window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_114408": {
"type": "attachments",
"id": "bayareabites_114408",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "114408",
"found": true
},
"parent": 114407,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/gettyimages-496365058-55_custom-6a6f5dff45d4507bae5c3beeca17be26e8dba30a-520x346.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 346
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/gettyimages-496365058-55_custom-6a6f5dff45d4507bae5c3beeca17be26e8dba30a-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/gettyimages-496365058-55_custom-6a6f5dff45d4507bae5c3beeca17be26e8dba30a-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/gettyimages-496365058-55_custom-6a6f5dff45d4507bae5c3beeca17be26e8dba30a-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/gettyimages-496365058-55_custom-6a6f5dff45d4507bae5c3beeca17be26e8dba30a-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/gettyimages-496365058-55_custom-6a6f5dff45d4507bae5c3beeca17be26e8dba30a-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/gettyimages-496365058-55_custom-6a6f5dff45d4507bae5c3beeca17be26e8dba30a.jpg",
"width": 2000,
"height": 1332
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/gettyimages-496365058-55_custom-6a6f5dff45d4507bae5c3beeca17be26e8dba30a-1020x679.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 679
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/gettyimages-496365058-55_custom-6a6f5dff45d4507bae5c3beeca17be26e8dba30a-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/gettyimages-496365058-55_custom-6a6f5dff45d4507bae5c3beeca17be26e8dba30a-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/gettyimages-496365058-55_custom-6a6f5dff45d4507bae5c3beeca17be26e8dba30a-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/gettyimages-496365058-55_custom-6a6f5dff45d4507bae5c3beeca17be26e8dba30a-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/gettyimages-496365058-55_custom-6a6f5dff45d4507bae5c3beeca17be26e8dba30a-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/gettyimages-496365058-55_custom-6a6f5dff45d4507bae5c3beeca17be26e8dba30a-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/gettyimages-496365058-55_custom-6a6f5dff45d4507bae5c3beeca17be26e8dba30a-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/gettyimages-496365058-55_custom-6a6f5dff45d4507bae5c3beeca17be26e8dba30a-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/gettyimages-496365058-55_custom-6a6f5dff45d4507bae5c3beeca17be26e8dba30a-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/gettyimages-496365058-55_custom-6a6f5dff45d4507bae5c3beeca17be26e8dba30a-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/gettyimages-496365058-55_custom-6a6f5dff45d4507bae5c3beeca17be26e8dba30a-768x511.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 511
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/gettyimages-496365058-55_custom-6a6f5dff45d4507bae5c3beeca17be26e8dba30a-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/gettyimages-496365058-55_custom-6a6f5dff45d4507bae5c3beeca17be26e8dba30a-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1483117907,
"modified": 1483118189,
"caption": "Flavor wheels stem from lexicons, the carefully, often scientifically selected words used to describe a product, be it food, wine, carpet cleaner or dog food.",
"description": "Flavor wheels stem from lexicons, the carefully, often scientifically selected words used to describe a product, be it food, wine, carpet cleaner or dog food.",
"title": "Flavor wheels stem from lexicons, the carefully, often scientifically selected words used to describe a product, be it food, wine, carpet cleaner or dog food.",
"credit": "Scott Suchman/The Washington Post/Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_114390": {
"type": "attachments",
"id": "bayareabites_114390",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "114390",
"found": true
},
"parent": 114387,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/food4-520x350.gif",
"width": 520,
"mimeType": "image/gif",
"height": 350
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/food4-1038x576.gif",
"width": 1038,
"mimeType": "image/gif",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/food4-160x108.gif",
"width": 160,
"mimeType": "image/gif",
"height": 108
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/food4-960x646.gif",
"width": 960,
"mimeType": "image/gif",
"height": 646
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/food4-672x372.gif",
"width": 672,
"mimeType": "image/gif",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/food4-375x252.gif",
"width": 375,
"mimeType": "image/gif",
"height": 252
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/food4.gif",
"width": 1600,
"height": 1076
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/food4-1020x686.gif",
"width": 1020,
"mimeType": "image/gif",
"height": 686
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/food4-1180x794.gif",
"width": 1180,
"mimeType": "image/gif",
"height": 794
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/food4-50x50.gif",
"width": 50,
"mimeType": "image/gif",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/food4-96x96.gif",
"width": 96,
"mimeType": "image/gif",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/food4-800x538.gif",
"width": 800,
"mimeType": "image/gif",
"height": 538
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/food4-64x64.gif",
"width": 64,
"mimeType": "image/gif",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/food4-32x32.gif",
"width": 32,
"mimeType": "image/gif",
"height": 32
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/food4-1180x794.gif",
"width": 1180,
"mimeType": "image/gif",
"height": 794
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/food4-150x150.gif",
"width": 150,
"mimeType": "image/gif",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/food4-768x516.gif",
"width": 768,
"mimeType": "image/gif",
"height": 516
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/food4-128x128.gif",
"width": 128,
"mimeType": "image/gif",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/food4-240x161.gif",
"width": 240,
"mimeType": "image/gif",
"height": 161
}
},
"publishDate": 1482949312,
"modified": 1482949374,
"caption": "Food Emojis",
"description": null,
"title": "food4",
"credit": "Joy Ho / NPR",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_114357": {
"type": "attachments",
"id": "bayareabites_114357",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "114357",
"found": true
},
"parent": 114279,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-520x260.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 260
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-160x80.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 80
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-960x480.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 480
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-375x188.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 188
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature.jpg",
"width": 1920,
"height": 960
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-1020x510.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 510
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-1180x590.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 590
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-800x400.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 400
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-1920x960.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 960
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-1180x590.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 590
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-1920x960.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 960
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-768x384.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 384
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/alt_feature-240x120.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 120
}
},
"publishDate": 1482425237,
"modified": 1482425699,
"caption": "Closing announcements from alaMar, Ozumo in Oakland, Actual Cafe, and Cajun Pacific.\n",
"description": "Closing announcements from alaMar, Ozumo in Oakland, Actual Cafe, and Cajun Pacific.\n",
"title": "Closing announcements from alaMar, Ozumo in Oakland, Actual Cafe, and Cajun Pacific.",
"credit": "Facebook pages of alaMar, Ozumo in Oakland, Actual Cafe, and Cajun Pacific.",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_113966": {
"type": "attachments",
"id": "bayareabites_113966",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "113966",
"found": true
},
"parent": 113965,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/PicMonkey-Collage-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/PicMonkey-Collage-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/PicMonkey-Collage-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/PicMonkey-Collage-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/PicMonkey-Collage-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/PicMonkey-Collage-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/PicMonkey-Collage.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/PicMonkey-Collage-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/PicMonkey-Collage-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/PicMonkey-Collage-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/PicMonkey-Collage-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/PicMonkey-Collage-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/PicMonkey-Collage-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/PicMonkey-Collage-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/PicMonkey-Collage-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/PicMonkey-Collage-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/PicMonkey-Collage-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/PicMonkey-Collage-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/PicMonkey-Collage-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/PicMonkey-Collage-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/PicMonkey-Collage-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1481691519,
"modified": 1481691552,
"caption": "Some local food gift ideas. ",
"description": "Some local food gift ideas. ",
"title": "Some local food gift ideas.",
"credit": "Shelby Pope",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_113878": {
"type": "attachments",
"id": "bayareabites_113878",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "113878",
"found": true
},
"parent": 113877,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-kennedy-4cb9d0e27c3ce248e56242478ce2e99bf0dcf5c7-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-kennedy-4cb9d0e27c3ce248e56242478ce2e99bf0dcf5c7-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-kennedy-4cb9d0e27c3ce248e56242478ce2e99bf0dcf5c7-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-kennedy-4cb9d0e27c3ce248e56242478ce2e99bf0dcf5c7-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-kennedy-4cb9d0e27c3ce248e56242478ce2e99bf0dcf5c7-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-kennedy-4cb9d0e27c3ce248e56242478ce2e99bf0dcf5c7-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-kennedy-4cb9d0e27c3ce248e56242478ce2e99bf0dcf5c7.jpg",
"width": 1993,
"height": 1494
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-kennedy-4cb9d0e27c3ce248e56242478ce2e99bf0dcf5c7-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-kennedy-4cb9d0e27c3ce248e56242478ce2e99bf0dcf5c7-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-kennedy-4cb9d0e27c3ce248e56242478ce2e99bf0dcf5c7-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-kennedy-4cb9d0e27c3ce248e56242478ce2e99bf0dcf5c7-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-kennedy-4cb9d0e27c3ce248e56242478ce2e99bf0dcf5c7-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-kennedy-4cb9d0e27c3ce248e56242478ce2e99bf0dcf5c7-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-kennedy-4cb9d0e27c3ce248e56242478ce2e99bf0dcf5c7-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-kennedy-4cb9d0e27c3ce248e56242478ce2e99bf0dcf5c7-1920x1439.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1439
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-kennedy-4cb9d0e27c3ce248e56242478ce2e99bf0dcf5c7-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-kennedy-4cb9d0e27c3ce248e56242478ce2e99bf0dcf5c7-1920x1439.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1439
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-kennedy-4cb9d0e27c3ce248e56242478ce2e99bf0dcf5c7-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-kennedy-4cb9d0e27c3ce248e56242478ce2e99bf0dcf5c7-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-kennedy-4cb9d0e27c3ce248e56242478ce2e99bf0dcf5c7-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-kennedy-4cb9d0e27c3ce248e56242478ce2e99bf0dcf5c7-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1481222131,
"modified": 1481223010,
"caption": "Kennedy uses her own bread ovens at her house, \"Quinta Diana,\" in Michoacán, Mexico.",
"description": "Kennedy uses her own bread ovens at her house, \"Quinta Diana,\" in Michoacán, Mexico",
"title": "Kennedy uses her own bread ovens at her house, \"Quinta Diana,\" in Michoacán, Mexico.",
"credit": "University of Texas Press",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_113699": {
"type": "attachments",
"id": "bayareabites_113699",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "113699",
"found": true
},
"parent": 113687,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-960x576.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n.jpg",
"width": 960,
"height": 720
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1479533594,
"modified": 1479533628,
"caption": "Chocolates from Hooker's Sweet Treats",
"description": "Chocolates from Hooker's Sweet Treats",
"title": "12961660_1041299082584519_9028617045054089227_n",
"credit": "Courtesy of Hooker's",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_113164": {
"type": "attachments",
"id": "bayareabites_113164",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "113164",
"found": true
},
"parent": 113163,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazeseeamerica_wide-8e3961dfc1b0ed5d4ad555db7a52508f718e8ba9-520x293.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 293
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazeseeamerica_wide-8e3961dfc1b0ed5d4ad555db7a52508f718e8ba9-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazeseeamerica_wide-8e3961dfc1b0ed5d4ad555db7a52508f718e8ba9-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazeseeamerica_wide-8e3961dfc1b0ed5d4ad555db7a52508f718e8ba9-375x211.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 211
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazeseeamerica_wide-8e3961dfc1b0ed5d4ad555db7a52508f718e8ba9.jpg",
"width": 718,
"height": 404
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazeseeamerica_wide-8e3961dfc1b0ed5d4ad555db7a52508f718e8ba9-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazeseeamerica_wide-8e3961dfc1b0ed5d4ad555db7a52508f718e8ba9-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazeseeamerica_wide-8e3961dfc1b0ed5d4ad555db7a52508f718e8ba9-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazeseeamerica_wide-8e3961dfc1b0ed5d4ad555db7a52508f718e8ba9-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazeseeamerica_wide-8e3961dfc1b0ed5d4ad555db7a52508f718e8ba9-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazeseeamerica_wide-8e3961dfc1b0ed5d4ad555db7a52508f718e8ba9-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazeseeamerica_wide-8e3961dfc1b0ed5d4ad555db7a52508f718e8ba9-240x135.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 135
}
},
"publishDate": 1478021633,
"modified": 1478021988,
"caption": "The theme of Mike's Maze this year is \"See America,\" which commemorates the 100th anniversary of the National Park Service.",
"description": "The theme of Mike's Maze this year is \"See America,\" which commemorates the 100th anniversary of the National Park Service.",
"title": "The theme of Mike's Maze this year is \"See America,\" which commemorates the 100th anniversary of the National Park Service.",
"credit": "Courtesy of Warner Farm",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_113028": {
"type": "attachments",
"id": "bayareabites_113028",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "113028",
"found": true
},
"parent": 112648,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1477532470,
"modified": 1477650937,
"caption": "Homemade Marshmallow Ghosts",
"description": "Homemade Marshmallow Ghosts",
"title": "ghosts-final",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_113077": {
"type": "attachments",
"id": "bayareabites_113077",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "113077",
"found": true
},
"parent": 113076,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/anthony-bourdain.-back-cover-photo.-appetites_wide-d0d7613d98028a34272f87469fb1ee901b26a740-520x293.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 293
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/anthony-bourdain.-back-cover-photo.-appetites_wide-d0d7613d98028a34272f87469fb1ee901b26a740-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/anthony-bourdain.-back-cover-photo.-appetites_wide-d0d7613d98028a34272f87469fb1ee901b26a740-160x90.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 90
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/anthony-bourdain.-back-cover-photo.-appetites_wide-d0d7613d98028a34272f87469fb1ee901b26a740-960x540.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 540
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/anthony-bourdain.-back-cover-photo.-appetites_wide-d0d7613d98028a34272f87469fb1ee901b26a740-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/anthony-bourdain.-back-cover-photo.-appetites_wide-d0d7613d98028a34272f87469fb1ee901b26a740-375x211.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 211
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/anthony-bourdain.-back-cover-photo.-appetites_wide-d0d7613d98028a34272f87469fb1ee901b26a740.jpg",
"width": 2181,
"height": 1227
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/anthony-bourdain.-back-cover-photo.-appetites_wide-d0d7613d98028a34272f87469fb1ee901b26a740-1020x574.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 574
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/anthony-bourdain.-back-cover-photo.-appetites_wide-d0d7613d98028a34272f87469fb1ee901b26a740-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/anthony-bourdain.-back-cover-photo.-appetites_wide-d0d7613d98028a34272f87469fb1ee901b26a740-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/anthony-bourdain.-back-cover-photo.-appetites_wide-d0d7613d98028a34272f87469fb1ee901b26a740-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/anthony-bourdain.-back-cover-photo.-appetites_wide-d0d7613d98028a34272f87469fb1ee901b26a740-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/anthony-bourdain.-back-cover-photo.-appetites_wide-d0d7613d98028a34272f87469fb1ee901b26a740-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/anthony-bourdain.-back-cover-photo.-appetites_wide-d0d7613d98028a34272f87469fb1ee901b26a740-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/anthony-bourdain.-back-cover-photo.-appetites_wide-d0d7613d98028a34272f87469fb1ee901b26a740-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/anthony-bourdain.-back-cover-photo.-appetites_wide-d0d7613d98028a34272f87469fb1ee901b26a740-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/anthony-bourdain.-back-cover-photo.-appetites_wide-d0d7613d98028a34272f87469fb1ee901b26a740-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/anthony-bourdain.-back-cover-photo.-appetites_wide-d0d7613d98028a34272f87469fb1ee901b26a740-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/anthony-bourdain.-back-cover-photo.-appetites_wide-d0d7613d98028a34272f87469fb1ee901b26a740-768x432.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 432
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/anthony-bourdain.-back-cover-photo.-appetites_wide-d0d7613d98028a34272f87469fb1ee901b26a740-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/anthony-bourdain.-back-cover-photo.-appetites_wide-d0d7613d98028a34272f87469fb1ee901b26a740-240x135.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 135
}
},
"publishDate": 1477649021,
"modified": 1477649226,
"caption": "Anthony Bourdain spent decades in the restaurant business before discovering that he had a gift for writing and storytelling. His new cookbook, Appetites, features food he cooks for his 9-year-old daughter.",
"description": "Anthony Bourdain spent decades in the restaurant business before discovering that he had a gift for writing and storytelling. His new cookbook, \u003cem>Appetites\u003c/em>, features food he cooks for his 9-year-old daught",
"title": "Anthony Bourdain spent decades in the restaurant business before discovering that he had a gift for writing and storytelling. His new cookbook, Appetites, features food he cooks for his 9-year-old daughter.",
"credit": "Ecco",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_112971": {
"type": "attachments",
"id": "bayareabites_112971",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "112971",
"found": true
},
"parent": 112970,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/gettyimages-165439856-70-2dd2f196436855c6c671bc4cad348cdf5ac520c9-520x390.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 390
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/gettyimages-165439856-70-2dd2f196436855c6c671bc4cad348cdf5ac520c9-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/gettyimages-165439856-70-2dd2f196436855c6c671bc4cad348cdf5ac520c9-160x120.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 120
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/gettyimages-165439856-70-2dd2f196436855c6c671bc4cad348cdf5ac520c9-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/gettyimages-165439856-70-2dd2f196436855c6c671bc4cad348cdf5ac520c9-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/gettyimages-165439856-70-2dd2f196436855c6c671bc4cad348cdf5ac520c9-375x281.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 281
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/gettyimages-165439856-70-2dd2f196436855c6c671bc4cad348cdf5ac520c9.jpg",
"width": 1526,
"height": 1144
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/gettyimages-165439856-70-2dd2f196436855c6c671bc4cad348cdf5ac520c9-1020x765.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 765
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/gettyimages-165439856-70-2dd2f196436855c6c671bc4cad348cdf5ac520c9-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/gettyimages-165439856-70-2dd2f196436855c6c671bc4cad348cdf5ac520c9-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/gettyimages-165439856-70-2dd2f196436855c6c671bc4cad348cdf5ac520c9-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/gettyimages-165439856-70-2dd2f196436855c6c671bc4cad348cdf5ac520c9-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/gettyimages-165439856-70-2dd2f196436855c6c671bc4cad348cdf5ac520c9-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/gettyimages-165439856-70-2dd2f196436855c6c671bc4cad348cdf5ac520c9-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/gettyimages-165439856-70-2dd2f196436855c6c671bc4cad348cdf5ac520c9-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/gettyimages-165439856-70-2dd2f196436855c6c671bc4cad348cdf5ac520c9-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/gettyimages-165439856-70-2dd2f196436855c6c671bc4cad348cdf5ac520c9-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/gettyimages-165439856-70-2dd2f196436855c6c671bc4cad348cdf5ac520c9-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/gettyimages-165439856-70-2dd2f196436855c6c671bc4cad348cdf5ac520c9-240x180.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 180
}
},
"publishDate": 1477511785,
"modified": 1477512044,
"caption": "The bounty of the earth is celebrated in the high rituals of pagans. (Above) A Wiccan priestess is silhouetted by the afternoon light. In the foreground are examples of Wiccan cooking for the vernal equinox: (clockwise from near right) beat-pickled eggs; roast beef in tarragon; bowl of eggs boiled with onion skin wrap; bread with eggs; Ukrainian painted eggs; and apple crumble.",
"description": "The bounty of the earth is celebrated in the high rituals of pagans. (Above) A Wiccan priestess is silhouetted by the afternoon light. In the foreground are examples of Wiccan cooking for the vernal equinox: (clockwise from near right) beat-pickled eggs; roast beef in tarragon; bowl of eggs boiled with onion skin wrap; bread with eggs; Ukrainian painted eggs; and apple crumble.",
"title": "The bounty of the earth is celebrated in the high rituals of pagans. (Above) A Wiccan priestess is silhouetted by the afternoon light. In the foreground are examples of Wiccan cooking for the vernal equinox: (clockwise from near right) beat-pickled eggs; roast beef in tarragon; bowl of eggs boiled with onion skin wrap; bread with eggs; Ukrainian painted eggs; and apple crumble.",
"credit": "Bernard Weil/Toronto Star via Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_112893": {
"type": "attachments",
"id": "bayareabites_112893",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "112893",
"found": true
},
"parent": 112663,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-cutout-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-cutout-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-cutout-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-cutout-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-cutout-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-cutout-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-cutout.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-cutout-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-cutout-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-cutout-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-cutout-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-cutout-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-cutout-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-cutout-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-cutout-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-cutout-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-cutout-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-cutout-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-cutout-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-cutout-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-cutout-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1477356889,
"modified": 1477430846,
"caption": "Chewy Chocolate Cut-Out Brownie Cookies",
"description": "Chewy Chocolate Cut-Out Brownie Cookies",
"title": "cat-brownies-cutout",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_112836": {
"type": "attachments",
"id": "bayareabites_112836",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "112836",
"found": true
},
"parent": 112655,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-final-520x347.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 347
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-final-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-final-160x107.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 107
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-final-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-final-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-final-375x250.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 250
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-final.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-final-1020x680.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 680
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-final-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-final-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-final-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-final-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-final-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-final-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-final-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-final-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-final-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-final-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-final-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-final-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-final-240x160.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 160
}
},
"publishDate": 1477093951,
"modified": 1477094646,
"caption": "Candy-Dipped Marshmallow Pumpkin Pops",
"description": "Candy-Dipped Marshmallow Pumpkin Pops",
"title": "pumpkin-pops-final",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_114407": {
"type": "authors",
"id": "byline_bayareabites_114407",
"meta": {
"override": true
},
"slug": "byline_bayareabites_114407",
"name": "Sujata Gupta, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_114387": {
"type": "authors",
"id": "byline_bayareabites_114387",
"meta": {
"override": true
},
"slug": "byline_bayareabites_114387",
"name": "Laura Oliver, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_113877": {
"type": "authors",
"id": "byline_bayareabites_113877",
"meta": {
"override": true
},
"slug": "byline_bayareabites_113877",
"name": "Tove K. Danovich, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_113163": {
"type": "authors",
"id": "byline_bayareabites_113163",
"meta": {
"override": true
},
"slug": "byline_bayareabites_113163",
"name": "Laurel Dalrymple, NPR Food",
"isLoading": false
},
"byline_bayareabites_112970": {
"type": "authors",
"id": "byline_bayareabites_112970",
"meta": {
"override": true
},
"slug": "byline_bayareabites_112970",
"name": "Nina Martyris, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"kdomara": {
"type": "authors",
"id": "1459",
"meta": {
"index": "authors_1716337520",
"id": "1459",
"found": true
},
"name": "Kelly O'Mara",
"firstName": "Kelly",
"lastName": "O'Mara",
"slug": "kdomara",
"email": "komara@kqed.org",
"display_author_email": false,
"staff_mastheads": [
"news"
],
"title": "KQED Contributor",
"bio": "Kelly O'Mara is a writer and reporter in the San Francisco Bay Area. She writes about food, health, sports, travel, business and California news. Her work has appeared on KQED, online for Outside Magazine, epsnW, VICE and in Competitor Magazine, among others. Follow Kelly on Twitter \u003ca href=\"https://twitter.com/kellydomara\">@kellydomara\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "news",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "stateofhealth",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "checkplease",
"roles": [
"editor"
]
},
{
"site": "food",
"roles": []
},
{
"site": "forum",
"roles": [
"editor"
]
},
{
"site": "liveblog",
"roles": [
"editor"
]
}
],
"headData": {
"title": "Kelly O'Mara | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kdomara"
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"kim-laidlaw": {
"type": "authors",
"id": "5015",
"meta": {
"index": "authors_1716337520",
"id": "5015",
"found": true
},
"name": "Kim Laidlaw",
"firstName": "Kim",
"lastName": "Laidlaw",
"slug": "kim-laidlaw",
"email": "kim_laidlaw@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twitter": null,
"facebook": "kimilaw",
"instagram": null,
"linkedin": "kimlaidlaw",
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kim Laidlaw | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kim-laidlaw"
},
"nprfood": {
"type": "authors",
"id": "5403",
"meta": {
"index": "authors_1716337520",
"id": "5403",
"found": true
},
"name": "NPR Food",
"firstName": "NPR Food",
"lastName": null,
"slug": "nprfood",
"email": "nprfood@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Food and Health-related stories from NPR including NPR Radio; NPR's food blog, \"The Salt\"; NPR's Health News blog, \"Shots\"; NPR's Breaking News blog \"The Two-Way\"; NPR's global stories blog \"Goats and Soda,\" NPR's economy explainer \"Planet Money\"; food-related technology news from NPR's \"All Tech Considered\"; and food series \"Kitchen Window.\"",
"avatar": "https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g",
"twitter": "nprfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "NPR Food | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/nprfood"
},
"shelbypope": {
"type": "authors",
"id": "5566",
"meta": {
"index": "authors_1716337520",
"id": "5566",
"found": true
},
"name": "Shelby Pope",
"firstName": "Shelby",
"lastName": "Pope",
"slug": "shelbypope",
"email": "shelbylpope@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\">shelbypope.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/df74e904399e45720e48e36c6e1ae7a90c32216eb2c9c82f3b2e1a9641b507d3?s=600&d=blank&r=g",
"twitter": "shelbylpope",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Shelby Pope | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/df74e904399e45720e48e36c6e1ae7a90c32216eb2c9c82f3b2e1a9641b507d3?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/df74e904399e45720e48e36c6e1ae7a90c32216eb2c9c82f3b2e1a9641b507d3?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/shelbypope"
}
},
"pagesReducer": {
"bayareabites_category_food-art": {
"type": "terms",
"id": "bayareabites_11028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11028",
"score": 13.896311
},
"featImg": null,
"name": "food art",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7736,
"slug": "food-art",
"isLoading": false,
"title": "food art",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 45
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=food-art",
"seeMore": false,
"paginated": true,
"page": 45
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_114407": {
"type": "posts",
"id": "bayareabites_114407",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "114407",
"score": null,
"sort": [
1483118391000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1483118391,
"format": "standard",
"disqusTitle": "One Man's Quest To Reinvent The Wheel — The Flavor Wheel, That Is",
"title": "One Man's Quest To Reinvent The Wheel — The Flavor Wheel, That Is",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It seems everything today has a flavor wheel, that color-coded, adjective-rich circle used to convey the sensory qualities of a product. There's the popular wine wheel, of course, but spices, oysters, beef, chocolate, coffee, bread and cigars also spin to their own wheels.\u003c/p>\n\u003cp>Now \u003ca href=\"http://www.he.k-state.edu/fndh/people/faculty/echambers/\">Edgar Chambers\u003c/a> is out to rock the sensory world. What Chambers has in mind is a flavor tree.\u003c/p>\n\u003cp>\"Flavor is a multi-dimensional thing,\" says Chambers, a sensory and consumer behavior scientist at Kansas State University in Manhattan, Kan.\u003c/p>\n\u003cp>Flavor wheels stem from lexicons, the carefully, often scientifically selected words used to describe a product, be it food, wine, carpet cleaner or dog food. These words provide industry insiders with a shared vocabulary to discuss a product with precision. In this way, dog food is not merely smelly, but characterized by notes of \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/joss.12017/abstract\">cardboard, grain and barnyard\u003c/a>.\u003c/p>\n\u003cp>But not all lexicons need a wheel, tree or three-dimensional decagon. The only people who care about the sensory attributes of dog food, for instance, are those whose jobs entail discussing the unique flavor and aroma of chow. Only when a lexicon matters to those outside the inner sanctum do the sensory experts roll out the visuals. That's because ordinary sorts, and the marketers tasked with wooing them, Chambers says \"are looking for the pretty: an instant message.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One of the first instant messages was not a wheel but a rainbow. In the 1950s, chemists at Arthur D. Little, Inc. developed what is thought to be the original descriptive sensory technique: the \u003ca href=\"http://www.scaa.org/chronicle/wp-content/uploads/2014/09/Flavor-Lexicons.pdf\">Flavor Profile Method\u003c/a>. To go from lexicon to image, those chemists suggested using key attributes, such as fruity, spicy and sweet, as the main colors on a rainbow, with sub-categories (those hints of apricot and licorice) appearing as non-dominant colors like azure, cyan and chartreuse. The words for intangible qualities --such as the \"cola\" flavor common to Coke and Pepsi — languished in the black zone below the rainbow. (What, after all, does a leprechaun taste like?)\u003c/p>\n\u003cp>The first ever flavor wheel – \u003ca href=\"http://www.scaa.org/chronicle/2016/04/27/the-science-behind-the-coffee-tasters-flavor-wheel/\">for beer\u003c/a> – appeared in the late 1970s, but the concept took off with the development of the \u003ca href=\"http://winearomawheel.com/\">Wine Aroma Wheel\u003c/a> in the mid-1980s. That wheel, says its inventor \u003ca href=\"http://wineserver.ucdavis.edu/people/emeriti/noble.html\">Ann Noble\u003c/a>, a sensory chemist and professor emerita at the University of California at Davis, took some of the mystique out of wine. With wheel in hand, people could traverse wineries in Napa, Calif., or the Bordeaux region of France and speak intelligently at tastings (at least early in the imbibing process).\u003c/p>\n\u003cp>Other wheels followed suit, such as the \u003ca href=\"http://www.scaa.org/?page=resources&d=scaa-flavor-wheel\">one for coffee. \u003c/a>Though that wheel has been around since 1995, it recently received a major, science-driven overhaul.\u003c/p>\n\u003cp>The quality of flavor wheels runs the gamut, says Emma Sage, coffee science manager at the \u003ca href=\"http://www.scaa.org/\">Specialty Coffee Association of America\u003c/a>, one of the agencies spearheading the overhaul. At the amateur end are wheels drafted by some person writing a bunch of words around a wheel. On the other end is the SCAA, which worked with Chambers' team at Kansas State to develop the lexicon and then researchers at UC Davis — of wine wheel fame — to create the wheel, a process that took three years.\u003c/p>\n\u003cfigure id=\"attachment_114409\" class=\"wp-caption alignright\" style=\"max-width: 390px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/flavortree1-7a69361d9f4760116c1fb7eb94ceeada4f2d1326.jpg\" alt=\"Edgar Chambers says that flavor is multi-dimensional, and the standard wheel doesn't adequately reflect that concept. So he's advocating a "flavor tree" instead.\" width=\"390\" height=\"293\" class=\"size-full wp-image-114409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/flavortree1-7a69361d9f4760116c1fb7eb94ceeada4f2d1326.jpg 390w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/flavortree1-7a69361d9f4760116c1fb7eb94ceeada4f2d1326-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/flavortree1-7a69361d9f4760116c1fb7eb94ceeada4f2d1326-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/flavortree1-7a69361d9f4760116c1fb7eb94ceeada4f2d1326-375x282.jpg 375w\" sizes=\"(max-width: 390px) 100vw, 390px\">\u003cfigcaption class=\"wp-caption-text\">Edgar Chambers says that flavor is multi-dimensional, and the standard wheel doesn't adequately reflect that concept. So he's advocating a \"flavor tree\" instead. \u003ccite>(Courtesy of Kansas State University)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To develop the lexicon, the Kansas State team had evaluators taste 105 coffees from 13 countries. Word categories emerged via complex statistic analyses. The new coffee flavor wheel now contains a whopping 110-word lexicon. In comparison, Sage says, most wheels contain just 30-60 words.\u003c/p>\n\u003cp>That's one reason why Chambers is keen to present those words in a more open-ended way – that is, a tree. The idea isn't entirely novel. Back in the late 1980s, a scientist working on the \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1988.tb13524.x/abstract\">flavor profile of fish\u003c/a> divided them into two branches -– fatty and oily -– and continued sprouting out from there.\u003c/p>\n\u003cp>But the SCAA was unconvinced. \"We need a practical tool for industry,\" Sage says. \"When you're tasting coffee, you need to be able to look up on the wall and see a poster and just pick out a flavor. It's a rapid process.\"\u003c/p>\n\u003cp>So Sage's group went to UC Davis and asked them to, well, re-invent the wheel. To be clear, the coffee flavor wheel \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13555/full\">is a gem\u003c/a>. Like other wheels, the main categories of the coffee wheel are at the center with sub-categories emanating outward. Related categories, such as fruity and sour/fermented, appear side-by-side on the wheel. And the wheel is color-coded to reflect the feel of a word –- for instance, vegetative is green, floral is pink and spices are red.\u003c/p>\n\u003cp>But the wheel is not a tree. And Chambers remains convinced that the future of flavor is multidimensional and virtual. In a paper appearing \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/joss.12237/abstract\">earlier this month\u003c/a> in the\u003cstrong> \u003c/strong>Journal of Sensory Studies,\u003cstrong> \u003c/strong>Chambers slipped in a figure of what the coffee lexicon would have looked like as a tree. And he says he's thinking bigger than that two-dimensional mockup. Once flavor trees move online, he says, users could click on a given word in the lexicon and see all of its interconnected branches. (For an example of how this would work, Chambers recommends checking out \u003ca href=\"https://www.visualthesaurus.com/app/view\">Visual Thesaurus.\u003c/a>)\u003c/p>\n\u003cp>Flavor trees, Chambers thinks, will open up sensory science to a wider audience. In a conversation with his wife, \u003ca href=\"http://www.he.k-state.edu/fndh/people/faculty/dchambers/\">Delores Chambers\u003c/a>, also a sensory scientist at Kansas State and a cheese expert, the Chambers' envisioned a cell phone app that would allow people to scan the aisles at their local supermarket to identify which cheeses most closely match the impossible-to-find-one listed in their recipe. \"Some people would find it kind of useless,\" Chambers says, but \"I think it would be fascinating.\" (It should also come as no surprise that in a paper appearing earlier this month, Delores Chambers created a tree diagram to illustrate the flavor links between \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/joss.12239/abstract\">47 artisan goat cheeses\u003c/a>.)\u003c/p>\n\u003cp>Recently, Chambers says, he went to the International Quilt Show in Houston. There he saw \u003ca href=\"http://www.storytellingworld.com/13974/\">a quilt\u003c/a> depicting one person's face when viewed from the left, a second person's face when viewed from the right and a third person's face when viewed from the front. The quilt was an analogue for Chambers' vision for the future, in which a person could circumnavigate a tree in virtual space to see the sensory attributes of a food or product from different perspectives (flavor, texture, appearance and so on).\u003c/p>\n\u003cp>\"We could look at a flavor wheel from three dimensions and see three different pictures,\" Chambers says. \"How amazing would that be?\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "114407 http://ww2.kqed.org/bayareabites/?p=114407",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/12/30/one-mans-quest-to-reinvent-the-wheel-the-flavor-wheel-that-is/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1139,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1483118502,
"excerpt": "Sensory scientist Edgar Chambers says flavor is multi-dimensional, and the current lexicon diagrams aren't doing it justice. So he wants to turn the wheel into a tree — with plenty of room to grow.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Sensory scientist Edgar Chambers says flavor is multi-dimensional, and the current lexicon diagrams aren't doing it justice. So he wants to turn the wheel into a tree — with plenty of room to grow.",
"title": "One Man's Quest To Reinvent The Wheel — The Flavor Wheel, That Is | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "One Man's Quest To Reinvent The Wheel — The Flavor Wheel, That Is",
"datePublished": "2016-12-30T09:19:51-08:00",
"dateModified": "2016-12-30T09:21:42-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "one-mans-quest-to-reinvent-the-wheel-the-flavor-wheel-that-is",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/food-and-technology/",
"nprApiLink": "http://api.npr.org/query?id=506144786&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Sujata Gupta, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Fri, 30 Dec 2016 07:00:04 -0500",
"nprLastModifiedDate": "Fri, 30 Dec 2016 07:00:04 -0500",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2016/12/30/506144786/one-mans-quest-to-reinvent-the-wheel-the-flavor-wheel-that-is?ft=nprml&f=506144786",
"nprImageAgency": "The Washington Post/Getty Images",
"nprImageCredit": "Scott Suchman",
"source": "Food Trends and Technology",
"nprStoryId": "506144786",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 30 Dec 2016 07:00:00 -0500",
"path": "/bayareabites/114407/one-mans-quest-to-reinvent-the-wheel-the-flavor-wheel-that-is",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It seems everything today has a flavor wheel, that color-coded, adjective-rich circle used to convey the sensory qualities of a product. There's the popular wine wheel, of course, but spices, oysters, beef, chocolate, coffee, bread and cigars also spin to their own wheels.\u003c/p>\n\u003cp>Now \u003ca href=\"http://www.he.k-state.edu/fndh/people/faculty/echambers/\">Edgar Chambers\u003c/a> is out to rock the sensory world. What Chambers has in mind is a flavor tree.\u003c/p>\n\u003cp>\"Flavor is a multi-dimensional thing,\" says Chambers, a sensory and consumer behavior scientist at Kansas State University in Manhattan, Kan.\u003c/p>\n\u003cp>Flavor wheels stem from lexicons, the carefully, often scientifically selected words used to describe a product, be it food, wine, carpet cleaner or dog food. These words provide industry insiders with a shared vocabulary to discuss a product with precision. In this way, dog food is not merely smelly, but characterized by notes of \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/joss.12017/abstract\">cardboard, grain and barnyard\u003c/a>.\u003c/p>\n\u003cp>But not all lexicons need a wheel, tree or three-dimensional decagon. The only people who care about the sensory attributes of dog food, for instance, are those whose jobs entail discussing the unique flavor and aroma of chow. Only when a lexicon matters to those outside the inner sanctum do the sensory experts roll out the visuals. That's because ordinary sorts, and the marketers tasked with wooing them, Chambers says \"are looking for the pretty: an instant message.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of the first instant messages was not a wheel but a rainbow. In the 1950s, chemists at Arthur D. Little, Inc. developed what is thought to be the original descriptive sensory technique: the \u003ca href=\"http://www.scaa.org/chronicle/wp-content/uploads/2014/09/Flavor-Lexicons.pdf\">Flavor Profile Method\u003c/a>. To go from lexicon to image, those chemists suggested using key attributes, such as fruity, spicy and sweet, as the main colors on a rainbow, with sub-categories (those hints of apricot and licorice) appearing as non-dominant colors like azure, cyan and chartreuse. The words for intangible qualities --such as the \"cola\" flavor common to Coke and Pepsi — languished in the black zone below the rainbow. (What, after all, does a leprechaun taste like?)\u003c/p>\n\u003cp>The first ever flavor wheel – \u003ca href=\"http://www.scaa.org/chronicle/2016/04/27/the-science-behind-the-coffee-tasters-flavor-wheel/\">for beer\u003c/a> – appeared in the late 1970s, but the concept took off with the development of the \u003ca href=\"http://winearomawheel.com/\">Wine Aroma Wheel\u003c/a> in the mid-1980s. That wheel, says its inventor \u003ca href=\"http://wineserver.ucdavis.edu/people/emeriti/noble.html\">Ann Noble\u003c/a>, a sensory chemist and professor emerita at the University of California at Davis, took some of the mystique out of wine. With wheel in hand, people could traverse wineries in Napa, Calif., or the Bordeaux region of France and speak intelligently at tastings (at least early in the imbibing process).\u003c/p>\n\u003cp>Other wheels followed suit, such as the \u003ca href=\"http://www.scaa.org/?page=resources&d=scaa-flavor-wheel\">one for coffee. \u003c/a>Though that wheel has been around since 1995, it recently received a major, science-driven overhaul.\u003c/p>\n\u003cp>The quality of flavor wheels runs the gamut, says Emma Sage, coffee science manager at the \u003ca href=\"http://www.scaa.org/\">Specialty Coffee Association of America\u003c/a>, one of the agencies spearheading the overhaul. At the amateur end are wheels drafted by some person writing a bunch of words around a wheel. On the other end is the SCAA, which worked with Chambers' team at Kansas State to develop the lexicon and then researchers at UC Davis — of wine wheel fame — to create the wheel, a process that took three years.\u003c/p>\n\u003cfigure id=\"attachment_114409\" class=\"wp-caption alignright\" style=\"max-width: 390px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/flavortree1-7a69361d9f4760116c1fb7eb94ceeada4f2d1326.jpg\" alt=\"Edgar Chambers says that flavor is multi-dimensional, and the standard wheel doesn't adequately reflect that concept. So he's advocating a "flavor tree" instead.\" width=\"390\" height=\"293\" class=\"size-full wp-image-114409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/flavortree1-7a69361d9f4760116c1fb7eb94ceeada4f2d1326.jpg 390w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/flavortree1-7a69361d9f4760116c1fb7eb94ceeada4f2d1326-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/flavortree1-7a69361d9f4760116c1fb7eb94ceeada4f2d1326-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/flavortree1-7a69361d9f4760116c1fb7eb94ceeada4f2d1326-375x282.jpg 375w\" sizes=\"(max-width: 390px) 100vw, 390px\">\u003cfigcaption class=\"wp-caption-text\">Edgar Chambers says that flavor is multi-dimensional, and the standard wheel doesn't adequately reflect that concept. So he's advocating a \"flavor tree\" instead. \u003ccite>(Courtesy of Kansas State University)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To develop the lexicon, the Kansas State team had evaluators taste 105 coffees from 13 countries. Word categories emerged via complex statistic analyses. The new coffee flavor wheel now contains a whopping 110-word lexicon. In comparison, Sage says, most wheels contain just 30-60 words.\u003c/p>\n\u003cp>That's one reason why Chambers is keen to present those words in a more open-ended way – that is, a tree. The idea isn't entirely novel. Back in the late 1980s, a scientist working on the \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1988.tb13524.x/abstract\">flavor profile of fish\u003c/a> divided them into two branches -– fatty and oily -– and continued sprouting out from there.\u003c/p>\n\u003cp>But the SCAA was unconvinced. \"We need a practical tool for industry,\" Sage says. \"When you're tasting coffee, you need to be able to look up on the wall and see a poster and just pick out a flavor. It's a rapid process.\"\u003c/p>\n\u003cp>So Sage's group went to UC Davis and asked them to, well, re-invent the wheel. To be clear, the coffee flavor wheel \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13555/full\">is a gem\u003c/a>. Like other wheels, the main categories of the coffee wheel are at the center with sub-categories emanating outward. Related categories, such as fruity and sour/fermented, appear side-by-side on the wheel. And the wheel is color-coded to reflect the feel of a word –- for instance, vegetative is green, floral is pink and spices are red.\u003c/p>\n\u003cp>But the wheel is not a tree. And Chambers remains convinced that the future of flavor is multidimensional and virtual. In a paper appearing \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/joss.12237/abstract\">earlier this month\u003c/a> in the\u003cstrong> \u003c/strong>Journal of Sensory Studies,\u003cstrong> \u003c/strong>Chambers slipped in a figure of what the coffee lexicon would have looked like as a tree. And he says he's thinking bigger than that two-dimensional mockup. Once flavor trees move online, he says, users could click on a given word in the lexicon and see all of its interconnected branches. (For an example of how this would work, Chambers recommends checking out \u003ca href=\"https://www.visualthesaurus.com/app/view\">Visual Thesaurus.\u003c/a>)\u003c/p>\n\u003cp>Flavor trees, Chambers thinks, will open up sensory science to a wider audience. In a conversation with his wife, \u003ca href=\"http://www.he.k-state.edu/fndh/people/faculty/dchambers/\">Delores Chambers\u003c/a>, also a sensory scientist at Kansas State and a cheese expert, the Chambers' envisioned a cell phone app that would allow people to scan the aisles at their local supermarket to identify which cheeses most closely match the impossible-to-find-one listed in their recipe. \"Some people would find it kind of useless,\" Chambers says, but \"I think it would be fascinating.\" (It should also come as no surprise that in a paper appearing earlier this month, Delores Chambers created a tree diagram to illustrate the flavor links between \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/joss.12239/abstract\">47 artisan goat cheeses\u003c/a>.)\u003c/p>\n\u003cp>Recently, Chambers says, he went to the International Quilt Show in Houston. There he saw \u003ca href=\"http://www.storytellingworld.com/13974/\">a quilt\u003c/a> depicting one person's face when viewed from the left, a second person's face when viewed from the right and a third person's face when viewed from the front. The quilt was an analogue for Chambers' vision for the future, in which a person could circumnavigate a tree in virtual space to see the sensory attributes of a food or product from different perspectives (flavor, texture, appearance and so on).\u003c/p>\n\u003cp>\"We could look at a flavor wheel from three dimensions and see three different pictures,\" Chambers says. \"How amazing would that be?\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/114407/one-mans-quest-to-reinvent-the-wheel-the-flavor-wheel-that-is",
"authors": [
"byline_bayareabites_114407"
],
"categories": [
"bayareabites_11028",
"bayareabites_4084",
"bayareabites_358"
],
"tags": [
"bayareabites_11930",
"bayareabites_15710",
"bayareabites_15709"
],
"featImg": "bayareabites_114408",
"label": "source_bayareabites_114407"
},
"bayareabites_114387": {
"type": "posts",
"id": "bayareabites_114387",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "114387",
"score": null,
"sort": [
1482949719000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1482949719,
"format": "aside",
"disqusTitle": "A Brief History Of Food Emoji: Why You Won't Find Hummus On Your Phone",
"title": "A Brief History Of Food Emoji: Why You Won't Find Hummus On Your Phone",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_114390\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/food4.gif\" alt=\"Food Emojis\" width=\"1600\" height=\"1076\" class=\"size-full wp-image-114390\">\u003cfigcaption class=\"wp-caption-text\">Food Emojis \u003ccite>(Joy Ho / NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://unicode.org/emoji/charts/emoji-versions.html\">It started with a cup of coffee\u003c/a>, or more precisely, a hot beverage. Seven years later came fries, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/04/10/398128123/cooking-with-emoji-we-re-taking-eggplant-back-from-the-bros\">the now infamous eggplant\u003c/a> and friends. Sandwich lovers waited for their time to come, while begrudgingly sending another drumstick, wishing it were barbecue.\u003c/p>\n\u003cp>Food and drinks account for just 82 of \u003ca href=\"http://www.unicode.org/reports/tr51/#Identification\">around 2,000 emojis\u003c/a> approved by \u003ca href=\"http://unicode.org/\">the Unicode Consortium\u003c/a>, the official body that regulates what emojis are added and their appearance, ensuring they work on different devices. On Twitter, millions of pizza slices have \u003ca href=\"http://www.emojitracker.com/\">been sent\u003c/a>, but there is still no sausage, no chips and a dearth of vegetables \u003ca href=\"http://www.theatlantic.com/technology/archive/2014/08/my-week-on-the-emoji-diet/375484/\">if you decide to live on an emoji-only diet\u003c/a>.\u003c/p>\n\u003cp>How hard is it to create a more culturally diverse menu of emoji? Harder than you think, argue design experts and those familiar with Unicode's systems.\u003c/p>\n\u003cp>\"I tried designing a hummus emoji and that did not go well,\" says Jennifer 8. Lee, a former \u003cem>New York Times\u003c/em> journalist and co-founder of literary studio \u003ca href=\"http://www.plympton.com/\">Plympton\u003c/a>, whose campaign for a dumpling emoji now sees her sitting on a Unicode sub-committee.\u003c/p>\n\u003cp>\"It has to be visually distinctive as a food: Falafel would just be little brown balls. A lot of Indian foods like \u003cem>chaat\u003c/em> or \u003cem>dosa\u003c/em> are also hard — it has to be something that is iconic enough to make it through the process,\" Lee says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Gedeon Maheux is the co-founder of \u003ca href=\"https://iconfactory.com/\">The Iconfactory\u003c/a>, which is behind many of Twitter and Facebook Messenger's versions of standard emojis. He says food icons are some of his favorite to draw, especially the \"V\" of the martini glass or the umbrella in the tropical drink.\u003c/p>\n\u003cp>To design an emoji, you need the absolute minimum number of characteristics required to effectively communicate what that thing is, explains Maheux. There's no text to help people understand whether that's a chestnut or an acorn, and space, color gradients and shading are all restricted, so making food look representative and appetizing is tricky.\u003c/p>\n\u003cp>Emoji originated from Japan and this is perhaps the biggest influence on the foodstuffs available: There's ramen, sushi, numerous rice dishes and special Japanese desserts. Rendering unfamiliar dishes for an audience outside of Japan is just as tricky as finding ways to represent new delicacies.\u003c/p>\n\u003cp>\"All of those Asian-oriented emoji required extra design rounds to make sure they were drawn correctly within the culture, because you don't want to create something that the original emoji wasn't supposed to convey,\" says Maheux.\u003c/p>\n\u003cp>Emoji's Japanese history and their design style has had a huge impact on what we see on our screens, but the governance and systems of how new emoji are proposed and created have helped maintain a certain status quo, too. In recent years, challenges to this bureaucracy by individuals like Lee or \u003ca href=\"https://www.change.org/p/jan-koum-volem-que-el-porr%C3%B3-sigui-una-emoticona-de-whatsapp-porr%C3%B3emoji\">the Catalan campaign\u003c/a> for an emoji representing the \u003cem>porrón\u003c/em>, a traditional \u003ca href=\"https://www.theguardian.com/technology/2016/aug/15/spain-cultural-group-petition-whatsapp-create-porron-emoji\">flask\u003c/a> used for communal wine drinking, are helping diversify the foods that end up on our mobile plates.\u003c/p>\n\u003cp>\"Every culture, including Japan, has their version of the dumpling, so I was completely baffled as to how there could be no dumpling emoji. The system in place was clearly broken,\" explains Lee, who signed up as a $75-level Unicode Consortium member to find out more about the process, get on a mailing list and work out how to get dumplings in front of the powers that be.\u003c/p>\n\u003cp>The Unicode system has been rather opaque and lacking in both racial and occupational diversity, says Lee: \"You need designers, you need linguists, you need a broader set of people who have a wider background.\" Diversity within Unicode is improving, and Lee is now working on \u003ca href=\"http://www.dumplingemoji.org/\">Emojination\u003c/a>, a more inclusive emoji-proposal process, to help open up emojis and make them more representative.\u003c/p>\n\u003cp>The next release of emojis from Unicode, expected in mid-2017, will add the dumpling, plus the takeout box, the pretzel and more food and drinks. According to \u003ca href=\"http://cdn.emogi.com/docs/reports/2016_emoji_report.pdf\">a recent report \u003c/a>\u003ca href=\"http://cdn.emogi.com/docs/reports/2016_emoji_report.pdf\">from \u003c/a>\u003ca href=\"http://cdn.emogi.com/docs/reports/2016_emoji_report.pdf\">Emogi\u003c/a>, a messaging platform based around emoji, gifs and stickers, 75 percent of U.S. consumers are interested in having more emoji choices. \"People want stronger emoji options across categories including food — not just a coffee emoji, but specific drinks, not just food emoji, but specific restaurants or dishes,\" says Alexis Berger, Emogi's chief strategy officer.\u003c/p>\n\u003cp>Household names are getting in on the act: Taco Bell successfully campaigned for — you guessed it — \u003ca href=\"https://www.change.org/p/unicode-consortium-the-taco-emoji-needs-to-happen-aeb4ebc7-a323-441d-90b9-20b90c83a8c6?recruiter=false&utm_source=share_petition&utm_medium=copylink\">a taco emoji\u003c/a>, which was released in 2015. Could food and drink brands be the next big influence on emoji? Perhaps, but Lee's most recent experience suggests that working within Unicode's existing processes and ensuring that those who sit on the committees, the people who oversee the selection of new emojis, are more diverse in the first place is likely to have a much larger impact.\u003c/p>\n\u003cp>\"I thought lettuce and leafy greens were important to pass, because we're down on vegetables,\" she says. (Clearly, it's our phones' fault that we can't stick to a good diet.)\u003c/p>\n\u003cp>\"There was pushback, because there was already salad,\" says Lee. \"Chinese people don't eat salad, not all Asian people eat raw salad, but because everyone along that chain didn't come from that background ... I'm on a mission again.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Laura Oliver is a freelance journalist based in the UK. She writes about current affairs, tech and digital media.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "114387 http://ww2.kqed.org/bayareabites/?p=114387",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/12/28/a-brief-history-of-food-emoji-why-you-wont-find-hummus-on-your-phone/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 909,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1482950143,
"excerpt": "There are burgers and sushi, and even the salacious eggplant, but where are the dumplings and salad? Creating a more culturally diverse menu of food emoji is harder than you think.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "There are burgers and sushi, and even the salacious eggplant, but where are the dumplings and salad? Creating a more culturally diverse menu of food emoji is harder than you think.",
"title": "A Brief History Of Food Emoji: Why You Won't Find Hummus On Your Phone | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Brief History Of Food Emoji: Why You Won't Find Hummus On Your Phone",
"datePublished": "2016-12-28T10:28:39-08:00",
"dateModified": "2016-12-28T10:35:43-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-brief-history-of-food-emoji-why-you-wont-find-hummus-on-your-phone",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=506160715&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Laura Oliver, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Wed, 28 Dec 2016 07:00:02 -0500",
"nprLastModifiedDate": "Wed, 28 Dec 2016 08:59:16 -0500",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2016/12/28/506160715/a-brief-history-of-food-emoji-why-you-wont-find-hummus-on-your-phone?ft=nprml&f=506160715",
"nprImageAgency": "NPR",
"nprImageCredit": "Joy Ho",
"nprStoryId": "506160715",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 28 Dec 2016 07:00:00 -0500",
"path": "/bayareabites/114387/a-brief-history-of-food-emoji-why-you-wont-find-hummus-on-your-phone",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_114390\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/food4.gif\" alt=\"Food Emojis\" width=\"1600\" height=\"1076\" class=\"size-full wp-image-114390\">\u003cfigcaption class=\"wp-caption-text\">Food Emojis \u003ccite>(Joy Ho / NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://unicode.org/emoji/charts/emoji-versions.html\">It started with a cup of coffee\u003c/a>, or more precisely, a hot beverage. Seven years later came fries, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/04/10/398128123/cooking-with-emoji-we-re-taking-eggplant-back-from-the-bros\">the now infamous eggplant\u003c/a> and friends. Sandwich lovers waited for their time to come, while begrudgingly sending another drumstick, wishing it were barbecue.\u003c/p>\n\u003cp>Food and drinks account for just 82 of \u003ca href=\"http://www.unicode.org/reports/tr51/#Identification\">around 2,000 emojis\u003c/a> approved by \u003ca href=\"http://unicode.org/\">the Unicode Consortium\u003c/a>, the official body that regulates what emojis are added and their appearance, ensuring they work on different devices. On Twitter, millions of pizza slices have \u003ca href=\"http://www.emojitracker.com/\">been sent\u003c/a>, but there is still no sausage, no chips and a dearth of vegetables \u003ca href=\"http://www.theatlantic.com/technology/archive/2014/08/my-week-on-the-emoji-diet/375484/\">if you decide to live on an emoji-only diet\u003c/a>.\u003c/p>\n\u003cp>How hard is it to create a more culturally diverse menu of emoji? Harder than you think, argue design experts and those familiar with Unicode's systems.\u003c/p>\n\u003cp>\"I tried designing a hummus emoji and that did not go well,\" says Jennifer 8. Lee, a former \u003cem>New York Times\u003c/em> journalist and co-founder of literary studio \u003ca href=\"http://www.plympton.com/\">Plympton\u003c/a>, whose campaign for a dumpling emoji now sees her sitting on a Unicode sub-committee.\u003c/p>\n\u003cp>\"It has to be visually distinctive as a food: Falafel would just be little brown balls. A lot of Indian foods like \u003cem>chaat\u003c/em> or \u003cem>dosa\u003c/em> are also hard — it has to be something that is iconic enough to make it through the process,\" Lee says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Gedeon Maheux is the co-founder of \u003ca href=\"https://iconfactory.com/\">The Iconfactory\u003c/a>, which is behind many of Twitter and Facebook Messenger's versions of standard emojis. He says food icons are some of his favorite to draw, especially the \"V\" of the martini glass or the umbrella in the tropical drink.\u003c/p>\n\u003cp>To design an emoji, you need the absolute minimum number of characteristics required to effectively communicate what that thing is, explains Maheux. There's no text to help people understand whether that's a chestnut or an acorn, and space, color gradients and shading are all restricted, so making food look representative and appetizing is tricky.\u003c/p>\n\u003cp>Emoji originated from Japan and this is perhaps the biggest influence on the foodstuffs available: There's ramen, sushi, numerous rice dishes and special Japanese desserts. Rendering unfamiliar dishes for an audience outside of Japan is just as tricky as finding ways to represent new delicacies.\u003c/p>\n\u003cp>\"All of those Asian-oriented emoji required extra design rounds to make sure they were drawn correctly within the culture, because you don't want to create something that the original emoji wasn't supposed to convey,\" says Maheux.\u003c/p>\n\u003cp>Emoji's Japanese history and their design style has had a huge impact on what we see on our screens, but the governance and systems of how new emoji are proposed and created have helped maintain a certain status quo, too. In recent years, challenges to this bureaucracy by individuals like Lee or \u003ca href=\"https://www.change.org/p/jan-koum-volem-que-el-porr%C3%B3-sigui-una-emoticona-de-whatsapp-porr%C3%B3emoji\">the Catalan campaign\u003c/a> for an emoji representing the \u003cem>porrón\u003c/em>, a traditional \u003ca href=\"https://www.theguardian.com/technology/2016/aug/15/spain-cultural-group-petition-whatsapp-create-porron-emoji\">flask\u003c/a> used for communal wine drinking, are helping diversify the foods that end up on our mobile plates.\u003c/p>\n\u003cp>\"Every culture, including Japan, has their version of the dumpling, so I was completely baffled as to how there could be no dumpling emoji. The system in place was clearly broken,\" explains Lee, who signed up as a $75-level Unicode Consortium member to find out more about the process, get on a mailing list and work out how to get dumplings in front of the powers that be.\u003c/p>\n\u003cp>The Unicode system has been rather opaque and lacking in both racial and occupational diversity, says Lee: \"You need designers, you need linguists, you need a broader set of people who have a wider background.\" Diversity within Unicode is improving, and Lee is now working on \u003ca href=\"http://www.dumplingemoji.org/\">Emojination\u003c/a>, a more inclusive emoji-proposal process, to help open up emojis and make them more representative.\u003c/p>\n\u003cp>The next release of emojis from Unicode, expected in mid-2017, will add the dumpling, plus the takeout box, the pretzel and more food and drinks. According to \u003ca href=\"http://cdn.emogi.com/docs/reports/2016_emoji_report.pdf\">a recent report \u003c/a>\u003ca href=\"http://cdn.emogi.com/docs/reports/2016_emoji_report.pdf\">from \u003c/a>\u003ca href=\"http://cdn.emogi.com/docs/reports/2016_emoji_report.pdf\">Emogi\u003c/a>, a messaging platform based around emoji, gifs and stickers, 75 percent of U.S. consumers are interested in having more emoji choices. \"People want stronger emoji options across categories including food — not just a coffee emoji, but specific drinks, not just food emoji, but specific restaurants or dishes,\" says Alexis Berger, Emogi's chief strategy officer.\u003c/p>\n\u003cp>Household names are getting in on the act: Taco Bell successfully campaigned for — you guessed it — \u003ca href=\"https://www.change.org/p/unicode-consortium-the-taco-emoji-needs-to-happen-aeb4ebc7-a323-441d-90b9-20b90c83a8c6?recruiter=false&utm_source=share_petition&utm_medium=copylink\">a taco emoji\u003c/a>, which was released in 2015. Could food and drink brands be the next big influence on emoji? Perhaps, but Lee's most recent experience suggests that working within Unicode's existing processes and ensuring that those who sit on the committees, the people who oversee the selection of new emojis, are more diverse in the first place is likely to have a much larger impact.\u003c/p>\n\u003cp>\"I thought lettuce and leafy greens were important to pass, because we're down on vegetables,\" she says. (Clearly, it's our phones' fault that we can't stick to a good diet.)\u003c/p>\n\u003cp>\"There was pushback, because there was already salad,\" says Lee. \"Chinese people don't eat salad, not all Asian people eat raw salad, but because everyone along that chain didn't come from that background ... I'm on a mission again.\"\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Laura Oliver is a freelance journalist based in the UK. She writes about current affairs, tech and digital media.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/114387/a-brief-history-of-food-emoji-why-you-wont-find-hummus-on-your-phone",
"authors": [
"byline_bayareabites_114387"
],
"categories": [
"bayareabites_11028",
"bayareabites_4084"
],
"tags": [
"bayareabites_15707",
"bayareabites_15708"
],
"featImg": "bayareabites_114390",
"label": "bayareabites"
},
"bayareabites_114279": {
"type": "posts",
"id": "bayareabites_114279",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "114279",
"score": null,
"sort": [
1482847635000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1482847635,
"format": "standard",
"disqusTitle": "Here's Why 2016 Was Rough For Bay Area Restaurants",
"title": "Here's Why 2016 Was Rough For Bay Area Restaurants",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Most people can agree that 2016 was a \u003ca href=\"http://www.slate.com/articles/news_and_politics/history/2016/07/is_2016_the_worst_year_in_history.html\" target=\"_blank\">hard year\u003c/a>. And in the Bay Area, one group was hit particularly hard: restaurateurs. It seemed like every week, a \u003ca href=\"http://www.sfchronicle.com/restaurants/article/Range-to-close-after-more-than-11-years-on-10695260.php\" target=\"_blank\">beloved eatery \u003c/a>closed, while another one opened, only to shut down a \u003ca href=\"http://www.sfchronicle.com/restaurants/article/Rash-of-new-restaurants-folding-in-short-order-10626867.php\" target=\"_blank\">few months later\u003c/a>. As the Bay Area continues to enjoy tech-fueled economic growth, the restaurant industry has suffered, even as the accolades--in 2015 \u003cem>Bon Appetit\u003c/em> named San Francisco the country’s \u003ca href=\"http://www.bonappetit.com/restaurants-travel/best-new-restaurants/article/sf-city\" target=\"_blank\">best food city\u003c/a>!--continue to pile up. Everything is expensive: while SF commercial rents have \u003ca href=\"https://www.bloomberg.com/news/articles/2016-03-24/tech-slowdown-seen-in-san-francisco-s-commercial-property-market\" target=\"_blank\">relaxed slightly\u003c/a>, the're still astronomical, forcing chefs to look beyond San Francisco and into the East Bay. The increase in housing prices over the last few years has caused restaurant employees to work farther and farther from their jobs, leading to unsustainable, multiple hour commutes. And on top of all that, food prices \u003ca href=\"http://www.sfchronicle.com/restaurants/article/Why-is-it-so-expensive-to-dine-out-in-San-6856554.php\" target=\"_blank\">continue to rise\u003c/a>.\u003c/p>\n\u003cp>The result of all this? In 2017, the restaurants you go to--from the hole-in-the wall joint near your office to the fancy, anniversary dinner spot--will look different. They might be closed one day a week, to make up for their shortage of qualified staff. Your go-to dish might be more expensive, to make up for the rising minimum wage. They might be closed for good, and quickly replaced with an \u003ca href=\"http://sf.eater.com/2016/12/14/13956538/gosu-edm-tea-house-san-francisco\" target=\"_blank\">EDM bubble tea shop\u003c/a>. Here are a few of the issues that the industry grappled with in 2016, and how they’re planning for 2017.\u003c/p>\n\u003cfigure id=\"attachment_93666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-93666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edited2.jpg\" alt=\"Oakland Mayor Libby Schaaf speaks at a Wednesday press conference about the new minimum wage Photo: Shelby Pope\" width=\"1920\" height=\"1626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-400x339.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-800x678.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-1440x1220.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-1180x999.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-768x650.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-320x271.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oakland Mayor Libby Schaaf speaks at a press conference about the new minimum wage Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003ch3>What’s a fair wage?\u003c/h3>\n\u003cp>This year, Bay Area restaurants contended with the question of how much their workers should make. There were visible struggles, like Oakland’s \u003ca href=\"http://www.eastbaytimes.com/2016/11/29/minimum-wage-protest-closes-intersection-in-east-oakland/\" target=\"_blank\">Fight For $15 protests\u003c/a>, where fast food workers joined with child care workers and airport employees to agitate for higher wages. Then there were the less visible discussions about pay, with restaurants still reeling from Oakland’s minimum wage hike in 2015, when it jumped from $9/hr to $12.25. (This year, it rose to $12.55) Most restaurateurs support fair pay for their workers. But the sudden jump--unlike graduated increases, like San Francisco’s, which will raise to $15 by 2018--caused restaurants to scramble, as they tried to scrounge up the money to cover the higher labor costs.\u003c/p>\n\u003cp>Just this month, Nelson German, the chef behind Oakland seafood restaurant alaMar \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/12/20/alamar-kitchen-retools-in-oakland-caters-to-new-restaurant-economy/\" target=\"_blank\">announced his decision\u003c/a> to end the restaurant in it’s current form and reopen it as a casual eatery with counter service. One of the reasons? The minimum wage. When the Semifreddi’s cafe on Claremont \u003ca href=\"http://www.berkeleyside.com/2016/09/08/berkeleys-semifreddis-bakery-to-close-sept-30/\" target=\"_blank\">closed\u003c/a>, they mentioned similar reasons. Uptown sushi restaurant Ozumo cited the higher cost of everything, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/11/14/oaklands-ozumo-to-close/\" target=\"_blank\">from rent to labor,\u003c/a> as explanation for their recent shuttering. And wages will continue to rise. On January 1, 2017, Oakland’s minimum wage rises to $12.86, and next summer, San Francisco’s minimum wage increases to $14/hr. (Depressingly, the new minimum wages, while obviously a step in the right direction, are still woefully inadequate for the current Bay Area housing market: advocacy group Oakland Rising \u003ca href=\"https://twitter.com/OaklandRising/status/809534977842946048?lang=en\" target=\"_blank\">recently tweeted\u003c/a> that “A minimum wage worker would need to work 130 hours a week to afford median rent in Oakland”).\u003c/p>\n\u003cfigure id=\"attachment_96358\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-96358\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/4434448412_6822b151cf_o-720x480.png\" alt=\"Actual Café.\" width=\"720\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/4434448412_6822b151cf_o-720x480.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/4434448412_6822b151cf_o-720x480-400x267.png 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Actual Café. \u003ccite>(Carrie Cizauskas/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Fewer workers, fewer restaurants\u003c/h3>\n\u003cp>One of the biggest problems currently facing the Bay Area restaurant industry is a lack of qualified staff. Part of the reason is the sheer amount of restaurants in the area, leading to stiff competition for business and skilled staff members. (\u003ca href=\"http://www.nytimes.com/2016/09/19/technology/how-tech-companies-disrupted-silicon-valleys-restaurant-scene.html\" target=\"_blank\">In an interview\u003c/a> with the \u003cem>New York Times\u003c/em>, Delfina co-owner Craig Stoll admitted to posting Craigslist ads featuring pictures of dramatic butchery and pretty waitresses to attract employees). But the core issue is an untenable cost of living. It’s simply too expensive for someone to survive in the Bay Area on a sous chef, dishwasher or server salary--an issue that contributed to Oakland’s Actual Cafe and Victory Burger \u003ca href=\"http://www.berkeleyside.com/2016/12/16/bites-7-east-bay-restaurant-closures-announced/\" target=\"_blank\">recent closures\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some workers stay, commuting into San Francisco from cheaper cities like Concord or Hercules, falling asleep in their chef’s whites on the two-hour, late-night bus ride back. Some defect to startups looking for people to make their catered lunches, and who could blame them: a steady, 9-5 food service position (with benefits!) that pays twice as much as their last restaurant job? Restaurants have always had to grapple with razor-thin profit margins. But now, they’re having to think like labor activists: how do you create conditions that allow your employees to survive? (Lazy Bear even flirted with the idea of \u003ca href=\"http://sf.eater.com/2015/11/3/9667006/future-of-dining-panel-san-francisco\" target=\"_blank\">subsidized employee housing\u003c/a>). Many think that the city should do more, anything, to make things easier--to ease up on permit fees (a SF liquor license costs \u003ca href=\"http://sf.eater.com/2016/10/3/13150324/new-liquor-licenses-san-francisco\" target=\"_blank\">around $300,000\u003c/a>) or increase affordable housing--but progress is slow. Chris Pastena, who owns Chop Bar, Lungomare and Calavera, is Oakland’s largest private restaurant employer. But he recently told Hoodline that he’s \u003ca href=\"https://www.hoodline.com/2016/12/pastena-without-small-biz-focus-oakland-will-end-up-with-chain-stores\" target=\"_blank\">not going to open\u003c/a> any new restaurants until the city does more to encourage small businesses.\u003c/p>\n\u003cfigure id=\"attachment_109835\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-109835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683.jpg\" alt=\"Daniel Patterson in the kitchen of Oakland’s first LocoL.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Daniel Patterson in the kitchen of Oakland’s first LocoL. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>The rise of fast casual\u003c/h3>\n\u003cp>As restaurant owners see their friends and colleagues fail, they’re less likely to take risks. That’s especially true if there are investors involved, people used to quick returns on their investment. That leads to an emphasis on the familiar, the proven success: another Burmese restaurant, another ramen joint, another \u003ca href=\"http://sf.eater.com/2016/5/26/11787814/tony-gemignani-slice-house-walnut-creek\" target=\"_blank\">Tony Gemignani pizza place\u003c/a>. Sure, there have been plenty of new, innovative 2016 openings, places like \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/26/locol-oakland-opens-with-cheap-tasty-burgs-and-bowls/\" target=\"_blank\">LocoL\u003c/a> or The Perennial. And there will be plenty of those next year, too. But you’ll also see things like an outpost of pricey sushi spot \u003ca href=\"http://sf.eater.com/2016/11/28/13771292/nobu-palo-alto-epiphany-hotel\" target=\"_blank\">Nobu\u003c/a> and an extension of salad chain Tender Greens. The corporations behind these chains know that the Bay Area is a market full of newly wealthy food obsessives, and unlike local restaurants, they can afford the city’s litany of expensive fees and permits.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Many restaurant owners see \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/08/25/a-guide-to-healthy-fast-food-in-the-bay-area/\" target=\"_blank\">fast casual restaurants\u003c/a>, instead of ones with full table service, as the solution to their economic woes. No table service cuts down on labor costs, offers diners a cheaper experience while shorter menus means a more efficient use of expensive labor. Earlier this year, Souvla owner Charles Bililies attributed part of his success to the restaurant's ability to produce a \u003ca href=\"http://modernluxury.com/san-francisco/story/the-great-restaurant-deluge\" target=\"_blank\">huge volume of orders\u003c/a>, thanks to their streamlined menu and collaborations with delivery apps and catering. 2017 will see more and more restaurants with this type of fast casual experience, from \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/06/13/the-kebabery-camino-to-open-kebab-shop-in-oakland/\" target=\"_blank\">The Kebabery\u003c/a> in Oakland to \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/11/08/heres-the-menu-for-rt-rotisserie-the-rich-table-spinoff-headed-to-hayes-valley/\" target=\"_blank\">RT Rotisserie\u003c/a> in Hayes Valley.\u003c/p>\n\n",
"disqusIdentifier": "114279 http://ww2.kqed.org/bayareabites/?p=114279",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/12/27/heres-why-2016-was-rough-for-bay-area-restaurants/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1142,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1486318068,
"excerpt": "A look into some of the issues Bay Area restaurateurs are struggling with going into 2017. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A look into some of the issues Bay Area restaurateurs are struggling with going into 2017. ",
"title": "Here's Why 2016 Was Rough For Bay Area Restaurants | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Here's Why 2016 Was Rough For Bay Area Restaurants",
"datePublished": "2016-12-27T06:07:15-08:00",
"dateModified": "2017-02-05T10:07:48-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "heres-why-2016-was-rough-for-bay-area-restaurants",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/economy-and-food-costs/",
"source": "Economy And Food Costs",
"path": "/bayareabites/114279/heres-why-2016-was-rough-for-bay-area-restaurants",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Most people can agree that 2016 was a \u003ca href=\"http://www.slate.com/articles/news_and_politics/history/2016/07/is_2016_the_worst_year_in_history.html\" target=\"_blank\">hard year\u003c/a>. And in the Bay Area, one group was hit particularly hard: restaurateurs. It seemed like every week, a \u003ca href=\"http://www.sfchronicle.com/restaurants/article/Range-to-close-after-more-than-11-years-on-10695260.php\" target=\"_blank\">beloved eatery \u003c/a>closed, while another one opened, only to shut down a \u003ca href=\"http://www.sfchronicle.com/restaurants/article/Rash-of-new-restaurants-folding-in-short-order-10626867.php\" target=\"_blank\">few months later\u003c/a>. As the Bay Area continues to enjoy tech-fueled economic growth, the restaurant industry has suffered, even as the accolades--in 2015 \u003cem>Bon Appetit\u003c/em> named San Francisco the country’s \u003ca href=\"http://www.bonappetit.com/restaurants-travel/best-new-restaurants/article/sf-city\" target=\"_blank\">best food city\u003c/a>!--continue to pile up. Everything is expensive: while SF commercial rents have \u003ca href=\"https://www.bloomberg.com/news/articles/2016-03-24/tech-slowdown-seen-in-san-francisco-s-commercial-property-market\" target=\"_blank\">relaxed slightly\u003c/a>, the're still astronomical, forcing chefs to look beyond San Francisco and into the East Bay. The increase in housing prices over the last few years has caused restaurant employees to work farther and farther from their jobs, leading to unsustainable, multiple hour commutes. And on top of all that, food prices \u003ca href=\"http://www.sfchronicle.com/restaurants/article/Why-is-it-so-expensive-to-dine-out-in-San-6856554.php\" target=\"_blank\">continue to rise\u003c/a>.\u003c/p>\n\u003cp>The result of all this? In 2017, the restaurants you go to--from the hole-in-the wall joint near your office to the fancy, anniversary dinner spot--will look different. They might be closed one day a week, to make up for their shortage of qualified staff. Your go-to dish might be more expensive, to make up for the rising minimum wage. They might be closed for good, and quickly replaced with an \u003ca href=\"http://sf.eater.com/2016/12/14/13956538/gosu-edm-tea-house-san-francisco\" target=\"_blank\">EDM bubble tea shop\u003c/a>. Here are a few of the issues that the industry grappled with in 2016, and how they’re planning for 2017.\u003c/p>\n\u003cfigure id=\"attachment_93666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-93666\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/edited2.jpg\" alt=\"Oakland Mayor Libby Schaaf speaks at a Wednesday press conference about the new minimum wage Photo: Shelby Pope\" width=\"1920\" height=\"1626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-400x339.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-800x678.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-1440x1220.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-1180x999.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-768x650.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/edited2-320x271.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oakland Mayor Libby Schaaf speaks at a press conference about the new minimum wage Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003ch3>What’s a fair wage?\u003c/h3>\n\u003cp>This year, Bay Area restaurants contended with the question of how much their workers should make. There were visible struggles, like Oakland’s \u003ca href=\"http://www.eastbaytimes.com/2016/11/29/minimum-wage-protest-closes-intersection-in-east-oakland/\" target=\"_blank\">Fight For $15 protests\u003c/a>, where fast food workers joined with child care workers and airport employees to agitate for higher wages. Then there were the less visible discussions about pay, with restaurants still reeling from Oakland’s minimum wage hike in 2015, when it jumped from $9/hr to $12.25. (This year, it rose to $12.55) Most restaurateurs support fair pay for their workers. But the sudden jump--unlike graduated increases, like San Francisco’s, which will raise to $15 by 2018--caused restaurants to scramble, as they tried to scrounge up the money to cover the higher labor costs.\u003c/p>\n\u003cp>Just this month, Nelson German, the chef behind Oakland seafood restaurant alaMar \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/12/20/alamar-kitchen-retools-in-oakland-caters-to-new-restaurant-economy/\" target=\"_blank\">announced his decision\u003c/a> to end the restaurant in it’s current form and reopen it as a casual eatery with counter service. One of the reasons? The minimum wage. When the Semifreddi’s cafe on Claremont \u003ca href=\"http://www.berkeleyside.com/2016/09/08/berkeleys-semifreddis-bakery-to-close-sept-30/\" target=\"_blank\">closed\u003c/a>, they mentioned similar reasons. Uptown sushi restaurant Ozumo cited the higher cost of everything, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/11/14/oaklands-ozumo-to-close/\" target=\"_blank\">from rent to labor,\u003c/a> as explanation for their recent shuttering. And wages will continue to rise. On January 1, 2017, Oakland’s minimum wage rises to $12.86, and next summer, San Francisco’s minimum wage increases to $14/hr. (Depressingly, the new minimum wages, while obviously a step in the right direction, are still woefully inadequate for the current Bay Area housing market: advocacy group Oakland Rising \u003ca href=\"https://twitter.com/OaklandRising/status/809534977842946048?lang=en\" target=\"_blank\">recently tweeted\u003c/a> that “A minimum wage worker would need to work 130 hours a week to afford median rent in Oakland”).\u003c/p>\n\u003cfigure id=\"attachment_96358\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-96358\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/4434448412_6822b151cf_o-720x480.png\" alt=\"Actual Café.\" width=\"720\" height=\"480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/4434448412_6822b151cf_o-720x480.png 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/4434448412_6822b151cf_o-720x480-400x267.png 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Actual Café. \u003ccite>(Carrie Cizauskas/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Fewer workers, fewer restaurants\u003c/h3>\n\u003cp>One of the biggest problems currently facing the Bay Area restaurant industry is a lack of qualified staff. Part of the reason is the sheer amount of restaurants in the area, leading to stiff competition for business and skilled staff members. (\u003ca href=\"http://www.nytimes.com/2016/09/19/technology/how-tech-companies-disrupted-silicon-valleys-restaurant-scene.html\" target=\"_blank\">In an interview\u003c/a> with the \u003cem>New York Times\u003c/em>, Delfina co-owner Craig Stoll admitted to posting Craigslist ads featuring pictures of dramatic butchery and pretty waitresses to attract employees). But the core issue is an untenable cost of living. It’s simply too expensive for someone to survive in the Bay Area on a sous chef, dishwasher or server salary--an issue that contributed to Oakland’s Actual Cafe and Victory Burger \u003ca href=\"http://www.berkeleyside.com/2016/12/16/bites-7-east-bay-restaurant-closures-announced/\" target=\"_blank\">recent closures\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some workers stay, commuting into San Francisco from cheaper cities like Concord or Hercules, falling asleep in their chef’s whites on the two-hour, late-night bus ride back. Some defect to startups looking for people to make their catered lunches, and who could blame them: a steady, 9-5 food service position (with benefits!) that pays twice as much as their last restaurant job? Restaurants have always had to grapple with razor-thin profit margins. But now, they’re having to think like labor activists: how do you create conditions that allow your employees to survive? (Lazy Bear even flirted with the idea of \u003ca href=\"http://sf.eater.com/2015/11/3/9667006/future-of-dining-panel-san-francisco\" target=\"_blank\">subsidized employee housing\u003c/a>). Many think that the city should do more, anything, to make things easier--to ease up on permit fees (a SF liquor license costs \u003ca href=\"http://sf.eater.com/2016/10/3/13150324/new-liquor-licenses-san-francisco\" target=\"_blank\">around $300,000\u003c/a>) or increase affordable housing--but progress is slow. Chris Pastena, who owns Chop Bar, Lungomare and Calavera, is Oakland’s largest private restaurant employer. But he recently told Hoodline that he’s \u003ca href=\"https://www.hoodline.com/2016/12/pastena-without-small-biz-focus-oakland-will-end-up-with-chain-stores\" target=\"_blank\">not going to open\u003c/a> any new restaurants until the city does more to encourage small businesses.\u003c/p>\n\u003cfigure id=\"attachment_109835\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-109835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683.jpg\" alt=\"Daniel Patterson in the kitchen of Oakland’s first LocoL.\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/20160525_LocoLOakland_Daniel-Patterson-in-Kitchen_AudreyMa-1369-1024x683-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Daniel Patterson in the kitchen of Oakland’s first LocoL. \u003ccite>(Audrey Ma)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>The rise of fast casual\u003c/h3>\n\u003cp>As restaurant owners see their friends and colleagues fail, they’re less likely to take risks. That’s especially true if there are investors involved, people used to quick returns on their investment. That leads to an emphasis on the familiar, the proven success: another Burmese restaurant, another ramen joint, another \u003ca href=\"http://sf.eater.com/2016/5/26/11787814/tony-gemignani-slice-house-walnut-creek\" target=\"_blank\">Tony Gemignani pizza place\u003c/a>. Sure, there have been plenty of new, innovative 2016 openings, places like \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/26/locol-oakland-opens-with-cheap-tasty-burgs-and-bowls/\" target=\"_blank\">LocoL\u003c/a> or The Perennial. And there will be plenty of those next year, too. But you’ll also see things like an outpost of pricey sushi spot \u003ca href=\"http://sf.eater.com/2016/11/28/13771292/nobu-palo-alto-epiphany-hotel\" target=\"_blank\">Nobu\u003c/a> and an extension of salad chain Tender Greens. The corporations behind these chains know that the Bay Area is a market full of newly wealthy food obsessives, and unlike local restaurants, they can afford the city’s litany of expensive fees and permits.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many restaurant owners see \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/08/25/a-guide-to-healthy-fast-food-in-the-bay-area/\" target=\"_blank\">fast casual restaurants\u003c/a>, instead of ones with full table service, as the solution to their economic woes. No table service cuts down on labor costs, offers diners a cheaper experience while shorter menus means a more efficient use of expensive labor. Earlier this year, Souvla owner Charles Bililies attributed part of his success to the restaurant's ability to produce a \u003ca href=\"http://modernluxury.com/san-francisco/story/the-great-restaurant-deluge\" target=\"_blank\">huge volume of orders\u003c/a>, thanks to their streamlined menu and collaborations with delivery apps and catering. 2017 will see more and more restaurants with this type of fast casual experience, from \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/06/13/the-kebabery-camino-to-open-kebab-shop-in-oakland/\" target=\"_blank\">The Kebabery\u003c/a> in Oakland to \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2016/11/08/heres-the-menu-for-rt-rotisserie-the-rich-table-spinoff-headed-to-hayes-valley/\" target=\"_blank\">RT Rotisserie\u003c/a> in Hayes Valley.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/114279/heres-why-2016-was-rough-for-bay-area-restaurants",
"authors": [
"5566"
],
"categories": [
"bayareabites_109",
"bayareabites_1962",
"bayareabites_11028",
"bayareabites_10028",
"bayareabites_4084",
"bayareabites_1875",
"bayareabites_2035"
],
"tags": [
"bayareabites_14765",
"bayareabites_15706",
"bayareabites_14183"
],
"featImg": "bayareabites_114357",
"label": "source_bayareabites_114279"
},
"bayareabites_113965": {
"type": "posts",
"id": "bayareabites_113965",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "113965",
"score": null,
"sort": [
1481921545000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1481921545,
"format": "standard",
"disqusTitle": "Bay Area Bites Guide to 10 Great Local Food Gifts for the Holidays",
"title": "Bay Area Bites Guide to 10 Great Local Food Gifts for the Holidays",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>As 2016--a seemingly endless year marked by losses large and small, local and worldwide--comes to a close, the holidays are a welcome reprieve. There’s family, biological or otherwise. There’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/14/taste-test-6-california-eggnogs/\" target=\"_blank\">eggnog\u003c/a>. And, of course, there are presents. Here are some locally made food gift ideas for the loved ones in your life, a reminder that even when the world is grim, food is still one of the most powerful ways of bringing people together.\u003c/p>\n\u003cfigure id=\"attachment_113968\" class=\"wp-caption alignleft\" style=\"max-width: 160px\">\u003cimg class=\"wp-image-113968 size-thumbnail\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/CherrywoodRye_Front-160x499.jpg\" alt=\"Cherrywood Rye Whiskey from Sonoma County Distilling Co.\" width=\"160\" height=\"499\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-160x499.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-800x2493.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-768x2393.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-1020x3178.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-1180x3677.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-960x2992.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-240x748.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-375x1169.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-520x1620.jpg 520w\" sizes=\"(max-width: 160px) 100vw, 160px\">\u003cfigcaption class=\"wp-caption-text\">Cherrywood Rye Whiskey from Sonoma County Distilling Co. \u003ccite>(Sonoma County Distilling Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Alcohol\u003c/h2>\n\u003cp>There’s a 2005 country song from singer Terri Clark where she sings about the world \u003ca href=\"https://www.youtube.com/watch?v=OXE-vP15cug\" target=\"_blank\">needing a drink\u003c/a>. While the lyrics are a quaint flashback to Bush-era politicking (“Too much tension between Miss Liberty/And The Eiffel tower”), Clark’s thesis remains relevant. Alcohol is a fairly foolproof gift (assuming you have evidence that your giftee does, in fact, imbibe) for everyone from boss to brother, and while you could go with an obvious bottle of red, why not shake things up with some locally made liquor? There’s a rye whiskey \u003ca href=\"http://sonomacountydistilling.com/\" target=\"_blank\">made in Sonoma County\u003c/a>, fruit brandy from \u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">Alameda’s St. George\u003c/a>, or Seven Stills’ \u003ca href=\"http://www.sevenstillsofsf.com/craft-whiskey/\" target=\"_blank\">line of whiskeys\u003c/a> made from craft beers. If they’re not a fan of brown liquor, a bottle of \u003ca href=\"http://www.raffdistillerie.com/gin.html\" target=\"_blank\">Bummer and Lazarus gin\u003c/a> or \u003ca href=\"http://sutherlanddistilling.com/spirits/vodka/\" target=\"_blank\">Diablo’s Shadow vodka\u003c/a> from Livermore makes a fine alternative.\u003c/p>\n\u003cfigure id=\"attachment_114049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-114049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/itsit_cappuccino.jpg\" alt=\"Cappuccino IT`S-IT.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cappuccino IT`S-IT. \u003ccite>(IT`S-IT)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Bay Area specialties for far-flung friends\u003c/h2>\n\u003cp>Maybe you have a friend who moved out of the Bay Area in an effort to experience “seasons,” or to “not spend 48% of my take-home pay on rent.” While they may enjoy their new city, we bet they miss certain local foods. While it’s hard (\u003ca href=\"https://www.quora.com/Is-there-any-way-to-send-a-burrito-from-San-Francisco-to-New-York-without-it-getting-bad-and-spoiling\" target=\"_blank\">but not impossible!\u003c/a>) to mail a burrito through the US Postal Service, there are plenty of classic Bay Area dishes that can be shipped through the mail. You can ship them pints of Secret Breakfast \u003ca href=\"https://www.goldbely.com/humphry-slocombe#shipping\" target=\"_blank\">from Humphry Slocombe\u003c/a>, or mail them 24 \u003ca href=\"https://www.itsiticecream.com/products/ice-cream/cappucino-its-it\" target=\"_blank\">Cappuccino Its-Its\u003c/a>. If your dad’s a pizza fanatic, send him a \u003ca href=\"https://www.foodydirect.com/restaurants/tony-s-pizza-napoletana/dishes\" target=\"_blank\">three pack of pies from Tony's Pizza Napoletana\u003c/a>. Thanks to Boudin Bakery, you can even \u003ca href=\"http://store.boudinbakery.com/storefront.aspx\" target=\"_blank\">mail sourdough bread\u003c/a>--a baguette, round or loaf in the shape of a crab--to your carb-obsessed sister in Jersey.\u003c/p>\n\u003cfigure id=\"attachment_113970\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113970\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/IMG_7933.jpg\" alt=\"Aprons from San Francisco's Lundy Way.\" width=\"1920\" height=\"1173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-800x489.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-768x469.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-1020x623.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-1180x721.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-960x587.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-240x147.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-375x229.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-520x318.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aprons from San Francisco's Lundy Way. \u003ccite>(Lundy Way)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Kitchenware\u003c/h2>\n\u003cp>If you’re not careful, kitchen gifts can easily fall into the back-of-the-closet category of gift--make sure your giftee actually uses their kitchen (and not for \u003ca href=\"https://youtu.be/RpQn0M5bWMI?t=46s\" target=\"_blank\">Bradshaw-esque\u003c/a> clothing storage) before giving them something they’ll have to find room for in their tiny Bay Area home. If they do cook, kitchenware makes a thoughtful, functional gift. Head to the \u003ca href=\"https://towncutler.com/\" target=\"_blank\">Town Cutler\u003c/a> for pricy, lovingly handmade knives. Cooking gets messy; everyone could use a new apron to replace the one they filched from their college barista job. \u003ca href=\"http://www.lundyway.com/\" target=\"_blank\">Lundy Way \u003c/a>and \u003ca href=\"http://caysondesigns.com/aprons\" target=\"_blank\">Cayson Designs\u003c/a> both offer simple, sturdy designs made in San Francisco.\u003c/p>\n\u003cp>If you’re looking for something more ornamental, ceramic kitchenware is a way of gently telling your friend that they deserve better than that Ikea plate set they’ve had since Socks was in the White House. \u003ca href=\"http://www.heathceramics.com/\" target=\"_blank\">Heath\u003c/a> is a classic option but don’t miss newcomers like \u003ca href=\"http://atelierdion.com/\" target=\"_blank\">Atelier Dion \u003c/a>or \u003ca href=\"http://www.svenceramics.com/\" target=\"_blank\">Sven Ceramics\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92762\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-92762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\" alt=\"The New Parkway in Oakland Photo: Shelby Pope\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-320x180.jpg 320w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The New Parkway in Oakland Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003ch2>Movie date\u003c/h2>\n\u003cp>Movie tickets make an ideal gift for someone you don’t know very well--while you may not know whether your babysitter prefers subtitled meditations on the human condition or Michael Bay flicks, they’ll still enjoy a movie more than whatever scented candle is leftover at TJ Maxx. Instead of the Regals and AMCs, opt for a local theater, whether that’s the \u003ca href=\"http://www.thenewparkway.com/\" target=\"_blank\">New Parkway in Oakland\u003c/a> or San Francisco’s \u003ca href=\"http://www.roxie.com/\" target=\"_blank\">Roxie\u003c/a>. And if you’re feeling extra generous, get them a gift card to one of the many local theaters \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/02/07/bay-area-bites-guide-to-5-movie-theaters-serving-food-and-alcoholic-beverages/\" target=\"_blank\">that serve food and drinks\u003c/a>, and include enough for dinner in addition to tickets.\u003c/p>\n\u003cfigure id=\"attachment_113699\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-113699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n.jpg\" alt=\"Chocolates from Hooker's Sweet Treats\" width=\"960\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Chocolates from Hooker's Sweet Treats \u003ccite>(Courtesy of Hooker's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dessert\u003c/h2>\n\u003cp>Sure, there are plenty of decadent savory holiday foods, but the real reason for all that holiday good cheer is the promise of dessert. If you want to earn a particularly warm welcome at your next gathering, bring something sweet. No time to \u003ca href=\"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/\" target=\"_blank\">make your own\u003c/a>? Check out our list of \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/29/bay-area-bites-guide-to-13-bay-area-chocolate-shops-and-gifts/\" target=\"_blank\">gift-worthy chocolatiers\u003c/a>, or pick up a buche noel from \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a>, sufganiyot from \u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul’s\u003c/a>, stollen from \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheeseboard\u003c/a> or bibingka from \u003ca href=\"http://www.auntieemsfinefoods.com/\" target=\"_blank\">Auntie Em’s in Daly City\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_113971\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113971\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/DSC02505.jpg\" alt=\"One of the cooking classes available from Kitchen on Fire.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of the cooking classes available from Kitchen on Fire. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cooking classes\u003c/h2>\n\u003cp>A cooking class is the perfect experience gift. As the old saying goes, give a man a fish and you feed him for a day; teach a man to fish via the gift of cooking classes and be guaranteed an invite to a demonstration of his newfound salmon-cooking abilities. The Bay Area offers cooking classes of every kind, from kid’s classes at \u003ca href=\"http://www.cucinabambini.com/\" target=\"_blank\">Cucina Bambini\u003c/a>, to a French-themed couples cooking lesson from \u003ca href=\"https://kitchenonfire.com/\" target=\"_blank\">Kitchen on Fire\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_31754\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"wp-image-31754 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alicewaters500.jpg\" alt=\"Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\">\u003cfigcaption class=\"wp-caption-text\">Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>A trip to an iconic Bay Area restaurant\u003c/h2>\n\u003cp>Even if you’ve lived in the Bay Area your entire life, there’s probably one or two famous sites you’ve never visited. Maybe you’ve never been to Alcatraz. Perhaps you’ve never stepped foot on Pier 39. I’ve never walked across the Golden Gate Bridge. You--and your loved ones--probably have restaurant equivalents. Make this the holiday to take someone to one of their bucket list restaurants, whether it’s finally making it to \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing\u003c/a> with your cousin or taking your aunt who owns own every single Alice Waters cookbook to \u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_113969\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113969\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Fern_Home-Cooked.jpg\" alt=\"Home Cooked: Essential Recipes for a New Way to Cook Kindle Edition by Anya Fernald.\" width=\"1920\" height=\"2425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-800x1010.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-768x970.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-1020x1288.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-1180x1490.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-960x1213.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-375x474.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-520x657.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Home Cooked: Essential Recipes for a New Way to Cook Kindle Edition\u003cbr>by Anya Fernald. \u003ccite>(Ten Speed Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cookbooks\u003c/h2>\n\u003cp>People have been predicting the death of the cookbook for years, but year after year, they continue to top the bestseller list. This year, several local authors released cookbooks covering a wide variety of topics, suitable for everyone on your list. For the person in your life who’s committed to weeknight cooking--but who also wants to know how to cook over an open fire--pick up \u003ca href=\"http://www.belcampo.com/shop/uncategorized/home-cooked-by-anya-fernald/\" target=\"_blank\">\u003cem>Home Cooked\u003c/em>,\u003c/a> from Belcampo Meat Co founder Anya Fernald. \u003ca href=\"http://www.flavorsofoakland.com/preorder/flavors-of-oakland\" target=\"_blank\">\u003cem>Flavors of Oakland \u003c/em>\u003c/a>offers an impressive guide to the Town’s varied cuisines, from Hawaiian to Jewish. Bakers should get San Francisco food blogger Irving Lin’s book of creative desserts, \u003ca href=\"http://www.indiebound.org/book/9780544453739\" target=\"_blank\">\u003cem>Marbled, Swirled, and Layered\u003c/em>\u003c/a>. Your friend with the classy mid century modern bar cart? Get them Smuggler’s Cove’s \u003ca href=\"http://www.smugglerscovesf.com/book/\" target=\"_blank\">guide to tiki drinks\u003c/a> or \u003ca href=\"https://umamimart.com/products/the-complete-cocktail-manual\" target=\"_blank\">\u003cem>The Complete Cocktail Manual\u003c/em>\u003c/a> from local food writer Lou Bustamante.\u003c/p>\n\u003cfigure id=\"attachment_96961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96961\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_2508-1920.jpg\" alt=\"Fusti, full of oil ready for tasting, all lined up at Amphora Nueva.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fusti, full of oil ready for tasting, all lined up at Amphora Nueva. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Ingredients\u003c/h2>\n\u003cp>One of the best gifts for a home cook is an intriguing ingredient they wouldn’t buy themselves. If they usually cook with McCormick spices, get them a gift set from \u003ca href=\"https://oaktownspiceshop.com/\" target=\"_blank\">Oaktown Spice Shop\u003c/a>. Upgrade their bottle of Trader Joe’s olive oil to one from \u003ca href=\"http://amphoranueva.com/\" target=\"_blank\">Amphora Nueva\u003c/a> or \u003ca href=\"https://www.mcevoyranch.com/olive-oil-and-table\" target=\"_blank\">McEvoy Ranch\u003c/a>. Are they into experimental cooking techniques like sous vide and foams? Pick them up one of Berkeley perfumer Mandy Aftel’s intense, concentrated \u003ca href=\"http://www.aftelier.com/category-s/1820.htm\" target=\"_blank\">Chef’s Essences\u003c/a>, in flavors like fir needle and shisho. Did your college kid just come back her Berlin study abroad with a taste for sauerkraut and \u003cem>Der Spiegel\u003c/em>? Build her a gift basket of her new favorites from \u003ca href=\"https://www.yelp.com/biz/lehrs-german-specialties-san-francisco\" target=\"_blank\">Lehr’s German Specialties\u003c/a>. Or pick someone up a gift card to a fancy grocery store like \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a> or \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite\u003c/a> and pair it with strict instructions to use it on something special and delightfully non-essential.\u003c/p>\n\u003cfigure id=\"attachment_95701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/POH14-112-2.jpg\" alt=\"A recent day in the kitchen at Open Hand.\" width=\"1920\" height=\"1278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A recent day in the kitchen at Open Hand. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Donation\u003c/h2>\n\u003cp>Everyone appreciates a gift made in their name to a worthy charity. There are plenty of \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/your-bay-area-guide-to-holiday-volunteering-and-donations/\" target=\"_blank\">food-centric charities\u003c/a> doing important work in the Bay Area, and we’ve covered a few of them: there’s \u003ca href=\"https://www.openhand.org/\" target=\"_blank\">Project Open Hand\u003c/a>, which \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/28/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward/\" target=\"_blank\">provides nutritious meals\u003c/a> for people with AIDS and other illnesses. Then there’s the \u003ca href=\"http://ceresproject.org/\" target=\"_blank\">Ceres Project\u003c/a>, a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/03/31/ceres-community-project-brings-healing-food-and-youth-empowerment-to-alameda/\" target=\"_blank\">nonprofit that teaches teens to cook\u003c/a> while providing meals for Bay Area residents with serious illnesses. \u003ca href=\"http://www.rootsofchange.org/\" target=\"_blank\">Roots of Change\u003c/a> funds the kind of \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/13/how-oaklands-roots-of-change-transforms-food-policy-in-california/\" target=\"_blank\">important food policy research\u003c/a> that will probably come under threat during Trump’s presidency. The \u003ca href=\"http://oaklandfood.org/\" target=\"_blank\">Oakland Food Policy Council \u003c/a>wants to build an \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/10/12/race-money-and-food-talking-to-the-oakland-food-policy-council/\" target=\"_blank\">equitable food system\u003c/a> for The Town. In San Francisco, \u003ca href=\"https://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a> hosts all-in-one events where people experiencing homelessness can \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/07/shelter-is-just-the-beginning-project-homeless-connect-hosts-multi-service-events-to-help-homeless-san-franciscans/\" target=\"_blank\">secure everything from groceries to STD tests to wheelchair repair\u003c/a>. And don’t forgot your \u003ca href=\"https://www.sfmfoodbank.org/\" target=\"_blank\">local food banks\u003c/a>--they can always use donations, as can religious organizations like \u003ca href=\"https://www.glide.org/\" target=\"_blank\">Glide \u003c/a>and \u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\">St. Anthony’s\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
"disqusIdentifier": "113965 http://ww2.kqed.org/bayareabites/?p=113965",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/12/16/bay-area-bites-guide-to-10-great-local-food-gifts-for-the-holidays/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1524,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1481992206,
"excerpt": "From stollen to knives, we've rounded up foodcentric locally-made gifts for everyone on your list.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "From stollen to knives, we've rounded up foodcentric locally-made gifts for everyone on your list.",
"title": "Bay Area Bites Guide to 10 Great Local Food Gifts for the Holidays | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bay Area Bites Guide to 10 Great Local Food Gifts for the Holidays",
"datePublished": "2016-12-16T12:52:25-08:00",
"dateModified": "2016-12-17T08:30:06-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bay-area-bites-guide-to-10-great-local-food-gifts-for-the-holidays",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/guides-2/",
"source": "Guides",
"path": "/bayareabites/113965/bay-area-bites-guide-to-10-great-local-food-gifts-for-the-holidays",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As 2016--a seemingly endless year marked by losses large and small, local and worldwide--comes to a close, the holidays are a welcome reprieve. There’s family, biological or otherwise. There’s \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/14/taste-test-6-california-eggnogs/\" target=\"_blank\">eggnog\u003c/a>. And, of course, there are presents. Here are some locally made food gift ideas for the loved ones in your life, a reminder that even when the world is grim, food is still one of the most powerful ways of bringing people together.\u003c/p>\n\u003cfigure id=\"attachment_113968\" class=\"wp-caption alignleft\" style=\"max-width: 160px\">\u003cimg class=\"wp-image-113968 size-thumbnail\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/CherrywoodRye_Front-160x499.jpg\" alt=\"Cherrywood Rye Whiskey from Sonoma County Distilling Co.\" width=\"160\" height=\"499\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-160x499.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-800x2493.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-768x2393.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-1020x3178.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-1180x3677.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-960x2992.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-240x748.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-375x1169.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/CherrywoodRye_Front-520x1620.jpg 520w\" sizes=\"(max-width: 160px) 100vw, 160px\">\u003cfigcaption class=\"wp-caption-text\">Cherrywood Rye Whiskey from Sonoma County Distilling Co. \u003ccite>(Sonoma County Distilling Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Alcohol\u003c/h2>\n\u003cp>There’s a 2005 country song from singer Terri Clark where she sings about the world \u003ca href=\"https://www.youtube.com/watch?v=OXE-vP15cug\" target=\"_blank\">needing a drink\u003c/a>. While the lyrics are a quaint flashback to Bush-era politicking (“Too much tension between Miss Liberty/And The Eiffel tower”), Clark’s thesis remains relevant. Alcohol is a fairly foolproof gift (assuming you have evidence that your giftee does, in fact, imbibe) for everyone from boss to brother, and while you could go with an obvious bottle of red, why not shake things up with some locally made liquor? There’s a rye whiskey \u003ca href=\"http://sonomacountydistilling.com/\" target=\"_blank\">made in Sonoma County\u003c/a>, fruit brandy from \u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">Alameda’s St. George\u003c/a>, or Seven Stills’ \u003ca href=\"http://www.sevenstillsofsf.com/craft-whiskey/\" target=\"_blank\">line of whiskeys\u003c/a> made from craft beers. If they’re not a fan of brown liquor, a bottle of \u003ca href=\"http://www.raffdistillerie.com/gin.html\" target=\"_blank\">Bummer and Lazarus gin\u003c/a> or \u003ca href=\"http://sutherlanddistilling.com/spirits/vodka/\" target=\"_blank\">Diablo’s Shadow vodka\u003c/a> from Livermore makes a fine alternative.\u003c/p>\n\u003cfigure id=\"attachment_114049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-114049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/itsit_cappuccino.jpg\" alt=\"Cappuccino IT`S-IT.\" width=\"1920\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/itsit_cappuccino-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cappuccino IT`S-IT. \u003ccite>(IT`S-IT)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Bay Area specialties for far-flung friends\u003c/h2>\n\u003cp>Maybe you have a friend who moved out of the Bay Area in an effort to experience “seasons,” or to “not spend 48% of my take-home pay on rent.” While they may enjoy their new city, we bet they miss certain local foods. While it’s hard (\u003ca href=\"https://www.quora.com/Is-there-any-way-to-send-a-burrito-from-San-Francisco-to-New-York-without-it-getting-bad-and-spoiling\" target=\"_blank\">but not impossible!\u003c/a>) to mail a burrito through the US Postal Service, there are plenty of classic Bay Area dishes that can be shipped through the mail. You can ship them pints of Secret Breakfast \u003ca href=\"https://www.goldbely.com/humphry-slocombe#shipping\" target=\"_blank\">from Humphry Slocombe\u003c/a>, or mail them 24 \u003ca href=\"https://www.itsiticecream.com/products/ice-cream/cappucino-its-it\" target=\"_blank\">Cappuccino Its-Its\u003c/a>. If your dad’s a pizza fanatic, send him a \u003ca href=\"https://www.foodydirect.com/restaurants/tony-s-pizza-napoletana/dishes\" target=\"_blank\">three pack of pies from Tony's Pizza Napoletana\u003c/a>. Thanks to Boudin Bakery, you can even \u003ca href=\"http://store.boudinbakery.com/storefront.aspx\" target=\"_blank\">mail sourdough bread\u003c/a>--a baguette, round or loaf in the shape of a crab--to your carb-obsessed sister in Jersey.\u003c/p>\n\u003cfigure id=\"attachment_113970\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113970\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/IMG_7933.jpg\" alt=\"Aprons from San Francisco's Lundy Way.\" width=\"1920\" height=\"1173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-800x489.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-768x469.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-1020x623.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-1180x721.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-960x587.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-240x147.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-375x229.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/IMG_7933-520x318.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aprons from San Francisco's Lundy Way. \u003ccite>(Lundy Way)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Kitchenware\u003c/h2>\n\u003cp>If you’re not careful, kitchen gifts can easily fall into the back-of-the-closet category of gift--make sure your giftee actually uses their kitchen (and not for \u003ca href=\"https://youtu.be/RpQn0M5bWMI?t=46s\" target=\"_blank\">Bradshaw-esque\u003c/a> clothing storage) before giving them something they’ll have to find room for in their tiny Bay Area home. If they do cook, kitchenware makes a thoughtful, functional gift. Head to the \u003ca href=\"https://towncutler.com/\" target=\"_blank\">Town Cutler\u003c/a> for pricy, lovingly handmade knives. Cooking gets messy; everyone could use a new apron to replace the one they filched from their college barista job. \u003ca href=\"http://www.lundyway.com/\" target=\"_blank\">Lundy Way \u003c/a>and \u003ca href=\"http://caysondesigns.com/aprons\" target=\"_blank\">Cayson Designs\u003c/a> both offer simple, sturdy designs made in San Francisco.\u003c/p>\n\u003cp>If you’re looking for something more ornamental, ceramic kitchenware is a way of gently telling your friend that they deserve better than that Ikea plate set they’ve had since Socks was in the White House. \u003ca href=\"http://www.heathceramics.com/\" target=\"_blank\">Heath\u003c/a> is a classic option but don’t miss newcomers like \u003ca href=\"http://atelierdion.com/\" target=\"_blank\">Atelier Dion \u003c/a>or \u003ca href=\"http://www.svenceramics.com/\" target=\"_blank\">Sven Ceramics\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92762\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-92762\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/featured_pic.jpg\" alt=\"The New Parkway in Oakland Photo: Shelby Pope\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/featured_pic-320x180.jpg 320w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The New Parkway in Oakland Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003ch2>Movie date\u003c/h2>\n\u003cp>Movie tickets make an ideal gift for someone you don’t know very well--while you may not know whether your babysitter prefers subtitled meditations on the human condition or Michael Bay flicks, they’ll still enjoy a movie more than whatever scented candle is leftover at TJ Maxx. Instead of the Regals and AMCs, opt for a local theater, whether that’s the \u003ca href=\"http://www.thenewparkway.com/\" target=\"_blank\">New Parkway in Oakland\u003c/a> or San Francisco’s \u003ca href=\"http://www.roxie.com/\" target=\"_blank\">Roxie\u003c/a>. And if you’re feeling extra generous, get them a gift card to one of the many local theaters \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/02/07/bay-area-bites-guide-to-5-movie-theaters-serving-food-and-alcoholic-beverages/\" target=\"_blank\">that serve food and drinks\u003c/a>, and include enough for dinner in addition to tickets.\u003c/p>\n\u003cfigure id=\"attachment_113699\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg class=\"size-full wp-image-113699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n.jpg\" alt=\"Chocolates from Hooker's Sweet Treats\" width=\"960\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/12961660_1041299082584519_9028617045054089227_n-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Chocolates from Hooker's Sweet Treats \u003ccite>(Courtesy of Hooker's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dessert\u003c/h2>\n\u003cp>Sure, there are plenty of decadent savory holiday foods, but the real reason for all that holiday good cheer is the promise of dessert. If you want to earn a particularly warm welcome at your next gathering, bring something sweet. No time to \u003ca href=\"https://ww2.kqed.org/bayareabites/category/recipes/holiday-recipes/\" target=\"_blank\">make your own\u003c/a>? Check out our list of \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/29/bay-area-bites-guide-to-13-bay-area-chocolate-shops-and-gifts/\" target=\"_blank\">gift-worthy chocolatiers\u003c/a>, or pick up a buche noel from \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a>, sufganiyot from \u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul’s\u003c/a>, stollen from \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheeseboard\u003c/a> or bibingka from \u003ca href=\"http://www.auntieemsfinefoods.com/\" target=\"_blank\">Auntie Em’s in Daly City\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_113971\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113971\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/DSC02505.jpg\" alt=\"One of the cooking classes available from Kitchen on Fire.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/DSC02505-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of the cooking classes available from Kitchen on Fire. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cooking classes\u003c/h2>\n\u003cp>A cooking class is the perfect experience gift. As the old saying goes, give a man a fish and you feed him for a day; teach a man to fish via the gift of cooking classes and be guaranteed an invite to a demonstration of his newfound salmon-cooking abilities. The Bay Area offers cooking classes of every kind, from kid’s classes at \u003ca href=\"http://www.cucinabambini.com/\" target=\"_blank\">Cucina Bambini\u003c/a>, to a French-themed couples cooking lesson from \u003ca href=\"https://kitchenonfire.com/\" target=\"_blank\">Kitchen on Fire\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_31754\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"wp-image-31754 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/alicewaters500.jpg\" alt=\"Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\">\u003cfigcaption class=\"wp-caption-text\">Alice Waters - Chez Panisse. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003ch2>A trip to an iconic Bay Area restaurant\u003c/h2>\n\u003cp>Even if you’ve lived in the Bay Area your entire life, there’s probably one or two famous sites you’ve never visited. Maybe you’ve never been to Alcatraz. Perhaps you’ve never stepped foot on Pier 39. I’ve never walked across the Golden Gate Bridge. You--and your loved ones--probably have restaurant equivalents. Make this the holiday to take someone to one of their bucket list restaurants, whether it’s finally making it to \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing\u003c/a> with your cousin or taking your aunt who owns own every single Alice Waters cookbook to \u003ca href=\"http://www.chezpanisse.com/intro.php\" target=\"_blank\">Chez Panisse\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_113969\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113969\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/Fern_Home-Cooked.jpg\" alt=\"Home Cooked: Essential Recipes for a New Way to Cook Kindle Edition by Anya Fernald.\" width=\"1920\" height=\"2425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-800x1010.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-768x970.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-1020x1288.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-1180x1490.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-960x1213.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-375x474.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/Fern_Home-Cooked-520x657.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Home Cooked: Essential Recipes for a New Way to Cook Kindle Edition\u003cbr>by Anya Fernald. \u003ccite>(Ten Speed Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Cookbooks\u003c/h2>\n\u003cp>People have been predicting the death of the cookbook for years, but year after year, they continue to top the bestseller list. This year, several local authors released cookbooks covering a wide variety of topics, suitable for everyone on your list. For the person in your life who’s committed to weeknight cooking--but who also wants to know how to cook over an open fire--pick up \u003ca href=\"http://www.belcampo.com/shop/uncategorized/home-cooked-by-anya-fernald/\" target=\"_blank\">\u003cem>Home Cooked\u003c/em>,\u003c/a> from Belcampo Meat Co founder Anya Fernald. \u003ca href=\"http://www.flavorsofoakland.com/preorder/flavors-of-oakland\" target=\"_blank\">\u003cem>Flavors of Oakland \u003c/em>\u003c/a>offers an impressive guide to the Town’s varied cuisines, from Hawaiian to Jewish. Bakers should get San Francisco food blogger Irving Lin’s book of creative desserts, \u003ca href=\"http://www.indiebound.org/book/9780544453739\" target=\"_blank\">\u003cem>Marbled, Swirled, and Layered\u003c/em>\u003c/a>. Your friend with the classy mid century modern bar cart? Get them Smuggler’s Cove’s \u003ca href=\"http://www.smugglerscovesf.com/book/\" target=\"_blank\">guide to tiki drinks\u003c/a> or \u003ca href=\"https://umamimart.com/products/the-complete-cocktail-manual\" target=\"_blank\">\u003cem>The Complete Cocktail Manual\u003c/em>\u003c/a> from local food writer Lou Bustamante.\u003c/p>\n\u003cfigure id=\"attachment_96961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-96961\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/IMG_2508-1920.jpg\" alt=\"Fusti, full of oil ready for tasting, all lined up at Amphora Nueva.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/IMG_2508-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fusti, full of oil ready for tasting, all lined up at Amphora Nueva. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Ingredients\u003c/h2>\n\u003cp>One of the best gifts for a home cook is an intriguing ingredient they wouldn’t buy themselves. If they usually cook with McCormick spices, get them a gift set from \u003ca href=\"https://oaktownspiceshop.com/\" target=\"_blank\">Oaktown Spice Shop\u003c/a>. Upgrade their bottle of Trader Joe’s olive oil to one from \u003ca href=\"http://amphoranueva.com/\" target=\"_blank\">Amphora Nueva\u003c/a> or \u003ca href=\"https://www.mcevoyranch.com/olive-oil-and-table\" target=\"_blank\">McEvoy Ranch\u003c/a>. Are they into experimental cooking techniques like sous vide and foams? Pick them up one of Berkeley perfumer Mandy Aftel’s intense, concentrated \u003ca href=\"http://www.aftelier.com/category-s/1820.htm\" target=\"_blank\">Chef’s Essences\u003c/a>, in flavors like fir needle and shisho. Did your college kid just come back her Berlin study abroad with a taste for sauerkraut and \u003cem>Der Spiegel\u003c/em>? Build her a gift basket of her new favorites from \u003ca href=\"https://www.yelp.com/biz/lehrs-german-specialties-san-francisco\" target=\"_blank\">Lehr’s German Specialties\u003c/a>. Or pick someone up a gift card to a fancy grocery store like \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.rainbow.coop/\" target=\"_blank\">Rainbow Grocery\u003c/a> or \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite\u003c/a> and pair it with strict instructions to use it on something special and delightfully non-essential.\u003c/p>\n\u003cfigure id=\"attachment_95701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-95701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/POH14-112-2.jpg\" alt=\"A recent day in the kitchen at Open Hand.\" width=\"1920\" height=\"1278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/POH14-112-2-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A recent day in the kitchen at Open Hand. \u003ccite>(Project Open Hand)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Donation\u003c/h2>\n\u003cp>Everyone appreciates a gift made in their name to a worthy charity. There are plenty of \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/your-bay-area-guide-to-holiday-volunteering-and-donations/\" target=\"_blank\">food-centric charities\u003c/a> doing important work in the Bay Area, and we’ve covered a few of them: there’s \u003ca href=\"https://www.openhand.org/\" target=\"_blank\">Project Open Hand\u003c/a>, which \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/04/28/project-open-hand-turns-30-an-iconic-san-francisco-nonprofit-looks-forward/\" target=\"_blank\">provides nutritious meals\u003c/a> for people with AIDS and other illnesses. Then there’s the \u003ca href=\"http://ceresproject.org/\" target=\"_blank\">Ceres Project\u003c/a>, a \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/03/31/ceres-community-project-brings-healing-food-and-youth-empowerment-to-alameda/\" target=\"_blank\">nonprofit that teaches teens to cook\u003c/a> while providing meals for Bay Area residents with serious illnesses. \u003ca href=\"http://www.rootsofchange.org/\" target=\"_blank\">Roots of Change\u003c/a> funds the kind of \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/13/how-oaklands-roots-of-change-transforms-food-policy-in-california/\" target=\"_blank\">important food policy research\u003c/a> that will probably come under threat during Trump’s presidency. The \u003ca href=\"http://oaklandfood.org/\" target=\"_blank\">Oakland Food Policy Council \u003c/a>wants to build an \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/10/12/race-money-and-food-talking-to-the-oakland-food-policy-council/\" target=\"_blank\">equitable food system\u003c/a> for The Town. In San Francisco, \u003ca href=\"https://www.projecthomelessconnect.org/\" target=\"_blank\">Project Homeless Connect\u003c/a> hosts all-in-one events where people experiencing homelessness can \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/12/07/shelter-is-just-the-beginning-project-homeless-connect-hosts-multi-service-events-to-help-homeless-san-franciscans/\" target=\"_blank\">secure everything from groceries to STD tests to wheelchair repair\u003c/a>. And don’t forgot your \u003ca href=\"https://www.sfmfoodbank.org/\" target=\"_blank\">local food banks\u003c/a>--they can always use donations, as can religious organizations like \u003ca href=\"https://www.glide.org/\" target=\"_blank\">Glide \u003c/a>and \u003ca href=\"https://www.stanthonysf.org/\" target=\"_blank\">St. Anthony’s\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/113965/bay-area-bites-guide-to-10-great-local-food-gifts-for-the-holidays",
"authors": [
"5566"
],
"categories": [
"bayareabites_264",
"bayareabites_8770",
"bayareabites_11028",
"bayareabites_13746",
"bayareabites_1763",
"bayareabites_1875",
"bayareabites_366"
],
"tags": [
"bayareabites_3238",
"bayareabites_1320",
"bayareabites_69",
"bayareabites_1684"
],
"featImg": "bayareabites_113966",
"label": "source_bayareabites_113965"
},
"bayareabites_113877": {
"type": "posts",
"id": "bayareabites_113877",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "113877",
"score": null,
"sort": [
1481223204000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1481223204,
"format": "standard",
"disqusTitle": "At 93, Diana Kennedy Still Reigns As Mexico's Feistiest Food Expert",
"title": "At 93, Diana Kennedy Still Reigns As Mexico's Feistiest Food Expert",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Diana Kennedy, often called the \"Julia Child of Mexico,\" is a woman of strong preferences.\u003c/p>\n\u003cp>She loves good butter and cream, Seville orange marmalade, black truffle shavings and escamoles (a caviar that comes from ant eggs). She hates the use of cassia (false cinnamon) in place of the real thing, canola oil, low- or non-fat dairy products, and nonstick pans.\u003c/p>\n\u003cp>And don't get her started on kosher salt, which despite being the \"beloved salt of virtually all American chefs,\" as she writes in \u003cem>Nothing Fancy\u003c/em>, tastes antiseptic and has a \"pedestrian\" flavor\u003cem>. \u003c/em>Originally published in 1984, Kennedy's book was re-released earlier this year with an updated introduction and new recipes.\u003c/p>\n\u003cp>\u003cem>Nothing Fancy\u003c/em> is the closest Kennedy has ever come to a memoir, having spent her life cataloging Mexican cooking and plant life. Kennedy, 93, was born in England and has lived in Mexico since the 1950s. During her career she has written nine cookbooks, received the Order of the Aztec Eagle from the Mexican government—the highest award given to foreigners for service to Mexico—as well as the Order of the British Empire, an award for strengthening cultural ties between Mexico and the United Kingdom.\u003c/p>\n\u003cp>While it wasn't Kennedy's idea to re-release the cookbook, she says: \"I'm in the last decade of my life and I think people are curious.\" That curiosity is an understatement.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I first met her at a packed brunch in her honor at Mi Mero Mole, a Mexican restaurant in Portland, Oregon in late November. The chef and owner, Nick Solares, is one of many who have studied with Kennedy at her home, Quinta Diana, in Michoacán, Mexico. Some guests had met her at past book signings, while others were thrilled to have the chance to talk with her—even just for a few minutes—while she dutifully moved around the room and signed books. Over the past year, she's traveled throughout America to events like this one.\u003c/p>\n\u003cp>Despite the fact that she's English, Kennedy is credited with bringing Mexican food—the real stuff, not Tex-Mex—to the United States. Her first book, \u003cem>Cuisines of Mexico, \u003c/em>was the result of years of travel and study within the country. She credits information and recipes in her book to a wide array of people from Mexican home cooks to botanists and archaeologists.\u003c/p>\n\u003cfigure id=\"attachment_113883\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://www.npr.org/books/titles/504451199/nothing-fancy-recipes-and-recollections-of-soul-satisfying-food\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/9781477308288_custom-497af5259facb931a02271765793a815a1532069-s700-c85.jpg\" alt=\"Nothing Fancy Recipes and Recollections of Soul-Satisfying Food by Diana Kennedy\" width=\"400\" height=\"500\" class=\"size-full wp-image-113883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/9781477308288_custom-497af5259facb931a02271765793a815a1532069-s700-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/9781477308288_custom-497af5259facb931a02271765793a815a1532069-s700-c85-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/9781477308288_custom-497af5259facb931a02271765793a815a1532069-s700-c85-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/9781477308288_custom-497af5259facb931a02271765793a815a1532069-s700-c85-375x469.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nothing Fancy\u003cbr>Recipes and Recollections of Soul-Satisfying Food\u003cbr>by Diana Kennedy\u003c/figcaption>\u003c/figure>\n\u003cp>Though it has been more than 50 years since \u003cem>Cuisines\u003c/em> \u003cem>of Mexico's \u003c/em>release, she is still shocked by how little Americans know about our neighboring cuisine. \"How is it that you can go into an upper-crust supermarket and find things from maybe 20 countries and yet you can't find the best of Mexico?\" she wonders. She says that despite the 1,989-mile border (\"\u003cem>unfenced,\u003c/em> okay?\" she adds) that the U.S. shares with Mexico, so few foods and preparations make it across.\u003c/p>\n\u003cp>During our interview she gives a brief lecture on the definition of \"salsa\"—seemingly a simple enough Mexican food. \"Let's not misuse the word!\" she admonishes. \"Everyone wants to put everything in the world in salsa. It drives me nuts.\" First of all, it's a condiment, not a topping, she explains. Second, it's made of chilis, onions, cilantro and tomato. That's it. \"People put awful things in salsa,\" she says. None of this mango salsa nonsense for her.\u003c/p>\n\u003cp>Kennedy is a culinary purist. She hates fusion food and grimaces when she recalls a meal at a fancy Japanese and French restaurant she recently dined at in New York. \"If I want French food, I want charcuterie and all those lovely dishes laden with butter and cream,\" she says. \"I want to taste the real flavors and textures of that cuisine.\" This is the trait that has led to both her success and her occasionally divisive reputation.\u003c/p>\n\u003cp>During brunch at Mi Mero Mole, Solares served a mole he learned to make from Diana Kennedy, but it was gluten-free, peanut-free and vegan to account for staff allergies and, one supposes, the dietary preferences of his customers. While Kennedy groans slightly during the announcement, she later says she has no problem with the changes.\u003c/p>\n\u003cp>This is a bit of a surprise. \"He's got to please his public and never was there a more finicky public in the whole wide world than the Americans,\" she says. While Kennedy can drop into town with her cookbooks and preferences and rules for making Mexican food properly, she doesn't have to live here, she explains.\u003c/p>\n\u003cfigure id=\"attachment_113879\" class=\"wp-caption aligncenter\" style=\"max-width: 1850px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/diana-1-a00dadce2f54cd9f1c3e6086661dbd9986f7305f.jpg\" alt=\"Kennedy gives a cooking demonstration at Bloomingdale's in New York City in 1972.\" width=\"1850\" height=\"1387\" class=\"size-full wp-image-113879\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-1-a00dadce2f54cd9f1c3e6086661dbd9986f7305f.jpg 1850w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-1-a00dadce2f54cd9f1c3e6086661dbd9986f7305f-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-1-a00dadce2f54cd9f1c3e6086661dbd9986f7305f-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-1-a00dadce2f54cd9f1c3e6086661dbd9986f7305f-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-1-a00dadce2f54cd9f1c3e6086661dbd9986f7305f-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-1-a00dadce2f54cd9f1c3e6086661dbd9986f7305f-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-1-a00dadce2f54cd9f1c3e6086661dbd9986f7305f-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-1-a00dadce2f54cd9f1c3e6086661dbd9986f7305f-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-1-a00dadce2f54cd9f1c3e6086661dbd9986f7305f-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-1-a00dadce2f54cd9f1c3e6086661dbd9986f7305f-520x390.jpg 520w\" sizes=\"(max-width: 1850px) 100vw, 1850px\">\u003cfigcaption class=\"wp-caption-text\">Kennedy gives a cooking demonstration at Bloomingdale's in New York City in 1972. \u003ccite>(University of Texas Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This type of understanding does not shine in many of the interviews she's given over the decades. In 2011, one \u003cem>\u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2011/01/10/AR2011011007152.html\">Washington Post\u003c/a> \u003c/em>reporter described Kennedy as being full of complaints—about the quality of poblano peppers, industrial tortillas, her gardener and servers in a restaurant. \"She apologizes for being prickly but doesn't stop,\" the reporter wrote.\u003c/p>\n\u003cp>Writer David Lida, who interviewed her for the now-defunct \u003cem>DF \u003c/em>magazine, dined with her at Mexico City hotspots which she almost universally panned. She called appetizers at one \"a horrible distortion of what it ought to be.\" It wasn't just the chefs Kennedy had strong words for—she blamed Mexico City's residents in general for desiring a going-out experience more than good food.\u003c/p>\n\u003cp>\u003cem>\u003c/em>Kennedy is often referred to as a \"culinary anthropologist,\" though she prefers the term, \"ethno-gastronomer\". When recalling the title, it takes her a moment to translate it into English. She regularly drops Spanish words into conversation and either has to pause to translate them or moves on as though she hasn't noticed she's said \"postres\" rather than \"desserts.\"\u003c/p>\n\u003cp>Kennedy's bluntness is just a side effect of years of research into how to get this cuisine right. Her records of Mexican plants are so vast that CONABIO, Mexico's federal agency in charge of ecology and biodiversity, is digitizing them.\u003c/p>\n\u003cp>In many ways, she's more of an academic than an author, and she finds it challenging to write her books. She sees each one of them as a chapter in her life. \"It's not just another cookbook,\" Kennedy says. \"It's research and my years in Mexico, how it's changed. Each book represents another part of my research and my life there.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "113877 http://ww2.kqed.org/bayareabites/?p=113877",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/12/08/at-93-diana-kennedy-still-reigns-as-mexicos-feistiest-food-expert/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1097,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1481223500,
"excerpt": "The cookbook \u003cem>Nothing Fancy\u003c/em>, first published in 1984, has just been re-released — and is the closest thing to a memoir that the formidable \"Julia Child of Mexico\" has ever written.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The cookbook Nothing Fancy, first published in 1984, has just been re-released — and is the closest thing to a memoir that the formidable "Julia Child of Mexico" has ever written.",
"title": "At 93, Diana Kennedy Still Reigns As Mexico's Feistiest Food Expert | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "At 93, Diana Kennedy Still Reigns As Mexico's Feistiest Food Expert",
"datePublished": "2016-12-08T10:53:24-08:00",
"dateModified": "2016-12-08T10:58:20-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "at-93-diana-kennedy-still-reigns-as-mexicos-feistiest-food-expert",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/books-and-magazines/",
"nprApiLink": "http://api.npr.org/query?id=504163336&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Tove K. Danovich, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Thu, 08 Dec 2016 07:00:18 -0500",
"nprLastModifiedDate": "Thu, 08 Dec 2016 07:00:18 -0500",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2016/12/08/504163336/at-93-diana-kennedy-still-reigns-as-mexicos-feistiest-food-expert?ft=nprml&f=504163336",
"nprImageAgency": "University of Texas Press",
"source": "Books",
"nprStoryId": "504163336",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 08 Dec 2016 07:00:00 -0500",
"path": "/bayareabites/113877/at-93-diana-kennedy-still-reigns-as-mexicos-feistiest-food-expert",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Diana Kennedy, often called the \"Julia Child of Mexico,\" is a woman of strong preferences.\u003c/p>\n\u003cp>She loves good butter and cream, Seville orange marmalade, black truffle shavings and escamoles (a caviar that comes from ant eggs). She hates the use of cassia (false cinnamon) in place of the real thing, canola oil, low- or non-fat dairy products, and nonstick pans.\u003c/p>\n\u003cp>And don't get her started on kosher salt, which despite being the \"beloved salt of virtually all American chefs,\" as she writes in \u003cem>Nothing Fancy\u003c/em>, tastes antiseptic and has a \"pedestrian\" flavor\u003cem>. \u003c/em>Originally published in 1984, Kennedy's book was re-released earlier this year with an updated introduction and new recipes.\u003c/p>\n\u003cp>\u003cem>Nothing Fancy\u003c/em> is the closest Kennedy has ever come to a memoir, having spent her life cataloging Mexican cooking and plant life. Kennedy, 93, was born in England and has lived in Mexico since the 1950s. During her career she has written nine cookbooks, received the Order of the Aztec Eagle from the Mexican government—the highest award given to foreigners for service to Mexico—as well as the Order of the British Empire, an award for strengthening cultural ties between Mexico and the United Kingdom.\u003c/p>\n\u003cp>While it wasn't Kennedy's idea to re-release the cookbook, she says: \"I'm in the last decade of my life and I think people are curious.\" That curiosity is an understatement.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I first met her at a packed brunch in her honor at Mi Mero Mole, a Mexican restaurant in Portland, Oregon in late November. The chef and owner, Nick Solares, is one of many who have studied with Kennedy at her home, Quinta Diana, in Michoacán, Mexico. Some guests had met her at past book signings, while others were thrilled to have the chance to talk with her—even just for a few minutes—while she dutifully moved around the room and signed books. Over the past year, she's traveled throughout America to events like this one.\u003c/p>\n\u003cp>Despite the fact that she's English, Kennedy is credited with bringing Mexican food—the real stuff, not Tex-Mex—to the United States. Her first book, \u003cem>Cuisines of Mexico, \u003c/em>was the result of years of travel and study within the country. She credits information and recipes in her book to a wide array of people from Mexican home cooks to botanists and archaeologists.\u003c/p>\n\u003cfigure id=\"attachment_113883\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://www.npr.org/books/titles/504451199/nothing-fancy-recipes-and-recollections-of-soul-satisfying-food\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/9781477308288_custom-497af5259facb931a02271765793a815a1532069-s700-c85.jpg\" alt=\"Nothing Fancy Recipes and Recollections of Soul-Satisfying Food by Diana Kennedy\" width=\"400\" height=\"500\" class=\"size-full wp-image-113883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/9781477308288_custom-497af5259facb931a02271765793a815a1532069-s700-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/9781477308288_custom-497af5259facb931a02271765793a815a1532069-s700-c85-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/9781477308288_custom-497af5259facb931a02271765793a815a1532069-s700-c85-240x300.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/9781477308288_custom-497af5259facb931a02271765793a815a1532069-s700-c85-375x469.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nothing Fancy\u003cbr>Recipes and Recollections of Soul-Satisfying Food\u003cbr>by Diana Kennedy\u003c/figcaption>\u003c/figure>\n\u003cp>Though it has been more than 50 years since \u003cem>Cuisines\u003c/em> \u003cem>of Mexico's \u003c/em>release, she is still shocked by how little Americans know about our neighboring cuisine. \"How is it that you can go into an upper-crust supermarket and find things from maybe 20 countries and yet you can't find the best of Mexico?\" she wonders. She says that despite the 1,989-mile border (\"\u003cem>unfenced,\u003c/em> okay?\" she adds) that the U.S. shares with Mexico, so few foods and preparations make it across.\u003c/p>\n\u003cp>During our interview she gives a brief lecture on the definition of \"salsa\"—seemingly a simple enough Mexican food. \"Let's not misuse the word!\" she admonishes. \"Everyone wants to put everything in the world in salsa. It drives me nuts.\" First of all, it's a condiment, not a topping, she explains. Second, it's made of chilis, onions, cilantro and tomato. That's it. \"People put awful things in salsa,\" she says. None of this mango salsa nonsense for her.\u003c/p>\n\u003cp>Kennedy is a culinary purist. She hates fusion food and grimaces when she recalls a meal at a fancy Japanese and French restaurant she recently dined at in New York. \"If I want French food, I want charcuterie and all those lovely dishes laden with butter and cream,\" she says. \"I want to taste the real flavors and textures of that cuisine.\" This is the trait that has led to both her success and her occasionally divisive reputation.\u003c/p>\n\u003cp>During brunch at Mi Mero Mole, Solares served a mole he learned to make from Diana Kennedy, but it was gluten-free, peanut-free and vegan to account for staff allergies and, one supposes, the dietary preferences of his customers. While Kennedy groans slightly during the announcement, she later says she has no problem with the changes.\u003c/p>\n\u003cp>This is a bit of a surprise. \"He's got to please his public and never was there a more finicky public in the whole wide world than the Americans,\" she says. While Kennedy can drop into town with her cookbooks and preferences and rules for making Mexican food properly, she doesn't have to live here, she explains.\u003c/p>\n\u003cfigure id=\"attachment_113879\" class=\"wp-caption aligncenter\" style=\"max-width: 1850px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/12/diana-1-a00dadce2f54cd9f1c3e6086661dbd9986f7305f.jpg\" alt=\"Kennedy gives a cooking demonstration at Bloomingdale's in New York City in 1972.\" width=\"1850\" height=\"1387\" class=\"size-full wp-image-113879\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-1-a00dadce2f54cd9f1c3e6086661dbd9986f7305f.jpg 1850w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-1-a00dadce2f54cd9f1c3e6086661dbd9986f7305f-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-1-a00dadce2f54cd9f1c3e6086661dbd9986f7305f-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-1-a00dadce2f54cd9f1c3e6086661dbd9986f7305f-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-1-a00dadce2f54cd9f1c3e6086661dbd9986f7305f-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-1-a00dadce2f54cd9f1c3e6086661dbd9986f7305f-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-1-a00dadce2f54cd9f1c3e6086661dbd9986f7305f-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-1-a00dadce2f54cd9f1c3e6086661dbd9986f7305f-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-1-a00dadce2f54cd9f1c3e6086661dbd9986f7305f-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/12/diana-1-a00dadce2f54cd9f1c3e6086661dbd9986f7305f-520x390.jpg 520w\" sizes=\"(max-width: 1850px) 100vw, 1850px\">\u003cfigcaption class=\"wp-caption-text\">Kennedy gives a cooking demonstration at Bloomingdale's in New York City in 1972. \u003ccite>(University of Texas Press)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This type of understanding does not shine in many of the interviews she's given over the decades. In 2011, one \u003cem>\u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2011/01/10/AR2011011007152.html\">Washington Post\u003c/a> \u003c/em>reporter described Kennedy as being full of complaints—about the quality of poblano peppers, industrial tortillas, her gardener and servers in a restaurant. \"She apologizes for being prickly but doesn't stop,\" the reporter wrote.\u003c/p>\n\u003cp>Writer David Lida, who interviewed her for the now-defunct \u003cem>DF \u003c/em>magazine, dined with her at Mexico City hotspots which she almost universally panned. She called appetizers at one \"a horrible distortion of what it ought to be.\" It wasn't just the chefs Kennedy had strong words for—she blamed Mexico City's residents in general for desiring a going-out experience more than good food.\u003c/p>\n\u003cp>\u003cem>\u003c/em>Kennedy is often referred to as a \"culinary anthropologist,\" though she prefers the term, \"ethno-gastronomer\". When recalling the title, it takes her a moment to translate it into English. She regularly drops Spanish words into conversation and either has to pause to translate them or moves on as though she hasn't noticed she's said \"postres\" rather than \"desserts.\"\u003c/p>\n\u003cp>Kennedy's bluntness is just a side effect of years of research into how to get this cuisine right. Her records of Mexican plants are so vast that CONABIO, Mexico's federal agency in charge of ecology and biodiversity, is digitizing them.\u003c/p>\n\u003cp>In many ways, she's more of an academic than an author, and she finds it challenging to write her books. She sees each one of them as a chapter in her life. \"It's not just another cookbook,\" Kennedy says. \"It's research and my years in Mexico, how it's changed. Each book represents another part of my research and my life there.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/113877/at-93-diana-kennedy-still-reigns-as-mexicos-feistiest-food-expert",
"authors": [
"byline_bayareabites_113877"
],
"categories": [
"bayareabites_2254",
"bayareabites_63",
"bayareabites_11028"
],
"tags": [
"bayareabites_15695",
"bayareabites_758"
],
"featImg": "bayareabites_113878",
"label": "source_bayareabites_113877"
},
"bayareabites_113687": {
"type": "posts",
"id": "bayareabites_113687",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "113687",
"score": null,
"sort": [
1480463976000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1480463976,
"format": "standard",
"disqusTitle": "Bay Area Bites Guide to 13 Bay Area Chocolate Shops for Holiday Treats and Gifts",
"title": "Bay Area Bites Guide to 13 Bay Area Chocolate Shops for Holiday Treats and Gifts",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It's starting to feel a lot like time for chocolate. As the weather gets chilly and the holidays are just around the corner, there's nothing like sipping a warm cup of hot chocolate, savoring a tasty brownie, or just nibbling on a truffle. Fortunately, there are options.\u003c/p>\n\u003cp>While you can always get a top-notch custom gift box at See's or order a hot chocolate dessert at Ghiradelli, there are dozens more unique and local chocolatiers throughout the Bay Area. Many of them handcraft their chocolate on site or source their organic and fair trade beans from a variety of places. Check out some of these chocolate shops. And let us know if we missed your favorite.\u003c/p>\n\u003cfigure id=\"attachment_113698\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o.jpg\">\u003cimg class=\"size-large wp-image-113698\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-1020x1020.jpg\" alt=\"Celebration cake from Dandelion Chocolate\" width=\"640\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-150x150.jpg 150w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celebration cake from Dandelion Chocolate \u003ccite>(Courtesy of Dandelion Chocolate)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.dandelionchocolate.com/\" target=\"_blank\">\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/a>: Founded in 2010, the company makes their small-batch chocolate from scratch from beans sourced from South America and Africa. Their factory and cafe in the Mission offers tours and classes, including workshops for kids. Or visit the kiosk in the Ferry Building.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hookerssweettreats.com/\" target=\"_blank\">\u003cstrong>Hooker's Sweet Treats\u003c/strong>\u003c/a>: Hooker's doesn't just make chocolate treats-- in addition to the original salted caramels (and the variety of caramel chocolate flavors), you should also try their famous bread pudding and some of the city's best cookies. Visit the small shop in the Tenderloin to see what's fresh and pick up a small-batch present.\u003c/li>\n\u003cli>\u003ca href=\"http://www.chocolatecoveredsf.com/\" target=\"_blank\">\u003cstrong>Chocolate Covered\u003c/strong>\u003c/a>: This quirky little shop in Noe Valley may not seem like much from the outside, but inside it has one of the widest selections of chocolates -- local and from around the world. There are countless boxes to pick from or have a custom box made. The signature tins come with pictures of San Francisco on them.\u003c/li>\n\u003cli>\u003ca href=\"https://www.recchiuti.com\" target=\"_blank\">\u003cstrong>Recchiuti\u003c/strong>\u003c/a>: When he and his wife founded the confectionary, Michael Recchiuti's goal was to bring his handmade chocolate treats to San Francisco. Now, there are two locations: an outpost in the Ferry Building and a larger shop and cafe in the Dogpatch. Try the Rocky Recchiuti Brownies or the seasonal champagne truffles, or order one of the beautiful gift boxes.\u003c/li>\n\u003cli>\u003ca href=\"http://www.charleschocolates.com/\" target=\"_blank\">\u003cstrong>Charles Chocolates\u003c/strong>\u003c/a>: Head to the chocolate factory in the Mission to pick out individual chocolate truffles or try one of their new creations, like the \"Don't Make Me Snicker\" bar. Buy a gift box for a friend. Tours are offered to small groups and Sunday afternoon tea is a popular weekly attraction.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113704\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o.jpg\">\u003cimg class=\"size-large wp-image-113704\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-1020x1020.jpg\" alt=\"Mint chip bars at TCHO\" width=\"640\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o.jpg 1080w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint chip bars at TCHO \u003ccite>(Courtesy of TCHO)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tcho.com/\" target=\"_blank\">\u003cstrong>TCHO\u003c/strong>\u003c/a>: TCHO makes gluten-free chocolate out of its Berkeley headquarters -- though it has retail locations in San Francisco. (It also has organic products and its dark chocolate is vegan.) The fair trade chocolatier is known for its attractive gift boxes and unique arrangements.\u003c/li>\n\u003cli>\u003ca href=\"http://michaelmischerchocolates.com/\" target=\"_blank\">\u003cstrong>Michael Mischer Chocolates\u003c/strong>\u003c/a>: This boutique specializes in chocolates filled with edibles like salted caramel, Irish whiskey, or baked apple. The designer chocolate bars aren't bad either. Order online or sit in the cafe on Grand Avenue in Oakland and drink a hot chocolate while you're there.\u003c/li>\n\u003cli>\u003ca href=\"http://www.theoaklandchocolateco.com/\" target=\"_blank\">\u003cstrong>The Oakland Chocolate Company\u003c/strong>\u003c/a>: Made with cocoa beans from Jamaica, the Oakland Chocolate Company's chocolates are made each Monday in small batches. There are new truffle flavors each month. Or just sign for the Chocolate of the Month Club.\u003c/li>\n\u003cli>\u003ca href=\"http://www.casadechocolates.com/\" target=\"_blank\">\u003cstrong>Casa de Chocolates\u003c/strong>\u003c/a>: Focused on Latin American chocolates and desserts, Berkeley-based Casa de Chocolates makes everything from flan to Mexican wedding cookies. The chocolates are spiced with flavors like chile, chopped pistachios, and candied ginger.\u003c/li>\n\u003cli>\u003ca href=\"http://www.barloventochocolates.com/\" target=\"_blank\">\u003cstrong>Barlovento Chocolates\u003c/strong>\u003c/a>: Started with ingredients from the farmers market, Barlovento has come full circle selling primarily at farmers markets around the Bay Area, with a kitchen in Jack London Square. The cocoa is sourced from Venezuela. Try the mint truffles or the salted caramels.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113707\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o.jpg\">\u003cimg class=\"size-large wp-image-113707\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-1020x680.jpg\" alt=\"Mariette Fine Chocolates\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mariette Fine Chocolates \u003ccite>(Courtesy of Mariette)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.dolcebellachocolates.com/\" target=\"_blank\">\u003cstrong>Dolce Bella Chocolates & Cafe\u003c/strong>\u003c/a>: Not just a chocolate shop, Dolce Bella is also a cafe, where you can enjoy a chili hot chocolate or coffee. (There's also a weekly dinner, soup, and salad menu.) If you order a chocolate box online, it's made fresh to order and can be shipped as gifts.\u003c/li>\n\u003cli>\u003ca href=\"http://www.mariettechocolates.com/\" target=\"_blank\">\u003cstrong>Mariette Chocolates\u003c/strong>\u003c/a>: In the historic Willow Glen neighborhood, Mariette specializes in exotic chocolate covered fruits and other treats. Pick and choose from hundreds of varieties in the cute and packed shop.\u003c/li>\n\u003cli>\u003ca href=\"http://www.chocolatedreambox.com/\" target=\"_blank\">\u003cstrong>Chocolate Dream Box\u003c/strong>\u003c/a>: Tucked in a strip mall in Los Gatos, Chocolate Dream Box makes European-syle chocolates in artistic gift boxes. Find all kinds of holiday-themed chocolates in assorted festive shapes, made with ingredients from around the world. This is the place for tasty and fun gifts for everyone you know.\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "113687 http://ww2.kqed.org/bayareabites/?p=113687",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/11/29/bay-area-bites-guide-to-13-bay-area-chocolate-shops-and-gifts/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 791,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 7
},
"modified": 1518033269,
"excerpt": "Pick up some unique chocolates for the holidays -- or just sample for your own enjoyment.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Pick up some unique chocolates for the holidays -- or just sample for your own enjoyment.",
"title": "Bay Area Bites Guide to 13 Bay Area Chocolate Shops for Holiday Treats and Gifts | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bay Area Bites Guide to 13 Bay Area Chocolate Shops for Holiday Treats and Gifts",
"datePublished": "2016-11-29T15:59:36-08:00",
"dateModified": "2018-02-07T11:54:29-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bay-area-bites-guide-to-13-bay-area-chocolate-shops-and-gifts",
"status": "publish",
"path": "/bayareabites/113687/bay-area-bites-guide-to-13-bay-area-chocolate-shops-and-gifts",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's starting to feel a lot like time for chocolate. As the weather gets chilly and the holidays are just around the corner, there's nothing like sipping a warm cup of hot chocolate, savoring a tasty brownie, or just nibbling on a truffle. Fortunately, there are options.\u003c/p>\n\u003cp>While you can always get a top-notch custom gift box at See's or order a hot chocolate dessert at Ghiradelli, there are dozens more unique and local chocolatiers throughout the Bay Area. Many of them handcraft their chocolate on site or source their organic and fair trade beans from a variety of places. Check out some of these chocolate shops. And let us know if we missed your favorite.\u003c/p>\n\u003cfigure id=\"attachment_113698\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o.jpg\">\u003cimg class=\"size-large wp-image-113698\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-1020x1020.jpg\" alt=\"Celebration cake from Dandelion Chocolate\" width=\"640\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14612495_1192591067482244_8902322987155086800_o-150x150.jpg 150w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Celebration cake from Dandelion Chocolate \u003ccite>(Courtesy of Dandelion Chocolate)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.dandelionchocolate.com/\" target=\"_blank\">\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/a>: Founded in 2010, the company makes their small-batch chocolate from scratch from beans sourced from South America and Africa. Their factory and cafe in the Mission offers tours and classes, including workshops for kids. Or visit the kiosk in the Ferry Building.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hookerssweettreats.com/\" target=\"_blank\">\u003cstrong>Hooker's Sweet Treats\u003c/strong>\u003c/a>: Hooker's doesn't just make chocolate treats-- in addition to the original salted caramels (and the variety of caramel chocolate flavors), you should also try their famous bread pudding and some of the city's best cookies. Visit the small shop in the Tenderloin to see what's fresh and pick up a small-batch present.\u003c/li>\n\u003cli>\u003ca href=\"http://www.chocolatecoveredsf.com/\" target=\"_blank\">\u003cstrong>Chocolate Covered\u003c/strong>\u003c/a>: This quirky little shop in Noe Valley may not seem like much from the outside, but inside it has one of the widest selections of chocolates -- local and from around the world. There are countless boxes to pick from or have a custom box made. The signature tins come with pictures of San Francisco on them.\u003c/li>\n\u003cli>\u003ca href=\"https://www.recchiuti.com\" target=\"_blank\">\u003cstrong>Recchiuti\u003c/strong>\u003c/a>: When he and his wife founded the confectionary, Michael Recchiuti's goal was to bring his handmade chocolate treats to San Francisco. Now, there are two locations: an outpost in the Ferry Building and a larger shop and cafe in the Dogpatch. Try the Rocky Recchiuti Brownies or the seasonal champagne truffles, or order one of the beautiful gift boxes.\u003c/li>\n\u003cli>\u003ca href=\"http://www.charleschocolates.com/\" target=\"_blank\">\u003cstrong>Charles Chocolates\u003c/strong>\u003c/a>: Head to the chocolate factory in the Mission to pick out individual chocolate truffles or try one of their new creations, like the \"Don't Make Me Snicker\" bar. Buy a gift box for a friend. Tours are offered to small groups and Sunday afternoon tea is a popular weekly attraction.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113704\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o.jpg\">\u003cimg class=\"size-large wp-image-113704\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-1020x1020.jpg\" alt=\"Mint chip bars at TCHO\" width=\"640\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/14991271_10154089070166868_8280488785345961264_o.jpg 1080w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint chip bars at TCHO \u003ccite>(Courtesy of TCHO)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.tcho.com/\" target=\"_blank\">\u003cstrong>TCHO\u003c/strong>\u003c/a>: TCHO makes gluten-free chocolate out of its Berkeley headquarters -- though it has retail locations in San Francisco. (It also has organic products and its dark chocolate is vegan.) The fair trade chocolatier is known for its attractive gift boxes and unique arrangements.\u003c/li>\n\u003cli>\u003ca href=\"http://michaelmischerchocolates.com/\" target=\"_blank\">\u003cstrong>Michael Mischer Chocolates\u003c/strong>\u003c/a>: This boutique specializes in chocolates filled with edibles like salted caramel, Irish whiskey, or baked apple. The designer chocolate bars aren't bad either. Order online or sit in the cafe on Grand Avenue in Oakland and drink a hot chocolate while you're there.\u003c/li>\n\u003cli>\u003ca href=\"http://www.theoaklandchocolateco.com/\" target=\"_blank\">\u003cstrong>The Oakland Chocolate Company\u003c/strong>\u003c/a>: Made with cocoa beans from Jamaica, the Oakland Chocolate Company's chocolates are made each Monday in small batches. There are new truffle flavors each month. Or just sign for the Chocolate of the Month Club.\u003c/li>\n\u003cli>\u003ca href=\"http://www.casadechocolates.com/\" target=\"_blank\">\u003cstrong>Casa de Chocolates\u003c/strong>\u003c/a>: Focused on Latin American chocolates and desserts, Berkeley-based Casa de Chocolates makes everything from flan to Mexican wedding cookies. The chocolates are spiced with flavors like chile, chopped pistachios, and candied ginger.\u003c/li>\n\u003cli>\u003ca href=\"http://www.barloventochocolates.com/\" target=\"_blank\">\u003cstrong>Barlovento Chocolates\u003c/strong>\u003c/a>: Started with ingredients from the farmers market, Barlovento has come full circle selling primarily at farmers markets around the Bay Area, with a kitchen in Jack London Square. The cocoa is sourced from Venezuela. Try the mint truffles or the salted caramels.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113707\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o.jpg\">\u003cimg class=\"size-large wp-image-113707\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-1020x680.jpg\" alt=\"Mariette Fine Chocolates\" width=\"640\" height=\"427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/1052250_339144739557137_1735591742_o-520x347.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mariette Fine Chocolates \u003ccite>(Courtesy of Mariette)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>South Bay\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.dolcebellachocolates.com/\" target=\"_blank\">\u003cstrong>Dolce Bella Chocolates & Cafe\u003c/strong>\u003c/a>: Not just a chocolate shop, Dolce Bella is also a cafe, where you can enjoy a chili hot chocolate or coffee. (There's also a weekly dinner, soup, and salad menu.) If you order a chocolate box online, it's made fresh to order and can be shipped as gifts.\u003c/li>\n\u003cli>\u003ca href=\"http://www.mariettechocolates.com/\" target=\"_blank\">\u003cstrong>Mariette Chocolates\u003c/strong>\u003c/a>: In the historic Willow Glen neighborhood, Mariette specializes in exotic chocolate covered fruits and other treats. Pick and choose from hundreds of varieties in the cute and packed shop.\u003c/li>\n\u003cli>\u003ca href=\"http://www.chocolatedreambox.com/\" target=\"_blank\">\u003cstrong>Chocolate Dream Box\u003c/strong>\u003c/a>: Tucked in a strip mall in Los Gatos, Chocolate Dream Box makes European-syle chocolates in artistic gift boxes. Find all kinds of holiday-themed chocolates in assorted festive shapes, made with ingredients from around the world. This is the place for tasty and fun gifts for everyone you know.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/113687/bay-area-bites-guide-to-13-bay-area-chocolate-shops-and-gifts",
"authors": [
"1459"
],
"categories": [
"bayareabites_109",
"bayareabites_1653",
"bayareabites_11028",
"bayareabites_13746"
],
"tags": [
"bayareabites_1123",
"bayareabites_147",
"bayareabites_8588",
"bayareabites_11179",
"bayareabites_3369",
"bayareabites_81"
],
"featImg": "bayareabites_113699",
"label": "bayareabites"
},
"bayareabites_113163": {
"type": "posts",
"id": "bayareabites_113163",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "113163",
"score": null,
"sort": [
1478022269000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1478022269,
"format": "standard",
"disqusTitle": "With GPS And Graph Paper, Farmers Find A-maze-ing Ways To Bring In Cash",
"title": "With GPS And Graph Paper, Farmers Find A-maze-ing Ways To Bring In Cash",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In the small town of Sunderland, Mass., is a 300-year-old, family-run plot of land that fuses fine art and farming.\u003c/p>\n\u003cp>Mike Wissemann's 8-acre \u003ca href=\"http://mikesmaze.com/\">cornfield maze\u003c/a> is a feat of ingenuity, with carefully planned and executed stalk-formed replicas of notables such as the \u003cem>Mona Lisa,\u003c/em> Albert Einstein and Salvador Dalí.\u003c/p>\n\u003cp>But how do those pictures come to life? Maybe you remember Skill-o-Gram puzzles, in which the clues are squares that have labels like A-4 or F-5, each one holding part of the design. When those parts are copied into a blank grid, they create a whole picture.\u003c/p>\n\u003cp>Corn is also planted on a grid. By breaking the field into squares on paper or computer, each one holding a piece of the picture, and scaling up, you've got a blueprint. But in a cornfield, the picture is pixelated, so it's kind of like creating a giant halftone photo, using the density of the corn to make the image darker or lighter.\u003c/p>\n\u003cfigure id=\"attachment_113166\" class=\"wp-caption aligncenter\" style=\"max-width: 973px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9.jpg\" alt=\"Charles Darwin and his evolutionary finches were the theme of Mike's Maze in 2009.\" width=\"973\" height=\"547\" class=\"size-full wp-image-113166\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9.jpg 973w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-520x292.jpg 520w\" sizes=\"(max-width: 973px) 100vw, 973px\">\u003cfigcaption class=\"wp-caption-text\">Charles Darwin and his evolutionary finches were the theme of Mike's Maze in 2009. \u003ccite>(Courtesy of Warner Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the past 17 years, Wissemann's family and landscape artist Will Sillin have used arithmetic as well as the tools and technology available to them. In 2000, that was graph paper and an ATV equipped with a GPS that was not very accurate. But now, a GPS-equipped mower can zoom in on a single stalk within an inch. Add in a drone and you've got yourself an elaborate maze.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Wissemann's daughter-in-law, Jess, has designed the maze for the past two years. She studied art history in college and likes to use that background when she creates her designs in Adobe Illustrator. She sends that design, scaled to the Wissemanns' cornfield, to Rob Stouffer, who owns \"\u003ca href=\"http://precisionmazes.com/\">Precision Mazes\u003c/a>,\" based in Missouri. Stouffer cuts mazes all over America.\u003c/p>\n\u003cp>\"He plots it in his tractor's GPS system. The design is overlaid on his screen. So as he moves through the field, the cutters can track where he is,\" says Jess. \"It doesn't actually guide him, though. He still has to navigate to make sure he's really precise.\"\u003c/p>\n\u003cp>The tractor has reduced the time it takes to cut a maze from a month to a single day. But even new, high-tech equipment has its limits, the biggest one being that the mower can cut no narrower than 5 feet.\u003c/p>\n\u003cp>\"If I want to do any really detailed areas, I have to keep in mind that I'm the one that's going to have to go out there and cut down the stalks by hand,\" says Jess.\u003c/p>\n\u003cfigure id=\"attachment_113167\" class=\"wp-caption aligncenter\" style=\"max-width: 801px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c.jpg\" alt=\"Mike's Maze from 2005 was an homage to Albert Einstein and his spiral galaxy.\" width=\"801\" height=\"450\" class=\"size-full wp-image-113167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c.jpg 801w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-520x292.jpg 520w\" sizes=\"(max-width: 801px) 100vw, 801px\">\u003cfigcaption class=\"wp-caption-text\">Mike's Maze from 2005 was an homage to Albert Einstein and his spiral galaxy. \u003ccite>(Courtesy of Warner Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Which she does. She grabs hold of a stalk and starts shaking. A drone sends that video to her on the ground in real time, so she can zero in on which stalks need cutting to form the most accurate picture. This technique allows her to use special fonts or to home in on the pupil of an eye.\u003c/p>\n\u003cp>Even one stalk can make a difference. \"The mazes that have lettering in them, if you take out a stalk, there's going to be a gap,\" Jess says. \"So I go stalk by stalk: Is this the right one to pull out?\"\u003c/p>\n\u003cp>The Wissemanns use non-GMO seed corn, which is used to feed animals. When the field is harvested in November, the family also uses the crop to feed the corn furnace that heats the farm's greenhouse.\u003c/p>\n\u003cp>During harvest, the maze gets chewed up by the combine, which separates the ears of corn from the stalks.\u003c/p>\n\u003cp>Isn't it painful to watch such a masterpiece get razed? \"I don't worry about it too much,\" says Jess. \"If I were worried, I wouldn't want anyone to walk through it, because we have more than 25,000 people every year, and they are really the ones that destroy it.\"\u003c/p>\n\u003cp>But they sure have fun when they do. The maze supplies about a third of the farm's income.\u003c/p>\n\u003cfigure id=\"attachment_113169\" class=\"wp-caption aligncenter\" style=\"max-width: 2397px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b.jpg\" alt=\"Inspired by cute images on the Internet, Angie Treinen designed a maze full of unicorns, kittens, narwhals and rainbows.\" width=\"2397\" height=\"1798\" class=\"size-full wp-image-113169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b.jpg 2397w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-520x390.jpg 520w\" sizes=\"(max-width: 2397px) 100vw, 2397px\">\u003cfigcaption class=\"wp-caption-text\">Inspired by cute images on the Internet, Angie Treinen designed a maze full of unicorns, kittens, narwhals and rainbows. \u003ccite>(Courtesy of Treinen Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We farm 150 acres, and the maze is only 8 acres. So the return per acre of the maze is pretty phenomenal,\" Jess says. \"It's been a crucial way to diversify our farm.\"\u003c/p>\n\u003cp>This year's maze is called \"\u003ca href=\"http://mikesmaze.com/about-mikes/2016-maze-see-america/\">See America\u003c/a>\" and commemorates the 100th anniversary of the National Park Service. The image shows water and steam bursting from Yellowstone's Old Faithful geyser and morphing into the face of Teddy Roosevelt, who created five national parks. The design is based on \u003ca href=\"http://www.npr.org/2014/05/26/314941202/from-yellowstone-to-grand-canyon-wpa-posters-celebrate-national-parks\">Works Progress Administration posters\u003c/a> from the 1930s and '40s.\u003c/p>\n\u003cp>At \u003ca href=\"http://treinenfarm.com/\">Treinen farm\u003c/a> in Lodi, Wis., the maze's theme and method are much different. Designer Angie Treinen was inspired this year by all of the cute things she found on the Internet: ninja kittens, cupcakes with faces, unicorns, narwhals and rainbows. Her style is based on the Japanese art style known as \"Kawaii,\" which means \"cute.\"\u003c/p>\n\u003cp>Treinen's is a century-old, family-run farm. About 15 of the farm's 200 acres are devoted to the corn maze. Here, maze cutting is still designed and executed the old-fashioned way, by using a lot of graph paper and elbow grease.\u003c/p>\n\u003cp>The Treinens do not use GPS or a professional maze cutter.\u003c/p>\n\u003cfigure id=\"attachment_113170\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc.jpg\" alt=\"Treinen Farm brought Leonardo Da Vinci's Vitruvian Man to life in its 2012 corn maze.\" width=\"1024\" height=\"576\" class=\"size-full wp-image-113170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-520x293.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Treinen Farm brought Leonardo Da Vinci's Vitruvian Man to life in its 2012 corn maze. \u003ccite>( Courtesy of Treinen Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We're always afraid that if we made the jump to using GPS technology, that our complex designs would not be as accurate as we wanted them to be,\" says Treinen. \"And like many small businesses, we can only afford to do everything ourselves,\" she adds.\u003c/p>\n\u003cp>The Treinens enlist the help of family and hire kids from the local high school to carve about 5 miles of trails into the corn. The process takes about three days, usually during the hottest part of June.\u003c/p>\n\u003cp>Treinen's husband, Alan, plants the corn in rows about 30 inches apart in both directions to make a grid. \"I put a grid overlay on the design that corresponds to the field,\" says Treinen, who creates her images on the computer. \"Each square on my plan is 15 feet in the field.\"\u003c/p>\n\u003cp>The cutting crew then stakes the field. \"Once it's ready, you can count the stakes and flags and rows, and find where you are in the field relative to the design on the page at any point. It's really just counting: I'm this many rows in and I'm this many feet in ... so I must be at this point,\" Treinen says.\u003c/p>\n\u003cp>The maze can be cut as soon as the corn plants are visible, even if they're only 3 inches high. Corn grows fast in June, and by the time it's knee-high, the leaves have spread out so much that the rows are covered. When the corn is short, the cutters are able to look across the field like a surveyor.\u003c/p>\n\u003cp>\"They're literally marking with spray paint on the dirt or the corn plant,\" Treinen says. \"They're not even cutting the actual stalks of the corn; they're marking a trail. We till that corn out. Then the maze just grows up.\"\u003c/p>\n\u003cp>The maze-cutting in Lodi has become a tradition in the community.\u003c/p>\n\u003cfigure id=\"attachment_113172\" class=\"wp-caption aligncenter\" style=\"max-width: 928px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6.jpg\" alt=\"Treinen Farm's 2013 Kraken maze was full of lots of "tenterrific" places to get lost.\" width=\"928\" height=\"522\" class=\"size-full wp-image-113172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6.jpg 928w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-520x293.jpg 520w\" sizes=\"(max-width: 928px) 100vw, 928px\">\u003cfigcaption class=\"wp-caption-text\">Treinen Farm's 2013 Kraken maze was full of lots of \"tenterrific\" places to get lost. \u003ccite>(Courtesy of Treinen Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"This year, the maze was cut mostly by teenagers, and some kids as young as 12 or 13. The lead cutter is a little bit older; it's his responsibility to make sure each trail is where it needs to be. I'm amazed at how good a job these really young people do,\" Treinen says.\u003c/p>\n\u003cp>Unlike the Wissemanns, the Treinens use genetically modified corn. \"It reduces the amount of pesticides that we would need to spray to keep the corn healthy,\" Treinen says. \"And we need corn that is not going to fall down. We're using a variety of corn that has really good stalk strength and standing power, and that comes from the genes that it has in it.\" The Treinens also like the corn to stay green for as long as possible, because they feel the bushiness contributes to a good maze.\u003c/p>\n\u003cp>In November, they harvest the corn and sell it to local farmers or on the commodities market.\u003c/p>\n\u003cp>The Treinens' farm makes 90 percent of its income from agro-tourism: the maze, the pumpkin patch and hayrides. It is a working farm, but a small one that grows just corn, soybeans and hay.\u003c/p>\n\u003cp>\"The land we have is not nearly enough to support a family on if we were just growing crops,\" Treinen says. \"Agro-tourism has allowed us to keep the farm viable.\"\u003c/p>\n\u003cp>Mazes, first called labyrinths, date back \u003ca href=\"http://www.campsilos.org/mod3/students/mazes.shtml\">4,000 years\u003c/a> and were used for rituals and processions instead of entertainment. Throughout the centuries, mazes began to appear in gardens of castles and wealthy estates. They evolved into a game in which people would try to find their way into the center and back out again.\u003c/p>\n\u003cp>It was only a matter of time before someone thought of adapting that idea to a cornfield. That person was \u003ca href=\"http://www.cherrycrestfarm.com/The-Amazing-Fun-Time-Blog/Interview-With-Don-Frantz/\">Don Frantz\u003c/a>. On a cross-country flight, he looked down over the farms of the Midwest and saw crops planted in perfect, amazing contoured lines. What would it take to transfer the concept of an English garden maze into something uniquely American, using a field of corn?\u003c/p>\n\u003cp>In 1993, Frantz launched the first modern corn maze, designed just for fun: the dinosaur-shape \"\u003ca href=\"http://americanmaze.com/\">Amazing Maize Maze\u003c/a>,\" in Annville, Pa. His concept was successful.\u003c/p>\n\u003cp>And while technology continues to transform the art of maze-cutting, the idea itself remains firmly planted: Wandering through a corn maze has become one of America's favorite autumn rituals. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "113163 http://ww2.kqed.org/bayareabites/?p=113163",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/11/01/with-gps-and-graph-paper-farmers-find-a-maze-ing-ways-to-bring-in-cash/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1705,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 39
},
"modified": 1478022356,
"excerpt": "Using technology and math, farmers are creating elaborate corn maze designs, from replicas of fine art to Internet kitties. Labyrinths help make ends meet — they yield more cash per acre than crops.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Using technology and math, farmers are creating elaborate corn maze designs, from replicas of fine art to Internet kitties. Labyrinths help make ends meet — they yield more cash per acre than crops.",
"title": "With GPS And Graph Paper, Farmers Find A-maze-ing Ways To Bring In Cash | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "With GPS And Graph Paper, Farmers Find A-maze-ing Ways To Bring In Cash",
"datePublished": "2016-11-01T10:44:29-07:00",
"dateModified": "2016-11-01T10:45:56-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "with-gps-and-graph-paper-farmers-find-a-maze-ing-ways-to-bring-in-cash",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/food-and-technology/",
"nprApiLink": "http://api.npr.org/query?id=499956719&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Laurel Dalrymple, NPR Food",
"nprStoryDate": "Mon, 31 Oct 2016 15:33:00 -0400",
"nprLastModifiedDate": "Tue, 01 Nov 2016 00:30:44 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2016/10/31/499956719/with-gps-and-graph-paper-farmers-find-a-maze-ing-ways-to-bring-in-cash?ft=nprml&f=499956719",
"nprImageAgency": "Courtesy of Warner Farm",
"source": "Food Trends and Technology",
"nprStoryId": "499956719",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 01 Nov 2016 00:30:00 -0400",
"path": "/bayareabites/113163/with-gps-and-graph-paper-farmers-find-a-maze-ing-ways-to-bring-in-cash",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In the small town of Sunderland, Mass., is a 300-year-old, family-run plot of land that fuses fine art and farming.\u003c/p>\n\u003cp>Mike Wissemann's 8-acre \u003ca href=\"http://mikesmaze.com/\">cornfield maze\u003c/a> is a feat of ingenuity, with carefully planned and executed stalk-formed replicas of notables such as the \u003cem>Mona Lisa,\u003c/em> Albert Einstein and Salvador Dalí.\u003c/p>\n\u003cp>But how do those pictures come to life? Maybe you remember Skill-o-Gram puzzles, in which the clues are squares that have labels like A-4 or F-5, each one holding part of the design. When those parts are copied into a blank grid, they create a whole picture.\u003c/p>\n\u003cp>Corn is also planted on a grid. By breaking the field into squares on paper or computer, each one holding a piece of the picture, and scaling up, you've got a blueprint. But in a cornfield, the picture is pixelated, so it's kind of like creating a giant halftone photo, using the density of the corn to make the image darker or lighter.\u003c/p>\n\u003cfigure id=\"attachment_113166\" class=\"wp-caption aligncenter\" style=\"max-width: 973px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9.jpg\" alt=\"Charles Darwin and his evolutionary finches were the theme of Mike's Maze in 2009.\" width=\"973\" height=\"547\" class=\"size-full wp-image-113166\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9.jpg 973w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikesmazedarwin1_wide-52c7d311e797998cf6a7d956682b25d2e7ca0fa9-520x292.jpg 520w\" sizes=\"(max-width: 973px) 100vw, 973px\">\u003cfigcaption class=\"wp-caption-text\">Charles Darwin and his evolutionary finches were the theme of Mike's Maze in 2009. \u003ccite>(Courtesy of Warner Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the past 17 years, Wissemann's family and landscape artist Will Sillin have used arithmetic as well as the tools and technology available to them. In 2000, that was graph paper and an ATV equipped with a GPS that was not very accurate. But now, a GPS-equipped mower can zoom in on a single stalk within an inch. Add in a drone and you've got yourself an elaborate maze.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wissemann's daughter-in-law, Jess, has designed the maze for the past two years. She studied art history in college and likes to use that background when she creates her designs in Adobe Illustrator. She sends that design, scaled to the Wissemanns' cornfield, to Rob Stouffer, who owns \"\u003ca href=\"http://precisionmazes.com/\">Precision Mazes\u003c/a>,\" based in Missouri. Stouffer cuts mazes all over America.\u003c/p>\n\u003cp>\"He plots it in his tractor's GPS system. The design is overlaid on his screen. So as he moves through the field, the cutters can track where he is,\" says Jess. \"It doesn't actually guide him, though. He still has to navigate to make sure he's really precise.\"\u003c/p>\n\u003cp>The tractor has reduced the time it takes to cut a maze from a month to a single day. But even new, high-tech equipment has its limits, the biggest one being that the mower can cut no narrower than 5 feet.\u003c/p>\n\u003cp>\"If I want to do any really detailed areas, I have to keep in mind that I'm the one that's going to have to go out there and cut down the stalks by hand,\" says Jess.\u003c/p>\n\u003cfigure id=\"attachment_113167\" class=\"wp-caption aligncenter\" style=\"max-width: 801px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c.jpg\" alt=\"Mike's Maze from 2005 was an homage to Albert Einstein and his spiral galaxy.\" width=\"801\" height=\"450\" class=\"size-full wp-image-113167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c.jpg 801w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/mikeseinstein2_wide-8b5119656f9d1d76b7475a1b0bd03da9d082b84c-520x292.jpg 520w\" sizes=\"(max-width: 801px) 100vw, 801px\">\u003cfigcaption class=\"wp-caption-text\">Mike's Maze from 2005 was an homage to Albert Einstein and his spiral galaxy. \u003ccite>(Courtesy of Warner Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Which she does. She grabs hold of a stalk and starts shaking. A drone sends that video to her on the ground in real time, so she can zero in on which stalks need cutting to form the most accurate picture. This technique allows her to use special fonts or to home in on the pupil of an eye.\u003c/p>\n\u003cp>Even one stalk can make a difference. \"The mazes that have lettering in them, if you take out a stalk, there's going to be a gap,\" Jess says. \"So I go stalk by stalk: Is this the right one to pull out?\"\u003c/p>\n\u003cp>The Wissemanns use non-GMO seed corn, which is used to feed animals. When the field is harvested in November, the family also uses the crop to feed the corn furnace that heats the farm's greenhouse.\u003c/p>\n\u003cp>During harvest, the maze gets chewed up by the combine, which separates the ears of corn from the stalks.\u003c/p>\n\u003cp>Isn't it painful to watch such a masterpiece get razed? \"I don't worry about it too much,\" says Jess. \"If I were worried, I wouldn't want anyone to walk through it, because we have more than 25,000 people every year, and they are really the ones that destroy it.\"\u003c/p>\n\u003cp>But they sure have fun when they do. The maze supplies about a third of the farm's income.\u003c/p>\n\u003cfigure id=\"attachment_113169\" class=\"wp-caption aligncenter\" style=\"max-width: 2397px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b.jpg\" alt=\"Inspired by cute images on the Internet, Angie Treinen designed a maze full of unicorns, kittens, narwhals and rainbows.\" width=\"2397\" height=\"1798\" class=\"size-full wp-image-113169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b.jpg 2397w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenfarmunicorn-f67f508fde49fa76eaeb2adae037074d0a4d2d8b-520x390.jpg 520w\" sizes=\"(max-width: 2397px) 100vw, 2397px\">\u003cfigcaption class=\"wp-caption-text\">Inspired by cute images on the Internet, Angie Treinen designed a maze full of unicorns, kittens, narwhals and rainbows. \u003ccite>(Courtesy of Treinen Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We farm 150 acres, and the maze is only 8 acres. So the return per acre of the maze is pretty phenomenal,\" Jess says. \"It's been a crucial way to diversify our farm.\"\u003c/p>\n\u003cp>This year's maze is called \"\u003ca href=\"http://mikesmaze.com/about-mikes/2016-maze-see-america/\">See America\u003c/a>\" and commemorates the 100th anniversary of the National Park Service. The image shows water and steam bursting from Yellowstone's Old Faithful geyser and morphing into the face of Teddy Roosevelt, who created five national parks. The design is based on \u003ca href=\"http://www.npr.org/2014/05/26/314941202/from-yellowstone-to-grand-canyon-wpa-posters-celebrate-national-parks\">Works Progress Administration posters\u003c/a> from the 1930s and '40s.\u003c/p>\n\u003cp>At \u003ca href=\"http://treinenfarm.com/\">Treinen farm\u003c/a> in Lodi, Wis., the maze's theme and method are much different. Designer Angie Treinen was inspired this year by all of the cute things she found on the Internet: ninja kittens, cupcakes with faces, unicorns, narwhals and rainbows. Her style is based on the Japanese art style known as \"Kawaii,\" which means \"cute.\"\u003c/p>\n\u003cp>Treinen's is a century-old, family-run farm. About 15 of the farm's 200 acres are devoted to the corn maze. Here, maze cutting is still designed and executed the old-fashioned way, by using a lot of graph paper and elbow grease.\u003c/p>\n\u003cp>The Treinens do not use GPS or a professional maze cutter.\u003c/p>\n\u003cfigure id=\"attachment_113170\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc.jpg\" alt=\"Treinen Farm brought Leonardo Da Vinci's Vitruvian Man to life in its 2012 corn maze.\" width=\"1024\" height=\"576\" class=\"size-full wp-image-113170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenvitruvian2_wide-07d10537b734c2a52dbbd9c2e0ec37d7786c24fc-520x293.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Treinen Farm brought Leonardo Da Vinci's Vitruvian Man to life in its 2012 corn maze. \u003ccite>( Courtesy of Treinen Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We're always afraid that if we made the jump to using GPS technology, that our complex designs would not be as accurate as we wanted them to be,\" says Treinen. \"And like many small businesses, we can only afford to do everything ourselves,\" she adds.\u003c/p>\n\u003cp>The Treinens enlist the help of family and hire kids from the local high school to carve about 5 miles of trails into the corn. The process takes about three days, usually during the hottest part of June.\u003c/p>\n\u003cp>Treinen's husband, Alan, plants the corn in rows about 30 inches apart in both directions to make a grid. \"I put a grid overlay on the design that corresponds to the field,\" says Treinen, who creates her images on the computer. \"Each square on my plan is 15 feet in the field.\"\u003c/p>\n\u003cp>The cutting crew then stakes the field. \"Once it's ready, you can count the stakes and flags and rows, and find where you are in the field relative to the design on the page at any point. It's really just counting: I'm this many rows in and I'm this many feet in ... so I must be at this point,\" Treinen says.\u003c/p>\n\u003cp>The maze can be cut as soon as the corn plants are visible, even if they're only 3 inches high. Corn grows fast in June, and by the time it's knee-high, the leaves have spread out so much that the rows are covered. When the corn is short, the cutters are able to look across the field like a surveyor.\u003c/p>\n\u003cp>\"They're literally marking with spray paint on the dirt or the corn plant,\" Treinen says. \"They're not even cutting the actual stalks of the corn; they're marking a trail. We till that corn out. Then the maze just grows up.\"\u003c/p>\n\u003cp>The maze-cutting in Lodi has become a tradition in the community.\u003c/p>\n\u003cfigure id=\"attachment_113172\" class=\"wp-caption aligncenter\" style=\"max-width: 928px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6.jpg\" alt=\"Treinen Farm's 2013 Kraken maze was full of lots of "tenterrific" places to get lost.\" width=\"928\" height=\"522\" class=\"size-full wp-image-113172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6.jpg 928w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/treinenkrakken3_wide-79e5649775c225c71b154e96b12aef80e3104fa6-520x293.jpg 520w\" sizes=\"(max-width: 928px) 100vw, 928px\">\u003cfigcaption class=\"wp-caption-text\">Treinen Farm's 2013 Kraken maze was full of lots of \"tenterrific\" places to get lost. \u003ccite>(Courtesy of Treinen Farm)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"This year, the maze was cut mostly by teenagers, and some kids as young as 12 or 13. The lead cutter is a little bit older; it's his responsibility to make sure each trail is where it needs to be. I'm amazed at how good a job these really young people do,\" Treinen says.\u003c/p>\n\u003cp>Unlike the Wissemanns, the Treinens use genetically modified corn. \"It reduces the amount of pesticides that we would need to spray to keep the corn healthy,\" Treinen says. \"And we need corn that is not going to fall down. We're using a variety of corn that has really good stalk strength and standing power, and that comes from the genes that it has in it.\" The Treinens also like the corn to stay green for as long as possible, because they feel the bushiness contributes to a good maze.\u003c/p>\n\u003cp>In November, they harvest the corn and sell it to local farmers or on the commodities market.\u003c/p>\n\u003cp>The Treinens' farm makes 90 percent of its income from agro-tourism: the maze, the pumpkin patch and hayrides. It is a working farm, but a small one that grows just corn, soybeans and hay.\u003c/p>\n\u003cp>\"The land we have is not nearly enough to support a family on if we were just growing crops,\" Treinen says. \"Agro-tourism has allowed us to keep the farm viable.\"\u003c/p>\n\u003cp>Mazes, first called labyrinths, date back \u003ca href=\"http://www.campsilos.org/mod3/students/mazes.shtml\">4,000 years\u003c/a> and were used for rituals and processions instead of entertainment. Throughout the centuries, mazes began to appear in gardens of castles and wealthy estates. They evolved into a game in which people would try to find their way into the center and back out again.\u003c/p>\n\u003cp>It was only a matter of time before someone thought of adapting that idea to a cornfield. That person was \u003ca href=\"http://www.cherrycrestfarm.com/The-Amazing-Fun-Time-Blog/Interview-With-Don-Frantz/\">Don Frantz\u003c/a>. On a cross-country flight, he looked down over the farms of the Midwest and saw crops planted in perfect, amazing contoured lines. What would it take to transfer the concept of an English garden maze into something uniquely American, using a field of corn?\u003c/p>\n\u003cp>In 1993, Frantz launched the first modern corn maze, designed just for fun: the dinosaur-shape \"\u003ca href=\"http://americanmaze.com/\">Amazing Maize Maze\u003c/a>,\" in Annville, Pa. His concept was successful.\u003c/p>\n\u003cp>And while technology continues to transform the art of maze-cutting, the idea itself remains firmly planted: Wandering through a corn maze has become one of America's favorite autumn rituals. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/113163/with-gps-and-graph-paper-farmers-find-a-maze-ing-ways-to-bring-in-cash",
"authors": [
"byline_bayareabites_113163"
],
"categories": [
"bayareabites_1874",
"bayareabites_11028",
"bayareabites_4084",
"bayareabites_358"
],
"tags": [
"bayareabites_515",
"bayareabites_15672",
"bayareabites_15671",
"bayareabites_15670"
],
"featImg": "bayareabites_113164",
"label": "source_bayareabites_113163"
},
"bayareabites_112648": {
"type": "posts",
"id": "bayareabites_112648",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "112648",
"score": null,
"sort": [
1477670712000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 14959
},
"blocks": [],
"publishDate": 1477670712,
"format": "image",
"disqusTitle": "Halloween Treats: Homemade Marshmallow Ghosts",
"title": "Halloween Treats: Homemade Marshmallow Ghosts",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>There’s nothing like biting into a real, homemade marshmallow that you’ve made yourself. It’s completely unlike the round white blobs you get at the grocery store. Light and airy as a cloud, these are easier to make than you might think – and they make a great rainy day project. All you need is a stand mixer and a candy thermometer. \u003c/p>\n\u003cp>I make mine with gelatin, although I’ve made other recipes using egg whites. It sounds kinda crazy, that you can whip up gelatin into a fluffy white mass, but it really does work. Just keep the faith and follow the directions, and you will be amazed by the results. \u003c/p>\n\u003cp>Make sure you prep your pan in advance, because once the mixture is ready, you need to spread it out quickly. The best way to do this is to use an offset spatula (or other thin metal spatula) that you’ve sprayed with a little cooking oil. Once the marshmallow sits for an hour or two to firm up, you can cut it into whatever shapes you like. I love the ghosts for Halloween, but you can do anything: stars, hearts, or if you want the least amount of scraps, squares.\u003c/p>\n\u003cp>When using a cutter or a knife, use a bit of the powdered sugar mixture to make sure it doesn’t get overly sticky, which makes it hard to cut.\u003c/p>\n\u003cp>If you do use a cutter and have a bunch of scraps, don’t throw them away! Just cut them into smaller odd-shaped pieces and pop them into your hot chocolate.\u003c/p>\n\u003cfigure id=\"attachment_113025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-final-closeup.jpg\" alt=\"Homemade Marshmallow Ghosts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Marshmallow Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Marshmallow Ghosts\u003c/h2>\n\u003cp>\u003cem>Makes about 2 dozen marshmallows (depending on how you cut them)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>Canola oil spray\u003c/li>\n\u003cli>1/2 cup powdered sugar\u003c/li>\n\u003cli>1/3 cup cornstarch\u003c/li>\n\u003cli>1/2 cup cold water\u003c/li>\n\u003cli>2 envelopes unflavored powdered gelatin (1½ tbsp)\u003c/li>\n\u003cli>1/8 tsp fine sea salt\u003c/li>\n\u003cli>1/8 tsp cream of tartar\u003c/li>\n\u003cli>1 1/3 cups granulated sugar\u003c/li>\n\u003cli>2 tbsp light corn syrup\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>2 tablespoons chocolate chips (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Lightly spray a 9-inch square or a 9-by-13-inch baking pan with the cooking spray (for thicker marshmallows use the smaller pan, for thinner use a larger pan). In a large bowl, sift together the powdered sugar and cornstarch. Using the sifter, dust the baking pan with about half of the mixture, making sure to cover the sides by tilting the pan to coat it evenly. Leave any excess in the bottom of the pan. Set the remaining powdered sugar mixture aside.\u003c/li>\n\u003cfigure id=\"attachment_113046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-sift1.jpg\" alt=\"In a large bowl, sift together the powdered sugar and cornstarch. Using the sifter, dust the baking pan with about half of the mixture, making sure to cover the sides by tilting the pan to coat it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113046\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, sift together the powdered sugar and cornstarch. Using the sifter, dust the baking pan with about half of the mixture, making sure to cover the sides by tilting the pan to coat it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Pour 1/2 cup of cold water into the large bowl of a stand mixer. Sprinkle the powdered gelatin over the water, whisk to combine, then set aside to soften for 5 minutes. Add the salt and cream of tartar, fit the mixer with the whip attachment, and beat on medium-high speed until fluffy, about 3 minutes. Turn off the mixer while you boil the sugar syrup.\u003c/li>\n\u003cfigure id=\"attachment_113031\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-gelatin.jpg\" alt=\"Pour 1/2 cup of cold water into the large bowl of a stand mixer. Sprinkle the powdered gelatin over the water.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour 1/2 cup of cold water into the large bowl of a stand mixer. Sprinkle the powdered gelatin over the water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-whisk-gelatin.jpg\" alt=\"Whisk to combine, then set aside to soften for 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113061\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whisk to combine, then set aside to soften for 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113040\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-mixer.jpg\" alt=\"Add the salt and cream of tartar, fit the mixer with the whip attachment, and beat on medium-high speed until fluffy, about 3 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the salt and cream of tartar, fit the mixer with the whip attachment, and beat on medium-high speed until fluffy, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, in a saucepan, stir together ½ cup water, the granulated sugar, and the corn syrup. Bring to a boil over high heat, swirling the pan occasionally but not stirring, until the mixture reads 245°F on a candy thermometer (medium firm-ball stage), about 5 minutes.\u003c/li>\n\u003cfigure id=\"attachment_113051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-sugar-water-stir.jpg\" alt=\"In a saucepan, stir together ½ cup water, the granulated sugar, and the corn syrup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113051\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan, stir together ½ cup water, the granulated sugar, and the corn syrup.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-stovetop2.jpg\" alt=\"Bring to a boil over high heat, swirling the pan occasionally but not stirring, until the mixture reads 245°F on a candy thermometer. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113050\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a boil over high heat, swirling the pan occasionally but not stirring, until the mixture reads 245°F on a candy thermometer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Turn the mixer on to medium-low speed and carefully pour the sugar syrup into the gelatin mixture in a steady stream, aiming it between the inside of the bowl and the whisk. Turn the mixer up to medium-high and whip the mixture until it lightens and thickens, about 5 minutes. Add the vanilla, then beat until the mixing bowl is cool to the touch on the bottom, about 7 minutes.\u003c/li>\n\u003cfigure id=\"attachment_113024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-combine-ingredients.jpg\" alt=\"Turn the mixer on to medium-low speed and carefully pour the sugar syrup into the gelatin mixture in a steady stream, aiming it between the inside of the bowl and the whisk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the mixer on to medium-low speed and carefully pour the sugar syrup into the gelatin mixture in a steady stream, aiming it between the inside of the bowl and the whisk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113027\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-final-vanilla.jpg\" alt=\"Turn the mixer up to medium-high and whip the mixture until it lightens and thickens, about 5 minutes. Add the vanilla.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the mixer up to medium-high and whip the mixture until it lightens and thickens, about 5 minutes. Add the vanilla. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish.jpg\" alt=\"Beat until the mixing bowl is cool to the touch on the bottom, about 7 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat until the mixing bowl is cool to the touch on the bottom, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using a rubber spatula, quickly scrape the marshmallow mixture into the coated pan. Then, using a lightly oiled offset metal spatula, spread the mixture into an even layer. Let stand until a skin forms on the surface, about 1 hour, then dust with some of the reserved powdered sugar mixture. Let sit in a cool place until firm, about 2 hours or overnight.\u003c/li>\n\u003cfigure id=\"attachment_113035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-pour.jpg\" alt=\"Using a rubber spatula, quickly scrape the marshmallow mixture into the coated pan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a rubber spatula, quickly scrape the marshmallow mixture into the coated pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113037\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-spread.jpg\" alt=\"Then, using a lightly oiled offset metal spatula, spread the mixture into an even layer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then, using a lightly oiled offset metal spatula, spread the mixture into an even layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113036\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-set.jpg\" alt=\"Let stand until a skin forms on the surface, about 1 hour, then dust with some of the reserved powdered sugar mixture. Let sit in a cool place until firm, about 2 hours or overnight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let stand until a skin forms on the surface, about 1 hour, then dust with some of the reserved powdered sugar mixture. Let sit in a cool place until firm, about 2 hours or overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To cut, dust a sheet pan with some of the remaining sugar mixture. Invert the marshmallow onto the sheet pan. Cut with a small ghost-shaped cookie cutter (or another shape; or you can just cut into squares with a large knife). Toss the cut marshmallows in the bowl with the remaining powdered sugar mixture to coat. (If using the cutter, cut the leftover scraps into smaller pieces for hot chocolate and toss with the powdered sugar mixture to coat.) Cover tightly and store at room temperature for up to 1 week.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"113054,113055,113056,113057\"]\u003c/p>\n\u003cfigure id=\"attachment_113042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-mold.jpg\" alt=\"Cut with a smaCut with a small ghost-shaped cookie cutter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut with a small ghost-shaped cookie cutter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>If you like, after cutting out the ghosts, pipe chocolate eyes and a mouth onto them. Simply melt the chocolate chips in a bowl in the microwave at 30-second bursts, stirring each time, until smooth and melted. Use a toothpick to draw spooky eyes and a scary mouth onto the marshmallow ghosts.\u003c/li>\n\u003cfigure id=\"attachment_113043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-paint-eyes.jpg\" alt=\"Melt the chocolate chips in a bowl in the microwave at 30-second bursts, stirring each time, until smooth and melted. Use a toothpick to draw spooky eyes and a scary mouth onto the marshmallow ghosts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Melt the chocolate chips in a bowl in the microwave at 30-second bursts, stirring each time, until smooth and melted. Use a toothpick to draw spooky eyes and a scary mouth onto the marshmallow ghosts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113029\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-final1.jpg\" alt=\"Homemade Marshmallow Ghosts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113029\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Marshmallow Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
"disqusIdentifier": "112648 http://ww2.kqed.org/bayareabites/?p=112648",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/10/28/halloween-treats-homemade-marshmallow-ghosts/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1195,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1569522176,
"excerpt": "Light and fluffy homemade marshmallows are a treat, and cutting them into ghosts makes them perfect for Halloween gatherings.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Light and fluffy homemade marshmallows are a treat, and cutting them into ghosts makes them perfect for Halloween gatherings.",
"title": "Halloween Treats: Homemade Marshmallow Ghosts | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Halloween Treats: Homemade Marshmallow Ghosts",
"datePublished": "2016-10-28T09:05:12-07:00",
"dateModified": "2019-09-26T11:22:56-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "halloween-treats-homemade-marshmallow-ghosts",
"status": "publish",
"path": "/bayareabites/112648/halloween-treats-homemade-marshmallow-ghosts",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There’s nothing like biting into a real, homemade marshmallow that you’ve made yourself. It’s completely unlike the round white blobs you get at the grocery store. Light and airy as a cloud, these are easier to make than you might think – and they make a great rainy day project. All you need is a stand mixer and a candy thermometer. \u003c/p>\n\u003cp>I make mine with gelatin, although I’ve made other recipes using egg whites. It sounds kinda crazy, that you can whip up gelatin into a fluffy white mass, but it really does work. Just keep the faith and follow the directions, and you will be amazed by the results. \u003c/p>\n\u003cp>Make sure you prep your pan in advance, because once the mixture is ready, you need to spread it out quickly. The best way to do this is to use an offset spatula (or other thin metal spatula) that you’ve sprayed with a little cooking oil. Once the marshmallow sits for an hour or two to firm up, you can cut it into whatever shapes you like. I love the ghosts for Halloween, but you can do anything: stars, hearts, or if you want the least amount of scraps, squares.\u003c/p>\n\u003cp>When using a cutter or a knife, use a bit of the powdered sugar mixture to make sure it doesn’t get overly sticky, which makes it hard to cut.\u003c/p>\n\u003cp>If you do use a cutter and have a bunch of scraps, don’t throw them away! Just cut them into smaller odd-shaped pieces and pop them into your hot chocolate.\u003c/p>\n\u003cfigure id=\"attachment_113025\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-final-closeup.jpg\" alt=\"Homemade Marshmallow Ghosts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-closeup-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Marshmallow Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Homemade Marshmallow Ghosts\u003c/h2>\n\u003cp>\u003cem>Makes about 2 dozen marshmallows (depending on how you cut them)\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong> \n\u003cli>Canola oil spray\u003c/li>\n\u003cli>1/2 cup powdered sugar\u003c/li>\n\u003cli>1/3 cup cornstarch\u003c/li>\n\u003cli>1/2 cup cold water\u003c/li>\n\u003cli>2 envelopes unflavored powdered gelatin (1½ tbsp)\u003c/li>\n\u003cli>1/8 tsp fine sea salt\u003c/li>\n\u003cli>1/8 tsp cream of tartar\u003c/li>\n\u003cli>1 1/3 cups granulated sugar\u003c/li>\n\u003cli>2 tbsp light corn syrup\u003c/li>\n\u003cli>1 tsp vanilla extract\u003c/li>\n\u003cli>2 tablespoons chocolate chips (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong> \n\u003cli>Lightly spray a 9-inch square or a 9-by-13-inch baking pan with the cooking spray (for thicker marshmallows use the smaller pan, for thinner use a larger pan). In a large bowl, sift together the powdered sugar and cornstarch. Using the sifter, dust the baking pan with about half of the mixture, making sure to cover the sides by tilting the pan to coat it evenly. Leave any excess in the bottom of the pan. Set the remaining powdered sugar mixture aside.\u003c/li>\n\u003cfigure id=\"attachment_113046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-sift1.jpg\" alt=\"In a large bowl, sift together the powdered sugar and cornstarch. Using the sifter, dust the baking pan with about half of the mixture, making sure to cover the sides by tilting the pan to coat it evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113046\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sift1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, sift together the powdered sugar and cornstarch. Using the sifter, dust the baking pan with about half of the mixture, making sure to cover the sides by tilting the pan to coat it evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Pour 1/2 cup of cold water into the large bowl of a stand mixer. Sprinkle the powdered gelatin over the water, whisk to combine, then set aside to soften for 5 minutes. Add the salt and cream of tartar, fit the mixer with the whip attachment, and beat on medium-high speed until fluffy, about 3 minutes. Turn off the mixer while you boil the sugar syrup.\u003c/li>\n\u003cfigure id=\"attachment_113031\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-gelatin.jpg\" alt=\"Pour 1/2 cup of cold water into the large bowl of a stand mixer. Sprinkle the powdered gelatin over the water.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-gelatin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour 1/2 cup of cold water into the large bowl of a stand mixer. Sprinkle the powdered gelatin over the water. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-whisk-gelatin.jpg\" alt=\"Whisk to combine, then set aside to soften for 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113061\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-whisk-gelatin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Whisk to combine, then set aside to soften for 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113040\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-mixer.jpg\" alt=\"Add the salt and cream of tartar, fit the mixer with the whip attachment, and beat on medium-high speed until fluffy, about 3 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mixer-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the salt and cream of tartar, fit the mixer with the whip attachment, and beat on medium-high speed until fluffy, about 3 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Meanwhile, in a saucepan, stir together ½ cup water, the granulated sugar, and the corn syrup. Bring to a boil over high heat, swirling the pan occasionally but not stirring, until the mixture reads 245°F on a candy thermometer (medium firm-ball stage), about 5 minutes.\u003c/li>\n\u003cfigure id=\"attachment_113051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-sugar-water-stir.jpg\" alt=\"In a saucepan, stir together ½ cup water, the granulated sugar, and the corn syrup.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113051\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-sugar-water-stir-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a saucepan, stir together ½ cup water, the granulated sugar, and the corn syrup.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-stovetop2.jpg\" alt=\"Bring to a boil over high heat, swirling the pan occasionally but not stirring, until the mixture reads 245°F on a candy thermometer. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113050\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-stovetop2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a boil over high heat, swirling the pan occasionally but not stirring, until the mixture reads 245°F on a candy thermometer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Turn the mixer on to medium-low speed and carefully pour the sugar syrup into the gelatin mixture in a steady stream, aiming it between the inside of the bowl and the whisk. Turn the mixer up to medium-high and whip the mixture until it lightens and thickens, about 5 minutes. Add the vanilla, then beat until the mixing bowl is cool to the touch on the bottom, about 7 minutes.\u003c/li>\n\u003cfigure id=\"attachment_113024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-combine-ingredients.jpg\" alt=\"Turn the mixer on to medium-low speed and carefully pour the sugar syrup into the gelatin mixture in a steady stream, aiming it between the inside of the bowl and the whisk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-combine-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the mixer on to medium-low speed and carefully pour the sugar syrup into the gelatin mixture in a steady stream, aiming it between the inside of the bowl and the whisk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113027\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-final-vanilla.jpg\" alt=\"Turn the mixer up to medium-high and whip the mixture until it lightens and thickens, about 5 minutes. Add the vanilla.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final-vanilla-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn the mixer up to medium-high and whip the mixture until it lightens and thickens, about 5 minutes. Add the vanilla. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113034\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish.jpg\" alt=\"Beat until the mixing bowl is cool to the touch on the bottom, about 7 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-bowl-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beat until the mixing bowl is cool to the touch on the bottom, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Using a rubber spatula, quickly scrape the marshmallow mixture into the coated pan. Then, using a lightly oiled offset metal spatula, spread the mixture into an even layer. Let stand until a skin forms on the surface, about 1 hour, then dust with some of the reserved powdered sugar mixture. Let sit in a cool place until firm, about 2 hours or overnight.\u003c/li>\n\u003cfigure id=\"attachment_113035\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-pour.jpg\" alt=\"Using a rubber spatula, quickly scrape the marshmallow mixture into the coated pan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-pour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a rubber spatula, quickly scrape the marshmallow mixture into the coated pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113037\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-spread.jpg\" alt=\"Then, using a lightly oiled offset metal spatula, spread the mixture into an even layer.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-spread-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then, using a lightly oiled offset metal spatula, spread the mixture into an even layer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113036\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-marshmallow-set.jpg\" alt=\"Let stand until a skin forms on the surface, about 1 hour, then dust with some of the reserved powdered sugar mixture. Let sit in a cool place until firm, about 2 hours or overnight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-marshmallow-set-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Let stand until a skin forms on the surface, about 1 hour, then dust with some of the reserved powdered sugar mixture. Let sit in a cool place until firm, about 2 hours or overnight. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To cut, dust a sheet pan with some of the remaining sugar mixture. Invert the marshmallow onto the sheet pan. Cut with a small ghost-shaped cookie cutter (or another shape; or you can just cut into squares with a large knife). Toss the cut marshmallows in the bowl with the remaining powdered sugar mixture to coat. (If using the cutter, cut the leftover scraps into smaller pieces for hot chocolate and toss with the powdered sugar mixture to coat.) Cover tightly and store at room temperature for up to 1 week.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "113054,113055,113056,113057",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_113042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-mold.jpg\" alt=\"Cut with a smaCut with a small ghost-shaped cookie cutter.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113042\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-mold-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut with a small ghost-shaped cookie cutter. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>If you like, after cutting out the ghosts, pipe chocolate eyes and a mouth onto them. Simply melt the chocolate chips in a bowl in the microwave at 30-second bursts, stirring each time, until smooth and melted. Use a toothpick to draw spooky eyes and a scary mouth onto the marshmallow ghosts.\u003c/li>\n\u003cfigure id=\"attachment_113043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-paint-eyes.jpg\" alt=\"Melt the chocolate chips in a bowl in the microwave at 30-second bursts, stirring each time, until smooth and melted. Use a toothpick to draw spooky eyes and a scary mouth onto the marshmallow ghosts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-paint-eyes-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Melt the chocolate chips in a bowl in the microwave at 30-second bursts, stirring each time, until smooth and melted. Use a toothpick to draw spooky eyes and a scary mouth onto the marshmallow ghosts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113029\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/ghosts-final1.jpg\" alt=\"Homemade Marshmallow Ghosts\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-113029\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/ghosts-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Marshmallow Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/112648/halloween-treats-homemade-marshmallow-ghosts",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_14959"
],
"categories": [
"bayareabites_1653",
"bayareabites_11028",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12"
],
"tags": [
"bayareabites_416",
"bayareabites_4125",
"bayareabites_41",
"bayareabites_106",
"bayareabites_14738"
],
"featImg": "bayareabites_113028",
"label": "bayareabites_14959"
},
"bayareabites_113076": {
"type": "posts",
"id": "bayareabites_113076",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "113076",
"score": null,
"sort": [
1477649833000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1477649833,
"format": "audio",
"disqusTitle": "In 'Appetites,' Bourdain Pleases The Toughest Food Critic (His 9-Year-Old)",
"title": "In 'Appetites,' Bourdain Pleases The Toughest Food Critic (His 9-Year-Old)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to the story on Fresh Air:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/fa/2016/10/20161027_fa_01.mp3\u003c/p>\n\u003cp>As the host of the Peabody Award-winning series \u003cem>Parts Unknown,\u003c/em>\u003cem> \u003c/em>Anthony Bourdain has visited conflict zones like Beirut, Congo, Gaza and Libya — places his CNN colleagues routinely cover. But Bourdain is clear that he doesn't want to be mistaken for a journalist.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"Journalists drop into a situation, ask a question, and people sort of tighten up,\" he tells \u003cem>Fresh Air\u003c/em>'s Dave Davies. \"Whereas if you sit down with people and just say, 'Hey what makes you happy? What do you like to eat?' They'll tell you extraordinary things, many of which have nothing to do with food.\"\u003c/p>\n\u003cp>Bourdain says experiencing the everyday lives of people around the globe helps give depth to the news reports about those places. \"I mean, who are these people we are talking about when we talk about Benghazi or Libya?\" he says. \"Is it not useful to see them with their kids, to see how their everyday lives are?\"\u003c/p>\n\u003cp>So what does Anthony Bourdain eat when he's at home, being \"ordinary\"? During the course of his 16-year-long career in television, he has developed a reputation for trying just about anything — including unwashed pig rectum and rotten shark. But his new cookbook, \u003cem>Appetites\u003c/em>, focuses on food he eats at home with his young daughter, including mac and cheese, burgers and some of his favorite Asian dishes, like Korean army stew.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"When I cook at home it's with a 9-year-old girl in mind,\" he says. \"I mean, she's who I need to please, and if she's not happy, I'm not happy. The whole house revolves around her and her friends. So it's reflective of that.\"\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cfigure id=\"attachment_113082\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/9780062409959_custom-b00faa2004d5b1cf6232d31bd66e1bf2b86167fa-s600-c85.jpg\" alt=\"Appetites by Anthony Bourdain\" width=\"400\" height=\"505\" class=\"size-full wp-image-113082\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780062409959_custom-b00faa2004d5b1cf6232d31bd66e1bf2b86167fa-s600-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780062409959_custom-b00faa2004d5b1cf6232d31bd66e1bf2b86167fa-s600-c85-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780062409959_custom-b00faa2004d5b1cf6232d31bd66e1bf2b86167fa-s600-c85-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780062409959_custom-b00faa2004d5b1cf6232d31bd66e1bf2b86167fa-s600-c85-375x473.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.npr.org/books/titles/498575240/appetites\">Appetites\u003c/a>\u003cbr>by Anthony Bourdain\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On the cookbook \u003c/strong>\u003c/p>\n\u003cp>I wanted it to be useful, approachable, reflective of the life I've lived over the past eight or nine years as a father, as opposed to a professional trying to dazzle with pretty pictures and food that's different than everybody else's. ... I wanted to make a beautiful cookbook, [a] creative-looking one, spoken in honest, straight-forward, casual terms that gives the reader reasonable expectations, that encourages them to organize themselves in the way that I've found to be useful as a professional.\u003c/p>\n\u003cp>It's also reflective of, I think, age, and all those years in the restaurant business. Most chefs I know after work do not want to go out to dinner and be forced to think about what they're eating in a critical or analytical way. They want to experience food as they did as children, in an emotional way. The pure pleasure of that bowl of spicy noodles or even a bowl of soup that their mom gave them on a rainy day when they'd been bullied in school. I mean, that's a happy time when you can escape this world and lose yourself in food. These are recipes where hopefully, I try to evoke those feelings and emotions.\u003c/p>\n\u003cp>\u003cstrong>On\u003c/strong>\u003cstrong> \u003c/strong>\u003cstrong>starting out as a dishwasher and\u003c/strong>\u003cstrong> \u003c/strong>\u003cstrong>what attracted him to the restaurant industry \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_113078\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-1020x765.jpg\" alt='Bourdain began his career as a dishwasher, and jokes that he learned \"all the most important lessons\" of his life scrubbing dishes.' width=\"640\" height=\"480\" class=\"size-large wp-image-113078\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bourdain began his career as a dishwasher, and jokes that he learned \"all the most important lessons\" of his life scrubbing dishes. \u003ccite>(David Scott Holloway/Ecco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I started working as a dishwasher one summer and it was really a big event for me, because up to that point I was lazy. I was the kid that if you hired me to shovel your walk in winter, I would really do a terrible job of it, probably find a way to weasel out. ...\u003c/p>\n\u003cp>The kitchen brigade [were] the first people whose respect I wanted, and the first time in my life that I went home feeling respect for myself. It was very hard work. You had to be there on time. There were certain absolutes, certain absolute rules, and for whatever reason I responded to that. ...\u003c/p>\n\u003cp>I was a happy dishwasher. I jokingly say that I learned every important lesson, all the most important lessons of my life, as a dishwasher. In some ways that's true. Thomas Keller, the great chef, talks about ... the magic of discovering that you line the dirty dishes up, you push them in the machine, and they come out clean every time. There's something very comforting about that. ... I still like being at the bottom of a steep learning curve. I liked being the worst in the kitchen and struggling every day to earn respect and status within that hierarchy.\u003c/p>\n\u003cp>\u003cstrong>On writing\u003c/strong>\u003cstrong> his first cookbook, \u003c/strong>\u003cstrong>\u003cem>Kitchen Confidential,\u003c/em>\u003c/strong>\u003cstrong>\u003cem> \u003c/em>\u003c/strong>\u003cstrong>and finding his writing voice\u003cem>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I think, to a great extent, the reason \u003cem>Kitchen Confidential\u003c/em> sounds like it does is I just didn't have the luxury or the burden of a lot of time to sit around and contemplate the mysteries of the universe. I had to wake up at 5 o'clock in the morning, write for an hour and a half, and then I had to go to work to a real job. ...\u003c/p>\n\u003cp>It was liberating in the sense that I had no time to think about what I was writing. I certainly had no customer or reader in mind, because I was quite sure no one would ever read it. That was in many ways a very liberating place to be. I've kind of tried to stick with that business model since.\u003c/p>\n\u003cp>\u003cstrong>On\u003c/strong>\u003cstrong> \u003c/strong>\u003cstrong>twice\u003c/strong>\u003cstrong> \u003c/strong>\u003cstrong>being given the honor to kill a pig for a village feast in Borneo \u003c/strong>\u003c/p>\n\u003cp>That first time I don't think I had ever killed an animal before. I had been ordering them up as a chef over the phone, so I was culpable in the death of many animals. But here I was being asked to physically plunge a spear into the heart of a pig. It seemed to me the height of hypocrisy, however uncomfortable I might've been with that, to put it off on somebody else. I had been responsible for the death of many animals. Here I'm being asked, I didn't want to let the team down. I didn't want to dishonor the village or embarrass anyone.\u003c/p>\n\u003cp>The first time was very, very, very, very difficult. My camera guys almost passed out, it was certainly very difficult for me. The second time, as much as I'd like to say that it was still really hard, and I think I said in the voiceover, I don't know what it says about me, probably something very bad, that I have become — I have changed over time. I'd like to think in good ways, for the most part, but I've also become more callous. I've become able to plunge a spear into the heart of a screaming pig and live with that much more comfortably than I did the first time.\u003c/p>\n\u003cp>\u003cstrong>On finding great neighborhood places and hearing reactions from locals \u003c/strong>\u003c/p>\n\u003cp>Ideally I'll go to a place, like I'll find a little bar in Rio, let's say, some little local place that perfectly expresses the neighborhood. It's not a tourist-friendly place, for lack of a better word, I hate this word but I'll use it anyway — \"authentic.\" I'll feature that on the show.\u003c/p>\n\u003cp>The response I'm looking for is to hear from someone from the neighborhood saying, \"How did you ever find that place? I thought only we knew about it. It's truly a place that we love and is reflective of our culture and our neighborhood.\"\u003c/p>\n\u003cp>But on the other hand, it's kind of a destructive process because if I name the place — and I don't always when it's a place like that — I change it. The next time I go back, there's tourists. There're people who've seen it on the show. Then I might hear from the same person from that neighborhood saying: \"You ruined my favorite bar!\" All the regular customers have run away and it's filled with tourists in ugly T-shirts and flip-flops.\u003c/p>\n\u003cp>\u003cstrong>On food he hesitates to eat \u003c/strong>\u003c/p>\n\u003cp>If freshness and hygiene is a question, generally it's tribal situations that are problematic, where the whole tribe, the chief is offering you something that's what they have. Often they don't have refrigeration, it's often old — their tolerance for meat that's even spoiled is higher than [that of] my relatively sensitive stomach. Often these dishes are eaten in one large bowl with the whole tribe jamming their fingers in. So yeah, rotten food, food that's clearly not clean, water that's clearly not good — those are a challenge.\u003c/p>\n\u003cp>On the flavor spectrum, I'm pretty good with just about everything. ... When you get to, like, rotten shark in Iceland, I mean I could do it, but I'd rather not. Won't be doing that again. It's unpleasant but it's not the end of the world. I don't know, for sheer soul-destroying misery, if you're talking about a bite of food that just makes me question the future of the human race and sends me into a spiral of depression, I think eating an airport Johnny Rockets pretty much would be the nadir.\u003c/p>\n\u003cp>\u003cstrong>On getting sick \u003c/strong>\u003c/p>\n\u003cp>I've lost three days of work in 16 years ... only three days that I've been down for the count and confined to bed and desperately, horribly ill. Generally speaking, if it's, like, a street-food stall that's busy, even if it looks dirty as hell, if there are a lot of locals there and they're eating and they're happy, my crew will always eat at that place. Eating a Caesar salad at the major chain hotel in Central Africa or the Middle East, that's where you run into trouble, stomach-wise, generally.\u003c/p>\n\u003cp>\u003cstrong>On losing interest in fine dining, because of his love of street food \u003c/strong>\u003c/p>\n\u003cp>I'm happiest experiencing food in the most purely emotional way. And it's true of most of my chef friends as well. When it's, like, street food or a one-chef, one-dish operation, or somebody who's just really, really good at one or two or three things that they've been doing for a very long time, that's very reflective of their ethnicity or their culture or their nationality — those are the things that just make me happy.\u003c/p>\n\u003cp>I'm spoiled, like a lot of fellow chefs. We get a lot of fine wines and dinners thrown our way and you do reach this enviable point where you just don't want to sit there for four hours, with course after course after course. It's too much, first of all. It doesn't feel good at the end of that time, and it's not interesting. And if the waiter is taking 10 minutes to describe each dish [and] it'll only take you three to eat it, something's really wrong. I think people lose sight of the fact that chefs should be ultimately in the pleasure business, not in the look-at-me business. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "113076 http://ww2.kqed.org/bayareabites/?p=113076",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/10/28/in-appetites-bourdain-pleases-the-toughest-food-critic-his-9-year-old/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1894,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 34
},
"modified": 1477649833,
"excerpt": "Anthony Bourdain's new cookbook features comfort food he cooks for his young daughter. \"She's who I need to please, and if she's not happy, I'm not happy,\" he says.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Anthony Bourdain's new cookbook features comfort food he cooks for his young daughter. "She's who I need to please, and if she's not happy, I'm not happy," he says.",
"title": "In 'Appetites,' Bourdain Pleases The Toughest Food Critic (His 9-Year-Old) | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "In 'Appetites,' Bourdain Pleases The Toughest Food Critic (His 9-Year-Old)",
"datePublished": "2016-10-28T03:17:13-07:00",
"dateModified": "2016-10-28T03:17:13-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "in-appetites-bourdain-pleases-the-toughest-food-critic-his-9-year-old",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=499308031&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprStoryDate": "Thu, 27 Oct 2016 16:04:00 -0400",
"nprLastModifiedDate": "Thu, 27 Oct 2016 17:15:17 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2016/10/27/499308031/in-appetites-bourdain-pleases-the-toughest-food-critic-his-9-year-old?ft=nprml&f=499308031",
"nprAudio": "https://ondemand.npr.org/anon.npr-mp3/npr/fa/2016/10/20161027_fa_01.mp3?orgId=427869011&topicId=1053&d=2240&p=13&story=499308031&t=progseg&e=499589567&seg=1&ft=nprml&f=499308031",
"nprImageAgency": "Ecco",
"nprAudioM3u": "http://api.npr.org/m3u/1499616639-ed6d35.m3u?orgId=427869011&topicId=1053&d=2240&p=13&story=499308031&t=progseg&e=499589567&seg=1&ft=nprml&f=499308031",
"nprStoryId": "499308031",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 27 Oct 2016 17:15:00 -0400",
"path": "/bayareabites/113076/in-appetites-bourdain-pleases-the-toughest-food-critic-his-9-year-old",
"audioUrl": "https://ondemand.npr.org/anon.npr-mp3/npr/fa/2016/10/20161027_fa_01.mp3?orgId=427869011&topicId=1053&d=2240&p=13&story=499308031&t=progseg&e=499589567&seg=1&ft=nprml&f=499308031",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Fresh Air:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "nprOneAudioLink",
"attributes": {
"named": {
"src": "https://ondemand.npr.org/anon.npr-mp3/npr/fa/2016/10/20161027_fa_01.mp3"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As the host of the Peabody Award-winning series \u003cem>Parts Unknown,\u003c/em>\u003cem> \u003c/em>Anthony Bourdain has visited conflict zones like Beirut, Congo, Gaza and Libya — places his CNN colleagues routinely cover. But Bourdain is clear that he doesn't want to be mistaken for a journalist.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"Journalists drop into a situation, ask a question, and people sort of tighten up,\" he tells \u003cem>Fresh Air\u003c/em>'s Dave Davies. \"Whereas if you sit down with people and just say, 'Hey what makes you happy? What do you like to eat?' They'll tell you extraordinary things, many of which have nothing to do with food.\"\u003c/p>\n\u003cp>Bourdain says experiencing the everyday lives of people around the globe helps give depth to the news reports about those places. \"I mean, who are these people we are talking about when we talk about Benghazi or Libya?\" he says. \"Is it not useful to see them with their kids, to see how their everyday lives are?\"\u003c/p>\n\u003cp>So what does Anthony Bourdain eat when he's at home, being \"ordinary\"? During the course of his 16-year-long career in television, he has developed a reputation for trying just about anything — including unwashed pig rectum and rotten shark. But his new cookbook, \u003cem>Appetites\u003c/em>, focuses on food he eats at home with his young daughter, including mac and cheese, burgers and some of his favorite Asian dishes, like Korean army stew.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"When I cook at home it's with a 9-year-old girl in mind,\" he says. \"I mean, she's who I need to please, and if she's not happy, I'm not happy. The whole house revolves around her and her friends. So it's reflective of that.\"\u003c/p>\n\u003chr>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cfigure id=\"attachment_113082\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/9780062409959_custom-b00faa2004d5b1cf6232d31bd66e1bf2b86167fa-s600-c85.jpg\" alt=\"Appetites by Anthony Bourdain\" width=\"400\" height=\"505\" class=\"size-full wp-image-113082\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780062409959_custom-b00faa2004d5b1cf6232d31bd66e1bf2b86167fa-s600-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780062409959_custom-b00faa2004d5b1cf6232d31bd66e1bf2b86167fa-s600-c85-160x202.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780062409959_custom-b00faa2004d5b1cf6232d31bd66e1bf2b86167fa-s600-c85-240x303.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780062409959_custom-b00faa2004d5b1cf6232d31bd66e1bf2b86167fa-s600-c85-375x473.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.npr.org/books/titles/498575240/appetites\">Appetites\u003c/a>\u003cbr>by Anthony Bourdain\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>On the cookbook \u003c/strong>\u003c/p>\n\u003cp>I wanted it to be useful, approachable, reflective of the life I've lived over the past eight or nine years as a father, as opposed to a professional trying to dazzle with pretty pictures and food that's different than everybody else's. ... I wanted to make a beautiful cookbook, [a] creative-looking one, spoken in honest, straight-forward, casual terms that gives the reader reasonable expectations, that encourages them to organize themselves in the way that I've found to be useful as a professional.\u003c/p>\n\u003cp>It's also reflective of, I think, age, and all those years in the restaurant business. Most chefs I know after work do not want to go out to dinner and be forced to think about what they're eating in a critical or analytical way. They want to experience food as they did as children, in an emotional way. The pure pleasure of that bowl of spicy noodles or even a bowl of soup that their mom gave them on a rainy day when they'd been bullied in school. I mean, that's a happy time when you can escape this world and lose yourself in food. These are recipes where hopefully, I try to evoke those feelings and emotions.\u003c/p>\n\u003cp>\u003cstrong>On\u003c/strong>\u003cstrong> \u003c/strong>\u003cstrong>starting out as a dishwasher and\u003c/strong>\u003cstrong> \u003c/strong>\u003cstrong>what attracted him to the restaurant industry \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_113078\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-1020x765.jpg\" alt='Bourdain began his career as a dishwasher, and jokes that he learned \"all the most important lessons\" of his life scrubbing dishes.' width=\"640\" height=\"480\" class=\"size-large wp-image-113078\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/2016-bourdain-photo-4_-please-credit-cnn-a5ea0cb7a7a416b4f660ad237abcbc2e6cd57544-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Bourdain began his career as a dishwasher, and jokes that he learned \"all the most important lessons\" of his life scrubbing dishes. \u003ccite>(David Scott Holloway/Ecco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I started working as a dishwasher one summer and it was really a big event for me, because up to that point I was lazy. I was the kid that if you hired me to shovel your walk in winter, I would really do a terrible job of it, probably find a way to weasel out. ...\u003c/p>\n\u003cp>The kitchen brigade [were] the first people whose respect I wanted, and the first time in my life that I went home feeling respect for myself. It was very hard work. You had to be there on time. There were certain absolutes, certain absolute rules, and for whatever reason I responded to that. ...\u003c/p>\n\u003cp>I was a happy dishwasher. I jokingly say that I learned every important lesson, all the most important lessons of my life, as a dishwasher. In some ways that's true. Thomas Keller, the great chef, talks about ... the magic of discovering that you line the dirty dishes up, you push them in the machine, and they come out clean every time. There's something very comforting about that. ... I still like being at the bottom of a steep learning curve. I liked being the worst in the kitchen and struggling every day to earn respect and status within that hierarchy.\u003c/p>\n\u003cp>\u003cstrong>On writing\u003c/strong>\u003cstrong> his first cookbook, \u003c/strong>\u003cstrong>\u003cem>Kitchen Confidential,\u003c/em>\u003c/strong>\u003cstrong>\u003cem> \u003c/em>\u003c/strong>\u003cstrong>and finding his writing voice\u003cem>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>I think, to a great extent, the reason \u003cem>Kitchen Confidential\u003c/em> sounds like it does is I just didn't have the luxury or the burden of a lot of time to sit around and contemplate the mysteries of the universe. I had to wake up at 5 o'clock in the morning, write for an hour and a half, and then I had to go to work to a real job. ...\u003c/p>\n\u003cp>It was liberating in the sense that I had no time to think about what I was writing. I certainly had no customer or reader in mind, because I was quite sure no one would ever read it. That was in many ways a very liberating place to be. I've kind of tried to stick with that business model since.\u003c/p>\n\u003cp>\u003cstrong>On\u003c/strong>\u003cstrong> \u003c/strong>\u003cstrong>twice\u003c/strong>\u003cstrong> \u003c/strong>\u003cstrong>being given the honor to kill a pig for a village feast in Borneo \u003c/strong>\u003c/p>\n\u003cp>That first time I don't think I had ever killed an animal before. I had been ordering them up as a chef over the phone, so I was culpable in the death of many animals. But here I was being asked to physically plunge a spear into the heart of a pig. It seemed to me the height of hypocrisy, however uncomfortable I might've been with that, to put it off on somebody else. I had been responsible for the death of many animals. Here I'm being asked, I didn't want to let the team down. I didn't want to dishonor the village or embarrass anyone.\u003c/p>\n\u003cp>The first time was very, very, very, very difficult. My camera guys almost passed out, it was certainly very difficult for me. The second time, as much as I'd like to say that it was still really hard, and I think I said in the voiceover, I don't know what it says about me, probably something very bad, that I have become — I have changed over time. I'd like to think in good ways, for the most part, but I've also become more callous. I've become able to plunge a spear into the heart of a screaming pig and live with that much more comfortably than I did the first time.\u003c/p>\n\u003cp>\u003cstrong>On finding great neighborhood places and hearing reactions from locals \u003c/strong>\u003c/p>\n\u003cp>Ideally I'll go to a place, like I'll find a little bar in Rio, let's say, some little local place that perfectly expresses the neighborhood. It's not a tourist-friendly place, for lack of a better word, I hate this word but I'll use it anyway — \"authentic.\" I'll feature that on the show.\u003c/p>\n\u003cp>The response I'm looking for is to hear from someone from the neighborhood saying, \"How did you ever find that place? I thought only we knew about it. It's truly a place that we love and is reflective of our culture and our neighborhood.\"\u003c/p>\n\u003cp>But on the other hand, it's kind of a destructive process because if I name the place — and I don't always when it's a place like that — I change it. The next time I go back, there's tourists. There're people who've seen it on the show. Then I might hear from the same person from that neighborhood saying: \"You ruined my favorite bar!\" All the regular customers have run away and it's filled with tourists in ugly T-shirts and flip-flops.\u003c/p>\n\u003cp>\u003cstrong>On food he hesitates to eat \u003c/strong>\u003c/p>\n\u003cp>If freshness and hygiene is a question, generally it's tribal situations that are problematic, where the whole tribe, the chief is offering you something that's what they have. Often they don't have refrigeration, it's often old — their tolerance for meat that's even spoiled is higher than [that of] my relatively sensitive stomach. Often these dishes are eaten in one large bowl with the whole tribe jamming their fingers in. So yeah, rotten food, food that's clearly not clean, water that's clearly not good — those are a challenge.\u003c/p>\n\u003cp>On the flavor spectrum, I'm pretty good with just about everything. ... When you get to, like, rotten shark in Iceland, I mean I could do it, but I'd rather not. Won't be doing that again. It's unpleasant but it's not the end of the world. I don't know, for sheer soul-destroying misery, if you're talking about a bite of food that just makes me question the future of the human race and sends me into a spiral of depression, I think eating an airport Johnny Rockets pretty much would be the nadir.\u003c/p>\n\u003cp>\u003cstrong>On getting sick \u003c/strong>\u003c/p>\n\u003cp>I've lost three days of work in 16 years ... only three days that I've been down for the count and confined to bed and desperately, horribly ill. Generally speaking, if it's, like, a street-food stall that's busy, even if it looks dirty as hell, if there are a lot of locals there and they're eating and they're happy, my crew will always eat at that place. Eating a Caesar salad at the major chain hotel in Central Africa or the Middle East, that's where you run into trouble, stomach-wise, generally.\u003c/p>\n\u003cp>\u003cstrong>On losing interest in fine dining, because of his love of street food \u003c/strong>\u003c/p>\n\u003cp>I'm happiest experiencing food in the most purely emotional way. And it's true of most of my chef friends as well. When it's, like, street food or a one-chef, one-dish operation, or somebody who's just really, really good at one or two or three things that they've been doing for a very long time, that's very reflective of their ethnicity or their culture or their nationality — those are the things that just make me happy.\u003c/p>\n\u003cp>I'm spoiled, like a lot of fellow chefs. We get a lot of fine wines and dinners thrown our way and you do reach this enviable point where you just don't want to sit there for four hours, with course after course after course. It's too much, first of all. It doesn't feel good at the end of that time, and it's not interesting. And if the waiter is taking 10 minutes to describe each dish [and] it'll only take you three to eat it, something's really wrong. I think people lose sight of the fact that chefs should be ultimately in the pleasure business, not in the look-at-me business. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/programs/fresh-air/\">Fresh Air\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/113076/in-appetites-bourdain-pleases-the-toughest-food-critic-his-9-year-old",
"authors": [
"5403"
],
"categories": [
"bayareabites_2254",
"bayareabites_588",
"bayareabites_11028",
"bayareabites_2407",
"bayareabites_2090",
"bayareabites_34"
],
"tags": [
"bayareabites_2213",
"bayareabites_15666",
"bayareabites_11278"
],
"featImg": "bayareabites_113077",
"label": "bayareabites"
},
"bayareabites_112970": {
"type": "posts",
"id": "bayareabites_112970",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "112970",
"score": null,
"sort": [
1477512182000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1477512182,
"format": "standard",
"disqusTitle": "What The Real Witches Of America Eat",
"title": "What The Real Witches Of America Eat",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>What do witches eat? If you're thinking of blood and feathers and cauldrons bubbling with eye of newt and toe of frog, you couldn't be more off-menu.\u003c/p>\n\u003cp>The correct, and disappointingly dull, answer is pizza, bread, fruit, nuts, granola bars, Cornish hens, Dunkin' Donuts, Starbucks coffee, leg of lamb, beer, cheese, Merlot, frozen cheesecake and other supermarket comestibles.\u003c/p>\n\u003cp>The banal diet of the neighborhood witch is one of several stereotype-busting nuggets to be found in Alex Mar's book \u003cem>Witches of America, \u003c/em>an immersive first-person study of paganism in the U.S. Her book was preceded by a \u003ca href=\"http://alex-mar.com/documentary/\">documentary\u003c/a> called \u003cem>American Mystic.\u003c/em>\u003cstrong> \u003c/strong>In the course of describing how and why Americans from different backgrounds and belief systems are drawn to the occult, Mar also reveals how food is used in the rites of contemporary witchcraft.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>As part of a quest that fused spiritual self-inquiry with anthropological research, Mar, who describes herself as \"an over-educated liberal New Yorker,\" dove deep into pagan communities in San Francisco, Illinois, New England and New Orleans. Keen to find out if \"even a piece of me skews magical,\" she attended mega witch conventions, participated in exorcism exercises and dance revels, attended a Gnostic mass and a workshop on poisonous herbs, offered gumdrops to Santa Muerte (the popular Mexican folk saint of Death, who is known for her sweet tooth) and even trained briefly in witchcraft. \u003c/p>\n\u003cfigure id=\"attachment_112975\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/9780374536435_custom-2d298c7b1291741cee78c1f9fa8a6b8201533f83-s400-c85.jpg\" alt=\"Witches of America by Alex Mar\" width=\"400\" height=\"600\" class=\"size-full wp-image-112975\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780374536435_custom-2d298c7b1291741cee78c1f9fa8a6b8201533f83-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780374536435_custom-2d298c7b1291741cee78c1f9fa8a6b8201533f83-s400-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780374536435_custom-2d298c7b1291741cee78c1f9fa8a6b8201533f83-s400-c85-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780374536435_custom-2d298c7b1291741cee78c1f9fa8a6b8201533f83-s400-c85-375x563.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.npr.org/books/titles/450306613/witches-of-america\">Witches of America\u003c/a>\u003cbr>by Alex Mar\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>But she is candid enough to admit that when she started on this fascinating and unpredictable journey into the occult, she nursed similar prejudices about food and witchcraft.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I'm half-Cuban, half-Greek from New York, and Greek cuisine includes octopus, tripe and sea urchin. So I'm quite used to foods that many would consider squeamish,\" she told me. \"But I still had the notion that witchcraft was performed with very repulsive ingredients. Somewhere in my subconscious, probably from the Brothers Grimm, magic is performed using raw animal parts and human blood. And yes, folk magic in some parts of the world does use animal parts and animal blood, but when it comes to everyday food, what witches eat is no different from what others eat.\"\u003c/p>\n\u003cp>She discovered this early on in her research. One of the first witches Mar met was \"Morpheus,\" a skinny, redheaded pagan priestess in baggy jeans who welcomed her to her trailer in the Bay Area with \"a pan of premade enchiladas.\" Soon, Mar watched as carloads of witches drove up to an autumn equinox gathering at Stone City in the Bay Area (the hub of American paganism) armed with picnic gear — \"baggies of herbs,\" coolers, and \"brown paper bags crammed with discount groceries.\"\u003c/p>\n\u003cp>\u003cem>Witches of America\u003c/em> is full of modern-day Wiccans and witches who Skype, drive pickups and drop off their kids at school. And though Mar did meet a young necromancer who \"harvests\" heads from a New Orleans graveyard, he is clearly an outlier.\u003c/p>\n\u003cp>Many witches keep their magic lives quiet and prefer to remain in the \"broom closet,\" coming out only to friends and fellow believers. Morpheus, for instance, is the alias used throughout the book for a woman whose day job is with the federal government. But she is also a respected Bay Area priestess who sings to the moon, and who dragged crushingly heavy stones down dirt roads to build a henge to The Morrigan, the Celtic goddess of war.\u003c/p>\n\u003cp>Since paganism has deep pre-Christian roots in nature worship and the harvest cycles, the bounty of the earth is celebrated in its high rituals.\u003c/p>\n\u003cp>At the very first pagan ritual Mar attended, Morpheus, dressed in fitted black velvet, presided as priestess at her self-built henge. Mar had watched her bake a bread sculpture of a sun god, lay it out on a dish and place \"a dry ear of corn between his dough-legs\" for a phallus. The figure was carried up the hill and laid out surrounded by pomegranates and apples, symbolizing the fertility of the earth.\u003c/p>\n\u003cp>https://youtu.be/5qhIWz4Lp-E\u003c/p>\n\u003cp>Later, Mar watched Morpheus take two jars filled with cream and dark ale, the favorite foods of The Morrigan, and pour them out as offerings.\u003c/p>\n\u003cp>Today, the term \"witch\" is used to describe the nearly 1 million Americans who practice paganism. Once used as a derogatory term, the word \"pagan\" has been reclaimed and is used as a giant catchall, says Mar, \"for people who practice a nature-worshipping and polytheistic religion, which has its own rites and rituals, just as any other religion has.\"\u003c/p>\n\u003cp>\"One of the things that impressed me was how practical pagans are,\" says Mar. \"If you could get an ingredient for a spell at a discount store, that was fine. It was better to be serious about your practice than spend the whole weekend going into the woods looking for an herb that can be found in the produce section of Whole Foods.\"\u003c/p>\n\u003cp>Where food has a starring — and endearing — role to play is at Samhain (pronounced \u003cem>SAH-win\u003c/em>), the major pagan holiday, which coincides with Halloween. Pagans believe that at this time of the year (from late October into early November), the veil between the worlds of the living and dead is thinnest, and therefore the best time to commune with one's dead ancestors and loved ones. And what better way than to break bread with them?\u003c/p>\n\u003cp>\"At these Samhain gatherings, many witches will dance and drink and eat the things the person they are remembering enjoyed,\" says Mar. \"The belief is that you can channel physical pleasure to the dead person, you can invite them to come closer and taste their favorite foods for that one night. If, say, you had an aunt who was partial to cherry pie, you would leave one out for her. Some witches drink whisky for the deceased who loved a good whisky. I find this aspect of the pagan community very moving — the fact that foods you consider everyday can be made into an offering, not just the ceremonial foods like a chalice of red wine sanctified by the church.\" \u003c/p>\n\u003cp>Perhaps the one area where popular fairy-tale notions of food and witchcraft match the reality is in the casting of spells, something Mar learnt firsthand. Finding herself in the coils of boyfriend trouble, she asked Morpheus, by then a friend, for a \"binding spell\" to protect her boyfriend from the \"emotional voodoo\" of his former lover.\u003c/p>\n\u003cp>Morpheus emailed back with a Freezer Spell that involved buying a cow's tongue from the butcher, slitting it open, inserting something representative of the ex-lover, like a photograph, and writing out what Mar wanted to do to her. Then, instructed Morpheus, dress the photograph with \"any mixture of these things: mustard (for disruption), red and black pepper (to make ill words burn in her mouth), cloves or slippery elm bark (against malicious talk), and the most important one, alum, to stop her tongue.\" Finally, sew or pin up the tongue, wrap it in foil and stick it in the freezer.\u003c/p>\n\u003cp>And so Mar drew up her shopping list. But that's about as far as she went. \"I was a little bit self-conscious about it,\" she says. \"Sewing up a cow's tongue and chanting over it was too dramatic, and I hesitated.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "112970 http://ww2.kqed.org/bayareabites/?p=112970",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/10/26/what-the-real-witches-of-america-eat/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1238,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1477515694,
"excerpt": "Nope. It's not eye of newt and toe of frog. But food — and its connection to dead loved ones — does play a starring role in the major Pagan holiday Samhain, which coincides with Halloween.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Nope. It's not eye of newt and toe of frog. But food — and its connection to dead loved ones — does play a starring role in the major Pagan holiday Samhain, which coincides with Halloween.",
"title": "What The Real Witches Of America Eat | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "What The Real Witches Of America Eat",
"datePublished": "2016-10-26T13:03:02-07:00",
"dateModified": "2016-10-26T14:01:34-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "what-the-real-witches-of-america-eat",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=499196147&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Nina Martyris, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Wed, 26 Oct 2016 08:00:00 -0400",
"nprLastModifiedDate": "Wed, 26 Oct 2016 12:48:39 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2016/10/26/499196147/what-the-real-witches-of-america-eat?ft=nprml&f=499196147",
"nprImageAgency": "Toronto Star via Getty Images",
"nprImageCredit": "Bernard Weil",
"nprStoryId": "499196147",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 26 Oct 2016 12:48:00 -0400",
"path": "/bayareabites/112970/what-the-real-witches-of-america-eat",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What do witches eat? If you're thinking of blood and feathers and cauldrons bubbling with eye of newt and toe of frog, you couldn't be more off-menu.\u003c/p>\n\u003cp>The correct, and disappointingly dull, answer is pizza, bread, fruit, nuts, granola bars, Cornish hens, Dunkin' Donuts, Starbucks coffee, leg of lamb, beer, cheese, Merlot, frozen cheesecake and other supermarket comestibles.\u003c/p>\n\u003cp>The banal diet of the neighborhood witch is one of several stereotype-busting nuggets to be found in Alex Mar's book \u003cem>Witches of America, \u003c/em>an immersive first-person study of paganism in the U.S. Her book was preceded by a \u003ca href=\"http://alex-mar.com/documentary/\">documentary\u003c/a> called \u003cem>American Mystic.\u003c/em>\u003cstrong> \u003c/strong>In the course of describing how and why Americans from different backgrounds and belief systems are drawn to the occult, Mar also reveals how food is used in the rites of contemporary witchcraft.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>As part of a quest that fused spiritual self-inquiry with anthropological research, Mar, who describes herself as \"an over-educated liberal New Yorker,\" dove deep into pagan communities in San Francisco, Illinois, New England and New Orleans. Keen to find out if \"even a piece of me skews magical,\" she attended mega witch conventions, participated in exorcism exercises and dance revels, attended a Gnostic mass and a workshop on poisonous herbs, offered gumdrops to Santa Muerte (the popular Mexican folk saint of Death, who is known for her sweet tooth) and even trained briefly in witchcraft. \u003c/p>\n\u003cfigure id=\"attachment_112975\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/9780374536435_custom-2d298c7b1291741cee78c1f9fa8a6b8201533f83-s400-c85.jpg\" alt=\"Witches of America by Alex Mar\" width=\"400\" height=\"600\" class=\"size-full wp-image-112975\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780374536435_custom-2d298c7b1291741cee78c1f9fa8a6b8201533f83-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780374536435_custom-2d298c7b1291741cee78c1f9fa8a6b8201533f83-s400-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780374536435_custom-2d298c7b1291741cee78c1f9fa8a6b8201533f83-s400-c85-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/9780374536435_custom-2d298c7b1291741cee78c1f9fa8a6b8201533f83-s400-c85-375x563.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://www.npr.org/books/titles/450306613/witches-of-america\">Witches of America\u003c/a>\u003cbr>by Alex Mar\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>But she is candid enough to admit that when she started on this fascinating and unpredictable journey into the occult, she nursed similar prejudices about food and witchcraft.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I'm half-Cuban, half-Greek from New York, and Greek cuisine includes octopus, tripe and sea urchin. So I'm quite used to foods that many would consider squeamish,\" she told me. \"But I still had the notion that witchcraft was performed with very repulsive ingredients. Somewhere in my subconscious, probably from the Brothers Grimm, magic is performed using raw animal parts and human blood. And yes, folk magic in some parts of the world does use animal parts and animal blood, but when it comes to everyday food, what witches eat is no different from what others eat.\"\u003c/p>\n\u003cp>She discovered this early on in her research. One of the first witches Mar met was \"Morpheus,\" a skinny, redheaded pagan priestess in baggy jeans who welcomed her to her trailer in the Bay Area with \"a pan of premade enchiladas.\" Soon, Mar watched as carloads of witches drove up to an autumn equinox gathering at Stone City in the Bay Area (the hub of American paganism) armed with picnic gear — \"baggies of herbs,\" coolers, and \"brown paper bags crammed with discount groceries.\"\u003c/p>\n\u003cp>\u003cem>Witches of America\u003c/em> is full of modern-day Wiccans and witches who Skype, drive pickups and drop off their kids at school. And though Mar did meet a young necromancer who \"harvests\" heads from a New Orleans graveyard, he is clearly an outlier.\u003c/p>\n\u003cp>Many witches keep their magic lives quiet and prefer to remain in the \"broom closet,\" coming out only to friends and fellow believers. Morpheus, for instance, is the alias used throughout the book for a woman whose day job is with the federal government. But she is also a respected Bay Area priestess who sings to the moon, and who dragged crushingly heavy stones down dirt roads to build a henge to The Morrigan, the Celtic goddess of war.\u003c/p>\n\u003cp>Since paganism has deep pre-Christian roots in nature worship and the harvest cycles, the bounty of the earth is celebrated in its high rituals.\u003c/p>\n\u003cp>At the very first pagan ritual Mar attended, Morpheus, dressed in fitted black velvet, presided as priestess at her self-built henge. Mar had watched her bake a bread sculpture of a sun god, lay it out on a dish and place \"a dry ear of corn between his dough-legs\" for a phallus. The figure was carried up the hill and laid out surrounded by pomegranates and apples, symbolizing the fertility of the earth.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/5qhIWz4Lp-E'\n title='//www.youtube.com/embed/5qhIWz4Lp-E'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Later, Mar watched Morpheus take two jars filled with cream and dark ale, the favorite foods of The Morrigan, and pour them out as offerings.\u003c/p>\n\u003cp>Today, the term \"witch\" is used to describe the nearly 1 million Americans who practice paganism. Once used as a derogatory term, the word \"pagan\" has been reclaimed and is used as a giant catchall, says Mar, \"for people who practice a nature-worshipping and polytheistic religion, which has its own rites and rituals, just as any other religion has.\"\u003c/p>\n\u003cp>\"One of the things that impressed me was how practical pagans are,\" says Mar. \"If you could get an ingredient for a spell at a discount store, that was fine. It was better to be serious about your practice than spend the whole weekend going into the woods looking for an herb that can be found in the produce section of Whole Foods.\"\u003c/p>\n\u003cp>Where food has a starring — and endearing — role to play is at Samhain (pronounced \u003cem>SAH-win\u003c/em>), the major pagan holiday, which coincides with Halloween. Pagans believe that at this time of the year (from late October into early November), the veil between the worlds of the living and dead is thinnest, and therefore the best time to commune with one's dead ancestors and loved ones. And what better way than to break bread with them?\u003c/p>\n\u003cp>\"At these Samhain gatherings, many witches will dance and drink and eat the things the person they are remembering enjoyed,\" says Mar. \"The belief is that you can channel physical pleasure to the dead person, you can invite them to come closer and taste their favorite foods for that one night. If, say, you had an aunt who was partial to cherry pie, you would leave one out for her. Some witches drink whisky for the deceased who loved a good whisky. I find this aspect of the pagan community very moving — the fact that foods you consider everyday can be made into an offering, not just the ceremonial foods like a chalice of red wine sanctified by the church.\" \u003c/p>\n\u003cp>Perhaps the one area where popular fairy-tale notions of food and witchcraft match the reality is in the casting of spells, something Mar learnt firsthand. Finding herself in the coils of boyfriend trouble, she asked Morpheus, by then a friend, for a \"binding spell\" to protect her boyfriend from the \"emotional voodoo\" of his former lover.\u003c/p>\n\u003cp>Morpheus emailed back with a Freezer Spell that involved buying a cow's tongue from the butcher, slitting it open, inserting something representative of the ex-lover, like a photograph, and writing out what Mar wanted to do to her. Then, instructed Morpheus, dress the photograph with \"any mixture of these things: mustard (for disruption), red and black pepper (to make ill words burn in her mouth), cloves or slippery elm bark (against malicious talk), and the most important one, alum, to stop her tongue.\" Finally, sew or pin up the tongue, wrap it in foil and stick it in the freezer.\u003c/p>\n\u003cp>And so Mar drew up her shopping list. But that's about as far as she went. \"I was a little bit self-conscious about it,\" she says. \"Sewing up a cow's tongue and chanting over it was too dramatic, and I hesitated.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/112970/what-the-real-witches-of-america-eat",
"authors": [
"byline_bayareabites_112970"
],
"categories": [
"bayareabites_12493",
"bayareabites_11028",
"bayareabites_1763"
],
"featImg": "bayareabites_112971",
"label": "bayareabites"
},
"bayareabites_112663": {
"type": "posts",
"id": "bayareabites_112663",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "112663",
"score": null,
"sort": [
1477499681000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 14959
},
"blocks": [],
"publishDate": 1477499681,
"format": "image",
"disqusTitle": "Halloween Treats: Chewy Chocolate Scaredy Cat Brownie Cookies",
"title": "Halloween Treats: Chewy Chocolate Scaredy Cat Brownie Cookies",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Chewy fudgy brownie bites, cut into the shapes of Halloween delights, are the perfect treats for any Halloween get-together. This recipe makes a big sheet of thin chocolate brownies that are sturdy enough to cut into shapes. You can use any shaped cookie cutter you like, but we loved the cute cats, and bats or sugar-dusted ghosts make great cut-outs too. Just be sure you use a cutter that doesn’t have too many thin parts to it, or the brownie might break. This brownie-cookie does best when cut into fatter shapes (which we learned when cutting out the cats!).\u003c/p>\n\u003cp>And it doesn’t end there, you can easily turn these into ice cream sandwiches. Cut out your favorite shapes and freeze them in a single layer on a baking sheet. Spread softened ice cream into a 3/4-inch thick layer in a baking pan. Freeze until hard, then use the same cutter as you used for the brownies to cut the ice cream into shapes. Sandwich the ice cream with the brownie cutouts and freeze again until firm. YUM!\u003c/p>\n\u003cp>Whatever you do, don’t toss the brownie scraps. Just chop them up into smaller pieces and put them in a zippered plastic bag, then freeze them. They are perfect for making brownie sundaes with a scoop of ice cream, some chocolate sauce, and a dollop of whipped cream!\u003c/p>\n\u003cfigure id=\"attachment_112894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112894\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-final.jpg\" alt=\"Chewy Chocolate Cut-Out Brownie Cookies\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chewy Chocolate Cut-Out Brownie Cookies\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chewy Chocolate Cut-Out Brownie Cookies\u003c/h2>\n\u003cp>\u003cem>Makes about 2 dozen (But depends on the size and shape of the cutter\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 cup unsalted butter\u003c/li>\n\u003cli>8 oz. bittersweet chocolate, finely chopped\u003c/li>\n\u003cli>3/4 cup granulated sugar\u003c/li>\n\u003cli>3/4 cup firmly packed light brown sugar\u003c/li>\n\u003cli>4 large eggs\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>1/2 teaspoon fine sea salt\u003c/li>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/4 cup Dutch-process cocoa powder\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 350°F. Butter or spray and line a 12- x 17-inch rimmed baking sheet with parchment so that 2 edges come up the long sides.\u003c/li>\n\u003cli>In a medium saucepan over low heat, melt the butter and bittersweet chocolate, stirring, until smooth. Remove from the heat and stir in the sugars with a whisk. Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla and salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112954\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112954\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-stir-chocolate.jpg\" alt=\"In a medium saucepan over low heat, melt the butter and bittersweet chocolate, stirring, until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium saucepan over low heat, melt the butter and bittersweet chocolate, stirring, until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112938\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112938\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-add-sugar1.jpg\" alt=\"Remove from the heat and stir in the sugars with a whisk.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and stir in the sugars with a whisk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112941\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112941\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-batter-eggs.jpg\" alt=\"Add the eggs one at a time, whisking well after each addition.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the eggs one at a time, whisking well after each addition. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until blended. Spread the mixture into the prepared pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112951\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-sift-flour.jpg\" alt=\"Sift the flour and cocoa over the chocolate mixture\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift the flour and cocoa over the chocolate mixture \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-batter-mixed1.jpg\" alt=\"Using a rubber spatula, stir in the flour and cocoa until blended.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a rubber spatula, stir in the flour and cocoa until blended. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112953\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112953\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-smooth-batter.jpg\" alt=\"Spread the mixture into the prepared pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the mixture into the prepared pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until a toothpick inserted into the center comes out clean, about 10 to 12 minutes. Transfer to a wire rack to cool. When cool, slide the brownie onto a work surface. Using your favorite shaped cookie cutter (see note above), cut out as many brownie cookies as possible.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112957\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-toothpick.jpg\" alt=\"Bake until a toothpick inserted into the center comes out clean, about 10 to 12 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until a toothpick inserted into the center comes out clean, about 10 to 12 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112952\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-slide-out-tray.jpg\" alt=\"When cool, slide the brownie onto a work surface.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When cool, slide the brownie onto a work surface. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112950\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112950\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-mold.jpg\" alt=\"Using your favorite shaped cookie cutter, cut out as many brownie cookies as possible.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using your favorite shaped cookie cutter, cut out as many brownie cookies as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112962\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-final-new.jpg\" alt=\"Chewy Chocolate Cut-Out Brownie Cookies - Scaredy Cats and Sugar-Dusted Ghosts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chewy Chocolate Cut-Out Brownie Cookies - Scaredy Cats and Sugar-Dusted Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "112663 http://ww2.kqed.org/bayareabites/?p=112663",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/10/26/halloween-treats-chewy-chocolate-scaredy-cat-brownie-cookies/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 609,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1570571345,
"excerpt": "Chocolate brownie scaredy cats, flying bats, or sugar-dusted ghosts...however you cut them, these super-chocolatey brownie cut-outs will make your guests scream (with delight)!",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Chocolate brownie scaredy cats, flying bats, or sugar-dusted ghosts...however you cut them, these super-chocolatey brownie cut-outs will make your guests scream (with delight)!",
"title": "Halloween Treats: Chewy Chocolate Scaredy Cat Brownie Cookies | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Halloween Treats: Chewy Chocolate Scaredy Cat Brownie Cookies",
"datePublished": "2016-10-26T09:34:41-07:00",
"dateModified": "2019-10-08T14:49:05-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "halloween-treats-chewy-chocolate-scaredy-cat-brownie-cookies",
"status": "publish",
"path": "/bayareabites/112663/halloween-treats-chewy-chocolate-scaredy-cat-brownie-cookies",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chewy fudgy brownie bites, cut into the shapes of Halloween delights, are the perfect treats for any Halloween get-together. This recipe makes a big sheet of thin chocolate brownies that are sturdy enough to cut into shapes. You can use any shaped cookie cutter you like, but we loved the cute cats, and bats or sugar-dusted ghosts make great cut-outs too. Just be sure you use a cutter that doesn’t have too many thin parts to it, or the brownie might break. This brownie-cookie does best when cut into fatter shapes (which we learned when cutting out the cats!).\u003c/p>\n\u003cp>And it doesn’t end there, you can easily turn these into ice cream sandwiches. Cut out your favorite shapes and freeze them in a single layer on a baking sheet. Spread softened ice cream into a 3/4-inch thick layer in a baking pan. Freeze until hard, then use the same cutter as you used for the brownies to cut the ice cream into shapes. Sandwich the ice cream with the brownie cutouts and freeze again until firm. YUM!\u003c/p>\n\u003cp>Whatever you do, don’t toss the brownie scraps. Just chop them up into smaller pieces and put them in a zippered plastic bag, then freeze them. They are perfect for making brownie sundaes with a scoop of ice cream, some chocolate sauce, and a dollop of whipped cream!\u003c/p>\n\u003cfigure id=\"attachment_112894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112894\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-final.jpg\" alt=\"Chewy Chocolate Cut-Out Brownie Cookies\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chewy Chocolate Cut-Out Brownie Cookies\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chewy Chocolate Cut-Out Brownie Cookies\u003c/h2>\n\u003cp>\u003cem>Makes about 2 dozen (But depends on the size and shape of the cutter\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3/4 cup unsalted butter\u003c/li>\n\u003cli>8 oz. bittersweet chocolate, finely chopped\u003c/li>\n\u003cli>3/4 cup granulated sugar\u003c/li>\n\u003cli>3/4 cup firmly packed light brown sugar\u003c/li>\n\u003cli>4 large eggs\u003c/li>\n\u003cli>2 teaspoons vanilla extract\u003c/li>\n\u003cli>1/2 teaspoon fine sea salt\u003c/li>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>1/4 cup Dutch-process cocoa powder\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 350°F. Butter or spray and line a 12- x 17-inch rimmed baking sheet with parchment so that 2 edges come up the long sides.\u003c/li>\n\u003cli>In a medium saucepan over low heat, melt the butter and bittersweet chocolate, stirring, until smooth. Remove from the heat and stir in the sugars with a whisk. Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla and salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112954\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112954\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-stir-chocolate.jpg\" alt=\"In a medium saucepan over low heat, melt the butter and bittersweet chocolate, stirring, until smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-stir-chocolate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a medium saucepan over low heat, melt the butter and bittersweet chocolate, stirring, until smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112938\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112938\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-add-sugar1.jpg\" alt=\"Remove from the heat and stir in the sugars with a whisk.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-add-sugar1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and stir in the sugars with a whisk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112941\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112941\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-batter-eggs.jpg\" alt=\"Add the eggs one at a time, whisking well after each addition.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-eggs-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the eggs one at a time, whisking well after each addition. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until blended. Spread the mixture into the prepared pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112951\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112951\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-sift-flour.jpg\" alt=\"Sift the flour and cocoa over the chocolate mixture\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-sift-flour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sift the flour and cocoa over the chocolate mixture \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112943\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-batter-mixed1.jpg\" alt=\"Using a rubber spatula, stir in the flour and cocoa until blended.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-batter-mixed1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a rubber spatula, stir in the flour and cocoa until blended. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112953\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112953\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-smooth-batter.jpg\" alt=\"Spread the mixture into the prepared pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-smooth-batter-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the mixture into the prepared pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until a toothpick inserted into the center comes out clean, about 10 to 12 minutes. Transfer to a wire rack to cool. When cool, slide the brownie onto a work surface. Using your favorite shaped cookie cutter (see note above), cut out as many brownie cookies as possible.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112957\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-toothpick.jpg\" alt=\"Bake until a toothpick inserted into the center comes out clean, about 10 to 12 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-toothpick-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until a toothpick inserted into the center comes out clean, about 10 to 12 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112952\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-slide-out-tray.jpg\" alt=\"When cool, slide the brownie onto a work surface.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-slide-out-tray-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When cool, slide the brownie onto a work surface. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112950\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112950\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-mold.jpg\" alt=\"Using your favorite shaped cookie cutter, cut out as many brownie cookies as possible.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-mold-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using your favorite shaped cookie cutter, cut out as many brownie cookies as possible. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112962\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/cat-brownies-final-new.jpg\" alt=\"Chewy Chocolate Cut-Out Brownie Cookies - Scaredy Cats and Sugar-Dusted Ghosts\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/cat-brownies-final-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chewy Chocolate Cut-Out Brownie Cookies - Scaredy Cats and Sugar-Dusted Ghosts \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/112663/halloween-treats-chewy-chocolate-scaredy-cat-brownie-cookies",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_14959"
],
"categories": [
"bayareabites_1516",
"bayareabites_1653",
"bayareabites_11028",
"bayareabites_12550",
"bayareabites_1246",
"bayareabites_12"
],
"tags": [
"bayareabites_8342",
"bayareabites_833",
"bayareabites_41",
"bayareabites_14738"
],
"featImg": "bayareabites_112893",
"label": "bayareabites_14959"
},
"bayareabites_112655": {
"type": "posts",
"id": "bayareabites_112655",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "112655",
"score": null,
"sort": [
1477416848000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 14959
},
"blocks": [],
"publishDate": 1477416848,
"format": "standard",
"disqusTitle": "Halloween Treats: Candy-Dipped Marshmallow Pumpkin Pops",
"title": "Halloween Treats: Candy-Dipped Marshmallow Pumpkin Pops",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Everything really is better on a stick, and these amped up, sugar-rific pumpkin pops are no exception. They are just so adorable! So if you love a good sugar high, or just want to make your kids (or friends’ kids) really really happy (and watch them zoom around the house), then you need to get on this.\u003c/p>\n\u003cp>This kitchen project takes a little bit of prep. You’ll need to seek out some white lollipop sticks, green sour candy bites, and candy melts. I find candy melts kinda gross, but they do the trick really easily, and if you do it right, there is only a thin coating.\u003c/p>\n\u003cp>Instead of candy melts, you can \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\" target=\"_blank\" rel=\"noopener\">use white chocolate\u003c/a>, but just be super careful not to overheat it when you melt it or it will seize up. I find the best way to melt white chocolate is in a bowl set over gently simmering water rather than in the microwave.\u003c/p>\n\u003cp>Also, you’ll want to color the white chocolate orange, so you will have to locate some oil-based or powdered food coloring. You can find it online fairly easily, but it’s not the same as the stuff you buy in the store. Liquid or gel food coloring (which is the stuff you find in the store) is alcohol-based, and will seize up your chocolate if you try to use it.\u003c/p>\n\u003cp>For this project, I used orange candy melts and amped up the color with oil-based orange food/candy coloring. You can decorate the pumpkins any way you like, but I found drawing faces in dark chocolate with a toothpick worked really well.\u003c/p>\n\u003cfigure id=\"attachment_112846\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112846\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint-group.jpg\" alt=\"Candy-Dipped Marshmallow Pumpkins\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Candy-Dipped Marshmallow Pumpkins \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Candy-Dipped Marshmallow Pumpkins\u003c/h2>\n\u003cp>\u003cem>Makes 25 to 30 pumpkin pops\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Parchment or waxed paper\u003c/li>\n\u003cli>25 to 30 lollipop sticks\u003c/li>\n\u003cli>25 to 30 large, store-bought marshmallows\u003c/li>\n\u003cli>12 to 15 green sour candy bites (I used Green Apple Sour Punch Bites), halved crosswise\u003c/li>\n\u003cli>12 oz bag orange candy melts, or 12 oz white chocolate candy melts plus orange oil-based candy coloring\u003c/li>\n\u003cli>About 2 tbsp semisweet chocolate chips or chopped chocolate\u003c/li>\n\u003cli>Toothpicks\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line a large baking sheet with parchment or wax paper. Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112843\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112843\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-marshmallows.jpg\" alt=\"Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth. Add more orange candy coloring for a more vibrant color. (See notes above if using white chocolate.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112848\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint-orange.jpg\" alt=\"In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112837\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-green-orange.jpg\" alt=\"Add more orange candy coloring for a more vibrant color.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add more orange candy coloring for a more vibrant color. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Dip the marshmallows into the melted mixture, coating them evenly all over (I used a small rubber spatula to help spread the coating over the marshmallow then rolled the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly). Set aside on the prepared baking sheet. Place a “stem” on top of each pumpkin (if you use the ones I used, they are hollow in the middle). Let sit until firm, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112842\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112842\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip.jpg\" alt=\"Dip the marshmallows into the melted mixture, coating them evenly all over.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the marshmallows into the melted mixture, coating them evenly all over. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-dip.jpg\" alt=\"Use a small rubber spatula to help spread the coating over the marshmallow then roll the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a small rubber spatula to help spread the coating over the marshmallow then roll the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112850\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-ready.jpg\" alt=\" Place a “stem” on top of each pumpkin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a “stem” on top of each pumpkin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Melt the chocolate chips in a bowl in the microwave at 30 second intervals, stirring each time, until melted and smooth. Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins. Let set until firm. Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112849\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint.jpg\" alt=\"Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112852\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-112852\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops1500.jpg\" alt=\"Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs.\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "112655 http://ww2.kqed.org/bayareabites/?p=112655",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/10/25/halloween-treats-candy-dipped-marshmallow-pumpkin-pops/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 741,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1570571469,
"excerpt": "Kids will go crazy for these candy-coated marshmallow pumpkin pops, a perfect treat for Halloween!",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Kids will go crazy for these candy-coated marshmallow pumpkin pops, a perfect treat for Halloween!",
"title": "Halloween Treats: Candy-Dipped Marshmallow Pumpkin Pops | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Halloween Treats: Candy-Dipped Marshmallow Pumpkin Pops",
"datePublished": "2016-10-25T10:34:08-07:00",
"dateModified": "2019-10-08T14:51:09-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "halloween-treats-candy-dipped-marshmallow-pumpkin-pops",
"status": "publish",
"path": "/bayareabites/112655/halloween-treats-candy-dipped-marshmallow-pumpkin-pops",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Everything really is better on a stick, and these amped up, sugar-rific pumpkin pops are no exception. They are just so adorable! So if you love a good sugar high, or just want to make your kids (or friends’ kids) really really happy (and watch them zoom around the house), then you need to get on this.\u003c/p>\n\u003cp>This kitchen project takes a little bit of prep. You’ll need to seek out some white lollipop sticks, green sour candy bites, and candy melts. I find candy melts kinda gross, but they do the trick really easily, and if you do it right, there is only a thin coating.\u003c/p>\n\u003cp>Instead of candy melts, you can \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/10/19/halloween-white-chocolate-dipped-strawberry-ghosts/\" target=\"_blank\" rel=\"noopener\">use white chocolate\u003c/a>, but just be super careful not to overheat it when you melt it or it will seize up. I find the best way to melt white chocolate is in a bowl set over gently simmering water rather than in the microwave.\u003c/p>\n\u003cp>Also, you’ll want to color the white chocolate orange, so you will have to locate some oil-based or powdered food coloring. You can find it online fairly easily, but it’s not the same as the stuff you buy in the store. Liquid or gel food coloring (which is the stuff you find in the store) is alcohol-based, and will seize up your chocolate if you try to use it.\u003c/p>\n\u003cp>For this project, I used orange candy melts and amped up the color with oil-based orange food/candy coloring. You can decorate the pumpkins any way you like, but I found drawing faces in dark chocolate with a toothpick worked really well.\u003c/p>\n\u003cfigure id=\"attachment_112846\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112846\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint-group.jpg\" alt=\"Candy-Dipped Marshmallow Pumpkins\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-group-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Candy-Dipped Marshmallow Pumpkins \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Candy-Dipped Marshmallow Pumpkins\u003c/h2>\n\u003cp>\u003cem>Makes 25 to 30 pumpkin pops\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Parchment or waxed paper\u003c/li>\n\u003cli>25 to 30 lollipop sticks\u003c/li>\n\u003cli>25 to 30 large, store-bought marshmallows\u003c/li>\n\u003cli>12 to 15 green sour candy bites (I used Green Apple Sour Punch Bites), halved crosswise\u003c/li>\n\u003cli>12 oz bag orange candy melts, or 12 oz white chocolate candy melts plus orange oil-based candy coloring\u003c/li>\n\u003cli>About 2 tbsp semisweet chocolate chips or chopped chocolate\u003c/li>\n\u003cli>Toothpicks\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Line a large baking sheet with parchment or wax paper. Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112843\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112843\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-marshmallows.jpg\" alt=\"Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put a lollipop stick into each marshmallow from the top down so it goes nearly to the end but doesn’t pierce all the way through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth. Add more orange candy coloring for a more vibrant color. (See notes above if using white chocolate.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112848\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112848\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint-orange.jpg\" alt=\"In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-orange-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof bowl, melt the candy melts in the microwave at 30 second intervals, stirring each time, until melted and smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112837\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-green-orange.jpg\" alt=\"Add more orange candy coloring for a more vibrant color.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-green-orange-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add more orange candy coloring for a more vibrant color. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Dip the marshmallows into the melted mixture, coating them evenly all over (I used a small rubber spatula to help spread the coating over the marshmallow then rolled the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly). Set aside on the prepared baking sheet. Place a “stem” on top of each pumpkin (if you use the ones I used, they are hollow in the middle). Let sit until firm, about 30 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112842\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112842\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip.jpg\" alt=\"Dip the marshmallows into the melted mixture, coating them evenly all over.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-marshmallows-dip-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dip the marshmallows into the melted mixture, coating them evenly all over. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112835\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-dip.jpg\" alt=\"Use a small rubber spatula to help spread the coating over the marshmallow then roll the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-dip-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a small rubber spatula to help spread the coating over the marshmallow then roll the marshmallow on the edge of the bowl to remove some of the excess melted goo and to coat the marshmallow thinly and evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112850\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-ready.jpg\" alt=\" Place a “stem” on top of each pumpkin.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-ready-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a “stem” on top of each pumpkin. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Melt the chocolate chips in a bowl in the microwave at 30 second intervals, stirring each time, until melted and smooth. Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins. Let set until firm. Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_112849\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112849\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops-paint.jpg\" alt=\"Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops-paint-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using a toothpick, draw spooky eyes and a scary mouth onto the marshmallow pumpkins. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112852\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg class=\"size-full wp-image-112852\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/pumpkin-pops1500.jpg\" alt=\"Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs.\" width=\"1500\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/pumpkin-pops1500-520x347.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Alternatively, put a blob of chocolate on the pumpkins and add candy eyeballs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/112655/halloween-treats-candy-dipped-marshmallow-pumpkin-pops",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_14959"
],
"categories": [
"bayareabites_1653",
"bayareabites_11028",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12"
],
"tags": [
"bayareabites_416",
"bayareabites_41",
"bayareabites_11167",
"bayareabites_1511",
"bayareabites_14738"
],
"featImg": "bayareabites_112836",
"label": "bayareabites_14959"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=food-art": {
"isFetching": false,
"latestQuery": {
"from": 528,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 602,
"relation": "eq"
},
"items": [
"bayareabites_114407",
"bayareabites_114387",
"bayareabites_114279",
"bayareabites_113965",
"bayareabites_113877",
"bayareabites_113687",
"bayareabites_113163",
"bayareabites_112648",
"bayareabites_113076",
"bayareabites_112970",
"bayareabites_112663",
"bayareabites_112655"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_food-art": {
"isLoading": true
},
"bayareabites_11028": {
"type": "terms",
"id": "bayareabites_11028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7736,
"slug": "food-art",
"isLoading": false,
"link": "/bayareabites/category/food-art"
},
"source_bayareabites_114407": {
"type": "terms",
"id": "source_bayareabites_114407",
"meta": {
"override": true
},
"name": "Food Trends and Technology",
"link": "https://ww2.kqed.org/bayareabites/category/food-and-technology/",
"isLoading": false
},
"source_bayareabites_114279": {
"type": "terms",
"id": "source_bayareabites_114279",
"meta": {
"override": true
},
"name": "Economy And Food Costs",
"link": "https://ww2.kqed.org/bayareabites/category/economy-and-food-costs/",
"isLoading": false
},
"source_bayareabites_113965": {
"type": "terms",
"id": "source_bayareabites_113965",
"meta": {
"override": true
},
"name": "Guides",
"link": "https://ww2.kqed.org/bayareabites/category/guides-2/",
"isLoading": false
},
"source_bayareabites_113877": {
"type": "terms",
"id": "source_bayareabites_113877",
"meta": {
"override": true
},
"name": "Books",
"link": "https://ww2.kqed.org/bayareabites/category/books-and-magazines/",
"isLoading": false
},
"source_bayareabites_113163": {
"type": "terms",
"id": "source_bayareabites_113163",
"meta": {
"override": true
},
"name": "Food Trends and Technology",
"link": "https://ww2.kqed.org/bayareabites/category/food-and-technology/",
"isLoading": false
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_358": {
"type": "terms",
"id": "bayareabites_358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "358",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7943,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/category/science"
},
"bayareabites_11930": {
"type": "terms",
"id": "bayareabites_11930",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11930",
"found": true
},
"relationships": {},
"featImg": null,
"name": "flavor",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "flavor Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6392,
"slug": "flavor",
"isLoading": false,
"link": "/bayareabites/tag/flavor"
},
"bayareabites_15710": {
"type": "terms",
"id": "bayareabites_15710",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15710",
"found": true
},
"relationships": {},
"featImg": null,
"name": "flavor tree",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "flavor tree Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100040,
"slug": "flavor-tree",
"isLoading": false,
"link": "/bayareabites/tag/flavor-tree"
},
"bayareabites_15709": {
"type": "terms",
"id": "bayareabites_15709",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15709",
"found": true
},
"relationships": {},
"featImg": null,
"name": "flavor wheel",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "flavor wheel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100039,
"slug": "flavor-wheel",
"isLoading": false,
"link": "/bayareabites/tag/flavor-wheel"
},
"bayareabites_15707": {
"type": "terms",
"id": "bayareabites_15707",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15707",
"found": true
},
"relationships": {},
"featImg": null,
"name": "emoji",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "emoji Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100037,
"slug": "emoji",
"isLoading": false,
"link": "/bayareabites/tag/emoji"
},
"bayareabites_15708": {
"type": "terms",
"id": "bayareabites_15708",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15708",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food emoji",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food emoji Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100038,
"slug": "food-emoji",
"isLoading": false,
"link": "/bayareabites/tag/food-emoji"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_1962": {
"type": "terms",
"id": "bayareabites_1962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1488,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/category/economy-and-food-costs"
},
"bayareabites_10028": {
"type": "terms",
"id": "bayareabites_10028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8301,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/category/food-news"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_14765": {
"type": "terms",
"id": "bayareabites_14765",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14765",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3503,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/tag/economy-and-food-costs"
},
"bayareabites_15706": {
"type": "terms",
"id": "bayareabites_15706",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15706",
"found": true
},
"relationships": {},
"featImg": null,
"name": "labor shortage",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "labor shortage Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100036,
"slug": "labor-shortage",
"isLoading": false,
"link": "/bayareabites/tag/labor-shortage"
},
"bayareabites_14183": {
"type": "terms",
"id": "bayareabites_14183",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14183",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Oakland minimum wage",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Oakland minimum wage Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8659,
"slug": "oakland-minimum-wage",
"isLoading": false,
"link": "/bayareabites/tag/oakland-minimum-wage"
},
"bayareabites_264": {
"type": "terms",
"id": "bayareabites_264",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "264",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7636,
"slug": "berkeley",
"isLoading": false,
"link": "/bayareabites/category/berkeley"
},
"bayareabites_8770": {
"type": "terms",
"id": "bayareabites_8770",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8770",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7634,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/category/east-bay"
},
"bayareabites_13746": {
"type": "terms",
"id": "bayareabites_13746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8219,
"slug": "guides-2",
"isLoading": false,
"link": "/bayareabites/category/guides-2"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_366": {
"type": "terms",
"id": "bayareabites_366",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "366",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7635,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/category/oakland"
},
"bayareabites_3238": {
"type": "terms",
"id": "bayareabites_3238",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3238",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food gifts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food gifts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2217,
"slug": "food-gifts",
"isLoading": false,
"link": "/bayareabites/tag/food-gifts"
},
"bayareabites_1320": {
"type": "terms",
"id": "bayareabites_1320",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1320",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gifts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gifts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1157,
"slug": "gifts",
"isLoading": false,
"link": "/bayareabites/tag/gifts"
},
"bayareabites_69": {
"type": "terms",
"id": "bayareabites_69",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "69",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 33,
"slug": "holiday",
"isLoading": false,
"link": "/bayareabites/tag/holiday"
},
"bayareabites_1684": {
"type": "terms",
"id": "bayareabites_1684",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1684",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday gifts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday gifts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1346,
"slug": "holiday-gifts",
"isLoading": false,
"link": "/bayareabites/tag/holiday-gifts"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_15695": {
"type": "terms",
"id": "bayareabites_15695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Diana Kennedy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Diana Kennedy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100025,
"slug": "diana-kennedy",
"isLoading": false,
"link": "/bayareabites/tag/diana-kennedy"
},
"bayareabites_758": {
"type": "terms",
"id": "bayareabites_758",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "758",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mexican food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mexican food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1868,
"slug": "mexican-food",
"isLoading": false,
"link": "/bayareabites/tag/mexican-food"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_1123": {
"type": "terms",
"id": "bayareabites_1123",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1123",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Charles Chocolates",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Charles Chocolates Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1003,
"slug": "charles-chocolates",
"isLoading": false,
"link": "/bayareabites/tag/charles-chocolates"
},
"bayareabites_147": {
"type": "terms",
"id": "bayareabites_147",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "147",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chocolate",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 112,
"slug": "chocolate",
"isLoading": false,
"link": "/bayareabites/tag/chocolate"
},
"bayareabites_8588": {
"type": "terms",
"id": "bayareabites_8588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "michael mischer chocolates",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "michael mischer chocolates Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3041,
"slug": "michael-mischer-chocolates",
"isLoading": false,
"link": "/bayareabites/tag/michael-mischer-chocolates"
},
"bayareabites_11179": {
"type": "terms",
"id": "bayareabites_11179",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11179",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recchiuti chocolate",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recchiuti chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5638,
"slug": "recchiuti-chocolate",
"isLoading": false,
"link": "/bayareabites/tag/recchiuti-chocolate"
},
"bayareabites_3369": {
"type": "terms",
"id": "bayareabites_3369",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3369",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tcho chocolate",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tcho chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2267,
"slug": "tcho-chocolate",
"isLoading": false,
"link": "/bayareabites/tag/tcho-chocolate"
},
"bayareabites_81": {
"type": "terms",
"id": "bayareabites_81",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "81",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Valentine's Day",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Valentine's Day Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 45,
"slug": "valentines-day",
"isLoading": false,
"link": "/bayareabites/tag/valentines-day"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_515": {
"type": "terms",
"id": "bayareabites_515",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "515",
"found": true
},
"relationships": {},
"featImg": null,
"name": "corn",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "corn Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 480,
"slug": "corn",
"isLoading": false,
"link": "/bayareabites/tag/corn"
},
"bayareabites_15672": {
"type": "terms",
"id": "bayareabites_15672",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15672",
"found": true
},
"relationships": {},
"featImg": null,
"name": "corn maze",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "corn maze Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100002,
"slug": "corn-maze",
"isLoading": false,
"link": "/bayareabites/tag/corn-maze"
},
"bayareabites_15671": {
"type": "terms",
"id": "bayareabites_15671",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15671",
"found": true
},
"relationships": {},
"featImg": null,
"name": "crop circles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "crop circles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100001,
"slug": "crop-circles",
"isLoading": false,
"link": "/bayareabites/tag/crop-circles"
},
"bayareabites_15670": {
"type": "terms",
"id": "bayareabites_15670",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15670",
"found": true
},
"relationships": {},
"featImg": null,
"name": "maze",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "maze Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100000,
"slug": "maze",
"isLoading": false,
"link": "/bayareabites/tag/maze"
},
"bayareabites_14959": {
"type": "terms",
"id": "bayareabites_14959",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14959",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Halloween Recipes",
"description": "[caption id=\"attachment_102598\" align=\"aligncenter\" width=\"1920\"]\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/halloween-2015a.jpg\" alt=\"Happy Halloween!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102598\" /> Happy Halloween![/caption]\r\n\r\nCreate a spooky feast for yourselves or thrill your guests with these hauntingly good party dishes. ",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "[caption id=\"attachment_102598\" align=\"aligncenter\" width=\"1920\"] Happy Halloween![/caption] Create a spooky feast for yourselves or thrill your guests with these hauntingly good party dishes.",
"title": "Halloween Recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99289,
"slug": "halloween-recipes",
"isLoading": false,
"link": "/bayareabites/series/halloween-recipes"
},
"bayareabites_12550": {
"type": "terms",
"id": "bayareabites_12550",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12550",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7013,
"slug": "holiday-recipes",
"isLoading": false,
"link": "/bayareabites/category/holiday-recipes"
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_416": {
"type": "terms",
"id": "bayareabites_416",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "416",
"found": true
},
"relationships": {},
"featImg": null,
"name": "candy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "candy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 381,
"slug": "candy",
"isLoading": false,
"link": "/bayareabites/tag/candy"
},
"bayareabites_4125": {
"type": "terms",
"id": "bayareabites_4125",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4125",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2589,
"slug": "dessert-recipes",
"isLoading": false,
"link": "/bayareabites/tag/dessert-recipes"
},
"bayareabites_41": {
"type": "terms",
"id": "bayareabites_41",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "41",
"found": true
},
"relationships": {},
"featImg": null,
"name": "halloween",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "halloween Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3,
"slug": "halloween",
"isLoading": false,
"link": "/bayareabites/tag/halloween"
},
"bayareabites_106": {
"type": "terms",
"id": "bayareabites_106",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "106",
"found": true
},
"relationships": {},
"featImg": null,
"name": "marshmallows",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "marshmallows Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 70,
"slug": "marshmallows",
"isLoading": false,
"link": "/bayareabites/tag/marshmallows"
},
"bayareabites_14738": {
"type": "terms",
"id": "bayareabites_14738",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 831,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/tag/recipes"
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_2407": {
"type": "terms",
"id": "bayareabites_2407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art, writing, music, dance",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art, writing, music, dance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 941,
"slug": "food-art-writing-music",
"isLoading": false,
"link": "/bayareabites/category/food-art-writing-music"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_34": {
"type": "terms",
"id": "bayareabites_34",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "34",
"found": true
},
"relationships": {},
"featImg": null,
"name": "radio",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1158,
"slug": "radio",
"isLoading": false,
"link": "/bayareabites/category/radio"
},
"bayareabites_2213": {
"type": "terms",
"id": "bayareabites_2213",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2213",
"found": true
},
"relationships": {},
"featImg": null,
"name": "anthony bourdain",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "anthony bourdain Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1645,
"slug": "anthony-bourdain",
"isLoading": false,
"link": "/bayareabites/tag/anthony-bourdain"
},
"bayareabites_15666": {
"type": "terms",
"id": "bayareabites_15666",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15666",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Appetites",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Appetites Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99996,
"slug": "appetites",
"isLoading": false,
"link": "/bayareabites/tag/appetites"
},
"bayareabites_11278": {
"type": "terms",
"id": "bayareabites_11278",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11278",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Fresh Air",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Fresh Air Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5737,
"slug": "fresh-air",
"isLoading": false,
"link": "/bayareabites/tag/fresh-air"
},
"bayareabites_12493": {
"type": "terms",
"id": "bayareabites_12493",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12493",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Food & Spirituality",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Food & Spirituality Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6956,
"slug": "food-spirituality",
"isLoading": false,
"link": "/bayareabites/category/food-spirituality"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_8342": {
"type": "terms",
"id": "bayareabites_8342",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8342",
"found": true
},
"relationships": {},
"featImg": null,
"name": "brownies",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "brownies Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2795,
"slug": "brownies",
"isLoading": false,
"link": "/bayareabites/tag/brownies"
},
"bayareabites_833": {
"type": "terms",
"id": "bayareabites_833",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "833",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookies",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookies Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 830,
"slug": "cookies",
"isLoading": false,
"link": "/bayareabites/tag/cookies"
},
"bayareabites_11167": {
"type": "terms",
"id": "bayareabites_11167",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11167",
"found": true
},
"relationships": {},
"featImg": null,
"name": "marshmallow",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "marshmallow Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5626,
"slug": "marshmallow",
"isLoading": false,
"link": "/bayareabites/tag/marshmallow"
},
"bayareabites_1511": {
"type": "terms",
"id": "bayareabites_1511",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1511",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pumpkin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pumpkin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1251,
"slug": "pumpkin",
"isLoading": false,
"link": "/bayareabites/tag/pumpkin"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}