window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_57744": {
"type": "attachments",
"id": "bayareabites_57744",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "57744",
"found": true
},
"parent": 57743,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/03/russ-daughters-cutting-board-bagel-_wide-872bf47fffa96d4c771f4dfbf324ea885e750e14.jpg",
"width": 200,
"height": 112
}
},
"publishDate": 1362421285,
"modified": 1362421285,
"caption": null,
"description": "Russ and Daughters, which opened on the Lower East Side in 1914, specializes in smoked fish.",
"title": "Russ and Daughters, which opened on the Lower East Side in 1914, specializes in smoked fish.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_55514": {
"type": "attachments",
"id": "bayareabites_55514",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "55514",
"found": true
},
"parent": 55504,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/cocacola-galakospeculoos1890s.jpg",
"width": 624,
"height": 462
}
},
"publishDate": 1359440100,
"modified": 1359440100,
"caption": "(1890s) Galakospeculoos",
"description": "(1890s) Galakospeculoos",
"title": "(1890s) Galakospeculoos",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_55351": {
"type": "attachments",
"id": "bayareabites_55351",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "55351",
"found": true
},
"parent": 55228,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/martin-yan400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1359334650,
"modified": 1359334650,
"caption": null,
"description": null,
"title": "martin-yan400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_55298": {
"type": "attachments",
"id": "bayareabites_55298",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "55298",
"found": true
},
"parent": 55293,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/haggisaddresstoned.jpg",
"width": 889,
"height": 500
}
},
"publishDate": 1359166141,
"modified": 1359166141,
"caption": "Before serving the haggis at a Burns Supper, it's tradition to address it by reciting Robert Burns' \"Address to a Haggis\" which begins \"Fair fa' your honest, sonsie face, Great chieftain o' the pudding-race!\" Photo: sneeu via Flickr",
"description": "Before serving the haggis at a Burns Supper, it's tradition to address it by reciting Robert Burns' \"Address to a Haggis\" which begins \"Fair fa' your honest, sonsie face, Great chieftain o' the pudding-race!\"",
"title": null,
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_54145": {
"type": "attachments",
"id": "bayareabites_54145",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "54145",
"found": true
},
"parent": 54144,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/gettyimages_3239329_wide-605fd9797096d577cf057780527b30b676d550c9.jpg",
"width": 200,
"height": 112
}
},
"publishDate": 1357673615,
"modified": 1357673615,
"caption": null,
"description": "A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet.",
"title": "A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_53771": {
"type": "attachments",
"id": "bayareabites_53771",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "53771",
"found": true
},
"parent": 53636,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/Kahn-Hostess400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1357178938,
"modified": 1357178938,
"caption": null,
"description": null,
"title": "Hostess Twinkies",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_53673": {
"type": "attachments",
"id": "bayareabites_53673",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "53673",
"found": true
},
"parent": 53672,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/12/toastingpic_wide-ef637071e7f0448a61fe3fd7182f86de6d81fe48.jpg",
"width": 200,
"height": 112
}
},
"publishDate": 1356990451,
"modified": 1356990451,
"caption": null,
"description": "A happy-looking 1930s couple toasts.",
"title": "A happy-looking 1930s couple toasts.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_53593": {
"type": "attachments",
"id": "bayareabites_53593",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "53593",
"found": true
},
"parent": 53592,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/12/milk-244fad1dffc4fb4c243849f4183207a6e4c65ebb.jpg",
"width": 200,
"height": 149
}
},
"publishDate": 1356770927,
"modified": 1356770927,
"caption": null,
"description": "Thousands of years ago, a mutation in the human genome allowed many adults to digest lactose and drink milk.",
"title": "Thousands of years ago, a mutation in the human genome allowed many adults to digest lactose and drink milk.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_51395": {
"type": "attachments",
"id": "bayareabites_51395",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "51395",
"found": true
},
"parent": 51166,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/11/ken-burns400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1353053744,
"modified": 1353053744,
"caption": null,
"description": null,
"title": "ken-burns400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_50585": {
"type": "attachments",
"id": "bayareabites_50585",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "50585",
"found": true
},
"parent": 50549,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/10/skulls1.jpg",
"width": 560,
"height": 420
}
},
"publishDate": 1351623779,
"modified": 1351623779,
"caption": null,
"description": null,
"title": "skulls",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_50376": {
"type": "attachments",
"id": "bayareabites_50376",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "50376",
"found": true
},
"parent": 50356,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/10/BABjose-garces_Headshot.jpg",
"width": 400,
"height": 600
}
},
"publishDate": 1351061413,
"modified": 1351061413,
"caption": null,
"description": null,
"title": "Jose Garces",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_50274": {
"type": "attachments",
"id": "bayareabites_50274",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "50274",
"found": true
},
"parent": 50181,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg",
"width": 560,
"height": 373
}
},
"publishDate": 1350921685,
"modified": 1350921685,
"caption": null,
"description": null,
"title": "Mourad Lahlou. Photo: Deborah Jones",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_57743": {
"type": "authors",
"id": "byline_bayareabites_57743",
"meta": {
"override": true
},
"slug": "byline_bayareabites_57743",
"name": "Joel Rose",
"isLoading": false
},
"byline_bayareabites_55504": {
"type": "authors",
"id": "byline_bayareabites_55504",
"meta": {
"override": true
},
"slug": "byline_bayareabites_55504",
"name": "Audrey Carlsen",
"isLoading": false
},
"byline_bayareabites_55293": {
"type": "authors",
"id": "byline_bayareabites_55293",
"meta": {
"override": true
},
"slug": "byline_bayareabites_55293",
"name": "Lydia Zuraw",
"isLoading": false
},
"byline_bayareabites_54144": {
"type": "authors",
"id": "byline_bayareabites_54144",
"meta": {
"override": true
},
"slug": "byline_bayareabites_54144",
"name": "April Fulton and Maria Godoy",
"isLoading": false
},
"byline_bayareabites_53672": {
"type": "authors",
"id": "byline_bayareabites_53672",
"meta": {
"override": true
},
"slug": "byline_bayareabites_53672",
"name": "Reema Khrais",
"isLoading": false
},
"byline_bayareabites_53592": {
"type": "authors",
"id": "byline_bayareabites_53592",
"meta": {
"override": true
},
"slug": "byline_bayareabites_53592",
"name": "Helen Thompson",
"isLoading": false
},
"stephanie-rosenbaum": {
"type": "authors",
"id": "5038",
"meta": {
"index": "authors_1716337520",
"id": "5038",
"found": true
},
"name": "Stephanie Rosenbaum Klassen",
"firstName": "Stephanie",
"lastName": "Rosenbaum Klassen",
"slug": "stephanie-rosenbaum",
"email": "dixieday@aol.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
"avatar": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twitter": "sjrosenbaum",
"bluesky": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Stephanie Rosenbaum Klassen | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/26520681f950a766c2c0eb9872646dec42b88de07cc4cdd65958385671e93cf7?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/stephanie-rosenbaum"
},
"maryladd": {
"type": "authors",
"id": "5092",
"meta": {
"index": "authors_1716337520",
"id": "5092",
"found": true
},
"name": "Mary Ladd",
"firstName": "Mary",
"lastName": "Ladd",
"slug": "maryladd",
"email": "writereadeat@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twitter": "mladdfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Mary Ladd | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/maryladd"
},
"mkahn": {
"type": "authors",
"id": "5397",
"meta": {
"index": "authors_1716337520",
"id": "5397",
"found": true
},
"name": "Mike Kahn",
"firstName": "Mike",
"lastName": "Kahn",
"slug": "mkahn",
"email": "mike@kahncious.net",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Mike Kahn is proud to be a Project Supervisor for KQED Presents, helping independent film producers distribute their programs nationally to public television. He has the pleasure to help distribute programs like Food Forward and Joanne Weir's Cooking Confidence (examples hand picked for you foodies out there!). Mike holds degrees in Sociology (U.C. Berkeley) and Interactive Media Design (Art Institute of California - San Francisco). Mike loves to learn about environmental sustainability and to share that knowledge with others through photography and multimedia projects. He's a Bay Area native and has been a lacto-ovo vegetarian for 15 years. His personal claim to fame is riding his bicycle across the U.S. from California to Maine, alone.",
"avatar": "https://secure.gravatar.com/avatar/454e17cccf0292ff36315df14bc7837e?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Mike Kahn | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/454e17cccf0292ff36315df14bc7837e?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/454e17cccf0292ff36315df14bc7837e?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/mkahn"
}
},
"pagesReducer": {
"bayareabites_category_food-history-and-celebrities": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"score": 14.4048605
},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"title": "food history and celebrities",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 20
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=food-history-and-celebrities",
"seeMore": false,
"paginated": true,
"page": 20
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://hls.kqed.org/hls/kqed_app/playlist.m3u8",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_57743": {
"type": "posts",
"id": "bayareabites_57743",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "57743",
"score": null,
"sort": [
1362424900000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1362424900,
"format": "aside",
"disqusTitle": "Family Keeps Jewish Soulfood Alive At New York 'Appetizing' Store",
"title": "Family Keeps Jewish Soulfood Alive At New York 'Appetizing' Store",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_57756\" class=\"wp-caption aligncenter\" style=\"max-width: 889px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters.jpg\" alt=\"Russ and Daughters, which opened on the Lower East Side in 1914, specializes in smoked fish. Photo: Courtesy of Jen Snow, Russ & Daughters\" width=\"889\" height=\"500\" class=\"size-full wp-image-57756\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russ & Daughters, which opened on the Lower East Side in 1914, specializes in smoked fish.\u003cbr>Photo: Courtesy of Jen Snow, Russ & Daughters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on\u003c/strong> \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/03/173264635/family-keeps-jewish-soulfood-alive-at-new-york-appetizing-store\">Weekend Edition Sunday:\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/03/20130303_wesun_17.mp3\"] \u003c/p>\n\u003cp>Post by Joel Rose, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/03/173264635/family-keeps-jewish-soulfood-alive-at-new-york-appetizing-store\">The Salt at NPR Food\u003c/a> (3/1/13)\u003c/p>\n\u003cp>It's been more than 100 years since Joel Russ started peddling herring from a barrel on the streets of New York.\u003c/p>\n\u003cfigure id=\"attachment_57757\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-night.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-night-217x290.jpg\" alt='\"The House the Herring Built\" has served New York City for more than a century. Photo: Courtesy of Jen Snow, Russ & Daughters' width=\"217\" height=\"290\" class=\"size-medium wp-image-57757\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"The House the Herring Built\" has served New York City for more than a century. Photo: Courtesy of Jen Snow, Russ & Daughters\u003c/figcaption>\u003c/figure>\n\u003cp>Today, the restaurant \u003ca href=\"http://www.russanddaughters.com/\" target=\"_blank\">Russ & Daughters\u003c/a> is a destination for fans of smoked salmon, whitefish and caviar, among other delicacies. Longtime owner Mark Russ Federman has written a memoir about the family business called \u003cem>Russ & Daughters: Reflections and Recipes from the House the Herring Built\u003c/em>. \u003c/p>\n\u003cp>\"An appetizing store has the mingling odors of salt, smoke, pickle and sweet,\" says Federman, who ran Russ & Daughters from 1978 until he retired three years ago. \"So, all of that coming together makes for a unique sensory experience.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A century ago, the Lower East Side was packed with \"appetizing\" shops, where merchants would compete to satisfy the noshing needs of the neighborhood's Jewish clientele: pickled herring, smoked whitefish, sable and salmon, bagels and bialys, along with dried fruit, chocolate and candy.\u003c/p>\n\u003cp>Selling fish is in Federman's blood. His grandfather Joel Russ immigrated to New York from what's now southeastern Poland and opened the store in 1914. Russ didn't have any sons — but he did have three daughters. And Federman says he put them to work behind the counter.\u003c/p>\n\u003cblockquote>\u003cp>\"Down here, there were 20, 30 appetizing stores. And a lot of them had a sign over the door that said, 'Saperstein and Son,' 'Cohen and Son,' whatever, and sons. Sons. Nobody had, 'and daughters,' \" Federman says. \"So, he put a sign that said Russ & Daughters. That made him unique.\"\u003c/p>\u003c/blockquote>\n\u003cp>Federman says Hattie, Ida and Anne helped the business in other ways, too.\u003c/p>\n\u003cfigure id=\"attachment_57755\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-1939.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-1939-290x217.jpg\" alt=\"Mark Russ Federman's mother, Anne, serves customers at Russ & Daughters in 1939. Photo: Courtesy of Russ & Daughters\" width=\"290\" height=\"217\" class=\"size-medium wp-image-57755\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Russ Federman's mother, Anne, serves customers at Russ & Daughters in 1939. Photo: Courtesy of Russ & Daughters\u003c/figcaption>\u003c/figure>\n\u003cp>\"These pretty young girls would be fishing herrings out of barrels, and slicing lox, and charming and disarming the toughest of New York's customers,\" he says. \"And these were tough customers.\"\u003c/p>\n\u003cp>Unlike his aunts and mother, Mark Russ Federman did have a choice about working in the family business. Federman went to law school. He got a job at an uptown law firm — and hated it. \u003c/p>\n\u003cp>In 1978, Federman came back to run the family business. And he was shocked at how hard the job was.\u003c/p>\n\u003cp>\"We're dealing with a finicky product,\" Federman says. \"We're talking about fish, most of it wild. Every fish is different. Every customer is different. Every employee is different. And the idea is to be able to line up fish and customer and counterman perfectly hundreds of times a day.\"\u003c/p>\n\u003cp>Today, the men and women behind the counter aren't all Russes. Some of them aren't even — heaven forbid — Jewish. Herman Vargas has been working here for 32 years, ever since he arrived in New York from the Dominican Republic.\u003c/p>\n\u003cblockquote>\u003cp>\"There is something called \u003cem>bashert\u003c/em> in Yiddish, which is like destiny. Now I can say [it is] so,\" Vargas says of his chosen profession. \"But when I first came in no, no way.\"\u003c/p>\u003c/blockquote>\n\u003cp>Russ & Daughters survived long enough to be rediscovered by foodies and food writers. Now, Mark Federman has handed the business over to a fourth generation of Russes — his nephew, Josh Russ Tupper, and his daughter, Niki Russ Federman. They've tried to bring the store into the 21st century gently, with innovations like ordering over the Internet. Though not all of their customers are interested.\u003c/p>\n\u003cblockquote>\u003cp>\"People will come back at me almost as if I've offended them,\" says Niki Federman. \"One person even said, 'Don't take my joy away from me. I have to come. I have to talk to Jose. He's my favorite counter guy. I've been seeing him for 30 years.'\"\u003c/p>\u003c/blockquote>\n\u003cp>All the Russes acknowledge that the success of the store is about more than the quality of its fish. That helps, says Federman.\u003c/p>\n\u003cfigure id=\"attachment_57758\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-and-daughters-owners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-and-daughters-owners-290x218.jpg\" alt=\"Mark Russ Federman (center) stands with the next generation of Russ and Daughters owners: his daughter Nikki and his nephew Josh Russ Tupper. Photo: Joel Rose/NPR \" width=\"290\" height=\"218\" class=\"size-medium wp-image-57758\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Russ Federman (center) stands with the next generation of Russ and Daughters owners: his daughter Nikki and his nephew Josh Russ Tupper.\u003cbr>Photo: Joel Rose/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But even after writing a book about the store, Federman says he's not quite sure why Russ and Daughters is still in business when so many appetizing stores aren't.\u003c/p>\n\u003cp> \"This store has a soul — a \u003cem>neshama\u003c/em>, as we say in Hebrew,\" says Federman. \"Some of the Russes get that. And that's what keeps us doing this kind of thing.\"\u003c/p>\n\u003cp> Even in retirement, Mark Russ Federman hasn't lost his enthusiasm for the store's products. His lunch order? Smoked salmon and sable on a bialy with cream cheese and tomato. \"To me, it's heaven,\" he says. \"If somebody asks me — and they have, actually — what's your dying meal, this is it.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "57743 http://blogs.kqed.org/bayareabites/?p=57743",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/03/04/family-keeps-jewish-soulfood-alive-at-new-york-appetizing-store/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 877,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1362840574,
"excerpt": "When it opened its name alone made it different, advertising the shared ownership of the family's daughters, instead of sons. Today, the shop, which specializes in smoked fish, continues to thrive.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "When it opened its name alone made it different, advertising the shared ownership of the family's daughters, instead of sons. Today, the shop, which specializes in smoked fish, continues to thrive.",
"title": "Family Keeps Jewish Soulfood Alive At New York 'Appetizing' Store | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Family Keeps Jewish Soulfood Alive At New York 'Appetizing' Store",
"datePublished": "2013-03-04T11:21:40-08:00",
"dateModified": "2013-03-09T06:49:34-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "family-keeps-jewish-soulfood-alive-at-new-york-appetizing-store",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=173264635&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Joel Rose",
"nprStoryDate": "Sun, 03 Mar 2013 08:00:00 -0500",
"nprLastModifiedDate": "Sun, 03 Mar 2013 16:01:28 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/03/03/173264635/family-keeps-jewish-soulfood-alive-at-new-york-appetizing-store?ft=3&f=173264635",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/03/20130303_wesun_17.mp3?orgId=1&topicId=1053&ft=3&f=173264635",
"nprAudioM3u": "http://api.npr.org/m3u/1173350833-abbb2f.m3u?orgId=1&topicId=1053&ft=3&f=173264635",
"nprStoryId": "173264635",
"nprRetrievedStory": "1",
"nprPubDate": "Sun, 03 Mar 2013 16:01:00 -0500",
"path": "/bayareabites/57743/family-keeps-jewish-soulfood-alive-at-new-york-appetizing-store",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/03/20130303_wesun_17.mp3?orgId=1&topicId=1053&ft=3&f=173264635",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57756\" class=\"wp-caption aligncenter\" style=\"max-width: 889px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters.jpg\" alt=\"Russ and Daughters, which opened on the Lower East Side in 1914, specializes in smoked fish. Photo: Courtesy of Jen Snow, Russ & Daughters\" width=\"889\" height=\"500\" class=\"size-full wp-image-57756\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russ & Daughters, which opened on the Lower East Side in 1914, specializes in smoked fish.\u003cbr>Photo: Courtesy of Jen Snow, Russ & Daughters\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on\u003c/strong> \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/03/173264635/family-keeps-jewish-soulfood-alive-at-new-york-appetizing-store\">Weekend Edition Sunday:\u003c/a>\u003cbr>\n \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/wesun/2013/03/20130303_wesun_17.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by Joel Rose, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/03/173264635/family-keeps-jewish-soulfood-alive-at-new-york-appetizing-store\">The Salt at NPR Food\u003c/a> (3/1/13)\u003c/p>\n\u003cp>It's been more than 100 years since Joel Russ started peddling herring from a barrel on the streets of New York.\u003c/p>\n\u003cfigure id=\"attachment_57757\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-night.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-night-217x290.jpg\" alt='\"The House the Herring Built\" has served New York City for more than a century. Photo: Courtesy of Jen Snow, Russ & Daughters' width=\"217\" height=\"290\" class=\"size-medium wp-image-57757\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"The House the Herring Built\" has served New York City for more than a century. Photo: Courtesy of Jen Snow, Russ & Daughters\u003c/figcaption>\u003c/figure>\n\u003cp>Today, the restaurant \u003ca href=\"http://www.russanddaughters.com/\" target=\"_blank\">Russ & Daughters\u003c/a> is a destination for fans of smoked salmon, whitefish and caviar, among other delicacies. Longtime owner Mark Russ Federman has written a memoir about the family business called \u003cem>Russ & Daughters: Reflections and Recipes from the House the Herring Built\u003c/em>. \u003c/p>\n\u003cp>\"An appetizing store has the mingling odors of salt, smoke, pickle and sweet,\" says Federman, who ran Russ & Daughters from 1978 until he retired three years ago. \"So, all of that coming together makes for a unique sensory experience.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A century ago, the Lower East Side was packed with \"appetizing\" shops, where merchants would compete to satisfy the noshing needs of the neighborhood's Jewish clientele: pickled herring, smoked whitefish, sable and salmon, bagels and bialys, along with dried fruit, chocolate and candy.\u003c/p>\n\u003cp>Selling fish is in Federman's blood. His grandfather Joel Russ immigrated to New York from what's now southeastern Poland and opened the store in 1914. Russ didn't have any sons — but he did have three daughters. And Federman says he put them to work behind the counter.\u003c/p>\n\u003cblockquote>\u003cp>\"Down here, there were 20, 30 appetizing stores. And a lot of them had a sign over the door that said, 'Saperstein and Son,' 'Cohen and Son,' whatever, and sons. Sons. Nobody had, 'and daughters,' \" Federman says. \"So, he put a sign that said Russ & Daughters. That made him unique.\"\u003c/p>\u003c/blockquote>\n\u003cp>Federman says Hattie, Ida and Anne helped the business in other ways, too.\u003c/p>\n\u003cfigure id=\"attachment_57755\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-1939.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-daughters-1939-290x217.jpg\" alt=\"Mark Russ Federman's mother, Anne, serves customers at Russ & Daughters in 1939. Photo: Courtesy of Russ & Daughters\" width=\"290\" height=\"217\" class=\"size-medium wp-image-57755\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Russ Federman's mother, Anne, serves customers at Russ & Daughters in 1939. Photo: Courtesy of Russ & Daughters\u003c/figcaption>\u003c/figure>\n\u003cp>\"These pretty young girls would be fishing herrings out of barrels, and slicing lox, and charming and disarming the toughest of New York's customers,\" he says. \"And these were tough customers.\"\u003c/p>\n\u003cp>Unlike his aunts and mother, Mark Russ Federman did have a choice about working in the family business. Federman went to law school. He got a job at an uptown law firm — and hated it. \u003c/p>\n\u003cp>In 1978, Federman came back to run the family business. And he was shocked at how hard the job was.\u003c/p>\n\u003cp>\"We're dealing with a finicky product,\" Federman says. \"We're talking about fish, most of it wild. Every fish is different. Every customer is different. Every employee is different. And the idea is to be able to line up fish and customer and counterman perfectly hundreds of times a day.\"\u003c/p>\n\u003cp>Today, the men and women behind the counter aren't all Russes. Some of them aren't even — heaven forbid — Jewish. Herman Vargas has been working here for 32 years, ever since he arrived in New York from the Dominican Republic.\u003c/p>\n\u003cblockquote>\u003cp>\"There is something called \u003cem>bashert\u003c/em> in Yiddish, which is like destiny. Now I can say [it is] so,\" Vargas says of his chosen profession. \"But when I first came in no, no way.\"\u003c/p>\u003c/blockquote>\n\u003cp>Russ & Daughters survived long enough to be rediscovered by foodies and food writers. Now, Mark Federman has handed the business over to a fourth generation of Russes — his nephew, Josh Russ Tupper, and his daughter, Niki Russ Federman. They've tried to bring the store into the 21st century gently, with innovations like ordering over the Internet. Though not all of their customers are interested.\u003c/p>\n\u003cblockquote>\u003cp>\"People will come back at me almost as if I've offended them,\" says Niki Federman. \"One person even said, 'Don't take my joy away from me. I have to come. I have to talk to Jose. He's my favorite counter guy. I've been seeing him for 30 years.'\"\u003c/p>\u003c/blockquote>\n\u003cp>All the Russes acknowledge that the success of the store is about more than the quality of its fish. That helps, says Federman.\u003c/p>\n\u003cfigure id=\"attachment_57758\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-and-daughters-owners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/russ-and-daughters-owners-290x218.jpg\" alt=\"Mark Russ Federman (center) stands with the next generation of Russ and Daughters owners: his daughter Nikki and his nephew Josh Russ Tupper. Photo: Joel Rose/NPR \" width=\"290\" height=\"218\" class=\"size-medium wp-image-57758\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mark Russ Federman (center) stands with the next generation of Russ and Daughters owners: his daughter Nikki and his nephew Josh Russ Tupper.\u003cbr>Photo: Joel Rose/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>But even after writing a book about the store, Federman says he's not quite sure why Russ and Daughters is still in business when so many appetizing stores aren't.\u003c/p>\n\u003cp> \"This store has a soul — a \u003cem>neshama\u003c/em>, as we say in Hebrew,\" says Federman. \"Some of the Russes get that. And that's what keeps us doing this kind of thing.\"\u003c/p>\n\u003cp> Even in retirement, Mark Russ Federman hasn't lost his enthusiasm for the store's products. His lunch order? Smoked salmon and sable on a bialy with cream cheese and tomato. \"To me, it's heaven,\" he says. \"If somebody asks me — and they have, actually — what's your dying meal, this is it.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/57743/family-keeps-jewish-soulfood-alive-at-new-york-appetizing-store",
"authors": [
"byline_bayareabites_57743"
],
"categories": [
"bayareabites_2254",
"bayareabites_2090",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_10831",
"bayareabites_71",
"bayareabites_10171",
"bayareabites_3662",
"bayareabites_72",
"bayareabites_11358",
"bayareabites_10921"
],
"featImg": "bayareabites_57744",
"label": "bayareabites"
},
"bayareabites_55504": {
"type": "posts",
"id": "bayareabites_55504",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "55504",
"score": null,
"sort": [
1359441830000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1359441830,
"format": "aside",
"disqusTitle": "Vigor, Brain Power And Other Health Claims From Coke's Advertising Past",
"title": "Vigor, Brain Power And Other Health Claims From Coke's Advertising Past",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Post by Audrey Carlsen, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/26/169708088/well-you-don-t-see-these-health-claims-in-coke-ads-anymore\">The Salt at NPR Food\u003c/a> (1/26/13)\u003c/p>\n\u003cp>Coca-Cola is taking a lot of flak for its new television ad campaign addressing America's obesity epidemic – an epidemic in which sugary sodas are widely fingered as a key culprit.\u003c/p>\n\u003cp>Launched last week, the ads discuss the beverage giant's efforts to combat obesity, while also insisting that Coke products can be part of a healthy lifestyle. Those claims have been met with widespread skepticism and ridicule from \u003ca href=\"http://www.usatoday.com/story/money/business/2013/01/14/coca-cola-obesity/1832555/\">public health advocates\u003c/a> and the \u003ca href=\"http://www.adweek.com/news/advertising-branding/ad-day-coca-cola-146573\">advertising world\u003c/a> alike, with words like \"shameless\" and \"chutzpah\" bandied about. As one satirical parody \u003ca href=\"http://www.youtube.com/watch?v=bHhCP5ad-zM&feature=player_embedded\">video\u003c/a> of one of the new ads put it bluntly: \"Don't drink Coke – it's killing you, and your family.\"\u003c/p>\n\u003cp>All this \u003ca href=\"http://www.foodpolitics.com/2013/01/coca-cola-fights-obesity-oh-please/\">debate over the truthiness\u003c/a> of Coca-Cola's new anti-obesity message reminded us that, more than a century ago, the company actually branded itself a maker of \"medicinal tonic.\" Let's go back in time for a moment, shall we?\u003c/p>\n\u003cfigure id=\"attachment_55515\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-mark-pendergrast1907.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-mark-pendergrast1907.jpg\" alt=\"(1907) Courtesy of Mark Pendergrast\" width=\"624\" height=\"467\" class=\"size-full wp-image-55515\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(1907) Courtesy of Mark Pendergrast\u003c/figcaption>\u003c/figure>\n\u003cp>This 1907 magazine ad states that Coke \"relieves fatigue without undue stimulation [and] aids digestion. Its use after exercise is especially healthful.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>... And \u003cem>during\u003c/em> exercise, too, apparently. (Golf, anyone?)\u003c/p>\n\u003cfigure id=\"attachment_55517\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-tom-bates1906.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-tom-bates1906.jpg\" alt=\"(1906) Courtesy of Tom Bates\" width=\"624\" height=\"467\" class=\"size-full wp-image-55517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(1906) Courtesy of Tom Bates\u003c/figcaption>\u003c/figure>\n\u003cp>Other ads promised Coca-Cola would have the power to revitalize both the mind and body.\u003c/p>\n\u003cfigure id=\"attachment_55514\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-galakospeculoos1890s.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-galakospeculoos1890s.jpg\" alt=\"(1890s) Galakospeculoos\" width=\"624\" height=\"462\" class=\"size-full wp-image-55514\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(1890s) Galakospeculoos\u003c/figcaption>\u003c/figure>\n\u003cp>Studying? Shopping? Sight-seeing? Coke offered to \"revive and refresh\" and relieve your fatigue.\u003c/p>\n\u003cfigure id=\"attachment_55516\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-tom-bates1905.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-tom-bates1905.jpg\" alt=\"(1905, 1905, 1906) Courtesy of Tom Bates\" width=\"624\" height=\"284\" class=\"size-full wp-image-55516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(1905, 1905, 1906) Courtesy of Tom Bates\u003c/figcaption>\u003c/figure>\n\u003cp>But perhaps the most disturbing claim, at least to our modern minds, comes from this vintage ad not for Coca-Cola but its forebear, Vin Mariani – a Bordeaux wine containing six milligrams of cocaine per fluid ounce. (That's one way to get a baby to sleep through the night.)\u003c/p>\n\u003cfigure id=\"attachment_55513\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/coke-baby.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/coke-baby.jpg\" alt=\"Courtesy of Mark Pendergrast\" width=\"624\" height=\"468\" class=\"size-full wp-image-55513\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Mark Pendergrast\u003c/figcaption>\u003c/figure>\n\u003cp>In his unauthorized history of the company,\u003cem> For God, Country and Coca-Cola,\u003c/em> author \u003ca href=\"http://markpendergrast.com/coca-cola\">Mark Pendergras\u003cem>\u003c/em>t\u003c/a> recounts that Coca-Cola inventor John Pemberton released his famous drink in 1886 as a nonalcoholic beverage inspired by this coca wine.\u003c/p>\n\u003cp>In comparison to these old ads, the health claims in Coca-Cola's new anti-obesity ad campaign seem almost harmless. (OK, plenty of food advocates would\u003ca href=\"http://opinionator.blogs.nytimes.com/2013/01/22/coke-blinks/\"> beg to differ\u003c/a>.)\u003c/p>\n\u003cp>One of the new \u003ca href=\"https://www.youtube.com/watch?v=zybnaPqzJ6s\">advertisements\u003c/a> focuses on outlining the ways in which Coca-Cola is helping people consume in moderation, including creating \"portion control\"-sized cans and adding easy-to-find calorie labels.\u003c/p>\n\u003cp>But Coca-Cola advertising hasn't completely lost its sense of the ridiculous, as evidenced in this second \u003ca href=\"http://www.youtube.com/watch?v=HhpK--XElhU\">new ad\u003c/a>, which presents viewers with fun, easy ways to burn off the 140 \"happy\" calories in a can of Coke. Among the suggestions? Laugh out loud! Do a victory dance!\u003c/p>\n\u003cp>I did the \u003ca href=\"http://www.livestrong.com/article/308619-how-many-calories-do-you-burn-each-time-you-laugh/\">math\u003c/a>, and by my calculations, you'd have to laugh for about two hours to burn off one can of Coke. So better get chuckling! Excuse me while I go cue up that \u003ca href=\"http://gawker.com/5978955/oh-my-gah-a-scottie-puppy-pinwheel?fb_action_ids=10151200724011175&fb_action_types=og.likes&fb_source=other_multiline&action_object_map=%7B%2210151200724011175%22%3A536341666389620%7D&action_type_map=%7B%2210151200724011175%22%3A%22og.likes%22%7D&action_ref_map=%5B%5D\">Scottie pinwheel\u003c/a> video. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "55504 http://blogs.kqed.org/bayareabites/?p=55504",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/28/vigor-brain-power-and-other-health-claims-from-cokes-advertising-past/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 495,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1359441830,
"excerpt": "The current debate over the truthiness of Coca-Cola's new anti-obesity message reminded us that, more than a century ago, the company actually branded itself a maker of \"medicinal tonic.\" Let's take a trip through Coke's early advertising history.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The current debate over the truthiness of Coca-Cola's new anti-obesity message reminded us that, more than a century ago, the company actually branded itself a maker of "medicinal tonic." Let's take a trip through Coke's early advertising history.",
"title": "Vigor, Brain Power And Other Health Claims From Coke's Advertising Past | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Vigor, Brain Power And Other Health Claims From Coke's Advertising Past",
"datePublished": "2013-01-28T22:43:50-08:00",
"dateModified": "2013-01-28T22:43:50-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "vigor-brain-power-and-other-health-claims-from-cokes-advertising-past",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=169708088&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Audrey Carlsen",
"nprStoryDate": "Sat, 26 Jan 2013 06:07:00 -0500",
"nprLastModifiedDate": "Sat, 26 Jan 2013 06:12:41 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/01/26/169708088/well-you-don-t-see-these-health-claims-in-coke-ads-anymore?ft=3&f=169708088",
"nprStoryId": "169708088",
"nprRetrievedStory": "1",
"nprPubDate": "Sat, 26 Jan 2013 06:12:00 -0500",
"path": "/bayareabites/55504/vigor-brain-power-and-other-health-claims-from-cokes-advertising-past",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Audrey Carlsen, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/26/169708088/well-you-don-t-see-these-health-claims-in-coke-ads-anymore\">The Salt at NPR Food\u003c/a> (1/26/13)\u003c/p>\n\u003cp>Coca-Cola is taking a lot of flak for its new television ad campaign addressing America's obesity epidemic – an epidemic in which sugary sodas are widely fingered as a key culprit.\u003c/p>\n\u003cp>Launched last week, the ads discuss the beverage giant's efforts to combat obesity, while also insisting that Coke products can be part of a healthy lifestyle. Those claims have been met with widespread skepticism and ridicule from \u003ca href=\"http://www.usatoday.com/story/money/business/2013/01/14/coca-cola-obesity/1832555/\">public health advocates\u003c/a> and the \u003ca href=\"http://www.adweek.com/news/advertising-branding/ad-day-coca-cola-146573\">advertising world\u003c/a> alike, with words like \"shameless\" and \"chutzpah\" bandied about. As one satirical parody \u003ca href=\"http://www.youtube.com/watch?v=bHhCP5ad-zM&feature=player_embedded\">video\u003c/a> of one of the new ads put it bluntly: \"Don't drink Coke – it's killing you, and your family.\"\u003c/p>\n\u003cp>All this \u003ca href=\"http://www.foodpolitics.com/2013/01/coca-cola-fights-obesity-oh-please/\">debate over the truthiness\u003c/a> of Coca-Cola's new anti-obesity message reminded us that, more than a century ago, the company actually branded itself a maker of \"medicinal tonic.\" Let's go back in time for a moment, shall we?\u003c/p>\n\u003cfigure id=\"attachment_55515\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-mark-pendergrast1907.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-mark-pendergrast1907.jpg\" alt=\"(1907) Courtesy of Mark Pendergrast\" width=\"624\" height=\"467\" class=\"size-full wp-image-55515\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(1907) Courtesy of Mark Pendergrast\u003c/figcaption>\u003c/figure>\n\u003cp>This 1907 magazine ad states that Coke \"relieves fatigue without undue stimulation [and] aids digestion. Its use after exercise is especially healthful.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>... And \u003cem>during\u003c/em> exercise, too, apparently. (Golf, anyone?)\u003c/p>\n\u003cfigure id=\"attachment_55517\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-tom-bates1906.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-tom-bates1906.jpg\" alt=\"(1906) Courtesy of Tom Bates\" width=\"624\" height=\"467\" class=\"size-full wp-image-55517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(1906) Courtesy of Tom Bates\u003c/figcaption>\u003c/figure>\n\u003cp>Other ads promised Coca-Cola would have the power to revitalize both the mind and body.\u003c/p>\n\u003cfigure id=\"attachment_55514\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-galakospeculoos1890s.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-galakospeculoos1890s.jpg\" alt=\"(1890s) Galakospeculoos\" width=\"624\" height=\"462\" class=\"size-full wp-image-55514\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(1890s) Galakospeculoos\u003c/figcaption>\u003c/figure>\n\u003cp>Studying? Shopping? Sight-seeing? Coke offered to \"revive and refresh\" and relieve your fatigue.\u003c/p>\n\u003cfigure id=\"attachment_55516\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-tom-bates1905.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/cocacola-tom-bates1905.jpg\" alt=\"(1905, 1905, 1906) Courtesy of Tom Bates\" width=\"624\" height=\"284\" class=\"size-full wp-image-55516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(1905, 1905, 1906) Courtesy of Tom Bates\u003c/figcaption>\u003c/figure>\n\u003cp>But perhaps the most disturbing claim, at least to our modern minds, comes from this vintage ad not for Coca-Cola but its forebear, Vin Mariani – a Bordeaux wine containing six milligrams of cocaine per fluid ounce. (That's one way to get a baby to sleep through the night.)\u003c/p>\n\u003cfigure id=\"attachment_55513\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/coke-baby.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/coke-baby.jpg\" alt=\"Courtesy of Mark Pendergrast\" width=\"624\" height=\"468\" class=\"size-full wp-image-55513\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Mark Pendergrast\u003c/figcaption>\u003c/figure>\n\u003cp>In his unauthorized history of the company,\u003cem> For God, Country and Coca-Cola,\u003c/em> author \u003ca href=\"http://markpendergrast.com/coca-cola\">Mark Pendergras\u003cem>\u003c/em>t\u003c/a> recounts that Coca-Cola inventor John Pemberton released his famous drink in 1886 as a nonalcoholic beverage inspired by this coca wine.\u003c/p>\n\u003cp>In comparison to these old ads, the health claims in Coca-Cola's new anti-obesity ad campaign seem almost harmless. (OK, plenty of food advocates would\u003ca href=\"http://opinionator.blogs.nytimes.com/2013/01/22/coke-blinks/\"> beg to differ\u003c/a>.)\u003c/p>\n\u003cp>One of the new \u003ca href=\"https://www.youtube.com/watch?v=zybnaPqzJ6s\">advertisements\u003c/a> focuses on outlining the ways in which Coca-Cola is helping people consume in moderation, including creating \"portion control\"-sized cans and adding easy-to-find calorie labels.\u003c/p>\n\u003cp>But Coca-Cola advertising hasn't completely lost its sense of the ridiculous, as evidenced in this second \u003ca href=\"http://www.youtube.com/watch?v=HhpK--XElhU\">new ad\u003c/a>, which presents viewers with fun, easy ways to burn off the 140 \"happy\" calories in a can of Coke. Among the suggestions? Laugh out loud! Do a victory dance!\u003c/p>\n\u003cp>I did the \u003ca href=\"http://www.livestrong.com/article/308619-how-many-calories-do-you-burn-each-time-you-laugh/\">math\u003c/a>, and by my calculations, you'd have to laugh for about two hours to burn off one can of Coke. So better get chuckling! Excuse me while I go cue up that \u003ca href=\"http://gawker.com/5978955/oh-my-gah-a-scottie-puppy-pinwheel?fb_action_ids=10151200724011175&fb_action_types=og.likes&fb_source=other_multiline&action_object_map=%7B%2210151200724011175%22%3A536341666389620%7D&action_type_map=%7B%2210151200724011175%22%3A%22og.likes%22%7D&action_ref_map=%5B%5D\">Scottie pinwheel\u003c/a> video. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/55504/vigor-brain-power-and-other-health-claims-from-cokes-advertising-past",
"authors": [
"byline_bayareabites_55504"
],
"categories": [
"bayareabites_2090",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035"
],
"tags": [
"bayareabites_11108",
"bayareabites_11109",
"bayareabites_11107",
"bayareabites_2613",
"bayareabites_14781",
"bayareabites_511",
"bayareabites_10921"
],
"featImg": "bayareabites_55514",
"label": "bayareabites"
},
"bayareabites_55228": {
"type": "posts",
"id": "bayareabites_55228",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "55228",
"score": null,
"sort": [
1359337535000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1359337535,
"format": "aside",
"disqusTitle": "Martin Yan: M.Y. China, Vietnam Travels and Chinese New Year",
"title": "Martin Yan: M.Y. China, Vietnam Travels and Chinese New Year",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_55344\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\" alt=\"Martin Yan. Photo: Creative Mint\" width=\"400\" class=\"size-full wp-image-55344\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan. Photo: Creative Mint\u003c/figcaption>\u003c/figure>\n\u003cp>Master Chef Martin Yan looked trim and youthful as he presided over a plate of juicy steamed dumplings at his newly opened \u003ca href=\"http://mychinasf.com/\">M.Y. China\u003c/a> restaurant nestled under the dome in San Francisco’s Westfield Shopping Center. M.Y. China is billed as a family friendly restaurant with dim sum, hand pulled noodles, dumplings and other Chinese dishes. During our interview, Yan told us that the menu is an expression of his personal favorites. There is a tidy open kitchen, giant ornamental bell in the bar area, tea service and cocktails for a stylish feel minus any stuffiness. M.Y. China dinner guests can expect to see him both on February 12th and 26th, greeting tables and celebrating the Chinese New Year. \u003c/p>\n\u003cfigure id=\"attachment_55346\" class=\"wp-caption alignright\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600-225x300.jpg\" alt=\"Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Longtime Bay Area resident Yan is a well-known Chinese cooking expert who has hosted his award-winning cooking show \u003ca href=\"http://yancancook.com/\">Yan Can Cook\u003c/a> since the late 1970s. He has broadcast over 3,500 cooking shows worldwide and authored 30 cookbooks. There is also a line of fast-casual restaurants called Yan Can and he has been an Iron Chef America judge. Yan has a Masters in food science from UC Davis and was born in Guangzhou, China to a restaurateur father and a mother who operated a grocery store. At age 13, he apprenticed at a popular Hong Kong restaurant, then studied at the Institute of Cookery in Hong Kong. I interviewed Yan because he has a new TV show about Vietnam coming out and seems to be ever-so-busy with interesting food projects locally and beyond. His comments have been edited for length. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Why open a restaurant in a mall?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> The Westfield mall invited us to come here. This is one of the busiest malls in Northern California with over 20 million people passing through. Having a brand new M.Y. China in a mall gives us tremendous exposure: there are guests from around the country and around the world. It’s the same reason why people go to Las Vegas and New York to open a restaurant: branding and prime location. The dome is beautiful. Westfield wanted to have a good operation here and gave us a very lucrative offer for tenant improvement. \u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=FgM4QtU29Tg]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite dishes?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> When people develop a menu, they always do a favorite. This menu is small and has only 53 to 55 items; a typical Chinese menu has 250-400 items. We selected some of my personal favorites and went with what we think are everyone’s favorites for the menu. That means every single ones are my favorites (laughs).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food-150x150.jpg\" alt=\"M.Y. China variety. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55354\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55357\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55356\">\u003c/a>\u003c/div>\n\n\u003cp>Everything we have done is all handmade and beautifully done. The juicy shanghai dumpling are called that because they are juicy and very moist. I love the cut noodles, beef longevity noodle, Kung Pao chicken and Kung Pao crab. There is a spinach seafood dumpling with tangy garlic sauce. \u003c/p>\n\u003cfigure id=\"attachment_55355\" class=\"wp-caption alignright\" style=\"max-width: 214px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600-214x300.jpg\" alt=\"Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\" width=\"214\" height=\"300\" class=\"size-medium wp-image-55355\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\u003c/figcaption>\u003c/figure>\n\u003cp>We want to have a family restaurant and that’s why we serve family style. We want people to have good food and to share and have healthy food. Our food is very light, we use less salt, less oil, and there is no MSG added. We use as much local ingredients as possible. The wild boar is local and we try to support the local farmer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You travel often. Where are we with appreciation for other cuisine in the U.S.?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> There are 54,000 Chinese restaurants in the U.S. and then another 15,000 Asian restaurants. By common sense, there is supply if there is demand. You see more and more sushi. Thirty years ago there was not a lot of sushi places and even 40 years ago the fishermen would not eat their raw fish. It had to be cooked.\u003c/p>\n\u003cp>Americans are becoming more appreciative and adventurous, more accepting and more sophisticated because of TV, cookbooks, and people travel widely. There’s more commerce between the US and China. \u003c/p>\n\u003cp>I think the American palate will continue to expand and grow and be more adventurous. Things they never tried before they now try.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where have you been lately?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I just came back from Manila, Malaysia and Vietnam. I did 26 shows to air later this year, called \u003ca href=\"http://www.youtube.com/watch?v=FyWVw4oEkUY\">Taste of Vietnam\u003c/a>. We went to every city and village in Vietnam. I go to Asia eight times a year. I taste it all and try to experience the local culture and heritage.\u003c/p>\n\u003cfigure id=\"attachment_55349\" class=\"wp-caption alignleft\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan-225x300.jpg\" alt=\"Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55349\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How did you come to meet \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a>?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We get invited to go to different places and events and participate -- as celebrity guests. I’ve been with him in Lake Tahoe, and Reno and we got a chance to do things together. I attended some of his presentations. I like that he’s a straight shooter -- a lot of people can’t do that and he’s had the courage to do it. \u003c/p>\n\u003cp>I’ve done events with \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a>, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Jacques Pepin\u003c/a>, Ming Tsai, and Rachael Ray. Recently I was at Hell’s Kitchen with Gordon Ramsey. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat when you are in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"https://plus.google.com/111932666905229623393/about?gl=us&hl=en\">Yuet Lee\u003c/a> and \u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing\u003c/a> for dim sum. \u003c/p>\n\u003cp>On the Peninsula, I like the \u003ca href=\"http://www.thekitchenmillbrae.com/\">Kitchen\u003c/a> in Millbrae and the \u003ca href=\"http://www.mayflower-seafood.com/HKFL/index.htm\">Hong Kong Flower Lounge\u003c/a>. I know so many people and chefs so I never order off the menu--it's usually a dish recommended or cooked by the chef. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you working on these days?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We have a second M.Y. China set to open in November this year in Santa Rosa. I also have something in the works for Summerland, Las Vegas. With a lot of developers, once they know I want to do a restaurant, they always give us some deal. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>It’s the year of the snake. What is your sign?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’m a snake. We're going to do a special New Year dinner and menu. The New Year is always about sharing, family, and longevity. So we’ll serve a lot of noodles. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any guilty pleasure foods?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’ve maintained the same weight for 26 years, and not gone a pound over. I live a very clean, simple life. I eat a lot of vegetables and seafood. I stay away from junk food. I never touch popcorn or chips -- those tortilla chips with the cheese. If I'm going to a movie, I just eat a simple dinner before. A lot of people love snack foods and I don’t. Snack foods are loaded with salt and preservatives. I studied food science at Davis and think \"Why do that to yourself?\"\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.mychinasf.com/\">M.Y. China\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/frk63\">Map\u003c/a>\u003cbr>\n845 Market Street, 4th Floor\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 580-3001\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MYChinaSF\">@MYChinaSF\u003c/a>, \u003ca href=\"https://twitter.com/ChefMartinYan\">@ChefMartinYan\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/mychinasf\">M.Y. China\u003c/a>, \u003ca href=\"https://www.facebook.com/martinyan\">Martin Yan\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "55228 http://blogs.kqed.org/bayareabites/?p=55228",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/27/martin-yan-m-y-china-vietnam-travels-and-chinese-new-year/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1226,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1360642298,
"excerpt": "Mary Ladd interviews Bay Area resident and Master Chef Martin Yan, who has opened a new Chinese restaurant in San Francisco. Yan dishes about his new TV show, the Year of the Snake, and where he likes to eat locally. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Mary Ladd interviews Bay Area resident and Master Chef Martin Yan, who has opened a new Chinese restaurant in San Francisco. Yan dishes about his new TV show, the Year of the Snake, and where he likes to eat locally. ",
"title": "Martin Yan: M.Y. China, Vietnam Travels and Chinese New Year | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Martin Yan: M.Y. China, Vietnam Travels and Chinese New Year",
"datePublished": "2013-01-27T17:45:35-08:00",
"dateModified": "2013-02-11T20:11:38-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "martin-yan-m-y-china-vietnam-travels-and-chinese-new-year",
"status": "publish",
"path": "/bayareabites/55228/martin-yan-m-y-china-vietnam-travels-and-chinese-new-year",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55344\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Martin-Yan-600.jpg\" alt=\"Martin Yan. Photo: Creative Mint\" width=\"400\" class=\"size-full wp-image-55344\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan. Photo: Creative Mint\u003c/figcaption>\u003c/figure>\n\u003cp>Master Chef Martin Yan looked trim and youthful as he presided over a plate of juicy steamed dumplings at his newly opened \u003ca href=\"http://mychinasf.com/\">M.Y. China\u003c/a> restaurant nestled under the dome in San Francisco’s Westfield Shopping Center. M.Y. China is billed as a family friendly restaurant with dim sum, hand pulled noodles, dumplings and other Chinese dishes. During our interview, Yan told us that the menu is an expression of his personal favorites. There is a tidy open kitchen, giant ornamental bell in the bar area, tea service and cocktails for a stylish feel minus any stuffiness. M.Y. China dinner guests can expect to see him both on February 12th and 26th, greeting tables and celebrating the Chinese New Year. \u003c/p>\n\u003cfigure id=\"attachment_55346\" class=\"wp-caption alignright\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/martin-yan600-225x300.jpg\" alt=\"Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55346\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Martin Yan eating steamed dumplings at M.Y. China. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Longtime Bay Area resident Yan is a well-known Chinese cooking expert who has hosted his award-winning cooking show \u003ca href=\"http://yancancook.com/\">Yan Can Cook\u003c/a> since the late 1970s. He has broadcast over 3,500 cooking shows worldwide and authored 30 cookbooks. There is also a line of fast-casual restaurants called Yan Can and he has been an Iron Chef America judge. Yan has a Masters in food science from UC Davis and was born in Guangzhou, China to a restaurateur father and a mother who operated a grocery store. At age 13, he apprenticed at a popular Hong Kong restaurant, then studied at the Institute of Cookery in Hong Kong. I interviewed Yan because he has a new TV show about Vietnam coming out and seems to be ever-so-busy with interesting food projects locally and beyond. His comments have been edited for length. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Why open a restaurant in a mall?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> The Westfield mall invited us to come here. This is one of the busiest malls in Northern California with over 20 million people passing through. Having a brand new M.Y. China in a mall gives us tremendous exposure: there are guests from around the country and around the world. It’s the same reason why people go to Las Vegas and New York to open a restaurant: branding and prime location. The dome is beautiful. Westfield wanted to have a good operation here and gave us a very lucrative offer for tenant improvement. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/FgM4QtU29Tg'\n title='//www.youtube.com/embed/FgM4QtU29Tg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are your favorite dishes?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> When people develop a menu, they always do a favorite. This menu is small and has only 53 to 55 items; a typical Chinese menu has 250-400 items. We selected some of my personal favorites and went with what we think are everyone’s favorites for the menu. That means every single ones are my favorites (laughs).\u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-food-150x150.jpg\" alt=\"M.Y. China variety. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55354\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000a-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55357\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychinea-interior1000-150x150.jpg\" alt=\"M.Y. China interior. Photo: Blair Heagerty\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-55356\">\u003c/a>\u003c/div>\n\n\u003cp>Everything we have done is all handmade and beautifully done. The juicy shanghai dumpling are called that because they are juicy and very moist. I love the cut noodles, beef longevity noodle, Kung Pao chicken and Kung Pao crab. There is a spinach seafood dumpling with tangy garlic sauce. \u003c/p>\n\u003cfigure id=\"attachment_55355\" class=\"wp-caption alignright\" style=\"max-width: 214px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/mychina-noodles600-214x300.jpg\" alt=\"Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\" width=\"214\" height=\"300\" class=\"size-medium wp-image-55355\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive Chef, Tony Wu making noodles. Photo: Blair Heagerty\u003c/figcaption>\u003c/figure>\n\u003cp>We want to have a family restaurant and that’s why we serve family style. We want people to have good food and to share and have healthy food. Our food is very light, we use less salt, less oil, and there is no MSG added. We use as much local ingredients as possible. The wild boar is local and we try to support the local farmer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>You travel often. Where are we with appreciation for other cuisine in the U.S.?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> There are 54,000 Chinese restaurants in the U.S. and then another 15,000 Asian restaurants. By common sense, there is supply if there is demand. You see more and more sushi. Thirty years ago there was not a lot of sushi places and even 40 years ago the fishermen would not eat their raw fish. It had to be cooked.\u003c/p>\n\u003cp>Americans are becoming more appreciative and adventurous, more accepting and more sophisticated because of TV, cookbooks, and people travel widely. There’s more commerce between the US and China. \u003c/p>\n\u003cp>I think the American palate will continue to expand and grow and be more adventurous. Things they never tried before they now try.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where have you been lately?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I just came back from Manila, Malaysia and Vietnam. I did 26 shows to air later this year, called \u003ca href=\"http://www.youtube.com/watch?v=FyWVw4oEkUY\">Taste of Vietnam\u003c/a>. We went to every city and village in Vietnam. I go to Asia eight times a year. I taste it all and try to experience the local culture and heritage.\u003c/p>\n\u003cfigure id=\"attachment_55349\" class=\"wp-caption alignleft\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/bourdain-martin-yan-225x300.jpg\" alt=\"Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\" width=\"225\" height=\"300\" class=\"size-medium wp-image-55349\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Martin Yan. Photo courtesy of Martin Yan\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>How did you come to meet \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a>?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We get invited to go to different places and events and participate -- as celebrity guests. I’ve been with him in Lake Tahoe, and Reno and we got a chance to do things together. I attended some of his presentations. I like that he’s a straight shooter -- a lot of people can’t do that and he’s had the courage to do it. \u003c/p>\n\u003cp>I’ve done events with \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a>, \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Jacques Pepin\u003c/a>, Ming Tsai, and Rachael Ray. Recently I was at Hell’s Kitchen with Gordon Ramsey. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Where do you go to eat when you are in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I like \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>, \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a>, \u003ca href=\"https://plus.google.com/111932666905229623393/about?gl=us&hl=en\">Yuet Lee\u003c/a> and \u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing\u003c/a> for dim sum. \u003c/p>\n\u003cp>On the Peninsula, I like the \u003ca href=\"http://www.thekitchenmillbrae.com/\">Kitchen\u003c/a> in Millbrae and the \u003ca href=\"http://www.mayflower-seafood.com/HKFL/index.htm\">Hong Kong Flower Lounge\u003c/a>. I know so many people and chefs so I never order off the menu--it's usually a dish recommended or cooked by the chef. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What are you working on these days?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> We have a second M.Y. China set to open in November this year in Santa Rosa. I also have something in the works for Summerland, Las Vegas. With a lot of developers, once they know I want to do a restaurant, they always give us some deal. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>It’s the year of the snake. What is your sign?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’m a snake. We're going to do a special New Year dinner and menu. The New Year is always about sharing, family, and longevity. So we’ll serve a lot of noodles. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Do you have any guilty pleasure foods?\u003c/strong>\u003cbr>\n\u003cstrong>Yan:\u003c/strong> I’ve maintained the same weight for 26 years, and not gone a pound over. I live a very clean, simple life. I eat a lot of vegetables and seafood. I stay away from junk food. I never touch popcorn or chips -- those tortilla chips with the cheese. If I'm going to a movie, I just eat a simple dinner before. A lot of people love snack foods and I don’t. Snack foods are loaded with salt and preservatives. I studied food science at Davis and think \"Why do that to yourself?\"\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.mychinasf.com/\">M.Y. China\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/frk63\">Map\u003c/a>\u003cbr>\n845 Market Street, 4th Floor\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 580-3001\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MYChinaSF\">@MYChinaSF\u003c/a>, \u003ca href=\"https://twitter.com/ChefMartinYan\">@ChefMartinYan\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/mychinasf\">M.Y. China\u003c/a>, \u003ca href=\"https://www.facebook.com/martinyan\">Martin Yan\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/55228/martin-yan-m-y-china-vietnam-travels-and-chinese-new-year",
"authors": [
"5092"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_2090",
"bayareabites_1763",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_61",
"bayareabites_1593"
],
"tags": [
"bayareabites_2386",
"bayareabites_1784",
"bayareabites_11093",
"bayareabites_11091",
"bayareabites_377",
"bayareabites_14745",
"bayareabites_2929",
"bayareabites_11092",
"bayareabites_11102"
],
"featImg": "bayareabites_55351",
"label": "bayareabites"
},
"bayareabites_55293": {
"type": "posts",
"id": "bayareabites_55293",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "55293",
"score": null,
"sort": [
1359166549000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1359166549,
"format": "aside",
"disqusTitle": "Haul Out the Haggis, It's Time to Celebrate Burns Night",
"title": "Haul Out the Haggis, It's Time to Celebrate Burns Night",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_55298\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/haggisaddresstoned.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/haggisaddresstoned.jpg\" alt=\"Before serving the haggis at a Burns Supper, it's tradition to address it by reciting Robert Burns' "Address to a Haggis" which begins "Fair fa' your honest, sonsie face, Great chieftain o' the pudding-race!" Photo: sneeu via Flickr\" width=\"889\" height=\"500\" class=\"size-full wp-image-55298\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Before serving the haggis at a Burns Supper, it's tradition to address it by reciting Robert Burns' \"Address to a Haggis\" which begins \"Fair fa' your honest, sonsie face, Great chieftain o' the pudding-race!\" Photo: sneeu via Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/25/170258929/haul-out-the-haggis-its-time-to-celebrate-burns-night\">The Salt at NPR Food\u003c/a> (1/25/13)\u003c/p>\n\u003cp>Don't fear the haggis. Just think of it as a big, round sausage. That's what it is anyway.\u003c/p>\n\u003cp>Haggis is Scotland's national dish and every year on (or near) Jan. 25, it plays the starring role in \u003ca href=\"http://www.bbc.co.uk/arts/robertburns/burns_night_running_order.shtml\">Burns Suppers\u003c/a> held around the world in celebration of the Scottish poet Robert Burns on his birthday.\u003c/p>\n\u003cp>Technically, it's the heart, liver and lungs of a sheep mixed with suet, oatmeal and seasoning and \u003ca href=\"http://eatscotland.visitscotland.com/food-drink/scottish-food/cooking-a-haggis/\">boiled in a bag\u003c/a>. Yes, said bag was traditionally the sheep's stomach, but modern haggises are frequently prepared in sausage casing. It's much tastier than you might think. As one Scottish friend puts it, haggis is \"a dish that makes the worst-sounding combination of meat taste fantastic.\"\u003c/p>\n\u003cp>It's central to the Burns Supper, paraded into the room on a silver platter and accompanied by bagpipes. Before cutting and serving haggis, a designated guest first \u003ca href=\"http://www.bbc.co.uk/arts/robertburns/works/address_to_a_haggis/\">addresses it\u003c/a>, reciting Burns' poem of appreciation for the \"Great chieftain o' the pudding-race.\" In a mock heroic style, the verse describes the haggis as worthy of grace and a glorious sight, tasting better than a French ragout or fricassee, and that \"if ye wish her gratfu' prayer, Gie her a Haggis!\"\u003c/p>\n\u003cfigure id=\"attachment_55299\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/haggisserved.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/haggisserved-300x224.jpg\" alt=\"Haggis is traditionally served with mashed neeps and tatties, or turnips and potatoes. Photo: Bernt Rostad via Flickr\" width=\"300\" height=\"224\" class=\"size-medium wp-image-55299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haggis is traditionally served with mashed neeps and tatties, or turnips and potatoes. Photo: Bernt Rostad via Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>With his \"Address to a Haggis,\" Burns elevated the worth of a peasant food. \"Haggis was really a meal of the working man – the people who didn't have much – because when a sheep was killed, they would cut it up and use everything,\" says \u003ca href=\"http://www.rbana.com/\">Tony Grogan\u003c/a>, president of the Robert Burns Association of North America and a Scottish ex-pat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For the first recorded Burns Supper, which occurred on July 21, 1801, the fifth anniversary of the poet's death, nine of his friends gathered to eat and toast the poet. The meal featured haggis as well as sheep's head, now out of style. Celebrations were held twice a year on both his birth and death date from then until 1809, when admirers eventually settled on his January birthday.\u003c/p>\n\u003cp>Modern-day Burns Supper menus stick to tradition, and regularly consist of other funny-sounding Scottish favorites like \u003ca href=\"http://www.bbc.co.uk/food/recipes/cockaleekie_9506\">cock-a-leekie soup\u003c/a>, made of chicken and leeks, for a starter, and \u003ca href=\"http://www.bbc.co.uk/food/recipes/clootiepudding_9528\">clootie dumpling\u003c/a> — a pastry with dried fruits. And you can't have the haggis without the neeps and tatties (turnips and potatoes) alongside. Then if you're lucky, there's \u003ca href=\"http://www.bbc.co.uk/food/recipes/cranachan_66101\">cranachan\u003c/a> made with oats, cream, Scotch whisky and raspberries for dessert.\u003c/p>\n\u003cp>Speeches, recitations and music follow or are interspersed between the meal's course, remaining fairly true to the script of the first supper. One speaker describes and expounds on a particular aspect of Burns' life, concluding with a toast \"to the Immortal Memory of Robert Burns.\" Familiar poems such as \"My Luve is like a Red Red Rose,\" \"A Man's A Man for A' That\" and \"To a Mouse\" are commonly recited.\u003c/p>\n\u003cp>At the original suppers, the Toast to the Lassies was a thank you to the woman who cooked the supper and an acknowledgement of Burns' love of the ladies. Later, it evolved into a rather snarky reflection on the differences between men and women, personalized, of course, to present company, much like a wedding toast.\u003c/p>\n\u003cp>But don't worry, ladies – in the modern era we get a Reply to the Toast to the Lassies. (Here's a particularly \u003ca href=\"http://www.robertburns.org/toast.html\">sassy one\u003c/a>, and YouTube has \u003ca href=\"https://www.google.com/search?q=best+Reply+to+the+Toast+to+the+Lassies&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a#q=best+Reply+to+the+Toast+to+the+Lassies&hl=en&client=firefox-a&hs=Yb9&tbo=d&rls=org.mozilla:en-US:official&source=lnms&tbm=vid&sa=X&ei=M8gCUdKvLsa10AHf14DADA&ved=0CA0Q_AUoAA&bav=on.2,or.r_gc.r_pw.r_qf.&bvm=bv.41524429,d.dmQ&fp=714e24354fd1f1a8&biw=1124&bih=473\">dozens\u003c/a> of examples of the variety of ways in which they can be delivered.)\u003c/p>\n\u003cp>And at the end of it all, guest join hands and sing \"Auld Lang Syne,\" which Burns collected, edited and published.\u003c/p>\n\u003cp>So how did this humble country poet come to symbolize Scottish national pride?\u003c/p>\n\u003cp>\"Burns died at a time of profound economic, social and political change, when writers perceived that Scottish identity was being lost,\" writes \u003ca href=\"http://www.st-andrews.ac.uk/history/staff/rabhouston.html\">Rab Houston\u003c/a>, professor of modern history at St Andrews University in Scotland. \"Romantic and anti-modernist, they found in him a symbol of an allegedly uncorrupted Scotland.\"\u003c/p>\n\u003cp>By celebrating the symbols most associated with Burns, his suppers have helped to shape Scottish identity over the last 200 years.\u003c/p>\n\u003cp>They've also been embraced by other cultures. They're particularly \u003ca href=\"http://www.scotland.org/features/bards-day-brings-scottish-and-russian-artists-into-collaboration\">popular with Russians\u003c/a> and have been cross-bred with the Chinese New Year in Vancouver to create \u003ca href=\"http://www.insidevancouver.ca/tag/gung-haggis-fat-choy-robbie-burns/\">Gung Haggis Fat Choy\u003c/a>.\u003c/p>\n\u003cp>An estimated 12,000 to 15,000 Burns Suppers are held worldwide each year. There is no compiled list of them, since anyone can organize one. Scottish heritage societies and Burns clubs usually hold formal Suppers, but your local Scottish or Irish pub probably holds them, too.\u003c/p>\n\u003cp>Why so much adoration for one guy? Grogan simply says, \"He spoke to the common man. He just hit the right note.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "55293 http://blogs.kqed.org/bayareabites/?p=55293",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/25/haul-out-the-haggis-its-time-to-celebrate-burns-night/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 863,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1359166549,
"excerpt": "Across Scotland and around the world, poetry lovers gather in appreciation of 18th century bard Robert Burns. Central to the menu of all these Burns Suppers is, of course, haggis, paraded into the room on a silver platter.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Across Scotland and around the world, poetry lovers gather in appreciation of 18th century bard Robert Burns. Central to the menu of all these Burns Suppers is, of course, haggis, paraded into the room on a silver platter.",
"title": "Haul Out the Haggis, It's Time to Celebrate Burns Night | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Haul Out the Haggis, It's Time to Celebrate Burns Night",
"datePublished": "2013-01-25T18:15:49-08:00",
"dateModified": "2013-01-25T18:15:49-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "haul-out-the-haggis-its-time-to-celebrate-burns-night",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=170258929&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Lydia Zuraw",
"nprStoryDate": "Fri, 25 Jan 2013 14:06:00 -0500",
"nprLastModifiedDate": "Fri, 25 Jan 2013 14:32:43 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/01/25/170258929/haul-out-the-haggis-its-time-to-celebrate-burns-night?ft=3&f=170258929",
"nprStoryId": "170258929",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 25 Jan 2013 14:32:00 -0500",
"path": "/bayareabites/55293/haul-out-the-haggis-its-time-to-celebrate-burns-night",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55298\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/haggisaddresstoned.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/haggisaddresstoned.jpg\" alt=\"Before serving the haggis at a Burns Supper, it's tradition to address it by reciting Robert Burns' "Address to a Haggis" which begins "Fair fa' your honest, sonsie face, Great chieftain o' the pudding-race!" Photo: sneeu via Flickr\" width=\"889\" height=\"500\" class=\"size-full wp-image-55298\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Before serving the haggis at a Burns Supper, it's tradition to address it by reciting Robert Burns' \"Address to a Haggis\" which begins \"Fair fa' your honest, sonsie face, Great chieftain o' the pudding-race!\" Photo: sneeu via Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/25/170258929/haul-out-the-haggis-its-time-to-celebrate-burns-night\">The Salt at NPR Food\u003c/a> (1/25/13)\u003c/p>\n\u003cp>Don't fear the haggis. Just think of it as a big, round sausage. That's what it is anyway.\u003c/p>\n\u003cp>Haggis is Scotland's national dish and every year on (or near) Jan. 25, it plays the starring role in \u003ca href=\"http://www.bbc.co.uk/arts/robertburns/burns_night_running_order.shtml\">Burns Suppers\u003c/a> held around the world in celebration of the Scottish poet Robert Burns on his birthday.\u003c/p>\n\u003cp>Technically, it's the heart, liver and lungs of a sheep mixed with suet, oatmeal and seasoning and \u003ca href=\"http://eatscotland.visitscotland.com/food-drink/scottish-food/cooking-a-haggis/\">boiled in a bag\u003c/a>. Yes, said bag was traditionally the sheep's stomach, but modern haggises are frequently prepared in sausage casing. It's much tastier than you might think. As one Scottish friend puts it, haggis is \"a dish that makes the worst-sounding combination of meat taste fantastic.\"\u003c/p>\n\u003cp>It's central to the Burns Supper, paraded into the room on a silver platter and accompanied by bagpipes. Before cutting and serving haggis, a designated guest first \u003ca href=\"http://www.bbc.co.uk/arts/robertburns/works/address_to_a_haggis/\">addresses it\u003c/a>, reciting Burns' poem of appreciation for the \"Great chieftain o' the pudding-race.\" In a mock heroic style, the verse describes the haggis as worthy of grace and a glorious sight, tasting better than a French ragout or fricassee, and that \"if ye wish her gratfu' prayer, Gie her a Haggis!\"\u003c/p>\n\u003cfigure id=\"attachment_55299\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/haggisserved.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/haggisserved-300x224.jpg\" alt=\"Haggis is traditionally served with mashed neeps and tatties, or turnips and potatoes. Photo: Bernt Rostad via Flickr\" width=\"300\" height=\"224\" class=\"size-medium wp-image-55299\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haggis is traditionally served with mashed neeps and tatties, or turnips and potatoes. Photo: Bernt Rostad via Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>With his \"Address to a Haggis,\" Burns elevated the worth of a peasant food. \"Haggis was really a meal of the working man – the people who didn't have much – because when a sheep was killed, they would cut it up and use everything,\" says \u003ca href=\"http://www.rbana.com/\">Tony Grogan\u003c/a>, president of the Robert Burns Association of North America and a Scottish ex-pat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For the first recorded Burns Supper, which occurred on July 21, 1801, the fifth anniversary of the poet's death, nine of his friends gathered to eat and toast the poet. The meal featured haggis as well as sheep's head, now out of style. Celebrations were held twice a year on both his birth and death date from then until 1809, when admirers eventually settled on his January birthday.\u003c/p>\n\u003cp>Modern-day Burns Supper menus stick to tradition, and regularly consist of other funny-sounding Scottish favorites like \u003ca href=\"http://www.bbc.co.uk/food/recipes/cockaleekie_9506\">cock-a-leekie soup\u003c/a>, made of chicken and leeks, for a starter, and \u003ca href=\"http://www.bbc.co.uk/food/recipes/clootiepudding_9528\">clootie dumpling\u003c/a> — a pastry with dried fruits. And you can't have the haggis without the neeps and tatties (turnips and potatoes) alongside. Then if you're lucky, there's \u003ca href=\"http://www.bbc.co.uk/food/recipes/cranachan_66101\">cranachan\u003c/a> made with oats, cream, Scotch whisky and raspberries for dessert.\u003c/p>\n\u003cp>Speeches, recitations and music follow or are interspersed between the meal's course, remaining fairly true to the script of the first supper. One speaker describes and expounds on a particular aspect of Burns' life, concluding with a toast \"to the Immortal Memory of Robert Burns.\" Familiar poems such as \"My Luve is like a Red Red Rose,\" \"A Man's A Man for A' That\" and \"To a Mouse\" are commonly recited.\u003c/p>\n\u003cp>At the original suppers, the Toast to the Lassies was a thank you to the woman who cooked the supper and an acknowledgement of Burns' love of the ladies. Later, it evolved into a rather snarky reflection on the differences between men and women, personalized, of course, to present company, much like a wedding toast.\u003c/p>\n\u003cp>But don't worry, ladies – in the modern era we get a Reply to the Toast to the Lassies. (Here's a particularly \u003ca href=\"http://www.robertburns.org/toast.html\">sassy one\u003c/a>, and YouTube has \u003ca href=\"https://www.google.com/search?q=best+Reply+to+the+Toast+to+the+Lassies&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a#q=best+Reply+to+the+Toast+to+the+Lassies&hl=en&client=firefox-a&hs=Yb9&tbo=d&rls=org.mozilla:en-US:official&source=lnms&tbm=vid&sa=X&ei=M8gCUdKvLsa10AHf14DADA&ved=0CA0Q_AUoAA&bav=on.2,or.r_gc.r_pw.r_qf.&bvm=bv.41524429,d.dmQ&fp=714e24354fd1f1a8&biw=1124&bih=473\">dozens\u003c/a> of examples of the variety of ways in which they can be delivered.)\u003c/p>\n\u003cp>And at the end of it all, guest join hands and sing \"Auld Lang Syne,\" which Burns collected, edited and published.\u003c/p>\n\u003cp>So how did this humble country poet come to symbolize Scottish national pride?\u003c/p>\n\u003cp>\"Burns died at a time of profound economic, social and political change, when writers perceived that Scottish identity was being lost,\" writes \u003ca href=\"http://www.st-andrews.ac.uk/history/staff/rabhouston.html\">Rab Houston\u003c/a>, professor of modern history at St Andrews University in Scotland. \"Romantic and anti-modernist, they found in him a symbol of an allegedly uncorrupted Scotland.\"\u003c/p>\n\u003cp>By celebrating the symbols most associated with Burns, his suppers have helped to shape Scottish identity over the last 200 years.\u003c/p>\n\u003cp>They've also been embraced by other cultures. They're particularly \u003ca href=\"http://www.scotland.org/features/bards-day-brings-scottish-and-russian-artists-into-collaboration\">popular with Russians\u003c/a> and have been cross-bred with the Chinese New Year in Vancouver to create \u003ca href=\"http://www.insidevancouver.ca/tag/gung-haggis-fat-choy-robbie-burns/\">Gung Haggis Fat Choy\u003c/a>.\u003c/p>\n\u003cp>An estimated 12,000 to 15,000 Burns Suppers are held worldwide each year. There is no compiled list of them, since anyone can organize one. Scottish heritage societies and Burns clubs usually hold formal Suppers, but your local Scottish or Irish pub probably holds them, too.\u003c/p>\n\u003cp>Why so much adoration for one guy? Grogan simply says, \"He spoke to the common man. He just hit the right note.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/55293/haul-out-the-haggis-its-time-to-celebrate-burns-night",
"authors": [
"byline_bayareabites_55293"
],
"categories": [
"bayareabites_2090",
"bayareabites_1763",
"bayareabites_10916"
],
"tags": [
"bayareabites_661",
"bayareabites_660",
"bayareabites_658",
"bayareabites_10921"
],
"featImg": "bayareabites_55298",
"label": "bayareabites"
},
"bayareabites_54144": {
"type": "posts",
"id": "bayareabites_54144",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "54144",
"score": null,
"sort": [
1357694499000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1357694499,
"format": "aside",
"disqusTitle": "Elvis Left The Building Long Ago, But His Food (And Music) Lives On",
"title": "Elvis Left The Building Long Ago, But His Food (And Music) Lives On",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_54176\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/elvis-presley.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/elvis-presley.jpg\" alt=\"A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet. Photo: Hulton Archive/Getty Images\" title=\"A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet. Photo: Hulton Archive/Getty Images\" width=\"560\" class=\"size-full wp-image-54176\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet. Photo: Hulton Archive/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Fulton and Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/08/168871751/elvis-left-the-building-long-ago-but-his-food-and-music-lives-on\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's All Things Considered (1/8/13):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130108_atc_10.mp3\"] \u003c/p>\n\u003cp>Elvis Presley was better known for his music than his gourmet tastes. But he did have a famous affinity for the fried goodness of the American South — and he had the waistline to prove it.\u003c/p>\n\u003cp>In honor of what would have been the King of Rock 'n' Roll's 78th birthday, let's take a look at some of his legendary eating habits.\u003c/p>\n\u003cp>His famously beloved fried peanut butter and banana sandwiches — or \"peanut butter and 'nanner sandwiches,\" according to \u003cem>Are You Hungry Tonight,\u003c/em> a cookbook of his favorite recipes — were basically peanut butter and sliced banana between two pieces of white bread, fried in butter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Butter seems to have been a frequent part of Presley's diet, contributing to his weight gain before his untimely demise at age 42 in 1977. By that time, \"Elvis had long been gobbling drugs and fatty foods,\" Graeme Wood writes over at the now-defunct The Daily. \"But his romance with saturated fat reached a sort of point-of-no-return 18 months before the end, on a chilly night that started at Graceland, his estate in Memphis, Tenn.\"\u003c/p>\n\u003cp>Wood recounts \u003ca href=\"http://www.thedaily.com/page/2011/05/28/052811-opinions-history-elvis-sandwich-wood-1-4/\">the story\u003c/a> of Presley's famous flight to Denver one night to get a sandwich that topped even his old familiar favorite. One night in 1976, the King started reminiscing about Fool's Gold Loaf, a sandwich he'd once eaten at the Colorado Mine Company in Denver. It cost $49.95 at the time — $189 in today's dollars, Wood says.\u003c/p>\n\u003cp>Apparently, Presley's craving was so intense that he and his entourage jumped on his private plane and jetted off for the two-hour ride to Denver — a midnight junk food run that totaled $16,000, says Wood.\u003c/p>\n\u003cp>As for the calorie count involved, estimates vary: Wood says 8,000 but some estimates have run as high as \u003ca href=\"http://newyork.grubstreet.com/2008/04/ifc_center_brings_42000calorie.html\">42,000\u003c/a>! Here's the recipe:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Take a whole loaf of Italian bread and slice it lengthwise. Hollow it out and slather it with margarine. Then add a whole jar of jelly and a whole jar of creamy peanut butter, creating two large boats of PB&J. Finally, add a whole pound of fried bacon. Before adding the bacon, dab away the grease on paper towels (presumably to avoid adding unnecessary fat and rendering the sandwich disgusting). Then reunite the sandwich halves, deep-fry, and serve.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Far be it from us to advocate anyone eat like Presley (as we've told you before, all that \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">bacon\u003c/a> could be the death of you). Still, those curious about the King's other culinary ways can dive into \u003ca href=\"http://today.msnbc.msn.com/id/38600144/ns/today-food/t/eat-king-keep-tums-handy/#.UOxHZ-SCm3M\">these recipes\u003c/a> from the authorized cookbook, \u003cem>Graceland's Table: Recipes Fit for the King of Rock and Roll.\u003c/em>\u003c/p>\n\u003cp>Or you could try a modern interpretation of Elvis' immortal beloved snack — The Elvis Presley Milkshake, from Charleston, S.C.-based chef Sean Brock.\u003c/p>\n\u003cp>Every January 8\u003csup>th\u003c/sup>, Brock works peanut butter and banana into the menu at his restaurants. One year, as he was serving cheeseburgers to his staff, the idea of a milkshake hit him. \"[I]t was kind of weird, especially with the bacon in the milkshake, but it turned out to be delicious,\" Brock says. Listen to \u003cem>All Things Considered\u003c/em>'s story later for more details, but here's the recipe if you just can't wait.\u003c/p>\n\u003cp>\u003cstrong>Sean Brock's Elvis Presley Milkshake\u003c/strong>\u003c/p>\n\u003cp>From\u003cem> \u003c/em>\u003cem>Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants\u003c/em>\u003c/p>\n\u003cp>Serves 4 to 6\u003c/p>\n\u003cp>5 thick-cut strips of smoked bacon\u003c/p>\n\u003cp>2 very ripe bananas\u003c/p>\n\u003cp>1/2 cup smooth peanut butter\u003c/p>\n\u003cp>1/4 cup Buffalo Trace bourbon\u003c/p>\n\u003cp>3 cups vanilla ice cream, softened slightly\u003c/p>\n\u003cp>3 tablespoons of bacon fat, cooled\u003c/p>\n\u003cp>In a large skillet over medium-high heat, fry the bacon until very crispy, about 6 to 8 minutes. Drain the bacon on paper towels. Reserve the rendered bacon fat separately, allowing it to cool slightly.\u003c/p>\n\u003cp>Place the bananas, peanut butter and bourbon in a blender. Add the cooked bacon and 3 tablespoons of the reserved bacon fat and blend until smooth, about 45 seconds, scraping down the sides if necessary. Add the ice cream and pulse to incorporate into a smooth shake, about 30 seconds. If you'd like, you can also incorporate the ice cream by hand by mixing it in with a whisk or an immersion blender; this will help keep the shake in a more frozen state. Serve immediately. Transfer any extra shake to a lidded container and reserve in the freezer. Because the alcohol prevents it from completely freezing, it turns into a scoopable ice cream.\u003c/p>\n\u003cp>P.S.: It's also the birthday of another famous rocker — David Bowie. It's highly unlikely that the now 66-year-old Thin White Duke ever ingested 100,000 calories a day, as some sources have suggested Presley did \u003ca href=\"http://articles.latimes.com/1996-08-16/entertainment/ca-34669_1_elvis-graceland\">toward the end\u003c/a>. Of course, Bowie's still kicking — and rocking. As our friends at All Songs Considered note, the singer is celebrating the day by releasing a \u003ca href=\"http://www.npr.org/blogs/allsongs/2013/01/08/168855815/theres-a-brand-new-david-bowie-song\">new song\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Over at Flavorwire, check out a \u003ca href=\"http://www.flavorwire.com/247387/pictures-of-david-bowie-doing-normal-stuff\">slideshow\u003c/a> of Bowie doing ordinary things, like eating airplane food, cutting his birthday cake, and more recently, food shopping.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "54144 http://blogs.kqed.org/bayareabites/?p=54144",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/08/elvis-left-the-building-long-ago-but-his-food-and-music-lives-on/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 943,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 28
},
"modified": 1357702755,
"excerpt": "Presley's legendary love for peanut butter and bananas and bacon helped lead to his outsized body toward the end of his life, and a lasting food legacy. And, oh yeah, he could sing too.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Presley's legendary love for peanut butter and bananas and bacon helped lead to his outsized body toward the end of his life, and a lasting food legacy. And, oh yeah, he could sing too.",
"title": "Elvis Left The Building Long Ago, But His Food (And Music) Lives On | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Elvis Left The Building Long Ago, But His Food (And Music) Lives On",
"datePublished": "2013-01-08T17:21:39-08:00",
"dateModified": "2013-01-08T19:39:15-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "elvis-left-the-building-long-ago-but-his-food-and-music-lives-on",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=168871751&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "April Fulton and Maria Godoy",
"nprStoryDate": "Tue, 08 Jan 2013 15:00:00 -0500",
"nprLastModifiedDate": "Tue, 08 Jan 2013 18:37:49 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/01/08/168871751/elvis-left-the-building-long-ago-but-his-food-and-music-lives-on?ft=3&f=168871751",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130108_atc_10.mp3?orgId=1&topicId=1053&ft=3&f=168871751",
"nprAudioM3u": "http://api.npr.org/m3u/1168902801-e7614c.m3u?orgId=1&topicId=1053&ft=3&f=168871751",
"nprStoryId": "168871751",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 08 Jan 2013 18:37:00 -0500",
"path": "/bayareabites/54144/elvis-left-the-building-long-ago-but-his-food-and-music-lives-on",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130108_atc_10.mp3?orgId=1&topicId=1053&ft=3&f=168871751",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54176\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/elvis-presley.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/elvis-presley.jpg\" alt=\"A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet. Photo: Hulton Archive/Getty Images\" title=\"A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet. Photo: Hulton Archive/Getty Images\" width=\"560\" class=\"size-full wp-image-54176\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet. Photo: Hulton Archive/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Fulton and Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/08/168871751/elvis-left-the-building-long-ago-but-his-food-and-music-lives-on\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's All Things Considered (1/8/13):\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130108_atc_10.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Elvis Presley was better known for his music than his gourmet tastes. But he did have a famous affinity for the fried goodness of the American South — and he had the waistline to prove it.\u003c/p>\n\u003cp>In honor of what would have been the King of Rock 'n' Roll's 78th birthday, let's take a look at some of his legendary eating habits.\u003c/p>\n\u003cp>His famously beloved fried peanut butter and banana sandwiches — or \"peanut butter and 'nanner sandwiches,\" according to \u003cem>Are You Hungry Tonight,\u003c/em> a cookbook of his favorite recipes — were basically peanut butter and sliced banana between two pieces of white bread, fried in butter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Butter seems to have been a frequent part of Presley's diet, contributing to his weight gain before his untimely demise at age 42 in 1977. By that time, \"Elvis had long been gobbling drugs and fatty foods,\" Graeme Wood writes over at the now-defunct The Daily. \"But his romance with saturated fat reached a sort of point-of-no-return 18 months before the end, on a chilly night that started at Graceland, his estate in Memphis, Tenn.\"\u003c/p>\n\u003cp>Wood recounts \u003ca href=\"http://www.thedaily.com/page/2011/05/28/052811-opinions-history-elvis-sandwich-wood-1-4/\">the story\u003c/a> of Presley's famous flight to Denver one night to get a sandwich that topped even his old familiar favorite. One night in 1976, the King started reminiscing about Fool's Gold Loaf, a sandwich he'd once eaten at the Colorado Mine Company in Denver. It cost $49.95 at the time — $189 in today's dollars, Wood says.\u003c/p>\n\u003cp>Apparently, Presley's craving was so intense that he and his entourage jumped on his private plane and jetted off for the two-hour ride to Denver — a midnight junk food run that totaled $16,000, says Wood.\u003c/p>\n\u003cp>As for the calorie count involved, estimates vary: Wood says 8,000 but some estimates have run as high as \u003ca href=\"http://newyork.grubstreet.com/2008/04/ifc_center_brings_42000calorie.html\">42,000\u003c/a>! Here's the recipe:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Take a whole loaf of Italian bread and slice it lengthwise. Hollow it out and slather it with margarine. Then add a whole jar of jelly and a whole jar of creamy peanut butter, creating two large boats of PB&J. Finally, add a whole pound of fried bacon. Before adding the bacon, dab away the grease on paper towels (presumably to avoid adding unnecessary fat and rendering the sandwich disgusting). Then reunite the sandwich halves, deep-fry, and serve.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Far be it from us to advocate anyone eat like Presley (as we've told you before, all that \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">bacon\u003c/a> could be the death of you). Still, those curious about the King's other culinary ways can dive into \u003ca href=\"http://today.msnbc.msn.com/id/38600144/ns/today-food/t/eat-king-keep-tums-handy/#.UOxHZ-SCm3M\">these recipes\u003c/a> from the authorized cookbook, \u003cem>Graceland's Table: Recipes Fit for the King of Rock and Roll.\u003c/em>\u003c/p>\n\u003cp>Or you could try a modern interpretation of Elvis' immortal beloved snack — The Elvis Presley Milkshake, from Charleston, S.C.-based chef Sean Brock.\u003c/p>\n\u003cp>Every January 8\u003csup>th\u003c/sup>, Brock works peanut butter and banana into the menu at his restaurants. One year, as he was serving cheeseburgers to his staff, the idea of a milkshake hit him. \"[I]t was kind of weird, especially with the bacon in the milkshake, but it turned out to be delicious,\" Brock says. Listen to \u003cem>All Things Considered\u003c/em>'s story later for more details, but here's the recipe if you just can't wait.\u003c/p>\n\u003cp>\u003cstrong>Sean Brock's Elvis Presley Milkshake\u003c/strong>\u003c/p>\n\u003cp>From\u003cem> \u003c/em>\u003cem>Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants\u003c/em>\u003c/p>\n\u003cp>Serves 4 to 6\u003c/p>\n\u003cp>5 thick-cut strips of smoked bacon\u003c/p>\n\u003cp>2 very ripe bananas\u003c/p>\n\u003cp>1/2 cup smooth peanut butter\u003c/p>\n\u003cp>1/4 cup Buffalo Trace bourbon\u003c/p>\n\u003cp>3 cups vanilla ice cream, softened slightly\u003c/p>\n\u003cp>3 tablespoons of bacon fat, cooled\u003c/p>\n\u003cp>In a large skillet over medium-high heat, fry the bacon until very crispy, about 6 to 8 minutes. Drain the bacon on paper towels. Reserve the rendered bacon fat separately, allowing it to cool slightly.\u003c/p>\n\u003cp>Place the bananas, peanut butter and bourbon in a blender. Add the cooked bacon and 3 tablespoons of the reserved bacon fat and blend until smooth, about 45 seconds, scraping down the sides if necessary. Add the ice cream and pulse to incorporate into a smooth shake, about 30 seconds. If you'd like, you can also incorporate the ice cream by hand by mixing it in with a whisk or an immersion blender; this will help keep the shake in a more frozen state. Serve immediately. Transfer any extra shake to a lidded container and reserve in the freezer. Because the alcohol prevents it from completely freezing, it turns into a scoopable ice cream.\u003c/p>\n\u003cp>P.S.: It's also the birthday of another famous rocker — David Bowie. It's highly unlikely that the now 66-year-old Thin White Duke ever ingested 100,000 calories a day, as some sources have suggested Presley did \u003ca href=\"http://articles.latimes.com/1996-08-16/entertainment/ca-34669_1_elvis-graceland\">toward the end\u003c/a>. Of course, Bowie's still kicking — and rocking. As our friends at All Songs Considered note, the singer is celebrating the day by releasing a \u003ca href=\"http://www.npr.org/blogs/allsongs/2013/01/08/168855815/theres-a-brand-new-david-bowie-song\">new song\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Over at Flavorwire, check out a \u003ca href=\"http://www.flavorwire.com/247387/pictures-of-david-bowie-doing-normal-stuff\">slideshow\u003c/a> of Bowie doing ordinary things, like eating airplane food, cutting his birthday cake, and more recently, food shopping.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/54144/elvis-left-the-building-long-ago-but-his-food-and-music-lives-on",
"authors": [
"byline_bayareabites_54144"
],
"categories": [
"bayareabites_2090",
"bayareabites_1763",
"bayareabites_45",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_11013",
"bayareabites_3345",
"bayareabites_11012",
"bayareabites_10921"
],
"featImg": "bayareabites_54145",
"label": "bayareabites"
},
"bayareabites_53636": {
"type": "posts",
"id": "bayareabites_53636",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "53636",
"score": null,
"sort": [
1357179558000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1357179558,
"format": "video",
"disqusTitle": "Where’s the Beef? A Vegetarian Ponders His Last Twinkie. (video)",
"title": "Where’s the Beef? A Vegetarian Ponders His Last Twinkie. (video)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess400x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess400x300-150x150.jpg\" alt=\"Hostess Twinkies\" title=\"Hostess Twinkies\" width=\"150\" height=\"150\" class=\"alignright size-thumbnail wp-image-53771\">\u003c/a>2012 has come to a dramatic close. We have battled through the end of the world, the fiscal cliff, devastating storms and mass shootings. But I wanted to close the year on a somewhat lighter note, although it does relate to the unfortunate turn of events that forced \u003ca href=\"http://hostessbrands.com/\" target=\"_blank\">Hostess Brands, Inc.\u003c/a> to shut its doors. Really, what could be lighter than a cream-filled Twinkie?! (You may take that as a rhetorical question or respond to it in the comments section.)\u003c/p>\n\u003cp>Watch the video to find out the surprise I got when I picked up some Hostess snacks and found that a number of them \u003cem>might\u003c/em> contain beef fat. Yep, it’s a real pickle for a vegetarian with a sweet tooth hankering for his childhood treats one last time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess560.jpg\" alt=\"Where's the Beef? Vegetarian Ponders His Last Twinkie\" title=\"Where's the Beef? Vegetarian Ponders His Last Twinkie\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-53772\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://webecoist.momtastic.com/2011/05/09/12-seemingly-vegan-vegetarian-foods-that-really-arent/\" target=\"_blank\">12 Seemingly Vegan & Vegetarian Foods That Really Aren’t\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.peta.org/living/vegetarian-living/animal-ingredients-list.aspx\" target=\"_blank\">PETA - Animal Ingredients List\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bloomberg.com/news/2012-12-13/hostess-said-to-attract-bids-from-wal-mart-kroger.html\" target=\"_blank\">Hostess Said to Attract Bids From Wal-Mart, Kroger\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/Twinkie_defense\" target=\"_blank\">Twinkie defense – Wikipedia\u003c/a> (The reason why Twinkies became infamous.)\u003c/li>\n\u003cli>\u003ca href=\"https://veganoutreach.org/vegan-food/\" target=\"_blank\">Meat, Egg and Dairy Substitutes\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "53636 http://blogs.kqed.org/bayareabites/?p=53636",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/02/where%e2%80%99s-the-beef-a-vegetarian-ponders-his-last-twinkie-video/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 174,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 5
},
"modified": 1523035761,
"excerpt": "Watch the video to find out the surprise Bay Area Bites blogger Mike Kahn got when he picked up some Hostess snacks and found that a number of them might contain beef fat. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Watch the video to find out the surprise Bay Area Bites blogger Mike Kahn got when he picked up some Hostess snacks and found that a number of them might contain beef fat. ",
"title": "Where’s the Beef? A Vegetarian Ponders His Last Twinkie. (video) | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Where’s the Beef? A Vegetarian Ponders His Last Twinkie. (video)",
"datePublished": "2013-01-02T18:19:18-08:00",
"dateModified": "2018-04-06T10:29:21-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "where%e2%80%99s-the-beef-a-vegetarian-ponders-his-last-twinkie-video",
"status": "publish",
"videoEmbed": "https://www.youtube.com/watch?v=LIZb6gj0nIA",
"path": "/bayareabites/53636/where%e2%80%99s-the-beef-a-vegetarian-ponders-his-last-twinkie-video",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess400x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess400x300-150x150.jpg\" alt=\"Hostess Twinkies\" title=\"Hostess Twinkies\" width=\"150\" height=\"150\" class=\"alignright size-thumbnail wp-image-53771\">\u003c/a>2012 has come to a dramatic close. We have battled through the end of the world, the fiscal cliff, devastating storms and mass shootings. But I wanted to close the year on a somewhat lighter note, although it does relate to the unfortunate turn of events that forced \u003ca href=\"http://hostessbrands.com/\" target=\"_blank\">Hostess Brands, Inc.\u003c/a> to shut its doors. Really, what could be lighter than a cream-filled Twinkie?! (You may take that as a rhetorical question or respond to it in the comments section.)\u003c/p>\n\u003cp>Watch the video to find out the surprise I got when I picked up some Hostess snacks and found that a number of them \u003cem>might\u003c/em> contain beef fat. Yep, it’s a real pickle for a vegetarian with a sweet tooth hankering for his childhood treats one last time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Kahn-Hostess560.jpg\" alt=\"Where's the Beef? Vegetarian Ponders His Last Twinkie\" title=\"Where's the Beef? Vegetarian Ponders His Last Twinkie\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-53772\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://webecoist.momtastic.com/2011/05/09/12-seemingly-vegan-vegetarian-foods-that-really-arent/\" target=\"_blank\">12 Seemingly Vegan & Vegetarian Foods That Really Aren’t\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.peta.org/living/vegetarian-living/animal-ingredients-list.aspx\" target=\"_blank\">PETA - Animal Ingredients List\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bloomberg.com/news/2012-12-13/hostess-said-to-attract-bids-from-wal-mart-kroger.html\" target=\"_blank\">Hostess Said to Attract Bids From Wal-Mart, Kroger\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/Twinkie_defense\" target=\"_blank\">Twinkie defense – Wikipedia\u003c/a> (The reason why Twinkies became infamous.)\u003c/li>\n\u003cli>\u003ca href=\"https://veganoutreach.org/vegan-food/\" target=\"_blank\">Meat, Egg and Dairy Substitutes\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/53636/where%e2%80%99s-the-beef-a-vegetarian-ponders-his-last-twinkie-video",
"authors": [
"5397"
],
"categories": [
"bayareabites_1516",
"bayareabites_752",
"bayareabites_1653",
"bayareabites_2090",
"bayareabites_1245",
"bayareabites_1593",
"bayareabites_1873"
],
"tags": [
"bayareabites_10982",
"bayareabites_49",
"bayareabites_2948",
"bayareabites_70",
"bayareabites_10980",
"bayareabites_1002",
"bayareabites_309",
"bayareabites_3144",
"bayareabites_10981",
"bayareabites_108",
"bayareabites_2568"
],
"featImg": "bayareabites_53771",
"label": "bayareabites"
},
"bayareabites_53672": {
"type": "posts",
"id": "bayareabites_53672",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "53672",
"score": null,
"sort": [
1356991095000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1356991095,
"format": "aside",
"disqusTitle": "Why We Toast: Uncorking A New Year's Tradition",
"title": "Why We Toast: Uncorking A New Year's Tradition",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_53676\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/toastingpic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/toastingpic.jpg\" alt=\"A happy-looking 1930s couple toasts. Fox Photos/Getty Images\" title=\"A happy-looking 1930s couple toasts. Fox Photos/Getty Images\" width=\"560\" class=\"size-full wp-image-53676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A happy-looking 1930s couple toasts. Fox Photos/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Reema Khrais from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/31/166576144/why-we-toast-uncorking-a-new-years-tradition\">The Salt at NPR Food\u003c/a> (12/31/12)\u003c/strong>\u003c/p>\n\u003cp>The act of toasting feels natural: You lift your arms in affirmation and drink in honor of an occasion or a loved one.\u003c/p>\n\u003cp>It's what millions will do this week as they ring in the New Year, but why? Like shaking hands or saluting, toasting is a habit with incredibly foggy beginnings, so we here at The Salt decided to dig into it, for the sake of science.\u003c/p>\n\u003cp>\"There's a thin line between history and folklore,\" says historian Paul Dickson. He should know. He wrote a \u003ca href=\"http://www.amazon.com/Toasts-Over-Sentiments-Blessings-Graces/dp/160819065X\">book\u003c/a> about toasting called \u003cem>Toasts: Over 1,500 of the Best Toasts, Sentiments, Blessings and Graces\u003c/em>. \"But toasting definitely goes back to the ancient world.\"\u003c/p>\n\u003cp>Ulysses drank to the health of Achilles in \u003cem>The Odyssey\u003c/em>, he says. And in Rome, drinking to someone's health was so important that the Senate demanded that all diners drink to their emperor, Augustus, before every meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Almost every culture — the Hebrews, Egyptians, Persians, Saxons, Huns — had a pledging of honor with a glass, Dickson says.\u003c/p>\n\u003cp>But it wasn't always called a toast. The term didn't come about until the late 17th century. In the same way you throw a lime in tequila, it was customary to plop a piece of toast or crouton in a drink, Dickson says. Think of it as an early form of a cocktail snack.\u003c/p>\n\u003cp>\"It may have been a flavoring device,\" he says. \"The practice was common, and virtually anything found floating in a drink was referred to as toast.\"\u003c/p>\n\u003cp>\u003cstrong>Origins Of The 'Clink'\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>And the clinking of glasses? Dickson says that toasting flair didn't popularize until the early days of Christianity.\u003c/p>\n\u003cp>Many believed the bell-like noise would drive off the devil — which was most dangerous in times of drinking and reveling.\u003cstrong>\u003c/strong> But that's just one theory.\u003c/p>\n\u003cp>Another legend contends that by adding the clink, toasters could get the greatest pleasure from a drink, Dickson says. Before the clink, toasts only satisfied four of the five senses.\u003c/p>\n\u003cp>And there's a third theory.\u003c/p>\n\u003cp>Though Dickson's research can't confirm or deny this one, many believe the clinking of glasses began as a way for nobles to avoid being poisoned. The tale goes that the clank would slosh liquid from one drink to the other, reassuring the guest that his or her drink was safe and untouched.\u003c/p>\n\u003cp>\u003cstrong>The Road To The American Toast\u003c/strong>\u003c/p>\n\u003cp>Regardless of the reason, many in those early days drank to health, hospitality and honor. But every culture practiced different customs — some a bit strange. The Irish tended to recite blessings, whereas young Englishmen in the 17th century toasted sour drinks to profess their love.\u003c/p>\n\u003cp>\"The practice called for men to show their affection for a woman by stabbing themselves in the arm, mixing their blood in their wine, and drinking to the lady in question,\" Dickson explains.\u003c/p>\n\u003cp>In Scotland, it was customary to drink sparingly during the meal and then bring in a large punch bowl filled with whiskey, hot water and sugar after dinner. The drinking sometimes lasted eight to 10 hours, Dickson says.\u003c/p>\n\u003cp>And as for early Americans — they adopted the tradition of toasting quite readily. But their ritual was largely directed to America as a patriotic gesture. They toasted to the new republic and the experiment of democracy.\u003c/p>\n\u003cp>\"After the [Revolutionary] War, no official dinner or celebration was complete without 13 toasts, one for each state,\" writes Dickson. \"For many years, the 13 toasts were obligatory at local Fourth of July celebrations.\"\u003c/p>\n\u003cp>Today, the ritual of toasting seems more popular than ever, perhaps a product of movies and cultural references, Dickson says.\u003c/p>\n\u003cp>Toasts have also evolved into something of a verbal souvenir: \"It's something you take home with you as sort of a remembrance of that time.\"\u003c/p>\n\u003cp>We'll certainly do that on Monday night.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "53672 http://blogs.kqed.org/bayareabites/?p=53672",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/12/31/why-we-toast-uncorking-a-new-years-tradition/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 673,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1356991138,
"excerpt": "Some early Europeans toasted to profess their love to young women, while others lifted their arms to honor their kings. Toasting, which dates back to ancient times, is a ritual shrouded in urban legends. But one historian says some of the tall tales are actually true.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Some early Europeans toasted to profess their love to young women, while others lifted their arms to honor their kings. Toasting, which dates back to ancient times, is a ritual shrouded in urban legends. But one historian says some of the tall tales are actually true.",
"title": "Why We Toast: Uncorking A New Year's Tradition | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Why We Toast: Uncorking A New Year's Tradition",
"datePublished": "2012-12-31T13:58:15-08:00",
"dateModified": "2012-12-31T13:58:58-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "why-we-toast-uncorking-a-new-years-tradition",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=166576144&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Reema Khrais",
"nprStoryDate": "Mon, 31 Dec 2012 13:00:00 -0500",
"nprLastModifiedDate": "Mon, 31 Dec 2012 13:42:12 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2012/12/31/166576144/why-we-toast-uncorking-a-new-years-tradition?ft=3&f=166576144",
"nprStoryId": "166576144",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 31 Dec 2012 13:42:00 -0500",
"path": "/bayareabites/53672/why-we-toast-uncorking-a-new-years-tradition",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53676\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/toastingpic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/toastingpic.jpg\" alt=\"A happy-looking 1930s couple toasts. Fox Photos/Getty Images\" title=\"A happy-looking 1930s couple toasts. Fox Photos/Getty Images\" width=\"560\" class=\"size-full wp-image-53676\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A happy-looking 1930s couple toasts. Fox Photos/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Reema Khrais from \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/31/166576144/why-we-toast-uncorking-a-new-years-tradition\">The Salt at NPR Food\u003c/a> (12/31/12)\u003c/strong>\u003c/p>\n\u003cp>The act of toasting feels natural: You lift your arms in affirmation and drink in honor of an occasion or a loved one.\u003c/p>\n\u003cp>It's what millions will do this week as they ring in the New Year, but why? Like shaking hands or saluting, toasting is a habit with incredibly foggy beginnings, so we here at The Salt decided to dig into it, for the sake of science.\u003c/p>\n\u003cp>\"There's a thin line between history and folklore,\" says historian Paul Dickson. He should know. He wrote a \u003ca href=\"http://www.amazon.com/Toasts-Over-Sentiments-Blessings-Graces/dp/160819065X\">book\u003c/a> about toasting called \u003cem>Toasts: Over 1,500 of the Best Toasts, Sentiments, Blessings and Graces\u003c/em>. \"But toasting definitely goes back to the ancient world.\"\u003c/p>\n\u003cp>Ulysses drank to the health of Achilles in \u003cem>The Odyssey\u003c/em>, he says. And in Rome, drinking to someone's health was so important that the Senate demanded that all diners drink to their emperor, Augustus, before every meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Almost every culture — the Hebrews, Egyptians, Persians, Saxons, Huns — had a pledging of honor with a glass, Dickson says.\u003c/p>\n\u003cp>But it wasn't always called a toast. The term didn't come about until the late 17th century. In the same way you throw a lime in tequila, it was customary to plop a piece of toast or crouton in a drink, Dickson says. Think of it as an early form of a cocktail snack.\u003c/p>\n\u003cp>\"It may have been a flavoring device,\" he says. \"The practice was common, and virtually anything found floating in a drink was referred to as toast.\"\u003c/p>\n\u003cp>\u003cstrong>Origins Of The 'Clink'\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003c/strong>And the clinking of glasses? Dickson says that toasting flair didn't popularize until the early days of Christianity.\u003c/p>\n\u003cp>Many believed the bell-like noise would drive off the devil — which was most dangerous in times of drinking and reveling.\u003cstrong>\u003c/strong> But that's just one theory.\u003c/p>\n\u003cp>Another legend contends that by adding the clink, toasters could get the greatest pleasure from a drink, Dickson says. Before the clink, toasts only satisfied four of the five senses.\u003c/p>\n\u003cp>And there's a third theory.\u003c/p>\n\u003cp>Though Dickson's research can't confirm or deny this one, many believe the clinking of glasses began as a way for nobles to avoid being poisoned. The tale goes that the clank would slosh liquid from one drink to the other, reassuring the guest that his or her drink was safe and untouched.\u003c/p>\n\u003cp>\u003cstrong>The Road To The American Toast\u003c/strong>\u003c/p>\n\u003cp>Regardless of the reason, many in those early days drank to health, hospitality and honor. But every culture practiced different customs — some a bit strange. The Irish tended to recite blessings, whereas young Englishmen in the 17th century toasted sour drinks to profess their love.\u003c/p>\n\u003cp>\"The practice called for men to show their affection for a woman by stabbing themselves in the arm, mixing their blood in their wine, and drinking to the lady in question,\" Dickson explains.\u003c/p>\n\u003cp>In Scotland, it was customary to drink sparingly during the meal and then bring in a large punch bowl filled with whiskey, hot water and sugar after dinner. The drinking sometimes lasted eight to 10 hours, Dickson says.\u003c/p>\n\u003cp>And as for early Americans — they adopted the tradition of toasting quite readily. But their ritual was largely directed to America as a patriotic gesture. They toasted to the new republic and the experiment of democracy.\u003c/p>\n\u003cp>\"After the [Revolutionary] War, no official dinner or celebration was complete without 13 toasts, one for each state,\" writes Dickson. \"For many years, the 13 toasts were obligatory at local Fourth of July celebrations.\"\u003c/p>\n\u003cp>Today, the ritual of toasting seems more popular than ever, perhaps a product of movies and cultural references, Dickson says.\u003c/p>\n\u003cp>Toasts have also evolved into something of a verbal souvenir: \"It's something you take home with you as sort of a remembrance of that time.\"\u003c/p>\n\u003cp>We'll certainly do that on Monday night.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/53672/why-we-toast-uncorking-a-new-years-tradition",
"authors": [
"byline_bayareabites_53672"
],
"categories": [
"bayareabites_2090",
"bayareabites_1763",
"bayareabites_10916",
"bayareabites_119"
],
"tags": [
"bayareabites_3202",
"bayareabites_1686",
"bayareabites_10983"
],
"featImg": "bayareabites_53673",
"label": "bayareabites"
},
"bayareabites_53592": {
"type": "posts",
"id": "bayareabites_53592",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "53592",
"score": null,
"sort": [
1356771910000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1356771910,
"format": "aside",
"disqusTitle": "An Evolutionary Whodunit: How Did Humans Develop Lactose Tolerance?",
"title": "An Evolutionary Whodunit: How Did Humans Develop Lactose Tolerance?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_53595\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/milk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/milk.jpg\" alt=\"Thousands of years ago, a mutation in the human genome allowed many adults to digest lactose and drink milk. Photo: iStockphoto.com\" title=\"Thousands of years ago, a mutation in the human genome allowed many adults to digest lactose and drink milk. Photo: iStockphoto.com\" width=\"560\" class=\"size-full wp-image-53595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thousands of years ago, a mutation in the human genome allowed many adults to digest lactose and drink milk. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Helen Thompson, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/27/168144785/an-evolutionary-whodunit-how-did-humans-develop-lactose-tolerance\">The Salt at NPR Food\u003c/a> (12/28/12)\u003c/strong>\u003c/p>\n\u003cp>Got milk? Ancient European farmers who made cheese thousands of years ago certainly had it. But at that time, they \u003ca href=\"http://www.pnas.org/content/104/10/3736.abstract\">lacked\u003c/a> a genetic mutation that would have allowed them to digest raw milk's dominant sugar, lactose, after childhood.\u003c/p>\n\u003cp>Today, however, 35 percent of the global population — mostly people with European ancestry — \u003ca href=\"http://www.aafp.org/afp/2002/0501/p1845.html\">can\u003c/a> digest lactose in adulthood without a hitch.\u003c/p>\n\u003cp>So, how did we transition from milk-a-phobics to milkaholics? \"The first and most correct answer is, we don't know,\" says \u003ca href=\"http://www.ucl.ac.uk/mace-lab/people/mark\">Mark Thomas\u003c/a>, an evolutionary geneticist at University College London in the U.K.\u003c/p>\n\u003cp>Most babies can digest milk without getting an upset stomach thanks to an enzyme called lactase. Up until several thousand years ago, that enzyme turned off once a person grew into adulthood — meaning most adults were lactose intolerant (or \"lactase nonpersistent,\" as scientists call it).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But now that doesn't happen for most people of Northern and Central European descent and in certain African and Middle Eastern populations. This development of lactose tolerance took only about 20,000 years — the evolutionary equivalent of a hot minute — but it would have required extremely strong selective pressure.\u003c/p>\n\u003cp>\"Something happened when we started drinking milk that reduced mortality,\" says \u003ca href=\"http://hes.cahs.colostate.edu/faculty_staff/cordain.aspx?sm=a\">Loren Cordain\u003c/a>, an exercise physiologist at Colorado State University and an expert on \u003ca href=\"http://www.npr.org/blogs/health/2012/blogs/health/2012/06/01/154166626/the-paleo-diet-moves-from-the-gym-to-the-clinic?live=1\">Paleolithic nutrition\u003c/a>. That something, though, is a bit of a mystery.\u003c/p>\n\u003cp>\u003cstrong>The Clues\u003c/strong>\u003c/p>\n\u003cp>Milk, no surprise, is pretty nutritious. It's got protein, a bunch of micronutrients, lots of calcium and plenty of carbohydrates. For the ancient Neolithic farmer, it was like a superfood, says Thomas.\u003c/p>\n\u003cp>Even lactose-intolerant adults could have benefited from milk. Chemical evidence from ancient pots shows that these long-ago farmers learned to process the milk into \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/13/167034734/archaeologists-find-ancient-evidence-of-cheese-making\">cheese\u003c/a> or yogurt, which removes some of the lactose.\u003c/p>\n\u003cp>But around 8,000 years ago in what's now Turkey — just when humans were starting to milk newly domesticated cows, goats and sheep — mutations near the gene that produces the lactase enzyme started becoming more frequent. And around the same time, adult lactose tolerance developed. The mutation responsible for that may be between 2,000 and 20,000 years old; estimates \u003ca href=\"http://www.uni-mainz.de/FB/Biologie/Anthropologie/MolA/Download/Leonardi%20et%20al.%202012.pdf\">vary\u003c/a>.\u003c/p>\n\u003cp>But in order for that new trait to have persisted over many generations, something unique must have given milk drinkers an evolutionary edge.\u003c/p>\n\u003cp>\u003cstrong>A Tale Of Famine And Deadly Diarrhea\u003c/strong>\u003c/p>\n\u003cp>Thomas thinks a combination of two reasons may explain the persistence of the lactase mutation in Northern Europe.\u003c/p>\n\u003cp>First, the farmers that settled there came from the Fertile Crescent, and they brought crops native to that region, like wheat and barley. But with Northern Europe's shorter growing season, these crops were more likely to fail, causing famine.\u003c/p>\n\u003cp>Additionally, the colder Northern European climate lent itself to natural refrigeration. \"If you're a farmer in Southern Europe, and you milk a cow in the morning and you leave the milk out, it will be yogurt by noon. But if you do the same thing in Germany, it'll still be milk,\" says Thomas. A healthy lactose-intolerant person who drank that still-fresh milk would get a bad case of diarrhea. \"But if you're malnourished, then you'll die,\" Thomas says.\u003c/p>\n\u003cp>In times of famine, milk drinking probably increased. And the very people who shouldn't have been consuming high-lactose dairy products — the hungry and malnourished — would be the ones more likely to drink fresh milk. So, with milk's deadly effects for the lactose intolerant, individuals with the lactase mutation would have been more likely to survive and pass on that gene.\u003c/p>\n\u003cp>The combination of famine and longer processing time for milk is \"kind of like a double whammy,\" says Thomas, who has yet to publish his theory. Under his scenario, the lactose tolerant wouldn't always have had an evolutionary advantage, but for short periods of time, having that genetic mutation would have helped. \"Over a long run, it's modest; but over short periods of time, it's extremely high selection\" for the lactose tolerant, says Thomas.\u003c/p>\n\u003cp>Scientists may never discover the reason why adult lactose tolerance evolved so quickly. Other researchers have suggested that fresh milk \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1674005/pdf/brmedj01456-0021.pdf\">provided\u003c/a> a more pure fluid alternative to contaminated water sources in arid environments; that milk fat gave people a fertility advantage; or that milk drinking might have been associated with social prestige. Cordain \u003ca href=\"http://thepaleodiet.com/wp-content/uploads/2012/11/Ch-12-Adult-Lactase-Persistence.pdf\">argues\u003c/a> that milk gave humans an advantage against malaria in Africa and Southern Europe, and rickets in Northern Europe.\u003c/p>\n\u003cp>\"Whatever constellation of factors was involved, they're going to be different in different regions,\" says Thomas. \"But the selection pressure might have been equally strong in East Africa and Northern Europe, for example.\"\u003c/p>\n\u003cp>It's hard to tell how prevalent lactose tolerance has been over time. But so far scientists have found evidence of adult lactase persistence in ancient skeletons in Northern Europe, Scandinavia, southern France and elsewhere. Thomas and his colleague \u003ca href=\"http://katalog.uu.se/empInfo/?languageId=1&id=N9-60\">Oddný Sverrisdóttir\u003c/a> of Uppsala University in Sweden recently discovered lactase persistence in Spanish remains from about 5,000 years ago and hope to publish their research next year.\u003c/p>\n\u003cp>Thomas thinks that as genetic and archaeological technology continues to develop, modern science may someday reveal the culprit. But it might take a while because the research — like our genes — is still evolving.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "53592 http://blogs.kqed.org/bayareabites/?p=53592",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/12/29/an-evolutionary-whodunit-how-did-humans-develop-lactose-tolerance/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 932,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1356771951,
"excerpt": "Thousands of years ago, ancient farmers gained the ability to consume milk as adults without getting an upset stomach. A remarkable mutation let some of them digest lactose sugar. But scientists still puzzle over why that mutation persisted and became prevalent in modern humans.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Thousands of years ago, ancient farmers gained the ability to consume milk as adults without getting an upset stomach. A remarkable mutation let some of them digest lactose sugar. But scientists still puzzle over why that mutation persisted and became prevalent in modern humans.",
"title": "An Evolutionary Whodunit: How Did Humans Develop Lactose Tolerance? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "An Evolutionary Whodunit: How Did Humans Develop Lactose Tolerance?",
"datePublished": "2012-12-29T01:05:10-08:00",
"dateModified": "2012-12-29T01:05:51-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "an-evolutionary-whodunit-how-did-humans-develop-lactose-tolerance",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=168144785&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Helen Thompson",
"nprStoryDate": "Fri, 28 Dec 2012 09:56:00 -0500",
"nprLastModifiedDate": "Fri, 28 Dec 2012 12:41:09 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2012/12/27/168144785/an-evolutionary-whodunit-how-did-humans-develop-lactose-tolerance?ft=3&f=168144785",
"nprStoryId": "168144785",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 28 Dec 2012 12:41:00 -0500",
"path": "/bayareabites/53592/an-evolutionary-whodunit-how-did-humans-develop-lactose-tolerance",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53595\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/milk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/milk.jpg\" alt=\"Thousands of years ago, a mutation in the human genome allowed many adults to digest lactose and drink milk. Photo: iStockphoto.com\" title=\"Thousands of years ago, a mutation in the human genome allowed many adults to digest lactose and drink milk. Photo: iStockphoto.com\" width=\"560\" class=\"size-full wp-image-53595\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thousands of years ago, a mutation in the human genome allowed many adults to digest lactose and drink milk. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Helen Thompson, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/27/168144785/an-evolutionary-whodunit-how-did-humans-develop-lactose-tolerance\">The Salt at NPR Food\u003c/a> (12/28/12)\u003c/strong>\u003c/p>\n\u003cp>Got milk? Ancient European farmers who made cheese thousands of years ago certainly had it. But at that time, they \u003ca href=\"http://www.pnas.org/content/104/10/3736.abstract\">lacked\u003c/a> a genetic mutation that would have allowed them to digest raw milk's dominant sugar, lactose, after childhood.\u003c/p>\n\u003cp>Today, however, 35 percent of the global population — mostly people with European ancestry — \u003ca href=\"http://www.aafp.org/afp/2002/0501/p1845.html\">can\u003c/a> digest lactose in adulthood without a hitch.\u003c/p>\n\u003cp>So, how did we transition from milk-a-phobics to milkaholics? \"The first and most correct answer is, we don't know,\" says \u003ca href=\"http://www.ucl.ac.uk/mace-lab/people/mark\">Mark Thomas\u003c/a>, an evolutionary geneticist at University College London in the U.K.\u003c/p>\n\u003cp>Most babies can digest milk without getting an upset stomach thanks to an enzyme called lactase. Up until several thousand years ago, that enzyme turned off once a person grew into adulthood — meaning most adults were lactose intolerant (or \"lactase nonpersistent,\" as scientists call it).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But now that doesn't happen for most people of Northern and Central European descent and in certain African and Middle Eastern populations. This development of lactose tolerance took only about 20,000 years — the evolutionary equivalent of a hot minute — but it would have required extremely strong selective pressure.\u003c/p>\n\u003cp>\"Something happened when we started drinking milk that reduced mortality,\" says \u003ca href=\"http://hes.cahs.colostate.edu/faculty_staff/cordain.aspx?sm=a\">Loren Cordain\u003c/a>, an exercise physiologist at Colorado State University and an expert on \u003ca href=\"http://www.npr.org/blogs/health/2012/blogs/health/2012/06/01/154166626/the-paleo-diet-moves-from-the-gym-to-the-clinic?live=1\">Paleolithic nutrition\u003c/a>. That something, though, is a bit of a mystery.\u003c/p>\n\u003cp>\u003cstrong>The Clues\u003c/strong>\u003c/p>\n\u003cp>Milk, no surprise, is pretty nutritious. It's got protein, a bunch of micronutrients, lots of calcium and plenty of carbohydrates. For the ancient Neolithic farmer, it was like a superfood, says Thomas.\u003c/p>\n\u003cp>Even lactose-intolerant adults could have benefited from milk. Chemical evidence from ancient pots shows that these long-ago farmers learned to process the milk into \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/13/167034734/archaeologists-find-ancient-evidence-of-cheese-making\">cheese\u003c/a> or yogurt, which removes some of the lactose.\u003c/p>\n\u003cp>But around 8,000 years ago in what's now Turkey — just when humans were starting to milk newly domesticated cows, goats and sheep — mutations near the gene that produces the lactase enzyme started becoming more frequent. And around the same time, adult lactose tolerance developed. The mutation responsible for that may be between 2,000 and 20,000 years old; estimates \u003ca href=\"http://www.uni-mainz.de/FB/Biologie/Anthropologie/MolA/Download/Leonardi%20et%20al.%202012.pdf\">vary\u003c/a>.\u003c/p>\n\u003cp>But in order for that new trait to have persisted over many generations, something unique must have given milk drinkers an evolutionary edge.\u003c/p>\n\u003cp>\u003cstrong>A Tale Of Famine And Deadly Diarrhea\u003c/strong>\u003c/p>\n\u003cp>Thomas thinks a combination of two reasons may explain the persistence of the lactase mutation in Northern Europe.\u003c/p>\n\u003cp>First, the farmers that settled there came from the Fertile Crescent, and they brought crops native to that region, like wheat and barley. But with Northern Europe's shorter growing season, these crops were more likely to fail, causing famine.\u003c/p>\n\u003cp>Additionally, the colder Northern European climate lent itself to natural refrigeration. \"If you're a farmer in Southern Europe, and you milk a cow in the morning and you leave the milk out, it will be yogurt by noon. But if you do the same thing in Germany, it'll still be milk,\" says Thomas. A healthy lactose-intolerant person who drank that still-fresh milk would get a bad case of diarrhea. \"But if you're malnourished, then you'll die,\" Thomas says.\u003c/p>\n\u003cp>In times of famine, milk drinking probably increased. And the very people who shouldn't have been consuming high-lactose dairy products — the hungry and malnourished — would be the ones more likely to drink fresh milk. So, with milk's deadly effects for the lactose intolerant, individuals with the lactase mutation would have been more likely to survive and pass on that gene.\u003c/p>\n\u003cp>The combination of famine and longer processing time for milk is \"kind of like a double whammy,\" says Thomas, who has yet to publish his theory. Under his scenario, the lactose tolerant wouldn't always have had an evolutionary advantage, but for short periods of time, having that genetic mutation would have helped. \"Over a long run, it's modest; but over short periods of time, it's extremely high selection\" for the lactose tolerant, says Thomas.\u003c/p>\n\u003cp>Scientists may never discover the reason why adult lactose tolerance evolved so quickly. Other researchers have suggested that fresh milk \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1674005/pdf/brmedj01456-0021.pdf\">provided\u003c/a> a more pure fluid alternative to contaminated water sources in arid environments; that milk fat gave people a fertility advantage; or that milk drinking might have been associated with social prestige. Cordain \u003ca href=\"http://thepaleodiet.com/wp-content/uploads/2012/11/Ch-12-Adult-Lactase-Persistence.pdf\">argues\u003c/a> that milk gave humans an advantage against malaria in Africa and Southern Europe, and rickets in Northern Europe.\u003c/p>\n\u003cp>\"Whatever constellation of factors was involved, they're going to be different in different regions,\" says Thomas. \"But the selection pressure might have been equally strong in East Africa and Northern Europe, for example.\"\u003c/p>\n\u003cp>It's hard to tell how prevalent lactose tolerance has been over time. But so far scientists have found evidence of adult lactase persistence in ancient skeletons in Northern Europe, Scandinavia, southern France and elsewhere. Thomas and his colleague \u003ca href=\"http://katalog.uu.se/empInfo/?languageId=1&id=N9-60\">Oddný Sverrisdóttir\u003c/a> of Uppsala University in Sweden recently discovered lactase persistence in Spanish remains from about 5,000 years ago and hope to publish their research next year.\u003c/p>\n\u003cp>Thomas thinks that as genetic and archaeological technology continues to develop, modern science may someday reveal the culprit. But it might take a while because the research — like our genes — is still evolving.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/53592/an-evolutionary-whodunit-how-did-humans-develop-lactose-tolerance",
"authors": [
"byline_bayareabites_53592"
],
"categories": [
"bayareabites_2090",
"bayareabites_1245",
"bayareabites_10916"
],
"tags": [
"bayareabites_10979",
"bayareabites_10977",
"bayareabites_1621",
"bayareabites_10978"
],
"featImg": "bayareabites_53593",
"label": "bayareabites"
},
"bayareabites_51166": {
"type": "posts",
"id": "bayareabites_51166",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "51166",
"score": null,
"sort": [
1352649792000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1352649792,
"format": "aside",
"disqusTitle": "Ken Burns discusses his new documentary \"The Dust Bowl\" ",
"title": "Ken Burns discusses his new documentary \"The Dust Bowl\" ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>On November 18 and 19, \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21085\">KQED will broadcast\u003c/a> the premiere of “\u003ca href=\"http://www.pbs.org/kenburns/dustbowl/\">The Dust Bowl\u003c/a>,” a new two-part documentary by Ken Burns that explores the most severe, man-made ecological catastrophe in American history -- one that resulted in dust storms that raged for years, destroyed crops, and still haunts its survivors. Meghan Laslocky sat down with Burns to talk about the film.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ken-burns5.jpg\" alt=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" title=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51217\">\u003cbr>\n\u003cem>Ken Burns discussing The Dust Bowl in KQED's green room. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Q: \u003cstrong>Were there specific recent events or environmental policies that inspired you to make “The Dust Bowl”? \u003c/strong>\u003cbr>\nA: Actually no. I'm a historical filmmaker, so I'm drawn to what the word “history” is mostly made of, which is \"story.\" We understood that the Dust Bowl had receded into a conventional wisdom; people think it's just the \u003ca href=\"http://en.wikipedia.org/wiki/The_Grapes_of_Wrath\">\u003cem>The Grapes of Wrath\u003c/em>\u003c/a>, the John Steinbeck novel, and that's it, when it's really a much more complicated story about the worst man-made ecological disaster in all of American history, if not world history. For us it was a chance to get to know the few remaining survivors, people who were children and teenagers at the time, and try to bring this cataclysm -- this ten year apocalypse -- to life. The fact that that apocalypse was superimposed over the Great Depression, which is the greatest economic cataclysm in our country, just gave it resonance, as if it was hurt squared. We just dove down deep into the story to try to understand the reasons why it happened, why it was a man-made event, and how people survived it. The Dust Bowl killed not only [people’s] crops and cattle but their children. [We also explored] what the government did after helping to sponsor the foolish land rush into this area that should never have [been plowed], how the government began to heroically help the even more heroic people who stayed in the Dust Bowl.\u003c/p>\n\u003cp>But I'm not unmindful of the fact in any film that I do, it will, like almost all subjects, resonate with things of today. But we are not specifically trying to point arrows at them, we are not trying to have a neon sign saying “think about global warming,” “think about sustainability,” think about this theme or that theme. We just know that when you tell good stories well, there is a collision between these narratives that sets off some free electrons, and those free electrons resonate with things that are happening today. I'm thrilled in a way that “The Dust Bowl” has promoted so much contemporary conversation, but I'm also just incredibly disappointed that the film is so topical, because we're in the middle of another drought, farm families are suffering again, and that's not a good thing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/dustbowl-pix800a.jpg\" alt=\"And the worst storm of all hit on Palm Sunday, April 14, 1935—a day remembered as Black Sunday. Here the storm sweeps over a farmstead on its way toward Boise City. Credit: Courtesy of Associated Press\" title=\"And the worst storm of all hit on Palm Sunday, April 14, 1935—a day remembered as Black Sunday. Here the storm sweeps over a farmstead on its way toward Boise City. Credit: Courtesy of Associated Press\" width=\"560\" class=\"alignnone size-full wp-image-51220\">\u003cbr>\n\u003cem>And the worst storm of all hit on Palm Sunday, April 14, 1935—a day remembered as Black Sunday. Here the storm sweeps over a farmstead on its way toward Boise City. Credit: Courtesy of Associated Press\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Q: \u003cstrong>I was astonished by the enormity of the disaster, how little I knew about it, aside from the tangential \u003cem>The Grapes of Wrath\u003c/em>. I even asked my parents, who had grown up in the 30s, my mother in even in the Midwest, what they remembered, and they didn't know much about it. Why did it recede so quickly? \u003c/strong>\u003cbr>\nA: Almost everything in American history recedes after the passage of time, and things fall out of fashion. George Washington in the 19th century! School kids could recite his speeches by heart, and it was important to know where he had spent the night. Now that's a joke, and we know very little about him generally. So if George Washington, the most important person in setting our country in motion, could be lost, than any subject could be lost. \u003c/p>\n\u003cp>Steinbeck’s \u003cem>Grapes of Wrath\u003c/em> is about tenant farmers from eastern Oklahoma, who have to leave because of the collapse of the cotton crop caused by the Depression and the drought, while our film focuses on the landowners of the Dust Bowl. The Dust Bowl was called “No Man’s Land” originally because it was quite correctly understood to be not a place for human habitation and certainly not human agriculture. While our film travels to California, where most of The \u003cem>Grapes of Wrath\u003c/em> takes place, to look at the Okies, the diaspora, the “exodusters” as they were called in California, [it’s important to remember] that more than 75% [of the population] stayed in the concentrated area of the panhandle of Oklahoma and nearby parts of Texas, New Mexico, Colorado and Kansas -- the parts of the five-state area that made up “No Man’s Land” and the heart of the Dust Bowl.\u003c/p>\n\u003cp>Even though during the 1930s, 46 of the 48 states were suffering some kind of drought, I think that for most other people, those memories become like PTSD. They just get locked away, and we tend to forget. Generations don't ask about them. But everybody experienced the dust storms because they went all the way east and deposited dirt on Franklin Roosevelt's desk and covered ships out at sea in the Atlantic. That got everybody's attention. It wasn't just one storm or two storms or even a dozen storms, it was hundreds of storms over ten years that were killers. Some were a mile and a half high and a hundred and fifty, 200 miles wide. “A big mountain range,” the writer Tim Egan says in our film, “moving toward you.\"\u003c/p>\n\u003cp>Q: \u003cstrong>But do you think there's something particular to American culture though that turns its back on these stories? \u003c/strong>\u003cbr>\nA: I think it's probably partly American culture in so far that we are still a relatively new nation. We tend to burn our history behind us, like rocket fuel, as if we're always going forward, and that's not always the best thing. As we get older, though, we begin to understand the centrality of history to understanding not only where we were but where we are. The past is gone, we will never get it back, but history is the set of questions that we in the present ask the past. It is informed, however unconsciously or subconsciously, by our own wishes and fears and desires and hopes. So very strangely, history very quickly becomes about our future. We use history to give us guides, examples of leadership and heroism and perseverance, but also these incredible stories that remind us how very much like then was to now, and how very much like now is to then. And that is a hugely important and liberating thing. We can arm ourselves with the tools we'll need to take care of these problems. \u003c/p>\n\u003cp>Q: \u003cstrong>Have you always been a serious reader of history?\u003c/strong>\u003cbr>\nA: Oh, I've read history all my life, and not seriously, just for fun. I never knew that I'd be involved in history. I've wanted to be a filmmaker since I was 12 years old, but I had the greatest harmonic convergence in college where the interest in film intersected with an interest in documentary and then an interest in history and it all came together. I've been so fortunate to passionately know what I've wanted to do now for 37 years and have done it. Making films exclusively on American history and exclusively for public television, I consider myself extraordinarily lucky. I feel like I have the best job in the country. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/dustbowl-pix800.jpg\" alt=\"FSA photographer Dorothea Lange came across Florence Thompson and her children in a pea pickers' camp in Nipomo, California, in March 1936. Credit: Courtesy of Library of Congress\" title=\"FSA photographer Dorothea Lange came across Florence Thompson and her children in a pea pickers' camp in Nipomo, California, in March 1936. Credit: Courtesy of Library of Congress\" width=\"560\" class=\"alignnone size-full wp-image-51221\">\u003cbr>\n\u003cem>FSA photographer Dorothea Lange came across Florence Thompson and her children in a pea pickers' camp in Nipomo, California, in March 1936. Credit: Courtesy of Library of Congress\u003c/em>\u003c/p>\n\u003cp>Q: \u003cstrong>Do you remember when you first read about the Dust Bowl?\u003c/strong>\u003cbr>\nA: My dad was really smart, an anthropologist, and so it's hard to say that I learned it first at school, but I do remember mentions of it in school. Maybe it was Dorothea Lange’s famous photograph of the migrant farm mother, maybe it was a picture of a dust storm. But it's almost never taught. People remember the Depression and the New Deal with a much more clarity because the argument about big government or less government is a perennial conversation. But for me, this project was brought to life by my production partner, Dayton Duncan, whom I've worked with for more than 20 years. He'd written a nonfiction book called “Miles from Nowhere” about those counties that still have fewer than two people per square mile, which used to be the definition of the frontier. Some of those were Dust Bowl counties. He encouraged Tim Egan, who is the great writer who did \"The Worst Hard Time,\" which is an extraordinary book about the Dust Bowl. He is in our film, and was an advisor to our film. As we saw light at the end of the tunnel after a very long multi-year project on the history of the national parks, and coming off another experience I had working with a different producer on the history of the Second World War, Dayton and I decided we needed to go see if there were enough living folks who could narrate our story to make it worthwhile to dive deeply into the Dust Bowl. Fortunately we were able to find folks who were kids and teenagers then, but their memories are no less reliable and no less powerful. \u003c/p>\n\u003cp>Q: \u003cstrong>This might feel like a stretch, but characters in “The Dust Bowl” honestly reminded me of Holocaust survivors who are in their eighties. This the last opportunity to capture their stories.\u003c/strong>\u003cbr>\nA: We are beginning to understand that war almost necessarily creates post traumatic stress, but we have come recently to understand that many other things do too. I lost my mother to cancer when I was 11 years old, and there was never a moment when I was aware that she wasn't desperately ill, which is a kind of traumatic experience. Everyone has traumatic experiences like that. The Dust Bowl must have been a ten-year apocalyptic event -- I won’t call it a holocaust because we need to honor that event -- but you'll see people in the film who break down and cry, remembering in their late eighties and early nineties, about the death of a sibling who had not reached 2 1/2 years old, a little sister who died early in 1935, which is an awfully long time ago. They break down as if that event had happened yesterday. It begins to tell you how present memory is, and how important it is for us to ask these questions and try to access these memories, however painful that might be. There's a healing that can take place in the talking about it. We found it with World War II veterans and we find everywhere. These traumatic events live on inside people, and I think we have an obligation to hear them out. \u003c/p>\n\u003cp>Q: \u003cstrong>The film does have so many deeply tragic, and occasionally violent, moments, like the scene with the jackrabbits, and the stories about shooting the cows. Did you rein that in or temper it a bit?\u003c/strong>\u003cbr>\nA: All editing is a centering process. I come from New England, where we make maple syrup, and it takes 40 gallons of sap to make one gallon of maple syrup. So what we do [in filmmaking] is a distillation process. In any given scene, you have a lot more [material] that you can use, and some scenes you want to do more, and sometimes you want to do less. It's always a careful calibration, particularly in the film with what were called “rabbit drives,” when the ecology of [the Dust Bowl] had become so out of balance because of the plowing up of the grasslands, the drought that had come in as a result of the normal climate there, a new wave of hard times, and then the dust blowing because the crops were failing. Jack rabbits would swarm and eat everything that was remaining -- family gardens and lawns and grasses and trees -- and [people] would have these grisly rabbit drives that would beat them to death. It's very carefully modulated in the film. There was a lot more that we could have put in and didn't just out of the fact that this is already a sustaining tragedy in which heroic perseverance is an important value, but you don’t ever want to overload it. That's what I get paid to do: decide how long certain stuff goes on. We found this in the World War II series where people are describing horrible things, and you need to balance that with other things. \u003c/p>\n\u003cp>Q: \u003cstrong>So a film like this can makes one feel fearful and powerless. What do you suggest that say consumers in California do to help prevent in another Dust Bowl?\u003c/strong>\u003cbr>\nA: Well, I'd like to take the word \"consumers\" off and just say, \"citizens.\" I think that human beings and maybe particularly Americans -- I don't know enough about other people to make a categorical judgment -- don't plan for the long term. The Dust Bowl is the greatest man-made ecological disaster in American history \u003cem>so far\u003c/em>. What makes us fearful is that we see all of the ingredients for other disasters, like the fragility of our oceans and their potential collapse and other droughts that are bringing new dust storms this year. And while we have technology that is bringing up ancient water from the Ogallala Aquifer and drenching our crops [in the Great Plains] to keep the soil in place, that water will run out. We are mining that water. It's not a sustainable source. So one hopes that a film like ours will be part of a conversation about long term planning, about sustainability, about asking the very basic questions that we often don't ask, particularly in urban areas, about where our food comes from. Now the good news is that for the last 30 or 40 years there has been an amazing movement about whole and organic foods, about eating sustainably, about eating local foods, about respecting the environment, and so there is within our larger, mostly ignorant culture people who are striving to live better lives in relationship to the land and their food sources. The Dust Bowl will come as no surprise to them even though the information might be utterly new, just because they have a sensitivity to nature. Now the question is: How do we bring it out to other folks who might change their ways. I live in a little rural town in New Hampshire and in recent years the nearby farmers who hay our open fields have switched to organic farming, and they need to make sure that I don't do anything to the field and that they don't do anything to the field that would jeopardize their ability to certify the hay that they harvest as organic. [That’s an] amazing change for farm families that have been there in some cases in our town for more than 200 years. \u003c/p>\n\u003cp>Q: \u003cstrong>Speaking of the Ogallala Aquifer, which is now used to irrigate the area that was once the Dust Bowl as well as much of the plains, can you tell us more about its future?\u003c/strong>\u003cbr>\nA: There are some places where it has run out. It's a big vast underground cistern that is irregular in size and basically collected a lot of water as the last Ice Age retreated, so it's not being replenished by rainwater. It's down too far. And some people -- the Cassandras who worry about it -- think it has 20 more years, and others are saying it has 50 more years. But it's a finite period, and it will run out. I'm not suggesting that the Dust Bowl will immediately reappear. We do have time to plan for that eventuality. We do have time to moderate our use of [the water]. We are spending an awful lot irrigating incredibly thirsty crops. Wheat is relatively easy to grow and requires minimal moisture, which is why it was possible in those slightly wetter years to have good wheat crops in a place where they shouldn't have been planting at all. They're still planting down there, and they're not just planting wheat. They're planting feed corn, and corn is just incredibly thirsty. This is part of the bargain we have to make: What will we use our resources for? \u003c/p>\n\u003cp>Q:\u003cstrong> Are there any policies that are in the works that will help deal with the eventuality?\u003c/strong>\u003cbr>\nA: You know, planning long term is a political football that is so difficult for anyone to exhibit any courage with. There are so many interlocking things. The government pays a great deal of people on the plains and elsewhere in agriculture not to plant crops. It's a subsidy that doesn't appear to them like welfare, but they look in disdain at social programs that help the poorest people just rise up from starvation and real abject poverty to a livable poverty. So you have great conflicting interests in the country about dealing with these things. That’s where the real fear ought to come from: the fact that we find it very difficult to reach compromise and consensus about long term planning that would help to obviate the impending crises and help to mitigate the ones that will inevitably come up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ken-burns2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ken-burns2.jpg\" alt=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" title=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"318\" class=\"alignnone size-full wp-image-51238\">\u003c/a>\u003cbr>\n\u003cem>Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Q: \u003cstrong>Are you at all optimistic that progress will be made?\u003c/strong>\u003cbr>\nA: Of course! I make history. History is all about the future. You don’t make history unless you think that we can't take something from the past and transform it into action in the present. \u003c/p>\n\u003cp>Q: \u003cstrong>There are dust storms on the rise in the southwest. What can you tell us about those?\u003c/strong>\u003cbr>\nA: They are very few and far between. There are always dust storms. This happens when you have loose stuff on the ground and winds. You get dust storms under certain weather conditions, so that will always be happening. Phoenix, for example, had a dust storm in 2011 that was quite significant and dramatic, but nowhere near the size, length, scope, duration and frequency as what happened in the Dust Bowl. And they're in a desert, so it's not inconceivable that dry air and cold air from the north and winds combine to make a dust storm. What we are now seeing though is the possibility that with the combination of drought, winds, and crops that have failed, some of that exposed top soil will blow again. A lot of people are doing stuff. I met a farmer from Iowa who is a “no-till” farmer, that is to say, a lot of people do “clean-till”: they get all of the organic material out of the last season's crop and have that big moist dirt, but that's also in drought susceptible to blowing. And it doesn't retain the moisture; the moisture just seeps through. So if you leave a lot of organic material in [the dirt], it traps and captures the moisture, and the yields are just as great. So I think we are learning, and struggling, but inevitably it is always slow to find consensus. It's interesting that the Dust Bowl, the crisis that it was, precipitated relatively quick action: These independent farmers who didn't want anyone, particularly the government, telling them what to do, within a couple of years are going to the government and saying, “Tell us what to do.” The soil conservation service, in the form of Howard Finnell -- one of the great heroes of this story -- started instituting extraordinary measures about how to plow differently, [as with] contour plowing, and how to rotate crops, how to save as much moisture as you can, how to return some land to grassland. Lots of wonderful restoration that is still in place and farmers are still trying to practice in the Dust Bowl area. \u003c/p>\n\u003cp>Q: \u003cstrong>One thing I didn't understand in terms of the mechanics of the Dust Bowl and subsequent recovery was how any recovery was possible if the top soil all blew away? What was left to work with?\u003c/strong>\u003cbr>\nA: Sometimes nothing, and that was the ecological disaster. There are still some places that are unfarmable because of the sand dunes there. A lot of that land has been bought up and is being returned to grassland, and a lot of it has been remediated. You can bulldoze the sand level, and you can add organic material, and you can begin to develop replacement top soil, but the hard pan, just below the top soil that was exposed, you can’t break it up with the heel of your boot. \u003c/p>\n\u003cp>Q: \u003cstrong>What does No Man's Land -- the epicenter of the Dust Bowl -- look like now?\u003c/strong>\u003cbr>\nA: It's still heavily agricultural. They're drawing on Ogallala water. There are places that look exactly like a desert. The grasslands are within that area that the United States has bought and created national grasslands. They are very arid. They don't seem to us exactly what we would think grasslands would be like; they seem almost at the edge of a desert. And they are plagued by the contemporary droughts right now, and fires that go through, and lightning strikes. All of a sudden a stand of cottonwood trees that line a dry river that only runs for a few short weeks in the spring after the snow melt looks like charred stumps. It's a forbidding place, but you also see where the irrigation has come in and people are growing all sorts of crops, not just wheat. \u003c/p>\n\u003cp>Q: \u003cstrong>What has been the reaction in the community your film?\u003c/strong>\u003cbr>\nA: I think it's been almost uniformly positive. There are a few people that would want to make a little bit of an argument about whether this is truly man-made, but they really don't have a leg to stand on. It's interesting that in Boise City, which is the geographical center of it all and the county seat of Cimarron County and the far western tip of the Oklahoma panhandle, there's still a little godforsaken sign in the middle of the town square that says, \"Pray for Rain.\" It's always, \"If it rains, if it rains, if it rains.\" \"Rain follows the plow\" was one of the most ridiculous, completely bogus theories that the very act of plowing would bring more rain. It was invented by real estate speculators who were trying to make a killing selling farm land to people who couldn't afford other, richer, more viable farm land. \u003c/p>\n\u003cp>Q: \u003cstrong>Are there particular communities that you're doing a push in with the film to try and change attitudes?\u003c/strong>\u003cbr>\nA: We aren't trying to change attitudes. What we're trying to do is make good films, and good films hopefully are good stories. We want to share those stories, and what people do with them is what they do with them. We inevitably have a promotional campaign for every film, and we began last April, on the anniversary of Black Sunday, the worst storm of all, April 14, 1935, we assembled in Goodwill, Oklahoma, a tiny, tiny town as many of the survivors that we interviewed as possible. We've already lost a few and have lost some since then, and then we go around to major American cities, but also in Oklahoma and Texas and other places and show them clips of the film and talk to people and show them. We see it as a human drama and an oral history. And then what people do, and the kind of conversation that will be promoted all remains to be seen. But part of being in San Francisco is to take people, and there are very few farms in San Francisco, and talk to them about a farming subject. Because it is always an important stop along the way of promoting our films. \u003c/p>\n\u003cp>\u003ca href=\"http://www.shoppbs.org/family/index.jsp?categoryId=12975260\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/the-dust-bowl-book560.jpg\" alt=\"The Dust Bowl - book\" title=\"The Dust Bowl - book\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-51230\">\u003c/a>\u003c/p>\n\u003cp>Q: \u003cstrong>What does the \u003ca href=\"http://www.shoppbs.org/family/index.jsp?categoryId=12975260\">companion book\u003c/a>, “The Dust Bowl” have in it that the film doesn’t?\u003c/strong>\u003cbr>\nA: Well, Dayton Duncan, who wrote the film and conducted most of the interviews, and is really the author of this project, is a writer in addition to being a producer. The book affords him the opportunity to re-present the story in a different medium and allows him to expand the things that editing necessarily, because of the exigencies of film, require us to take out. He could add more detail that might bog a film down but doesn't bog a book down. So it's a thrilling thing for him that after we lock the film, he has this creative outlet that expands what the film has. At the same time, the film will reach many millions more people than the book will.\u003c/p>\n\u003cp>Q: \u003cstrong>Do you have any opinions about Prop 37, the proposition about labeling genetically modified foods that did not pass in California.\u003c/strong>\u003cbr>\nA: I have a child who has a peanut allergy, and we're beginning to wonder whether in fact many of these allergies that are cropping up among kids that didn't exist when I was growing up are the result of us genetically modifying various things like soybeans, or other products. So I am very much [in favor], as a concerned parent who has this terrible Damocles hanging over a beautiful little girl, very much for the accurate labeling of what has been genetically modified and what hasn’t. We're finding that the human immune system is not necessarily equipped to handle these slightly modified molecules from the original substance that they may be completely tolerant of. For that little girl's reasons, and a million more, I'm sorry it didn't pass. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/MYOmjQO_UMw\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Information:\u003c/strong>\n\u003cli>Website: \u003ca href=\"http://www.pbs.org/kenburns/dustbowl/\">The Dust Bowl\u003c/a>\u003c/li>\n\u003cli>Facebook: \u003ca href=\"https://www.facebook.com/kenburnspbs\">Ken Burns (PBS)\u003c/a>\u003c/li>\n\u003cli>Twitter: \u003ca href=\"https://twitter.com/kenburns/\">@KenBurns\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21085\">KQED airtimes for The Dust Bowl\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Related Stories:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=111105\">'The Dust Bowl' Unearths American Values from Greed to Grift to Grit\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://missionlocal.org/2012/11/ken-burns-teaches-mission-students-lessons-from-the-dust-bowl/\">Ken Burns Teaches Mission Students Lessons From the Dust Bowl\u003c/a> (MissionLocal)\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "51166 http://blogs.kqed.org/bayareabites/?p=51166",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/11/11/ken-burns-discusses-his-new-documentary-the-dust-bowl/",
"stats": {
"hasVideo": true,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 4470,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://www.youtube.com/embed/MYOmjQO_UMw"
],
"paragraphCount": 30
},
"modified": 1353400552,
"excerpt": "On November 18 and 19, KQED will broadcast the premiere of “The Dust Bowl,” a new documentary by Ken Burns that explores the most severe, man-made ecological catastrophe in American history. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "On November 18 and 19, KQED will broadcast the premiere of “The Dust Bowl,” a new documentary by Ken Burns that explores the most severe, man-made ecological catastrophe in American history. ",
"title": "Ken Burns discusses his new documentary \"The Dust Bowl\" | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Ken Burns discusses his new documentary \"The Dust Bowl\" ",
"datePublished": "2012-11-11T08:03:12-08:00",
"dateModified": "2012-11-20T00:35:52-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "ken-burns-discusses-his-new-documentary-the-dust-bowl",
"status": "publish",
"path": "/bayareabites/51166/ken-burns-discusses-his-new-documentary-the-dust-bowl",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On November 18 and 19, \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21085\">KQED will broadcast\u003c/a> the premiere of “\u003ca href=\"http://www.pbs.org/kenburns/dustbowl/\">The Dust Bowl\u003c/a>,” a new two-part documentary by Ken Burns that explores the most severe, man-made ecological catastrophe in American history -- one that resulted in dust storms that raged for years, destroyed crops, and still haunts its survivors. Meghan Laslocky sat down with Burns to talk about the film.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ken-burns5.jpg\" alt=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" title=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51217\">\u003cbr>\n\u003cem>Ken Burns discussing The Dust Bowl in KQED's green room. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Q: \u003cstrong>Were there specific recent events or environmental policies that inspired you to make “The Dust Bowl”? \u003c/strong>\u003cbr>\nA: Actually no. I'm a historical filmmaker, so I'm drawn to what the word “history” is mostly made of, which is \"story.\" We understood that the Dust Bowl had receded into a conventional wisdom; people think it's just the \u003ca href=\"http://en.wikipedia.org/wiki/The_Grapes_of_Wrath\">\u003cem>The Grapes of Wrath\u003c/em>\u003c/a>, the John Steinbeck novel, and that's it, when it's really a much more complicated story about the worst man-made ecological disaster in all of American history, if not world history. For us it was a chance to get to know the few remaining survivors, people who were children and teenagers at the time, and try to bring this cataclysm -- this ten year apocalypse -- to life. The fact that that apocalypse was superimposed over the Great Depression, which is the greatest economic cataclysm in our country, just gave it resonance, as if it was hurt squared. We just dove down deep into the story to try to understand the reasons why it happened, why it was a man-made event, and how people survived it. The Dust Bowl killed not only [people’s] crops and cattle but their children. [We also explored] what the government did after helping to sponsor the foolish land rush into this area that should never have [been plowed], how the government began to heroically help the even more heroic people who stayed in the Dust Bowl.\u003c/p>\n\u003cp>But I'm not unmindful of the fact in any film that I do, it will, like almost all subjects, resonate with things of today. But we are not specifically trying to point arrows at them, we are not trying to have a neon sign saying “think about global warming,” “think about sustainability,” think about this theme or that theme. We just know that when you tell good stories well, there is a collision between these narratives that sets off some free electrons, and those free electrons resonate with things that are happening today. I'm thrilled in a way that “The Dust Bowl” has promoted so much contemporary conversation, but I'm also just incredibly disappointed that the film is so topical, because we're in the middle of another drought, farm families are suffering again, and that's not a good thing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/dustbowl-pix800a.jpg\" alt=\"And the worst storm of all hit on Palm Sunday, April 14, 1935—a day remembered as Black Sunday. Here the storm sweeps over a farmstead on its way toward Boise City. Credit: Courtesy of Associated Press\" title=\"And the worst storm of all hit on Palm Sunday, April 14, 1935—a day remembered as Black Sunday. Here the storm sweeps over a farmstead on its way toward Boise City. Credit: Courtesy of Associated Press\" width=\"560\" class=\"alignnone size-full wp-image-51220\">\u003cbr>\n\u003cem>And the worst storm of all hit on Palm Sunday, April 14, 1935—a day remembered as Black Sunday. Here the storm sweeps over a farmstead on its way toward Boise City. Credit: Courtesy of Associated Press\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Q: \u003cstrong>I was astonished by the enormity of the disaster, how little I knew about it, aside from the tangential \u003cem>The Grapes of Wrath\u003c/em>. I even asked my parents, who had grown up in the 30s, my mother in even in the Midwest, what they remembered, and they didn't know much about it. Why did it recede so quickly? \u003c/strong>\u003cbr>\nA: Almost everything in American history recedes after the passage of time, and things fall out of fashion. George Washington in the 19th century! School kids could recite his speeches by heart, and it was important to know where he had spent the night. Now that's a joke, and we know very little about him generally. So if George Washington, the most important person in setting our country in motion, could be lost, than any subject could be lost. \u003c/p>\n\u003cp>Steinbeck’s \u003cem>Grapes of Wrath\u003c/em> is about tenant farmers from eastern Oklahoma, who have to leave because of the collapse of the cotton crop caused by the Depression and the drought, while our film focuses on the landowners of the Dust Bowl. The Dust Bowl was called “No Man’s Land” originally because it was quite correctly understood to be not a place for human habitation and certainly not human agriculture. While our film travels to California, where most of The \u003cem>Grapes of Wrath\u003c/em> takes place, to look at the Okies, the diaspora, the “exodusters” as they were called in California, [it’s important to remember] that more than 75% [of the population] stayed in the concentrated area of the panhandle of Oklahoma and nearby parts of Texas, New Mexico, Colorado and Kansas -- the parts of the five-state area that made up “No Man’s Land” and the heart of the Dust Bowl.\u003c/p>\n\u003cp>Even though during the 1930s, 46 of the 48 states were suffering some kind of drought, I think that for most other people, those memories become like PTSD. They just get locked away, and we tend to forget. Generations don't ask about them. But everybody experienced the dust storms because they went all the way east and deposited dirt on Franklin Roosevelt's desk and covered ships out at sea in the Atlantic. That got everybody's attention. It wasn't just one storm or two storms or even a dozen storms, it was hundreds of storms over ten years that were killers. Some were a mile and a half high and a hundred and fifty, 200 miles wide. “A big mountain range,” the writer Tim Egan says in our film, “moving toward you.\"\u003c/p>\n\u003cp>Q: \u003cstrong>But do you think there's something particular to American culture though that turns its back on these stories? \u003c/strong>\u003cbr>\nA: I think it's probably partly American culture in so far that we are still a relatively new nation. We tend to burn our history behind us, like rocket fuel, as if we're always going forward, and that's not always the best thing. As we get older, though, we begin to understand the centrality of history to understanding not only where we were but where we are. The past is gone, we will never get it back, but history is the set of questions that we in the present ask the past. It is informed, however unconsciously or subconsciously, by our own wishes and fears and desires and hopes. So very strangely, history very quickly becomes about our future. We use history to give us guides, examples of leadership and heroism and perseverance, but also these incredible stories that remind us how very much like then was to now, and how very much like now is to then. And that is a hugely important and liberating thing. We can arm ourselves with the tools we'll need to take care of these problems. \u003c/p>\n\u003cp>Q: \u003cstrong>Have you always been a serious reader of history?\u003c/strong>\u003cbr>\nA: Oh, I've read history all my life, and not seriously, just for fun. I never knew that I'd be involved in history. I've wanted to be a filmmaker since I was 12 years old, but I had the greatest harmonic convergence in college where the interest in film intersected with an interest in documentary and then an interest in history and it all came together. I've been so fortunate to passionately know what I've wanted to do now for 37 years and have done it. Making films exclusively on American history and exclusively for public television, I consider myself extraordinarily lucky. I feel like I have the best job in the country. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/dustbowl-pix800.jpg\" alt=\"FSA photographer Dorothea Lange came across Florence Thompson and her children in a pea pickers' camp in Nipomo, California, in March 1936. Credit: Courtesy of Library of Congress\" title=\"FSA photographer Dorothea Lange came across Florence Thompson and her children in a pea pickers' camp in Nipomo, California, in March 1936. Credit: Courtesy of Library of Congress\" width=\"560\" class=\"alignnone size-full wp-image-51221\">\u003cbr>\n\u003cem>FSA photographer Dorothea Lange came across Florence Thompson and her children in a pea pickers' camp in Nipomo, California, in March 1936. Credit: Courtesy of Library of Congress\u003c/em>\u003c/p>\n\u003cp>Q: \u003cstrong>Do you remember when you first read about the Dust Bowl?\u003c/strong>\u003cbr>\nA: My dad was really smart, an anthropologist, and so it's hard to say that I learned it first at school, but I do remember mentions of it in school. Maybe it was Dorothea Lange’s famous photograph of the migrant farm mother, maybe it was a picture of a dust storm. But it's almost never taught. People remember the Depression and the New Deal with a much more clarity because the argument about big government or less government is a perennial conversation. But for me, this project was brought to life by my production partner, Dayton Duncan, whom I've worked with for more than 20 years. He'd written a nonfiction book called “Miles from Nowhere” about those counties that still have fewer than two people per square mile, which used to be the definition of the frontier. Some of those were Dust Bowl counties. He encouraged Tim Egan, who is the great writer who did \"The Worst Hard Time,\" which is an extraordinary book about the Dust Bowl. He is in our film, and was an advisor to our film. As we saw light at the end of the tunnel after a very long multi-year project on the history of the national parks, and coming off another experience I had working with a different producer on the history of the Second World War, Dayton and I decided we needed to go see if there were enough living folks who could narrate our story to make it worthwhile to dive deeply into the Dust Bowl. Fortunately we were able to find folks who were kids and teenagers then, but their memories are no less reliable and no less powerful. \u003c/p>\n\u003cp>Q: \u003cstrong>This might feel like a stretch, but characters in “The Dust Bowl” honestly reminded me of Holocaust survivors who are in their eighties. This the last opportunity to capture their stories.\u003c/strong>\u003cbr>\nA: We are beginning to understand that war almost necessarily creates post traumatic stress, but we have come recently to understand that many other things do too. I lost my mother to cancer when I was 11 years old, and there was never a moment when I was aware that she wasn't desperately ill, which is a kind of traumatic experience. Everyone has traumatic experiences like that. The Dust Bowl must have been a ten-year apocalyptic event -- I won’t call it a holocaust because we need to honor that event -- but you'll see people in the film who break down and cry, remembering in their late eighties and early nineties, about the death of a sibling who had not reached 2 1/2 years old, a little sister who died early in 1935, which is an awfully long time ago. They break down as if that event had happened yesterday. It begins to tell you how present memory is, and how important it is for us to ask these questions and try to access these memories, however painful that might be. There's a healing that can take place in the talking about it. We found it with World War II veterans and we find everywhere. These traumatic events live on inside people, and I think we have an obligation to hear them out. \u003c/p>\n\u003cp>Q: \u003cstrong>The film does have so many deeply tragic, and occasionally violent, moments, like the scene with the jackrabbits, and the stories about shooting the cows. Did you rein that in or temper it a bit?\u003c/strong>\u003cbr>\nA: All editing is a centering process. I come from New England, where we make maple syrup, and it takes 40 gallons of sap to make one gallon of maple syrup. So what we do [in filmmaking] is a distillation process. In any given scene, you have a lot more [material] that you can use, and some scenes you want to do more, and sometimes you want to do less. It's always a careful calibration, particularly in the film with what were called “rabbit drives,” when the ecology of [the Dust Bowl] had become so out of balance because of the plowing up of the grasslands, the drought that had come in as a result of the normal climate there, a new wave of hard times, and then the dust blowing because the crops were failing. Jack rabbits would swarm and eat everything that was remaining -- family gardens and lawns and grasses and trees -- and [people] would have these grisly rabbit drives that would beat them to death. It's very carefully modulated in the film. There was a lot more that we could have put in and didn't just out of the fact that this is already a sustaining tragedy in which heroic perseverance is an important value, but you don’t ever want to overload it. That's what I get paid to do: decide how long certain stuff goes on. We found this in the World War II series where people are describing horrible things, and you need to balance that with other things. \u003c/p>\n\u003cp>Q: \u003cstrong>So a film like this can makes one feel fearful and powerless. What do you suggest that say consumers in California do to help prevent in another Dust Bowl?\u003c/strong>\u003cbr>\nA: Well, I'd like to take the word \"consumers\" off and just say, \"citizens.\" I think that human beings and maybe particularly Americans -- I don't know enough about other people to make a categorical judgment -- don't plan for the long term. The Dust Bowl is the greatest man-made ecological disaster in American history \u003cem>so far\u003c/em>. What makes us fearful is that we see all of the ingredients for other disasters, like the fragility of our oceans and their potential collapse and other droughts that are bringing new dust storms this year. And while we have technology that is bringing up ancient water from the Ogallala Aquifer and drenching our crops [in the Great Plains] to keep the soil in place, that water will run out. We are mining that water. It's not a sustainable source. So one hopes that a film like ours will be part of a conversation about long term planning, about sustainability, about asking the very basic questions that we often don't ask, particularly in urban areas, about where our food comes from. Now the good news is that for the last 30 or 40 years there has been an amazing movement about whole and organic foods, about eating sustainably, about eating local foods, about respecting the environment, and so there is within our larger, mostly ignorant culture people who are striving to live better lives in relationship to the land and their food sources. The Dust Bowl will come as no surprise to them even though the information might be utterly new, just because they have a sensitivity to nature. Now the question is: How do we bring it out to other folks who might change their ways. I live in a little rural town in New Hampshire and in recent years the nearby farmers who hay our open fields have switched to organic farming, and they need to make sure that I don't do anything to the field and that they don't do anything to the field that would jeopardize their ability to certify the hay that they harvest as organic. [That’s an] amazing change for farm families that have been there in some cases in our town for more than 200 years. \u003c/p>\n\u003cp>Q: \u003cstrong>Speaking of the Ogallala Aquifer, which is now used to irrigate the area that was once the Dust Bowl as well as much of the plains, can you tell us more about its future?\u003c/strong>\u003cbr>\nA: There are some places where it has run out. It's a big vast underground cistern that is irregular in size and basically collected a lot of water as the last Ice Age retreated, so it's not being replenished by rainwater. It's down too far. And some people -- the Cassandras who worry about it -- think it has 20 more years, and others are saying it has 50 more years. But it's a finite period, and it will run out. I'm not suggesting that the Dust Bowl will immediately reappear. We do have time to plan for that eventuality. We do have time to moderate our use of [the water]. We are spending an awful lot irrigating incredibly thirsty crops. Wheat is relatively easy to grow and requires minimal moisture, which is why it was possible in those slightly wetter years to have good wheat crops in a place where they shouldn't have been planting at all. They're still planting down there, and they're not just planting wheat. They're planting feed corn, and corn is just incredibly thirsty. This is part of the bargain we have to make: What will we use our resources for? \u003c/p>\n\u003cp>Q:\u003cstrong> Are there any policies that are in the works that will help deal with the eventuality?\u003c/strong>\u003cbr>\nA: You know, planning long term is a political football that is so difficult for anyone to exhibit any courage with. There are so many interlocking things. The government pays a great deal of people on the plains and elsewhere in agriculture not to plant crops. It's a subsidy that doesn't appear to them like welfare, but they look in disdain at social programs that help the poorest people just rise up from starvation and real abject poverty to a livable poverty. So you have great conflicting interests in the country about dealing with these things. That’s where the real fear ought to come from: the fact that we find it very difficult to reach compromise and consensus about long term planning that would help to obviate the impending crises and help to mitigate the ones that will inevitably come up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ken-burns2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ken-burns2.jpg\" alt=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" title=\"Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"318\" class=\"alignnone size-full wp-image-51238\">\u003c/a>\u003cbr>\n\u003cem>Ken Burns being interviewed at KQED. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Q: \u003cstrong>Are you at all optimistic that progress will be made?\u003c/strong>\u003cbr>\nA: Of course! I make history. History is all about the future. You don’t make history unless you think that we can't take something from the past and transform it into action in the present. \u003c/p>\n\u003cp>Q: \u003cstrong>There are dust storms on the rise in the southwest. What can you tell us about those?\u003c/strong>\u003cbr>\nA: They are very few and far between. There are always dust storms. This happens when you have loose stuff on the ground and winds. You get dust storms under certain weather conditions, so that will always be happening. Phoenix, for example, had a dust storm in 2011 that was quite significant and dramatic, but nowhere near the size, length, scope, duration and frequency as what happened in the Dust Bowl. And they're in a desert, so it's not inconceivable that dry air and cold air from the north and winds combine to make a dust storm. What we are now seeing though is the possibility that with the combination of drought, winds, and crops that have failed, some of that exposed top soil will blow again. A lot of people are doing stuff. I met a farmer from Iowa who is a “no-till” farmer, that is to say, a lot of people do “clean-till”: they get all of the organic material out of the last season's crop and have that big moist dirt, but that's also in drought susceptible to blowing. And it doesn't retain the moisture; the moisture just seeps through. So if you leave a lot of organic material in [the dirt], it traps and captures the moisture, and the yields are just as great. So I think we are learning, and struggling, but inevitably it is always slow to find consensus. It's interesting that the Dust Bowl, the crisis that it was, precipitated relatively quick action: These independent farmers who didn't want anyone, particularly the government, telling them what to do, within a couple of years are going to the government and saying, “Tell us what to do.” The soil conservation service, in the form of Howard Finnell -- one of the great heroes of this story -- started instituting extraordinary measures about how to plow differently, [as with] contour plowing, and how to rotate crops, how to save as much moisture as you can, how to return some land to grassland. Lots of wonderful restoration that is still in place and farmers are still trying to practice in the Dust Bowl area. \u003c/p>\n\u003cp>Q: \u003cstrong>One thing I didn't understand in terms of the mechanics of the Dust Bowl and subsequent recovery was how any recovery was possible if the top soil all blew away? What was left to work with?\u003c/strong>\u003cbr>\nA: Sometimes nothing, and that was the ecological disaster. There are still some places that are unfarmable because of the sand dunes there. A lot of that land has been bought up and is being returned to grassland, and a lot of it has been remediated. You can bulldoze the sand level, and you can add organic material, and you can begin to develop replacement top soil, but the hard pan, just below the top soil that was exposed, you can’t break it up with the heel of your boot. \u003c/p>\n\u003cp>Q: \u003cstrong>What does No Man's Land -- the epicenter of the Dust Bowl -- look like now?\u003c/strong>\u003cbr>\nA: It's still heavily agricultural. They're drawing on Ogallala water. There are places that look exactly like a desert. The grasslands are within that area that the United States has bought and created national grasslands. They are very arid. They don't seem to us exactly what we would think grasslands would be like; they seem almost at the edge of a desert. And they are plagued by the contemporary droughts right now, and fires that go through, and lightning strikes. All of a sudden a stand of cottonwood trees that line a dry river that only runs for a few short weeks in the spring after the snow melt looks like charred stumps. It's a forbidding place, but you also see where the irrigation has come in and people are growing all sorts of crops, not just wheat. \u003c/p>\n\u003cp>Q: \u003cstrong>What has been the reaction in the community your film?\u003c/strong>\u003cbr>\nA: I think it's been almost uniformly positive. There are a few people that would want to make a little bit of an argument about whether this is truly man-made, but they really don't have a leg to stand on. It's interesting that in Boise City, which is the geographical center of it all and the county seat of Cimarron County and the far western tip of the Oklahoma panhandle, there's still a little godforsaken sign in the middle of the town square that says, \"Pray for Rain.\" It's always, \"If it rains, if it rains, if it rains.\" \"Rain follows the plow\" was one of the most ridiculous, completely bogus theories that the very act of plowing would bring more rain. It was invented by real estate speculators who were trying to make a killing selling farm land to people who couldn't afford other, richer, more viable farm land. \u003c/p>\n\u003cp>Q: \u003cstrong>Are there particular communities that you're doing a push in with the film to try and change attitudes?\u003c/strong>\u003cbr>\nA: We aren't trying to change attitudes. What we're trying to do is make good films, and good films hopefully are good stories. We want to share those stories, and what people do with them is what they do with them. We inevitably have a promotional campaign for every film, and we began last April, on the anniversary of Black Sunday, the worst storm of all, April 14, 1935, we assembled in Goodwill, Oklahoma, a tiny, tiny town as many of the survivors that we interviewed as possible. We've already lost a few and have lost some since then, and then we go around to major American cities, but also in Oklahoma and Texas and other places and show them clips of the film and talk to people and show them. We see it as a human drama and an oral history. And then what people do, and the kind of conversation that will be promoted all remains to be seen. But part of being in San Francisco is to take people, and there are very few farms in San Francisco, and talk to them about a farming subject. Because it is always an important stop along the way of promoting our films. \u003c/p>\n\u003cp>\u003ca href=\"http://www.shoppbs.org/family/index.jsp?categoryId=12975260\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/the-dust-bowl-book560.jpg\" alt=\"The Dust Bowl - book\" title=\"The Dust Bowl - book\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-51230\">\u003c/a>\u003c/p>\n\u003cp>Q: \u003cstrong>What does the \u003ca href=\"http://www.shoppbs.org/family/index.jsp?categoryId=12975260\">companion book\u003c/a>, “The Dust Bowl” have in it that the film doesn’t?\u003c/strong>\u003cbr>\nA: Well, Dayton Duncan, who wrote the film and conducted most of the interviews, and is really the author of this project, is a writer in addition to being a producer. The book affords him the opportunity to re-present the story in a different medium and allows him to expand the things that editing necessarily, because of the exigencies of film, require us to take out. He could add more detail that might bog a film down but doesn't bog a book down. So it's a thrilling thing for him that after we lock the film, he has this creative outlet that expands what the film has. At the same time, the film will reach many millions more people than the book will.\u003c/p>\n\u003cp>Q: \u003cstrong>Do you have any opinions about Prop 37, the proposition about labeling genetically modified foods that did not pass in California.\u003c/strong>\u003cbr>\nA: I have a child who has a peanut allergy, and we're beginning to wonder whether in fact many of these allergies that are cropping up among kids that didn't exist when I was growing up are the result of us genetically modifying various things like soybeans, or other products. So I am very much [in favor], as a concerned parent who has this terrible Damocles hanging over a beautiful little girl, very much for the accurate labeling of what has been genetically modified and what hasn’t. We're finding that the human immune system is not necessarily equipped to handle these slightly modified molecules from the original substance that they may be completely tolerant of. For that little girl's reasons, and a million more, I'm sorry it didn't pass. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/MYOmjQO_UMw\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Information:\u003c/strong>\n\u003cli>Website: \u003ca href=\"http://www.pbs.org/kenburns/dustbowl/\">The Dust Bowl\u003c/a>\u003c/li>\n\u003cli>Facebook: \u003ca href=\"https://www.facebook.com/kenburnspbs\">Ken Burns (PBS)\u003c/a>\u003c/li>\n\u003cli>Twitter: \u003ca href=\"https://twitter.com/kenburns/\">@KenBurns\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=21085\">KQED airtimes for The Dust Bowl\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Related Stories:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=111105\">'The Dust Bowl' Unearths American Values from Greed to Grift to Grit\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://missionlocal.org/2012/11/ken-burns-teaches-mission-students-lessons-from-the-dust-bowl/\">Ken Burns Teaches Mission Students Lessons From the Dust Bowl\u003c/a> (MissionLocal)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/51166/ken-burns-discusses-his-new-documentary-the-dust-bowl",
"authors": [
"5022"
],
"categories": [
"bayareabites_1874",
"bayareabites_2090",
"bayareabites_45",
"bayareabites_1593"
],
"tags": [
"bayareabites_836",
"bayareabites_14776",
"bayareabites_3317",
"bayareabites_779",
"bayareabites_2143",
"bayareabites_10866",
"bayareabites_10292"
],
"featImg": "bayareabites_51395",
"label": "bayareabites"
},
"bayareabites_50549": {
"type": "posts",
"id": "bayareabites_50549",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "50549",
"score": null,
"sort": [
1351623814000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1351623814,
"format": "aside",
"disqusTitle": "Halloween Treats: Sweet & Savory Pumpkin Recipes, Homemade Halloween Candy, Day of the Dead Events",
"title": "Halloween Treats: Sweet & Savory Pumpkin Recipes, Homemade Halloween Candy, Day of the Dead Events",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\">\u003cimg class=\"alignnone size-full wp-image-50170\" title=\"skulls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\" alt=\"skulls\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Day of the Dead skulls. Photo: Anna Mindess\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Halloween\">Happy Halloween!\u003c/a> It's going to be a crazy day for black and orange, adding a fabulous Giants parade for our hometown World Series winners on top of San Francisco's favorite holiday. So, if you need some inspiration for celebrating Halloween in style, we've got lots of recipes for you. From pumpkin bread to pumpkin whoopee pies to spicy goat stew served in a pumpkin, there's something spookily delicious for everyone!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">Trick or Treat: Homemade Halloween Candy\u003c/a>\u003cbr>\nHey, DIY-ers: Who says candy bars only come from the store? Join Stephanie Hua as she makes her own junk-free Twixt bars at home!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">\u003cimg class=\"alignnone size-full wp-image-18030\" title=\"Twixt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-4.jpg\" alt=\"Twixt\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Twixt (Photo Credit: Chow.com)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/\">Pumpkin Toffee Cookies\u003c/a>\u003cbr>\nPumpkin butter gives these cookies a rich autumn flavor, without sacrificing that satisfying cookie crunch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/\">\u003cimg class=\"alignnone size-full wp-image-50043\" title=\"pumpkin toffee cookies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-11.jpg\" alt=\"pumpkin toffee cookies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">Pumpkin Doughnut Holes\u003c/a> Having a Halloween get-together? Get over your fear of frying with these easy-to-make pumpkin doughnuts, served with a pitcher of fresh-pressed apple cider.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">\u003cimg class=\"alignnone size-full wp-image-50248\" title=\"Pumpkin Donut Holes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes560.jpg\" alt=\"Pumpkin Donut Holes\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Donut Holes. Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">Pumpkin Whoopsie Pies\u003c/a> Trying to make crunchy pumpkin cookies, Stephanie Hua ends up with soft, cakey ones, which turn out to be just right when sandwiched with pumpkin cream cheese icing and rolled in toffee bits.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">\u003cimg class=\"alignnone size-full wp-image-36124\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"pumpkin toffee whoopie pies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Whoopie! Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">Halloween Pumpkin Stew\u003c/a> Craving something savory? How about \u003ca href=\"http://en.wikipedia.org/wiki/Chupacabra\">Chupacabra\u003c/a> Stew? Serve up this festively spooky centerpiece of goat (or lamb) stew baked in a pumpkin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">\u003cimg class=\"alignnone size-full wp-image-18204\" title=\"halloween pumpkin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/halloween-pumpkin.jpg\" alt=\"halloween pumpkin\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">Butternut Squash Soup with Gingerbread and Brown Butter\u003c/a> An elegant starter from Stephanie Hua, inspired by Thomas Keller's Bouchon cookbook, flavored with sage and browned butter and topped with a sweet-savory gingerbread crouton.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">\u003cimg class=\"alignnone size-full wp-image-18241\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-3.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">Pumpkin Bread\u003c/a>\u003cbr>\nDiane Santoro Lincoln offers an easy recipe for pumpkin quick bread, just right for breakfast on Halloween morning.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/pumpkin-bread.jpg\" alt=\"pumpkin bread\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin bread. Photo: Denise Santoro Lincoln\u003c/em>\u003c/p>\n\u003cp>Jerry James Stone created a frightening yet instructive video on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">How To Carve A Pumpkin\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">\u003cimg class=\"alignnone size-full wp-image-50523\" title=\"Jack O Lantern\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\" alt=\"Jack O Lantern\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/19/celebrate-day-of-the-dead-with-sugar-skulls-and-pan-de-muerto/\">Celebrate Day of the Dead with Sugar Skulls and Pan de Muerto\u003c/a> Here in the Bay Area, the celebration of all things spooky and skeletal doesn't end with Halloween. Anna Mindess rounds up her favorite spots for celebrating the Mexican-inspired Day of the Day (Dia de los Muertos) holiday with sugar skulls and sweet \u003cem>pan de muerto\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50163\" title=\"skulls bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\" alt=\"skulls bakery\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Sugar Skulls from Berkeley's Casa Latina Bakery. Photo: Anna Mindess\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "50549 http://blogs.kqed.org/bayareabites/?p=50549",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/10/30/halloween-treats-sweet-savory-pumpkin-recipes-homemade-halloween-candy-more/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 407,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1550600306,
"excerpt": "Looking for spooky inspiration for your Halloween table? Enjoy our holiday round-up of all things pumpkin-y and Halloween-y. They're scarily delicious! ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Looking for spooky inspiration for your Halloween table? Enjoy our holiday round-up of all things pumpkin-y and Halloween-y. They're scarily delicious! ",
"title": "Halloween Treats: Sweet & Savory Pumpkin Recipes, Homemade Halloween Candy, Day of the Dead Events | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Halloween Treats: Sweet & Savory Pumpkin Recipes, Homemade Halloween Candy, Day of the Dead Events",
"datePublished": "2012-10-30T12:03:34-07:00",
"dateModified": "2019-02-19T10:18:26-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "halloween-treats-sweet-savory-pumpkin-recipes-homemade-halloween-candy-more",
"status": "publish",
"path": "/bayareabites/50549/halloween-treats-sweet-savory-pumpkin-recipes-homemade-halloween-candy-more",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\">\u003cimg class=\"alignnone size-full wp-image-50170\" title=\"skulls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\" alt=\"skulls\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Day of the Dead skulls. Photo: Anna Mindess\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Halloween\">Happy Halloween!\u003c/a> It's going to be a crazy day for black and orange, adding a fabulous Giants parade for our hometown World Series winners on top of San Francisco's favorite holiday. So, if you need some inspiration for celebrating Halloween in style, we've got lots of recipes for you. From pumpkin bread to pumpkin whoopee pies to spicy goat stew served in a pumpkin, there's something spookily delicious for everyone!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">Trick or Treat: Homemade Halloween Candy\u003c/a>\u003cbr>\nHey, DIY-ers: Who says candy bars only come from the store? Join Stephanie Hua as she makes her own junk-free Twixt bars at home!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/27/trick-or-treat-homemade-halloween-candy/\">\u003cimg class=\"alignnone size-full wp-image-18030\" title=\"Twixt\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/2010_10_twix_resize-4.jpg\" alt=\"Twixt\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Twixt (Photo Credit: Chow.com)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/\">Pumpkin Toffee Cookies\u003c/a>\u003cbr>\nPumpkin butter gives these cookies a rich autumn flavor, without sacrificing that satisfying cookie crunch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/17/pumpkin-toffee-cookies/\">\u003cimg class=\"alignnone size-full wp-image-50043\" title=\"pumpkin toffee cookies\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2012-10-17-chewy-pumpkin-toffee-cookies-stephanie-hua-11.jpg\" alt=\"pumpkin toffee cookies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Toffee Cookies. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">Pumpkin Doughnut Holes\u003c/a> Having a Halloween get-together? Get over your fear of frying with these easy-to-make pumpkin doughnuts, served with a pitcher of fresh-pressed apple cider.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/20/pumpkin-doughnut-holes/\">\u003cimg class=\"alignnone size-full wp-image-50248\" title=\"Pumpkin Donut Holes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pumpkin-donutholes560.jpg\" alt=\"Pumpkin Donut Holes\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Donut Holes. Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">Pumpkin Whoopsie Pies\u003c/a> Trying to make crunchy pumpkin cookies, Stephanie Hua ends up with soft, cakey ones, which turn out to be just right when sandwiched with pumpkin cream cheese icing and rolled in toffee bits.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/12/pumpkin-toffee-whoopsie-pies/\">\u003cimg class=\"alignnone size-full wp-image-36124\" title=\"pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/pumpkin-whoopie-pies-stephanie-hua-lick-my-spoon-6.jpg\" alt=\"pumpkin toffee whoopie pies\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Whoopie! Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">Halloween Pumpkin Stew\u003c/a> Craving something savory? How about \u003ca href=\"http://en.wikipedia.org/wiki/Chupacabra\">Chupacabra\u003c/a> Stew? Serve up this festively spooky centerpiece of goat (or lamb) stew baked in a pumpkin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/10/31/halloween-pumpkin-stew/\">\u003cimg class=\"alignnone size-full wp-image-18204\" title=\"halloween pumpkin\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/halloween-pumpkin.jpg\" alt=\"halloween pumpkin\" width=\"500\" height=\"375\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin Photo: Stephanie Rosenbaum\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">Butternut Squash Soup with Gingerbread and Brown Butter\u003c/a> An elegant starter from Stephanie Hua, inspired by Thomas Keller's Bouchon cookbook, flavored with sage and browned butter and topped with a sweet-savory gingerbread crouton.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">\u003cimg class=\"alignnone size-full wp-image-18241\" title=\"Butternut Squash Soup with Gingerbread and Brown Butter\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/2010_10_butternut-squash-soup-3.jpg\" alt=\"Butternut Squash Soup with Gingerbread and Brown Butter\" width=\"500\" height=\"333\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup with Gingerbread and Brown Butter. Photo: Stephanie Hua\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">Pumpkin Bread\u003c/a>\u003cbr>\nDiane Santoro Lincoln offers an easy recipe for pumpkin quick bread, just right for breakfast on Halloween morning.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/10/23/pumpkin-bread-2/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/pumpkin-bread.jpg\" alt=\"pumpkin bread\">\u003c/a>\u003cbr>\n\u003cem>Pumpkin bread. Photo: Denise Santoro Lincoln\u003c/em>\u003c/p>\n\u003cp>Jerry James Stone created a frightening yet instructive video on \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">How To Carve A Pumpkin\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/29/how-to-carve-a-pumpkin/\">\u003cimg class=\"alignnone size-full wp-image-50523\" title=\"Jack O Lantern\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/IMG_6527.jpg\" alt=\"Jack O Lantern\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/19/celebrate-day-of-the-dead-with-sugar-skulls-and-pan-de-muerto/\">Celebrate Day of the Dead with Sugar Skulls and Pan de Muerto\u003c/a> Here in the Bay Area, the celebration of all things spooky and skeletal doesn't end with Halloween. Anna Mindess rounds up her favorite spots for celebrating the Mexican-inspired Day of the Day (Dia de los Muertos) holiday with sugar skulls and sweet \u003cem>pan de muerto\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50163\" title=\"skulls bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\" alt=\"skulls bakery\" width=\"500\">\u003c/a>\u003cbr>\n\u003cem>Sugar Skulls from Berkeley's Casa Latina Bakery. Photo: Anna Mindess\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/50549/halloween-treats-sweet-savory-pumpkin-recipes-homemade-halloween-candy-more",
"authors": [
"5038"
],
"categories": [
"bayareabites_1516",
"bayareabites_109",
"bayareabites_752",
"bayareabites_2638",
"bayareabites_50",
"bayareabites_2090",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_1875",
"bayareabites_12"
],
"tags": [
"bayareabites_41",
"bayareabites_14738"
],
"featImg": "bayareabites_50585",
"label": "bayareabites"
},
"bayareabites_50356": {
"type": "posts",
"id": "bayareabites_50356",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "50356",
"score": null,
"sort": [
1351104668000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1351104668,
"format": "aside",
"disqusTitle": "Q&A with Iron Chef Jose Garces",
"title": "Q&A with Iron Chef Jose Garces",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/BABjose-garces_Headshot.jpg\" alt=\"Jose Garces. Photo credit: Jason Varney\" title=\"Jose Garces. Photo credit: Jason Varney\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-50376\">\u003cbr>\n\u003cem>Chef Jose Garces. Photo credit: Jason Varney\u003c/em>\u003c/p>\n\u003cp>Iron Chef fans, you may want to keep those peepers on high alert. This week, the Bay Area hosts \u003ca href=\"http://en.wikipedia.org/wiki/Iron_Chef_America#The_Iron_Chefs\">Iron Chef\u003c/a> and \u003ca href=\"http://www.jamesbeard.org/blog/menu-jose-garces\">James Beard\u003c/a> Award-winning Chef \u003ca href=\"http://www.garcesgroup.com/\">Jose Garces\u003c/a>, who will be in San Francisco touting his second book, \u003cem>\u003ca href=\"http://www.amazon.com/The-Latin-Road-Home-Savoring/dp/1891105493\">Latin Road Home: Savoring the Foods of Ecuador, Spain, Cuba, Mexico, and Peru\u003c/a>\u003c/em>. The book is a \"travelogue and literary food memoir\" with chapters and recipes from each country. Many of his recipes have ingredients that can be found in, say, your favorite Mission bodega, and Garces gives tips on ingredients for newbies. Garces authored his first cookbook, \u003cem>Latin Evolution\u003c/em>, in 2008 and will be at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> on Thursday night at 6PM. \u003c/p>\n\u003cp>His eponymous Garces Group has 15 restaurants in Philadelphia (Amada, Chifa, Tinto, and Distrito), Chicago, Palm Springs, Arizona, and Atlantic City. An American born to Ecuadorian parents and raised in Chicago, Garces started culinary training as a youngster with his paternal grandmother and later graduated from Chicago’s Kendall College School of Culinary Arts. Chef Garces lives in Philadelphia with his wife and two children and this year created the \u003ca href=\"http://garcesfamilyfoundation.org/\">Garces Family Foundation\u003c/a>, a non-profit to help underserved immigrants.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did the second book project come about?\u003c/strong>\u003cbr>\nGarces: I knew for a long time that I wanted to work on a second cookbook after finishing my first one, \u003cem>Latin Evolution\u003c/em>. When I started coming up with recipes that I thought I might want to include in a second book, they all carried with them specific stories about how I learned to make them or made them my own. Those stories took on as much life as the recipes themselves, and it quickly became obvious that my next book should bring them both together and share not only how to prepare certain dishes but also why I love to prepare them and what they mean to me.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any good stories from the book tour? \u003c/strong>\u003cbr>\nGarces: Up to this point everything has been running very smoothly! It was great to be back at my alma mater, Kendall College in Chicago and I had a blast at the Arizona Taco Fest in Scottsdale where Distrito took home a few trophies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise?\u003c/strong>\u003cbr>\nGarces: I’m devoted to finding and preparing the best, freshest ingredients. To me, it is the surest way to make a dish truly special. If you refuse to compromise on the quality of your ingredients, you will always be working with the best raw materials, and by extension, you will always create the best version of a dish that you can.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your culinary mentors?\u003c/strong>\u003cbr>\nGarces: I owe a debt of experience and faith to \u003ca href=\"http://www.chefdouglasrodriguez.com/\">Douglas Rodriguez\u003c/a>, both for his trust in me and for bringing me to my adopted hometown of Philadelphia. My fellow Iron Chef, Masaharu Morimoto, never fails to inspire me with his creativity and masterful techniques. The Spanish trailblazer in American has long been Jose Andrés, and I am proud to follow in his footsteps of bringing the best of Spain to America.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best things about being a chef and restaurateur? And the worst?\u003c/strong>\u003cbr>\nGarces: I am lucky to be able to say that I truly love my job. Perhaps the best part of being a chef and restaurateur is using food as a way of bringing people together, whether for just one meal, as guests, or as a team working in one of my restaurants, caring for those guests night after night. Food creates community in a way that nothing else can. There are stresses, as there are in any job, and they can be magnified because every meal in a restaurant should be special, but those stresses pale in comparison to the benefits.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are relatively young yet appear to be a success. What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nGarces: The biggest lesson that I have learned, and one that I try to carry with me and to impart on those who ask me for advice, is to surround yourself with talented, passionate, capable people and learn all you can from them. If you are constantly around people you admire, you can’t help but study their approach, and often, you’ll discover a better or more effective way of doing something.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\nGarces: Mission Chinese by Danny Bowien is a favorite and I’ll order anything on that menu! I also like Boulevard and Piperade. I’m going to Manresa during this trip.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is for appreciation of other cultures?\u003c/strong>\u003cbr>\nGarces: It’s often said that the U.S. is a melting pot, therefore I believe it’s impossible for us to not appreciate all of the cultures that now make up American culture.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you ever experienced racism in the kitchen?\u003c/strong>\u003cbr>\nGarces: In many ways, I think of the kitchen as the great equalizer -- especially because often, our ‘audience,’ or our diners, can’t actually see us. If your food is good, it’s good, and that’s really all there is to it at the end of the day.\u003c/p>\n\n",
"disqusIdentifier": "50356 http://blogs.kqed.org/bayareabites/?p=50356",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/10/24/qa-with-iron-chef-jose-garces/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 914,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1351104802,
"excerpt": "Mary Ladd interviews Iron Chef Jose Garces, who is visiting San Francisco to promote his latest book, “Latin Road Home: Savoring the Foods of Ecuador, Spain, Cuba, Mexico, and Peru.” He recently won a trophy at the Arizona Taco Fest and shares where he will eat while in town, and who is his culinary mentor.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Mary Ladd interviews Iron Chef Jose Garces, who is visiting San Francisco to promote his latest book, “Latin Road Home: Savoring the Foods of Ecuador, Spain, Cuba, Mexico, and Peru.” He recently won a trophy at the Arizona Taco Fest and shares where he will eat while in town, and who is his culinary mentor.",
"title": "Q&A with Iron Chef Jose Garces | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Q&A with Iron Chef Jose Garces",
"datePublished": "2012-10-24T11:51:08-07:00",
"dateModified": "2012-10-24T11:53:22-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "qa-with-iron-chef-jose-garces",
"status": "publish",
"path": "/bayareabites/50356/qa-with-iron-chef-jose-garces",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/BABjose-garces_Headshot.jpg\" alt=\"Jose Garces. Photo credit: Jason Varney\" title=\"Jose Garces. Photo credit: Jason Varney\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-50376\">\u003cbr>\n\u003cem>Chef Jose Garces. Photo credit: Jason Varney\u003c/em>\u003c/p>\n\u003cp>Iron Chef fans, you may want to keep those peepers on high alert. This week, the Bay Area hosts \u003ca href=\"http://en.wikipedia.org/wiki/Iron_Chef_America#The_Iron_Chefs\">Iron Chef\u003c/a> and \u003ca href=\"http://www.jamesbeard.org/blog/menu-jose-garces\">James Beard\u003c/a> Award-winning Chef \u003ca href=\"http://www.garcesgroup.com/\">Jose Garces\u003c/a>, who will be in San Francisco touting his second book, \u003cem>\u003ca href=\"http://www.amazon.com/The-Latin-Road-Home-Savoring/dp/1891105493\">Latin Road Home: Savoring the Foods of Ecuador, Spain, Cuba, Mexico, and Peru\u003c/a>\u003c/em>. The book is a \"travelogue and literary food memoir\" with chapters and recipes from each country. Many of his recipes have ingredients that can be found in, say, your favorite Mission bodega, and Garces gives tips on ingredients for newbies. Garces authored his first cookbook, \u003cem>Latin Evolution\u003c/em>, in 2008 and will be at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> on Thursday night at 6PM. \u003c/p>\n\u003cp>His eponymous Garces Group has 15 restaurants in Philadelphia (Amada, Chifa, Tinto, and Distrito), Chicago, Palm Springs, Arizona, and Atlantic City. An American born to Ecuadorian parents and raised in Chicago, Garces started culinary training as a youngster with his paternal grandmother and later graduated from Chicago’s Kendall College School of Culinary Arts. Chef Garces lives in Philadelphia with his wife and two children and this year created the \u003ca href=\"http://garcesfamilyfoundation.org/\">Garces Family Foundation\u003c/a>, a non-profit to help underserved immigrants.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did the second book project come about?\u003c/strong>\u003cbr>\nGarces: I knew for a long time that I wanted to work on a second cookbook after finishing my first one, \u003cem>Latin Evolution\u003c/em>. When I started coming up with recipes that I thought I might want to include in a second book, they all carried with them specific stories about how I learned to make them or made them my own. Those stories took on as much life as the recipes themselves, and it quickly became obvious that my next book should bring them both together and share not only how to prepare certain dishes but also why I love to prepare them and what they mean to me.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any good stories from the book tour? \u003c/strong>\u003cbr>\nGarces: Up to this point everything has been running very smoothly! It was great to be back at my alma mater, Kendall College in Chicago and I had a blast at the Arizona Taco Fest in Scottsdale where Distrito took home a few trophies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about food-wise?\u003c/strong>\u003cbr>\nGarces: I’m devoted to finding and preparing the best, freshest ingredients. To me, it is the surest way to make a dish truly special. If you refuse to compromise on the quality of your ingredients, you will always be working with the best raw materials, and by extension, you will always create the best version of a dish that you can.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your culinary mentors?\u003c/strong>\u003cbr>\nGarces: I owe a debt of experience and faith to \u003ca href=\"http://www.chefdouglasrodriguez.com/\">Douglas Rodriguez\u003c/a>, both for his trust in me and for bringing me to my adopted hometown of Philadelphia. My fellow Iron Chef, Masaharu Morimoto, never fails to inspire me with his creativity and masterful techniques. The Spanish trailblazer in American has long been Jose Andrés, and I am proud to follow in his footsteps of bringing the best of Spain to America.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best things about being a chef and restaurateur? And the worst?\u003c/strong>\u003cbr>\nGarces: I am lucky to be able to say that I truly love my job. Perhaps the best part of being a chef and restaurateur is using food as a way of bringing people together, whether for just one meal, as guests, or as a team working in one of my restaurants, caring for those guests night after night. Food creates community in a way that nothing else can. There are stresses, as there are in any job, and they can be magnified because every meal in a restaurant should be special, but those stresses pale in comparison to the benefits.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You are relatively young yet appear to be a success. What are the lessons you’ve learned on the way?\u003c/strong>\u003cbr>\nGarces: The biggest lesson that I have learned, and one that I try to carry with me and to impart on those who ask me for advice, is to surround yourself with talented, passionate, capable people and learn all you can from them. If you are constantly around people you admire, you can’t help but study their approach, and often, you’ll discover a better or more effective way of doing something.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\nGarces: Mission Chinese by Danny Bowien is a favorite and I’ll order anything on that menu! I also like Boulevard and Piperade. I’m going to Manresa during this trip.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is for appreciation of other cultures?\u003c/strong>\u003cbr>\nGarces: It’s often said that the U.S. is a melting pot, therefore I believe it’s impossible for us to not appreciate all of the cultures that now make up American culture.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you ever experienced racism in the kitchen?\u003c/strong>\u003cbr>\nGarces: In many ways, I think of the kitchen as the great equalizer -- especially because often, our ‘audience,’ or our diners, can’t actually see us. If your food is good, it’s good, and that’s really all there is to it at the end of the day.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/50356/qa-with-iron-chef-jose-garces",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_2254",
"bayareabites_63",
"bayareabites_588",
"bayareabites_2695",
"bayareabites_50",
"bayareabites_2407",
"bayareabites_2090",
"bayareabites_1807"
],
"tags": [
"bayareabites_8315",
"bayareabites_10832",
"bayareabites_10834"
],
"featImg": "bayareabites_50376",
"label": "bayareabites"
},
"bayareabites_50181": {
"type": "posts",
"id": "bayareabites_50181",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "50181",
"score": null,
"sort": [
1350935534000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1350935534,
"format": "aside",
"disqusTitle": "Q&A with Mourad Lahlou, Chef and Culinary Diplomat",
"title": "Q&A with Mourad Lahlou, Chef and Culinary Diplomat",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\" alt=\"Mourad Lahlou. Photo: Deborah Jones\" title=\"Mourad Lahlou. Photo: Deborah Jones\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-50274\">\u003c/a>\u003cbr>\n\u003cem>Mourad Lahlou. Photo: Deborah Jones\u003c/em>\u003c/p>\n\u003cp>Self-taught chef and restaurateur Mourad Lahlou is the one name repeatedly whispered at industry events as someone who is innovative and daring. Lahlou’s first cookbook “\u003ca href=\"http://www.amazon.com/Mourad-New-Moroccan-Lahlou/dp/1579654290\">Mourad: New Moroccan\u003c/a>” came out last year and the recipes reveal his personal interpretation of his native Moroccan cuisine. Eating at his Michelin starred restaurant \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> remains a popular “must-do” for many, and Lahlou was recently appointed a culinary ambassador by Secretary of State \u003ca href=\"http://www.foodpolitics.com/wp-content/uploads/Diplomatic-Culinary-Partnership-Initiative-One-Pager.pdf\">Hillary Clinton\u003c/a>. Lahlou is also gearing up to open a new restaurant in downtown San Francisco, which Lahlou has said will be different than Aziza. \u003c/p>\n\u003cp>Bay Area Bites caught up with Lahlou via a telephone and an email interview recently. His comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you become a culinary ambassador? How will it change your schedule?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> Hillary Clinton decided to start this new initiative called culinary diplomacy, using food as soft diplomacy. When dignitaries come to the United States from North Africa, I will cook for them. The main task, though is for me to travel and talk about how we care about the world, and care about the environment...that covers what we eat, what we produce and our children.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Imagine if you have a Japanese dignitary coming to the U.S. who has food made by an American with strong links to Japan. It will show them we care and that they are cared for, and I think that’s really important. This whole thing is labeled soft diplomacy. There’s also hard diplomacy, which is the typical way of doing diplomacy. I’m really surprised that it’s taken this long for this initiative to happen. Food is the one thing that we all put into our own body to achieve many purposes: to survive, to be entertained. By cooking, you’re sustaining someone’s life. It’s a very powerful but overlooked way of achieving diplomacy. \u003c/p>\n\u003cp>I will travel to New York and Washington, D.C., as well as abroad. Every time I go abroad, I have to go to the embassies and consulates. I also will do conferences, events and connect with people on the internet. It’s not just a title, and you don’t just show up for an event. \u003c/p>\n\u003cp>Dignitaries are coming to the United States on a daily basis. You’ll get advanced notice three days ahead, a week, three months -- of course, all the chefs are all stoked and really want to make sure it’s a success. It needs to be nurtured and taken care of. We would like other chefs to be invited to participate in this initiative so it grows. So the chefs are a very important part of this process.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you passionate about food-wise these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> I’ve really been obsessing and having a hard time with reduced sauces. You know when you eat a dish that’s really sticky and it’s been strained 20 times? It’s delicious and the flavor is deep and profound but it lacquers your tongue. You have to power wash to get it off. It’s so ugly. I’m experimenting with figuring out the components in the sauce so that I can reduce it without it getting sticky, so that it stays runny. If I can figure out how to break the molecules, then I will have a brothy sauce that is also reduced, flavorful and amazing. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have favorite food/drink spots in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong>\u003cbr>\nMy favorite spot to slurp a bowl of noodles is \u003ca href=\"http://turtletowersf.com/\">Turtle Tower\u003c/a>. They have the best pho ga long in town. It’s a great chicken noodle soup with giblets, which is the bomb on a cold, foggy San Francisco summer day.\u003c/p>\n\u003cp>I'd drive across town in rush hour traffic to eat at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, \u003ca href=\"http://www.saisonsf.com/splash.html\">Saison\u003c/a>, \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>, \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>, \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>, \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> and \u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a>. I would actually walk across town in a rainy day to eat at any of these places. Did i mention that I would walk uphill both ways??\u003c/p>\n\u003cp>Nothing says San Francisco on a plate more than the Crab Louie served at \u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>, which epitomizes San Francisco in every bite. It’s simple, delicious and crazy fresh seafood and the place to take any out-of-towner and watch them lick their fingers because they can't understand why the food is so deceptively tasty.\u003c/p>\n\u003cp>My go-to place on my night off is at home. I’d order whatever i feel like. It works every time.\u003c/p>\n\u003cp>For sushi, \u003ca href=\"http://www.yelp.com/biz/ino-sushi-san-francisco\">Ino Sushi\u003c/a> has out-of-this-world sushi by Chef Ino who gets to do whatever the f*ck he wants to. It's better that way.\u003c/p>\n\u003cp>The best tacos are from \u003ca href=\"http://www.yelp.com/biz/el-gallo-giro-taco-truck-san-francisco\">El Gallo Giro\u003c/a> on 23rd street and Treat Avenue. They sell these out of a truck but they have the best tacos in town and they are ideal for eating while paying attention to something more serious than just food for a change. They are much tastier than pizza and they don't get stale as quickly. Try their roast chicken, which are so tasty that they make you not miss pork at all.\u003c/p>\n\u003cp>For my best late night hangout, if it's before 1am, I would choose \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>. I love their burger and roast chicken. You can't beat it at that hour of the night, morning or whatever it's called. If we're talking after 1am, then it's \u003ca href=\"http://www.yelp.com/biz/my-canh-san-francisco\">My Canh\u003c/a> on Broadway, for cheap, tasty grub made when most decent cooks in the city are too tired and drowning in their beer or cocktails; this is San Francisco after all.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> is an amazing human being. She’s known me 16 or 17 years. She’s a great friend and is so honest to a fault. She’ll tell you something to your face and I love that. She cares even on a more profound level. We’ve been friends and close for so many years. She respects and loves what I do and always tells me her opinion. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou: \u003c/strong>The pros are the community. You’re dealing with people who frequent your restaurant who know and appreciate food. Where else can you see someone from another region and country and have it be a success. Look at Mission Chinese, at Bar Tartine. We are so open-minded and embracing of other cultures...That’s a huge draw for me. I feel like people allow me to experiment. They don’t stigmatize me with ethnicity. They don’t ask you to be the same. They don’t have a set of prejudices. They give you room to grow and experiment. When I first started, I was doing traditional Moroccan. I grew and people allowed me to do it differently and to grow. \u003c/p>\n\u003cp>The produce, farmers and community are also great. It makes it so much easier having easy access to them. We tend to take for granted that. I go to New York quite a bit but our produce puts them to shame. Take Joe’s Early Girl tomatoes, which are so amazing by themselves. They’re like a bundle of flavor that just explodes in your mouth. I think it’s wonderful to get up and go to the farmers' market and then be able to cook with the produce. One of the hardest things is to go to other places and use different tomatoes. You have to manipulate the food more to make it taste better.\u003c/p>\n\u003cp>The hardest thing about having a restaurant in the Bay Area is that no matter what, it’s a small town. You get a limited area, surrounded with water. It doesn't expand like L.A., which makes it so intimate and limited in a way, you know? Restaurants are opening all the time. The problem I have is: the quality of the cooks. There are great cooks but it’s really hard to find and hold on to great cooks. That’s one issue that has to be addressed sooner or later. It doesn’t allow for one place to have a bunch of great cooks who can elevate to the next level. The cost of living in the Bay Area is so, so high so cooks end up leaving and going somewhere else -- back to New York, Chicago or L.A. because they just can’t be there. We end up losing them. I call it the brain drain because we lose the smartest, brightest cooks. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> The environment was really fertile for me to grow in a culinary sense. If my family would have known I was going to be a cook, to travel 6,000 miles to cook, they would have revolted. It would not even be an acceptable option for me. I allowed myself to be exposed to different cultures. \u003c/p>\n\u003cp>I was going to go to college in France and stay with my aunt. I had an idea that I wanted to instead go to America. My grandpa wanted to find a way to tell me “It’s not a great idea, but yeah, if you want to get a visa, just know that it’s extremely hard.” Once he said it at the table in front of everyone, I was able to give it a try. I got a five-year visa and was so excited. \u003c/p>\n\u003cp>Everyone was shocked. My family had promised I could do it and within two to three weeks I was in a plane on my way to San Francisco. I was so homesick and business was hard. I couldn’t fly back to Morocco; it takes a day to fly back there. The one thing I could do to connect to them was food -- I started making things and it was terrible. I was so lost and so sad, there were so many tears and sleepless nights. Eventually I started using my memory to recreate the days and memories with all the women shopping and cooking in Morocco. I was really reliving those moments. \u003c/p>\n\u003cp>Of course, in Morocco there are no recipes. I would call someone and say “how did you make that tagine?” they’d say a “pinch of this and pinch of that.” I was in college (at San Francisco State) for economics but I was learning how to preserve things, how to break down a fish and how to cook, really. Eventually by the time I was finished with college, people said, “You should open a restaurant.” I had $3,700 to my name and so I opened a restaurant. I had no idea what I had gotten myself into. Once I opened the restaurant, it was traditional food, and I started to watch people eat, and talk to people about themselves and their food preferences. I started to realize that food has to have a sense of place. \u003c/p>\n\u003cp>Food has to connect people to where there are. I can’t cook food in the same way it’s made in Morocco. Food connects people to their past. They want to taste the stew that their great grandma made. It’s not Facebook or Twitter that connects us, it’s through memories and through food. It's how we stay connected to people and the past. Here in America it’s always “What’s new?” and “What are the trends?” People are always looking into the future here. I was stuck because the way I was cooking was in the past. But the way people are here is that they look into the future, looking at the ingredients. Food here is a religion, a way of life... where is that carrot and chicken from? There’s an obsession here. I had to change the way I was thinking about food. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I was taking those ideas -- the foods from Marrakesh and making it in SF but it didn’t make any sense. What I’m making now is food for the Bay Area. I think that’s what’s really cool. \u003c/p>\n\n",
"disqusIdentifier": "50181 http://blogs.kqed.org/bayareabites/?p=50181",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/10/22/qa-with-mourad-lahlou-chef-and-culinary-diplomat/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2128,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 33
},
"modified": 1350935776,
"excerpt": "Mary Ladd interviews Chef Mourad Lahlou, who recently accepted a position as a culinary diplomat in a program pioneered by Secretary of State Hillary Clinton. Lahlou details his favorite dining spots as well as what the local culinary \"brain drain\" is.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Mary Ladd interviews Chef Mourad Lahlou, who recently accepted a position as a culinary diplomat in a program pioneered by Secretary of State Hillary Clinton. Lahlou details his favorite dining spots as well as what the local culinary "brain drain" is.",
"title": "Q&A with Mourad Lahlou, Chef and Culinary Diplomat | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Q&A with Mourad Lahlou, Chef and Culinary Diplomat",
"datePublished": "2012-10-22T12:52:14-07:00",
"dateModified": "2012-10-22T12:56:16-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "qa-with-mourad-lahlou-chef-and-culinary-diplomat",
"status": "publish",
"path": "/bayareabites/50181/qa-with-mourad-lahlou-chef-and-culinary-diplomat",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\" alt=\"Mourad Lahlou. Photo: Deborah Jones\" title=\"Mourad Lahlou. Photo: Deborah Jones\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-50274\">\u003c/a>\u003cbr>\n\u003cem>Mourad Lahlou. Photo: Deborah Jones\u003c/em>\u003c/p>\n\u003cp>Self-taught chef and restaurateur Mourad Lahlou is the one name repeatedly whispered at industry events as someone who is innovative and daring. Lahlou’s first cookbook “\u003ca href=\"http://www.amazon.com/Mourad-New-Moroccan-Lahlou/dp/1579654290\">Mourad: New Moroccan\u003c/a>” came out last year and the recipes reveal his personal interpretation of his native Moroccan cuisine. Eating at his Michelin starred restaurant \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> remains a popular “must-do” for many, and Lahlou was recently appointed a culinary ambassador by Secretary of State \u003ca href=\"http://www.foodpolitics.com/wp-content/uploads/Diplomatic-Culinary-Partnership-Initiative-One-Pager.pdf\">Hillary Clinton\u003c/a>. Lahlou is also gearing up to open a new restaurant in downtown San Francisco, which Lahlou has said will be different than Aziza. \u003c/p>\n\u003cp>Bay Area Bites caught up with Lahlou via a telephone and an email interview recently. His comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you become a culinary ambassador? How will it change your schedule?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> Hillary Clinton decided to start this new initiative called culinary diplomacy, using food as soft diplomacy. When dignitaries come to the United States from North Africa, I will cook for them. The main task, though is for me to travel and talk about how we care about the world, and care about the environment...that covers what we eat, what we produce and our children.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Imagine if you have a Japanese dignitary coming to the U.S. who has food made by an American with strong links to Japan. It will show them we care and that they are cared for, and I think that’s really important. This whole thing is labeled soft diplomacy. There’s also hard diplomacy, which is the typical way of doing diplomacy. I’m really surprised that it’s taken this long for this initiative to happen. Food is the one thing that we all put into our own body to achieve many purposes: to survive, to be entertained. By cooking, you’re sustaining someone’s life. It’s a very powerful but overlooked way of achieving diplomacy. \u003c/p>\n\u003cp>I will travel to New York and Washington, D.C., as well as abroad. Every time I go abroad, I have to go to the embassies and consulates. I also will do conferences, events and connect with people on the internet. It’s not just a title, and you don’t just show up for an event. \u003c/p>\n\u003cp>Dignitaries are coming to the United States on a daily basis. You’ll get advanced notice three days ahead, a week, three months -- of course, all the chefs are all stoked and really want to make sure it’s a success. It needs to be nurtured and taken care of. We would like other chefs to be invited to participate in this initiative so it grows. So the chefs are a very important part of this process.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you passionate about food-wise these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> I’ve really been obsessing and having a hard time with reduced sauces. You know when you eat a dish that’s really sticky and it’s been strained 20 times? It’s delicious and the flavor is deep and profound but it lacquers your tongue. You have to power wash to get it off. It’s so ugly. I’m experimenting with figuring out the components in the sauce so that I can reduce it without it getting sticky, so that it stays runny. If I can figure out how to break the molecules, then I will have a brothy sauce that is also reduced, flavorful and amazing. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have favorite food/drink spots in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong>\u003cbr>\nMy favorite spot to slurp a bowl of noodles is \u003ca href=\"http://turtletowersf.com/\">Turtle Tower\u003c/a>. They have the best pho ga long in town. It’s a great chicken noodle soup with giblets, which is the bomb on a cold, foggy San Francisco summer day.\u003c/p>\n\u003cp>I'd drive across town in rush hour traffic to eat at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, \u003ca href=\"http://www.saisonsf.com/splash.html\">Saison\u003c/a>, \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>, \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>, \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>, \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> and \u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a>. I would actually walk across town in a rainy day to eat at any of these places. Did i mention that I would walk uphill both ways??\u003c/p>\n\u003cp>Nothing says San Francisco on a plate more than the Crab Louie served at \u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>, which epitomizes San Francisco in every bite. It’s simple, delicious and crazy fresh seafood and the place to take any out-of-towner and watch them lick their fingers because they can't understand why the food is so deceptively tasty.\u003c/p>\n\u003cp>My go-to place on my night off is at home. I’d order whatever i feel like. It works every time.\u003c/p>\n\u003cp>For sushi, \u003ca href=\"http://www.yelp.com/biz/ino-sushi-san-francisco\">Ino Sushi\u003c/a> has out-of-this-world sushi by Chef Ino who gets to do whatever the f*ck he wants to. It's better that way.\u003c/p>\n\u003cp>The best tacos are from \u003ca href=\"http://www.yelp.com/biz/el-gallo-giro-taco-truck-san-francisco\">El Gallo Giro\u003c/a> on 23rd street and Treat Avenue. They sell these out of a truck but they have the best tacos in town and they are ideal for eating while paying attention to something more serious than just food for a change. They are much tastier than pizza and they don't get stale as quickly. Try their roast chicken, which are so tasty that they make you not miss pork at all.\u003c/p>\n\u003cp>For my best late night hangout, if it's before 1am, I would choose \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>. I love their burger and roast chicken. You can't beat it at that hour of the night, morning or whatever it's called. If we're talking after 1am, then it's \u003ca href=\"http://www.yelp.com/biz/my-canh-san-francisco\">My Canh\u003c/a> on Broadway, for cheap, tasty grub made when most decent cooks in the city are too tired and drowning in their beer or cocktails; this is San Francisco after all.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> is an amazing human being. She’s known me 16 or 17 years. She’s a great friend and is so honest to a fault. She’ll tell you something to your face and I love that. She cares even on a more profound level. We’ve been friends and close for so many years. She respects and loves what I do and always tells me her opinion. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou: \u003c/strong>The pros are the community. You’re dealing with people who frequent your restaurant who know and appreciate food. Where else can you see someone from another region and country and have it be a success. Look at Mission Chinese, at Bar Tartine. We are so open-minded and embracing of other cultures...That’s a huge draw for me. I feel like people allow me to experiment. They don’t stigmatize me with ethnicity. They don’t ask you to be the same. They don’t have a set of prejudices. They give you room to grow and experiment. When I first started, I was doing traditional Moroccan. I grew and people allowed me to do it differently and to grow. \u003c/p>\n\u003cp>The produce, farmers and community are also great. It makes it so much easier having easy access to them. We tend to take for granted that. I go to New York quite a bit but our produce puts them to shame. Take Joe’s Early Girl tomatoes, which are so amazing by themselves. They’re like a bundle of flavor that just explodes in your mouth. I think it’s wonderful to get up and go to the farmers' market and then be able to cook with the produce. One of the hardest things is to go to other places and use different tomatoes. You have to manipulate the food more to make it taste better.\u003c/p>\n\u003cp>The hardest thing about having a restaurant in the Bay Area is that no matter what, it’s a small town. You get a limited area, surrounded with water. It doesn't expand like L.A., which makes it so intimate and limited in a way, you know? Restaurants are opening all the time. The problem I have is: the quality of the cooks. There are great cooks but it’s really hard to find and hold on to great cooks. That’s one issue that has to be addressed sooner or later. It doesn’t allow for one place to have a bunch of great cooks who can elevate to the next level. The cost of living in the Bay Area is so, so high so cooks end up leaving and going somewhere else -- back to New York, Chicago or L.A. because they just can’t be there. We end up losing them. I call it the brain drain because we lose the smartest, brightest cooks. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> The environment was really fertile for me to grow in a culinary sense. If my family would have known I was going to be a cook, to travel 6,000 miles to cook, they would have revolted. It would not even be an acceptable option for me. I allowed myself to be exposed to different cultures. \u003c/p>\n\u003cp>I was going to go to college in France and stay with my aunt. I had an idea that I wanted to instead go to America. My grandpa wanted to find a way to tell me “It’s not a great idea, but yeah, if you want to get a visa, just know that it’s extremely hard.” Once he said it at the table in front of everyone, I was able to give it a try. I got a five-year visa and was so excited. \u003c/p>\n\u003cp>Everyone was shocked. My family had promised I could do it and within two to three weeks I was in a plane on my way to San Francisco. I was so homesick and business was hard. I couldn’t fly back to Morocco; it takes a day to fly back there. The one thing I could do to connect to them was food -- I started making things and it was terrible. I was so lost and so sad, there were so many tears and sleepless nights. Eventually I started using my memory to recreate the days and memories with all the women shopping and cooking in Morocco. I was really reliving those moments. \u003c/p>\n\u003cp>Of course, in Morocco there are no recipes. I would call someone and say “how did you make that tagine?” they’d say a “pinch of this and pinch of that.” I was in college (at San Francisco State) for economics but I was learning how to preserve things, how to break down a fish and how to cook, really. Eventually by the time I was finished with college, people said, “You should open a restaurant.” I had $3,700 to my name and so I opened a restaurant. I had no idea what I had gotten myself into. Once I opened the restaurant, it was traditional food, and I started to watch people eat, and talk to people about themselves and their food preferences. I started to realize that food has to have a sense of place. \u003c/p>\n\u003cp>Food has to connect people to where there are. I can’t cook food in the same way it’s made in Morocco. Food connects people to their past. They want to taste the stew that their great grandma made. It’s not Facebook or Twitter that connects us, it’s through memories and through food. It's how we stay connected to people and the past. Here in America it’s always “What’s new?” and “What are the trends?” People are always looking into the future here. I was stuck because the way I was cooking was in the past. But the way people are here is that they look into the future, looking at the ingredients. Food here is a religion, a way of life... where is that carrot and chicken from? There’s an obsession here. I had to change the way I was thinking about food. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I was taking those ideas -- the foods from Marrakesh and making it in SF but it didn’t make any sense. What I’m making now is food for the Bay Area. I think that’s what’s really cool. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/50181/qa-with-mourad-lahlou-chef-and-culinary-diplomat",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_63",
"bayareabites_588",
"bayareabites_2695",
"bayareabites_2090",
"bayareabites_1146",
"bayareabites_1875",
"bayareabites_2035",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_61"
],
"tags": [
"bayareabites_595",
"bayareabites_1556",
"bayareabites_8790",
"bayareabites_10811"
],
"featImg": "bayareabites_50274",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=food-history-and-celebrities": {
"isFetching": false,
"latestQuery": {
"from": 228,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 320,
"relation": "eq"
},
"items": [
"bayareabites_57743",
"bayareabites_55504",
"bayareabites_55228",
"bayareabites_55293",
"bayareabites_54144",
"bayareabites_53636",
"bayareabites_53672",
"bayareabites_53592",
"bayareabites_51166",
"bayareabites_50549",
"bayareabites_50356",
"bayareabites_50181"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_food-history-and-celebrities": {
"isLoading": true
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_34": {
"type": "terms",
"id": "bayareabites_34",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "34",
"found": true
},
"relationships": {},
"featImg": null,
"name": "radio",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1158,
"slug": "radio",
"isLoading": false,
"link": "/bayareabites/category/radio"
},
"bayareabites_10831": {
"type": "terms",
"id": "bayareabites_10831",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10831",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bagels",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bagels Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5285,
"slug": "bagels",
"isLoading": false,
"link": "/bayareabites/tag/bagels"
},
"bayareabites_71": {
"type": "terms",
"id": "bayareabites_71",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "71",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jewish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jewish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 35,
"slug": "jewish",
"isLoading": false,
"link": "/bayareabites/tag/jewish"
},
"bayareabites_10171": {
"type": "terms",
"id": "bayareabites_10171",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10171",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jewish deli",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jewish deli Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4625,
"slug": "jewish-deli",
"isLoading": false,
"link": "/bayareabites/tag/jewish-deli"
},
"bayareabites_3662": {
"type": "terms",
"id": "bayareabites_3662",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3662",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jewish food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jewish food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2419,
"slug": "jewish-food",
"isLoading": false,
"link": "/bayareabites/tag/jewish-food"
},
"bayareabites_72": {
"type": "terms",
"id": "bayareabites_72",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "72",
"found": true
},
"relationships": {},
"featImg": null,
"name": "New York City",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "New York City Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 36,
"slug": "new-york-city",
"isLoading": false,
"link": "/bayareabites/tag/new-york-city"
},
"bayareabites_11358": {
"type": "terms",
"id": "bayareabites_11358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11358",
"found": true
},
"relationships": {},
"featImg": null,
"name": "russ & daughters",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "russ & daughters Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5818,
"slug": "russ-daughters",
"isLoading": false,
"link": "/bayareabites/tag/russ-daughters"
},
"bayareabites_10921": {
"type": "terms",
"id": "bayareabites_10921",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10921",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the salt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the salt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5380,
"slug": "the-salt",
"isLoading": false,
"link": "/bayareabites/tag/the-salt"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_11108": {
"type": "terms",
"id": "bayareabites_11108",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11108",
"found": true
},
"relationships": {},
"featImg": null,
"name": "advertising",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "advertising Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5567,
"slug": "advertising",
"isLoading": false,
"link": "/bayareabites/tag/advertising"
},
"bayareabites_11109": {
"type": "terms",
"id": "bayareabites_11109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "anti-obesity",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "anti-obesity Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5568,
"slug": "anti-obesity",
"isLoading": false,
"link": "/bayareabites/tag/anti-obesity"
},
"bayareabites_11107": {
"type": "terms",
"id": "bayareabites_11107",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11107",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coca-cola",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coca-cola Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5566,
"slug": "coca-cola",
"isLoading": false,
"link": "/bayareabites/tag/coca-cola"
},
"bayareabites_2613": {
"type": "terms",
"id": "bayareabites_2613",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2613",
"found": true
},
"relationships": {},
"featImg": null,
"name": "obesity",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "obesity Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1907,
"slug": "obesity",
"isLoading": false,
"link": "/bayareabites/tag/obesity"
},
"bayareabites_14781": {
"type": "terms",
"id": "bayareabites_14781",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14781",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soda",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soda Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5529,
"slug": "soda",
"isLoading": false,
"link": "/bayareabites/tag/soda"
},
"bayareabites_511": {
"type": "terms",
"id": "bayareabites_511",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "511",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sugar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sugar Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 476,
"slug": "sugar",
"isLoading": false,
"link": "/bayareabites/tag/sugar"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_61": {
"type": "terms",
"id": "bayareabites_61",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "61",
"found": true
},
"relationships": {},
"featImg": null,
"name": "travel",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "travel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1216,
"slug": "travel",
"isLoading": false,
"link": "/bayareabites/category/travel"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_2386": {
"type": "terms",
"id": "bayareabites_2386",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2386",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinese food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinese food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1773,
"slug": "chinese-food",
"isLoading": false,
"link": "/bayareabites/tag/chinese-food"
},
"bayareabites_1784": {
"type": "terms",
"id": "bayareabites_1784",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1784",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chinese new year",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chinese new year Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1399,
"slug": "chinese-new-year",
"isLoading": false,
"link": "/bayareabites/tag/chinese-new-year"
},
"bayareabites_11093": {
"type": "terms",
"id": "bayareabites_11093",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11093",
"found": true
},
"relationships": {},
"featImg": null,
"name": "M.Y. China",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "M.Y. China Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5552,
"slug": "m-y-china",
"isLoading": false,
"link": "/bayareabites/tag/m-y-china"
},
"bayareabites_11091": {
"type": "terms",
"id": "bayareabites_11091",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11091",
"found": true
},
"relationships": {},
"featImg": null,
"name": "martin yan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "martin yan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5550,
"slug": "martin-yan",
"isLoading": false,
"link": "/bayareabites/tag/martin-yan"
},
"bayareabites_377": {
"type": "terms",
"id": "bayareabites_377",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "377",
"found": true
},
"relationships": {},
"featImg": null,
"name": "noodles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "noodles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 342,
"slug": "noodles",
"isLoading": false,
"link": "/bayareabites/tag/noodles"
},
"bayareabites_14745": {
"type": "terms",
"id": "bayareabites_14745",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14745",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 817,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco"
},
"bayareabites_2929": {
"type": "terms",
"id": "bayareabites_2929",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2929",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vietnam",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vietnam Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2040,
"slug": "vietnam",
"isLoading": false,
"link": "/bayareabites/tag/vietnam"
},
"bayareabites_11092": {
"type": "terms",
"id": "bayareabites_11092",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11092",
"found": true
},
"relationships": {},
"featImg": null,
"name": "westfield shopping center",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "westfield shopping center Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5551,
"slug": "westfield-shopping-center",
"isLoading": false,
"link": "/bayareabites/tag/westfield-shopping-center"
},
"bayareabites_11102": {
"type": "terms",
"id": "bayareabites_11102",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11102",
"found": true
},
"relationships": {},
"featImg": null,
"name": "year of the snake",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "year of the snake Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5561,
"slug": "year-of-the-snake",
"isLoading": false,
"link": "/bayareabites/tag/year-of-the-snake"
},
"bayareabites_661": {
"type": "terms",
"id": "bayareabites_661",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "661",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Burns Night",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Burns Night Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 626,
"slug": "burns-night",
"isLoading": false,
"link": "/bayareabites/tag/burns-night"
},
"bayareabites_660": {
"type": "terms",
"id": "bayareabites_660",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "660",
"found": true
},
"relationships": {},
"featImg": null,
"name": "haggis",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "haggis Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 625,
"slug": "haggis",
"isLoading": false,
"link": "/bayareabites/tag/haggis"
},
"bayareabites_658": {
"type": "terms",
"id": "bayareabites_658",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "658",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Scottish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Scottish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 623,
"slug": "scottish",
"isLoading": false,
"link": "/bayareabites/tag/scottish"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_11013": {
"type": "terms",
"id": "bayareabites_11013",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11013",
"found": true
},
"relationships": {},
"featImg": null,
"name": "david bowie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "david bowie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5472,
"slug": "david-bowie",
"isLoading": false,
"link": "/bayareabites/tag/david-bowie"
},
"bayareabites_3345": {
"type": "terms",
"id": "bayareabites_3345",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3345",
"found": true
},
"relationships": {},
"featImg": null,
"name": "elvis presley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "elvis presley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2258,
"slug": "elvis-presley",
"isLoading": false,
"link": "/bayareabites/tag/elvis-presley"
},
"bayareabites_11012": {
"type": "terms",
"id": "bayareabites_11012",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11012",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peanut butter and banana sandwich",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peanut butter and banana sandwich Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5471,
"slug": "peanut-butter-and-banana-sandwich",
"isLoading": false,
"link": "/bayareabites/tag/peanut-butter-and-banana-sandwich"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_10982": {
"type": "terms",
"id": "bayareabites_10982",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10982",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beef fat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beef fat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5441,
"slug": "beef-fat",
"isLoading": false,
"link": "/bayareabites/tag/beef-fat"
},
"bayareabites_49": {
"type": "terms",
"id": "bayareabites_49",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "49",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1916,
"slug": "dessert",
"isLoading": false,
"link": "/bayareabites/tag/dessert"
},
"bayareabites_2948": {
"type": "terms",
"id": "bayareabites_2948",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2948",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ethics",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ethics Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2055,
"slug": "ethics",
"isLoading": false,
"link": "/bayareabites/tag/ethics"
},
"bayareabites_70": {
"type": "terms",
"id": "bayareabites_70",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "70",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food businesses",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 34,
"slug": "food-businesses",
"isLoading": false,
"link": "/bayareabites/tag/food-businesses"
},
"bayareabites_10980": {
"type": "terms",
"id": "bayareabites_10980",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10980",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Hostess",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Hostess Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5439,
"slug": "hostess",
"isLoading": false,
"link": "/bayareabites/tag/hostess"
},
"bayareabites_1002": {
"type": "terms",
"id": "bayareabites_1002",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1002",
"found": true
},
"relationships": {},
"featImg": null,
"name": "junk food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "junk food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 913,
"slug": "junk-food",
"isLoading": false,
"link": "/bayareabites/tag/junk-food"
},
"bayareabites_309": {
"type": "terms",
"id": "bayareabites_309",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "309",
"found": true
},
"relationships": {},
"featImg": null,
"name": "snacks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "snacks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 274,
"slug": "snacks",
"isLoading": false,
"link": "/bayareabites/tag/snacks"
},
"bayareabites_3144": {
"type": "terms",
"id": "bayareabites_3144",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3144",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sweets",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sweets Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2164,
"slug": "sweets",
"isLoading": false,
"link": "/bayareabites/tag/sweets"
},
"bayareabites_10981": {
"type": "terms",
"id": "bayareabites_10981",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10981",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Twinkies",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Twinkies Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5440,
"slug": "twinkies",
"isLoading": false,
"link": "/bayareabites/tag/twinkies"
},
"bayareabites_108": {
"type": "terms",
"id": "bayareabites_108",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "108",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 72,
"slug": "vegetarian",
"isLoading": false,
"link": "/bayareabites/tag/vegetarian"
},
"bayareabites_2568": {
"type": "terms",
"id": "bayareabites_2568",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2568",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarianism",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarianism Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1847,
"slug": "vegetarianism",
"isLoading": false,
"link": "/bayareabites/tag/vegetarianism"
},
"bayareabites_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_3202": {
"type": "terms",
"id": "bayareabites_3202",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3202",
"found": true
},
"relationships": {},
"featImg": null,
"name": "new year's eve",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "new year's eve Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2195,
"slug": "new-years-eve",
"isLoading": false,
"link": "/bayareabites/tag/new-years-eve"
},
"bayareabites_1686": {
"type": "terms",
"id": "bayareabites_1686",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1686",
"found": true
},
"relationships": {},
"featImg": null,
"name": "new years",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "new years Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1347,
"slug": "new-years",
"isLoading": false,
"link": "/bayareabites/tag/new-years"
},
"bayareabites_10983": {
"type": "terms",
"id": "bayareabites_10983",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10983",
"found": true
},
"relationships": {},
"featImg": null,
"name": "toasting",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "toasting Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5442,
"slug": "toasting",
"isLoading": false,
"link": "/bayareabites/tag/toasting"
},
"bayareabites_10979": {
"type": "terms",
"id": "bayareabites_10979",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10979",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lactose",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lactose Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5438,
"slug": "lactose",
"isLoading": false,
"link": "/bayareabites/tag/lactose"
},
"bayareabites_10977": {
"type": "terms",
"id": "bayareabites_10977",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10977",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lactose intolerant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lactose intolerant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5436,
"slug": "lactose-intolerant",
"isLoading": false,
"link": "/bayareabites/tag/lactose-intolerant"
},
"bayareabites_1621": {
"type": "terms",
"id": "bayareabites_1621",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1621",
"found": true
},
"relationships": {},
"featImg": null,
"name": "milk",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "milk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1320,
"slug": "milk",
"isLoading": false,
"link": "/bayareabites/tag/milk"
},
"bayareabites_10978": {
"type": "terms",
"id": "bayareabites_10978",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10978",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Paleolithic diet",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Paleolithic diet Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5437,
"slug": "paleolithic-diet",
"isLoading": false,
"link": "/bayareabites/tag/paleolithic-diet"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_836": {
"type": "terms",
"id": "bayareabites_836",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "836",
"found": true
},
"relationships": {},
"featImg": null,
"name": "climate change",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 834,
"slug": "climate-change",
"isLoading": false,
"link": "/bayareabites/tag/climate-change"
},
"bayareabites_14776": {
"type": "terms",
"id": "bayareabites_14776",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14776",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Contributors",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Contributors Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5321,
"slug": "contributors",
"isLoading": false,
"link": "/bayareabites/tag/contributors"
},
"bayareabites_3317": {
"type": "terms",
"id": "bayareabites_3317",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3317",
"found": true
},
"relationships": {},
"featImg": null,
"name": "disaster",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "disaster Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2239,
"slug": "disaster",
"isLoading": false,
"link": "/bayareabites/tag/disaster"
},
"bayareabites_779": {
"type": "terms",
"id": "bayareabites_779",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "779",
"found": true
},
"relationships": {},
"featImg": null,
"name": "documentary",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "documentary Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 762,
"slug": "documentary",
"isLoading": false,
"link": "/bayareabites/tag/documentary"
},
"bayareabites_2143": {
"type": "terms",
"id": "bayareabites_2143",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2143",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farming",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1597,
"slug": "farming",
"isLoading": false,
"link": "/bayareabites/tag/farming"
},
"bayareabites_10866": {
"type": "terms",
"id": "bayareabites_10866",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10866",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ken Burns. The Dust Bowl",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ken Burns. The Dust Bowl Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5320,
"slug": "ken-burns-the-dust-bowl",
"isLoading": false,
"link": "/bayareabites/tag/ken-burns-the-dust-bowl"
},
"bayareabites_10292": {
"type": "terms",
"id": "bayareabites_10292",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10292",
"found": true
},
"relationships": {},
"featImg": null,
"name": "PBS",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "PBS Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4746,
"slug": "pbs",
"isLoading": false,
"link": "/bayareabites/tag/pbs"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_41": {
"type": "terms",
"id": "bayareabites_41",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "41",
"found": true
},
"relationships": {},
"featImg": null,
"name": "halloween",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "halloween Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3,
"slug": "halloween",
"isLoading": false,
"link": "/bayareabites/tag/halloween"
},
"bayareabites_14738": {
"type": "terms",
"id": "bayareabites_14738",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 831,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/tag/recipes"
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_2695": {
"type": "terms",
"id": "bayareabites_2695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking techniques and tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking techniques and tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1905,
"slug": "cooking-techniques-and-tips",
"isLoading": false,
"link": "/bayareabites/category/cooking-techniques-and-tips"
},
"bayareabites_2407": {
"type": "terms",
"id": "bayareabites_2407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art, writing, music, dance",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art, writing, music, dance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 941,
"slug": "food-art-writing-music",
"isLoading": false,
"link": "/bayareabites/category/food-art-writing-music"
},
"bayareabites_8315": {
"type": "terms",
"id": "bayareabites_8315",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8315",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Iron Chef",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Iron Chef Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2768,
"slug": "iron-chef",
"isLoading": false,
"link": "/bayareabites/tag/iron-chef"
},
"bayareabites_10832": {
"type": "terms",
"id": "bayareabites_10832",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10832",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jose garces",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jose garces Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5286,
"slug": "jose-garces",
"isLoading": false,
"link": "/bayareabites/tag/jose-garces"
},
"bayareabites_10834": {
"type": "terms",
"id": "bayareabites_10834",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10834",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Latin Road Home",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Latin Road Home Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5288,
"slug": "latin-road-home",
"isLoading": false,
"link": "/bayareabites/tag/latin-road-home"
},
"bayareabites_1146": {
"type": "terms",
"id": "bayareabites_1146",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1146",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hospitality",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hospitality Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1460,
"slug": "hospitality",
"isLoading": false,
"link": "/bayareabites/category/hospitality"
},
"bayareabites_595": {
"type": "terms",
"id": "bayareabites_595",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "595",
"found": true
},
"relationships": {},
"featImg": null,
"name": "aziza",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "aziza Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 560,
"slug": "aziza",
"isLoading": false,
"link": "/bayareabites/tag/aziza"
},
"bayareabites_1556": {
"type": "terms",
"id": "bayareabites_1556",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1556",
"found": true
},
"relationships": {},
"featImg": null,
"name": "joyce goldstein",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "joyce goldstein Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2364,
"slug": "joyce-goldstein",
"isLoading": false,
"link": "/bayareabites/tag/joyce-goldstein"
},
"bayareabites_8790": {
"type": "terms",
"id": "bayareabites_8790",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8790",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mourad Lahlou",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mourad Lahlou Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3243,
"slug": "mourad-lahlou",
"isLoading": false,
"link": "/bayareabites/tag/mourad-lahlou"
},
"bayareabites_10811": {
"type": "terms",
"id": "bayareabites_10811",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10811",
"found": true
},
"relationships": {},
"featImg": null,
"name": "New Moroccan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "New Moroccan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5265,
"slug": "new-moroccan",
"isLoading": false,
"link": "/bayareabites/tag/new-moroccan"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}