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_12046": {
"type": "attachments",
"id": "bayareabites_12046",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "12046",
"found": true
},
"parent": 12045,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2010/04/Christ-on-a-Cracker.jpg",
"width": 258,
"height": 350
}
},
"publishDate": 1270152538,
"modified": 1270152538,
"caption": null,
"description": null,
"title": "Christ on a Cracker",
"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": {
"denise-lincoln": {
"type": "authors",
"id": "5016",
"meta": {
"index": "authors_1716337520",
"id": "5016",
"found": true
},
"name": "Denise Santoro Lincoln",
"firstName": "Denise Santoro",
"lastName": "Lincoln",
"slug": "denise-lincoln",
"email": "dmsantoro@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.",
"avatar": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Denise Santoro Lincoln | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/denise-lincoln"
},
"michael-procopio": {
"type": "authors",
"id": "5017",
"meta": {
"index": "authors_1716337520",
"id": "5017",
"found": true
},
"name": "Michael Procopio",
"firstName": "Michael",
"lastName": "Procopio",
"slug": "michael-procopio",
"email": "m_procopio@mac.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "I am terribly fond of martinis, Edward Gorey, and sleeping with many pillows. \r\nYou are more than welcome to follow me on Twitter: \u003ca href=\"http://twitter.com/#!/procopster\">@procopster\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g",
"twitter": "procopster",
"facebook": "foodforthethoughtless",
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Michael Procopio | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/michael-procopio"
},
"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"
},
"andrewsimmons": {
"type": "authors",
"id": "5060",
"meta": {
"index": "authors_1716337520",
"id": "5060",
"found": true
},
"name": "Andrew Simmons",
"firstName": "Andrew",
"lastName": "Simmons",
"slug": "andrewsimmons",
"email": "adlsimmons@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Andrew is from Louisville, Kentucky. He lives in San Francisco, plays music, works with kids, and writes for a variety of magazines and newspapers, including The Oakland Tribune, The Contra Costa County Times, Wine Enthusiast, The Onion, and Thrasher. Pro: hush puppies, green garlic, caramel ice cream, Japanese sweet potatoes, smelts, Larb Ped, beer, wine, cocktails, and assorted dumplings; con: milk, chips, and candy.",
"avatar": "https://secure.gravatar.com/avatar/42e85c65b8e2ff85837caa9418e48a7a?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Andrew Simmons | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/42e85c65b8e2ff85837caa9418e48a7a?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/42e85c65b8e2ff85837caa9418e48a7a?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/andrewsimmons"
},
"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"
}
},
"pagesReducer": {
"bayareabites_category_food-history-and-celebrities": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"score": 14.40722
},
"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": 25
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=food-history-and-celebrities",
"seeMore": false,
"paginated": true,
"page": 25
}
},
{
"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_14304": {
"type": "posts",
"id": "bayareabites_14304",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "14304",
"score": null,
"sort": [
1276786804000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1276786804,
"format": "aside",
"disqusTitle": "Pureed Fava Bean Ravioli",
"title": "Pureed Fava Bean Ravioli",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/fava-beans-in-their-shells.jpg\" alt=\"fava beans in their shells\" title=\"fava beans in their shells\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14306\">\u003c/p>\n\u003cp>Whenever I mention fava beans, it seems someone -- usually a person who has never eaten one -- ends up deadpanning \u003ca href=\"http://www.youtube.com/watch?v=BjGpcEA-FyE\">Hannibal Lecter\u003c/a>. I'm sure you've heard it, and maybe you're even the dinner-party comic who likes to throw in this quip when some poor bookish vegetable lover like me tries to talk seriously about broad beans. Now I'll admit that Anthony Hopkins seemed alluringly creepy while chatting with \u003ca href=\"http://en.wikipedia.org/wiki/Clarice_Starling\">Clarice Starling\u003c/a> (aka \u003ca href=\"http://www.imdb.com/name/nm0000149/\">Jodie Foster\u003c/a>) in \u003ca href=\"http://www.imdb.com/title/tt0102926/\">The Silence of the Lambs\u003c/a>, but his chilling tale of enjoying beans and a nice Chianti with some poor census taker's liver just doesn't do justice to the fava. I mean, come on, liver with fava beans? \u003c/p>\n\u003cp>For the last 20 years, the fava bean has been associated with this movie, which is unfair as it's been around for millennia. It was one of the earliest plants to be cultivated in Asia and North Africa, and has done more than its part to keep both ancient and modern people fed and happy. It even had an important role in early democracy, when ancient Greek and Roman voters would submit a white bean for a yes vote, and a black bean for a no vote. Imagine all those hunky scantily clad Greek men (because let's face it, there were no women voting in Ancient Greece) tossing beans in a ceramic pot. Now that's some food history. So the next time someone brings up Hannibal Lecter at a dinner party where you're serving fava beans, mention this interesting fact. Sure, your dinner guests' eyes may glaze over with your nerdy tale, but you'll end the Hannibal Lecter laughter full stop.\u003c/p>\n\u003cp>But don't eat fava beans because they're historical; eat them because they have a lovely verdant sweetness that is perfect when cooked in olive oil. Or eat them because they are rich in vitamins and minerals. Some researchers think they may even be used as a natural alternative to Viagra. They're not sounding so bad now, are they?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/raviolis-with-summer-squash.jpg\" alt=\"raviolis with summer squash\" title=\"raviolis with summer squash\" width=\"400\" height=\"286\" class=\"alignnone size-full wp-image-14307\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>So Why Use Fava's in Ravioli?\u003c/strong>\u003c/p>\n\u003cp>My love for fava beans made them a natural choice for a ravioli filling recently, although I didn't realize this when I was planning the menu. I was hosting a pasta party for some friends, which included two people who do not eat meat. I knew I wanted to make ravioli, but because my stock ravioli filling of late has been a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/12/lasagna-illuminated/\">short rib ragu\u003c/a>, I had to think outside the box. So as I walked the aisles at\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/berkeley-bowl-west/\"> Berkeley Bowl\u003c/a>, I surveyed the piles of fresh vegetables around me seeking ravioli-filling inspiration. And then it hit me, right in the bean aisle. Raviolis made with my favorite seasonal bean pureed with cream and cheese. What could be nicer for a June pasta dinner eaten on the patio with friends?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/the-tender-inner-bean.jpg\" alt=\"the tender inner bean\" title=\"the tender inner bean\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14308\">\u003c/p>\n\u003cp>The raviolis were a hit. The beans pureed texture held up nicely in the ravioli and the addition of cream, ricotta and Parmesan aligned nicely with the fresh pasta dough. Even the meat eaters -- two of whom were avowed fava-bean haters -- said they loved the dish. I decided to believe them as one is a good friend who has a tendency to be brutally honest in a very kind way, so I know she would tell me if she hated my ravioli; and the other is a lovely man who is far too polite to announce his displeasure with a meal, but is sincere enough to just leave whatever he doesn't like on his dish -- and he had seconds.\u003c/p>\n\u003cp>So if you're looking to delight your friends and family with a seasonal alternative to meat ravioli filling -- one that also includes an interesting history plus may additionally rev up your love life -- look no further than favas. Just please don't eat them with liver.\u003c/p>\n\u003cp>Note: If you're not up for making raviolis, you can also use this filling as a creamy sauce for regular pasta. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/making-raviolis.jpg\" alt=\"making raviolis\" title=\"making raviolis\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14305\">\u003c/p>\n\u003cp>\u003cstrong>Pureed Fava Bean Ravioli\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> Enough for 4-6 people\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients: \u003c/strong>\u003c/p>\n\u003cp>2 cups shelled fava beans (just fill up a produce plastic bag with them and you'll have enough)\u003cbr>\n1/4 cup chopped shallots\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1/2 cup unsalted butter\u003cbr>\n1/2 cup heavy cream\u003cbr>\n1/2 cup ricotta cheese\u003cbr>\n1/4 - 1/3 cup Parmesan cheese (according to taste)\u003cbr>\n2 Tbsp whole milk\u003cbr>\n1 Tbsp chopped basil or mint (optional)\u003cbr>\n1 batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/14/making-homemade-pasta/\">homemade pasta dough\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/14/making-homemade-pasta/\">Prepare pasta dough\u003c/a> and refrigerate until ready for use.\u003c/p>\n\u003cp>2. Shell fava beans from pods. Bring a medium pot of water to a boil and then drop the beans in. Simmer for 2 minutes and then remove the beans from the pot and rinse with cold water. \u003c/p>\n\u003cp>3. Gently remove the outer bean casing from the tender inner bean. I usually just separate one side a bit and then gently squeeze the bean into a bowl. Do this for all the beans.\u003c/p>\n\u003cp>4. In a medium pan, sauté the chopped shallots in the olive oil for about 2 minutes on medium heat. Add in the fava beans and 2 Tbsp butter and cook until the beans are cooked through. Add in salt to taste.\u003c/p>\n\u003cp>5. Let beans and shallots cool and then pour them in a chopper along with your heavy cream, milk, ricotta, and some freshly ground black pepper. Puree until smooth.\u003c/p>\n\u003cp>6. If the puree seems too chunky or thick, add more heavy cream or milk as needed. Add in the Parmesan Cheese and any herbs you're using and then puree further until the mixture is completely smooth has the consistency of thick batter. Taste and add more salt and pepper as needed.\u003c/p>\n\u003cp>7. Roll out your pasta dough so you have long strips 4 inches wide. Spoon about 1 Tbsp puree 1 1/2 inches apart. \u003c/p>\n\u003cp>8. Brush egg wash on each side and in the strips between the puree and then place a 2nd pasta dough strip on top. Press down on each side in between raviolis so the pasta dough adheres along all sides of the filling and then cut out your raviolis. I like to use a pizza cutter to do this, but if you have a fancy ravioli cutter, go for it.\u003c/p>\n\u003cp>9. Boil pasta in salted water for about 3 minutes (or until raviolis are cooked) and then gently remove them from the pot and set in a serving dish.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>10. Brown the remaining butter (around 2/3 of a stick) in a sauce pan and then pour on top of the cooked raviolis. Sprinkle on some Parmesan or other good hard Italian cheese and serve. I served my ravioli with roasted baby summer squash, but roasted shitakes or morels would also be great. You can also serve the raviolis on their own.\u003c/p>\n\n",
"disqusIdentifier": "14304 http://blogs.kqed.org/bayareabites/?p=14304",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/06/17/pureed-fava-bean-ravioli/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1153,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1276788529,
"excerpt": "But don't eat fava beans because they're historical; eat them because they have a lovely verdant sweetness that is perfect when cooked in olive oil. Or eat them because they are rich in vitamins and minerals. Some researchers think they may even be used as a natural alternative to Viagra. They're not sounding so bad now, are they?",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "But don't eat fava beans because they're historical; eat them because they have a lovely verdant sweetness that is perfect when cooked in olive oil. Or eat them because they are rich in vitamins and minerals. Some researchers think they may even be used as a natural alternative to Viagra. They're not sounding so bad now, are they?",
"title": "Pureed Fava Bean Ravioli | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Pureed Fava Bean Ravioli",
"datePublished": "2010-06-17T08:00:04-07:00",
"dateModified": "2010-06-17T08:28:49-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "pureed-fava-bean-ravioli",
"status": "publish",
"path": "/bayareabites/14304/pureed-fava-bean-ravioli",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/fava-beans-in-their-shells.jpg\" alt=\"fava beans in their shells\" title=\"fava beans in their shells\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14306\">\u003c/p>\n\u003cp>Whenever I mention fava beans, it seems someone -- usually a person who has never eaten one -- ends up deadpanning \u003ca href=\"http://www.youtube.com/watch?v=BjGpcEA-FyE\">Hannibal Lecter\u003c/a>. I'm sure you've heard it, and maybe you're even the dinner-party comic who likes to throw in this quip when some poor bookish vegetable lover like me tries to talk seriously about broad beans. Now I'll admit that Anthony Hopkins seemed alluringly creepy while chatting with \u003ca href=\"http://en.wikipedia.org/wiki/Clarice_Starling\">Clarice Starling\u003c/a> (aka \u003ca href=\"http://www.imdb.com/name/nm0000149/\">Jodie Foster\u003c/a>) in \u003ca href=\"http://www.imdb.com/title/tt0102926/\">The Silence of the Lambs\u003c/a>, but his chilling tale of enjoying beans and a nice Chianti with some poor census taker's liver just doesn't do justice to the fava. I mean, come on, liver with fava beans? \u003c/p>\n\u003cp>For the last 20 years, the fava bean has been associated with this movie, which is unfair as it's been around for millennia. It was one of the earliest plants to be cultivated in Asia and North Africa, and has done more than its part to keep both ancient and modern people fed and happy. It even had an important role in early democracy, when ancient Greek and Roman voters would submit a white bean for a yes vote, and a black bean for a no vote. Imagine all those hunky scantily clad Greek men (because let's face it, there were no women voting in Ancient Greece) tossing beans in a ceramic pot. Now that's some food history. So the next time someone brings up Hannibal Lecter at a dinner party where you're serving fava beans, mention this interesting fact. Sure, your dinner guests' eyes may glaze over with your nerdy tale, but you'll end the Hannibal Lecter laughter full stop.\u003c/p>\n\u003cp>But don't eat fava beans because they're historical; eat them because they have a lovely verdant sweetness that is perfect when cooked in olive oil. Or eat them because they are rich in vitamins and minerals. Some researchers think they may even be used as a natural alternative to Viagra. They're not sounding so bad now, are they?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/raviolis-with-summer-squash.jpg\" alt=\"raviolis with summer squash\" title=\"raviolis with summer squash\" width=\"400\" height=\"286\" class=\"alignnone size-full wp-image-14307\">\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>So Why Use Fava's in Ravioli?\u003c/strong>\u003c/p>\n\u003cp>My love for fava beans made them a natural choice for a ravioli filling recently, although I didn't realize this when I was planning the menu. I was hosting a pasta party for some friends, which included two people who do not eat meat. I knew I wanted to make ravioli, but because my stock ravioli filling of late has been a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/12/lasagna-illuminated/\">short rib ragu\u003c/a>, I had to think outside the box. So as I walked the aisles at\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/berkeley-bowl-west/\"> Berkeley Bowl\u003c/a>, I surveyed the piles of fresh vegetables around me seeking ravioli-filling inspiration. And then it hit me, right in the bean aisle. Raviolis made with my favorite seasonal bean pureed with cream and cheese. What could be nicer for a June pasta dinner eaten on the patio with friends?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/the-tender-inner-bean.jpg\" alt=\"the tender inner bean\" title=\"the tender inner bean\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14308\">\u003c/p>\n\u003cp>The raviolis were a hit. The beans pureed texture held up nicely in the ravioli and the addition of cream, ricotta and Parmesan aligned nicely with the fresh pasta dough. Even the meat eaters -- two of whom were avowed fava-bean haters -- said they loved the dish. I decided to believe them as one is a good friend who has a tendency to be brutally honest in a very kind way, so I know she would tell me if she hated my ravioli; and the other is a lovely man who is far too polite to announce his displeasure with a meal, but is sincere enough to just leave whatever he doesn't like on his dish -- and he had seconds.\u003c/p>\n\u003cp>So if you're looking to delight your friends and family with a seasonal alternative to meat ravioli filling -- one that also includes an interesting history plus may additionally rev up your love life -- look no further than favas. Just please don't eat them with liver.\u003c/p>\n\u003cp>Note: If you're not up for making raviolis, you can also use this filling as a creamy sauce for regular pasta. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/making-raviolis.jpg\" alt=\"making raviolis\" title=\"making raviolis\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14305\">\u003c/p>\n\u003cp>\u003cstrong>Pureed Fava Bean Ravioli\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> Enough for 4-6 people\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients: \u003c/strong>\u003c/p>\n\u003cp>2 cups shelled fava beans (just fill up a produce plastic bag with them and you'll have enough)\u003cbr>\n1/4 cup chopped shallots\u003cbr>\n1 Tbsp olive oil\u003cbr>\n1/2 cup unsalted butter\u003cbr>\n1/2 cup heavy cream\u003cbr>\n1/2 cup ricotta cheese\u003cbr>\n1/4 - 1/3 cup Parmesan cheese (according to taste)\u003cbr>\n2 Tbsp whole milk\u003cbr>\n1 Tbsp chopped basil or mint (optional)\u003cbr>\n1 batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/14/making-homemade-pasta/\">homemade pasta dough\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/14/making-homemade-pasta/\">Prepare pasta dough\u003c/a> and refrigerate until ready for use.\u003c/p>\n\u003cp>2. Shell fava beans from pods. Bring a medium pot of water to a boil and then drop the beans in. Simmer for 2 minutes and then remove the beans from the pot and rinse with cold water. \u003c/p>\n\u003cp>3. Gently remove the outer bean casing from the tender inner bean. I usually just separate one side a bit and then gently squeeze the bean into a bowl. Do this for all the beans.\u003c/p>\n\u003cp>4. In a medium pan, sauté the chopped shallots in the olive oil for about 2 minutes on medium heat. Add in the fava beans and 2 Tbsp butter and cook until the beans are cooked through. Add in salt to taste.\u003c/p>\n\u003cp>5. Let beans and shallots cool and then pour them in a chopper along with your heavy cream, milk, ricotta, and some freshly ground black pepper. Puree until smooth.\u003c/p>\n\u003cp>6. If the puree seems too chunky or thick, add more heavy cream or milk as needed. Add in the Parmesan Cheese and any herbs you're using and then puree further until the mixture is completely smooth has the consistency of thick batter. Taste and add more salt and pepper as needed.\u003c/p>\n\u003cp>7. Roll out your pasta dough so you have long strips 4 inches wide. Spoon about 1 Tbsp puree 1 1/2 inches apart. \u003c/p>\n\u003cp>8. Brush egg wash on each side and in the strips between the puree and then place a 2nd pasta dough strip on top. Press down on each side in between raviolis so the pasta dough adheres along all sides of the filling and then cut out your raviolis. I like to use a pizza cutter to do this, but if you have a fancy ravioli cutter, go for it.\u003c/p>\n\u003cp>9. Boil pasta in salted water for about 3 minutes (or until raviolis are cooked) and then gently remove them from the pot and set in a serving dish.\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>10. Brown the remaining butter (around 2/3 of a stick) in a sauce pan and then pour on top of the cooked raviolis. Sprinkle on some Parmesan or other good hard Italian cheese and serve. I served my ravioli with roasted baby summer squash, but roasted shitakes or morels would also be great. You can also serve the raviolis on their own.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/14304/pureed-fava-bean-ravioli",
"authors": [
"5016"
],
"categories": [
"bayareabites_2090",
"bayareabites_12"
],
"tags": [
"bayareabites_795",
"bayareabites_2963",
"bayareabites_755",
"bayareabites_2966"
],
"label": "bayareabites"
},
"bayareabites_14225": {
"type": "posts",
"id": "bayareabites_14225",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "14225",
"score": null,
"sort": [
1276261225000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1276261225,
"format": "aside",
"disqusTitle": "Quinoa: It's An Ancient Grain",
"title": "Quinoa: It's An Ancient Grain",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Raw-Quinoa.jpg\" alt=\"Raw Quinoa\" title=\"Raw Quinoa\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-14226\">The other week, when visiting some old friends at their home in \u003ca href=\"http://www.newser.com/story/91759/glee-star-takes-on-the-iphone-4.html\">Redwood City\u003c/a> to dine on \u003ca href=\"http://en.wikipedia.org/wiki/Sous-vide\">sous vide\u003c/a> leg of lamb, I was somewhat surprised/amused that the lady of the house had chosen to serve a salad of quinoa as an accompaniment.\u003c/p>\n\u003cp>\"\u003cem>Quinoa\u003c/em>, eh?\" I said to the man of the house. He shot me a little look that said, \"Oh crap, you're not going to bring \u003cem>that\u003c/em> up again, are you?\"\u003c/p>\n\u003cp>Well, yes, I am. I'm even writing a little blog post about it.\u003c/p>\n\u003cp>So there.\u003c/p>\n\u003cp>When we were in college, this friend of mine and I were out at some sort of social gathering where eating occurred. There was a woman present from his \u003ca href=\"http://www.wac.ucla.edu/\">World Arts and Cultures\u003c/a> department whom he was trying to impress. I remember her as very attractive in a Berkeley/unwashed/sandal-wearing/patchouli-smelling sort of way. In other words, just up my friend's alley (at the time), so to speak.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He sat next to her on a long bench. He complimented her outfit, saying something to the tune of \"I really like your skirt. It's so... Third World.\" When this failed to win her over, he stepped things up by making a comment about the food on her plate:\u003c/p>\n\u003cp>\"Ahhh, \u003cem>keen-waaaah\u003c/em>,\" he said with deliberate flair. \"That's an ancient grain, you know.\"\u003c/p>\n\u003cp>Frankly, if any man said this to me, I would have been automatically intrigued. Was he kidding? Was his field of study ancient grains? Was he \u003cem>really\u003c/em> that interested in my diet?\u003c/p>\n\u003cp>Whatever this girl was thinking, she was relatively unmoved by my friend's covert attempts at wooing, which means (in my book) that she couldn't have been very interesting (or smart) to begin with. No matter how many yards of Third World fabric she had on.\u003c/p>\n\u003cp>And I can't say that I'm sorry, since I'm rather fond of the woman he ended up marrying. I mean, she \u003cem>knows\u003c/em> about the quinoa pitch and serves it up as a loving, quiet joke.\u003c/p>\n\u003cp>Like sous vide lamb and quinoa salad, my friend and his wife are an excellent, interesting pairing.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Quinoa-Salad.jpg\" alt=\"Quinoa Salad\" title=\"Quinoa Salad\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14227\">\u003c/p>\n\u003cp>\u003cstrong>Quinoa Salad\u003c/strong>\u003c/p>\n\u003cp>I've chosen to go, if not Third World, then New World with this one. Quinoa, tomatoes, and corn* (or, as 1/8th of my ancestors call it, \u003ca href=\"http://www.youtube.com/watch?v=cuOlD0JZhM4\">maize\u003c/a>), just like my friends did.\u003c/p>\n\u003cp>Quinoa, if you didn't know by now, is an ancient grain-- it's been cultivated in the Andes for at least 5,000 years. Though the locals regarded it as sacred, I think it may be a stretch to call it, as some do, \"The gold of the Inkas.\" I somehow doubt Pizarro would have been satisfied had the captured emperor \u003ca href=\"http://en.wikipedia.org/wiki/Atahualpa\">Atahualpa\u003c/a> offered him a roomful of quinoa as his ransom instead of actual gold.\u003c/p>\n\u003cp>Of course, Pizarro wasn't exactly satisfied with a roomful of real gold either, since he eventually had the poor emperor strangled.\u003c/p>\n\u003cp>A roomful of quinoa would have been a hell of a lot cheaper, if you ask me.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Corn-in-husk.jpg\" alt=\"Corn in husk\" title=\"Corn in husk\" width=\"350\" height=\"262\" class=\"alignnone size-full wp-image-14228\">\u003c/p>\n\u003cp>The addition of corn is an inspired touch, given the fact that the Spanish so scorned quinoa as \"food for Indians\" and detested its sacredness that they banned the cultivation of the grain, forcing the conquered people to grow corn in its place.\u003c/p>\n\u003cp>Apart from the added sweetness, corn adds a delicious touch of cultural tension.\u003c/p>\n\u003cp>Besides, it's fun to play with corn silk. Think: Farrah Fawcett hair.\u003c/p>\n\u003cp>\u003cstrong>Serves six.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the salad:\u003c/strong>\u003c/p>\n\u003cp>1 cup quinoa\u003c/p>\n\u003cp>2 cups cold water\u003c/p>\n\u003cp>2 ears of sweet yellow corn (about 2 cups)\u003c/p>\n\u003cp>A tablespoon of oil to coat the corn\u003c/p>\n\u003cp>1 cup diced (or simply cut in half) cherry tomatoes\u003c/p>\n\u003cp>1 cup diced squash (I chose a darling little green type the name of which I have forgotten. It adds a bit of color and is, of course, New World)\u003c/p>\n\u003cp>As much goat cheese as you like, which is entirely optional, since goats were introduced to the New World by the Spanish.\u003c/p>\n\u003cp>\u003cstrong>For the vinaigrette:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup extra virgin olive oil (Virgins, though it has been argued, were not introduced by the Spaniards, so they're okay to use.)\u003c/p>\n\u003cp>1/4 cup white wine or champagne vinegar\u003c/p>\n\u003cp>A pinch of salt\u003c/p>\n\u003cp>As much freshly ground pepper as you like\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Rinse quinoa in cold, running water. Drain. It is best to use a mesh strainer for this exercise, otherwise you likely wash most of the grain down the sink.\u003c/p>\n\u003cp>2. In a medium pot, place quinoa and two cups of cold water. Bring to a boil, then cover pot and lower heat to a simmer. This takes about 15 minutes. Remove cover and fluff quinoa with a fork. Let cool.\u003c/p>\n\u003cp>3. Rub corn with oil (you can use corn oil, for all it matters, but I used olive oil), put the ears in some sort of roasting vessel like a cast iron pan or what-have-you, and place vessel in a 400°F oven to roast, turning occasionally to brown. This takes about 15 minutes, so you might as well be doing this while your quinoa is cooking. You do read through a recipe before executing it, don't you? Good. I thought so. The corn is finished when the kernels are turgid with juice. Remove corn from oven, let cool enough to handle, then cut from cob. Set aside.\u003c/p>\n\u003cp>4. When quinoa and corn are cool, add them to a large bowl. To these two culturally conflicting grains add the diced tomato and squash. Toss gently with a large spoon.\u003c/p>\n\u003cp>5. To make the vinaigrette, place all vinaigrette ingredients into a mason jar, apply the lid tightly and shake it vigorously until the oil and vinegar have emulsified. Pour dressing over the quinoa salad and toss again gently.\u003c/p>\n\u003cp>6. Transfer your salad to the serving dish of your choosing-- hopefully some sort of Pre-Columbian pottery vessel-- and sprinkle with the purely-optional cheese. Serve with lamb to your only-slightly-annoyed husband.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>* You might notice the presence of red onion in this photograph. It was merely an experiment in flavor. It added an unnecessary sharpness to the salad which I have since omitted.\u003c/p>\n\n",
"disqusIdentifier": "14225 http://blogs.kqed.org/bayareabites/?p=14225",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/06/11/quinoa-its-an-ancient-grain/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1043,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 46
},
"modified": 1276263652,
"excerpt": "He sat next to her on a long bench. He complimented her outfit, saying something to the tune of \"I really like your skirt. It's so... Third World.\" When this failed to win her over, he stepped things up by making a comment about the food on her plate:\r\n\r\n\"Ahhh, \u003cem>keen-waaaah\u003c/em>,\" he said with deliberate flair. \"That's an ancient grain, you know.\"\r\n\r\nFrankly, if any man said this to me, I would have been automatically intrigued. Was he kidding? Was his field of study ancient grains? Was he \u003cem>really\u003c/em> that interested in my diet?",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "He sat next to her on a long bench. He complimented her outfit, saying something to the tune of "I really like your skirt. It's so... Third World." When this failed to win her over, he stepped things up by making a comment about the food on her plate:\r\n\r\n"Ahhh, keen-waaaah," he said with deliberate flair. "That's an ancient grain, you know."\r\n\r\nFrankly, if any man said this to me, I would have been automatically intrigued. Was he kidding? Was his field of study ancient grains? Was he really that interested in my diet?",
"title": "Quinoa: It's An Ancient Grain | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Quinoa: It's An Ancient Grain",
"datePublished": "2010-06-11T06:00:25-07:00",
"dateModified": "2010-06-11T06:40:52-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "quinoa-its-an-ancient-grain",
"status": "publish",
"path": "/bayareabites/14225/quinoa-its-an-ancient-grain",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Raw-Quinoa.jpg\" alt=\"Raw Quinoa\" title=\"Raw Quinoa\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-14226\">The other week, when visiting some old friends at their home in \u003ca href=\"http://www.newser.com/story/91759/glee-star-takes-on-the-iphone-4.html\">Redwood City\u003c/a> to dine on \u003ca href=\"http://en.wikipedia.org/wiki/Sous-vide\">sous vide\u003c/a> leg of lamb, I was somewhat surprised/amused that the lady of the house had chosen to serve a salad of quinoa as an accompaniment.\u003c/p>\n\u003cp>\"\u003cem>Quinoa\u003c/em>, eh?\" I said to the man of the house. He shot me a little look that said, \"Oh crap, you're not going to bring \u003cem>that\u003c/em> up again, are you?\"\u003c/p>\n\u003cp>Well, yes, I am. I'm even writing a little blog post about it.\u003c/p>\n\u003cp>So there.\u003c/p>\n\u003cp>When we were in college, this friend of mine and I were out at some sort of social gathering where eating occurred. There was a woman present from his \u003ca href=\"http://www.wac.ucla.edu/\">World Arts and Cultures\u003c/a> department whom he was trying to impress. I remember her as very attractive in a Berkeley/unwashed/sandal-wearing/patchouli-smelling sort of way. In other words, just up my friend's alley (at the time), so to speak.\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>He sat next to her on a long bench. He complimented her outfit, saying something to the tune of \"I really like your skirt. It's so... Third World.\" When this failed to win her over, he stepped things up by making a comment about the food on her plate:\u003c/p>\n\u003cp>\"Ahhh, \u003cem>keen-waaaah\u003c/em>,\" he said with deliberate flair. \"That's an ancient grain, you know.\"\u003c/p>\n\u003cp>Frankly, if any man said this to me, I would have been automatically intrigued. Was he kidding? Was his field of study ancient grains? Was he \u003cem>really\u003c/em> that interested in my diet?\u003c/p>\n\u003cp>Whatever this girl was thinking, she was relatively unmoved by my friend's covert attempts at wooing, which means (in my book) that she couldn't have been very interesting (or smart) to begin with. No matter how many yards of Third World fabric she had on.\u003c/p>\n\u003cp>And I can't say that I'm sorry, since I'm rather fond of the woman he ended up marrying. I mean, she \u003cem>knows\u003c/em> about the quinoa pitch and serves it up as a loving, quiet joke.\u003c/p>\n\u003cp>Like sous vide lamb and quinoa salad, my friend and his wife are an excellent, interesting pairing.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Quinoa-Salad.jpg\" alt=\"Quinoa Salad\" title=\"Quinoa Salad\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14227\">\u003c/p>\n\u003cp>\u003cstrong>Quinoa Salad\u003c/strong>\u003c/p>\n\u003cp>I've chosen to go, if not Third World, then New World with this one. Quinoa, tomatoes, and corn* (or, as 1/8th of my ancestors call it, \u003ca href=\"http://www.youtube.com/watch?v=cuOlD0JZhM4\">maize\u003c/a>), just like my friends did.\u003c/p>\n\u003cp>Quinoa, if you didn't know by now, is an ancient grain-- it's been cultivated in the Andes for at least 5,000 years. Though the locals regarded it as sacred, I think it may be a stretch to call it, as some do, \"The gold of the Inkas.\" I somehow doubt Pizarro would have been satisfied had the captured emperor \u003ca href=\"http://en.wikipedia.org/wiki/Atahualpa\">Atahualpa\u003c/a> offered him a roomful of quinoa as his ransom instead of actual gold.\u003c/p>\n\u003cp>Of course, Pizarro wasn't exactly satisfied with a roomful of real gold either, since he eventually had the poor emperor strangled.\u003c/p>\n\u003cp>A roomful of quinoa would have been a hell of a lot cheaper, if you ask me.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Corn-in-husk.jpg\" alt=\"Corn in husk\" title=\"Corn in husk\" width=\"350\" height=\"262\" class=\"alignnone size-full wp-image-14228\">\u003c/p>\n\u003cp>The addition of corn is an inspired touch, given the fact that the Spanish so scorned quinoa as \"food for Indians\" and detested its sacredness that they banned the cultivation of the grain, forcing the conquered people to grow corn in its place.\u003c/p>\n\u003cp>Apart from the added sweetness, corn adds a delicious touch of cultural tension.\u003c/p>\n\u003cp>Besides, it's fun to play with corn silk. Think: Farrah Fawcett hair.\u003c/p>\n\u003cp>\u003cstrong>Serves six.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the salad:\u003c/strong>\u003c/p>\n\u003cp>1 cup quinoa\u003c/p>\n\u003cp>2 cups cold water\u003c/p>\n\u003cp>2 ears of sweet yellow corn (about 2 cups)\u003c/p>\n\u003cp>A tablespoon of oil to coat the corn\u003c/p>\n\u003cp>1 cup diced (or simply cut in half) cherry tomatoes\u003c/p>\n\u003cp>1 cup diced squash (I chose a darling little green type the name of which I have forgotten. It adds a bit of color and is, of course, New World)\u003c/p>\n\u003cp>As much goat cheese as you like, which is entirely optional, since goats were introduced to the New World by the Spanish.\u003c/p>\n\u003cp>\u003cstrong>For the vinaigrette:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup extra virgin olive oil (Virgins, though it has been argued, were not introduced by the Spaniards, so they're okay to use.)\u003c/p>\n\u003cp>1/4 cup white wine or champagne vinegar\u003c/p>\n\u003cp>A pinch of salt\u003c/p>\n\u003cp>As much freshly ground pepper as you like\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Rinse quinoa in cold, running water. Drain. It is best to use a mesh strainer for this exercise, otherwise you likely wash most of the grain down the sink.\u003c/p>\n\u003cp>2. In a medium pot, place quinoa and two cups of cold water. Bring to a boil, then cover pot and lower heat to a simmer. This takes about 15 minutes. Remove cover and fluff quinoa with a fork. Let cool.\u003c/p>\n\u003cp>3. Rub corn with oil (you can use corn oil, for all it matters, but I used olive oil), put the ears in some sort of roasting vessel like a cast iron pan or what-have-you, and place vessel in a 400°F oven to roast, turning occasionally to brown. This takes about 15 minutes, so you might as well be doing this while your quinoa is cooking. You do read through a recipe before executing it, don't you? Good. I thought so. The corn is finished when the kernels are turgid with juice. Remove corn from oven, let cool enough to handle, then cut from cob. Set aside.\u003c/p>\n\u003cp>4. When quinoa and corn are cool, add them to a large bowl. To these two culturally conflicting grains add the diced tomato and squash. Toss gently with a large spoon.\u003c/p>\n\u003cp>5. To make the vinaigrette, place all vinaigrette ingredients into a mason jar, apply the lid tightly and shake it vigorously until the oil and vinegar have emulsified. Pour dressing over the quinoa salad and toss again gently.\u003c/p>\n\u003cp>6. Transfer your salad to the serving dish of your choosing-- hopefully some sort of Pre-Columbian pottery vessel-- and sprinkle with the purely-optional cheese. Serve with lamb to your only-slightly-annoyed husband.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>* You might notice the presence of red onion in this photograph. It was merely an experiment in flavor. It added an unnecessary sharpness to the salad which I have since omitted.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/14225/quinoa-its-an-ancient-grain",
"authors": [
"5017"
],
"categories": [
"bayareabites_2090",
"bayareabites_12",
"bayareabites_1873"
],
"tags": [
"bayareabites_4209",
"bayareabites_515",
"bayareabites_4051",
"bayareabites_4210",
"bayareabites_4207",
"bayareabites_1049",
"bayareabites_245"
],
"label": "bayareabites"
},
"bayareabites_13857": {
"type": "posts",
"id": "bayareabites_13857",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "13857",
"score": null,
"sort": [
1275242512000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1275242512,
"format": "aside",
"disqusTitle": "Ice Cream!",
"title": "Ice Cream!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/icecream300.jpg\" alt=\"homemade ice cream\" title=\"homemade ice cream\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-13938\">Why make your own ice cream? For me, it was a matter of what to do with an elegant surfeit of both strawberries and cream left over from the previous weekend's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/16/strawberry-shortcake/\">adventures\u003c/a>. Waste not, want not, make ice cream. But the real reason was revealed almost as soon as the paddle was out of the bucket: It makes people happy! A carton of Ben & Jerry's may be insurance against a bad day, a cone at Bi-Rite good for fun in the sun, but homemade ice cream is a party. \u003c/p>\n\u003cp>And you don't even have to own an ice-cream maker. That's what Facebook is for: put out a call for help and a hour later you'll have friends all around the city dusting off their mostly-unused wedding presents for the promise of mocha-chip. \u003ci>Krups? Cuisinart? Whaddya want?\u003c/i> 24 hours and a helpful neighbor later, I had a tub of pink deliciousness on hand, rich, creamy and infused with ripe berry flavor. No eggs, no custard fussiness, just cream, sugar, and strawberries: pure summery bliss. \u003c/p>\n\u003cp>Wait, it took \u003ci>24 hours\u003c/i> to make that ice cream? Well, not exactly. But you do have to start the process the day before you want to eat your cone. Yes, this is a drag; after all, what is ice cream but an impulsive treat, and if all you want is five minutes' instant gratification (not a bad thing, by any means), then you might as well go down to \u003ca href=\"http://www.joesicecream.com/\">Joe's\u003c/a> or \u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>, hand over your money and be done with it.\u003c/p>\n\u003cp>But, like I said, there's something about homemade ice cream that draws a crowd, turning any afternoon gathering into a celebration. Plus, once everything's good to go (more on that below), the actual churning process takes less than 45 minutes and is quite fun to watch. It's liquid, it's slushy liquid, wow, it's ice cream, whipping around and around, getting fluffier by the minute!\u003c/p>\n\u003cp>Why the delay? Most ice cream recipes call for heating the cream, milk, and sugar to a gentle steam in order to dissolve the granules. So first it's hot, then after a hour of sitting around, it's room temp. Still not good enough, since what you want is a very short road from cream to slush to frozen velvet, achieved only by chilling the mixture in the fridge for at least four or five hours, until icy cold. Meanwhile, unless your rich uncle has bequeathed you his \u003ca href=\"http://www.youtube.com/watch?v=P2lSuwHlo3E&feature=player_embedded\">Pacojet\u003c/a>, you'll also probably need to freeze the container of your ice-cream maker for a good 24 hours before using. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, yes, plan ahead. As the sternly worded, multi-lingual instructions for the ice-cream maker will tell you, trying to rush will lead only to tears, frustration, and \u003ci>why-isn't-this-working-Dad?? \u003c/i>\u003c/p>\n\u003cp>(Then again, settling for an \u003ca href=\"http://www.itsiticecream.com\">It's It\u003c/a> isn't the worst thing that could happen. Ah, It's Its, how I love them! Just one of the many things to cherish about our fair city. The unexpected flavors, like cappuccino and mint; the little picture of the chocolate coating flowing like lava over the oatmeal cookies: all in all, a masterpiece of corner-store gustatory seduction, if you ask me.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0520265912/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/ofsugarandsnow.jpg\" alt=\"Of Sugar and Snow\" title=\"Of Sugar and Snow\" width=\"200\" height=\"270\" class=\"alignleft size-full wp-image-13943\">\u003c/a>And while your paddle is churning away, doing all the work for you, you can dip into \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0520265912/kqedorg-20\">Of Sugar and Snow: A History of Ice Cream Making\u003c/a>, by Jeri Quinzio. Quinzio, a food historian and the author a previous book on ice cream, leaves no \u003ca href=\"http://en.wikipedia.org/wiki/Eskimo_Pie\">Eskimo Pie\u003c/a> unexamined in her painstakingly detailed exploration of ice-cream making from its beginnings in mid-16th century Europe to its meteoric rise in popularity during the early years of the 20th century in America. As you might expect from a book capped with 23 pages of scholarly citations (and funded by the University of California Press Foundation, as part of its \u003ca href=\"http://www.ucpress.edu/series.php?ser=csfc\">California Studies in Food and Culture\u003c/a> series), the accretion of minutia (Want to know exactly who first held the patent on the ice-cream cone? Or the many apocryphal stories of its invention? Or how fancy versions were once piped with icing around the top, dusted with chopped pistachios, filled with a mixture of ginger ice and apple ice cream and finally served on a doily-lined silver tray?) can be a little mind-numbing. \u003c/p>\n\u003cp>Quinzio, although clearly a dogged researcher, is no \u003ca href=\"http://www.markkurlansky.com/books/new.aspx\">Mark Kurlansky\u003c/a>, a writer who can make even the most ordinary of topics (cod, salt) into rollicking good reads. You really have to want to know what Quinzio has to share, but for those with a serious appetite for culinary history, the nuggets can be worth it. Who knew, for example that ice cream was aligned with the anti-alcohol Temperance Movement, posited as the family man's happy-making substitute for beer? \u003c/p>\n\u003cp>Surely even Quinzio would forgive you for putting down her 200-page magnum opus in exchange for a spoon, a banana, and a maraschino cherry. Think all your pals are too busy these days to get together without 3 weeks' notice? Just put out the magic call--\u003ci>There's homemade ice cream in my freezer! Who wants a cone?\u003c/i>--and the doorbell will ring, I promise you. Very quickly, I discovered that I couldn't stop at strawberry. With recipes from Ina Gartner's book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0609606441/kqedorg-20\"> Barefoot Contessa Parties!\u003c/a> on hand, I soon had a freezer full of homemade vanilla, caramel, and bourbon-caramel to go with the strawberry. Which led, even faster, to a whole bunch of impromptu parties, buoyed by tea, champagne, bowls of cherries and plates of fancy little cookies. Easy, sweet, and perfect for summer. \u003c/p>\n\u003cp>\u003cstrong> Strawberry Ice Cream\u003c/strong>\u003cbr>\nProportions are pretty flexible here; if you want a less rich (but slightly icier) ice cream, you could use half milk and half cream. The sweetness will get less pronounced once the mixture is frozen, so keep that in mind as you sugar your berries. \u003c/p>\n\u003cp>Makes 1 quart\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n4 cups heavy cream\u003cbr>\n1/2 to 3/4 cup sugar, depending on sweetness of berries\u003cbr>\npinch of salt\u003cbr>\n2 pint baskets ripe, fragrant strawberries, hulled and roughly chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Over low heat in a heavy-bottomed saucepan, warm cream, 1/4 cup sugar, and salt until sugar is dissolved and cream is hot but not boiling. (Boiling will make the cream separate, not what you want.) Remove from heat and let cool.\u003c/p>\n\u003cp>2. Meanwhile, mix strawberries with 1/4 to 1/2 cup sugar. Crush some of the berries with the back of a spoon. Let berries sit, covered, at room temperature, stirring occasionally, until sugar is dissolved and berries have released their juice. Taste strawberry mixture for sweetness, adding more sugar as necessary. \u003c/p>\n\u003cp>3. Refrigerate cream and strawberry mixtures separately for several hours or overnight, until very cold. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Mix strawberries and cream together. Assemble ice cream maker and pour in strawberry mixture, freezing according to manufacturer's directions. When it's thick and fluffy and looks like ice cream, scoop it into a freezer-safe container and let harden in the freezer for a few hours. Or hand out spoons to your favorite people and eat it all up right there. \u003c/p>\n\n",
"disqusIdentifier": "13857 http://blogs.kqed.org/bayareabites/?p=13857",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/05/30/ice-cream/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1216,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1308628509,
"excerpt": "Why make your own ice cream? One reason: it makes people happy! And while the paddle is churning away, you can dip into \u003cb>Of Sugar and Snow: A History of Ice Cream Making\u003c/b>, by Jeri Quinzio. Quinzio, a food historian and the author a previous book on ice cream, leaves no Eskimo Pie unexamined in her painstakingly detailed exploration of ice-cream making from its beginnings in mid 16th century Europe to its meteoric rise in popularity during the early years of the 20th century in America. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Why make your own ice cream? One reason: it makes people happy! And while the paddle is churning away, you can dip into Of Sugar and Snow: A History of Ice Cream Making, by Jeri Quinzio. Quinzio, a food historian and the author a previous book on ice cream, leaves no Eskimo Pie unexamined in her painstakingly detailed exploration of ice-cream making from its beginnings in mid 16th century Europe to its meteoric rise in popularity during the early years of the 20th century in America. ",
"title": "Ice Cream! | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Ice Cream!",
"datePublished": "2010-05-30T11:01:52-07:00",
"dateModified": "2011-06-20T20:55:09-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "ice-cream",
"status": "publish",
"path": "/bayareabites/13857/ice-cream",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/icecream300.jpg\" alt=\"homemade ice cream\" title=\"homemade ice cream\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-13938\">Why make your own ice cream? For me, it was a matter of what to do with an elegant surfeit of both strawberries and cream left over from the previous weekend's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/16/strawberry-shortcake/\">adventures\u003c/a>. Waste not, want not, make ice cream. But the real reason was revealed almost as soon as the paddle was out of the bucket: It makes people happy! A carton of Ben & Jerry's may be insurance against a bad day, a cone at Bi-Rite good for fun in the sun, but homemade ice cream is a party. \u003c/p>\n\u003cp>And you don't even have to own an ice-cream maker. That's what Facebook is for: put out a call for help and a hour later you'll have friends all around the city dusting off their mostly-unused wedding presents for the promise of mocha-chip. \u003ci>Krups? Cuisinart? Whaddya want?\u003c/i> 24 hours and a helpful neighbor later, I had a tub of pink deliciousness on hand, rich, creamy and infused with ripe berry flavor. No eggs, no custard fussiness, just cream, sugar, and strawberries: pure summery bliss. \u003c/p>\n\u003cp>Wait, it took \u003ci>24 hours\u003c/i> to make that ice cream? Well, not exactly. But you do have to start the process the day before you want to eat your cone. Yes, this is a drag; after all, what is ice cream but an impulsive treat, and if all you want is five minutes' instant gratification (not a bad thing, by any means), then you might as well go down to \u003ca href=\"http://www.joesicecream.com/\">Joe's\u003c/a> or \u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a>, hand over your money and be done with it.\u003c/p>\n\u003cp>But, like I said, there's something about homemade ice cream that draws a crowd, turning any afternoon gathering into a celebration. Plus, once everything's good to go (more on that below), the actual churning process takes less than 45 minutes and is quite fun to watch. It's liquid, it's slushy liquid, wow, it's ice cream, whipping around and around, getting fluffier by the minute!\u003c/p>\n\u003cp>Why the delay? Most ice cream recipes call for heating the cream, milk, and sugar to a gentle steam in order to dissolve the granules. So first it's hot, then after a hour of sitting around, it's room temp. Still not good enough, since what you want is a very short road from cream to slush to frozen velvet, achieved only by chilling the mixture in the fridge for at least four or five hours, until icy cold. Meanwhile, unless your rich uncle has bequeathed you his \u003ca href=\"http://www.youtube.com/watch?v=P2lSuwHlo3E&feature=player_embedded\">Pacojet\u003c/a>, you'll also probably need to freeze the container of your ice-cream maker for a good 24 hours before using. \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>So, yes, plan ahead. As the sternly worded, multi-lingual instructions for the ice-cream maker will tell you, trying to rush will lead only to tears, frustration, and \u003ci>why-isn't-this-working-Dad?? \u003c/i>\u003c/p>\n\u003cp>(Then again, settling for an \u003ca href=\"http://www.itsiticecream.com\">It's It\u003c/a> isn't the worst thing that could happen. Ah, It's Its, how I love them! Just one of the many things to cherish about our fair city. The unexpected flavors, like cappuccino and mint; the little picture of the chocolate coating flowing like lava over the oatmeal cookies: all in all, a masterpiece of corner-store gustatory seduction, if you ask me.)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0520265912/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/ofsugarandsnow.jpg\" alt=\"Of Sugar and Snow\" title=\"Of Sugar and Snow\" width=\"200\" height=\"270\" class=\"alignleft size-full wp-image-13943\">\u003c/a>And while your paddle is churning away, doing all the work for you, you can dip into \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0520265912/kqedorg-20\">Of Sugar and Snow: A History of Ice Cream Making\u003c/a>, by Jeri Quinzio. Quinzio, a food historian and the author a previous book on ice cream, leaves no \u003ca href=\"http://en.wikipedia.org/wiki/Eskimo_Pie\">Eskimo Pie\u003c/a> unexamined in her painstakingly detailed exploration of ice-cream making from its beginnings in mid-16th century Europe to its meteoric rise in popularity during the early years of the 20th century in America. As you might expect from a book capped with 23 pages of scholarly citations (and funded by the University of California Press Foundation, as part of its \u003ca href=\"http://www.ucpress.edu/series.php?ser=csfc\">California Studies in Food and Culture\u003c/a> series), the accretion of minutia (Want to know exactly who first held the patent on the ice-cream cone? Or the many apocryphal stories of its invention? Or how fancy versions were once piped with icing around the top, dusted with chopped pistachios, filled with a mixture of ginger ice and apple ice cream and finally served on a doily-lined silver tray?) can be a little mind-numbing. \u003c/p>\n\u003cp>Quinzio, although clearly a dogged researcher, is no \u003ca href=\"http://www.markkurlansky.com/books/new.aspx\">Mark Kurlansky\u003c/a>, a writer who can make even the most ordinary of topics (cod, salt) into rollicking good reads. You really have to want to know what Quinzio has to share, but for those with a serious appetite for culinary history, the nuggets can be worth it. Who knew, for example that ice cream was aligned with the anti-alcohol Temperance Movement, posited as the family man's happy-making substitute for beer? \u003c/p>\n\u003cp>Surely even Quinzio would forgive you for putting down her 200-page magnum opus in exchange for a spoon, a banana, and a maraschino cherry. Think all your pals are too busy these days to get together without 3 weeks' notice? Just put out the magic call--\u003ci>There's homemade ice cream in my freezer! Who wants a cone?\u003c/i>--and the doorbell will ring, I promise you. Very quickly, I discovered that I couldn't stop at strawberry. With recipes from Ina Gartner's book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0609606441/kqedorg-20\"> Barefoot Contessa Parties!\u003c/a> on hand, I soon had a freezer full of homemade vanilla, caramel, and bourbon-caramel to go with the strawberry. Which led, even faster, to a whole bunch of impromptu parties, buoyed by tea, champagne, bowls of cherries and plates of fancy little cookies. Easy, sweet, and perfect for summer. \u003c/p>\n\u003cp>\u003cstrong> Strawberry Ice Cream\u003c/strong>\u003cbr>\nProportions are pretty flexible here; if you want a less rich (but slightly icier) ice cream, you could use half milk and half cream. The sweetness will get less pronounced once the mixture is frozen, so keep that in mind as you sugar your berries. \u003c/p>\n\u003cp>Makes 1 quart\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n4 cups heavy cream\u003cbr>\n1/2 to 3/4 cup sugar, depending on sweetness of berries\u003cbr>\npinch of salt\u003cbr>\n2 pint baskets ripe, fragrant strawberries, hulled and roughly chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Over low heat in a heavy-bottomed saucepan, warm cream, 1/4 cup sugar, and salt until sugar is dissolved and cream is hot but not boiling. (Boiling will make the cream separate, not what you want.) Remove from heat and let cool.\u003c/p>\n\u003cp>2. Meanwhile, mix strawberries with 1/4 to 1/2 cup sugar. Crush some of the berries with the back of a spoon. Let berries sit, covered, at room temperature, stirring occasionally, until sugar is dissolved and berries have released their juice. Taste strawberry mixture for sweetness, adding more sugar as necessary. \u003c/p>\n\u003cp>3. Refrigerate cream and strawberry mixtures separately for several hours or overnight, until very cold. \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>4. Mix strawberries and cream together. Assemble ice cream maker and pour in strawberry mixture, freezing according to manufacturer's directions. When it's thick and fluffy and looks like ice cream, scoop it into a freezer-safe container and let harden in the freezer for a few hours. Or hand out spoons to your favorite people and eat it all up right there. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/13857/ice-cream",
"authors": [
"5038"
],
"categories": [
"bayareabites_752",
"bayareabites_2254",
"bayareabites_588",
"bayareabites_2090",
"bayareabites_12"
],
"tags": [
"bayareabites_1608",
"bayareabites_312",
"bayareabites_4148",
"bayareabites_4147",
"bayareabites_1028"
],
"label": "bayareabites"
},
"bayareabites_13700": {
"type": "posts",
"id": "bayareabites_13700",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "13700",
"score": null,
"sort": [
1274450863000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1274450863,
"format": "aside",
"disqusTitle": "The Special Sauce of the Thousand Islands.",
"title": "The Special Sauce of the Thousand Islands.",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-13701\" title=\"Thousand Islands small\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Thousand-Islands-small.jpg\" alt=\"Thousand Islands small\" width=\"233\" height=\"350\">\"Would you like Bleu cheese, French, Russian, Ranch, oil and vinegar, or Thousand Island dressing?\" It was a familiar chant I'd hear from waiters and waitresses in restaurants high and low-end-- wherever I'd go in the 1970's.\u003c/p>\n\u003cp>Some might lament this time in our history as a sort of Dark Age of salads-- iceberg lettuce, either crispy or wilted, anemic tomatoes, and a packet or two of saltines that never seemed to make it to their intended consumer fully intact-- the thin, clear packaging holding fast to either your fingers or the side of your soda glass thanks to static electricity.\u003c/p>\n\u003cp>Others might have viewed this time in our country's life as a sort of Golden Age for thick, creamy salad dressings-- some much needed zing and oomph to perk up (or completely drown) the most flaccid of leafy green offerings.\u003c/p>\n\u003cp>I was strictly an oil and vinegar fellow. I shied away from the heavy stuff because I thought it would make me phlegmy. The Blue cheese dressing my mother preferred made me gag, the French looked like an aged whore with a terrible dye job, and the Russian seemed positively treasonous back then. The Ranch dressing, however, was appealing since it made me think of cowboys in tight jeans who smoked and drank and slept together in bunk houses when they weren't busy soaping each other up in antique horse troughs. I approached that dressing carefully. I would order a little bit of it on the side. It was for my french fries in case anybody asked.\u003c/p>\n\u003cp>And what about Thousand Island dressing? It left me completely baffled. I tried to imagine palm trees and tropical fruit and people wearing very little in the way of clothing, but things just didn't seem right. The people were always naturally a few shades darker than myself, as if they'd been sunning themselves on some kind of never-ending summer vacation. They were happy and beautiful and exotic. But then they came up with this mayo-based, pickle-and- chili-sauce-infused dressing to represent themselves? It made no sense.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>How on earth were you supposed pour Thousand Island dressing over a pineapple?\u003c/p>\n\u003cp>It just wasn't tropical in my book. I mean, where were these people from? Which \"thousand islands\"? Were they Indonesian? Filipino? Bahamian? The French and the Russians would agree with me that Thousand Island dressing was culturally confused. And, since they were so busy entertaining each other, the ranch hands wouldn't even give it the time of day.\u003c/p>\n\u003cp>And neither would I. I decided that Thousand Island dressing was just a bad marketing idea and dismissed it from my consciousness, never having gotten to the bottom of this Thousand Island mystery. To me, the Thousand Islanders were sort of like the lost civilization of Atlantis, only creamier.\u003c/p>\n\u003cp>Occasionally, the dressing would creep into my consciousness. I'd wonder what made the special sauce on my burger so special. A diner would use Thousand Island dressing to pinch hit for the Russian dressing in my Reuben, but it never ever made it onto my salad plate.\u003c/p>\n\u003cp>Until now, that is. I've given it another chance. My fear of phlegm has cleared up, if you will.\u003c/p>\n\u003cp>And it's also due to the fact that I now understand where Thousand Island dressing is coming from. There is nothing tropical about it. Its success can be traced to a thrifty 19th Century New York housewife, a famous stage actress accused of getting a little too hot and heavy with her co-star, and a hotel magnate whose most famous hotel gave its name to another salad.\u003c/p>\n\u003cp>\u003cstrong>Thousand Island Dressing\u003c/strong>\u003c/p>\n\u003cp>The thousand islands in question are those that exist in the middle of the St. Lawrence river between Ontario, Canada and Upstate New York. In the late 19th Century, these islands existed chiefly for the benefit of the leisured classes.\u003c/p>\n\u003cp>One family who made its living off of these monied folk was the family La Londe of Clayton, New York. George La Londe, Jr. was a local guide who would take people who could afford to take time of off work around the river, showing them the best places to fish for pike or black bass or build a mansion or a dock for their yacht. On mild evenings, he would treat them to \"shore dinners\" wherein he would serve his wife Sophia's special dressing.\u003c/p>\n\u003cp>At one such dinner, a New York stage actress named May Irwin was so impressed with the dressing that she requested the recipe. It was she who gave the name \"Thousand Island\" to the dressing. Around the same time, she gave what is believed to be the world's first on-screen kiss for Thomas Edison. Whether or not her breath smelled of Thousand Island dressing is unclear. Sadly her food journal (in the 19th century, food blogs were handwritten and not kept online or backed up with Time Machine or Back Blaze) was destroyed in a fire.\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/v/Q690-IexNB4&hl=en_US&fs=1&color1=0x3a3a3a&color2=0x999999\">http://www.youtube.com/v/Q690-IexNB4&hl=en_US&fs=1&color1=0x3a3a3a&color2=0x999999\u003c/a>\u003c/p>\n\u003cp>Not long after giving Miss Irwin the recipe, Mrs. La Londe gave it to a Mrs. Bertrand, who served the dressing at her hotel where it was tasted by one George Boldt, owner of a local island mansion and, more importantly, the Waldorf Astoria hotel, where he insisted this delightful salad dressing be served. Clearly, \u003ca href=\"http://simplyrecipes.com/recipes/waldorf_salad/\">Mr. Boldt loved his mayonnaise-based salad dressings\u003c/a>. Thousand Island dressing was a sensation.\u003c/p>\n\u003cp>Or, at least, it caught on. I'd prefer not to be accused of sensationalism.\u003c/p>\n\u003cp>\u003cstrong>Makes about three cups.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 1/4 cups mayonnaise\u003c/p>\n\u003cp>1/3 cup bottle chili sauce\u003c/p>\n\u003cp>1/4 cup chopped drained pimientos\u003c/p>\n\u003cp>1 large hard-boiled egg, chopped and sieved.\u003c/p>\n\u003cp>2 tablespoons Dijon mustard\u003c/p>\n\u003cp>3 tablespoons finely chopped cornichons or dill pickles\u003c/p>\n\u003cp>2 tablespoons capers, drained\u003c/p>\n\u003cp>Tabasco sauce to taste.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Combine everything but the Tabasco sauce in a medium sized bowl. Mix well. Add Tabasco to taste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Will keep well refrigerated for several days.\u003c/p>\n\n",
"disqusIdentifier": "13700 http://blogs.kqed.org/bayareabites/?p=13700",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/05/21/the-special-sauce-of-the-thousand-islands/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1022,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 32
},
"modified": 1550600542,
"excerpt": "And it's also due to the fact that I now understand where Thousand Island dressing is coming from. There is nothing tropical about it. Its success can be traced to a thrifty 19th Century New York housewife, a famous stage actress accused of getting a little too hot and heavy with her co-star, and a hotel magnate whose most famous hotel gave its name to another salad.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "And it's also due to the fact that I now understand where Thousand Island dressing is coming from. There is nothing tropical about it. Its success can be traced to a thrifty 19th Century New York housewife, a famous stage actress accused of getting a little too hot and heavy with her co-star, and a hotel magnate whose most famous hotel gave its name to another salad.",
"title": "The Special Sauce of the Thousand Islands. | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Special Sauce of the Thousand Islands.",
"datePublished": "2010-05-21T07:07:43-07:00",
"dateModified": "2019-02-19T10:22:22-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-special-sauce-of-the-thousand-islands",
"status": "publish",
"path": "/bayareabites/13700/the-special-sauce-of-the-thousand-islands",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-13701\" title=\"Thousand Islands small\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Thousand-Islands-small.jpg\" alt=\"Thousand Islands small\" width=\"233\" height=\"350\">\"Would you like Bleu cheese, French, Russian, Ranch, oil and vinegar, or Thousand Island dressing?\" It was a familiar chant I'd hear from waiters and waitresses in restaurants high and low-end-- wherever I'd go in the 1970's.\u003c/p>\n\u003cp>Some might lament this time in our history as a sort of Dark Age of salads-- iceberg lettuce, either crispy or wilted, anemic tomatoes, and a packet or two of saltines that never seemed to make it to their intended consumer fully intact-- the thin, clear packaging holding fast to either your fingers or the side of your soda glass thanks to static electricity.\u003c/p>\n\u003cp>Others might have viewed this time in our country's life as a sort of Golden Age for thick, creamy salad dressings-- some much needed zing and oomph to perk up (or completely drown) the most flaccid of leafy green offerings.\u003c/p>\n\u003cp>I was strictly an oil and vinegar fellow. I shied away from the heavy stuff because I thought it would make me phlegmy. The Blue cheese dressing my mother preferred made me gag, the French looked like an aged whore with a terrible dye job, and the Russian seemed positively treasonous back then. The Ranch dressing, however, was appealing since it made me think of cowboys in tight jeans who smoked and drank and slept together in bunk houses when they weren't busy soaping each other up in antique horse troughs. I approached that dressing carefully. I would order a little bit of it on the side. It was for my french fries in case anybody asked.\u003c/p>\n\u003cp>And what about Thousand Island dressing? It left me completely baffled. I tried to imagine palm trees and tropical fruit and people wearing very little in the way of clothing, but things just didn't seem right. The people were always naturally a few shades darker than myself, as if they'd been sunning themselves on some kind of never-ending summer vacation. They were happy and beautiful and exotic. But then they came up with this mayo-based, pickle-and- chili-sauce-infused dressing to represent themselves? It made no sense.\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>How on earth were you supposed pour Thousand Island dressing over a pineapple?\u003c/p>\n\u003cp>It just wasn't tropical in my book. I mean, where were these people from? Which \"thousand islands\"? Were they Indonesian? Filipino? Bahamian? The French and the Russians would agree with me that Thousand Island dressing was culturally confused. And, since they were so busy entertaining each other, the ranch hands wouldn't even give it the time of day.\u003c/p>\n\u003cp>And neither would I. I decided that Thousand Island dressing was just a bad marketing idea and dismissed it from my consciousness, never having gotten to the bottom of this Thousand Island mystery. To me, the Thousand Islanders were sort of like the lost civilization of Atlantis, only creamier.\u003c/p>\n\u003cp>Occasionally, the dressing would creep into my consciousness. I'd wonder what made the special sauce on my burger so special. A diner would use Thousand Island dressing to pinch hit for the Russian dressing in my Reuben, but it never ever made it onto my salad plate.\u003c/p>\n\u003cp>Until now, that is. I've given it another chance. My fear of phlegm has cleared up, if you will.\u003c/p>\n\u003cp>And it's also due to the fact that I now understand where Thousand Island dressing is coming from. There is nothing tropical about it. Its success can be traced to a thrifty 19th Century New York housewife, a famous stage actress accused of getting a little too hot and heavy with her co-star, and a hotel magnate whose most famous hotel gave its name to another salad.\u003c/p>\n\u003cp>\u003cstrong>Thousand Island Dressing\u003c/strong>\u003c/p>\n\u003cp>The thousand islands in question are those that exist in the middle of the St. Lawrence river between Ontario, Canada and Upstate New York. In the late 19th Century, these islands existed chiefly for the benefit of the leisured classes.\u003c/p>\n\u003cp>One family who made its living off of these monied folk was the family La Londe of Clayton, New York. George La Londe, Jr. was a local guide who would take people who could afford to take time of off work around the river, showing them the best places to fish for pike or black bass or build a mansion or a dock for their yacht. On mild evenings, he would treat them to \"shore dinners\" wherein he would serve his wife Sophia's special dressing.\u003c/p>\n\u003cp>At one such dinner, a New York stage actress named May Irwin was so impressed with the dressing that she requested the recipe. It was she who gave the name \"Thousand Island\" to the dressing. Around the same time, she gave what is believed to be the world's first on-screen kiss for Thomas Edison. Whether or not her breath smelled of Thousand Island dressing is unclear. Sadly her food journal (in the 19th century, food blogs were handwritten and not kept online or backed up with Time Machine or Back Blaze) was destroyed in a fire.\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/v/Q690-IexNB4&hl=en_US&fs=1&color1=0x3a3a3a&color2=0x999999\">http://www.youtube.com/v/Q690-IexNB4&hl=en_US&fs=1&color1=0x3a3a3a&color2=0x999999\u003c/a>\u003c/p>\n\u003cp>Not long after giving Miss Irwin the recipe, Mrs. La Londe gave it to a Mrs. Bertrand, who served the dressing at her hotel where it was tasted by one George Boldt, owner of a local island mansion and, more importantly, the Waldorf Astoria hotel, where he insisted this delightful salad dressing be served. Clearly, \u003ca href=\"http://simplyrecipes.com/recipes/waldorf_salad/\">Mr. Boldt loved his mayonnaise-based salad dressings\u003c/a>. Thousand Island dressing was a sensation.\u003c/p>\n\u003cp>Or, at least, it caught on. I'd prefer not to be accused of sensationalism.\u003c/p>\n\u003cp>\u003cstrong>Makes about three cups.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 1/4 cups mayonnaise\u003c/p>\n\u003cp>1/3 cup bottle chili sauce\u003c/p>\n\u003cp>1/4 cup chopped drained pimientos\u003c/p>\n\u003cp>1 large hard-boiled egg, chopped and sieved.\u003c/p>\n\u003cp>2 tablespoons Dijon mustard\u003c/p>\n\u003cp>3 tablespoons finely chopped cornichons or dill pickles\u003c/p>\n\u003cp>2 tablespoons capers, drained\u003c/p>\n\u003cp>Tabasco sauce to taste.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Combine everything but the Tabasco sauce in a medium sized bowl. Mix well. Add Tabasco to taste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Will keep well refrigerated for several days.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/13700/the-special-sauce-of-the-thousand-islands",
"authors": [
"5017"
],
"categories": [
"bayareabites_2090"
],
"tags": [
"bayareabites_4099",
"bayareabites_14738",
"bayareabites_4098"
],
"label": "bayareabites"
},
"bayareabites_13266": {
"type": "posts",
"id": "bayareabites_13266",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "13266",
"score": null,
"sort": [
1273759210000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1273759210,
"format": "aside",
"disqusTitle": "Scouting Joshua Grannell, aka Peaches Christ's San Francisco Food Stops",
"title": "Scouting Joshua Grannell, aka Peaches Christ's San Francisco Food Stops",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/peaches-christ500.jpg\" alt=\"Peaches Christ\" title=\"Peaches Christ\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-13285\">\u003c/p>\n\u003cp>Maryland native Joshua Grannell is a fourteen year Bay Area resident famous in part for performing as the popular drag performer-emcee-actor \u003ca href=\"http://en.wikipedia.org/wiki/Peaches_Christ\">Peaches Christ\u003c/a>. Peaches' reign over her \u003ca href=\"http://www.peacheschrist.com/\">\u003cem>Midnight Mass\u003c/em>\u003c/a> movie event series that started in 1998 came to a mascara laden end in 2009. BAB interviewee \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/07/where-john-waters-eats-in-san-francisco/\">John Waters\u003c/a> was one of Peaches' many famous guests for her \u003cem>Midnight Mass\u003c/em> run. Peaches Christ was featured as a (saucy!) protestor in Gus Van Sant's \u003ca href=\"http://www.imdb.com/title/tt1013753/\">\u003cem>Milk\u003c/em>\u003c/a> feature film in 2008 and Trannyshack fans have long held their breath in her wake. \u003ca href=\"http://www.facebook.com/group.php?gid=32227002941\">Christ's Facebook page\u003c/a> notes she \"has also appeared on other television productions, including VH1's Totally Gay!, AMC's Movies That Shook the World: Pink Flamingos, and IFC's Cult Movie pilot.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/joshua-grannell500.jpg\" alt=\"Joshua Grannell\" title=\"Joshua Grannell\" width=\"500\" height=\"633\" class=\"alignnone size-full wp-image-13286\">\u003c/p>\n\u003cp>When Grannell is not performing \u003ca href=\"http://sfist.com/2005/06/21/frameline_29_peaches_christ_at_the_castro_and_her_tranilogy_of_terror.php\">as Peaches\u003c/a>, he stays busy as a writer and director. Grannell recently \"came up for air\" from his latest film project, \u003ca href=\"http://fest10.sffs.org/films/film_details.php?id=3\">\u003cem>All About Evil\u003c/em>\u003c/a>. The film was shot locally and debuted at this year's San Francisco International Film Festival. Grannell fretted over being able to fit into his Peaches gear for the \u003ca href=\"http://www.sf360.org/features/all-about-evil-doer-joshua-grannell-plots-in-post\">\u003cem>Evil\u003c/em>\u003c/a> film, and somewhat guiltily admitted that he \"ate like crap on the movie (set),\" and freely indulged in the donuts and candy that were in constant supply from the film's craft services table. \"It was both magical and ridiculous to get offered a candy bar\" by his assistants the very moment Grannell thought of it. The pressure of being in the movie got to Grannell, and Peaches' long time costumer Tira at one point had to \"bring in hardware\" to zip Peaches into costume.\u003c/p>\n\u003cp>Grannell calls Hayes Valley home, and loves the food in San Francisco. He said, \"We have the best food, ever.\" Because Grannell travels often, he will seek out local spots on the road. Depending on where he stays, he will at times add one Bay Area food/drink item to his suitcase. \"If I know I'll be someplace that doesn't have access to good coffee, I'll bring Blue Bottle coffee with me. I love the smell of it. I really love Peet's (coffee) a lot, too.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He confessed via phone interview that his alt ego, Peaches Christ, would eat at Little Orphan Andy's. \"That is Peaches' favorite!\" Grannell said. \"(I) can be in drag and eat there at 3 a.m. Peaches loves their Monte Cristo.\" \u003c/p>\n\u003cp>Don't expect to see the trademark Peaches hair or telltale make up when Grannell visits his other favorite spots. To stay trim, Grannell, who does not own a car, tries to walk everywhere in the City.\u003c/p>\n\u003cp>\u003cstrong>His list of favorite places to eat include:\u003c/strong> Ananda Fuara, Mandalay, El Castillito, Pacific Café, Suriya Thai, Ton Kiang, and Greens. Grannell said pointedly that \"not all tourist spots are bad,\" and that he loves the House of Nan King. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/orphan-andys-san-francisco\">Orphan Andy's\u003c/a>\u003cbr>\n3991 17th Street (between Castro Street and Hartford Street) \u003ca href=\"http://maps.google.com/maps?q=orphan+andy%27s+sf+ca&oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&ei=5r3pS-HcNISyswPa1aD_Bw&sa=X&oi=mode_link&ct=mode&ved=0CA8Q_AU\">Map\u003c/a>\u003cbr>\n(415) 864-9795\u003cbr>\nHours: Open 24 hours daily, from 6 a.m. to 6 a.m.\u003c/p>\n\u003cp>\u003cstrong>Ananda Fuara:\u003c/strong> \"Their neatloaf? Oh my God.\" Grannell is also \"obsessed with their samosas. Delish!\" He also tried the strawberry cake for dessert on a recent visit. \"The food is so unique and fresh, and I love the décor. It’s bizarre (there), like some sort of cult.\" Cult-ish, maybe. \"Folks from L.A. always go there,\" Grannell confessed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.anandafuara.com/\">Ananda Fuara\u003c/a>\u003cbr>\n1298 Market Street (on the corner of Market St. and Larkin St.) \u003ca href=\"http://maps.google.com/maps?q=ananda+fuara&oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&ei=fr7pS76yLZKEswP9h53JBw&sa=X&oi=mode_link&ct=mode&ved=0CAYQ_AU\">Map\u003c/a>\u003cbr>\n(415) 621-1994\u003cbr>\nHours: Monday - Saturday 11am to 8pm\u003cbr>\nExcept Wednesdays 11 am to 3pm\u003c/p>\n\u003cp>\u003cstrong>Mandalay Restaurant:\u003c/strong> \"I love Burma Super Star but they are too popular, and you have to wait (forever) to get in. We were waiting for Burma Super Star and a local told us about Mandalay. The food is good, I love the ambiance, and it’s owned by the sweetest, coolest people.\" Grannell worries that the secret is out on Mandalay, and conceded that \"It's a bit less of a secret (now),\" for those seeking Burmese food in the Inner Richmond. \u003c/p>\n\u003cp>\u003ca href=\"http://www.mandalaysf.com/\">Mandalay Restaurant\u003c/a>\u003cbr>\n4344 California Street (at Sixth Avenue) \u003ca href=\"http://maps.google.com/maps?hl=en&client=firefox-a&q=mandalay+san+francisco+ca+&ie=UTF8&ei=HMDpS6H8B4-kswPztIDHBw&ved=0CBIQ_AU&hq=mandalay&hnear=San+Francisco,+CA&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 386-3895\u003cbr>\nHours: Monday - Friday 11:30am to 3:30pm\u003cbr>\nMonday - Thursday 5pm to 9:30pm\u003cbr>\nFriday 5pm to 10pm\u003cbr>\nSaturday 11:30am to 10pm\u003cbr>\nSunday 11:30am to 9:30pm\u003c/p>\n\u003cp>Grannell used to live in the neighborhood by \u003cstrong>El Castillito\u003c/strong>: \"I miss a fresh burrito when I am on the road. If I really give in to my food ID, I get a carnitas (burrito). Otherwise, I get chicken. I think we always fool ourselves into thinking 'I want guacamole.'\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.burritophile.com/place.php?id=1\">El Castillito\u003c/a>\u003cbr>\n136 Church Street (between Duboce Street and 14th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Taqueria+El+Castillito,+San+Francisco,+CA&sll=37.0625,-95.677068&sspn=51.576045,68.642578&ie=UTF8&hq=Taqueria+El+Castillito,&hnear=San+Francisco,+CA&ll=37.777703,-122.424774&spn=0.050744,0.067034&z=14&iwloc=C\">Map\u003c/a>\u003cbr>\n(415) 621-3428\u003cbr>\nHours: Daily 10am to 12am\u003c/p>\n\u003cp>Grannell was raised on seafood and grew up in Maryland. \"\u003cstrong>Pacific Café\u003c/strong> is a great, old way of doing seafood. I love bringing my wino friends there for the free glass of wine.\" (Grannell doesn’t drink alcohol). \"I love the ambiance; it feels so sixties or seventies. There are giant globe lamps hanging from the ceiling. They do (seafood) platters that remind me so much of Maryland.\" Grannell likes to order the parmesan encrusted halibut at Pacific Café. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pacific-cafe-san-francisco\">Pacific Café\u003c/a>\u003cbr>\n7000 Geary Boulevard (at 34th Avenue) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=pacific+cafe+sf+ca&sll=37.0625,-95.677068&sspn=51.576045,68.642578&ie=UTF8&hq=pacific+cafe&hnear=San+Francisco,+CA&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 387-7091\u003cbr>\nHours: Daily at 5pm to close\u003c/p>\n\u003cp>Grannell used to go to the Valencia Street location of \u003cstrong>Suriya Thai\u003c/strong>, and was \"devastated\" to hear they had closed. \"I was freaking out. I order the pumpkin curry (at Suriya) and a dish called Evil Jungle Prince\" that includes Napa cabbage, spinach, lime leaves, and coconut milk in Panang curry sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://www.suriyasrestaurant.com/\">Suriya Thai\u003c/a>\u003cbr>\n1532 Howard Street (between 11th Street and 12th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=suriya+thai+sf+ca&sll=37.0625,-95.677068&sspn=51.576045,68.642578&ie=UTF8&hq=suriya+thai&hnear=San+Francisco,+CA&z=17&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 355-9999\u003cbr>\nHours: Daily 11:30am to 2:30pm and 5pm to 10pm \u003c/p>\n\u003cp>Grannell brunches on dim sum at \u003cstrong>Ton Kiang\u003c/strong>. \"When they have those carts, it's such a uniquely San Francisco thing. I had never, ever heard of dim sum before moving here.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.tonkiang.net/\">Ton Kiang\u003c/a>\u003cbr>\n5821 Geary Boulevard (between 22nd Avenue and 23rd Avenue) \u003ca href=\"http://maps.google.com/maps?hl=en&client=firefox-a&hs=Ngc&rlz=1R1GGGL_en___US377&resnum=0&um=1&ie=UTF-8&q=ton+kiang+sf+ca&fb=1&gl=us&hq=ton+kiang&hnear=sf+ca&cid=0,0,18176754373944406989&ei=7sfpS5ufB4ycsgPEs9iBCA&sa=X&oi=local_result&ct=image&resnum=1&ved=0CB4QnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 752-4440, and (415) 387-8273\u003cbr>\nHours: Monday – Thursday 10am to 9pm\u003cbr>\nFriday 10am to 9:30pm\u003cbr>\nSaturday 9:30am to 9:30pm\u003cbr>\nSunday 9am to 9pm\u003c/p>\n\u003cp>\"Whenever my vegetarian friends are in town, I go to \u003cstrong>Greens\u003c/strong>.\" \u003ca href=\"http://en.wikipedia.org/wiki/Cassandra_Peterson\">Cassandra Peterson\u003c/a>, better known onscreen as Elvira, is one such friend. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.greensrestaurant.com/\">Greens Restaurant\u003c/a>\u003cbr>\nFort Mason -- \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=greens+restaurant+sf+ca&sll=37.78009,-122.481962&sspn=0.012686,0.016758&gl=us&ie=UTF8&hq=greens+restaurant&hnear=San+Francisco,+CA&ll=37.801646,-122.415419&spn=0.049032,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 771-6222\u003cbr>\nHours: Tuesday – Saturday 11:45am to 2:30pm\u003cbr>\nSunday 10:30am to 2 pm\u003cbr>\nSunday to Friday 5:30pm to 9pm\u003cbr>\nPrix fixe dinner Saturday 5:30pm to 9pm \u003c/p>\n\n",
"disqusIdentifier": "13266 http://blogs.kqed.org/bayareabites/?p=13266",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/05/13/scouting-joshua-grannell-aka-peaches-christs-san-francisco-food-stops/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1109,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1273759513,
"excerpt": "Maryland native Joshua Grannell is a fourteen year Bay Area resident famous in part for performing as the popular drag performer-emcee-actor Peaches Christ. Peaches' reign over her Midnight Mass movie event series that started in 1998 came to a mascara laden end in 2009. He confessed via phone interview that his alt ego, Peaches Christ, would eat at Little Orphan Andy's. \"That is Peaches' favorite!\" Grannell said. \"(I) can be in drag and eat there at 3 a.m. Peaches loves their Monte Cristo.\" ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Maryland native Joshua Grannell is a fourteen year Bay Area resident famous in part for performing as the popular drag performer-emcee-actor Peaches Christ. Peaches' reign over her Midnight Mass movie event series that started in 1998 came to a mascara laden end in 2009. He confessed via phone interview that his alt ego, Peaches Christ, would eat at Little Orphan Andy's. "That is Peaches' favorite!" Grannell said. "(I) can be in drag and eat there at 3 a.m. Peaches loves their Monte Cristo." ",
"title": "Scouting Joshua Grannell, aka Peaches Christ's San Francisco Food Stops | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Scouting Joshua Grannell, aka Peaches Christ's San Francisco Food Stops",
"datePublished": "2010-05-13T07:00:10-07:00",
"dateModified": "2010-05-13T07:05:13-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "scouting-joshua-grannell-aka-peaches-christs-san-francisco-food-stops",
"status": "publish",
"path": "/bayareabites/13266/scouting-joshua-grannell-aka-peaches-christs-san-francisco-food-stops",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/peaches-christ500.jpg\" alt=\"Peaches Christ\" title=\"Peaches Christ\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-13285\">\u003c/p>\n\u003cp>Maryland native Joshua Grannell is a fourteen year Bay Area resident famous in part for performing as the popular drag performer-emcee-actor \u003ca href=\"http://en.wikipedia.org/wiki/Peaches_Christ\">Peaches Christ\u003c/a>. Peaches' reign over her \u003ca href=\"http://www.peacheschrist.com/\">\u003cem>Midnight Mass\u003c/em>\u003c/a> movie event series that started in 1998 came to a mascara laden end in 2009. BAB interviewee \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/07/where-john-waters-eats-in-san-francisco/\">John Waters\u003c/a> was one of Peaches' many famous guests for her \u003cem>Midnight Mass\u003c/em> run. Peaches Christ was featured as a (saucy!) protestor in Gus Van Sant's \u003ca href=\"http://www.imdb.com/title/tt1013753/\">\u003cem>Milk\u003c/em>\u003c/a> feature film in 2008 and Trannyshack fans have long held their breath in her wake. \u003ca href=\"http://www.facebook.com/group.php?gid=32227002941\">Christ's Facebook page\u003c/a> notes she \"has also appeared on other television productions, including VH1's Totally Gay!, AMC's Movies That Shook the World: Pink Flamingos, and IFC's Cult Movie pilot.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/joshua-grannell500.jpg\" alt=\"Joshua Grannell\" title=\"Joshua Grannell\" width=\"500\" height=\"633\" class=\"alignnone size-full wp-image-13286\">\u003c/p>\n\u003cp>When Grannell is not performing \u003ca href=\"http://sfist.com/2005/06/21/frameline_29_peaches_christ_at_the_castro_and_her_tranilogy_of_terror.php\">as Peaches\u003c/a>, he stays busy as a writer and director. Grannell recently \"came up for air\" from his latest film project, \u003ca href=\"http://fest10.sffs.org/films/film_details.php?id=3\">\u003cem>All About Evil\u003c/em>\u003c/a>. The film was shot locally and debuted at this year's San Francisco International Film Festival. Grannell fretted over being able to fit into his Peaches gear for the \u003ca href=\"http://www.sf360.org/features/all-about-evil-doer-joshua-grannell-plots-in-post\">\u003cem>Evil\u003c/em>\u003c/a> film, and somewhat guiltily admitted that he \"ate like crap on the movie (set),\" and freely indulged in the donuts and candy that were in constant supply from the film's craft services table. \"It was both magical and ridiculous to get offered a candy bar\" by his assistants the very moment Grannell thought of it. The pressure of being in the movie got to Grannell, and Peaches' long time costumer Tira at one point had to \"bring in hardware\" to zip Peaches into costume.\u003c/p>\n\u003cp>Grannell calls Hayes Valley home, and loves the food in San Francisco. He said, \"We have the best food, ever.\" Because Grannell travels often, he will seek out local spots on the road. Depending on where he stays, he will at times add one Bay Area food/drink item to his suitcase. \"If I know I'll be someplace that doesn't have access to good coffee, I'll bring Blue Bottle coffee with me. I love the smell of it. I really love Peet's (coffee) a lot, too.\" \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>He confessed via phone interview that his alt ego, Peaches Christ, would eat at Little Orphan Andy's. \"That is Peaches' favorite!\" Grannell said. \"(I) can be in drag and eat there at 3 a.m. Peaches loves their Monte Cristo.\" \u003c/p>\n\u003cp>Don't expect to see the trademark Peaches hair or telltale make up when Grannell visits his other favorite spots. To stay trim, Grannell, who does not own a car, tries to walk everywhere in the City.\u003c/p>\n\u003cp>\u003cstrong>His list of favorite places to eat include:\u003c/strong> Ananda Fuara, Mandalay, El Castillito, Pacific Café, Suriya Thai, Ton Kiang, and Greens. Grannell said pointedly that \"not all tourist spots are bad,\" and that he loves the House of Nan King. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/orphan-andys-san-francisco\">Orphan Andy's\u003c/a>\u003cbr>\n3991 17th Street (between Castro Street and Hartford Street) \u003ca href=\"http://maps.google.com/maps?q=orphan+andy%27s+sf+ca&oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&ei=5r3pS-HcNISyswPa1aD_Bw&sa=X&oi=mode_link&ct=mode&ved=0CA8Q_AU\">Map\u003c/a>\u003cbr>\n(415) 864-9795\u003cbr>\nHours: Open 24 hours daily, from 6 a.m. to 6 a.m.\u003c/p>\n\u003cp>\u003cstrong>Ananda Fuara:\u003c/strong> \"Their neatloaf? Oh my God.\" Grannell is also \"obsessed with their samosas. Delish!\" He also tried the strawberry cake for dessert on a recent visit. \"The food is so unique and fresh, and I love the décor. It’s bizarre (there), like some sort of cult.\" Cult-ish, maybe. \"Folks from L.A. always go there,\" Grannell confessed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.anandafuara.com/\">Ananda Fuara\u003c/a>\u003cbr>\n1298 Market Street (on the corner of Market St. and Larkin St.) \u003ca href=\"http://maps.google.com/maps?q=ananda+fuara&oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&ei=fr7pS76yLZKEswP9h53JBw&sa=X&oi=mode_link&ct=mode&ved=0CAYQ_AU\">Map\u003c/a>\u003cbr>\n(415) 621-1994\u003cbr>\nHours: Monday - Saturday 11am to 8pm\u003cbr>\nExcept Wednesdays 11 am to 3pm\u003c/p>\n\u003cp>\u003cstrong>Mandalay Restaurant:\u003c/strong> \"I love Burma Super Star but they are too popular, and you have to wait (forever) to get in. We were waiting for Burma Super Star and a local told us about Mandalay. The food is good, I love the ambiance, and it’s owned by the sweetest, coolest people.\" Grannell worries that the secret is out on Mandalay, and conceded that \"It's a bit less of a secret (now),\" for those seeking Burmese food in the Inner Richmond. \u003c/p>\n\u003cp>\u003ca href=\"http://www.mandalaysf.com/\">Mandalay Restaurant\u003c/a>\u003cbr>\n4344 California Street (at Sixth Avenue) \u003ca href=\"http://maps.google.com/maps?hl=en&client=firefox-a&q=mandalay+san+francisco+ca+&ie=UTF8&ei=HMDpS6H8B4-kswPztIDHBw&ved=0CBIQ_AU&hq=mandalay&hnear=San+Francisco,+CA&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 386-3895\u003cbr>\nHours: Monday - Friday 11:30am to 3:30pm\u003cbr>\nMonday - Thursday 5pm to 9:30pm\u003cbr>\nFriday 5pm to 10pm\u003cbr>\nSaturday 11:30am to 10pm\u003cbr>\nSunday 11:30am to 9:30pm\u003c/p>\n\u003cp>Grannell used to live in the neighborhood by \u003cstrong>El Castillito\u003c/strong>: \"I miss a fresh burrito when I am on the road. If I really give in to my food ID, I get a carnitas (burrito). Otherwise, I get chicken. I think we always fool ourselves into thinking 'I want guacamole.'\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.burritophile.com/place.php?id=1\">El Castillito\u003c/a>\u003cbr>\n136 Church Street (between Duboce Street and 14th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Taqueria+El+Castillito,+San+Francisco,+CA&sll=37.0625,-95.677068&sspn=51.576045,68.642578&ie=UTF8&hq=Taqueria+El+Castillito,&hnear=San+Francisco,+CA&ll=37.777703,-122.424774&spn=0.050744,0.067034&z=14&iwloc=C\">Map\u003c/a>\u003cbr>\n(415) 621-3428\u003cbr>\nHours: Daily 10am to 12am\u003c/p>\n\u003cp>Grannell was raised on seafood and grew up in Maryland. \"\u003cstrong>Pacific Café\u003c/strong> is a great, old way of doing seafood. I love bringing my wino friends there for the free glass of wine.\" (Grannell doesn’t drink alcohol). \"I love the ambiance; it feels so sixties or seventies. There are giant globe lamps hanging from the ceiling. They do (seafood) platters that remind me so much of Maryland.\" Grannell likes to order the parmesan encrusted halibut at Pacific Café. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pacific-cafe-san-francisco\">Pacific Café\u003c/a>\u003cbr>\n7000 Geary Boulevard (at 34th Avenue) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=pacific+cafe+sf+ca&sll=37.0625,-95.677068&sspn=51.576045,68.642578&ie=UTF8&hq=pacific+cafe&hnear=San+Francisco,+CA&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 387-7091\u003cbr>\nHours: Daily at 5pm to close\u003c/p>\n\u003cp>Grannell used to go to the Valencia Street location of \u003cstrong>Suriya Thai\u003c/strong>, and was \"devastated\" to hear they had closed. \"I was freaking out. I order the pumpkin curry (at Suriya) and a dish called Evil Jungle Prince\" that includes Napa cabbage, spinach, lime leaves, and coconut milk in Panang curry sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://www.suriyasrestaurant.com/\">Suriya Thai\u003c/a>\u003cbr>\n1532 Howard Street (between 11th Street and 12th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=suriya+thai+sf+ca&sll=37.0625,-95.677068&sspn=51.576045,68.642578&ie=UTF8&hq=suriya+thai&hnear=San+Francisco,+CA&z=17&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 355-9999\u003cbr>\nHours: Daily 11:30am to 2:30pm and 5pm to 10pm \u003c/p>\n\u003cp>Grannell brunches on dim sum at \u003cstrong>Ton Kiang\u003c/strong>. \"When they have those carts, it's such a uniquely San Francisco thing. I had never, ever heard of dim sum before moving here.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.tonkiang.net/\">Ton Kiang\u003c/a>\u003cbr>\n5821 Geary Boulevard (between 22nd Avenue and 23rd Avenue) \u003ca href=\"http://maps.google.com/maps?hl=en&client=firefox-a&hs=Ngc&rlz=1R1GGGL_en___US377&resnum=0&um=1&ie=UTF-8&q=ton+kiang+sf+ca&fb=1&gl=us&hq=ton+kiang&hnear=sf+ca&cid=0,0,18176754373944406989&ei=7sfpS5ufB4ycsgPEs9iBCA&sa=X&oi=local_result&ct=image&resnum=1&ved=0CB4QnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 752-4440, and (415) 387-8273\u003cbr>\nHours: Monday – Thursday 10am to 9pm\u003cbr>\nFriday 10am to 9:30pm\u003cbr>\nSaturday 9:30am to 9:30pm\u003cbr>\nSunday 9am to 9pm\u003c/p>\n\u003cp>\"Whenever my vegetarian friends are in town, I go to \u003cstrong>Greens\u003c/strong>.\" \u003ca href=\"http://en.wikipedia.org/wiki/Cassandra_Peterson\">Cassandra Peterson\u003c/a>, better known onscreen as Elvira, is one such friend. \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>\u003ca href=\"http://www.greensrestaurant.com/\">Greens Restaurant\u003c/a>\u003cbr>\nFort Mason -- \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=greens+restaurant+sf+ca&sll=37.78009,-122.481962&sspn=0.012686,0.016758&gl=us&ie=UTF8&hq=greens+restaurant&hnear=San+Francisco,+CA&ll=37.801646,-122.415419&spn=0.049032,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 771-6222\u003cbr>\nHours: Tuesday – Saturday 11:45am to 2:30pm\u003cbr>\nSunday 10:30am to 2 pm\u003cbr>\nSunday to Friday 5:30pm to 9pm\u003cbr>\nPrix fixe dinner Saturday 5:30pm to 9pm \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/13266/scouting-joshua-grannell-aka-peaches-christs-san-francisco-food-stops",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_2090",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_4058",
"bayareabites_1000",
"bayareabites_3716",
"bayareabites_4057",
"bayareabites_4056"
],
"label": "bayareabites"
},
"bayareabites_12726": {
"type": "posts",
"id": "bayareabites_12726",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "12726",
"score": null,
"sort": [
1272034849000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1272034849,
"format": "aside",
"disqusTitle": "Rich as Rockefeller",
"title": "Rich as Rockefeller",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Oysters-Rockefeller.jpg\" alt=\"Oysters Rockefeller\" title=\"Oysters Rockefeller\" width=\"281\" height=\"350\" class=\"alignleft size-full wp-image-12727\">I'm broke. Of course, so is nearly everyone else these days. The belts, they are a-tightening. Practical choices, which seemed almost unheard of a couple of years ago thanks to easily-obtained credit, have to be made.\u003c/p>\n\u003cp>Do I want to meet friends for dinner at the newest hipster restaurant? Sure I do, but I also need new towels and underwear, so I'm going to have to pass, thank you very much. Maybe I'll meet you after dinner.\u003c/p>\n\u003cp>It's a state of fiscal being that I'm quite familiar with-- I've never had a lot of money to begin with, so everything is a matter of either/or.\u003c/p>\n\u003cp>Once, while staying with a very wealthy friend of mine when at University, he performed a little fashion show for me, displaying his back-to-school shopping finds. Now for most of us, back-to-school shopping means a trip to The Gap or something equally affordable. To my friend, this meant a couple of weeks in Paris and Milan. So when he popped out of his bedroom door asking in his posh little English accent, \"Do you like my belt? It's \u003cem>Valentinoooo\u003c/em>...\" I asked the following question:\u003c/p>\n\u003cp>\"Alex, exactly how much did that belt cost you?\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Oh, Michael, you're not supposed to ask that. It was only seven fifty.\"\u003c/p>\n\u003cp>\"Seven \u003cem>hundred\u003c/em> and fifty or $7.50?\"\u003c/p>\n\u003cp>\"Don't be insulting. I shouldn't have told you. Do you like it or not?\"\u003c/p>\n\u003cp>\"Oh, it's great and all, but your belt costs as much as my rent. It's a question of belt-or-rent for me, and I'd have to say that I love my apartment more than your belt.\"\u003c/p>\n\u003cp>\"Well, Michael, I can't help it if you're poor.\"\u003c/p>\n\u003cp>He paid for that last, unfortunate statement not with his life, but with dinner.\u003c/p>\n\u003cp>Don't get me wrong, I'm not complaining (loudly). There are billions of people on earth who are worse off than I am. But sometimes I want to feel like the big shot I've never, ever been. So, rather than buy an obscenely expensive car or suit or summer home or any home, for that matter, I allow myself the small luxury of luxurious food and drink. I do my best to have a gorgeous hunk of cheese wrapped up in the fridge as well as a bottle of good champagne , which I keep on hand in case of emergencies. Whenever I am feeling blue or poor or totally hopeless, I open the refrigerator door and look at the champagne. Just knowing it's there lifts my spirits. It tells me I haven't yet fallen through the cracks.\u003c/p>\n\u003cp>And then I think of the pair of shoes I could have bought with the money I spent on that damned bottle of bubbly.\u003c/p>\n\u003cp>Today, I wanted something rich. Something that would make me feel like that big shot I will more than likely never become.\u003c/p>\n\u003cp>So I up and made myself a dish named for America's first billionaire-- Oysters Rockefeller.\u003c/p>\n\u003cp>\u003cstrong>Oysters Rockefeller*\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/John-D.-Rockefeller.jpg\" alt=\"John D. Rockefeller\" title=\"John D. Rockefeller\" width=\"281\" height=\"350\" class=\"alignnone size-full wp-image-12728\">\u003c/p>\n\u003cp>Having never been a fan of big business (or big business guys, for that matter), it struck me as odd that I should want to make something that pays homage to the grandfather of corporate culture and American oil-dependence. Of course, Rockefeller also donated vast sums of money for education (he was instrumental in the founding of both the University of Chicago and Spelman College, for example) and was dedicated to the eradication of both hookworm and yellow fever. \u003c/p>\n\u003cp>So there you have it.\u003c/p>\n\u003cp>Oysters Rockefeller got their start--and their name-- at the world famous Antoine's Restaurant in New Orleans. In 1899, chef Jules Alciatore substituted Gulf Oysters (which were plentiful and local) for the French snails (which were scarce and, well, from France) in a dish the restaurant had traditionally served.\u003c/p>\n\u003cp>It was a terrific success. The dish of oysters (which were typically eaten only raw until this time) covered in rich, green sauce and subsequently baked was as novel as it was rich. In an apocryphal story, one Antoine's customer was so astonished by the heft of these baked oysters that he decried (people, incidentally, decried much more often in the 19th Century than they do in the 21st), \"Why, this is as rich as Rockefeller!\"\u003c/p>\n\u003cp>And so the name stuck. Of course, it also helps that the sauce is green in color, which is coincidentally the color of American money, of which Mr. Rockefeller had more of than anyone else.\u003c/p>\n\u003cp>There has been some debate as to the original, correct recipe for Oysters Rockefeller. Jules Alciatore swore that he would take the secret of the recipe to his grave. \u003c/p>\n\u003cp>He was a man of his word. \u003c/p>\n\u003cp>Some people insist that spinach was not part of the original recipe, and that the green of the sauce came from parsley and slow-cooked celery. Others, like Emeril Legasse suggest the option of green food coloring. Seriously. Parmesan or no parmesan? Herbsaint, Pernod, or Absinthe? Frankly, I don't care. I say make it whichever way you like, as long as you make it rich. That is, after all, the point of the dish, isn't it?\u003c/p>\n\u003cp>This is my own, particular version.\u003c/p>\n\u003cp>\u003cstrong>Makes enough sauce for 18 oysters, or 6 servings in my book.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>12 to 18 medium-sized oysters. Fresh, please. \u003c/p>\n\u003cp>6 tablespoons unsalted butter\u003c/p>\n\u003cp>6 tablespoons spinach, finely chopped\u003c/p>\n\u003cp>4 tablespoons shallot, finely chopped\u003c/p>\n\u003cp>3 tablespoons flat leaf parsley, even more finely chopped\u003c/p>\n\u003cp>1 tablespoon chervil (if you can find it), finely, finely chopped\u003c/p>\n\u003cp>5 tablespoons fresh breadcrumbs, toasted, plus 3 tablespoons for garnishing\u003c/p>\n\u003cp>1 tablespoon absinthe (or Pernod)\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>A few dashes of Tabasco sauce\u003c/p>\n\u003cp>A few turns of freshly-ground pepper\u003c/p>\n\u003cp>2 tablespoons grated parmesan cheese\u003c/p>\n\u003cp>Rock salt\u003c/p>\n\u003cp>Lemon wedges for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Using a small oyster knife (from experience, I can suggest you do not use a flat head screwdriver), pry open the poor, defenseless oysters. Pour off any liquor and reserve. If any oysters have opened themselves up to you without your asking them to do so, they are to be avoided, much in the same way one would avoid a human who does the same thing upon first meeting. Loosen the meat and leave on the half shell.\u003c/p>\n\u003cp>2. In a medium-sized saucepan, melt butter. Add spinach, shallot, parsley, chervil, bread crumbs, Tabasco, absinthe, salt, and pepper. Cook, stirring constantly, for about 10 to 12 minutes. Set aside, add reserved oyster liquor, and let cool.\u003c/p>\n\u003cp>3. Combine the 3 tablespoons of bread crumbs with the parmesan. Set aside.\u003c/p>\n\u003cp>4. Preheat oven broiler to 400. Line a sheet pan with aluminum foil and a layer of rock salt. Or, make as many rock salt mounds as you have oysters to save salt. The purpose of the salt is to stabilize the oyster shells and keep them level when broiling. Lay oysters over the salt, place a spoonful of the spinach mixture, and set under the broiler for about 5 minutes. Watch them carefully. I tend to lie on the kitchen floor, if it is sufficiently clean, and watch. That way, I can get a little bit of rest as I wait for the oysters to brown properly. \u003c/p>\n\u003cp>5. Once the oysters are sufficiently browned, remove them carefully (they are very hot, after all) to a serving platter lined with more rock salt. Add a few drops of Absinthe to the top of each oyster. Serve hot with lemon wedges and Tabasco sauce on the side. Eat enough hot oysters until you feel as rich as you need to feel**\u003c/p>\n\u003cp>*My apologies to anyone who may keep oysters as pets. You may not want to read this recipe. I seemed to have upset a lot of people last week, so I'm being extra careful this time around.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>** Just a note-- John D. Rockefeller died of arteriosclerosis. He was nearly 98, but it was the arteriosclerosis that finally got him. You have been warned.\u003c/p>\n\n",
"disqusIdentifier": "12726 http://blogs.kqed.org/bayareabites/?p=12726",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/04/23/rich-as-rockefeller/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1353,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 52
},
"modified": 1272131035,
"excerpt": "Having never been a fan of big business (or big business guys, for that matter), it struck me as odd that I should want to make something that pays homage to the grandfather of corporate culture and American oil-dependence. Of course, Rockefeller also donated vast sums of money for education (he was instrumental in the founding of both the University of Chicago and Spelman College, for example) and was dedicated to the eradication of both hookworm and yellow fever. \r\n\r\nSo there you have it.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Having never been a fan of big business (or big business guys, for that matter), it struck me as odd that I should want to make something that pays homage to the grandfather of corporate culture and American oil-dependence. Of course, Rockefeller also donated vast sums of money for education (he was instrumental in the founding of both the University of Chicago and Spelman College, for example) and was dedicated to the eradication of both hookworm and yellow fever. \r\n\r\nSo there you have it.",
"title": "Rich as Rockefeller | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Rich as Rockefeller",
"datePublished": "2010-04-23T08:00:49-07:00",
"dateModified": "2010-04-24T10:43:55-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "rich-as-rockefeller",
"status": "publish",
"path": "/bayareabites/12726/rich-as-rockefeller",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Oysters-Rockefeller.jpg\" alt=\"Oysters Rockefeller\" title=\"Oysters Rockefeller\" width=\"281\" height=\"350\" class=\"alignleft size-full wp-image-12727\">I'm broke. Of course, so is nearly everyone else these days. The belts, they are a-tightening. Practical choices, which seemed almost unheard of a couple of years ago thanks to easily-obtained credit, have to be made.\u003c/p>\n\u003cp>Do I want to meet friends for dinner at the newest hipster restaurant? Sure I do, but I also need new towels and underwear, so I'm going to have to pass, thank you very much. Maybe I'll meet you after dinner.\u003c/p>\n\u003cp>It's a state of fiscal being that I'm quite familiar with-- I've never had a lot of money to begin with, so everything is a matter of either/or.\u003c/p>\n\u003cp>Once, while staying with a very wealthy friend of mine when at University, he performed a little fashion show for me, displaying his back-to-school shopping finds. Now for most of us, back-to-school shopping means a trip to The Gap or something equally affordable. To my friend, this meant a couple of weeks in Paris and Milan. So when he popped out of his bedroom door asking in his posh little English accent, \"Do you like my belt? It's \u003cem>Valentinoooo\u003c/em>...\" I asked the following question:\u003c/p>\n\u003cp>\"Alex, exactly how much did that belt cost you?\"\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>\"Oh, Michael, you're not supposed to ask that. It was only seven fifty.\"\u003c/p>\n\u003cp>\"Seven \u003cem>hundred\u003c/em> and fifty or $7.50?\"\u003c/p>\n\u003cp>\"Don't be insulting. I shouldn't have told you. Do you like it or not?\"\u003c/p>\n\u003cp>\"Oh, it's great and all, but your belt costs as much as my rent. It's a question of belt-or-rent for me, and I'd have to say that I love my apartment more than your belt.\"\u003c/p>\n\u003cp>\"Well, Michael, I can't help it if you're poor.\"\u003c/p>\n\u003cp>He paid for that last, unfortunate statement not with his life, but with dinner.\u003c/p>\n\u003cp>Don't get me wrong, I'm not complaining (loudly). There are billions of people on earth who are worse off than I am. But sometimes I want to feel like the big shot I've never, ever been. So, rather than buy an obscenely expensive car or suit or summer home or any home, for that matter, I allow myself the small luxury of luxurious food and drink. I do my best to have a gorgeous hunk of cheese wrapped up in the fridge as well as a bottle of good champagne , which I keep on hand in case of emergencies. Whenever I am feeling blue or poor or totally hopeless, I open the refrigerator door and look at the champagne. Just knowing it's there lifts my spirits. It tells me I haven't yet fallen through the cracks.\u003c/p>\n\u003cp>And then I think of the pair of shoes I could have bought with the money I spent on that damned bottle of bubbly.\u003c/p>\n\u003cp>Today, I wanted something rich. Something that would make me feel like that big shot I will more than likely never become.\u003c/p>\n\u003cp>So I up and made myself a dish named for America's first billionaire-- Oysters Rockefeller.\u003c/p>\n\u003cp>\u003cstrong>Oysters Rockefeller*\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/John-D.-Rockefeller.jpg\" alt=\"John D. Rockefeller\" title=\"John D. Rockefeller\" width=\"281\" height=\"350\" class=\"alignnone size-full wp-image-12728\">\u003c/p>\n\u003cp>Having never been a fan of big business (or big business guys, for that matter), it struck me as odd that I should want to make something that pays homage to the grandfather of corporate culture and American oil-dependence. Of course, Rockefeller also donated vast sums of money for education (he was instrumental in the founding of both the University of Chicago and Spelman College, for example) and was dedicated to the eradication of both hookworm and yellow fever. \u003c/p>\n\u003cp>So there you have it.\u003c/p>\n\u003cp>Oysters Rockefeller got their start--and their name-- at the world famous Antoine's Restaurant in New Orleans. In 1899, chef Jules Alciatore substituted Gulf Oysters (which were plentiful and local) for the French snails (which were scarce and, well, from France) in a dish the restaurant had traditionally served.\u003c/p>\n\u003cp>It was a terrific success. The dish of oysters (which were typically eaten only raw until this time) covered in rich, green sauce and subsequently baked was as novel as it was rich. In an apocryphal story, one Antoine's customer was so astonished by the heft of these baked oysters that he decried (people, incidentally, decried much more often in the 19th Century than they do in the 21st), \"Why, this is as rich as Rockefeller!\"\u003c/p>\n\u003cp>And so the name stuck. Of course, it also helps that the sauce is green in color, which is coincidentally the color of American money, of which Mr. Rockefeller had more of than anyone else.\u003c/p>\n\u003cp>There has been some debate as to the original, correct recipe for Oysters Rockefeller. Jules Alciatore swore that he would take the secret of the recipe to his grave. \u003c/p>\n\u003cp>He was a man of his word. \u003c/p>\n\u003cp>Some people insist that spinach was not part of the original recipe, and that the green of the sauce came from parsley and slow-cooked celery. Others, like Emeril Legasse suggest the option of green food coloring. Seriously. Parmesan or no parmesan? Herbsaint, Pernod, or Absinthe? Frankly, I don't care. I say make it whichever way you like, as long as you make it rich. That is, after all, the point of the dish, isn't it?\u003c/p>\n\u003cp>This is my own, particular version.\u003c/p>\n\u003cp>\u003cstrong>Makes enough sauce for 18 oysters, or 6 servings in my book.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>12 to 18 medium-sized oysters. Fresh, please. \u003c/p>\n\u003cp>6 tablespoons unsalted butter\u003c/p>\n\u003cp>6 tablespoons spinach, finely chopped\u003c/p>\n\u003cp>4 tablespoons shallot, finely chopped\u003c/p>\n\u003cp>3 tablespoons flat leaf parsley, even more finely chopped\u003c/p>\n\u003cp>1 tablespoon chervil (if you can find it), finely, finely chopped\u003c/p>\n\u003cp>5 tablespoons fresh breadcrumbs, toasted, plus 3 tablespoons for garnishing\u003c/p>\n\u003cp>1 tablespoon absinthe (or Pernod)\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>A few dashes of Tabasco sauce\u003c/p>\n\u003cp>A few turns of freshly-ground pepper\u003c/p>\n\u003cp>2 tablespoons grated parmesan cheese\u003c/p>\n\u003cp>Rock salt\u003c/p>\n\u003cp>Lemon wedges for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Using a small oyster knife (from experience, I can suggest you do not use a flat head screwdriver), pry open the poor, defenseless oysters. Pour off any liquor and reserve. If any oysters have opened themselves up to you without your asking them to do so, they are to be avoided, much in the same way one would avoid a human who does the same thing upon first meeting. Loosen the meat and leave on the half shell.\u003c/p>\n\u003cp>2. In a medium-sized saucepan, melt butter. Add spinach, shallot, parsley, chervil, bread crumbs, Tabasco, absinthe, salt, and pepper. Cook, stirring constantly, for about 10 to 12 minutes. Set aside, add reserved oyster liquor, and let cool.\u003c/p>\n\u003cp>3. Combine the 3 tablespoons of bread crumbs with the parmesan. Set aside.\u003c/p>\n\u003cp>4. Preheat oven broiler to 400. Line a sheet pan with aluminum foil and a layer of rock salt. Or, make as many rock salt mounds as you have oysters to save salt. The purpose of the salt is to stabilize the oyster shells and keep them level when broiling. Lay oysters over the salt, place a spoonful of the spinach mixture, and set under the broiler for about 5 minutes. Watch them carefully. I tend to lie on the kitchen floor, if it is sufficiently clean, and watch. That way, I can get a little bit of rest as I wait for the oysters to brown properly. \u003c/p>\n\u003cp>5. Once the oysters are sufficiently browned, remove them carefully (they are very hot, after all) to a serving platter lined with more rock salt. Add a few drops of Absinthe to the top of each oyster. Serve hot with lemon wedges and Tabasco sauce on the side. Eat enough hot oysters until you feel as rich as you need to feel**\u003c/p>\n\u003cp>*My apologies to anyone who may keep oysters as pets. You may not want to read this recipe. I seemed to have upset a lot of people last week, so I'm being extra careful this time around.\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>** Just a note-- John D. Rockefeller died of arteriosclerosis. He was nearly 98, but it was the arteriosclerosis that finally got him. You have been warned.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/12726/rich-as-rockefeller",
"authors": [
"5017"
],
"categories": [
"bayareabites_2090",
"bayareabites_12"
],
"tags": [
"bayareabites_3925",
"bayareabites_1021",
"bayareabites_3926"
],
"label": "bayareabites"
},
"bayareabites_12646": {
"type": "posts",
"id": "bayareabites_12646",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "12646",
"score": null,
"sort": [
1271775654000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1271775654,
"format": "aside",
"disqusTitle": "Book Review: Gristle (Thinking Twice About the Meat We Eat)",
"title": "Book Review: Gristle (Thinking Twice About the Meat We Eat)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/159558191X/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/mobybook.jpg\" alt=\"Gristle Edited by Moby and Miyun Park\" title=\"Gristle Edited by Moby and Miyun Park\" width=\"190\" height=\"272\" class=\"alignleft size-full wp-image-12658\">\u003c/a>Most reviews of \u003ca href=\"http://www.thenewpress.com/index.php?option=com_title&task=view_title&metaproductid=1679\">Gristle\u003c/a> will start with an assessment of \u003ca href=\"http://www.moby.com/\">Moby\u003c/a>, the fantastically irritating middle-aged multi-platinum electronic musician-turned-food policy expert who edited the book. Based on what I know of Moby, I do not like him. It wouldn't be fair to hate him. Hating is a tough thing to do, even when you really know someone well enough to feel okay about doing it. While, for a long time, Moby barely registered a chirp on my pop culture radar, he first became the subject of my considerable distaste in 1999, when his mega-smash album Play came out, saturating radio station playlists, television commercials, and department store dressing rooms with \"soulful\" \u003ca href=\"http://en.wikipedia.org/wiki/Alan_Lomax\">Alan Lomax\u003c/a>-recorded blues samples wrapped in pulsing techno. The songs were inescapable and horrible. Much to my dismay, they chased me everywhere I went. More recently, in late March, weeks before this book arrived in my mailbox, I thought of Moby again when the New York Times published a \u003ca href=\"http://www.nytimes.com/2010/03/28/nyregion/28routine.html\">Sunday Routine feature\u003c/a> about him. Every section reads as if the author (Moby, in his first-person voice, presumably as recorded and edited by writer Lizette Alvarez) cannot help but be astounded by his own charm and cleverness. He names his favorite kind of organic tea, brags about his wretched-sounding pancakes, revels in online Scrabble victories, rattles off a vile but fiercely healthy smoothie recipe, and (on account of Calvinist ancestors) admits to a few \"guilty\" pleasures -- including that leviathan of vice, \"mass market fiction.\" A friend linked to the article on Facebook, adding a highly derisive caption. A day later, a mutual friend commented on the post, sharing a shameful nugget of hearsay from yet another friend who apparently knows Moby quite well -- well enough to text with him, at least. According to this undoubtedly suspect source, when Moby texts, he dutifully concludes each message with a jaunty sign-off: \"This is Moby, on the text.\"\u003c/p>\n\u003cp>While Gristle's editor might come across as a smug self-righteous cartoon, an easy target given the trappings he's prone to wearing, the message he, co-editor \u003ca href=\"http://www.globalanimalpartnership.org/miyun.park.html\">Miyun Park\u003c/a>, and the host of noble experts they've gathered are pushing is real and worthy of very serious discussion. Simply put, this book -- a featherweight at 144 pages -- has forced me to re-contemplate the advantages of vegetarianism in the face of a corporation-clogged taxpayer-funded mainstream meat industry dedicated to processing artificially cheap, unhealthy, and potentially dangerous animal protein products for mass consumption, with a startling disregard for its underpaid workers and the environment.\u003c/p>\n\u003cp>In Gristle, each contributor handles a brief chapter with a one word title focusing on a single negative aspect of factory farming's effect on people, animals, and the world -- an issue to house arguments supported, in turn, by facts. It's a tidy assemblage of frill-free prose and grim, gray-scale visual aids. There's a uniformity to the writing and presentation uncommon to a collection of such far-flung perspectives, but the diversity nips any argument that Moby's cast of contributors are all cut from the same animal rights activist cloth.\u003c/p>\n\u003cp>There's \u003ca href=\"http://www.brendanbrazier.com/\">Brendan Brazier\u003c/a>, Canadian Ironman triathlon competitor, weighing in on health. asserting that, \"leaving farm animals out of your diet is a simple decision with life-long benefits.\" Whole Foods honcho and dedicated libertarian \u003ca href=\"http://en.wikipedia.org/wiki/John_Mackey_(businessman)\">John Mackey\u003c/a> talks taxes, revealing that Americans currently spend 8% of their incomes on food, whereas, one hundred years ago, they spent over five times as much -- a change brought about, in part, by government subsidies that distort markets \"tremendously.\" \u003ca href=\"http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=364x769257\">Christine Chavez and Julie Chavez Rodriguez\u003c/a>, human rights activists and granddaughters of Cesar Chavez, write about the abysmal working conditions in factory farms. Paul and Phyllis Willis, the manager of \u003ca href=\"http://www.nimanranch.com/index.aspx\">Niman Ranch Pork Company\u003c/a> and a community activist respectively, discuss how factory farms tear up communities: In just two decades, Iowa has seen an 84% decrease in the number of farms raising pigs, yet almost five times as many pigs. That means bigger farms, and less farmers. \u003ca href=\"http://www.feedprojects.org/\">Lauren Bush\u003c/a>, C.E.O. and co-founder of FEED as well as the niece of George W., focuses on the environment, and \u003ca href=\"http://www.smallplanet.org/\">Diet for a Small Planet author Frances Moore Lappe and her daughter Anne\u003c/a> address global warming, offering up a specific morsel I actually remember stewing over in my youth: 16 pounds of grain and soy are required to raise one pound of steak.\u003c/p>\n\u003cp>I have written before about my own experiment with vegetarianism. I never ate much meat as a kid, largely because my parents didn't. I stopped altogether when I was 13, in 1993. I tasted fish again in 2001, and poultry a few years later. Before long, I was a full-bore bone-gnawing omnivore, even more adventurous and meat-centric once I began writing frequently about food for amusement and income. Reading Gristle sent me back to a time I often struggle to remember -- the moment I decided to stop eating meat -- and about halfway through the book, I wondered why I had. There was a time not long ago when I saw the meatless phase of my young life largely as a drawn-out gesture of gentle rebellion against my cultural surroundings, a politicized substitute for dying my hair green. I was only vocal and remotely militant about vegetarianism for a few years, and yet I remained a vegetarian for many more. Did I stick to my diet out of habit? Was I trapped by a desire to maintain consistency? Making sense of the flights of logic generated by my 16-year-old mind always requires major effort, but in this matter, I was probably never so stupid. Meat -- as most of America knows it, and has known it for decades -- might not be murder, but it is a huge unholy mess.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Growing up, I always liked animals, particularly cute ones like pigs and sheep, but I didn't stop eating them because they blinked, breathed, and made noises. The philosophical heft of my decision didn't approach Moby's. Once, as he describes in the aforementioned New York Times piece, \"the most pretentious person [he] has ever met, Moby outlines his reasoning in the introduction. Essentially, he followed the golden rule as extended to animals, with \u003ca href=\"http://en.wikipedia.org/wiki/Pascal's_Wager\">Blaise Pascal's Gambit \u003c/a> wading in: \"I took the logic of [\"betting\" on God's existence as opposed to non-existence] and applied it. . .I decided that it's probably a better \"bet\" to extend compassion as far and wide as possible as opposed to restricting the lengths to which I would extend compassion.\" Me, I just had a vague aesthetic aversion. Meat seemed heavy, dirty, and unclean. There were just icky inklings, though I soon found facts to back them up. In Gristle, those facts come off as particularly devastating. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/159558191X/kqedorg-20\">Gristle\u003c/a> rather delicately avoids directly damning all carnivorous acts. For all its polemics and pamphlet-esque tone, this book is, at its core, optimistic, hinging on the idea that, if people really know the facts about where the meat they eat comes from, they'll change their ways. They'll eat less meat, and make sure that the meat they do eat comes from truly reputable, responsible farms -- even if it's expensive or inconvenient to do so. Maybe they'll even eschew it entirely. In the introduction, Moby writes, \"if enough people find out about the hidden ramifications of industrialized farmed animal production, we'll eventually see a shift away from supporting these destructive industries, which would lead to a healthier, cleaner, and more humane world.\" \u003c/p>\n\u003cp>I'm not positive that would help. In his chapter, John Mackey suggests that, \"the only reason our abuse of animals is still tolerated is because most people aren't aware of it.\" While the average American may not know the details of how domesticated animals are treated in factory farms, the net of ills cast by the meat industry's participants is too huge, perfect, and ridiculous not to warrant suspicion -- especially considering how much attention a slew of best-sellers have devoted to it. Even with Moby's name attached, a wee volume from a smallish press is going to be read by the same people who already read Diet for a Small Planet, Fast Food Nation, and The Omnivore's Dilemma -- not exactly obscure texts, but not quite Oprah, MTV, and Good Morning America either. In her epilogue, Miyun Park writes: \u003c/p>\n\u003cblockquote>\u003cp>\"[S]omehow industrial animal agribusiness has largely managed to get away with oppressing workers, making us and our children unhealthy, slowly but surely destroying rural communities, contributing to global warming and global hunger, cultivating the emergence of devastating zoonotic diseases, and polluting the water we drink, the air we breathe, and the land on which we all live -- all while getting subsidized by taxpayers.\"\u003c/p>\u003c/blockquote>\n\u003cp> It's astonishing, and while saying \"enough\" to the injustice is fine, the problem isn't that the information hasn't at least begun to trickle down. The problem is that a lot of people really don't care that much. It's one thing to read about abused, confined fowl, tortured, manure-smeared stacks of swine, polluted rivers, and drug-resistant bacteria, and be horrified, but it's another thing entirely to implement a dramatic lifestyle shift. It isn't, as Brazier puts it, a \"simple change.\" \u003c/p>\n\u003cp>Speaking personally, fast food restaurants -- where Americans inhale most of their factory-farmed meat -- are easy to avoid. At the same time, my favorite local ethnic eateries likely source from the same coops and lots. Grease-laden sidewalk tacos, Filipino breakfast \u003ca href=\"http://www.inuyaki.com/archives/33\">silogs\u003c/a>, sausages at Lao dives, Shanghai soup dumplings, Cambodian curries, and Korean short ribs don't always come with a Niman Ranch stamp. Enjoying those flavors, supporting those small businesses, and by extension, the communities from which they spring means eating meat that does harm. It's a tough call sometimes. At many area restaurants catering to diners with Slow Food-friendly values, menus proudly name the farms and ranches charged with raising the meat they serve. High-end grocery stores do the same, and they're rewarded with customers from the same relatively moneyed, socially-conscious pool. To put it mildly, the circumstances encourage elitism, and discourage a wider diffusion of responsibly raised animal products. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I take my meat-eating opportunities one bite at a time. I'm not nostalgic for the vegetarian days, but I struggle with guilt for grazing broadly, especially when I'm pretty sure I'm eating an animal whose life was miserable and brief. Eating in a professional capacity scrambles good intentions. One week, I shop at the right stores and eat very little meat, and only that which I know to be of worthy provenance, and the next, there's a new torta to taste, and taste it I must. Since reading Gristle -- an amped-up Cliff's Notes for the pro-vegetarian literature I inhaled as a teenager -- the predicament has been a little tougher. Dancing above my head like \u003ca href=\"http://www.nbc.com/saturday-night-live/video/mango-and-j-lo/2667/\">Mango\u003c/a>, Moby is there, surveying every bite, sipping a cup of organic white tea, wagging a skinny little finger, eyes closed, his huge pale noggin shaking back and forth. You can't have the torta. No, no, no, he says softly. Sadly, I can't just smack him away. \u003c/p>\n\n",
"disqusIdentifier": "12646 http://blogs.kqed.org/bayareabites/?p=12646",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/04/20/book-review-gristle/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1899,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1271781945,
"excerpt": "Simply put, this book -- a featherweight at 144 pages -- has forced me to re-contemplate the advantages of vegetarianism in the face of a corporation-clogged taxpayer-funded mainstream meat industry dedicated to processing artificially cheap, unhealthy, and potentially dangerous animal protein products for mass consumption, with a startling disregard for its underpaid workers and the environment.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Simply put, this book -- a featherweight at 144 pages -- has forced me to re-contemplate the advantages of vegetarianism in the face of a corporation-clogged taxpayer-funded mainstream meat industry dedicated to processing artificially cheap, unhealthy, and potentially dangerous animal protein products for mass consumption, with a startling disregard for its underpaid workers and the environment.\r\n",
"title": "Book Review: Gristle (Thinking Twice About the Meat We Eat) | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Book Review: Gristle (Thinking Twice About the Meat We Eat)",
"datePublished": "2010-04-20T08:00:54-07:00",
"dateModified": "2010-04-20T09:45:45-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "book-review-gristle",
"status": "publish",
"path": "/bayareabites/12646/book-review-gristle",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/159558191X/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/mobybook.jpg\" alt=\"Gristle Edited by Moby and Miyun Park\" title=\"Gristle Edited by Moby and Miyun Park\" width=\"190\" height=\"272\" class=\"alignleft size-full wp-image-12658\">\u003c/a>Most reviews of \u003ca href=\"http://www.thenewpress.com/index.php?option=com_title&task=view_title&metaproductid=1679\">Gristle\u003c/a> will start with an assessment of \u003ca href=\"http://www.moby.com/\">Moby\u003c/a>, the fantastically irritating middle-aged multi-platinum electronic musician-turned-food policy expert who edited the book. Based on what I know of Moby, I do not like him. It wouldn't be fair to hate him. Hating is a tough thing to do, even when you really know someone well enough to feel okay about doing it. While, for a long time, Moby barely registered a chirp on my pop culture radar, he first became the subject of my considerable distaste in 1999, when his mega-smash album Play came out, saturating radio station playlists, television commercials, and department store dressing rooms with \"soulful\" \u003ca href=\"http://en.wikipedia.org/wiki/Alan_Lomax\">Alan Lomax\u003c/a>-recorded blues samples wrapped in pulsing techno. The songs were inescapable and horrible. Much to my dismay, they chased me everywhere I went. More recently, in late March, weeks before this book arrived in my mailbox, I thought of Moby again when the New York Times published a \u003ca href=\"http://www.nytimes.com/2010/03/28/nyregion/28routine.html\">Sunday Routine feature\u003c/a> about him. Every section reads as if the author (Moby, in his first-person voice, presumably as recorded and edited by writer Lizette Alvarez) cannot help but be astounded by his own charm and cleverness. He names his favorite kind of organic tea, brags about his wretched-sounding pancakes, revels in online Scrabble victories, rattles off a vile but fiercely healthy smoothie recipe, and (on account of Calvinist ancestors) admits to a few \"guilty\" pleasures -- including that leviathan of vice, \"mass market fiction.\" A friend linked to the article on Facebook, adding a highly derisive caption. A day later, a mutual friend commented on the post, sharing a shameful nugget of hearsay from yet another friend who apparently knows Moby quite well -- well enough to text with him, at least. According to this undoubtedly suspect source, when Moby texts, he dutifully concludes each message with a jaunty sign-off: \"This is Moby, on the text.\"\u003c/p>\n\u003cp>While Gristle's editor might come across as a smug self-righteous cartoon, an easy target given the trappings he's prone to wearing, the message he, co-editor \u003ca href=\"http://www.globalanimalpartnership.org/miyun.park.html\">Miyun Park\u003c/a>, and the host of noble experts they've gathered are pushing is real and worthy of very serious discussion. Simply put, this book -- a featherweight at 144 pages -- has forced me to re-contemplate the advantages of vegetarianism in the face of a corporation-clogged taxpayer-funded mainstream meat industry dedicated to processing artificially cheap, unhealthy, and potentially dangerous animal protein products for mass consumption, with a startling disregard for its underpaid workers and the environment.\u003c/p>\n\u003cp>In Gristle, each contributor handles a brief chapter with a one word title focusing on a single negative aspect of factory farming's effect on people, animals, and the world -- an issue to house arguments supported, in turn, by facts. It's a tidy assemblage of frill-free prose and grim, gray-scale visual aids. There's a uniformity to the writing and presentation uncommon to a collection of such far-flung perspectives, but the diversity nips any argument that Moby's cast of contributors are all cut from the same animal rights activist cloth.\u003c/p>\n\u003cp>There's \u003ca href=\"http://www.brendanbrazier.com/\">Brendan Brazier\u003c/a>, Canadian Ironman triathlon competitor, weighing in on health. asserting that, \"leaving farm animals out of your diet is a simple decision with life-long benefits.\" Whole Foods honcho and dedicated libertarian \u003ca href=\"http://en.wikipedia.org/wiki/John_Mackey_(businessman)\">John Mackey\u003c/a> talks taxes, revealing that Americans currently spend 8% of their incomes on food, whereas, one hundred years ago, they spent over five times as much -- a change brought about, in part, by government subsidies that distort markets \"tremendously.\" \u003ca href=\"http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=364x769257\">Christine Chavez and Julie Chavez Rodriguez\u003c/a>, human rights activists and granddaughters of Cesar Chavez, write about the abysmal working conditions in factory farms. Paul and Phyllis Willis, the manager of \u003ca href=\"http://www.nimanranch.com/index.aspx\">Niman Ranch Pork Company\u003c/a> and a community activist respectively, discuss how factory farms tear up communities: In just two decades, Iowa has seen an 84% decrease in the number of farms raising pigs, yet almost five times as many pigs. That means bigger farms, and less farmers. \u003ca href=\"http://www.feedprojects.org/\">Lauren Bush\u003c/a>, C.E.O. and co-founder of FEED as well as the niece of George W., focuses on the environment, and \u003ca href=\"http://www.smallplanet.org/\">Diet for a Small Planet author Frances Moore Lappe and her daughter Anne\u003c/a> address global warming, offering up a specific morsel I actually remember stewing over in my youth: 16 pounds of grain and soy are required to raise one pound of steak.\u003c/p>\n\u003cp>I have written before about my own experiment with vegetarianism. I never ate much meat as a kid, largely because my parents didn't. I stopped altogether when I was 13, in 1993. I tasted fish again in 2001, and poultry a few years later. Before long, I was a full-bore bone-gnawing omnivore, even more adventurous and meat-centric once I began writing frequently about food for amusement and income. Reading Gristle sent me back to a time I often struggle to remember -- the moment I decided to stop eating meat -- and about halfway through the book, I wondered why I had. There was a time not long ago when I saw the meatless phase of my young life largely as a drawn-out gesture of gentle rebellion against my cultural surroundings, a politicized substitute for dying my hair green. I was only vocal and remotely militant about vegetarianism for a few years, and yet I remained a vegetarian for many more. Did I stick to my diet out of habit? Was I trapped by a desire to maintain consistency? Making sense of the flights of logic generated by my 16-year-old mind always requires major effort, but in this matter, I was probably never so stupid. Meat -- as most of America knows it, and has known it for decades -- might not be murder, but it is a huge unholy mess.\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>Growing up, I always liked animals, particularly cute ones like pigs and sheep, but I didn't stop eating them because they blinked, breathed, and made noises. The philosophical heft of my decision didn't approach Moby's. Once, as he describes in the aforementioned New York Times piece, \"the most pretentious person [he] has ever met, Moby outlines his reasoning in the introduction. Essentially, he followed the golden rule as extended to animals, with \u003ca href=\"http://en.wikipedia.org/wiki/Pascal's_Wager\">Blaise Pascal's Gambit \u003c/a> wading in: \"I took the logic of [\"betting\" on God's existence as opposed to non-existence] and applied it. . .I decided that it's probably a better \"bet\" to extend compassion as far and wide as possible as opposed to restricting the lengths to which I would extend compassion.\" Me, I just had a vague aesthetic aversion. Meat seemed heavy, dirty, and unclean. There were just icky inklings, though I soon found facts to back them up. In Gristle, those facts come off as particularly devastating. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/159558191X/kqedorg-20\">Gristle\u003c/a> rather delicately avoids directly damning all carnivorous acts. For all its polemics and pamphlet-esque tone, this book is, at its core, optimistic, hinging on the idea that, if people really know the facts about where the meat they eat comes from, they'll change their ways. They'll eat less meat, and make sure that the meat they do eat comes from truly reputable, responsible farms -- even if it's expensive or inconvenient to do so. Maybe they'll even eschew it entirely. In the introduction, Moby writes, \"if enough people find out about the hidden ramifications of industrialized farmed animal production, we'll eventually see a shift away from supporting these destructive industries, which would lead to a healthier, cleaner, and more humane world.\" \u003c/p>\n\u003cp>I'm not positive that would help. In his chapter, John Mackey suggests that, \"the only reason our abuse of animals is still tolerated is because most people aren't aware of it.\" While the average American may not know the details of how domesticated animals are treated in factory farms, the net of ills cast by the meat industry's participants is too huge, perfect, and ridiculous not to warrant suspicion -- especially considering how much attention a slew of best-sellers have devoted to it. Even with Moby's name attached, a wee volume from a smallish press is going to be read by the same people who already read Diet for a Small Planet, Fast Food Nation, and The Omnivore's Dilemma -- not exactly obscure texts, but not quite Oprah, MTV, and Good Morning America either. In her epilogue, Miyun Park writes: \u003c/p>\n\u003cblockquote>\u003cp>\"[S]omehow industrial animal agribusiness has largely managed to get away with oppressing workers, making us and our children unhealthy, slowly but surely destroying rural communities, contributing to global warming and global hunger, cultivating the emergence of devastating zoonotic diseases, and polluting the water we drink, the air we breathe, and the land on which we all live -- all while getting subsidized by taxpayers.\"\u003c/p>\u003c/blockquote>\n\u003cp> It's astonishing, and while saying \"enough\" to the injustice is fine, the problem isn't that the information hasn't at least begun to trickle down. The problem is that a lot of people really don't care that much. It's one thing to read about abused, confined fowl, tortured, manure-smeared stacks of swine, polluted rivers, and drug-resistant bacteria, and be horrified, but it's another thing entirely to implement a dramatic lifestyle shift. It isn't, as Brazier puts it, a \"simple change.\" \u003c/p>\n\u003cp>Speaking personally, fast food restaurants -- where Americans inhale most of their factory-farmed meat -- are easy to avoid. At the same time, my favorite local ethnic eateries likely source from the same coops and lots. Grease-laden sidewalk tacos, Filipino breakfast \u003ca href=\"http://www.inuyaki.com/archives/33\">silogs\u003c/a>, sausages at Lao dives, Shanghai soup dumplings, Cambodian curries, and Korean short ribs don't always come with a Niman Ranch stamp. Enjoying those flavors, supporting those small businesses, and by extension, the communities from which they spring means eating meat that does harm. It's a tough call sometimes. At many area restaurants catering to diners with Slow Food-friendly values, menus proudly name the farms and ranches charged with raising the meat they serve. High-end grocery stores do the same, and they're rewarded with customers from the same relatively moneyed, socially-conscious pool. To put it mildly, the circumstances encourage elitism, and discourage a wider diffusion of responsibly raised animal products. \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 take my meat-eating opportunities one bite at a time. I'm not nostalgic for the vegetarian days, but I struggle with guilt for grazing broadly, especially when I'm pretty sure I'm eating an animal whose life was miserable and brief. Eating in a professional capacity scrambles good intentions. One week, I shop at the right stores and eat very little meat, and only that which I know to be of worthy provenance, and the next, there's a new torta to taste, and taste it I must. Since reading Gristle -- an amped-up Cliff's Notes for the pro-vegetarian literature I inhaled as a teenager -- the predicament has been a little tougher. Dancing above my head like \u003ca href=\"http://www.nbc.com/saturday-night-live/video/mango-and-j-lo/2667/\">Mango\u003c/a>, Moby is there, surveying every bite, sipping a cup of organic white tea, wagging a skinny little finger, eyes closed, his huge pale noggin shaking back and forth. You can't have the torta. No, no, no, he says softly. Sadly, I can't just smack him away. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/12646/book-review-gristle",
"authors": [
"5060"
],
"categories": [
"bayareabites_2254",
"bayareabites_1962",
"bayareabites_2090",
"bayareabites_1245",
"bayareabites_2035",
"bayareabites_1873"
],
"tags": [
"bayareabites_3899",
"bayareabites_3897",
"bayareabites_3900",
"bayareabites_3898",
"bayareabites_3901",
"bayareabites_3896",
"bayareabites_947",
"bayareabites_2568",
"bayareabites_3063"
],
"label": "bayareabites"
},
"bayareabites_12540": {
"type": "posts",
"id": "bayareabites_12540",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "12540",
"score": null,
"sort": [
1271406096000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1271406096,
"format": "aside",
"disqusTitle": "Eating Cute",
"title": "Eating Cute",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_12538\" class=\"wp-caption alignleft\" style=\"max-width: 262px\">\u003cimg class=\"size-full wp-image-12538\" title=\"Bunny Kiss. Photo by Nicky Dunbar.\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Bunny-Kiss.jpg\" alt=\"Bunny Kiss. Photo by Nicky Dunbar.\" width=\"262\" height=\"350\">\u003cfigcaption class=\"wp-caption-text\">Photo Credit: Nicky Dunbar\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\n\u003cp>Where I work, we serve rabbit. It's a delightful dish, but when I describe it to guests, very often I am greeted with head-shaking, gasps of alarm, or-- sometimes-- the empathetic bunny-twitching of noses.\u003c/p>\n\u003cp>\"Oh no, no, no,\" I've heard more than once,\"I could \u003cem>never\u003c/em> eat rabbit. They're so... \u003cem>adorable\u003c/em>!\"\u003c/p>\n\u003cp>Some people just can't stomach the thought of eating \"cute.\" Of course quite often, these are the same people who ask me to describe for a second time the lamb special.\u003c/p>\n\u003cp>So when did lambs stop being cute? When their heads are removed? When they are slowly roasted over an open fire? When they are served with potatoes?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Why this aversion to rabbit, I ask?\u003c/p>\n\u003cp>For those folks who have kept rabbits as pets, the aversion is understandable, though why anyone would want one in their home is beyond me. They serve no practical domestic purpose of which I am aware. \u003cdel datetime=\"2010-04-17T19:21:13+00:00\">They don't do tricks\u003c/del> (I stand corrected here. Some of them \u003cem>do\u003c/em> \u003ca href=\"http://www.youtube.com/watch?v=DRJW8Esej7I\">do tricks\u003c/a>). They are more than often pests-- \u003ca href=\"http://www.animalcontrol.com.au/rabbit.htm\">just look at what happened to Australia\u003c/a>.\u003c/p>\n\u003cp>Lambs are cute, too, and provide wool for sweaters and socks but we don't seem to have much of a problem eating \u003cem>them\u003c/em>. Rabbits are turned into coats that only hookers seem to wear, so why do some people cry when they see them offered on a restaurant menu but don't seem to bat an eye when they read the word \"lamb\"?\u003c/p>\n\u003cp>Why would anyone else (apart from vegetarians) be averse to eating rabbit moreso than other animal flesh? Did they suffer through enough rabbit stews during the Great Depression and World War rationing? Is the Easter Bunny and his promises of candy to blame? Have we been brainwashed or bribed with enough sugar into believing the consumption of rabbit flesh is a crime against nature, but that somehow eating other adorable-looking animals is perfectly acceptable?\u003c/p>\n\u003cp>Or does it have something to do with Bugs Bunny? I've here people at my tables reference him (ad nauseum) and giggle after I mention our rabbit dish, but never do they mention Daffy Duck or Porky Pig or Foghorn Leghorn when they order their dishes of duck or pork or chicken, respectively.\u003c/p>\n\u003cp>Cute food, it seems, is wholly subjective.\u003c/p>\n\u003cp>The same people who profess horror at the thought of eating real rabbits do not seem to have a problem eating chocolate or marshmallow likenesses of them. Much thought is often given to which part of the delicacy should be eaten first-- the tail? the ears? It seems to me that it is one, short step from eating an effigy of something to eating the thing itself. (Okay, that's a bit of a stretch, but it's something else to think about. I mean, do vegetarians eat marshmallow peeps? It's just a question.)\u003c/p>\n\u003cp>I made that leap myself years ago. If you have no issues with consuming animal protein, I invite you now to join me in a little rabbit stew.\u003c/p>\n\u003cp>And while we're eating, perhaps you could next explain to me why it is that most people recoil in horror at the site of a rat minding its own business, yet squeal with delight whenever a squirrel rips a salted peanut out of their hand?\u003c/p>\n\u003cp>Oh, right. It's all about cute.\u003c/p>\n\u003cp>\u003cstrong>Hasenpfeffer with Bacon-Chive Spätzle\u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-12541\" title=\"Hasenpfeffer\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Hasenpfeffer.jpg\" alt=\"Hasenpfeffer\" width=\"350\" height=\"278\">\u003c/p>\n\u003cp>When researching Hasenpfeffer, I discovered that there seemed to be no two recipes that were alike. This doesn't surprise me given the fact that, for most of its history, Germany was little more than a patchwork of kingdoms, principalities, Margraves, and Palatinates. What on earth would lead me to think that Hanoverians, Prussians, Pomeranians, and Bavarians would ever unite over a rabbit dish?\u003c/p>\n\u003cp>Hasenpfeffer is a stew made from bits of rabbit or hare. \u003cem>Hasen\u003c/em> is the German word for rabbit and, of course, explains why there is rabbit in the recipe. \u003cem>Pfeffer\u003c/em>, which means \"pepper\" in the same language, refers to the little bits and pieces of rabbit which can be found in the stew and perhaps explains why there isn't a preponderance of actual pepper in the recipe. It's there alright, but not enough to merit a co-starring role.\u003c/p>\n\u003cp>I'll just chalk it up to my inability to grasp the nuances of the German language.\u003c/p>\n\u003cp>\u003cstrong>Serves 6 to 8 hungry people who are unafraid of eating cute creatures.\u003c/strong>\u003c/p>\n\u003cp>This is my own version-- a culling of others, with a few added touches of my own. I will never claim this recipe's authenticity as \u003cem>echt\u003c/em> German but, being from Anaheim, which was (unsurprisingly) settled by Germans, I think it might be like some sort of birthright or something to lay claim to my own hasenpfeffer dish. It is a forgiving recipe, allowing for increases in amounts of the various ingredients, according to one's own tastes.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Part One: The Marinade\u003c/strong>\u003c/p>\n\u003cp>2 rabbits (about 4 pounds), skinned and gutted and otherwise dressed.\u003c/p>\n\u003cp>1 1/4 cups dry red wine\u003c/p>\n\u003cp>3 cloves chopped garlic\u003c/p>\n\u003cp>about 1/2 cup shallots, thinly sliced\u003c/p>\n\u003cp>1 tablespoon dijon mustard\u003c/p>\n\u003cp>1 tablespoon kosher salt\u003c/p>\n\u003cp>\u003cstrong>Part Two: Stewing The Rabbit\u003c/strong>\u003c/p>\n\u003cp>1/3 cup all-purpose flour, for dusting the rabbit\u003c/p>\n\u003cp>1 to 1 1/4 cups water\u003c/p>\n\u003cp>1/2 pound bacon (I used Black Forest bacon because it just seemed to make sense.)\u003c/p>\n\u003cp>1 tablespoon red currant jelly\u003c/p>\n\u003cp>1/4 teaspoon dried rosemary, crushed\u003c/p>\n\u003cp>1/4 teaspoon dried thyme\u003c/p>\n\u003cp>1/4 teaspoon black peppercorns, crushed\u003c/p>\n\u003cp>1 bay leaf\u003c/p>\n\u003cp>A splash or two of apple cider vinegar to taste\u003c/p>\n\u003cp>Salt and more pepper to taste\u003c/p>\n\u003cp>A slurry of equal parts flour and water, in case the stew is not thick enough\u003c/p>\n\u003cp>\u003cstrong>Part Three: The Spätzle\u003c/strong>\u003c/p>\n\u003cp>1 cup all-purpose flour\u003c/p>\n\u003cp>1 teaspoon kosher salt\u003c/p>\n\u003cp>1/2 teaspoon ground pepper\u003c/p>\n\u003cp>1/2 teaspoon freshly ground nutmeg (pre-ground works well, too, but not quite as well)\u003c/p>\n\u003cp>2 large eggs, preferably at room temperature\u003c/p>\n\u003cp>1/4 cup milk\u003c/p>\n\u003cp>As much fresh chive as you like, or 2-to-3 tablespoons, chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a bowl large enough to accommodate all your rabbit meat, combine red wine, salt, shallots, garlic, and mustard. Whisk to combine well. Rinse rabbit meat. Separate the legs-- hind and fore-- from the rabbits' bodies, then divide the carcasses into three or four pieces. Add rabbit to the wine mixture, cover and refrigerate. This can sit in your ice box for up to three days. I recommend letting it sit at least over night.\u003c/p>\n\u003cp>2. When you are ready to make your hasenpfeffer, fry up your bacon on a medium-high heat until crisp in the largest frying pan, Dutch Oven, or otherwise heavy-bottomed skillet you've got. Patience in bacon-frying rewards you with more rendered fat, so go gently. When bacon is done, remove, drain on paper towels, and chop into bits. Leave the bacon fat in the pan.\u003c/p>\n\u003cp>3. In a large plate or wide, shallow bowl, put your flour. Remove rabbit pieces from marinade, pat dry, and dredge in flour, shaking off any excess. Working in two batches, brown the rabbit. If you don't have enough bacon fat to evenly coat the bottom of your pan, simply add enough olive oil to do so (I told you this was a forgiving recipe.). Strain the marinade, so that you might temporarily liberate the shallots.\u003c/p>\n\u003cp>4. When all the rabbit has been browned, remove to a plate then add the shallots to the pan. Sauté for three to four minutes to deepen their flavor (they will have virtually disintegrated by the time your stew is finished, so don't worry about their looks). Add your wine marinate and water to the pan and bring to a boil. Now add your thyme, rosemary, crushed black pepper, and red currant preserves.\u003c/p>\n\u003cp>5. Add your rabbit pieces to the pan and one half of the chopped bacon. Return to a boil and then back down to a simmer. Cover and let simmer for about 1 1/2 hours, or until the meat looks as if it might start falling of the bone, which is pretty much what you want to happen. If you have no proper lid for your largest pan, as I do not, cover well with aluminum foil, or aluminium foil, if you are preparing this dish in Canada.\u003c/p>\n\u003cp>6. Now here comes the exciting part-- the spätzle, which means \"little sparrow\" in Swabian, in case you didn't know. In a large bowl, combine flour, salt, nutmeg, and pepper. In a separate bowl whisk together the milk and eggs. Make a well in the center of the dry ingredients and gently pour in the egg-milk mixture. Draw in flour from the sides of the well and combine until the dough is smooth and think. Let rest for 10 to fifteen minutes.\u003c/p>\n\u003cp>7. Bring about 3 quarts of lightly salted water to a boil in a large, wide pot. Reduce to a simmer. To form the spätzle (or, if you prefer, spaetzle), hold either a spoon or colander with large holes over the simmering water (of course, if you had a spätzle press, you'd be using that) and push the dough through the holes with a spatula. Best to do this in 4 to 5 batches-- noodles do not take well to over-crowding. Cook each batch for 3 to 4 minutes, or until they float to the surface, as though they were, in fact, little sparrows that had been forcibly drowned and had finally given up on life. Remove the dead sparrows to a colander and let drain.\u003c/p>\n\u003cp>8. When the stew is ready, remove the rabbit pieces to a warm platter, placing said platter in a warm oven. If the remaining sauce is not as thick as you would like (read: gravy-like consistency) at a little flour/water slurry to firm things up, cooking long enough, of course, to properly cook the flour.\u003c/p>\n\u003cp>9. At this point, you could either strain the sauce through a sieve to have a smooth sauce, or leave it as is. I vote as is-- why get rid of all that bacon and lumpy goodness? It is entirely up to you.\u003c/p>\n\u003cp>10. Now-- and finally-- in a separate pan, add your spätzle, and remaining bacon, along with about a half cup (or more to taste) of your rabbit sauce. Toss gently and heat through. Remove the spätzle to the center of a large serving platter and garnish liberally with chopped chives. Arrange the rabbit pieces around the spätzle, pour over as much of the sauce as you like and some more chives, should you find the need for more color.\u003c/p>\n\u003cp>Proudly serve your guests this platter of dead bunnies and little sparrows with a side of steamed, whole baby carrots. To young children. While they are watching Warner Bros. cartoons. One mights as well make as grand a statement as one can.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>***And for those of you curious enough about the lead photo, it is the work of one \u003ca href=\"http://iwillhaveyou.blogspot.com/\">Nicky Dunbar\u003c/a> of Canada. He has spent the past several weeks photographing and otherwise giving life to a gold-wrapped chocolate bunny. It's a thing he does. I hope he gets around to eating it soon.\u003c/p>\n\n",
"disqusIdentifier": "12540 http://blogs.kqed.org/bayareabites/?p=12540",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/04/16/eating-cute/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1913,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 64
},
"modified": 1550600574,
"excerpt": "Lambs are cute and provide wool for sweaters and socks but we don't seem to have much of a problem eating them. Rabbits are turned into coats that only hookers seem to wear and yet some people cry when they see them offered on a restaurant menu.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Lambs are cute and provide wool for sweaters and socks but we don't seem to have much of a problem eating them. Rabbits are turned into coats that only hookers seem to wear and yet some people cry when they see them offered on a restaurant menu.",
"title": "Eating Cute | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Eating Cute",
"datePublished": "2010-04-16T01:21:36-07:00",
"dateModified": "2019-02-19T10:22:54-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "eating-cute",
"status": "publish",
"path": "/bayareabites/12540/eating-cute",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_12538\" class=\"wp-caption alignleft\" style=\"max-width: 262px\">\u003cimg class=\"size-full wp-image-12538\" title=\"Bunny Kiss. Photo by Nicky Dunbar.\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Bunny-Kiss.jpg\" alt=\"Bunny Kiss. Photo by Nicky Dunbar.\" width=\"262\" height=\"350\">\u003cfigcaption class=\"wp-caption-text\">Photo Credit: Nicky Dunbar\u003c/figcaption>\u003c/figure>\n\u003cp> \u003c/p>\n\u003cp>Where I work, we serve rabbit. It's a delightful dish, but when I describe it to guests, very often I am greeted with head-shaking, gasps of alarm, or-- sometimes-- the empathetic bunny-twitching of noses.\u003c/p>\n\u003cp>\"Oh no, no, no,\" I've heard more than once,\"I could \u003cem>never\u003c/em> eat rabbit. They're so... \u003cem>adorable\u003c/em>!\"\u003c/p>\n\u003cp>Some people just can't stomach the thought of eating \"cute.\" Of course quite often, these are the same people who ask me to describe for a second time the lamb special.\u003c/p>\n\u003cp>So when did lambs stop being cute? When their heads are removed? When they are slowly roasted over an open fire? When they are served with potatoes?\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>Why this aversion to rabbit, I ask?\u003c/p>\n\u003cp>For those folks who have kept rabbits as pets, the aversion is understandable, though why anyone would want one in their home is beyond me. They serve no practical domestic purpose of which I am aware. \u003cdel datetime=\"2010-04-17T19:21:13+00:00\">They don't do tricks\u003c/del> (I stand corrected here. Some of them \u003cem>do\u003c/em> \u003ca href=\"http://www.youtube.com/watch?v=DRJW8Esej7I\">do tricks\u003c/a>). They are more than often pests-- \u003ca href=\"http://www.animalcontrol.com.au/rabbit.htm\">just look at what happened to Australia\u003c/a>.\u003c/p>\n\u003cp>Lambs are cute, too, and provide wool for sweaters and socks but we don't seem to have much of a problem eating \u003cem>them\u003c/em>. Rabbits are turned into coats that only hookers seem to wear, so why do some people cry when they see them offered on a restaurant menu but don't seem to bat an eye when they read the word \"lamb\"?\u003c/p>\n\u003cp>Why would anyone else (apart from vegetarians) be averse to eating rabbit moreso than other animal flesh? Did they suffer through enough rabbit stews during the Great Depression and World War rationing? Is the Easter Bunny and his promises of candy to blame? Have we been brainwashed or bribed with enough sugar into believing the consumption of rabbit flesh is a crime against nature, but that somehow eating other adorable-looking animals is perfectly acceptable?\u003c/p>\n\u003cp>Or does it have something to do with Bugs Bunny? I've here people at my tables reference him (ad nauseum) and giggle after I mention our rabbit dish, but never do they mention Daffy Duck or Porky Pig or Foghorn Leghorn when they order their dishes of duck or pork or chicken, respectively.\u003c/p>\n\u003cp>Cute food, it seems, is wholly subjective.\u003c/p>\n\u003cp>The same people who profess horror at the thought of eating real rabbits do not seem to have a problem eating chocolate or marshmallow likenesses of them. Much thought is often given to which part of the delicacy should be eaten first-- the tail? the ears? It seems to me that it is one, short step from eating an effigy of something to eating the thing itself. (Okay, that's a bit of a stretch, but it's something else to think about. I mean, do vegetarians eat marshmallow peeps? It's just a question.)\u003c/p>\n\u003cp>I made that leap myself years ago. If you have no issues with consuming animal protein, I invite you now to join me in a little rabbit stew.\u003c/p>\n\u003cp>And while we're eating, perhaps you could next explain to me why it is that most people recoil in horror at the site of a rat minding its own business, yet squeal with delight whenever a squirrel rips a salted peanut out of their hand?\u003c/p>\n\u003cp>Oh, right. It's all about cute.\u003c/p>\n\u003cp>\u003cstrong>Hasenpfeffer with Bacon-Chive Spätzle\u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-12541\" title=\"Hasenpfeffer\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Hasenpfeffer.jpg\" alt=\"Hasenpfeffer\" width=\"350\" height=\"278\">\u003c/p>\n\u003cp>When researching Hasenpfeffer, I discovered that there seemed to be no two recipes that were alike. This doesn't surprise me given the fact that, for most of its history, Germany was little more than a patchwork of kingdoms, principalities, Margraves, and Palatinates. What on earth would lead me to think that Hanoverians, Prussians, Pomeranians, and Bavarians would ever unite over a rabbit dish?\u003c/p>\n\u003cp>Hasenpfeffer is a stew made from bits of rabbit or hare. \u003cem>Hasen\u003c/em> is the German word for rabbit and, of course, explains why there is rabbit in the recipe. \u003cem>Pfeffer\u003c/em>, which means \"pepper\" in the same language, refers to the little bits and pieces of rabbit which can be found in the stew and perhaps explains why there isn't a preponderance of actual pepper in the recipe. It's there alright, but not enough to merit a co-starring role.\u003c/p>\n\u003cp>I'll just chalk it up to my inability to grasp the nuances of the German language.\u003c/p>\n\u003cp>\u003cstrong>Serves 6 to 8 hungry people who are unafraid of eating cute creatures.\u003c/strong>\u003c/p>\n\u003cp>This is my own version-- a culling of others, with a few added touches of my own. I will never claim this recipe's authenticity as \u003cem>echt\u003c/em> German but, being from Anaheim, which was (unsurprisingly) settled by Germans, I think it might be like some sort of birthright or something to lay claim to my own hasenpfeffer dish. It is a forgiving recipe, allowing for increases in amounts of the various ingredients, according to one's own tastes.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Part One: The Marinade\u003c/strong>\u003c/p>\n\u003cp>2 rabbits (about 4 pounds), skinned and gutted and otherwise dressed.\u003c/p>\n\u003cp>1 1/4 cups dry red wine\u003c/p>\n\u003cp>3 cloves chopped garlic\u003c/p>\n\u003cp>about 1/2 cup shallots, thinly sliced\u003c/p>\n\u003cp>1 tablespoon dijon mustard\u003c/p>\n\u003cp>1 tablespoon kosher salt\u003c/p>\n\u003cp>\u003cstrong>Part Two: Stewing The Rabbit\u003c/strong>\u003c/p>\n\u003cp>1/3 cup all-purpose flour, for dusting the rabbit\u003c/p>\n\u003cp>1 to 1 1/4 cups water\u003c/p>\n\u003cp>1/2 pound bacon (I used Black Forest bacon because it just seemed to make sense.)\u003c/p>\n\u003cp>1 tablespoon red currant jelly\u003c/p>\n\u003cp>1/4 teaspoon dried rosemary, crushed\u003c/p>\n\u003cp>1/4 teaspoon dried thyme\u003c/p>\n\u003cp>1/4 teaspoon black peppercorns, crushed\u003c/p>\n\u003cp>1 bay leaf\u003c/p>\n\u003cp>A splash or two of apple cider vinegar to taste\u003c/p>\n\u003cp>Salt and more pepper to taste\u003c/p>\n\u003cp>A slurry of equal parts flour and water, in case the stew is not thick enough\u003c/p>\n\u003cp>\u003cstrong>Part Three: The Spätzle\u003c/strong>\u003c/p>\n\u003cp>1 cup all-purpose flour\u003c/p>\n\u003cp>1 teaspoon kosher salt\u003c/p>\n\u003cp>1/2 teaspoon ground pepper\u003c/p>\n\u003cp>1/2 teaspoon freshly ground nutmeg (pre-ground works well, too, but not quite as well)\u003c/p>\n\u003cp>2 large eggs, preferably at room temperature\u003c/p>\n\u003cp>1/4 cup milk\u003c/p>\n\u003cp>As much fresh chive as you like, or 2-to-3 tablespoons, chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a bowl large enough to accommodate all your rabbit meat, combine red wine, salt, shallots, garlic, and mustard. Whisk to combine well. Rinse rabbit meat. Separate the legs-- hind and fore-- from the rabbits' bodies, then divide the carcasses into three or four pieces. Add rabbit to the wine mixture, cover and refrigerate. This can sit in your ice box for up to three days. I recommend letting it sit at least over night.\u003c/p>\n\u003cp>2. When you are ready to make your hasenpfeffer, fry up your bacon on a medium-high heat until crisp in the largest frying pan, Dutch Oven, or otherwise heavy-bottomed skillet you've got. Patience in bacon-frying rewards you with more rendered fat, so go gently. When bacon is done, remove, drain on paper towels, and chop into bits. Leave the bacon fat in the pan.\u003c/p>\n\u003cp>3. In a large plate or wide, shallow bowl, put your flour. Remove rabbit pieces from marinade, pat dry, and dredge in flour, shaking off any excess. Working in two batches, brown the rabbit. If you don't have enough bacon fat to evenly coat the bottom of your pan, simply add enough olive oil to do so (I told you this was a forgiving recipe.). Strain the marinade, so that you might temporarily liberate the shallots.\u003c/p>\n\u003cp>4. When all the rabbit has been browned, remove to a plate then add the shallots to the pan. Sauté for three to four minutes to deepen their flavor (they will have virtually disintegrated by the time your stew is finished, so don't worry about their looks). Add your wine marinate and water to the pan and bring to a boil. Now add your thyme, rosemary, crushed black pepper, and red currant preserves.\u003c/p>\n\u003cp>5. Add your rabbit pieces to the pan and one half of the chopped bacon. Return to a boil and then back down to a simmer. Cover and let simmer for about 1 1/2 hours, or until the meat looks as if it might start falling of the bone, which is pretty much what you want to happen. If you have no proper lid for your largest pan, as I do not, cover well with aluminum foil, or aluminium foil, if you are preparing this dish in Canada.\u003c/p>\n\u003cp>6. Now here comes the exciting part-- the spätzle, which means \"little sparrow\" in Swabian, in case you didn't know. In a large bowl, combine flour, salt, nutmeg, and pepper. In a separate bowl whisk together the milk and eggs. Make a well in the center of the dry ingredients and gently pour in the egg-milk mixture. Draw in flour from the sides of the well and combine until the dough is smooth and think. Let rest for 10 to fifteen minutes.\u003c/p>\n\u003cp>7. Bring about 3 quarts of lightly salted water to a boil in a large, wide pot. Reduce to a simmer. To form the spätzle (or, if you prefer, spaetzle), hold either a spoon or colander with large holes over the simmering water (of course, if you had a spätzle press, you'd be using that) and push the dough through the holes with a spatula. Best to do this in 4 to 5 batches-- noodles do not take well to over-crowding. Cook each batch for 3 to 4 minutes, or until they float to the surface, as though they were, in fact, little sparrows that had been forcibly drowned and had finally given up on life. Remove the dead sparrows to a colander and let drain.\u003c/p>\n\u003cp>8. When the stew is ready, remove the rabbit pieces to a warm platter, placing said platter in a warm oven. If the remaining sauce is not as thick as you would like (read: gravy-like consistency) at a little flour/water slurry to firm things up, cooking long enough, of course, to properly cook the flour.\u003c/p>\n\u003cp>9. At this point, you could either strain the sauce through a sieve to have a smooth sauce, or leave it as is. I vote as is-- why get rid of all that bacon and lumpy goodness? It is entirely up to you.\u003c/p>\n\u003cp>10. Now-- and finally-- in a separate pan, add your spätzle, and remaining bacon, along with about a half cup (or more to taste) of your rabbit sauce. Toss gently and heat through. Remove the spätzle to the center of a large serving platter and garnish liberally with chopped chives. Arrange the rabbit pieces around the spätzle, pour over as much of the sauce as you like and some more chives, should you find the need for more color.\u003c/p>\n\u003cp>Proudly serve your guests this platter of dead bunnies and little sparrows with a side of steamed, whole baby carrots. To young children. While they are watching Warner Bros. cartoons. One mights as well make as grand a statement as one can.\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>***And for those of you curious enough about the lead photo, it is the work of one \u003ca href=\"http://iwillhaveyou.blogspot.com/\">Nicky Dunbar\u003c/a> of Canada. He has spent the past several weeks photographing and otherwise giving life to a gold-wrapped chocolate bunny. It's a thing he does. I hope he gets around to eating it soon.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/12540/eating-cute",
"authors": [
"5017"
],
"categories": [
"bayareabites_2090",
"bayareabites_12"
],
"tags": [
"bayareabites_3888",
"bayareabites_3887",
"bayareabites_3886",
"bayareabites_2434",
"bayareabites_14738"
],
"label": "bayareabites"
},
"bayareabites_12198": {
"type": "posts",
"id": "bayareabites_12198",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "12198",
"score": null,
"sort": [
1270655849000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1270655849,
"format": "aside",
"disqusTitle": "Scouting John Waters' San Francisco Food Stops ",
"title": "Scouting John Waters' San Francisco Food Stops ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/john-waters500.jpg\" alt=\"John Waters at the 2009 Folsom Street Fair in San Francisco. Photo copyright Wendy Goodfriend\" title=\"John Waters at the 2009 Folsom Street Fair in San Francisco. Photo copyright Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-12215\">\u003cbr>\n\u003cem>\u003cstrong>John Waters at the 2009 Folsom Street Fair in San Francisco.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>One of the reasons why celebrities like cult-film maker John Waters love San Francisco is that the Bay Area tends to not fawn and make a big deal of their presence. The film director, writer, conceptual artist and \u003ca href=\"http://www.baltimoresun.com/topic/entertainment/movies/john-waters-PECLB004183.topic\">Pope of Trash\u003c/a> Waters may have fallen for our hometown enough to call it home (if only on a part-time basis). Two years ago, he decided to buy a place in Nob Hill, according to a \u003ca href=\"http://articles.sfgate.com/2010-01-27/entertainment/17835984_1_john-waters-modern-art-public-transportation\">San Francisco Chronicle report by Catherine Bigelow\u003c/a> in January this year. Bigelow described Waters first visit to the Jeannette Etheredge owned North Beach watering hole, \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/11/toscas_90th_birthday_a_mashup.php\">Tosca\u003c/a>. Waters went to Tosca after he attended the 75th anniversary of SFMOMA with artworld-celeb friends who are also his neighbors here. Sightings of Waters have also been documented on the \u003ca href=\"http://missionmission.wordpress.com/2009/09/28/john-waters-does-san-francisco/\">Mission Mission\u003c/a> blog--among other places--last year. There are reports on Mission Mission of Waters hanging out at an art show opening party, as well as the Polk Street post office (from \u003ca href=\"http://cookingwithamy.blogspot.com/\">Cooking with Amy's\u003c/a> Amy Sherman), \u003ca href=\"http://www.borderlands-books.com/\">Borderlands Bookstore\u003c/a>, and doing his grocery shopping and riding buses and MUNI are sited.\u003c/p>\n\u003cp>We don't have any sort of real paparazzi here like the movie hub Southern California (SoCal) does, and instead resort to various ways of noting and communicating encounters and occasional contact with famous types. The bounty of natural beauty, cultural heritage, middling to decent public transportation (which Waters reportedly enjoys using), and of course food culture ranging from street food to California cuisine and white table cloth establishments make the deal of Bay Area living that much sweeter. Northern California is generally a more relaxed environment versus the hustle-bustle-do-you-know-who-I-am? aggression and cheesiness that smacks you in the face constantly in L.A. My first job out of UC Berkeley in the mid-1990s was working for \u003ca href=\"http://www.hayescasting.com/\">Nancy Hayes Casting\u003c/a>, which was then located in Russian Hill. Through that line of work, I was able to work on \u003ca href=\"http://www.imdb.com/title/tt0117571/fullcredits\">movie\u003c/a> and commercial projects and meet a rash of \u003ca href=\"http://www.imdb.com/name/nm0000409/\">actors\u003c/a>, \u003ca href=\"http://www.imdb.com/name/nm0718645/\">directors\u003c/a>, and related \u003ca href=\"http://www.bonjovi.com/\">celebrities\u003c/a> and \u003ca href=\"http://www.imdb.com/name/nm0001711/\">creative types\u003c/a> in from other parts of the country and world. They often wanted to learn about our city's bookstores (\u003ca href=\"http://www.greenapplebooks.com/\">Green Apple\u003c/a> and \u003ca href=\"http://www.citylights.com/\">City Lights\u003c/a> remained among the go-to spots that they are today), nightclubs (\u003ca href=\"http://www.dnalounge.com/\">DNA Lounge\u003c/a> ring a bell?), restaurants (everything from \u003ca href=\"http://www.perryssf.com/\">Perry's\u003c/a> to \u003ca href=\"http://www.frommers.com/destinations/sanfrancisco/D41098.html\">Swan Oyster Depot\u003c/a> and \u003ca href=\"http://www.rosepistolasf.com/\">Rose Pistola\u003c/a> to even the now-thankfully-shuttered Planet Hollywood), \u003ca href=\"http://www.sutrobaths.com/\">hikes\u003c/a>, and \u003ca href=\"http://www.goldengatebridge.org/\">historical places\u003c/a> just like any other visitor, famous or not.\u003c/p>\n\u003cp>Waters' presence and activities here has been noted frequently in traditional print media, as well as on blogs and other social media including Yelp. He is one famous visitor who decided to take up residence in San Francisco. Although Waters is mainly based out of Baltimore, he also has a home in New York City and a summer home in \u003ca href=\"http://en.wikipedia.org/wiki/John_Waters_%28filmmaker%29\">Provincetown\u003c/a>. Waters has been making, writing, and directing films for forty years, and his long body of almost always controversial film work includes \u003ca href=\"http://en.wikipedia.org/wiki/Pink_Flamingos\">Pink Flamingos\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Female_Trouble\">Female Trouble\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Pecker_%28film%29\">Pecker\u003c/a> and two film versions of \u003ca href=\"http://en.wikipedia.org/wiki/Hairspray_%281988_film%29\">Hairspray\u003c/a> that later became a Broadway sensation. If the names \u003cem>Dawn Davenport\u003c/em>, \u003cem>Prudy Pingleton\u003c/em>, and \u003cem>Tony The Tickler\u003c/em> ring a bell, then you are familiar with Waters often times gross out material that famously includes the scene in Pink Flamingos where Waters’ muse and childhood friend Divine (a drag persona by Harris Glenn Milstead) eats dog feces on camera. The dog-doo poo-poo scene was for real sans cuts, edits or effects, and was ground breaking in the pre-YouTube and Internet era. Censors and prim and proper types may consider Waters, who has long been confirmed as a gay man, to be pushing the boundaries of good taste and decency. Others, who are fans, await his next film or art project with baited breath. His trademark pencil thin mustache is as much a part of his public identity as are his ties to Divine and the Dreamlanders group of Baltimore area actors, \u003cem>Mink Stole\u003c/em>, \u003cem>Ricki Lake\u003c/em>, \u003cem>Johnny Depp\u003c/em>, one time porn queen \u003cem>Traci Lords\u003c/em> and the now freed purported criminal and heiress \u003cem>Patricia Hearst\u003c/em>. All have played roles in Waters' work, and show how he creates and uses characters that may already have inherent shock value with the public.\u003c/p>\n\u003cp>In 2008, Waters was in San Francisco to put on a one-man vaudeville show at the Castro Theater, to benefit the Frameline film festival, which is definitely LGBT friendly. The Castro was a favorite of Waters because Pink Flamingos has played there. Waters vaudeville act was one that he originated with his pal and muse Divine decades ago. He said that he thinks of himself as a \"Filth Elder\" more so than the \"Pope of Trash\" nickname he received from William Burroughs. Waters' elder reference is perhaps his way of acknowledging that he is in his sixties. I emailed The Filth Elder last week to find out the food-centric spots he likes to frequent when he lives in San Francisco. Aside from his picks below, you can also plan on catching Waters at his \u003ca href=\"http://www.goodreads.com/event/show/67745-san-francisco-city-arts-lectures\">City Arts & Lectures appearance\u003c/a> happening on May 25th for his \u003ca href=\"http://www.amazon.com/Role-Models-John-Waters/dp/0374251479/ref=sr_1_1?ie=UTF8&s=books&qid=1270603492&sr=8-1\">Role Models\u003c/a> book tour...San Francisco is the first stop on the tour. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Waters cites \u003cstrong>Zuni\u003c/strong> at the top of his list, adding \"my old friend from Provincetown Billy West started it.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>\u003cbr>\n1658 Market Street (between Franklin and Gough)\u003cbr>\n(415) 553-2522\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday, Wednesday, Thursday 11:30 am to 11 pm\u003cbr>\nFriday and Saturday 11:30 am to midnight\u003cbr>\nSunday 11:00 am to 11:00 pm | Closed Monday\u003cbr>\n(415) 553-2522\u003c/p>\n\u003cp>\u003cstrong>The Big Four\u003c/strong>, where Waters swoons that it is \"SOO Sunset Boulevard.\" Big Four spokesperson Kellie Samson confirmed that \"he usually comes in with a few other people (family and/or friends) and...is quite approachable and has a good rapport and is friendly with our staff. Since he lives in the neighborhood, he’s often seen walking in Nob Hill and on the cable car, etc.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.big4restaurant.com/\">The Big Four Restaurant\u003c/a> at the Huntington Hotel\u003cbr>\n1075 California Street (at Taylor Street)\u003cbr>\n(415) 771-1140\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Breakfast Monday – Friday: 7am to 10am\u003cbr>\nSaturday – Sunday: 7am to 11am\u003cbr>\nLunch service at The Big 4 will be available on Thursdays and Fridays between the hours of 11:30am and 3pm, only.\u003cbr>\nDinner Nightly: 5:30pm to 10pm\u003cbr>\nBar Nightly: 4pm until midnight Thursday – Friday: \u003c/p>\n\u003cp>All day Piano entertainment Daily, 5pm to 11:30pm\u003cbr>\n•\tMichael Parsons (Monday - Saturday)\u003cbr>\n•\tSteve Klawiter (Sunday)\u003c/p>\n\u003cp>\u003cstrong>Foreign Cinema.\u003c/strong> Through representative Keelin Czellecz, chef-owner Gayle Pirie & Floor Manager Tracy Smyth commented that Waters \"often orders fish\" and receives \"an amuse [bouche]\" from the Foreign Cinema kitchen. Waters told me \"I drink Stoli martinis,\" and his friends enjoyed gin martinis -- 209 Gin with olives. Waters is friendly to curious customers, and \"is one of the few celebrities that have come in that people feel like they can go up to the table and talk to him. He is really sweet when he is approached.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>\u003cbr>\n2534 Mission Street (between 21st Street and 22nd Street)\u003cbr>\n(415) 648-7600\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Dinner\u003cbr>\nMonday - Thursday 6pm to 10pm\u003cbr>\nFriday - Saturday 5:30pm to 11pm\u003cbr>\nSunday 5:30pm to 10pm\u003cbr>\nBrunch\u003cbr>\nSaturday 11am to 3pm\u003cbr>\nSunday 11am to 3:30pm\u003c/p>\n\u003cp>\u003cstrong>Range\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rangesf.com/\">Range Restaurant\u003c/a>\u003cbr>\n842 Valencia Street (between 19th Street and 20th Street)\u003cbr>\n(415) 282-8283\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Thursday 6pm to close\u003cbr>\nFriday - Sunday 5:30pm to close\u003c/p>\n\u003cp>\u003cstrong>La Ciccia\u003c/strong>. Sardinian Italian food in Noe Valley. According to La Ciccia spokesperson Eleanor Bertino, Waters \"came in on a really busy night.\" Wife-owner Lorella Degan told Bertino that \"he was with two other men, and he ordered pasta and was very nice and warm... in no way demanding.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>\u003cbr>\n291 30th Street (at Church Street)\u003cbr>\n(415) 550-8114\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday - Sunday 5:30pm to 10pm (Closed Mondays and Major Holidays)\u003c/p>\n\u003cp>\u003ca href=\"http://www.nobhillcafe.com/\">Nob Hill Café\u003c/a>\u003cbr>\n1152 Taylor Street (between Clay Street and Pleasant Street)\u003cbr>\n(415) 776-6500\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Friday Lunch 11am to 3pm, Saturday & Sunday Brunch 11am to 3pm, Dinner Nightly from 5pm to 10pm\u003c/p>\n\u003cp>\u003cstrong>The lunch counter in Armani shop\u003c/strong>. Gina Chinchilla, who is General Manager of the Armani café would only comment, \"Unfortunately, we are not allowed to give out any information about our clients that visit the Cafe. We may only confirm that he does indeed frequent our Cafe.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.emporioarmani.com/chooseYourCountry.asp\">Armani Café\u003c/a>\u003cbr>\n1 Grant Avenue (between Market Street and O'Farrell Street)\u003cbr>\n(415) 677-9010\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Saturday, 11am to 4pm; Sunday from 12 noon to 4pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sees.com/index.cfm/Shop_Locations/Shop_Locator\">See's Candy\u003c/a>: according to Sharyl Mitchell of See's, \"Mr. Waters used to visit our Union Square Shop that is now closed\" at 350 Powell Street. He would buy all kinds of candy, and the manager at the store recalls seeing him \"all the time.\" \u003c/p>\n\n",
"disqusIdentifier": "12198 http://blogs.kqed.org/bayareabites/?p=12198",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/04/07/where-john-waters-eats-in-san-francisco/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1498,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1270683395,
"excerpt": "John Waters said that he thinks of himself as a \"Filth Elder\" more so than the \"Pope of Trash\" nickname he received from William Burroughs. Waters' elder reference is perhaps his way of acknowledging that he is in his sixties. I emailed The Filth Elder last week to find out the food-centric spots he likes to frequent when he lives in San Francisco. Aside from his picks in the post, you can also plan on catching Waters at his City Arts & Lectures appearance happening on May 25th for his Role Models book tour...San Francisco is the first stop on the tour. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "John Waters said that he thinks of himself as a "Filth Elder" more so than the "Pope of Trash" nickname he received from William Burroughs. Waters' elder reference is perhaps his way of acknowledging that he is in his sixties. I emailed The Filth Elder last week to find out the food-centric spots he likes to frequent when he lives in San Francisco. Aside from his picks in the post, you can also plan on catching Waters at his City Arts & Lectures appearance happening on May 25th for his Role Models book tour...San Francisco is the first stop on the tour. ",
"title": "Scouting John Waters' San Francisco Food Stops | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Scouting John Waters' San Francisco Food Stops ",
"datePublished": "2010-04-07T08:57:29-07:00",
"dateModified": "2010-04-07T16:36:35-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "where-john-waters-eats-in-san-francisco",
"status": "publish",
"path": "/bayareabites/12198/where-john-waters-eats-in-san-francisco",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/john-waters500.jpg\" alt=\"John Waters at the 2009 Folsom Street Fair in San Francisco. Photo copyright Wendy Goodfriend\" title=\"John Waters at the 2009 Folsom Street Fair in San Francisco. Photo copyright Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-12215\">\u003cbr>\n\u003cem>\u003cstrong>John Waters at the 2009 Folsom Street Fair in San Francisco.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>One of the reasons why celebrities like cult-film maker John Waters love San Francisco is that the Bay Area tends to not fawn and make a big deal of their presence. The film director, writer, conceptual artist and \u003ca href=\"http://www.baltimoresun.com/topic/entertainment/movies/john-waters-PECLB004183.topic\">Pope of Trash\u003c/a> Waters may have fallen for our hometown enough to call it home (if only on a part-time basis). Two years ago, he decided to buy a place in Nob Hill, according to a \u003ca href=\"http://articles.sfgate.com/2010-01-27/entertainment/17835984_1_john-waters-modern-art-public-transportation\">San Francisco Chronicle report by Catherine Bigelow\u003c/a> in January this year. Bigelow described Waters first visit to the Jeannette Etheredge owned North Beach watering hole, \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/11/toscas_90th_birthday_a_mashup.php\">Tosca\u003c/a>. Waters went to Tosca after he attended the 75th anniversary of SFMOMA with artworld-celeb friends who are also his neighbors here. Sightings of Waters have also been documented on the \u003ca href=\"http://missionmission.wordpress.com/2009/09/28/john-waters-does-san-francisco/\">Mission Mission\u003c/a> blog--among other places--last year. There are reports on Mission Mission of Waters hanging out at an art show opening party, as well as the Polk Street post office (from \u003ca href=\"http://cookingwithamy.blogspot.com/\">Cooking with Amy's\u003c/a> Amy Sherman), \u003ca href=\"http://www.borderlands-books.com/\">Borderlands Bookstore\u003c/a>, and doing his grocery shopping and riding buses and MUNI are sited.\u003c/p>\n\u003cp>We don't have any sort of real paparazzi here like the movie hub Southern California (SoCal) does, and instead resort to various ways of noting and communicating encounters and occasional contact with famous types. The bounty of natural beauty, cultural heritage, middling to decent public transportation (which Waters reportedly enjoys using), and of course food culture ranging from street food to California cuisine and white table cloth establishments make the deal of Bay Area living that much sweeter. Northern California is generally a more relaxed environment versus the hustle-bustle-do-you-know-who-I-am? aggression and cheesiness that smacks you in the face constantly in L.A. My first job out of UC Berkeley in the mid-1990s was working for \u003ca href=\"http://www.hayescasting.com/\">Nancy Hayes Casting\u003c/a>, which was then located in Russian Hill. Through that line of work, I was able to work on \u003ca href=\"http://www.imdb.com/title/tt0117571/fullcredits\">movie\u003c/a> and commercial projects and meet a rash of \u003ca href=\"http://www.imdb.com/name/nm0000409/\">actors\u003c/a>, \u003ca href=\"http://www.imdb.com/name/nm0718645/\">directors\u003c/a>, and related \u003ca href=\"http://www.bonjovi.com/\">celebrities\u003c/a> and \u003ca href=\"http://www.imdb.com/name/nm0001711/\">creative types\u003c/a> in from other parts of the country and world. They often wanted to learn about our city's bookstores (\u003ca href=\"http://www.greenapplebooks.com/\">Green Apple\u003c/a> and \u003ca href=\"http://www.citylights.com/\">City Lights\u003c/a> remained among the go-to spots that they are today), nightclubs (\u003ca href=\"http://www.dnalounge.com/\">DNA Lounge\u003c/a> ring a bell?), restaurants (everything from \u003ca href=\"http://www.perryssf.com/\">Perry's\u003c/a> to \u003ca href=\"http://www.frommers.com/destinations/sanfrancisco/D41098.html\">Swan Oyster Depot\u003c/a> and \u003ca href=\"http://www.rosepistolasf.com/\">Rose Pistola\u003c/a> to even the now-thankfully-shuttered Planet Hollywood), \u003ca href=\"http://www.sutrobaths.com/\">hikes\u003c/a>, and \u003ca href=\"http://www.goldengatebridge.org/\">historical places\u003c/a> just like any other visitor, famous or not.\u003c/p>\n\u003cp>Waters' presence and activities here has been noted frequently in traditional print media, as well as on blogs and other social media including Yelp. He is one famous visitor who decided to take up residence in San Francisco. Although Waters is mainly based out of Baltimore, he also has a home in New York City and a summer home in \u003ca href=\"http://en.wikipedia.org/wiki/John_Waters_%28filmmaker%29\">Provincetown\u003c/a>. Waters has been making, writing, and directing films for forty years, and his long body of almost always controversial film work includes \u003ca href=\"http://en.wikipedia.org/wiki/Pink_Flamingos\">Pink Flamingos\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Female_Trouble\">Female Trouble\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Pecker_%28film%29\">Pecker\u003c/a> and two film versions of \u003ca href=\"http://en.wikipedia.org/wiki/Hairspray_%281988_film%29\">Hairspray\u003c/a> that later became a Broadway sensation. If the names \u003cem>Dawn Davenport\u003c/em>, \u003cem>Prudy Pingleton\u003c/em>, and \u003cem>Tony The Tickler\u003c/em> ring a bell, then you are familiar with Waters often times gross out material that famously includes the scene in Pink Flamingos where Waters’ muse and childhood friend Divine (a drag persona by Harris Glenn Milstead) eats dog feces on camera. The dog-doo poo-poo scene was for real sans cuts, edits or effects, and was ground breaking in the pre-YouTube and Internet era. Censors and prim and proper types may consider Waters, who has long been confirmed as a gay man, to be pushing the boundaries of good taste and decency. Others, who are fans, await his next film or art project with baited breath. His trademark pencil thin mustache is as much a part of his public identity as are his ties to Divine and the Dreamlanders group of Baltimore area actors, \u003cem>Mink Stole\u003c/em>, \u003cem>Ricki Lake\u003c/em>, \u003cem>Johnny Depp\u003c/em>, one time porn queen \u003cem>Traci Lords\u003c/em> and the now freed purported criminal and heiress \u003cem>Patricia Hearst\u003c/em>. All have played roles in Waters' work, and show how he creates and uses characters that may already have inherent shock value with the public.\u003c/p>\n\u003cp>In 2008, Waters was in San Francisco to put on a one-man vaudeville show at the Castro Theater, to benefit the Frameline film festival, which is definitely LGBT friendly. The Castro was a favorite of Waters because Pink Flamingos has played there. Waters vaudeville act was one that he originated with his pal and muse Divine decades ago. He said that he thinks of himself as a \"Filth Elder\" more so than the \"Pope of Trash\" nickname he received from William Burroughs. Waters' elder reference is perhaps his way of acknowledging that he is in his sixties. I emailed The Filth Elder last week to find out the food-centric spots he likes to frequent when he lives in San Francisco. Aside from his picks below, you can also plan on catching Waters at his \u003ca href=\"http://www.goodreads.com/event/show/67745-san-francisco-city-arts-lectures\">City Arts & Lectures appearance\u003c/a> happening on May 25th for his \u003ca href=\"http://www.amazon.com/Role-Models-John-Waters/dp/0374251479/ref=sr_1_1?ie=UTF8&s=books&qid=1270603492&sr=8-1\">Role Models\u003c/a> book tour...San Francisco is the first stop on the tour. \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>Waters cites \u003cstrong>Zuni\u003c/strong> at the top of his list, adding \"my old friend from Provincetown Billy West started it.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>\u003cbr>\n1658 Market Street (between Franklin and Gough)\u003cbr>\n(415) 553-2522\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday, Wednesday, Thursday 11:30 am to 11 pm\u003cbr>\nFriday and Saturday 11:30 am to midnight\u003cbr>\nSunday 11:00 am to 11:00 pm | Closed Monday\u003cbr>\n(415) 553-2522\u003c/p>\n\u003cp>\u003cstrong>The Big Four\u003c/strong>, where Waters swoons that it is \"SOO Sunset Boulevard.\" Big Four spokesperson Kellie Samson confirmed that \"he usually comes in with a few other people (family and/or friends) and...is quite approachable and has a good rapport and is friendly with our staff. Since he lives in the neighborhood, he’s often seen walking in Nob Hill and on the cable car, etc.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.big4restaurant.com/\">The Big Four Restaurant\u003c/a> at the Huntington Hotel\u003cbr>\n1075 California Street (at Taylor Street)\u003cbr>\n(415) 771-1140\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Breakfast Monday – Friday: 7am to 10am\u003cbr>\nSaturday – Sunday: 7am to 11am\u003cbr>\nLunch service at The Big 4 will be available on Thursdays and Fridays between the hours of 11:30am and 3pm, only.\u003cbr>\nDinner Nightly: 5:30pm to 10pm\u003cbr>\nBar Nightly: 4pm until midnight Thursday – Friday: \u003c/p>\n\u003cp>All day Piano entertainment Daily, 5pm to 11:30pm\u003cbr>\n•\tMichael Parsons (Monday - Saturday)\u003cbr>\n•\tSteve Klawiter (Sunday)\u003c/p>\n\u003cp>\u003cstrong>Foreign Cinema.\u003c/strong> Through representative Keelin Czellecz, chef-owner Gayle Pirie & Floor Manager Tracy Smyth commented that Waters \"often orders fish\" and receives \"an amuse [bouche]\" from the Foreign Cinema kitchen. Waters told me \"I drink Stoli martinis,\" and his friends enjoyed gin martinis -- 209 Gin with olives. Waters is friendly to curious customers, and \"is one of the few celebrities that have come in that people feel like they can go up to the table and talk to him. He is really sweet when he is approached.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>\u003cbr>\n2534 Mission Street (between 21st Street and 22nd Street)\u003cbr>\n(415) 648-7600\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Dinner\u003cbr>\nMonday - Thursday 6pm to 10pm\u003cbr>\nFriday - Saturday 5:30pm to 11pm\u003cbr>\nSunday 5:30pm to 10pm\u003cbr>\nBrunch\u003cbr>\nSaturday 11am to 3pm\u003cbr>\nSunday 11am to 3:30pm\u003c/p>\n\u003cp>\u003cstrong>Range\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rangesf.com/\">Range Restaurant\u003c/a>\u003cbr>\n842 Valencia Street (between 19th Street and 20th Street)\u003cbr>\n(415) 282-8283\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Thursday 6pm to close\u003cbr>\nFriday - Sunday 5:30pm to close\u003c/p>\n\u003cp>\u003cstrong>La Ciccia\u003c/strong>. Sardinian Italian food in Noe Valley. According to La Ciccia spokesperson Eleanor Bertino, Waters \"came in on a really busy night.\" Wife-owner Lorella Degan told Bertino that \"he was with two other men, and he ordered pasta and was very nice and warm... in no way demanding.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>\u003cbr>\n291 30th Street (at Church Street)\u003cbr>\n(415) 550-8114\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday - Sunday 5:30pm to 10pm (Closed Mondays and Major Holidays)\u003c/p>\n\u003cp>\u003ca href=\"http://www.nobhillcafe.com/\">Nob Hill Café\u003c/a>\u003cbr>\n1152 Taylor Street (between Clay Street and Pleasant Street)\u003cbr>\n(415) 776-6500\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Friday Lunch 11am to 3pm, Saturday & Sunday Brunch 11am to 3pm, Dinner Nightly from 5pm to 10pm\u003c/p>\n\u003cp>\u003cstrong>The lunch counter in Armani shop\u003c/strong>. Gina Chinchilla, who is General Manager of the Armani café would only comment, \"Unfortunately, we are not allowed to give out any information about our clients that visit the Cafe. We may only confirm that he does indeed frequent our Cafe.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.emporioarmani.com/chooseYourCountry.asp\">Armani Café\u003c/a>\u003cbr>\n1 Grant Avenue (between Market Street and O'Farrell Street)\u003cbr>\n(415) 677-9010\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Saturday, 11am to 4pm; Sunday from 12 noon to 4pm\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>\u003ca href=\"http://www.sees.com/index.cfm/Shop_Locations/Shop_Locator\">See's Candy\u003c/a>: according to Sharyl Mitchell of See's, \"Mr. Waters used to visit our Union Square Shop that is now closed\" at 350 Powell Street. He would buy all kinds of candy, and the manager at the store recalls seeing him \"all the time.\" \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/12198/where-john-waters-eats-in-san-francisco",
"authors": [
"5092"
],
"categories": [
"bayareabites_2090",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_1593"
],
"tags": [
"bayareabites_3722",
"bayareabites_3716",
"bayareabites_3721",
"bayareabites_408"
],
"label": "bayareabites"
},
"bayareabites_12045": {
"type": "posts",
"id": "bayareabites_12045",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "12045",
"score": null,
"sort": [
1270223011000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1270223011,
"format": "aside",
"disqusTitle": "Christ on a Cracker.",
"title": "Christ on a Cracker.",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Christ-on-a-Cracker.jpg\" alt=\"Christ on a Cracker\" title=\"Christ on a Cracker\" width=\"258\" height=\"350\" class=\"alignleft size-full wp-image-12046\">As a Catholic child, I had always wondered what was so good about \u003ca href=\"http://www.churchyear.net/goodfriday.html\">Good Friday\u003c/a>.\u003c/p>\n\u003cp>There was this idea floating around our church that the good came from the fact that Jesus Christ died for our sins on one particularly good (for us) Good Friday 1,977 years ago, but personally, I didn't think He would have considered a day of insults, flogging, crucifixion, and death one of His better days.\u003c/p>\n\u003cp>Maybe it was just me. Even as a born-and-raised Catholic, I had a hard time getting my head around the belief that the Father (the bearded man who floated on clouds and got mad from time to time), the Son (the Good Cop to His Father's Bad Cop), and the Holy Spirit (never, ever understood that one) were all the same God. They were three closely related, but distinct personalities. Jesus was the fun one. The one who could do magic tricks. He, more than anyone else of his day, was handy to have around at parties.\u003c/p>\n\u003cp>My favorite magic trick of all was the Transubstantiation, wherein little wafers of bread were, through sheer belief and the incantations of our priest, turned into the Body of Christ.\u003c/p>\n\u003cp>I believed in it whole-heartedly as a boy. The idea filled me with wonder and awe. The hovering of our pastor's hands, the quivering of his shaky, Irish voice, and the bells that rang out-- the sound of which I thought came from heaven itself-- always gave me goose bumps. And I was jealous of my brother and sister for being old enough to participate in this weekly miracle.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When preparing myself for the sacrament of Holy Communion, I would practice receiving His body by making little communion wafers at home by taking white sandwich bread, cutting the crusts off, rolling the bits into spheres, and then flattening them out with my fingers while I watched television.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Home-made-hosts.jpg\" alt=\"Home made hosts\" title=\"Home made hosts\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-12047\">\u003c/p>\n\u003cp>During commercial breaks, I would run through the ritual as best I could by solemnly placing a wafer on the tip of my tongue, nodding gently, and then make a little sign of the cross. Then I would sit through whatever after-school special I was watching at the time and let the bit of bread dissolve on my tongue. One never, ever chewed on Him.\u003c/p>\n\u003cp>I was a third child-- I was left to create my own forms of entertainment.\u003c/p>\n\u003cp>When I was finally ready to join the ranks of Communion-receiving parishoners at the age of seven, I was called upon to first cleanse myself of sin by confessing all the terrible things I had done in my life to a priest. Lying, talking back to my parents, punching my stuffed animals-- all the usual seven year-old evils-- were admitted to and the same, shaky Irish voice spoke out from behind an ornate metal screen told me to say three Hail Marys and all would be forgiven. I did as I was told, then went outside to test out my newly-unburdened soul. It felt lighter. I jumped up and down several times on the blacktop near the tetherball court outside the church. I was convinced that the lightness of my soul allowed me to jump several inches higher than I had ever jumped before.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/phpHd68IIPM.jpg\" alt=\"First Communion\" title=\"First Communion\" width=\"334\" height=\"350\" class=\"alignnone size-full wp-image-12048\">\u003c/p>\n\u003cp>When I approached the altar to receive my first real Holy Communion, I was nervous, but very glad of my home practice. Would the Eucharist fall off my tongue and onto the floor? What would happen then? Would I accidentally lick the priests hand? What would Christ's body filling my own feel like? I'd watched the grown ups around me after they'd received Him and nothing much seemed to happen. In fact, most of them just looked rather bored. How, I wondered, could anyone look bored after receiving the body of Christ into them?\u003c/p>\n\u003cp>Fortunately, nothing went wrong. The wafer hit the tip of my tongue and I drew it into my mouth much in the same way a frog might capture a passing fly. It was faintly powdery-- more like a rice cake than a piece of the Son of God. I had somehow imagined it would take on the some Everlasting Gobstopper-like ability to taste like something other than it was. But I had no time to be disappointed-- I was too filled with awe. And God.\u003c/p>\n\u003cp>When I got back to my pew at the front of the church with the other boys dressed exactly like me and the girls who were clothed in white mini-gowns and veils and looked disturbingly like child brides, I held that Communion wafer on my tongue and looked up at the giant crucifix hanging behind the altar. I wondered which part of Jesus I was eating. I thought it must have been from the vicinity of his chest, since the wafer was white. The next time I thought I might ask for a bit of thigh or drumstick. And then I thought better of it.\u003c/p>\n\u003cp>The weekly ritual of Holy Communion went well for a while, until small cracks appeared in the fiber of my Catholic faith. One morning, sitting closer to the altar than usual and off to the side, I discovered that, when the pastor was acting out the Transubstantiation and invoking Christ's words \"Do this in memory of me,\" the small, chiming bells that I thought came from heaven actually came from an altar boy who was ringing them discretely in front of himself. I was, believe it or not, shattered. Crack.\u003c/p>\n\u003cp>A little while later came the phone call to my mother from my catechism teacher who was concerned that I was asking too many questions about Mary Magdalene. And when I argued that it didn't make sense that a baby who died at birth and did not receive the sacrament of baptism would never make it into heaven, I got mad and argued, which, apparently, one was not allowed to do. Double crack.\u003c/p>\n\u003cp>And, finally, when preparing for my confirmation as an adult in the eyes of the church at the age of fourteen, I sat through a face-to-face confession with \u003ca href=\"http://www.churchyear.net/goodfriday.html\">Father Robert Foley\u003c/a>, who upon hearing my sin of reading adult magazines, moved his chair closer to mine, placed his hand on my shoulder and asked me how much I enjoyed them in a quiet, but oddly excited voice. When he suggested he would invite himself over for dinner in the near future, I explained to him that his idea would probably not fly with my mother, and promptly left.\u003c/p>\n\u003cp>I had never much cared for Father Foley. He had replaced my favorite priest, \u003ca href=\"http://articles.latimes.com/2003/may/27/local/me-priest27\">Father Siegfried Widera\u003c/a>-- a beer-swilling, Harley Davidson-riding, kid-magnet-- the one who made me want to be an altar boy (which wasn't allowed, since I did not go to Catholic school)-- who disappeared from our parish without a word. Only later did I learn that, upon his death, The Los Angeles Times referred to him as \"one of the most wanted sex-crime fugitives in the Western Hemisphere.\"\u003c/p>\n\u003cp>So much for the cleansing power of confession. It was to be my last.\u003c/p>\n\u003cp>After my confirmation was completed, my mother knocked on my door one Sunday morning and said, \"Okay, you're officially an adult in the eyes of the church so you can make your own decision: You can either get up and go to church or you can just stay here and sleep in.\"\u003c/p>\n\u003cp>For some reason, sleeping in sounded infinitely safer.\u003c/p>\n\u003cp>The only time I enter Catholic churches these days is for weddings and funerals or, when traveling, as a cathedral-visiting tourist. I might sit through a mass out of respect for the dead or newly-wedded, but I never take Holy Communion anymore. It just somehow feels wrong to do so.\u003c/p>\n\u003cp>And yet, I sometimes miss it. I miss those days of simple, childish faith when all I had to do was believe in something strongly enough and everything would be okay. That God would take care of me. These days, my faith is heavily conflicted at best. I can't say it's entirely lost, I've just cut out the middle man, as it were. It just seems like a much less dangerous path.\u003c/p>\n\u003cp>\u003cstrong>Christ on a Cracker\u003c/strong>\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.urbandictionary.com/define.php?term=jesus%20christ%20on%20a%20cracker\">Urban Dictionary\u003c/a>, the term \"Christ on a Cracker\" is a shortened version of \"Jesus Christ on a Cracker\"-- a term used to express surprise, shock, disgust, or even awe.\u003c/p>\n\u003cp>Before anyone starts telling me I am sacrilegious, I don't think I am. I am just currently anti-Church. I rather like Jesus. A lot.\u003c/p>\n\u003cp>It's just that, when my friend Daryl asked me a few weeks ago what my next post topic would be, I jokingly told her I was developing a recipe for Christ on a cracker. And she has held me to it, so this is for her.\u003c/p>\n\u003cp>There isn't any particular recipe, I just thought that cheese was a natural for thin slicing and skin-and-halo tone, black olives are the go-to eye makers, and that pastrami seemed appropriate, since it pairs well with cheese and olives and makes for easy shredding to create a tousled-look for hair.\u003c/p>\n\u003cp>Experiment with your own versions this Easter.\u003c/p>\n\u003cp>I have also taken into account those of you who may still feel it is somehow wrong to create edible images of Jesus. Just because I grew up a Catholic and got rather used to eating Him on a weekly basis doesn't mean that you feel the same way. I understand.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Crist-on-a-Cracker.jpg\" alt=\"Crist on a Cracker\" title=\"Crist on a Cracker\" width=\"274\" height=\"350\" class=\"alignnone size-full wp-image-12049\">\u003c/p>\n\u003cp>So, in that light, I have also created the less-controversial personality-on-a-cracker. I am calling it Crist on a Cracker, in honor of \u003ca href=\"http://www.evesmag.com/crist.htm\">Judith Crist\u003c/a>, one of the sharpest film critics of any generation-- the one who panned within \u003ca href=\"http://www.time.com/time/magazine/article/0,9171,898812,00.html\">one brief appearance on the Today show\u003c/a> in 1965 both The Greatest Story Ever Told (\"A kind of dime-store holy picture) and The Sound of Music (she found the children \"strictly loathsome\").\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Now that, to some, is sacrilege.\u003c/p>\n\n",
"disqusIdentifier": "12045 http://blogs.kqed.org/bayareabites/?p=12045",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/04/02/christ-on-a-cracker/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1698,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 35
},
"modified": 1492354822,
"excerpt": " It was faintly powdery-- more like a rice cake than a piece of the Son of God. I had somehow imagined it would take on the some Everlasting Gobstopper-like ability to taste like something other than it was. But I had no time to be disappointed-- I was too filled with awe. And God.\r\n\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": " It was faintly powdery-- more like a rice cake than a piece of the Son of God. I had somehow imagined it would take on the some Everlasting Gobstopper-like ability to taste like something other than it was. But I had no time to be disappointed-- I was too filled with awe. And God.\r\n\r\n",
"title": "Christ on a Cracker. | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Christ on a Cracker.",
"datePublished": "2010-04-02T08:43:31-07:00",
"dateModified": "2017-04-16T08:00:22-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "christ-on-a-cracker",
"status": "publish",
"path": "/bayareabites/12045/christ-on-a-cracker",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Christ-on-a-Cracker.jpg\" alt=\"Christ on a Cracker\" title=\"Christ on a Cracker\" width=\"258\" height=\"350\" class=\"alignleft size-full wp-image-12046\">As a Catholic child, I had always wondered what was so good about \u003ca href=\"http://www.churchyear.net/goodfriday.html\">Good Friday\u003c/a>.\u003c/p>\n\u003cp>There was this idea floating around our church that the good came from the fact that Jesus Christ died for our sins on one particularly good (for us) Good Friday 1,977 years ago, but personally, I didn't think He would have considered a day of insults, flogging, crucifixion, and death one of His better days.\u003c/p>\n\u003cp>Maybe it was just me. Even as a born-and-raised Catholic, I had a hard time getting my head around the belief that the Father (the bearded man who floated on clouds and got mad from time to time), the Son (the Good Cop to His Father's Bad Cop), and the Holy Spirit (never, ever understood that one) were all the same God. They were three closely related, but distinct personalities. Jesus was the fun one. The one who could do magic tricks. He, more than anyone else of his day, was handy to have around at parties.\u003c/p>\n\u003cp>My favorite magic trick of all was the Transubstantiation, wherein little wafers of bread were, through sheer belief and the incantations of our priest, turned into the Body of Christ.\u003c/p>\n\u003cp>I believed in it whole-heartedly as a boy. The idea filled me with wonder and awe. The hovering of our pastor's hands, the quivering of his shaky, Irish voice, and the bells that rang out-- the sound of which I thought came from heaven itself-- always gave me goose bumps. And I was jealous of my brother and sister for being old enough to participate in this weekly miracle.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When preparing myself for the sacrament of Holy Communion, I would practice receiving His body by making little communion wafers at home by taking white sandwich bread, cutting the crusts off, rolling the bits into spheres, and then flattening them out with my fingers while I watched television.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Home-made-hosts.jpg\" alt=\"Home made hosts\" title=\"Home made hosts\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-12047\">\u003c/p>\n\u003cp>During commercial breaks, I would run through the ritual as best I could by solemnly placing a wafer on the tip of my tongue, nodding gently, and then make a little sign of the cross. Then I would sit through whatever after-school special I was watching at the time and let the bit of bread dissolve on my tongue. One never, ever chewed on Him.\u003c/p>\n\u003cp>I was a third child-- I was left to create my own forms of entertainment.\u003c/p>\n\u003cp>When I was finally ready to join the ranks of Communion-receiving parishoners at the age of seven, I was called upon to first cleanse myself of sin by confessing all the terrible things I had done in my life to a priest. Lying, talking back to my parents, punching my stuffed animals-- all the usual seven year-old evils-- were admitted to and the same, shaky Irish voice spoke out from behind an ornate metal screen told me to say three Hail Marys and all would be forgiven. I did as I was told, then went outside to test out my newly-unburdened soul. It felt lighter. I jumped up and down several times on the blacktop near the tetherball court outside the church. I was convinced that the lightness of my soul allowed me to jump several inches higher than I had ever jumped before.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/phpHd68IIPM.jpg\" alt=\"First Communion\" title=\"First Communion\" width=\"334\" height=\"350\" class=\"alignnone size-full wp-image-12048\">\u003c/p>\n\u003cp>When I approached the altar to receive my first real Holy Communion, I was nervous, but very glad of my home practice. Would the Eucharist fall off my tongue and onto the floor? What would happen then? Would I accidentally lick the priests hand? What would Christ's body filling my own feel like? I'd watched the grown ups around me after they'd received Him and nothing much seemed to happen. In fact, most of them just looked rather bored. How, I wondered, could anyone look bored after receiving the body of Christ into them?\u003c/p>\n\u003cp>Fortunately, nothing went wrong. The wafer hit the tip of my tongue and I drew it into my mouth much in the same way a frog might capture a passing fly. It was faintly powdery-- more like a rice cake than a piece of the Son of God. I had somehow imagined it would take on the some Everlasting Gobstopper-like ability to taste like something other than it was. But I had no time to be disappointed-- I was too filled with awe. And God.\u003c/p>\n\u003cp>When I got back to my pew at the front of the church with the other boys dressed exactly like me and the girls who were clothed in white mini-gowns and veils and looked disturbingly like child brides, I held that Communion wafer on my tongue and looked up at the giant crucifix hanging behind the altar. I wondered which part of Jesus I was eating. I thought it must have been from the vicinity of his chest, since the wafer was white. The next time I thought I might ask for a bit of thigh or drumstick. And then I thought better of it.\u003c/p>\n\u003cp>The weekly ritual of Holy Communion went well for a while, until small cracks appeared in the fiber of my Catholic faith. One morning, sitting closer to the altar than usual and off to the side, I discovered that, when the pastor was acting out the Transubstantiation and invoking Christ's words \"Do this in memory of me,\" the small, chiming bells that I thought came from heaven actually came from an altar boy who was ringing them discretely in front of himself. I was, believe it or not, shattered. Crack.\u003c/p>\n\u003cp>A little while later came the phone call to my mother from my catechism teacher who was concerned that I was asking too many questions about Mary Magdalene. And when I argued that it didn't make sense that a baby who died at birth and did not receive the sacrament of baptism would never make it into heaven, I got mad and argued, which, apparently, one was not allowed to do. Double crack.\u003c/p>\n\u003cp>And, finally, when preparing for my confirmation as an adult in the eyes of the church at the age of fourteen, I sat through a face-to-face confession with \u003ca href=\"http://www.churchyear.net/goodfriday.html\">Father Robert Foley\u003c/a>, who upon hearing my sin of reading adult magazines, moved his chair closer to mine, placed his hand on my shoulder and asked me how much I enjoyed them in a quiet, but oddly excited voice. When he suggested he would invite himself over for dinner in the near future, I explained to him that his idea would probably not fly with my mother, and promptly left.\u003c/p>\n\u003cp>I had never much cared for Father Foley. He had replaced my favorite priest, \u003ca href=\"http://articles.latimes.com/2003/may/27/local/me-priest27\">Father Siegfried Widera\u003c/a>-- a beer-swilling, Harley Davidson-riding, kid-magnet-- the one who made me want to be an altar boy (which wasn't allowed, since I did not go to Catholic school)-- who disappeared from our parish without a word. Only later did I learn that, upon his death, The Los Angeles Times referred to him as \"one of the most wanted sex-crime fugitives in the Western Hemisphere.\"\u003c/p>\n\u003cp>So much for the cleansing power of confession. It was to be my last.\u003c/p>\n\u003cp>After my confirmation was completed, my mother knocked on my door one Sunday morning and said, \"Okay, you're officially an adult in the eyes of the church so you can make your own decision: You can either get up and go to church or you can just stay here and sleep in.\"\u003c/p>\n\u003cp>For some reason, sleeping in sounded infinitely safer.\u003c/p>\n\u003cp>The only time I enter Catholic churches these days is for weddings and funerals or, when traveling, as a cathedral-visiting tourist. I might sit through a mass out of respect for the dead or newly-wedded, but I never take Holy Communion anymore. It just somehow feels wrong to do so.\u003c/p>\n\u003cp>And yet, I sometimes miss it. I miss those days of simple, childish faith when all I had to do was believe in something strongly enough and everything would be okay. That God would take care of me. These days, my faith is heavily conflicted at best. I can't say it's entirely lost, I've just cut out the middle man, as it were. It just seems like a much less dangerous path.\u003c/p>\n\u003cp>\u003cstrong>Christ on a Cracker\u003c/strong>\u003c/p>\n\u003cp>According to the \u003ca href=\"http://www.urbandictionary.com/define.php?term=jesus%20christ%20on%20a%20cracker\">Urban Dictionary\u003c/a>, the term \"Christ on a Cracker\" is a shortened version of \"Jesus Christ on a Cracker\"-- a term used to express surprise, shock, disgust, or even awe.\u003c/p>\n\u003cp>Before anyone starts telling me I am sacrilegious, I don't think I am. I am just currently anti-Church. I rather like Jesus. A lot.\u003c/p>\n\u003cp>It's just that, when my friend Daryl asked me a few weeks ago what my next post topic would be, I jokingly told her I was developing a recipe for Christ on a cracker. And she has held me to it, so this is for her.\u003c/p>\n\u003cp>There isn't any particular recipe, I just thought that cheese was a natural for thin slicing and skin-and-halo tone, black olives are the go-to eye makers, and that pastrami seemed appropriate, since it pairs well with cheese and olives and makes for easy shredding to create a tousled-look for hair.\u003c/p>\n\u003cp>Experiment with your own versions this Easter.\u003c/p>\n\u003cp>I have also taken into account those of you who may still feel it is somehow wrong to create edible images of Jesus. Just because I grew up a Catholic and got rather used to eating Him on a weekly basis doesn't mean that you feel the same way. I understand.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Crist-on-a-Cracker.jpg\" alt=\"Crist on a Cracker\" title=\"Crist on a Cracker\" width=\"274\" height=\"350\" class=\"alignnone size-full wp-image-12049\">\u003c/p>\n\u003cp>So, in that light, I have also created the less-controversial personality-on-a-cracker. I am calling it Crist on a Cracker, in honor of \u003ca href=\"http://www.evesmag.com/crist.htm\">Judith Crist\u003c/a>, one of the sharpest film critics of any generation-- the one who panned within \u003ca href=\"http://www.time.com/time/magazine/article/0,9171,898812,00.html\">one brief appearance on the Today show\u003c/a> in 1965 both The Greatest Story Ever Told (\"A kind of dime-store holy picture) and The Sound of Music (she found the children \"strictly loathsome\").\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>Now that, to some, is sacrilege.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/12045/christ-on-a-cracker",
"authors": [
"5017"
],
"categories": [
"bayareabites_752",
"bayareabites_2090",
"bayareabites_1763"
],
"tags": [
"bayareabites_3695",
"bayareabites_3689",
"bayareabites_3688",
"bayareabites_2044",
"bayareabites_3686",
"bayareabites_3684",
"bayareabites_3694",
"bayareabites_3685",
"bayareabites_3687",
"bayareabites_3690"
],
"featImg": "bayareabites_12046",
"label": "bayareabites"
},
"bayareabites_11761": {
"type": "posts",
"id": "bayareabites_11761",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "11761",
"score": null,
"sort": [
1269615613000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1269615613,
"format": "aside",
"disqusTitle": "I'll Have a Shirley Temple... and Make It Black.",
"title": "I'll Have a Shirley Temple... and Make It Black.",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-11769\" title=\"Shirley Temple Black Cocktail\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Shirley-Temple-Black-Cocktail1.jpg\" alt=\"Shirley Temple Black Cocktail\" width=\"233\" height=\"350\">The other night at work, I watched as a fellow server carried a tray of cocktails to one of his tables. On that tray were three beverages known as Shirley Temples.\u003c/p>\n\u003cp>As he passed me, I commented with mock indignance, \"Poor Jane Withers, no one ever named a drink after \u003cem>her\u003c/em>. It's always Shirley, Shirley, Shirley.\"\u003c/p>\n\u003cp>Which was exactly what was happening as I spoke the words. One Shirley, two Shirley, three Shirleys down...\u003c/p>\n\u003cp>So I resolved then and there to create a drink in Jane Withers' honor to make up for nearly seven decades-worth of slight.\u003c/p>\n\u003cp>For those of you not well-versed in Depression-Era (the 1930's version, not the present one) pop culture, Jane Withers gained fame as Shirley Temple's nemesis in a film or two, most notably in Bright Eyes. Meaner, bigger, and less endearing, she was still entertaining enough to hold her own against Miss Temple. And if I have to explain to you who Shirley Temple is, I am going to cry.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Just watch and you'll see what I mean:\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=ltsEms2SkGI&hl=en_US&fs=1&]\u003c/p>\n\u003cp>When I got home, I thought about what to make and came up blank. Who even remembers Jane Withers anymore, except me, I mean? Should I just simply do a take-off of a Shirley Temple? Would I add bitters? Make it taller? I was frustrated. There is little pay-off in naming anything after a child who lived her early years in Miss Temple's enormous career shadow.\u003c/p>\n\u003cp>I needed a drink.\u003c/p>\n\u003cp>And, suddenly, there was the answer. I decided then and there to forget all about Miss Withers and create an adult beverage in honor of the infinitely more famous Miss Temple. I know what you're thinking-- I'm a star-(expletive)er.\u003c/p>\n\u003cp>Well, I guess you're right. I am a star-(expletive)er (never, mind you, in a literal sense). And why not? Shirley Temple the mega-child star transitioned successfully into adulthood as Shirley Temple Black-- wife, mother, representative to the United Nations General Assembly (Nixon), the first female Chief of Protocol of the United States (Carter), and U.S. Ambassador to both Ghana (Ford) and Czechoslovakia (Bush the Elder). If anyone has earned a good, stiff drink, it is she.\u003c/p>\n\u003cp>\u003cstrong>Shirley Temple Black\u003c/strong>\u003c/p>\n\u003cp>The Shirley Temple is far-and-away the most popular \"kiddie cocktail\" in the world-- fitting that it was named for the most popular child actor to have ever existed.\u003c/p>\n\u003cp>The original Shirley Temple drink was, as one rumor has it, created by a bartender at The Royal Hawaiian Hotel in Honolulu in the 1930's-- a place Miss Temple visited with her family many times.\u003c/p>\n\u003cp>It is a non-alcoholic beverage made with ginger ale or some sort of lemon-lime soda, grenadine syrup, a garnish of maraschino cherries and a slice of orange. The Canadians love to add a splash of orange juice, and so do I-- it just makes the thing that much more wholesome, which is something Canadians know all about. After all, they did send us the original America's Sweetheart, \u003ca href=\"http://en.wikipedia.org/wiki/Mary_Pickford\">Mary Pickford\u003c/a>. Miss Pickford, if you didn't know, served as the hairstyle inspiration for Miss Temple. No Pickford, no Curly Top.\u003c/p>\n\u003cp>The whole notion of kiddie cocktails centers around their ability to allow children to participate somewhat benignly in adult cocktail culture-- preparing them in a sense for their futures as alcohol-swigging grown-ups to whom they look up, both physically and morally.\u003c/p>\n\u003cp>Maybe they're not so benign, after all.\u003c/p>\n\u003cp>The idea of the Shirley Temple Black is entirely upside down. It is a drink that allows me to mix and mingle with the wee 'uns from time to time without having them point at my Manhattan and ask what's in it. With an innocent-looking, yet boozy Shirley Temple Black, I can gently tone down those shrieks of bouncy castle delight, or steel myself for the twenty-seventh consecutive screening of Thomas the Tank Engine more or less unnoticed.\u003c/p>\n\u003cp>At the next children's party I am obliged to attend, when the host or hostess asks me what I'm having, you know my answer's going to be:\u003c/p>\n\u003cp>\"I'll have a Shirley Temple, and make it Black.\"\u003c/p>\n\u003cp>\u003cstrong>Makes One Deceptive Little Cocktail\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>1 ounce white rum\u003c/p>\n\u003cp>1/2 ounce Maraschino liqueur\u003c/p>\n\u003cp>A splash of grenadine\u003c/p>\n\u003cp>A splash of fresh orange juice\u003c/p>\n\u003cp>Ginger Beer\u003c/p>\n\u003cp>Crushed ice\u003c/p>\n\u003cp>Orange zest or a slice of orange for garnish.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Fill a highball or double old fashioned glass with crushed ice. Pour in rum, maraschino liqueur, grenadine, and splash of orange juice. Fill to near the top, but not brimming (remember, there are children present whose motor skills aren't yet finely tuned) with Ginger Beer and garnish with orange.\u003c/p>\n\u003cp>Drink immediately to bring your own motor skills closer the the level of the precious little ones.\u003c/p>\n\u003cp>\u003cstrong>Variation: The Jane Withers\u003c/strong>\u003c/p>\n\u003cp>Just like a Roy Rogers is the classic cola-based alter ego of a Shirley Temple, I felt the Shirley Temple Black was in need of a foil. Feeling guilty that I was turning away from the woman I had originally intended to honor, my friend Rebecca suggested this drink might be delicious with a slug of rye instead of rum.\u003c/p>\n\u003cp>Of course she would say that-- her boyfriend is an amazing mixologist.\u003c/p>\n\u003cp>So here you go, Miss Withers-- a drink created especially for you:\u003c/p>\n\u003cp>\u003cstrong>The Jane Withers\u003c/strong>\u003c/p>\n\u003cp>It's kickier than a Shirley Temple Black, and guaranteed to unclog your pipes faster than \u003ca href=\"http://www.youtube.com/watch?v=OZxc-XvTPl0\">Josephine the Plumber\u003c/a>.\u003c/p>\n\u003cp>To make a Jane Withers, simply substitute rye for rum.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And we're done. I hope everybody's happy.\u003c/p>\n\n",
"disqusIdentifier": "11761 http://blogs.kqed.org/bayareabites/?p=11761",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/03/26/ill-have-a-shirley-temple-and-make-it-black/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 964,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 42
},
"modified": 1550600689,
"excerpt": "The whole notion of kiddie cocktails centers around their ability to allow children to participate somewhat benignly in adult cocktail culture-- preparing them in a sense for their futures as alcohol-swigging grown-ups to whom they look up, both physically and morally.\r\n\r\nMaybe they're not so benign, after all.\r\n\r\nThe idea of the Shirley Temple Black is entirely upside down. It is a drink that allows me to mix and mingle with the wee 'uns from time to time without having them point at my Manhattan and ask what's in it. With an innocent-looking, yet boozy Shirley Temple Black, I can gently tone down those shrieks of bouncy castle delight, or steel myself for the twenty-seventh consecutive screening of Thomas the Tank Engine more or less unnoticed.\r\n\r\nAt the next children's party I am obliged to attend, when the host or hostess asks me what I'm having, you know my answer's going to be:\r\n\r\n\"I'll have a Shirley Temple, and make it Black.\"",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The whole notion of kiddie cocktails centers around their ability to allow children to participate somewhat benignly in adult cocktail culture-- preparing them in a sense for their futures as alcohol-swigging grown-ups to whom they look up, both physically and morally.\r\n\r\nMaybe they're not so benign, after all.\r\n\r\nThe idea of the Shirley Temple Black is entirely upside down. It is a drink that allows me to mix and mingle with the wee 'uns from time to time without having them point at my Manhattan and ask what's in it. With an innocent-looking, yet boozy Shirley Temple Black, I can gently tone down those shrieks of bouncy castle delight, or steel myself for the twenty-seventh consecutive screening of Thomas the Tank Engine more or less unnoticed.\r\n\r\nAt the next children's party I am obliged to attend, when the host or hostess asks me what I'm having, you know my answer's going to be:\r\n\r\n"I'll have a Shirley Temple, and make it Black."",
"title": "I'll Have a Shirley Temple... and Make It Black. | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "I'll Have a Shirley Temple... and Make It Black.",
"datePublished": "2010-03-26T08:00:13-07:00",
"dateModified": "2019-02-19T10:24:49-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "ill-have-a-shirley-temple-and-make-it-black",
"status": "publish",
"path": "/bayareabites/11761/ill-have-a-shirley-temple-and-make-it-black",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-11769\" title=\"Shirley Temple Black Cocktail\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Shirley-Temple-Black-Cocktail1.jpg\" alt=\"Shirley Temple Black Cocktail\" width=\"233\" height=\"350\">The other night at work, I watched as a fellow server carried a tray of cocktails to one of his tables. On that tray were three beverages known as Shirley Temples.\u003c/p>\n\u003cp>As he passed me, I commented with mock indignance, \"Poor Jane Withers, no one ever named a drink after \u003cem>her\u003c/em>. It's always Shirley, Shirley, Shirley.\"\u003c/p>\n\u003cp>Which was exactly what was happening as I spoke the words. One Shirley, two Shirley, three Shirleys down...\u003c/p>\n\u003cp>So I resolved then and there to create a drink in Jane Withers' honor to make up for nearly seven decades-worth of slight.\u003c/p>\n\u003cp>For those of you not well-versed in Depression-Era (the 1930's version, not the present one) pop culture, Jane Withers gained fame as Shirley Temple's nemesis in a film or two, most notably in Bright Eyes. Meaner, bigger, and less endearing, she was still entertaining enough to hold her own against Miss Temple. And if I have to explain to you who Shirley Temple is, I am going to cry.\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>Just watch and you'll see what I mean:\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/ltsEms2SkGI'\n title='//www.youtube.com/embed/ltsEms2SkGI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>When I got home, I thought about what to make and came up blank. Who even remembers Jane Withers anymore, except me, I mean? Should I just simply do a take-off of a Shirley Temple? Would I add bitters? Make it taller? I was frustrated. There is little pay-off in naming anything after a child who lived her early years in Miss Temple's enormous career shadow.\u003c/p>\n\u003cp>I needed a drink.\u003c/p>\n\u003cp>And, suddenly, there was the answer. I decided then and there to forget all about Miss Withers and create an adult beverage in honor of the infinitely more famous Miss Temple. I know what you're thinking-- I'm a star-(expletive)er.\u003c/p>\n\u003cp>Well, I guess you're right. I am a star-(expletive)er (never, mind you, in a literal sense). And why not? Shirley Temple the mega-child star transitioned successfully into adulthood as Shirley Temple Black-- wife, mother, representative to the United Nations General Assembly (Nixon), the first female Chief of Protocol of the United States (Carter), and U.S. Ambassador to both Ghana (Ford) and Czechoslovakia (Bush the Elder). If anyone has earned a good, stiff drink, it is she.\u003c/p>\n\u003cp>\u003cstrong>Shirley Temple Black\u003c/strong>\u003c/p>\n\u003cp>The Shirley Temple is far-and-away the most popular \"kiddie cocktail\" in the world-- fitting that it was named for the most popular child actor to have ever existed.\u003c/p>\n\u003cp>The original Shirley Temple drink was, as one rumor has it, created by a bartender at The Royal Hawaiian Hotel in Honolulu in the 1930's-- a place Miss Temple visited with her family many times.\u003c/p>\n\u003cp>It is a non-alcoholic beverage made with ginger ale or some sort of lemon-lime soda, grenadine syrup, a garnish of maraschino cherries and a slice of orange. The Canadians love to add a splash of orange juice, and so do I-- it just makes the thing that much more wholesome, which is something Canadians know all about. After all, they did send us the original America's Sweetheart, \u003ca href=\"http://en.wikipedia.org/wiki/Mary_Pickford\">Mary Pickford\u003c/a>. Miss Pickford, if you didn't know, served as the hairstyle inspiration for Miss Temple. No Pickford, no Curly Top.\u003c/p>\n\u003cp>The whole notion of kiddie cocktails centers around their ability to allow children to participate somewhat benignly in adult cocktail culture-- preparing them in a sense for their futures as alcohol-swigging grown-ups to whom they look up, both physically and morally.\u003c/p>\n\u003cp>Maybe they're not so benign, after all.\u003c/p>\n\u003cp>The idea of the Shirley Temple Black is entirely upside down. It is a drink that allows me to mix and mingle with the wee 'uns from time to time without having them point at my Manhattan and ask what's in it. With an innocent-looking, yet boozy Shirley Temple Black, I can gently tone down those shrieks of bouncy castle delight, or steel myself for the twenty-seventh consecutive screening of Thomas the Tank Engine more or less unnoticed.\u003c/p>\n\u003cp>At the next children's party I am obliged to attend, when the host or hostess asks me what I'm having, you know my answer's going to be:\u003c/p>\n\u003cp>\"I'll have a Shirley Temple, and make it Black.\"\u003c/p>\n\u003cp>\u003cstrong>Makes One Deceptive Little Cocktail\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>1 ounce white rum\u003c/p>\n\u003cp>1/2 ounce Maraschino liqueur\u003c/p>\n\u003cp>A splash of grenadine\u003c/p>\n\u003cp>A splash of fresh orange juice\u003c/p>\n\u003cp>Ginger Beer\u003c/p>\n\u003cp>Crushed ice\u003c/p>\n\u003cp>Orange zest or a slice of orange for garnish.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Fill a highball or double old fashioned glass with crushed ice. Pour in rum, maraschino liqueur, grenadine, and splash of orange juice. Fill to near the top, but not brimming (remember, there are children present whose motor skills aren't yet finely tuned) with Ginger Beer and garnish with orange.\u003c/p>\n\u003cp>Drink immediately to bring your own motor skills closer the the level of the precious little ones.\u003c/p>\n\u003cp>\u003cstrong>Variation: The Jane Withers\u003c/strong>\u003c/p>\n\u003cp>Just like a Roy Rogers is the classic cola-based alter ego of a Shirley Temple, I felt the Shirley Temple Black was in need of a foil. Feeling guilty that I was turning away from the woman I had originally intended to honor, my friend Rebecca suggested this drink might be delicious with a slug of rye instead of rum.\u003c/p>\n\u003cp>Of course she would say that-- her boyfriend is an amazing mixologist.\u003c/p>\n\u003cp>So here you go, Miss Withers-- a drink created especially for you:\u003c/p>\n\u003cp>\u003cstrong>The Jane Withers\u003c/strong>\u003c/p>\n\u003cp>It's kickier than a Shirley Temple Black, and guaranteed to unclog your pipes faster than \u003ca href=\"http://www.youtube.com/watch?v=OZxc-XvTPl0\">Josephine the Plumber\u003c/a>.\u003c/p>\n\u003cp>To make a Jane Withers, simply substitute rye for rum.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And we're done. I hope everybody's happy.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/11761/ill-have-a-shirley-temple-and-make-it-black",
"authors": [
"5017"
],
"categories": [
"bayareabites_1244",
"bayareabites_2090",
"bayareabites_1246",
"bayareabites_1844",
"bayareabites_12"
],
"tags": [
"bayareabites_504",
"bayareabites_1561",
"bayareabites_14738"
],
"label": "bayareabites"
},
"bayareabites_10677": {
"type": "posts",
"id": "bayareabites_10677",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "10677",
"score": null,
"sort": [
1266796265000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1266796265,
"format": "aside",
"disqusTitle": "Who Owns the Deli? ",
"title": "Who Owns the Deli? ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/storefront500.jpg\" alt=\"Sauls Restaurant and Delicatessen \" title=\"Sauls Restaurant and Delicatessen \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10719\">\u003c/p>\n\u003cp>Who guards the culinary heritage of a culture? Where does authenticity reside, and who decides what it is? Can traditional foods change with the times, and if they do, are they still traditional? Can handmade salami made from grass-fed beef still call up memories of Grandma's Saturday-morning scrambled eggs and salami? In this age of massive multinational conglomerates, does brand loyalty mean anything anymore? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/housemade-soda500.jpg\" alt=\"housemade soda\" title=\"housemade soda\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10727\">\u003c/p>\n\u003cp>What's better-- the Dr. Brown's Cel-Ray tonic in the bottle you remember Grandpa drinking, now with high-fructose corn syrup included, or homemade celery soda infused with real celery seed, with less sugar and no packaging? How much do we pay-- in food miles, in feedlots, in calories-- for nostalgia? \u003c/p>\n\u003cp>All these questions, and more, were in the air at the \u003ca href=\"http://prod.jcceastbay.org/\">Jewish Community Center of the East Bay\u003c/a> in early February, as an overflow crowd squeezed into the main auditorium for a panel discussion on \"Referendum on The Deli Menu\" (Can the Jewish Deli be sustainable?) sponsored by \u003ca href=\"http://www.saulsdeli.com/\">Saul's\u003c/a>. Saul's, for those of you born without cravings for matzoh ball soup, is Berkeley's big, busy, much-loved Jewish deli. But ever since Karen Adelman and her husband Peter Levitt bought the deli in 1995, they've had what they call \"a stealthy, secret mission\" operating alongside their dedication to borscht and blintzes, corned beef and chicken in a pot. Their secret? A desire to pull the deli in line with contemporary attitudes about food and consumption, rather than letting it ossify like gefilte fish left too long in the fridge. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/karenadelman-peterlevitt500.jpg\" alt=\"Karen Adelman and Peter Levitt - owners of Sauls\" title=\"Karen Adelman and Peter Levitt - owners of Sauls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10721\">\u003c/p>\n\u003cp>To this end, towering sandwiches were slimmed down, no longer stacked with jaw-defying stacks of meat. Meats became sustainably ranched, grass-fed when possible. Vegetables started to come from local farms. Corn-syruped drinks were out; housemade sodas were in. Most recently, salami was dropped from the menu; Hebrew National, the only widely available brand of all-beef salami, is now owned by giant Con Agra. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/matzoball-soup500.jpg\" alt=\"matzo ball soup made from pastured chicken\" title=\"matzo ball soup made from pastured chicken\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10722\">\u003c/p>\n\u003cp>This being Berkeley, you'd think pasture-raised chicken soup would earn nothing but mazel tovs. But not everyone, it seemed, wanted consciousness-raising alongside their blintzes and brisket. There was pushback from some customers, and an overall question: How much could a deli change and still be a deli? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/grassfed-brisket500.jpg\" alt=\"grassfed brisket butterball potatoes and Riverdog chard\" title=\"grassfed brisket butterball potatoes and Riverdog chard\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10720\">\u003c/p>\n\u003cp>Hence the referendum, featuring Karen and Paul in conversation with Saul's regular and local superstar \u003ca href=\"http://www.michaelpollan.com/\">Michael Pollan\u003c/a>; green-business maven \u003ca href=\"http://www.natlogic.com/resources/publications/the-truth-about-green-business/\">Gil Friend\u003c/a>, \u003ca href=\"http://www.cityslickerfarms.org\">City Slickers Farms\u003c/a> founder (and self-described \"pastrami addict\" Willow Rosenthal, the whole moderated by \u003ca href=\"http://www.kcrw.com/people/kleiman_evan?role=host\">Evan Kleinman\u003c/a>, host of \u003ca href=\"http://www.kcrw.com/etc/programs/gf\">KRCW's Good Food\u003c/a>. \u003c/p>\n\u003cp>Having heard the phrase \"2 Jews, 3 opinions\" tossed around by my opinionated, argue-for-the-sake-of-it relatives all my life, I was ready for some Talmudic-level conflict, some heated words exchanged in the interest of radical change vs. How Bubbe Did It. \u003c/p>\n\u003cp>Alas, though, everyone on the panel agreed on nearly everything. Nostalgia is no excuse for a lack of conscience; if you care about eating locally, organically, sustainably and/or humanely at home, why should a Jewish deli give you a free pass to wallow in feedlot beef or syrupy soda? \u003c/p>\n\u003cp>Said Peter, \"We started with not wanting to sell meat we wouldn't eat. We want to drag the deli out of the museum, let it breathe with the seasons for a change.\" Right now, his challenge is corned beef: the grass-fed beef from local Marin Sun Farms, delicious as it is, isn't holding up to the 2- to 3-week brining process. It's been coming out dry and crumbly, probably due to being more muscled and less fatty that typical feedlot beef. \u003c/p>\n\u003cp>And then there's the menu problem: Saul's, like most delis, has a huge menu. There's the everyday menu, an equally long, but more international, seasonally-inspired specials menu, and then the \"secret\" menu of the more hard-core, Old World items--flanken, kishkes, things made with schmaltz and braised in gravy. Peter would like to see the menu shortened and made more manageable (and cost-effective); if that means no cold beet borscht in winter, so be it. \u003c/p>\n\u003cp>Says Karen, \"I think we should be leading, not just reacting. We're hungry for meaning and community, along with comfort food. We need to connect with our future as well as our past. I promise, no one will leave hungry!\"\u003c/p>\n\u003cp>Of course, even in Berkeley, there's room to toe more than one party line. If this were New York City, or Los Angeles, where deli culture, while battered, is still alive, one deli's decision to nix the salami would hardly generate SRO crowds at the 92nd St Y. But delis are few in the Bay Area, and so Saul's clientele takes any changes personally . But if there are Hebrew National fans and lox diehards out there, they're keeping quiet; the crowd claps and nods along with just about everything Pollan, Rosenthal, and Friend present, even recoiling a little in genteel horror at brightly colored slides of jaw-defying pastrami sandwiches teetering higher than Lady Gaga's heels. Those massive sandwiches, long the symbol of post-war abundance, a meaty slap in the face to immigrant privation, are no longer sustainable; as Peter points out, there's no way to provide that much meat, particularly if it's good, humanely raised meat, at a price regular customers can bear. \"Those huge sandwiches are killing the deli. You can't make money selling 12 oz of meat for $10 or $15. At a steakhouse, you'd pay $30 or $40 for that much meat, and you'd buy a bottle of wine.\" Instead, Karen and Peter want to offer their customers alternatives that taste good, with a little patient explanation to help it along. Already, the menu emphasizes smoked trout (farmed) over overfished salmon, and more and more Mediterranean inspired salads and vegetable dishes to go along with the potato pancakes and cheesecake. \u003c/p>\n\u003cp>Pollan, for one, sees the democratization of the food movement as a very good thing. \"Getting sustainable food into delis, taquerias, cheaper places, that's great because it makes it more accessible to everyone.\" Agrees Friend, \"We vote with our dollars every day.\"\u003c/p>\n\u003cp>If the deli is our secular synagogue, as Pollan muses, clearly this one is reform, maybe even reconstructionist. So fizz up an egg cream or raise a glass of borscht, and toast the new deli.\u003c/p>\n\u003cp>\u003cstrong>VIDEO CLIP OF EVENT:\u003c/strong>\u003c/p>\n\u003cp>\u003cobject classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0\" width=\"400\" height=\"264\">\u003cparam name=\"flashvars\" value=\"webhost=fora.tv&clipid=11451&cliptype=clip\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"movie\" value=\"http://fora.tv/embedded_player\">\u003cembed flashvars=\"webhost=fora.tv&clipid=11451&cliptype=clip\" src=\"http://fora.tv/embedded_player\" width=\"400\" height=\"264\" allowscriptaccess=\"always\" allowfullscreen=\"true\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.macromedia.com/go/getflashplayer\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Photos provided by \u003ca href=\"http://www.saulsdeli.com/\">Saul's\u003c/a>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Related Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.ethicurean.com/2010/02/15/jewish-deli/\">Saul's got SOLE: The Jewish deli in Berkeley evolves\u003c/a>\u003cbr>\nby \u003cem>Marc R. aka Mental Masala\u003c/em> at \u003ca href=\"http://www.ethicurean.com/\">The Ethicurean\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://civileats.com/2010/02/18/referendum-on-the-deli-menu-at-saul%E2%80%99s-restaurant-and-delicatessen-what-is-tradition/\">Referendum on the Deli Menu at Saul's Restaurant and Delicatessen: What is Tradition?\u003c/a>\u003cbr>\nby Vanessa Barrington at \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "10677 http://blogs.kqed.org/bayareabites/?p=10677",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/02/21/who-owns-the-deli/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1127,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1266796326,
"excerpt": "Is the 21st century deli still your grandmother's deli? Can pastrami love and food consciousness coexist? The owners of Saul's held a referendum at the Jewish Community Center of the East Bay to find out. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Is the 21st century deli still your grandmother's deli? Can pastrami love and food consciousness coexist? The owners of Saul's held a referendum at the Jewish Community Center of the East Bay to find out. ",
"title": "Who Owns the Deli? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Who Owns the Deli? ",
"datePublished": "2010-02-21T15:51:05-08:00",
"dateModified": "2010-02-21T15:52:06-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "who-owns-the-deli",
"status": "publish",
"path": "/bayareabites/10677/who-owns-the-deli",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/storefront500.jpg\" alt=\"Sauls Restaurant and Delicatessen \" title=\"Sauls Restaurant and Delicatessen \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10719\">\u003c/p>\n\u003cp>Who guards the culinary heritage of a culture? Where does authenticity reside, and who decides what it is? Can traditional foods change with the times, and if they do, are they still traditional? Can handmade salami made from grass-fed beef still call up memories of Grandma's Saturday-morning scrambled eggs and salami? In this age of massive multinational conglomerates, does brand loyalty mean anything anymore? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/housemade-soda500.jpg\" alt=\"housemade soda\" title=\"housemade soda\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10727\">\u003c/p>\n\u003cp>What's better-- the Dr. Brown's Cel-Ray tonic in the bottle you remember Grandpa drinking, now with high-fructose corn syrup included, or homemade celery soda infused with real celery seed, with less sugar and no packaging? How much do we pay-- in food miles, in feedlots, in calories-- for nostalgia? \u003c/p>\n\u003cp>All these questions, and more, were in the air at the \u003ca href=\"http://prod.jcceastbay.org/\">Jewish Community Center of the East Bay\u003c/a> in early February, as an overflow crowd squeezed into the main auditorium for a panel discussion on \"Referendum on The Deli Menu\" (Can the Jewish Deli be sustainable?) sponsored by \u003ca href=\"http://www.saulsdeli.com/\">Saul's\u003c/a>. Saul's, for those of you born without cravings for matzoh ball soup, is Berkeley's big, busy, much-loved Jewish deli. But ever since Karen Adelman and her husband Peter Levitt bought the deli in 1995, they've had what they call \"a stealthy, secret mission\" operating alongside their dedication to borscht and blintzes, corned beef and chicken in a pot. Their secret? A desire to pull the deli in line with contemporary attitudes about food and consumption, rather than letting it ossify like gefilte fish left too long in the fridge. \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>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/karenadelman-peterlevitt500.jpg\" alt=\"Karen Adelman and Peter Levitt - owners of Sauls\" title=\"Karen Adelman and Peter Levitt - owners of Sauls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10721\">\u003c/p>\n\u003cp>To this end, towering sandwiches were slimmed down, no longer stacked with jaw-defying stacks of meat. Meats became sustainably ranched, grass-fed when possible. Vegetables started to come from local farms. Corn-syruped drinks were out; housemade sodas were in. Most recently, salami was dropped from the menu; Hebrew National, the only widely available brand of all-beef salami, is now owned by giant Con Agra. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/matzoball-soup500.jpg\" alt=\"matzo ball soup made from pastured chicken\" title=\"matzo ball soup made from pastured chicken\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10722\">\u003c/p>\n\u003cp>This being Berkeley, you'd think pasture-raised chicken soup would earn nothing but mazel tovs. But not everyone, it seemed, wanted consciousness-raising alongside their blintzes and brisket. There was pushback from some customers, and an overall question: How much could a deli change and still be a deli? \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/grassfed-brisket500.jpg\" alt=\"grassfed brisket butterball potatoes and Riverdog chard\" title=\"grassfed brisket butterball potatoes and Riverdog chard\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10720\">\u003c/p>\n\u003cp>Hence the referendum, featuring Karen and Paul in conversation with Saul's regular and local superstar \u003ca href=\"http://www.michaelpollan.com/\">Michael Pollan\u003c/a>; green-business maven \u003ca href=\"http://www.natlogic.com/resources/publications/the-truth-about-green-business/\">Gil Friend\u003c/a>, \u003ca href=\"http://www.cityslickerfarms.org\">City Slickers Farms\u003c/a> founder (and self-described \"pastrami addict\" Willow Rosenthal, the whole moderated by \u003ca href=\"http://www.kcrw.com/people/kleiman_evan?role=host\">Evan Kleinman\u003c/a>, host of \u003ca href=\"http://www.kcrw.com/etc/programs/gf\">KRCW's Good Food\u003c/a>. \u003c/p>\n\u003cp>Having heard the phrase \"2 Jews, 3 opinions\" tossed around by my opinionated, argue-for-the-sake-of-it relatives all my life, I was ready for some Talmudic-level conflict, some heated words exchanged in the interest of radical change vs. How Bubbe Did It. \u003c/p>\n\u003cp>Alas, though, everyone on the panel agreed on nearly everything. Nostalgia is no excuse for a lack of conscience; if you care about eating locally, organically, sustainably and/or humanely at home, why should a Jewish deli give you a free pass to wallow in feedlot beef or syrupy soda? \u003c/p>\n\u003cp>Said Peter, \"We started with not wanting to sell meat we wouldn't eat. We want to drag the deli out of the museum, let it breathe with the seasons for a change.\" Right now, his challenge is corned beef: the grass-fed beef from local Marin Sun Farms, delicious as it is, isn't holding up to the 2- to 3-week brining process. It's been coming out dry and crumbly, probably due to being more muscled and less fatty that typical feedlot beef. \u003c/p>\n\u003cp>And then there's the menu problem: Saul's, like most delis, has a huge menu. There's the everyday menu, an equally long, but more international, seasonally-inspired specials menu, and then the \"secret\" menu of the more hard-core, Old World items--flanken, kishkes, things made with schmaltz and braised in gravy. Peter would like to see the menu shortened and made more manageable (and cost-effective); if that means no cold beet borscht in winter, so be it. \u003c/p>\n\u003cp>Says Karen, \"I think we should be leading, not just reacting. We're hungry for meaning and community, along with comfort food. We need to connect with our future as well as our past. I promise, no one will leave hungry!\"\u003c/p>\n\u003cp>Of course, even in Berkeley, there's room to toe more than one party line. If this were New York City, or Los Angeles, where deli culture, while battered, is still alive, one deli's decision to nix the salami would hardly generate SRO crowds at the 92nd St Y. But delis are few in the Bay Area, and so Saul's clientele takes any changes personally . But if there are Hebrew National fans and lox diehards out there, they're keeping quiet; the crowd claps and nods along with just about everything Pollan, Rosenthal, and Friend present, even recoiling a little in genteel horror at brightly colored slides of jaw-defying pastrami sandwiches teetering higher than Lady Gaga's heels. Those massive sandwiches, long the symbol of post-war abundance, a meaty slap in the face to immigrant privation, are no longer sustainable; as Peter points out, there's no way to provide that much meat, particularly if it's good, humanely raised meat, at a price regular customers can bear. \"Those huge sandwiches are killing the deli. You can't make money selling 12 oz of meat for $10 or $15. At a steakhouse, you'd pay $30 or $40 for that much meat, and you'd buy a bottle of wine.\" Instead, Karen and Peter want to offer their customers alternatives that taste good, with a little patient explanation to help it along. Already, the menu emphasizes smoked trout (farmed) over overfished salmon, and more and more Mediterranean inspired salads and vegetable dishes to go along with the potato pancakes and cheesecake. \u003c/p>\n\u003cp>Pollan, for one, sees the democratization of the food movement as a very good thing. \"Getting sustainable food into delis, taquerias, cheaper places, that's great because it makes it more accessible to everyone.\" Agrees Friend, \"We vote with our dollars every day.\"\u003c/p>\n\u003cp>If the deli is our secular synagogue, as Pollan muses, clearly this one is reform, maybe even reconstructionist. So fizz up an egg cream or raise a glass of borscht, and toast the new deli.\u003c/p>\n\u003cp>\u003cstrong>VIDEO CLIP OF EVENT:\u003c/strong>\u003c/p>\n\u003cp>\u003cobject classid=\"d27cdb6e-ae6d-11cf-96b8-444553540000\" codebase=\"http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0\" width=\"400\" height=\"264\">\u003cparam name=\"flashvars\" value=\"webhost=fora.tv&clipid=11451&cliptype=clip\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"movie\" value=\"http://fora.tv/embedded_player\">\u003cembed flashvars=\"webhost=fora.tv&clipid=11451&cliptype=clip\" src=\"http://fora.tv/embedded_player\" width=\"400\" height=\"264\" allowscriptaccess=\"always\" allowfullscreen=\"true\" type=\"application/x-shockwave-flash\" pluginspage=\"http://www.macromedia.com/go/getflashplayer\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Photos provided by \u003ca href=\"http://www.saulsdeli.com/\">Saul's\u003c/a>\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Related Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.ethicurean.com/2010/02/15/jewish-deli/\">Saul's got SOLE: The Jewish deli in Berkeley evolves\u003c/a>\u003cbr>\nby \u003cem>Marc R. aka Mental Masala\u003c/em> at \u003ca href=\"http://www.ethicurean.com/\">The Ethicurean\u003c/a>\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>\u003ca href=\"http://civileats.com/2010/02/18/referendum-on-the-deli-menu-at-saul%E2%80%99s-restaurant-and-delicatessen-what-is-tradition/\">Referendum on the Deli Menu at Saul's Restaurant and Delicatessen: What is Tradition?\u003c/a>\u003cbr>\nby Vanessa Barrington at \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/10677/who-owns-the-deli",
"authors": [
"5038"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_50",
"bayareabites_2090",
"bayareabites_2035",
"bayareabites_1807",
"bayareabites_60"
],
"tags": [
"bayareabites_14751",
"bayareabites_2877",
"bayareabites_2876",
"bayareabites_3504",
"bayareabites_3507",
"bayareabites_71",
"bayareabites_97",
"bayareabites_2880"
],
"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": 288,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 320,
"relation": "eq"
},
"items": [
"bayareabites_14304",
"bayareabites_14225",
"bayareabites_13857",
"bayareabites_13700",
"bayareabites_13266",
"bayareabites_12726",
"bayareabites_12646",
"bayareabites_12540",
"bayareabites_12198",
"bayareabites_12045",
"bayareabites_11761",
"bayareabites_10677"
],
"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_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_795": {
"type": "terms",
"id": "bayareabites_795",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "795",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fava beans",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fava beans Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 791,
"slug": "fava-beans",
"isLoading": false,
"link": "/bayareabites/tag/fava-beans"
},
"bayareabites_2963": {
"type": "terms",
"id": "bayareabites_2963",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2963",
"found": true
},
"relationships": {},
"featImg": null,
"name": "homemade pasta",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "homemade pasta Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2068,
"slug": "homemade-pasta",
"isLoading": false,
"link": "/bayareabites/tag/homemade-pasta"
},
"bayareabites_755": {
"type": "terms",
"id": "bayareabites_755",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "755",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pasta",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pasta Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 896,
"slug": "pasta",
"isLoading": false,
"link": "/bayareabites/tag/pasta"
},
"bayareabites_2966": {
"type": "terms",
"id": "bayareabites_2966",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2966",
"found": true
},
"relationships": {},
"featImg": null,
"name": "raviolis",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "raviolis Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2071,
"slug": "raviolis",
"isLoading": false,
"link": "/bayareabites/tag/raviolis"
},
"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_4209": {
"type": "terms",
"id": "bayareabites_4209",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4209",
"found": true
},
"relationships": {},
"featImg": null,
"name": "atahualpa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "atahualpa Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2638,
"slug": "atahualpa",
"isLoading": false,
"link": "/bayareabites/tag/atahualpa"
},
"bayareabites_515": {
"type": "terms",
"id": "bayareabites_515",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "515",
"found": true
},
"relationships": {},
"featImg": null,
"name": "corn",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "corn Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 480,
"slug": "corn",
"isLoading": false,
"link": "/bayareabites/tag/corn"
},
"bayareabites_4051": {
"type": "terms",
"id": "bayareabites_4051",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4051",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grains",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grains Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2553,
"slug": "grains",
"isLoading": false,
"link": "/bayareabites/tag/grains"
},
"bayareabites_4210": {
"type": "terms",
"id": "bayareabites_4210",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4210",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pizarro",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pizarro Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2639,
"slug": "pizarro",
"isLoading": false,
"link": "/bayareabites/tag/pizarro"
},
"bayareabites_4207": {
"type": "terms",
"id": "bayareabites_4207",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4207",
"found": true
},
"relationships": {},
"featImg": null,
"name": "quinoa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "quinoa Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2636,
"slug": "quinoa",
"isLoading": false,
"link": "/bayareabites/tag/quinoa"
},
"bayareabites_1049": {
"type": "terms",
"id": "bayareabites_1049",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1049",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tomato",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tomato Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 950,
"slug": "tomato",
"isLoading": false,
"link": "/bayareabites/tag/tomato"
},
"bayareabites_245": {
"type": "terms",
"id": "bayareabites_245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "whole grains",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "whole grains Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 210,
"slug": "whole-grains",
"isLoading": false,
"link": "/bayareabites/tag/whole-grains"
},
"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_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_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_1608": {
"type": "terms",
"id": "bayareabites_1608",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1608",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1310,
"slug": "food-history",
"isLoading": false,
"link": "/bayareabites/tag/food-history"
},
"bayareabites_312": {
"type": "terms",
"id": "bayareabites_312",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "312",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ice cream",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ice cream Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 277,
"slug": "ice-cream",
"isLoading": false,
"link": "/bayareabites/tag/ice-cream"
},
"bayareabites_4148": {
"type": "terms",
"id": "bayareabites_4148",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4148",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jeri Quinzio",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jeri Quinzio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2600,
"slug": "jeri-quinzio",
"isLoading": false,
"link": "/bayareabites/tag/jeri-quinzio"
},
"bayareabites_4147": {
"type": "terms",
"id": "bayareabites_4147",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4147",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Of Sugar and Snow",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Of Sugar and Snow Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2599,
"slug": "of-sugar-and-snow",
"isLoading": false,
"link": "/bayareabites/tag/of-sugar-and-snow"
},
"bayareabites_1028": {
"type": "terms",
"id": "bayareabites_1028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "strawberry ice cream",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "strawberry ice cream Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 936,
"slug": "strawberry-ice-cream",
"isLoading": false,
"link": "/bayareabites/tag/strawberry-ice-cream"
},
"bayareabites_4099": {
"type": "terms",
"id": "bayareabites_4099",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4099",
"found": true
},
"relationships": {},
"featImg": null,
"name": "may irvin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "may irvin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2576,
"slug": "may-irvin",
"isLoading": false,
"link": "/bayareabites/tag/may-irvin"
},
"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_4098": {
"type": "terms",
"id": "bayareabites_4098",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4098",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thousand island dressing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thousand island dressing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2575,
"slug": "thousand-island-dressing",
"isLoading": false,
"link": "/bayareabites/tag/thousand-island-dressing"
},
"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_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_4058": {
"type": "terms",
"id": "bayareabites_4058",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4058",
"found": true
},
"relationships": {},
"featImg": null,
"name": "drag queen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "drag queen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2556,
"slug": "drag-queen",
"isLoading": false,
"link": "/bayareabites/tag/drag-queen"
},
"bayareabites_1000": {
"type": "terms",
"id": "bayareabites_1000",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1000",
"found": true
},
"relationships": {},
"featImg": null,
"name": "greens",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "greens Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 911,
"slug": "greens",
"isLoading": false,
"link": "/bayareabites/tag/greens"
},
"bayareabites_3716": {
"type": "terms",
"id": "bayareabites_3716",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3716",
"found": true
},
"relationships": {},
"featImg": null,
"name": "john waters",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "john waters Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2454,
"slug": "john-waters",
"isLoading": false,
"link": "/bayareabites/tag/john-waters"
},
"bayareabites_4057": {
"type": "terms",
"id": "bayareabites_4057",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4057",
"found": true
},
"relationships": {},
"featImg": null,
"name": "joshua grannell",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "joshua grannell Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2555,
"slug": "joshua-grannell",
"isLoading": false,
"link": "/bayareabites/tag/joshua-grannell"
},
"bayareabites_4056": {
"type": "terms",
"id": "bayareabites_4056",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4056",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peaches christ",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peaches christ Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2554,
"slug": "peaches-christ",
"isLoading": false,
"link": "/bayareabites/tag/peaches-christ"
},
"bayareabites_3925": {
"type": "terms",
"id": "bayareabites_3925",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3925",
"found": true
},
"relationships": {},
"featImg": null,
"name": "John D. Rockefeller",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "John D. Rockefeller Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2497,
"slug": "john-d-rockefeller",
"isLoading": false,
"link": "/bayareabites/tag/john-d-rockefeller"
},
"bayareabites_1021": {
"type": "terms",
"id": "bayareabites_1021",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1021",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oysters",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oysters Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 929,
"slug": "oysters",
"isLoading": false,
"link": "/bayareabites/tag/oysters"
},
"bayareabites_3926": {
"type": "terms",
"id": "bayareabites_3926",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3926",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oysters rockefeller",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oysters rockefeller Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2498,
"slug": "oysters-rockefeller",
"isLoading": false,
"link": "/bayareabites/tag/oysters-rockefeller"
},
"bayareabites_1962": {
"type": "terms",
"id": "bayareabites_1962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1488,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/category/economy-and-food-costs"
},
"bayareabites_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_3899": {
"type": "terms",
"id": "bayareabites_3899",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3899",
"found": true
},
"relationships": {},
"featImg": null,
"name": "diet for a small planet",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "diet for a small planet Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2489,
"slug": "diet-for-a-small-planet",
"isLoading": false,
"link": "/bayareabites/tag/diet-for-a-small-planet"
},
"bayareabites_3897": {
"type": "terms",
"id": "bayareabites_3897",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3897",
"found": true
},
"relationships": {},
"featImg": null,
"name": "factory farms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "factory farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2487,
"slug": "factory-farms",
"isLoading": false,
"link": "/bayareabites/tag/factory-farms"
},
"bayareabites_3900": {
"type": "terms",
"id": "bayareabites_3900",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3900",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gristle",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gristle Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2490,
"slug": "gristle",
"isLoading": false,
"link": "/bayareabites/tag/gristle"
},
"bayareabites_3898": {
"type": "terms",
"id": "bayareabites_3898",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3898",
"found": true
},
"relationships": {},
"featImg": null,
"name": "meat industry",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "meat industry Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2488,
"slug": "meat-industry",
"isLoading": false,
"link": "/bayareabites/tag/meat-industry"
},
"bayareabites_3901": {
"type": "terms",
"id": "bayareabites_3901",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3901",
"found": true
},
"relationships": {},
"featImg": null,
"name": "miyun park",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "miyun park Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2491,
"slug": "miyun-park",
"isLoading": false,
"link": "/bayareabites/tag/miyun-park"
},
"bayareabites_3896": {
"type": "terms",
"id": "bayareabites_3896",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3896",
"found": true
},
"relationships": {},
"featImg": null,
"name": "moby",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "moby Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2486,
"slug": "moby",
"isLoading": false,
"link": "/bayareabites/tag/moby"
},
"bayareabites_947": {
"type": "terms",
"id": "bayareabites_947",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "947",
"found": true
},
"relationships": {},
"featImg": null,
"name": "niman ranch",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "niman ranch Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 863,
"slug": "niman-ranch",
"isLoading": false,
"link": "/bayareabites/tag/niman-ranch"
},
"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_3063": {
"type": "terms",
"id": "bayareabites_3063",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3063",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Whole Foods",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Whole Foods Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2130,
"slug": "whole-foods",
"isLoading": false,
"link": "/bayareabites/tag/whole-foods"
},
"bayareabites_3888": {
"type": "terms",
"id": "bayareabites_3888",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3888",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bugs Bunny",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bugs Bunny Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2481,
"slug": "bugs-bunny",
"isLoading": false,
"link": "/bayareabites/tag/bugs-bunny"
},
"bayareabites_3887": {
"type": "terms",
"id": "bayareabites_3887",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3887",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cute food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cute food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2480,
"slug": "cute-food",
"isLoading": false,
"link": "/bayareabites/tag/cute-food"
},
"bayareabites_3886": {
"type": "terms",
"id": "bayareabites_3886",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3886",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hasenpfeffer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hasenpfeffer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2479,
"slug": "hasenpfeffer",
"isLoading": false,
"link": "/bayareabites/tag/hasenpfeffer"
},
"bayareabites_2434": {
"type": "terms",
"id": "bayareabites_2434",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2434",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rabbit",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rabbit Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1808,
"slug": "rabbit",
"isLoading": false,
"link": "/bayareabites/tag/rabbit"
},
"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_3722": {
"type": "terms",
"id": "bayareabites_3722",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3722",
"found": true
},
"relationships": {},
"featImg": null,
"name": "foreign cinema",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "foreign cinema Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2460,
"slug": "foreign-cinema",
"isLoading": false,
"link": "/bayareabites/tag/foreign-cinema"
},
"bayareabites_3721": {
"type": "terms",
"id": "bayareabites_3721",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3721",
"found": true
},
"relationships": {},
"featImg": null,
"name": "range",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "range Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2459,
"slug": "range",
"isLoading": false,
"link": "/bayareabites/tag/range"
},
"bayareabites_408": {
"type": "terms",
"id": "bayareabites_408",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "408",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Zuni Cafe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Zuni Cafe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 373,
"slug": "zuni-cafe",
"isLoading": false,
"link": "/bayareabites/tag/zuni-cafe"
},
"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_3695": {
"type": "terms",
"id": "bayareabites_3695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "catholic church",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "catholic church Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2444,
"slug": "catholic-church",
"isLoading": false,
"link": "/bayareabites/tag/catholic-church"
},
"bayareabites_3689": {
"type": "terms",
"id": "bayareabites_3689",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3689",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Christ on a cracker",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Christ on a cracker Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2440,
"slug": "christ-on-a-cracker",
"isLoading": false,
"link": "/bayareabites/tag/christ-on-a-cracker"
},
"bayareabites_3688": {
"type": "terms",
"id": "bayareabites_3688",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3688",
"found": true
},
"relationships": {},
"featImg": null,
"name": "crackers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "crackers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2439,
"slug": "crackers",
"isLoading": false,
"link": "/bayareabites/tag/crackers"
},
"bayareabites_2044": {
"type": "terms",
"id": "bayareabites_2044",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2044",
"found": true
},
"relationships": {},
"featImg": null,
"name": "easter",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "easter Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1542,
"slug": "easter",
"isLoading": false,
"link": "/bayareabites/tag/easter"
},
"bayareabites_3686": {
"type": "terms",
"id": "bayareabites_3686",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3686",
"found": true
},
"relationships": {},
"featImg": null,
"name": "eucharist",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "eucharist Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2437,
"slug": "eucharist",
"isLoading": false,
"link": "/bayareabites/tag/eucharist"
},
"bayareabites_3684": {
"type": "terms",
"id": "bayareabites_3684",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3684",
"found": true
},
"relationships": {},
"featImg": null,
"name": "First Communion",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "First Communion Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2435,
"slug": "first-communion",
"isLoading": false,
"link": "/bayareabites/tag/first-communion"
},
"bayareabites_3694": {
"type": "terms",
"id": "bayareabites_3694",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3694",
"found": true
},
"relationships": {},
"featImg": null,
"name": "good friday",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "good friday Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2443,
"slug": "good-friday",
"isLoading": false,
"link": "/bayareabites/tag/good-friday"
},
"bayareabites_3685": {
"type": "terms",
"id": "bayareabites_3685",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3685",
"found": true
},
"relationships": {},
"featImg": null,
"name": "host",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "host Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2436,
"slug": "host",
"isLoading": false,
"link": "/bayareabites/tag/host"
},
"bayareabites_3687": {
"type": "terms",
"id": "bayareabites_3687",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3687",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Jesus Christ",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Jesus Christ Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2438,
"slug": "jesus-christ",
"isLoading": false,
"link": "/bayareabites/tag/jesus-christ"
},
"bayareabites_3690": {
"type": "terms",
"id": "bayareabites_3690",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3690",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Judith Crist",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Judith Crist Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2441,
"slug": "judith-crist",
"isLoading": false,
"link": "/bayareabites/tag/judith-crist"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"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_1844": {
"type": "terms",
"id": "bayareabites_1844",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1844",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mocktails",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mocktails Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1432,
"slug": "mocktails",
"isLoading": false,
"link": "/bayareabites/category/mocktails"
},
"bayareabites_504": {
"type": "terms",
"id": "bayareabites_504",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "504",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverages",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 469,
"slug": "beverages",
"isLoading": false,
"link": "/bayareabites/tag/beverages"
},
"bayareabites_1561": {
"type": "terms",
"id": "bayareabites_1561",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1561",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktail",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktail Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1272,
"slug": "cocktail",
"isLoading": false,
"link": "/bayareabites/tag/cocktail"
},
"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_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_14751": {
"type": "terms",
"id": "bayareabites_14751",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14751",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 229,
"slug": "berkeley",
"isLoading": false,
"link": "/bayareabites/tag/berkeley"
},
"bayareabites_2877": {
"type": "terms",
"id": "bayareabites_2877",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2877",
"found": true
},
"relationships": {},
"featImg": null,
"name": "deli",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "deli Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2008,
"slug": "deli",
"isLoading": false,
"link": "/bayareabites/tag/deli"
},
"bayareabites_2876": {
"type": "terms",
"id": "bayareabites_2876",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2876",
"found": true
},
"relationships": {},
"featImg": null,
"name": "delicatessen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "delicatessen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2007,
"slug": "delicatessen",
"isLoading": false,
"link": "/bayareabites/tag/delicatessen"
},
"bayareabites_3504": {
"type": "terms",
"id": "bayareabites_3504",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3504",
"found": true
},
"relationships": {},
"featImg": null,
"name": "evan kleinman",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "evan kleinman Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2330,
"slug": "evan-kleinman",
"isLoading": false,
"link": "/bayareabites/tag/evan-kleinman"
},
"bayareabites_3507": {
"type": "terms",
"id": "bayareabites_3507",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3507",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Gil Friend",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Gil Friend Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2331,
"slug": "gil-friend",
"isLoading": false,
"link": "/bayareabites/tag/gil-friend"
},
"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_97": {
"type": "terms",
"id": "bayareabites_97",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "97",
"found": true
},
"relationships": {},
"featImg": null,
"name": "michael pollan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "michael pollan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 61,
"slug": "michael-pollan",
"isLoading": false,
"link": "/bayareabites/tag/michael-pollan"
},
"bayareabites_2880": {
"type": "terms",
"id": "bayareabites_2880",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2880",
"found": true
},
"relationships": {},
"featImg": null,
"name": "saul's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "saul's Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2011,
"slug": "sauls",
"isLoading": false,
"link": "/bayareabites/tag/sauls"
}
},
"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": {}
}
}
}