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"disqusTitle": "Nigel Walker, Eatwell Farm Founder, Mainstay at Ferry Plaza Farmers Market, Dies at 56",
"title": "Nigel Walker, Eatwell Farm Founder, Mainstay at Ferry Plaza Farmers Market, Dies at 56",
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"content": "\u003cp>Nigel Walker, the farmer who many Bay Area parents credit with getting their children to eat turnips and radishes, and whose lavender display brought a bit of Van Gogh’s Provence to the Ferry Plaza Farmers Market where he was a mainstay, died Saturday, July 1. The founder of \u003ca href=\"http://www.eatwell.com/\">Eatwell Farm\u003c/a> was 56.\u003c/p>\n\u003cp>Born in Leicester, England on December 24, 1960, Walker was the grandson of a farmer. The eldest of three boys, he was the only one of them who liked to spend time with his grandfather as he worked the land.\u003c/p>\n\u003cp>He studied farming at Writtle Agricultural College in Essex. Though the school taught conventional farming, Walker fulfilled his practicum at an organic farm. He also studied in Israel, working on organic farms there and learning about drip irrigation.\u003c/p>\n\u003cp>When he met his ex-wife Frances at a farming conference in the U.S., he decided to stay, and moved to California in 1992.\u003c/p>\n\u003cp>He established \u003ca href=\"http://www.eatwell.com/\">Eatwell Farm\u003c/a> in 1993 on 105 acres in Dixon (near Davis), quickly putting it on the map with its Community Supported Agriculture (CSA) boxes. It has around 900 members today, and many of them say belonging to a CSA has positively impacted the way they eat, especially in introducing foreign vegetables to their children.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The farm grows numerous varieties of fruits and vegetables (Eatwell is especially known for its heirloom tomatoes; Millennium Restaurant in Oakland has offered an annual multi-course meal showcasing Eatwell’s tomatoes for over a decade); wheat; lavender and chickens.\u003c/p>\n\u003cp>Walker, his twin boys Eric and Andrew, and later, his wife Lorraine, whom he married in 2011, were fixtures at the Center for Urban Education about Sustainable Agriculture (\u003ca href=\"https://cuesa.org/\">CUESA\u003c/a>) farmers' market at the San Francisco Ferry Building from its inception, and in fact, until Walker got sick, he was known to never miss a Saturday, “not after his twins were born, and not after our wedding,” said his wife Lorraine.\u003c/p>\n\u003cp>Walker fancied himself a horticulturalist, rather than a farmer, speaking often about how as long as the soil was treated in the right way, vegetables would grow without the need for additional compost or other fortifications.\u003c/p>\n\u003cp>“What I’ve really come to understand is that if I make sure the crops have everything they need, then all the vegetables I plant look after themselves,” he told Bay Area Bites in 2014.\u003c/p>\n\u003cp>Walker never stopped innovating, using his own fields as his laboratory.\u003c/p>\n\u003cp>When he saw that the organic feed he was using to feed his chickens came from China, he knew he could do better.\u003c/p>\n\u003cp>“How could I call our eggs local when the feed was coming from China?” he wrote on his blog in 2008. He leased an additional 40 acres next to his farm to start growing wheat for the chickens. This also meant building silos on his land to store it, and selling wheat berries at the market. The market stall features a cast-iron hand-grinder where customers can grind the wheat berries into flour themselves.\u003c/p>\n\u003cfigure id=\"attachment_118722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/nigel-with-alice1920.jpg\" alt=\"Nigel is shown in the early days of the farmer's market with Alice Waters of Chez Panisse.\" width=\"1920\" height=\"2783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-160x232.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-800x1160.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-768x1113.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-1020x1478.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-1180x1710.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-960x1392.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-240x348.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-375x544.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-520x754.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nigel is shown in the early days of the farmer's market with Alice Waters of Chez Panisse. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Marcy Coburn, executive director of CUESA, first met Walker about ten years ago, when she toured Eatwell as director of communications for the Ecological Farming Association known as \u003ca href=\"https://eco-farm.org/\">EcoFarm\u003c/a>.\u003c/p>\n\u003cp>“We saw his biodiesel truck, and his water pump using solar power,” she said. “He’s always been such a seeker of new and profound technologies that would have a greater impact not only on conserving environmental resources but on the farming side. He set the pace for so many farmers in terms of that.”\u003c/p>\n\u003cp>He also made news in 2014, when \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/04/eatwell-farm-to-begin-breeding-its-own-heritage-poultry/\">he decided to start breeding male chickens for meat\u003c/a>, rather than obtaining baby chicks from hatcheries, as most farms do.\u003c/p>\n\u003cp>“It’s something that’s bothered me right from the beginning,” Walker told BAB in 2014, referring to the practice of hatcheries killing baby male chicks upon birth.\u003c/p>\n\u003cp>Walker introduced a new flock of Black Australorps, a heritage breed of chicken, which he then sold for meat to his CSA members.\u003c/p>\n\u003cp>Jim Adkins, founder of the North Carolina-based Sustainable Poultry Network, said there was “no one doing anything remotely close to this,” on such a large scale. “Nigel is blazing a new trail in an old way, by being a pioneer in what he’s trying to accomplish,” said Adkins.\u003c/p>\n\u003cp>The experiment didn’t work out so well, as the female Australorps didn’t produce enough eggs in the winter.\u003c/p>\n\u003cp>“He always said that the worst thing you can do is do nothing,” said Lorraine Walker. “He felt strongly that as long as you’re moving forward, maybe you’ll make mistakes, but if you do nothing, you won’t learn.”\u003c/p>\n\u003cp>Walker was also a people person; nothing made him happier than hosting CSA members on the farm, or talking with his customers at the market.\u003c/p>\n\u003cp>“Community is my joy,” Walker said on the occasion of the twentieth anniversary of the CUESA farmers' market. “I am told I spend too much time talking and not enough time selling.”\u003c/p>\n\u003cp>This was confirmed by Lorraine, who said she had to downgrade her husband’s role at the market, giving him the title of “head shmoozer.”\u003c/p>\n\u003cfigure id=\"attachment_118724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118724\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/eatwell-6-1920.jpg\" alt=\"Nigel and his twin sons Eric and Andrew were a mainstay of the CUESA farmer's market; the twins tell people they'd been working it since they were three weeks old.\" width=\"1920\" height=\"1397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-1020x742.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-1180x859.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-960x699.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-375x273.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-520x378.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nigel and his twin sons Eric and Andrew were a mainstay of the CUESA farmer's market; the twins tell people they'd been working it since they were three weeks old. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“He’d talk to people all day, there was no selling, and no money being exchanged,” she said. “We had to boot him off the crew.”\u003c/p>\n\u003cp>Eatwell is one of the farms that has been at the Ferry Building’s farmers' market since its inception, and several people noted that the prime spot it held was no accident.\u003c/p>\n\u003cp>Coburn noted that Eatwell and the market really grew up together, and Walker made his presence felt by not only never missing a Saturday, but in numerous other ways as well.\u003c/p>\n\u003cp>“He really held not only himself accountable but the other farmers and CUESA accountable too,” said Coburn. She recalled conducting a seller’s meeting when she was brand new on the job; whether to open more markets was the topic of discussion.\u003c/p>\n\u003cp>“In the time he had been at CUESA, sales had dropped for him and he really felt that adding more markets could dilute the same pool of people and not add to the success for farmers,” Coburn recalled. “He’s so smart, and he just spoke from the land, from his personal experience from what he’s seen. He’s really an advocate for farmers, but not afraid to challenge when things needed to be challenged.”\u003c/p>\n\u003cp>Eatwell Farm has numerous events annually for its members, including strawberry days, where members can pick to their heart’s content; tomato sauce-making parties, and a summer solstice event at which braiding garlic is the featured activity. Their CSA newsletter used to always have the name of a different member at the top each week designating it “John Doe’s farm,” and Walker was often heard encouraging members to come pitch a tent and spend the night, telling them, “This is your farm.”\u003c/p>\n\u003cp>Elianna Friedman, the founder of a non-profit that teaches cooking skills to kids, was inspired to found \u003ca href=\"http://www.bayleafkitchen.org/\">Bay Leaf Kitchen\u003c/a> while having lunch at Eatwell. A CUESA staffer at the time, Friedman had been invited to the farm for lunch with her colleagues. She recalled, “I was in awe of how much they know about how food is made and how it’s produced,” she said. “I knew it would take me years to learn everything they know, and I thought that kids should meet them and experience this.”\u003c/p>\n\u003cfigure id=\"attachment_118720\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-118720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-1020x1754.jpg\" alt=\"Nigel Walker loved farming from an early age.\" width=\"640\" height=\"1101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-1020x1754.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-160x275.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-800x1376.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-768x1321.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-1180x2029.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-960x1651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-240x413.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-375x645.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-520x894.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o.jpg 1191w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Nigel Walker loved farming from an early age. \u003ccite>(Eatwell Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the time Friedman asked if they would host her summer camp, she suspected the answer would be yes. They are hosting seven sessions of kids this summer.\u003c/p>\n\u003cp>“Nigel was always the first to volunteer or try a new program or demo,” she said. “Anytime you went to him to ask him something, he’d be down for it, and he was always happy to do anything educational.”\u003c/p>\n\u003cp>While Lorraine didn’t have any farming experience when she met Walker, she said his passion for building community around the farm was infectious, and she brought the link between the kitchen and the field, which is why they worked so well together as a team.\u003c/p>\n\u003cp>“I had the home cook’s perspective, and he really encouraged me in that area and pushed me into a bigger role on the farm,” said Lorraine. “One of the greatest things about him is that compared to a lot of farmers, he empowered everyone on the farm to do their job and make it their own.”\u003c/p>\n\u003cp>She continued, “It took a long time to get his guys trained to think for themselves, and have enough confidence in their abilities to make decisions, but the fact that Eatwell has been doing what it’s been doing without both of us this past year, is a testament to Nigel.”\u003c/p>\n\u003cp>In February of 2012, Walker was diagnosed with stage 3 multiple myeloma, a cancer of the bone marrow. The CUESA community rallied around him, holding a fundraiser for him at Tacolicious.\u003c/p>\n\u003cp>“The support given to me in my time of need was enough to make a grown man cry,” he said then.\u003c/p>\n\u003cp>During his illness, Walker started a program to allow CSA members to donate their boxes while on vacation to cancer patients. His wife intends to continue this, and hopes to obtain funding for it, allowing it to grow.\u003c/p>\n\u003cfigure id=\"attachment_118723\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-118723\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/NigelLavender1920-1020x765.jpg\" alt=\"Walker surveys his lavender fields at Eatwell Farm.\" width=\"640\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Walker surveys his lavender fields at Eatwell Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Walker was able to beat the cancer into remission in the fall of 2013, it returned in 2014. During the past three years, he ran the farm despite undergoing numerous treatments and hospitalizations at UCSF. He continued to look at the glass as half full, but the cancer returned to his brain in May.\u003c/p>\n\u003cp>Walker was also known for treating his crew like family; many of them have been with him for many years. As to Eatwell’s future, Lorraine and the crew are determined to keep it going as a legacy to her husband.\u003c/p>\n\u003cp>“He made me promise that I’ll never miss a market, and I won’t cancel events at the farm,” she said.\u003c/p>\n\u003cp>In addition to Lorraine and his sons Eric and Andrew, Walker is survived by his parents Don and Thora Walker, his brothers, Michael and Edward Walker, his daughter, Eleanor Walker, and his stepson Cameron Ottens.\u003c/p>\n\u003cp>Donations in Walker’s memory can be made to \u003ca href=\"http://www.eatwell.com/mail-order/donation-for-eatwell-farm\">\u003cstrong>Eatwell’s boxes for cancer patients\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Alix Wall has been a member of Eatwell’s CSA for 11 years.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The British-born Nigel Walker founded Eatwell Farm in Dixon in 1993. Known as an innovator and a shmoozer, many parents credit him with getting their children to eat exotic vegetables like turnips. Until he got sick, he never missed a Saturday at the Ferry Plaza Farmers Market. He died of cancer on Saturday.",
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"title": "Nigel Walker, Eatwell Farm Founder, Mainstay at Ferry Plaza Farmers Market, Dies at 56 | KQED",
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"headline": "Nigel Walker, Eatwell Farm Founder, Mainstay at Ferry Plaza Farmers Market, Dies at 56",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Nigel Walker, the farmer who many Bay Area parents credit with getting their children to eat turnips and radishes, and whose lavender display brought a bit of Van Gogh’s Provence to the Ferry Plaza Farmers Market where he was a mainstay, died Saturday, July 1. The founder of \u003ca href=\"http://www.eatwell.com/\">Eatwell Farm\u003c/a> was 56.\u003c/p>\n\u003cp>Born in Leicester, England on December 24, 1960, Walker was the grandson of a farmer. The eldest of three boys, he was the only one of them who liked to spend time with his grandfather as he worked the land.\u003c/p>\n\u003cp>He studied farming at Writtle Agricultural College in Essex. Though the school taught conventional farming, Walker fulfilled his practicum at an organic farm. He also studied in Israel, working on organic farms there and learning about drip irrigation.\u003c/p>\n\u003cp>When he met his ex-wife Frances at a farming conference in the U.S., he decided to stay, and moved to California in 1992.\u003c/p>\n\u003cp>He established \u003ca href=\"http://www.eatwell.com/\">Eatwell Farm\u003c/a> in 1993 on 105 acres in Dixon (near Davis), quickly putting it on the map with its Community Supported Agriculture (CSA) boxes. It has around 900 members today, and many of them say belonging to a CSA has positively impacted the way they eat, especially in introducing foreign vegetables to their children.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The farm grows numerous varieties of fruits and vegetables (Eatwell is especially known for its heirloom tomatoes; Millennium Restaurant in Oakland has offered an annual multi-course meal showcasing Eatwell’s tomatoes for over a decade); wheat; lavender and chickens.\u003c/p>\n\u003cp>Walker, his twin boys Eric and Andrew, and later, his wife Lorraine, whom he married in 2011, were fixtures at the Center for Urban Education about Sustainable Agriculture (\u003ca href=\"https://cuesa.org/\">CUESA\u003c/a>) farmers' market at the San Francisco Ferry Building from its inception, and in fact, until Walker got sick, he was known to never miss a Saturday, “not after his twins were born, and not after our wedding,” said his wife Lorraine.\u003c/p>\n\u003cp>Walker fancied himself a horticulturalist, rather than a farmer, speaking often about how as long as the soil was treated in the right way, vegetables would grow without the need for additional compost or other fortifications.\u003c/p>\n\u003cp>“What I’ve really come to understand is that if I make sure the crops have everything they need, then all the vegetables I plant look after themselves,” he told Bay Area Bites in 2014.\u003c/p>\n\u003cp>Walker never stopped innovating, using his own fields as his laboratory.\u003c/p>\n\u003cp>When he saw that the organic feed he was using to feed his chickens came from China, he knew he could do better.\u003c/p>\n\u003cp>“How could I call our eggs local when the feed was coming from China?” he wrote on his blog in 2008. He leased an additional 40 acres next to his farm to start growing wheat for the chickens. This also meant building silos on his land to store it, and selling wheat berries at the market. The market stall features a cast-iron hand-grinder where customers can grind the wheat berries into flour themselves.\u003c/p>\n\u003cfigure id=\"attachment_118722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/nigel-with-alice1920.jpg\" alt=\"Nigel is shown in the early days of the farmer's market with Alice Waters of Chez Panisse.\" width=\"1920\" height=\"2783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-160x232.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-800x1160.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-768x1113.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-1020x1478.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-1180x1710.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-960x1392.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-240x348.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-375x544.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/nigel-with-alice1920-520x754.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nigel is shown in the early days of the farmer's market with Alice Waters of Chez Panisse. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Marcy Coburn, executive director of CUESA, first met Walker about ten years ago, when she toured Eatwell as director of communications for the Ecological Farming Association known as \u003ca href=\"https://eco-farm.org/\">EcoFarm\u003c/a>.\u003c/p>\n\u003cp>“We saw his biodiesel truck, and his water pump using solar power,” she said. “He’s always been such a seeker of new and profound technologies that would have a greater impact not only on conserving environmental resources but on the farming side. He set the pace for so many farmers in terms of that.”\u003c/p>\n\u003cp>He also made news in 2014, when \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/04/eatwell-farm-to-begin-breeding-its-own-heritage-poultry/\">he decided to start breeding male chickens for meat\u003c/a>, rather than obtaining baby chicks from hatcheries, as most farms do.\u003c/p>\n\u003cp>“It’s something that’s bothered me right from the beginning,” Walker told BAB in 2014, referring to the practice of hatcheries killing baby male chicks upon birth.\u003c/p>\n\u003cp>Walker introduced a new flock of Black Australorps, a heritage breed of chicken, which he then sold for meat to his CSA members.\u003c/p>\n\u003cp>Jim Adkins, founder of the North Carolina-based Sustainable Poultry Network, said there was “no one doing anything remotely close to this,” on such a large scale. “Nigel is blazing a new trail in an old way, by being a pioneer in what he’s trying to accomplish,” said Adkins.\u003c/p>\n\u003cp>The experiment didn’t work out so well, as the female Australorps didn’t produce enough eggs in the winter.\u003c/p>\n\u003cp>“He always said that the worst thing you can do is do nothing,” said Lorraine Walker. “He felt strongly that as long as you’re moving forward, maybe you’ll make mistakes, but if you do nothing, you won’t learn.”\u003c/p>\n\u003cp>Walker was also a people person; nothing made him happier than hosting CSA members on the farm, or talking with his customers at the market.\u003c/p>\n\u003cp>“Community is my joy,” Walker said on the occasion of the twentieth anniversary of the CUESA farmers' market. “I am told I spend too much time talking and not enough time selling.”\u003c/p>\n\u003cp>This was confirmed by Lorraine, who said she had to downgrade her husband’s role at the market, giving him the title of “head shmoozer.”\u003c/p>\n\u003cfigure id=\"attachment_118724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118724\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/eatwell-6-1920.jpg\" alt=\"Nigel and his twin sons Eric and Andrew were a mainstay of the CUESA farmer's market; the twins tell people they'd been working it since they were three weeks old.\" width=\"1920\" height=\"1397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-1020x742.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-1180x859.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-960x699.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-375x273.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/eatwell-6-1920-520x378.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nigel and his twin sons Eric and Andrew were a mainstay of the CUESA farmer's market; the twins tell people they'd been working it since they were three weeks old. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“He’d talk to people all day, there was no selling, and no money being exchanged,” she said. “We had to boot him off the crew.”\u003c/p>\n\u003cp>Eatwell is one of the farms that has been at the Ferry Building’s farmers' market since its inception, and several people noted that the prime spot it held was no accident.\u003c/p>\n\u003cp>Coburn noted that Eatwell and the market really grew up together, and Walker made his presence felt by not only never missing a Saturday, but in numerous other ways as well.\u003c/p>\n\u003cp>“He really held not only himself accountable but the other farmers and CUESA accountable too,” said Coburn. She recalled conducting a seller’s meeting when she was brand new on the job; whether to open more markets was the topic of discussion.\u003c/p>\n\u003cp>“In the time he had been at CUESA, sales had dropped for him and he really felt that adding more markets could dilute the same pool of people and not add to the success for farmers,” Coburn recalled. “He’s so smart, and he just spoke from the land, from his personal experience from what he’s seen. He’s really an advocate for farmers, but not afraid to challenge when things needed to be challenged.”\u003c/p>\n\u003cp>Eatwell Farm has numerous events annually for its members, including strawberry days, where members can pick to their heart’s content; tomato sauce-making parties, and a summer solstice event at which braiding garlic is the featured activity. Their CSA newsletter used to always have the name of a different member at the top each week designating it “John Doe’s farm,” and Walker was often heard encouraging members to come pitch a tent and spend the night, telling them, “This is your farm.”\u003c/p>\n\u003cp>Elianna Friedman, the founder of a non-profit that teaches cooking skills to kids, was inspired to found \u003ca href=\"http://www.bayleafkitchen.org/\">Bay Leaf Kitchen\u003c/a> while having lunch at Eatwell. A CUESA staffer at the time, Friedman had been invited to the farm for lunch with her colleagues. She recalled, “I was in awe of how much they know about how food is made and how it’s produced,” she said. “I knew it would take me years to learn everything they know, and I thought that kids should meet them and experience this.”\u003c/p>\n\u003cfigure id=\"attachment_118720\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-118720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-1020x1754.jpg\" alt=\"Nigel Walker loved farming from an early age.\" width=\"640\" height=\"1101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-1020x1754.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-160x275.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-800x1376.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-768x1321.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-1180x2029.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-960x1651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-240x413.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-375x645.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o-520x894.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/19620998_10154833009668613_8332374653240390718_o.jpg 1191w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Nigel Walker loved farming from an early age. \u003ccite>(Eatwell Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the time Friedman asked if they would host her summer camp, she suspected the answer would be yes. They are hosting seven sessions of kids this summer.\u003c/p>\n\u003cp>“Nigel was always the first to volunteer or try a new program or demo,” she said. “Anytime you went to him to ask him something, he’d be down for it, and he was always happy to do anything educational.”\u003c/p>\n\u003cp>While Lorraine didn’t have any farming experience when she met Walker, she said his passion for building community around the farm was infectious, and she brought the link between the kitchen and the field, which is why they worked so well together as a team.\u003c/p>\n\u003cp>“I had the home cook’s perspective, and he really encouraged me in that area and pushed me into a bigger role on the farm,” said Lorraine. “One of the greatest things about him is that compared to a lot of farmers, he empowered everyone on the farm to do their job and make it their own.”\u003c/p>\n\u003cp>She continued, “It took a long time to get his guys trained to think for themselves, and have enough confidence in their abilities to make decisions, but the fact that Eatwell has been doing what it’s been doing without both of us this past year, is a testament to Nigel.”\u003c/p>\n\u003cp>In February of 2012, Walker was diagnosed with stage 3 multiple myeloma, a cancer of the bone marrow. The CUESA community rallied around him, holding a fundraiser for him at Tacolicious.\u003c/p>\n\u003cp>“The support given to me in my time of need was enough to make a grown man cry,” he said then.\u003c/p>\n\u003cp>During his illness, Walker started a program to allow CSA members to donate their boxes while on vacation to cancer patients. His wife intends to continue this, and hopes to obtain funding for it, allowing it to grow.\u003c/p>\n\u003cfigure id=\"attachment_118723\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-118723\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/NigelLavender1920-1020x765.jpg\" alt=\"Walker surveys his lavender fields at Eatwell Farm.\" width=\"640\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NigelLavender1920-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Walker surveys his lavender fields at Eatwell Farm. \u003ccite>(CUESA)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Walker was able to beat the cancer into remission in the fall of 2013, it returned in 2014. During the past three years, he ran the farm despite undergoing numerous treatments and hospitalizations at UCSF. He continued to look at the glass as half full, but the cancer returned to his brain in May.\u003c/p>\n\u003cp>Walker was also known for treating his crew like family; many of them have been with him for many years. As to Eatwell’s future, Lorraine and the crew are determined to keep it going as a legacy to her husband.\u003c/p>\n\u003cp>“He made me promise that I’ll never miss a market, and I won’t cancel events at the farm,” she said.\u003c/p>\n\u003cp>In addition to Lorraine and his sons Eric and Andrew, Walker is survived by his parents Don and Thora Walker, his brothers, Michael and Edward Walker, his daughter, Eleanor Walker, and his stepson Cameron Ottens.\u003c/p>\n\u003cp>Donations in Walker’s memory can be made to \u003ca href=\"http://www.eatwell.com/mail-order/donation-for-eatwell-farm\">\u003cstrong>Eatwell’s boxes for cancer patients\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Alix Wall has been a member of Eatwell’s CSA for 11 years.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite French Fry Dishes in Oakland, Berkeley and Richmond",
"title": "Bay Area Bites Guide to 5 Favorite French Fry Dishes in Oakland, Berkeley and Richmond",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Except for a blip when they were angrily reclassified as “\u003ca href=\"http://www.cnn.com/2003/ALLPOLITICS/03/11/sprj.irq.fries/\">freedom fries\u003c/a>,” Americans have had a longstanding love affair with French fries, originally invented by \u003ca href=\"http://theplate.nationalgeographic.com/2015/01/08/are-french-fries-truly-french/\">either the French or Belgians\u003c/a> in the 18th century. \u003ca href=\"https://www.history.com/news/hungry-history/thomas-jefferson-americas-pioneering-gourmand\">Thomas Jefferson\u003c/a> was one of the first Americans to serve them--he requested “potatoes served in the French manner” at at White House dinner in 1802--and ever since then, we’ve put a distinctly American spin on the dish. Most Europeans dip their fries in mayo; we prefer ketchup. We were the first to develop the technology for frozen fries, ushering in their constant presence at restaurants across the country. And while we love French fries on their own, we also have the distinctly American tendency to pile on toppings and add-ons until \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/10/first-look-smokes-poutinerie-in-berkeley/\">poutine \u003c/a>looks healthy by comparison. There’s something satisfying about a gussied-up plate of fries--they make the perfect blank canvas for a wide variety of flavors and textures. Here are a few of our favorite fry dishes in Berkeley, Oakland and Richmond, and let us know your favorite in the comments.\u003c/p>\n\u003cfigure id=\"attachment_118645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118645\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited5.5.jpg\" alt=\"Love Boat fries from Liba Falafel, with falafel, harissa and raita atop swet potato fries.\" width=\"1920\" height=\"1277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Love Boat fries from Liba Falafel, with falafel, harissa and raita atop swet potato fries. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2009, Gail Lillian opened \u003cstrong>Liba Falafel\u003c/strong>, a food truck inspired by the falafel shops she saw on a trip to Amsterdam. The truck’s crunchy falafel balls--and toppings like braised eggplant and beet hummus--were such a hit that she opened a brick and mortar location in downtown Oakland in 2014, where hungry office workers can get falafel in either sandwich or salad form. The restaurant also offers the Love Boat, which features crumbled bits of falafel, dollops of spicy harissa, a drizzle of cooling raita and a shower or cilantro atop a bed of crunchy sweet potato fries. The dish manages to pull off the impressive feat of packing a huge amount of flavors and textures--heat, sweetness, creamy richness and crunch--into one bite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.libafalafel.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Liba Falafel\u003c/strong>\u003c/a>\u003cbr>\n380 17th St. [\u003ca href=\"https://goo.gl/maps/PgFhtK7k8cs\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 806-5422\u003cbr>\nHours: Mon-Fri, 11am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/libafalafel/\" target=\"_blank\" rel=\"noopener noreferrer\">Liba Falafel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/libafalafel?lang=en\" target=\"_blank\" rel=\"noopener noreferrer\">@libafalafel\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/libafalafel/\" target=\"_blank\" rel=\"noopener noreferrer\">@libafalafel\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/liba-falafel-shop-oakland-4\" target=\"_blank\" rel=\"noopener noreferrer\">Liba Falafel Shop\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118647\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118647\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited1-1.jpg\" alt=\"Carne asada fries from Taqueria La Estrella in Richmond.\" width=\"1920\" height=\"1385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-1020x736.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-960x693.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-520x375.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carne asada fries from Taqueria La Estrella in Richmond. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Among the many intriguing beliefs that Southern Californians hold--such as “public transit is bad” and “beaches should be warm”--is the \u003ca href=\"https://theringer.com/california-burrito-mission-san-diego-food-week-3740b14023b5\">controversial opinion\u003c/a> that french fries belong in a burrito. While this distresses a great number of Mission burrito devotees, it makes sense that two of the pillars of SoCal cuisine--Mexican food and burgers and fries--would eventually rub up against each other. Carne asada fries are a similar Southern California specialty, in which nachos’ tortilla chips are swapped for fries. At Richmond’s \u003cstrong>Taqueria La Estrella\u003c/strong>, owned by the Carmona family, carne asada fries are an attraction so great that it’s advertised on their windows. After ordering (to a soundtrack of Spanish-language Elvis covers) you’re delivered a huge plate of french fries topped with a pile of steak, pico de gallo, guacamole, sour cream, and cheese that creates tall, dramatic strings when you lift your fork. It all tangles together into a delicious mess that could feed at least two hungry people. I ordered the dish to eat there, but my waitress accidentally gave it to me in a to-go box, perhaps a sign that a dish like this is best eaten on the couch at home, hunched over Netflix while sporting pants with an elastic band.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/taqueria-la-estrella-richmond\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Taqueria La Estrella\u003c/strong>\u003c/a>\u003cbr>\n325 23rd St. [\u003ca href=\"https://goo.gl/maps/TVqi8zifuMA2\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94804\u003cbr>\nPh: (510) 232-6955\u003cbr>\nHours: Sun-Thu, 10am-9pm; Fri-Sat, 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Taqueria.LaEstrella.page/\" target=\"_blank\" rel=\"noopener noreferrer\">Taqueria La Estrella\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118641\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited2-2.jpg\" alt=\"Try the Kamikaze Fries from one of KoJa Kitchen's many Bay Area locations.\" width=\"1920\" height=\"1377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-800x574.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-768x551.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-1020x732.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-960x689.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-520x373.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Try the Kamikaze Fries from one of KoJa Kitchen's many Bay Area locations. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s Telegraph Avenue is filled with restaurants competing amongst themselves to see who can lure the most students off their prepaid meal plan. At the sleek, chrome-filled \u003cstrong>KoJa Kitchen\u003c/strong>, from owners Alan Tsai, Eric Thai, Mike Hayashi and Hiep Lien, the draw is Korean-Japanese fare with just enough decadence to earn them \u003ca href=\"http://www.foodnetwork.com/videos/asian-fusion-koja-food-truck-0225660\">Guy Fieri’s approval\u003c/a>. In addition to koja (sandwiches with fried rice buns), and Korean bbq tacos, they offer a few fry dishes, including their Kamikaze fries. It’s a towering mountain of crunchy-edged waffle fries covered in Japanese mayonnaise, kimchi and enough of spicy, sweet bulgogi to get you through several Econ problem sets.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kojakitchen.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>KoJa Kitchen\u003c/strong>\u003c/a> (multiple \u003ca href=\"http://www.kojakitchen.com/locations\" target=\"_blank\" rel=\"noopener noreferrer\">locations\u003c/a>)\u003cbr>\n2395 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/PzXWA44814C2\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 962-5652\u003cbr>\nHours: Mon-Sun, 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/KoJaKitchen/\" target=\"_blank\" rel=\"noopener noreferrer\">KoJa Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KoJaKitchen\" target=\"_blank\" rel=\"noopener noreferrer\">@KoJaKitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kojakitchen/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">@kojakitchen\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/koja-kitchen-berkeley-2\" target=\"_blank\" rel=\"noopener noreferrer\">KoJa Kitchen\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118646\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118646\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited4.jpg\" alt=\"Duck fat fries from El Patio in Berkeley.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Duck fat fries from El Patio in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If the other dishes on this list speak to the joys of excess, these fries are an example of how good fries can be when they’re stripped down to their basic elements. No, the fries at Hamei Hamedi’s Mexican/Venezuelan restaurant \u003cstrong>El Patio\u003c/strong> (formerly Café V) aren’t the most elaborate, but they’re not your traditional American french fries in the McDonald’s mold. These are simply better than your average fries, thanks to several tiny flourishes. They appear hand cut, with a few remnants of actual potato skin remaining (no Sysco-uniformity here), and they’re sizable yet well-crisped. They’re cooked in duck fat, which gives them an appetizing richness, and they lack the stale oil taste that afflicts lesser fries. Instead of merely salting them, the restaurant showers them with an addicting seasoning salt they blend themselves. And rather than a server leaving you with a desultory bottle of Heinz, they provide an accompaniment of homemade roasted red pepper aioli, with a subtle yet distinct heat. Plus, the fries at El Patio are the most glamorous you’re likely to encounter, arriving at the table in an elegant metal cone.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/el-patio-berkeley-2\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>El Patio\u003c/strong>\u003c/a>\u003cbr>\n2056 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/Wepf8g6SvTJ2\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 548-2222\u003cbr>\nHours: Mon, 3-10pm; Tue-Sat, 11-12am; Sun, 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pg/ELPATIO510/about/?ref=page_internal\" target=\"_blank\" rel=\"noopener noreferrer\">El Patio\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118642\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited3-1.jpg\" alt=\"Fungi Fries from the Snack Shack in Berkeley.\" width=\"1920\" height=\"1388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-768x555.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-1020x737.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-1180x853.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-960x694.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-520x376.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fungi Fries from the Snack Shack in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hungry students forced to trek uphill to the north side of the UC Berkeley campus don’t lack for food options: there’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/23/guide-to-5-favorite-spots-for-pizza-by-the-slice-in-berkeley-and-oakland/\" target=\"_blank\" rel=\"noopener noreferrer\">pizza\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/25/bay-area-bites-guide-to-5-favorite-fusion-dishes/\" target=\"_blank\" rel=\"noopener noreferrer\">Indian burritos\u003c/a>, Vietnamese, Himalayan, and more. (There's also no lack of punny WiFi names: my phone offered to connect me to the “Abraham linksys” network when I arrived at the Hearst Food Court.) \u003cstrong>The Snack Shack\u003c/strong>, from owners Rachel Spector and Scott Wortmann, offers fried foods, the kind of food that serves as a natural pairing to the restaurant's amenities, which includes a TV playing sports, an astroturfed-floor, Big Buck Hunter and foosball. The menu features a few types of burgers, Lucky Charms milkshakes, a fridge full of craft beers, and rotating specials that try to top each other in their creativity and calorie count: recent weeks featured an “oatmeal stout beer battered bacon Brie stuffed fried burger w/ strawberry serrano bacon jelly” and a “pork belly macaroni and cheese burrito w/caramelized onions and peppers.” An entire section of the menu is dedicated to fries, and while truffle fries are a star dish at many restaurants, at the Snack Shack they're one of the more banal offerings, compared to other options like sweet potato fries with cranberry mustard or maple butter fries. I tried the fungi fries, featuring waffle fries the size of Christmas ornaments topped with an umami rich combination of tender mushrooms, an herby aioli, caramelized onions, chives.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://thesnackshackberkeley.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>The Snack Shack\u003c/strong>\u003c/a>\u003cbr>\n2505 Hearst Avenue D [\u003ca href=\"https://goo.gl/maps/HJGgvT6i56q\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 679-5171\u003cbr>\nHours: Mon, 11am-2:30pm; Tue-Fri, 11am-8pm; Sat-Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thesnackshackberkeley/\" target=\"_blank\" rel=\"noopener noreferrer\">The SNACK SHACK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/snackshackberk\" target=\"_blank\" rel=\"noopener noreferrer\">@SnackShackBerk\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thesnackshackberkeley/\" target=\"_blank\" rel=\"noopener noreferrer\">@thesnackshackberkeley\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-snack-shack-berkeley\" target=\"_blank\" rel=\"noopener noreferrer\">The Snack Shack\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\n",
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"excerpt": "Is there anything better than a plate of French fries piled high with a variety of delicious toppings?\r\n",
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"title": "Bay Area Bites Guide to 5 Favorite French Fry Dishes in Oakland, Berkeley and Richmond | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Except for a blip when they were angrily reclassified as “\u003ca href=\"http://www.cnn.com/2003/ALLPOLITICS/03/11/sprj.irq.fries/\">freedom fries\u003c/a>,” Americans have had a longstanding love affair with French fries, originally invented by \u003ca href=\"http://theplate.nationalgeographic.com/2015/01/08/are-french-fries-truly-french/\">either the French or Belgians\u003c/a> in the 18th century. \u003ca href=\"https://www.history.com/news/hungry-history/thomas-jefferson-americas-pioneering-gourmand\">Thomas Jefferson\u003c/a> was one of the first Americans to serve them--he requested “potatoes served in the French manner” at at White House dinner in 1802--and ever since then, we’ve put a distinctly American spin on the dish. Most Europeans dip their fries in mayo; we prefer ketchup. We were the first to develop the technology for frozen fries, ushering in their constant presence at restaurants across the country. And while we love French fries on their own, we also have the distinctly American tendency to pile on toppings and add-ons until \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/12/10/first-look-smokes-poutinerie-in-berkeley/\">poutine \u003c/a>looks healthy by comparison. There’s something satisfying about a gussied-up plate of fries--they make the perfect blank canvas for a wide variety of flavors and textures. Here are a few of our favorite fry dishes in Berkeley, Oakland and Richmond, and let us know your favorite in the comments.\u003c/p>\n\u003cfigure id=\"attachment_118645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118645\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited5.5.jpg\" alt=\"Love Boat fries from Liba Falafel, with falafel, harissa and raita atop swet potato fries.\" width=\"1920\" height=\"1277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited5.5-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Love Boat fries from Liba Falafel, with falafel, harissa and raita atop swet potato fries. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2009, Gail Lillian opened \u003cstrong>Liba Falafel\u003c/strong>, a food truck inspired by the falafel shops she saw on a trip to Amsterdam. The truck’s crunchy falafel balls--and toppings like braised eggplant and beet hummus--were such a hit that she opened a brick and mortar location in downtown Oakland in 2014, where hungry office workers can get falafel in either sandwich or salad form. The restaurant also offers the Love Boat, which features crumbled bits of falafel, dollops of spicy harissa, a drizzle of cooling raita and a shower or cilantro atop a bed of crunchy sweet potato fries. The dish manages to pull off the impressive feat of packing a huge amount of flavors and textures--heat, sweetness, creamy richness and crunch--into one bite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.libafalafel.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Liba Falafel\u003c/strong>\u003c/a>\u003cbr>\n380 17th St. [\u003ca href=\"https://goo.gl/maps/PgFhtK7k8cs\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 806-5422\u003cbr>\nHours: Mon-Fri, 11am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/libafalafel/\" target=\"_blank\" rel=\"noopener noreferrer\">Liba Falafel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/libafalafel?lang=en\" target=\"_blank\" rel=\"noopener noreferrer\">@libafalafel\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/libafalafel/\" target=\"_blank\" rel=\"noopener noreferrer\">@libafalafel\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/liba-falafel-shop-oakland-4\" target=\"_blank\" rel=\"noopener noreferrer\">Liba Falafel Shop\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118647\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118647\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited1-1.jpg\" alt=\"Carne asada fries from Taqueria La Estrella in Richmond.\" width=\"1920\" height=\"1385\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-1020x736.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-960x693.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited1-1-520x375.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carne asada fries from Taqueria La Estrella in Richmond. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Among the many intriguing beliefs that Southern Californians hold--such as “public transit is bad” and “beaches should be warm”--is the \u003ca href=\"https://theringer.com/california-burrito-mission-san-diego-food-week-3740b14023b5\">controversial opinion\u003c/a> that french fries belong in a burrito. While this distresses a great number of Mission burrito devotees, it makes sense that two of the pillars of SoCal cuisine--Mexican food and burgers and fries--would eventually rub up against each other. Carne asada fries are a similar Southern California specialty, in which nachos’ tortilla chips are swapped for fries. At Richmond’s \u003cstrong>Taqueria La Estrella\u003c/strong>, owned by the Carmona family, carne asada fries are an attraction so great that it’s advertised on their windows. After ordering (to a soundtrack of Spanish-language Elvis covers) you’re delivered a huge plate of french fries topped with a pile of steak, pico de gallo, guacamole, sour cream, and cheese that creates tall, dramatic strings when you lift your fork. It all tangles together into a delicious mess that could feed at least two hungry people. I ordered the dish to eat there, but my waitress accidentally gave it to me in a to-go box, perhaps a sign that a dish like this is best eaten on the couch at home, hunched over Netflix while sporting pants with an elastic band.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/taqueria-la-estrella-richmond\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>Taqueria La Estrella\u003c/strong>\u003c/a>\u003cbr>\n325 23rd St. [\u003ca href=\"https://goo.gl/maps/TVqi8zifuMA2\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94804\u003cbr>\nPh: (510) 232-6955\u003cbr>\nHours: Sun-Thu, 10am-9pm; Fri-Sat, 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Taqueria.LaEstrella.page/\" target=\"_blank\" rel=\"noopener noreferrer\">Taqueria La Estrella\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118641\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118641\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited2-2.jpg\" alt=\"Try the Kamikaze Fries from one of KoJa Kitchen's many Bay Area locations.\" width=\"1920\" height=\"1377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-800x574.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-768x551.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-1020x732.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-1180x846.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-960x689.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited2-2-520x373.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Try the Kamikaze Fries from one of KoJa Kitchen's many Bay Area locations. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s Telegraph Avenue is filled with restaurants competing amongst themselves to see who can lure the most students off their prepaid meal plan. At the sleek, chrome-filled \u003cstrong>KoJa Kitchen\u003c/strong>, from owners Alan Tsai, Eric Thai, Mike Hayashi and Hiep Lien, the draw is Korean-Japanese fare with just enough decadence to earn them \u003ca href=\"http://www.foodnetwork.com/videos/asian-fusion-koja-food-truck-0225660\">Guy Fieri’s approval\u003c/a>. In addition to koja (sandwiches with fried rice buns), and Korean bbq tacos, they offer a few fry dishes, including their Kamikaze fries. It’s a towering mountain of crunchy-edged waffle fries covered in Japanese mayonnaise, kimchi and enough of spicy, sweet bulgogi to get you through several Econ problem sets.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kojakitchen.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>KoJa Kitchen\u003c/strong>\u003c/a> (multiple \u003ca href=\"http://www.kojakitchen.com/locations\" target=\"_blank\" rel=\"noopener noreferrer\">locations\u003c/a>)\u003cbr>\n2395 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/PzXWA44814C2\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 962-5652\u003cbr>\nHours: Mon-Sun, 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/KoJaKitchen/\" target=\"_blank\" rel=\"noopener noreferrer\">KoJa Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/KoJaKitchen\" target=\"_blank\" rel=\"noopener noreferrer\">@KoJaKitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/kojakitchen/?hl=en\" target=\"_blank\" rel=\"noopener noreferrer\">@kojakitchen\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/koja-kitchen-berkeley-2\" target=\"_blank\" rel=\"noopener noreferrer\">KoJa Kitchen\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118646\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118646\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited4.jpg\" alt=\"Duck fat fries from El Patio in Berkeley.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited4-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Duck fat fries from El Patio in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If the other dishes on this list speak to the joys of excess, these fries are an example of how good fries can be when they’re stripped down to their basic elements. No, the fries at Hamei Hamedi’s Mexican/Venezuelan restaurant \u003cstrong>El Patio\u003c/strong> (formerly Café V) aren’t the most elaborate, but they’re not your traditional American french fries in the McDonald’s mold. These are simply better than your average fries, thanks to several tiny flourishes. They appear hand cut, with a few remnants of actual potato skin remaining (no Sysco-uniformity here), and they’re sizable yet well-crisped. They’re cooked in duck fat, which gives them an appetizing richness, and they lack the stale oil taste that afflicts lesser fries. Instead of merely salting them, the restaurant showers them with an addicting seasoning salt they blend themselves. And rather than a server leaving you with a desultory bottle of Heinz, they provide an accompaniment of homemade roasted red pepper aioli, with a subtle yet distinct heat. Plus, the fries at El Patio are the most glamorous you’re likely to encounter, arriving at the table in an elegant metal cone.\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/el-patio-berkeley-2\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>El Patio\u003c/strong>\u003c/a>\u003cbr>\n2056 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/Wepf8g6SvTJ2\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 548-2222\u003cbr>\nHours: Mon, 3-10pm; Tue-Sat, 11-12am; Sun, 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pg/ELPATIO510/about/?ref=page_internal\" target=\"_blank\" rel=\"noopener noreferrer\">El Patio\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\u003cfigure id=\"attachment_118642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118642\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/edited3-1.jpg\" alt=\"Fungi Fries from the Snack Shack in Berkeley.\" width=\"1920\" height=\"1388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-768x555.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-1020x737.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-1180x853.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-960x694.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-375x271.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/edited3-1-520x376.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fungi Fries from the Snack Shack in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hungry students forced to trek uphill to the north side of the UC Berkeley campus don’t lack for food options: there’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/09/23/guide-to-5-favorite-spots-for-pizza-by-the-slice-in-berkeley-and-oakland/\" target=\"_blank\" rel=\"noopener noreferrer\">pizza\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/25/bay-area-bites-guide-to-5-favorite-fusion-dishes/\" target=\"_blank\" rel=\"noopener noreferrer\">Indian burritos\u003c/a>, Vietnamese, Himalayan, and more. (There's also no lack of punny WiFi names: my phone offered to connect me to the “Abraham linksys” network when I arrived at the Hearst Food Court.) \u003cstrong>The Snack Shack\u003c/strong>, from owners Rachel Spector and Scott Wortmann, offers fried foods, the kind of food that serves as a natural pairing to the restaurant's amenities, which includes a TV playing sports, an astroturfed-floor, Big Buck Hunter and foosball. The menu features a few types of burgers, Lucky Charms milkshakes, a fridge full of craft beers, and rotating specials that try to top each other in their creativity and calorie count: recent weeks featured an “oatmeal stout beer battered bacon Brie stuffed fried burger w/ strawberry serrano bacon jelly” and a “pork belly macaroni and cheese burrito w/caramelized onions and peppers.” An entire section of the menu is dedicated to fries, and while truffle fries are a star dish at many restaurants, at the Snack Shack they're one of the more banal offerings, compared to other options like sweet potato fries with cranberry mustard or maple butter fries. I tried the fungi fries, featuring waffle fries the size of Christmas ornaments topped with an umami rich combination of tender mushrooms, an herby aioli, caramelized onions, chives.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://thesnackshackberkeley.com/\" target=\"_blank\" rel=\"noopener noreferrer\">\u003cstrong>The Snack Shack\u003c/strong>\u003c/a>\u003cbr>\n2505 Hearst Avenue D [\u003ca href=\"https://goo.gl/maps/HJGgvT6i56q\" target=\"_blank\" rel=\"noopener noreferrer\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 679-5171\u003cbr>\nHours: Mon, 11am-2:30pm; Tue-Fri, 11am-8pm; Sat-Sun, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thesnackshackberkeley/\" target=\"_blank\" rel=\"noopener noreferrer\">The SNACK SHACK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/snackshackberk\" target=\"_blank\" rel=\"noopener noreferrer\">@SnackShackBerk\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thesnackshackberkeley/\" target=\"_blank\" rel=\"noopener noreferrer\">@thesnackshackberkeley\u003c/a>\u003cbr>\nYelp: \u003ca href=\"https://www.yelp.com/biz/the-snack-shack-berkeley\" target=\"_blank\" rel=\"noopener noreferrer\">The Snack Shack\u003c/a>\u003cbr>\nPrice range: $ ($10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "With International Culinary Influences, Chef Lee Davidson Takes The Mindful Path",
"title": "With International Culinary Influences, Chef Lee Davidson Takes The Mindful Path",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_118544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118544\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Lee1-1920.jpg\" alt=\"Chef Lee Davidson (center) instructs Peter Levitt, executive chef and co-owner of Saul's Deli and Wendy Goodfriend, senior interactive producer and experience architect at KQED, in fatayer-making at a recent Illuminoshi event at Ba-Bite in Oakland.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lee Davidson (center) instructs Peter Levitt, executive chef and co-owner of Saul's Deli and Wendy Goodfriend, senior interactive producer and experience architect at KQED, in fatayer-making at a recent Illuminoshi event at Ba-Bite in Oakland. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At a recent \u003ca href=\"http://www.sfchronicle.com/recipes/article/Jewish-gathering-of-food-pros-puts-on-a-latke-10806775.php\">Illuminoshi\u003c/a> event in Oakland, Chef Lee Davidson instructed people on the finer points of making a \u003ca href=\"https://en.wikipedia.org/wiki/Fatayer\">fatayer\u003c/a> – a stuffed pastry with spinach and onion filling or potato leek – that’s commonly made in the Arab world. Guests took a spoonful of the filling that she made in advance, and placed it in the middle of a circle of dough, and then pinched the corners together. Finally, they brushed it with egg wash.\u003c/p>\n\u003cp>With so many independent chefs out there, one has to have a particular niche to get noticed. Davidson is continuously refining her niche, as her business evolves.\u003c/p>\n\u003cp>While the chef, whose business is called \u003ca href=\"https://made2gather.com/\">Made2Gather\u003c/a>, began with events where everyone participated; part performance, part team-building exercise, she is still doing that, but now with food as meditation, as well as food as medicine.\u003c/p>\n\u003cp>“I’m a food healer or I’m a curator of food healing spaces, and I really want to start pushing those boundaries,” said Davidson. “There are a lot of cooking classes, and they are healthy and nourishing, but people are not there when they cook a lot of the time. They’re not present.”\u003c/p>\n\u003cfigure id=\"attachment_118545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118545\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Lee2-1920.jpg\" alt=\"Chef Lee Davidson led a group of people in making this food mandala at Oakland's Eastlake Music Festival.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lee Davidson led a group of people in making this food mandala at Oakland's Eastlake Music Festival. \u003ccite>(Valerie Beckatova)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Davidson believes that cooking can be used as a tool to aid people in their meditation practices, as it “can help you be engaged and use your senses.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Plus, there’s an additional outcome to all of this that acts as an additional motivating force: “You get to eat.”\u003c/p>\n\u003cp>Davidson, 31, of Oakland, believes that her interest in food began when she was young – like in a baby seat young, hanging out in the kitchen – where there was always the “smells of stews and all of this food going around.”\u003c/p>\n\u003cp>Given that Davidson was born in Johannesburg, South Africa, to Israeli immigrants who both worked, she had successive black nannies, who mostly brought her up.\u003c/p>\n\u003cp>With a lot of singing and cooking going on in the kitchen, “I think inevitably I must have absorbed a connection to it,” she said.\u003c/p>\n\u003cp>At 11, her mother took her and her siblings back to Israel, where two out of her four grandparents – her father’s father and her mother’s mother – were amazing cooks.\u003c/p>\n\u003cp>While her mom’s side of the family was more traditional foodwise, her dad’s side was comprised of adventurous eaters, she said, who were always bringing back exotic salami and cheeses from their travels abroad.\u003c/p>\n\u003cfigure id=\"attachment_118546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118546\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Lee3-1920.jpg\" alt=\"Chef Lee Davidson with a plate of the finished fatayers, a savory pastry commonly served in the Arab world (and Israel, where she spent her teen years.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lee Davidson with a plate of the finished fatayers, a savory pastry commonly served in the Arab world (and Israel, where she spent her teen years). \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ironically, Davidson’s first job was at a McDonald’s in a Tel Aviv suburb; not necessarily something that is a harbinger of a future in food. That led to jobs at pizzerias, and finally a three-year stint at a bakery at Chanukah time, when they sell \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/04/hanukkah-treats-strawberry-jam-filled-jelly-donuts-sufganiyot/\">sufganiyot\u003c/a> – jelly-filled donuts.\u003c/p>\n\u003cp>Despite this long-running interest in food, Davidson took awhile to figure out that being a chef was what she was meant to do. She studied art and graphic design in London after serving in the Israeli army. Even after using cupcakes for a design project and spending three months figuring out various ways to decorate them, “I still didn’t understand or put it together that that’s where my heart is,” she said.\u003c/p>\n\u003cp>She moved to Los Angeles, where she had family members. While she helped them manage their juice bar business for a spell, a visit to San Francisco during Pride weekend convinced her that this is where she wanted to live.\u003c/p>\n\u003cp>That was six years ago, where she first took a nanny position working for \u003ca href=\"http://www.foodandwine.com/articles/the-locavore-empire-of-anya-fernald\">Anya Fernald\u003c/a>, CEO of the sustainable meat business \u003ca href=\"http://belcampo.com/\">Belcampo\u003c/a>.\u003c/p>\n\u003cp>While Davidson was mostly taking care of Fernald’s daughter, with Belcampo just getting started, there was a lot of travel and dinner parties involved, and Davidson began cooking for them as well.\u003c/p>\n\u003cp>Later, when she began cooking for a woman with thyroid disease, whose condition dramatically improved with her help, she realized she should take this cooking thing seriously, and enrolled in a 12-week course at \u003ca href=\"https://kitchenonfire.com/\">Kitchen on Fire\u003c/a> to refine the skills she already had.\u003c/p>\n\u003cfigure id=\"attachment_118547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118547\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Lee4-1920.jpg\" alt=\"Chef Lee Davidson instructs David Tussman on how to make a fatayer.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lee Davidson instructs David Tussman on how to make a fatayer. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Being able to support this woman’s healing made me wonder how I could turn this into something more,” she said.\u003c/p>\n\u003cp>When asked to describe her cooking style, Davidson had a bit of a hard time. No doubt Israel’s Mediterranean diet has had a big influence, as its emphasis on fresh vegetables is not unlike the Northern California ethos.\u003c/p>\n\u003cp>As for the South African influence, that’s a bit harder to detect.\u003c/p>\n\u003cp>“South Africa doesn’t have a specific palate,” she said. “But there’s such a big influence from the Dutch and Indian food there.”\u003c/p>\n\u003cp>Of course, there’s a lot of Indian influence in London, too, where she also lived.\u003c/p>\n\u003cp>Recently, she also visited Japan and is integrating Japanese flavors into her California-Mediterranean mash-up.\u003c/p>\n\u003cp>Davidson is a popular chef on the \u003ca href=\"https://eatfeastly.com/\">Feastly\u003c/a> platform, and lately has been offering a Shakshuka Brunch Cooking Class, in which diners help make the Shakshuka (Shakshuka is a popular brunch dish in Israel, in which eggs are cooked over a bed of stewed tomatoes cooked with peppers, onions, and spices) but in her version, other vegetables like broccoli and chard are used. (Another popular meal she has done on the platform is called Israeli Food for the Soul.)\u003c/p>\n\u003cp>She also serves homemade pita and seasonal dishes, like an asparagus, avocado and beet salad, and a power tea of her own design, with fresh turmeric root, black pepper, sage, oregano, honey, and mint.\u003c/p>\n\u003cp>Feastly diners love her, giving her over 200 reviews, many of them five stars.\u003c/p>\n\u003cfigure id=\"attachment_118548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118548\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Lee5-1920.jpg\" alt=\"Chef Lee Davidson.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lee Davidson. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“She allowed us a lot of freedom to ‘make this meal our own,’ and not feel self-conscious if our techniques were right or wrong,’” wrote one, with another saying, “Lee’s energy was contagious.”\u003c/p>\n\u003cp>Davidson maintains that in this era where chefs are often seen as gods, it’s hard for the not-so-experienced home cook to feel competent in the kitchen.\u003c/p>\n\u003cp>She hopes those attending her workshops will come away with more confidence.\u003c/p>\n\u003cp>“I want to push this idea of intuitive mindful cooking and creativity, with not worrying so much about how the food will turn out,” she said.\u003c/p>\n\u003cp>The fact that so many chefs are executing highly technical dishes on television ruins it for the rest of us, she maintains.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“This doesn’t mean that you can’t be a cook, too,” she said. “Robots are coming around the corner, but they won’t be able to be creative and improvise in cooking. Whether it’s being a chef or just cooking for yourself to nourish your body, I want to inspire people.”\u003c/p>\n\n",
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"excerpt": "Chef Lee Davidson lived in South Africa, Israel, and the United Kingdom before choosing the Bay Area as her home. The Oakland-based chef offers classes and team-building exercises on the platform Feastly, and in doing so also hopes to inspire attendees not only with great food but with mindfulness, too.",
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"description": "Chef Lee Davidson lived in South Africa, Israel, and the United Kingdom before choosing the Bay Area as her home. The Oakland-based chef offers classes and team-building exercises on the platform Feastly, and in doing so also hopes to inspire attendees not only with great food but with mindfulness, too.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_118544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118544\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Lee1-1920.jpg\" alt=\"Chef Lee Davidson (center) instructs Peter Levitt, executive chef and co-owner of Saul's Deli and Wendy Goodfriend, senior interactive producer and experience architect at KQED, in fatayer-making at a recent Illuminoshi event at Ba-Bite in Oakland.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee1-1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lee Davidson (center) instructs Peter Levitt, executive chef and co-owner of Saul's Deli and Wendy Goodfriend, senior interactive producer and experience architect at KQED, in fatayer-making at a recent Illuminoshi event at Ba-Bite in Oakland. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At a recent \u003ca href=\"http://www.sfchronicle.com/recipes/article/Jewish-gathering-of-food-pros-puts-on-a-latke-10806775.php\">Illuminoshi\u003c/a> event in Oakland, Chef Lee Davidson instructed people on the finer points of making a \u003ca href=\"https://en.wikipedia.org/wiki/Fatayer\">fatayer\u003c/a> – a stuffed pastry with spinach and onion filling or potato leek – that’s commonly made in the Arab world. Guests took a spoonful of the filling that she made in advance, and placed it in the middle of a circle of dough, and then pinched the corners together. Finally, they brushed it with egg wash.\u003c/p>\n\u003cp>With so many independent chefs out there, one has to have a particular niche to get noticed. Davidson is continuously refining her niche, as her business evolves.\u003c/p>\n\u003cp>While the chef, whose business is called \u003ca href=\"https://made2gather.com/\">Made2Gather\u003c/a>, began with events where everyone participated; part performance, part team-building exercise, she is still doing that, but now with food as meditation, as well as food as medicine.\u003c/p>\n\u003cp>“I’m a food healer or I’m a curator of food healing spaces, and I really want to start pushing those boundaries,” said Davidson. “There are a lot of cooking classes, and they are healthy and nourishing, but people are not there when they cook a lot of the time. They’re not present.”\u003c/p>\n\u003cfigure id=\"attachment_118545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118545\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Lee2-1920.jpg\" alt=\"Chef Lee Davidson led a group of people in making this food mandala at Oakland's Eastlake Music Festival.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee2-1920-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lee Davidson led a group of people in making this food mandala at Oakland's Eastlake Music Festival. \u003ccite>(Valerie Beckatova)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Davidson believes that cooking can be used as a tool to aid people in their meditation practices, as it “can help you be engaged and use your senses.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Plus, there’s an additional outcome to all of this that acts as an additional motivating force: “You get to eat.”\u003c/p>\n\u003cp>Davidson, 31, of Oakland, believes that her interest in food began when she was young – like in a baby seat young, hanging out in the kitchen – where there was always the “smells of stews and all of this food going around.”\u003c/p>\n\u003cp>Given that Davidson was born in Johannesburg, South Africa, to Israeli immigrants who both worked, she had successive black nannies, who mostly brought her up.\u003c/p>\n\u003cp>With a lot of singing and cooking going on in the kitchen, “I think inevitably I must have absorbed a connection to it,” she said.\u003c/p>\n\u003cp>At 11, her mother took her and her siblings back to Israel, where two out of her four grandparents – her father’s father and her mother’s mother – were amazing cooks.\u003c/p>\n\u003cp>While her mom’s side of the family was more traditional foodwise, her dad’s side was comprised of adventurous eaters, she said, who were always bringing back exotic salami and cheeses from their travels abroad.\u003c/p>\n\u003cfigure id=\"attachment_118546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118546\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Lee3-1920.jpg\" alt=\"Chef Lee Davidson with a plate of the finished fatayers, a savory pastry commonly served in the Arab world (and Israel, where she spent her teen years.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee3-1920-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lee Davidson with a plate of the finished fatayers, a savory pastry commonly served in the Arab world (and Israel, where she spent her teen years). \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ironically, Davidson’s first job was at a McDonald’s in a Tel Aviv suburb; not necessarily something that is a harbinger of a future in food. That led to jobs at pizzerias, and finally a three-year stint at a bakery at Chanukah time, when they sell \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/04/hanukkah-treats-strawberry-jam-filled-jelly-donuts-sufganiyot/\">sufganiyot\u003c/a> – jelly-filled donuts.\u003c/p>\n\u003cp>Despite this long-running interest in food, Davidson took awhile to figure out that being a chef was what she was meant to do. She studied art and graphic design in London after serving in the Israeli army. Even after using cupcakes for a design project and spending three months figuring out various ways to decorate them, “I still didn’t understand or put it together that that’s where my heart is,” she said.\u003c/p>\n\u003cp>She moved to Los Angeles, where she had family members. While she helped them manage their juice bar business for a spell, a visit to San Francisco during Pride weekend convinced her that this is where she wanted to live.\u003c/p>\n\u003cp>That was six years ago, where she first took a nanny position working for \u003ca href=\"http://www.foodandwine.com/articles/the-locavore-empire-of-anya-fernald\">Anya Fernald\u003c/a>, CEO of the sustainable meat business \u003ca href=\"http://belcampo.com/\">Belcampo\u003c/a>.\u003c/p>\n\u003cp>While Davidson was mostly taking care of Fernald’s daughter, with Belcampo just getting started, there was a lot of travel and dinner parties involved, and Davidson began cooking for them as well.\u003c/p>\n\u003cp>Later, when she began cooking for a woman with thyroid disease, whose condition dramatically improved with her help, she realized she should take this cooking thing seriously, and enrolled in a 12-week course at \u003ca href=\"https://kitchenonfire.com/\">Kitchen on Fire\u003c/a> to refine the skills she already had.\u003c/p>\n\u003cfigure id=\"attachment_118547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118547\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Lee4-1920.jpg\" alt=\"Chef Lee Davidson instructs David Tussman on how to make a fatayer.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee4-1920-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lee Davidson instructs David Tussman on how to make a fatayer. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Being able to support this woman’s healing made me wonder how I could turn this into something more,” she said.\u003c/p>\n\u003cp>When asked to describe her cooking style, Davidson had a bit of a hard time. No doubt Israel’s Mediterranean diet has had a big influence, as its emphasis on fresh vegetables is not unlike the Northern California ethos.\u003c/p>\n\u003cp>As for the South African influence, that’s a bit harder to detect.\u003c/p>\n\u003cp>“South Africa doesn’t have a specific palate,” she said. “But there’s such a big influence from the Dutch and Indian food there.”\u003c/p>\n\u003cp>Of course, there’s a lot of Indian influence in London, too, where she also lived.\u003c/p>\n\u003cp>Recently, she also visited Japan and is integrating Japanese flavors into her California-Mediterranean mash-up.\u003c/p>\n\u003cp>Davidson is a popular chef on the \u003ca href=\"https://eatfeastly.com/\">Feastly\u003c/a> platform, and lately has been offering a Shakshuka Brunch Cooking Class, in which diners help make the Shakshuka (Shakshuka is a popular brunch dish in Israel, in which eggs are cooked over a bed of stewed tomatoes cooked with peppers, onions, and spices) but in her version, other vegetables like broccoli and chard are used. (Another popular meal she has done on the platform is called Israeli Food for the Soul.)\u003c/p>\n\u003cp>She also serves homemade pita and seasonal dishes, like an asparagus, avocado and beet salad, and a power tea of her own design, with fresh turmeric root, black pepper, sage, oregano, honey, and mint.\u003c/p>\n\u003cp>Feastly diners love her, giving her over 200 reviews, many of them five stars.\u003c/p>\n\u003cfigure id=\"attachment_118548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118548\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/Lee5-1920.jpg\" alt=\"Chef Lee Davidson.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/Lee5-1920-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Lee Davidson. \u003ccite>(Lydia Daniller)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“She allowed us a lot of freedom to ‘make this meal our own,’ and not feel self-conscious if our techniques were right or wrong,’” wrote one, with another saying, “Lee’s energy was contagious.”\u003c/p>\n\u003cp>Davidson maintains that in this era where chefs are often seen as gods, it’s hard for the not-so-experienced home cook to feel competent in the kitchen.\u003c/p>\n\u003cp>She hopes those attending her workshops will come away with more confidence.\u003c/p>\n\u003cp>“I want to push this idea of intuitive mindful cooking and creativity, with not worrying so much about how the food will turn out,” she said.\u003c/p>\n\u003cp>The fact that so many chefs are executing highly technical dishes on television ruins it for the rest of us, she maintains.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“This doesn’t mean that you can’t be a cook, too,” she said. “Robots are coming around the corner, but they won’t be able to be creative and improvise in cooking. Whether it’s being a chef or just cooking for yourself to nourish your body, I want to inspire people.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Summer Eats Recipe Guide: Grilling and BBQ, Healthy Salads, Seasonal Desserts",
"title": "Summer Eats Recipe Guide: Grilling and BBQ, Healthy Salads, Seasonal Desserts",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When the weather turns warm, the sun is shining, and the days get longer, it’s time to fire up the grill and invite your friends and family over. From seasonal salads and vegetable sides to salmon, steak, burgers, and chicken fajitas (plus some yummy fresh fruit desserts), here are some of our all-time favorites plus some fun new additions that we think you’ll love as much as we do.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/31/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs/\">\u003cstrong>Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs\u003c/strong>\u003c/a>\u003cbr>\nThis sweet-tart veggie combination is a summertime winner. It’s great as a vegetarian main dish served over grilled polenta, or as a side dish for grilled salmon, chicken, or steak.\u003c/p>\n\u003cfigure id=\"attachment_120290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/31/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-final11.jpg\" alt=\"Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn, Green Bean, and Cherry Tomato Sauté \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/27/recipe-sweet-summer-blueberry-crumble/\">\u003cstrong>Recipe: Sweet Summer Blueberry Crumble\u003c/strong>\u003c/a>\u003cbr>\nButtery, crunchy topping gives way to jammy baked blueberries in this couldn’t-be-easier summer dessert.\u003c/p>\n\u003cfigure id=\"attachment_120245\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/27/recipe-sweet-summer-blueberry-crumble/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-finish1.jpg\" alt=\"Sweet Summer Blueberry Crumble\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Summer Blueberry Crumble \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/19/hot-summer-recipe-grilled-pork-tacos-al-pastor-style/\">\u003cstrong>Hot Summer Recipe: Grilled Pork Tacos, Al Pastor Style\u003c/strong>\u003c/a>\u003cbr>\nThese tasty tacos take time to marinate, but are a snap on the day of the party. Serve them up with plenty of cold beer.\u003c/p>\n\u003cfigure id=\"attachment_118422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/19/hot-summer-recipe-grilled-pork-tacos-al-pastor-style/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1.jpg\" alt=\"Grilled Pork Tacos, Al Pastor Style\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118422\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Pork Tacos, Al Pastor Style \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/16/summer-dessert-classic-strawberry-shortcake/\">\u003cstrong>Summer Dessert Recipe: Classic Strawberry Shortcake\u003c/strong>\u003c/a>\u003cbr>\nRipe seasonal strawberries, softly whipped cream, and tender biscuits—sometimes the sweet simplicity of a classic recipe is just what you are looking for—and this one shines brightly.\u003c/p>\n\u003cfigure id=\"attachment_118426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/16/summer-dessert-classic-strawberry-shortcake/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-finished-1.jpg\" alt=\"Classic Strawberry Shortcake\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Strawberry Shortcake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/30/4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette/\">\u003cstrong>Summer Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nJuicy corn and red bell peppers are naturals for the grill. They add sweetness, color, and a kiss of smoke to this hearty vegan-friendly black bean salad.\u003c/p>\n\u003cfigure id=\"attachment_118673\" class=\"wp-caption aligncenter\" style=\"max-width: 5472px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/30/4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/corn-bean-salad.jpg\" alt=\"Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\" width=\"5472\" height=\"3648\" class=\"size-full wp-image-118673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad.jpg 5472w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-520x347.jpg 520w\" sizes=\"(max-width: 5472px) 100vw, 5472px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_118429\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/ribs-finished-whole-800x533.jpg\" alt=\"Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"800\" height=\"533\" class=\"size-full wp-image-118429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cstrong>Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/strong>\u003c/a>\u003cbr>\nCrisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip. \u003c/p>\n\u003cfigure id=\"attachment_118511\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fritters-final1000.jpg\" alt=\"Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/18/on-the-grill-for-fathers-day-whole-grilled-rainbow-trout-stuffed-with-lemon-and-herbs/\">\u003cstrong>Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs\u003c/strong>\u003c/a>\u003cbr>\nGrilling a whole fish keeps the meat super tender, and this celebration-worthy recipe couldn’t be easier.\u003c/p>\n\u003cfigure id=\"attachment_118516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/18/on-the-grill-for-fathers-day-whole-grilled-rainbow-trout-stuffed-with-lemon-and-herbs/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/trout-raw-stuffed.jpg\" alt=\"Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118516\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cstrong>Throw Your Potato Salad On The Grill\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_118514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cstrong>Bet You Can’t Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream\u003c/strong>\u003c/a>\u003cbr>\nCrispy-chewy meringue nests envelop whipped cream and vanilla-scented summer fruit for an ethereal, and gluten-free dessert that is impossible to stop eating.\u003c/p>\n\u003cfigure id=\"attachment_118709\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/03/4th-of-july-spicy-treat-buffalo-cauliflower-hot-wings/\">\u003cstrong>4th of July Spicy Treat: Buffalo Cauliflower “Hot Wings”\u003c/strong>\u003c/a>\u003cbr>\nForget about chicken wings, and say hello to cauliflower—America’s new favorite vegetable. It’s so versatile that you can transform it into deep-fried pub food!\u003c/p>\n\u003cfigure id=\"attachment_118779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/03/4th-of-july-spicy-treat-buffalo-cauliflower-hot-wings/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-final.jpg\" alt=\"Buffalo Cauliflower “Hot Wings”\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buffalo Cauliflower “Hot Wings” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">\u003cstrong>Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad\u003c/strong>\u003c/a>\u003cbr>\nThis grilled corn recipe is like a mash-up of salad meets salsa. It’s great as a barbecue side dish, or serve it atop grilled meats or fish.\u003c/p>\n\u003cfigure id=\"attachment_118434\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-salad-finish-1180x787.jpg\" alt=\"Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad\" width=\"1180\" height=\"787\" class=\"size-full wp-image-118434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cstrong>A Luscious Sweet Summer Nectarine Upside-Down Cobbler\u003c/strong>\u003c/a>\u003cbr>\nThis cobbler takes the cake. It actually makes you forget about cake at all, because, who needs cake when you can have a crisp, chewy, buttery cobbler infused with vanilla and covered in bubbling tender juicy nectarines?\u003c/p>\n\u003cfigure id=\"attachment_118431\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/final-icecream-cobbler.jpg\" alt=\"Luscious Sweet Summer Nectarine Upside-Down Cobbler\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luscious Sweet Summer Nectarine Upside-Down Cobbler \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\">\u003cstrong>Get Your Grill On: Herbed Lamb Burgers Topped with Chopped Greek Salad\u003c/strong>\u003c/a>\u003cbr>\nThis is our go-to lamb burger when the sun comes out and we can finally fire up the grill.\u003c/p>\n\u003cfigure id=\"attachment_117962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lamb-burgers-final.jpg\" alt=\"Herbed Lamb Burgers topped with Chopped Greek Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herbed Lamb Burgers topped with Chopped Greek Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cstrong>A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago\u003c/strong>\u003c/a>\u003cbr>\nThis is hands down my favorite summer salad. It’s particularly great when you’re in a hurry and if you have a surplus of plump zucchini.\u003c/p>\n\u003cfigure id=\"attachment_118436\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/zucchini-salad-final1000.jpg\" alt=\"A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cstrong>Hot Summer Cookout: Grilled Chicken Fajitas\u003c/strong>\u003c/a>\u003cbr>\nThis go-to Tex-Mex meal is a real family-friendly crowd pleaser. This summer, we’ve taken our fajitas off the stovetop and out to the grill for some smoky, flame-licked fun.\u003c/p>\n\u003cfigure id=\"attachment_118505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-final1-1.jpg\" alt=\"Grilled Chicken Fajitas\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118505\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Chicken Fajitas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cstrong>Summer BBQ Recipe: Throw Your Corn On The Grill!\u003c/strong>\u003c/a>\u003cbr>\nSweet smoky corn-on-the-cob is a grill’s best friend in the summer. It’s quick, easy, and when you slather it with homemade cilantro-lime pesto, it’s out of this world.\u003c/p>\n\u003cfigure id=\"attachment_118440\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-finished1000.jpg\" alt=\"Summer BBQ Recipe: Throw Your Corn On The Grill!\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer BBQ Recipe: Throw Your Corn On The Grill! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cstrong>Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad\u003c/strong>\u003c/a>\u003cbr>\nThere’s nothing like the smell of steak hitting a hot sizzling grill. Pop open a beer and kick up your heels, this party is about to get started.\u003c/p>\n\u003cfigure id=\"attachment_118438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/flank-steak-final1000.jpg\" alt=\"Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118438\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/02/bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese/\">\u003cstrong>Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\u003c/strong>\u003c/a>\u003cbr>\nNow that summer is in full swing, it’s time to up your summer salad game. Serve this up for 4th of July or at your next big backyard BBQ and watch it disappear. \u003c/p>\n\u003cfigure id=\"attachment_118442\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/02/bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salad-final-overhead-1180x787.jpg\" alt=\"Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\" width=\"1180\" height=\"787\" class=\"size-full wp-image-118442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/03/a-bounty-of-summer-stone-fruit-in-a-salad/\">\u003cstrong>A Bounty of Summer Stone Fruit in a Salad\u003c/strong>\u003c/a>\u003cbr>\nWhen summer brings ripe, juicy peaches, nectarines, apricots, plums, and cherries, put them all together in this gorgeous fruit salad.\u003c/p>\n\u003cfigure id=\"attachment_118445\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/03/a-bounty-of-summer-stone-fruit-in-a-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fruit-salad-final-800x533.jpg\" alt=\"A Bounty of Summer Stone Fruit in a Salad\" width=\"800\" height=\"533\" class=\"size-full wp-image-118445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Bounty of Summer Stone Fruit in a Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">\u003cstrong>Summer Celebration: How to Roast a Whole Salmon\u003c/strong>\u003c/a>\u003cbr>\nWant to impress your guests at your next big backyard gathering? Fire up the grill and cook a whole salmon.\u003c/p>\n\u003cfigure id=\"attachment_118450\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salmon-grill-800x533.jpg\" alt=\"Grilled Whole Salmon\" width=\"800\" height=\"533\" class=\"size-full wp-image-118450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Whole Salmon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_118448\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salad-final1000a.jpg\" alt=\"Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\" width=\"1000\" height=\"980\" class=\"size-full wp-image-118448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-160x157.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-240x235.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-375x368.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-520x510.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">\u003cstrong>Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_120350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/steak-final-sliced.jpg\" alt=\"Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/02/grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette/\">\u003cstrong>Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nSimple and healthy, and with plenty of punchy flavor, this salad makes the perfect summer salad for a weekend BBQ.\u003c/p>\n\u003cfigure id=\"attachment_118509\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"800\" height=\"533\" class=\"size-full wp-image-118509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/22/fresh-fruity-rainbow-popsicles-for-pride/\">\u003cstrong>Fresh Fruity Rainbow Popsicles for Pride!\u003c/strong>\u003c/a>\u003cbr>\nWhimsical rainbow ice pops are not only brilliantly colorful but also beautifully healthy and a fun, family-friendly way to celebrate!\u003c/p>\n\u003cfigure id=\"attachment_118452\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/22/fresh-fruity-rainbow-popsicles-for-pride/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pride-pop-800-anima6-1.gif\" alt=\"Fresh Fruity Rainbow Popsicles \" width=\"800\" height=\"533\" class=\"size-full wp-image-118452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Fruity Rainbow Popsicles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "When the weather turns warm, the sun is shining, and the days get longer, it’s time to fire up the grill and invite your friends and family over. From seasonal salads and vegetable sides to salmon, steak, burgers, and chicken fajitas (plus some yummy fresh fruit desserts), here are some of our all-time favorites plus some fun new additions that we think you’ll love as much as we do.\r\n",
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"description": "When the weather turns warm, the sun is shining, and the days get longer, it’s time to fire up the grill and invite your friends and family over. From seasonal salads and vegetable sides to salmon, steak, burgers, and chicken fajitas (plus some yummy fresh fruit desserts), here are some of our all-time favorites plus some fun new additions that we think you’ll love as much as we do.\r\n",
"title": "Summer Eats Recipe Guide: Grilling and BBQ, Healthy Salads, Seasonal Desserts | KQED",
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"headline": "Summer Eats Recipe Guide: Grilling and BBQ, Healthy Salads, Seasonal Desserts",
"datePublished": "2017-06-22T05:41:22-07:00",
"dateModified": "2017-10-17T12:26:24-07:00",
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"slug": "summer-eats-recipe-guide-grilling-and-bbq-healthy-salads-seasonal-desserts",
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"path": "/bayareabites/118315/summer-eats-recipe-guide-grilling-and-bbq-healthy-salads-seasonal-desserts",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the weather turns warm, the sun is shining, and the days get longer, it’s time to fire up the grill and invite your friends and family over. From seasonal salads and vegetable sides to salmon, steak, burgers, and chicken fajitas (plus some yummy fresh fruit desserts), here are some of our all-time favorites plus some fun new additions that we think you’ll love as much as we do.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/31/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs/\">\u003cstrong>Labor Day Recipe: Summer Sweet Corn, Green Bean, and Cherry Tomato Sauté with Lemon and Fresh Herbs\u003c/strong>\u003c/a>\u003cbr>\nThis sweet-tart veggie combination is a summertime winner. It’s great as a vegetarian main dish served over grilled polenta, or as a side dish for grilled salmon, chicken, or steak.\u003c/p>\n\u003cfigure id=\"attachment_120290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/31/recipe-summer-sweet-corn-green-bean-and-cherry-tomato-saute-with-lemon-and-fresh-herbs/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/veg-saute-final11.jpg\" alt=\"Corn, Green Bean, and Cherry Tomato Sauté\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/veg-saute-final11-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Corn, Green Bean, and Cherry Tomato Sauté \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/27/recipe-sweet-summer-blueberry-crumble/\">\u003cstrong>Recipe: Sweet Summer Blueberry Crumble\u003c/strong>\u003c/a>\u003cbr>\nButtery, crunchy topping gives way to jammy baked blueberries in this couldn’t-be-easier summer dessert.\u003c/p>\n\u003cfigure id=\"attachment_120245\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/08/27/recipe-sweet-summer-blueberry-crumble/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/blueberry-crumble-finish1.jpg\" alt=\"Sweet Summer Blueberry Crumble\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120245\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/blueberry-crumble-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Summer Blueberry Crumble \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/19/hot-summer-recipe-grilled-pork-tacos-al-pastor-style/\">\u003cstrong>Hot Summer Recipe: Grilled Pork Tacos, Al Pastor Style\u003c/strong>\u003c/a>\u003cbr>\nThese tasty tacos take time to marinate, but are a snap on the day of the party. Serve them up with plenty of cold beer.\u003c/p>\n\u003cfigure id=\"attachment_118422\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/19/hot-summer-recipe-grilled-pork-tacos-al-pastor-style/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1.jpg\" alt=\"Grilled Pork Tacos, Al Pastor Style\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118422\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/al-pastor-tacos-finish-meat-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Pork Tacos, Al Pastor Style \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/16/summer-dessert-classic-strawberry-shortcake/\">\u003cstrong>Summer Dessert Recipe: Classic Strawberry Shortcake\u003c/strong>\u003c/a>\u003cbr>\nRipe seasonal strawberries, softly whipped cream, and tender biscuits—sometimes the sweet simplicity of a classic recipe is just what you are looking for—and this one shines brightly.\u003c/p>\n\u003cfigure id=\"attachment_118426\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/16/summer-dessert-classic-strawberry-shortcake/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/strawberry-shortcake-finished-1.jpg\" alt=\"Classic Strawberry Shortcake\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/strawberry-shortcake-finished-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Classic Strawberry Shortcake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/30/4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette/\">\u003cstrong>Summer Recipe: Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nJuicy corn and red bell peppers are naturals for the grill. They add sweetness, color, and a kiss of smoke to this hearty vegan-friendly black bean salad.\u003c/p>\n\u003cfigure id=\"attachment_118673\" class=\"wp-caption aligncenter\" style=\"max-width: 5472px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/30/4th-of-july-summer-recipe-grilled-corn-red-pepper-black-bean-and-avocado-salad-with-cilantro-vinaigrette/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/corn-bean-salad.jpg\" alt=\"Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette\" width=\"5472\" height=\"3648\" class=\"size-full wp-image-118673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad.jpg 5472w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/corn-bean-salad-520x347.jpg 520w\" sizes=\"(max-width: 5472px) 100vw, 5472px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Red Pepper, Black Bean and Avocado Salad with Cilantro Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cstrong>Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need 15 hours and a smoker to make fabulous baby back ribs – just follow this shortcut method and wow your guests at your next backyard get together.\u003c/p>\n\u003cfigure id=\"attachment_118429\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/05/18/memorial-day-recipe-fall-off-the-bone-bbq-baby-back-ribs-with-homemade-barbecue-sauce/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/ribs-finished-whole-800x533.jpg\" alt=\"Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce\" width=\"800\" height=\"533\" class=\"size-full wp-image-118429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/ribs-finished-whole-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fall-Off-The-Bone BBQ Baby Back Ribs with Homemade Barbecue Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cstrong>Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\u003c/strong>\u003c/a>\u003cbr>\nCrisp-edged, pan-fried zucchini cakes—like a summery latke—make use of the season’s delicious bounty. Top them off with a flavorful lemony yogurt and herb dip. \u003c/p>\n\u003cfigure id=\"attachment_118511\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/22/summer-decadence-crispy-zucchini-fritters-with-lemony-yogurt-herb-dip/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fritters-final1000.jpg\" alt=\"Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118511\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fritters-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer Decadence: Crispy Zucchini Fritters with Lemony Yogurt-Herb Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/18/on-the-grill-for-fathers-day-whole-grilled-rainbow-trout-stuffed-with-lemon-and-herbs/\">\u003cstrong>Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs\u003c/strong>\u003c/a>\u003cbr>\nGrilling a whole fish keeps the meat super tender, and this celebration-worthy recipe couldn’t be easier.\u003c/p>\n\u003cfigure id=\"attachment_118516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/18/on-the-grill-for-fathers-day-whole-grilled-rainbow-trout-stuffed-with-lemon-and-herbs/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/trout-raw-stuffed.jpg\" alt=\"Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118516\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/trout-raw-stuffed-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole Grilled Rainbow Trout Stuffed with Lemon and Herbs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cstrong>Throw Your Potato Salad On The Grill\u003c/strong>\u003c/a>\u003cbr>\nGrilled potatoes with plenty of crisp bacon all bathed in mustardy vinaigrette? Sounds like potato salad has a whole new life at your next BBQ.\u003c/p>\n\u003cfigure id=\"attachment_118514\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/06/12/fathers-day-recipe-throw-your-potato-salad-on-the-grill/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/finished-potatoes1000a.jpg\" alt=\"Grilled Potato Salad with Warm Bacon Vinaigrette\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118514\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/finished-potatoes1000a-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Potato Salad with Warm Bacon Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cstrong>Bet You Can’t Stop Eating These: Vanilla Pavlovas with Summer Nectarines, Berries, and Cream\u003c/strong>\u003c/a>\u003cbr>\nCrispy-chewy meringue nests envelop whipped cream and vanilla-scented summer fruit for an ethereal, and gluten-free dessert that is impossible to stop eating.\u003c/p>\n\u003cfigure id=\"attachment_118709\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/28/bet-you-cant-stop-eating-these-vanilla-pavlovas-with-summer-nectarines-berries-and-cream/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pavlovas-finish1000.jpg\" alt=\"Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118709\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pavlovas-finish1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crispy-Chewy Vanilla Pavlovas with Whipped Cream and Vanilla-Scented Nectarines and Berries. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/03/4th-of-july-spicy-treat-buffalo-cauliflower-hot-wings/\">\u003cstrong>4th of July Spicy Treat: Buffalo Cauliflower “Hot Wings”\u003c/strong>\u003c/a>\u003cbr>\nForget about chicken wings, and say hello to cauliflower—America’s new favorite vegetable. It’s so versatile that you can transform it into deep-fried pub food!\u003c/p>\n\u003cfigure id=\"attachment_118779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/07/03/4th-of-july-spicy-treat-buffalo-cauliflower-hot-wings/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/cauliflower-wings-final.jpg\" alt=\"Buffalo Cauliflower “Hot Wings”\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/cauliflower-wings-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buffalo Cauliflower “Hot Wings” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">\u003cstrong>Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad\u003c/strong>\u003c/a>\u003cbr>\nThis grilled corn recipe is like a mash-up of salad meets salsa. It’s great as a barbecue side dish, or serve it atop grilled meats or fish.\u003c/p>\n\u003cfigure id=\"attachment_118434\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-salad-finish-1180x787.jpg\" alt=\"Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad\" width=\"1180\" height=\"787\" class=\"size-full wp-image-118434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-salad-finish-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Corn, Avocado, Heirloom Tomato, Red Onion Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cstrong>A Luscious Sweet Summer Nectarine Upside-Down Cobbler\u003c/strong>\u003c/a>\u003cbr>\nThis cobbler takes the cake. It actually makes you forget about cake at all, because, who needs cake when you can have a crisp, chewy, buttery cobbler infused with vanilla and covered in bubbling tender juicy nectarines?\u003c/p>\n\u003cfigure id=\"attachment_118431\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/03/4th-of-july-recipe-a-luscious-sweet-summer-nectarine-upside-down-cobbler/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/final-icecream-cobbler.jpg\" alt=\"Luscious Sweet Summer Nectarine Upside-Down Cobbler\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118431\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/final-icecream-cobbler-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Luscious Sweet Summer Nectarine Upside-Down Cobbler \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\">\u003cstrong>Get Your Grill On: Herbed Lamb Burgers Topped with Chopped Greek Salad\u003c/strong>\u003c/a>\u003cbr>\nThis is our go-to lamb burger when the sun comes out and we can finally fire up the grill.\u003c/p>\n\u003cfigure id=\"attachment_117962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/08/get-your-grill-on-herbed-lamb-burgers-topped-with-chopped-greek-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/04/lamb-burgers-final.jpg\" alt=\"Herbed Lamb Burgers topped with Chopped Greek Salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-117962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/04/lamb-burgers-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Herbed Lamb Burgers topped with Chopped Greek Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cstrong>A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago\u003c/strong>\u003c/a>\u003cbr>\nThis is hands down my favorite summer salad. It’s particularly great when you’re in a hurry and if you have a surplus of plump zucchini.\u003c/p>\n\u003cfigure id=\"attachment_118436\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/a-simple-versatile-summer-salad-shaved-zucchini-with-lemon-almonds-and-asiago/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/zucchini-salad-final1000.jpg\" alt=\"A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/zucchini-salad-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Simple, Versatile Summer Salad: Shaved Zucchini with Lemon, Almonds, and Asiago \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cstrong>Hot Summer Cookout: Grilled Chicken Fajitas\u003c/strong>\u003c/a>\u003cbr>\nThis go-to Tex-Mex meal is a real family-friendly crowd pleaser. This summer, we’ve taken our fajitas off the stovetop and out to the grill for some smoky, flame-licked fun.\u003c/p>\n\u003cfigure id=\"attachment_118505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-final1-1.jpg\" alt=\"Grilled Chicken Fajitas\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118505\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Chicken Fajitas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cstrong>Summer BBQ Recipe: Throw Your Corn On The Grill!\u003c/strong>\u003c/a>\u003cbr>\nSweet smoky corn-on-the-cob is a grill’s best friend in the summer. It’s quick, easy, and when you slather it with homemade cilantro-lime pesto, it’s out of this world.\u003c/p>\n\u003cfigure id=\"attachment_118440\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/01/4th-of-july-recipe-throw-your-corn-on-the-grill/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/corn-finished1000.jpg\" alt=\"Summer BBQ Recipe: Throw Your Corn On The Grill!\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/corn-finished1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer BBQ Recipe: Throw Your Corn On The Grill! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cstrong>Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad\u003c/strong>\u003c/a>\u003cbr>\nThere’s nothing like the smell of steak hitting a hot sizzling grill. Pop open a beer and kick up your heels, this party is about to get started.\u003c/p>\n\u003cfigure id=\"attachment_118438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/07/02/4th-of-july-recipe-grilled-marinated-flank-steak-with-arugula-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/flank-steak-final1000.jpg\" alt=\"Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad\" width=\"1000\" height=\"667\" class=\"size-full wp-image-118438\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/flank-steak-final1000-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Summer BBQ Recipe: Grilled Marinated Flank Steak with Arugula Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/02/bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese/\">\u003cstrong>Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\u003c/strong>\u003c/a>\u003cbr>\nNow that summer is in full swing, it’s time to up your summer salad game. Serve this up for 4th of July or at your next big backyard BBQ and watch it disappear. \u003c/p>\n\u003cfigure id=\"attachment_118442\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/02/bring-on-the-barbecue-grilled-corn-salad-with-sugar-snap-peas-cherry-tomatoes-and-goat-cheese/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salad-final-overhead-1180x787.jpg\" alt=\"Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese\" width=\"1180\" height=\"787\" class=\"size-full wp-image-118442\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final-overhead-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bring On the Barbecue: Grilled Corn Salad with Sugar Snap Peas, Cherry Tomatoes, and Goat Cheese \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/03/a-bounty-of-summer-stone-fruit-in-a-salad/\">\u003cstrong>A Bounty of Summer Stone Fruit in a Salad\u003c/strong>\u003c/a>\u003cbr>\nWhen summer brings ripe, juicy peaches, nectarines, apricots, plums, and cherries, put them all together in this gorgeous fruit salad.\u003c/p>\n\u003cfigure id=\"attachment_118445\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/07/03/a-bounty-of-summer-stone-fruit-in-a-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/fruit-salad-final-800x533.jpg\" alt=\"A Bounty of Summer Stone Fruit in a Salad\" width=\"800\" height=\"533\" class=\"size-full wp-image-118445\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/fruit-salad-final-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Bounty of Summer Stone Fruit in a Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">\u003cstrong>Summer Celebration: How to Roast a Whole Salmon\u003c/strong>\u003c/a>\u003cbr>\nWant to impress your guests at your next big backyard gathering? Fire up the grill and cook a whole salmon.\u003c/p>\n\u003cfigure id=\"attachment_118450\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/01/an-end-of-summer-celebration-how-to-roast-a-whole-salmon/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salmon-grill-800x533.jpg\" alt=\"Grilled Whole Salmon\" width=\"800\" height=\"533\" class=\"size-full wp-image-118450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salmon-grill-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Whole Salmon \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cstrong>Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\u003c/strong>\u003c/a>\u003cbr>\nGrilling meaty mushrooms, especially when brushed with garlic and herb oil, highlights their umami flavors. Tossing them into a kale salad graced with bacon and lemon will highlight your meal.\u003c/p>\n\u003cfigure id=\"attachment_118448\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2014/08/23/throw-your-salad-on-the-grill-grilled-mushroom-kale-and-bacon-salad/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/salad-final1000a.jpg\" alt=\"Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad\" width=\"1000\" height=\"980\" class=\"size-full wp-image-118448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-160x157.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-800x784.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-768x753.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-960x941.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-240x235.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-375x368.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-520x510.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/salad-final1000a-64x64.jpg 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Throw Your Salad on the Grill: Grilled Mushroom, Kale, and Bacon Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">\u003cstrong>Simply Awesome Grilled Bone-in Ribeye Steak\u003c/strong>\u003c/a>\u003cbr>\nIf you are going to eat steak, make sure it’s a really good steak. Choose it well, treat it right, keep it simple, and make it an event worth eating.\u003c/p>\n\u003cfigure id=\"attachment_120350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/steak-final-sliced.jpg\" alt=\"Awesome Grilled Bone-in Ribeye Steak\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/steak-final-sliced-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Awesome Grilled Bone-in Ribeye Steak \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/02/grilled-shrimp-salad-with-zucchini-noodles-baby-greens-and-spicy-thai-basil-vinaigrette/\">\u003cstrong>Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\u003c/strong>\u003c/a>\u003cbr>\nSimple and healthy, and with plenty of punchy flavor, this salad makes the perfect summer salad for a weekend BBQ.\u003c/p>\n\u003cfigure id=\"attachment_118509\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/06/21/hot-summer-cookout-grilled-chicken-fajitas/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533.jpg\" alt=\"Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette\" width=\"800\" height=\"533\" class=\"size-full wp-image-118509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/shrimpsalad-closeup-800x533-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Shrimp Salad with Zucchini Noodles, Baby Greens, and Spicy Thai Basil Vinaigrette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/22/fresh-fruity-rainbow-popsicles-for-pride/\">\u003cstrong>Fresh Fruity Rainbow Popsicles for Pride!\u003c/strong>\u003c/a>\u003cbr>\nWhimsical rainbow ice pops are not only brilliantly colorful but also beautifully healthy and a fun, family-friendly way to celebrate!\u003c/p>\n\u003cfigure id=\"attachment_118452\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/06/22/fresh-fruity-rainbow-popsicles-for-pride/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pride-pop-800-anima6-1.gif\" alt=\"Fresh Fruity Rainbow Popsicles \" width=\"800\" height=\"533\" class=\"size-full wp-image-118452\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh Fruity Rainbow Popsicles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Urban Gardening is Alive and Well and Living in Downtown San Jose",
"title": "Urban Gardening is Alive and Well and Living in Downtown San Jose",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Ask any gardener: Nothing tastes so sweet as something you grew yourself, even in the big city.\u003c/p>\n\u003cp>Before Silicon Valley was paved over with concrete, it was the Valley of Heart’s Delight, boasting some of the world’s richest topsoil.\u003c/p>\n\u003cp>So there’s poetic irony in the fact that some techies can’t wait to get their hands in that soil.\u003c/p>\n\u003cp>\"It’s just soothing. It’s healing,\" says PayPal cloud manager Anant Kumar. He bought a home in San Jose in 2000. He tore out the grass straight away and planted a garden. \"I started out with what was easy: pumpkins, squashes, zucchinis, tomatoes, chili peppers.\"\u003c/p>\n\u003cp>Anant Kumar originally hails from the big city of New Delhi, in India, but his father grew up on a farm. Bitter melons – a taste of Kumar's home – are coming soon.\u003c/p>\n\u003cfigure id=\"attachment_118496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118496\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut.jpg\" alt=\"Valley Verde is offering workshops for beginning urban gardeners, as well as seedlings to re-plant back home.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Valley Verde is offering workshops for beginning urban gardeners, as well as seedlings to re-plant back home. \u003ccite>(Rachael Myrow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"You saute them with a few onions, maybe add a little bit of mango powder. You got to try it!\" Kumar insists.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Kumar is keen to spread the good word about gardening. Along with several PayPal colleagues, he volunteered to build a greenhouse for a San Jose non-profit called \u003ca href=\"http://www.valleyverde.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Valley Verde\u003c/a>, which helps low-income families grow their own food.\u003c/p>\n\u003cp>On a recent sunny day, the group celebrated the greenhouse’s grand opening in San Jose’s first “urban agriculture incentive zone.” What was a used car lot is now covered with raised planting beds and stacks of bagged soil. \"It looks amazing,\" Kumar gushes, \"and I think we need more of this in the city.\"\u003c/p>\n\u003cp>There are workshops for beginners, and seedlings to replant back home. Property owner Thang Do says he does intend to develop on the land eventually, but in the meantime, he’s game to lend the land to gardeners. \"I mean, what’s not to like about this?\" he asks, rhetorically, before acknowledging, \"The city and the county take a hit on something like this because they’re giving landowners like me a property tax break.\"\u003c/p>\n\u003cfigure id=\"attachment_118498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-118498 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut.jpg\" alt='Thang Do addresses a crowd that gathered for the grand opening of the greenhouse on his property. He plans to develop after five years but is happy to let Valley Verde have the run of the place before then. Do says \"At a time when national politics is so divisive, nice to see local community come together.\"' width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thang Do addresses a crowd that gathered for the grand opening of the greenhouse on his property. He plans to develop on the land after five years, but is happy to let Valley Verde have the run of the place before then. Do says \"At a time when national politics is so divisive, nice to see local community come together.\" \u003ccite>(Rachael Myrow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>State law \u003ca href=\"http://www.sfgate.com/food/article/Assembly-bill-would-extend-tax-break-to-turn-10963151.php\" target=\"_blank\" rel=\"noopener noreferrer\">changed in 2014\u003c/a> to incentivize landowners like Do by assessing the property value as relatively cheap farmland – not pricey downtown lots. But the concept is taking more time than anticipated to take root. It’s taken years to get counties and cities to make the necessary local rule changes.\u003c/p>\n\u003cp>\"It’s frustrating how long it takes because it seems like a no-brainer. It seems like you could just make it happen. But government is government,\" Do says.\u003c/p>\n\u003cp>Is it worth the bother? Yes, says Tori Truscheit, an organizer with \u003ca href=\"https://www.facebook.com/groups/SHCSLaMesaVerde/\" target=\"_blank\" rel=\"noopener noreferrer\">La Mesa Verde\u003c/a>, a network of home gardeners working in tandem with Valley Verde. \"Not only are they going to have beautiful vegetables, but they’re going to be connected to other people who care about where their food comes from,\" Truscheit says.\u003c/p>\n\u003cp>So far, only four cities have the zones: San Jose, San Francisco, Sacramento and San Diego. Los Angeles is working toward passing an ordinance. Unincorporated parts of Los Angeles County, as well as Santa Clara County, already offer the tax breaks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The state law, however, expires in 2019. But urban farmers have their eye on a new \u003ca href=\"https://a19.asmdc.org/press-releases/ting-pushes-extension-property-tax-breaks-community-gardens\" target=\"_blank\" rel=\"noopener noreferrer\">bill that would extend\u003c/a> the program for another decade, hoping it makes its way to the Governor’s desk before harvest time in October.\u003c/p>\n\n",
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"excerpt": "San Jose is the latest city to take advantage of a state law helping landlords lend land to urban farmers.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ask any gardener: Nothing tastes so sweet as something you grew yourself, even in the big city.\u003c/p>\n\u003cp>Before Silicon Valley was paved over with concrete, it was the Valley of Heart’s Delight, boasting some of the world’s richest topsoil.\u003c/p>\n\u003cp>So there’s poetic irony in the fact that some techies can’t wait to get their hands in that soil.\u003c/p>\n\u003cp>\"It’s just soothing. It’s healing,\" says PayPal cloud manager Anant Kumar. He bought a home in San Jose in 2000. He tore out the grass straight away and planted a garden. \"I started out with what was easy: pumpkins, squashes, zucchinis, tomatoes, chili peppers.\"\u003c/p>\n\u003cp>Anant Kumar originally hails from the big city of New Delhi, in India, but his father grew up on a farm. Bitter melons – a taste of Kumar's home – are coming soon.\u003c/p>\n\u003cfigure id=\"attachment_118496\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-118496\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut.jpg\" alt=\"Valley Verde is offering workshops for beginning urban gardeners, as well as seedlings to re-plant back home.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25757_Photo-May-25-11-43-22-AM-qut-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Valley Verde is offering workshops for beginning urban gardeners, as well as seedlings to re-plant back home. \u003ccite>(Rachael Myrow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"You saute them with a few onions, maybe add a little bit of mango powder. You got to try it!\" Kumar insists.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Kumar is keen to spread the good word about gardening. Along with several PayPal colleagues, he volunteered to build a greenhouse for a San Jose non-profit called \u003ca href=\"http://www.valleyverde.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Valley Verde\u003c/a>, which helps low-income families grow their own food.\u003c/p>\n\u003cp>On a recent sunny day, the group celebrated the greenhouse’s grand opening in San Jose’s first “urban agriculture incentive zone.” What was a used car lot is now covered with raised planting beds and stacks of bagged soil. \"It looks amazing,\" Kumar gushes, \"and I think we need more of this in the city.\"\u003c/p>\n\u003cp>There are workshops for beginners, and seedlings to replant back home. Property owner Thang Do says he does intend to develop on the land eventually, but in the meantime, he’s game to lend the land to gardeners. \"I mean, what’s not to like about this?\" he asks, rhetorically, before acknowledging, \"The city and the county take a hit on something like this because they’re giving landowners like me a property tax break.\"\u003c/p>\n\u003cfigure id=\"attachment_118498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-118498 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut.jpg\" alt='Thang Do addresses a crowd that gathered for the grand opening of the greenhouse on his property. He plans to develop after five years but is happy to let Valley Verde have the run of the place before then. Do says \"At a time when national politics is so divisive, nice to see local community come together.\"' width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/RS25756_Photo-May-25-11-42-46-AM-qut-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thang Do addresses a crowd that gathered for the grand opening of the greenhouse on his property. He plans to develop on the land after five years, but is happy to let Valley Verde have the run of the place before then. Do says \"At a time when national politics is so divisive, nice to see local community come together.\" \u003ccite>(Rachael Myrow)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>State law \u003ca href=\"http://www.sfgate.com/food/article/Assembly-bill-would-extend-tax-break-to-turn-10963151.php\" target=\"_blank\" rel=\"noopener noreferrer\">changed in 2014\u003c/a> to incentivize landowners like Do by assessing the property value as relatively cheap farmland – not pricey downtown lots. But the concept is taking more time than anticipated to take root. It’s taken years to get counties and cities to make the necessary local rule changes.\u003c/p>\n\u003cp>\"It’s frustrating how long it takes because it seems like a no-brainer. It seems like you could just make it happen. But government is government,\" Do says.\u003c/p>\n\u003cp>Is it worth the bother? Yes, says Tori Truscheit, an organizer with \u003ca href=\"https://www.facebook.com/groups/SHCSLaMesaVerde/\" target=\"_blank\" rel=\"noopener noreferrer\">La Mesa Verde\u003c/a>, a network of home gardeners working in tandem with Valley Verde. \"Not only are they going to have beautiful vegetables, but they’re going to be connected to other people who care about where their food comes from,\" Truscheit says.\u003c/p>\n\u003cp>So far, only four cities have the zones: San Jose, San Francisco, Sacramento and San Diego. Los Angeles is working toward passing an ordinance. Unincorporated parts of Los Angeles County, as well as Santa Clara County, already offer the tax breaks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The state law, however, expires in 2019. But urban farmers have their eye on a new \u003ca href=\"https://a19.asmdc.org/press-releases/ting-pushes-extension-property-tax-breaks-community-gardens\" target=\"_blank\" rel=\"noopener noreferrer\">bill that would extend\u003c/a> the program for another decade, hoping it makes its way to the Governor’s desk before harvest time in October.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hot Summer Cookout: Grilled Chicken Fajitas",
"title": "Hot Summer Cookout: Grilled Chicken Fajitas",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Y’all know I grew up in Texas, and even though I’ve lived in the Bay Area (and now Sonoma County) for well over two decades and consider myself a Californian, you can take the woman outta Texas, but, well, Texas has a way of sticking with you whether you like it or not. There’s a lot of things I do not miss about Texas (intense heat and humidity, large flying insects, loony politics), but there are so many things that I pine for (the food, the Southern hospitality, swimming in natural waters). \u003c/p>\n\u003cp>While I’ve yet to find a swimming hole that rivals \u003ca href=\"https://austintexas.gov/department/barton-springs-pool\">Barton Springs\u003c/a> (Austin) or \u003ca href=\"http://tpwd.texas.gov/state-parks/balmorhea\">Balmorhea\u003c/a> (outside Marfa), I am fortunately able to re-create some of my favorite childhood foods…most of which fall into the Tex-Mex or barbecue camps.\u003c/p>\n\u003cp>One of my family’s favorite restaurants was a place called\u003ca href=\"https://en.wikipedia.org/wiki/Ninfa%27s\"> Ninfa’s\u003c/a>, where the chips were thin, crisp and warm, and always served with the most amazing red salsa and green sauce. But it was the Tacos al Carbon—grilled marinated skirt steak stuffed into flour tortillas—that made Mama Ninfa Laurenzo famous when she opened her original restaurant in Houston in 1973. The tacos were a hit, and she started marketing them as “fajitas.” While there is a long history of fajitas, likely dating back to the vaqueros of the Rio Grande Valley in the 1930s, they didn’t hit mainstream restaurants until the 1980s, quite possibly due to the popularity of Mama Ninfa’s fajitas.\u003c/p>\n\u003cp>These days, fajitas are ubiquitous and synonymous with what many folks think of as Tex-Mex. They come in all different guises—from the original (and what some, including Mama Ninfa, consider the only true fajitas) skirt steak to other cuts of beef, chicken, and even shrimp.\u003c/p>\n\u003cp>I love skirt steak fajitas, but I’m also a big fan of the chicken version (Mama Ninfa would surely vehemently disagree). I make mine with boneless breasts, highly seasoned with a chile-based rub, then seared or grilled with plenty of sweet bell peppers and onions. Once sliced and stuffed into flour tortillas (flour! never ever corn), you can then add all the delicious toppings you want—the classics include salsa or pico de gallo, shredded cheese, guacamole, and sour cream. \u003c/p>\n\u003cfigure id=\"attachment_118463\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-tacos-final.jpg\" alt=\"Grilled Chicken Fajitas\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118463\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Chicken Fajitas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Chicken Fajitas\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 lbs boneless, skinless chicken breasts, trimmed of fat and gristle\u003c/li>\n\u003cli>2 tsp chili powder\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp cumin\u003c/li>\n\u003cli>1/2 tsp Mexican oregano\u003c/li>\n\u003cli>1 tsp kosher salt, plus more as needed\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 large red bell pepper, cored, seeded, and cut into strips\u003c/li>\n\u003cli>1 medium yellow onion, peeled, halved, and thinly sliced\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>To serve:\u003c/em>\u003c/strong>\n\u003cli>Your favorite salsa or pico de gallo\u003c/li>\n\u003cli>Your favorite guacamole\u003c/li>\n\u003cli>Shredded Monterey jack cheese\u003c/li>\n\u003cli>Shredded romaine or iceburg lettuce (optional)\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003cli>1 or 2 limes, each cut into 8 pieces\u003c/li>\n\u003cli>Flour tortillas, warmed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut each chicken breast in half so that the pieces are all uniform in size and thickness. In a bowl, mix together the chili powder, paprika, cumin, oregano, and salt. Add the chicken pieces, 2 tbsp olive oil, and toss to coat. Cover and refrigerate for up to 8 hours (or you can proceed right away).\u003c/li>\n\u003cfigure id=\"attachment_118474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-spices.jpg\" alt=\"In a bowl, mix together the chili powder, paprika, cumin, oregano, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, mix together the chili powder, paprika, cumin, oregano, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-chix-bowl.jpg\" alt=\"Add the chicken pieces, 2 tbsp olive oil, and toss to coat. Cover and refrigerate for up to 8 hours (or you can proceed right away).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chicken pieces, 2 tbsp olive oil, and toss to coat. Cover and refrigerate for up to 8 hours (or you can proceed right away). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Set up a gas or charcoal grill for medium-high heat. Put all the extras out on the table in bowls (salsa, guacamole, shredded cheese, lettuce, and warm tortillas wrapped in foil or a kitchen towel) so that you are ready when the meat is finished cooking.\u003c/li>\n\u003cli>Toss the pepper and onions with 1 tbsp olive oil and season with salt. Place a grill pan over the heat and add the pepper and onions. Add the chicken alongside the pan and cook, turning the chicken and stirring the vegetables, until the vegetables are charred and tender and the chicken is nicely grill-marked and cooked throughout. Remove from the heat and transfer the vegetables to a platter and the chicken to a cutting board.\u003c/li>\n\u003cfigure id=\"attachment_118476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-grill.jpg\" alt=\"Place a grill pan over the heat and add the pepper and onions. Add the chicken alongside the pan and cook, turning the chicken and stirring the vegetables, until the vegetables are charred and tender and the chicken is nicely grill-marked and cooked throughout.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a grill pan over the heat and add the pepper and onions. Add the chicken alongside the pan and cook, turning the chicken and stirring the vegetables, until the vegetables are charred and tender and the chicken is nicely grill-marked and cooked throughout. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slice the chicken into thin pieces across the grain. Transfer to the platter with the vegetables. Serve at once, building your fajitas as you like!\u003c/li>\n\u003cfigure id=\"attachment_118472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-slice-chix.jpg\" alt=\"Slice the chicken into thin pieces across the grain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the chicken into thin pieces across the grain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-final1.jpg\" alt=\"Transfer sliced chicken to the platter with the vegetables. Serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118462\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer sliced chicken to the platter with the vegetables. Serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-tacos-final2.jpg\" alt=\"Build your fajitas as you like!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Build your fajitas as you like! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "This go-to Tex-Mex meal is a real family-friendly crowd pleaser. This summer, we’ve taken our fajitas off the stovetop and out to the grill for some smoky, flame-licked fun.",
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"description": "This go-to Tex-Mex meal is a real family-friendly crowd pleaser. This summer, we’ve taken our fajitas off the stovetop and out to the grill for some smoky, flame-licked fun.",
"title": "Hot Summer Cookout: Grilled Chicken Fajitas | KQED",
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"headline": "Hot Summer Cookout: Grilled Chicken Fajitas",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Y’all know I grew up in Texas, and even though I’ve lived in the Bay Area (and now Sonoma County) for well over two decades and consider myself a Californian, you can take the woman outta Texas, but, well, Texas has a way of sticking with you whether you like it or not. There’s a lot of things I do not miss about Texas (intense heat and humidity, large flying insects, loony politics), but there are so many things that I pine for (the food, the Southern hospitality, swimming in natural waters). \u003c/p>\n\u003cp>While I’ve yet to find a swimming hole that rivals \u003ca href=\"https://austintexas.gov/department/barton-springs-pool\">Barton Springs\u003c/a> (Austin) or \u003ca href=\"http://tpwd.texas.gov/state-parks/balmorhea\">Balmorhea\u003c/a> (outside Marfa), I am fortunately able to re-create some of my favorite childhood foods…most of which fall into the Tex-Mex or barbecue camps.\u003c/p>\n\u003cp>One of my family’s favorite restaurants was a place called\u003ca href=\"https://en.wikipedia.org/wiki/Ninfa%27s\"> Ninfa’s\u003c/a>, where the chips were thin, crisp and warm, and always served with the most amazing red salsa and green sauce. But it was the Tacos al Carbon—grilled marinated skirt steak stuffed into flour tortillas—that made Mama Ninfa Laurenzo famous when she opened her original restaurant in Houston in 1973. The tacos were a hit, and she started marketing them as “fajitas.” While there is a long history of fajitas, likely dating back to the vaqueros of the Rio Grande Valley in the 1930s, they didn’t hit mainstream restaurants until the 1980s, quite possibly due to the popularity of Mama Ninfa’s fajitas.\u003c/p>\n\u003cp>These days, fajitas are ubiquitous and synonymous with what many folks think of as Tex-Mex. They come in all different guises—from the original (and what some, including Mama Ninfa, consider the only true fajitas) skirt steak to other cuts of beef, chicken, and even shrimp.\u003c/p>\n\u003cp>I love skirt steak fajitas, but I’m also a big fan of the chicken version (Mama Ninfa would surely vehemently disagree). I make mine with boneless breasts, highly seasoned with a chile-based rub, then seared or grilled with plenty of sweet bell peppers and onions. Once sliced and stuffed into flour tortillas (flour! never ever corn), you can then add all the delicious toppings you want—the classics include salsa or pico de gallo, shredded cheese, guacamole, and sour cream. \u003c/p>\n\u003cfigure id=\"attachment_118463\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-tacos-final.jpg\" alt=\"Grilled Chicken Fajitas\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118463\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled Chicken Fajitas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Grilled Chicken Fajitas\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 lbs boneless, skinless chicken breasts, trimmed of fat and gristle\u003c/li>\n\u003cli>2 tsp chili powder\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp cumin\u003c/li>\n\u003cli>1/2 tsp Mexican oregano\u003c/li>\n\u003cli>1 tsp kosher salt, plus more as needed\u003c/li>\n\u003cli>3 tbsp olive oil\u003c/li>\n\u003cli>1 large red bell pepper, cored, seeded, and cut into strips\u003c/li>\n\u003cli>1 medium yellow onion, peeled, halved, and thinly sliced\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>To serve:\u003c/em>\u003c/strong>\n\u003cli>Your favorite salsa or pico de gallo\u003c/li>\n\u003cli>Your favorite guacamole\u003c/li>\n\u003cli>Shredded Monterey jack cheese\u003c/li>\n\u003cli>Shredded romaine or iceburg lettuce (optional)\u003c/li>\n\u003cli>Sour cream\u003c/li>\n\u003cli>1 or 2 limes, each cut into 8 pieces\u003c/li>\n\u003cli>Flour tortillas, warmed\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Cut each chicken breast in half so that the pieces are all uniform in size and thickness. In a bowl, mix together the chili powder, paprika, cumin, oregano, and salt. Add the chicken pieces, 2 tbsp olive oil, and toss to coat. Cover and refrigerate for up to 8 hours (or you can proceed right away).\u003c/li>\n\u003cfigure id=\"attachment_118474\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-spices.jpg\" alt=\"In a bowl, mix together the chili powder, paprika, cumin, oregano, and salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118474\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-spices-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, mix together the chili powder, paprika, cumin, oregano, and salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118475\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-chix-bowl.jpg\" alt=\"Add the chicken pieces, 2 tbsp olive oil, and toss to coat. Cover and refrigerate for up to 8 hours (or you can proceed right away).\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-chix-bowl-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chicken pieces, 2 tbsp olive oil, and toss to coat. Cover and refrigerate for up to 8 hours (or you can proceed right away). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Set up a gas or charcoal grill for medium-high heat. Put all the extras out on the table in bowls (salsa, guacamole, shredded cheese, lettuce, and warm tortillas wrapped in foil or a kitchen towel) so that you are ready when the meat is finished cooking.\u003c/li>\n\u003cli>Toss the pepper and onions with 1 tbsp olive oil and season with salt. Place a grill pan over the heat and add the pepper and onions. Add the chicken alongside the pan and cook, turning the chicken and stirring the vegetables, until the vegetables are charred and tender and the chicken is nicely grill-marked and cooked throughout. Remove from the heat and transfer the vegetables to a platter and the chicken to a cutting board.\u003c/li>\n\u003cfigure id=\"attachment_118476\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-grill.jpg\" alt=\"Place a grill pan over the heat and add the pepper and onions. Add the chicken alongside the pan and cook, turning the chicken and stirring the vegetables, until the vegetables are charred and tender and the chicken is nicely grill-marked and cooked throughout.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-grill-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a grill pan over the heat and add the pepper and onions. Add the chicken alongside the pan and cook, turning the chicken and stirring the vegetables, until the vegetables are charred and tender and the chicken is nicely grill-marked and cooked throughout. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Slice the chicken into thin pieces across the grain. Transfer to the platter with the vegetables. Serve at once, building your fajitas as you like!\u003c/li>\n\u003cfigure id=\"attachment_118472\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-slice-chix.jpg\" alt=\"Slice the chicken into thin pieces across the grain.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118472\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-slice-chix-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Slice the chicken into thin pieces across the grain. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118462\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-final1.jpg\" alt=\"Transfer sliced chicken to the platter with the vegetables. Serve at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118462\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer sliced chicken to the platter with the vegetables. Serve at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118467\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/chix-fajitas-tacos-final2.jpg\" alt=\"Build your fajitas as you like!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118467\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/chix-fajitas-tacos-final2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Build your fajitas as you like! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bringing Healing Meals to the Chronically Ill in California",
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"content": "\u003cp>\u003cem>California nonprofits are advocating for a medically tailored meal pilot program for low-income residents.\u003c/em>\u003c/p>\n\u003cp>“Food is medicine” has become a common refrain. Now a coalition of California nonprofits hopes to test this theory with a program that would deliver medically tailored meals to the doors of low-income California residents living with heart disease, cancer, and diabetes.\u003c/p>\n\u003cp>Earlier this year, The California Food is Medicine Coalition, which is made up of six California nonprofits: \u003ca href=\"http://www.ceresproject.org/\">Ceres Community Project\u003c/a> in Santa Rosa, \u003ca href=\"http://www.mamaskitchen.org/\">Mama’s Kitchen\u003c/a> in San Diego, \u003ca href=\"https://www.openhand.org/\">Project Open Hand\u003c/a> in San Francisco, \u003ca href=\"http://healthtrust.org/\">HealthTrust\u003c/a> in San Jose, \u003ca href=\"http://fftfoodbank.org/\">Food for Thought\u003c/a> in Sonoma County, and \u003ca href=\"http://www.angelfood.org/site/PageServer#.WTa5WTOZPAI\">Project Angel Food\u003c/a> in Los Angeles—all groups that for the most part started delivering medically tailored meals during the HIV/AIDS crisis and saw the impact on patients’ quality of life—worked with state Senator Mike McGuire to request funding to pilot the program.\u003c/p>\n\u003cp>“We’re trying to make the case that high-quality nutritional support in the form of a meal-delivery program to meet the nutritional needs of patients with specific illnesses should be considered a medical intervention without which the patient will not do nearly as well,” said Cathryn Couch, executive director of Ceres Project. “This kind of work is being done in other states and we’re behind.”\u003c/p>\n\u003cp>If the coalition’s request for $9 million in funding over three years is approved, it would be the first multi-organization, multi-county, multi-disease pilot in the country—and it could have a significant impact on healthcare costs and health outcomes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Earlier work in Philadelphia, led by the nonprofit \u003ca href=\"http://www.mannapa.org/\">MANNA\u003c/a> and documented in a 2013 \u003ca href=\"http://www.mannapa.org/wp-content/uploads/2014/07/MANNA-Study.pdf\">study\u003c/a> published in the \u003cem>Journal of Primary Care and Community Health, \u003c/em>showed promising results. After delivering three medically tailored meals per day to 65 patients with different chronic illnesses for six months, researchers found that the healthcare costs for those patients dropped from $38,937 per month to $28,183 per month, and were 55 percent lower than the healthcare costs of a comparison group. The frequency of hospital admissions and length of hospital stays also declined.\u003c/p>\n\u003cp>A healthful and diverse diet, say these groups, can work wonders to bring patients back to health. “With our model, you don’t have to wait years to see results,” said MANNA CEO Sue Daugherty. “With hypertension, we can see the results in one month; with A1C [a blood test for average blood glucose], we can see the results in three months.”\u003c/p>\n\u003cp>\u003cstrong>Food Heals\u003c/strong>\u003c/p>\n\u003cp>MANNA, like many members of the Food is Medicine Coalition, started delivering meals to those living with HIV/AIDS in the 1990s. The program expanded over time and, in 2014, thanks to a partnership with local insurer Health Partners Plans, MANNA started tailoring meals for 80 different health conditions ranging from cancer and kidney disease to diabetes and HIV/AIDS.\u003c/p>\n\u003cp>The dietician-designed menus offered by Ceres Project feature dishes such as mushroom quiche, chickpea burgers, lentil soup, fish stew, and pasta with summer vegetables.\u003c/p>\n\u003cp>Preparations are further tailored to specific illnesses. Meals for diabetes patients would have fewer carbohydrates while meals for patients with heart disease would limit sodium and saturated fats. All meals are based around fresh fruits and vegetables, whole grains, and high quality proteins.\u003c/p>\n\u003cp>Groups also allow for dietary modifications. MANNA, for example, provides pureed meals for those who struggle to chew or swallow, low spice meals, low lactose, and seafood-free meals for those with allergies.\u003c/p>\n\u003cp>A 2016 \u003ca href=\"http://ascopubs.org/doi/abs/10.1200/jco.2016.34.26_suppl.155\">study\u003c/a> found that home-delivered, medically tailored meals helped cancer patients decrease fatigue, eat more nutritiously, and live more independently.\u003c/p>\n\u003cp>And the Harvard Center for Health Law and Policy Innovation has \u003ca href=\"http://dialogue4health.org/uploads/resources/Downer_102115.pdf\">reported\u003c/a> that medically tailored meals help lower blood glucose levels, reduce the number of hospitalizations and ER visits, and increase medication adherence among those with diabetes. Harvard’s study also showed that providing three meals per day for six months costs less than a single night of hospitalization.\u003c/p>\n\u003cp>The opportunity to improve health outcomes helped MANNA secure partnerships with three insurers. The nonprofit operates out of a new commercial kitchen with 36 staff members and 4,500 active volunteers to deliver meals to roster of 1,000 clients who receive 1 million meals annually.\u003c/p>\n\u003cp>“There is finally recognition that a prescription diet is just as important as prescription medications,” Daugherty says.\u003c/p>\n\u003cp>\u003cstrong>Statewide Support\u003c/strong>\u003c/p>\n\u003cp>While MANNA secures its funding through a number of channels including contracts with insurers, individual donations, foundations, and corporate giving, the Food is Medicine Coalition hopes to have funding embedded into the state budget and will then allocate resources to patients receiving public health insurance through Medi-Cal, California’s implementation of Medicaid.\u003c/p>\n\u003cp>According to Couch, the program has the support of the California Department of Public Health, California Department of Healthcare Services, and other key stakeholders.\u003c/p>\n\u003cp>The Department of Public Health declined to comment on pending legislation, but a spokesperson said in a statement: “For those individuals diagnosed with chronic disease such as diabetes and heart disease, proper nutrition can be a key component of treatment.”\u003c/p>\n\u003cp>Couch believes the intervention is critical for supporting patients but admits there are still logistics to work out.\u003c/p>\n\u003cp>The goal is to have Medi-Cal refer patients to local organizations such as Mama’s Kitchen and Project Open Hand, which can deliver the meals in their respective counties.\u003c/p>\n\u003cp>As part of the pilot, the coalition will track healthcare utilization and health outcomes before, during, and after the intervention. Couch estimates that a $9 million investment would shave $19 million in healthcare costs during the first year of the program.\u003c/p>\n\u003cp>“We’re talking about patients who have to decide whether to pay for their medications or their utilities,” Couch says. “This is a population without any food support and the sooner we can demonstrate the positive outcomes to healthcare utilization and insurance costs, the sooner we can show that it makes sense to include medically tailored meal deliveries as an essential health benefit.”\u003c/p>\n\u003cp>Thanks to their dogged determination, the coalition received good news: In June, members of the state Senate approved $6 million over three years to pilot the program. While the Assembly did not include funding in its budget, the joint Conference Committee on the Budget voted to include the funding in the final budget. The budget is expected to be \u003ca href=\"http://www.latimes.com/politics/la-pol-sac-california-budget-agreement-20170613-story.html\">ratified today\u003c/a>, and will go to the governor’s desk soon after. There is still a chance Brown could veto the expenditure, but Couch is hopeful.\u003c/p>\n\u003cp>“It’s such a small amount of money compared to the overall healthcare budget in California,” she said. “Even if it doesn’t go through this year, we’ll be back in 2018. We’ve come too far to give up now.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>ABOUT THE AUTHOR\u003c/strong>\u003cbr>\nJodi Helmer is a North Carolina-based freelancer who writes about food and farming for \u003cem>National Geographic Traveler\u003c/em>,\u003cem>Hemispheres\u003c/em>, \u003cem>Modern Farmer\u003c/em> and MensJournal.com among others. Visit her online at \u003ca href=\"http://www.jodihelmer.com/\">Jodihelmer.com\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>California nonprofits are advocating for a medically tailored meal pilot program for low-income residents.\u003c/em>\u003c/p>\n\u003cp>“Food is medicine” has become a common refrain. Now a coalition of California nonprofits hopes to test this theory with a program that would deliver medically tailored meals to the doors of low-income California residents living with heart disease, cancer, and diabetes.\u003c/p>\n\u003cp>Earlier this year, The California Food is Medicine Coalition, which is made up of six California nonprofits: \u003ca href=\"http://www.ceresproject.org/\">Ceres Community Project\u003c/a> in Santa Rosa, \u003ca href=\"http://www.mamaskitchen.org/\">Mama’s Kitchen\u003c/a> in San Diego, \u003ca href=\"https://www.openhand.org/\">Project Open Hand\u003c/a> in San Francisco, \u003ca href=\"http://healthtrust.org/\">HealthTrust\u003c/a> in San Jose, \u003ca href=\"http://fftfoodbank.org/\">Food for Thought\u003c/a> in Sonoma County, and \u003ca href=\"http://www.angelfood.org/site/PageServer#.WTa5WTOZPAI\">Project Angel Food\u003c/a> in Los Angeles—all groups that for the most part started delivering medically tailored meals during the HIV/AIDS crisis and saw the impact on patients’ quality of life—worked with state Senator Mike McGuire to request funding to pilot the program.\u003c/p>\n\u003cp>“We’re trying to make the case that high-quality nutritional support in the form of a meal-delivery program to meet the nutritional needs of patients with specific illnesses should be considered a medical intervention without which the patient will not do nearly as well,” said Cathryn Couch, executive director of Ceres Project. “This kind of work is being done in other states and we’re behind.”\u003c/p>\n\u003cp>If the coalition’s request for $9 million in funding over three years is approved, it would be the first multi-organization, multi-county, multi-disease pilot in the country—and it could have a significant impact on healthcare costs and health outcomes.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Earlier work in Philadelphia, led by the nonprofit \u003ca href=\"http://www.mannapa.org/\">MANNA\u003c/a> and documented in a 2013 \u003ca href=\"http://www.mannapa.org/wp-content/uploads/2014/07/MANNA-Study.pdf\">study\u003c/a> published in the \u003cem>Journal of Primary Care and Community Health, \u003c/em>showed promising results. After delivering three medically tailored meals per day to 65 patients with different chronic illnesses for six months, researchers found that the healthcare costs for those patients dropped from $38,937 per month to $28,183 per month, and were 55 percent lower than the healthcare costs of a comparison group. The frequency of hospital admissions and length of hospital stays also declined.\u003c/p>\n\u003cp>A healthful and diverse diet, say these groups, can work wonders to bring patients back to health. “With our model, you don’t have to wait years to see results,” said MANNA CEO Sue Daugherty. “With hypertension, we can see the results in one month; with A1C [a blood test for average blood glucose], we can see the results in three months.”\u003c/p>\n\u003cp>\u003cstrong>Food Heals\u003c/strong>\u003c/p>\n\u003cp>MANNA, like many members of the Food is Medicine Coalition, started delivering meals to those living with HIV/AIDS in the 1990s. The program expanded over time and, in 2014, thanks to a partnership with local insurer Health Partners Plans, MANNA started tailoring meals for 80 different health conditions ranging from cancer and kidney disease to diabetes and HIV/AIDS.\u003c/p>\n\u003cp>The dietician-designed menus offered by Ceres Project feature dishes such as mushroom quiche, chickpea burgers, lentil soup, fish stew, and pasta with summer vegetables.\u003c/p>\n\u003cp>Preparations are further tailored to specific illnesses. Meals for diabetes patients would have fewer carbohydrates while meals for patients with heart disease would limit sodium and saturated fats. All meals are based around fresh fruits and vegetables, whole grains, and high quality proteins.\u003c/p>\n\u003cp>Groups also allow for dietary modifications. MANNA, for example, provides pureed meals for those who struggle to chew or swallow, low spice meals, low lactose, and seafood-free meals for those with allergies.\u003c/p>\n\u003cp>A 2016 \u003ca href=\"http://ascopubs.org/doi/abs/10.1200/jco.2016.34.26_suppl.155\">study\u003c/a> found that home-delivered, medically tailored meals helped cancer patients decrease fatigue, eat more nutritiously, and live more independently.\u003c/p>\n\u003cp>And the Harvard Center for Health Law and Policy Innovation has \u003ca href=\"http://dialogue4health.org/uploads/resources/Downer_102115.pdf\">reported\u003c/a> that medically tailored meals help lower blood glucose levels, reduce the number of hospitalizations and ER visits, and increase medication adherence among those with diabetes. Harvard’s study also showed that providing three meals per day for six months costs less than a single night of hospitalization.\u003c/p>\n\u003cp>The opportunity to improve health outcomes helped MANNA secure partnerships with three insurers. The nonprofit operates out of a new commercial kitchen with 36 staff members and 4,500 active volunteers to deliver meals to roster of 1,000 clients who receive 1 million meals annually.\u003c/p>\n\u003cp>“There is finally recognition that a prescription diet is just as important as prescription medications,” Daugherty says.\u003c/p>\n\u003cp>\u003cstrong>Statewide Support\u003c/strong>\u003c/p>\n\u003cp>While MANNA secures its funding through a number of channels including contracts with insurers, individual donations, foundations, and corporate giving, the Food is Medicine Coalition hopes to have funding embedded into the state budget and will then allocate resources to patients receiving public health insurance through Medi-Cal, California’s implementation of Medicaid.\u003c/p>\n\u003cp>According to Couch, the program has the support of the California Department of Public Health, California Department of Healthcare Services, and other key stakeholders.\u003c/p>\n\u003cp>The Department of Public Health declined to comment on pending legislation, but a spokesperson said in a statement: “For those individuals diagnosed with chronic disease such as diabetes and heart disease, proper nutrition can be a key component of treatment.”\u003c/p>\n\u003cp>Couch believes the intervention is critical for supporting patients but admits there are still logistics to work out.\u003c/p>\n\u003cp>The goal is to have Medi-Cal refer patients to local organizations such as Mama’s Kitchen and Project Open Hand, which can deliver the meals in their respective counties.\u003c/p>\n\u003cp>As part of the pilot, the coalition will track healthcare utilization and health outcomes before, during, and after the intervention. Couch estimates that a $9 million investment would shave $19 million in healthcare costs during the first year of the program.\u003c/p>\n\u003cp>“We’re talking about patients who have to decide whether to pay for their medications or their utilities,” Couch says. “This is a population without any food support and the sooner we can demonstrate the positive outcomes to healthcare utilization and insurance costs, the sooner we can show that it makes sense to include medically tailored meal deliveries as an essential health benefit.”\u003c/p>\n\u003cp>Thanks to their dogged determination, the coalition received good news: In June, members of the state Senate approved $6 million over three years to pilot the program. While the Assembly did not include funding in its budget, the joint Conference Committee on the Budget voted to include the funding in the final budget. The budget is expected to be \u003ca href=\"http://www.latimes.com/politics/la-pol-sac-california-budget-agreement-20170613-story.html\">ratified today\u003c/a>, and will go to the governor’s desk soon after. There is still a chance Brown could veto the expenditure, but Couch is hopeful.\u003c/p>\n\u003cp>“It’s such a small amount of money compared to the overall healthcare budget in California,” she said. “Even if it doesn’t go through this year, we’ll be back in 2018. We’ve come too far to give up now.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>ABOUT THE AUTHOR\u003c/strong>\u003cbr>\nJodi Helmer is a North Carolina-based freelancer who writes about food and farming for \u003cem>National Geographic Traveler\u003c/em>,\u003cem>Hemispheres\u003c/em>, \u003cem>Modern Farmer\u003c/em> and MensJournal.com among others. Visit her online at \u003ca href=\"http://www.jodihelmer.com/\">Jodihelmer.com\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>What if you could go back in time and follow your food from the farm to your plate? What if you could see each step of your meal's journey — every ingredient that went into its creation, and every footprint it left behind?\u003c/p>\n\u003cp>Back in February, The Salt reported on English researchers \u003ca href=\"http://www.npr.org/sections/thesalt/2017/02/27/517531611/whats-the-environmental-footprint-of-a-loaf-of-bread-now-we-know\">who did just that\u003c/a>: They rigorously investigated the origin of a single loaf of bread, from wheat field to supermarket. Their report is full of incredible detail. How big a field would you need to grow enough wheat for a loaf of bread? Seven square feet. How much fertilizer? About a third of a cup. How much greenhouse gas is released in the creation of a loaf? The equivalent of 1.7 pounds of carbon dioxide.\u003c/p>\n\u003cp>Now, NPR's science YouTube channel \u003ca href=\"http://youtube.com/skunkbear\">Skunk Bear\u003c/a> has tackled a BLT in the same way. The latest video walks through the myriad steps involved in creating this simple sandwich, drawing on research into the production of \u003ca href=\"http://porkcdn.s3.amazonaws.com/sites/all/files/documents/NPB%20Scan%20Final%20-%20May%202011.pdf\">bacon\u003c/a>, the \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3394405/\">lettuce\u003c/a>, the \u003ca href=\"https://engineering.dartmouth.edu/~d30345d/courses/engs171/Tomatoes.pdf\">tomato\u003c/a> and the \u003ca href=\"http://opus.bath.ac.uk/42015/1/Hetherington_AC_Thesis_Approved.pdf\">mayonnaise\u003c/a>. Scientists have estimated the carbon footprint for each ingredient.\u003c/p>\n\u003cp>The video is a reminder that every product we buy or consume has traveled a long way before it enters our lives. By understanding those journeys, and the impact each step has on carbon emissions, we can figure out how to change our own impact on the world.\u003c/p>\n\u003cp>\u003cem>You can see more by subscribing to \u003ca href=\"http://www.youtube.com/skunkbear\" target=\"_blank\">the Skunk Bear YouTube channel\u003c/a>. If you have a question you'd like Skunk Bear to tackle, submit it \u003ca href=\"http://www.npr.org/skunkbear\">here\u003c/a>.\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What if you could go back in time and follow your food from the farm to your plate? What if you could see each step of your meal's journey — every ingredient that went into its creation, and every footprint it left behind?\u003c/p>\n\u003cp>Back in February, The Salt reported on English researchers \u003ca href=\"http://www.npr.org/sections/thesalt/2017/02/27/517531611/whats-the-environmental-footprint-of-a-loaf-of-bread-now-we-know\">who did just that\u003c/a>: They rigorously investigated the origin of a single loaf of bread, from wheat field to supermarket. Their report is full of incredible detail. How big a field would you need to grow enough wheat for a loaf of bread? Seven square feet. How much fertilizer? About a third of a cup. How much greenhouse gas is released in the creation of a loaf? The equivalent of 1.7 pounds of carbon dioxide.\u003c/p>\n\u003cp>Now, NPR's science YouTube channel \u003ca href=\"http://youtube.com/skunkbear\">Skunk Bear\u003c/a> has tackled a BLT in the same way. The latest video walks through the myriad steps involved in creating this simple sandwich, drawing on research into the production of \u003ca href=\"http://porkcdn.s3.amazonaws.com/sites/all/files/documents/NPB%20Scan%20Final%20-%20May%202011.pdf\">bacon\u003c/a>, the \u003ca href=\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3394405/\">lettuce\u003c/a>, the \u003ca href=\"https://engineering.dartmouth.edu/~d30345d/courses/engs171/Tomatoes.pdf\">tomato\u003c/a> and the \u003ca href=\"http://opus.bath.ac.uk/42015/1/Hetherington_AC_Thesis_Approved.pdf\">mayonnaise\u003c/a>. Scientists have estimated the carbon footprint for each ingredient.\u003c/p>\n\u003cp>The video is a reminder that every product we buy or consume has traveled a long way before it enters our lives. By understanding those journeys, and the impact each step has on carbon emissions, we can figure out how to change our own impact on the world.\u003c/p>\n\u003cp>\u003cem>You can see more by subscribing to \u003ca href=\"http://www.youtube.com/skunkbear\" target=\"_blank\">the Skunk Bear YouTube channel\u003c/a>. If you have a question you'd like Skunk Bear to tackle, submit it \u003ca href=\"http://www.npr.org/skunkbear\">here\u003c/a>.\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Our Love Of 'All Natural' Is Causing A Vanilla Shortage",
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"content": "\u003cp>Gerry Newman buys vanilla by the gallon. He's co-owner of \u003ca href=\"http://albemarlebakingco.com/\">Albemarle Baking Co.\u003c/a>, in Charlottesville, Va., and vanilla goes into everything from his cookies to pastry cream.\u003c/p>\n\u003cp>A few years ago, each 1-gallon bottle of organic, fair-trade vanilla set him back $64. Today, it's $245, more than Newman can comfortably stomach.\u003c/p>\n\u003cp>It's a global phenomenon, hitting pastry chefs and ice cream makers alike. Some have changed their recipes to use less vanilla. Newman has switched suppliers to find a cheaper product.\u003c/p>\n\u003cp>\"It's not certified organic. It's not fair trade,\" he says. \"There's a guilt I have over that, because we're talking about something that's all hand labor, and if these people aren't being treated fairly, it's really sad.\" \u003c/p>\n\u003cp>To understand the current vanilla crisis, this is the first thing to understand: It's one of the most labor-intensive foods on Earth.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Vanilla beans are the seeds of an orchid. It grows wild in Mexico, where its flowers are pollinated by birds and insects. Most of the world's vanilla now is grown in Madagascar, though, where those native pollinators don't exist. So it has to be done by hand. \"Every flower of this orchid has to be fertilized by hand, with a little stick,\" says Jürg Brand, who runs a small vanilla business in Madagascar called \u003ca href=\"http://pronatec.com/en/Origins/premium-spices-2.html\">Premium Spices\u003c/a>.\u003c/p>\n\u003cp>And that's just the start of it.\u003c/p>\n\u003cp>After you harvest the seed pods, you soak each one in hot water, \"and then you wrap it in woolen blankets for about 48 hours, and then you put it in a wooden box to sweat,\" Brand says. Later, the pods are laid out to dry in the sun, but for only one hour each day.\u003c/p>\n\u003cp>The whole process takes months. It's so time-consuming and labor-intensive that during the decade that preceded the recent run-up of prices, some farmers simply gave up. Prices for vanilla were so low, it just wasn't worth the effort. \"A lot of farmers abandoned their plantations during this time,\" Brand says.\u003c/p>\n\u003cp>This brings us to the second factor in today's vanilla crisis. During that period of low prices, a lot of food companies were content to use a synthetic version of vanilla. This factory-made version is composed of a single chemical compound, vanillin, which is the main flavor compound in natural vanilla.\u003c/p>\n\u003cp>Synthetic vanillin is much cheaper than natural vanilla. On the list of ingredients of, say, packaged cookies, it may show up as vanillin or simply \"artificial flavors.\"\u003c/p>\n\u003cp>The vanilla market began to flip when food companies noticed that consumers were avoiding foods with artificial flavors.\u003c/p>\n\u003cp>\"Consumers are reading the labels much more, and they're demanding all natural, and even organic,\" says Craig Nielsen, co-owner of the company \u003ca href=\"http://www.nielsenmassey.com/\">Nielsen-Massey\u003c/a>, which makes vanilla the traditional way, from beans.\u003c/p>\n\u003cp>About three years ago, several huge companies, including Nestle and Hershey's, announced that they were shifting to natural ingredients. That means they now want vanilla from orchid seeds, not factories.\u003c/p>\n\u003cp>The problem is, there aren't enough vanilla-producing orchids. \"We don't have the supply to meet the demand right now,\" says Nielsen.\u003c/p>\n\u003cp>Nielsen-Massey isn't taking orders from any new customers at the moment, because the supply of vanilla beans is so limited. Food companies — and small-town bakers like Gerry Newman — all are trying to secure a piece of that limited supply, bidding up the price. A bag of vanilla beans in Madagascar now costs more than 10 times what it did five years ago. \u003c/p>\n\u003cp>Bad news for bakers, though, is great news for vanilla-growing farmers in the coastal regions of Madagascar. \"There's really, really, a lot of cash around in these coastal towns now,\" says Jürg Brand.\u003c/p>\n\u003cp>So much cash is going to pay farmers, in fact, that an odd thing happened during the last vanilla harvest season.\u003c/p>\n\u003cp>\"The national central bank ran out of cash,\" says Brand — at least the large bills that vanilla traders use to pay farmers. Farmers don't trust banks, so they were hoarding that cash at home. \"All the money was somewhere on this coastal strip, under mattresses or locked in houses or I don't know where,\" he says.\u003c/p>\n\u003cp>Brand, who's been living in Madagascar for the past 25 years, expects the craze to end eventually. Farmers in Madagascar now are rebuilding vanilla plantations as quickly as they can, but it takes four or five years before those orchids start producing seeds.\u003c/p>\n\u003cp>This past March, there was a big setback: A cyclone hit Madagascar, destroying perhaps a third of the crop, \u003ca href=\"http://www.nielsenmassey.com/downloads/nmv-crop-report.pdf\">pushing\u003c/a> prices up even more.\u003c/p>\n\u003cp>Vanilla pods are so precious, theft has become a major problem. Farmers are so worried about their crops being stolen directly from their fields that they are harvesting the beans much too early. For vanilla lovers, it's doubly bad news. Not only are vanilla beans scarce and expensive, the quality is generally quite poor, too. \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>Gerry Newman buys vanilla by the gallon. He's co-owner of \u003ca href=\"http://albemarlebakingco.com/\">Albemarle Baking Co.\u003c/a>, in Charlottesville, Va., and vanilla goes into everything from his cookies to pastry cream.\u003c/p>\n\u003cp>A few years ago, each 1-gallon bottle of organic, fair-trade vanilla set him back $64. Today, it's $245, more than Newman can comfortably stomach.\u003c/p>\n\u003cp>It's a global phenomenon, hitting pastry chefs and ice cream makers alike. Some have changed their recipes to use less vanilla. Newman has switched suppliers to find a cheaper product.\u003c/p>\n\u003cp>\"It's not certified organic. It's not fair trade,\" he says. \"There's a guilt I have over that, because we're talking about something that's all hand labor, and if these people aren't being treated fairly, it's really sad.\" \u003c/p>\n\u003cp>To understand the current vanilla crisis, this is the first thing to understand: It's one of the most labor-intensive foods on Earth.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Vanilla beans are the seeds of an orchid. It grows wild in Mexico, where its flowers are pollinated by birds and insects. Most of the world's vanilla now is grown in Madagascar, though, where those native pollinators don't exist. So it has to be done by hand. \"Every flower of this orchid has to be fertilized by hand, with a little stick,\" says Jürg Brand, who runs a small vanilla business in Madagascar called \u003ca href=\"http://pronatec.com/en/Origins/premium-spices-2.html\">Premium Spices\u003c/a>.\u003c/p>\n\u003cp>And that's just the start of it.\u003c/p>\n\u003cp>After you harvest the seed pods, you soak each one in hot water, \"and then you wrap it in woolen blankets for about 48 hours, and then you put it in a wooden box to sweat,\" Brand says. Later, the pods are laid out to dry in the sun, but for only one hour each day.\u003c/p>\n\u003cp>The whole process takes months. It's so time-consuming and labor-intensive that during the decade that preceded the recent run-up of prices, some farmers simply gave up. Prices for vanilla were so low, it just wasn't worth the effort. \"A lot of farmers abandoned their plantations during this time,\" Brand says.\u003c/p>\n\u003cp>This brings us to the second factor in today's vanilla crisis. During that period of low prices, a lot of food companies were content to use a synthetic version of vanilla. This factory-made version is composed of a single chemical compound, vanillin, which is the main flavor compound in natural vanilla.\u003c/p>\n\u003cp>Synthetic vanillin is much cheaper than natural vanilla. On the list of ingredients of, say, packaged cookies, it may show up as vanillin or simply \"artificial flavors.\"\u003c/p>\n\u003cp>The vanilla market began to flip when food companies noticed that consumers were avoiding foods with artificial flavors.\u003c/p>\n\u003cp>\"Consumers are reading the labels much more, and they're demanding all natural, and even organic,\" says Craig Nielsen, co-owner of the company \u003ca href=\"http://www.nielsenmassey.com/\">Nielsen-Massey\u003c/a>, which makes vanilla the traditional way, from beans.\u003c/p>\n\u003cp>About three years ago, several huge companies, including Nestle and Hershey's, announced that they were shifting to natural ingredients. That means they now want vanilla from orchid seeds, not factories.\u003c/p>\n\u003cp>The problem is, there aren't enough vanilla-producing orchids. \"We don't have the supply to meet the demand right now,\" says Nielsen.\u003c/p>\n\u003cp>Nielsen-Massey isn't taking orders from any new customers at the moment, because the supply of vanilla beans is so limited. Food companies — and small-town bakers like Gerry Newman — all are trying to secure a piece of that limited supply, bidding up the price. A bag of vanilla beans in Madagascar now costs more than 10 times what it did five years ago. \u003c/p>\n\u003cp>Bad news for bakers, though, is great news for vanilla-growing farmers in the coastal regions of Madagascar. \"There's really, really, a lot of cash around in these coastal towns now,\" says Jürg Brand.\u003c/p>\n\u003cp>So much cash is going to pay farmers, in fact, that an odd thing happened during the last vanilla harvest season.\u003c/p>\n\u003cp>\"The national central bank ran out of cash,\" says Brand — at least the large bills that vanilla traders use to pay farmers. Farmers don't trust banks, so they were hoarding that cash at home. \"All the money was somewhere on this coastal strip, under mattresses or locked in houses or I don't know where,\" he says.\u003c/p>\n\u003cp>Brand, who's been living in Madagascar for the past 25 years, expects the craze to end eventually. Farmers in Madagascar now are rebuilding vanilla plantations as quickly as they can, but it takes four or five years before those orchids start producing seeds.\u003c/p>\n\u003cp>This past March, there was a big setback: A cyclone hit Madagascar, destroying perhaps a third of the crop, \u003ca href=\"http://www.nielsenmassey.com/downloads/nmv-crop-report.pdf\">pushing\u003c/a> prices up even more.\u003c/p>\n\u003cp>Vanilla pods are so precious, theft has become a major problem. Farmers are so worried about their crops being stolen directly from their fields that they are harvesting the beans much too early. For vanilla lovers, it's doubly bad news. Not only are vanilla beans scarce and expensive, the quality is generally quite poor, too. \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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"content": "\u003cp>In most American cities these days, it seems like there's a Chinese restaurant on every other street corner.\u003c/p>\n\u003cp>But in the late 1800s, that ubiquity was exactly what certain white establishment figures feared,\u003cstrong> \u003c/strong>according to a \u003ca href=\"https://papers.ssrn.com/sol3/papers.cfm?abstract_id=2948030\">new study\u003c/a> co-written by Gabriel \"Jack\" Chin, a law professor at the University of California, Davis.\u003c/p>\n\u003cp>Chin examined how white union workers and lawmakers waged a nationwide \"war\" on Chinese restaurants in America from 1890 to 1920. \"It shows this tradition of an expectation on the part of some white Americans that public policy should be organized for the benefit of their employment,\" says Chin, who adds that he sees parallels with anti-immigrant policies being put forth today.\u003c/p>\n\u003cp>In 1882, Congress passed the \u003ca href=\"http://www.npr.org/sections/codeswitch/2017/05/05/527091890/the-135-year-bridge-between-the-chinese-exclusion-act-and-a-proposed-travel-ban\">Chinese Exclusion Act\u003c/a>, which barred Chinese immigrants from entering the U.S. for decades. Some white Americans worried that Chinese laborers would steal their jobs and hijack their opportunity.\u003c/p>\n\u003cp>And this xenophobic fear carried over to the restaurant industry. Chinese restaurants — known by some at the time as \"chop suey houses\" — were understood to be a good value, offering inexpensive meals in an exotic setting.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The economic menace [of Chinese restaurants] was twofold,\" says Chin. \"First, if Chinese people had the opportunity to earn a living, then they might stay. And their communities would continue to exist, and the Chinese presence, which many objected to, would continue.\"\u003c/p>\n\u003cp>The second thing, says Chin, is that \"if Chinese restaurants made Chinese food available at a relatively low price and then American restaurants wouldn't be able to compete, either the wage scales for American restaurants would have to go down or they would close.\"\u003c/p>\n\u003cp>And then, there was the pervasive idea that Chinese men were lecherous threats to white women. Chinese restaurants were considered \"dens of vice,\" Chin says, where white women were at risk of moral corruption by way of sex, opium and alcohol.\u003c/p>\n\u003cp>I talked with Chin about his research and how anti-immigrant sentiment can manifest itself in even the most \"creative\" of methods. He told me about six different ways that Chinese restaurants were targeted:\u003c/p>\n\u003cp>\u003cstrong>1. Race riots\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>There were Chinese communities expelled from Western and Mountain States through race riots, Chin says, where Chinese restaurateurs or miners were beaten or quite literally burned from their homes.\u003c/p>\n\u003cp>\u003cstrong>2. Boycotts \u003c/strong>\u003c/p>\n\u003cp>Unions representing cooks, waiters and bartenders organized largely unsuccessful boycotts against Chinese restaurants in many places, including Massachusetts, Arizona, California, Montana, Minnesota and Ohio. The unions imposed fines on union members who ate at Chinese restaurants, Chin says, but couldn't keep their members from eating there: \"Individual members of the public had incentives to cheat because the food was understood to be a good value at the time.\"\u003c/p>\n\u003cp>And, Chin points out, for the most part, these unions weren't trying to enlist Chinese restaurant workers to join their ranks. Instead, they were vying for Chinese employees to be replaced by white workers.\u003c/p>\n\u003cp>\u003cstrong>3. A peculiar law\u003c/strong>\u003c/p>\n\u003cp>When boycotts were largely unsuccessful, the unions turned to the legal system. At the American Federation of Labor's 1913 convention, organizers proposed that all states should pass laws that barred white women from working or patronizing Chinese or Japanese restaurants for both moral and economic reasons, Chin says. (A similar law had been enacted in Saskatchewan, Canada, and upheld by Canada's Supreme Court.)\u003c/p>\n\u003cp>States including Montana, Pennsylvania, Massachusetts, Washington and Oregon saw versions of the bill, which were ultimately unsuccessful. In Massachusetts, for example, the state Supreme Judicial Court struck down the law on the grounds that it was discriminatory.\u003c/p>\n\u003cp>\u003cstrong>4. Government agencies and licenses \u003c/strong>\u003c/p>\n\u003cp>Chin points to old newspaper reports that show that government agencies refused to issue business or restaurant licenses to Chinese restaurateurs, citing various reasons: Some officials claimed they had already issued enough licenses. Others said they would not issue licenses to people who were not citizens. And since Chinese people couldn't naturalize, this targeted them.\u003c/p>\n\u003cp>\u003cstrong>5. Policing \u003c/strong>\u003c/p>\n\u003cp>While the proposed white women's labor law was never officially enacted, some police officers began patrolling the restaurants of their own volition, Chin says. \"We see newspaper reports,\" he explains, \"where the police in the first decades of the 20th century believed they had the authority, and exercised it, simply to issue orders in the public interest.\" For example, he adds, \"when there were concerns about white women patronizing Chinese restaurants and when the police thought this was prejudicial to the safety of white women, they would simply order white women out.\"\u003c/p>\n\u003cp>In 1909, the murder of a \u003ca href=\"https://tenement.org/blog/where-miss-sigel-met-her-slayer/\">prominent white union leader's daughter by a Chinese restaurant worker\u003c/a> inflamed tensions. In June of that year, Leon Ling reportedly strangled Elsie Sigel in a jealous rage and stuffed her body into a trunk in his bedroom. Sigel had met Ling when she worked in Manhattan's Chinatown as a missionary, and her death and the subsequent manhunt for her killer sparked a wave of racial profiling across the country.\u003c/p>\n\u003cp>Newspapers hyped the story, with headlines like \"Was Strangled By Her Chinese Lover: Granddaughter of General Sigel Slain in the Slums of New York.\" The case seemed to justify the fears that union workers had of all the misfortunes that would spring from Chinese restaurants. \"To be a Chinaman these days,\" one Connecticut newspaper wrote, \"is to be at least a suspect in the murder of Elsie Sigel.\"\u003c/p>\n\u003cp>\u003cstrong>6. Banning private booths \u003c/strong>\u003c/p>\n\u003cp>Private booths were little rooms where customers could dine; they were often found in Chinese restaurants. But in 1917, the United States Public Health Service published a model ordinance that prohibited private booths, Chin says. Some people campaigned to get rid of them, \"because in chop suey restaurants and other restaurants, nefarious things could happen behind the curtain.\" This was a way to specifically target Chinese restaurants.\u003c/p>\n\u003cp>While Chinese restaurants were able to weather these affronts from the unions — Chinese \u003ca href=\"http://www.npr.org/sections/thesalt/2016/02/22/467113401/lo-mein-loophole-how-u-s-immigration-law-fueled-a-chinese-restaurant-boom\" target=\"_blank\">restaurants even surged \u003c/a>in New York City during this time because of a loophole that allowed small-business owners visas into the U.S. — Chin argues that enough damage had been done. The anti-Chinese viewpoints of white labor unionists helped solidify the notion that Chinese people were both economic and moral threats to white Americans and paved the way for the passage of the Immigration Acts of 1917 and 1924, which more broadly restricted the immigration of people from all Asian countries.\u003c/p>\n\u003cp>It wasn't until there was a dramatic drop in Chinese immigrants in the U.S. that union organizers began to ease up on their targeting of Chinese restaurants.\u003c/p>\n\u003cp>\"The issue wasn't Chinese restaurants per se,\" Chin says. \"It was: What if Chinese restaurants grow and grow and drive out American restaurants — then what?\" \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>In most American cities these days, it seems like there's a Chinese restaurant on every other street corner.\u003c/p>\n\u003cp>But in the late 1800s, that ubiquity was exactly what certain white establishment figures feared,\u003cstrong> \u003c/strong>according to a \u003ca href=\"https://papers.ssrn.com/sol3/papers.cfm?abstract_id=2948030\">new study\u003c/a> co-written by Gabriel \"Jack\" Chin, a law professor at the University of California, Davis.\u003c/p>\n\u003cp>Chin examined how white union workers and lawmakers waged a nationwide \"war\" on Chinese restaurants in America from 1890 to 1920. \"It shows this tradition of an expectation on the part of some white Americans that public policy should be organized for the benefit of their employment,\" says Chin, who adds that he sees parallels with anti-immigrant policies being put forth today.\u003c/p>\n\u003cp>In 1882, Congress passed the \u003ca href=\"http://www.npr.org/sections/codeswitch/2017/05/05/527091890/the-135-year-bridge-between-the-chinese-exclusion-act-and-a-proposed-travel-ban\">Chinese Exclusion Act\u003c/a>, which barred Chinese immigrants from entering the U.S. for decades. Some white Americans worried that Chinese laborers would steal their jobs and hijack their opportunity.\u003c/p>\n\u003cp>And this xenophobic fear carried over to the restaurant industry. Chinese restaurants — known by some at the time as \"chop suey houses\" — were understood to be a good value, offering inexpensive meals in an exotic setting.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The economic menace [of Chinese restaurants] was twofold,\" says Chin. \"First, if Chinese people had the opportunity to earn a living, then they might stay. And their communities would continue to exist, and the Chinese presence, which many objected to, would continue.\"\u003c/p>\n\u003cp>The second thing, says Chin, is that \"if Chinese restaurants made Chinese food available at a relatively low price and then American restaurants wouldn't be able to compete, either the wage scales for American restaurants would have to go down or they would close.\"\u003c/p>\n\u003cp>And then, there was the pervasive idea that Chinese men were lecherous threats to white women. Chinese restaurants were considered \"dens of vice,\" Chin says, where white women were at risk of moral corruption by way of sex, opium and alcohol.\u003c/p>\n\u003cp>I talked with Chin about his research and how anti-immigrant sentiment can manifest itself in even the most \"creative\" of methods. He told me about six different ways that Chinese restaurants were targeted:\u003c/p>\n\u003cp>\u003cstrong>1. Race riots\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>There were Chinese communities expelled from Western and Mountain States through race riots, Chin says, where Chinese restaurateurs or miners were beaten or quite literally burned from their homes.\u003c/p>\n\u003cp>\u003cstrong>2. Boycotts \u003c/strong>\u003c/p>\n\u003cp>Unions representing cooks, waiters and bartenders organized largely unsuccessful boycotts against Chinese restaurants in many places, including Massachusetts, Arizona, California, Montana, Minnesota and Ohio. The unions imposed fines on union members who ate at Chinese restaurants, Chin says, but couldn't keep their members from eating there: \"Individual members of the public had incentives to cheat because the food was understood to be a good value at the time.\"\u003c/p>\n\u003cp>And, Chin points out, for the most part, these unions weren't trying to enlist Chinese restaurant workers to join their ranks. Instead, they were vying for Chinese employees to be replaced by white workers.\u003c/p>\n\u003cp>\u003cstrong>3. A peculiar law\u003c/strong>\u003c/p>\n\u003cp>When boycotts were largely unsuccessful, the unions turned to the legal system. At the American Federation of Labor's 1913 convention, organizers proposed that all states should pass laws that barred white women from working or patronizing Chinese or Japanese restaurants for both moral and economic reasons, Chin says. (A similar law had been enacted in Saskatchewan, Canada, and upheld by Canada's Supreme Court.)\u003c/p>\n\u003cp>States including Montana, Pennsylvania, Massachusetts, Washington and Oregon saw versions of the bill, which were ultimately unsuccessful. In Massachusetts, for example, the state Supreme Judicial Court struck down the law on the grounds that it was discriminatory.\u003c/p>\n\u003cp>\u003cstrong>4. Government agencies and licenses \u003c/strong>\u003c/p>\n\u003cp>Chin points to old newspaper reports that show that government agencies refused to issue business or restaurant licenses to Chinese restaurateurs, citing various reasons: Some officials claimed they had already issued enough licenses. Others said they would not issue licenses to people who were not citizens. And since Chinese people couldn't naturalize, this targeted them.\u003c/p>\n\u003cp>\u003cstrong>5. Policing \u003c/strong>\u003c/p>\n\u003cp>While the proposed white women's labor law was never officially enacted, some police officers began patrolling the restaurants of their own volition, Chin says. \"We see newspaper reports,\" he explains, \"where the police in the first decades of the 20th century believed they had the authority, and exercised it, simply to issue orders in the public interest.\" For example, he adds, \"when there were concerns about white women patronizing Chinese restaurants and when the police thought this was prejudicial to the safety of white women, they would simply order white women out.\"\u003c/p>\n\u003cp>In 1909, the murder of a \u003ca href=\"https://tenement.org/blog/where-miss-sigel-met-her-slayer/\">prominent white union leader's daughter by a Chinese restaurant worker\u003c/a> inflamed tensions. In June of that year, Leon Ling reportedly strangled Elsie Sigel in a jealous rage and stuffed her body into a trunk in his bedroom. Sigel had met Ling when she worked in Manhattan's Chinatown as a missionary, and her death and the subsequent manhunt for her killer sparked a wave of racial profiling across the country.\u003c/p>\n\u003cp>Newspapers hyped the story, with headlines like \"Was Strangled By Her Chinese Lover: Granddaughter of General Sigel Slain in the Slums of New York.\" The case seemed to justify the fears that union workers had of all the misfortunes that would spring from Chinese restaurants. \"To be a Chinaman these days,\" one Connecticut newspaper wrote, \"is to be at least a suspect in the murder of Elsie Sigel.\"\u003c/p>\n\u003cp>\u003cstrong>6. Banning private booths \u003c/strong>\u003c/p>\n\u003cp>Private booths were little rooms where customers could dine; they were often found in Chinese restaurants. But in 1917, the United States Public Health Service published a model ordinance that prohibited private booths, Chin says. Some people campaigned to get rid of them, \"because in chop suey restaurants and other restaurants, nefarious things could happen behind the curtain.\" This was a way to specifically target Chinese restaurants.\u003c/p>\n\u003cp>While Chinese restaurants were able to weather these affronts from the unions — Chinese \u003ca href=\"http://www.npr.org/sections/thesalt/2016/02/22/467113401/lo-mein-loophole-how-u-s-immigration-law-fueled-a-chinese-restaurant-boom\" target=\"_blank\">restaurants even surged \u003c/a>in New York City during this time because of a loophole that allowed small-business owners visas into the U.S. — Chin argues that enough damage had been done. The anti-Chinese viewpoints of white labor unionists helped solidify the notion that Chinese people were both economic and moral threats to white Americans and paved the way for the passage of the Immigration Acts of 1917 and 1924, which more broadly restricted the immigration of people from all Asian countries.\u003c/p>\n\u003cp>It wasn't until there was a dramatic drop in Chinese immigrants in the U.S. that union organizers began to ease up on their targeting of Chinese restaurants.\u003c/p>\n\u003cp>\"The issue wasn't Chinese restaurants per se,\" Chin says. \"It was: What if Chinese restaurants grow and grow and drive out American restaurants — then what?\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Two years ago, Rebecca Sandidge, a Ph.D. student in Entomology at UC Berkeley and a longtime surfer, attended a homebrewers meetup in San Francisco, but only one other person showed up. Engineer Kate Summerhill happened, like Rebecca, to be a Bay Area transplant from Florida, as well as queer. They hit it off and, soon thereafter, \u003ca href=\"http://queersmakinbeers.com/\">Queers Makin’ Beers\u003c/a> (QMB) was born in Sandidge’s Oakland backyard. The group now has more than 500 members across the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_118202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/hanging-NEW.jpg\" alt=\"Group members hanging out during a brew day.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Group members hanging out during a brew day. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While there are many events scheduled throughout the year, QMB’s main focus is on brew days, which are open to everyone who is queer-identified. Most of the core group members are women, and Sandidge muses that perhaps this is because it’s more of an educational gathering than a bar scene—these are science geeks experimenting with everything from IPAs to milk stouts, with a seriousness deeper than the average consumer of beer. \u003c/p>\n\u003cfigure id=\"attachment_118204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/wagon-NEW.jpg\" alt=\"Kate Summerhill and her little red beer wagon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kate Summerhill and her little red beer wagon. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s not to say the meetups aren’t social. In fact, there’s a lot of time to shoot the breeze while the six- to seven-hour process of brewing unfolds. I attended a recent weekend brew, along with my wife and kids, and hung out with about 10 other brewers, ranging from very experienced to total newbie. The atmosphere was super-casual and welcoming, but with a connoisseur’s eye toward the craft of brewing. \u003c/p>\n\u003cp>And there was beer, of course, in this case, a lager that hadn’t yet been lagered, or aged. This was the first time I’d encountered the word “lager” as a verb, and Sandidge explained that it means “to store” in German, but is now commonly applied to beer as a noun. \u003c/p>\n\u003cfigure id=\"attachment_118200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/checking_temp-NEW.jpg\" alt=\"Rebecca Sandidge checks the water temperature before pouring in grist.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rebecca Sandidge checks the water temperature before pouring in grist. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pouring-in-grist-NEW.jpg\" alt=\"The grist is poured into the water to create the mash.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-118203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The grist is poured into the water to create the mash. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/checking_mash-NEW.jpg\" alt=\"The mash is brought to a controlled boil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mash is brought to a controlled boil. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The typical sequence on brew days is that Sandidge, Summerhill and other experienced brewers start setting up early, first by boiling a big vat of water into which the grist (a mixture of malt and various grains) is poured to start the mash conversion. The enzymes in the malt convert the starches to sugars over a period of 45 minutes to an hour, then the liquid is poured off and brought to a controlled boil, at which time hops are added. Fermentation is the next step, in which any remaining particles are removed and yeast is added. Yeast converts the sugar into alcohol and, depending on the type of recipe, the beer then matures from one to six weeks. Most brewers combine the primary fermentation with a second fermentation after bottling, again, depending on the style of beer desired. Lighter beers typically require a shorter fermentation process, while darker beers take more time to develop. The final step is to filter and carbonate the beer, and then rest it for as long as you like.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>During this whole meandering process, people come and go. At the last brew, Summerhill managed the grill—hot dogs (with a veggie option) and grilled peppers—and Sandidge set up a table with logo merchandise, including glassware and t-shirts she designs and prints herself, as well as a donation jar and a raffle for a homebrewing kit.\u003c/p>\n\u003cfigure id=\"attachment_118201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/grill-NEW.jpg\" alt=\"Summerhill grills up hot dogs for the group.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Summerhill grills up hot dogs for the group. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Why beer?” is clear, but why queer? The mission is straightforward: to address the need for experiential, educational spaces free of racism, misogyny, sexism, homophobia, transphobia, ableism, xenophobia, and judgment. It’s designed for the queer-identified, but anyone who rejects the prevalence of heteronormativity is welcome. As Sandidge adds, “Making good beer is a radical and empowering act,” so it stands to reason that one of the outcomes of this group is to empower the marginalized and create space in which this community can flourish.\u003c/p>\n\u003cp>Queers Makin’ Beers is trying to grow its reach by offering support to new chapters, as well as continue its work in brewing education. QMB’s fundraising campaign is trending now on \u003ca href=\"https://www.gofundme.com/queersmakinbeers\">GoFundMe\u003c/a>, and they’d like to raise $15k by the end of June, which, perhaps not coincidentally, is LGBTQ Pride Month. So, raise a pint glass to these queer-beer-pioneers, and celebrate the diversity in our community.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>https://youtu.be/kFoUjia7uvY\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://queersmakinbeers.com/\">Queers Makin' Beers\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/QueersMakinBeers/\">Queers Makin' Beers\u003c/a>\u003cbr>\n\u003cstrong>Instagram:\u003c/strong> \u003ca href=\"https://www.instagram.com/queers_makin_beers/\">queers_makin_beers\u003c/a>\u003cbr>\n\u003cstrong>Meetup Page:\u003c/strong> \u003ca href=\"https://www.meetup.com/Queers-Makin-Beers/\">Queers Makin' Beers\u003c/a>\u003c/p>\n\n",
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"excerpt": "Celebrate Pride during June, and learn how to make your own beer this summer.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Two years ago, Rebecca Sandidge, a Ph.D. student in Entomology at UC Berkeley and a longtime surfer, attended a homebrewers meetup in San Francisco, but only one other person showed up. Engineer Kate Summerhill happened, like Rebecca, to be a Bay Area transplant from Florida, as well as queer. They hit it off and, soon thereafter, \u003ca href=\"http://queersmakinbeers.com/\">Queers Makin’ Beers\u003c/a> (QMB) was born in Sandidge’s Oakland backyard. The group now has more than 500 members across the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_118202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/hanging-NEW.jpg\" alt=\"Group members hanging out during a brew day.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/hanging-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Group members hanging out during a brew day. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While there are many events scheduled throughout the year, QMB’s main focus is on brew days, which are open to everyone who is queer-identified. Most of the core group members are women, and Sandidge muses that perhaps this is because it’s more of an educational gathering than a bar scene—these are science geeks experimenting with everything from IPAs to milk stouts, with a seriousness deeper than the average consumer of beer. \u003c/p>\n\u003cfigure id=\"attachment_118204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/wagon-NEW.jpg\" alt=\"Kate Summerhill and her little red beer wagon.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/wagon-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kate Summerhill and her little red beer wagon. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s not to say the meetups aren’t social. In fact, there’s a lot of time to shoot the breeze while the six- to seven-hour process of brewing unfolds. I attended a recent weekend brew, along with my wife and kids, and hung out with about 10 other brewers, ranging from very experienced to total newbie. The atmosphere was super-casual and welcoming, but with a connoisseur’s eye toward the craft of brewing. \u003c/p>\n\u003cp>And there was beer, of course, in this case, a lager that hadn’t yet been lagered, or aged. This was the first time I’d encountered the word “lager” as a verb, and Sandidge explained that it means “to store” in German, but is now commonly applied to beer as a noun. \u003c/p>\n\u003cfigure id=\"attachment_118200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/checking_temp-NEW.jpg\" alt=\"Rebecca Sandidge checks the water temperature before pouring in grist.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_temp-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rebecca Sandidge checks the water temperature before pouring in grist. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/pouring-in-grist-NEW.jpg\" alt=\"The grist is poured into the water to create the mash.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-118203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/pouring-in-grist-NEW-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The grist is poured into the water to create the mash. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_118199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/checking_mash-NEW.jpg\" alt=\"The mash is brought to a controlled boil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/checking_mash-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The mash is brought to a controlled boil. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The typical sequence on brew days is that Sandidge, Summerhill and other experienced brewers start setting up early, first by boiling a big vat of water into which the grist (a mixture of malt and various grains) is poured to start the mash conversion. The enzymes in the malt convert the starches to sugars over a period of 45 minutes to an hour, then the liquid is poured off and brought to a controlled boil, at which time hops are added. Fermentation is the next step, in which any remaining particles are removed and yeast is added. Yeast converts the sugar into alcohol and, depending on the type of recipe, the beer then matures from one to six weeks. Most brewers combine the primary fermentation with a second fermentation after bottling, again, depending on the style of beer desired. Lighter beers typically require a shorter fermentation process, while darker beers take more time to develop. The final step is to filter and carbonate the beer, and then rest it for as long as you like.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>During this whole meandering process, people come and go. At the last brew, Summerhill managed the grill—hot dogs (with a veggie option) and grilled peppers—and Sandidge set up a table with logo merchandise, including glassware and t-shirts she designs and prints herself, as well as a donation jar and a raffle for a homebrewing kit.\u003c/p>\n\u003cfigure id=\"attachment_118201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/grill-NEW.jpg\" alt=\"Summerhill grills up hot dogs for the group.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-118201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/grill-NEW-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Summerhill grills up hot dogs for the group. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Why beer?” is clear, but why queer? The mission is straightforward: to address the need for experiential, educational spaces free of racism, misogyny, sexism, homophobia, transphobia, ableism, xenophobia, and judgment. It’s designed for the queer-identified, but anyone who rejects the prevalence of heteronormativity is welcome. As Sandidge adds, “Making good beer is a radical and empowering act,” so it stands to reason that one of the outcomes of this group is to empower the marginalized and create space in which this community can flourish.\u003c/p>\n\u003cp>Queers Makin’ Beers is trying to grow its reach by offering support to new chapters, as well as continue its work in brewing education. QMB’s fundraising campaign is trending now on \u003ca href=\"https://www.gofundme.com/queersmakinbeers\">GoFundMe\u003c/a>, and they’d like to raise $15k by the end of June, which, perhaps not coincidentally, is LGBTQ Pride Month. So, raise a pint glass to these queer-beer-pioneers, and celebrate the diversity in our community.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>https://youtu.be/kFoUjia7uvY\u003cbr>\n\u003cstrong>Website:\u003c/strong> \u003ca href=\"http://queersmakinbeers.com/\">Queers Makin' Beers\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/QueersMakinBeers/\">Queers Makin' Beers\u003c/a>\u003cbr>\n\u003cstrong>Instagram:\u003c/strong> \u003ca href=\"https://www.instagram.com/queers_makin_beers/\">queers_makin_beers\u003c/a>\u003cbr>\n\u003cstrong>Meetup Page:\u003c/strong> \u003ca href=\"https://www.meetup.com/Queers-Makin-Beers/\">Queers Makin' Beers\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "PHOTOS: 'Chicano Eats' Food Blog Dishes Up Bicultural Flavors",
"title": "PHOTOS: 'Chicano Eats' Food Blog Dishes Up Bicultural Flavors",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Whenever Esteban Castillo visited his grandparents in Colima, Mexico, he'd sit by his grandfather's taco stand and watch him cook. He'd also see his grandmother carry her homemade cheeses on her back and go door to door, selling them in different neighborhoods. To this day, his grandparents still make a living off of food.\u003c/p>\n\u003cp>\"They basically transform their living room into a restaurant during the weekends to make ends meet,\" says Castillo.\u003c/p>\n\u003cp>Castillo grew up in Santa Ana, Calif., where more than 75 percent of the population is Latino. He says Mexican food was the foundation of his childhood. So when he started to see popular food blogs present recipes as traditional Mexican dishes when they were anything but, it got him riled up — and motivated him to mesh his love for design, cooking and culture.\u003c/p>\n\u003cp>And, so, \u003ca href=\"http://www.chicanoeats.com/\">Chicano Eats\u003c/a> was born. It's a bicultural and bilingual food blog where Castillo shares traditional and fusion Mexican recipes — presented with a stunning visual sensibility.\u003c/p>\n\u003cfigure id=\"attachment_118183\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85.jpg\" alt='(Left) Tacos de Papa. (Right) \"El Vampiro,\" a blood orange mezcal margarita.' width=\"1300\" height=\"795\" class=\"size-full wp-image-118183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-800x489.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-768x470.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-1020x624.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-1180x722.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-960x587.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-240x147.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-375x229.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-520x318.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Tacos de Papa. (Right) \"El Vampiro,\" a blood orange mezcal margarita. \u003ccite>(Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His photos have a vibrant and crisp aesthetic that reflect his background in graphic design and marketing. He says his colorful, minimalist presentation is meant to challenge the way people see Mexican food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"When you think of Mexican food, I feel like people envision this very rustic feeling, where everything is in a clay pot and stuff like that,\" Castillo says, adding, \"I wanted to give Mexican food this minimalist, very colorful treatment, because that's what I always gravitated to when I was in school.\"\u003c/p>\n\u003cp>His visual style is also a way to challenge how Mexican food is often perceived in the U.S., he says. \"Here in the U.S., Mexican food doesn't really hold a lot of clout. A lot of people think it's not something you would see at a five-star restaurant. They think it's street food. It's something we try to fight.\"\u003c/p>\n\u003cp>And when Castillo fuses Mexican flavors with American classics in his recipes, he says it's a way to honor his own upbringing. With innovative dishes like homemade \u003ca href=\"http://www.chicanoeats.com/mango-con-limon-peeps/\">Peeps covered with Tajin\u003c/a>, a Mexican spice mix of chili peppers, salt and lime, and \u003ca href=\"http://www.chicanoeats.com/chocomil-cupcakes/\">cupcakes made with Chocomil\u003c/a>, the powdered chocolate milk beloved south of the border, he is literally mixing his cultures.\u003c/p>\n\u003cfigure id=\"attachment_118187\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85.jpg\" alt=\"(Left) Chocomíl Cupcakes with a Milk Chocolate Whipped Topping. (Right) Mole Brownie Tart with a Milk Chocolate Ganache.\" width=\"1300\" height=\"820\" class=\"size-full wp-image-118187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-800x505.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-960x606.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-520x328.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Chocomíl Cupcakes with a Milk Chocolate Whipped Topping. (Right) Mole Brownie Tart with a Milk Chocolate Ganache. \u003ccite>(Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I see it as a nod to my bicultural identity — and how we've ... immersed ourselves into this culture, too,\" he says.\u003c/p>\n\u003cp>Castillo says these days, millennials want to connect with their history and culture. So when he saw a popular food site's social media sharing a \u003ca href=\"https://themodernproper.com/posts/turkey-pozole-rojo\">recipe\u003c/a> that called for using a jar of sweet salsa to make \u003cem>pozole rojo\u003c/em> — a traditional Mexican soup made with hominy, meat and chilies — he was reminded that context is key.\u003c/p>\n\u003cp>\"If you've ever made \u003cem>pozole\u003c/em>, or if you've ever had \u003cem>pozole\u003c/em>, you know that salsa is not used in it. So I was just kind of like, is anybody doing their research? I feel like nowadays, this is a huge piece that's being left out\" of the conversation around food. \"Where did things originate and how is it important to that specific culture?\" says Castillo.\u003c/p>\n\u003cfigure id=\"attachment_118186\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85.jpg\" alt=\"Guacamole\" width=\"1300\" height=\"1300\" class=\"size-full wp-image-118186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-150x150.jpg 150w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Guacamole \u003ccite>( Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Castillo isn't the only one having these kind of conversations about food and culture.\u003c/p>\n\u003cp>Take the recent uproar over Kooks Burritos, a Portland, Ore., food pop-up. In an interview with the \u003ca href=\"http://www.wweek.com/uncategorized/2017/05/16/kooks-serves-pop-up-breakfast-burritos-with-handmade-tortillas-out-of-a-food-cart-on-cesar-chavez/\">Willamette Week\u003c/a>, a local alt-weekly newspaper, the two white American women behind the enterprise revealed that they learned how to make the burritos on a trip to Mexico by spying on all the \"tortilla ladies\" they would meet and grilling them for recipe information — seemingly without compensating them for their guidance or disclosing they were profiting from it. The incident rekindled the long-running conversation in the food world on the role of \u003ca href=\"http://www.npr.org/sections/thesalt/2016/03/22/471309991/when-chefs-become-famous-cooking-other-cultures-food\">cultural appropriation in food\u003c/a> and restaurants. The backlash was so strong, Kooks closed.\u003c/p>\n\u003cp>Castillo says it's important to understand the culture that food comes from.\u003c/p>\n\u003cp>\"It's such a sensitive topic. I feel like if people are going to be talking about food or making food that is out of their culture, I feel like [the dishes] just need to be well-researched and really pay tribute to those cultures and honor them.\"\u003c/p>\n\u003cfigure id=\"attachment_118184\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85.jpg\" alt=\"(Left) Cucumber slices seasoned with Tajín and lime wedges. (Right) Vegan churros.\" width=\"1300\" height=\"638\" class=\"size-full wp-image-118184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-160x79.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-800x393.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-768x377.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-1020x501.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-1180x579.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-960x471.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-240x118.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-375x184.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-520x255.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Cucumber slices seasoned with Tajín and lime wedges. (Right) Vegan churros. \u003ccite>(Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's what he tries to do with his creations. At an event a couple of weeks ago, he was contracted to create a cocktail. So he decided to play with\u003cem> tepache\u003c/em>, a pre-Columbian drink from Mexico consisting of fermented pineapple peels and rinds, brown sugar and cinnamon.\u003c/p>\n\u003cp>The event attracted a racially and ethnically mixed crowd, but he was surprised to learn that many people didn't know about this ancient drink, and found it an opportunity to create conversations on its origins. As for the guests who did recognize \u003cem>tepache\u003c/em> — mostly Mexicans and Mexican-Americans — he says the beverage stirred up memories of drinking it in Mexico.\u003c/p>\n\u003cp>Castillo has called his blogging a kind of activism, and he says he hopes to see more people of color take up food blogging.\u003c/p>\n\u003cp>\"When it comes to food blogging, I would like to see more diversity,\" he says. \"I feel like when it comes to other ethnicities blogging, we don't have that representation.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And he says that now is the best time to show that representation. \"People aren't afraid to voice their opinions or feelings on things. Our voice is really coming out to the spotlight. It's the time.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 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>Whenever Esteban Castillo visited his grandparents in Colima, Mexico, he'd sit by his grandfather's taco stand and watch him cook. He'd also see his grandmother carry her homemade cheeses on her back and go door to door, selling them in different neighborhoods. To this day, his grandparents still make a living off of food.\u003c/p>\n\u003cp>\"They basically transform their living room into a restaurant during the weekends to make ends meet,\" says Castillo.\u003c/p>\n\u003cp>Castillo grew up in Santa Ana, Calif., where more than 75 percent of the population is Latino. He says Mexican food was the foundation of his childhood. So when he started to see popular food blogs present recipes as traditional Mexican dishes when they were anything but, it got him riled up — and motivated him to mesh his love for design, cooking and culture.\u003c/p>\n\u003cp>And, so, \u003ca href=\"http://www.chicanoeats.com/\">Chicano Eats\u003c/a> was born. It's a bicultural and bilingual food blog where Castillo shares traditional and fusion Mexican recipes — presented with a stunning visual sensibility.\u003c/p>\n\u003cfigure id=\"attachment_118183\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85.jpg\" alt='(Left) Tacos de Papa. (Right) \"El Vampiro,\" a blood orange mezcal margarita.' width=\"1300\" height=\"795\" class=\"size-full wp-image-118183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-800x489.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-768x470.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-1020x624.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-1180x722.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-960x587.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-240x147.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-375x229.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/3_custom-a9803ae991cb041c1e425c3ec46fdee7c325d401-s1300-c85-520x318.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Tacos de Papa. (Right) \"El Vampiro,\" a blood orange mezcal margarita. \u003ccite>(Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His photos have a vibrant and crisp aesthetic that reflect his background in graphic design and marketing. He says his colorful, minimalist presentation is meant to challenge the way people see Mexican food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"When you think of Mexican food, I feel like people envision this very rustic feeling, where everything is in a clay pot and stuff like that,\" Castillo says, adding, \"I wanted to give Mexican food this minimalist, very colorful treatment, because that's what I always gravitated to when I was in school.\"\u003c/p>\n\u003cp>His visual style is also a way to challenge how Mexican food is often perceived in the U.S., he says. \"Here in the U.S., Mexican food doesn't really hold a lot of clout. A lot of people think it's not something you would see at a five-star restaurant. They think it's street food. It's something we try to fight.\"\u003c/p>\n\u003cp>And when Castillo fuses Mexican flavors with American classics in his recipes, he says it's a way to honor his own upbringing. With innovative dishes like homemade \u003ca href=\"http://www.chicanoeats.com/mango-con-limon-peeps/\">Peeps covered with Tajin\u003c/a>, a Mexican spice mix of chili peppers, salt and lime, and \u003ca href=\"http://www.chicanoeats.com/chocomil-cupcakes/\">cupcakes made with Chocomil\u003c/a>, the powdered chocolate milk beloved south of the border, he is literally mixing his cultures.\u003c/p>\n\u003cfigure id=\"attachment_118187\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85.jpg\" alt=\"(Left) Chocomíl Cupcakes with a Milk Chocolate Whipped Topping. (Right) Mole Brownie Tart with a Milk Chocolate Ganache.\" width=\"1300\" height=\"820\" class=\"size-full wp-image-118187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-800x505.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-1020x643.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-1180x744.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-960x606.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-375x237.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/4_custom-728a45530ff0d7ba85b80f2845fffabf5027d8a3-s1300-c85-520x328.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Chocomíl Cupcakes with a Milk Chocolate Whipped Topping. (Right) Mole Brownie Tart with a Milk Chocolate Ganache. \u003ccite>(Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I see it as a nod to my bicultural identity — and how we've ... immersed ourselves into this culture, too,\" he says.\u003c/p>\n\u003cp>Castillo says these days, millennials want to connect with their history and culture. So when he saw a popular food site's social media sharing a \u003ca href=\"https://themodernproper.com/posts/turkey-pozole-rojo\">recipe\u003c/a> that called for using a jar of sweet salsa to make \u003cem>pozole rojo\u003c/em> — a traditional Mexican soup made with hominy, meat and chilies — he was reminded that context is key.\u003c/p>\n\u003cp>\"If you've ever made \u003cem>pozole\u003c/em>, or if you've ever had \u003cem>pozole\u003c/em>, you know that salsa is not used in it. So I was just kind of like, is anybody doing their research? I feel like nowadays, this is a huge piece that's being left out\" of the conversation around food. \"Where did things originate and how is it important to that specific culture?\" says Castillo.\u003c/p>\n\u003cfigure id=\"attachment_118186\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85.jpg\" alt=\"Guacamole\" width=\"1300\" height=\"1300\" class=\"size-full wp-image-118186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/img_3521_custom-92f404c798b228b4a3e4a2c36e72dfd50066d7a1-s1300-c85-150x150.jpg 150w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">Guacamole \u003ccite>( Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Castillo isn't the only one having these kind of conversations about food and culture.\u003c/p>\n\u003cp>Take the recent uproar over Kooks Burritos, a Portland, Ore., food pop-up. In an interview with the \u003ca href=\"http://www.wweek.com/uncategorized/2017/05/16/kooks-serves-pop-up-breakfast-burritos-with-handmade-tortillas-out-of-a-food-cart-on-cesar-chavez/\">Willamette Week\u003c/a>, a local alt-weekly newspaper, the two white American women behind the enterprise revealed that they learned how to make the burritos on a trip to Mexico by spying on all the \"tortilla ladies\" they would meet and grilling them for recipe information — seemingly without compensating them for their guidance or disclosing they were profiting from it. The incident rekindled the long-running conversation in the food world on the role of \u003ca href=\"http://www.npr.org/sections/thesalt/2016/03/22/471309991/when-chefs-become-famous-cooking-other-cultures-food\">cultural appropriation in food\u003c/a> and restaurants. The backlash was so strong, Kooks closed.\u003c/p>\n\u003cp>Castillo says it's important to understand the culture that food comes from.\u003c/p>\n\u003cp>\"It's such a sensitive topic. I feel like if people are going to be talking about food or making food that is out of their culture, I feel like [the dishes] just need to be well-researched and really pay tribute to those cultures and honor them.\"\u003c/p>\n\u003cfigure id=\"attachment_118184\" class=\"wp-caption aligncenter\" style=\"max-width: 1300px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85.jpg\" alt=\"(Left) Cucumber slices seasoned with Tajín and lime wedges. (Right) Vegan churros.\" width=\"1300\" height=\"638\" class=\"size-full wp-image-118184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85.jpg 1300w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-160x79.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-800x393.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-768x377.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-1020x501.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-1180x579.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-960x471.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-240x118.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-375x184.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/06/2_custom-4bfb2d457845443b172a543ba5a75ae394acf357-s1300-c85-520x255.jpg 520w\" sizes=\"(max-width: 1300px) 100vw, 1300px\">\u003cfigcaption class=\"wp-caption-text\">(Left) Cucumber slices seasoned with Tajín and lime wedges. (Right) Vegan churros. \u003ccite>(Esteban Castillo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's what he tries to do with his creations. At an event a couple of weeks ago, he was contracted to create a cocktail. So he decided to play with\u003cem> tepache\u003c/em>, a pre-Columbian drink from Mexico consisting of fermented pineapple peels and rinds, brown sugar and cinnamon.\u003c/p>\n\u003cp>The event attracted a racially and ethnically mixed crowd, but he was surprised to learn that many people didn't know about this ancient drink, and found it an opportunity to create conversations on its origins. As for the guests who did recognize \u003cem>tepache\u003c/em> — mostly Mexicans and Mexican-Americans — he says the beverage stirred up memories of drinking it in Mexico.\u003c/p>\n\u003cp>Castillo has called his blogging a kind of activism, and he says he hopes to see more people of color take up food blogging.\u003c/p>\n\u003cp>\"When it comes to food blogging, I would like to see more diversity,\" he says. \"I feel like when it comes to other ethnicities blogging, we don't have that representation.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And he says that now is the best time to show that representation. \"People aren't afraid to voice their opinions or feelings on things. Our voice is really coming out to the spotlight. It's the time.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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.",
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"order": 9
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"id": "fresh-air",
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"airtime": "SUN 7:30pm-8pm",
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"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. ",
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"order": 15
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"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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"order": 18
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"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",
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"source": "American Public Media"
},
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"masters-of-scale": {
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"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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},
"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",
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"meta": {
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"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",
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
"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",
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"order": 11
},
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"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",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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