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_4144": {
"type": "attachments",
"id": "bayareabites_4144",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "4144",
"found": true
},
"parent": 4138,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2009/05/bourdain-tattooguy500.jpg",
"width": 500,
"height": 375
}
},
"publishDate": 1243662157,
"modified": 1243662157,
"caption": "Photo by geminder ",
"description": null,
"title": "Anthony Bourdain Meets The Tattooed Man",
"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": {
"brianu": {
"type": "authors",
"id": "6",
"meta": {
"index": "authors_1716337520",
"id": "6",
"found": true
},
"name": "Brian Underwood",
"firstName": "Brian",
"lastName": "Underwood",
"slug": "brianu",
"email": "bdu@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Brian is KQED's Director of Media Technology. He has spent quite a few years on the care and feeding of numerous geeky and technological aspects of KQED.org, as well as the site's occasional demolition and reconstruction (typically not in that order).",
"avatar": "https://secure.gravatar.com/avatar/b3ef44200a53054c213d58cbe24d04fc?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "quest",
"roles": [
"subscriber"
]
}
],
"headData": {
"title": "Brian Underwood | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/b3ef44200a53054c213d58cbe24d04fc?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/b3ef44200a53054c213d58cbe24d04fc?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/brianu"
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"kim-laidlaw": {
"type": "authors",
"id": "5015",
"meta": {
"index": "authors_1716337520",
"id": "5015",
"found": true
},
"name": "Kim Laidlaw",
"firstName": "Kim",
"lastName": "Laidlaw",
"slug": "kim-laidlaw",
"email": "kim_laidlaw@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twitter": null,
"facebook": "kimilaw",
"instagram": null,
"linkedin": "kimlaidlaw",
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kim Laidlaw | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kim-laidlaw"
},
"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"
}
},
"pagesReducer": {
"bayareabites_category_food-history-and-celebrities": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"score": 14.407137
},
"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": 27
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=food-history-and-celebrities",
"seeMore": false,
"paginated": true,
"page": 27
}
},
{
"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_4138": {
"type": "posts",
"id": "bayareabites_4138",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "4138",
"score": null,
"sort": [
1243662929000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1243662929,
"format": "aside",
"disqusTitle": "Bourdain: Eat, Ink, and Be Merry",
"title": "Bourdain: Eat, Ink, and Be Merry",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/geminder/3575746273/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/bourdain-tattooguy500.jpg\" alt=\"Photo by geminder\" title=\"Anthony Bourdain Meets The Tattooed Man\" width=\"500\" height=\"375\" class=\"size-full wp-image-4144\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.flickr.com/photos/geminder/3575746273/\">Photo by geminder\u003c/a>\u003c/p>\n\u003cp>Anthony Bourdain does not come off as a man easily rendered speechless -- but he may have met his match. \u003c/p>\n\u003cp>His talk on Thursday night at Flint Center brought out an eclectic crowd of spirited and often rowdy foodies, many of whom seemed quite capable of getting into a bar fight over the relative merits of Anderson Valley Pinots versus Amador zin. Fortunately no fists flew, just steady waves of enthusiasm at Bourdain's dynamic dissertation of Food Network gossip, friendly bashing of Alice Waters and Rachel Ray, and tales of his culinary philosophy and many testicle-eating adventures.\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.travelchannel.com/TV_Shows/Anthony_Bourdain\">No Reservations\u003c/a>\" often details some of the bizarre foods he ingests when traveling abroad, which he explains in terms of social propriety: often he is the guest of local families, who often have very little material wealth, but who generously put forth some of their most cherished cuisine. If they were to offer their honored guest the platter of poached puppy dog heads that would normally feed the family for the whole month, then it would be unconscionably rude to refuse the gift on the grounds of pickiness, squeamishness, or heaven forbid, vegetarianism. He professes a more rabidly inclusive form of gastronomic diplomacy.\u003c/p>\n\u003cp>While taking audience questions, he called on one fellow who had been interjecting various yells throughout the talk -- \"F--- EMERIL!\", for example -- addressing him as \"you, the angry, belligerent dude in the hat.\" The Mr. Belligerent said something about a tattoo, and Bourdain invited him onto stage to provide proof.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The madly grinning Mr. B took the stage and lifted his pant leg for all to see. His entire right thigh was tattooed with Bourdain's face, looking brusquely cherubic as a softly lit Stevie Nicks in a biker bar. \u003c/p>\n\u003cp>Clearly Bourdain sees many unusual things in his travels, but his own face on the body of someone he didn't know left him looking some combination of flattered and mortified. It may have at least been reassuring to note that the other limbs bore similar portraits in ink, a walking Pantheon of Food Network personalities: Mario on the forearm, Alton on the shin, Fieri not visible in polite company...\u003c/p>\n\u003cp>Mr. B, having leveraged his unique opportunity to win over the roaring crowd, handed his idol a Sharpie and asked him to autograph the leg. Bourdain could have easily signed at the knee or even refused and called security, but instead, reaffirming his unflappability, urged Mr. B to hike the cuff up a little further, to get the scribble right onto the bikini line.\u003c/p>\n\u003cp>I can only assume he will remember the incident as Cupertino's gift of poached puppy dog heads.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.travelchannel.com/TV_Shows/Anthony_Bourdain\">Anthony Bourdain's blog\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/noreservations\">No Reservations on Twitter\u003c/a>\u003cbr>\n\u003ca href=\"http://www.new.facebook.com/NoReservationswithAnthonyBourdain\">No Reservations with Anthony Bourdain on Facebook\u003c/a>\u003cbr>\n\u003ca href=\"http://www.amazon.com/Anthony-Bourdain:-No-Reservations/e/B001CHK6R2/ref=ntt_tv_dp_pel\">Anthony Bourdain books and DVDs on Amazon.com\u003c/a> \u003c/p>\n\n",
"disqusIdentifier": "4138 http://blogs.kqed.org/bayareabites/?p=4138",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/05/29/bourdain-eat-ink-and-be-merry/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 473,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1528485024,
"excerpt": "Anthony Bourdain does not come off as a man easily rendered speechless -- but he may have met his match. \r\n\r\nHis talk on Thursday night at Flint Center brought out an eclectic crowd of spirited and often rowdy foodies, many of whom seemed quite capable of getting into a bar fight over the relative merits of Anderson Valley Pinots versus Amador zin. Fortunately no fists flew, just steady waves of enthusiasm at Bourdain's dynamic dissertation of Food Network gossip, friendly bashing of Alice Waters and Rachel Ray, and tales of his culinary philosophy and many testicle-eating adventures.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Anthony Bourdain does not come off as a man easily rendered speechless -- but he may have met his match. \r\n\r\nHis talk on Thursday night at Flint Center brought out an eclectic crowd of spirited and often rowdy foodies, many of whom seemed quite capable of getting into a bar fight over the relative merits of Anderson Valley Pinots versus Amador zin. Fortunately no fists flew, just steady waves of enthusiasm at Bourdain's dynamic dissertation of Food Network gossip, friendly bashing of Alice Waters and Rachel Ray, and tales of his culinary philosophy and many testicle-eating adventures.\r\n",
"title": "Bourdain: Eat, Ink, and Be Merry | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bourdain: Eat, Ink, and Be Merry",
"datePublished": "2009-05-29T22:55:29-07:00",
"dateModified": "2018-06-08T12:10:24-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bourdain-eat-ink-and-be-merry",
"status": "publish",
"path": "/bayareabites/4138/bourdain-eat-ink-and-be-merry",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/geminder/3575746273/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/bourdain-tattooguy500.jpg\" alt=\"Photo by geminder\" title=\"Anthony Bourdain Meets The Tattooed Man\" width=\"500\" height=\"375\" class=\"size-full wp-image-4144\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.flickr.com/photos/geminder/3575746273/\">Photo by geminder\u003c/a>\u003c/p>\n\u003cp>Anthony Bourdain does not come off as a man easily rendered speechless -- but he may have met his match. \u003c/p>\n\u003cp>His talk on Thursday night at Flint Center brought out an eclectic crowd of spirited and often rowdy foodies, many of whom seemed quite capable of getting into a bar fight over the relative merits of Anderson Valley Pinots versus Amador zin. Fortunately no fists flew, just steady waves of enthusiasm at Bourdain's dynamic dissertation of Food Network gossip, friendly bashing of Alice Waters and Rachel Ray, and tales of his culinary philosophy and many testicle-eating adventures.\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.travelchannel.com/TV_Shows/Anthony_Bourdain\">No Reservations\u003c/a>\" often details some of the bizarre foods he ingests when traveling abroad, which he explains in terms of social propriety: often he is the guest of local families, who often have very little material wealth, but who generously put forth some of their most cherished cuisine. If they were to offer their honored guest the platter of poached puppy dog heads that would normally feed the family for the whole month, then it would be unconscionably rude to refuse the gift on the grounds of pickiness, squeamishness, or heaven forbid, vegetarianism. He professes a more rabidly inclusive form of gastronomic diplomacy.\u003c/p>\n\u003cp>While taking audience questions, he called on one fellow who had been interjecting various yells throughout the talk -- \"F--- EMERIL!\", for example -- addressing him as \"you, the angry, belligerent dude in the hat.\" The Mr. Belligerent said something about a tattoo, and Bourdain invited him onto stage to provide proof.\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>The madly grinning Mr. B took the stage and lifted his pant leg for all to see. His entire right thigh was tattooed with Bourdain's face, looking brusquely cherubic as a softly lit Stevie Nicks in a biker bar. \u003c/p>\n\u003cp>Clearly Bourdain sees many unusual things in his travels, but his own face on the body of someone he didn't know left him looking some combination of flattered and mortified. It may have at least been reassuring to note that the other limbs bore similar portraits in ink, a walking Pantheon of Food Network personalities: Mario on the forearm, Alton on the shin, Fieri not visible in polite company...\u003c/p>\n\u003cp>Mr. B, having leveraged his unique opportunity to win over the roaring crowd, handed his idol a Sharpie and asked him to autograph the leg. Bourdain could have easily signed at the knee or even refused and called security, but instead, reaffirming his unflappability, urged Mr. B to hike the cuff up a little further, to get the scribble right onto the bikini line.\u003c/p>\n\u003cp>I can only assume he will remember the incident as Cupertino's gift of poached puppy dog heads.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.travelchannel.com/TV_Shows/Anthony_Bourdain\">Anthony Bourdain's blog\u003c/a>\u003cbr>\n\u003ca href=\"http://twitter.com/noreservations\">No Reservations on Twitter\u003c/a>\u003cbr>\n\u003ca href=\"http://www.new.facebook.com/NoReservationswithAnthonyBourdain\">No Reservations with Anthony Bourdain on Facebook\u003c/a>\u003cbr>\n\u003ca href=\"http://www.amazon.com/Anthony-Bourdain:-No-Reservations/e/B001CHK6R2/ref=ntt_tv_dp_pel\">Anthony Bourdain books and DVDs on Amazon.com\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/4138/bourdain-eat-ink-and-be-merry",
"authors": [
"6"
],
"categories": [
"bayareabites_63",
"bayareabites_50",
"bayareabites_2090"
],
"tags": [
"bayareabites_2213",
"bayareabites_2214"
],
"featImg": "bayareabites_4144",
"label": "bayareabites"
},
"bayareabites_4069": {
"type": "posts",
"id": "bayareabites_4069",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "4069",
"score": null,
"sort": [
1243261069000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1243261069,
"format": "aside",
"disqusTitle": "Forum: Mark Kurlansky discusses \"The Food of a Younger Land\"",
"title": "Forum: Mark Kurlansky discusses \"The Food of a Younger Land\"",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/radio/programs/forum/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/forum-logo.jpg\" title=\"KQED Forum\" alt=\"KQED Forum\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.kqed.org/radio/listen/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/radio/listen/\">Listen Live to Mark Kurlansky\u003c/a> on KQED 88.5FM Mon, May 23, 2009 -- 9:00 AM.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/epArchive/R905250900\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/epArchive/R905250900\">Listen to the audio archive of Mark Kurlansky\u003c/a> on KQED's Forum. (archive posts 5/25 late eve)\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Mark Kurlansky\u003c/strong>\u003cbr>\nIn a pre-recorded but never-before-aired program, Mark Kurlansky joins us to discuss his new book, \"The Food of a Younger Land.\" It examines the diversity and variety of pre-war American cuisine. Using abandoned documents from the Federal Writers Project, Kurlansky looks at a forgotten America where food varied greatly from city-to-city and state-to-state.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>Explore and buy \u003ca href=\"http://www.amazon.com/Food-Younger-Land-Food-Before-Restaurants/dp/1594488657/kqedorg20\">The Food of a Younger Land: A Portrait of American Food--Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation's Food Was Seasonal\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Mark-Kurlansky/e/B001H6GAAU/ref=ep_sprkl_at_B001H6GAAU?pf_rd_p=476885051&pf_rd_s=auto-sparkle&pf_rd_t=301&pf_rd_i=%20Mark%20Kurlansky&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=01QRW6T74B4S9S994B80\">Mark Kurlansky's books on Amazon.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "4069 http://blogs.kqed.org/bayareabites/?p=4069",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/05/25/forum-mark-kurlansky-discusses-the-food-of-a-younger-land/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 142,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 7
},
"modified": 1243274944,
"excerpt": "In a pre-recorded but never-before-aired program, Mark Kurlansky joins us to discuss his new book, \"The Food of a Younger Land.\" It examines the diversity and variety of pre-war American cuisine. Using abandoned documents from the Federal Writers Project, Kurlansky looks at a forgotten America where food varied greatly from city-to-city and state-to-state.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In a pre-recorded but never-before-aired program, Mark Kurlansky joins us to discuss his new book, "The Food of a Younger Land." It examines the diversity and variety of pre-war American cuisine. Using abandoned documents from the Federal Writers Project, Kurlansky looks at a forgotten America where food varied greatly from city-to-city and state-to-state.",
"title": "Forum: Mark Kurlansky discusses \"The Food of a Younger Land\" | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Forum: Mark Kurlansky discusses \"The Food of a Younger Land\"",
"datePublished": "2009-05-25T07:17:49-07:00",
"dateModified": "2009-05-25T11:09:04-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "forum-mark-kurlansky-discusses-the-food-of-a-younger-land",
"status": "publish",
"path": "/bayareabites/4069/forum-mark-kurlansky-discusses-the-food-of-a-younger-land",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/radio/programs/forum/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/forum-logo.jpg\" title=\"KQED Forum\" alt=\"KQED Forum\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.kqed.org/radio/listen/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/radio/listen/\">Listen Live to Mark Kurlansky\u003c/a> on KQED 88.5FM Mon, May 23, 2009 -- 9:00 AM.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/epArchive/R905250900\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/epArchive/R905250900\">Listen to the audio archive of Mark Kurlansky\u003c/a> on KQED's Forum. (archive posts 5/25 late eve)\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Mark Kurlansky\u003c/strong>\u003cbr>\nIn a pre-recorded but never-before-aired program, Mark Kurlansky joins us to discuss his new book, \"The Food of a Younger Land.\" It examines the diversity and variety of pre-war American cuisine. Using abandoned documents from the Federal Writers Project, Kurlansky looks at a forgotten America where food varied greatly from city-to-city and state-to-state.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>Explore and buy \u003ca href=\"http://www.amazon.com/Food-Younger-Land-Food-Before-Restaurants/dp/1594488657/kqedorg20\">The Food of a Younger Land: A Portrait of American Food--Before the National Highway System, Before Chain Restaurants, and Before Frozen Food, When the Nation's Food Was Seasonal\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Mark-Kurlansky/e/B001H6GAAU/ref=ep_sprkl_at_B001H6GAAU?pf_rd_p=476885051&pf_rd_s=auto-sparkle&pf_rd_t=301&pf_rd_i=%20Mark%20Kurlansky&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=01QRW6T74B4S9S994B80\">Mark Kurlansky's books on Amazon.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/4069/forum-mark-kurlansky-discusses-the-food-of-a-younger-land",
"authors": [
"5014"
],
"categories": [
"bayareabites_2254",
"bayareabites_2090",
"bayareabites_45",
"bayareabites_34"
],
"tags": [
"bayareabites_2202",
"bayareabites_2201",
"bayareabites_1853"
],
"label": "bayareabites"
},
"bayareabites_3678": {
"type": "posts",
"id": "bayareabites_3678",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "3678",
"score": null,
"sort": [
1242051473000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1242051473,
"format": "aside",
"disqusTitle": "KQED Forum: Ruth Reichl",
"title": "KQED Forum: Ruth Reichl",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/forum-logo.jpg\" alt=\"forum logo\">\u003cbr>\n\u003ca href=\"http://www.kqed.org/radio/listen/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/radio/listen/\">Listen Live to Ruth Reichl\u003c/a> on KQED 88.5FM Mon, May 11, 2009 -- 10:00 AM.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/epArchive/R905111000\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/epArchive/R905111000\">Listen to the audio archive of Ruth Reichl\u003c/a> on KQED's Forum.\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Ruth Reichl\u003c/strong>\u003cbr>\nRuth Reichl is best known for her work as editor in chief of Gourmet Magazine, but she's also a best selling author who tackles subjects outside the world of food. Her new book, \u003ca href=\"http://www.amazon.com/Not-Becoming-My-Mother-Things/dp/1594202168/kqedorg20\">\"Not Becoming My Mother: And Other Things She Taught Me Along the Way\"\u003c/a> examines her mother's life as a woman in the early 20th century. \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Ruth Reichl, author, editor in chief of Gourmet Magazine, former restaurant critic for the New York Times and four-time James Beard Award winner \u003c/p>\n\u003cp>Explore and buy \u003ca href=\"http://www.amazon.com/Ruth-Reichl/e/B000AQ403C\">Ruth Reichl's books on amazon.com\u003c/a>\u003cbr>\nFollow Ruth Reichl on Twitter \u003ca href=\"http://twitter.com/ruthreichl\">@ruthreichl\u003c/a>\u003cbr>\nFollow Gourmet on Twitter \u003ca href=\"http://twitter.com/gourmet\">@gourmet\u003c/a>\u003cbr>\n\u003ca href=\"http://www.gourmet.com/\">Gourmet.com\u003c/a> website \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "3678 http://blogs.kqed.org/bayareabites/?p=3678",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/05/11/kqed-forum-ruth-reichl/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 144,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 7
},
"modified": 1260374348,
"excerpt": "Ruth Reichl is best known for her work as editor in chief of Gourmet Magazine, but she's also a best selling author who tackles subjects outside the world of food. Her new book, \"Not Becoming My Mother: And Other Things She Taught Me Along the Way\" examines her mother's life as a woman in the early 20th century. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Ruth Reichl is best known for her work as editor in chief of Gourmet Magazine, but she's also a best selling author who tackles subjects outside the world of food. Her new book, "Not Becoming My Mother: And Other Things She Taught Me Along the Way" examines her mother's life as a woman in the early 20th century. ",
"title": "KQED Forum: Ruth Reichl | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "KQED Forum: Ruth Reichl",
"datePublished": "2009-05-11T07:17:53-07:00",
"dateModified": "2009-12-09T07:59:08-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "kqed-forum-ruth-reichl",
"status": "publish",
"path": "/bayareabites/3678/kqed-forum-ruth-reichl",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/forum-logo.jpg\" alt=\"forum logo\">\u003cbr>\n\u003ca href=\"http://www.kqed.org/radio/listen/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/radio/listen/\">Listen Live to Ruth Reichl\u003c/a> on KQED 88.5FM Mon, May 11, 2009 -- 10:00 AM.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/epArchive/R905111000\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.kqed.org/epArchive/R905111000\">Listen to the audio archive of Ruth Reichl\u003c/a> on KQED's Forum.\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>Ruth Reichl\u003c/strong>\u003cbr>\nRuth Reichl is best known for her work as editor in chief of Gourmet Magazine, but she's also a best selling author who tackles subjects outside the world of food. Her new book, \u003ca href=\"http://www.amazon.com/Not-Becoming-My-Mother-Things/dp/1594202168/kqedorg20\">\"Not Becoming My Mother: And Other Things She Taught Me Along the Way\"\u003c/a> examines her mother's life as a woman in the early 20th century. \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Ruth Reichl, author, editor in chief of Gourmet Magazine, former restaurant critic for the New York Times and four-time James Beard Award winner \u003c/p>\n\u003cp>Explore and buy \u003ca href=\"http://www.amazon.com/Ruth-Reichl/e/B000AQ403C\">Ruth Reichl's books on amazon.com\u003c/a>\u003cbr>\nFollow Ruth Reichl on Twitter \u003ca href=\"http://twitter.com/ruthreichl\">@ruthreichl\u003c/a>\u003cbr>\nFollow Gourmet on Twitter \u003ca href=\"http://twitter.com/gourmet\">@gourmet\u003c/a>\u003cbr>\n\u003ca href=\"http://www.gourmet.com/\">Gourmet.com\u003c/a> website \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/3678/kqed-forum-ruth-reichl",
"authors": [
"5014"
],
"categories": [
"bayareabites_2254",
"bayareabites_2090",
"bayareabites_45",
"bayareabites_34"
],
"tags": [
"bayareabites_2154",
"bayareabites_640",
"bayareabites_2153"
],
"label": "bayareabites"
},
"bayareabites_3565": {
"type": "posts",
"id": "bayareabites_3565",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "3565",
"score": null,
"sort": [
1241792259000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1241792259,
"format": "aside",
"disqusTitle": "39 Rue de Barbe",
"title": "39 Rue de Barbe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-3567\" title=\"rhubarb\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/rhubarb.jpg\" alt=\"rhubarb\" width=\"350\" height=\"262\">Rhubarb. I have loved it for years. And why not? It's a tart, refreshing, and completely extraordinary thing when handled properly.\u003c/p>\n\u003cp>Of course, it is also highly seasonal. It's one of the first bits of produce to show up in markets when the ground warms up in the spring, it hangs around in the summertime, when the living is supposedly easy, but it has a predictable habit of disappearing when the weather gets rough. It's a fair weather thing. And, though most commonly lumped together with fruits, it is, in fact a vegetable-- a truth I've found very difficult to grasp over the past few years.\u003c/p>\n\u003cp>When you slow down long enough to really notice the word, when you break it down into its two syllables and sound it out, it just seems like a really bad idea. \"Rue,\" as a noun connotes sorrow. As a verb, it means to regret. And barb? It can mean any sharp protrusion that points backward, like a hook or an arrow. It is something that prevents easy extraction. When you put the two pieces of the word together, however, it evokes freshly baked pies and springtime. Or, of course, it can conjure up some sad, sorrowful thing that pulls you in and won't let you go. Take your pick. I have been historically attracted to both, but that is one for my therapist. I can just see the silhouettes of the Electric Company's Oscar-winning duo, Morgan Freeman and Rita Moreno, sounding it all out for me. Rhu. Barb. Rhubarb. \u003ca href=\"http://www.youtube.com/watch?v=66RQ3DoQ5yc&NR=1\">They make it sound like so much fun.\u003cbr>\n\u003c/a>\u003cbr>\nThe Latin name for the plant, \u003cem>Rheum rhabarbarum\u003c/em>, should give one pause. At its base is \u003cem>barbarum\u003c/em>, which indicates that the plant was, for the Greeks and Romans at least, from some place other. In the case of the rhubarb plant, this place was the Volga river-- an area at the time populated by what the \"civilized\" Mediterraneans considered barbarian: bearded and coarse, with a language totally incomprehensible to their own.\u003c/p>\n\u003cp>And \u003cem>Rheum\u003c/em>? From the Latin \u003cem>rheuma\u003c/em>, it means \"a watery discharge from the mucous membranes, especially the eyes and nose.\" Charming.\u003c/p>\n\u003cp>The Greek word \u003cem>bárbaros\u003c/em>, by the way, refers to the sound of random, incomprehensible noises one hears when listening to a language one cannot understand. The sound they made to mimic this was \u003cem>\"bar bar.\"\u003c/em> The terms \"babble\" and \"blah blah,\" may be derived from this. One usage of the word \"rhubarb\" certainly is-- it is one of the words chosen by stage actors to chatter repeatedly in order to provide indecipherable background noise in crowd or party scenes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Only the stalk of the rhubarb plant is edible. The green leaves of the plant-- the part of the organism from which it derives its strength and energy-- are toxic, containing the nephrotoxin oxalic acid. When eaten in quantity or over a long period of time, one may suffer kidney damage. The roots that give the plant its stability are rich in anthraquinones like emodin and rhein, which are natural laxatives and cathartics.\u003c/p>\n\u003cp>Well, I've had about enough catharsis, thank you very much. I no longer see rhubarb through the rosy-hued glasses that bare a remarkable resemblance to the color of the stalk itself. With the exception of the following recipe, I'm not giving rhubarb much thought anymore. Instead, I shall focus my energy and attention elsewhere. Like going to Paris for a week-- a place where the only rue-ing I'll be doing is wandering the streets of that city and the only barbs I will encounter are the \u003cem>bons mots\u003c/em> flung by a couple of charming and very clever friends.\u003c/p>\n\u003cp>Now that's the kind of rhubarb I can really get behind.\u003c/p>\n\u003cp>\u003cstrong>Rapaperikiisseli (Finnish Rhubarb Soup)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3566\" title=\"rhubarb-soup\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/rhubarb-soup.jpg\" alt=\"rhubarb-soup\" width=\"350\" height=\"253\">\u003c/p>\n\u003cp>And why not \u003cem>Rapaperikiisseli\u003c/em>? It is a word I do not understand and could never hope to pronounce. It's all \u003cem>bar bar\u003c/em> to me. I've simplified the dish somewhat, omitting the need for cornstarch. It is, in a real sense, rhubarb boiled down to its essence, with just a little help from its good friends Mr. Sugar, Señor Water, and a couple of spicy numbers from down the street. It requires little in the way of time and effort, and even less in terms of thought, which is pretty much what I should have been giving rhubarb all along.\u003c/p>\n\u003cp>Enjoy.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2 to 4, depending.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups cold water\u003cbr>\n2 cups rhubarb, chopped and peeled (reserve the peel for use, please)\u003cbr>\n1/2 cup sugar\u003cbr>\n1 cinnamon stick, whole\u003cbr>\na pinch of ground clove\u003cbr>\nmint, if you like, for garnish (I am not one of those people who garnishes everything with mint. It just happens to work nicely in this particular case.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a medium-sized saucepan equipped with a lid (for future use), place water and rhubarb peel. Bring to a simmer and cook the peel until the color has been leached out. Remove and discard peel.\u003c/p>\n\u003cp>2. Add to the now-pink water the sugar, chopped rhubarb, and cinnamon stick. Stir, bring to a simmer, and cover. Simmer until the rhubarb falls completely apart. In my experience, it will do this with some regularity over the span of a few years. In the case of this recipe, however, give it 15 minutes. Remove the cinnamon stick and let cool enough so that, when put in a blender, the top will not burst off and scald you with hot liquid.\u003c/p>\n\u003cp>3. When the rhubarb is blender-ready... ummm... blend. Continue to do so until it is of a smooth, even consistency. Set to chill in the refrigerator.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Serve chilled in appropriate serving bowls with bits of torn mint thrown over the top. Or add little fluffy clouds of whipped cream or a dollop of crème fraîche. Your choice. The rhubarb is yours to do with as you please.\u003c/p>\n\n",
"disqusIdentifier": "3565 http://blogs.kqed.org/bayareabites/?p=3565",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/05/08/39-rue-de-barbe/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 999,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1550601933,
"excerpt": "Rhubarb. I have loved it for years. And why not? It's a tart, refreshing, and completely extraordinary thing when handled properly.\r\n\r\nOf course, it is also highly seasonal. It's one of the first bits of produce to show up in markets when the ground warms up in the spring, it hangs around in the summertime, when the living is supposedly easy, but it has a predictable habit of disappearing when the weather gets rough. It's a fair weather thing. And, though most commonly lumped together with fruits, it is, in fact a vegetable-- a truth I've found very difficult to grasp over the past few years.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Rhubarb. I have loved it for years. And why not? It's a tart, refreshing, and completely extraordinary thing when handled properly.\r\n\r\nOf course, it is also highly seasonal. It's one of the first bits of produce to show up in markets when the ground warms up in the spring, it hangs around in the summertime, when the living is supposedly easy, but it has a predictable habit of disappearing when the weather gets rough. It's a fair weather thing. And, though most commonly lumped together with fruits, it is, in fact a vegetable-- a truth I've found very difficult to grasp over the past few years.",
"title": "39 Rue de Barbe | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "39 Rue de Barbe",
"datePublished": "2009-05-08T07:17:39-07:00",
"dateModified": "2019-02-19T10:45:33-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "39-rue-de-barbe",
"status": "publish",
"path": "/bayareabites/3565/39-rue-de-barbe",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-3567\" title=\"rhubarb\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/rhubarb.jpg\" alt=\"rhubarb\" width=\"350\" height=\"262\">Rhubarb. I have loved it for years. And why not? It's a tart, refreshing, and completely extraordinary thing when handled properly.\u003c/p>\n\u003cp>Of course, it is also highly seasonal. It's one of the first bits of produce to show up in markets when the ground warms up in the spring, it hangs around in the summertime, when the living is supposedly easy, but it has a predictable habit of disappearing when the weather gets rough. It's a fair weather thing. And, though most commonly lumped together with fruits, it is, in fact a vegetable-- a truth I've found very difficult to grasp over the past few years.\u003c/p>\n\u003cp>When you slow down long enough to really notice the word, when you break it down into its two syllables and sound it out, it just seems like a really bad idea. \"Rue,\" as a noun connotes sorrow. As a verb, it means to regret. And barb? It can mean any sharp protrusion that points backward, like a hook or an arrow. It is something that prevents easy extraction. When you put the two pieces of the word together, however, it evokes freshly baked pies and springtime. Or, of course, it can conjure up some sad, sorrowful thing that pulls you in and won't let you go. Take your pick. I have been historically attracted to both, but that is one for my therapist. I can just see the silhouettes of the Electric Company's Oscar-winning duo, Morgan Freeman and Rita Moreno, sounding it all out for me. Rhu. Barb. Rhubarb. \u003ca href=\"http://www.youtube.com/watch?v=66RQ3DoQ5yc&NR=1\">They make it sound like so much fun.\u003cbr>\n\u003c/a>\u003cbr>\nThe Latin name for the plant, \u003cem>Rheum rhabarbarum\u003c/em>, should give one pause. At its base is \u003cem>barbarum\u003c/em>, which indicates that the plant was, for the Greeks and Romans at least, from some place other. In the case of the rhubarb plant, this place was the Volga river-- an area at the time populated by what the \"civilized\" Mediterraneans considered barbarian: bearded and coarse, with a language totally incomprehensible to their own.\u003c/p>\n\u003cp>And \u003cem>Rheum\u003c/em>? From the Latin \u003cem>rheuma\u003c/em>, it means \"a watery discharge from the mucous membranes, especially the eyes and nose.\" Charming.\u003c/p>\n\u003cp>The Greek word \u003cem>bárbaros\u003c/em>, by the way, refers to the sound of random, incomprehensible noises one hears when listening to a language one cannot understand. The sound they made to mimic this was \u003cem>\"bar bar.\"\u003c/em> The terms \"babble\" and \"blah blah,\" may be derived from this. One usage of the word \"rhubarb\" certainly is-- it is one of the words chosen by stage actors to chatter repeatedly in order to provide indecipherable background noise in crowd or party scenes.\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>Only the stalk of the rhubarb plant is edible. The green leaves of the plant-- the part of the organism from which it derives its strength and energy-- are toxic, containing the nephrotoxin oxalic acid. When eaten in quantity or over a long period of time, one may suffer kidney damage. The roots that give the plant its stability are rich in anthraquinones like emodin and rhein, which are natural laxatives and cathartics.\u003c/p>\n\u003cp>Well, I've had about enough catharsis, thank you very much. I no longer see rhubarb through the rosy-hued glasses that bare a remarkable resemblance to the color of the stalk itself. With the exception of the following recipe, I'm not giving rhubarb much thought anymore. Instead, I shall focus my energy and attention elsewhere. Like going to Paris for a week-- a place where the only rue-ing I'll be doing is wandering the streets of that city and the only barbs I will encounter are the \u003cem>bons mots\u003c/em> flung by a couple of charming and very clever friends.\u003c/p>\n\u003cp>Now that's the kind of rhubarb I can really get behind.\u003c/p>\n\u003cp>\u003cstrong>Rapaperikiisseli (Finnish Rhubarb Soup)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3566\" title=\"rhubarb-soup\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/rhubarb-soup.jpg\" alt=\"rhubarb-soup\" width=\"350\" height=\"253\">\u003c/p>\n\u003cp>And why not \u003cem>Rapaperikiisseli\u003c/em>? It is a word I do not understand and could never hope to pronounce. It's all \u003cem>bar bar\u003c/em> to me. I've simplified the dish somewhat, omitting the need for cornstarch. It is, in a real sense, rhubarb boiled down to its essence, with just a little help from its good friends Mr. Sugar, Señor Water, and a couple of spicy numbers from down the street. It requires little in the way of time and effort, and even less in terms of thought, which is pretty much what I should have been giving rhubarb all along.\u003c/p>\n\u003cp>Enjoy.\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 2 to 4, depending.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups cold water\u003cbr>\n2 cups rhubarb, chopped and peeled (reserve the peel for use, please)\u003cbr>\n1/2 cup sugar\u003cbr>\n1 cinnamon stick, whole\u003cbr>\na pinch of ground clove\u003cbr>\nmint, if you like, for garnish (I am not one of those people who garnishes everything with mint. It just happens to work nicely in this particular case.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a medium-sized saucepan equipped with a lid (for future use), place water and rhubarb peel. Bring to a simmer and cook the peel until the color has been leached out. Remove and discard peel.\u003c/p>\n\u003cp>2. Add to the now-pink water the sugar, chopped rhubarb, and cinnamon stick. Stir, bring to a simmer, and cover. Simmer until the rhubarb falls completely apart. In my experience, it will do this with some regularity over the span of a few years. In the case of this recipe, however, give it 15 minutes. Remove the cinnamon stick and let cool enough so that, when put in a blender, the top will not burst off and scald you with hot liquid.\u003c/p>\n\u003cp>3. When the rhubarb is blender-ready... ummm... blend. Continue to do so until it is of a smooth, even consistency. Set to chill in the refrigerator.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Serve chilled in appropriate serving bowls with bits of torn mint thrown over the top. Or add little fluffy clouds of whipped cream or a dollop of crème fraîche. Your choice. The rhubarb is yours to do with as you please.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/3565/39-rue-de-barbe",
"authors": [
"5017"
],
"categories": [
"bayareabites_752",
"bayareabites_2090",
"bayareabites_1873"
],
"tags": [
"bayareabites_14738",
"bayareabites_2139",
"bayareabites_2140"
],
"label": "bayareabites"
},
"bayareabites_3449": {
"type": "posts",
"id": "bayareabites_3449",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "3449",
"score": null,
"sort": [
1241193536000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1241193536,
"format": "aside",
"disqusTitle": "Coronation Chicken Salad: Fit for a Queen",
"title": "Coronation Chicken Salad: Fit for a Queen",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-3450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/coronation-chicken-salad.jpg\" alt=\"coronation chicken salad\" width=\"262\" height=\"350\">And I know a lot of them. Last weekend, I was (cheerfully) roped into helping prepare and serve a \"proper\" English tea by \u003ca href=\"http://www.squidalicious.com/\">an old friend\u003c/a> who had offered up her home, her china, and her silver tea pots for the benefit of my goddaughter's school. I have placed the word \"proper\" in quotation marks, because this was a tea hosted by Canadian-Americans, which means that it just might have been even more so than a true, English tea. The Canadians, after all, still celebrate Queen Victoria's birthday. The English, however, have long since moved on.\u003c/p>\n\u003cp>Scones were baked and served with Devonshire cream, butter, and jam. Little tea cakes were made available as were a number of precious, crustless tea sandwiches: cucumber, egg salad, smoked salmon, and Coronation Chicken.\u003c/p>\n\u003cp>It was the last one that really caught my attention. I asked Mary Pat, my friend Shannon's mother (and my former, formidable piano teacher), about it and she explained that the dish was called Coronation Chicken Salad because it was served at a luncheon in honor of Queen Elizabeth II's coronation. Well, that seemed straightforward enough.\u003c/p>\n\u003cp>It also fit in nicely with the conversation about World War II food rationing I was having with my friend Craig and my goddaughter, Zelly, on the way to their house. Don't ask. These things just happen. We got so involved talking about u-boats, the Battle of Britain, and how Queen Elizabeth (mother of the present queen regnant) was glad Buckingham Palace was bombed so that she could then \"look the East End in the face,\" that we forgot to stop for some necessary but overlooked tea supplies.\u003c/p>\n\u003cp>\u003cstrong>The Back Story\u003c/strong>\u003cbr>\nCoronation Chicken Salad was created by chef Rosemary Hume and the credit grabbed by one Constance Spry, a social-climbing society florist when students at her Winkfield Domestic Science School (at which Miss Hume was an instructress) were asked to cater a luncheon for the leaders of the Commonwealth Nations gathering together for the new queen's coronation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Yes, Winkfield. The dish was anything but new at the time; merely a rehashing of the chicken in curried mayonnaise concocted for Elizabeth's grandfather, George V, in celebration of his Silver Jubilee. The name of the dish was, unsurprisingly, \"Jubilee Chicken.\" And you'll never guess what was served in honor of Elizabeth's Golden Jubilee. It's true. Jubilee Chicken.\u003c/p>\n\u003cp>\u003cem>But we made it because we thought you loved it so much.\u003c/em> I can just hear her mother (god rest her soul) saying that.\u003c/p>\n\u003cp>The recipe was published in the newspapers ahead of the coronation so that the common people might partake of what their new queen would be eating on her very special day. However, since food rationing did not end until 1954 (several months later), it is very doubtful that most of the common folk had had sufficient amounts of chicken and dairy products on hand to whip of a batch of the stuff. If they had learned anything in 14 years of food restrictions and shortages, it was to make do, to improvise. Perhaps that is why there are so many different versions of this particular salad. Individual households approximated the dish with what they had on hand.\u003c/p>\n\u003cp>Today's Coronation Chicken Salad is, essentially, cold chicken in curried mayonnaise. Simple but good. The original version, however, is a much more complex organism that included a cooked-down sauce of red wine, bay leaf, and tomato purée, and an addition of apricot purée and heavy cream. Throw in some mayonnaise and curry powder and...I'll put it this way-- I get the feeling that anyone who ate it would be spending more time on the throne than Elizabeth Regina.\u003c/p>\n\u003cp>\u003cstrong>Coronation-ish Chicken Salad\u003c/strong>\u003cbr>\nThis is not the original recipe. Given the food rationing of the time, I think it's entirely in the spirit of the thing to improvise with ingredients one has on hand. For example, if a bottle of red wine is opened in my house, there will never be any left over for use in a chicken salad. Instead, I have added vinegar. I've also omitted the original call for heavy cream, and the cooking of the onions, owing to my own preference for bolder flavors and an even stronger tendency towards laziness. Feel free to add or subtract whatever ingredients you like. Except for chicken, mayonnaise, and curry powder. I don't mind, and I don't think Her Britannic Majesty will mind much, either. For the original recipe, please visit \u003ca href=\"http://lukehoney.typepad.com/the_greasy_spoon/2008/06/coronation-chic.html\">The Greasy Spoon\u003c/a>, a site I stumbled upon and of which I am now rather fond.\u003c/p>\n\u003cp>Note: I had chosen to serve my salad clad in nothing but a crown of watercress. Upon examination of the opening photo, however, I realized that crowns are meant to be worn upon the head, not sat upon. It is a small but important error. If it bothers you, please feel free to turn the whole thing upside down and place upon your head or the head of the queen nearest you.\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 chicken breasts, boneless and skinless, poached and diced\u003cbr>\n1/2 cup mayonnaise\u003cbr>\n1 tablespoon curry powder (more or less, according to taste.)\u003cbr>\n2 tablespoons mango chutney or apricot preserves\u003cbr>\n1/2 yellow onion, finely diced\u003cbr>\n1 stalk celery, finely diced\u003cbr>\n1/4 cup currants or raisins\u003cbr>\n1 tablespoon vinegar: cider, champagne or whatever\u003cbr>\nthe juice of 1/2 lemon\u003cbr>\nsalt and pepper to taste\u003cbr>\n1/4 cup chopped cashews for garnish\u003cbr>\nwatercress, washed and de-stemmed, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Combine mayonnaise, curry powder, vinegar, chutney, lemon juice, salt, and pepper. Stir well.\u003c/p>\n\u003cp>2. Throw in the chopped chicken breast meat, onion, celery, and currants/raisins. Stir until everything is well-coated.\u003c/p>\n\u003cp>3. Refrigerate overnight to let all the ingredients get to know each other a little better.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. To serve, place on a bed of watercress and top with chopped cashews. Or slap some between two slices of bread. I will leave the decision of whether or not to discard the bread crust up to you.\u003c/p>\n\n",
"disqusIdentifier": "3449 http://blogs.kqed.org/bayareabites/?p=3449",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/05/01/coronation-chicken-salad-fit-for-a-queen/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1031,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1550602013,
"excerpt": "And I know a lot of them.\r\nLast weekend, I was (cheerfully) roped into helping prepare and serve a \"proper\" English tea by an old friend who had offered up her home, her china, and her silver tea pots for the benefit of my goddaughter's school. I have placed the word \"proper\" in quotation marks, because this was a tea hosted by Canadian-Americans, which means that it just might have been even more so than a true, English tea. The Canadians, after all, still celebrate Queen Victoria's birthday. The English, however, have long since moved on.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "And I know a lot of them.\r\nLast weekend, I was (cheerfully) roped into helping prepare and serve a "proper" English tea by an old friend who had offered up her home, her china, and her silver tea pots for the benefit of my goddaughter's school. I have placed the word "proper" in quotation marks, because this was a tea hosted by Canadian-Americans, which means that it just might have been even more so than a true, English tea. The Canadians, after all, still celebrate Queen Victoria's birthday. The English, however, have long since moved on.",
"title": "Coronation Chicken Salad: Fit for a Queen | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Coronation Chicken Salad: Fit for a Queen",
"datePublished": "2009-05-01T08:58:56-07:00",
"dateModified": "2019-02-19T10:46:53-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "coronation-chicken-salad-fit-for-a-queen",
"status": "publish",
"path": "/bayareabites/3449/coronation-chicken-salad-fit-for-a-queen",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-3450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/coronation-chicken-salad.jpg\" alt=\"coronation chicken salad\" width=\"262\" height=\"350\">And I know a lot of them. Last weekend, I was (cheerfully) roped into helping prepare and serve a \"proper\" English tea by \u003ca href=\"http://www.squidalicious.com/\">an old friend\u003c/a> who had offered up her home, her china, and her silver tea pots for the benefit of my goddaughter's school. I have placed the word \"proper\" in quotation marks, because this was a tea hosted by Canadian-Americans, which means that it just might have been even more so than a true, English tea. The Canadians, after all, still celebrate Queen Victoria's birthday. The English, however, have long since moved on.\u003c/p>\n\u003cp>Scones were baked and served with Devonshire cream, butter, and jam. Little tea cakes were made available as were a number of precious, crustless tea sandwiches: cucumber, egg salad, smoked salmon, and Coronation Chicken.\u003c/p>\n\u003cp>It was the last one that really caught my attention. I asked Mary Pat, my friend Shannon's mother (and my former, formidable piano teacher), about it and she explained that the dish was called Coronation Chicken Salad because it was served at a luncheon in honor of Queen Elizabeth II's coronation. Well, that seemed straightforward enough.\u003c/p>\n\u003cp>It also fit in nicely with the conversation about World War II food rationing I was having with my friend Craig and my goddaughter, Zelly, on the way to their house. Don't ask. These things just happen. We got so involved talking about u-boats, the Battle of Britain, and how Queen Elizabeth (mother of the present queen regnant) was glad Buckingham Palace was bombed so that she could then \"look the East End in the face,\" that we forgot to stop for some necessary but overlooked tea supplies.\u003c/p>\n\u003cp>\u003cstrong>The Back Story\u003c/strong>\u003cbr>\nCoronation Chicken Salad was created by chef Rosemary Hume and the credit grabbed by one Constance Spry, a social-climbing society florist when students at her Winkfield Domestic Science School (at which Miss Hume was an instructress) were asked to cater a luncheon for the leaders of the Commonwealth Nations gathering together for the new queen's coronation.\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>Yes, Winkfield. The dish was anything but new at the time; merely a rehashing of the chicken in curried mayonnaise concocted for Elizabeth's grandfather, George V, in celebration of his Silver Jubilee. The name of the dish was, unsurprisingly, \"Jubilee Chicken.\" And you'll never guess what was served in honor of Elizabeth's Golden Jubilee. It's true. Jubilee Chicken.\u003c/p>\n\u003cp>\u003cem>But we made it because we thought you loved it so much.\u003c/em> I can just hear her mother (god rest her soul) saying that.\u003c/p>\n\u003cp>The recipe was published in the newspapers ahead of the coronation so that the common people might partake of what their new queen would be eating on her very special day. However, since food rationing did not end until 1954 (several months later), it is very doubtful that most of the common folk had had sufficient amounts of chicken and dairy products on hand to whip of a batch of the stuff. If they had learned anything in 14 years of food restrictions and shortages, it was to make do, to improvise. Perhaps that is why there are so many different versions of this particular salad. Individual households approximated the dish with what they had on hand.\u003c/p>\n\u003cp>Today's Coronation Chicken Salad is, essentially, cold chicken in curried mayonnaise. Simple but good. The original version, however, is a much more complex organism that included a cooked-down sauce of red wine, bay leaf, and tomato purée, and an addition of apricot purée and heavy cream. Throw in some mayonnaise and curry powder and...I'll put it this way-- I get the feeling that anyone who ate it would be spending more time on the throne than Elizabeth Regina.\u003c/p>\n\u003cp>\u003cstrong>Coronation-ish Chicken Salad\u003c/strong>\u003cbr>\nThis is not the original recipe. Given the food rationing of the time, I think it's entirely in the spirit of the thing to improvise with ingredients one has on hand. For example, if a bottle of red wine is opened in my house, there will never be any left over for use in a chicken salad. Instead, I have added vinegar. I've also omitted the original call for heavy cream, and the cooking of the onions, owing to my own preference for bolder flavors and an even stronger tendency towards laziness. Feel free to add or subtract whatever ingredients you like. Except for chicken, mayonnaise, and curry powder. I don't mind, and I don't think Her Britannic Majesty will mind much, either. For the original recipe, please visit \u003ca href=\"http://lukehoney.typepad.com/the_greasy_spoon/2008/06/coronation-chic.html\">The Greasy Spoon\u003c/a>, a site I stumbled upon and of which I am now rather fond.\u003c/p>\n\u003cp>Note: I had chosen to serve my salad clad in nothing but a crown of watercress. Upon examination of the opening photo, however, I realized that crowns are meant to be worn upon the head, not sat upon. It is a small but important error. If it bothers you, please feel free to turn the whole thing upside down and place upon your head or the head of the queen nearest you.\u003c/p>\n\u003cp>\u003cstrong>Serves 4 to 6\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 chicken breasts, boneless and skinless, poached and diced\u003cbr>\n1/2 cup mayonnaise\u003cbr>\n1 tablespoon curry powder (more or less, according to taste.)\u003cbr>\n2 tablespoons mango chutney or apricot preserves\u003cbr>\n1/2 yellow onion, finely diced\u003cbr>\n1 stalk celery, finely diced\u003cbr>\n1/4 cup currants or raisins\u003cbr>\n1 tablespoon vinegar: cider, champagne or whatever\u003cbr>\nthe juice of 1/2 lemon\u003cbr>\nsalt and pepper to taste\u003cbr>\n1/4 cup chopped cashews for garnish\u003cbr>\nwatercress, washed and de-stemmed, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Combine mayonnaise, curry powder, vinegar, chutney, lemon juice, salt, and pepper. Stir well.\u003c/p>\n\u003cp>2. Throw in the chopped chicken breast meat, onion, celery, and currants/raisins. Stir until everything is well-coated.\u003c/p>\n\u003cp>3. Refrigerate overnight to let all the ingredients get to know each other a little better.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. To serve, place on a bed of watercress and top with chopped cashews. Or slap some between two slices of bread. I will leave the decision of whether or not to discard the bread crust up to you.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/3449/coronation-chicken-salad-fit-for-a-queen",
"authors": [
"5017"
],
"categories": [
"bayareabites_752",
"bayareabites_2090",
"bayareabites_12"
],
"tags": [
"bayareabites_2117",
"bayareabites_2115",
"bayareabites_2116",
"bayareabites_14738"
],
"label": "bayareabites"
},
"bayareabites_3262": {
"type": "posts",
"id": "bayareabites_3262",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "3262",
"score": null,
"sort": [
1240584435000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1240584435,
"format": "aside",
"disqusTitle": "Dziekuje, King Stanislaw",
"title": "Dziekuje, King Stanislaw",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/stanislaw_leszczynski.jpg\" alt=\"stanislaw_leszczynski\" width=\"390\" height=\"512\" class=\"alignleft size-full wp-image-3261\">I have this thing about history books-- especially ones about food history, military history, and the misdoings of European royalty. If its got a lot of useless trivia packed into it, I will read it, digest it, and annoy my friends with the opening line, \"Hey did you know...?\"\u003c/p>\n\u003cp>And if what I'm reading includes all of the above, I am one happy nerd.\u003c/p>\n\u003cp>Thanks to my recent reading, its finally happened. I've met \u003cem>him\u003c/em>-- my new historical crush, Stanislaw Leszczynski. He might not have been the handsomest fellow in the world, but he had it going on: he lost the crown of Poland, became the French Duke of Lorraine by marrying off his daughter Maria to Louis XV (after losing Poland a second time), and, most likely by virtue of is own good nature and a heavy dose of pity from Frederick III, was made a count of the Holy Roman Empire. It doesn't matter much that, by the 18th Century, The H.R.E. was neither holy, nor Roman. It wasn't even much of an Empire, but a cluster of bickering Central European states. Still, it was a nice title.\u003c/p>\n\u003cp>But it really isn't his laundry list of honors that impresses me. I'd still like him if he were merely an viscount or baron or margrave. It's his penchant for popularizing and ascribing names to food that I like. Really, really popular food. King Stanislaw, it seems, was quite a gastronome, as his painting might hint at. Just look at those multiple chins.\u003c/p>\n\u003cp>According to my latest read, \u003ca href=\"http://www.amazon.com/Food-Chronology-Compendium-Anecdotes-Prehistory/dp/080505247X\">The Food Chronology\u003c/a> by James Trager, Stanislaw started a craze in Paris for pigs' feet, tripe, and most importantly, onion soup soon after his daughter became queen of France. According to legend, he was so taken with an onion soup he was served at an inn on his way to Paris that he visited the kitchen in his dressing gown and demanded the chef to show him how to make it. Et voilà, everyone was eating\u003cem> Soupe à l'Oignon\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It is also culinary lore that Stanislaw would drench \u003ca href=\"http://www.artisanbreadbaking.com/breads/kugelhupf/kugelhupf.htm\">\u003cem>kugelhupf\u003c/em>\u003c/a> with rum from the French West Indies to create \u003ca href=\"http://en.wikipedia.org/wiki/Bab%C3%A0\">\u003cem>Baba au Rhum\u003c/em>\u003c/a>. Though it is more than likely he did not name the dish \"\u003cem>Baba au rhum\u003c/em>\", three points of truth indicate his possible involvement in some ways-- \u003cem>kugelhupf\u003c/em> was a well-established dish in the regions of Alsace and Lorraine by the time Stanislaw took up residence, he loved alcohol, and the word \"baba\" is derived from the Polish word for \"good woman\" or grandmother. Think \"babka.\"\u003c/p>\n\u003cp>And finally (unless you want to get into the quiche Lorraine, which I do not), he's got the madeleine-- that tea cake enshrined by the famously self-obsessed shut-in, Marcel Proust. Not everyone will agree that Stanislaw was the man who named it. What is known is that the madeleine originated in the town of Commercy, in Lorraine, where Stanislaw was in residence. Some say he named it after a maid who served them him. Others say they had long been baked by the local nuns of St. Mary Magdelen convent.\u003c/p>\n\u003cp>Oh, there are lots of theories on the origin of madeleine, but I won't bore you with them.\u003c/p>\n\u003cp>I think what I'm rather taken with is the fact that this man seems to have had his finger in a number of culinary pots. I am jealous that, because of his stature, he was able to influence the tastes of a country which was then becoming famous for its food-- a country that wasn't even his.\u003c/p>\n\u003cp>Of course in the 18th Century, anyone of note was aching to have their cooks invent dishes to be named for them. Think Sauce Richelieu or Sue Anne Nivens' favorite, \u003ca href=\"http://en.wikipedia.org/wiki/Veal_Orloff\">Veal Prince Orloff\u003c/a>.\u003c/p>\n\u003cp>Are people naming dishes today or has everything already been named? It feels as though everything has. Apart from delis with a penchant for naming sandwiches after Borscht Belt comedians, I'm coming up blank. We just don't see elegant dishes like Asparagus Britney Spears or Tournedos à la Brenda Fricker coming into common usage. There is no flourish these days. Everything is so bloody straightforward, a long string of words listing ingredients. \u003cem>Flank Steak with kohlrabi pudding, sunchoke fries, and anchovies\u003c/em>. Or whatever. Are we so unsophisticated that we now have to have everything spelled out for us?\u003c/p>\n\u003cp>I mean really.\u003c/p>\n\u003cp>Give me the days when an old Polish king could wander into France, have a bit of cake and say, \"Oh, let's call this a madeleine.\" Perhaps his French wasn't good enough to say \"I would very much like one of those delicious, buttery cakes with the faint whiff of lemon.\" It doesn't really matter. One says \"madeleine\" and one knows exactly what one is getting.\u003c/p>\n\u003cp>And to that I say, \"Dziekuje, Stanislaw.\" Thank you. You've given me an idea. I shall start naming everything I eat. Sadly, the best name I've come up with for anything lately is Chicken Statutory, which is an Americanized version of Chicken Cacciatore, but made with younger, fresher chicken.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I think it needs a little work.\u003c/p>\n\n",
"disqusIdentifier": "3262 http://blogs.kqed.org/bayareabites/?p=3262",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2009/04/24/dziekuje-king-stanislaw/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 872,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1240620256,
"excerpt": "Thanks to my recent reading, its finally happened. I've met him-- my new historical crush, Stanislaw Leszczynski.But it really isn't his laundry list of honors that impresses me. I'd still like him if here were merely an viscount or baron or margrave. It's his penchant for popularizing and ascribing names to food that I like. Really, really popular food. King Stanislaw, it seems, was quite a gastronome, as his painting might hint at, given his multiple chins.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Thanks to my recent reading, its finally happened. I've met him-- my new historical crush, Stanislaw Leszczynski.But it really isn't his laundry list of honors that impresses me. I'd still like him if here were merely an viscount or baron or margrave. It's his penchant for popularizing and ascribing names to food that I like. Really, really popular food. King Stanislaw, it seems, was quite a gastronome, as his painting might hint at, given his multiple chins.\r\n",
"title": "Dziekuje, King Stanislaw | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Dziekuje, King Stanislaw",
"datePublished": "2009-04-24T07:47:15-07:00",
"dateModified": "2009-04-24T17:44:16-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "dziekuje-king-stanislaw",
"status": "publish",
"path": "/bayareabites/3262/dziekuje-king-stanislaw",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/stanislaw_leszczynski.jpg\" alt=\"stanislaw_leszczynski\" width=\"390\" height=\"512\" class=\"alignleft size-full wp-image-3261\">I have this thing about history books-- especially ones about food history, military history, and the misdoings of European royalty. If its got a lot of useless trivia packed into it, I will read it, digest it, and annoy my friends with the opening line, \"Hey did you know...?\"\u003c/p>\n\u003cp>And if what I'm reading includes all of the above, I am one happy nerd.\u003c/p>\n\u003cp>Thanks to my recent reading, its finally happened. I've met \u003cem>him\u003c/em>-- my new historical crush, Stanislaw Leszczynski. He might not have been the handsomest fellow in the world, but he had it going on: he lost the crown of Poland, became the French Duke of Lorraine by marrying off his daughter Maria to Louis XV (after losing Poland a second time), and, most likely by virtue of is own good nature and a heavy dose of pity from Frederick III, was made a count of the Holy Roman Empire. It doesn't matter much that, by the 18th Century, The H.R.E. was neither holy, nor Roman. It wasn't even much of an Empire, but a cluster of bickering Central European states. Still, it was a nice title.\u003c/p>\n\u003cp>But it really isn't his laundry list of honors that impresses me. I'd still like him if he were merely an viscount or baron or margrave. It's his penchant for popularizing and ascribing names to food that I like. Really, really popular food. King Stanislaw, it seems, was quite a gastronome, as his painting might hint at. Just look at those multiple chins.\u003c/p>\n\u003cp>According to my latest read, \u003ca href=\"http://www.amazon.com/Food-Chronology-Compendium-Anecdotes-Prehistory/dp/080505247X\">The Food Chronology\u003c/a> by James Trager, Stanislaw started a craze in Paris for pigs' feet, tripe, and most importantly, onion soup soon after his daughter became queen of France. According to legend, he was so taken with an onion soup he was served at an inn on his way to Paris that he visited the kitchen in his dressing gown and demanded the chef to show him how to make it. Et voilà, everyone was eating\u003cem> Soupe à l'Oignon\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It is also culinary lore that Stanislaw would drench \u003ca href=\"http://www.artisanbreadbaking.com/breads/kugelhupf/kugelhupf.htm\">\u003cem>kugelhupf\u003c/em>\u003c/a> with rum from the French West Indies to create \u003ca href=\"http://en.wikipedia.org/wiki/Bab%C3%A0\">\u003cem>Baba au Rhum\u003c/em>\u003c/a>. Though it is more than likely he did not name the dish \"\u003cem>Baba au rhum\u003c/em>\", three points of truth indicate his possible involvement in some ways-- \u003cem>kugelhupf\u003c/em> was a well-established dish in the regions of Alsace and Lorraine by the time Stanislaw took up residence, he loved alcohol, and the word \"baba\" is derived from the Polish word for \"good woman\" or grandmother. Think \"babka.\"\u003c/p>\n\u003cp>And finally (unless you want to get into the quiche Lorraine, which I do not), he's got the madeleine-- that tea cake enshrined by the famously self-obsessed shut-in, Marcel Proust. Not everyone will agree that Stanislaw was the man who named it. What is known is that the madeleine originated in the town of Commercy, in Lorraine, where Stanislaw was in residence. Some say he named it after a maid who served them him. Others say they had long been baked by the local nuns of St. Mary Magdelen convent.\u003c/p>\n\u003cp>Oh, there are lots of theories on the origin of madeleine, but I won't bore you with them.\u003c/p>\n\u003cp>I think what I'm rather taken with is the fact that this man seems to have had his finger in a number of culinary pots. I am jealous that, because of his stature, he was able to influence the tastes of a country which was then becoming famous for its food-- a country that wasn't even his.\u003c/p>\n\u003cp>Of course in the 18th Century, anyone of note was aching to have their cooks invent dishes to be named for them. Think Sauce Richelieu or Sue Anne Nivens' favorite, \u003ca href=\"http://en.wikipedia.org/wiki/Veal_Orloff\">Veal Prince Orloff\u003c/a>.\u003c/p>\n\u003cp>Are people naming dishes today or has everything already been named? It feels as though everything has. Apart from delis with a penchant for naming sandwiches after Borscht Belt comedians, I'm coming up blank. We just don't see elegant dishes like Asparagus Britney Spears or Tournedos à la Brenda Fricker coming into common usage. There is no flourish these days. Everything is so bloody straightforward, a long string of words listing ingredients. \u003cem>Flank Steak with kohlrabi pudding, sunchoke fries, and anchovies\u003c/em>. Or whatever. Are we so unsophisticated that we now have to have everything spelled out for us?\u003c/p>\n\u003cp>I mean really.\u003c/p>\n\u003cp>Give me the days when an old Polish king could wander into France, have a bit of cake and say, \"Oh, let's call this a madeleine.\" Perhaps his French wasn't good enough to say \"I would very much like one of those delicious, buttery cakes with the faint whiff of lemon.\" It doesn't really matter. One says \"madeleine\" and one knows exactly what one is getting.\u003c/p>\n\u003cp>And to that I say, \"Dziekuje, Stanislaw.\" Thank you. You've given me an idea. I shall start naming everything I eat. Sadly, the best name I've come up with for anything lately is Chicken Statutory, which is an Americanized version of Chicken Cacciatore, but made with younger, fresher chicken.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I think it needs a little work.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/3262/dziekuje-king-stanislaw",
"authors": [
"5017"
],
"categories": [
"bayareabites_2254",
"bayareabites_2090"
],
"tags": [
"bayareabites_2082",
"bayareabites_2081"
],
"label": "bayareabites"
},
"bayareabites_843": {
"type": "posts",
"id": "bayareabites_843",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "843",
"score": null,
"sort": [
1201189020000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1201189020,
"format": "aside",
"disqusTitle": "Burns Night and Ode to a Haggis",
"title": "Burns Night and Ode to a Haggis",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R5jO9dCxbDI/AAAAAAAAAAM/CeL5M0VhZmQ/s1600-h/haggis.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R5jO9dCxbDI/AAAAAAAAAAM/CeL5M0VhZmQ/s320/haggis.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ca href=\"http://www.macsween.co.uk/\">Haggis.\u003c/a> For some reason, that word seems to conjure looks of extreme disgust on the faces of most Americans. \"Do you even know what it is?\" I ask. Or, better yet, in between the \"icks\" and \"ews\" I question \"Have you ever even tasted it?\" Not surprisingly, most people answer with a sheepish \"No.\"\u003c/p>\n\u003cp>Granted, haggis, which is essentially a spiced lamb and oatmeal sausage, gets a bum rap in the U.S. primarily because much of what you find in this country is canned and more closely resembles a mushy, livery blob. Authentic, fresh Scottish haggis cannot be imported into the United States due to \u003ca href=\"http://news.bbc.co.uk/2/hi/uk_news/scotland/7198751.stm\">strict regulations\u003c/a>.\u003c/p>\n\u003cp>But haggis really can be delicious. So I decided to prove it to my friends. Luckily for me, and my Scottish husband, Friday night January 25th just so happens to be \u003ca href=\"http://www.bbc.co.uk/scotland/history/burnsnight/suppers/index.shtml\">Burns Night\u003c/a>, a Scottish holiday celebrating the birthday of Scotland's beloved poet, Robert Burns. A night when the homely little haggis is properly revered.\u003c/p>\n\u003cp>A key element of Burns Night--whether a grande formal affair or just a few friends getting together--is haggis, traditionally served with neeps (turnips; although I believe what they use in Scotland is actually what we know as rutabagas in the U.S.) and tatties (mashed potatoes) and a wee lick of whisky.\u003c/p>\n\u003cp>My first order of business was finding an edible haggis in the Bay Area. Either that or make my own, which I was willing to do if it came down to it. Fortunately, there are enough people in the Bay Area who like it that I found a few excellent referrals to a little shop called The Scottish Meat Pie Co., who actually make their own fresh haggis. Granted, I still had to work for it as they aren't officially in the Bay Area, but in a little town called Dixon near Sacramento. But I love my Scottish husband and I wanted to celebrate his Scottishness properly. As well as prove to my friends that haggis is delicious.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Therefore, on Monday, I made the drive out to Dixon (and sat in a massive traffic jam for 2 hours) to pick up my previously reserved haggis. The very friendly folks at the Scottish Meat Pie Co. definitely recommended reserving one at this \"wild haggis time of the year.\" In fact, they had just finished making a big batch of haggis--lucky me!\u003c/p>\n\u003cp>So with my fresher-than-fresh haggis I made my way home, and tomorrow night I'll be serving up a platter of \u003ca href=\"http://www.ivillage.co.uk/food/tools/recipefinder/display_recipe/0,,6140,00.html\">haggis, neeps and tatties,\u003c/a> and shots of Scotch whisky, while reciting Robert Burns' poem \u003ca href=\"http://www.rabbie-burns.com/the_poems/addresstoahaggis.cfm.html\">To a Haggis\u003c/a>.\u003c/p>\n\u003cp>A few asides:\u003cbr>• There are lots of Burns Nights happening all over the Bay Area, such as the one at the Edinburgh Castle Pub on Saturday January 26th, of you want to get your Scottish on.\u003c/p>\n\u003cp>• The next time someone offers you haggis, rather than scrunching up your face into a grimace, perhaps take a bite.\u003c/p>\n\u003cp>• Yes, haggis contains offal, typically lamb meat, liver, and heart, but remember that eating the whole beast is a sustainable, responsible way of eating!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://shopper2.123city.net/WebAdPro.asp?Phone=707-678-5354\">The Scottish Meat Pie Co.\u003c/a>\u003cbr>245 N. 1st Street\u003cbr>Dixon, CA 95620\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=The+Scottish+Meat+Pie+Co.&sll=37.0625,-95.677068&sspn=58.72842,57.568359&ie=UTF8&ll=38.43638,-121.701736&spn=0.460934,0.449753&z=11&iwloc=A&om=0\">\u003cstrong>view map\u003c/strong>\u003c/a>\u003cbr>707.678.5354\u003c/p>\n\n",
"disqusIdentifier": "843 http://blogs.kqed.org/bayareabites/2008/01/24/burns-night-and-ode-to-a-haggis/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2008/01/24/burns-night-and-ode-to-a-haggis/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 539,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1258755847,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Haggis. For some reason, that word seems to conjure looks of extreme disgust on the faces of most Americans. "Do you even know what it is?" I ask. Or, better yet, in between the "icks" and "ews" I question "Have you ever even tasted it?" Not surprisingly, most people answer with a sheepish "No." Granted,",
"title": "Burns Night and Ode to a Haggis | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Burns Night and Ode to a Haggis",
"datePublished": "2008-01-24T07:37:00-08:00",
"dateModified": "2009-11-20T14:24:07-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "burns-night-and-ode-to-a-haggis",
"status": "publish",
"path": "/bayareabites/843/burns-night-and-ode-to-a-haggis",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R5jO9dCxbDI/AAAAAAAAAAM/CeL5M0VhZmQ/s1600-h/haggis.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_BFxNUr8snR0/R5jO9dCxbDI/AAAAAAAAAAM/CeL5M0VhZmQ/s320/haggis.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ca href=\"http://www.macsween.co.uk/\">Haggis.\u003c/a> For some reason, that word seems to conjure looks of extreme disgust on the faces of most Americans. \"Do you even know what it is?\" I ask. Or, better yet, in between the \"icks\" and \"ews\" I question \"Have you ever even tasted it?\" Not surprisingly, most people answer with a sheepish \"No.\"\u003c/p>\n\u003cp>Granted, haggis, which is essentially a spiced lamb and oatmeal sausage, gets a bum rap in the U.S. primarily because much of what you find in this country is canned and more closely resembles a mushy, livery blob. Authentic, fresh Scottish haggis cannot be imported into the United States due to \u003ca href=\"http://news.bbc.co.uk/2/hi/uk_news/scotland/7198751.stm\">strict regulations\u003c/a>.\u003c/p>\n\u003cp>But haggis really can be delicious. So I decided to prove it to my friends. Luckily for me, and my Scottish husband, Friday night January 25th just so happens to be \u003ca href=\"http://www.bbc.co.uk/scotland/history/burnsnight/suppers/index.shtml\">Burns Night\u003c/a>, a Scottish holiday celebrating the birthday of Scotland's beloved poet, Robert Burns. A night when the homely little haggis is properly revered.\u003c/p>\n\u003cp>A key element of Burns Night--whether a grande formal affair or just a few friends getting together--is haggis, traditionally served with neeps (turnips; although I believe what they use in Scotland is actually what we know as rutabagas in the U.S.) and tatties (mashed potatoes) and a wee lick of whisky.\u003c/p>\n\u003cp>My first order of business was finding an edible haggis in the Bay Area. Either that or make my own, which I was willing to do if it came down to it. Fortunately, there are enough people in the Bay Area who like it that I found a few excellent referrals to a little shop called The Scottish Meat Pie Co., who actually make their own fresh haggis. Granted, I still had to work for it as they aren't officially in the Bay Area, but in a little town called Dixon near Sacramento. But I love my Scottish husband and I wanted to celebrate his Scottishness properly. As well as prove to my friends that haggis is delicious.\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>Therefore, on Monday, I made the drive out to Dixon (and sat in a massive traffic jam for 2 hours) to pick up my previously reserved haggis. The very friendly folks at the Scottish Meat Pie Co. definitely recommended reserving one at this \"wild haggis time of the year.\" In fact, they had just finished making a big batch of haggis--lucky me!\u003c/p>\n\u003cp>So with my fresher-than-fresh haggis I made my way home, and tomorrow night I'll be serving up a platter of \u003ca href=\"http://www.ivillage.co.uk/food/tools/recipefinder/display_recipe/0,,6140,00.html\">haggis, neeps and tatties,\u003c/a> and shots of Scotch whisky, while reciting Robert Burns' poem \u003ca href=\"http://www.rabbie-burns.com/the_poems/addresstoahaggis.cfm.html\">To a Haggis\u003c/a>.\u003c/p>\n\u003cp>A few asides:\u003cbr>• There are lots of Burns Nights happening all over the Bay Area, such as the one at the Edinburgh Castle Pub on Saturday January 26th, of you want to get your Scottish on.\u003c/p>\n\u003cp>• The next time someone offers you haggis, rather than scrunching up your face into a grimace, perhaps take a bite.\u003c/p>\n\u003cp>• Yes, haggis contains offal, typically lamb meat, liver, and heart, but remember that eating the whole beast is a sustainable, responsible way of eating!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://shopper2.123city.net/WebAdPro.asp?Phone=707-678-5354\">The Scottish Meat Pie Co.\u003c/a>\u003cbr>245 N. 1st Street\u003cbr>Dixon, CA 95620\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=The+Scottish+Meat+Pie+Co.&sll=37.0625,-95.677068&sspn=58.72842,57.568359&ie=UTF8&ll=38.43638,-121.701736&spn=0.460934,0.449753&z=11&iwloc=A&om=0\">\u003cstrong>view map\u003c/strong>\u003c/a>\u003cbr>707.678.5354\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/843/burns-night-and-ode-to-a-haggis",
"authors": [
"5015"
],
"categories": [
"bayareabites_752",
"bayareabites_2090"
],
"tags": [
"bayareabites_661",
"bayareabites_660",
"bayareabites_346",
"bayareabites_430",
"bayareabites_659",
"bayareabites_658",
"bayareabites_508"
],
"label": "bayareabites"
},
"bayareabites_703": {
"type": "posts",
"id": "bayareabites_703",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "703",
"score": null,
"sort": [
1187358660000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1187358660,
"format": "aside",
"disqusTitle": "The Mother of All Cooking Shows",
"title": "The Mother of All Cooking Shows",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RsTW59qa1ZI/AAAAAAAAACU/N1cK4MJvEfE/s1600-h/julia.jpg\">\u003cimg alt=\"\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RsTW59qa1ZI/AAAAAAAAACU/N1cK4MJvEfE/s320/julia.jpg\" align=\"left\" border=\"0\">\u003c/a>This week marks both the birthday and deathday, if there is such a word, of Julia Child. The fact that no one in my culinary circle has mentioned either event upsets me. Where are the parades? Is anyone laying a wreath of Bay Laurel on her grave?\u003c/p>\n\u003cp>Some people old enough to do so talk of where they were when they heard of John F. Kennedy's assassination. I am not that old, so I had to come up with my own where-was-I memories. Karen Carpenter? I was on my way to the newly opened EPCOT Center, the day marred by the endless loop of Superstar running through my brain. Jacqueline Kennedy? Don't get me started.\u003c/p>\n\u003cp>The most vivid death for me was Julia Child's. I remember exactly where I was and what I was doing. I was sitting in a traffic jam owing to a fallen tree, crammed into a rental car with five friends near Jemez, New Mexico.\u003c/p>\n\u003cp>It was a Friday in mid-August, 2004. We were returning from a hike in the mountains and a soak in the local hot springs where, the moment we shucked our clothes and hopped in the steaming water, a hailstorm hit us. And I do mean hit us. It was as though God had opened his comedy closet filled with ping pong balls right onto our heads. Hailstones the size of mothballs screamed down from 10,000 feet, striking us directly or ricocheting off rocks to pelt us in the face. The only safe place was a crag already occupied by a tiny, freakish man-- a naked troll with golden dental work-- who sat there safe and grinning at his good luck and our misfortune. The couple soaking below us held an oversized umbrella over their heads. Everyone seemed prepared except us. When the attack subsided, we dressed and slumped back to the car, some of us bloodied, all of us bruised.\u003c/p>\n\u003cp>We were singing stupid songs and fogging up the windows, going nowhere very slowly and laughing about the terrible afternoon we'd just experienced. I had written the word \"buffalo\" with my index finger on the windshield which, for some reason, was funny only to myself. As I considered explaining to my fellow travelers exactly why it was funny, a radio newscaster announced the death of Julia Child, two days shy of her 92nd birthday.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My first thought was a sad one-- Now I'll never get to meet Julia Child-- egocentric, I know. I thought she'd had a good run of it, at least.\u003c/p>\n\u003cp>My attention turned to math, briefly. Two days shy of her 92nd birthday? Since, the day was Friday, August 13th-- which would explain the afternoon we were having-- that put her birthday at August 15th, my brother's birthday.\u003c/p>\n\u003cp>My brother and I had had a competition going about who's birthday was more significant, his or mine. I touted the fact that I shared my birthday with not only Sally Struthers, but our maternal grandfather and, what I thought was my trump card, Jacqueline Bouvier Kennedy Onassis. I liked to throw in the fact that World War One officially started on that date for good measure. He countered with Rose-Marie and the fact that his day was a holy day of obligation in the Catholic church-- the Feast of the Assumption (which, as my friend Bill loves to point out, is called Maria Himmelfahrt in German). Since nuns came to pin medals on his pillow the day he was born, he always claimed victory. He never mentioned the fact that he shared the day with Julia Child. I wonder if he ever new. I'd give him the crown for that coincidence alone.\u003c/p>\n\u003cp>We weren't a Julia Child-loving family. No one to my knowledge watched \u003ca href=\"http://www.amazon.com/Julia-Child-French-Chef/dp/B0006VXMHG\">The French Chef\u003c/a>. I'd watch re-runs of the Galloping Gourmet, but only out of the corner of my eye because I was too busy building mazes for my hamster out of Lincoln Logs. To me, Julia Child was just some tall lady with a funny voice who cooked and everyone from Dan Ackroyd to John Candy made fun of. I'd always thought of her as some grande dame, her nose as far above the jokes and pokes as her 6' 2\" body would hold it.\u003c/p>\n\u003cp>\u003cobject width=\"512\" height=\"288\">\u003cparam name=\"movie\" value=\"http://www.hulu.com/embed/739vg5loox0hpook6jqi_a\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed src=\"http://www.hulu.com/embed/739vg5loox0hpook6jqi_a\" type=\"application/x-shockwave-flash\" width=\"512\" height=\"288\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>I'd bought \u003ca href=\"http://www.amazon.com/Way-Cook-Julia-Child/dp/0394532643\">The Way To Cook\u003c/a> when I was in college, as did many of my friends, because I was serious about cooking. It was and is a serious cookbook-- step by step and about as how-to as they get. But I only sought pointers, I knew nothing of finesse and had no sense of humor about cooking-- I was too intimidated by it. I certainly didn't think I'd find either in the work of Julia Child. Of course, I'd never seen her television program.\u003c/p>\n\u003cp>It wasn't until several years later when I fell into a job working for Jacques Pepin that I heard she had a sense of humor. Pepin, fresh from taping a television show with Child, told us stories of how, when winemaker sponsors visited the set of their show, she insisted on serving beer. Other stories followed that fairly shattered the previous image I'd formed of her. She wasn't the droning, Yankee bore obsessed with detail I'd made her out to be from her book and my own imagination. It's hard to imagine that I never remembered seeing her on television before, but it's true. The humor and charm that Pepin described surprised me, but it was her puckishness that left me wanting more of her. However unbearable the rest of my experience on Pepin's show, I came away with that wonderful knowledge.\u003c/p>\n\u003cp>It wasn't until last year that I was finally able to see episodes of The French Chef. My friend John received a DVD boxed set of the series' best episodes for his birthday. An ace home cook and successful cookbook author in his own right, he kindly invited me over to his place for dinner and a viewing. We watched her on his kitchen television as we drank martinis and cooked or, rather, he cooked, I drank martinis. Most memorable were the episodes detailing how to roast a chicken and how to make a Tarte Tatin. Or how not to, I'd say.\u003c/p>\n\u003cp>Take a moment and watch her talk about chickens: \u003c/p>\n\u003cp>\u003ciframe width=\"480\" height=\"360\" src=\"http://www.youtube.com/embed/TVdI85jb8xg\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>It was then that I felt I finally got her. Thank you, John.\u003c/p>\n\u003cp>Having participated in the production of a number of cooking programs before the onset of their cable television-induced proliferation and, therefore, banality, Child was a trend-setter. I think we can all agree upon that. What impressed me most about her program was its low- budget, public television feel. Child preformed each show-- from start to finish-- in one take. Along with her many successful dishes prepared on air were many flops, but all were taken in stride and with great sense of humor. Whether blaming her choice of apple for the failure of her Tarte Tatin or simply explaining, by way of each failure, what went wrong and why, she turned her gaffes into, if not always triumphs, at least into moments of sheer enjoyment. The knowledge that even Julia Child was prone to error on occasion gave courage to her audience, removing much of the fear involved in the making of, say, a Gateau Saint-Honore.\u003c/p>\n\u003cp>At a time when we, as Americans, generally deferred to the French in all matters gustatory, ignorant of or perhaps in part ashamed of our own culinary heritage, Child not only translated the French way of cooking into a language we could understand and into ingredients we could get our hands on, she served as an entertaining tour guide of French Culture along the way. And she managed all this without dumbing things down-- least of all, herself.\u003c/p>\n\u003cp>In an age where cooking shows are all but shoved down our throats, where any \u003ca href=\"http://www.rachaelray.com/\">annoying personality\u003c/a> is set free to run amok inside our televisions, it can be said that no one can best the original or imitate the inimitable. For better or worse, the Food Network owes its very existence to her. Have they ever said thank you? I wouldn't know, since I'm not paying attention-- I don't have cable and can't really stomach cooking shows anymore, with a few exceptions. Nothing would say \"we care\" like a TV marathon devoted to her original, groundbreaking program. Perhaps WGBH in Boston has already taken the idea and run with it. All I know is someone should.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Granted, Julia Child was practically beatified by the likes of the James Beard Foundation, COPIA and even the Smithsonian Institute while she was alive, but I'm voting for full canonization now that she's gone. I'd like a new holy day of obligation to supplant the one that no one celebrates anymore. Except Bavarians and my brother, were he still alive. Let's build a cathedral, a Notre Dame de la Cuisine, say, in her honor-- a place of worship where one can go to pray for, if not culinary inspiration or courage, at least deliverance from evil. Like the fact that Emeril Lagasse has his own band or the mere presence of that squawking Anti-Christ, Rachel Ray.\u003c/p>\n\n",
"disqusIdentifier": "703 http://blogs.kqed.org/bayareabites/2007/08/17/the-mother-of-all-cooking-shows/",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2007/08/17/the-mother-of-all-cooking-shows/",
"stats": {
"hasVideo": true,
"hasChartOrMap": true,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1577,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://www.youtube.com/embed/TVdI85jb8xg"
],
"paragraphCount": 22
},
"modified": 1345053786,
"excerpt": null,
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This week marks both the birthday and deathday, if there is such a word, of Julia Child. The fact that no one in my culinary circle has mentioned either event upsets me. Where are the parades? Is anyone laying a wreath of Bay Laurel on her grave? Some people old enough to do so talk",
"title": "The Mother of All Cooking Shows | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Mother of All Cooking Shows",
"datePublished": "2007-08-17T06:51:00-07:00",
"dateModified": "2012-08-15T11:03:06-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-mother-of-all-cooking-shows",
"status": "publish",
"path": "/bayareabites/703/the-mother-of-all-cooking-shows",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RsTW59qa1ZI/AAAAAAAAACU/N1cK4MJvEfE/s1600-h/julia.jpg\">\u003cimg alt=\"\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/RsTW59qa1ZI/AAAAAAAAACU/N1cK4MJvEfE/s320/julia.jpg\" align=\"left\" border=\"0\">\u003c/a>This week marks both the birthday and deathday, if there is such a word, of Julia Child. The fact that no one in my culinary circle has mentioned either event upsets me. Where are the parades? Is anyone laying a wreath of Bay Laurel on her grave?\u003c/p>\n\u003cp>Some people old enough to do so talk of where they were when they heard of John F. Kennedy's assassination. I am not that old, so I had to come up with my own where-was-I memories. Karen Carpenter? I was on my way to the newly opened EPCOT Center, the day marred by the endless loop of Superstar running through my brain. Jacqueline Kennedy? Don't get me started.\u003c/p>\n\u003cp>The most vivid death for me was Julia Child's. I remember exactly where I was and what I was doing. I was sitting in a traffic jam owing to a fallen tree, crammed into a rental car with five friends near Jemez, New Mexico.\u003c/p>\n\u003cp>It was a Friday in mid-August, 2004. We were returning from a hike in the mountains and a soak in the local hot springs where, the moment we shucked our clothes and hopped in the steaming water, a hailstorm hit us. And I do mean hit us. It was as though God had opened his comedy closet filled with ping pong balls right onto our heads. Hailstones the size of mothballs screamed down from 10,000 feet, striking us directly or ricocheting off rocks to pelt us in the face. The only safe place was a crag already occupied by a tiny, freakish man-- a naked troll with golden dental work-- who sat there safe and grinning at his good luck and our misfortune. The couple soaking below us held an oversized umbrella over their heads. Everyone seemed prepared except us. When the attack subsided, we dressed and slumped back to the car, some of us bloodied, all of us bruised.\u003c/p>\n\u003cp>We were singing stupid songs and fogging up the windows, going nowhere very slowly and laughing about the terrible afternoon we'd just experienced. I had written the word \"buffalo\" with my index finger on the windshield which, for some reason, was funny only to myself. As I considered explaining to my fellow travelers exactly why it was funny, a radio newscaster announced the death of Julia Child, two days shy of her 92nd birthday.\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>My first thought was a sad one-- Now I'll never get to meet Julia Child-- egocentric, I know. I thought she'd had a good run of it, at least.\u003c/p>\n\u003cp>My attention turned to math, briefly. Two days shy of her 92nd birthday? Since, the day was Friday, August 13th-- which would explain the afternoon we were having-- that put her birthday at August 15th, my brother's birthday.\u003c/p>\n\u003cp>My brother and I had had a competition going about who's birthday was more significant, his or mine. I touted the fact that I shared my birthday with not only Sally Struthers, but our maternal grandfather and, what I thought was my trump card, Jacqueline Bouvier Kennedy Onassis. I liked to throw in the fact that World War One officially started on that date for good measure. He countered with Rose-Marie and the fact that his day was a holy day of obligation in the Catholic church-- the Feast of the Assumption (which, as my friend Bill loves to point out, is called Maria Himmelfahrt in German). Since nuns came to pin medals on his pillow the day he was born, he always claimed victory. He never mentioned the fact that he shared the day with Julia Child. I wonder if he ever new. I'd give him the crown for that coincidence alone.\u003c/p>\n\u003cp>We weren't a Julia Child-loving family. No one to my knowledge watched \u003ca href=\"http://www.amazon.com/Julia-Child-French-Chef/dp/B0006VXMHG\">The French Chef\u003c/a>. I'd watch re-runs of the Galloping Gourmet, but only out of the corner of my eye because I was too busy building mazes for my hamster out of Lincoln Logs. To me, Julia Child was just some tall lady with a funny voice who cooked and everyone from Dan Ackroyd to John Candy made fun of. I'd always thought of her as some grande dame, her nose as far above the jokes and pokes as her 6' 2\" body would hold it.\u003c/p>\n\u003cp>\u003cobject width=\"512\" height=\"288\">\u003cparam name=\"movie\" value=\"http://www.hulu.com/embed/739vg5loox0hpook6jqi_a\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed src=\"http://www.hulu.com/embed/739vg5loox0hpook6jqi_a\" type=\"application/x-shockwave-flash\" width=\"512\" height=\"288\" allowfullscreen=\"true\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>I'd bought \u003ca href=\"http://www.amazon.com/Way-Cook-Julia-Child/dp/0394532643\">The Way To Cook\u003c/a> when I was in college, as did many of my friends, because I was serious about cooking. It was and is a serious cookbook-- step by step and about as how-to as they get. But I only sought pointers, I knew nothing of finesse and had no sense of humor about cooking-- I was too intimidated by it. I certainly didn't think I'd find either in the work of Julia Child. Of course, I'd never seen her television program.\u003c/p>\n\u003cp>It wasn't until several years later when I fell into a job working for Jacques Pepin that I heard she had a sense of humor. Pepin, fresh from taping a television show with Child, told us stories of how, when winemaker sponsors visited the set of their show, she insisted on serving beer. Other stories followed that fairly shattered the previous image I'd formed of her. She wasn't the droning, Yankee bore obsessed with detail I'd made her out to be from her book and my own imagination. It's hard to imagine that I never remembered seeing her on television before, but it's true. The humor and charm that Pepin described surprised me, but it was her puckishness that left me wanting more of her. However unbearable the rest of my experience on Pepin's show, I came away with that wonderful knowledge.\u003c/p>\n\u003cp>It wasn't until last year that I was finally able to see episodes of The French Chef. My friend John received a DVD boxed set of the series' best episodes for his birthday. An ace home cook and successful cookbook author in his own right, he kindly invited me over to his place for dinner and a viewing. We watched her on his kitchen television as we drank martinis and cooked or, rather, he cooked, I drank martinis. Most memorable were the episodes detailing how to roast a chicken and how to make a Tarte Tatin. Or how not to, I'd say.\u003c/p>\n\u003cp>Take a moment and watch her talk about chickens: \u003c/p>\n\u003cp>\u003ciframe width=\"480\" height=\"360\" src=\"http://www.youtube.com/embed/TVdI85jb8xg\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>It was then that I felt I finally got her. Thank you, John.\u003c/p>\n\u003cp>Having participated in the production of a number of cooking programs before the onset of their cable television-induced proliferation and, therefore, banality, Child was a trend-setter. I think we can all agree upon that. What impressed me most about her program was its low- budget, public television feel. Child preformed each show-- from start to finish-- in one take. Along with her many successful dishes prepared on air were many flops, but all were taken in stride and with great sense of humor. Whether blaming her choice of apple for the failure of her Tarte Tatin or simply explaining, by way of each failure, what went wrong and why, she turned her gaffes into, if not always triumphs, at least into moments of sheer enjoyment. The knowledge that even Julia Child was prone to error on occasion gave courage to her audience, removing much of the fear involved in the making of, say, a Gateau Saint-Honore.\u003c/p>\n\u003cp>At a time when we, as Americans, generally deferred to the French in all matters gustatory, ignorant of or perhaps in part ashamed of our own culinary heritage, Child not only translated the French way of cooking into a language we could understand and into ingredients we could get our hands on, she served as an entertaining tour guide of French Culture along the way. And she managed all this without dumbing things down-- least of all, herself.\u003c/p>\n\u003cp>In an age where cooking shows are all but shoved down our throats, where any \u003ca href=\"http://www.rachaelray.com/\">annoying personality\u003c/a> is set free to run amok inside our televisions, it can be said that no one can best the original or imitate the inimitable. For better or worse, the Food Network owes its very existence to her. Have they ever said thank you? I wouldn't know, since I'm not paying attention-- I don't have cable and can't really stomach cooking shows anymore, with a few exceptions. Nothing would say \"we care\" like a TV marathon devoted to her original, groundbreaking program. Perhaps WGBH in Boston has already taken the idea and run with it. All I know is someone should.\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>Granted, Julia Child was practically beatified by the likes of the James Beard Foundation, COPIA and even the Smithsonian Institute while she was alive, but I'm voting for full canonization now that she's gone. I'd like a new holy day of obligation to supplant the one that no one celebrates anymore. Except Bavarians and my brother, were he still alive. Let's build a cathedral, a Notre Dame de la Cuisine, say, in her honor-- a place of worship where one can go to pray for, if not culinary inspiration or courage, at least deliverance from evil. Like the fact that Emeril Lagasse has his own band or the mere presence of that squawking Anti-Christ, Rachel Ray.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/703/the-mother-of-all-cooking-shows",
"authors": [
"5017"
],
"categories": [
"bayareabites_752",
"bayareabites_63",
"bayareabites_2090",
"bayareabites_1593"
],
"tags": [
"bayareabites_83",
"bayareabites_52",
"bayareabites_276"
],
"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": 312,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 8,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 320,
"relation": "eq"
},
"items": [
"bayareabites_4138",
"bayareabites_4069",
"bayareabites_3678",
"bayareabites_3565",
"bayareabites_3449",
"bayareabites_3262",
"bayareabites_843",
"bayareabites_703"
],
"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_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_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_2213": {
"type": "terms",
"id": "bayareabites_2213",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2213",
"found": true
},
"relationships": {},
"featImg": null,
"name": "anthony bourdain",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "anthony bourdain Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1645,
"slug": "anthony-bourdain",
"isLoading": false,
"link": "/bayareabites/tag/anthony-bourdain"
},
"bayareabites_2214": {
"type": "terms",
"id": "bayareabites_2214",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2214",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tattoo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tattoo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1646,
"slug": "tattoo",
"isLoading": false,
"link": "/bayareabites/tag/tattoo"
},
"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_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_34": {
"type": "terms",
"id": "bayareabites_34",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "34",
"found": true
},
"relationships": {},
"featImg": null,
"name": "radio",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1158,
"slug": "radio",
"isLoading": false,
"link": "/bayareabites/category/radio"
},
"bayareabites_2202": {
"type": "terms",
"id": "bayareabites_2202",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2202",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cod",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cod Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1638,
"slug": "cod",
"isLoading": false,
"link": "/bayareabites/tag/cod"
},
"bayareabites_2201": {
"type": "terms",
"id": "bayareabites_2201",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2201",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mark kurlansky",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mark kurlansky Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1637,
"slug": "mark-kurlansky",
"isLoading": false,
"link": "/bayareabites/tag/mark-kurlansky"
},
"bayareabites_1853": {
"type": "terms",
"id": "bayareabites_1853",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1853",
"found": true
},
"relationships": {},
"featImg": null,
"name": "salt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "salt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1439,
"slug": "salt",
"isLoading": false,
"link": "/bayareabites/tag/salt"
},
"bayareabites_2154": {
"type": "terms",
"id": "bayareabites_2154",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2154",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gourmet",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gourmet Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1607,
"slug": "gourmet",
"isLoading": false,
"link": "/bayareabites/tag/gourmet"
},
"bayareabites_640": {
"type": "terms",
"id": "bayareabites_640",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "640",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gourmet.com",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gourmet.com Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 605,
"slug": "gourmetcom",
"isLoading": false,
"link": "/bayareabites/tag/gourmetcom"
},
"bayareabites_2153": {
"type": "terms",
"id": "bayareabites_2153",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2153",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ruth Reichl",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ruth Reichl Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1606,
"slug": "ruth-reichl",
"isLoading": false,
"link": "/bayareabites/tag/ruth-reichl"
},
"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_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_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_2139": {
"type": "terms",
"id": "bayareabites_2139",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2139",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rhubarb",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rhubarb Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1593,
"slug": "rhubarb",
"isLoading": false,
"link": "/bayareabites/tag/rhubarb"
},
"bayareabites_2140": {
"type": "terms",
"id": "bayareabites_2140",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2140",
"found": true
},
"relationships": {},
"featImg": null,
"name": "rhubarb soup",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "rhubarb soup Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1594,
"slug": "rhubarb-soup",
"isLoading": false,
"link": "/bayareabites/tag/rhubarb-soup"
},
"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_2117": {
"type": "terms",
"id": "bayareabites_2117",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2117",
"found": true
},
"relationships": {},
"featImg": null,
"name": "COnstance Spry",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "COnstance Spry Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1581,
"slug": "constance-spry",
"isLoading": false,
"link": "/bayareabites/tag/constance-spry"
},
"bayareabites_2115": {
"type": "terms",
"id": "bayareabites_2115",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2115",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coronation chicken salad",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coronation chicken salad Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1579,
"slug": "coronation-chicken-salad",
"isLoading": false,
"link": "/bayareabites/tag/coronation-chicken-salad"
},
"bayareabites_2116": {
"type": "terms",
"id": "bayareabites_2116",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2116",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Elizabeth II",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Elizabeth II Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1580,
"slug": "elizabeth-ii",
"isLoading": false,
"link": "/bayareabites/tag/elizabeth-ii"
},
"bayareabites_2082": {
"type": "terms",
"id": "bayareabites_2082",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2082",
"found": true
},
"relationships": {},
"featImg": null,
"name": "madeleines",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "madeleines Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1560,
"slug": "madeleines",
"isLoading": false,
"link": "/bayareabites/tag/madeleines"
},
"bayareabites_2081": {
"type": "terms",
"id": "bayareabites_2081",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2081",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Stanislaw Leszczynski",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Stanislaw Leszczynski Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1559,
"slug": "stanislaw-leszczynski",
"isLoading": false,
"link": "/bayareabites/tag/stanislaw-leszczynski"
},
"bayareabites_661": {
"type": "terms",
"id": "bayareabites_661",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "661",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Burns Night",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Burns Night Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 626,
"slug": "burns-night",
"isLoading": false,
"link": "/bayareabites/tag/burns-night"
},
"bayareabites_660": {
"type": "terms",
"id": "bayareabites_660",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "660",
"found": true
},
"relationships": {},
"featImg": null,
"name": "haggis",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "haggis Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 625,
"slug": "haggis",
"isLoading": false,
"link": "/bayareabites/tag/haggis"
},
"bayareabites_346": {
"type": "terms",
"id": "bayareabites_346",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "346",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kim goodfriend",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kim goodfriend Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 311,
"slug": "kim-goodfriend",
"isLoading": false,
"link": "/bayareabites/tag/kim-goodfriend"
},
"bayareabites_430": {
"type": "terms",
"id": "bayareabites_430",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "430",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kim laidlaw",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kim laidlaw Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 395,
"slug": "kim-laidlaw",
"isLoading": false,
"link": "/bayareabites/tag/kim-laidlaw"
},
"bayareabites_659": {
"type": "terms",
"id": "bayareabites_659",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "659",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Robert Burns",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Robert Burns Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 624,
"slug": "robert-burns",
"isLoading": false,
"link": "/bayareabites/tag/robert-burns"
},
"bayareabites_658": {
"type": "terms",
"id": "bayareabites_658",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "658",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Scottish",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Scottish Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 623,
"slug": "scottish",
"isLoading": false,
"link": "/bayareabites/tag/scottish"
},
"bayareabites_508": {
"type": "terms",
"id": "bayareabites_508",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "508",
"found": true
},
"relationships": {},
"featImg": null,
"name": "whisky",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "whisky Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 473,
"slug": "whisky",
"isLoading": false,
"link": "/bayareabites/tag/whisky"
},
"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_83": {
"type": "terms",
"id": "bayareabites_83",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "83",
"found": true
},
"relationships": {},
"featImg": null,
"name": "julia child",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "julia child Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 47,
"slug": "julia-child",
"isLoading": false,
"link": "/bayareabites/tag/julia-child"
},
"bayareabites_52": {
"type": "terms",
"id": "bayareabites_52",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "52",
"found": true
},
"relationships": {},
"featImg": null,
"name": "michael procopio",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "michael procopio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 15,
"slug": "michael-procopio",
"isLoading": false,
"link": "/bayareabites/tag/michael-procopio"
},
"bayareabites_276": {
"type": "terms",
"id": "bayareabites_276",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "276",
"found": true
},
"relationships": {},
"featImg": null,
"name": "television",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "television Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 241,
"slug": "television",
"isLoading": false,
"link": "/bayareabites/tag/television"
}
},
"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": {}
}
}
}