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"bio": "Vi Zahajszky, originally from Hungary, Boston, and New York, drove across the country to San Francisco a few years ago with her husband Chris and a rescue pup named The Bandit. By day she works at KQED and is involved in the station's new media efforts. By night, her passions lie in vegan food and fashion. Her own blog, \u003ca href=\"http://plantmade.me/\">plantmade\u003c/a>, focuses on vegan and cruelty-free fashion. She is a fashion writer for eco-conscious website \u003ca href=\"http://www.onegreenplanet.org/\">One Green Planet\u003c/a>, and has contributed to SF vegan lifestyle blog \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a> and San Diego food blog \u003ca href=\"http://www.pizzellesbakery.com/blog/\">Pizzelles\u003c/a>.\r\nCurrently studying fashion design and pattern-making at Apparel Arts in San Francisco, she has plans to eventually develop a vegan clothing line. You can find her on \u003ca href=\"http://www.facebook.com/?ref=logo#!/pages/Plantmade/202383299779143\">facebook\u003c/a> and on twitter \u003ca href=\"http://twitter.com/#!/plantmade\">@plantmade\u003c/a>.",
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"content": "\u003cp>\u003ca href=\"http://www.thetomatotart.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/badge_large.gif\" alt=\"online bake sale for Japan\" title=\"online bake sale for Japan\" width=\"300\" height=\"250\" class=\"alignnone size-full wp-image-25657\">\u003c/a>\u003c/p>\n\u003cp>Just a few short weeks ago, the world witnessed massive devastation in Japan. With heart-wrenching photos pouring in, first of a magnitude 9 earthquake, followed by a terrifying tsunami, then a nuclear meltdown, it's hard not to feel helpless, and so small. \u003c/p>\n\u003cp>Then again, a few small things really can add up. Around the globe, good people have been using the skills and resources they have to help in whatever way they can -- fundraisers, volunteering, even a \u003ca href=\"http://www.quakebook.org/\">Twitter-sourced charity book\u003c/a> is in the works. Web designer \u003cstrong>Sabrina Modelle\u003c/strong> turned to her own skill set, and that of her fellow food bloggers, when she put out the \u003ca href=\"http://twitter.com/#!/thetomatotart\">Twitter\u003c/a> call for an \u003ca href=\"http://www.thetomatotart.com/life/bake-sale-to-help-japan/\">Online Bake Sale to aid Japan\u003c/a>. Nearly \u003ca href=\"http://www.thetomatotart.com/recipe/online-bake-sale-japan/\">90 bloggers and bakers\u003c/a> from 9 countries responded. The search for a corporation willing to match any part of the money raised was looking bleak. At the eleventh hour Andrew Sigal of The \u003ca href=\"http://andrewsigal.blogspot.com/\">Uncarved Block\u003c/a> stepped up to match the first $500 raised. Any other takers?\u003c/p>\n\u003cp>Modelle commented,\u003c/p>\n\u003cblockquote>\u003cp> \"While I am hell-bent on raising as much money as we possibly can for Japan, I find myself reflecting most on how grateful I am to be a part of a community that is so quick to graciously and generously give whatever they can to people in need.\"\u003c/p>\u003c/blockquote>\n\u003cp>So, how does it work? \u003cstrong>Today, for one day only, visit Modelle's blog, \u003ca href=\"http://www.thetomatotart.com/\">The Tomato Tart\u003c/a>, to bid on delectable homemade goods from the blogger of your choice.\u003c/strong> Score the winning bid and you'll receive a shipment from your personal baker within two weeks. All proceeds will go to \u003ca href=\"http://www.2hj.org/index.php/eng_home\">Second Harvest Japan\u003c/a>, a food bank currently responding on the ground to the needs of people displaced by the earthquake and tsunami.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To whet your appetite (and loosen your purse strings), here are a few snapshots of items being offered by some Bay Area bloggers: \u003c/p>\n\u003cp>\u003ca href=\"http://kitchen-em.blogspot.com/2011/03/matcha-raspberry-flower-honey-madeleine.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_bakesale_japan-3.jpg\" alt=\"Matcha & Raspberry Flower Honey Madeleines\" title=\"Matcha & Raspberry Flower Honey Madeleines\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25654\">\u003c/a>\u003cbr>\n\u003cem>Photo from Kitchen Em\u003c/em> \u003c/p>\n\u003cp>Emiko from \u003ca href=\"http://kitchen-em.blogspot.com\">Kitchen Em\u003c/a> will be baking up a batch of her \u003cstrong>Matcha & Raspberry Flower Honey Madeleines\u003c/strong>. These pretty little cakes are infused with a subtle touch of pungent matcha tea, layered with the floral sweetness of local Napa-sourced honey.\u003c/p>\n\u003cp>\u003ca href=\"http://lemonsandanchovies.wordpress.com/2011/03/28/online-bake-sale-for-japan/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_bakesale_japan-4.jpg\" alt=\"Chocolate Chili Bites\" title=\"Chocolate Chili Bites\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25655\">\u003c/a>\u003cbr>\n\u003cem>Photo from Lemons and Anchovies\u003c/em>\u003c/p>\n\u003cp>Jean from \u003ca href=\"http://lemonsandanchovies.wordpress.com\">Lemons and Anchovies\u003c/a> will be satisfying choco-chili addicts with her almost flourless \u003cstrong>Chocolate Chili Bites\u003c/strong>. The bites are rich and dense, and the deep choco-late flavor is spiked with just a touch of smoky spice to keep it interesting.\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatthelove.com/2011/03/a-virtual-bake-sale-to-benefit-japan-earthquake-victims-my-one-year-blog-anniversary/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_bakesale_japan-5.jpg\" alt=\"Bourbon Blood Orange Caramel Chews\" title=\"Bourbon Blood Orange Caramel Chews\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25656\">\u003c/a>\u003cbr>\n\u003cem>Photo from Eat the Love\u003c/em> \u003c/p>\n\u003cp>Speaking of interesting, these \u003cstrong>Salted Exotic Bourbon Blood Orange Burnt Sugar Crème Fraiche Caramel Chews\u003c/strong> from Irvin Lin of \u003ca href=\"http://www.eatthelove.com\">Eat the Love\u003c/a> may have a long name, but that's because they contain a powerhouse of pleasure flavors. Blood orange, bourbon, burnt sugar, salted caramel, Tahitian vanilla bean, grains of paradise...oh no, this is not the caramel candy of your childhood. Caramels just got grown and sexy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kitchencorners.com/2011/03/online-bake-sale-for-japan.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_bakesale_japan-2.jpg\" alt=\"Alfajore Pops\" title=\"Alfajore Pops\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-25653\">\u003c/a>\u003cbr>\n\u003cem>Photo from Kitchen Corners\u003c/em>\u003c/p>\n\u003cp>For the gluten-free crowd, have no fear, Damaris Santos-Palmer from \u003ca href=\"http://www.kitchencorners.com/\">Kitchen Corners\u003c/a>, will be whipping up gluten-free \u003cstrong>Alfajore Pops\u003c/strong>, traditional Argentinian cookies filled with homemade dulce de leche and dipped in chocolate. \u003c/p>\n\u003cp>\u003ca href=\"http://www.riceandwheat.com/2011/03/cheddar-chive-scones-and-how-you-can-get-some/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_bakesale_japan-1.jpg\" alt=\"Cheddar-Chive Scones\" title=\"Cheddar-Chive Scones\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25652\">\u003c/a>\u003cbr>\n\u003cem>Photo from Rice and Wheat\u003c/em>\u003c/p>\n\u003cp>If savory is more your bag, Angi from \u003ca href=\"http://www.riceandwheat.com\">Rice and Wheat\u003c/a> has you covered with her delightfully cheesy looking \u003cstrong>Cheddar-Chive Scones\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://lickmyspoon.com/events-2/online-bake-sale-for-japan-blood-orange-marmalade-tart/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/blood-orange-tart-1.jpg\" alt=\"Blood Orange Marmalade Tart\" title=\"Blood Orange Marmalade Tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25658\">\u003c/a>\u003cbr>\n\u003cem>Photo from Lick My Spoon\u003c/em> \u003c/p>\n\u003cp>And, yours truly will be making a stunner of a \u003cstrong>\u003ca href=\"http://lickmyspoon.com/events-2/online-bake-sale-for-japan-blood-orange-marmalade-tart/\">Blood Orange Marmalade Tart\u003c/a>\u003c/strong>. I learned how to make this beauty from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/10/cooking-class-at-ramekins-with-joyce-goldstein/\">Joyce Goldstein\u003c/a>, who adapted it from a recipe called \u003cem>Crostata di Marmellata delle Suore Trappiste\u003c/em>, served at the \u003cem>Vineria Cozzi\u003c/em> in Bergamo Alta, Italy. The tart gets its interesting name because it is filled with orange marmalade made by the Trappist nuns. In this version, we use blood oranges for a stunning presentation and floral flavor, “like an orange mixed with a rose.” It is divine…really, you should buy this.\u003c/p>\n\u003cp>We're rolling out the pastry dough…so you can help us raise the other kind of dough. \u003c/p>\n\u003cp>\u003ca href=\"http://www.thetomatotart.com/\">Go. Bid. Bid High\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Follow on Twitter: \u003ca href=\"http://twitter.com/#!/search?q=%23OnlineBake4Japan\">#OnlineBake4Japan\u003c/a>\u003cbr>\nsabrina modelle \u003ca href=\"http://twitter.com/#!/thetomatotart\">@thetomatotart\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.thetomatotart.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/badge_large.gif\" alt=\"online bake sale for Japan\" title=\"online bake sale for Japan\" width=\"300\" height=\"250\" class=\"alignnone size-full wp-image-25657\">\u003c/a>\u003c/p>\n\u003cp>Just a few short weeks ago, the world witnessed massive devastation in Japan. With heart-wrenching photos pouring in, first of a magnitude 9 earthquake, followed by a terrifying tsunami, then a nuclear meltdown, it's hard not to feel helpless, and so small. \u003c/p>\n\u003cp>Then again, a few small things really can add up. Around the globe, good people have been using the skills and resources they have to help in whatever way they can -- fundraisers, volunteering, even a \u003ca href=\"http://www.quakebook.org/\">Twitter-sourced charity book\u003c/a> is in the works. Web designer \u003cstrong>Sabrina Modelle\u003c/strong> turned to her own skill set, and that of her fellow food bloggers, when she put out the \u003ca href=\"http://twitter.com/#!/thetomatotart\">Twitter\u003c/a> call for an \u003ca href=\"http://www.thetomatotart.com/life/bake-sale-to-help-japan/\">Online Bake Sale to aid Japan\u003c/a>. Nearly \u003ca href=\"http://www.thetomatotart.com/recipe/online-bake-sale-japan/\">90 bloggers and bakers\u003c/a> from 9 countries responded. The search for a corporation willing to match any part of the money raised was looking bleak. At the eleventh hour Andrew Sigal of The \u003ca href=\"http://andrewsigal.blogspot.com/\">Uncarved Block\u003c/a> stepped up to match the first $500 raised. Any other takers?\u003c/p>\n\u003cp>Modelle commented,\u003c/p>\n\u003cblockquote>\u003cp> \"While I am hell-bent on raising as much money as we possibly can for Japan, I find myself reflecting most on how grateful I am to be a part of a community that is so quick to graciously and generously give whatever they can to people in need.\"\u003c/p>\u003c/blockquote>\n\u003cp>So, how does it work? \u003cstrong>Today, for one day only, visit Modelle's blog, \u003ca href=\"http://www.thetomatotart.com/\">The Tomato Tart\u003c/a>, to bid on delectable homemade goods from the blogger of your choice.\u003c/strong> Score the winning bid and you'll receive a shipment from your personal baker within two weeks. All proceeds will go to \u003ca href=\"http://www.2hj.org/index.php/eng_home\">Second Harvest Japan\u003c/a>, a food bank currently responding on the ground to the needs of people displaced by the earthquake and tsunami.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To whet your appetite (and loosen your purse strings), here are a few snapshots of items being offered by some Bay Area bloggers: \u003c/p>\n\u003cp>\u003ca href=\"http://kitchen-em.blogspot.com/2011/03/matcha-raspberry-flower-honey-madeleine.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_bakesale_japan-3.jpg\" alt=\"Matcha & Raspberry Flower Honey Madeleines\" title=\"Matcha & Raspberry Flower Honey Madeleines\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25654\">\u003c/a>\u003cbr>\n\u003cem>Photo from Kitchen Em\u003c/em> \u003c/p>\n\u003cp>Emiko from \u003ca href=\"http://kitchen-em.blogspot.com\">Kitchen Em\u003c/a> will be baking up a batch of her \u003cstrong>Matcha & Raspberry Flower Honey Madeleines\u003c/strong>. These pretty little cakes are infused with a subtle touch of pungent matcha tea, layered with the floral sweetness of local Napa-sourced honey.\u003c/p>\n\u003cp>\u003ca href=\"http://lemonsandanchovies.wordpress.com/2011/03/28/online-bake-sale-for-japan/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_bakesale_japan-4.jpg\" alt=\"Chocolate Chili Bites\" title=\"Chocolate Chili Bites\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25655\">\u003c/a>\u003cbr>\n\u003cem>Photo from Lemons and Anchovies\u003c/em>\u003c/p>\n\u003cp>Jean from \u003ca href=\"http://lemonsandanchovies.wordpress.com\">Lemons and Anchovies\u003c/a> will be satisfying choco-chili addicts with her almost flourless \u003cstrong>Chocolate Chili Bites\u003c/strong>. The bites are rich and dense, and the deep choco-late flavor is spiked with just a touch of smoky spice to keep it interesting.\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatthelove.com/2011/03/a-virtual-bake-sale-to-benefit-japan-earthquake-victims-my-one-year-blog-anniversary/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_bakesale_japan-5.jpg\" alt=\"Bourbon Blood Orange Caramel Chews\" title=\"Bourbon Blood Orange Caramel Chews\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25656\">\u003c/a>\u003cbr>\n\u003cem>Photo from Eat the Love\u003c/em> \u003c/p>\n\u003cp>Speaking of interesting, these \u003cstrong>Salted Exotic Bourbon Blood Orange Burnt Sugar Crème Fraiche Caramel Chews\u003c/strong> from Irvin Lin of \u003ca href=\"http://www.eatthelove.com\">Eat the Love\u003c/a> may have a long name, but that's because they contain a powerhouse of pleasure flavors. Blood orange, bourbon, burnt sugar, salted caramel, Tahitian vanilla bean, grains of paradise...oh no, this is not the caramel candy of your childhood. Caramels just got grown and sexy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kitchencorners.com/2011/03/online-bake-sale-for-japan.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_bakesale_japan-2.jpg\" alt=\"Alfajore Pops\" title=\"Alfajore Pops\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-25653\">\u003c/a>\u003cbr>\n\u003cem>Photo from Kitchen Corners\u003c/em>\u003c/p>\n\u003cp>For the gluten-free crowd, have no fear, Damaris Santos-Palmer from \u003ca href=\"http://www.kitchencorners.com/\">Kitchen Corners\u003c/a>, will be whipping up gluten-free \u003cstrong>Alfajore Pops\u003c/strong>, traditional Argentinian cookies filled with homemade dulce de leche and dipped in chocolate. \u003c/p>\n\u003cp>\u003ca href=\"http://www.riceandwheat.com/2011/03/cheddar-chive-scones-and-how-you-can-get-some/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_bakesale_japan-1.jpg\" alt=\"Cheddar-Chive Scones\" title=\"Cheddar-Chive Scones\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25652\">\u003c/a>\u003cbr>\n\u003cem>Photo from Rice and Wheat\u003c/em>\u003c/p>\n\u003cp>If savory is more your bag, Angi from \u003ca href=\"http://www.riceandwheat.com\">Rice and Wheat\u003c/a> has you covered with her delightfully cheesy looking \u003cstrong>Cheddar-Chive Scones\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://lickmyspoon.com/events-2/online-bake-sale-for-japan-blood-orange-marmalade-tart/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/blood-orange-tart-1.jpg\" alt=\"Blood Orange Marmalade Tart\" title=\"Blood Orange Marmalade Tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25658\">\u003c/a>\u003cbr>\n\u003cem>Photo from Lick My Spoon\u003c/em> \u003c/p>\n\u003cp>And, yours truly will be making a stunner of a \u003cstrong>\u003ca href=\"http://lickmyspoon.com/events-2/online-bake-sale-for-japan-blood-orange-marmalade-tart/\">Blood Orange Marmalade Tart\u003c/a>\u003c/strong>. I learned how to make this beauty from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/10/cooking-class-at-ramekins-with-joyce-goldstein/\">Joyce Goldstein\u003c/a>, who adapted it from a recipe called \u003cem>Crostata di Marmellata delle Suore Trappiste\u003c/em>, served at the \u003cem>Vineria Cozzi\u003c/em> in Bergamo Alta, Italy. The tart gets its interesting name because it is filled with orange marmalade made by the Trappist nuns. In this version, we use blood oranges for a stunning presentation and floral flavor, “like an orange mixed with a rose.” It is divine…really, you should buy this.\u003c/p>\n\u003cp>We're rolling out the pastry dough…so you can help us raise the other kind of dough. \u003c/p>\n\u003cp>\u003ca href=\"http://www.thetomatotart.com/\">Go. Bid. Bid High\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Follow on Twitter: \u003ca href=\"http://twitter.com/#!/search?q=%23OnlineBake4Japan\">#OnlineBake4Japan\u003c/a>\u003cbr>\nsabrina modelle \u003ca href=\"http://twitter.com/#!/thetomatotart\">@thetomatotart\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Perennial Plate's Real Food Road Trip: Q&A with Daniel Klein ",
"title": "The Perennial Plate's Real Food Road Trip: Q&A with Daniel Klein ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.theperennialplate.com/about/\">The Perennial Plate\u003c/a> is an online weekly documentary series dedicated to socially responsible and adventurous eating. The episodes follow the culinary, agricultural and hunting explorations of chef and activist, Daniel Klein. Season One took place over a calendar year in Minnesota where every Monday for 52 weeks, Daniel and cameragirl Mirra Fine released short films about good food. In Season Two, they will be traveling across America, taking the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites\u003c/em> asked Daniel about Season Two's \u003cem>Real Food Road Trip\u003c/em> -- the mission, the project, the plan for the Bay Area and how people can participate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/daniel-mirra-jumping.jpg\" alt=\"Daniel Klein and Mirra Fine getting excited about The Real Food Road Trip\" title=\"Daniel Klein and Mirra Fine getting excited about The Real Food Road Trip\" width=\"500\" height=\"282\" class=\"alignnone size-full wp-image-25324\">\u003cbr>\n\u003cem>Daniel Klein and Mirra Fine jump for joy in front of the vehicle that will take them on the Real Food Road Trip. Photo: Tim Klein\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>\u003cem>BAB:\u003c/em> What is the mission of you trip? How does a road trip around the country fit in with your project? What do you expect to accomplish? Why did you choose the specific destinations you plan to explore?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> The mission of our trip is to explore and promote what good food is in this country. What “good food” or “real food” means is, of course, up for question. And we don’t pretend to know. This trip is about engaging and learning with the people who are passionate about their food.\u003c/p>\n\u003cp>The first phase of The Perennial Plate was about Minnesota. It was extremely local and/or regional. There is fantastic stuff happening here, much like the rest of the country. We couldn’t move on and just do a year in Iowa, so we decided to take on the whole country and show glimpses of these places in all their similarities and differences. It also just seemed like the logical next step for the show.\u003c/p>\n\u003cp>We expect to learn a lot. What I film is generally something I want to learn about, so we just bring the viewers along on that same educational and entertaining journey. Beyond learning, we hope to meet (and entertain) a lot of people, and develop a project that is a real celebration of all that goes into food (animals, the earth, water, money, politics, humans, love).\u003c/p>\n\u003cp>The destinations on our map are not set in stone. We want this journey to be guided by the people who \u003ca href=\"http://www.theperennialplate.com/get-involved/submit-an-idea-for-story/\">submit ideas\u003c/a>, or have stories to tell. We drew a map of places we wanted to visit, but it will surely change and develop.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.theperennialplate.com/map\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/real-food-roadtrip.jpg\" alt=\"The Perennial Plate Real Food Road Trip map\" title=\"The Perennial Plate Real Food Road Trip map\" width=\"500\" height=\"325\" class=\"alignnone size-full wp-image-25307\">\u003c/a>\u003cbr>\n\u003cem>Real Food Road Trip Map. Illustration: Mirra Fine\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> After a year documenting local Minnesota food + farming what kinds of local stories will you seek from specific regions? Are you going to try to capture the essence of the local cuisine? Or are you just looking for compelling stories? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> There are some regions where we really want to focus on the food that makes that place famous, but other places we’ll avoid the obvious choices. The truth of the matter is we don’t know yet. In the first few days of announcing the project, we received hundreds of story ideas, we are still sorting through them.\u003c/p>\n\u003cp>We are looking for compelling stories most of all. But each episode will vary. One week may just cover “Iowa” and have several short stories about food in that state. Another week could be a more in depth look at just one fisherman in Louisiana. We don’t like to repeat a format each week, and we think that changing things up keeps people coming back. One thing that will stay constant is that each week will keep moving, we’ve only got 6 months to cross the country.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> When do you anticipate being in the Bay Area? What types of stories are you looking for to capture the food culture of the Bay Area? Do you have anything lined up yet? How can people submit their stories?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> We expect to be in the Bay Area in late June, early July. I am really excited about the Bay Area, but also a little nervous. There are so many stories there, it seems like everyone and there brother is involved with food in some way. So we could do something on just how prevalent and awesome good food is. We have been in touch with a number of folks in the Bay Area, but nothing is confirmed yet. On our website we also got hundreds of stories from across the US, many were from the Bay Area. We are still accepting ideas on our site, please: \u003ca href=\"http://www.theperennialplate.com/get-involved/submit-an-idea-for-story/\">Tell Us Your Local Food Story\u003c/a>.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Mirra-Filming500.jpg\" alt=\"Mirra Filming with second camera. Photo: Chuck Peterson\" title=\"Mirra Filming with second camera. Photo: Chuck Peterson\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25371\">\u003cbr>\n\u003cem>Mirra Filming with second camera. Photo: \u003ca href=\"http://duskwindfarm.blogspot.com/\">Chuck Peterson\u003c/a>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> I am curious about your production process -- how will you produce segments while on the road? What kind of setup do you have?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Working from the road is going to be a challenge, however after filming and editing 52 videos, we are relatively proficient in the process. Our setup will include a laptop, many hard drives, 2 cameras (one HD video camera and one DSLR camera that will be used to film occasionally but more often to capture pictures for our blog and the post-trip cookbook).\u003c/p>\n\u003cp>Our plan is to always be a week ahead of our videos, so its pretty real time. We are leaving on May 9th and we will release our first video on the 16th. We will film an episode every week as well as extra footage that may not make it into the series, but could appear in a film or mini-series version of the project.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> I hear that Mirra, your vegetarian girlfriend and videographer will be blogging to document your journey in addition to shooting the segments. You say she will provide a vegetarian perspective to the experience -- what does that mean? Why do you want to include this POV?\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/daniel-mirra-cooking.jpg\" alt=\"Daniel and Mirra working together. Photo: Stephanie Watts\" title=\"Daniel and Mirra working together. Photo: Stephanie Watts\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25338\">\u003cbr>\n\u003cem>Daniel and Mirra working together at a Harvest Dinner. Photo: Stephanie Watts\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Mirra will be \u003ca href=\"http://www.theperennialplate.com/blog/2011/03/who-dat-the-perennial-plate-vegetarian/\">blogging\u003c/a>. She’s always been a part of the project, though very behind the scenes. But she is a funny writer with a very different POV from my own (when it comes to food). We say she will bring a vegetarian perspective, but really she will just bring her own thoughts to the project, they just happen to be vegetarian. That means when I am excited about some meat, or discussing the morality of killing an animal, she may have something different to say. It won’t all be serious of course, I expect her to make fun of me often. \u003c/p>\n\u003cp>The show is very much about connecting people to their food and making them think about it. We are learning and don’t know the answers, so by having two very different food perspectives, we are playing to that concept of dialogue and reason. Also, the first episode turned Mirra into a vegetarian -- it may do the same to others -- and that’s ok. The more folks are conscious about what they eat, the better.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pumpkin-bread-pudding-menu.jpg\" alt=\"Bread pudding with pumpkin soup and harvest dinner menu. Photos by Stephanie Watts\" title=\"Bread pudding with pumpkin soup and harvest dinner menu. Photos by Stephanie Watts\" width=\"507\" height=\"250\" class=\"alignnone size-full wp-image-25350\">\u003cbr>\n\u003cem>\u003ca href=\"http://www.theperennialplate.com/recipes/2011/01/butternut-and-apple-bread-pudding/\">Bread Pudding\u003c/a> + Pumpkin Soup and Harvest Dinner Menu. Photos: Stephanie Watts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> You also talk about doing events while on the road that people can get involved in. Can you clarify the details for people that might be interested? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> There are two types of events: harvest dinner and screening. We are working on a 30 minute version of the Minnesota series that we will be showing across the country (along with a Q&A). These screenings can be in at a restaurant, farm, home, theatre... wherever there is space and the appropriate equipment for screening as well as a reasonable size crowd (20+)\u003c/p>\n\u003cp>For the dinners, we will be cook (and film) and promote the dinner. The host is expected to organize the location, kitchen, money (for food) as well as bring together the guests. The event can be a fundraiser for an organization, a farm or The Perennial Plate. Events must have at least 20 people.\u003c/p>\n\u003cp>To host an event, please \u003ca href=\"http://www.theperennialplate.com/get-involved/host-an-event/\">Submit Your Idea\u003c/a>.\u003c/p>\u003c/blockquote>\n\u003cp> \u003cstrong>\u003cem>BAB:\u003c/em> Is the Perennial Plate slated to become a documentary film? A TV series?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> We plan on turning the 6 months of filming into a documentary film or mini-series. Although we are releasing a video every week, we will be filming other content that will make this next phase possible.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> How have you funded your project for the past year? How do you plan to fund your upcoming Real Food Road Trip?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Last year was funded out of pocket as well as through crowd funding and hosting harvest dinners. For Season 2 we are raising $20K on Kickstarter (\u003ca href=\"http://www.kickstarter.com/projects/588580164/the-perennial-plate-sustainable-food-series-films\">Please Donate!\u003c/a>) and also looking for sponsors. It's a lot cheaper to drive around Minnesota than to drive cross-country. We want the viewership to both guide the trip as well as help pay for it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> What do you hope people will learn from The Perennial Plate?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> I hope people are entertained and through that entertainment, become more engaged with what they eat. Even if they go in a different direction than I would, if they are thinking and making a choice about it, that is positive.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> How has your project affected the way you view food? View life?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> The project has made me more open minded about food. I don’t think there is one answer, and when you meet with people who have different points of view, but a similar passion for making good food available, you realize that this process has many paths.\u003c/p>\n\u003cp>The project has made me look differently at filmmaking and storytelling. I focus more on the person and less on the project, looking for moments of humanity rather than a clear explanation.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://theperennialplate.com/\">The Perennial Plate\u003c/a> | \u003ca href=\"http://twitter.com/#!/perennialplate\">Twitter\u003c/a> | \u003ca href=\"http://www.facebook.com/pages/Perennial-Plate/200850638937\">Facebook\u003c/a> | \u003ca href=\"http://foursquare.com/perennialplate\">Foursquare\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/20990152?title=0&byline=0&portrait=0\" width=\"500\" height=\"281\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.theperennialplate.com/about/\">The Perennial Plate\u003c/a> is an online weekly documentary series dedicated to socially responsible and adventurous eating. The episodes follow the culinary, agricultural and hunting explorations of chef and activist, Daniel Klein. Season One took place over a calendar year in Minnesota where every Monday for 52 weeks, Daniel and cameragirl Mirra Fine released short films about good food. In Season Two, they will be traveling across America, taking the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites\u003c/em> asked Daniel about Season Two's \u003cem>Real Food Road Trip\u003c/em> -- the mission, the project, the plan for the Bay Area and how people can participate.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/daniel-mirra-jumping.jpg\" alt=\"Daniel Klein and Mirra Fine getting excited about The Real Food Road Trip\" title=\"Daniel Klein and Mirra Fine getting excited about The Real Food Road Trip\" width=\"500\" height=\"282\" class=\"alignnone size-full wp-image-25324\">\u003cbr>\n\u003cem>Daniel Klein and Mirra Fine jump for joy in front of the vehicle that will take them on the Real Food Road Trip. Photo: Tim Klein\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>\u003cem>BAB:\u003c/em> What is the mission of you trip? How does a road trip around the country fit in with your project? What do you expect to accomplish? Why did you choose the specific destinations you plan to explore?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> The mission of our trip is to explore and promote what good food is in this country. What “good food” or “real food” means is, of course, up for question. And we don’t pretend to know. This trip is about engaging and learning with the people who are passionate about their food.\u003c/p>\n\u003cp>The first phase of The Perennial Plate was about Minnesota. It was extremely local and/or regional. There is fantastic stuff happening here, much like the rest of the country. We couldn’t move on and just do a year in Iowa, so we decided to take on the whole country and show glimpses of these places in all their similarities and differences. It also just seemed like the logical next step for the show.\u003c/p>\n\u003cp>We expect to learn a lot. What I film is generally something I want to learn about, so we just bring the viewers along on that same educational and entertaining journey. Beyond learning, we hope to meet (and entertain) a lot of people, and develop a project that is a real celebration of all that goes into food (animals, the earth, water, money, politics, humans, love).\u003c/p>\n\u003cp>The destinations on our map are not set in stone. We want this journey to be guided by the people who \u003ca href=\"http://www.theperennialplate.com/get-involved/submit-an-idea-for-story/\">submit ideas\u003c/a>, or have stories to tell. We drew a map of places we wanted to visit, but it will surely change and develop.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.theperennialplate.com/map\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/real-food-roadtrip.jpg\" alt=\"The Perennial Plate Real Food Road Trip map\" title=\"The Perennial Plate Real Food Road Trip map\" width=\"500\" height=\"325\" class=\"alignnone size-full wp-image-25307\">\u003c/a>\u003cbr>\n\u003cem>Real Food Road Trip Map. Illustration: Mirra Fine\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> After a year documenting local Minnesota food + farming what kinds of local stories will you seek from specific regions? Are you going to try to capture the essence of the local cuisine? Or are you just looking for compelling stories? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> There are some regions where we really want to focus on the food that makes that place famous, but other places we’ll avoid the obvious choices. The truth of the matter is we don’t know yet. In the first few days of announcing the project, we received hundreds of story ideas, we are still sorting through them.\u003c/p>\n\u003cp>We are looking for compelling stories most of all. But each episode will vary. One week may just cover “Iowa” and have several short stories about food in that state. Another week could be a more in depth look at just one fisherman in Louisiana. We don’t like to repeat a format each week, and we think that changing things up keeps people coming back. One thing that will stay constant is that each week will keep moving, we’ve only got 6 months to cross the country.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> When do you anticipate being in the Bay Area? What types of stories are you looking for to capture the food culture of the Bay Area? Do you have anything lined up yet? How can people submit their stories?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> We expect to be in the Bay Area in late June, early July. I am really excited about the Bay Area, but also a little nervous. There are so many stories there, it seems like everyone and there brother is involved with food in some way. So we could do something on just how prevalent and awesome good food is. We have been in touch with a number of folks in the Bay Area, but nothing is confirmed yet. On our website we also got hundreds of stories from across the US, many were from the Bay Area. We are still accepting ideas on our site, please: \u003ca href=\"http://www.theperennialplate.com/get-involved/submit-an-idea-for-story/\">Tell Us Your Local Food Story\u003c/a>.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Mirra-Filming500.jpg\" alt=\"Mirra Filming with second camera. Photo: Chuck Peterson\" title=\"Mirra Filming with second camera. Photo: Chuck Peterson\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25371\">\u003cbr>\n\u003cem>Mirra Filming with second camera. Photo: \u003ca href=\"http://duskwindfarm.blogspot.com/\">Chuck Peterson\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> I am curious about your production process -- how will you produce segments while on the road? What kind of setup do you have?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Working from the road is going to be a challenge, however after filming and editing 52 videos, we are relatively proficient in the process. Our setup will include a laptop, many hard drives, 2 cameras (one HD video camera and one DSLR camera that will be used to film occasionally but more often to capture pictures for our blog and the post-trip cookbook).\u003c/p>\n\u003cp>Our plan is to always be a week ahead of our videos, so its pretty real time. We are leaving on May 9th and we will release our first video on the 16th. We will film an episode every week as well as extra footage that may not make it into the series, but could appear in a film or mini-series version of the project.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> I hear that Mirra, your vegetarian girlfriend and videographer will be blogging to document your journey in addition to shooting the segments. You say she will provide a vegetarian perspective to the experience -- what does that mean? Why do you want to include this POV?\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/daniel-mirra-cooking.jpg\" alt=\"Daniel and Mirra working together. Photo: Stephanie Watts\" title=\"Daniel and Mirra working together. Photo: Stephanie Watts\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25338\">\u003cbr>\n\u003cem>Daniel and Mirra working together at a Harvest Dinner. Photo: Stephanie Watts\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Mirra will be \u003ca href=\"http://www.theperennialplate.com/blog/2011/03/who-dat-the-perennial-plate-vegetarian/\">blogging\u003c/a>. She’s always been a part of the project, though very behind the scenes. But she is a funny writer with a very different POV from my own (when it comes to food). We say she will bring a vegetarian perspective, but really she will just bring her own thoughts to the project, they just happen to be vegetarian. That means when I am excited about some meat, or discussing the morality of killing an animal, she may have something different to say. It won’t all be serious of course, I expect her to make fun of me often. \u003c/p>\n\u003cp>The show is very much about connecting people to their food and making them think about it. We are learning and don’t know the answers, so by having two very different food perspectives, we are playing to that concept of dialogue and reason. Also, the first episode turned Mirra into a vegetarian -- it may do the same to others -- and that’s ok. The more folks are conscious about what they eat, the better.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pumpkin-bread-pudding-menu.jpg\" alt=\"Bread pudding with pumpkin soup and harvest dinner menu. Photos by Stephanie Watts\" title=\"Bread pudding with pumpkin soup and harvest dinner menu. Photos by Stephanie Watts\" width=\"507\" height=\"250\" class=\"alignnone size-full wp-image-25350\">\u003cbr>\n\u003cem>\u003ca href=\"http://www.theperennialplate.com/recipes/2011/01/butternut-and-apple-bread-pudding/\">Bread Pudding\u003c/a> + Pumpkin Soup and Harvest Dinner Menu. Photos: Stephanie Watts\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> You also talk about doing events while on the road that people can get involved in. Can you clarify the details for people that might be interested? \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> There are two types of events: harvest dinner and screening. We are working on a 30 minute version of the Minnesota series that we will be showing across the country (along with a Q&A). These screenings can be in at a restaurant, farm, home, theatre... wherever there is space and the appropriate equipment for screening as well as a reasonable size crowd (20+)\u003c/p>\n\u003cp>For the dinners, we will be cook (and film) and promote the dinner. The host is expected to organize the location, kitchen, money (for food) as well as bring together the guests. The event can be a fundraiser for an organization, a farm or The Perennial Plate. Events must have at least 20 people.\u003c/p>\n\u003cp>To host an event, please \u003ca href=\"http://www.theperennialplate.com/get-involved/host-an-event/\">Submit Your Idea\u003c/a>.\u003c/p>\u003c/blockquote>\n\u003cp> \u003cstrong>\u003cem>BAB:\u003c/em> Is the Perennial Plate slated to become a documentary film? A TV series?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> We plan on turning the 6 months of filming into a documentary film or mini-series. Although we are releasing a video every week, we will be filming other content that will make this next phase possible.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> How have you funded your project for the past year? How do you plan to fund your upcoming Real Food Road Trip?\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> Last year was funded out of pocket as well as through crowd funding and hosting harvest dinners. For Season 2 we are raising $20K on Kickstarter (\u003ca href=\"http://www.kickstarter.com/projects/588580164/the-perennial-plate-sustainable-food-series-films\">Please Donate!\u003c/a>) and also looking for sponsors. It's a lot cheaper to drive around Minnesota than to drive cross-country. We want the viewership to both guide the trip as well as help pay for it.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> What do you hope people will learn from The Perennial Plate?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> I hope people are entertained and through that entertainment, become more engaged with what they eat. Even if they go in a different direction than I would, if they are thinking and making a choice about it, that is positive.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>\u003cem>BAB:\u003c/em> How has your project affected the way you view food? View life?\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Daniel:\u003c/strong> The project has made me more open minded about food. I don’t think there is one answer, and when you meet with people who have different points of view, but a similar passion for making good food available, you realize that this process has many paths.\u003c/p>\n\u003cp>The project has made me look differently at filmmaking and storytelling. I focus more on the person and less on the project, looking for moments of humanity rather than a clear explanation.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://theperennialplate.com/\">The Perennial Plate\u003c/a> | \u003ca href=\"http://twitter.com/#!/perennialplate\">Twitter\u003c/a> | \u003ca href=\"http://www.facebook.com/pages/Perennial-Plate/200850638937\">Facebook\u003c/a> | \u003ca href=\"http://foursquare.com/perennialplate\">Foursquare\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Google is out to tame the Wild West of the food world, and I'm not really sure how I feel about this. A couple of weeks ago, \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=IsUN1dUbbM8\">Google introduced Recipe View\u003c/a>, a search function \u003ca href=\"http://searchengineland.com/whats-for-dinner-bing-now-shows-recipes-on-serp-34083\">Bing\u003c/a> had added last year. Initially, I loved the idea that people would be able to search for recipes exclusively and that Google had taken the time to \u003ca href=\"http://searchengineland.com/google-takes-first-big-bite-into-rich-snippet-search-with-recipes-65928\">create a recipe search tool\u003c/a> specifically for cooks, but then I saw the search results and my hopes deflated. I was disappointed to see that although larger recipe food sites are well represented, nary a blog post was listed for the many searches I initiated. Allrecipes.com, Food.com, the Food Network, About.com and Epicurious made up the majority of search results, while blogs -- both well-known and obscure -- seemed not to have been invited to the party (yet). \u003c/p>\n\u003cp>The whole point of Google's new recipe search is to allow people to designate what they're looking for in a recipe, which in turn limits the search to recipes only. So if you're looking for information on \"sardines\" you will end up with just recipes instead of a Wikipedia entry plus a bunch of shopping results. Google Recipes also allows you to limit your search by ingredients (do you want to cook your sardines with fennel and without capers, just check the boxes on the left side of the page), cook time (less than 60 min.), and calorie count (any calories). Helpful and fantastic, right? Yes, but recipe blog posts that might rank high in Google's Everything search due to popularity are not likely to be there. Not yet.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/sardines-recipeview.jpg\" alt=\"Sardines search using Google Recipe View\" title=\"Sardines search using Google Recipe View\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-25075\">\u003cbr>\n\u003cem>Sardines search using Google Recipe View\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why I am disappointed\u003c/strong>\u003cbr>\n It appears that Google has chosen to given preference to large company recipe sites over smaller sites, newspapers, magazine, and blogs. According to \u003ca href=\"http://leisureblogs.chicagotribune.com/thestew/2011/02/google-adds-recipe-search.html?utm_source=streamsend&utm_medium=email&utm_content=13471019&utm_campaign=Food%20News%20Friday%20February%2025\">The Stew\u003c/a>, a food blog put out by the Chicago Tribune who interviewed Jack Menzel, Google's product management director for this project, \"About a year ago, Google began asking food sites if they would add a snippet of code to their HTML pages which contained time and servings info.\" But it seems they primarily asked the larger sites, like FoodNetwork.com, to partner with them in this endeavor. The Stew then goes on to say: \u003c/p>\n\u003cblockquote>\u003cp>\"It's going to favor some of the biggest sites and those who have optimized their content to be found easily by search engines. Expect a lot of FoodNetwork.com and AllRecipes.com recipes to pop up on the first page of any search.\"\u003c/p>\u003c/blockquote>\n\u003cp> \u003cstrong>So, how do blogs get included?\u003c/strong> In order for a site's recipes to be indexed by Google's new recipe search they have to meet some specific and not-so-specific criteria.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Format Recipes Using Rich Snippets and Microformats\u003c/strong>\u003cbr>\nRecipes need to be formatted to generate \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?hl=en&answer=99170\">rich snippets\u003c/a>. For \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?answer=173379\">recipes\u003c/a>, using \u003ca href=\"http://microformats.org/wiki/hrecipe\">hRecipe microformat\u003c/a> is a good way to go especially if you are using WordPress as your blog software since there is a \u003ca href=\"http://wordpress.org/extend/plugins/hrecipe/\">plugin\u003c/a>. For those of you who aren't web designers or programmers, I should explain that rich snippets are generated by using specific tags within HTML code that allow Google to recognize data as a recipe along with the various components that comprise a recipe. Here are some good resources to understand the process:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?answer=173379\">Google's Webmaster Tools documentation of the process for recipes\u003c/a>, \u003ca href=\"http://www.google.com/webmasters/tools/richsnippets\">Rich Snippets Testing Tool\u003c/a>, \u003ca href=\"http://www.google.com/support/webmasters/bin/topic.py?hl=en&topic=21997\">Rich snippets general info\u003c/a> (microdata, microformats, RDFa)\u003c/li>\n\u003cli>\u003ca href=\"http://foodblogalliance.com/2011/03/regarding-googles-recipe-search-and-rich-snippets.php\">Google's Recipe Search and Rich Snippets\u003c/a> Elise Bauer (simplyrecipes.com) at Food Blog Alliance. Simply Recipes recipes are showing up in the Google Recipe search so she clearly knows the scoop.\u003c/li>\n\u003cli>\u003ca href=\"http://foodblogforum.com/1494-making-microformats-manageable-the-new-recipeseo-plugin\">Making Microformats Manageable: The New RecipeSEO Plugin \u003c/a> Allison Day (recipeseo.com) at Food Blogger Forum. Here is the direct link to her \u003ca href=\"http://sushiday.com/recipe-seo-plugin/\">WordPress plug\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.huffingtonpost.com/craig-goldwyn/food-bloggers-how-to-get-_b_833635.html\">Food Bloggers: How Google's New Recipe Search Works\u003c/a> Meathead Goldwyn at Huffington Post\u003c/li>\n\u003cli>\u003ca href=\"http://diannej.com/blog/2011/02/new-google-recipe-search-means-extra-coding-for-food-bloggers/\">New Google Recipe Search Means Extra Coding for Food Bloggers\u003c/a> Dianne Jacob at Will Write for Food\n\u003c/li>\n\u003cli> \u003ca href=\"http://food.lizsteinberg.com/2011/03/10/how-i-made-my-blog-hrecipe-compliant/\">How I adapted my blog to Google’s recipe search\u003c/a> at Café Liz\u003c/li>\n\u003cli>Amanda Hesser at food52: \u003ca href=\"http://www.food52.com/blog/1838_googles_new_recipe_search\">Google's New Recipe Search\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp> Basically, you should know that recipe data now has to be marked with specific tags so Google's search engine can recognize the information as a specific content type namely, a recipe. Right now, doing this takes time and some coding knowledge, which is a pain, but doable. Hopefully, this process will get easier as more editing tools become available to bloggers.\u003c/p>\n\u003cp>\u003cstrong>Submit a Form to Google about Including Your Site\u003c/strong>\u003cbr>\nGoogle suggests you fill out this \u003ca href=\"http://www.google.com/support/webmasters/bin/request.py?contact_type=rich_snippets_feedback\">Interested in Rich Snippets?\u003c/a> form to alert them that your site is now using the required markup code and should be indexed by Google Search. You are required to submit four examples of pages that incorporate rich snippet code and have been validated using the \u003ca href=\"http://www.google.com/webmasters/tools/richsnippets\">Rich Snippets Testing Tool\u003c/a> but it is not clear how much of your site needs to be compliant \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?answer=1093493#enoughtime\">or how long it will take\u003c/a> in order for Google to start displaying your results.\u003c/p>\n\u003cp>\u003cstrong>Follow the Procedure, Validate your Recipes, No Guarantee\u003c/strong>\u003cbr>\nOnce your page validates there is this message:\u003c/p>\n\u003cblockquote>\u003cp>\"Note that there is no guarantee that a Rich Snippet will be shown for this page on actual search results. For more details, see the \u003ca href=\"http://knol.google.com/k/google-rich-snippets-tips-and-tricks#Frequently_Asked_Questions\">FAQ\u003c/a>.\" \u003c/p>\u003c/blockquote>\n\u003cp>This FAQ seems like an earlier version of the information displayed on the page \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?hl=en&answer=1093493\">\"Rich snippets not appearing\"\u003c/a> since the FAQ page does not mention including recipe sites being eligible for rich snippets. \u003c/p>\n\u003cp>\u003ca href=\"http://www.google.com/webmasters/tools/richsnippets?url=http%3A%2F%2Fblogs.kqed.org%2Fbayareabites%2F2011%2F03%2F13%2Fgreen-as-grass-asparagus-salad-for-spring%2F&view=\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/rich-snippet-testing-tool.jpg\" alt=\"rich snippet testing tool\" title=\"rich snippet testing tool\" width=\"500\" height=\"218\" class=\"alignnone size-full wp-image-24980\">\u003c/a>\u003cbr>\n\u003cem>\"Note that there is no guarantee that a Rich Snippet will be shown for this page on actual search results. For more details, see the FAQ.\"\u003c/em>\u003c/p>\n\u003cp>So, even if you go through the process of tagging and validating your recipes you are not guaranteed that your posts will display as Rich Snippets which I am guessing means that they may or may not show up in the Google Recipe Search. So, you are left to wait and see.\u003c/p>\n\u003cp>Maybe I'm suspicious, but what seemed like a cool idea -- a search tool that enables readers to quickly find recipes -- now appears to be a tool catering to larger company sites and I'm concerned about what this means for food bloggers. It seems that many established recipe sites started incorporating the markup to generate rich snippets once they were aware of Google's plan to develop the Recipe Search but the urgency to start using microformats did not appear to reach the blogger community. The lack of integrated and easy to use plugins for the various blogging platforms speaks to the absence of this necessity. Elise Bauer points out the \u003ca href=\"http://foodblogalliance.com/2011/03/regarding-googles-recipe-search-and-rich-snippets.php\">irony that Blogger, Google's blogging platform\u003c/a> does not have tools developed for recipe markup that would help bloggers generate rich snippets.\u003c/p>\n\u003cp>Okay. Whine whine, gripe gripe. Poor bloggers. But what about readers and cooks? How does Recipe View change their experience? The average recipe seeker may be unaware of the filtering that is currently going on and miss out on much of the user-generated food content that has accumulated on the web over the years. On the other hand, it will provide a faster and more efficient system to access information they are seeking without having to manipulate their queries or apply advanced search techniques.\u003c/p>\n\u003cp>Regardless of the effect on my posts, as a reader I'm a bit frustrated that I may lose out on seeing an innovative recipe with a great story, which is why I read blogs in the first place. I love reading about \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz's\u003c/a> various forays into Paris bakeries that end with a lovely tart recipe, or getting inspired to try making a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/12/death-in-the-afternoon/\">Death in the Afternoon cocktail \u003c/a> after giggling over one of Michael Procopio's pieces. \u003c/p>\n\u003cp>I should note that many major sites with extensive recipe collections (but are not exclusively recipe sites) are also not yet displaying in Google Recipe View. For instance, I haven't seen any New York Times recipes listed (by them) and I am curious about how large sites that have food as a topic area and a wealth of recipes are approaching the situation.\u003c/p>\n\u003cp>Maybe this will all work itself out soon. The problem, however, is that bloggers and readers alike have now come to expect immediacy. When I post a recipe it shows up without any delays and people can read it. You can twitter about it and the information is distributed without a waiting process. Perhaps we all need to just learn (or relearn) to be patient again and this post is the equivalent of Chicken Little yelling that the sky is falling on food bloggers everywhere. So although I'm finding the new Google Recipe View a bit frustrating, it may not be elitist. I'm keeping my fingers crossed that it ends up being inclusive and helpful in the end. \u003c/p>\n\u003cp>\u003cstrong>What do you think?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>(Wendy Goodfriend co-authored this post and provided research and experiential information about Google Recipe Search )\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Google is out to tame the Wild West of the food world, and I'm not really sure how I feel about this. A couple of weeks ago, \u003ca href=\"http://www.youtube.com/watch?feature=player_embedded&v=IsUN1dUbbM8\">Google introduced Recipe View\u003c/a>, a search function \u003ca href=\"http://searchengineland.com/whats-for-dinner-bing-now-shows-recipes-on-serp-34083\">Bing\u003c/a> had added last year. Initially, I loved the idea that people would be able to search for recipes exclusively and that Google had taken the time to \u003ca href=\"http://searchengineland.com/google-takes-first-big-bite-into-rich-snippet-search-with-recipes-65928\">create a recipe search tool\u003c/a> specifically for cooks, but then I saw the search results and my hopes deflated. I was disappointed to see that although larger recipe food sites are well represented, nary a blog post was listed for the many searches I initiated. Allrecipes.com, Food.com, the Food Network, About.com and Epicurious made up the majority of search results, while blogs -- both well-known and obscure -- seemed not to have been invited to the party (yet). \u003c/p>\n\u003cp>The whole point of Google's new recipe search is to allow people to designate what they're looking for in a recipe, which in turn limits the search to recipes only. So if you're looking for information on \"sardines\" you will end up with just recipes instead of a Wikipedia entry plus a bunch of shopping results. Google Recipes also allows you to limit your search by ingredients (do you want to cook your sardines with fennel and without capers, just check the boxes on the left side of the page), cook time (less than 60 min.), and calorie count (any calories). Helpful and fantastic, right? Yes, but recipe blog posts that might rank high in Google's Everything search due to popularity are not likely to be there. Not yet.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/sardines-recipeview.jpg\" alt=\"Sardines search using Google Recipe View\" title=\"Sardines search using Google Recipe View\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-25075\">\u003cbr>\n\u003cem>Sardines search using Google Recipe View\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why I am disappointed\u003c/strong>\u003cbr>\n It appears that Google has chosen to given preference to large company recipe sites over smaller sites, newspapers, magazine, and blogs. According to \u003ca href=\"http://leisureblogs.chicagotribune.com/thestew/2011/02/google-adds-recipe-search.html?utm_source=streamsend&utm_medium=email&utm_content=13471019&utm_campaign=Food%20News%20Friday%20February%2025\">The Stew\u003c/a>, a food blog put out by the Chicago Tribune who interviewed Jack Menzel, Google's product management director for this project, \"About a year ago, Google began asking food sites if they would add a snippet of code to their HTML pages which contained time and servings info.\" But it seems they primarily asked the larger sites, like FoodNetwork.com, to partner with them in this endeavor. The Stew then goes on to say: \u003c/p>\n\u003cblockquote>\u003cp>\"It's going to favor some of the biggest sites and those who have optimized their content to be found easily by search engines. Expect a lot of FoodNetwork.com and AllRecipes.com recipes to pop up on the first page of any search.\"\u003c/p>\u003c/blockquote>\n\u003cp> \u003cstrong>So, how do blogs get included?\u003c/strong> In order for a site's recipes to be indexed by Google's new recipe search they have to meet some specific and not-so-specific criteria.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Format Recipes Using Rich Snippets and Microformats\u003c/strong>\u003cbr>\nRecipes need to be formatted to generate \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?hl=en&answer=99170\">rich snippets\u003c/a>. For \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?answer=173379\">recipes\u003c/a>, using \u003ca href=\"http://microformats.org/wiki/hrecipe\">hRecipe microformat\u003c/a> is a good way to go especially if you are using WordPress as your blog software since there is a \u003ca href=\"http://wordpress.org/extend/plugins/hrecipe/\">plugin\u003c/a>. For those of you who aren't web designers or programmers, I should explain that rich snippets are generated by using specific tags within HTML code that allow Google to recognize data as a recipe along with the various components that comprise a recipe. Here are some good resources to understand the process:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?answer=173379\">Google's Webmaster Tools documentation of the process for recipes\u003c/a>, \u003ca href=\"http://www.google.com/webmasters/tools/richsnippets\">Rich Snippets Testing Tool\u003c/a>, \u003ca href=\"http://www.google.com/support/webmasters/bin/topic.py?hl=en&topic=21997\">Rich snippets general info\u003c/a> (microdata, microformats, RDFa)\u003c/li>\n\u003cli>\u003ca href=\"http://foodblogalliance.com/2011/03/regarding-googles-recipe-search-and-rich-snippets.php\">Google's Recipe Search and Rich Snippets\u003c/a> Elise Bauer (simplyrecipes.com) at Food Blog Alliance. Simply Recipes recipes are showing up in the Google Recipe search so she clearly knows the scoop.\u003c/li>\n\u003cli>\u003ca href=\"http://foodblogforum.com/1494-making-microformats-manageable-the-new-recipeseo-plugin\">Making Microformats Manageable: The New RecipeSEO Plugin \u003c/a> Allison Day (recipeseo.com) at Food Blogger Forum. Here is the direct link to her \u003ca href=\"http://sushiday.com/recipe-seo-plugin/\">WordPress plug\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.huffingtonpost.com/craig-goldwyn/food-bloggers-how-to-get-_b_833635.html\">Food Bloggers: How Google's New Recipe Search Works\u003c/a> Meathead Goldwyn at Huffington Post\u003c/li>\n\u003cli>\u003ca href=\"http://diannej.com/blog/2011/02/new-google-recipe-search-means-extra-coding-for-food-bloggers/\">New Google Recipe Search Means Extra Coding for Food Bloggers\u003c/a> Dianne Jacob at Will Write for Food\n\u003c/li>\n\u003cli> \u003ca href=\"http://food.lizsteinberg.com/2011/03/10/how-i-made-my-blog-hrecipe-compliant/\">How I adapted my blog to Google’s recipe search\u003c/a> at Café Liz\u003c/li>\n\u003cli>Amanda Hesser at food52: \u003ca href=\"http://www.food52.com/blog/1838_googles_new_recipe_search\">Google's New Recipe Search\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp> Basically, you should know that recipe data now has to be marked with specific tags so Google's search engine can recognize the information as a specific content type namely, a recipe. Right now, doing this takes time and some coding knowledge, which is a pain, but doable. Hopefully, this process will get easier as more editing tools become available to bloggers.\u003c/p>\n\u003cp>\u003cstrong>Submit a Form to Google about Including Your Site\u003c/strong>\u003cbr>\nGoogle suggests you fill out this \u003ca href=\"http://www.google.com/support/webmasters/bin/request.py?contact_type=rich_snippets_feedback\">Interested in Rich Snippets?\u003c/a> form to alert them that your site is now using the required markup code and should be indexed by Google Search. You are required to submit four examples of pages that incorporate rich snippet code and have been validated using the \u003ca href=\"http://www.google.com/webmasters/tools/richsnippets\">Rich Snippets Testing Tool\u003c/a> but it is not clear how much of your site needs to be compliant \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?answer=1093493#enoughtime\">or how long it will take\u003c/a> in order for Google to start displaying your results.\u003c/p>\n\u003cp>\u003cstrong>Follow the Procedure, Validate your Recipes, No Guarantee\u003c/strong>\u003cbr>\nOnce your page validates there is this message:\u003c/p>\n\u003cblockquote>\u003cp>\"Note that there is no guarantee that a Rich Snippet will be shown for this page on actual search results. For more details, see the \u003ca href=\"http://knol.google.com/k/google-rich-snippets-tips-and-tricks#Frequently_Asked_Questions\">FAQ\u003c/a>.\" \u003c/p>\u003c/blockquote>\n\u003cp>This FAQ seems like an earlier version of the information displayed on the page \u003ca href=\"http://www.google.com/support/webmasters/bin/answer.py?hl=en&answer=1093493\">\"Rich snippets not appearing\"\u003c/a> since the FAQ page does not mention including recipe sites being eligible for rich snippets. \u003c/p>\n\u003cp>\u003ca href=\"http://www.google.com/webmasters/tools/richsnippets?url=http%3A%2F%2Fblogs.kqed.org%2Fbayareabites%2F2011%2F03%2F13%2Fgreen-as-grass-asparagus-salad-for-spring%2F&view=\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/rich-snippet-testing-tool.jpg\" alt=\"rich snippet testing tool\" title=\"rich snippet testing tool\" width=\"500\" height=\"218\" class=\"alignnone size-full wp-image-24980\">\u003c/a>\u003cbr>\n\u003cem>\"Note that there is no guarantee that a Rich Snippet will be shown for this page on actual search results. For more details, see the FAQ.\"\u003c/em>\u003c/p>\n\u003cp>So, even if you go through the process of tagging and validating your recipes you are not guaranteed that your posts will display as Rich Snippets which I am guessing means that they may or may not show up in the Google Recipe Search. So, you are left to wait and see.\u003c/p>\n\u003cp>Maybe I'm suspicious, but what seemed like a cool idea -- a search tool that enables readers to quickly find recipes -- now appears to be a tool catering to larger company sites and I'm concerned about what this means for food bloggers. It seems that many established recipe sites started incorporating the markup to generate rich snippets once they were aware of Google's plan to develop the Recipe Search but the urgency to start using microformats did not appear to reach the blogger community. The lack of integrated and easy to use plugins for the various blogging platforms speaks to the absence of this necessity. Elise Bauer points out the \u003ca href=\"http://foodblogalliance.com/2011/03/regarding-googles-recipe-search-and-rich-snippets.php\">irony that Blogger, Google's blogging platform\u003c/a> does not have tools developed for recipe markup that would help bloggers generate rich snippets.\u003c/p>\n\u003cp>Okay. Whine whine, gripe gripe. Poor bloggers. But what about readers and cooks? How does Recipe View change their experience? The average recipe seeker may be unaware of the filtering that is currently going on and miss out on much of the user-generated food content that has accumulated on the web over the years. On the other hand, it will provide a faster and more efficient system to access information they are seeking without having to manipulate their queries or apply advanced search techniques.\u003c/p>\n\u003cp>Regardless of the effect on my posts, as a reader I'm a bit frustrated that I may lose out on seeing an innovative recipe with a great story, which is why I read blogs in the first place. I love reading about \u003ca href=\"http://www.davidlebovitz.com/\">David Lebovitz's\u003c/a> various forays into Paris bakeries that end with a lovely tart recipe, or getting inspired to try making a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/12/death-in-the-afternoon/\">Death in the Afternoon cocktail \u003c/a> after giggling over one of Michael Procopio's pieces. \u003c/p>\n\u003cp>I should note that many major sites with extensive recipe collections (but are not exclusively recipe sites) are also not yet displaying in Google Recipe View. For instance, I haven't seen any New York Times recipes listed (by them) and I am curious about how large sites that have food as a topic area and a wealth of recipes are approaching the situation.\u003c/p>\n\u003cp>Maybe this will all work itself out soon. The problem, however, is that bloggers and readers alike have now come to expect immediacy. When I post a recipe it shows up without any delays and people can read it. You can twitter about it and the information is distributed without a waiting process. Perhaps we all need to just learn (or relearn) to be patient again and this post is the equivalent of Chicken Little yelling that the sky is falling on food bloggers everywhere. So although I'm finding the new Google Recipe View a bit frustrating, it may not be elitist. I'm keeping my fingers crossed that it ends up being inclusive and helpful in the end. \u003c/p>\n\u003cp>\u003cstrong>What do you think?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>(Wendy Goodfriend co-authored this post and provided research and experiential information about Google Recipe Search )\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food + Tech: A Popular Pairing",
"title": "Food + Tech: A Popular Pairing",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://appetitesapp.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-4.jpg\" alt=\"Appetites cooking app\" title=\"Appetites cooking app\" width=\"500\" height=\"389\" class=\"alignnone size-full wp-image-24382\">\u003c/a>\u003c/p>\n\u003cp>It's official. Food geeks and tech geeks have joined forces in bringing eating and drinking to an unprecedented pinnacle of convenience and enjoyment. Need a recipe? There's an app for that (actually, there's a \u003ca href=\"http://www.youtube.com/watch?v=IsUN1dUbbM8\">Google\u003c/a> for that now). Can't remember that exquisite wine you had last week? There's an app for that too. Not sure where to go to dinner tonight? Not only is there an app for that, there are multiple apps for, \"Not sure where to go to dinner tonight for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/26/bay-area-fried-chicken-guide/\">best fried chicken\u003c/a> not more than 2.5 miles away from me, and here's a picture to prove it.\" \u003c/p>\n\u003cp>\u003cstrong>WHERE/WHAT TO EAT\u003c/strong>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/foodspotting/id350727118?mt=8\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-2.jpg\" alt=\"Foodspotting\" title=\"Foodspotting\" width=\"500\" height=\"366\" class=\"alignnone size-full wp-image-24381\">\u003c/a>\u003c/p>\n\u003cp>The number of food-related apps and sites out there created to make sure you never have a disappointing meal again is both exciting and overwhelming. On the \u003cstrong>dish-recommendation\u003c/strong> front there is \u003ca href=\"http://www.foodspotting.com/iphone\">Foodspotting\u003c/a> (a visual food guide), \u003ca href=\"http://www.sporkhub.com/\">Spork\u003c/a>, \u003ca href=\"http://www.deepdishing.com/\">Deep Dishing\u003c/a> (a companion site to \u003ca href=\"http://www.tablehopper.com/\">Tablehopper\u003c/a>), \u003ca href=\"http://www.topdish.com/splash.jsp\">TopDish\u003c/a> (in beta), and \u003ca href=\"http://www.flavorize.com/\">Flavorize\u003c/a> (in beta), just to name a few. \u003c/p>\n\u003cp>\u003cstrong>RECIPES\u003c/strong>\u003cbr>\n\u003ca href=\"http://appetitesapp.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_02_appetites-4.jpg\" alt=\"Appetites Video Cooking App\" title=\"Appetites Video Cooking App\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-24388\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The ability to bring an iPad into the kitchen to assist in recipe search and instruction has opened up a whole new realm of possibility. The \u003ca href=\"http://itunes.apple.com/us/app/epicurious-recipes-shopping/id312101965?mt=8\">Epicurious Recipes & Shopping List\u003c/a> app is wonderfully convenient, with access to \u003ca href=\"http://www.epicurious.com/\">Epicurious'\u003c/a> vast stable of recipes from trusted sources.\u003c/p>\n\u003cp>\u003ca href=\"http://appetitesapp.com/\">Appetites\u003c/a>, a video cooking app for iPad, recently launched by \u003ca href=\"http://www.clear-media.com/\">Clear-Media\u003c/a>, takes advantage of the iPad's functionality and presents recipes in an interactive video format. \u003cem>(Full disclosure: I was one of the six contracted food bloggers selected by Clear-Media to participate in creating the recipe demos for Appetites…so thank you in advance for allowing me this shameless plug!)\u003c/em> \u003c/p>\n\u003cp>Matt Armendariz (\u003ca href=\"http://mattbites.com/\">MattBites\u003c/a>), Gabi Moskowitz (\u003ca href=\"http://brokeassgourmet.com/\">BrokeAss Gourmet\u003c/a>), Nick & Blake (\u003ca href=\"http://thepauperedchef.com/\">The Paupered Chef\u003c/a>), Adrianna & Caroline (\u003ca href=\"http://www.acozykitchen.com/\">A Cozy Kitchen\u003c/a>), Gaby Dalkin (\u003ca href=\"http://whatsgabycooking.com/\">What's Gaby Cooking?\u003c/a>), and I (\u003ca href=\"http://lickmyspoon.com/\">Lick My Spoon\u003c/a>), each chose a handful of our most popular recipes and translated them into video tutorials. Each recipe is broken down step-by-step, from your point of view in the kitchen. What's cool is that the video segment showing each step will keep looping until you've completed it. No stopping to check the recipe, starting, and stopping again because you've forgotten what's next (pshhh, that's so 2010). Once you're done with that step, just swipe to the next step. For more info, peep the \u003ca href=\"http://lickmyspoon.com/foodmusings/presenting%E2%80%A6appetites-ipad-app-giveaway/\">promo video\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>TOPIC-SPECIFIC\u003c/strong>\u003cbr>\n \u003ca href=\"http://itunes.apple.com/us/app/snooth-wine-pro/id391031903?mt=8\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-5.jpg\" alt=\"Snooth wine app\" title=\"Snooth wine app\" width=\"500\" height=\"349\" class=\"alignnone size-full wp-image-24383\">\u003c/a>\u003c/p>\n\u003cp>Some of the most interesting apps I've found solve very topic-specific problems. \u003c/p>\n\u003cp>\u003cem>Problem Scenario, \u003cstrong>Wine\u003c/strong>\u003c/em>: You are out enjoying a night out on the town and happen upon a great tasting wine. What was the name of that wine again? What was the vintage? Where can you find it? \u003c/p>\n\u003cp>\u003cem>App solution\u003c/em>: \u003ca href=\"http://www.snooth.com/iphone-app/\">Snooth\u003c/a> – An image-based wine search, Snooth recognizes wines using a photograph. That's right. Sip something tasty? Simply snap a photo using your phone and Snooth will identify it, tell you where you can buy it using its location-aware store search, and even allow you to store your reviews/tasting notes locally, offline, so that they are accessible on your phone anytime. \u003c/p>\n\u003cp>\u003ca href=\"http://itunes.apple.com/us/app/cheese-plate/id409417958?mt=8\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-6.jpg\" alt=\"Cheese Plate app\" title=\"Cheese Plate app\" width=\"500\" height=\"361\" class=\"alignnone size-full wp-image-24384\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Problem Scenario, \u003cstrong>Cheese\u003c/strong>\u003c/em>: So many cheeses, so little time. \u003c/p>\n\u003cp>\u003cem>App solution\u003c/em>: \u003ca href=\"http://itunes.apple.com/us/app/cheese-plate/id409417958?mt=8\">Cheese Plate\u003c/a> – Compiled by food writer and cheese connoisseur, \u003ca href=\"http://www.foodwriter.com/\">Janet Fletcher\u003c/a>, Cheese Plate provides a wealth of information on 150+ cheeses, allowing you to find them by name, milk type, style, country, or characteristic. The app shows you how to compose a well-balanced and beautiful cheese plate, showcasing 25 themed cheese plates (with three cheeses per plate), and even includes suggested wine pairings. \u003c/p>\n\u003cp>\u003ca href=\"http://itunes.apple.com/us/app/ratio/id345119718?mt=8\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-7.jpg\" alt=\"Ratios app\" title=\"Ratios app\" width=\"500\" height=\"366\" class=\"alignnone size-full wp-image-24385\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Problem Scenario, \u003cstrong>Recipe Tweak\u003c/strong>\u003c/em>: I want to brine a few pieces of chicken but every brining recipe I find makes 2 gallons. How do I figure out my quantity adjustments without burning out my calculator? Or, I only have 3 tablespoons of butter, how can I turn that into a bit of caramel sauce?\u003c/p>\n\u003cp>\u003cem>App Solution\u003c/em>: \u003ca href=\"http://ruhlman.com/2010/03/ratio-smart-phone-app-video-demo.html\">Ratio\u003c/a> – A cooking tool that calculates the amounts of ingredients you need based on what you have or how much you want. Ratio is based on \u003ca href=\"http://ruhlman.com/\">Michael Ruhlman\u003c/a>'s best-selling cookbook, \u003cem>Ratio: The Simple Codes Behind the Craft of Everyday Cooking\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://itunes.apple.com/app/tap-grocer-easy-to-use-grocery/id318726648?mt=8#\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-8.jpg\" alt=\"Tap Grocer app\" title=\"Tap Grocer app\" width=\"500\" height=\"349\" class=\"alignnone size-full wp-image-24386\">\u003c/a> \u003c/p>\n\u003cp>\u003cem>Problem Scenario, \u003cstrong>Grocery List\u003c/strong>\u003c/em>: You've just returned home from the grocery store, you're in the middle of baking a cake, and you've just realized you're out of sugar. Dilemma, dilemma. You could knock on your neighbor's door…is that still acceptable these days? Do you even know your neighbors? Escaping the potential for social awkwardness, you run out again to the store. Grrrrrrr. \u003c/p>\n\u003cp>\u003cem>App Solution\u003c/em>: \u003ca href=\"http://itunes.apple.com/app/tap-grocer-easy-to-use-grocery/id318726648?mt=8#\">Tap Grocer\u003c/a> – A simple solution to getting your grocery list in order. Use this intuitive app to keep track of items in your pantry or refrigerator – items that run out are automatically added to your grocery list. Group your items by grocery section, and efficiently cross off items while in the store.\u003c/p>\n\u003cp>\u003cstrong>NEW MEDIA\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.momofuku.com/news-and-events/lucky-peach/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/lucky-peach-1.jpg\" alt=\"Lucky Peach\" title=\"Lucky Peach\" width=\"239\" height=\"260\" class=\"alignnone size-full wp-image-24387\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The way we consume media now is unlike anything we've ever experienced before. As developers continue to push the envelope, we are going to be seeing some pretty radical things in our lifetime. As traditional print outlets work towards not becoming obsolete, some creative innovations are bound to take form. Case in point, \u003ca href=\"http://www.momofuku.com/\">Momofuku's David Chang\u003c/a> and \u003ca href=\"http://www2.mcsweeneys.net/books\">McSweeney's\u003c/a> highly anticipated \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2011/01/25/david-changs-latest-an-ipad-app-and-a-journal/\">Lucky Peach\u003c/a> project – a quarterly full-color print journal to be accompanied by an iPad app. Each quarterly issue/app will examine a dish or ingredient through many facets. The iPad content will include cooking demonstrations, documentary-style videos, and what will surely be an awesome and badass interface. Lucky Peach is expected to be released in May.\u003c/p>\n\n",
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"excerpt": "Food geeks and tech geeks have joined forces in bringing eating and drinking to an unprecedented pinnacle of convenience and enjoyment. Here's a rundown of our favorite food apps.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://appetitesapp.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-4.jpg\" alt=\"Appetites cooking app\" title=\"Appetites cooking app\" width=\"500\" height=\"389\" class=\"alignnone size-full wp-image-24382\">\u003c/a>\u003c/p>\n\u003cp>It's official. Food geeks and tech geeks have joined forces in bringing eating and drinking to an unprecedented pinnacle of convenience and enjoyment. Need a recipe? There's an app for that (actually, there's a \u003ca href=\"http://www.youtube.com/watch?v=IsUN1dUbbM8\">Google\u003c/a> for that now). Can't remember that exquisite wine you had last week? There's an app for that too. Not sure where to go to dinner tonight? Not only is there an app for that, there are multiple apps for, \"Not sure where to go to dinner tonight for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/26/bay-area-fried-chicken-guide/\">best fried chicken\u003c/a> not more than 2.5 miles away from me, and here's a picture to prove it.\" \u003c/p>\n\u003cp>\u003cstrong>WHERE/WHAT TO EAT\u003c/strong>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/foodspotting/id350727118?mt=8\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-2.jpg\" alt=\"Foodspotting\" title=\"Foodspotting\" width=\"500\" height=\"366\" class=\"alignnone size-full wp-image-24381\">\u003c/a>\u003c/p>\n\u003cp>The number of food-related apps and sites out there created to make sure you never have a disappointing meal again is both exciting and overwhelming. On the \u003cstrong>dish-recommendation\u003c/strong> front there is \u003ca href=\"http://www.foodspotting.com/iphone\">Foodspotting\u003c/a> (a visual food guide), \u003ca href=\"http://www.sporkhub.com/\">Spork\u003c/a>, \u003ca href=\"http://www.deepdishing.com/\">Deep Dishing\u003c/a> (a companion site to \u003ca href=\"http://www.tablehopper.com/\">Tablehopper\u003c/a>), \u003ca href=\"http://www.topdish.com/splash.jsp\">TopDish\u003c/a> (in beta), and \u003ca href=\"http://www.flavorize.com/\">Flavorize\u003c/a> (in beta), just to name a few. \u003c/p>\n\u003cp>\u003cstrong>RECIPES\u003c/strong>\u003cbr>\n\u003ca href=\"http://appetitesapp.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_02_appetites-4.jpg\" alt=\"Appetites Video Cooking App\" title=\"Appetites Video Cooking App\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-24388\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The ability to bring an iPad into the kitchen to assist in recipe search and instruction has opened up a whole new realm of possibility. The \u003ca href=\"http://itunes.apple.com/us/app/epicurious-recipes-shopping/id312101965?mt=8\">Epicurious Recipes & Shopping List\u003c/a> app is wonderfully convenient, with access to \u003ca href=\"http://www.epicurious.com/\">Epicurious'\u003c/a> vast stable of recipes from trusted sources.\u003c/p>\n\u003cp>\u003ca href=\"http://appetitesapp.com/\">Appetites\u003c/a>, a video cooking app for iPad, recently launched by \u003ca href=\"http://www.clear-media.com/\">Clear-Media\u003c/a>, takes advantage of the iPad's functionality and presents recipes in an interactive video format. \u003cem>(Full disclosure: I was one of the six contracted food bloggers selected by Clear-Media to participate in creating the recipe demos for Appetites…so thank you in advance for allowing me this shameless plug!)\u003c/em> \u003c/p>\n\u003cp>Matt Armendariz (\u003ca href=\"http://mattbites.com/\">MattBites\u003c/a>), Gabi Moskowitz (\u003ca href=\"http://brokeassgourmet.com/\">BrokeAss Gourmet\u003c/a>), Nick & Blake (\u003ca href=\"http://thepauperedchef.com/\">The Paupered Chef\u003c/a>), Adrianna & Caroline (\u003ca href=\"http://www.acozykitchen.com/\">A Cozy Kitchen\u003c/a>), Gaby Dalkin (\u003ca href=\"http://whatsgabycooking.com/\">What's Gaby Cooking?\u003c/a>), and I (\u003ca href=\"http://lickmyspoon.com/\">Lick My Spoon\u003c/a>), each chose a handful of our most popular recipes and translated them into video tutorials. Each recipe is broken down step-by-step, from your point of view in the kitchen. What's cool is that the video segment showing each step will keep looping until you've completed it. No stopping to check the recipe, starting, and stopping again because you've forgotten what's next (pshhh, that's so 2010). Once you're done with that step, just swipe to the next step. For more info, peep the \u003ca href=\"http://lickmyspoon.com/foodmusings/presenting%E2%80%A6appetites-ipad-app-giveaway/\">promo video\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>TOPIC-SPECIFIC\u003c/strong>\u003cbr>\n \u003ca href=\"http://itunes.apple.com/us/app/snooth-wine-pro/id391031903?mt=8\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-5.jpg\" alt=\"Snooth wine app\" title=\"Snooth wine app\" width=\"500\" height=\"349\" class=\"alignnone size-full wp-image-24383\">\u003c/a>\u003c/p>\n\u003cp>Some of the most interesting apps I've found solve very topic-specific problems. \u003c/p>\n\u003cp>\u003cem>Problem Scenario, \u003cstrong>Wine\u003c/strong>\u003c/em>: You are out enjoying a night out on the town and happen upon a great tasting wine. What was the name of that wine again? What was the vintage? Where can you find it? \u003c/p>\n\u003cp>\u003cem>App solution\u003c/em>: \u003ca href=\"http://www.snooth.com/iphone-app/\">Snooth\u003c/a> – An image-based wine search, Snooth recognizes wines using a photograph. That's right. Sip something tasty? Simply snap a photo using your phone and Snooth will identify it, tell you where you can buy it using its location-aware store search, and even allow you to store your reviews/tasting notes locally, offline, so that they are accessible on your phone anytime. \u003c/p>\n\u003cp>\u003ca href=\"http://itunes.apple.com/us/app/cheese-plate/id409417958?mt=8\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-6.jpg\" alt=\"Cheese Plate app\" title=\"Cheese Plate app\" width=\"500\" height=\"361\" class=\"alignnone size-full wp-image-24384\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Problem Scenario, \u003cstrong>Cheese\u003c/strong>\u003c/em>: So many cheeses, so little time. \u003c/p>\n\u003cp>\u003cem>App solution\u003c/em>: \u003ca href=\"http://itunes.apple.com/us/app/cheese-plate/id409417958?mt=8\">Cheese Plate\u003c/a> – Compiled by food writer and cheese connoisseur, \u003ca href=\"http://www.foodwriter.com/\">Janet Fletcher\u003c/a>, Cheese Plate provides a wealth of information on 150+ cheeses, allowing you to find them by name, milk type, style, country, or characteristic. The app shows you how to compose a well-balanced and beautiful cheese plate, showcasing 25 themed cheese plates (with three cheeses per plate), and even includes suggested wine pairings. \u003c/p>\n\u003cp>\u003ca href=\"http://itunes.apple.com/us/app/ratio/id345119718?mt=8\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-7.jpg\" alt=\"Ratios app\" title=\"Ratios app\" width=\"500\" height=\"366\" class=\"alignnone size-full wp-image-24385\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Problem Scenario, \u003cstrong>Recipe Tweak\u003c/strong>\u003c/em>: I want to brine a few pieces of chicken but every brining recipe I find makes 2 gallons. How do I figure out my quantity adjustments without burning out my calculator? Or, I only have 3 tablespoons of butter, how can I turn that into a bit of caramel sauce?\u003c/p>\n\u003cp>\u003cem>App Solution\u003c/em>: \u003ca href=\"http://ruhlman.com/2010/03/ratio-smart-phone-app-video-demo.html\">Ratio\u003c/a> – A cooking tool that calculates the amounts of ingredients you need based on what you have or how much you want. Ratio is based on \u003ca href=\"http://ruhlman.com/\">Michael Ruhlman\u003c/a>'s best-selling cookbook, \u003cem>Ratio: The Simple Codes Behind the Craft of Everyday Cooking\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://itunes.apple.com/app/tap-grocer-easy-to-use-grocery/id318726648?mt=8#\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-8.jpg\" alt=\"Tap Grocer app\" title=\"Tap Grocer app\" width=\"500\" height=\"349\" class=\"alignnone size-full wp-image-24386\">\u003c/a> \u003c/p>\n\u003cp>\u003cem>Problem Scenario, \u003cstrong>Grocery List\u003c/strong>\u003c/em>: You've just returned home from the grocery store, you're in the middle of baking a cake, and you've just realized you're out of sugar. Dilemma, dilemma. You could knock on your neighbor's door…is that still acceptable these days? Do you even know your neighbors? Escaping the potential for social awkwardness, you run out again to the store. Grrrrrrr. \u003c/p>\n\u003cp>\u003cem>App Solution\u003c/em>: \u003ca href=\"http://itunes.apple.com/app/tap-grocer-easy-to-use-grocery/id318726648?mt=8#\">Tap Grocer\u003c/a> – A simple solution to getting your grocery list in order. Use this intuitive app to keep track of items in your pantry or refrigerator – items that run out are automatically added to your grocery list. Group your items by grocery section, and efficiently cross off items while in the store.\u003c/p>\n\u003cp>\u003cstrong>NEW MEDIA\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.momofuku.com/news-and-events/lucky-peach/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/lucky-peach-1.jpg\" alt=\"Lucky Peach\" title=\"Lucky Peach\" width=\"239\" height=\"260\" class=\"alignnone size-full wp-image-24387\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The way we consume media now is unlike anything we've ever experienced before. As developers continue to push the envelope, we are going to be seeing some pretty radical things in our lifetime. As traditional print outlets work towards not becoming obsolete, some creative innovations are bound to take form. Case in point, \u003ca href=\"http://www.momofuku.com/\">Momofuku's David Chang\u003c/a> and \u003ca href=\"http://www2.mcsweeneys.net/books\">McSweeney's\u003c/a> highly anticipated \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2011/01/25/david-changs-latest-an-ipad-app-and-a-journal/\">Lucky Peach\u003c/a> project – a quarterly full-color print journal to be accompanied by an iPad app. Each quarterly issue/app will examine a dish or ingredient through many facets. The iPad content will include cooking demonstrations, documentary-style videos, and what will surely be an awesome and badass interface. Lucky Peach is expected to be released in May.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Will Write For Food, Payment Preferable",
"title": "Will Write For Food, Payment Preferable",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/will.write_.4.food300.jpg\" alt=\"Will Write 4 Food\" title=\"Will Write 4 Food\" width=\"300\" height=\"195\" class=\"alignleft size-full wp-image-23829\">Heads up readers: Want to know a dirty little secret of online journalism, including website food writing? It doesn't always pay. Maybe you haven't given the matter much thought, but read on to find out why you should.\u003c/p>\n\u003cp>First, some context from \u003ca href=\"http://www.nytimes.com/2011/02/07/business/media/07aol.html\">recent headlines\u003c/a>: progressive online media giant \u003ca href=\"http://www.huffingtonpost.com/\">The Huffington Post\u003c/a>, which has a \u003ca href=\"http://www.huffingtonpost.com/food/\">lively food section\u003c/a> and set the standard for the new no-pay media, announced that it was being bought by AOL for a cool $315 million in cash and stock. That was fabulous news for the already fabulously wealthy \u003ca href=\"http://en.wikipedia.org/wiki/Arianna_Huffington\">Arianna Huffington\u003c/a> and her cronies, but a slap in the face for the army of unpaid wordsmiths on which the HuffPo has built a blog empire using, essentially, the slave labor of journalists who wrote posts for free in the hope it may make a difference, including to their cash flow, down the track.\u003c/p>\n\u003cp>Mainstream media analysts like \u003ca href=\"http://articles.latimes.com/2011/feb/09/opinion/la-oe-rutten-column-huffington-aol-20110209\">Tim Rutten\u003c/a> at the \u003cem>Los Angeles Times\u003c/em> even said as much: \"To grasp The Huffington Post's business model, picture a galley rowed by slaves and commanded by pirates.\"\u003c/p>\n\u003cp>Elsewhere other scribes parsed out the economics at play, including \u003ca href=\"http://fivethirtyeight.blogs.nytimes.com/2011/02/12/the-economics-of-blogging-and-the-huffington-post/\">Nate Silver in a column for the \u003cem>New York Times\u003c/em>\u003c/a>, but the fact remains no matter how you run the numbers this business model is just plain exploitive. So much for Huffington's liberal values. And don't just take my word for it, as \u003ca href=\"http://nymag.com/daily/intel/2011/02/tina_brown_on_aolington_post_a.html\">media maven Tina Brown\u003c/a> told \u003cem>New York Magazine\u003c/em>: \"My stance is that as a writer, I like to get paid. That's just the cost of doing business. I mean, you wouldn't expect to not be paying anyone doing any other things.\" \u003c/p>\n\u003cp>Indeed. It's a brutal economy, and many writers and editors have lost their jobs or taken buyouts, as the print media implodes. Filling the void: online blogs pumping out content, journalism's low or no-pay poor cousin. (Full disclosure: KQED pays me $40 to pen posts like this one. I retain the copyright for the stories I turn here and am free to run them on my own blog or use them as pitches for higher-paying pieces in other media.) Exclusivity and copyright questions can get sticky, as \u003ca href=\"http://politicsoftheplate.com/?p=292\">Politics of the Plate writer Barry Estabrook\u003c/a> discovered in curt correspondence he received from Conde Nast Publications, which owned \u003cem>Gourmet\u003c/em>. Estabrook, who wrote for the since shuttered magazine, was admonished for reprinting articles he authored for the mag on his blog.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/laptop.money300.jpg\" alt=\"laptop with hand holding cash emerging from screen\" title=\"laptop with hand holding cash emerging from screen\" width=\"300\" height=\"299\" class=\"alignleft size-full wp-image-23832\">It wasn't always so. Back in the olden days, a phrase which here means just a few years ago, before the word blogging made its way into the popular lexicon, the activity was simply known as \"writing for the web\" and writers like myself were compensated -- handsomely -- for their time and talents at rates comparable to print outlets. We're talking fees in the thousands for reported stories, usually at a rate of $1 a word or higher. (A rate, mind you, that has been pretty set in stone since I landed in this country as a novice reporter some 25 years ago. But that's another story.) This meant that it was possible, with a lot of hard work and persistence, to make a modest living at the job.\u003c/p>\n\u003cp>Fast forward to today and we now have a band of self-styled \"journalists\" roaming the web writing off the cuff (and frequently about themselves, since this is the narcissistic age we live in). And yes, some of it is well done. But a lot of it is not. Regardless, it doesn't do career journalists like myself any favors and it's a disservice to readers, too.\u003c/p>\n\u003cp>Here's why: Offering up content -- or packaged information -- is not the same thing as crafting quality journalism, which involves interviewing, analysis, and research, along with expertise, experience, and a modicum of style.\u003c/p>\n\u003cp>But I've taken to adopting the mantra \"adapt or die,\" and find myself -- like many mid-career scribblers -- struggling to find a way to make a living in a field where the landscape has changed dramatically. Although I shifted to food writing two years ago, a notoriously under-paid beat, I've been able to eke out an income by diversifying and carving out a niche. \u003c/p>\n\u003cp>The jury is out on whether this experiment will work, and there are days when I wonder if I should go fill out an application at Trader Joe's. I know scores of writers, both freelancers and those who used to be staffers, who feel the same way.\u003c/p>\n\u003cp>Even folks on the inside feel our pain. \"It eats at me every day,\" says \u003ca href=\"http://www.theatlantic.com/corby-kummer/#bio\">Corby Kummer\u003c/a>, \u003ca href=\"http://www.theatlantic.com/food/\">The Atlantic Food Channel\u003c/a>'s senior food editor. Kummer explains that once he learned about the business model for the site he would run, he was careful not to ask established freelance writers or new reporters to pitch because he couldn't compensate them for their time. \u003c/p>\n\u003cp>Instead, he sought out people who were experts in their activities and businesses, like \u003ca href=\"http://www.theatlantic.com/ari-weinzweig/\">Ari Weinzweig\u003c/a> and \u003ca href=\"http://www.theatlantic.com/larry-stone/\">Larry Stone\u003c/a>, or academics who write as part of their platform, such as \u003ca href=\"http://www.theatlantic.com/marion-nestle/\">Marion Nestle\u003c/a> and \u003ca href=\"http://www.theatlantic.com/james-mcwilliams/\">James McWilliams\u003c/a>, or writers with books who wanted to reach a wide audience. (\u003cem>\u003ca href=\"http://www.theatlantic.com/magazine/\">The Atlantic\u003c/a>\u003c/em>, an intellectual magazine not known for bringing in big bucks, \u003ca href=\"http://www.nytimes.com/2010/12/13/business/media/13atlantic.html\">turned a $1.8 million profit last year\u003c/a>, the first time in at least a decade that it hadn't lost money, largely due to its digital presence.) In a sense, these were people who could afford to write gratis, since they already had an income source.\u003c/p>\n\u003cp>But once the site launched Kummer fielded numerous emails from writers -- including this one -- who wanted their stories to appear on the site. \"I want nothing more than to be part of the solution to making web writing into the going enterprise that, for a time that seems so long ago, print journalism was,\" says Kummer. \"We hope revenue will follow, not just for us but for the people who create that work.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/hands.pennies300.jpg\" alt=\"cupped hands holding pennies\" title=\"cupped hands holding pennies\" width=\"300\" height=\"199\" class=\"alignleft size-full wp-image-23835\">And that's exactly what we want to hear, since there are still rents or mortgages to pay, food to get on the table, and kids to raise in (public) school. Meanwhile, there's a core of mid-career professionals -- including many women who are the family breadwinners or head of households -- who have seen their freelance writing income literally slashed by 50 to 75 percent. We're all working harder and longer hours than we ever have for much, much less.\u003c/p>\n\u003cp>In certain circles I hear rumblings about a potential uprising among writers; some even talk about starting a new union to protect online workers.\u003c/p>\n\u003cp>That may sound far-fetched but really what we have going on here is sweatshop conditions akin to the old economy's industrial capitalism: Poorly paid piecework and huge profits for the owners. Something has to shift. \u003c/p>\n\u003cp>\u003cstrong>Full disclosure: While I continue to derive decent income from food writing for print publications such as \u003cem>\u003ca href=\"http://corp.afar.com/\">AFAR\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://alumni.berkeley.edu/news/california-magazine\">California\u003c/a>\u003c/em>, and \u003cem>\u003ca href=\"http://www.sanfranmag.com/\">San Francisco\u003c/a>\u003c/em>, I also contribute regular food coverage to online sites that offer token compensation, including Bay Area Bites, which is based on the concept of \u003ca href=\"http://ww2.kqed.org/bayareabites/about/\">citizen media\u003c/a>, and the local start-up \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. And, of course, nobody sends me a check for the pieces I pen on my own blog, \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>. \u003c/strong>\u003c/p>\n\u003cp>On rare occasion I turn an original post for non-paying Internet outlets such as the wonky website \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a> (where nobody, including the editors, makes a dime) and The Atlantic Food Channel (where the editors, presumably, are well compensated for their work) as part of a strategy that I trust will pay off in financial terms in the future -- a phrase which here means \"I hope very soon.\"\u003c/p>\n\u003cp>Lest you think I've lost my sense of humor, I leave you with this video, \"Adventures in Freelancing,\" part of a series on YouTube by the talented \u003ca href=\"http://www.laurenlipton.com/\">Lauren Lipton\u003c/a> that amusingly sends up the current state of affairs that resembles reality for many writers. Food for thought:\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>http://www.youtube.com/embed/JaP6o7XjIfE\u003c/p>\n\n",
"disqusIdentifier": "23786 http://blogs.kqed.org/bayareabites/?p=23786",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/will.write_.4.food300.jpg\" alt=\"Will Write 4 Food\" title=\"Will Write 4 Food\" width=\"300\" height=\"195\" class=\"alignleft size-full wp-image-23829\">Heads up readers: Want to know a dirty little secret of online journalism, including website food writing? It doesn't always pay. Maybe you haven't given the matter much thought, but read on to find out why you should.\u003c/p>\n\u003cp>First, some context from \u003ca href=\"http://www.nytimes.com/2011/02/07/business/media/07aol.html\">recent headlines\u003c/a>: progressive online media giant \u003ca href=\"http://www.huffingtonpost.com/\">The Huffington Post\u003c/a>, which has a \u003ca href=\"http://www.huffingtonpost.com/food/\">lively food section\u003c/a> and set the standard for the new no-pay media, announced that it was being bought by AOL for a cool $315 million in cash and stock. That was fabulous news for the already fabulously wealthy \u003ca href=\"http://en.wikipedia.org/wiki/Arianna_Huffington\">Arianna Huffington\u003c/a> and her cronies, but a slap in the face for the army of unpaid wordsmiths on which the HuffPo has built a blog empire using, essentially, the slave labor of journalists who wrote posts for free in the hope it may make a difference, including to their cash flow, down the track.\u003c/p>\n\u003cp>Mainstream media analysts like \u003ca href=\"http://articles.latimes.com/2011/feb/09/opinion/la-oe-rutten-column-huffington-aol-20110209\">Tim Rutten\u003c/a> at the \u003cem>Los Angeles Times\u003c/em> even said as much: \"To grasp The Huffington Post's business model, picture a galley rowed by slaves and commanded by pirates.\"\u003c/p>\n\u003cp>Elsewhere other scribes parsed out the economics at play, including \u003ca href=\"http://fivethirtyeight.blogs.nytimes.com/2011/02/12/the-economics-of-blogging-and-the-huffington-post/\">Nate Silver in a column for the \u003cem>New York Times\u003c/em>\u003c/a>, but the fact remains no matter how you run the numbers this business model is just plain exploitive. So much for Huffington's liberal values. And don't just take my word for it, as \u003ca href=\"http://nymag.com/daily/intel/2011/02/tina_brown_on_aolington_post_a.html\">media maven Tina Brown\u003c/a> told \u003cem>New York Magazine\u003c/em>: \"My stance is that as a writer, I like to get paid. That's just the cost of doing business. I mean, you wouldn't expect to not be paying anyone doing any other things.\" \u003c/p>\n\u003cp>Indeed. It's a brutal economy, and many writers and editors have lost their jobs or taken buyouts, as the print media implodes. Filling the void: online blogs pumping out content, journalism's low or no-pay poor cousin. (Full disclosure: KQED pays me $40 to pen posts like this one. I retain the copyright for the stories I turn here and am free to run them on my own blog or use them as pitches for higher-paying pieces in other media.) Exclusivity and copyright questions can get sticky, as \u003ca href=\"http://politicsoftheplate.com/?p=292\">Politics of the Plate writer Barry Estabrook\u003c/a> discovered in curt correspondence he received from Conde Nast Publications, which owned \u003cem>Gourmet\u003c/em>. Estabrook, who wrote for the since shuttered magazine, was admonished for reprinting articles he authored for the mag on his blog.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/laptop.money300.jpg\" alt=\"laptop with hand holding cash emerging from screen\" title=\"laptop with hand holding cash emerging from screen\" width=\"300\" height=\"299\" class=\"alignleft size-full wp-image-23832\">It wasn't always so. Back in the olden days, a phrase which here means just a few years ago, before the word blogging made its way into the popular lexicon, the activity was simply known as \"writing for the web\" and writers like myself were compensated -- handsomely -- for their time and talents at rates comparable to print outlets. We're talking fees in the thousands for reported stories, usually at a rate of $1 a word or higher. (A rate, mind you, that has been pretty set in stone since I landed in this country as a novice reporter some 25 years ago. But that's another story.) This meant that it was possible, with a lot of hard work and persistence, to make a modest living at the job.\u003c/p>\n\u003cp>Fast forward to today and we now have a band of self-styled \"journalists\" roaming the web writing off the cuff (and frequently about themselves, since this is the narcissistic age we live in). And yes, some of it is well done. But a lot of it is not. Regardless, it doesn't do career journalists like myself any favors and it's a disservice to readers, too.\u003c/p>\n\u003cp>Here's why: Offering up content -- or packaged information -- is not the same thing as crafting quality journalism, which involves interviewing, analysis, and research, along with expertise, experience, and a modicum of style.\u003c/p>\n\u003cp>But I've taken to adopting the mantra \"adapt or die,\" and find myself -- like many mid-career scribblers -- struggling to find a way to make a living in a field where the landscape has changed dramatically. Although I shifted to food writing two years ago, a notoriously under-paid beat, I've been able to eke out an income by diversifying and carving out a niche. \u003c/p>\n\u003cp>The jury is out on whether this experiment will work, and there are days when I wonder if I should go fill out an application at Trader Joe's. I know scores of writers, both freelancers and those who used to be staffers, who feel the same way.\u003c/p>\n\u003cp>Even folks on the inside feel our pain. \"It eats at me every day,\" says \u003ca href=\"http://www.theatlantic.com/corby-kummer/#bio\">Corby Kummer\u003c/a>, \u003ca href=\"http://www.theatlantic.com/food/\">The Atlantic Food Channel\u003c/a>'s senior food editor. Kummer explains that once he learned about the business model for the site he would run, he was careful not to ask established freelance writers or new reporters to pitch because he couldn't compensate them for their time. \u003c/p>\n\u003cp>Instead, he sought out people who were experts in their activities and businesses, like \u003ca href=\"http://www.theatlantic.com/ari-weinzweig/\">Ari Weinzweig\u003c/a> and \u003ca href=\"http://www.theatlantic.com/larry-stone/\">Larry Stone\u003c/a>, or academics who write as part of their platform, such as \u003ca href=\"http://www.theatlantic.com/marion-nestle/\">Marion Nestle\u003c/a> and \u003ca href=\"http://www.theatlantic.com/james-mcwilliams/\">James McWilliams\u003c/a>, or writers with books who wanted to reach a wide audience. (\u003cem>\u003ca href=\"http://www.theatlantic.com/magazine/\">The Atlantic\u003c/a>\u003c/em>, an intellectual magazine not known for bringing in big bucks, \u003ca href=\"http://www.nytimes.com/2010/12/13/business/media/13atlantic.html\">turned a $1.8 million profit last year\u003c/a>, the first time in at least a decade that it hadn't lost money, largely due to its digital presence.) In a sense, these were people who could afford to write gratis, since they already had an income source.\u003c/p>\n\u003cp>But once the site launched Kummer fielded numerous emails from writers -- including this one -- who wanted their stories to appear on the site. \"I want nothing more than to be part of the solution to making web writing into the going enterprise that, for a time that seems so long ago, print journalism was,\" says Kummer. \"We hope revenue will follow, not just for us but for the people who create that work.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/hands.pennies300.jpg\" alt=\"cupped hands holding pennies\" title=\"cupped hands holding pennies\" width=\"300\" height=\"199\" class=\"alignleft size-full wp-image-23835\">And that's exactly what we want to hear, since there are still rents or mortgages to pay, food to get on the table, and kids to raise in (public) school. Meanwhile, there's a core of mid-career professionals -- including many women who are the family breadwinners or head of households -- who have seen their freelance writing income literally slashed by 50 to 75 percent. We're all working harder and longer hours than we ever have for much, much less.\u003c/p>\n\u003cp>In certain circles I hear rumblings about a potential uprising among writers; some even talk about starting a new union to protect online workers.\u003c/p>\n\u003cp>That may sound far-fetched but really what we have going on here is sweatshop conditions akin to the old economy's industrial capitalism: Poorly paid piecework and huge profits for the owners. Something has to shift. \u003c/p>\n\u003cp>\u003cstrong>Full disclosure: While I continue to derive decent income from food writing for print publications such as \u003cem>\u003ca href=\"http://corp.afar.com/\">AFAR\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://alumni.berkeley.edu/news/california-magazine\">California\u003c/a>\u003c/em>, and \u003cem>\u003ca href=\"http://www.sanfranmag.com/\">San Francisco\u003c/a>\u003c/em>, I also contribute regular food coverage to online sites that offer token compensation, including Bay Area Bites, which is based on the concept of \u003ca href=\"http://ww2.kqed.org/bayareabites/about/\">citizen media\u003c/a>, and the local start-up \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. And, of course, nobody sends me a check for the pieces I pen on my own blog, \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>. \u003c/strong>\u003c/p>\n\u003cp>On rare occasion I turn an original post for non-paying Internet outlets such as the wonky website \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a> (where nobody, including the editors, makes a dime) and The Atlantic Food Channel (where the editors, presumably, are well compensated for their work) as part of a strategy that I trust will pay off in financial terms in the future -- a phrase which here means \"I hope very soon.\"\u003c/p>\n\u003cp>Lest you think I've lost my sense of humor, I leave you with this video, \"Adventures in Freelancing,\" part of a series on YouTube by the talented \u003ca href=\"http://www.laurenlipton.com/\">Lauren Lipton\u003c/a> that amusingly sends up the current state of affairs that resembles reality for many writers. Food for thought:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Cooking for One, With Humor",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/IMG_1749.jpg\" alt=\"solo breakfast\" title=\"solo breakfast\" width=\"500\" height=\"402\" class=\"alignnone size-full wp-image-23528\">\u003cbr>\nRecipes are adapted for single cooks. \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/19/keep-on-keepin-on-some-advice-on-eating-alone/\">Entire books\u003c/a> are written to inspire solo chefs to get into the kitchen. Heck, \u003ca href=\"http://cookingforoneinparis.com/\">blogs\u003c/a> are even devoted to maintaining a full culinary life while living alone. Despite how many of these recipes you've clipped or how many inspiring books you may own, at the end of the day -- you're still dining alone. And in my experience, you can take the 'ho hum' approach or you can chuckle at it all. This post is much more about chuckles than sighs. Because hey, life is short. \u003c/p>\n\u003cp>\u003cstrong>Spilled Milk Podcast:\u003c/strong>\u003cbr>\nWriter and food blogger Molly Wizenburg pairs with food writer Matthew Amster-Burton in a podcast they created last year called \u003ca href=\"http://www.spilledmilkpodcast.com/\">Spilled Milk\u003c/a>. The gist of the podcast? The charming duo takes on heady topics such as \u003ca href=\"http://www.spilledmilkpodcast.com/2011/02/03/episode-31-hot-dogs/\">Hot Dogs\u003c/a> or \u003ca href=\"http://www.spilledmilkpodcast.com/2010/12/17/episode-28-fudge/\">Fudge\u003c/a> with witty conversation and banter. Last week, they discussed \u003ca href=\"http://www.spilledmilkpodcast.com/2011/02/17/episode-32-spouseless-eating/\">Spouseless Eating\u003c/a> and their revelations will make you smile. Both Wizenburg and Amster-Burton have partners at home, but they dish about what their partners think that they're eating and what they\u003cem> actually \u003c/em>eat when at home alone for a chunk of time. No area is left untouched: from peanut butter to Stouffer's French Bread pizzas, you'll feel a little better about the odd meals we all piece together on occasion while standing over the sink. \u003c/p>\n\u003cp>\u003cstrong>Cooking For One: Web Series\u003c/strong>\u003cbr>\nWriter Jiji Lee has just put out \u003ca href=\"http://www.youtube.com/adagordon\">Cooking For One\u003c/a>, a new web series that pokes fun at cooking shows in general and the single life in particular. Host Ada Gordon (played by Jenn Schatz) was supposed to be starring in a newlywed cooking show with her fiance, Neil. Well Neil broke it off. So Ada's left to bat solo. And it's pretty darn funny. In the most recent Valentine's Day episode, Ada begins with, \"Hey, solo chefs! Turn off that Fiona Apple and put down your copy of the Bell Jar...\" as she prepares baked brie in athletic pants and a yellow cardigan. It's likeable and laughable and brings a little levity to a topic that's so often treated as more serious than it needs to be. \u003c/p>\n\u003cp>\u003cstrong>Table For One\u003c/strong>\u003cbr>\n\u003ca href=\"http://table-for-1.tumblr.com/\">Table for One\u003c/a> is a website that collects photos of people eating out alone. Some are reading, some day-dreaming, some appear to be downright nodding off. But the website captures something we all must do throughout the day and something so many of us enjoy. You can't eat with a rousing crowd at every meal. Table for One celebrates that. \u003c/p>\n\u003cp>\u003cstrong>A Week of Cooking and Eating Solo\u003c/strong>\u003cbr>\nMark Bittman's piece, \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2010/09/23/a-week-of-cooking-and-eating-solo-tuesday-to-saturday/\">A Week of Cooking and Eating Solo\u003c/a> didn't set out to be blatantly funny. Bittman was exploring what he prepared and enjoyed eating while alone at his place on Cape Cod. But his blatant honesty and detailed explanations of what he ate throughout the day make for an enjoyable, light-hearted read. After a particularly large meal out that included steak, fresh tomatoes, potato and quinoa salad, Bittman proclaims: \"Well it was practically Rosh Hashana.\" Later he discusses a morning meal with admirable brevity: \"Breakfast: Watermelon. A lot of it.\" At the end of the week, Bittman does draw a few conclusions which I find to be true of myself. Single cooks often over shop, and they really must be comfortable with leftovers or reincarnations of meals. If you're a Bittman fan or are curious how others are navigating the solo dining realm in great detail, this one's worth revisiting. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/IMG_1749.jpg\" alt=\"solo breakfast\" title=\"solo breakfast\" width=\"500\" height=\"402\" class=\"alignnone size-full wp-image-23528\">\u003cbr>\nRecipes are adapted for single cooks. \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/19/keep-on-keepin-on-some-advice-on-eating-alone/\">Entire books\u003c/a> are written to inspire solo chefs to get into the kitchen. Heck, \u003ca href=\"http://cookingforoneinparis.com/\">blogs\u003c/a> are even devoted to maintaining a full culinary life while living alone. Despite how many of these recipes you've clipped or how many inspiring books you may own, at the end of the day -- you're still dining alone. And in my experience, you can take the 'ho hum' approach or you can chuckle at it all. This post is much more about chuckles than sighs. Because hey, life is short. \u003c/p>\n\u003cp>\u003cstrong>Spilled Milk Podcast:\u003c/strong>\u003cbr>\nWriter and food blogger Molly Wizenburg pairs with food writer Matthew Amster-Burton in a podcast they created last year called \u003ca href=\"http://www.spilledmilkpodcast.com/\">Spilled Milk\u003c/a>. The gist of the podcast? The charming duo takes on heady topics such as \u003ca href=\"http://www.spilledmilkpodcast.com/2011/02/03/episode-31-hot-dogs/\">Hot Dogs\u003c/a> or \u003ca href=\"http://www.spilledmilkpodcast.com/2010/12/17/episode-28-fudge/\">Fudge\u003c/a> with witty conversation and banter. Last week, they discussed \u003ca href=\"http://www.spilledmilkpodcast.com/2011/02/17/episode-32-spouseless-eating/\">Spouseless Eating\u003c/a> and their revelations will make you smile. Both Wizenburg and Amster-Burton have partners at home, but they dish about what their partners think that they're eating and what they\u003cem> actually \u003c/em>eat when at home alone for a chunk of time. No area is left untouched: from peanut butter to Stouffer's French Bread pizzas, you'll feel a little better about the odd meals we all piece together on occasion while standing over the sink. \u003c/p>\n\u003cp>\u003cstrong>Cooking For One: Web Series\u003c/strong>\u003cbr>\nWriter Jiji Lee has just put out \u003ca href=\"http://www.youtube.com/adagordon\">Cooking For One\u003c/a>, a new web series that pokes fun at cooking shows in general and the single life in particular. Host Ada Gordon (played by Jenn Schatz) was supposed to be starring in a newlywed cooking show with her fiance, Neil. Well Neil broke it off. So Ada's left to bat solo. And it's pretty darn funny. In the most recent Valentine's Day episode, Ada begins with, \"Hey, solo chefs! Turn off that Fiona Apple and put down your copy of the Bell Jar...\" as she prepares baked brie in athletic pants and a yellow cardigan. It's likeable and laughable and brings a little levity to a topic that's so often treated as more serious than it needs to be. \u003c/p>\n\u003cp>\u003cstrong>Table For One\u003c/strong>\u003cbr>\n\u003ca href=\"http://table-for-1.tumblr.com/\">Table for One\u003c/a> is a website that collects photos of people eating out alone. Some are reading, some day-dreaming, some appear to be downright nodding off. But the website captures something we all must do throughout the day and something so many of us enjoy. You can't eat with a rousing crowd at every meal. Table for One celebrates that. \u003c/p>\n\u003cp>\u003cstrong>A Week of Cooking and Eating Solo\u003c/strong>\u003cbr>\nMark Bittman's piece, \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2010/09/23/a-week-of-cooking-and-eating-solo-tuesday-to-saturday/\">A Week of Cooking and Eating Solo\u003c/a> didn't set out to be blatantly funny. Bittman was exploring what he prepared and enjoyed eating while alone at his place on Cape Cod. But his blatant honesty and detailed explanations of what he ate throughout the day make for an enjoyable, light-hearted read. After a particularly large meal out that included steak, fresh tomatoes, potato and quinoa salad, Bittman proclaims: \"Well it was practically Rosh Hashana.\" Later he discusses a morning meal with admirable brevity: \"Breakfast: Watermelon. A lot of it.\" At the end of the week, Bittman does draw a few conclusions which I find to be true of myself. Single cooks often over shop, and they really must be comfortable with leftovers or reincarnations of meals. If you're a Bittman fan or are curious how others are navigating the solo dining realm in great detail, this one's worth revisiting. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\" alt=\"Hank Shaw\" title=\"Hank Shaw\" width=\"250\" height=\"366\" class=\"alignleft size-full wp-image-23621\">\u003c/a>If there is ever a nuclear war or our food system completely falls apart, I'm heading to Hank Shaw's house. Besides being an avid hunter and gardener, Hank is a highly experienced forager -- which means that he's likely to be one of the few people who continue to eat well when the world is on its last legs (assuming we haven't destroyed all plant and animal life, too). Lucky for us, he chronicles his adventures on his blog, \u003ca href=\"http://honest-food.net/\" title=\"Hunter Angler Gardener Cook\">Hunter Angler Gardener Cook\u003c/a>, and is about to release a cookbook/wild food guide, \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\">Hunt Gather Cook\u003c/a>.\u003c/p>\n\u003cp>I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for \u003cem>Fennel and Tomato Pasta Sauce\u003c/em>, which you will find at the end of the interview.\u003c/p>\n\u003cp>Happy foraging!\u003c/p>\n\u003cp>\u003cstrong>How do you define \"foraging?\" What sort of things do foragers do? \u003c/strong>\u003c/p>\n\u003cp>I think of foraging as the gathering of wild plants and mushrooms, and, to a lesser extent, shellfish such as clams and mussels. For me, foraging is when you go looking for things that don’t run away. Hunting and fishing involves catching more mobile fare.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Foraging can be as easy as eating the weeds around your house -- you’ll likely find dandelion, wild lettuce, chickweed, plantain, wild mustard and possibly wild onions and salsify root in vacant lots and yards around the Bay Area. Or, foraging can be as tough as digging giant geoduck clams (pronounced \u003cem>gooey-duck\u003c/em>), which live three feet under the sand and are only accessible at extreme low tides a few times each year. Picking berries is easy. Picking owl limpets off storm-tossed rocks in Bodega Bay is not.\u003c/p>\n\u003cp> \u003cstrong>Foraging has become more popular over the past few years. Any ideas why? \u003c/strong>\u003c/p>\n\u003cp>People are yearning to be closer to their food, to know where it comes from and to eat with a sense of place on the plate. To eat abalone is to be Californian. To eat wild rice is to link yourself to the great Northwoods of Minnesota, Wisconsin and Michigan. Nothing is more local, more seasonal -- and, when done responsibly, more sustainable -- than incorporating wild food into your diet. \u003c/p>\n\u003cp>Foraging gets you out into the world, into the fresh air and into close contact with Nature. We are all so busy that maybe the simple act of hiking with a purpose provides the spark we need to get the hell away from the computer, whether it’s to bring back huckleberries for a pie or a deer for a full winter’s worth of meals. Foraging allows us to flirt with the wild. \u003c/p>\n\u003cp>I can walk nearly anywhere and spot edible plants and animals. Knowing that not everyone possesses that skill is a heady, powerful rush. I know I am not alone in that feeling, and many new foragers describe something similar to me when they find a good stash of nettles, or morels, or butter clams.\u003cbr>\n \u003cbr>\n\u003cstrong>What can a Bay Area person find in their area? Any ideas for tasty things the average Joe or Jane should keep an eye out for? \u003c/strong> \u003c/p>\n\u003cp>\"Yard weeds\" are a great place to start. I wrote a \u003ca href=\"http://honest-food.net/2010/02/19/eat-your-lawn/\" title=\"Lawn Foraging Help\">primer on lawn foraging\u003c/a> a while back that runs through the basics. Mostly these are salad greens, and right now is prime time for them all.\u003c/p>\n\u003cp>Blackberries are a good one. Everyone knows what they look like, and they are everywhere. Put on some gloves and get out there in July and August. We also have great huckleberry picking around here. Huckleberries are a lot like blueberries, only a little spicier, a little more tart. There are \u003ca href=\"http://honest-food.net/2010/09/03/berries-of-the-coastal-range/\" title=\"Foraging Coastal Berries\">other berries around, too\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://honest-food.net/2010/07/25/playing-with-fennel/\" title=\"Foraging Fennel\">Fennel is another easy one\u003c/a>. Fennel is native to the Mediterranean, but it was brought to California by Italian immigrants a century ago and has naturalized here. It is the same fennel you get in the store, only denser and more flavorful; it will not have big, fat bulbs, though.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\" alt=\"Foraged Salad\" title=\"Foraged Salad\" width=\"450\" height=\"285\" class=\"aligncenter size-full wp-image-23623\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Are there any dangerous foods that locals should avoid? What are your thoughts on the general dangers of foraging? \u003c/strong> \u003c/p>\n\u003cp>Everything has its dangers. Mushrooms, especially. I came very close to poisoning myself recently. I thought I had a fried-chicken mushroom: It met every descriptor, except the \u003ca href=\"http://www.mushroomexpert.com/spore_print.html\" title=\"What is a spore print\">spore print\u003c/a>. Had I been foolish enough to not take a spore print, who knows what might have happened? That said, chanterelles and morels are pretty easy to identify. Buy a good guidebook (I recommend David Arora’s \u003ca href=\"http://www.amazon.com/gp/product/0898153883?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0898153883\" rel=\"nofollow\" title=\"Mushroom Hunting Guidebook\">All that the Rain Promises and More\u003c/a>), learn it, and go slow.\u003c/p>\n\u003cp>This is also true for plants. There are lots of good guidebooks for West Coast foraging. Pick one up and study it, and then bring it into the field with you. Never eat something you \u003cstrong>cannot absolutely identify\u003c/strong>. \u003c/p>\n\u003cp>You will also meet up with ticks, bees, wasps, and, occasionally, rattlesnakes. It’s an occupational hazard. Bears and lions are around in the mountains, too, but they will not generally bother you. I’ve seen both animals several times while foraging. I gotta admit I was a little unnerved by the kitty, though. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\" alt=\"Shaking Fennel Pollen\" title=\"Shaking Fennel Pollen\" width=\"450\" height=\"276\" class=\"aligncenter size-full wp-image-23624\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Say a person wants to learn more about foraging before setting out on their own. Where should they go for more information? Should they take lessons or go on foraging walks? Where can they find such a thing? \u003c/strong> \u003c/p>\n\u003cp>I know that some people do conduct foraging walks, but I have not been on one since I was 11 years old -- and that was in New Jersey. I’d contact \u003ca href=\"http://foragesf.com/\" title=\"Bay Area Foraging\">Iso Rabins with Forage SF\u003c/a> for more on that one. As for me, I learned everything I know from experience, from books, and from being with knowledgeable friends. If you are into mushrooms, however, there are several \u003ca href=\"http://www.mssf.org/\" title=\"Mycological Society of San Francisco\">excellent mycological societies around the Bay Area\u003c/a>. Join one, go on a foray, and learn. It’s a cool experience. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad-247x300.png\" alt=\"Hunt Gather Cook\" title=\"Hunt Gather Cook\" width=\"247\" height=\"300\" class=\"alignleft size-medium wp-image-23622\">\u003c/a>\u003cstrong>Can you tell us a little bit about your book? What topics does it cover? Will a Bay Area person be able to put it to good use? How about a person in other parts of the country? \u003c/strong> \u003c/p>\n\u003cp>The book is called \u003ca href=\"http://honest-food.net/2010/12/13/my-book-edges-toward-reality/\" title=\"Foraging Cookbook\">Hunt, Gather, Cook: Finding the Forgotten Feast\u003c/a>, and it is intended as a guide and cookbook for anyone who wants to make wild foods part of their diet -- or for someone who already does fish, forage or hunt, this book will help expand their knowledge. A lot of people just forage, but don’t hunt or fish. A lot of hunters don’t know much about foraging, and a lot of anglers don’t understand hunting. This book brings it all together, with recipes at the end of each chapter. Some of those recipes are basic, like buttermilk fried rabbit, but others push the edges of wild game cooking, like wild boar liver crème caramel.\u003c/p>\n\u003cp>But I think the most important, the most unique piece of this book is the hunting section. Very few books have ever been written for adults who want to start hunting but have no idea how to go about it. Most intro-to-hunting books are geared for little kids. I include extended chapters on everything from hunting rabbits to deer to waterfowl, wild boar and upland game such as pheasants. Not a week goes by when I don’t receive an email from a reader of my blog who wants more information about how to start hunting. This book is an attempt to help.\u003c/p>\n\u003cp>As for the Bay Area, it is an integral part of my blog, \u003ca href=\"http://honest-food.net/about/\" title=\"Hank Shaw's Food Blog\">Hunter Angler Gardener Cook\u003c/a>, and since the book is an outgrowth of the blog, it follows that anyone living in the region will get a lot out of the book. There is not one chapter that is not relevant to someone living in NorCal. \u003c/p>\n\u003cp>That said, I have lived (and fished, hunted and foraged) in New Jersey, New York, Virginia, Minnesota and Wisconsin, and I have visited many other states in search of wild food. Just as there is no chapter that excludes California, no chapter excludes the rest of the country as well. Sure, there may not be highbush cranberries here in NorCal, but the Midwest doesn’t have manzanita or madrone. I write about all of them. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\" alt=\"Huckleberry Muffins\" title=\"Huckleberry Muffins\" width=\"450\" height=\"299\" class=\"aligncenter size-full wp-image-23625\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>When does the book come out, and where can we get more information? \u003c/strong> \u003c/p>\n\u003cp>\u003cem> Hunt, Gather, Cook\u003c/em> comes out May 26. It is already available for pre-order on the various online booksellers such as \u003ca href=\"http://www.amazon.com/gp/product/1605293202?ie=UTF8&tag=hunanggarcoo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1605293202\" title=\"Hunt Gather Cook\" rel=\"nofollow\">Amazon.com\u003c/a> and \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\" rel=\"nofollow\">Powell’s\u003c/a>. Once the book is released, I will be setting up a series of events in the Bay Area and beyond -- cooking demos, readings, even fishing and foraging trips. You can get updated information about both the book and where I will be doing events on my blog, \u003ca href=\"http://honest-food.net/\" title=\"Honest Food\">Honest-food.net\u003c/a>, and by following me on Twitter under \u003ca href=\"http://twitter.com/#!/hank_shaw\" title=\"Hank Shaw Twitter\">@Hank_Shaw\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Fennel and Tomato Pasta Sauce\u003c/strong>\u003cbr>\n\u003cem>By Hank Shaw, Hunter Angler Gardener Cook\u003c/em>\u003c/p>\n\u003cp>Tomatoes and fennel pair well together, and this recipe is wonderful with the baby fennel that is sprouting all over the Bay Area right now. The sauce gets an added anise hit with a splash of \u003ca href=\"http://www.greecefoods.com/ouzo/\" title=\"What Is Ouzo\">Ouzo\u003c/a> or \u003ca href=\"http://www.foodreference.com/html/a-pernod.html\" title=\"What Is Pernod\">Pernod\u003c/a>, just to liven things up.\u003c/p>\n\u003cp>It is a great vegetarian sauce to serve with pasta, ideally a long pasta like spaghetti, bucatini or even homemade tagliatelle. Once you make the sauce, it will store in the fridge for 10 days or so. You can also freeze it.\u003cbr>\n\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons olive oil\u003cbr>\n1 cup wild fennel, finely chopped\u003cbr>\n1/2 onion, finely chopped\u003cbr>\n1 garlic clove, chopped\u003cbr>\n1/4 cup ouzo or other anise-flavored liqueur\u003cbr>\n1 quart tomato sauce or crushed tomatoes\u003cbr>\n1 tablespoon honey\u003cbr>\n1 tablespoon mint or lemon verbena, chopped\u003cbr>\nSalt to taste\u003cbr>\nPecorino cheese to garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Heat the olive oil over medium-high heat in a wide, deep pan or a large pot. When the oil is hot, add the fennel and onion and saute for 4-5 minutes, until the veggies are translucent. Don’t let the veggies brown — turn down the heat if you need to. Add the garlic and saute for another minute or two.\u003c/p>\n\u003cp>2. Pour in the ouzo and let this boil until it is reduced by half. Add the crushed tomatoes, honey and mint and mix well. Taste for salt and add some if needed. Let this simmer gently for 30 minutes. \u003c/p>\n\u003cp>3. Put the sauce into a blender or food processor and puree. Pour the blended sauce back into the pot and bring to a simmer. You’re ready to serve. This is a powerful sauce, so use less than you think you need at first. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>(Note: Photos courtesy of the fabulous \u003ca href=\"http://www.heyserphoto.com/index2.php\" title=\"Food and Hunting Photographer\">Holly Heyser\u003c/a>)\u003c/p>\n\n",
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"excerpt": "I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for \u003cem>Fennel and Tomato Pasta Sauce\u003c/em>.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\" alt=\"Hank Shaw\" title=\"Hank Shaw\" width=\"250\" height=\"366\" class=\"alignleft size-full wp-image-23621\">\u003c/a>If there is ever a nuclear war or our food system completely falls apart, I'm heading to Hank Shaw's house. Besides being an avid hunter and gardener, Hank is a highly experienced forager -- which means that he's likely to be one of the few people who continue to eat well when the world is on its last legs (assuming we haven't destroyed all plant and animal life, too). Lucky for us, he chronicles his adventures on his blog, \u003ca href=\"http://honest-food.net/\" title=\"Hunter Angler Gardener Cook\">Hunter Angler Gardener Cook\u003c/a>, and is about to release a cookbook/wild food guide, \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\">Hunt Gather Cook\u003c/a>.\u003c/p>\n\u003cp>I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for \u003cem>Fennel and Tomato Pasta Sauce\u003c/em>, which you will find at the end of the interview.\u003c/p>\n\u003cp>Happy foraging!\u003c/p>\n\u003cp>\u003cstrong>How do you define \"foraging?\" What sort of things do foragers do? \u003c/strong>\u003c/p>\n\u003cp>I think of foraging as the gathering of wild plants and mushrooms, and, to a lesser extent, shellfish such as clams and mussels. For me, foraging is when you go looking for things that don’t run away. Hunting and fishing involves catching more mobile fare.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Foraging can be as easy as eating the weeds around your house -- you’ll likely find dandelion, wild lettuce, chickweed, plantain, wild mustard and possibly wild onions and salsify root in vacant lots and yards around the Bay Area. Or, foraging can be as tough as digging giant geoduck clams (pronounced \u003cem>gooey-duck\u003c/em>), which live three feet under the sand and are only accessible at extreme low tides a few times each year. Picking berries is easy. Picking owl limpets off storm-tossed rocks in Bodega Bay is not.\u003c/p>\n\u003cp> \u003cstrong>Foraging has become more popular over the past few years. Any ideas why? \u003c/strong>\u003c/p>\n\u003cp>People are yearning to be closer to their food, to know where it comes from and to eat with a sense of place on the plate. To eat abalone is to be Californian. To eat wild rice is to link yourself to the great Northwoods of Minnesota, Wisconsin and Michigan. Nothing is more local, more seasonal -- and, when done responsibly, more sustainable -- than incorporating wild food into your diet. \u003c/p>\n\u003cp>Foraging gets you out into the world, into the fresh air and into close contact with Nature. We are all so busy that maybe the simple act of hiking with a purpose provides the spark we need to get the hell away from the computer, whether it’s to bring back huckleberries for a pie or a deer for a full winter’s worth of meals. Foraging allows us to flirt with the wild. \u003c/p>\n\u003cp>I can walk nearly anywhere and spot edible plants and animals. Knowing that not everyone possesses that skill is a heady, powerful rush. I know I am not alone in that feeling, and many new foragers describe something similar to me when they find a good stash of nettles, or morels, or butter clams.\u003cbr>\n \u003cbr>\n\u003cstrong>What can a Bay Area person find in their area? Any ideas for tasty things the average Joe or Jane should keep an eye out for? \u003c/strong> \u003c/p>\n\u003cp>\"Yard weeds\" are a great place to start. I wrote a \u003ca href=\"http://honest-food.net/2010/02/19/eat-your-lawn/\" title=\"Lawn Foraging Help\">primer on lawn foraging\u003c/a> a while back that runs through the basics. Mostly these are salad greens, and right now is prime time for them all.\u003c/p>\n\u003cp>Blackberries are a good one. Everyone knows what they look like, and they are everywhere. Put on some gloves and get out there in July and August. We also have great huckleberry picking around here. Huckleberries are a lot like blueberries, only a little spicier, a little more tart. There are \u003ca href=\"http://honest-food.net/2010/09/03/berries-of-the-coastal-range/\" title=\"Foraging Coastal Berries\">other berries around, too\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://honest-food.net/2010/07/25/playing-with-fennel/\" title=\"Foraging Fennel\">Fennel is another easy one\u003c/a>. Fennel is native to the Mediterranean, but it was brought to California by Italian immigrants a century ago and has naturalized here. It is the same fennel you get in the store, only denser and more flavorful; it will not have big, fat bulbs, though.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\" alt=\"Foraged Salad\" title=\"Foraged Salad\" width=\"450\" height=\"285\" class=\"aligncenter size-full wp-image-23623\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Are there any dangerous foods that locals should avoid? What are your thoughts on the general dangers of foraging? \u003c/strong> \u003c/p>\n\u003cp>Everything has its dangers. Mushrooms, especially. I came very close to poisoning myself recently. I thought I had a fried-chicken mushroom: It met every descriptor, except the \u003ca href=\"http://www.mushroomexpert.com/spore_print.html\" title=\"What is a spore print\">spore print\u003c/a>. Had I been foolish enough to not take a spore print, who knows what might have happened? That said, chanterelles and morels are pretty easy to identify. Buy a good guidebook (I recommend David Arora’s \u003ca href=\"http://www.amazon.com/gp/product/0898153883?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0898153883\" rel=\"nofollow\" title=\"Mushroom Hunting Guidebook\">All that the Rain Promises and More\u003c/a>), learn it, and go slow.\u003c/p>\n\u003cp>This is also true for plants. There are lots of good guidebooks for West Coast foraging. Pick one up and study it, and then bring it into the field with you. Never eat something you \u003cstrong>cannot absolutely identify\u003c/strong>. \u003c/p>\n\u003cp>You will also meet up with ticks, bees, wasps, and, occasionally, rattlesnakes. It’s an occupational hazard. Bears and lions are around in the mountains, too, but they will not generally bother you. I’ve seen both animals several times while foraging. I gotta admit I was a little unnerved by the kitty, though. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\" alt=\"Shaking Fennel Pollen\" title=\"Shaking Fennel Pollen\" width=\"450\" height=\"276\" class=\"aligncenter size-full wp-image-23624\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Say a person wants to learn more about foraging before setting out on their own. Where should they go for more information? Should they take lessons or go on foraging walks? Where can they find such a thing? \u003c/strong> \u003c/p>\n\u003cp>I know that some people do conduct foraging walks, but I have not been on one since I was 11 years old -- and that was in New Jersey. I’d contact \u003ca href=\"http://foragesf.com/\" title=\"Bay Area Foraging\">Iso Rabins with Forage SF\u003c/a> for more on that one. As for me, I learned everything I know from experience, from books, and from being with knowledgeable friends. If you are into mushrooms, however, there are several \u003ca href=\"http://www.mssf.org/\" title=\"Mycological Society of San Francisco\">excellent mycological societies around the Bay Area\u003c/a>. Join one, go on a foray, and learn. It’s a cool experience. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad-247x300.png\" alt=\"Hunt Gather Cook\" title=\"Hunt Gather Cook\" width=\"247\" height=\"300\" class=\"alignleft size-medium wp-image-23622\">\u003c/a>\u003cstrong>Can you tell us a little bit about your book? What topics does it cover? Will a Bay Area person be able to put it to good use? How about a person in other parts of the country? \u003c/strong> \u003c/p>\n\u003cp>The book is called \u003ca href=\"http://honest-food.net/2010/12/13/my-book-edges-toward-reality/\" title=\"Foraging Cookbook\">Hunt, Gather, Cook: Finding the Forgotten Feast\u003c/a>, and it is intended as a guide and cookbook for anyone who wants to make wild foods part of their diet -- or for someone who already does fish, forage or hunt, this book will help expand their knowledge. A lot of people just forage, but don’t hunt or fish. A lot of hunters don’t know much about foraging, and a lot of anglers don’t understand hunting. This book brings it all together, with recipes at the end of each chapter. Some of those recipes are basic, like buttermilk fried rabbit, but others push the edges of wild game cooking, like wild boar liver crème caramel.\u003c/p>\n\u003cp>But I think the most important, the most unique piece of this book is the hunting section. Very few books have ever been written for adults who want to start hunting but have no idea how to go about it. Most intro-to-hunting books are geared for little kids. I include extended chapters on everything from hunting rabbits to deer to waterfowl, wild boar and upland game such as pheasants. Not a week goes by when I don’t receive an email from a reader of my blog who wants more information about how to start hunting. This book is an attempt to help.\u003c/p>\n\u003cp>As for the Bay Area, it is an integral part of my blog, \u003ca href=\"http://honest-food.net/about/\" title=\"Hank Shaw's Food Blog\">Hunter Angler Gardener Cook\u003c/a>, and since the book is an outgrowth of the blog, it follows that anyone living in the region will get a lot out of the book. There is not one chapter that is not relevant to someone living in NorCal. \u003c/p>\n\u003cp>That said, I have lived (and fished, hunted and foraged) in New Jersey, New York, Virginia, Minnesota and Wisconsin, and I have visited many other states in search of wild food. Just as there is no chapter that excludes California, no chapter excludes the rest of the country as well. Sure, there may not be highbush cranberries here in NorCal, but the Midwest doesn’t have manzanita or madrone. I write about all of them. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\" alt=\"Huckleberry Muffins\" title=\"Huckleberry Muffins\" width=\"450\" height=\"299\" class=\"aligncenter size-full wp-image-23625\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>When does the book come out, and where can we get more information? \u003c/strong> \u003c/p>\n\u003cp>\u003cem> Hunt, Gather, Cook\u003c/em> comes out May 26. It is already available for pre-order on the various online booksellers such as \u003ca href=\"http://www.amazon.com/gp/product/1605293202?ie=UTF8&tag=hunanggarcoo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1605293202\" title=\"Hunt Gather Cook\" rel=\"nofollow\">Amazon.com\u003c/a> and \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\" rel=\"nofollow\">Powell’s\u003c/a>. Once the book is released, I will be setting up a series of events in the Bay Area and beyond -- cooking demos, readings, even fishing and foraging trips. You can get updated information about both the book and where I will be doing events on my blog, \u003ca href=\"http://honest-food.net/\" title=\"Honest Food\">Honest-food.net\u003c/a>, and by following me on Twitter under \u003ca href=\"http://twitter.com/#!/hank_shaw\" title=\"Hank Shaw Twitter\">@Hank_Shaw\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Fennel and Tomato Pasta Sauce\u003c/strong>\u003cbr>\n\u003cem>By Hank Shaw, Hunter Angler Gardener Cook\u003c/em>\u003c/p>\n\u003cp>Tomatoes and fennel pair well together, and this recipe is wonderful with the baby fennel that is sprouting all over the Bay Area right now. The sauce gets an added anise hit with a splash of \u003ca href=\"http://www.greecefoods.com/ouzo/\" title=\"What Is Ouzo\">Ouzo\u003c/a> or \u003ca href=\"http://www.foodreference.com/html/a-pernod.html\" title=\"What Is Pernod\">Pernod\u003c/a>, just to liven things up.\u003c/p>\n\u003cp>It is a great vegetarian sauce to serve with pasta, ideally a long pasta like spaghetti, bucatini or even homemade tagliatelle. Once you make the sauce, it will store in the fridge for 10 days or so. You can also freeze it.\u003cbr>\n\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons olive oil\u003cbr>\n1 cup wild fennel, finely chopped\u003cbr>\n1/2 onion, finely chopped\u003cbr>\n1 garlic clove, chopped\u003cbr>\n1/4 cup ouzo or other anise-flavored liqueur\u003cbr>\n1 quart tomato sauce or crushed tomatoes\u003cbr>\n1 tablespoon honey\u003cbr>\n1 tablespoon mint or lemon verbena, chopped\u003cbr>\nSalt to taste\u003cbr>\nPecorino cheese to garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Heat the olive oil over medium-high heat in a wide, deep pan or a large pot. When the oil is hot, add the fennel and onion and saute for 4-5 minutes, until the veggies are translucent. Don’t let the veggies brown — turn down the heat if you need to. Add the garlic and saute for another minute or two.\u003c/p>\n\u003cp>2. Pour in the ouzo and let this boil until it is reduced by half. Add the crushed tomatoes, honey and mint and mix well. Taste for salt and add some if needed. Let this simmer gently for 30 minutes. \u003c/p>\n\u003cp>3. Put the sauce into a blender or food processor and puree. Pour the blended sauce back into the pot and bring to a simmer. You’re ready to serve. This is a powerful sauce, so use less than you think you need at first. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Vegan Resources for Beginners + Oprah's Vegan Challenge",
"title": "Vegan Resources for Beginners + Oprah's Vegan Challenge",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.vegan.org/index.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/certified-vegan200.jpg\" alt=\"certified vegan\" title=\"certified vegan\" width=\"200\" height=\"199\" class=\"alignleft size-full wp-image-23107\">\u003c/a>Oprah did a pretty big thing for the vegan community last week. She had a \u003ca href=\"http://www.oprah.com/showinfo/Oprah-and-378-Staffers-Go-Vegan-The-One-Week-Challenge\">Vegan Challenge\u003c/a> where she and 378 Harpo staffers went vegan for a week, followed by a show on veganism, American eating habits, factory farming, and industrial agriculture. Guests Kathy Freston, Michael Pollan, and Lisa Ling joined. There have been \u003ca href=\"http://veganhope.com/2011/02/04/what-you-didnt-see-on-oprah/\">mixed emotions\u003c/a> about the show: Was it sugar-coated? Should Michael Pollan \u003ca href=\"http://saywhatmichaelpollan.wordpress.com/2011/02/02/michael-pollan-on-oprah/\">have even been there\u003c/a>? Did the \u003ca href=\"http://www.oprah.com/oprahshow/Inside-a-Slaughterhouse-Video\">footage of a Cargill slaughterhouse\u003c/a> correctly represent the true horror of animal agriculture (Hint: No. But a new and concise video called \u003ca href=\"http://www.meatvideo.com/\">Farm to Fridge\u003c/a> by \u003ca href=\"http://www.mercyforanimals.org/\">Mercy for Animals\u003c/a> does. So does \u003ca href=\"http://www.earthlings.com/\">Earthlings\u003c/a>.)? There was a sense of tip-toeing around the issues, which I’m sure was at least in part due to the infamous \u003ca href=\"http://articles.cnn.com/1998-02-26/us/9802_26_oprah.verdict_1_mad-cow-disease-bovine-spongiform-encephalopathy-human-version?_s=PM:US\">Texas Cattlemen vs. Oprah Winfrey\u003c/a> and Howard Lyman lawsuit of 1998. Lisa Ling mentioned that they were not allowed to shoot everything at the slaughterhouse, and Oprah even says in one segment “Let’s try not to get sued.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Oprah Goes Vegan\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28922\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>That’s not to say that good things didn’t come out of the show. One thing most vegans can probably agree upon is that it was huge exposure for the vegan lifestyle. Ten—hell, five—years ago, this wouldn’t have happened. \u003ca href=\"http://www.youtube.com/watch?v=O-4j6vSyDu0\">Ellen\u003c/a> is awesome, \u003ca href=\"http://www.youtube.com/watch?v=ehZXRQaaPCo\">Martha\u003c/a> has been great—but really, you can’t get bigger than Oprah in terms of reaching an audience. She opened a dialogue which few media personalities have dared to open.\u003c/p>\n\u003cp>Not only did Oprah convince her staff to go vegan with her (who collectively lost 444 pounds and gained 84 pounds), but she also instituted \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Mondays\u003c/a> at the Harpo café and created a \u003ca href=\"http://www.oprah.com/packages/vegan-starter-kit.html\">Vegan Starter Kit\u003c/a> that now lives on her website. It features a \u003ca href=\"http://static.oprah.com/images/packages/vegan-starter-kit/vegan-shopping-list.pdf\">grocery list\u003c/a>, a \u003ca href=\"http://www.oprah.com/food/Three-Week-Vegan-Menu-Plan\">3-week meal plan\u003c/a>, a list of \u003ca href=\"http://www.oprah.com/health/Kathy-Frestons-Vegan-Alternatives\">simple substitutions\u003c/a>, a \u003ca href=\"http://www.oprah.com/health/Frequently-Asked-Questions-About-Going-Vegan\">vegan FAQ\u003c/a>, and some Vegan 101 from Kathy Freston (whose new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1602861331/kqedorg-20\">The Veganist\u003c/a>, was the \u003ca href=\"http://www.huffingtonpost.com/chris-elam/kathy-freston-veganist-oprah-vegan-challenge_b_819371.html?ir=Green\">number one best-selling book on Amazon\u003c/a> after the show aired). \u003c/p>\n\u003cp>\u003cstrong>Kathy Freston on Being a Veganist\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28972\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While the kit is pretty good for basic info, it does include a lot of processed foods, and TONS of Kashi (who seems to be a sponsor, \u003ca href=\"https://www.msu.edu/~howardp/organicindustry.html\">owned by Kellogg Company\u003c/a>). PETA has had a \u003ca href=\"http://features.peta.org/VegetarianStarterKit/index.asp\">Vegetarian/Vegan Starter Kit\u003c/a> on their site for years. Believe it or not, not all vegans agree with all of PETA’s tactics, but for all the controversial things they’ve done, they’ve also done a lot of good. One of those good things is their kit. It’s interactive and approachable, with traveler tips, recipes, and a shopping guide of what’s vegan at your regular, everyday supermarket (note: They are not all healthy—just vegan!). The shopping list is very handy for vegans just starting out or living in areas that are not vegan-friendly.\u003c/p>\n\u003cp>I referenced kits like these when I first became vegan, but as the years have gone by, I’ve grown a lot in my knowledge of what makes my life easier, healthier, and tastier and I’ve naturally moved beyond the basics. With the help of blogs, cookbooks, videos, and yes, even celebrities, I’ve compiled, not only a great pantry and fridge, but also a strong library of resources. What better way to append the efforts of Oprah’s starter kit and online “resource center,” than to add what I know? New and exciting vegan information, products and places pop up everyday, so please feel free to comment and add resources that should be included. For those either committed to or just flirting with the idea of going vegan, I hope that this list proves useful. \u003c/p>\n\u003cp>\u003cstrong>In My Vegan Pantry/Fridge:\u003c/strong>\u003cbr>\nThese are not your standard tofu/veggie dog/beans suggestions that most beginner vegan guides list. But they are essential for me and for most vegans I know. There is a whole world beyond what most people consider \"typical vegan ingredients.\" \u003c/p>\n\u003col>\n\u003cli>Cashews: For nut cheeses, milks, sour cream, cream cheese, pumpkin pies, cream soups, the list goes on...\u003c/li>\n\u003cli>Nutritional Yeast: To create cheesy sauces, add savory flavors, and as an alternative to parmesan. It's also a source of B-12.\u003c/li>\n\u003cli>\u003ca href=\"http://www.turtlemountain.com/products/product.php?p=so_delicious_creamer_original\">So Delicious Coconut Milk Creamer\u003c/a>: For coffee and to add something creamier to dessert recipes than your standard soy/coconut/hemp/almond/rice milk.\u003c/li>\n\u003cli>\u003ca href=\"http://store.veganessentials.com/vegetable-broth-and-seasoning-by-seitenbacher-p2663.aspx\">Seitenbacher Vegetable Broth and Seasoning\u003c/a>: It doesn't have crap for ingredients and adds tons of savory flavor to sauces and broths. You can get it at Whole Foods.\u003c/li>\n\u003cli>Wine: Get \u003ca href=\"http://www.barnivore.com/wine\">a vegan variety\u003c/a> and use to deglaze pans, pump up sauces, or add more flavor to veggies.\u003c/li>\n\u003cli>\u003ca href=\"http://www.eatpastry.com/html/\">EatPastry\u003c/a> cookies: I always have tubs of this dough in the fridge to eat raw (you can do that when it's vegan!) or baked. The gluten-free variety is amazing.\u003c/li>\n\u003cli>Coconut Oil: \u003ca href=\"http://pages.citebite.com/x4x0u2h9rmax\">For frosting\u003c/a>. Extra virgin if you don't mind the scent or prefer something unrefined. Otherwise you can get unscented.\u003c/li>\n\u003cli>\u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Egg Replacer\u003c/a>, flax seeds, and/or applesauce: All can be used as egg replacements in baked goods.\u003c/li>\n\u003cli>\u003ca href=\"http://www.followyourheart.com/product-family.php?id=14\">Vegenaise\u003c/a>: As good as non-vegan mayo. Stay away from Nayonaise. \u003c/li>\n\u003cli>\u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance Natural Buttery Spread\u003c/a>: A great butter replacement for cooking, baking, and just on toast. I prefer the soy-free variety. \u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Best Local Places to Shop for Unique and Standard Vegan Groceries:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> (San Francisco)\u003cbr>\n\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl Marketplace\u003c/a> (Berkeley)\u003cbr>\n\u003ca href=\"http://www.wholefoodsmarket.com/index-3.php\">Whole Foods\u003c/a> (Everywhere)\u003cbr>\n\u003ca href=\"http://www.farmerjoesmarketplace.com/\">Farmer Joe's Marketplace\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.foodmillonline.com/retailer/store_templates/shell_id_1.asp?storeID=026BBA9AF5D94884990AC012E72A676B\">The Food Mill\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.newleaf.com/retailer/store_templates/shell_id_1.asp?storeID=J3QSSEQX5CS92J2000AKHMCCQJA05T39\">New Leaf Community Markets\u003c/a> (Santa Cruz area)\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/ug/index.htm?city=-1&cat=2&veg=1&submit=Search&show_closed=1&search_script=%2Fug%2Findex.htm\">Veg Food Finder for Stores in the Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vegan videos and cooking shows \u003c/strong>(because Food Network STILL refuses to produce a vegetarian cooking show)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.miyokoskitchen.com/\">Miyoko’s Kitchen\u003c/a> (with Bay Area native and \u003ca href=\"http://veganmanifesto.blogspot.com/2010/08/summertime.html\">vegan cheese aficionado\u003c/a>, Miyoko Schinner)\u003cbr>\n\u003ca href=\"http://www.google.com/search?q=post+punk+kitchen&tbo=p&tbs=vid%3A1&source=vgc\">The Post Punk Kitchen\u003c/a> with Isa Chandra Moskowitz and Terry Hope Romero\u003c/p>\n\u003cp>\u003cstrong>Vegan Blogs/Websites:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.thekindlife.com/\">The Kind Life\u003c/a>: Alicia Silverstone’s blog is just as approachable, smart, and, well, kind, as her book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605296449/kqedorg-20\">The Kind Diet\u003c/a>.\u003cbr>\n\u003ca href=\"http://www.thespunkycoconut.com/\">The Spunky Coconut\u003c/a>: A cooking blog that often features gluten-free, casein-free, and sugar-free vegan recipes.\u003cbr>\n\u003ca href=\"http://vegangoodthings.blogspot.com/\">Vegan Good Things\u003c/a>\u003cbr>\n\u003ca href=\"http://crazysexylife.com/\">Crazy Sexy Life\u003c/a>\u003cbr>\n\u003ca href=\"http://my-face-is-on-fire.blogspot.com/\">My Face is on Fire\u003c/a>\u003cbr>\n\u003ca href=\"http://veganmenu.blogspot.com/\">What the Hell Does a Vegan Eat Anyways?\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ieattrees.com/\">I Eat Trees\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.org/\">Vegan.org\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.com/\">Vegan.com\u003c/a>: Check out their \u003ca href=\"http://vegan.com/ultimate-vegan-guide/\">Ultimate Vegan Guide\u003c/a>.\u003cbr>\n\u003ca href=\"http://vegweb.com/\">VegWeb \u003c/a>: They have over 13,000 recipes and anyone can submit one! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Vegan Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://vegansaurus.com/\">vegansaurus\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sfvs.org/\">The San Francisco Vegetarian Society\u003c/a>\u003cbr>\n\u003ca href=\"http://sfvegandrinks.com/\">SF Vegan Drinks\u003c/a>\u003cbr>\n\u003ca href=\"http://www.vegnews.com/\">VegNews\u003c/a>\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/index.htm\">Bay Area Vegetarians\u003c/a>: \u003ca href=\"http://www.bayareaveg.org/finder.htm\">Veg Food Finder\u003c/a>\u003cbr>\n\u003ca href=\"http://www.friendsofanimals.org/programs/vegetarianism/restaurant-guides/SF_Guide.pdf\">The Vegan Restaurant Guide to San Francisco & The Bay Area\u003c/a> (pdf) by \u003ca href=\"http://www.friendsofanimals.org/index.html\">Friends of Animals\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Cookbooks\u003c/strong> (Oh my goodness, there are SO many, but here’s a good variety)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/156924264X/kqedorg-20\">Veganomicon\u003c/a> by Isa Chandra Moskowitz and Terry Hope Romero\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762752815/kqedorg-20\">The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine\u003c/a> by Dynise Balcavage\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1600940323/kqedorg-20\">The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes\u003c/a> by Susan O'Brien\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0738212288/kqedorg-20\">Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine\u003c/a> by Bryant Terry\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061874337/kqedorg-20\">The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat\u003c/a> by Tal Ronnen\u003c/p>\n\u003cp>\u003cstrong>For Parents:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.veganlunchbox.blogspot.com/\">Vegan Lunchbox\u003c/a>\u003cbr>\n\u003ca href=\"http://vegandad.blogspot.com/\">Vegan Dad\u003c/a>\u003cbr>\n\u003ca href=\"http://wedonteatanimals.com/\">That's Why We Don't Eat Animals: A Book About Vegans, Vegetarians, and All Living Things \u003c/a> (children’s book)\u003c/p>\n\u003cp>\u003cstrong>Meet the Animals:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.farmsanctuary.org/farm/ca/\">Farm Sanctuary\u003c/a> in Orland, CA\u003cbr>\n\u003ca href=\"http://animalplace.org/index.html\">Animal Place Sanctuary\u003c/a> in Grass Valley, CA near Vacaville \u003c/p>\n\u003cp>\u003cstrong>iPhone apps:\u003c/strong>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegout-vegetarian-restaurant/id301275521?mt=8\">VegOut\u003c/a> (powered by the \u003ca href=\"http://www.happycow.net/\">HappyCow\u003c/a> Compassionate Eating Guide)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegan-recipe-finder/id377593431?mt=8#\">VegWeb Recipe Finder \u003c/a>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/ca/app/vegan-is-easy/id353713668?mt=8\">Vegan is Easy\u003c/a> (based on \u003ca href=\"http://www.barnivore.com/\">Barnivore’s\u003c/a> database)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/animal-free/id357422989?mt=8\">Animal Free\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Worth the Splurge:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a>\u003cbr>\nIt’s not just for smoothies. It’s a must for nut-based cheeses, sour cream and milks, as well as homemade vegan ice cream, pureed soups, and sauces. This is seriously the best purchase I have made in years and it has opened up doors for me in my culinary adventures at home.\u003cbr>\n\u003cins datetime=\"2011-02-10T21:12:00+00:00\">\u003c/ins>\u003c/p>\n\n",
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"excerpt": "A look at Oprah's show on veganism plus a comprehensive list of helpful (and some local) resources for those interested in the lifestyle. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.vegan.org/index.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/certified-vegan200.jpg\" alt=\"certified vegan\" title=\"certified vegan\" width=\"200\" height=\"199\" class=\"alignleft size-full wp-image-23107\">\u003c/a>Oprah did a pretty big thing for the vegan community last week. She had a \u003ca href=\"http://www.oprah.com/showinfo/Oprah-and-378-Staffers-Go-Vegan-The-One-Week-Challenge\">Vegan Challenge\u003c/a> where she and 378 Harpo staffers went vegan for a week, followed by a show on veganism, American eating habits, factory farming, and industrial agriculture. Guests Kathy Freston, Michael Pollan, and Lisa Ling joined. There have been \u003ca href=\"http://veganhope.com/2011/02/04/what-you-didnt-see-on-oprah/\">mixed emotions\u003c/a> about the show: Was it sugar-coated? Should Michael Pollan \u003ca href=\"http://saywhatmichaelpollan.wordpress.com/2011/02/02/michael-pollan-on-oprah/\">have even been there\u003c/a>? Did the \u003ca href=\"http://www.oprah.com/oprahshow/Inside-a-Slaughterhouse-Video\">footage of a Cargill slaughterhouse\u003c/a> correctly represent the true horror of animal agriculture (Hint: No. But a new and concise video called \u003ca href=\"http://www.meatvideo.com/\">Farm to Fridge\u003c/a> by \u003ca href=\"http://www.mercyforanimals.org/\">Mercy for Animals\u003c/a> does. So does \u003ca href=\"http://www.earthlings.com/\">Earthlings\u003c/a>.)? There was a sense of tip-toeing around the issues, which I’m sure was at least in part due to the infamous \u003ca href=\"http://articles.cnn.com/1998-02-26/us/9802_26_oprah.verdict_1_mad-cow-disease-bovine-spongiform-encephalopathy-human-version?_s=PM:US\">Texas Cattlemen vs. Oprah Winfrey\u003c/a> and Howard Lyman lawsuit of 1998. Lisa Ling mentioned that they were not allowed to shoot everything at the slaughterhouse, and Oprah even says in one segment “Let’s try not to get sued.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Oprah Goes Vegan\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28922\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>That’s not to say that good things didn’t come out of the show. One thing most vegans can probably agree upon is that it was huge exposure for the vegan lifestyle. Ten—hell, five—years ago, this wouldn’t have happened. \u003ca href=\"http://www.youtube.com/watch?v=O-4j6vSyDu0\">Ellen\u003c/a> is awesome, \u003ca href=\"http://www.youtube.com/watch?v=ehZXRQaaPCo\">Martha\u003c/a> has been great—but really, you can’t get bigger than Oprah in terms of reaching an audience. She opened a dialogue which few media personalities have dared to open.\u003c/p>\n\u003cp>Not only did Oprah convince her staff to go vegan with her (who collectively lost 444 pounds and gained 84 pounds), but she also instituted \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Mondays\u003c/a> at the Harpo café and created a \u003ca href=\"http://www.oprah.com/packages/vegan-starter-kit.html\">Vegan Starter Kit\u003c/a> that now lives on her website. It features a \u003ca href=\"http://static.oprah.com/images/packages/vegan-starter-kit/vegan-shopping-list.pdf\">grocery list\u003c/a>, a \u003ca href=\"http://www.oprah.com/food/Three-Week-Vegan-Menu-Plan\">3-week meal plan\u003c/a>, a list of \u003ca href=\"http://www.oprah.com/health/Kathy-Frestons-Vegan-Alternatives\">simple substitutions\u003c/a>, a \u003ca href=\"http://www.oprah.com/health/Frequently-Asked-Questions-About-Going-Vegan\">vegan FAQ\u003c/a>, and some Vegan 101 from Kathy Freston (whose new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1602861331/kqedorg-20\">The Veganist\u003c/a>, was the \u003ca href=\"http://www.huffingtonpost.com/chris-elam/kathy-freston-veganist-oprah-vegan-challenge_b_819371.html?ir=Green\">number one best-selling book on Amazon\u003c/a> after the show aired). \u003c/p>\n\u003cp>\u003cstrong>Kathy Freston on Being a Veganist\u003c/strong>\u003cbr>\n\u003ccode>\u003ciframe src=\"http://www.oprah.com/common/omplayer_embed.html?article_id=28972\" width=\"640\" height=\"360\" frameborder=\"0\" scrolling=\"no\">\u003c/iframe>\u003c/code>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While the kit is pretty good for basic info, it does include a lot of processed foods, and TONS of Kashi (who seems to be a sponsor, \u003ca href=\"https://www.msu.edu/~howardp/organicindustry.html\">owned by Kellogg Company\u003c/a>). PETA has had a \u003ca href=\"http://features.peta.org/VegetarianStarterKit/index.asp\">Vegetarian/Vegan Starter Kit\u003c/a> on their site for years. Believe it or not, not all vegans agree with all of PETA’s tactics, but for all the controversial things they’ve done, they’ve also done a lot of good. One of those good things is their kit. It’s interactive and approachable, with traveler tips, recipes, and a shopping guide of what’s vegan at your regular, everyday supermarket (note: They are not all healthy—just vegan!). The shopping list is very handy for vegans just starting out or living in areas that are not vegan-friendly.\u003c/p>\n\u003cp>I referenced kits like these when I first became vegan, but as the years have gone by, I’ve grown a lot in my knowledge of what makes my life easier, healthier, and tastier and I’ve naturally moved beyond the basics. With the help of blogs, cookbooks, videos, and yes, even celebrities, I’ve compiled, not only a great pantry and fridge, but also a strong library of resources. What better way to append the efforts of Oprah’s starter kit and online “resource center,” than to add what I know? New and exciting vegan information, products and places pop up everyday, so please feel free to comment and add resources that should be included. For those either committed to or just flirting with the idea of going vegan, I hope that this list proves useful. \u003c/p>\n\u003cp>\u003cstrong>In My Vegan Pantry/Fridge:\u003c/strong>\u003cbr>\nThese are not your standard tofu/veggie dog/beans suggestions that most beginner vegan guides list. But they are essential for me and for most vegans I know. There is a whole world beyond what most people consider \"typical vegan ingredients.\" \u003c/p>\n\u003col>\n\u003cli>Cashews: For nut cheeses, milks, sour cream, cream cheese, pumpkin pies, cream soups, the list goes on...\u003c/li>\n\u003cli>Nutritional Yeast: To create cheesy sauces, add savory flavors, and as an alternative to parmesan. It's also a source of B-12.\u003c/li>\n\u003cli>\u003ca href=\"http://www.turtlemountain.com/products/product.php?p=so_delicious_creamer_original\">So Delicious Coconut Milk Creamer\u003c/a>: For coffee and to add something creamier to dessert recipes than your standard soy/coconut/hemp/almond/rice milk.\u003c/li>\n\u003cli>\u003ca href=\"http://store.veganessentials.com/vegetable-broth-and-seasoning-by-seitenbacher-p2663.aspx\">Seitenbacher Vegetable Broth and Seasoning\u003c/a>: It doesn't have crap for ingredients and adds tons of savory flavor to sauces and broths. You can get it at Whole Foods.\u003c/li>\n\u003cli>Wine: Get \u003ca href=\"http://www.barnivore.com/wine\">a vegan variety\u003c/a> and use to deglaze pans, pump up sauces, or add more flavor to veggies.\u003c/li>\n\u003cli>\u003ca href=\"http://www.eatpastry.com/html/\">EatPastry\u003c/a> cookies: I always have tubs of this dough in the fridge to eat raw (you can do that when it's vegan!) or baked. The gluten-free variety is amazing.\u003c/li>\n\u003cli>Coconut Oil: \u003ca href=\"http://pages.citebite.com/x4x0u2h9rmax\">For frosting\u003c/a>. Extra virgin if you don't mind the scent or prefer something unrefined. Otherwise you can get unscented.\u003c/li>\n\u003cli>\u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Egg Replacer\u003c/a>, flax seeds, and/or applesauce: All can be used as egg replacements in baked goods.\u003c/li>\n\u003cli>\u003ca href=\"http://www.followyourheart.com/product-family.php?id=14\">Vegenaise\u003c/a>: As good as non-vegan mayo. Stay away from Nayonaise. \u003c/li>\n\u003cli>\u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance Natural Buttery Spread\u003c/a>: A great butter replacement for cooking, baking, and just on toast. I prefer the soy-free variety. \u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Best Local Places to Shop for Unique and Standard Vegan Groceries:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> (San Francisco)\u003cbr>\n\u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl Marketplace\u003c/a> (Berkeley)\u003cbr>\n\u003ca href=\"http://www.wholefoodsmarket.com/index-3.php\">Whole Foods\u003c/a> (Everywhere)\u003cbr>\n\u003ca href=\"http://www.farmerjoesmarketplace.com/\">Farmer Joe's Marketplace\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.foodmillonline.com/retailer/store_templates/shell_id_1.asp?storeID=026BBA9AF5D94884990AC012E72A676B\">The Food Mill\u003c/a> (Oakland)\u003cbr>\n\u003ca href=\"http://www.newleaf.com/retailer/store_templates/shell_id_1.asp?storeID=J3QSSEQX5CS92J2000AKHMCCQJA05T39\">New Leaf Community Markets\u003c/a> (Santa Cruz area)\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/ug/index.htm?city=-1&cat=2&veg=1&submit=Search&show_closed=1&search_script=%2Fug%2Findex.htm\">Veg Food Finder for Stores in the Bay Area\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Vegan videos and cooking shows \u003c/strong>(because Food Network STILL refuses to produce a vegetarian cooking show)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.miyokoskitchen.com/\">Miyoko’s Kitchen\u003c/a> (with Bay Area native and \u003ca href=\"http://veganmanifesto.blogspot.com/2010/08/summertime.html\">vegan cheese aficionado\u003c/a>, Miyoko Schinner)\u003cbr>\n\u003ca href=\"http://www.google.com/search?q=post+punk+kitchen&tbo=p&tbs=vid%3A1&source=vgc\">The Post Punk Kitchen\u003c/a> with Isa Chandra Moskowitz and Terry Hope Romero\u003c/p>\n\u003cp>\u003cstrong>Vegan Blogs/Websites:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.thekindlife.com/\">The Kind Life\u003c/a>: Alicia Silverstone’s blog is just as approachable, smart, and, well, kind, as her book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1605296449/kqedorg-20\">The Kind Diet\u003c/a>.\u003cbr>\n\u003ca href=\"http://www.thespunkycoconut.com/\">The Spunky Coconut\u003c/a>: A cooking blog that often features gluten-free, casein-free, and sugar-free vegan recipes.\u003cbr>\n\u003ca href=\"http://vegangoodthings.blogspot.com/\">Vegan Good Things\u003c/a>\u003cbr>\n\u003ca href=\"http://crazysexylife.com/\">Crazy Sexy Life\u003c/a>\u003cbr>\n\u003ca href=\"http://my-face-is-on-fire.blogspot.com/\">My Face is on Fire\u003c/a>\u003cbr>\n\u003ca href=\"http://veganmenu.blogspot.com/\">What the Hell Does a Vegan Eat Anyways?\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ieattrees.com/\">I Eat Trees\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.org/\">Vegan.org\u003c/a>\u003cbr>\n\u003ca href=\"http://vegan.com/\">Vegan.com\u003c/a>: Check out their \u003ca href=\"http://vegan.com/ultimate-vegan-guide/\">Ultimate Vegan Guide\u003c/a>.\u003cbr>\n\u003ca href=\"http://vegweb.com/\">VegWeb \u003c/a>: They have over 13,000 recipes and anyone can submit one! \u003c/p>\n\u003cp>\u003cstrong>Bay Area Vegan Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://vegansaurus.com/\">vegansaurus\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sfvs.org/\">The San Francisco Vegetarian Society\u003c/a>\u003cbr>\n\u003ca href=\"http://sfvegandrinks.com/\">SF Vegan Drinks\u003c/a>\u003cbr>\n\u003ca href=\"http://www.vegnews.com/\">VegNews\u003c/a>\u003cbr>\n\u003ca href=\"http://www.bayareaveg.org/index.htm\">Bay Area Vegetarians\u003c/a>: \u003ca href=\"http://www.bayareaveg.org/finder.htm\">Veg Food Finder\u003c/a>\u003cbr>\n\u003ca href=\"http://www.friendsofanimals.org/programs/vegetarianism/restaurant-guides/SF_Guide.pdf\">The Vegan Restaurant Guide to San Francisco & The Bay Area\u003c/a> (pdf) by \u003ca href=\"http://www.friendsofanimals.org/index.html\">Friends of Animals\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Cookbooks\u003c/strong> (Oh my goodness, there are SO many, but here’s a good variety)\u003cstrong>:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/156924264X/kqedorg-20\">Veganomicon\u003c/a> by Isa Chandra Moskowitz and Terry Hope Romero\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0762752815/kqedorg-20\">The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine\u003c/a> by Dynise Balcavage\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1600940323/kqedorg-20\">The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes\u003c/a> by Susan O'Brien\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0738212288/kqedorg-20\">Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine\u003c/a> by Bryant Terry\u003cbr>\n\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0061874337/kqedorg-20\">The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat\u003c/a> by Tal Ronnen\u003c/p>\n\u003cp>\u003cstrong>For Parents:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.veganlunchbox.blogspot.com/\">Vegan Lunchbox\u003c/a>\u003cbr>\n\u003ca href=\"http://vegandad.blogspot.com/\">Vegan Dad\u003c/a>\u003cbr>\n\u003ca href=\"http://wedonteatanimals.com/\">That's Why We Don't Eat Animals: A Book About Vegans, Vegetarians, and All Living Things \u003c/a> (children’s book)\u003c/p>\n\u003cp>\u003cstrong>Meet the Animals:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.farmsanctuary.org/farm/ca/\">Farm Sanctuary\u003c/a> in Orland, CA\u003cbr>\n\u003ca href=\"http://animalplace.org/index.html\">Animal Place Sanctuary\u003c/a> in Grass Valley, CA near Vacaville \u003c/p>\n\u003cp>\u003cstrong>iPhone apps:\u003c/strong>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegout-vegetarian-restaurant/id301275521?mt=8\">VegOut\u003c/a> (powered by the \u003ca href=\"http://www.happycow.net/\">HappyCow\u003c/a> Compassionate Eating Guide)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/vegan-recipe-finder/id377593431?mt=8#\">VegWeb Recipe Finder \u003c/a>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/ca/app/vegan-is-easy/id353713668?mt=8\">Vegan is Easy\u003c/a> (based on \u003ca href=\"http://www.barnivore.com/\">Barnivore’s\u003c/a> database)\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/animal-free/id357422989?mt=8\">Animal Free\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Worth the Splurge:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a>\u003cbr>\nIt’s not just for smoothies. It’s a must for nut-based cheeses, sour cream and milks, as well as homemade vegan ice cream, pureed soups, and sauces. This is seriously the best purchase I have made in years and it has opened up doors for me in my culinary adventures at home.\u003cbr>\n\u003cins datetime=\"2011-02-10T21:12:00+00:00\">\u003c/ins>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/WWFF1.jpg\" alt=\"Will Write for Food\" title=\"Will Write for Food\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-22868\">\u003cbr>\nAre you interested in expressing your passion for food, but don't know where to start? Never fear, dear reader -- \u003ca href=\"http://diannej.com/\" title=\"Dianne Jacob's Website\">Dianne Jacob\u003c/a>, Oakland resident and author of \u003ca href=\"http://www.amazon.com/gp/product/0738214043?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0738214043\">Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More\u003c/a>, is here to help. Today, she will answer the pressing question: \u003cstrong>\"How can I get started in food writing if I have no formal background?\" \u003c/strong>\u003c/p>\n\u003cp>As a culinary career coach, Jacob brings to the table an extensive background in writing, editing and teaching. Her work has appeared in Writer's Digest, The San Francisco Chronicle, Gastronomica, Sunset, Salon.com, and a host of other media outlets, and she teaches classes at the local writing organization, \u003ca href=\"http://www.writingsalons.com/\" title=\"San Francisco Writing Classes\">The Writing Salon\u003c/a>. To learn more about Dianne and hear her ongoing advice for food writers, visit her \u003ca href=\"http://diannej.com/blog/\" title=\"Food Writing Blog\">blog dedicated to the art and craft of food writing\u003c/a> or follow her on Twitter under \u003ca href=\"http://twitter.com/#!/diannej\" title=\"Dianne Jacob Twitter\">@diannej\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>So many people out there want to share their passion for food but don't know how. A food blog is the most obvious place to start. What tips do you have for someone just starting out in blogging?\u003c/strong>\u003c/p>\n\u003cp>Go for it! It's fun, its easy, and you'll have the tremendous satisfaction of seeing your work published as soon as you click the \"Publish\" button. Templates on \u003ca href=\"and%20she%20teaches%20classes%20and%20the%20local%20writing%20organization,%20The%20Writing%20Salon.\">WordPress\u003c/a>, \u003ca href=\"http://www.typepad.com/\">Typepad\u003c/a> and Blogger are free and only take a few minutes to set up. You pick a title and background for your blog and you're off. Start small. Write a few paragraphs, insert a few photos, and make it easy to keep posting. Write as though talking to a good friend. Don't take yourself too seriously, but at the same time, edit your work to make it as tight as possible.\u003c/p>\n\u003cp>\u003cstrong>How can a food blogger spice up their writing so that it's more than, \"I ate eggs today. They were good. Last night I had a steak. It was juicy.\"\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Resist the kind of writing that's based on \"and then, and then, and then.\" Tell a story that has a beginning, middle, and end. What was it about your eggs? Did you fry them in bacon grease with sausages, sprinkle them with smoked paprika, or scramble them with wild mushrooms? Did you eat one boiled egg because you've just started a diet, and how did that feel? Did you get halfway through when the phone rang, and you couldn't bear to not answer? Paint a picture for the reader that includes your life, not just the food. Let them know something about you.\u003c/p>\n\u003cp>\u003cstrong>What different kinds of food writing are there? If someone is starting a blog, what areas could they possibly cover? Is it ok to mix and match, or should they stick to one \"beat?\"\u003c/strong>\u003c/p>\n\u003cp>Oh gosh, there are tons of ways to write about food: You're enthusiastic about the Korean taco truck you visited, the new pasta dish you discovered on your last trip to Tuscany, or the salted caramels you served when entertaining guests. You could write about what it's like to have a kid with celiac disease, planting a kitchen garden, spearheading an overhaul of the school lunch program, and about your day trips exploring farmers' markets in the Bay Area. It's really limitless. Some people have general blogs where they write about whatever appeals to them, and some people deal with a specific subject, like baking, nutritious meals, or travel. There is no right way.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22863\" class=\"wp-caption alignleft\" style=\"max-width: 185px\">\u003ca href=\"http://diannej.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/djacob.jpg\" alt=\"Dianne Jacob. Photo by Pamela Zacharias\" title=\"Dianne Jacob. Photo by Pamela Zacharias\" width=\"185\" height=\"278\" class=\"size-full wp-image-22863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dianne Jacob. Photo by Pamela Zacharias\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How can a food blogger build a readership? Can you give us some basic tips?\u003c/strong>\u003c/p>\n\u003cp>Become a great storyteller. That's the first secret, and the most important one. Find a like-minded community of other bloggers and food-obsessed types and get to know them. Read their blogs and maybe they'll read yours. Get business cards printed with your blog name on it and hand them out at food-based events. Ask your friends to read and leave comments. If you're a terrific photographer or videographer, often those skills can drive people to your posts. When you post, announce it on Twitter and Facebook. \u003c/p>\n\u003cp>\u003cstrong>Here's a scenario: Jenny is a food lover who spends most of her time cooking, eating, or thinking about food. Her family is always telling her that she should write a cookbook, but she knows that's probably not realistic since she's never written anything before in her life. Still, Jenny wants to share her love of food. What would you recommend she do? Where should she start, and where should she hope to end up? \u003c/strong>\u003c/p>\n\u003cp>Jenny can take inexpensive classes on personal essay writing from the \u003ca href=\"http://www.writingsalons.com/\" title=\"San Francisco Writing Classes\">Writing Salon\u003c/a> or \u003ca href=\"http://bookpassage.com/classes-workshops\" title=\"San Francisco Writing Class\">Book Passage\u003c/a> to learn how to express herself. Or she can just dive in and read food blogs to get an idea of how to start out. She also needs to figure out what kind of food appeals to her most. A general cookbook from someone who has never written before is not a winning combination. Is she mad about macaroons, bonkers for bread, or ravenous for raw food? A focus can be worthwhile. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Where should she hope to end up? If she's lucky, she'll be the creator of a popular blog people enjoy. She needs hundreds of thousands of readers across the country to interest a cookbook publisher, and a subject where she has something new to offer. If she's been building that content and readership, publishers might be interested.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/WWFF1.jpg\" alt=\"Will Write for Food\" title=\"Will Write for Food\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-22868\">\u003cbr>\nAre you interested in expressing your passion for food, but don't know where to start? Never fear, dear reader -- \u003ca href=\"http://diannej.com/\" title=\"Dianne Jacob's Website\">Dianne Jacob\u003c/a>, Oakland resident and author of \u003ca href=\"http://www.amazon.com/gp/product/0738214043?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0738214043\">Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More\u003c/a>, is here to help. Today, she will answer the pressing question: \u003cstrong>\"How can I get started in food writing if I have no formal background?\" \u003c/strong>\u003c/p>\n\u003cp>As a culinary career coach, Jacob brings to the table an extensive background in writing, editing and teaching. Her work has appeared in Writer's Digest, The San Francisco Chronicle, Gastronomica, Sunset, Salon.com, and a host of other media outlets, and she teaches classes at the local writing organization, \u003ca href=\"http://www.writingsalons.com/\" title=\"San Francisco Writing Classes\">The Writing Salon\u003c/a>. To learn more about Dianne and hear her ongoing advice for food writers, visit her \u003ca href=\"http://diannej.com/blog/\" title=\"Food Writing Blog\">blog dedicated to the art and craft of food writing\u003c/a> or follow her on Twitter under \u003ca href=\"http://twitter.com/#!/diannej\" title=\"Dianne Jacob Twitter\">@diannej\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>So many people out there want to share their passion for food but don't know how. A food blog is the most obvious place to start. What tips do you have for someone just starting out in blogging?\u003c/strong>\u003c/p>\n\u003cp>Go for it! It's fun, its easy, and you'll have the tremendous satisfaction of seeing your work published as soon as you click the \"Publish\" button. Templates on \u003ca href=\"and%20she%20teaches%20classes%20and%20the%20local%20writing%20organization,%20The%20Writing%20Salon.\">WordPress\u003c/a>, \u003ca href=\"http://www.typepad.com/\">Typepad\u003c/a> and Blogger are free and only take a few minutes to set up. You pick a title and background for your blog and you're off. Start small. Write a few paragraphs, insert a few photos, and make it easy to keep posting. Write as though talking to a good friend. Don't take yourself too seriously, but at the same time, edit your work to make it as tight as possible.\u003c/p>\n\u003cp>\u003cstrong>How can a food blogger spice up their writing so that it's more than, \"I ate eggs today. They were good. Last night I had a steak. It was juicy.\"\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Resist the kind of writing that's based on \"and then, and then, and then.\" Tell a story that has a beginning, middle, and end. What was it about your eggs? Did you fry them in bacon grease with sausages, sprinkle them with smoked paprika, or scramble them with wild mushrooms? Did you eat one boiled egg because you've just started a diet, and how did that feel? Did you get halfway through when the phone rang, and you couldn't bear to not answer? Paint a picture for the reader that includes your life, not just the food. Let them know something about you.\u003c/p>\n\u003cp>\u003cstrong>What different kinds of food writing are there? If someone is starting a blog, what areas could they possibly cover? Is it ok to mix and match, or should they stick to one \"beat?\"\u003c/strong>\u003c/p>\n\u003cp>Oh gosh, there are tons of ways to write about food: You're enthusiastic about the Korean taco truck you visited, the new pasta dish you discovered on your last trip to Tuscany, or the salted caramels you served when entertaining guests. You could write about what it's like to have a kid with celiac disease, planting a kitchen garden, spearheading an overhaul of the school lunch program, and about your day trips exploring farmers' markets in the Bay Area. It's really limitless. Some people have general blogs where they write about whatever appeals to them, and some people deal with a specific subject, like baking, nutritious meals, or travel. There is no right way.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_22863\" class=\"wp-caption alignleft\" style=\"max-width: 185px\">\u003ca href=\"http://diannej.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/djacob.jpg\" alt=\"Dianne Jacob. Photo by Pamela Zacharias\" title=\"Dianne Jacob. Photo by Pamela Zacharias\" width=\"185\" height=\"278\" class=\"size-full wp-image-22863\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dianne Jacob. Photo by Pamela Zacharias\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How can a food blogger build a readership? Can you give us some basic tips?\u003c/strong>\u003c/p>\n\u003cp>Become a great storyteller. That's the first secret, and the most important one. Find a like-minded community of other bloggers and food-obsessed types and get to know them. Read their blogs and maybe they'll read yours. Get business cards printed with your blog name on it and hand them out at food-based events. Ask your friends to read and leave comments. If you're a terrific photographer or videographer, often those skills can drive people to your posts. When you post, announce it on Twitter and Facebook. \u003c/p>\n\u003cp>\u003cstrong>Here's a scenario: Jenny is a food lover who spends most of her time cooking, eating, or thinking about food. Her family is always telling her that she should write a cookbook, but she knows that's probably not realistic since she's never written anything before in her life. Still, Jenny wants to share her love of food. What would you recommend she do? Where should she start, and where should she hope to end up? \u003c/strong>\u003c/p>\n\u003cp>Jenny can take inexpensive classes on personal essay writing from the \u003ca href=\"http://www.writingsalons.com/\" title=\"San Francisco Writing Classes\">Writing Salon\u003c/a> or \u003ca href=\"http://bookpassage.com/classes-workshops\" title=\"San Francisco Writing Class\">Book Passage\u003c/a> to learn how to express herself. Or she can just dive in and read food blogs to get an idea of how to start out. She also needs to figure out what kind of food appeals to her most. A general cookbook from someone who has never written before is not a winning combination. Is she mad about macaroons, bonkers for bread, or ravenous for raw food? A focus can be worthwhile. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Where should she hope to end up? If she's lucky, she'll be the creator of a popular blog people enjoy. She needs hundreds of thousands of readers across the country to interest a cookbook publisher, and a subject where she has something new to offer. If she's been building that content and readership, publishers might be interested.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Vegan Bakesale: Eat Cake, Save Animals",
"title": "SF Vegan Bakesale: Eat Cake, Save Animals",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jan2010_sf_vegan_bakesale500.jpg\" alt=\"SF Vegan Baksale poster\" title=\"SF Vegan Baksale poster\" width=\"500\" height=\"647\" class=\"alignnone size-full wp-image-21304\">\u003c/a>\u003cbr>\n\u003cem>Poster designed by Megan of \u003ca href=\"http://sayitsnotsoy.com/\">Say It’s Not Soy\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Get ready to have your preconceptions about vegan desserts knocked down in a very delicious way. This ain't your elementary school's bakesale. \u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">The SF Vegan Bakesale\u003c/a>, sponsored by \u003ca href=\"http://vegansaurus.com/\">Vegansaurus.com\u003c/a> and \u003ca href=\"http://www.vegnews.com/web/home.do\">VegNews Magazine\u003c/a>, is a tradition that started in 2009 and is organized by Laura Beck and Karin Olsson. Every few months the vegans of the Bay Area band together, hold a sale and donate all the proceeds to various charities, mostly animal welfare organizations.\u003c/p>\n\u003cp>The next one takes place this Saturday, January 15, 11am-3pm, in front of \u003ca href=\"http://www.speesees.com/\">SpeeSees\u003c/a> at 1415 Valencia Street with over 30 home bakers participating, as well as several professional ones, including \u003ca href=\"http://cinnaholic.com/\">Cinnaholic\u003c/a>, \u003ca href=\"http://afireinsideforno.com/\">A Fire Inside\u003c/a>, \u003ca href=\"http://twitter.com/#!/scarlettepoppy\">Scarlette Poppy\u003c/a>, \u003ca href=\"http://www.facebook.com/profile.php?id=100001725456577&sk=wall\">Por Vida\u003c/a>, \u003ca href=\"http://sugarbeatsweets.com/\">Sugar Beat Sweets\u003c/a>, and \u003ca href=\"http://fatbottombakery.blogspot.com/\">Fat Bottom Bakery\u003c/a>. Proceeds from this sale are going to \u003ca href=\"http://mickacoo.org/\">MickaCoo Bird Rescue\u003c/a> and \u003ca href=\"http://www.muttville.org/\">Muttville Senior Dog Rescue\u003c/a>. SpeeSees is also offering a 10% discount on their organic kids clothing to all bakesale customers. Follow updates on the bakesale on twitter \u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">@SFVeganBakeSale\u003c/a>. \u003c/p>\n\u003cp>But none of all this good-doing would be possible without those two lovely vegan ladies who work their butts off each time for an event that is truly about nothing but helping animals. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Laura Beck pretty much has her hands in every vegan event or animal-rights-related initiative in the Bay Area and is a founding editor of SF-based vegan lifestyle guide \u003ca href=\"http://vegansaurus.com/\">Vegansaurus.com\u003c/a>. She has worked for several animal rescue, welfare, and rights organizations and is the community manager for vegan recipe site \u003ca href=\"http://vegweb.com/\">VegWeb.com\u003c/a>. She is also a columnist for \u003ca href=\"http://www.vegnews.com/web/home.do\">VegNews Magazine\u003c/a> and has contributed to \u003ca href=\"http://sfist.com/2010/06/09/three_vegan_dishes_worth_creaming_y.php\">SFist\u003c/a>, \u003ca href=\"http://www.huffingtonpost.com/laura-beck\">Huffington Post\u003c/a>, \u003ca href=\"http://thebolditalic.com/\">The Bold Italic\u003c/a>, \u003ca href=\"http://crazysexylife.com/2009/blog-power/\">Crazy Sexy Life\u003c/a>, \u003ca href=\"http://www.sfweekly.com/search/index?collection=blogs&keywords=Laura%20Beck\">SF Weekly\u003c/a>, \u003ca href=\"http://www.sanfranmag.com/story/vegan-upgrade\">San Francisco Magazine\u003c/a>, and \u003ca href=\"http://sf.eater.com/search.php?origin=esf&sites=locale&blogs=7%2C14&query=%22laura+beck%22\">Eater SF\u003c/a>, among others.\u003c/p>\n\u003cp>Karin Olsson has volunteered with various animal groups. She was one of the organizers for California’s \u003ca href=\"http://www.humanesociety.org/news/press_releases/2008/11/californians_deliver_decisive_victory_on_prop_2_110508.html\">Prop 2 campaign\u003c/a>, which passed in a landslide victory in 2008 and outlawed the cruel confinement of egg-laying hens, veal calves, and pregnant pigs. For her day job, Karin works with schools and restaurants to adopt corporate policies that improve animal welfare (such as ending their use of eggs from caged hens and adding more meatless menu options).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/laura-karin500.jpg\" alt=\"Laura Beck and Karin Olsson\" title=\"Laura Beck and Karin Olsson\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-21297\">\u003cbr>\n\u003cem>Laura Beck and Karin Olsson. Photos by Mark Shrayber of Legally Blind Photography and Walker Phillips\u003c/em>\u003c/p>\n\u003cp>Here, Laura and Karin tell us a little about how the SF Vegan Bakesale started, their thoughts on a vegan lifestyle, and what animals share their homes with them.\u003c/p>\n\u003cp>\u003cstrong>How were the SF Vegan Bakesales started and what do you hope they'll accomplish?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> We were inspired by the \u003ca href=\"http://www.veganbakesale.org/veganbakesale/index.html\">Worldwide Vegan Bakesale\u003c/a> and grew from there into a more regular event in San Francisco. We want to spread the joy and awesomeness of vegan baked goods and show the world that veganism is fun and tasty and should always involve cake. \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> After the Worldwide Vegan Bakesale, Laura and I got to talking about doing a sale to benefit a local cat rescue that was in desperate need of funds. Thanks to a bunch of wonderful volunteers who donated their time and baked goods, we were able to raise nearly $3,000 for the cat rescue in just a few short hours. We realized what a great tool this was to raise funds for local charities and decided to make it a regular thing. The bakesales are such fun events that bring so many people together for a good cause. Plus they’re an excellent excuse to stuff your face with cupcakes and brownies!\u003c/p>\n\u003cp>\u003cstrong>How do you choose the beneficiaries of each bakesale?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> We choose local organizations that the money can hopefully really impact. We've done everything from bunny rescue to programs that help kids from low-income families get bicycles. If you know of any organizations that could use our help, please \u003ca href=\"mailto:laura@vegansaurus.com\">let us know\u003c/a>! We're always taking ideas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bunnies500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bunnies500.jpg\" alt=\"bunnies for adoption at previous vegan bakesale\" title=\"bunnies for adoption at previous vegan bakesale\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21288\">\u003c/a>\u003cbr>\n\u003cem>Bunnies up for adoption at previous Vegan Bakesale\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What is the most delicious pastry you’ve had at a bakesale? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> Uhhh... that's REALLY hard. Davey from \u003ca href=\"http://afireinsideforno.com/\">A Fire Inside\u003c/a> makes these tremendous cinnamon rolls called \"Weekend Ruiners\" that are mind-blowing. \u003ca href=\"http://cinnaholic.com/\">Cinnaholic\u003c/a> also makes amaaaaaazing cinnamon rolls with a variety of crazy delicious toppings. \u003ca href=\"http://fatbottombakery.blogspot.com/\">Fat Bottom Bakery\u003c/a> makes killer baklava. And \u003ca href=\"http://sugarbeatsweets.com/\">Sugar Beat Sweets\u003c/a> has the greatest brownies on earth. And that's just the beginning. We've had such luck with tasty treats, from \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pie's\u003c/a> delicious hand-held pies to homemade sea salt caramels. Seriously, it's out of control.\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> Oh man, there have been so many… Some highlights for me have included strawberry shortcake, chocolate croissants, and white chocolate chip macadamia nut cookies. Oooh, and of course \u003ca href=\"http://www.pepplesdonuts.com/\">Pepples Donuts’\u003c/a> glazed raised donuts, \u003ca href=\"http://www.idlehandsbakingcompany.com/\">Idle Hands Baking Company’s\u003c/a> cookies n’ cream cupcakes, \u003ca href=\"http://philipgelb.blogspot.com/\">In the Mood for Food’s\u003c/a> bialys with cashew cream cheese, and Fat Bottom Bakery’s savory hand pies are all out of this world. And ditto on Sugar Beat Sweets’ brownies! I’m getting hungry just thinking about this!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesale-table500.jpg\" alt=\"vegan bakesale table\" title=\"vegan bakesale table\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21291\">\u003cbr>\n\u003cem>Pastries at a previous bakesale\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>When did you decide to be vegan and what led you to that decision?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I became vegan after reading \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0915811812/kqedorg-20\">Diet for a New America\u003c/a> by John Robbins. I'd been vegetarian previously because I didn't want to eat animals. Why should I hug my dog and eat a pig? A pig is smarter than my dog! But my reasoning didn't go much beyond that. Reading \u003cem>Diet for a New America\u003c/em> really drove home all that's wrong with the way we raise and slaughter \"food animals.\" I mean, it's beyond screwed-up from any perspective. I figured the best way to fight back was with my wallet since all animal-product-producing companies care about is money.\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I’ve always loved animals, and even as a young kid I couldn’t bear the thought of eating them. My folks were very supportive of my vegetarianism, and my mom used to make her own tofu burgers (which was pretty unheard of in the 80s). Once I began to learn more about factory farming and the abuses that occur not only in the meat industry but also in the egg and dairy industries, I went vegan.\u003c/p>\n\u003cp>\u003cstrong>What do you feel is the biggest misconception about a vegan lifestyle?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> That we don't eat and enjoy delicious food. The opposite is true; the people I know who love food the most are vegans. Honestly, Karin and I are two of the most food-motivated people you will ever meet. Over the holiday break, we both went on eating tours of other cities. Karin even had all of her meals planned out on an Excel spreadsheet! \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> It’s true—I did plan an epic eating tour in Excel. I have to second what Laura said—vegans do eat amazing flavorful food, and yes, we do get enough protein.\u003c/p>\n\u003cp>\u003cstrong>If a friend were visiting the Bay Area for just one day, where would you take him/her out to eat for breakfast, lunch, and dinner?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> Breakfast: brunch at \u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a> in Oakland (biscuits and gravy!). Lunch would probably be falafel at \u003ca href=\"http://www.oldjerusalemsf.com/\">Old Jerusalem\u003c/a> or a vegan cheesesteak at \u003ca href=\"http://jayscheesesteak.com/\">Jay's Cheesesteak\u003c/a>. Dinner would either be \u003ca href=\"http://www.sahasf.com/\">Saha\u003c/a> or \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a>. Only one day? That's hard!\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> For breakfast I’d have to go with the soyrizo breakfast burritos or vegan french toast from \u003ca href=\"http://sunriserestaurantsf.com/Welcome.html\">Sun Rise Restaurant\u003c/a> in the Mission. Then I’d do a quick trip over to the East Bay for cinnamon rolls from Cinnaholic and a vegan milkshake at \u003ca href=\"http://www.saturncafe.com/\">Saturn Café\u003c/a>, followed by lunch at \u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-berkeley\">Cha-Ya [Vegetarian Japanese Restaurant]\u003c/a>. I’d definitely pick Millennium for dinner, and if we needed a late night snack, I’d take them to get vegan pizza at \u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>What is your favorite vegan dish in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I always crave \u003ca href=\"http://ilikeikesplace.com/\">Ike’s\u003c/a> sandwiches. There are so many amazing \u003ca href=\"http://ilikeikesplace.com/sanfran/vegan/\">vegan options\u003c/a> to choose from, but my standby is the Meatless Mike. Ike’s is now at \u003ca href=\"http://www.lime-sf.com/\">Lime\u003c/a>, so you can grab a drink (or three) to go with your sandwich! [Rumor has it that Ike’s in SF is moving again to a new permanent location of their own soon.]\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> \u003ca href=\"http://blogs.sfweekly.com/foodie/souley-vegan-toasty.jpeg\">The Toasty Crispy\u003c/a> at Souley Vegan!\u003c/p>\n\u003cp>\u003cstrong>What is the one ingredient you couldn’t live without?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I'm gonna be totally lame and healthy and say kale. But also, chocolate chips for baking. And \u003ca href=\"http://www.gardein.com/\">Gardein\u003c/a> Buffalo wings. Uh, I could go on. \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> \u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance Natural Buttery Spread\u003c/a>. It bakes up just like butter! And soy yogurt—it’s delicious on its own but also works as a super easy egg replacer in cakes and muffins.\u003c/p>\n\u003cp>\u003cstrong>Do you have any companion animals? What are their names/hopes and dreams?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I have a wonderful rescued cat named Sweetie Pancakes whose favorite pastime is to sit in the bathtub and drink water out of the faucet. \u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I have an adorable pit bull from \u003ca href=\"http://www.rocketdogrescue.org/\">Rocket Dog Rescue\u003c/a>. Her name is Hazel and I think one day she'd like to be a professional eater. We have that in common.\u003c/p>\n\u003chr>\n\u003cp>So, grab a wad of cash and hit the SF Vegan Bakesale this Saturday for scrumptious treats, and adorable dogs and pigeons. I mean, frankly, if charity isn't a good enough reason to gorge yourself on pastries, then I don't know what is.\u003c/p>\n\u003cp>To pump you up for the sale, we’ve included a recipe from bakesale volunteer baker Robin Means of \u003ca href=\"http://ieatcupcakes.com/\">ieatcupcakes.com\u003c/a> for vegan cupcakes that will be making an appearance at the sale. Based on vegan cream-filled chocolate-glazed donuts that are offered at two favorite vegan-friendly donut shops (\u003ca href=\"http://www.yelp.com/biz/ronalds-donuts-las-vegas\">Ronald’s Donuts\u003c/a> in Las Vegas and \u003ca href=\"http://www.voodoodoughnut.com/\">Voodoo Doughnut\u003c/a> in Portland), these sweet treats are her take on the donuts in cupcake form. It is a reimagining of a recipe for Boston Cream Pie Cupcakes featured in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1569242739/kqedorg-20\">Vegan Cupcakes Take Over The World\u003c/a>. We figured you’d want this, in case you go to the sale, taste them, realize you can’t live without them, and decide to make a batch everyday for the rest of your life.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/donut-cupcake5001.jpg\" alt=\"Voodoo Ronalds Donut Cupcake. Photo by Robin Means\" title=\"Voodoo Ronalds Donut Cupcake. Photo by Robin Means\" width=\"500\" height=\"356\" class=\"alignnone size-full wp-image-21264\">\u003c/p>\n\u003cp>\u003cstrong>Voodoo Ronald's Donut Cupcakes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 22 cupcakes with icing\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Cake:\u003c/em>\u003cbr>\n3 c unbleached white flour\u003cbr>\n½ T baking soda\u003cbr>\n½ T baking powder\u003cbr>\n2 T cornstarch\u003cbr>\n½ t salt\u003cbr>\n1 ½ c sugar\u003cbr>\n2/3 c sunflower oil\u003cbr>\n1 ½ c soymilk\u003cbr>\n½ c water\u003cbr>\n1 T vanilla extract\u003cbr>\n1 T apple cider vinegar\u003c/p>\n\u003cp>\u003cem>Filling:\u003c/em>\u003cbr>\n1 c soymilk\u003cbr>\n1 t agar powder\u003cbr>\n3 T arrowroot powder\u003cbr>\n1 package silken tofu\u003cbr>\n2/3 c powdered sugar\u003cbr>\n1 T vanilla extract\u003c/p>\n\u003cp>\u003cem> Icing:\u003c/em>\u003cbr>\n1 12 oz bag of chocolate chips\u003cbr>\n½ c soymilk\u003cbr>\n3 T agave nectar\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Cake Preparation: \u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350º. Line muffin pans with paper liners or set up silicone wrappers on baking sheets.\u003c/li>\n\u003cli>Combine vinegar and soymilk and let sit. In another bowl, sift the flour, soda, powder, cornstarch, and salt. \u003c/li>\n\u003cli>Mix oil, sugar, water, vanilla, and the soymilk mixture and beat for 2 minutes. Add dry ingredients slowly and mix until smooth.\u003c/li>\n\u003cli>Fill the baking cups about 2/3 full.\u003c/li>\n\u003cli>Bake for approximately 18 minutes. When you insert a toothpick into the center of one, it should come out clean. Cool for 2 minutes in pan, then remove and put on a cooling rack.\u003c/li>\n\u003c/ol>\n\u003col>\n\u003cstrong>Filling Preparation:\u003c/strong>\n\u003cli>Boil half the soymilk and the agar. Once boiling, reduce heat and simmer for 3 minutes or until the agar dissolves.\u003c/li>\n\u003cli>Whisk half the soymilk and the arrowroot. Add mixture to pot and whisk for 3 minutes over heat. Remove from heat.\u003c/li>\n\u003cli>Blend tofu, sugar, and cooked mixture until creamy. Add vanilla extract and blend more. Transfer to Tupperware with lid and chill for 2-3 hours.\u003c/li>\n\u003c/ol>\n\u003col>\n\u003cstrong>Icing Preparation:\u003c/strong>\n\u003cli>Boil the soymilk and then remove from heat and add remaining ingredients. Mix until smooth.\u003c/li>\n\u003cli>Dip the top of each filled cupcake into the ganache and set on a cooling rack to harden.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "The SF Vegan Bakesale takes place this Saturday, January 15, 11am-3pm, at SpeeSees on 1415 Valencia Street. Vegans of the Bay Area band together every few months and hold a sale with all proceeds donated to charities. Organized by Laura Beck and Karin Olsson, these bakesales have been a huge success for the past two years. ",
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"description": "The SF Vegan Bakesale takes place this Saturday, January 15, 11am-3pm, at SpeeSees on 1415 Valencia Street. Vegans of the Bay Area band together every few months and hold a sale with all proceeds donated to charities. Organized by Laura Beck and Karin Olsson, these bakesales have been a huge success for the past two years. ",
"title": "SF Vegan Bakesale: Eat Cake, Save Animals | KQED",
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"headline": "SF Vegan Bakesale: Eat Cake, Save Animals",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jan2010_sf_vegan_bakesale500.jpg\" alt=\"SF Vegan Baksale poster\" title=\"SF Vegan Baksale poster\" width=\"500\" height=\"647\" class=\"alignnone size-full wp-image-21304\">\u003c/a>\u003cbr>\n\u003cem>Poster designed by Megan of \u003ca href=\"http://sayitsnotsoy.com/\">Say It’s Not Soy\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Get ready to have your preconceptions about vegan desserts knocked down in a very delicious way. This ain't your elementary school's bakesale. \u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">The SF Vegan Bakesale\u003c/a>, sponsored by \u003ca href=\"http://vegansaurus.com/\">Vegansaurus.com\u003c/a> and \u003ca href=\"http://www.vegnews.com/web/home.do\">VegNews Magazine\u003c/a>, is a tradition that started in 2009 and is organized by Laura Beck and Karin Olsson. Every few months the vegans of the Bay Area band together, hold a sale and donate all the proceeds to various charities, mostly animal welfare organizations.\u003c/p>\n\u003cp>The next one takes place this Saturday, January 15, 11am-3pm, in front of \u003ca href=\"http://www.speesees.com/\">SpeeSees\u003c/a> at 1415 Valencia Street with over 30 home bakers participating, as well as several professional ones, including \u003ca href=\"http://cinnaholic.com/\">Cinnaholic\u003c/a>, \u003ca href=\"http://afireinsideforno.com/\">A Fire Inside\u003c/a>, \u003ca href=\"http://twitter.com/#!/scarlettepoppy\">Scarlette Poppy\u003c/a>, \u003ca href=\"http://www.facebook.com/profile.php?id=100001725456577&sk=wall\">Por Vida\u003c/a>, \u003ca href=\"http://sugarbeatsweets.com/\">Sugar Beat Sweets\u003c/a>, and \u003ca href=\"http://fatbottombakery.blogspot.com/\">Fat Bottom Bakery\u003c/a>. Proceeds from this sale are going to \u003ca href=\"http://mickacoo.org/\">MickaCoo Bird Rescue\u003c/a> and \u003ca href=\"http://www.muttville.org/\">Muttville Senior Dog Rescue\u003c/a>. SpeeSees is also offering a 10% discount on their organic kids clothing to all bakesale customers. Follow updates on the bakesale on twitter \u003ca href=\"http://twitter.com/#!/SFVeganBakeSale\">@SFVeganBakeSale\u003c/a>. \u003c/p>\n\u003cp>But none of all this good-doing would be possible without those two lovely vegan ladies who work their butts off each time for an event that is truly about nothing but helping animals. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Laura Beck pretty much has her hands in every vegan event or animal-rights-related initiative in the Bay Area and is a founding editor of SF-based vegan lifestyle guide \u003ca href=\"http://vegansaurus.com/\">Vegansaurus.com\u003c/a>. She has worked for several animal rescue, welfare, and rights organizations and is the community manager for vegan recipe site \u003ca href=\"http://vegweb.com/\">VegWeb.com\u003c/a>. She is also a columnist for \u003ca href=\"http://www.vegnews.com/web/home.do\">VegNews Magazine\u003c/a> and has contributed to \u003ca href=\"http://sfist.com/2010/06/09/three_vegan_dishes_worth_creaming_y.php\">SFist\u003c/a>, \u003ca href=\"http://www.huffingtonpost.com/laura-beck\">Huffington Post\u003c/a>, \u003ca href=\"http://thebolditalic.com/\">The Bold Italic\u003c/a>, \u003ca href=\"http://crazysexylife.com/2009/blog-power/\">Crazy Sexy Life\u003c/a>, \u003ca href=\"http://www.sfweekly.com/search/index?collection=blogs&keywords=Laura%20Beck\">SF Weekly\u003c/a>, \u003ca href=\"http://www.sanfranmag.com/story/vegan-upgrade\">San Francisco Magazine\u003c/a>, and \u003ca href=\"http://sf.eater.com/search.php?origin=esf&sites=locale&blogs=7%2C14&query=%22laura+beck%22\">Eater SF\u003c/a>, among others.\u003c/p>\n\u003cp>Karin Olsson has volunteered with various animal groups. She was one of the organizers for California’s \u003ca href=\"http://www.humanesociety.org/news/press_releases/2008/11/californians_deliver_decisive_victory_on_prop_2_110508.html\">Prop 2 campaign\u003c/a>, which passed in a landslide victory in 2008 and outlawed the cruel confinement of egg-laying hens, veal calves, and pregnant pigs. For her day job, Karin works with schools and restaurants to adopt corporate policies that improve animal welfare (such as ending their use of eggs from caged hens and adding more meatless menu options).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/laura-karin500.jpg\" alt=\"Laura Beck and Karin Olsson\" title=\"Laura Beck and Karin Olsson\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-21297\">\u003cbr>\n\u003cem>Laura Beck and Karin Olsson. Photos by Mark Shrayber of Legally Blind Photography and Walker Phillips\u003c/em>\u003c/p>\n\u003cp>Here, Laura and Karin tell us a little about how the SF Vegan Bakesale started, their thoughts on a vegan lifestyle, and what animals share their homes with them.\u003c/p>\n\u003cp>\u003cstrong>How were the SF Vegan Bakesales started and what do you hope they'll accomplish?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> We were inspired by the \u003ca href=\"http://www.veganbakesale.org/veganbakesale/index.html\">Worldwide Vegan Bakesale\u003c/a> and grew from there into a more regular event in San Francisco. We want to spread the joy and awesomeness of vegan baked goods and show the world that veganism is fun and tasty and should always involve cake. \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> After the Worldwide Vegan Bakesale, Laura and I got to talking about doing a sale to benefit a local cat rescue that was in desperate need of funds. Thanks to a bunch of wonderful volunteers who donated their time and baked goods, we were able to raise nearly $3,000 for the cat rescue in just a few short hours. We realized what a great tool this was to raise funds for local charities and decided to make it a regular thing. The bakesales are such fun events that bring so many people together for a good cause. Plus they’re an excellent excuse to stuff your face with cupcakes and brownies!\u003c/p>\n\u003cp>\u003cstrong>How do you choose the beneficiaries of each bakesale?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> We choose local organizations that the money can hopefully really impact. We've done everything from bunny rescue to programs that help kids from low-income families get bicycles. If you know of any organizations that could use our help, please \u003ca href=\"mailto:laura@vegansaurus.com\">let us know\u003c/a>! We're always taking ideas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bunnies500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bunnies500.jpg\" alt=\"bunnies for adoption at previous vegan bakesale\" title=\"bunnies for adoption at previous vegan bakesale\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21288\">\u003c/a>\u003cbr>\n\u003cem>Bunnies up for adoption at previous Vegan Bakesale\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What is the most delicious pastry you’ve had at a bakesale? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> Uhhh... that's REALLY hard. Davey from \u003ca href=\"http://afireinsideforno.com/\">A Fire Inside\u003c/a> makes these tremendous cinnamon rolls called \"Weekend Ruiners\" that are mind-blowing. \u003ca href=\"http://cinnaholic.com/\">Cinnaholic\u003c/a> also makes amaaaaaazing cinnamon rolls with a variety of crazy delicious toppings. \u003ca href=\"http://fatbottombakery.blogspot.com/\">Fat Bottom Bakery\u003c/a> makes killer baklava. And \u003ca href=\"http://sugarbeatsweets.com/\">Sugar Beat Sweets\u003c/a> has the greatest brownies on earth. And that's just the beginning. We've had such luck with tasty treats, from \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pie's\u003c/a> delicious hand-held pies to homemade sea salt caramels. Seriously, it's out of control.\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> Oh man, there have been so many… Some highlights for me have included strawberry shortcake, chocolate croissants, and white chocolate chip macadamia nut cookies. Oooh, and of course \u003ca href=\"http://www.pepplesdonuts.com/\">Pepples Donuts’\u003c/a> glazed raised donuts, \u003ca href=\"http://www.idlehandsbakingcompany.com/\">Idle Hands Baking Company’s\u003c/a> cookies n’ cream cupcakes, \u003ca href=\"http://philipgelb.blogspot.com/\">In the Mood for Food’s\u003c/a> bialys with cashew cream cheese, and Fat Bottom Bakery’s savory hand pies are all out of this world. And ditto on Sugar Beat Sweets’ brownies! I’m getting hungry just thinking about this!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bakesale-table500.jpg\" alt=\"vegan bakesale table\" title=\"vegan bakesale table\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21291\">\u003cbr>\n\u003cem>Pastries at a previous bakesale\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>When did you decide to be vegan and what led you to that decision?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I became vegan after reading \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0915811812/kqedorg-20\">Diet for a New America\u003c/a> by John Robbins. I'd been vegetarian previously because I didn't want to eat animals. Why should I hug my dog and eat a pig? A pig is smarter than my dog! But my reasoning didn't go much beyond that. Reading \u003cem>Diet for a New America\u003c/em> really drove home all that's wrong with the way we raise and slaughter \"food animals.\" I mean, it's beyond screwed-up from any perspective. I figured the best way to fight back was with my wallet since all animal-product-producing companies care about is money.\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I’ve always loved animals, and even as a young kid I couldn’t bear the thought of eating them. My folks were very supportive of my vegetarianism, and my mom used to make her own tofu burgers (which was pretty unheard of in the 80s). Once I began to learn more about factory farming and the abuses that occur not only in the meat industry but also in the egg and dairy industries, I went vegan.\u003c/p>\n\u003cp>\u003cstrong>What do you feel is the biggest misconception about a vegan lifestyle?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> That we don't eat and enjoy delicious food. The opposite is true; the people I know who love food the most are vegans. Honestly, Karin and I are two of the most food-motivated people you will ever meet. Over the holiday break, we both went on eating tours of other cities. Karin even had all of her meals planned out on an Excel spreadsheet! \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> It’s true—I did plan an epic eating tour in Excel. I have to second what Laura said—vegans do eat amazing flavorful food, and yes, we do get enough protein.\u003c/p>\n\u003cp>\u003cstrong>If a friend were visiting the Bay Area for just one day, where would you take him/her out to eat for breakfast, lunch, and dinner?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> Breakfast: brunch at \u003ca href=\"http://souleyvegan.com/\">Souley Vegan\u003c/a> in Oakland (biscuits and gravy!). Lunch would probably be falafel at \u003ca href=\"http://www.oldjerusalemsf.com/\">Old Jerusalem\u003c/a> or a vegan cheesesteak at \u003ca href=\"http://jayscheesesteak.com/\">Jay's Cheesesteak\u003c/a>. Dinner would either be \u003ca href=\"http://www.sahasf.com/\">Saha\u003c/a> or \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a>. Only one day? That's hard!\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> For breakfast I’d have to go with the soyrizo breakfast burritos or vegan french toast from \u003ca href=\"http://sunriserestaurantsf.com/Welcome.html\">Sun Rise Restaurant\u003c/a> in the Mission. Then I’d do a quick trip over to the East Bay for cinnamon rolls from Cinnaholic and a vegan milkshake at \u003ca href=\"http://www.saturncafe.com/\">Saturn Café\u003c/a>, followed by lunch at \u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-berkeley\">Cha-Ya [Vegetarian Japanese Restaurant]\u003c/a>. I’d definitely pick Millennium for dinner, and if we needed a late night snack, I’d take them to get vegan pizza at \u003ca href=\"http://www.berettasf.com/\">Beretta\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>What is your favorite vegan dish in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I always crave \u003ca href=\"http://ilikeikesplace.com/\">Ike’s\u003c/a> sandwiches. There are so many amazing \u003ca href=\"http://ilikeikesplace.com/sanfran/vegan/\">vegan options\u003c/a> to choose from, but my standby is the Meatless Mike. Ike’s is now at \u003ca href=\"http://www.lime-sf.com/\">Lime\u003c/a>, so you can grab a drink (or three) to go with your sandwich! [Rumor has it that Ike’s in SF is moving again to a new permanent location of their own soon.]\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> \u003ca href=\"http://blogs.sfweekly.com/foodie/souley-vegan-toasty.jpeg\">The Toasty Crispy\u003c/a> at Souley Vegan!\u003c/p>\n\u003cp>\u003cstrong>What is the one ingredient you couldn’t live without?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I'm gonna be totally lame and healthy and say kale. But also, chocolate chips for baking. And \u003ca href=\"http://www.gardein.com/\">Gardein\u003c/a> Buffalo wings. Uh, I could go on. \u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> \u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance Natural Buttery Spread\u003c/a>. It bakes up just like butter! And soy yogurt—it’s delicious on its own but also works as a super easy egg replacer in cakes and muffins.\u003c/p>\n\u003cp>\u003cstrong>Do you have any companion animals? What are their names/hopes and dreams?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Karin:\u003c/strong> I have a wonderful rescued cat named Sweetie Pancakes whose favorite pastime is to sit in the bathtub and drink water out of the faucet. \u003c/p>\n\u003cp>\u003cstrong>Laura:\u003c/strong> I have an adorable pit bull from \u003ca href=\"http://www.rocketdogrescue.org/\">Rocket Dog Rescue\u003c/a>. Her name is Hazel and I think one day she'd like to be a professional eater. We have that in common.\u003c/p>\n\u003chr>\n\u003cp>So, grab a wad of cash and hit the SF Vegan Bakesale this Saturday for scrumptious treats, and adorable dogs and pigeons. I mean, frankly, if charity isn't a good enough reason to gorge yourself on pastries, then I don't know what is.\u003c/p>\n\u003cp>To pump you up for the sale, we’ve included a recipe from bakesale volunteer baker Robin Means of \u003ca href=\"http://ieatcupcakes.com/\">ieatcupcakes.com\u003c/a> for vegan cupcakes that will be making an appearance at the sale. Based on vegan cream-filled chocolate-glazed donuts that are offered at two favorite vegan-friendly donut shops (\u003ca href=\"http://www.yelp.com/biz/ronalds-donuts-las-vegas\">Ronald’s Donuts\u003c/a> in Las Vegas and \u003ca href=\"http://www.voodoodoughnut.com/\">Voodoo Doughnut\u003c/a> in Portland), these sweet treats are her take on the donuts in cupcake form. It is a reimagining of a recipe for Boston Cream Pie Cupcakes featured in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1569242739/kqedorg-20\">Vegan Cupcakes Take Over The World\u003c/a>. We figured you’d want this, in case you go to the sale, taste them, realize you can’t live without them, and decide to make a batch everyday for the rest of your life.\u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/donut-cupcake5001.jpg\" alt=\"Voodoo Ronalds Donut Cupcake. Photo by Robin Means\" title=\"Voodoo Ronalds Donut Cupcake. Photo by Robin Means\" width=\"500\" height=\"356\" class=\"alignnone size-full wp-image-21264\">\u003c/p>\n\u003cp>\u003cstrong>Voodoo Ronald's Donut Cupcakes\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 22 cupcakes with icing\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Cake:\u003c/em>\u003cbr>\n3 c unbleached white flour\u003cbr>\n½ T baking soda\u003cbr>\n½ T baking powder\u003cbr>\n2 T cornstarch\u003cbr>\n½ t salt\u003cbr>\n1 ½ c sugar\u003cbr>\n2/3 c sunflower oil\u003cbr>\n1 ½ c soymilk\u003cbr>\n½ c water\u003cbr>\n1 T vanilla extract\u003cbr>\n1 T apple cider vinegar\u003c/p>\n\u003cp>\u003cem>Filling:\u003c/em>\u003cbr>\n1 c soymilk\u003cbr>\n1 t agar powder\u003cbr>\n3 T arrowroot powder\u003cbr>\n1 package silken tofu\u003cbr>\n2/3 c powdered sugar\u003cbr>\n1 T vanilla extract\u003c/p>\n\u003cp>\u003cem> Icing:\u003c/em>\u003cbr>\n1 12 oz bag of chocolate chips\u003cbr>\n½ c soymilk\u003cbr>\n3 T agave nectar\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cake Preparation: \u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 350º. Line muffin pans with paper liners or set up silicone wrappers on baking sheets.\u003c/li>\n\u003cli>Combine vinegar and soymilk and let sit. In another bowl, sift the flour, soda, powder, cornstarch, and salt. \u003c/li>\n\u003cli>Mix oil, sugar, water, vanilla, and the soymilk mixture and beat for 2 minutes. Add dry ingredients slowly and mix until smooth.\u003c/li>\n\u003cli>Fill the baking cups about 2/3 full.\u003c/li>\n\u003cli>Bake for approximately 18 minutes. When you insert a toothpick into the center of one, it should come out clean. Cool for 2 minutes in pan, then remove and put on a cooling rack.\u003c/li>\n\u003c/ol>\n\u003col>\n\u003cstrong>Filling Preparation:\u003c/strong>\n\u003cli>Boil half the soymilk and the agar. Once boiling, reduce heat and simmer for 3 minutes or until the agar dissolves.\u003c/li>\n\u003cli>Whisk half the soymilk and the arrowroot. Add mixture to pot and whisk for 3 minutes over heat. Remove from heat.\u003c/li>\n\u003cli>Blend tofu, sugar, and cooked mixture until creamy. Add vanilla extract and blend more. Transfer to Tupperware with lid and chill for 2-3 hours.\u003c/li>\n\u003c/ol>\n\u003col>\n\u003cstrong>Icing Preparation:\u003c/strong>\n\u003cli>Boil the soymilk and then remove from heat and add remaining ingredients. Mix until smooth.\u003c/li>\n\u003cli>Dip the top of each filled cupcake into the ganache and set on a cooling rack to harden.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "13 Most Popular BAB Posts and Recipes in 2010",
"title": "13 Most Popular BAB Posts and Recipes in 2010",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-20510\" title=\"Bay Area Bites 2010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/bayareabites-top-posts200x200.jpg\" alt=\"Bay Area Bites 2010\" width=\"200\" height=\"200\">Comfort food, gluten-free recipes and vampire prevention appeared to be peak areas of interest for BAB readers in 2010.\u003c/p>\n\u003cp>Here are the top thirteen stories and recipes most visited on \u003cstrong>Bay Area Bites\u003c/strong> during the year:\u003c/p>\n\u003cp>\u003cstrong>#1\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/28/creamy-chicken-and-rice-casserole/\">Creamy Chicken and Rice Casserole\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>\"The casserole is undergoing a resurgence in popularity. After years of being maligned as a tasteless and gloppy suburban dish made with Campbell's cream of mushroom soup, it is finally coming into its own. Blame it on the economy and the rising cost of food, but high-end cuts of meat seared faultlessly and served with the perfect wine are passé in this environment: extravagant and unseemly amidst layoffs and foreclosures. Comfort foods are the new at-home gourmet chic, and there's nothing more heartening and reassuring than a chicken casserole.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#2\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/19/giving-up-sunday-gravy-a-lost-food-tradition/\">Giving Up Sunday Gravy: A Lost Food Tradition\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Have you ever given up a long-held family food tradition? I have. Years ago I gave up Italian Sunday Gravy, which is basically manna for Italian Americans. Although I stand by my decision, I often regret it as well.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#3\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/13/hachiya-persimmons/\">Hachiya Persimmons\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Hachiyas are the misunderstood fruit of winter: although they are sweet and wonderful when baked into cakes and puddings, many people are afraid to eat them because they are truly awful when immature. A firm Hachiya is extraordinarily astringent and inedible. I admit that taking a bite out of one is sort of like eating an unripe bitter walnut while suddenly having all the moisture sucked out of your cheeks and tongue. But there's a very simple way to avoid this: don't eat Hachiyas until they're ripe.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#4\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">Gluten-Free Thanksgiving Recipes\u003c/a> by Stephanie Stiavetti\u003c/p>\n\u003cblockquote>\u003cp>Slowly, as I learned to bake using a completely new set of rules, I discovered that gluten-free baked goods can rival their wheaty counterparts. I learned how to make a gluten-free version of Thanksgiving stuffing, a fantastic butternut squash pie, and everything else that a normal person would sit down to enjoy with their loved ones. Sure, at first my family balked at my \"weird\" cornbread, but once they came around, they discovered that what I was making tasted good. Actually, I'd venture to say that my from-scratch versions tasted better than a lot of the prefab, processed stuff that my family normally layed out on the table during the holidays.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#5\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/24/caramel-cake-the-recipe/\">Caramel Cake, The Recipe.\u003c/a> by Shuna Fish Lydon\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Shuna's famous CARAMEL CAKE with Caramelized Butter Frosting\u003c/p>\n\u003cp>\u003cstrong>#6\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/05/meyer-lemon-ricotta-pancakes/\">Meyer Lemon Ricotta Pancakes\u003c/a> by Kim Laidlaw\u003c/p>\n\u003cblockquote>\u003cp>On Sunday mornings, especially when the weather is rainy and cold and grey, I love to make a decadent breakfast, like brown butter waffles, a full English, or, one of my all-time favorites: delicate, soufflé-like ricotta pancakes. The first time I ate them was at the much beloved neighborhood restaurant, Rockridge Café, located on College Avenue in Oakland. I was hooked immediately.\u003c/p>\n\u003cp>So, with a bowlful of Meyer lemons, I decided to make some extra-lemony fluffy ricotta pancakes. You can make these for breakfast but they're also perfect for dessert.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#7\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/01/froyo-how-to-make-homemade-frozen-yogurt/\">Froyo: How to Make Homemade Frozen Yogurt\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Frozen yogurt is going through a bit of a makeover. Soft serve that tastes like ice cream is out while creamy swirls that burst with the flavor of real yogurt are in. Shops serving cups of froyo that burst with yogurt's innate natural tartness are opening everywhere. Forget my favorite college flavor of orange, which tasted more like creamy ice cream that had been melded with baby aspirin. Today's frozen yogurt highlights sweet fruit flavors and is enticingly tangy.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#8\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/22/vampire-pantry-preventatives/\">Vampire Pantry Preventatives\u003c/a> by Stephanie Lucianovic\u003c/p>\n\u003cblockquote>\u003cp>If you want to keep vampires at bay, you should stock your kitchen with the following vampire-fighting ingredients...\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#9\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/02/06/dacquoise-meringue-a-detailed-instruction/\">Dacquoise & Meringue. A Detailed Instruction\u003c/a> by Shuna Fish Lydon\u003c/p>\n\u003cblockquote>\u003cp>Traditionally, dacquoise is defined as nut meringue. These edible architectural details can usually be found demurely hiding in between layers of buttercream as they start out crunchy but softly melt into a layer of sweet nutty unctuousness.\u003c/p>\n\u003cp>Easy on paper, the meringue (French, Swiss or Italian) is a component which can frustrate even the most seasoned baker. When recipes rely on egg whites or meringue as their main leavener, the workings and instructions of the recipe are very important. Few cookbooks can afford to take the time to explain thoroughly what I am about to here.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#10\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/04/wheat-berries/\">Wheat Berries\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>If you've never heard of wheat berries, you're not alone. When I mentioned to a few people that I wanted to write about them, I received some quizzical looks. So, for anyone not familiar with this whole grain, let me end the suspense: wheat berries are simply individual kernels of wheat. They are what King Arthur and other grain companies mill to produce baking flours, from whole wheat to cake and all-purpose. And, just as there are many different types of wheat, there are just as many types of wheat berries, with their color ranging from light tan to a reddish brown. But the most important thing about wheat berries, at least as far as this post is concerned, is that they are scrumptious.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#11\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/01/29/pulled-pork-sandwiches/\">Pulled Pork Sandwiches\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Tangy barbecue sauce dripping over slow-cooked pork on a bun. Yum. I freely admit that I am a fan of all things pork. I love pork chops, bacon, and roast loin, not to mention all those sausages. But there's something astonishing about taking one of the least expensive cuts of pork you can buy and turning it into one of the tenderest and juiciest sandwiches you can eat. Ah -- the miracle of pork.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#12\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\">Recipe: Apricot Jam\u003c/a> by Stephanie Rosenbaum\u003c/p>\n\u003cblockquote>\u003cp>Apricots, while more accessible, still have a certain forgotten-fruit quality to them. Just as quince gets described as apple's tough, weird older sister, so apricots are often just a placeholder for peach-lovers, something sweet and orange with a pit that will do until the real goodies come along.\u003c/p>\n\u003cp>But apricots are good for cooking in a way that peaches aren't, their flavor intensifying into an ineffable tangy sweetness that leans just right against a crumbly, buttery short crust or a piece of whole-grain toast, especially one spread with mild fresh chevre.\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>#13\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/23/rich-as-rockefeller/\">Rich as Rockefeller\u003c/a> by Michael Procopio\u003c/p>\n\u003cblockquote>\u003cp>Today, I wanted something rich. Something that would make me feel like that big shot I will more than likely never become.\u003c/p>\n\u003cp>So I up and made myself a dish named for America's first billionaire-- Oysters Rockefeller.\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "Comfort food, gluten-free recipes and vampire prevention appeared to be peak areas of interest for BAB readers in 2010.\r\nHere are the top thirteen stories and recipes most visited on \u003cstrong>Bay Area Bites\u003c/strong> during the year.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-20510\" title=\"Bay Area Bites 2010\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/bayareabites-top-posts200x200.jpg\" alt=\"Bay Area Bites 2010\" width=\"200\" height=\"200\">Comfort food, gluten-free recipes and vampire prevention appeared to be peak areas of interest for BAB readers in 2010.\u003c/p>\n\u003cp>Here are the top thirteen stories and recipes most visited on \u003cstrong>Bay Area Bites\u003c/strong> during the year:\u003c/p>\n\u003cp>\u003cstrong>#1\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/28/creamy-chicken-and-rice-casserole/\">Creamy Chicken and Rice Casserole\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>\"The casserole is undergoing a resurgence in popularity. After years of being maligned as a tasteless and gloppy suburban dish made with Campbell's cream of mushroom soup, it is finally coming into its own. Blame it on the economy and the rising cost of food, but high-end cuts of meat seared faultlessly and served with the perfect wine are passé in this environment: extravagant and unseemly amidst layoffs and foreclosures. Comfort foods are the new at-home gourmet chic, and there's nothing more heartening and reassuring than a chicken casserole.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#2\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/04/19/giving-up-sunday-gravy-a-lost-food-tradition/\">Giving Up Sunday Gravy: A Lost Food Tradition\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Have you ever given up a long-held family food tradition? I have. Years ago I gave up Italian Sunday Gravy, which is basically manna for Italian Americans. Although I stand by my decision, I often regret it as well.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#3\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/13/hachiya-persimmons/\">Hachiya Persimmons\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Hachiyas are the misunderstood fruit of winter: although they are sweet and wonderful when baked into cakes and puddings, many people are afraid to eat them because they are truly awful when immature. A firm Hachiya is extraordinarily astringent and inedible. I admit that taking a bite out of one is sort of like eating an unripe bitter walnut while suddenly having all the moisture sucked out of your cheeks and tongue. But there's a very simple way to avoid this: don't eat Hachiyas until they're ripe.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#4\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/13/gluten-free-thanksgiving-recipes/\">Gluten-Free Thanksgiving Recipes\u003c/a> by Stephanie Stiavetti\u003c/p>\n\u003cblockquote>\u003cp>Slowly, as I learned to bake using a completely new set of rules, I discovered that gluten-free baked goods can rival their wheaty counterparts. I learned how to make a gluten-free version of Thanksgiving stuffing, a fantastic butternut squash pie, and everything else that a normal person would sit down to enjoy with their loved ones. Sure, at first my family balked at my \"weird\" cornbread, but once they came around, they discovered that what I was making tasted good. Actually, I'd venture to say that my from-scratch versions tasted better than a lot of the prefab, processed stuff that my family normally layed out on the table during the holidays.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#5\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/24/caramel-cake-the-recipe/\">Caramel Cake, The Recipe.\u003c/a> by Shuna Fish Lydon\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Shuna's famous CARAMEL CAKE with Caramelized Butter Frosting\u003c/p>\n\u003cp>\u003cstrong>#6\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/05/meyer-lemon-ricotta-pancakes/\">Meyer Lemon Ricotta Pancakes\u003c/a> by Kim Laidlaw\u003c/p>\n\u003cblockquote>\u003cp>On Sunday mornings, especially when the weather is rainy and cold and grey, I love to make a decadent breakfast, like brown butter waffles, a full English, or, one of my all-time favorites: delicate, soufflé-like ricotta pancakes. The first time I ate them was at the much beloved neighborhood restaurant, Rockridge Café, located on College Avenue in Oakland. I was hooked immediately.\u003c/p>\n\u003cp>So, with a bowlful of Meyer lemons, I decided to make some extra-lemony fluffy ricotta pancakes. You can make these for breakfast but they're also perfect for dessert.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#7\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/01/froyo-how-to-make-homemade-frozen-yogurt/\">Froyo: How to Make Homemade Frozen Yogurt\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Frozen yogurt is going through a bit of a makeover. Soft serve that tastes like ice cream is out while creamy swirls that burst with the flavor of real yogurt are in. Shops serving cups of froyo that burst with yogurt's innate natural tartness are opening everywhere. Forget my favorite college flavor of orange, which tasted more like creamy ice cream that had been melded with baby aspirin. Today's frozen yogurt highlights sweet fruit flavors and is enticingly tangy.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#8\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/22/vampire-pantry-preventatives/\">Vampire Pantry Preventatives\u003c/a> by Stephanie Lucianovic\u003c/p>\n\u003cblockquote>\u003cp>If you want to keep vampires at bay, you should stock your kitchen with the following vampire-fighting ingredients...\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#9\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/02/06/dacquoise-meringue-a-detailed-instruction/\">Dacquoise & Meringue. A Detailed Instruction\u003c/a> by Shuna Fish Lydon\u003c/p>\n\u003cblockquote>\u003cp>Traditionally, dacquoise is defined as nut meringue. These edible architectural details can usually be found demurely hiding in between layers of buttercream as they start out crunchy but softly melt into a layer of sweet nutty unctuousness.\u003c/p>\n\u003cp>Easy on paper, the meringue (French, Swiss or Italian) is a component which can frustrate even the most seasoned baker. When recipes rely on egg whites or meringue as their main leavener, the workings and instructions of the recipe are very important. Few cookbooks can afford to take the time to explain thoroughly what I am about to here.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#10\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/04/wheat-berries/\">Wheat Berries\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>If you've never heard of wheat berries, you're not alone. When I mentioned to a few people that I wanted to write about them, I received some quizzical looks. So, for anyone not familiar with this whole grain, let me end the suspense: wheat berries are simply individual kernels of wheat. They are what King Arthur and other grain companies mill to produce baking flours, from whole wheat to cake and all-purpose. And, just as there are many different types of wheat, there are just as many types of wheat berries, with their color ranging from light tan to a reddish brown. But the most important thing about wheat berries, at least as far as this post is concerned, is that they are scrumptious.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#11\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/01/29/pulled-pork-sandwiches/\">Pulled Pork Sandwiches\u003c/a> by Denise Santoro Lincoln\u003c/p>\n\u003cblockquote>\u003cp>Tangy barbecue sauce dripping over slow-cooked pork on a bun. Yum. I freely admit that I am a fan of all things pork. I love pork chops, bacon, and roast loin, not to mention all those sausages. But there's something astonishing about taking one of the least expensive cuts of pork you can buy and turning it into one of the tenderest and juiciest sandwiches you can eat. Ah -- the miracle of pork.\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>#12\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\">Recipe: Apricot Jam\u003c/a> by Stephanie Rosenbaum\u003c/p>\n\u003cblockquote>\u003cp>Apricots, while more accessible, still have a certain forgotten-fruit quality to them. Just as quince gets described as apple's tough, weird older sister, so apricots are often just a placeholder for peach-lovers, something sweet and orange with a pit that will do until the real goodies come along.\u003c/p>\n\u003cp>But apricots are good for cooking in a way that peaches aren't, their flavor intensifying into an ineffable tangy sweetness that leans just right against a crumbly, buttery short crust or a piece of whole-grain toast, especially one spread with mild fresh chevre.\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Commonwealth Club Hosts Food Photography Panel",
"title": "Commonwealth Club Hosts Food Photography Panel",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/commonwealth-club.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/commonwealth-club.jpg\" alt=\"commonwealth club food photography panel\" title=\"commonwealth club food photography panel\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-18188\">\u003c/a>\u003cbr>\n\u003cem>Top Row: Richard Pelletier, Pim; Bottom Row: Megan Gordon and Shing Wong\u003c/em>\u003c/p>\n\u003cp>Last week I had the absolute pleasure of taking part in a food photography panel organized by the \u003ca href=\"http://tickets.commonwealthclub.org/\">Commonwealth Club\u003c/a> entitled Eat, Shoots and Leaves. There were three of us on the panel: \u003ca href=\"http://www.shingwongphotography.com/\"> Shing Wong\u003c/a>, a professional local photographer specializing in everything from food to weddings and Pim Techamuanvivit of the popular blog, \u003ca href=\"http://chezpim.typepad.com/\">Chez Pim.\u003c/a> The ever-gracious \u003ca href=\"http://www.lucidcontent.com/\">Richard Pelletier\u003c/a> was the moderator, and helped make the panel much more of a casual conversation than a stuffy, scripted talk. \u003c/p>\n\u003cp>That evening, we covered aspects of food photography that many folks are curious about: how to start, what equipment is necessary, how to find your own style, and how to market yourself. Here's a little insight into what we had to say:\u003c/p>\n\u003cp>\u003cstrong>Jumping Into the World of Food Photography\u003c/strong>\u003cbr>\nYou've got to begin somewhere and it seems with many people that I've spoken with, it's a bit more accidental than anything. For me, I began my blog \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a> because I love writing and wanted an immediate platform to reach people and talk about food. The photography came second, but has evolved into a very important part of the blog. Pim mentioned how she began blogging so long ago that she didn't really have any models--she just jumped right in. And her photography's changed through the years. These days, she doesn't lug her heavy DSLR camera around while traveling or eating out around town; she prefers a light little Lumix instead as it facilitates capturing a moment and telling a story quickly. She's less intrigued by composing and styling the perfect shot. Shing's story is not uncommon: he has more of a corporate day-job, but is passionate about photography, so he's found a way to make both work and ends up shooting and editing a great deal in the evenings and on the weekends. \u003c/p>\n\u003cp>\u003cstrong>Finding Your Personal Style\u003c/strong>\u003cbr>\nRichard asked all of us if we have a personal style and what that would be. I spoke about how finding your personal style is so much about finding what \u003cem>is not\u003c/em> your style. For me this was huge. I attended a food photography class with a teacher who was very interested in glues, foams, and other tricks to make food look like a perfectly manicured museum object. This isn't real food. Luckily during that particular weekend, I met the lovely \u003ca href=\"http://www.laraferroni.com/\">Lara Ferroni\u003c/a> who has become one of my biggest inspirations. She shoots photos mainly using natural light where food is center stage. Real food. That she's usually made herself. So for beginners who are searching for their own unique style, my advice would be to begin finding who inspires you (and who really does not). And practice. A lot. On your own or with friends. Your style will evolve with time and practice. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/my-photos.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/my-photos.jpg\" alt=\"a sweet spoonful photos\" title=\"a sweet spoonful photos\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-18195\">\u003c/a>\u003cbr>\n\u003cem>A few of my own photos\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Preparing for a Shoot\u003c/strong>\u003cbr>\nWe all chatted about how we prepare to shoot food. Being the type-A personality that I am, I lay everything out (linens, utensils, any props) ahead of time and have a clear sense of what I'm going to try and achieve (or the story I'm going to try and tell) before I've even cooked/baked the dish. I also do a few test shots for lighting to determine which room/area in the house is going to be the best bet given the time of day. Not everyone's like this. Pim is a bit more spontaneous with her photos--probably helped by her travels and need to be quick with her set-up. Shing shoots food at home and has done restaurant photo shoots where you're not so lucky to have a sense of how everything will be before you arrive. Flexibility is crucial here. You'll probably find that your approach aligns nicely with your personality. That being said, be open to surprises and allow yourself to play and break out of your box every now and then. Some of my favorite shots are a direct result of me cutting into cakes and climbing on top of tables. \u003c/p>\n\u003cp>\u003cstrong>What About the Ethics of Shooting Food?\u003c/strong>\u003cbr>\nRichard raised an excellent point in speaking about the ethics of shooting food, especially in restaurants: do you need to ask? What about if people are in your shots--do you need a release? All of us answered similarly in that we don't get model releases and don't ask permission. Pim had a great point that the second you ask permission to take someone's photo, it becomes much less authentic as they're usually posing for you in some way. In a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/19/chasing-light-and-catching-moments-a-day-with-photographer-penny-de-los-santos/\">photography workshop\u003c/a> this past year, the fabulous \u003ca href=\"http://www.pennydelossantos.com/\">Penny de los Santos\u003c/a> taught us to really feel out situations and be aware of people's body language. But otherwise, to just start shooting until it becomes clear that it's time to stop. As far as restaurants, we all discussed not using a flash. This impedes on others' dining experience and, frankly, creates bad photos anyway. And we discussed speed: I find that if I'm focusing on shooting my meal, I'm not really enjoying my meal or who I'm sitting next to. So if I feel inclined to take a photo, I do it quickly and settle into my evening. \u003c/p>\n\u003cp>\u003cstrong>How to Market Yourself and Your Photos \u003c/strong>\u003cbr>\nAs an amateur photographer, marketing yourself is important. Even for Shing, marketing is critical as photography isn't his day-job and it's important for him to remain current on what's going on in the photography world and for his work to be seen. Pim and I both discussed the importance of integrating yourself into your community: if you're a food blogger, get to know other bloggers. Start a discussion with them on their blogs and on twitter. Be authentic and genuine. Be patient--people aren't going to notice your blog and your photos right away. But they will. There are also the photo sharing sites like \u003ca href=\"http://foodgawker.com/\">Foodgawker\u003c/a> and \u003ca href=\"http://www.tastespotting.com/\">Tastespotting \u003c/a>that help drive traffic to your blog via a particular photo. And good old-fashioned networking never hurts, either. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/asking-questions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/asking-questions.jpg\" alt=\"audience questions\" title=\"audience questions\" width=\"500\" height=\"462\" class=\"alignnone size-full wp-image-18189\">\u003c/a>\u003cbr>\n\u003cem>Answering Great Questions From the Audience\u003c/em>\u003c/p>\n\u003cp>At the end of the evening, audience members had a chance to ask a few questions. And after the talk was over, folks came up to greet us individually. This was such a wonderful experience for me because I remember being on the other side of the table not all that long ago, and it was an honor to be able to share what I've learned with others. If you're curious about other food-related events the Commonwealth is putting on, check out The \u003ca href=\"http://www.facebook.com/pages/Bay-Gourmet/48116051990\">Bay Gourmet's Facebook\u003c/a> page or the \u003ca href=\"http://tickets.commonwealthclub.org/\">Commonwealth Club's online schedule \u003c/a>for more details. \u003c/p>\n\u003cp>\u003cem>Who are your favorite food photographers right now? Where do you find inspiration? \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Here are a Few of My Favorite Food Bloggers/Photographers: \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Christopher Hirsheimer of \u003ca href=\"http://www.thecanalhouse.com/2010-holiday/thebook.html\">Canal House \u003c/a>is a photo goddess. Acquaint yourself.\u003cbr>\n\u003ca href=\"http://ericwolfinger.com/food/index.html\">\t\n\u003cli>Erik Wolfinger\u003c/li>\u003c/a> shot the \u003ca href=\"http://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413\">Tartine Bread\u003c/a> book and the \u003ca href=\"http://outerlandssf.com/\">Outerlands Cafe\u003c/a> website. His photos are stunningly spare and virtually tactile. \u003c/li>\n\u003cli>Katie Quinn Davies pens the blog, \u003ca href=\"http://whatkatieate.blogspot.com/\">What Katie Ate\u003c/a>. Her photos stand out from many food blogs in large part due to the unique magazine-style format but also because of her uncanny ability to tell a story and set a mood/feeling with each shot. \u003c/li>\n\u003cli>The blog \u003ca href=\"http://www.nordljus.co.uk/\">Nordlijus\u003c/a> is just so lovely and simple. Each of Keiko's photos quite literally stir up a response or reaction--a tall order for a simple photo. And that's a testament to Keiko's talent. \u003c/li>\u003c/ul>\n\n\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nPhotos of the evening taken by the talented photographer, \u003ca href=\"http://www.danielletsi.com/\">Danielle Tsi\u003c/a>. Check out her blog, \u003ca href=\"http://bonvivant.wordpress.com/\">Bon Vivant \u003c/a>to see more of her work!\u003c/strong>\u003c/p>\n\n",
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"excerpt": "Megan Gordon discusses her experience as a panelist at the Commonwealth Club's recent panel on food photography. Hear her tips and insights into the ever-expanding field. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/commonwealth-club.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/commonwealth-club.jpg\" alt=\"commonwealth club food photography panel\" title=\"commonwealth club food photography panel\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-18188\">\u003c/a>\u003cbr>\n\u003cem>Top Row: Richard Pelletier, Pim; Bottom Row: Megan Gordon and Shing Wong\u003c/em>\u003c/p>\n\u003cp>Last week I had the absolute pleasure of taking part in a food photography panel organized by the \u003ca href=\"http://tickets.commonwealthclub.org/\">Commonwealth Club\u003c/a> entitled Eat, Shoots and Leaves. There were three of us on the panel: \u003ca href=\"http://www.shingwongphotography.com/\"> Shing Wong\u003c/a>, a professional local photographer specializing in everything from food to weddings and Pim Techamuanvivit of the popular blog, \u003ca href=\"http://chezpim.typepad.com/\">Chez Pim.\u003c/a> The ever-gracious \u003ca href=\"http://www.lucidcontent.com/\">Richard Pelletier\u003c/a> was the moderator, and helped make the panel much more of a casual conversation than a stuffy, scripted talk. \u003c/p>\n\u003cp>That evening, we covered aspects of food photography that many folks are curious about: how to start, what equipment is necessary, how to find your own style, and how to market yourself. Here's a little insight into what we had to say:\u003c/p>\n\u003cp>\u003cstrong>Jumping Into the World of Food Photography\u003c/strong>\u003cbr>\nYou've got to begin somewhere and it seems with many people that I've spoken with, it's a bit more accidental than anything. For me, I began my blog \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a> because I love writing and wanted an immediate platform to reach people and talk about food. The photography came second, but has evolved into a very important part of the blog. Pim mentioned how she began blogging so long ago that she didn't really have any models--she just jumped right in. And her photography's changed through the years. These days, she doesn't lug her heavy DSLR camera around while traveling or eating out around town; she prefers a light little Lumix instead as it facilitates capturing a moment and telling a story quickly. She's less intrigued by composing and styling the perfect shot. Shing's story is not uncommon: he has more of a corporate day-job, but is passionate about photography, so he's found a way to make both work and ends up shooting and editing a great deal in the evenings and on the weekends. \u003c/p>\n\u003cp>\u003cstrong>Finding Your Personal Style\u003c/strong>\u003cbr>\nRichard asked all of us if we have a personal style and what that would be. I spoke about how finding your personal style is so much about finding what \u003cem>is not\u003c/em> your style. For me this was huge. I attended a food photography class with a teacher who was very interested in glues, foams, and other tricks to make food look like a perfectly manicured museum object. This isn't real food. Luckily during that particular weekend, I met the lovely \u003ca href=\"http://www.laraferroni.com/\">Lara Ferroni\u003c/a> who has become one of my biggest inspirations. She shoots photos mainly using natural light where food is center stage. Real food. That she's usually made herself. So for beginners who are searching for their own unique style, my advice would be to begin finding who inspires you (and who really does not). And practice. A lot. On your own or with friends. Your style will evolve with time and practice. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/my-photos.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/my-photos.jpg\" alt=\"a sweet spoonful photos\" title=\"a sweet spoonful photos\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-18195\">\u003c/a>\u003cbr>\n\u003cem>A few of my own photos\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Preparing for a Shoot\u003c/strong>\u003cbr>\nWe all chatted about how we prepare to shoot food. Being the type-A personality that I am, I lay everything out (linens, utensils, any props) ahead of time and have a clear sense of what I'm going to try and achieve (or the story I'm going to try and tell) before I've even cooked/baked the dish. I also do a few test shots for lighting to determine which room/area in the house is going to be the best bet given the time of day. Not everyone's like this. Pim is a bit more spontaneous with her photos--probably helped by her travels and need to be quick with her set-up. Shing shoots food at home and has done restaurant photo shoots where you're not so lucky to have a sense of how everything will be before you arrive. Flexibility is crucial here. You'll probably find that your approach aligns nicely with your personality. That being said, be open to surprises and allow yourself to play and break out of your box every now and then. Some of my favorite shots are a direct result of me cutting into cakes and climbing on top of tables. \u003c/p>\n\u003cp>\u003cstrong>What About the Ethics of Shooting Food?\u003c/strong>\u003cbr>\nRichard raised an excellent point in speaking about the ethics of shooting food, especially in restaurants: do you need to ask? What about if people are in your shots--do you need a release? All of us answered similarly in that we don't get model releases and don't ask permission. Pim had a great point that the second you ask permission to take someone's photo, it becomes much less authentic as they're usually posing for you in some way. In a \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/19/chasing-light-and-catching-moments-a-day-with-photographer-penny-de-los-santos/\">photography workshop\u003c/a> this past year, the fabulous \u003ca href=\"http://www.pennydelossantos.com/\">Penny de los Santos\u003c/a> taught us to really feel out situations and be aware of people's body language. But otherwise, to just start shooting until it becomes clear that it's time to stop. As far as restaurants, we all discussed not using a flash. This impedes on others' dining experience and, frankly, creates bad photos anyway. And we discussed speed: I find that if I'm focusing on shooting my meal, I'm not really enjoying my meal or who I'm sitting next to. So if I feel inclined to take a photo, I do it quickly and settle into my evening. \u003c/p>\n\u003cp>\u003cstrong>How to Market Yourself and Your Photos \u003c/strong>\u003cbr>\nAs an amateur photographer, marketing yourself is important. Even for Shing, marketing is critical as photography isn't his day-job and it's important for him to remain current on what's going on in the photography world and for his work to be seen. Pim and I both discussed the importance of integrating yourself into your community: if you're a food blogger, get to know other bloggers. Start a discussion with them on their blogs and on twitter. Be authentic and genuine. Be patient--people aren't going to notice your blog and your photos right away. But they will. There are also the photo sharing sites like \u003ca href=\"http://foodgawker.com/\">Foodgawker\u003c/a> and \u003ca href=\"http://www.tastespotting.com/\">Tastespotting \u003c/a>that help drive traffic to your blog via a particular photo. And good old-fashioned networking never hurts, either. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/asking-questions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/asking-questions.jpg\" alt=\"audience questions\" title=\"audience questions\" width=\"500\" height=\"462\" class=\"alignnone size-full wp-image-18189\">\u003c/a>\u003cbr>\n\u003cem>Answering Great Questions From the Audience\u003c/em>\u003c/p>\n\u003cp>At the end of the evening, audience members had a chance to ask a few questions. And after the talk was over, folks came up to greet us individually. This was such a wonderful experience for me because I remember being on the other side of the table not all that long ago, and it was an honor to be able to share what I've learned with others. If you're curious about other food-related events the Commonwealth is putting on, check out The \u003ca href=\"http://www.facebook.com/pages/Bay-Gourmet/48116051990\">Bay Gourmet's Facebook\u003c/a> page or the \u003ca href=\"http://tickets.commonwealthclub.org/\">Commonwealth Club's online schedule \u003c/a>for more details. \u003c/p>\n\u003cp>\u003cem>Who are your favorite food photographers right now? Where do you find inspiration? \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Here are a Few of My Favorite Food Bloggers/Photographers: \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Christopher Hirsheimer of \u003ca href=\"http://www.thecanalhouse.com/2010-holiday/thebook.html\">Canal House \u003c/a>is a photo goddess. Acquaint yourself.\u003cbr>\n\u003ca href=\"http://ericwolfinger.com/food/index.html\">\t\n\u003cli>Erik Wolfinger\u003c/li>\u003c/a> shot the \u003ca href=\"http://www.amazon.com/Tartine-Bread-Chad-Robertson/dp/0811870413\">Tartine Bread\u003c/a> book and the \u003ca href=\"http://outerlandssf.com/\">Outerlands Cafe\u003c/a> website. His photos are stunningly spare and virtually tactile. \u003c/li>\n\u003cli>Katie Quinn Davies pens the blog, \u003ca href=\"http://whatkatieate.blogspot.com/\">What Katie Ate\u003c/a>. Her photos stand out from many food blogs in large part due to the unique magazine-style format but also because of her uncanny ability to tell a story and set a mood/feeling with each shot. \u003c/li>\n\u003cli>The blog \u003ca href=\"http://www.nordljus.co.uk/\">Nordlijus\u003c/a> is just so lovely and simple. Each of Keiko's photos quite literally stir up a response or reaction--a tall order for a simple photo. And that's a testament to Keiko's talent. \u003c/li>\u003c/ul>\n\n\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nPhotos of the evening taken by the talented photographer, \u003ca href=\"http://www.danielletsi.com/\">Danielle Tsi\u003c/a>. Check out her blog, \u003ca href=\"http://bonvivant.wordpress.com/\">Bon Vivant \u003c/a>to see more of her work!\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"meta": {
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},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
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},
"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",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"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",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"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",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"order": 1
},
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
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"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",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"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.",
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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},
"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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"order": 18
},
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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