunch served Sat-Sun, 8am-3pm)\u003cbr>\nPrice Range: $-$$ ($8.95-$14.50)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/parkcafelife/\">@parkcafelife\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_119973\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/IMG_9120-new.jpg\" alt=\"Hello Neighbors!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119973\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/IMG_9120-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hello Neighbors! Grand Opening August 17! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Join Paradise Park Café for their Grand Opening Thursday, August 17, 7am–8pm\u003c/strong>\u003cbr>\n\u003cem>20% of the day’s proceeds will benefit the East Bay College Fund and Oakland Promise.\u003cbr>\nRibbon Cutting @ 5pm with Jose Corona, Director of Equity & Strategic Partnerships for Mayor Libby Schaaf and Diane Dodge, Executive Director of East Bay College Fund.\u003cbr>\nLive music & surprise swag giveaways to follow.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Shh! These Quiet ASMR Food Videos Will Get Your Senses Tingling",
"title": "Shh! These Quiet ASMR Food Videos Will Get Your Senses Tingling",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Shhhhh! Come closer. A little bit closer. There you go. That's better. There's a growing food trend we want to tell you about, but it's being done in hushed whispers by video bloggers known as ASMRists.\u003c/p>\n\u003cp>Look away, folks with \u003ca href=\"http://www.npr.org/2017/02/05/513532460/going-crazy-from-annoying-sounds-is-an-actual-medical-condition\">misophonia\u003c/a>. These aren't your mama's cooking videos intended to teach you a new recipe. Instead, these are meant for viewers who experience ASMR, which stands for Autonomous Sensory Meridian Response. They're videos created to trigger pleasing tingling sensations in the brains of some viewers by focusing on specific sounds like crinkling, chopping, sautéing and stirring. Intense eating sounds like slurping, swallowing, chewing or crunching do the trick for others.\u003c/p>\n\u003cp>And they're taking off — drawing millions of fans (and now corporate attention) to ASMR-tagged content on places like YouTube and SnapChat.\u003c/p>\n\u003cp>The trend is making stars out of vloggers like Taylor, a 20-year-old Florida resident with a soft giggle who goes by the moniker ASMR Darling. (She asked us to withhold her last name because of safety concerns.)\u003c/p>\n\u003cp>She made a \u003ca href=\"https://www.youtube.com/watch?v=a8udFXUGvOs\">21-minute video\u003c/a> of herself whisper-chatting viewers while slurping an icy Dr. Pepper (her \"favorite\"), tapping her fingernails across the top of a box of Chick-fil-A boneless chick-n-minis (another \"favorite\") and performing a muffled show-and-tell with a side of hash browns (\"the best!,\" she tells her viewers.) Her ultra-quiet video drew more than 1.5 million views.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/a8udFXUGvOs\u003c/p>\n\u003cp>ASMR Darling's videos aren't limited to eating Chick-fil-A. In another, she role plays making breakfast \"just for you.\" Others focus on makeup, cleaning her room or \u003cem>Game of Thrones \u003c/em>\u003ca href=\"https://www.youtube.com/watch?v=7Pk8oYEvJFA\">role play\u003c/a>. Chick-fil-A, however, is reserved for celebrations.\u003c/p>\n\u003cp>\"People want another Chick-fil-A video, but I'm holding off until I hit another milestone on my channel,\" Taylor says. \"If I hit a million subscribers, I'll probably do another.\"\u003c/p>\n\u003cp>Think of a food genre and it probably has ASMR videos: \u003ca href=\"https://www.youtube.com/watch?v=wyyBOBeMQn8\">recipe reading\u003c/a>,\u003ca href=\"https://www.youtube.com/watch?v=Z1n5T3lVjqw\"> extreme crunching\u003c/a>,\u003ca href=\"https://www.youtube.com/watch?v=6Yc189eifJY\"> vegan cuisine\u003c/a>, and an ASMR spin on the Korean phenomenon known as \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/24/392430233/koreans-have-an-insatiable-appetite-for-watching-strangers-binge-eat\">mukbang\u003c/a> — in this case, the vlogger quietly chats while eating surprisingly large quantities of food. Still \u003ca href=\"http://www.npr.org/sections/thesalt/2016/02/03/465340962/food-surgeon-dissects-candy-and-fruit-with-weirdly-hypnotic-flair\">others focus\u003c/a> on carefully taking food apart for the camera. A Houston-based woman known as ASMRTheChew produces videos of herself snacking on candied apples, chewing gum, cracking crabs, nibbling cookies and more. But it's her \u003ca href=\"https://www.youtube.com/watch?v=l6nc-CEuwVQ\">pickle-eating\u003c/a> videos that have gone viral, grabbing more than 4.6 million views combined and \u003ca href=\"https://twitter.com/search?vertical=default&q=pickle%20lady&src=typd\">prompting a wave of strong feelings\u003c/a> across social media.\u003c/p>\n\u003cp>Stephen Smith, an associate professor of psychology at the University of Winnipeg, says reports of ASMR experiences first started appearing in 2010 on\u003ca href=\"https://www.youtube.com/results?search_query=asmr+\"> YouTube\u003c/a> and \u003ca href=\"https://www.reddit.com/r/asmr/\">Reddit\u003c/a>. But he says only a handful of scientific studies have been done on ASMR.\u003c/p>\n\u003cp>\"One of the reasons is that it's the type of experience that's difficult to explain,\" says Smith. \"From a scientific perspective, what's limiting study is that the name itself sounds unscientific. Scientists who are risk-averse don't want to study something that sounds new-agey.\"\u003c/p>\n\u003cp>He says ASMR is not recognized as a response or a mental disorder, but it's considered a perceptual sensory phenomenon — an experience some people have, similar to \u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/12/174132392/synesthetes-really-can-taste-the-rainbow\">synesthesia\u003c/a>, \"except the tingles are associated with a feeling of relaxation.\"\u003c/p>\n\u003cp>Smith's own study, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/28280478\">published in February\u003c/a> in the journal \u003cem>Frontiers in Psychology,\u003c/em> looked at the personality traits of people who experience ASMR. As part of that, he found that whispering, tapping and scratching sounds (used frequently in ASMR food videos) ranked high among ASMR triggers for those tuning in.\u003c/p>\n\u003cp>But exactly how much of the general population actually experiences ASMR is unclear.\u003c/p>\n\u003cp>There are currently over 134,000 subscribers to the \u003ca href=\"http://reddit.com/r/ASMR\">Reddit ASMR\u003c/a> group, says Smith. \"So it must be relatively common.\"\u003c/p>\n\u003cp>Food-focused ASMR content has caught the attention of companies like \u003ca href=\"https://www.youtube.com/watch?v=LuuSGq3o1uI\">KFC\u003c/a>, \u003ca href=\"https://www.youtube.com/watch?v=LU8zTccNzjc\">Pepsi\u003c/a> and Tastemade, which have created their own brief ASMR-style videos. Gibi, a vlogger who goes by the name GibiASMR, has done sponsored videos for \u003ca href=\"https://www.youtube.com/watch?v=-EartMI0bQY\">Blue Apron\u003c/a> and \u003ca href=\"https://www.youtube.com/watch?v=2uiuPMbhllw\">Thrive Market\u003c/a>. She says she's better known for her role-playing and cosplay videos than her food-focused ones. But she's amassed more than 407,000 subscribers in the last year and now makes ASMR videos as her full-time career. (Like Taylor, Gibi asked us to withhold her surname and location over safety concerns — she's had to involve police in multiple stalking cases and says she frequently receives unsavory messages.)\u003c/p>\n\u003cp>\"Cooking videos make for some really good sounds. You have bubbling, cutting, washing — all the good stuff,\" she says.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Since August 2016, Blue Apron also has been working with a handful of other well-known ASMR vloggers like \u003ca href=\"https://www.youtube.com/watch?v=H5jvMvMM1nA\">Gentle Whispering ASMR\u003c/a>, \u003ca href=\"https://www.youtube.com/watch?v=Qcoi0YqDAKM\">Tony Bomboni ASMR\u003c/a> and \u003ca href=\"https://www.youtube.com/watch?v=ABYdoRnp5Do\">Fairy Char ASMR\u003c/a> to produce videos packed with ear-to-ear cardboard tapping, package crinkling, slicing and plenty of pan sizzles. Combined, these vloggers' YouTube channels have just under 2 million subscribers.\u003c/p>\n\u003cp>\"We thought our product would be perfect for a video because the sounds of cooking with Blue Apron are so unique — the crinkling of our packaging, chopping of a knife on a cutting board, salmon sizzling on a pan, peeling carrots, etc.,\" says Allie Evarts, a spokesperson for Blue Apron.\u003c/p>\n\u003cp>Jay Holzer, global head of development and production for Tastemade, a digital food and lifestyle network, says the viewers who gravitate to ASMR videos \"almost have a chemical reaction to it.\"\u003c/p>\n\u003cp>\"It's bigger now than it ever has been — especially when you see companies like Blue Apron get into sponsoring it — that's never happened before,\" Holzer says. \"The people who are into it are addicted to it, almost in a weird way. Whether it grows 10 times over the next few years, who knows?\"\u003c/p>\n\u003cp>Tastemade's ASMR \u003ca href=\"https://www.facebook.com/tastemade/videos/1023851861035314/\">salmon carpaccio video\u003c/a> — a minute and a half of sound-pleasing slicing, chopping, stirring and grinding, accompanied by mouth-watering close-up camera shots — has scored 4.4 million views since it was posted on Facebook in March 2016.\u003c/p>\n\u003cp>\"That wasn't our first, but it's our biggest hit,\" says Holzer. \"I'd say we've probably done 50 of them. A lot will run on SnapChat first. If they're successful there, we'll put them on other platforms.\"\u003c/p>\n\u003cp>While scientific studies lag behind the ASMR phenomena, Smith says he doesn't think the videos present any dangers to viewers who are able to experience the sensations they spark. And in fact, he says the videos can be used in helpful ways.\u003c/p>\n\u003cp>\"Some [people who experience ASMR] use it to help them relax. It's like meditation for them. They watch the video and go into a meditative state, which is associated with health benefits,\" says Smith.\u003c/p>\n\u003cp>But what's clear is that the genre isn't for everyone.\u003c/p>\n\u003cp>\"When you post an ASMR video, there's no neutral reaction to it,\" says Holzer. \"You either think it's the greatest thing ever, or are offended by the sounds.\"\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.leschin-hoar.com/\">\u003cem>Clare Leschin-Hoar\u003c/em>\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Shhhhh! Come closer. A little bit closer. There you go. That's better. There's a growing food trend we want to tell you about, but it's being done in hushed whispers by video bloggers known as ASMRists.\u003c/p>\n\u003cp>Look away, folks with \u003ca href=\"http://www.npr.org/2017/02/05/513532460/going-crazy-from-annoying-sounds-is-an-actual-medical-condition\">misophonia\u003c/a>. These aren't your mama's cooking videos intended to teach you a new recipe. Instead, these are meant for viewers who experience ASMR, which stands for Autonomous Sensory Meridian Response. They're videos created to trigger pleasing tingling sensations in the brains of some viewers by focusing on specific sounds like crinkling, chopping, sautéing and stirring. Intense eating sounds like slurping, swallowing, chewing or crunching do the trick for others.\u003c/p>\n\u003cp>And they're taking off — drawing millions of fans (and now corporate attention) to ASMR-tagged content on places like YouTube and SnapChat.\u003c/p>\n\u003cp>The trend is making stars out of vloggers like Taylor, a 20-year-old Florida resident with a soft giggle who goes by the moniker ASMR Darling. (She asked us to withhold her last name because of safety concerns.)\u003c/p>\n\u003cp>She made a \u003ca href=\"https://www.youtube.com/watch?v=a8udFXUGvOs\">21-minute video\u003c/a> of herself whisper-chatting viewers while slurping an icy Dr. Pepper (her \"favorite\"), tapping her fingernails across the top of a box of Chick-fil-A boneless chick-n-minis (another \"favorite\") and performing a muffled show-and-tell with a side of hash browns (\"the best!,\" she tells her viewers.) Her ultra-quiet video drew more than 1.5 million views.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/a8udFXUGvOs'\n title='//www.youtube.com/embed/a8udFXUGvOs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>ASMR Darling's videos aren't limited to eating Chick-fil-A. In another, she role plays making breakfast \"just for you.\" Others focus on makeup, cleaning her room or \u003cem>Game of Thrones \u003c/em>\u003ca href=\"https://www.youtube.com/watch?v=7Pk8oYEvJFA\">role play\u003c/a>. Chick-fil-A, however, is reserved for celebrations.\u003c/p>\n\u003cp>\"People want another Chick-fil-A video, but I'm holding off until I hit another milestone on my channel,\" Taylor says. \"If I hit a million subscribers, I'll probably do another.\"\u003c/p>\n\u003cp>Think of a food genre and it probably has ASMR videos: \u003ca href=\"https://www.youtube.com/watch?v=wyyBOBeMQn8\">recipe reading\u003c/a>,\u003ca href=\"https://www.youtube.com/watch?v=Z1n5T3lVjqw\"> extreme crunching\u003c/a>,\u003ca href=\"https://www.youtube.com/watch?v=6Yc189eifJY\"> vegan cuisine\u003c/a>, and an ASMR spin on the Korean phenomenon known as \u003ca href=\"http://www.npr.org/sections/thesalt/2015/03/24/392430233/koreans-have-an-insatiable-appetite-for-watching-strangers-binge-eat\">mukbang\u003c/a> — in this case, the vlogger quietly chats while eating surprisingly large quantities of food. Still \u003ca href=\"http://www.npr.org/sections/thesalt/2016/02/03/465340962/food-surgeon-dissects-candy-and-fruit-with-weirdly-hypnotic-flair\">others focus\u003c/a> on carefully taking food apart for the camera. A Houston-based woman known as ASMRTheChew produces videos of herself snacking on candied apples, chewing gum, cracking crabs, nibbling cookies and more. But it's her \u003ca href=\"https://www.youtube.com/watch?v=l6nc-CEuwVQ\">pickle-eating\u003c/a> videos that have gone viral, grabbing more than 4.6 million views combined and \u003ca href=\"https://twitter.com/search?vertical=default&q=pickle%20lady&src=typd\">prompting a wave of strong feelings\u003c/a> across social media.\u003c/p>\n\u003cp>Stephen Smith, an associate professor of psychology at the University of Winnipeg, says reports of ASMR experiences first started appearing in 2010 on\u003ca href=\"https://www.youtube.com/results?search_query=asmr+\"> YouTube\u003c/a> and \u003ca href=\"https://www.reddit.com/r/asmr/\">Reddit\u003c/a>. But he says only a handful of scientific studies have been done on ASMR.\u003c/p>\n\u003cp>\"One of the reasons is that it's the type of experience that's difficult to explain,\" says Smith. \"From a scientific perspective, what's limiting study is that the name itself sounds unscientific. Scientists who are risk-averse don't want to study something that sounds new-agey.\"\u003c/p>\n\u003cp>He says ASMR is not recognized as a response or a mental disorder, but it's considered a perceptual sensory phenomenon — an experience some people have, similar to \u003ca href=\"http://www.npr.org/sections/thesalt/2013/03/12/174132392/synesthetes-really-can-taste-the-rainbow\">synesthesia\u003c/a>, \"except the tingles are associated with a feeling of relaxation.\"\u003c/p>\n\u003cp>Smith's own study, \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/28280478\">published in February\u003c/a> in the journal \u003cem>Frontiers in Psychology,\u003c/em> looked at the personality traits of people who experience ASMR. As part of that, he found that whispering, tapping and scratching sounds (used frequently in ASMR food videos) ranked high among ASMR triggers for those tuning in.\u003c/p>\n\u003cp>But exactly how much of the general population actually experiences ASMR is unclear.\u003c/p>\n\u003cp>There are currently over 134,000 subscribers to the \u003ca href=\"http://reddit.com/r/ASMR\">Reddit ASMR\u003c/a> group, says Smith. \"So it must be relatively common.\"\u003c/p>\n\u003cp>Food-focused ASMR content has caught the attention of companies like \u003ca href=\"https://www.youtube.com/watch?v=LuuSGq3o1uI\">KFC\u003c/a>, \u003ca href=\"https://www.youtube.com/watch?v=LU8zTccNzjc\">Pepsi\u003c/a> and Tastemade, which have created their own brief ASMR-style videos. Gibi, a vlogger who goes by the name GibiASMR, has done sponsored videos for \u003ca href=\"https://www.youtube.com/watch?v=-EartMI0bQY\">Blue Apron\u003c/a> and \u003ca href=\"https://www.youtube.com/watch?v=2uiuPMbhllw\">Thrive Market\u003c/a>. She says she's better known for her role-playing and cosplay videos than her food-focused ones. But she's amassed more than 407,000 subscribers in the last year and now makes ASMR videos as her full-time career. (Like Taylor, Gibi asked us to withhold her surname and location over safety concerns — she's had to involve police in multiple stalking cases and says she frequently receives unsavory messages.)\u003c/p>\n\u003cp>\"Cooking videos make for some really good sounds. You have bubbling, cutting, washing — all the good stuff,\" she says.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Since August 2016, Blue Apron also has been working with a handful of other well-known ASMR vloggers like \u003ca href=\"https://www.youtube.com/watch?v=H5jvMvMM1nA\">Gentle Whispering ASMR\u003c/a>, \u003ca href=\"https://www.youtube.com/watch?v=Qcoi0YqDAKM\">Tony Bomboni ASMR\u003c/a> and \u003ca href=\"https://www.youtube.com/watch?v=ABYdoRnp5Do\">Fairy Char ASMR\u003c/a> to produce videos packed with ear-to-ear cardboard tapping, package crinkling, slicing and plenty of pan sizzles. Combined, these vloggers' YouTube channels have just under 2 million subscribers.\u003c/p>\n\u003cp>\"We thought our product would be perfect for a video because the sounds of cooking with Blue Apron are so unique — the crinkling of our packaging, chopping of a knife on a cutting board, salmon sizzling on a pan, peeling carrots, etc.,\" says Allie Evarts, a spokesperson for Blue Apron.\u003c/p>\n\u003cp>Jay Holzer, global head of development and production for Tastemade, a digital food and lifestyle network, says the viewers who gravitate to ASMR videos \"almost have a chemical reaction to it.\"\u003c/p>\n\u003cp>\"It's bigger now than it ever has been — especially when you see companies like Blue Apron get into sponsoring it — that's never happened before,\" Holzer says. \"The people who are into it are addicted to it, almost in a weird way. Whether it grows 10 times over the next few years, who knows?\"\u003c/p>\n\u003cp>Tastemade's ASMR \u003ca href=\"https://www.facebook.com/tastemade/videos/1023851861035314/\">salmon carpaccio video\u003c/a> — a minute and a half of sound-pleasing slicing, chopping, stirring and grinding, accompanied by mouth-watering close-up camera shots — has scored 4.4 million views since it was posted on Facebook in March 2016.\u003c/p>\n\u003cp>\"That wasn't our first, but it's our biggest hit,\" says Holzer. \"I'd say we've probably done 50 of them. A lot will run on SnapChat first. If they're successful there, we'll put them on other platforms.\"\u003c/p>\n\u003cp>While scientific studies lag behind the ASMR phenomena, Smith says he doesn't think the videos present any dangers to viewers who are able to experience the sensations they spark. And in fact, he says the videos can be used in helpful ways.\u003c/p>\n\u003cp>\"Some [people who experience ASMR] use it to help them relax. It's like meditation for them. They watch the video and go into a meditative state, which is associated with health benefits,\" says Smith.\u003c/p>\n\u003cp>But what's clear is that the genre isn't for everyone.\u003c/p>\n\u003cp>\"When you post an ASMR video, there's no neutral reaction to it,\" says Holzer. \"You either think it's the greatest thing ever, or are offended by the sounds.\"\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.leschin-hoar.com/\">\u003cem>Clare Leschin-Hoar\u003c/em>\u003c/a>\u003cem> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Men, Listen Up: Women Like The Smell Of Guys Who Eat A Certain Diet",
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"content": "\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2017/08/20170814_me_men_listen_up_women_like_the_smell_of_guys_who_eat_a_certain_diet.mp3\u003c/p>\n\u003cp>What we eat can influence more than our waistlines. It turns out, our diets also help determine what we smell like.\u003c/p>\n\u003cp>A recent \u003ca href=\"http://www.ehbonline.org/article/S1090-5138(16)30193-3/fulltext\">study\u003c/a> found that women preferred the body odor of men who ate a lot of fruits and vegetables. Whereas men who ate a lot of carbohydrates gave off a smell that was less appealing.\u003c/p>\n\u003cp>Skeptical? At first, I was, too. I thought this line of inquiry must have been dreamed up by the produce industry. (Makes a good marketing campaign, right?!)\u003c/p>\n\u003cp>But it's legit. \"We've known for a while that odor is an important component of attractiveness, especially for women,\" says \u003ca href=\"http://humansciences.mq.edu.au/psychology/psychology_staff/psychology_academic_staff/ian_stephen\">Ian Stephen\u003c/a> of Macquarie University in Australia. He studies evolution, genetics and psychology and is an author of the study.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>From an evolutionary perspective, scientists say our sweat can help signal our health status, and could possibly play a role in helping attract a mate.\u003c/p>\n\u003cp>So, how did scientists evaluate the link between diet and the attractiveness of body odor?\u003c/p>\n\u003cp>They began by recruiting a bunch of healthy, young men. They assessed the men's skin using an instrument called a spectrophotometer. When people eat a lot of colorful veggies, their skin takes on the hue of carotenoids, the plant pigments that are responsible for bright red, yellow and orange foods.\u003c/p>\n\u003cp>\"The carotenoids get deposited in our skin,\" explains Stephen. The spectrophotometer \"flashes a light onto your skin and measures the color reflected back,\" says Stephen. The results are \"a good indicator of how much fruits and vegetables we're eating,\" he says.\u003c/p>\n\u003cp>Stephen and his colleagues also had the men in the study compete food frequency questionnaires, so they could determine the men's overall patterns of eating. Then, men were given clean T-shirts and asked to do some exercise.\u003c/p>\n\u003cp>Afterwards, women in the study were asked to sniff the sweat. (Note: The methodology was much more scientific and precise than my breezy explanation, but you get the picture!) \"We asked the women to rate how much they liked it, how floral, how fruity,\" and a bunch of other descriptors, explains Stephen.\u003c/p>\n\u003cp>It's a small study, but the results were pretty consistent. \"Women basically found that men who ate more vegetables smelled nicer,\" Stephen told us.\u003c/p>\n\u003cp>Men who ate a lot of meat did not produce a sweat that was any more — or less — attractive to women. But meat did tend to make men's odor more intense.\u003c/p>\n\u003cp>\"This is not the first study to show that diet influences body odor,\" says \u003ca href=\"https://www.monell.org/faculty/people/preti\">George Preti\u003c/a>, an adjunct professor in the dermatology department at the University of Pennsylvania and a member of the Monell Chemical Senses Center in Philadelphia.\u003c/p>\n\u003cp>A study \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/16891352\">published\u003c/a> in 2006 found that women preferred the odor of men who ate a non-meat diet, \"characterized by increased intakes of eggs, cheese, soy, fruit and vegetables.\"\u003c/p>\n\u003cp>But Preti points out that the relationship between diet and body odor is indirect.\u003c/p>\n\u003cp>Some people think if they eat a garlic or onion — or a piece of meat — they will smell like that food. \"But that's not what happens,\" Preti says. Your breath might smell like the food you eat, but not your sweat.\u003c/p>\n\u003cp>Body odor is created when the bacteria on our skin metabolize the compounds that come out of our sweat glands.\u003c/p>\n\u003cp>\"The sweat doesn't come out smelly,\" Preti explains, \"It must be metabolized by the bacteria that live on the surface of the skin.\"\u003c/p>\n\u003cp>Now, of course, at a time when good hygiene and deodorant use are commonplace, is the smell of our sweat a big concern?\u003c/p>\n\u003cp>I put that question to the happy-hour crowd at a bar down the street from the NPR headquarters in Washington, D.C.\u003c/p>\n\u003cp>\"I'm pretty OK with my smell,\" Stefan Ruffini told me. That evening he was ordering a burger on a bun and a side of fries, along with a beer. When I told him about the findings of the study, he laughed it off.\u003c/p>\n\u003cp>\"I've got a girlfriend, so I don't worry about these things!\"he said.\u003c/p>\n\u003cp>The study did not assess diet and odor attractiveness among same-sex couples.\u003c/p>\n\u003cp>\"As a lesbian, I haven't smelled a man in several years,\" Stacy Carroll, who was also at happy hour, told me. \"I eat a lot of produce, I have a girlfriend, so it's working out!\"\u003c/p>\n\u003cp>Carroll says people who eat a lot of fruits and vegetables are more likely to be interested in their health --\"feeling good, looking fit\" — than their smell. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What we eat can influence more than our waistlines. It turns out, our diets also help determine what we smell like.\u003c/p>\n\u003cp>A recent \u003ca href=\"http://www.ehbonline.org/article/S1090-5138(16)30193-3/fulltext\">study\u003c/a> found that women preferred the body odor of men who ate a lot of fruits and vegetables. Whereas men who ate a lot of carbohydrates gave off a smell that was less appealing.\u003c/p>\n\u003cp>Skeptical? At first, I was, too. I thought this line of inquiry must have been dreamed up by the produce industry. (Makes a good marketing campaign, right?!)\u003c/p>\n\u003cp>But it's legit. \"We've known for a while that odor is an important component of attractiveness, especially for women,\" says \u003ca href=\"http://humansciences.mq.edu.au/psychology/psychology_staff/psychology_academic_staff/ian_stephen\">Ian Stephen\u003c/a> of Macquarie University in Australia. He studies evolution, genetics and psychology and is an author of the study.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>From an evolutionary perspective, scientists say our sweat can help signal our health status, and could possibly play a role in helping attract a mate.\u003c/p>\n\u003cp>So, how did scientists evaluate the link between diet and the attractiveness of body odor?\u003c/p>\n\u003cp>They began by recruiting a bunch of healthy, young men. They assessed the men's skin using an instrument called a spectrophotometer. When people eat a lot of colorful veggies, their skin takes on the hue of carotenoids, the plant pigments that are responsible for bright red, yellow and orange foods.\u003c/p>\n\u003cp>\"The carotenoids get deposited in our skin,\" explains Stephen. The spectrophotometer \"flashes a light onto your skin and measures the color reflected back,\" says Stephen. The results are \"a good indicator of how much fruits and vegetables we're eating,\" he says.\u003c/p>\n\u003cp>Stephen and his colleagues also had the men in the study compete food frequency questionnaires, so they could determine the men's overall patterns of eating. Then, men were given clean T-shirts and asked to do some exercise.\u003c/p>\n\u003cp>Afterwards, women in the study were asked to sniff the sweat. (Note: The methodology was much more scientific and precise than my breezy explanation, but you get the picture!) \"We asked the women to rate how much they liked it, how floral, how fruity,\" and a bunch of other descriptors, explains Stephen.\u003c/p>\n\u003cp>It's a small study, but the results were pretty consistent. \"Women basically found that men who ate more vegetables smelled nicer,\" Stephen told us.\u003c/p>\n\u003cp>Men who ate a lot of meat did not produce a sweat that was any more — or less — attractive to women. But meat did tend to make men's odor more intense.\u003c/p>\n\u003cp>\"This is not the first study to show that diet influences body odor,\" says \u003ca href=\"https://www.monell.org/faculty/people/preti\">George Preti\u003c/a>, an adjunct professor in the dermatology department at the University of Pennsylvania and a member of the Monell Chemical Senses Center in Philadelphia.\u003c/p>\n\u003cp>A study \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/16891352\">published\u003c/a> in 2006 found that women preferred the odor of men who ate a non-meat diet, \"characterized by increased intakes of eggs, cheese, soy, fruit and vegetables.\"\u003c/p>\n\u003cp>But Preti points out that the relationship between diet and body odor is indirect.\u003c/p>\n\u003cp>Some people think if they eat a garlic or onion — or a piece of meat — they will smell like that food. \"But that's not what happens,\" Preti says. Your breath might smell like the food you eat, but not your sweat.\u003c/p>\n\u003cp>Body odor is created when the bacteria on our skin metabolize the compounds that come out of our sweat glands.\u003c/p>\n\u003cp>\"The sweat doesn't come out smelly,\" Preti explains, \"It must be metabolized by the bacteria that live on the surface of the skin.\"\u003c/p>\n\u003cp>Now, of course, at a time when good hygiene and deodorant use are commonplace, is the smell of our sweat a big concern?\u003c/p>\n\u003cp>I put that question to the happy-hour crowd at a bar down the street from the NPR headquarters in Washington, D.C.\u003c/p>\n\u003cp>\"I'm pretty OK with my smell,\" Stefan Ruffini told me. That evening he was ordering a burger on a bun and a side of fries, along with a beer. When I told him about the findings of the study, he laughed it off.\u003c/p>\n\u003cp>\"I've got a girlfriend, so I don't worry about these things!\"he said.\u003c/p>\n\u003cp>The study did not assess diet and odor attractiveness among same-sex couples.\u003c/p>\n\u003cp>\"As a lesbian, I haven't smelled a man in several years,\" Stacy Carroll, who was also at happy hour, told me. \"I eat a lot of produce, I have a girlfriend, so it's working out!\"\u003c/p>\n\u003cp>Carroll says people who eat a lot of fruits and vegetables are more likely to be interested in their health --\"feeling good, looking fit\" — than their smell. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gnawing Questions: Is Sugar From Fruit The Same As Sugar From Candy?",
"title": "Gnawing Questions: Is Sugar From Fruit The Same As Sugar From Candy?",
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"content": "\u003cp>If vegetables are the monarchs of nutritious eating, fruits have always been part of the royal court — not quite as important, but still worthy of respect. But now that nutrition guidelines \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/07/462160303/new-dietary-guidelines-crack-down-on-sugar-but-red-meat-gets-a-pass\">are cracking down on sugar\u003c/a>, some people are questioning fruits' estimable role in a healthy diet.\u003c/p>\n\u003cp>One need only go to Twitter to see the confusion. \"Pilates instructor started talkin about how fruit has so much sugar and a banana has the same as a Snickers bar,\" reads one tweet. Other users come to fruit's rescue: \"Fruit sugar and sugar in processed foods is not the same thing,\" one user explains.\u003c/p>\n\u003cp>No, sugar in fruit and added sugar is not the same thing, says \u003ca href=\"http://www.eatrightpro.org/resource/media/meet-our-spokespeople/spokespeople/lauri-wright-phd-rdn-ld\">Lauri Wright\u003c/a>, a nutritionist, public health specialist, and spokesperson for the Academy of Nutrition and Dietetics.\u003c/p>\n\u003cp>\"There's so much confusion,\" Wright says. \"I think this comes from the idea we've had for some time now that all carbs are bad, and that's not the case. Carbs are required for energy.\"\u003c/p>\n\u003cp>There are lots of kinds of sugar. Fruits have fructose, glucose, and a combination of the two called \"sucrose,\" or \"table sugar.\" But the sugars in fruit are packed less densely than in a candy bar, according to \u003ca href=\"http://www.joslin.org/phs/Elvira-Isganaitis.html\">Elvira Isganaitis\u003c/a>, a pediatric endocrinologist at Joslin Diabetes Center and a Harvard Medical School instructor. This difference is important for people with \u003ca href=\"http://www.mayoclinic.org/diseases-conditions/diabetes/basics/definition/con-20033091\">diabetes\u003c/a>, a disorder which interferes with regulating sugar in the blood. When people eat something sweet, they usually have a spike in blood sugar levels. Then the spike plateaus, and the amount of sugar in the blood eventually drops back to normal. Fruits generally cause a lower spike than sweets, Isganaitis says, making it less dangerous for people with diabetes monitoring their sugar levels.\u003c/p>\n\u003cfigure id=\"attachment_119652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/fruit2_wide-f2591b5c506d65383451f4268e2b55ece8f1eec5-e1502216940325.jpg\" alt=\"Fruit Sugar\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-119652\">\u003cfigcaption class=\"wp-caption-text\">Fruit Sugar \u003ccite>(Joy Ho for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But even for people without diabetes, sugar in fruit is a healthier option than sugar from other sources, according to nutritionist Wright. A can of soda, for example, has about 40 grams of sugar. \"And what else are you getting with that?\" Wright asks. \"You're getting no protein, no minerals, and no fiber. You get nothing but the sugar and the calories.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A serving of fruit, by contrast, usually contains \u003ca href=\"https://www.fda.gov/food/ingredientspackaginglabeling/labelingnutrition/ucm063482.htm\">no more than 20 grams\u003c/a> of sugar, has fiber, and has nutrients like vitamin C. As Wright puts it: \"You're getting a lot of bang for your buck.\" And fiber and lower sugar amounts can also decrease sugar spikes in blood levels.\u003c/p>\n\u003cp>That doesn't mean there aren't possible pitfalls for fruit freaks. Dried fruits, Wright says, tend to pack more sugar into a bite because they're so concentrated. She advises people with diabetes in particular to consume dried favorites with caution.\u003c/p>\n\u003cp>Both Wright and Isganaitis also warn that smoothies can commit sugar sabotage. That goes for juices, too. \"I have a little bit of a bee in my bonnet about fruit juices, because they really masquerade as a health food,\" says Isganaitis, \"but you can get a whopping dose of glucose [and calories].\" She advises that people eat whole foods, including fruits, and steer clear of processed foods, especially those sweetened with high-fructose corn syrup, concentrated apple juice, or the like.\u003c/p>\n\u003cfigure id=\"attachment_119653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/fruit3_wide-0b2ef35e35e6b8e91c339ae9acbc79737962183c-e1502217000152.jpg\" alt=\"Fruit juice and smoothie sugar\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-119653\">\u003cfigcaption class=\"wp-caption-text\">Fruit juice and smoothie sugar \u003ccite>(Joy Ho for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Similarly, Wright advises smoothie lovers make smoothies at home and throw in some vegetables.\u003c/p>\n\u003cp>Wright says she hopes people with diabetes in particular are not frightened off fruit by warnings about added sugar in other types of food. As for herself, Wright frequently eats fruit at her home in Florida: \"I live in the Sunshine State, and you may think my favorite is oranges, but actually, we have wonderful blueberries.\"\u003c/p>\n\u003chr>\n\u003cp>Gnawing Questions\u003cem> is a semi-weekly column answering the food mysteries puzzling NPR and their readers. Got a question you want us to explore? \u003cstrong>Let NPR know via their \u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\">contact form\u003c/a>.\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",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If vegetables are the monarchs of nutritious eating, fruits have always been part of the royal court — not quite as important, but still worthy of respect. But now that nutrition guidelines \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/07/462160303/new-dietary-guidelines-crack-down-on-sugar-but-red-meat-gets-a-pass\">are cracking down on sugar\u003c/a>, some people are questioning fruits' estimable role in a healthy diet.\u003c/p>\n\u003cp>One need only go to Twitter to see the confusion. \"Pilates instructor started talkin about how fruit has so much sugar and a banana has the same as a Snickers bar,\" reads one tweet. Other users come to fruit's rescue: \"Fruit sugar and sugar in processed foods is not the same thing,\" one user explains.\u003c/p>\n\u003cp>No, sugar in fruit and added sugar is not the same thing, says \u003ca href=\"http://www.eatrightpro.org/resource/media/meet-our-spokespeople/spokespeople/lauri-wright-phd-rdn-ld\">Lauri Wright\u003c/a>, a nutritionist, public health specialist, and spokesperson for the Academy of Nutrition and Dietetics.\u003c/p>\n\u003cp>\"There's so much confusion,\" Wright says. \"I think this comes from the idea we've had for some time now that all carbs are bad, and that's not the case. Carbs are required for energy.\"\u003c/p>\n\u003cp>There are lots of kinds of sugar. Fruits have fructose, glucose, and a combination of the two called \"sucrose,\" or \"table sugar.\" But the sugars in fruit are packed less densely than in a candy bar, according to \u003ca href=\"http://www.joslin.org/phs/Elvira-Isganaitis.html\">Elvira Isganaitis\u003c/a>, a pediatric endocrinologist at Joslin Diabetes Center and a Harvard Medical School instructor. This difference is important for people with \u003ca href=\"http://www.mayoclinic.org/diseases-conditions/diabetes/basics/definition/con-20033091\">diabetes\u003c/a>, a disorder which interferes with regulating sugar in the blood. When people eat something sweet, they usually have a spike in blood sugar levels. Then the spike plateaus, and the amount of sugar in the blood eventually drops back to normal. Fruits generally cause a lower spike than sweets, Isganaitis says, making it less dangerous for people with diabetes monitoring their sugar levels.\u003c/p>\n\u003cfigure id=\"attachment_119652\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/fruit2_wide-f2591b5c506d65383451f4268e2b55ece8f1eec5-e1502216940325.jpg\" alt=\"Fruit Sugar\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-119652\">\u003cfigcaption class=\"wp-caption-text\">Fruit Sugar \u003ccite>(Joy Ho for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But even for people without diabetes, sugar in fruit is a healthier option than sugar from other sources, according to nutritionist Wright. A can of soda, for example, has about 40 grams of sugar. \"And what else are you getting with that?\" Wright asks. \"You're getting no protein, no minerals, and no fiber. You get nothing but the sugar and the calories.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A serving of fruit, by contrast, usually contains \u003ca href=\"https://www.fda.gov/food/ingredientspackaginglabeling/labelingnutrition/ucm063482.htm\">no more than 20 grams\u003c/a> of sugar, has fiber, and has nutrients like vitamin C. As Wright puts it: \"You're getting a lot of bang for your buck.\" And fiber and lower sugar amounts can also decrease sugar spikes in blood levels.\u003c/p>\n\u003cp>That doesn't mean there aren't possible pitfalls for fruit freaks. Dried fruits, Wright says, tend to pack more sugar into a bite because they're so concentrated. She advises people with diabetes in particular to consume dried favorites with caution.\u003c/p>\n\u003cp>Both Wright and Isganaitis also warn that smoothies can commit sugar sabotage. That goes for juices, too. \"I have a little bit of a bee in my bonnet about fruit juices, because they really masquerade as a health food,\" says Isganaitis, \"but you can get a whopping dose of glucose [and calories].\" She advises that people eat whole foods, including fruits, and steer clear of processed foods, especially those sweetened with high-fructose corn syrup, concentrated apple juice, or the like.\u003c/p>\n\u003cfigure id=\"attachment_119653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/fruit3_wide-0b2ef35e35e6b8e91c339ae9acbc79737962183c-e1502217000152.jpg\" alt=\"Fruit juice and smoothie sugar\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-119653\">\u003cfigcaption class=\"wp-caption-text\">Fruit juice and smoothie sugar \u003ccite>(Joy Ho for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Similarly, Wright advises smoothie lovers make smoothies at home and throw in some vegetables.\u003c/p>\n\u003cp>Wright says she hopes people with diabetes in particular are not frightened off fruit by warnings about added sugar in other types of food. As for herself, Wright frequently eats fruit at her home in Florida: \"I live in the Sunshine State, and you may think my favorite is oranges, but actually, we have wonderful blueberries.\"\u003c/p>\n\u003chr>\n\u003cp>Gnawing Questions\u003cem> is a semi-weekly column answering the food mysteries puzzling NPR and their readers. Got a question you want us to explore? \u003cstrong>Let NPR know via their \u003ca href=\"https://help.npr.org/customer/portal/emails/new?i=1&s=The%20Salt\">contact form\u003c/a>.\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>",
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"disqusTitle": "Chris Bianco, 'Pizza Yoda,' Is Sharing His Wisdom In A New Cookbook, He Is",
"title": "Chris Bianco, 'Pizza Yoda,' Is Sharing His Wisdom In A New Cookbook, He Is",
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"content": "\u003cp>It's 8 a.m. on a Thursday in the empty dining room of Sessanta, an Italian restaurant in the New York City hotel Sixty SoHo, and Chris Bianco, the Arizona chef widely regarded as the father of the modern artisanal pizza movement, is running on adrenaline and just a few hours of sleep.\u003c/p>\n\u003cp>\"Oh my goodness, it was a cavalcade of who's who,\" Bianco says, with mock seriousness, of the dinner party he flew in from Phoenix to host in this very space the previous evening, to celebrate the July release of his long-awaited first book,\u003cem> \u003ca href=\"https://www.amazon.com/Bianco-Pizza-Pasta-Other-Food/dp/0062224379/ref=sr_1_1?s=books&ie=UTF8&qid=1501686431&sr=1-1&keywords=bianco+pizza%2C+pasta%2C+and+other+food+i+like\">Bianco: Pizza, Pasta, and Other Food I Like\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\"There were a lot of friends,\" from the food world, he says. And possibly \"just some people who were hungry and someone dragged them to the dinner and they probably thought there would be pizza.\"\u003c/p>\n\u003cp>Bite-sized focaccia squares were the closest thing to pizza on the four-course menu. Likewise, while Bianco's eponymous cookbook includes dough, sauce and pizza recipes, it expands beyond pizza to reflect his evolution as a chef and restaurateur.\u003c/p>\n\u003cp>Pizza, of course, is what put Bianco on the culinary map. Since starting \u003ca href=\"http://www.pizzeriabianco.com/\">Pizzeria Bianco\u003c/a> in Phoenix nearly 30 years ago, his thin-crust wood-fired pizza has consistently won accolades. In 2003, Bianco became the first pizza maker to receive a regional James Beard Award (Best Chef, Southwest). \u003ca href=\"http://www.nytimes.com/2004/07/07/dining/the-road-to-pizza-nirvana-goes-through-phoenix.html?_r=0\">The New York \u003cem>Times\u003c/em>\u003c/a> lauded Bianco for \"making what just might be the best pizza in America.\" Food critic Jeffrey Steingarten, in Ed Levine's \u003cem>\u003ca href=\"https://www.amazon.com/Pizza-Slice-Heaven-Ultimate-Companion/dp/B008SMUC0K\">Pizza: A Slice of Heaven\u003c/a>,\u003c/em> went further: \"Chris [Bianco] makes the finest pizzas in the United States and, in all frankness, the world.\" Because of Bianco, the Valley of the Sun has become a mecca for the pizza obsessed.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Back in the day, people used to go through my trash to find out what tomatoes we used — 'That must be the secret!' — or the flour — 'That's the secret!,'\" Bianco says, taking a sip of black coffee. \"I was like, dude, you want tomatoes? Here's a can.\"\u003c/p>\n\u003cp>\"If you asked me, I told you anything,\" Bianco adds.\u003c/p>\n\u003cp>Over the years, Bianco has mentored and inspired pizza makers from across the country, including Paul Giannone, of \u003ca href=\"http://pauliegee.com/\">Paulie Gee's\u003c/a>, in Brooklyn; Brandon Pettit, of \u003ca href=\"http://delanceyseattle.com/\">Delancey\u003c/a>, in Seattle; and Nancy Silverton, of \u003ca href=\"http://pizzeriamozza.com/\">Pizzeria Mozza\u003c/a>, in Los Angeles.\u003c/p>\n\u003cfigure id=\"attachment_119644\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/chrisbianco_custom-f60ee9ffa71e759ae39d3ef2748701d1ba6a940f-s600-c85.jpg\" alt=\"Chris Bianco opened his pizzeria in Phoenix nearly 30 years ago, and is now widely regarded as the father of the modern artisanal pizza movement.\" width=\"600\" height=\"899\" class=\"size-full wp-image-119644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/chrisbianco_custom-f60ee9ffa71e759ae39d3ef2748701d1ba6a940f-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/chrisbianco_custom-f60ee9ffa71e759ae39d3ef2748701d1ba6a940f-s600-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/chrisbianco_custom-f60ee9ffa71e759ae39d3ef2748701d1ba6a940f-s600-c85-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/chrisbianco_custom-f60ee9ffa71e759ae39d3ef2748701d1ba6a940f-s600-c85-375x562.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/chrisbianco_custom-f60ee9ffa71e759ae39d3ef2748701d1ba6a940f-s600-c85-520x779.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Chris Bianco opened his pizzeria in Phoenix nearly 30 years ago, and is now widely regarded as the father of the modern artisanal pizza movement. \u003ccite>(David Loftus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"He's like a pizza Yoda, Chris is,\" says Adam Kuban, founder of the pizza blog \u003ca href=\"http://slice.seriouseats.com/\">Slice\u003c/a>, which is now part of the website Serious Eats. \"I think when pizza makers go to him, it's not so much how to learn to make pizza, it's just to kind of absorb this knowledge. It's almost like going to a Buddhist temple or something and taking in the knowledge and then applying that knowledge to what you do.\"\u003c/p>\n\u003cp>Matthew Lyons, of \u003ca href=\"http://tributepizza.com/\">Tribute Pizza\u003c/a>, in San Diego, calls Bianco \"a very amicable cult leader.\"\u003c/p>\n\u003cp>\"It's just this cult of, like, caring an unreasonable amount about food and ingredients and people,\" he says.\u003c/p>\n\u003cp>Born in the Bronx, Bianco is 55 and stocky, neither tall nor short, with a warm smile and pewter-colored hair that stands up in waves in the style of a mad scientist. He moved to Arizona when he was in his 20s, and in 1988 leased space in a gourmet market in order to start a pizza-making operation. In 1996, Pizzeria Bianco settled into its flagship location, a Prohibition-era red brick building in downtown Phoenix.\u003c/p>\n\u003cp>Today, Bianco's realm includes a second Pizzeria Bianco location; \u003ca href=\"http://www.pizzeriabianco.com/bar-bianco/\">Bar Bianco\u003c/a>; the sandwich-focused \u003ca href=\"http://www.pizzeriabianco.com/our-team/\">Pane Bianco\u003c/a>; and \u003ca href=\"http://www.trattophx.com/\">Tratto\u003c/a>, his first white tablecloth destination, all in Phoenix.\u003c/p>\n\u003cp>Bianco's cookbook is an expression of this broadened palate. This may rankle hardcore pizza aficionados, but it suits Bianco. \"I didn't want to do just a pizza book,\" he says.\u003c/p>\n\u003cp>\"I'm of the belief that if know how to forage for a salad, if you go into the market and you kind of open your mind up, and you start to align yourself with seasonality, and ask 'What do I feel like eating? Who's it for? Is it a first course or a main course salad?'\" says Bianco. \"All the questions that go into that, all the thoroughness that goes into that, that's how I make pizza.\"\u003c/p>\n\u003cfigure id=\"attachment_119645\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85.jpg\" alt=\"Left: mozzarella and tomato sandwich. Right: pizza biancoverde.\" width=\"1600\" height=\"1092\" class=\"size-full wp-image-119645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-800x546.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-1020x696.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-1180x805.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-960x655.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-520x355.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Left: mozzarella and tomato sandwich. Right: pizza biancoverde. \u003ccite>(David Loftus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Bianco\u003c/em> opens with recipes for the six pies served at the pizzeria, including the signature Pizza Rosa: Parmigiano-Reggiano cheese, red onion, fresh rosemary and a scattering of crushed Arizona-grown pistachios. There are instructions for hearty main dishes (meatballs; braciole), salads (panzanella; purslane and cucumber) and sweets (rice pudding; lemon cookies). Into the narratives that tie the book together, Bianco weaves threads of memory, tradition and family.\u003c/p>\n\u003cp>Perhaps it is Bianco's own growing family — he and his wife, Mia, have two young children and a baby due in September — that moved him after all these years to finally put his recipes and food philosophy between two covers.\u003c/p>\n\u003cp>\"I know that someday on this Earth that I won't make anything,\" Bianco says. \"I won't even make a piece of toast. I won't be here in the physical sense.\"\u003c/p>\n\u003cp>His writing, therefore, is guided by a simple question: \"How can I make a template that will be really easy to follow, or as easy as possible, that will live, hopefully, a long time?\"\u003c/p>\n\u003cp>\u003cem>Jaime Joyce is a writer and editor living in Brooklyn. Her stories have appeared in \u003c/em>The New Yorker\u003cem> and \u003c/em>The New York Times\u003cem>. She is the author of \u003c/em>Moonshine: A Cultural History of America's Infamous Liquor\u003cem>. Follow her on Instagram at \u003ca href=\"https://www.instagram.com/jaijoyce/\">@jaijoyce\u003c/a>.\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",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's 8 a.m. on a Thursday in the empty dining room of Sessanta, an Italian restaurant in the New York City hotel Sixty SoHo, and Chris Bianco, the Arizona chef widely regarded as the father of the modern artisanal pizza movement, is running on adrenaline and just a few hours of sleep.\u003c/p>\n\u003cp>\"Oh my goodness, it was a cavalcade of who's who,\" Bianco says, with mock seriousness, of the dinner party he flew in from Phoenix to host in this very space the previous evening, to celebrate the July release of his long-awaited first book,\u003cem> \u003ca href=\"https://www.amazon.com/Bianco-Pizza-Pasta-Other-Food/dp/0062224379/ref=sr_1_1?s=books&ie=UTF8&qid=1501686431&sr=1-1&keywords=bianco+pizza%2C+pasta%2C+and+other+food+i+like\">Bianco: Pizza, Pasta, and Other Food I Like\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\"There were a lot of friends,\" from the food world, he says. And possibly \"just some people who were hungry and someone dragged them to the dinner and they probably thought there would be pizza.\"\u003c/p>\n\u003cp>Bite-sized focaccia squares were the closest thing to pizza on the four-course menu. Likewise, while Bianco's eponymous cookbook includes dough, sauce and pizza recipes, it expands beyond pizza to reflect his evolution as a chef and restaurateur.\u003c/p>\n\u003cp>Pizza, of course, is what put Bianco on the culinary map. Since starting \u003ca href=\"http://www.pizzeriabianco.com/\">Pizzeria Bianco\u003c/a> in Phoenix nearly 30 years ago, his thin-crust wood-fired pizza has consistently won accolades. In 2003, Bianco became the first pizza maker to receive a regional James Beard Award (Best Chef, Southwest). \u003ca href=\"http://www.nytimes.com/2004/07/07/dining/the-road-to-pizza-nirvana-goes-through-phoenix.html?_r=0\">The New York \u003cem>Times\u003c/em>\u003c/a> lauded Bianco for \"making what just might be the best pizza in America.\" Food critic Jeffrey Steingarten, in Ed Levine's \u003cem>\u003ca href=\"https://www.amazon.com/Pizza-Slice-Heaven-Ultimate-Companion/dp/B008SMUC0K\">Pizza: A Slice of Heaven\u003c/a>,\u003c/em> went further: \"Chris [Bianco] makes the finest pizzas in the United States and, in all frankness, the world.\" Because of Bianco, the Valley of the Sun has become a mecca for the pizza obsessed.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Back in the day, people used to go through my trash to find out what tomatoes we used — 'That must be the secret!' — or the flour — 'That's the secret!,'\" Bianco says, taking a sip of black coffee. \"I was like, dude, you want tomatoes? Here's a can.\"\u003c/p>\n\u003cp>\"If you asked me, I told you anything,\" Bianco adds.\u003c/p>\n\u003cp>Over the years, Bianco has mentored and inspired pizza makers from across the country, including Paul Giannone, of \u003ca href=\"http://pauliegee.com/\">Paulie Gee's\u003c/a>, in Brooklyn; Brandon Pettit, of \u003ca href=\"http://delanceyseattle.com/\">Delancey\u003c/a>, in Seattle; and Nancy Silverton, of \u003ca href=\"http://pizzeriamozza.com/\">Pizzeria Mozza\u003c/a>, in Los Angeles.\u003c/p>\n\u003cfigure id=\"attachment_119644\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/chrisbianco_custom-f60ee9ffa71e759ae39d3ef2748701d1ba6a940f-s600-c85.jpg\" alt=\"Chris Bianco opened his pizzeria in Phoenix nearly 30 years ago, and is now widely regarded as the father of the modern artisanal pizza movement.\" width=\"600\" height=\"899\" class=\"size-full wp-image-119644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/chrisbianco_custom-f60ee9ffa71e759ae39d3ef2748701d1ba6a940f-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/chrisbianco_custom-f60ee9ffa71e759ae39d3ef2748701d1ba6a940f-s600-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/chrisbianco_custom-f60ee9ffa71e759ae39d3ef2748701d1ba6a940f-s600-c85-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/chrisbianco_custom-f60ee9ffa71e759ae39d3ef2748701d1ba6a940f-s600-c85-375x562.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/chrisbianco_custom-f60ee9ffa71e759ae39d3ef2748701d1ba6a940f-s600-c85-520x779.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Chris Bianco opened his pizzeria in Phoenix nearly 30 years ago, and is now widely regarded as the father of the modern artisanal pizza movement. \u003ccite>(David Loftus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"He's like a pizza Yoda, Chris is,\" says Adam Kuban, founder of the pizza blog \u003ca href=\"http://slice.seriouseats.com/\">Slice\u003c/a>, which is now part of the website Serious Eats. \"I think when pizza makers go to him, it's not so much how to learn to make pizza, it's just to kind of absorb this knowledge. It's almost like going to a Buddhist temple or something and taking in the knowledge and then applying that knowledge to what you do.\"\u003c/p>\n\u003cp>Matthew Lyons, of \u003ca href=\"http://tributepizza.com/\">Tribute Pizza\u003c/a>, in San Diego, calls Bianco \"a very amicable cult leader.\"\u003c/p>\n\u003cp>\"It's just this cult of, like, caring an unreasonable amount about food and ingredients and people,\" he says.\u003c/p>\n\u003cp>Born in the Bronx, Bianco is 55 and stocky, neither tall nor short, with a warm smile and pewter-colored hair that stands up in waves in the style of a mad scientist. He moved to Arizona when he was in his 20s, and in 1988 leased space in a gourmet market in order to start a pizza-making operation. In 1996, Pizzeria Bianco settled into its flagship location, a Prohibition-era red brick building in downtown Phoenix.\u003c/p>\n\u003cp>Today, Bianco's realm includes a second Pizzeria Bianco location; \u003ca href=\"http://www.pizzeriabianco.com/bar-bianco/\">Bar Bianco\u003c/a>; the sandwich-focused \u003ca href=\"http://www.pizzeriabianco.com/our-team/\">Pane Bianco\u003c/a>; and \u003ca href=\"http://www.trattophx.com/\">Tratto\u003c/a>, his first white tablecloth destination, all in Phoenix.\u003c/p>\n\u003cp>Bianco's cookbook is an expression of this broadened palate. This may rankle hardcore pizza aficionados, but it suits Bianco. \"I didn't want to do just a pizza book,\" he says.\u003c/p>\n\u003cp>\"I'm of the belief that if know how to forage for a salad, if you go into the market and you kind of open your mind up, and you start to align yourself with seasonality, and ask 'What do I feel like eating? Who's it for? Is it a first course or a main course salad?'\" says Bianco. \"All the questions that go into that, all the thoroughness that goes into that, that's how I make pizza.\"\u003c/p>\n\u003cfigure id=\"attachment_119645\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85.jpg\" alt=\"Left: mozzarella and tomato sandwich. Right: pizza biancoverde.\" width=\"1600\" height=\"1092\" class=\"size-full wp-image-119645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-800x546.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-1020x696.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-1180x805.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-960x655.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/pizzagod_custom-8d6c02f30d2ded7a8b17c1e9954e86bb99d6a61e-s1600-c85-520x355.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Left: mozzarella and tomato sandwich. Right: pizza biancoverde. \u003ccite>(David Loftus)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Bianco\u003c/em> opens with recipes for the six pies served at the pizzeria, including the signature Pizza Rosa: Parmigiano-Reggiano cheese, red onion, fresh rosemary and a scattering of crushed Arizona-grown pistachios. There are instructions for hearty main dishes (meatballs; braciole), salads (panzanella; purslane and cucumber) and sweets (rice pudding; lemon cookies). Into the narratives that tie the book together, Bianco weaves threads of memory, tradition and family.\u003c/p>\n\u003cp>Perhaps it is Bianco's own growing family — he and his wife, Mia, have two young children and a baby due in September — that moved him after all these years to finally put his recipes and food philosophy between two covers.\u003c/p>\n\u003cp>\"I know that someday on this Earth that I won't make anything,\" Bianco says. \"I won't even make a piece of toast. I won't be here in the physical sense.\"\u003c/p>\n\u003cp>His writing, therefore, is guided by a simple question: \"How can I make a template that will be really easy to follow, or as easy as possible, that will live, hopefully, a long time?\"\u003c/p>\n\u003cp>\u003cem>Jaime Joyce is a writer and editor living in Brooklyn. Her stories have appeared in \u003c/em>The New Yorker\u003cem> and \u003c/em>The New York Times\u003cem>. She is the author of \u003c/em>Moonshine: A Cultural History of America's Infamous Liquor\u003cem>. Follow her on Instagram at \u003ca href=\"https://www.instagram.com/jaijoyce/\">@jaijoyce\u003c/a>.\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>",
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"disqusTitle": "Chop Suey: A Classic Chinese-American Dish Takes On A Mexican Flair",
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"content": "\u003cp>Joaquin \"Jocko\" Fajardo, 39, grew up in Tempe, Ariz., in a large family. Mexican food was an integral part of his upbringing. And yet, the dish that reminds him of home and family is a distinctly Chinese dish, or more accurately, Chinese-American dish: chop suey.\u003c/p>\n\u003cp>Chop suey actually came to his family through a Mexican restaurant owned by his great-grandmother and great-aunt. Back in the 1960s, the two women owned a restaurant in Los Angeles. Next door to their Mexican restaurant was a Chinese restaurant. \"It lasted for a brief time, and ultimately my [great-aunt] purchased the restaurant,\" says Fajardo. \"They merged the two restaurants, keeping the Asian staff.\"\u003c/p>\n\u003cp>As the women taught their new staff to make the Mexican dishes on their menu, they also learned some Asian dishes. Chop suey was one of them. But his great-aunt added distinctly Mexican bits to the recipe: cumin, jalapeno and beans.\u003c/p>\n\u003cp>\u003ca href=\"#recipe\">Jump to the recipe\u003c/a>\u003c/p>\n\u003cp>The story behind the creation of this Chinese-Mexican fusion dish may seem surprising, but it illustrates a culinary exchange not uncommon in places where different cultures and cuisines coexist. And it is especially true of Chinese food in America.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Take, for example, the origin of chop suey itself. The dish originated in some of the first Chinese restaurants in America, many of them called chop suey houses. The story behind the dish's origin is filled with folklore, with many regions and people claiming to be its creator. But according to \u003ca href=\"//escholarship.org/uc/item/2bc4k55r.pdf\">a 2009 study\u003c/a> published in the \u003cem>Journal of Transnational American Studies\u003c/em>, there was no single creator. It probably evolved simultaneously in many restaurants. It was made by taking a humble dish made with fried animal intestines and vegetables and adapting it to the tastes of American customers.\u003c/p>\n\u003cp>\"When Chinese restaurants in America began to serve the dish, they had the flexibility to use whatever ingredients were available and whatever sauces they found tasteful and convenient,\" writes Haiming Liu, a professor at California State Polytechnic University, in his 2009 paper. \"There are many different versions of chop suey when it was first spread across America. The only common practice was to use a wok to stir-fry a bundle of ingredients with an innovative sauce.\"\u003c/p>\n\u003cp>The result was nothing like the original dish eaten in China, which according to Liu was mostly a home-cooked dish that also \"varied from region to region.\"\u003c/p>\n\u003cp>It's not just chop suey that evolved to American palates. The vast majority of Chinese-American food did. In fact, Chinese cuisine in many countries has adapted to local tastes and ingredients.\u003c/p>\n\u003cp>Chinese-Indian food, for example, folds in Indian spices, paneer (Indian cheese) and plenty of Indian vegetables like potato, okra and cauliflower.\u003c/p>\n\u003cp>PeruvianChinese food blends in both cuisines and goes by the name of \u003ca href=\"https://www.pri.org/stories/2014-09-05/immigration-fuels-hot-asian-fusion-food-scene-lima\">\u003cem>chifa\u003c/em>\u003c/a>\u003cem>. \u003c/em>It includes fried rice, called \u003cem>arroz chaufa,\u003c/em> that includes corn, a staple in Peru.\u003c/p>\n\u003cp>And as \u003ca href=\"http://www.npr.org/sections/thesalt/2015/04/16/399637724/the-chinese-mexican-cuisine-born-of-u-s-prejudice\">The Salt has reported\u003c/a>, Chinese-Mexican food includes many staples of the local cuisine, like \"light-yellow deep-fried chilis.\" There are also rumors of chefs at Chinese restaurants marinating their pork in tequila.\u003c/p>\n\u003cp>So it seems only natural that a cuisine that has adapted to local tastes around the globe would continue to evolve in restaurant kitchens. But what is unique perhaps about Fajardo's chop suey — he calls it chop suey with beans — is that it was revised and reinvented not in a Chinese restaurant, but in a Mexican restaurant. And this Mexican adaptation went on to become the restaurant's \"family meal\" — the employees ate this dish at work, Fajardo says.\u003c/p>\n\u003cp>His great-aunt even went on to teach the recipe to every woman in their extended family. \"She believed that everybody should be able to feed their family at minimal cost,\" says Fajardo. The dish, with its simple and hearty ingredients — carrots, celery, beans, chicken (or any other meat or fish) — is healthy and inexpensive. \"And it's something we came to know as auntie's stew.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Chop Suey With Beans And Rice Recipe\u003c/strong>\u003c/h3>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>2 carrots, peeled and sliced diagonally\u003c/p>\n\u003cp>2 celery stalks, sliced diagonally\u003c/p>\n\u003cp>1 onion, peeled, halved and sliced thinly\u003c/p>\n\u003cp>2 chicken breasts, halved and cut into 1/4 inch cubes\u003c/p>\n\u003cp>1 can water chestnuts (drain out the water)\u003c/p>\n\u003cp>1 cup bean sprouts\u003c/p>\n\u003cp>1 can black beans, drained and rinsed\u003c/p>\n\u003cp>2 1/2 cups chicken stock\u003c/p>\n\u003cp>1 cup Basmati rice\u003c/p>\n\u003cp>2 teaspoons cornstarch\u003c/p>\n\u003cp>1 tablespoon diced jalapeño with some seeds\u003c/p>\n\u003cp>1 teaspoon cumin seeds\u003c/p>\n\u003cp>Sea salt to taste\u003c/p>\n\u003cp>\u003cstrong>Rice\u003c/strong>\u003c/p>\n\u003cp>Cook rice in 2 cups of chicken stock. Simmer until two-thirds of the liquid has evaporated, then cover until the steam dissipates. Season lightly with salt.\u003c/p>\n\u003cp>\u003cstrong>Chop Suey \u003c/strong>\u003c/p>\n\u003cp>Saut carrots, celery and onion until onion is golden.\u003c/p>\n\u003cp>Add the slices of chicken and sauté until browned.\u003c/p>\n\u003cp>Add the sprouts, water chestnuts and black beans. Keep at a slow simmer.\u003c/p>\n\u003cp>Mix the remaining chicken stock with the cornstarch and jalapeño. Stir into the simmering chicken and vegetables in the pan. Allow to thicken slightly while stirring for 3-5 minutes. Season with salt to taste.\u003c/p>\n\u003cp>Serve hot over rice.\u003c/p>\n\u003ch3>Share Your Hot Pot Story\u003c/h3>\n\u003cp>\u003cem>Tell us a memory you have about a dish you love. Post a video or photo on Instagram or Twitter with the hashtag \u003c/em>\u003ca href=\"https://twitter.com/search?src=typd&q=%23nprhotpot\">\u003cem>#NPRHotPot\u003c/em>\u003c/a>\u003cem>, and we'll gather some of our favorites and post them on NPR.org. Get the details \u003c/em>\u003ca href=\"http://www.npr.org/sections/thesalt/2017/06/06/531783214/-nprhotpot-share-your-food-memories-with-us\">\u003cem>here\u003c/em>\u003c/a>\u003cem>.\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",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Joaquin \"Jocko\" Fajardo, 39, grew up in Tempe, Ariz., in a large family. Mexican food was an integral part of his upbringing. And yet, the dish that reminds him of home and family is a distinctly Chinese dish, or more accurately, Chinese-American dish: chop suey.\u003c/p>\n\u003cp>Chop suey actually came to his family through a Mexican restaurant owned by his great-grandmother and great-aunt. Back in the 1960s, the two women owned a restaurant in Los Angeles. Next door to their Mexican restaurant was a Chinese restaurant. \"It lasted for a brief time, and ultimately my [great-aunt] purchased the restaurant,\" says Fajardo. \"They merged the two restaurants, keeping the Asian staff.\"\u003c/p>\n\u003cp>As the women taught their new staff to make the Mexican dishes on their menu, they also learned some Asian dishes. Chop suey was one of them. But his great-aunt added distinctly Mexican bits to the recipe: cumin, jalapeno and beans.\u003c/p>\n\u003cp>\u003ca href=\"#recipe\">Jump to the recipe\u003c/a>\u003c/p>\n\u003cp>The story behind the creation of this Chinese-Mexican fusion dish may seem surprising, but it illustrates a culinary exchange not uncommon in places where different cultures and cuisines coexist. And it is especially true of Chinese food in America.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Take, for example, the origin of chop suey itself. The dish originated in some of the first Chinese restaurants in America, many of them called chop suey houses. The story behind the dish's origin is filled with folklore, with many regions and people claiming to be its creator. But according to \u003ca href=\"//escholarship.org/uc/item/2bc4k55r.pdf\">a 2009 study\u003c/a> published in the \u003cem>Journal of Transnational American Studies\u003c/em>, there was no single creator. It probably evolved simultaneously in many restaurants. It was made by taking a humble dish made with fried animal intestines and vegetables and adapting it to the tastes of American customers.\u003c/p>\n\u003cp>\"When Chinese restaurants in America began to serve the dish, they had the flexibility to use whatever ingredients were available and whatever sauces they found tasteful and convenient,\" writes Haiming Liu, a professor at California State Polytechnic University, in his 2009 paper. \"There are many different versions of chop suey when it was first spread across America. The only common practice was to use a wok to stir-fry a bundle of ingredients with an innovative sauce.\"\u003c/p>\n\u003cp>The result was nothing like the original dish eaten in China, which according to Liu was mostly a home-cooked dish that also \"varied from region to region.\"\u003c/p>\n\u003cp>It's not just chop suey that evolved to American palates. The vast majority of Chinese-American food did. In fact, Chinese cuisine in many countries has adapted to local tastes and ingredients.\u003c/p>\n\u003cp>Chinese-Indian food, for example, folds in Indian spices, paneer (Indian cheese) and plenty of Indian vegetables like potato, okra and cauliflower.\u003c/p>\n\u003cp>PeruvianChinese food blends in both cuisines and goes by the name of \u003ca href=\"https://www.pri.org/stories/2014-09-05/immigration-fuels-hot-asian-fusion-food-scene-lima\">\u003cem>chifa\u003c/em>\u003c/a>\u003cem>. \u003c/em>It includes fried rice, called \u003cem>arroz chaufa,\u003c/em> that includes corn, a staple in Peru.\u003c/p>\n\u003cp>And as \u003ca href=\"http://www.npr.org/sections/thesalt/2015/04/16/399637724/the-chinese-mexican-cuisine-born-of-u-s-prejudice\">The Salt has reported\u003c/a>, Chinese-Mexican food includes many staples of the local cuisine, like \"light-yellow deep-fried chilis.\" There are also rumors of chefs at Chinese restaurants marinating their pork in tequila.\u003c/p>\n\u003cp>So it seems only natural that a cuisine that has adapted to local tastes around the globe would continue to evolve in restaurant kitchens. But what is unique perhaps about Fajardo's chop suey — he calls it chop suey with beans — is that it was revised and reinvented not in a Chinese restaurant, but in a Mexican restaurant. And this Mexican adaptation went on to become the restaurant's \"family meal\" — the employees ate this dish at work, Fajardo says.\u003c/p>\n\u003cp>His great-aunt even went on to teach the recipe to every woman in their extended family. \"She believed that everybody should be able to feed their family at minimal cost,\" says Fajardo. The dish, with its simple and hearty ingredients — carrots, celery, beans, chicken (or any other meat or fish) — is healthy and inexpensive. \"And it's something we came to know as auntie's stew.\"\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Chop Suey With Beans And Rice Recipe\u003c/strong>\u003c/h3>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>2 carrots, peeled and sliced diagonally\u003c/p>\n\u003cp>2 celery stalks, sliced diagonally\u003c/p>\n\u003cp>1 onion, peeled, halved and sliced thinly\u003c/p>\n\u003cp>2 chicken breasts, halved and cut into 1/4 inch cubes\u003c/p>\n\u003cp>1 can water chestnuts (drain out the water)\u003c/p>\n\u003cp>1 cup bean sprouts\u003c/p>\n\u003cp>1 can black beans, drained and rinsed\u003c/p>\n\u003cp>2 1/2 cups chicken stock\u003c/p>\n\u003cp>1 cup Basmati rice\u003c/p>\n\u003cp>2 teaspoons cornstarch\u003c/p>\n\u003cp>1 tablespoon diced jalapeño with some seeds\u003c/p>\n\u003cp>1 teaspoon cumin seeds\u003c/p>\n\u003cp>Sea salt to taste\u003c/p>\n\u003cp>\u003cstrong>Rice\u003c/strong>\u003c/p>\n\u003cp>Cook rice in 2 cups of chicken stock. Simmer until two-thirds of the liquid has evaporated, then cover until the steam dissipates. Season lightly with salt.\u003c/p>\n\u003cp>\u003cstrong>Chop Suey \u003c/strong>\u003c/p>\n\u003cp>Saut carrots, celery and onion until onion is golden.\u003c/p>\n\u003cp>Add the slices of chicken and sauté until browned.\u003c/p>\n\u003cp>Add the sprouts, water chestnuts and black beans. Keep at a slow simmer.\u003c/p>\n\u003cp>Mix the remaining chicken stock with the cornstarch and jalapeño. Stir into the simmering chicken and vegetables in the pan. Allow to thicken slightly while stirring for 3-5 minutes. Season with salt to taste.\u003c/p>\n\u003cp>Serve hot over rice.\u003c/p>\n\u003ch3>Share Your Hot Pot Story\u003c/h3>\n\u003cp>\u003cem>Tell us a memory you have about a dish you love. Post a video or photo on Instagram or Twitter with the hashtag \u003c/em>\u003ca href=\"https://twitter.com/search?src=typd&q=%23nprhotpot\">\u003cem>#NPRHotPot\u003c/em>\u003c/a>\u003cem>, and we'll gather some of our favorites and post them on NPR.org. Get the details \u003c/em>\u003ca href=\"http://www.npr.org/sections/thesalt/2017/06/06/531783214/-nprhotpot-share-your-food-memories-with-us\">\u003cem>here\u003c/em>\u003c/a>\u003cem>.\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>",
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"disqusTitle": "Oh, Snap! Scientists Are Turning People's Food Photos Into Recipes",
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"content": "\u003cp>When someone posts a photo of food on social media, do you get cranky? Is it because you just don't care what other people are eating? Or is it because they're enjoying an herb-and-garlic crusted halibut at a seaside restaurant while you sit at your computer with a slice of two-day-old pizza?\u003c/p>\n\u003cp>Maybe you'd like to have what they're having, but don't know how to make it. If only there were a way to get their recipe without commenting on the photo.\u003c/p>\n\u003cp>Researchers at the Massachusetts Institute of Technology's \u003ca href=\"https://www.csail.mit.edu/\">Computer Science and Artificial Intelligence Laboratory\u003c/a> (CSAIL) would like that for you, too. That's why they're creating an artificial neural network — a computer system modeled after the human brain — to examine those photos and break them down into recipes.\u003c/p>\n\u003cp>The growth of the Internet has supported the ability to collect and publish several large-scale datasets, allowing for great advances in the field of artificial intelligence (AI), says Javier Marin, a postdoctoral research associate at CSAIL and co-author of \u003ca href=\"http://im2recipe.csail.mit.edu/im2recipe.pdf\">a paper\u003c/a> published this July at the Conference on Computer Vision and Pattern Recognition in Honolulu.\u003c/p>\n\u003cp>\"However, when it comes to food, there was not any large-scale dataset available in the research community until now,\" Marin says. \"There was a clear need to better understand people's eating habits and dietary preferences.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To do this, researchers have been feeding the computer pairs of photos and their corresponding recipes — about 800,000 of them. The AI network, called Recipe 1M, chews on all of that for a while, learning patterns and connections between the ingredients in the recipes and the photos of food.\u003c/p>\n\u003cp>\"What we've developed is a novel machine learning model that powers an app. The \u003ca href=\"http://tuesday.csail.mit.edu:4242/\">demo\u003c/a> that you see is just a pretty interface to that model,\" says Nicholas Hynes, an MIT graduate student at CSAIL who also co-authored the paper.\u003c/p>\n\u003cp>You, too, can try out this interface, called \u003ca href=\"http://tuesday.csail.mit.edu:4242/\">Pic2Recipe\u003c/a>. To use it, just upload your food photo. The computer will analyze it and retrieve a recipe from a collection of test recipes that best matches your image.\u003c/p>\n\u003cp>It usually works pretty well, although it can miss an ingredient or two sometimes. Take for example, this \u003ca href=\"https://www.youtube.com/watch?v=qp5yOfcBXq0\">video\u003c/a>, in which the MIT team uploads a photo of sugar cookies.\u003c/p>\n\u003cp>https://youtu.be/qp5yOfcBXq0\u003c/p>\n\u003cp>\"The app took the image, figured out what was in it and how it was prepared, and gave us the recipe that it thinks was most likely to have produced the image,\" says Hynes.\u003c/p>\n\u003cp>Pic2Recipe did correctly identify eight out of the 11 ingredients. And it did accurately find a recipe for sugar cookies. Alas, it missed the icing.\u003c/p>\n\u003cp>But the program doesn't need to visually recognize every ingredient in the photo to find an accurate recipe.\u003c/p>\n\u003cp>\"Just like a human, it can infer the presence of invisible, homogenized or obscured ingredients using context. For instance, if I see a green colored soup, it probably contains peas — and most definitely salt!\" says Hynes. \"When the model finds the best match, it's really taking a holistic view of the entire image or the entire recipe. That's part of why the model is interesting: It learns a lot about recipes in a very unstructured way.\"\u003c/p>\n\u003cp>But as with every new technology, there are some kinks to work out.\u003c/p>\n\u003cp>The current model sometimes has trouble making fine distinctions between similar recipes, Hynes says. \"For instance, it may detect a ham sandwich as pastrami or not recognize that brioche contains milk and egg. We're still actively improving the vision portion of the model.\"\u003c/p>\n\u003cp>Another issue, Hynes says, is that the current model has no explicit knowledge of basic concepts like flavor and texture. \"Without this, it might replace one ingredient with another because they're used in similar contexts, but, doing so would significantly alter this dish,\" Hynes says. \"For example, there are two very similar Korean fermented ingredients called \u003cem>gochujang\u003c/em> and \u003cem>doenjang\u003c/em>, but the former is spicy and sweet while the latter is savory and salty.\" \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>There are other refinements to be made, such as how to recognize an ingredient as diced, chopped or sliced. Or how to tell the difference between different types of mushrooms or tomatoes.\u003c/p>\n\u003cp>And when a reporter at \u003ca href=\"https://www.theverge.com/tldr/2017/7/20/16005826/mit-csail-recipes-ai-neural-network-algorithm\">The Verge\u003c/a> tried the demo, photos of ramen and potato chips turned up no matches. How could the program miss such basics?\u003c/p>\n\u003cp>\"This is simply explained by not having recipes for those foods in the dataset,\" Hynes says. \"For things like ramen and potato chips, people generally don't post recipes for things that come out of a bag.\"\u003c/p>\n\u003cp>In the future, the MIT researchers want to do more than just let you have what they're having. They are seeking insight into health and eating habits.\u003c/p>\n\u003cp>\"Determining the ingredients — and therefore how healthy they are — of images posted in a specific region, we could see how health habits change through time,\" says Marin.\u003c/p>\n\u003cp>Hynes would like to take the technology a step farther and is working on a way to automatically link from an image or ingredient list to nutrition information.\u003c/p>\n\u003cp>\"Using it to improve peoples' health is definitely big; when I go to community/potluck dinners, it always astonishes me how people don't pay attention to preparation and how it relates to plausible serving sizes,\" he says.\u003c/p>\n\u003cp>Hynes also can see how aspiring cooks might appreciate a system that takes a restaurant item and tells them how to make it. \"Even everyday people with dietary restrictions — gluten free, vegan, sparse pantry — would appreciate a tool that could minimally modify a complicated dish like Beef Wellington so that it fits the constraints.\"\u003c/p>\n\u003cp>And why stop there? These are MIT scientists, after all, collaborating with researchers from the \u003ca href=\"http://www.qcri.org.qa/\">Qatar Computing Research Institute\u003c/a> and the \u003ca href=\"http://www.upc.edu/\">Polytechnic University of Catalonia\u003c/a> in Spain.\u003c/p>\n\u003cp>\"In the far future, one might envision a robo-chef that fully understands food and does the cooking for you!\" Hynes says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Researchers have created an artificial neural network that analyzes an image of a dish and tells you how to make it. Still in the early stages, the technology might help improve our dietary health.",
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"title": "Oh, Snap! Scientists Are Turning People's Food Photos Into Recipes | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When someone posts a photo of food on social media, do you get cranky? Is it because you just don't care what other people are eating? Or is it because they're enjoying an herb-and-garlic crusted halibut at a seaside restaurant while you sit at your computer with a slice of two-day-old pizza?\u003c/p>\n\u003cp>Maybe you'd like to have what they're having, but don't know how to make it. If only there were a way to get their recipe without commenting on the photo.\u003c/p>\n\u003cp>Researchers at the Massachusetts Institute of Technology's \u003ca href=\"https://www.csail.mit.edu/\">Computer Science and Artificial Intelligence Laboratory\u003c/a> (CSAIL) would like that for you, too. That's why they're creating an artificial neural network — a computer system modeled after the human brain — to examine those photos and break them down into recipes.\u003c/p>\n\u003cp>The growth of the Internet has supported the ability to collect and publish several large-scale datasets, allowing for great advances in the field of artificial intelligence (AI), says Javier Marin, a postdoctoral research associate at CSAIL and co-author of \u003ca href=\"http://im2recipe.csail.mit.edu/im2recipe.pdf\">a paper\u003c/a> published this July at the Conference on Computer Vision and Pattern Recognition in Honolulu.\u003c/p>\n\u003cp>\"However, when it comes to food, there was not any large-scale dataset available in the research community until now,\" Marin says. \"There was a clear need to better understand people's eating habits and dietary preferences.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To do this, researchers have been feeding the computer pairs of photos and their corresponding recipes — about 800,000 of them. The AI network, called Recipe 1M, chews on all of that for a while, learning patterns and connections between the ingredients in the recipes and the photos of food.\u003c/p>\n\u003cp>\"What we've developed is a novel machine learning model that powers an app. The \u003ca href=\"http://tuesday.csail.mit.edu:4242/\">demo\u003c/a> that you see is just a pretty interface to that model,\" says Nicholas Hynes, an MIT graduate student at CSAIL who also co-authored the paper.\u003c/p>\n\u003cp>You, too, can try out this interface, called \u003ca href=\"http://tuesday.csail.mit.edu:4242/\">Pic2Recipe\u003c/a>. To use it, just upload your food photo. The computer will analyze it and retrieve a recipe from a collection of test recipes that best matches your image.\u003c/p>\n\u003cp>It usually works pretty well, although it can miss an ingredient or two sometimes. Take for example, this \u003ca href=\"https://www.youtube.com/watch?v=qp5yOfcBXq0\">video\u003c/a>, in which the MIT team uploads a photo of sugar cookies.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/qp5yOfcBXq0'\n title='//www.youtube.com/embed/qp5yOfcBXq0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\"The app took the image, figured out what was in it and how it was prepared, and gave us the recipe that it thinks was most likely to have produced the image,\" says Hynes.\u003c/p>\n\u003cp>Pic2Recipe did correctly identify eight out of the 11 ingredients. And it did accurately find a recipe for sugar cookies. Alas, it missed the icing.\u003c/p>\n\u003cp>But the program doesn't need to visually recognize every ingredient in the photo to find an accurate recipe.\u003c/p>\n\u003cp>\"Just like a human, it can infer the presence of invisible, homogenized or obscured ingredients using context. For instance, if I see a green colored soup, it probably contains peas — and most definitely salt!\" says Hynes. \"When the model finds the best match, it's really taking a holistic view of the entire image or the entire recipe. That's part of why the model is interesting: It learns a lot about recipes in a very unstructured way.\"\u003c/p>\n\u003cp>But as with every new technology, there are some kinks to work out.\u003c/p>\n\u003cp>The current model sometimes has trouble making fine distinctions between similar recipes, Hynes says. \"For instance, it may detect a ham sandwich as pastrami or not recognize that brioche contains milk and egg. We're still actively improving the vision portion of the model.\"\u003c/p>\n\u003cp>Another issue, Hynes says, is that the current model has no explicit knowledge of basic concepts like flavor and texture. \"Without this, it might replace one ingredient with another because they're used in similar contexts, but, doing so would significantly alter this dish,\" Hynes says. \"For example, there are two very similar Korean fermented ingredients called \u003cem>gochujang\u003c/em> and \u003cem>doenjang\u003c/em>, but the former is spicy and sweet while the latter is savory and salty.\" \u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>There are other refinements to be made, such as how to recognize an ingredient as diced, chopped or sliced. Or how to tell the difference between different types of mushrooms or tomatoes.\u003c/p>\n\u003cp>And when a reporter at \u003ca href=\"https://www.theverge.com/tldr/2017/7/20/16005826/mit-csail-recipes-ai-neural-network-algorithm\">The Verge\u003c/a> tried the demo, photos of ramen and potato chips turned up no matches. How could the program miss such basics?\u003c/p>\n\u003cp>\"This is simply explained by not having recipes for those foods in the dataset,\" Hynes says. \"For things like ramen and potato chips, people generally don't post recipes for things that come out of a bag.\"\u003c/p>\n\u003cp>In the future, the MIT researchers want to do more than just let you have what they're having. They are seeking insight into health and eating habits.\u003c/p>\n\u003cp>\"Determining the ingredients — and therefore how healthy they are — of images posted in a specific region, we could see how health habits change through time,\" says Marin.\u003c/p>\n\u003cp>Hynes would like to take the technology a step farther and is working on a way to automatically link from an image or ingredient list to nutrition information.\u003c/p>\n\u003cp>\"Using it to improve peoples' health is definitely big; when I go to community/potluck dinners, it always astonishes me how people don't pay attention to preparation and how it relates to plausible serving sizes,\" he says.\u003c/p>\n\u003cp>Hynes also can see how aspiring cooks might appreciate a system that takes a restaurant item and tells them how to make it. \"Even everyday people with dietary restrictions — gluten free, vegan, sparse pantry — would appreciate a tool that could minimally modify a complicated dish like Beef Wellington so that it fits the constraints.\"\u003c/p>\n\u003cp>And why stop there? These are MIT scientists, after all, collaborating with researchers from the \u003ca href=\"http://www.qcri.org.qa/\">Qatar Computing Research Institute\u003c/a> and the \u003ca href=\"http://www.upc.edu/\">Polytechnic University of Catalonia\u003c/a> in Spain.\u003c/p>\n\u003cp>\"In the far future, one might envision a robo-chef that fully understands food and does the cooking for you!\" Hynes says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Arepas Are Conquering The World — But Dying At Home In Venezuela",
"title": "Arepas Are Conquering The World — But Dying At Home In Venezuela",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Puyana (\u003c/em>\u003ca href=\"https://twitter.com/Puyana\">@Puyana\u003c/a>\u003cem>) is a Venezuelan writer living in Austin, Texas. He is working on a novel titled \u003c/em>Freedom Is a Feast\u003cem> set in Venezuela.\u003c/em>\u003c/p>\n\u003cp>The past three months have been bad for Venezuela — some of the worst months in a string of bad months, the worst year in a string of bad years. Violent confrontations between government forces and protesters have left dozens dead in the streets. Families are scavenging scraps of food from trash bags. But there is one silver lining: The arepa, the sine qua non\u003cem> \u003c/em>of Venezuelan foods, the \u003cem>give-us-now-our-daily-bread \u003c/em>for Venezuelans, has finally made it big — but only outside the nation's borders.\u003c/p>\n\u003cp>Venezuelans eat a lot of arepas. The tasty cornmeal cakes — grilled, baked or fried and filled with everything from avocado to braised meat to quail egg salad — are a cornerstone of Venezuelan nutrition.\u003c/p>\n\u003cp>Arepas are also one of the few pre-Columbian traditions left in modern Venezuela and are certainly the most pervasive. Before Europeans came to the New World, indigenous women in the region that now makes up Panama, Colombia and Venezuela would soak maize kernels, dehusk them, dry them and grind them into a fine flour. They would mix that flour with water to create balls of dough and then flatten them into disks. The pale, golden disks would then go on a \u003cem>budare\u003c/em>, a hot clay surface that would toast the cakes on both sides but leave the inside soft and moist.\u003c/p>\n\u003cfigure id=\"attachment_119526\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb.jpg\" alt=\"The Royal restaurant serves cheese arepas in Washington, D.C. As Venezuelans flee their troubled country, they bring with them a taste for the popular cornmeal cakes.\" width=\"2000\" height=\"1331\" class=\"size-full wp-image-119526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Royal restaurant serves cheese arepas in Washington, D.C. As Venezuelans flee their troubled country, they bring with them a taste for the popular cornmeal cakes. \u003ccite>(Joy Asico/Courtesy of The Royal)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>José De Acosta, a Jesuit explorer and naturalist of the 16th century, wrote that the \u003cem>budare\u003c/em> was like a sacrificial stone for the rite of the first bread. That is what the arepa was for indigenous tribes. And while modern Venezuelans might make them with precooked flour, the society's almost religious devotion to the arepa has arguably been the only indigenous tradition to survive intact through Spanish colonization.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Before the current food crisis and widespread hunger, Venezuelans ate an average of 66 pounds per person per year of Harina P.A.N., the brand name synonymous with the precooked maize flour that is the main ingredient in arepas. At a little more than 11 arepas\u003cem> \u003c/em>per pound, that comes to about 750 arepas per person, per year. You read that right. In ideal circumstances, Venezuelans eat two arepas every day of the year.\u003c/p>\n\u003cfigure id=\"attachment_119528\" class=\"wp-caption aligncenter\" style=\"max-width: 1680px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280.jpg\" alt=\"Beef and avocado are among the arepa fillings offered at The Royal. Filling options may vary by region, but the arepa itself remains constant.\" width=\"1680\" height=\"1118\" class=\"size-full wp-image-119528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280.jpg 1680w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-520x346.jpg 520w\" sizes=\"(max-width: 1680px) 100vw, 1680px\">\u003cfigcaption class=\"wp-caption-text\">Beef and avocado are among the arepa fillings offered at The Royal. Filling options may vary by region, but the arepa itself remains constant. \u003ccite>(Joy Asico/Courtesy of The Royal)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Venezuelan regime has ruined even that. The National Assembly's commission on the agricultural crisis \u003ca href=\"http://visionagropecuaria.com/venezolanos-consumen-125-kilos-menos-harina-maiz-precocida-al-ano\">calculated\u003c/a> that this year, consumption will drop to 34 pounds per person, mostly because of widespread corn shortages. The days of \"that's good, give me another\" have gone the way of the dodo.\u003c/p>\n\u003cp>Outside of Venezuela, however, the arepa is flourishing. That is what happens when an authoritarian regime forces anywhere from 6 percent to 9 percent of a country's population to leave. Conservative estimates say that 1.8 million Venezuelans had emigrated between the start of the presidency of populist strongman Hugo Chavez in 1999 and 2015. Studies indicate that last year \u003ca href=\"https://www.nytimes.com/2016/11/25/world/americas/hungry-venezuelans-flee-in-boats-to-escape-economic-collapse.html\">alone 150,000 people left\u003c/a> — the highest yearly number in a decade. This year should prove no different.\u003c/p>\n\u003cp>Historically, Venezuela has been a country that welcomes immigrants. Before Chavez was elected in 1998, the number of Venezuelans immigrating to other countries was low. For most of its democratic life, the country was a haven for those escaping rough times. Venezuela's arms were wide open for hundreds of thousands Spaniards, Italians and Jews in the two decades after World War II, and then again for millions of Colombians escaping violence and economic despair in the last decades of the 20th century. This immigration explosion not only brought Venezuela a cultural and workforce boon, but also a culinary tradition that enriched the country. And isn't that what immigrants do? They take their most precious things with them when they leave — and apart from family, what's more precious than the things we eat?\u003c/p>\n\u003cp>So that's what happens when millions of Venezuelans settle across the world or return to the land of their grandparents. We bring arepas with us.\u003c/p>\n\u003cfigure id=\"attachment_119529\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75.jpg\" alt=\"The Arepa Zone was named best food truck in Washington, D.C., two years in a row.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-119529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Arepa Zone was named best food truck in Washington, D.C., two years in a row. \u003ccite>(Courtesy of Arepa Zone)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When \u003ca href=\"http://www.caracasarepabar.com/\">Caracas Arepa Bar \u003c/a>opened on Manhattan's East Seventh Street in 2003, many New Yorkers couldn't tell an arepa from a\u003cem> cachapa\u003c/em> from a \u003cem>patacón \u003c/em>— it stood as the lone showcase of the Venezuelan arepa in New York. Today, a Google map search for \"New York Venezuelan food\" returns more than two dozen restaurants. The arepa, and Venezuelan culinary tradition in general, has made its mark on the international culinary scene.\u003c/p>\n\u003cp>I've traveled to arepa places in Barcelona, Spain, and San Francisco, and they all taste like home. The fillings might change: manchego cheese and \u003cem>jamón de bellota\u003c/em> instead of\u003cem> carne mechada \u003c/em>and \u003cem>queso amarillo \u003c/em>(yellow cheese), or Asian-style marinated pork belly instead of \u003cem>reina pepiada\u003c/em> (the queen of arepa fillings, prepared by mixing thin strands of boiled chicken with bright green avocados). But the\u003cem> \u003c/em>arepa itself — the dough that is and will always be water, corn and salt — remains the same. It still has the indentations of the fingers that pressed them — and for any Venezuelan living abroad, it will always taste like what we've left behind.\u003c/p>\n\u003cfigure id=\"attachment_119530\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd.jpg\" alt=\"The license plate on the Arepa Zone food truck speaks for many as the arepa's popularity expands worldwide, even though it grows scarce in its native Venezuela.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-119530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The license plate on the Arepa Zone food truck speaks for many as the arepa's popularity expands worldwide, even though it grows scarce in its native Venezuela. \u003ccite>(Courtesy of Arepa Zone)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Today, I'm no longer surprised when a chef on a cooking show prepares an\u003cem> \u003c/em>arepa and wins, or when Arepa Zone wins best food truck in Washington, D.C., for the second time in a row. When I moved to Austin, Texas, in 2006, the only place for an arepa was in my kitchen. Today I have my pick of locations, but they're never as good as mine — and none will ever be as good as my mom's. In the streets of Lima, Perú, you have young Venezuelan professionals, once middle-class, selling arepas to the Peruvian working class. You have American moms and personal trainers blogging about the new gluten-free \"It\" food. And you can't take four steps in Miami without smelling arepas on a grill.\u003c/p>\n\u003cp>The arepa has arrived. You're welcome, world.\u003c/p>\n\u003cp>But that is no consolation for the millions of Venezuelans who are struggling to feed themselves, who have to stand in line for hours to get their price-regulated bag of\u003cem> \u003c/em>Harina P.A.N.\u003cem> \u003c/em>or haggle in the black market and spend many times the official cost. A lot of those people will join the diaspora soon enough. The lucky will take planes to Miami and join family or friends and use their university degrees to get jobs at Best Buy. The less lucky are starting to take rafts to Curaçao or Trinidad, hoping to escape hunger. The unlucky — and the stubborn — have to stay. For them, the arepa has become not a symbol of everyday sustenance, but a luxury.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>A version of this essay appeared in \u003c/em>\u003ca href=\"https://www.caracaschronicles.com/2017/06/11/arepa-took-world-died-home/\">\u003cem>Caracas Chronicles\u003c/em>.\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",
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"excerpt": "For Venezuelans, the stuffed cornmeal cakes have long been the daily bread of life. Yet even as arepas are embraced from New York to Spain, they are disappearing in their hunger-wracked homeland.",
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"description": "For Venezuelans, the stuffed cornmeal cakes have long been the daily bread of life. Yet even as arepas are embraced from New York to Spain, they are disappearing in their hunger-wracked homeland.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Puyana (\u003c/em>\u003ca href=\"https://twitter.com/Puyana\">@Puyana\u003c/a>\u003cem>) is a Venezuelan writer living in Austin, Texas. He is working on a novel titled \u003c/em>Freedom Is a Feast\u003cem> set in Venezuela.\u003c/em>\u003c/p>\n\u003cp>The past three months have been bad for Venezuela — some of the worst months in a string of bad months, the worst year in a string of bad years. Violent confrontations between government forces and protesters have left dozens dead in the streets. Families are scavenging scraps of food from trash bags. But there is one silver lining: The arepa, the sine qua non\u003cem> \u003c/em>of Venezuelan foods, the \u003cem>give-us-now-our-daily-bread \u003c/em>for Venezuelans, has finally made it big — but only outside the nation's borders.\u003c/p>\n\u003cp>Venezuelans eat a lot of arepas. The tasty cornmeal cakes — grilled, baked or fried and filled with everything from avocado to braised meat to quail egg salad — are a cornerstone of Venezuelan nutrition.\u003c/p>\n\u003cp>Arepas are also one of the few pre-Columbian traditions left in modern Venezuela and are certainly the most pervasive. Before Europeans came to the New World, indigenous women in the region that now makes up Panama, Colombia and Venezuela would soak maize kernels, dehusk them, dry them and grind them into a fine flour. They would mix that flour with water to create balls of dough and then flatten them into disks. The pale, golden disks would then go on a \u003cem>budare\u003c/em>, a hot clay surface that would toast the cakes on both sides but leave the inside soft and moist.\u003c/p>\n\u003cfigure id=\"attachment_119526\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb.jpg\" alt=\"The Royal restaurant serves cheese arepas in Washington, D.C. As Venezuelans flee their troubled country, they bring with them a taste for the popular cornmeal cakes.\" width=\"2000\" height=\"1331\" class=\"size-full wp-image-119526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-15-cheese-arepas-2_custom-01c11334f8305510a1071a509ca47560c1dfdedb-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Royal restaurant serves cheese arepas in Washington, D.C. As Venezuelans flee their troubled country, they bring with them a taste for the popular cornmeal cakes. \u003ccite>(Joy Asico/Courtesy of The Royal)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>José De Acosta, a Jesuit explorer and naturalist of the 16th century, wrote that the \u003cem>budare\u003c/em> was like a sacrificial stone for the rite of the first bread. That is what the arepa was for indigenous tribes. And while modern Venezuelans might make them with precooked flour, the society's almost religious devotion to the arepa has arguably been the only indigenous tradition to survive intact through Spanish colonization.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before the current food crisis and widespread hunger, Venezuelans ate an average of 66 pounds per person per year of Harina P.A.N., the brand name synonymous with the precooked maize flour that is the main ingredient in arepas. At a little more than 11 arepas\u003cem> \u003c/em>per pound, that comes to about 750 arepas per person, per year. You read that right. In ideal circumstances, Venezuelans eat two arepas every day of the year.\u003c/p>\n\u003cfigure id=\"attachment_119528\" class=\"wp-caption aligncenter\" style=\"max-width: 1680px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280.jpg\" alt=\"Beef and avocado are among the arepa fillings offered at The Royal. Filling options may vary by region, but the arepa itself remains constant.\" width=\"1680\" height=\"1118\" class=\"size-full wp-image-119528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280.jpg 1680w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/royal-24-beef-arepa-1_custom-60960a9dd5d321350fd9ec0ed04c8b58eb190280-520x346.jpg 520w\" sizes=\"(max-width: 1680px) 100vw, 1680px\">\u003cfigcaption class=\"wp-caption-text\">Beef and avocado are among the arepa fillings offered at The Royal. Filling options may vary by region, but the arepa itself remains constant. \u003ccite>(Joy Asico/Courtesy of The Royal)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Venezuelan regime has ruined even that. The National Assembly's commission on the agricultural crisis \u003ca href=\"http://visionagropecuaria.com/venezolanos-consumen-125-kilos-menos-harina-maiz-precocida-al-ano\">calculated\u003c/a> that this year, consumption will drop to 34 pounds per person, mostly because of widespread corn shortages. The days of \"that's good, give me another\" have gone the way of the dodo.\u003c/p>\n\u003cp>Outside of Venezuela, however, the arepa is flourishing. That is what happens when an authoritarian regime forces anywhere from 6 percent to 9 percent of a country's population to leave. Conservative estimates say that 1.8 million Venezuelans had emigrated between the start of the presidency of populist strongman Hugo Chavez in 1999 and 2015. Studies indicate that last year \u003ca href=\"https://www.nytimes.com/2016/11/25/world/americas/hungry-venezuelans-flee-in-boats-to-escape-economic-collapse.html\">alone 150,000 people left\u003c/a> — the highest yearly number in a decade. This year should prove no different.\u003c/p>\n\u003cp>Historically, Venezuela has been a country that welcomes immigrants. Before Chavez was elected in 1998, the number of Venezuelans immigrating to other countries was low. For most of its democratic life, the country was a haven for those escaping rough times. Venezuela's arms were wide open for hundreds of thousands Spaniards, Italians and Jews in the two decades after World War II, and then again for millions of Colombians escaping violence and economic despair in the last decades of the 20th century. This immigration explosion not only brought Venezuela a cultural and workforce boon, but also a culinary tradition that enriched the country. And isn't that what immigrants do? They take their most precious things with them when they leave — and apart from family, what's more precious than the things we eat?\u003c/p>\n\u003cp>So that's what happens when millions of Venezuelans settle across the world or return to the land of their grandparents. We bring arepas with us.\u003c/p>\n\u003cfigure id=\"attachment_119529\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75.jpg\" alt=\"The Arepa Zone was named best food truck in Washington, D.C., two years in a row.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-119529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-196_custom-649954db7984e7eb235ec2ed35a6da890515cc75-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The Arepa Zone was named best food truck in Washington, D.C., two years in a row. \u003ccite>(Courtesy of Arepa Zone)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When \u003ca href=\"http://www.caracasarepabar.com/\">Caracas Arepa Bar \u003c/a>opened on Manhattan's East Seventh Street in 2003, many New Yorkers couldn't tell an arepa from a\u003cem> cachapa\u003c/em> from a \u003cem>patacón \u003c/em>— it stood as the lone showcase of the Venezuelan arepa in New York. Today, a Google map search for \"New York Venezuelan food\" returns more than two dozen restaurants. The arepa, and Venezuelan culinary tradition in general, has made its mark on the international culinary scene.\u003c/p>\n\u003cp>I've traveled to arepa places in Barcelona, Spain, and San Francisco, and they all taste like home. The fillings might change: manchego cheese and \u003cem>jamón de bellota\u003c/em> instead of\u003cem> carne mechada \u003c/em>and \u003cem>queso amarillo \u003c/em>(yellow cheese), or Asian-style marinated pork belly instead of \u003cem>reina pepiada\u003c/em> (the queen of arepa fillings, prepared by mixing thin strands of boiled chicken with bright green avocados). But the\u003cem> \u003c/em>arepa itself — the dough that is and will always be water, corn and salt — remains the same. It still has the indentations of the fingers that pressed them — and for any Venezuelan living abroad, it will always taste like what we've left behind.\u003c/p>\n\u003cfigure id=\"attachment_119530\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd.jpg\" alt=\"The license plate on the Arepa Zone food truck speaks for many as the arepa's popularity expands worldwide, even though it grows scarce in its native Venezuela.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-119530\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/arepazone-may-2016-262_custom-f444ff92b4a88a2b0ff1d7a86d8d869941303dcd-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The license plate on the Arepa Zone food truck speaks for many as the arepa's popularity expands worldwide, even though it grows scarce in its native Venezuela. \u003ccite>(Courtesy of Arepa Zone)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Today, I'm no longer surprised when a chef on a cooking show prepares an\u003cem> \u003c/em>arepa and wins, or when Arepa Zone wins best food truck in Washington, D.C., for the second time in a row. When I moved to Austin, Texas, in 2006, the only place for an arepa was in my kitchen. Today I have my pick of locations, but they're never as good as mine — and none will ever be as good as my mom's. In the streets of Lima, Perú, you have young Venezuelan professionals, once middle-class, selling arepas to the Peruvian working class. You have American moms and personal trainers blogging about the new gluten-free \"It\" food. And you can't take four steps in Miami without smelling arepas on a grill.\u003c/p>\n\u003cp>The arepa has arrived. You're welcome, world.\u003c/p>\n\u003cp>But that is no consolation for the millions of Venezuelans who are struggling to feed themselves, who have to stand in line for hours to get their price-regulated bag of\u003cem> \u003c/em>Harina P.A.N.\u003cem> \u003c/em>or haggle in the black market and spend many times the official cost. A lot of those people will join the diaspora soon enough. The lucky will take planes to Miami and join family or friends and use their university degrees to get jobs at Best Buy. The less lucky are starting to take rafts to Curaçao or Trinidad, hoping to escape hunger. The unlucky — and the stubborn — have to stay. For them, the arepa has become not a symbol of everyday sustenance, but a luxury.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>A version of this essay appeared in \u003c/em>\u003ca href=\"https://www.caracaschronicles.com/2017/06/11/arepa-took-world-died-home/\">\u003cem>Caracas Chronicles\u003c/em>.\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "If You Can Make Ricotta, You Can Make Paneer, Its Sear-able Cousin",
"title": "If You Can Make Ricotta, You Can Make Paneer, Its Sear-able Cousin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I’m going to let you in on a little secret: paneer, that delicious squeaky cheese found in saag paneer and many other Indian and South Asian dishes, can be made in almost the exact same way in which we make ricotta. Yes, somehow, through the magic of heavy pressure, crumbly, tender ricotta can transform into a non-melting, sear-able version of itself. And while paneer is, of course, a wonderful thing to make should you want to delve into more complicated Indian cooking, it is also quite tasty eaten on its own, browned up in a skillet.\u003c/p>\n\u003cp>The first steps are exactly like \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/08/diy-cheese-recipe-learn-how-easy-it-is-to-make-a-batch-of-homemade-ricotta/\">making ricotta cheese\u003c/a>. You’ll combine milk, buttermilk and salt in a heavy pot and heat it until the curds begin to separate from the whey. Let it incubate for half an hour before gently scooping the curds into a lined colander.\u003c/p>\n\u003cfigure id=\"attachment_119512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/draining-curds-new.jpg\" alt=\"Let the curds drain undisturbed for 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the curds drain undisturbed for 10 minutes. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_1298402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/squeezing-curds-2-new.jpg\" alt=\"Bring the ends of the towel together and squeeze out as much whey as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1298402\">\u003cfigcaption class=\"wp-caption-text\">Bring the ends of the towel together and squeeze out as much whey as possible.\u003c/figcaption>\u003c/figure>\n\u003cp>Now it’s time to get your hands (a little) dirty. Once the curds have drained for about 10 minutes, bring the sides of the towel together to form a sack. Twist and squeeze and twist and squeeze until you’ve gotten as much of the whey out of the curds as possible. You’ll likely want to scrunch and wiggle the curds around a few times to get to any pockets of hidden whey inside.\u003c/p>\n\u003cfigure id=\"attachment_1298401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/sack-on-plate-new.jpg\" alt=\"Bring the twisted ends of the towel to one side of the cheese sack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1298401\">\u003cfigcaption class=\"wp-caption-text\">Bring the twisted ends of the towel to one side of the cheese sack.\u003c/figcaption>\u003c/figure>\n\u003cp>Next, give the sack a really good twist to make sure the curds are in a taut ball. Place the ball of curds, still in the towel, on a large plate. Bring the twisted tail of towel to the side of the ball (see picture above) and then place a second plate on top. \u003c/p>\n\u003cfigure id=\"attachment_1298400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/pressing-cheese-2-new.jpg\" alt=\"Use a heavy pot, like a Dutch oven to press the cheese into a thick pancake.\" width=\"1920\" height=\"1209\" class=\"size-full wp-image-1298400\">\u003cfigcaption class=\"wp-caption-text\">Use a heavy pot, like a Dutch oven to press the cheese into a thick pancake.\u003c/figcaption>\u003c/figure>\n\u003cp>To weigh down the cheese, grab your Dutch oven (rinse it out first!) and place it on top of the second plate. It should significantly smush down the cheese ball into a thick pancake. If necessary, wiggle the Dutch oven around so that it lays as flat as possible on top of the cheese. Now let the whole thing just sit there for about an hour.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The goal of all of this pressing is a super firm, springy cheese. You’ll know it when you poke it. If, at the end of the hour, you find that the cheese is still soft in places, let it rest under the weights for another 15 to 30 minutes.\u003c/p>\n\u003cfigure id=\"attachment_1298399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/pressed-cheese-uncut-new.jpg\" alt=\"Once the cheese has been pressed for about an hour, it should turn into a firm, flat disc. It’s okay if it is misshapen.\" width=\"1920\" height=\"1353\" class=\"size-full wp-image-1298399\">\u003cfigcaption class=\"wp-caption-text\">Once the cheese has been pressed for about an hour, it should turn into a firm, flat disc. It’s okay if it is misshapen.\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, unwrap the cheese and, if you’re planning to eat it right away, you can cut it into cubes or triangles or any shape you’d like. Don’t fret if your cheese isn’t perfectly round or has weird indentations. You can cut those off (if you’re worried about it) or just let it be imperfectly shaped. Your paneer will still be great to eat, I promise.\u003c/p>\n\u003cp>If you want to save the paneer for future use, wrap the whole round in plastic. But don’t let it chill too long — this cheese is at its best when freshly made. At the maximum, you can refrigerate it for three days.\u003c/p>\n\u003cp>My favorite way to eat paneer is to sear it in olive oil (or butter) just until both sides turn a deep golden brown. Eaten warm, there’s really nothing better.\u003c/p>\n\u003cfigure id=\"attachment_1298397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/fried-paneer-7-new.jpg\" alt=\"Homemade paneer.\" width=\"1920\" height=\"1408\" class=\"size-full wp-image-1298397\">\u003cfigcaption class=\"wp-caption-text\">Homemade paneer.\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Paneer\u003c/h2>\n\u003cp>\u003cem>Makes about 8 ounces\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> For the best results, choose a milk that hasn’t been ultra-high-temperature pasteurized (labeled UHT). Many organic milks are UHT, so you may need to look for a non-organic option. You will end up with a lot of extra protein-packed whey; save it and use it instead of water when baking bread, incorporate it into smoothies, or just drink it! \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 cups whole milk, preferably batch pasteurized and non-homogenized\u003c/li>\n\u003cli>1 ½ cups buttermilk\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the milk, buttermilk, and salt in a Dutch oven or other large, heavy pot with a lid. Bring the milk mixture to a simmer over medium heat.\u003c/li>\n\u003cli>When the milk mixture begins to simmer, you should start to see small curds forming throughout. Once this happens, give the milk mixture one big stir and then reduce the heat as low as it will go. Continue to cook the milk mixture for 2 minutes.\u003c/li>\n\u003cli>Remove the pot from the heat, cover, and let the milk mixture sit for 30 minutes.\u003c/li>\n\u003cli>Meanwhile, place a colander in a large bowl and line the colander with a thin kitchen towel or a triple layer of cheesecloth, leaving at least 6 inches of the towel dangling over the sides.\u003c/li>\n\u003cli>After 30 minutes, remove the lid. You should see a thick raft of curds floating on top of translucent, yellow whey. (The whey here will not be as clear as when making cheeses using cultures and rennet.) Using a slotted spoon, gently scoop up the curds and transfer them to the prepared colander. Try to keep the curds in as large of pieces as possible.\u003c/li>\n\u003cli>(Do not dump the entire pot of curds and whey into the colander, as it will break up the curds and will clog them with excess whey.)\u003c/li>\n\u003cli>Rinse out the Dutch oven.\u003c/li>\n\u003cli>Let the cheese drain undisturbed for 10 minutes. Bring the edges of the towel together to form a sack and twist to squeeze out more of the whey. Try to get out as much of the whey as possible. While keeping the sack taught, sandwich it between two large plates, pulling the twisted portion of the towel to the side. Place the plates on a rimmed baking sheet and then set the now-rinsed Dutch oven on top. Wiggle the Dutch oven around so that it is resting evenly on top of the cheese.\u003c/li>\n\u003cli>Press the cheese until it is very firm to the touch, about 1 hour. Remove the towel.\u003c/li>\n\u003cli>If you’re eating the cheese right away, you can go ahead and cut it up into small cubes (or whatever size you’d like). If you’re storing the cheese for later use, wrap it tightly in plastic wrap and store in the refrigerator for up to three days.\u003c/li>\n\u003cli>To fry the paneer, heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat. Add the cubed paneer and cook until browned on the bottom, 30 seconds to 1 minute. Flip and cook on the opposite side until browned, about 30 more seconds. Transfer to a plate and dig in!\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Up your homemade cheese game with very little effort by making paneer cheese. Kate Williams will show you how.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m going to let you in on a little secret: paneer, that delicious squeaky cheese found in saag paneer and many other Indian and South Asian dishes, can be made in almost the exact same way in which we make ricotta. Yes, somehow, through the magic of heavy pressure, crumbly, tender ricotta can transform into a non-melting, sear-able version of itself. And while paneer is, of course, a wonderful thing to make should you want to delve into more complicated Indian cooking, it is also quite tasty eaten on its own, browned up in a skillet.\u003c/p>\n\u003cp>The first steps are exactly like \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/08/diy-cheese-recipe-learn-how-easy-it-is-to-make-a-batch-of-homemade-ricotta/\">making ricotta cheese\u003c/a>. You’ll combine milk, buttermilk and salt in a heavy pot and heat it until the curds begin to separate from the whey. Let it incubate for half an hour before gently scooping the curds into a lined colander.\u003c/p>\n\u003cfigure id=\"attachment_119512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/draining-curds-new.jpg\" alt=\"Let the curds drain undisturbed for 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119512\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/draining-curds-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let the curds drain undisturbed for 10 minutes. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_1298402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/squeezing-curds-2-new.jpg\" alt=\"Bring the ends of the towel together and squeeze out as much whey as possible.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1298402\">\u003cfigcaption class=\"wp-caption-text\">Bring the ends of the towel together and squeeze out as much whey as possible.\u003c/figcaption>\u003c/figure>\n\u003cp>Now it’s time to get your hands (a little) dirty. Once the curds have drained for about 10 minutes, bring the sides of the towel together to form a sack. Twist and squeeze and twist and squeeze until you’ve gotten as much of the whey out of the curds as possible. You’ll likely want to scrunch and wiggle the curds around a few times to get to any pockets of hidden whey inside.\u003c/p>\n\u003cfigure id=\"attachment_1298401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/sack-on-plate-new.jpg\" alt=\"Bring the twisted ends of the towel to one side of the cheese sack.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-1298401\">\u003cfigcaption class=\"wp-caption-text\">Bring the twisted ends of the towel to one side of the cheese sack.\u003c/figcaption>\u003c/figure>\n\u003cp>Next, give the sack a really good twist to make sure the curds are in a taut ball. Place the ball of curds, still in the towel, on a large plate. Bring the twisted tail of towel to the side of the ball (see picture above) and then place a second plate on top. \u003c/p>\n\u003cfigure id=\"attachment_1298400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/pressing-cheese-2-new.jpg\" alt=\"Use a heavy pot, like a Dutch oven to press the cheese into a thick pancake.\" width=\"1920\" height=\"1209\" class=\"size-full wp-image-1298400\">\u003cfigcaption class=\"wp-caption-text\">Use a heavy pot, like a Dutch oven to press the cheese into a thick pancake.\u003c/figcaption>\u003c/figure>\n\u003cp>To weigh down the cheese, grab your Dutch oven (rinse it out first!) and place it on top of the second plate. It should significantly smush down the cheese ball into a thick pancake. If necessary, wiggle the Dutch oven around so that it lays as flat as possible on top of the cheese. Now let the whole thing just sit there for about an hour.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The goal of all of this pressing is a super firm, springy cheese. You’ll know it when you poke it. If, at the end of the hour, you find that the cheese is still soft in places, let it rest under the weights for another 15 to 30 minutes.\u003c/p>\n\u003cfigure id=\"attachment_1298399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/pressed-cheese-uncut-new.jpg\" alt=\"Once the cheese has been pressed for about an hour, it should turn into a firm, flat disc. It’s okay if it is misshapen.\" width=\"1920\" height=\"1353\" class=\"size-full wp-image-1298399\">\u003cfigcaption class=\"wp-caption-text\">Once the cheese has been pressed for about an hour, it should turn into a firm, flat disc. It’s okay if it is misshapen.\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, unwrap the cheese and, if you’re planning to eat it right away, you can cut it into cubes or triangles or any shape you’d like. Don’t fret if your cheese isn’t perfectly round or has weird indentations. You can cut those off (if you’re worried about it) or just let it be imperfectly shaped. Your paneer will still be great to eat, I promise.\u003c/p>\n\u003cp>If you want to save the paneer for future use, wrap the whole round in plastic. But don’t let it chill too long — this cheese is at its best when freshly made. At the maximum, you can refrigerate it for three days.\u003c/p>\n\u003cp>My favorite way to eat paneer is to sear it in olive oil (or butter) just until both sides turn a deep golden brown. Eaten warm, there’s really nothing better.\u003c/p>\n\u003cfigure id=\"attachment_1298397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/food/wp-content/uploads/sites/41/2017/07/fried-paneer-7-new.jpg\" alt=\"Homemade paneer.\" width=\"1920\" height=\"1408\" class=\"size-full wp-image-1298397\">\u003cfigcaption class=\"wp-caption-text\">Homemade paneer.\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Paneer\u003c/h2>\n\u003cp>\u003cem>Makes about 8 ounces\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Notes:\u003c/strong> For the best results, choose a milk that hasn’t been ultra-high-temperature pasteurized (labeled UHT). Many organic milks are UHT, so you may need to look for a non-organic option. You will end up with a lot of extra protein-packed whey; save it and use it instead of water when baking bread, incorporate it into smoothies, or just drink it! \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>8 cups whole milk, preferably batch pasteurized and non-homogenized\u003c/li>\n\u003cli>1 ½ cups buttermilk\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Combine the milk, buttermilk, and salt in a Dutch oven or other large, heavy pot with a lid. Bring the milk mixture to a simmer over medium heat.\u003c/li>\n\u003cli>When the milk mixture begins to simmer, you should start to see small curds forming throughout. Once this happens, give the milk mixture one big stir and then reduce the heat as low as it will go. Continue to cook the milk mixture for 2 minutes.\u003c/li>\n\u003cli>Remove the pot from the heat, cover, and let the milk mixture sit for 30 minutes.\u003c/li>\n\u003cli>Meanwhile, place a colander in a large bowl and line the colander with a thin kitchen towel or a triple layer of cheesecloth, leaving at least 6 inches of the towel dangling over the sides.\u003c/li>\n\u003cli>After 30 minutes, remove the lid. You should see a thick raft of curds floating on top of translucent, yellow whey. (The whey here will not be as clear as when making cheeses using cultures and rennet.) Using a slotted spoon, gently scoop up the curds and transfer them to the prepared colander. Try to keep the curds in as large of pieces as possible.\u003c/li>\n\u003cli>(Do not dump the entire pot of curds and whey into the colander, as it will break up the curds and will clog them with excess whey.)\u003c/li>\n\u003cli>Rinse out the Dutch oven.\u003c/li>\n\u003cli>Let the cheese drain undisturbed for 10 minutes. Bring the edges of the towel together to form a sack and twist to squeeze out more of the whey. Try to get out as much of the whey as possible. While keeping the sack taught, sandwich it between two large plates, pulling the twisted portion of the towel to the side. Place the plates on a rimmed baking sheet and then set the now-rinsed Dutch oven on top. Wiggle the Dutch oven around so that it is resting evenly on top of the cheese.\u003c/li>\n\u003cli>Press the cheese until it is very firm to the touch, about 1 hour. Remove the towel.\u003c/li>\n\u003cli>If you’re eating the cheese right away, you can go ahead and cut it up into small cubes (or whatever size you’d like). If you’re storing the cheese for later use, wrap it tightly in plastic wrap and store in the refrigerator for up to three days.\u003c/li>\n\u003cli>To fry the paneer, heat 1 tablespoon of olive oil or butter in a non-stick skillet over medium heat. Add the cubed paneer and cook until browned on the bottom, 30 seconds to 1 minute. Flip and cook on the opposite side until browned, about 30 more seconds. Transfer to a plate and dig in!\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"order": 1
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"meta": {
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"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)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"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/",
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"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": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"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": {
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"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.",
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